Lemon Lime Coconut Cookies

lime coconut sandwich cookies

About a month ago I attended a Blogger event at Specialty Produce in San Diego. I have been a long time fan of theirs, visiting regularly before events to get the freshest produce. Therefore learning about their blogger program was seriously an added bonus.

lime cookies

After giving us a tour and a produce taste testing, they provided us with one of their Farmer’s Market Boxes. It was filled with gloriously fresh produce that sent my creative juices wild. I also picked up a number of other ingredients in which I made countless seasonal recipes that will be shared over the next few weeks. Of these recipes, a favorite was born. Well, actually two. This Ginger Rhubarb cocktail will be shared on Friday and let me tell you- it is good. Like crazy good.

ginger rhubarb cocktail

The other favorite were these cookies. Lime and coconut are one of my favorite flavor combinations. These cookies were light, fresh, and perfectly sweet. The cookies themselves were chewy and zesty and paired with the chewiness of the coconut they were utterly perfect. So perfect, that I have some butter softening as we speak to make them again!

lime and coconut sandwich cookies

If you are in the San Diego area, I highly recommend subscribing to the Specialty Produce Farmer’s Market Box. In fact, if you are in North County let me know and we can set up a drop stop. The boxes are only $20 and will provide a family of 5 (my personal experience) with fresh produce for the better part of the week. They also have juicing boxes which are $15 each and come with everything you need to juice.

sandwich cookies

And if you are not located in San Diego, I urge you to make these cookies anyway. They are worth it!

coconut lime cookies


Lime Coconut Cookie Sandwiches

  • 1 cup unsalted butter, softener
  • 2 cups sugar
  • 1 teaspoon coconut extract
  • 1 tablespoon lime zest
  • 2 tablespoons fresh lime juice
  • 2 eggs
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3 cups all-purpose flour
  • 1 cups powdered sugar for rolling
  • 8oz Cream Cheese (softened)
  • 1/2 cup Powdered Sugar
  • 2 tablespoons Lime Juice
  • Zest of One Lime
  • Toasted coconut

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper or a silpat.

In the bowl of your mixer, beat butter, sugar, and coconut extract until light and fluffy.

Add lime zest and lime juice and beat until combined.

Add eggs, one at a time, mixing throughly after 1st addition.

In a separate bowl, combine flour, alt, baking powder and soda.

With your mixer running on low, gradually add dry mix to wet mix, mixing until just combined.

In a small bowl add powdered sugar.

Roll a heaping tablespoon of dough and place it in the bowl of powder sugar and coat completely.

Place on cookie sheet and repeat with remaining dough placing each ball about 2 inches apart.

Bake at 350 degrees for 9-11 minutes. Cool completely.

To make the frosting beat the cream cheese, powdered sugar, lime juice and lime zest on medium high speed until smooth.

Stir in toasted coconut.

Top cooled cookie with frosting and sandwich with another cookies.


Garden Pudding Cups

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #SnackPackMixins #CollectiveBias

Pudding cups vegetable garden

Last weekend my family and I were invited to a Potluck Easter Egg Hunt at the park. I wanted to bring something that celebrated spring and was easy to eat and transport. The easy open Snack Pack lids and great flavor made this project not only easy but a delicious dessert. Also, with the same amount of calcium as a 8 oz glass a milk, this made a great dessert alternative to my normal treats! Continue reading

Coca-Cola Cupcakes & Cocktails

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FinalFourPack #CollectiveBias Coca-Cola is a corporate champion of the NCAA. Messaging below is intended for ages 21+ and is intended to be enjoyed responsibly, in moderation.

Coca cola cupcakes and cocktails

We love a reason to celebrate, but my husband especially loves celebrating while watching sports! With the NCAA® March Madness in full swing, he certainly has a lot to celebrate. My husband is a very hard worker so when he decides to relax in front of a game with friends, I like to make it as enjoyable as possible. Meaning, they have a nice stiff drink and a some delicious munchies in front of them.  Continue reading

Greek Salmon Pasta and a Giveaway!!!

This post has been sponsored by Kitchen-Play and Litehouse Foods. 

grilled salmon pasta

A few weeks ago, I had the opportunity to attend the Natural Products Expo. This is one of my favorite shows to attend because it is so big! With thousands of products and brands under one roof, it is a great time to try new products and items that I would have not otherwise had the chance to see or try. Continue reading

Beer Brownies

beer brownies

Do you follow me on Instagram? If so, then you know that Costco trips put my son to sleep. Like every single time. I find it rather amusing and almost always post a pre-shopping trip picture and a at the register picture trip like the one below. Personally, I find it rather amusing and can’t wait to show him these pictures when he is older. Continue reading

Savory Olive Rosemary Scones

This post is sponsored by California Ripe Olives

savory black olive scones

I love how versatile olives are. They are wonderful in salads, sandwiches, pizzas, pastas, tapenades, and on their own.  Speaking of on their own, do you remember when you were a kid and had olive fingers? I remember I used to eat almost a can of olives, leaving a small handful for my mom to use in her salad. Going with tradition, my kids got a kick out of my olive fingered monster rendition last night while I was making these scones.

olive scones

This past summer, I had the opportunity to visit an olive orchard. It was so beautiful, and I love knowing that my state’s agriculture has such a huge impact on the world’s produce market. California produces 95% of ripe olives in the United States. They are grown by more than 1000 multigenerational family farms that crisscross the warm inland valleys of California and are processed by two family owned canneries. The two main varieties grown in California are called Manzanillo and Sevillano. The curing recipe used today was developed in the 1800’s by a housewife named Freda Ehmann.

rosemary compound butter

California Ripe Olives cure for seven days and once canned, they have a shelf live between 36 and 48 months making them the perfect pantry staple for those last minute recipes that you want to add a pop of color, texture and flavor.

