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Orange Blossom Cupcakes with Orange Kissed Cashew Cream

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Know my favorite dance? The Happy Indepen-DANCE. Get it?

 

Plop!

 

Alright, maybe that’s only funny after eating an entire batch of these Orange Blossom Cupcakes with Orange Kissed Cashew Cream. I would say it’s the sugar high, but these are sugar-free as well as gluten-free, so I’m not really sure what’s going on.

 

Anyhoo, I made these cupcakes for my dear “gringuita” friends who are celebrating their birthday today. Yee ha! Potluck-friendly cupcakesperfect to match the Forth of July festivities. Minus the fire-farts.

 

You see, I was lucky to call “the States” my home-away-from-home for six years – four of them in Evanston, Illinois (going to Northwestern University) + two of them living downtown Chicago (getting my Masters at The School of The Art Institute of Chicago). Fun times.

 

I was fortunate to presence many firework shows + drink one too many red/white/blue jello shots + oh em gee savor what a real BBQ should taste like. American’s sure know who to live big + rock their grill. That’s for sure. I only hope they’ve left a little room for dessert this time, cuz I baked cupcakes. And they are divine.

 

World Cup aficionados, these are for you too!

 

Here’s how to make em’:

 

cupcake ingredients

  • 3 cups almond flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/4 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 2 tablespoons orange blossom
  • 2 eggs
  • Desiccated orange, for topping (the zest of 1 orange also works)

 

frosting ingredients

  • 2 cups raw cashews, soaked for 3 hours + drained + rinsed
  • 4 Medjool dates, pitted
  • 1 tablespoon coconut oil
  • 1/2 vanilla bean, scrapped
  • 1/4 teaspoon salt
  • 1 freshly-squeezed orange
  • Maple syrup, to taste

 

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preparation 

Preheat the oven to 325° F to make the Orange Blossom Cupcakes first.

 

Combine flour + salt + baking soda in a bowl. In a separate bowl, combine coconut oil + maple syrup + orange juice + eggs.

 

Mix dry with wet until well incorporated.

 

Divide batter among cupcake tins, filling 3/4 full. Bake for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool cupcakes on wire rack.

 

To make the Orange Kissed Cashew Cream, place cashews + dates + coconut oil + vanilla bean + salt in a high speed blender + pulse. Add orange juice little by little until you reach a smooth consistency. Add maple syrup until it’s sweet enough for your tastebuds. Store in an airtight container in the refrigerator for 1 hour before piping the cupcakes.

 

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To serve, whip cupcakes with the decadent cream + top with orange zest or unsweetened desiccated orange.

 

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Next week, I’m coming back to share some secret projects I’ve been working on. So happy to finally reveal these behind the scenes + get back to Friday Video Time-making. Have you missed me? I’ve sure missed YOU!

 

To my American friends, I hope you have a magical Forth of July weekend. To my Brazilian + Colombian + German + French, may the best team win!

 

Okay, I’ll stop rambling now.  Just make these cupcakes you guys. You’re gonna LOVE them.

 

xo,

Mayi Carles

 

Photo Credit

Marcela Macias

Almond Peak-a-Boo Banana Bread with I Can’t Believe It’s Not Hershey’s Syrup

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Well hello Mr. Clean Banana Bread. Looking as delish’ as ever. I can’t even tell you’re vegan + gluten free + sugar free.

 

Wanna make it? Good thing I transcribed the recipe from napkins notes to here then.

 

banana bread ingredients 

  • 1 large banana, peeled + sliced length wise
  • 1 banana smashed
  • 1 1/2 cup almond flour (buckwheat flour works too)
  • 2 eggs (use 1 tablespoons of chia seeds soaked in 2 tablespoons of water to make it vegan)
  • 1/4 cup olive oil
  • 1/2 cup almond milk
  • 1/4 cup pure maple syrup
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cacao powder

 

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syrup ingredients

  • 1/4 cup olive oil
  • 2 tablespoons cacao powder
  • 1 tablespoon pure maple syrup

 

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preparation

Preheat over at 340 F. Line loaf tin with baking paper.

 

Beat together all ingredients, expect the sliced bananas, until well combined. Cover the bottom of the loaf tin with the sliced bananas. Pour mixture around the placed banana slices. Place into the over + bake for 30 minutes. Remove from over + cover with foil. Cook for further 10 minutes. Remove from oven + leave in tin to cool.

 

In the meantime, prepare the I Can’t Believe It’s Not Hershey’s Syrup. In a small bowl add all syrup ingredients + whisk together well with a fork. Warm if desired + drizzle over individual bread slices to serve. Pow!

 

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Time to eat. The End!

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias

Berry Bars

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It’s Friday. Thank goodness. Let’s not talk about how to fold our fitted sheets + our financial stability today, okay? Deal!

 

Instead, let’s hydrate with a frozen something. Anything, preferably with Cointreau.

