Paleo Pumpkin Chocolate Chip Cakies

It’s finally November! Don’t get me wrong; I love October. It’s my birthday month and we have Halloween, but I love November for…you guessed it, Thanksgiving. I love pumpkin everything. So, I decided to make some of favorite cookies, the Paleo Banana Chocolate Chip Cakies . I make them constantly when I’m craving sweets, but this time, I replaced the banana with pumpkin purée.

1 cup pumpkin purée
3 tablespoons almond butter
2 teaspoons baking soda
3 teaspoons vanilla extract
Pinch of salt
2 1/2 cups almond flour
1/2 cup dark chocolate chips

Preheat oven to 350.
Line a cookie sheet with parchment paper.
Beat together pumpkin, almond butter, baking soda, vanilla, and salt until well blended.
Add almond flour and blend.
Finally, fold in chocolate chips with a spoon.
I drop my dough onto the parchment covered baking sheet with a teaspoon sized dough scoop to many more, tiny cookies.
Makes about 34 cookies.
Bake at 350 for 12 minutes. (Will have to do on two cookie sheets).
Let cool, and remove from baking sheet!





Oatmeal, Chocolate Chip Pancakes

I found this recipe on Pinterest from
If you’re looking for a healthier way to start your day, these pancakes are made with no flour! Instead, they use rolled oats as their base. They also do not contain eggs or dairy!

2 ripe bananas, sliced
3/4 cup vanilla, almond milk
1 cup rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
Mini chocolate chips

In a blender, purée banana and almond milk for 30 seconds.
Add oats, baking powder, salt, & cinnamon and purée for 1 minute.
Let mixture stand and thicken for a few minutes.
Place a large skillet on your stove over medium-low heat.
Once mixture has thickened slightly, pour by 1/4 cup onto greased skillet.
Sprinkle each with chocolate chips, and once pancakes start to bubble, flip, & cook for another 1-2 minutes.
Serve with syrup & enjoy!





Tiramisu Cupcakes

One of my favorite, newfound desserts is tiramisu! Although, lady fingers are expensive to buy, so I thought about a tiramisu cupcake!
I found a recipe for them from

It is a delicious, moist, vanilla & coffee cake with a marscapone & coffee filling, topped with a light cream cheese & whipped cream topping!

1 box white cake mix
2 egg whites
1 egg
1/3 cup oil
3/4 cup buttermilk
3/4 cup sour cream
2 tsp. vanilla extract
1/4 cup strong coffee
8 oz. marscapone
1 tablespoon strong coffee
1/2 cup powdered sugar
8 oz. cream cheese softened
1 cup powdered sugar
1 tsp. vanilla extract
1 pint heavy whipping cream

Preheat oven to 350.
Line 24 cupcake wells with liners.
In a large bowl whisk egg whites, eggs, oil, buttermilk, sour cream, and vanilla gently.
Stir cake mix into wet ingredients.
Use half of the batter and fill the liners 1/3 of the way full.
Add the strong coffee to the remaining batter, and mix.
Drop one tablespoon of the coffee mixture on to the top of each batter-filled liner.
Bake for 16-20 minutes, or until the tops spring back.
Combine all filling ingredients with a spoon.
Beat cream cheese and sugar for the frosting until blended. Add the vanilla and heavy cream and beat until fluffy.
Once cupcakes are cool…
To assemble, cut a small cone shape out of each cupcake and fill with a teaspoon of filling.
Pipe whipped cream on to the top of the filled cupcakes.
Dust with a little cocoa powder & enjoy!






Cookie Dough Stuffed Cupcakes

Well, this was the perfect blend of two classic desserts: a chocolate chip cookie and a vanilla cupcake. I was pressed for time, so I took a shortcut with the vanilla cupcake and the cookie decoration, but feel free to use your own cupcake & chocolate chip recipe.

1 box super moist yellow cake mix + all the ingredients needed to make it
1 stick unsalted butter, room temp
3/4 cup brown sugar
1 tsp. vanilla extract
1 1/4 cup flour
1/2 tsp. salt
3 tblsp. milk
1 cup mini chocolate chips
1 pint heavy whipping cream
1 box instant chocolate pudding mix
Optional: mini chocolate chips & mini chocolate chip cookie dough squares

Bake mini chocolate chip cookies according to directions on package and let cool.
Bake cupcakes according to package directions and let cool.
Once cool, cut out the middle of each cupcake.
In a medium bowl beat butter and sugar.
Add vanilla and combine.
Add the flour and salt until incorporated.
Add the milk to get the cookie dough texture.
Fold in chocolate chips.
Spoon cookie dough into holes of the cupcakes.
In a large bowl, beat heavy cream and dry pudding mix until fluffy.
Pipe whipped topping on top of cookie dough filled cupcakes.
Top with mini chocolate chips and a mini cookie!