Olive scones 1

These scones came out better than I expected. They were full of flavor from the black olives and fresh rosemary. The combination of the butter flavor with the rich crunchy olives was a match made in heaven! My family loved the Rosemary Compound butter that I spread over the scones. These would be a wonderful gourmet substitute for rolls at your next dinner party!

olive scones and compound butter

For more California Ripe Olives recipes, please visit their websiteFacebook page or follow them on Twitter and Pinterest!

rosemary olive scones


Savory Olive Rosemary Scones


    Olive Rosemary Scones
  • 3 cups All-Purpose Flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 8 tablespoons cold butter cut into slices
  • 1 and 1/2 cup buttermilk, plus more for brushing
  • 1 cup chopped or sliced California Ripe Olives
  • 1 tablespoon fresh or dried chopped rosemary
  • Rosemary Compound Butter
  • 1 stick (8 tablespoons) softened unsalted butter
  • 1 teaspoon fresh or dried rosemary
  • 1/2 tablespoon honey
  • 1/4 teaspoon salt


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or foil.
  2. In a large bowl, combine flour, baking powder and soda, and salt.
  3. Add butter slices and cut in using a pastry cutter until butter is mixed with the flour and forms small pea-sized clumps.
  4. Stir in chopped olives and rosemary.
  5. Using a wooden spoon, stir in butter milk.
  6. Dough will be somewhat dry and shaggy, but mix until dough forms a large ball.
  7. Shape dough into a disk on cookie sheet and cut into 8 wedges separating them about 1 an inch apart from one another.
  8. Lightly brush buttermilk over the tops of the scones.
  9. Bake scones for 20 minutes or until the tops are golden brown.
  10. To make the compound butter, add butter, rosemary, honey, and salt to a food processor.
  11. Process until smooth, then place in the middle of a large piece of plastic wrap.
  12. Roll and twist the side to form a log.
  13. Refrigerate for at least 1 hour or freeze for 15 minutes.
  14. Serve scones warm and spread with the compound butter.

Healthy Creamy Vegetable Soup

This Healthy Creamy Vegetable Soup is perfect for cold winter days and curing the winter cold or flu.

healthy vegetable soup

While living in Europe during my exchange student and newlywed life, I realized that most Swiss people have a rotation of about 10 meals that they make throughout the month. Each and every one of these meals has been perfected throughout the years and is absolutely delicious. Even though I like change and to get creative with dinner, this is really a smart way to go on busy evenings filled with sports, homework, and life in general.


This soup was on regular rotation in my host family’s home. My host father would always make enough for about 3 full meals. There was always a big hunk of Gruyere cheese to be freshly grated over the top and warm apple tart for dessert. You never had this soup without finishing off the meal with a slice of apple tart.

winter soup

Even though the fresh apple tart has not made its way into regular rotation, this soup has. It is easy to make, flavorful, and most importantly healthy. With little added fat, you won’t feel guilty about a second bowl (or in my case- eating for breakfast!).

healthy winter soup

This recipe makes a lot of soup. Like so much that you need to use to large pots if you do not have a stock pot, but it freezes beautifully in large ziploc bags. If you have time and want to really impress your family, make a loaf of this perfect No Knead Bread or these mini Heart Apple Pies.

Healthy Creamy Vegetable Soup


  • 1/2 cup of butter (1 stick) or olive oil
  • 1 large onion
  • 1 head of garlic
  • 4 medium red potatoes, peeled and diced
  • 2 zucchinis, diced
  • 2 yellow squash, diced
  • 1 medium cauliflower, diced
  • 2 cups peeled and sliced carrots
  • 1/2 large cabbage, sliced
  • 1/2 celery root, peeled and diced OR 2 cups sliced celery
  • 6 cups chicken or vegetable broth
  • water
  • 1 teaspoon salt
  • 2 teaspoons ground pepper
  • 1 tablespoon cumin
  • 1 teaspoon harissa (if you like it spicy)
  • Heavy whipping cream and grated Gruyere Cheese for serving


  1. Heat butter or olive oil in a large stock pot.
  2. Add onions and garlic and sauté until onions become translucent, about 3 minutes.
  3. Add remaining vegetables and sauté for about 3 minutes.
  4. Pour over chicken broth and enough water to fill pot 3 inches above vegetables.
  5. Add seasoning and stir to combine.
  6. Bring pot to a boil then reduce heat to medium low heat.
  7. Simmer until all vegetables are falling apart, about 40 minutes.
  8. Once cooked, transfer vegetables and broth to a blender and blend until smooth or use an immersion blender to puree. *If using blender method, this will take several batches.
  9. Serve immediately with freshly grated cheese and a tablespoon of cream, but this is optional.
  10. To freeze, allow soup to cool completely then store in large ziplock bags or tupperware.