Easy Mediterranean Halibut

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Baked beneath a medley of tomatoes, olives, and herbs, this Easy Mediterranean Halibut is packed with fresh and savory flavor!  It’s incredibly easy to prepare, and pairs perfectly with a garlic and olive oil couscous on the side.

Cooking time will vary slightly depending on the thickness and cut of your fish, but just keep an eye out for a nice flaky consistency!  The recommended timing used for this recipe is for a fillet on the thicker side.  If your fish is thinner and finishes early, feel free to remove it from the oven and leave the topping in the pan to finish cooking.

Main Supplies Needed:

  • A Knife And Cutting Board
  • A Garlic Press
  • 1 Large Bowl
  • A Lemon Squeezer
  • A 9 x 13 Baking Dish

Servings: 4

Ingredients:

TOPPING

  • 1 Dry Pint Grape Tomatoes, halved
  • 30 Kalamata Olives, pitted and halved lengthwise
  • 4 Small Cloves Garlic, crushed
  • 1 Tsp Capers
  • 3 Tsp Fresh Lemon Juice
  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Tsp Dried Oregano
  • 1/2 Tsp Dried Thyme
  • 1/4 Tsp Red Pepper Flakes
  • Pinches Of Sea Salt + Black Pepper

FISH

  • Extra Virgin Olive Oil To Grease The Baking Dish
  • 1.5 lbs Halibut
  • 1 Tbsp Extra Virgin Olive Oil
  • Pinches Of Sea Salt + Black Pepper
  • 1/2 Tsp Dried Oregano
  • 1/4 Tsp Red Pepper Flakes
  • 2 Tsp Fresh Lemon Juice

TO SERVE

  • Fresh Italian Parsley, chopped to taste
  • Prepared Couscous (A Garlic & Olive Oil variety highly recommended!), served to taste on the side

Directions:

PREP THE TOPPING

Halve the tomatoes and olives, and crush the garlic

In a large bowl, combine the tomatoes, olives, garlic, capers, lemon juice, olive oil, and herbs

After stirring the above together, add in pinches of sea salt and black pepper and stir again until evenly combined

Set the topping aside

PREP THE FISH

Preheat the oven to 425º

Prepare a 9 x 13 inch baking dish by greasing it with a small amount of olive oil

Remove the fish skin if your fish has it

Pat the fish dry, then place it in the prepared pan

Coat it with 1/2 tbsp of olive oil on each side

Next, on each side of the fish, season it with a pinch of sea salt, a few pinches of black pepper, 1/4 tsp dried oregano, and 1/8 tsp red pepper flakes

Pour 2 tsp of fresh lemon juice on top

Add the tomato/olive topping evenly over top of and around the fish

(Just before placing the fish in the oven is a great time to start up the stove to prepare your couscous or other side dishes!)

BAKE & SERVE

Bake the fish in the oven for 28-30 minutes, or until cooked through and flaky

Prepare the parsley for garnishing

Remove the pan from the oven, and plate the fish with parsley on top and couscous on the side

Enjoy!

[Leftovers can be stored airtight in the refrigerator.]

Coffee Chocolate Chip Pumpkin Bread

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The smell of this Coffee Chocolate Chip Pumpkin Bread in the oven will have you leaping out of bed for breakfast this fall!  The coffee flavor paired with the chocolate, cinnamon, and butter makes this decadent loaf the perfect dessert for breakfast.

The secret is the extra fine coffee grounds!  You’ll want to grind your coffee beans to a flour-like consistency so that they seamlessly blend in with the flour and don’t cause a gritty texture.  I used the finest possible setting on our coffee grinder!  (If you’re aware of the texture of the grounds while eating, they are too coarse.)

I used decaf beans, linked within the ingredient list below, which for all my fellow caffeine-sensitive folks I would definitely recommend!

This Coffee Chocolate Chip Pumpkin Bread recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Main Supplies Needed:

  • A Coffee Grinder
  • Parchment Paper
  • A Loaf Pan (approx. 10” x 5”)
  • 1 Medium + 1 Large Bowl
  • A Hand Mixer
  • Toothpicks

Servings: 1 Loaf / 8 Slices

Ingredients:

  • 1.5 Cups All-Purpose Flour
  • 1 Tsp Saigon Cinnamon
  • 1/2 Tsp Baking Soda
  • 1 Tsp Sea Salt
  • 2 Tbsp + 2 Tsp Coffee Grounds, extra finely ground, the consistency of flour, to avoid grittiness
  • 1 Cup Unsalted Butter, melted and cooled
  • 1 Cup Pumpkin Puree
  • 1 Cup Cane Sugar
  • 2 Eggs, room temperature
  • 3/4 Cup Mini Semi-Sweet Chocolate Chips, + 2 Heaped Extra Tbsp To Sprinkle On Top

Directions:

PREP

Let the eggs come to room temperature

Grind the coffee on an extra fine setting and set it aside

Line a loaf pan (approx. 10” x 5”) with parchment paper for easy cleanup as well as for even baking

Preheat the oven to 350º

BAKE

In a medium bowl, mix the flour, cinnamon, baking soda, sea salt, and coffee grounds together with a fork

In a large, microwave-safe bowl, melt the butter in the microwave, then let it cool for 15 minutes

Add the pumpkin, then sugar, then eggs into the large bowl with the butter, then beat them together with a hand-mixer on low until combined

Stir the dry ingredients into the wet ingredients, then finish combining them with the mixer to remove the lumps

Stir in the 3/4 cup of mini chocolate chips

Add the batter into the prepared pan

Sprinkle with the extra mini chocolate chips

Bake for 55 minutes, or until a toothpick comes out clean

Place the pan on a cooling rack and let the bread cool in the pan

Serve and enjoy!

[Leftovers can be stored airtight at room temperature.]

Sausage & Sun-Dried Tomato Pesto Pasta

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Basil-y, garlicky, and cheesy, this Sausage & Sun-Dried Tomato Pesto Pasta is packed with flavor!  It’s a dinner that’s highly customizable, so be sure to check out the variation possibilities!

Feeding a group:

Follow the instructions as they are!

Not feeding a group:

If you’re only feeding one or two people, and the entirety of the dish will not be consumed on the first night, I recommend keeping the components separate.

Make the batch of pesto and store it in the refrigerator.  For each new day:

  • Make the pasta fresh
  • Stir in a serving of the pesto from the fridge
  • Add in the sausages, cheeses, and sun-dried tomatoes

This is because pesto and sun-dried tomatoes do not always reheat well without getting an oily consistency, and it’s a meal that overall tastes ideal when fresh!  (It’s best not to microwave this one.)

Can you use store-bought pesto?

Feel free to experiment!  You can adjust the add-ins to taste based on what variety you use.  This recipe uses the basic ingredients of my Nut-Free Pesto.

Other variations:

This meal is super versatile if you have any dietary restrictions!

  • Gluten-free?  Use gluten-free pasta.
  • Dairy-free?  Use vegan cheeses.
  • Vegetarian?  There are tons of veggie sausages out there!

Main Supplies Needed:

  • A Food Processor
  • A Cheese Grater (unless the cheese is pre-grated)
  • A Large Pot
  • A Colander
  • 10 x 15 Baking Or Serving Dish (or equivalent)

Servings: 6

Ingredients:

PESTO

Equates to approx. 1 1/4 Cups if substituting store-bought

  • 3 Cups Fresh Basil Leaves, packed
  • 3 Cloves Garlic
  • 1 Cup Extra Virgin Olive Oil
  • 3/4 Cup Finely Grated Parmesan Cheese
  • Sea Salt and Black Pepper, to taste

PASTA

  • 1 lb Penne, or pasta of choice

ADD-INS

  • 12 oz Spicy Italian Chicken Sausages, cooked and chopped
  • 1 Cup Sun-Dried Tomatoes, blotted to remove excess oil, and chopped/halved
  • 4 oz Crumbled Feta
  • 1/4 Cup Finely Grated Parmesan Cheese

TO SERVE

  • Extra Sea Salt and Black Pepper, to taste
  • Optional – Red Pepper Flakes, to taste

Directions:

PESTO

Wash, dry, and de-stem the basil leaves

Peel the garlic cloves

Blend the basil leaves and garlic cloves in a food processor, then add in the olive oil and blend again until thoroughly mixed

Once smooth, pour the mixture into a bowl and stir in the 3/4 cup parmesan

Add sea salt and black pepper to taste

Set aside

PASTA

Cook the pasta according to the package instructions

Drain in a colander and set aside

SAUSAGES

While the pasta is cooking, cook the sausages according to the package instructions

Chop into small bite-sized pieces

Set aside

SUN-DRIED TOMATOES

Blot the tomatoes to remove the excess oil from the jar, and chop in half into bite-sized pieces

Set aside

ASSEMBLE

Add the pasta, sausage pieces, and sun-dried tomatoes into a 10 x 15 baking or serving dish (or equivalent)

Stir in scoops of the pesto until well-coated

Mix in the feta and the 1/4 cup parmesan 

Serve with extra sea salt, black pepper, and red pepper to taste

Enjoy!