 

Sometimes, when I’m sipping down my third cocktail before noon has even arrived (which only happens if I’m somewhere paradisiacal like Curaçao), I get these brilliant ideas that I know I could sell at the Dragon’s Den for millions of dollars. Like that one time I thought about putting fig spread on top of baked brie. Patent material! Or that other time I made myself some Berry Bar with what was left in the pantry. Mama mia!

 

Pretty sure I’m a genius. Well at least when I’m feeling reckless + tanning in Curaçao, my precise emotional + physical coordinates by the time you get to this sentence.

 

Next stop: Juice cleanse. Just kidding! I don’t want to follow any anything that bans these Berry Bars from the menu.

 

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crust ingredients

  • 2 cups almond flour
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon pure vanilla extract
  • 1 tablespoon filtered water
  • 1/4 teaspoon sea salt

 

filling ingredients

  • 2 cups mixed berries (thaw completely if using frozen)
  • 1/2 cup pure maple syrup
  • 1 vanilla bean, scrapped
  • 2 tablespoons chia seeds
  • 1 tablespoon freshly-squeezed lemon juice

 

topping

  • 1 cup pecans
  • 1/2 cup unsweetened shredded coconut
  • 1/4 cup gluten free oats
  • 2 tablespoons pure maple syrup
  • 1 tablespoon coconut oil, melted
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pure almond extract

 

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preparation

Combine the filling ingredients in the food processor + blitz till well mixed. Transfer to a glass jar + let set in the fridge for at least 2 hours before topping the crust. The chia will swell up + give it that jam-like texture.

 

For the crust, preheat the oven to 350 F + line an 8″ x 8″ baking dish with parchment paper, to prevent sticking. Combine all of the crust ingredients in a food processor + process until the dough sticks together. Press the dough into the bottom of the baking sheet + bake for 12 minutes. Remove from the oven + allow to cool completely.

 

Don’t turn off the oven.

 

Prepare the crumbly topping by combining the pecans + coconut + oats + maple syrup + coconut oil + salt + almond extract in a food processor. Process until a crumbly texture is achieved.

 

Arrange the bars by spreading the filling over the crust, then spreading the crumbly topping over the raspberry layer. Return to the oven for 15 minutes at 350F, or until the topping is lightly golden.

 

Allow to cool completely before cutting into bars + serving.

 

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You guys, you gotta make these Berry Bars this weekend. You know you want to. Nom nom. And invite a friend over. Food tastes twice as good in good company. Which reminds me, I need to get myself an ice crusher when I get home, these Banana Colada is freaking-licious! I see World Cup-themed cocktail party in my horizon.

 

I’m off.

 

If you wanna follow my Curaçao adventure on Instagram (oh look, Belgium chocolates!) follow me @mayicarles.

 

xo,

Mayi Carles

 

Photography Credits

Marcela Macias

Raw Fudgy Bites

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What happened here was a little naughty. I turned a perfectly decent brownie recipe into a show-stopping-standing-ovation-worthy choco-sensation. Ladies + gents… well more like gent’ (Hi baby, I made you Raw Fudgy Bites for dessert!), feast your eyes +  weekend appetites with this soooo-good-it-should-be-illegal Raw Fudgy Bites recipe.  

 

This batch makes 32 squares, enough to keep me sane + happy as I finish writing the copy for Life is Messy Kitchen… well, more like “as I begin writing the copy for Life is Messy Kitchen“. I did Select All + Delete the entire rough draft this Monday. I went psycho killer crazy writer’s meltdown on the project – those where you suddenly accept that perhaps you weren’t meant to abolish world hunger or find a cure for cancer. Tough.

 

You see, when I sat down to manifest Life is Messy Kitchen, I had big audacious dreams of making Martha Stewart so proud, even though she doesn’t even know I exist, yet. But this Sunday, as I was Googling How To Stop Eating Pizza In 3 Simple Steps, I had a revelation, “I can create The Next Buzz Healthy Cookbook that promises to fix your landfill of issues in one fell swoop, or I can let you see behind The Wonderful Wizard of Oz curtain where sometimes I anesthetize my feelings with Chunky Monkey ice cream, but mostly where I’m trying my very best to be Mayi + re-set my intentions around food with a sense of humor.” I mean, cuz what’s the point in fitting inside your skinny jeans (Wait… do people still wear skinny jeans? No, right? I didn’t think so), if you’re a grumpy Grinch, right?

 

So how about we cut the crap + drop the #filters + embrace a more humanistic + comic approach to eating + feeling f*ucking A-MA-ZING? Who’s in on this messy adventure? I’m recruiting!

 

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Now, it’s chocolate time baby! Because chocolate does’t ask stupid questions, chocolate always understand.

