Inspiration, Raves, Skinny Kitchen

Fall is almost here…..that means TREATS!

Okay, okay I know fall isn’t until at least 2 more months but still, I am super excited for the nice cold weather and pea coats! But the best part is the baking,treats, and family time as the holidays roll in. I have found on pinterest so many amazing goodies for fall treats and I plan on doing a lot of baking videos this fall. Here are some adorable ideas that look so delicious and fun to make! Are you ready for fall?


photos from

Raves, Skinny Kitchen

Pretzel toasted coconut chicken!?


Huh? Yeah, that is right a chicken pretzel. I totally just came up with this is my head when I was thinking about how bad I wanted some pretzels. Imagine if you used mashed up pretzels as a bread crumb instead regular bread crumbs? It would be like a pretzel chicken. And if you cut up the chicken into little bite size pieces, you could call is “Pop pretzel chicken” Anyways, I know it sounds crazy. I am sure someone has tried this before but I am going to try it out and if you do let me know what you think!

So what you would need to do is take a big bag of pretzels and mash them up but still leave a few good chunks! (Don’t make it dusty, you still want the crunch) And then for a little sweet to the chicken and a layer of shredded sweet coconut. Oh my gosh, my mouth is watering! I really think this would be amazing! It would be the perfect sweet/salty chicken mix but little bite size snacks!

THEN for the dip you can make a tzatziki sauce with cucumber and dill!  Am I the only one that thinks this sounds amazing? I can’t wait to try this!

photos from

Skinny Kitchen

No-Bake Coconut Cream Cheesecake

If you love coconut and cheese cake this will be a great recipe for you! This would be great for a party or when close friends come over for a dinner. The best part is that it is a no bake recipe for you to try out as the summer ends. So have fun trying out this simple recipe!



Put cream cheese, virgin coconut oil, and coconut cream concentrate in medium mixing bowl and set in a warm place to soften.

In a separate bowl, add the tablespoon of warm water and about a quarter of the heavy cream to the coconut to moisten.

Once everything has softened, beat the cream cheese mixture and gradually mix in the sweetener, salt and vanilla extract. When well mixed gradually beat in remaining heavy cream, then the moistened coconut. Beat mixture until light and fluffy.

Crust: Sprinkle about 1 generous tablespoon of the chopped nuts over the bottom of each of three 8 oz plastic deli containers, 8×8 baking dish or other containers of your choice.

Spoon cream cheese filling into prepared containers.  Sprinkle a bit of flaked coconut on top to decorate. Cover and refrigerate until firm. Each cheesecake makes about four average servings or 2 to 3 larger ones. Enjoy!

Raves, Skinny Kitchen, Uncategorized

Coconut whipped cream (All natural)

Yum, yum, yum. I love whipped cream so much! It’s great on fruit, ice cream, cakes, cupcakes and pretty much anything! This is a light healthy whipped cream that is all natural and you know what’s going in it. I love to put this kinda whipped cream on top of a chocolate cake to balance out the sweetness, it is great also with angel food cake and fruit. This is so much fun to make and REALLY easy as well. You can make this as a dip for a party with fruit as dippers, talk about yum! Here is the recipe! photos from

Coconut Whipped Cream

(Makes 2 cups)


  • Two 8 ounce cans coconut milk
  • 1/4 cup organic powdered sugar


1. Store cans of high-fat coconut milk in the fridge at least 8 hours before use. Once chilled, open the cans, making sure not to tilt them over. Remove the lid and scrape the top later of the cocnut fat from the milk layer. Place the coconut fat into a stand mixer or use a fork/wisk. Beat on low speed for 20 seconds, gradually add the powdered sugar and whip together quickly for 15 seconds. The mixture will be lumpy

2. Place in the fridge to firm for 1 hour, whip with a large whisk until the lumps are removed. Serve right away. (Last in fridge for about a week, or longer if you freeze some.)