Whole Wheat Oatmeal Chocolate Chip Cookies

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Soft, chewy, and chocolatey, these Whole Wheat Oatmeal Chocolate Chip Cookies are a warm and comforting addition to any dessert spread.  Delicious eaten straight from the oven, used for ice cream sandwiches, or enjoyed as an after-lunch treat, they’re a go-to at any time of day!

The addition of cinnamon and nutmeg adds a lovely depth of flavor, and the sprinkle of sea salt on top is A MUST for anyone who loves the combination of sweet and salty!  The White Whole Wheat flour doesn’t taste “wheat-y” at all, but adds a nice subtle complexity.

(If you don’t have White Whole Wheat flour on hand, I would recommend substituting All-Purpose Flour over a full, non-white, Whole Wheat Flour for a more similar result.)

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • 1 Large + 1 Medium Bowl
  • A Hand Mixer
  • Plastic Wrap (or equivalent)
  • Parchment Paper
  • Cookie Sheet(s)
  • A Cooling Rack (or Aluminum Foil)

Servings: 4 Dozen Small Cookies

Ingredients:

COOKIES

TOPPING

  • Sea Salt, to taste

Directions:

PREP

In a large bowl, cream together the butter, cane sugar, and brown sugar with a hand mixer

Beat in the eggs one at a time

Stir in the vanilla extract

In a second medium bowl, stir together the flour, salt, baking soda, cinnamon, and nutmeg

Add the dry ingredient into the wet ingredients a little bit at a time, combining with the hand mixer on low

Stir in the oats

Fold in the chocolate chips

Cover the dough with plastic wrap and chill in the refrigerator for 1 hour

BAKE

Preheat the oven to 375º

Add a layer of parchment paper onto a cookie sheet (repeating on a second cookie sheet if available)

Roll the dough into 12 small balls per cookie sheet

Between batches, keep the remaining cookie dough bowl in the refrigerator

Bake the cookies for 8-10 minutes

Transfer the baked cookies to a cooling rack (or aluminum foil) and repeat until all of the dough has been used up

Top with a sprinkle of sea salt to taste

Enjoy!

[Store cooled leftover cookies in an airtight container at room temperature.]

Soy-Free Chicken Fried Rice

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Fried rice is such a comfort food in our house, and a weeknight staple that we have made many versions of over the years.  This Soy-Free Chicken Fried Rice has the perfect balance of chicken, egg, and veggies, all while being allergy friendly!

The flavors and ingredient ratios of this recipe are specifically tailored to blend with the taste of the Coconut Aminos soy sauce-alternative.  Therefore, if you don’t have a soy allergy and want to try using a more traditional soy sauce, note that it will not be a 1:1 ratio.

That being said, you will not miss the soy sauce at all!  Even those without allergies love this dish.  It’s a fun and tasty way to mix things up!

(This post contains affiliate links from which I may earn a commission if you make a purchase. Read more here!)

Main Supplies Needed:

  • Knife & Cutting Board
  • Garlic Press
  • A Medium Pot
  • A Medium Pan
  • Wok (or equivalent)

Servings: 4 Bowls

Ingredients:

  • 1 1/4 Cups (Dry) Long-Grain White Rice
  • 3 Tbsp Toasted Sesame Oil, divided
  • 2 Cloves Garlic, crushed
  • 1/2 + 1/2 Tsp Red Pepper Flakes, divided 
  • 1 1/4 lb Chicken Breast, cut into 1-2” pieces
  • 1 Tsp Kosher Salt
  • 4 Eggs, scrambled
  • 2 Peeled Carrots, diced
  • 1 Red Bell Pepper, chopped
  • 1/2 Yellow Onion, cut into thin strips    
  • 1/2 Cup + 3 Tbsp Coconut Aminos, divided 
  • Sea Salt, to taste
  • 1/4 Tsp Onion Powder
  • Chopped Green Onions, to garnish

Directions:

Rinse and cook the rice according to the package instructions, and set aside

While the rice is cooking, warm up 1 tbsp of the sesame oil in a pan on medium heat on the stove

Add the garlic and 1/2 tsp of the red pepper flakes, and cook together until the garlic lightly browns

