Aloha From hawaii

Aloha from Hawaii and thanks for visiting my new site! I have spent the last few days renovating my site and educating myself on all things ONEHOPE as well as relaxing on the beach and hanging with a turtle, playing with my little one in the pool and showing off his swim skills we have been working on the last few months, eating some yummy sushi, visiting a waterfall, and doing a family hike along the coast amongst other things. Although I technically don't get a "vacation" per say, because my job is a mommy, it sure is nice to have a few helping hands around and to escape our day to day routine. Tonight my husband and I are doing a sunset zip line and Friday we have a dive scheduled, which I am super excited about as you all know how much I love the ocean. To toast to this family vacation I will leave you all with this yummy recipe for coconut cupcakes from Simply Gluten Free and a recipe from Something New for Dinner for tropical sangria using ONEHOPE Sauvignon Blanc. Enjoy, Cheers, and Keep life sweet! 

Gluten Free Coconut Cupcake Recipe



¾ cup coconut flour
½ teaspoon kosher or fine sea salt
½ teaspoon baking soda
½ cup coconut oil
¾ cup Organic Blue Agave
5 large eggs, at room temperature
1 teaspoon pure vanilla extract
½ teaspoon pure almond extract
¼ cup coconut milk
1 cup coconut flakes


½ cup coconut oil
2 teaspoons pure vanilla extract
½ teaspoon pure almond extract
1 pound Organic Powdered sugar
4 – 6 tablespoon coconut milk
1½ cups unsweetened coconut chips or flaked coconut



Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners. In a small mixing bowl, whisk together the coconut flour, salt, and baking soda until the coconut flour is no longer lumpy. In the bowl of an electric mixer, preferably fitted with a whisk attachment, beat the coconut oil and agave for 2 minutes. Add the eggs, one at a time, beating well after each addition. Add the extracts and beat well to combine. Add half of the flour mixture, then the coconut milk and finally the rest of the flour mixture. Beat until combined and not lumpy. With a spatula scrape the bottom and sides of the mixing bowl to ensure all the ingredients are properly combined. Fold in the coconut flakes. Divide the mixture between the prepared muffin cups and bake for 20 -25 minutes or until the cupcakes are golden brown and a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes then remove to a wire rack to finish cooling. While the cupcakes are cooling, make the frosting.


In the bowl of an electric mixer, preferably fitted with a whisk attachment, beat the coconut oil with the extracts to combine. Add the powdered sugar, 1 cup at a time and blend after each addition. The mixture may look clumpy, this is ok. Add the coconut milk, 1 tablespoon at a time until the frosting reaches desired consistency – you want it similar to butter cream frosting. Continue to beat for 2 minutes.

Frost the cupcakes generously and top with the coconut chips or flakes. It is best to keep the cupcakes in the fridge if not serving immediately but take them out about 10 minutes before serving to take the chill off for best results.


This gluten free recipe makes 12 cupcakes

Tropical sangria with passionfruit

 Prep time:  10 mins Total time:  10 mins Serves: 4 servings


  • 2 Ataulfo mangos or 1 Haden mango, cubed
  • 8 strawberries, sliced + 2 for garnish
  • 2 passion fruits
  • 1 bottle ONEHOPE sauvignon blanc
  • 1 cup pineapple juice
  • ½ cup white rum
  • ¼ cup superfine sugar
  • Sparkling water
  • Mint sprigs


  1. Put mango cubes and sliced strawberries in a pitcher. Cut the passion fruit in half and scoop the seeds into the pitcher.
  2. Add wine, pineapple juice, rum and sugar. Stir gently to combine and taste. Adjust sugar as needed. Cover and put in the refrigerator overnight.
  3. To serve, fill glasses with ice. Pour in sangria with a little fruit. Top with sparkling water and garnish with strawberries and a sprig of mint.