Cannoli Cupcakes

This recipe was one of the best I have made in a long time! Last night, we celebrated out Crossfit coach’s birthday: Happy Birthday Mikey! So, clearly, my friend LuAnn and I decided to collaborate our baking minds and bake a delicious Cannoli inspired cupcake. The result was mind blowing.
While we doubled the recipe to make 48 cupcakes, I will leave the recipe for 24. (Although you may want to follow in our footsteps and double because they went fast!)
*To Mikey & Dan: Thanks for a great party! Hope you liked the cupcakes!
*We adapted this recipe from

Vanilla Cupcakes-
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
3 large eggs
2 cups sugar
1 cup oil
2 tsp. vanilla extract
1 cup sour cream
Chocolate Chip Cannoli Cream-
16 oz. whole milk ricotta cheese (strained in a cheesecloth overnight)
3/4 cup confectioners sugar
1/2 tsp. vanilla extract
1/2 cup mini semisweet chocolate chips
Fresh Whipped Cream-
2 cups heavy whipping cream
1 package white chocolate or dark chocolate pudding mix
Mini chocolate chips
Cannoli shells, crushed & broken
Dark chocolate chips, melted

Preheat your oven to 350.
Line regular sized cupcake pans with 24 liners.
Combine flour, baking powder, baking soda, and salt in a medium bowl.
In a large bowl, beat the eggs and sugar until light and fluffy.
Add the lol and vanilla; mix until incorporated.
Add the sour cream; mix until incorporated.
Add the dry ingredients to the wet ingredients and mix until well blended.

Fill the cupcake liners 3/4 full with batter and bake 18 minutes.
Cool completely.

While cupcakes are baking, make cannoli cream: Beat ricotta, confectioners sugar, and vanilla in a bowl on medium speed until fluffy. Stir in the chocolate chips.

For the whipped cream: Beat the cream and pudding mix together until the cream is whipped.
*Thanks for the awesome tip of the pudding mix Lu!

To assemble: Using a small knife (I used a cupcake corer, if you have one,) cut on an angle directly into the top of the cupcake in a circle to remove a small cylinder from the inside of the cupcake.
Using a small spoon or scoop, (I used a small piping bag,) fill the inside with the Chocolate Chip Cannoli Cream.
Pipe the whipped cream on top and garnish with either mini chocolate chips or crushed cannoli shells.
If you want to, break apart pieces of remaining cannoli shells and dip in dark chocolate.
Use those as a decoration!









Coconut, Oatmeal, Almond Joy Cookies

Poll Winner!! These coconut, oatmeal, almond joy cookies are amazing! The smell of coconut and chocolate as they came out of the oven was incredible! Thanks Cody for helping me chop the Almond Joys, and for eating some 😉

This recipe is from:

You voted, so here it is:

1/2 cup melted coconut oil
1/2 brown sugar, packed
1/4 cup sugar
1 egg
1/2 tsp. salt
1 tsp. vanilla
1 cup flour
1 1/4 cups oats
1/2 tsp. baking soda
1/2 cup semisweet chocolate chips
8 fun size almond joy bars, chopped

Preheat oven to 350.
Line two cookie sheets with parchment paper.
In a large bowl, cream together coconut oil and sugars.
Add egg and vanilla and mix.
In a medium bowl add flour, oats, and baking soda.
Stir dry ingredients into wet ingredients.
Add chocolate chips and chopped almond joys.
Drop my tablespoon onto parchment.
Mine made about 24 small cookies.



Oatmeal Cookie Smoothie

This smoothie tastes exactly like an oatmeal cookie, and it’s healthy! I’m drinking it as I type before I head off to Crossfit.

1 banana
1/4 cup rolled oats
1/4 almond milk
1/2 tsp. cinnamon
5 ice cubes

Place all ingredients in blender and liquefy until all ice is broken down and smoothie is blended completely.
Pour into a large glass & enjoy!



Paleo Mayonnaise

I found this recipe on

This mayonnaise is perfect for making tuna, chicken, or egg salad and still keeping it paleo.

2 egg yolks
1 tsp. Dijon mustard
3 tsp. lemon juice
1/2 cup olive oil
1/2 cup coconut oil, melted

In a small bowl, place the yolks, mustard, and 1 tsp. lemon juice.
Whisk together briefly.
Very slowly, add the oils (mixed together).
If you put too much oil in at once, it will separate.
Whisk non-stop, and as you add more oil, an emulsion will form and the mayo will thicken.
Once all the oil is incorporated and the mixture is thick, add the remaining lemon juice, and season with salt and pepper.
Place mayo in a container and keep in the fridge. Mayo will last 1 week after making, or until the eggs expire (check your egg carton).


New Poll! Which cookie recipe would you like to see on lexbake?

I am on Pinterest everyday. I pin so many delicious recipes but never have time to make them all! I went through some of the cookie recipes I saved, but I need your help to decide which one to try out and post!

Tuscan Chicken Salad

The other day, my Mom and I got a delicious container of Tuscan Chicken Salad from Patty’s Pantry. I decided to try and copy the recipe from what I noticed in the ingredients, while adding and removing a few things. It is delicious, and a perfect food to snack on throughout the day or have for lunch!

2 boneless, skinless chicken breasts (cooked & shredded)
Salt & pepper
Basil leaves
Parsley leaves
2 tablespoons mayo
1/4 cup sundried tomatoes, chopped
1/2 cup quartered artichoke hearts, chopped
1/2 cup baby spinach, chopped
2 tablespoons feta cheese, crumbled

Season shredded chicken with plenty of salt & pepper.
Add mayo and mix.
Add in remaining ingredients, combine, and refrigerate for an hour to mix flavors.

This recipe is extremely easy and so delicious!