Add the cut chicken and cook thoroughly along with the kosher salt

Once the chicken is cooked, turn off the heat and set aside

In a large wok, add in 1 tbsp of the oil along with the scrambled eggs

Turn on the heat to medium, and slowly cook the eggs, breaking them into bite-sized pieces

Once the eggs are cooked, but not overcooked, add in 1 more tbsp of oil along with the carrots, bell pepper, and onion

Add in the 3 tbsp of coconut aminos

Cook the veggies with the eggs until they soften, stirring regularly (the moisture will cook off, and the onions will become translucent)

Turn the heat down to low

Add in the cooked chicken pieces along with a pinch of sea salt and the other 1/2 tsp of red pepper flakes

Next add in the cooked rice, slowly adding in the other 1/2 cup of coconut aminos, mixing together until evenly coated 

Add another pinch of sea salt, as well as the onion powder, stirring in evenly

Turn off the heat

Top each serving with a generous garnish of green onions

Serve with extra sea salt available 

Enjoy!

[Store leftovers sealed in the refrigerator.]

Coffee Overnight Oats

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Coffee Overnight Oats are perfect for an on-the-go ready-made meal when mornings are hectic!

It’s such a delicious and convenient choice for your next round of meal prep whether you go decaf or full caff.  Making several at once for the week is a huge time-saver plus lets you switch up your toppings!

The deep coffee flavor is balanced through the sweetness of the maple syrup, the addition of vanilla, and the complement of the toppings!

This Coffee Overnight Oats recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Servings: 1

Ingredients:

BASE

  • 1/2 Cup Rolled Oats
  • 1 Tbsp Chia Seeds
  • 1 Tsp Coffee Grounds
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1/4 Cup Low Fat Milk
  • 1/4 Cup Cooled Brewed Coffee 
  • 2 Tbsp Maple Syrup
  • 1/2 Tsp Vanilla Extract

TOPPINGS / MIX-IN OPTIONS

  • Fresh Fruit Such As Nectarines Or Strawberries – for a fresh summer flavor!

or

  • Chocolate Chips (mini or traditional) + Shredded Coconut – for those with a sweet tooth!

[There are endless other options if you want to get creative…There are so many nice flavor pairings with coffee!]

Directions:

Open up a lidded medium-sized mason jar and add in the oats, chia seeds, coffee grounds, and yogurt (16 oz jars offer plenty of room!)

Then pour in the milk, brewed coffee, maple syrup, and vanilla extract

Stir everything together until evenly combined, then place the lid tightly back on the jar

Refrigerate overnight

Once ready to eat, add your toppings/mix-ins, either straight into the jar or after placing into your container/dish of choice

Enjoy!

Ingredient recommendations linked!

Want more coffee recipes?  Try this Coffee Peach Crisp or these Coffee Strawberry Shortcake Bites!

3 Cheese Sausage Stuffed Mushrooms

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Whether you’re in need of a fun dinner party appetizer or a flavorful light weeknight meal, these 3 Cheese Sausage Stuffed Mushrooms will bring the restaurant experience to your table!  My husband was inspired to create this recipe after sampling a variety of delicious stuffed mushrooms from local eateries and, luckily, his version is oh-so-easy to make at home!

The filling is crispy, cheesy, and herby, perfectly complimenting the mushrooms!

COOKING & STORAGE NOTE: If the mushrooms will not all be eaten the day of cooking, I highly recommend storing the stuffed, but uncooked, mushrooms sealed in the refrigerator.  The leftovers are much more delicious when they are baked fresh (rather than reheating the fully cooked version)!

Main Supplies Needed:

  • Paper Towels
  • A Cheese Grater
  • A Large Bowl
  • Knife + Cutting Board
  • A Baking Sheet
  • Aluminum Foil

Servings: 15 Mushrooms

Ingredients:

MUSHROOMS

  • 15 Large** Baby Bella Mushrooms, stems removed

FILLING

  • 1/4 Cup Shredded Asiago
  • 1/2 Cup Shredded Gruyere
  • 2 Tablespoons Finely Grated Parmesan
  • 1/2 Cup Panko Breadcrumbs
  • 4 Tsp Fresh Finely Chopped Tarragon
  • 2 Bilinski’s Mushroom Chicken Sausage Links, or equivalent, very finely chopped
  • 2 Tsp + 1 Tsp Extra Virgin Olive Oil, divided, plus extra for drizzling
  • 2 Garlic Cloves, crushed
  • Black Pepper, to taste
  • 1/2 Tsp Red Pepper Flakes

TO SERVE

  • Extra Fresh Tarragon & Finely Grated Parmesan, generous garnishes
  • Sea Salt, to taste

**While there is always a large variety of mushroom shapes and sizes, the starting weight of our batch of mushrooms before de-stemming was approximately 1.5 lbs.