 

ingredients

  • 1/2 cup unsweetened almond butter
  • 1/4 cup pure maple syrup (honey works too!)
  • 1/4 cup extra-virgin coconut oil
  • 1 cup old fashioned gluten-free rolled oats
  • 1/2 cup unsweetened coconut flakes (shredded coconuts works too!)
  • 1/4 cup cacao powder
  • 1 teaspoon vanilla extract

 

preparation

Melt together in a medium sauce pan the almond butter + maple syrup + coconut oil over medium-low heat until velvety smooth.

 

Remove from heat + add oats + coconut + cacao powder + vanilla. Stir until well combined.

 

Pour into a parchment lined loaf pan + pop into the fridge for an hour.

 

Cut into squares + store in the fridge in an airtight container until ready to plate. Or don’t even bother with plating, I just pop em’ into my mouth (wink)!

 

important announcement

On a side note,  if you’ve been saving up to snatch a copy of my Life is Messy Planners, oh God please don’t buy them now… well, because on Tuesday, May 20 I’m participating in the Multi-Passionate Must-Haves flash sale that offers 30 awesome books/courses/resources for those of us who have a LOT of different interests valued at $2046.95, but for just 72-hours it can be yours for only $97. And $10 from every sale will be donated to my friend Michelle Ward, the When I Grow Up Coach for the Avon 2-Day Walk for Breast Cancer.  I lost two grandparents to cancer to I’m honored to have my Life is Messy Planners representing.

 

Alright, so now you know:

  • Don’t buy my Life is Messy Planners just yet.
  • Check your piggy bank + talk to hubby about possibly splurging on yourself this Tuesday with the hottest deal of the year, which also happens to be for a good cause.
  • Sign up to my mailing list to receive the link to the Multi-Passionate Must-Haves page.

 

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So, where was I? (Looked at my chocolaty sticky fingers). Oh right… Raw Fudgy Bites. It’s time to rock n’ much chocolate monsters!

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias

The Perfect Carrot Pancake Stack

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Today I’ve found a way to turn a traditionally unhealthy breakfast into a clean eat-me-any-time-of-day dessert. I’ll take a standing ovation now. Thank you very much!

 

I mean, it’s a totally unfair battle. Breakfast + dessert are so much cooler than lunch + dinner. C’mon! Right? And don’t even get me started on the topic of pancakes. Pancakes are celebratory in the Larrinaga-Carles HQ. They remind me of mom’s buttermilk towers heavenly coated with my favorite aunties syrup. No one like Jemima.

 

Of course when my metabolism hit the twenty-somethings rockbottom + I gained the freshman none-of-your-business, I quickly banned pancakes from my diet + marked them as “devil food”. Sad times my pancake-less 20′s.

 

Up until I married David, duh! My man loves his Viking-style Sunday brunches. At the beginning thou, everything came out of a store-bought carton box, but that quickly felt lame + unromantic, so I moved to Mission Enchant Hubby with The Perfect Pancake Tower. The competition with myself was ON! It still is.

 

That’s how today’s perfect Carrot Pancake Stack came to be. The challenge: I wanted to create a bikini-friendly (for me) + surf-friendly (for him) recipe that wasn’t bloating + McFattening + sleep-inducing. 

 

Now we all know what happens when you take out gluten + butter + sugar + eggs out of a pancake recipe, don’t ya’? It freaking stops being a pancake recipe + turns into expired cat food. That’s why I’m a G-E-N-I-U-S. I do say so myself because I actually ate this stack of deliciousness this morning while watching April’s CreativeLIVE workshop + it’s true. Try it before you rule me off as obnoxiously pretentious.

 

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ingredients

  • 4 heaped teaspoons buckwheat flour (not leveled off, it’s okay to overfill it)
  • 1 heaped tablespoon almond flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon psyllium (this recipe can’t do without)
  • 1/2 mashed banana
  • 4 heaped teaspoons finely grated carrot
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 heaped teaspoons unsweetened shredded coconut
  • 1/4 cup almond milk
  • Coconut oil, for cooking

 

toppings

  • Unsweetened almond butter (I used the “creamy” kind)
  • Unsweetened coconut flakes
  • Blueberries
  • Pure maple syrup

 

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preparation

In a medium sized mixing bowl combine all the dry ingredients then stir through the mashed banana + grated carrot. Make a well in the center + pour in half of the almond milk + mix through. Slowly add more of the almond milk until you have a good pancake batter consistency. You want it to be a bit wetter than a cake batter, but not as runny as crepe batter. If you add all of the almond milk + need more liquid, simply add a little filtered water.

 

Heat a frying pan to a medium heat + brush coconut oil to prevent sticking. Spoon the batter into the frying pan to create three small pancakes. Allow them to cook until little bubbles form on the top of the pancakes, then flip over to cook through.

 

To serve, stack pancakes with layers on almond butter. Finish with a sprinkle of coconut + blueberries + drizzle maple syrup.

 

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You really haaaave to try this. You must. And when you do please snap a pic + tag me @mayicarles on Instagram so I can regram.

 

xo,

Mayi Carles

 

Photography Credit

Marcela Macias

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