What's Hap-"Pinning" Wednesday

Happy Hump Day sweetums! Cheers to making it half way through the week so far! :) You know what time it is, right?! :)  Of course, you do..... come link up here or here and play along!

Some of my favorites this week consist of:

-- The great finds at CVS this past Sunday - only $19 total out of pocket after coupons. (Started out over $50 before coupons, so I was extremely excited)

This adorable Valentine banner

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-- This recipe  (Lemon Poppyseed Muffins - Paleo Style) Ya'll it is seriously SO GOOD and is one of the closest recipes to the real thing that I have found. I've had them for breakfast each morning with my coffee and homemade sausage - yummy!

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-- This recipe (Ree Drummond aka The Pioneer Woman's Vegetable Soup recipe). It is both Paleo and Whole 30 approved. Have you ever tried it before? It is seriously SO GOOD!

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There you have it - a few of my favorite things this week so far.  Thanks for stopping by and have an awesome day lovies! :)

Lots of love and hugs,

31 Days - Day 7 - Fall Dessert Recipe

Happy Monday my friends!  How are you?  How was your weekend?  Great, I hope!  Ours was nice and relaxing like I told you yesterday.  Anyway, I have another GREAT recipe to share with you today.  It's a fall dessert recipe and one I think you will LOVE.  It's not only Paleo but healthy for you as well.  Oh and delicious - did I mention delicious?! :)  It is from a new Paleo blog that I just came across last week and was SO happy because she has a lot of great food on her blog that is so good! The blog is called The Paleo Cupboard - go check her out! :)

 

PALEO PUMPKIN BARS WITH VANILLA FROSTING

 

Prep time:  10                      

Cook time:  35 mins            

Yield: 9 bars

 

Ingredients:
PUMPKIN BARS- 2 large eggs
- 1 cup pumpkin puree (canned or fresh)
- 3/4 cup raw honey, warmed
- 1/2 cup coconut oil, warmed
- 1 tsp. vanilla extract
- 1 cup blanched almond flour
- 1/4 cup arrowroot powder
- 1 1/2 tsp. pumpkin pie spice
- 1/2 tsp. sea salt
- 1 tsp. baking powder

FROSTING
- 1/2 cup coconut oil
- 4 Tbsp. raw honey
- 1 tsp. vanilla extract
- Dash sea salt
 

Equipment:- 2 medium sized mixing bowls
- Stirring spoon
- Fork
- Hand mixer
- 8x8 glass baking pan
- Measuring spoons
- Measuring cups

Directions:
TO MAKE THE BARS:
1. Preheat the oven to 350F. Combine the eggs, pumpkin puree, raw honey, coconut oil and vanilla extract in a medium sized mixing bowl and beat on low with a hand mixer until combined.
2. In a separate bowl, combine the almond flour, arrowroot powder, pumpkin pie spice, sea salt and baking powder and stir with a fork until well combined. Slowly add the almond flour mixture to the pumpkin mixture, using the hand mixer on low speed, until well combined.
3. Pour the mixture into the baking pan and set in the preheated oven on the center rack. Bake for 35-40 minutes or until the center it set. Remove and allow to cool completely before serving.

TO MAKE THE FROSTING:
1. Combine all ingredients in a medium sized mixing bowl and beat with a hand mixer on medium speed until combined. Place the frosting in the fridge for a few minutes if it is too runny and needs to set.

Yum - don't those look delicious!!  Well, thanks for stopping by to say hello.  I hope you have a fantastic Monday!  See you tomorrow.

Lots of love and hugs,