Directions:

PREP

Preheat the oven to 400º

Wash, de-stem, and gently blot the mushrooms dry, setting them aside

Shred/grate the cheeses and place them into a large bowl

Add the breadcrumbs into the bowl

Chop the tarragon and add that into the bowl as well

CREATE THE FILLING

Stir together the cheeses, breadcrumbs, and tarragon

In a pan, heat the 2 tsp of olive oil over medium heat

Add the sausage bits and cook for 5 minutes

Add in the crushed garlic, and cook for one additional minute, stirring frequently

Let the sausage/garlic mixture cool

Stir the sausage/garlic mixture into the bowl with the cheeses, breadcrumbs, and tarragon

Then stir in the red pepper flakes along with a dash of black pepper

Stir in the 1 tsp of olive oil

STUFF THE MUSHROOMS

Line a baking sheet with aluminum foil and place the mushrooms on top

Drizzle each one with olive oil

Disperse the filling evenly inside the mushrooms, densely packing it into each one

Drizzle each one again with olive oil

BAKE

Bake for 18-20 minutes

When ready, they will be sizzling and the topping will have crisped

GARNISH & SERVE

Sprinkle each finished mushroom with a generous garnish of chopped fresh tarragon and finely grated parmesan

Serve warm

Add sea salt to taste if desired

Enjoy!

Have extra chicken sausages to use up?  They’re great in pasta with some of my Nut-Free Pesto!

Easy Cucumber Pitas

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When the weather is warm and you’re in need of a cooling savory snack or light lunch, try these Easy Cucumber Pitas!  The goat cheese yogurt spread is creamy and herby, and ties the hearty bread and refreshing cucumber slices together!

This recipe is for one serving, but could easily be multiplied if you were making several at once.  You could also whip up a larger batch of the goat cheese yogurt spread, store it in the fridge, and use it as a condiment as needed!

Servings: 1

Ingredients:

GOAT CHEESE YOGURT SPREAD

  • 1 oz Goat Cheese
  • 3 Tbsp Nonfat Plain Greek Yogurt
  • 1.25 Tsp Fresh Dill, finely chopped 
  • 1/2 Tbsp Green Onion, finely chopped
  • 1/2 Tsp Fresh Lemon Juice
  • Sea Salt And Black Pepper, to taste

SERVING

  • A 3 oz Whole Wheat Pita, warmed and halved
  • Thinly Sliced Peeled Cucumber, to taste

LINKS TO INGREDIENT RECOMMENDATIONS:

Goat Cheese | Greek Yogurt | Whole Wheat Pita

Directions:

Chop the dill and green onion and set aside

In a small bowl, mash together the goat cheese and greek yogurt with a spoon until creamy

Stir in the dill, green onion, and lemon juice

Mix in the sea salt and black pepper to taste

Spread the filling inside both sides of the pita

Place in a few cucumber slices to taste

Enjoy!

Ingredient recommendations linked!

Got more cucumbers to use?  Try my Greek Chickpea Salad or Easy Greek Pasta Salad!

Double Chocolate Chunk Muffins With Pumpkin

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If you’re a chocolate lover, these Double Chocolate Chunk Muffins With Pumpkin are going to become a new year-round staple!

You absolutely do not need to be a pumpkin fan to love these muffins, as the pumpkin acts purely as a background flavor to enhance the chocolate.  It’s extremely subtle.  The texture is reminiscent of devil’s food cake, with a few melty chocolate chunks sprinkled in for the perfect amount of sweetness.

They’re unbelievably soft and delicate, making them truly melt in your mouth!  Whether you enjoy them as a decadent breakfast alongside a cup of coffee, or when the afternoon and evening sweet tooth hits, I can’t recommend these muffins enough!

Main Supplies Needed:

  • A Muffin Pan + Liners
  • Toothpicks
  • A Cooling Rack

Servings: 12 Muffins

Ingredients:

  • 1/4 Cup Unsalted Butter, melted
  • 1/4 Cup Melted Virgin Coconut Oil
  • 1.5 Cups Pumpkin Puree
  • 3/4 Cup Light Brown Sugar, lightly packed
  • 1 Egg, room temperature
  • 1 Tsp Dark Maple Syrup
  • 1 Cup All-Purpose Flour
  • 1/2 Cup Unsweetened Dutch-process Cocoa Powder
  • 1 Tsp Baking Soda
  • 1/2 Tsp Sea Salt
  • 1 Cup + 1/3 Cup Semi-Sweet Chocolate Chunks, divided

INGREDIENT NOTES:

Dutch-process cocoa powder is a must!  It’s what’s responsible for the deep dark color as well as the intense chocolate flavor!

Virgin coconut oil provides a specific flavor profile that’s essential to round out the flavors in this recipe, and will not be found in refined coconut oil.

Be sure to grab plain pumpkin puree with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a can of “pumpkin pie mix” by mistake.)

LINKS TO INGREDIENT RECOMMENDATIONS:

All-Purpose Flour | Dutch-process Cocoa Powder | Pumpkin Puree | Virgin Coconut Oil | Semi-Sweet Chocolate Chunks

Directions:

Let an egg come to room temperature

Preheat the oven to 350º

Line a muffin tray with 12 liners

Melt the butter in a large, microwave-safe bowl in the microwave then let it cool for 10 minutes

Add the melted coconut oil into the melted butter, then stir in the pumpkin puree

Add in the brown sugar, egg, and maple syrup, and stir again

In a second medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt with a fork

Gently stir the dry ingredients into the wet ingredients until thoroughly combined

Add in the 1 cup of chocolate chunks and stir them in (saving the other divided portion for sprinkling on top later)

Add the batter into the 12 muffin liners and place the remaining 1/3 cup of chocolate chunks on top (a few per muffin)

Bake for 25 minutes, or just until a toothpick in the center comes out clean

(Avoid hitting a chocolate chunk while testing for doneness as those will remain gooey throughout!)

Place the pan onto a cooling rack, letting the muffins cool in the pan

Serve and enjoy!

[Store the cooled leftover muffins airtight at room temperature!]

In the mood for more chocolate? Try my Coconut Oil Brownies!

Coffee Strawberry Shortcake Bites

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These Coffee Strawberry Shortcake Bites are such a fun summer BBQ dessert!  No utensils required to eat them!

The deep coffee flavor in the shortcake and glaze combined with the freshness of the strawberries on top is a flavor match that will keep you coming back again and again for one more bite!

This Coffee Strawberry Shortcake Bites recipe was originally created in collaboration with The Bean Coffee Company for Instagram! Visit my page to check out the video tutorial!

Main Supplies Needed:

  • A 9 Inch Square Pan
  • Parchment Paper
  • A Hand Mixer
  • A Cooling Rack
  • Toothpicks
  • A Baking Sheet

Servings: 36 Bites

Ingredients:

CAKE

  • 5 Tbsp Unsalted Butter, melted
  • 1/2 Cup Cane Sugar
  • 1 Egg, room temperature
  • 1.5 Cups All-Purpose Flour
  • 1.5 Tbsp Coffee Grounds
  • 2 Tsp Baking Powder
  • 1/4 Tsp Sea Salt
  • 1/2 Cup Milk, low fat

GLAZE

(If you like things sweeter, feel free to make a bit more!)

FRUIT

  • 18 Fresh Strawberries, halved

Directions:

CAKE

Preheat the oven to 350º and line a 9 inch square pan with parchment paper

Melt the butter in the microwave in a large, microwave-safe bowl, then stir in the sugar with a fork

Stir in the egg with a fork

In a second medium bowl, also with a fork, combine the flour, coffee grounds, baking powder, and sea salt

Pour the dry ingredients into the wet ingredients, and beat with a mixer on low (the mixture will be clumpy)

Add in the milk and beat again until fully smooth, but not overly mixed (the dough will be wet and slightly sticky)

Spread out the batter in the pan, stopping a little ways before the edges (it will expand) and bake for 20-21 minutes

The cake will be slightly bouncy yet dense

Pull the cake out of the pan using the parchment paper, and transfer it onto a cooling rack

While letting the cake fully cool, create the glaze 

GLAZE

Stir together the powdered sugar and brewed coffee and set aside

ASSEMBLY

Chop the cake into bite-sized pieces (about 36)

Wash and halve the strawberries

Top each cake bite with a berry, attaching them with a toothpick, placing them on a flat surface like a baking sheet

Drizzle with the glaze

Let the glaze solidify (30 minutes – 1 hour)

Serve and enjoy!

[These bites are best served fresh for texture, but can be stored airtight in the fridge if needed!]

Ingredient recommendations linked!