Hello, hello! It’s been a little while (looooong while) since you’ve heard from me. But I’m baaaack! Here’s what I’ve been up to!


I made a croquembouche. My brother had cream puffs for his birthday-so I used the leftover cream puffs to make it (totally dairy free, should I post the recipe?)

Anyway, the sugar work is SUPER fun, and so rewarding!

Next fancy dinner anyone?


I also made mini-orange/cranberry/pomegranate cakes. (also dairy-free)

Mini cakes are so fun, and the citrusy flavors are awesome.

I’ve also been experimenting a bit with backgrounds. I used a piece of black paper (a large thick piece), in both pictures as the background. It worked so well, and cleaned up the pictures nicely.

My photography is still progressing, and I finally purchased some software. (Adobe Photoshop Elements) Which I really like. It’s awesome for black & white. I took my family pictures on Christmas Day, and we’re planning on taking some more soon. Huzzah!

How was your Christmas?

Have you been experimenting with baking or photography?

Golden Mountain Cookies & 1st Anniversary!

Whoooo! First anniversary! Today is the first anniversary of Color Me Full. In this lovely year, I have posted 40 times! How awesome is that? I’m excited for the blogging to come, and I have some expectations of what this next year will bring.

Hopefully more delicious recipes (like today’s) and some crafts? Anybody? Anybody?


Let me introduce you to The Golden Mountain Cookies…. Sweet, chewy and very golden. The name of these cookies comes from the Olympics (I created them during the Sochi Winter Olympics and chowed on them while watching our athletes) and the 1st Anniversary of Color Me Full. Golden (like a medal) Mountain (winter, skiing, etc) and obviously they are cookies. These cookies taste like a samoa, without the chocolate. But I’m all for a little melted chocolate drizzled over them!


These cookies are based off of my Grandma’s Oatmeal cookie recipe, but instead of majority flour, it’s majority coconut! It also has two egg whites instead of one whole egg, resulting in a more macaroony texture. Yum!


These cookies stir up and cook really quickly, although you have to wait until they cool completely to eat. (it’s not a RULE, but strongly suggested)


The oats add a little fiber, and the honey lowers the refined sugar content. Healthy? Not quite, but delicious? Oh yes.

Without further ado- here is my crowning (original) recipe!

1 cup coconut

1 cup oats

1/2 cup sugar

1/2 cup flour

1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup honey

2 tsp vanilla

2 egg whites

1. Combine dry ingredients

2. Whisk egg whites and vanilla together, add honey and whisk until slightly foamy.

3. Pour wet onto the dry and stir together.

4. Let the oats soak up the moisture while you heat the oven to 375F. Prepare pans with parchment paper, you will need to replace paper after every batch, as they leave burnable residue.

5. Bake 10 minutes at 375F. Cool, and remove from paper. Store in airtight container, they are a little sticky on the bottom, so parchment between them isn’t a bad idea.

6. Enjoy the delicious, chewy, golden flavor of these amazing cookies.


Feel free to share them with everyone you know! My family loved them!

Pink & White Sugar Cookies

Hello again! It’s been a while, and Spring is FINALLY on its way! To celebrate, you just might be in the mood for something sweet. A cookie perhaps?


Maybe a PINK cookie?  Flavor wise, with such a delicately flavored cookie, the red food coloring is definitely present. I recommend trying a bit of fruit juice, or maybe nixing the color totally if you’re not a fan of a hint of food coloring. Anyway, colored cookies are awesome, and they’re a really cheery gift to wrap up for a friend!


I like to think of these as a bit of an art statement. Subtle yet pretty with personality. You can bring out your creative side with messing with frosting.


As I’ve said before, I’m not eating ANY dairy products, and therefore, these cookies are entirely dairy free! Huzzah for Coconut Oil! I used to make these before I gave up dairy, and they taste the same with Coconut Oil.


Whisk the flour mixture.


Coconut oil!


Cream the coconut oil and sugar.


Add the liquid to the oil & sugar.



Add the flour, and ta-da! You have dough.


Chill, cut out, and bake!

Here’s the easy-peasy recipe! Modified from this Martha Stewart recipe

You’ll need:

1/4 tsp salt

1/2 tsp baking powder

2 cups all-purpose flour

1/2 cup coconut oil

1 cup sugar

1 large egg

2 tablespoons milk

1/2 tsp. pure vanilla extract

Directions :

Whisk together flour, salt, and baking powder in a medium bowl, and set aside. In the bowl of an electric mixer ( or a bowl with a hand held mixer) cream coconut oil and sugar. You may need to soften the coconut oil a bit in the microwave.

With mixer running add egg brandy and vanilla, mix until well combined. With the mixer on low, slowly add reserved flour mixture. If the flour isn’t kneading in well, you can do it with your hands.

Transfer dough to a work surface. Shape into 2 discs and cover with plastic wrap, if you want to make it two toned, knead coloring into half the dough. Refrigerate for at least 1 hour.

Preheat oven to 350F, line baking sheets with parchment paper.

On a lightly floured work surface roll out  dough to 1/8 of an inch thickness. If you have two colors and want to marbel, roll out base color half way (so it’s still pretty thick) roll out snakes of the contrasting color and place on rolled out dough. Press into the dough slightly and roll out until desired thickeness. Cut out desired shapes and transfer to baking sheets. Repeat until dough is all cut out.

Bake until lightly golden, about 10 minutes, don’t allow to brown. Transfer to a wire rack and cool. If you wish, mix up a quick glaze/Royal icing and frost. Enjoy!




Yesterday we went ice skating with some out of country friends of ours.

On the way home, the sky was a-MAZ-ing.

I mean, God’s painting skills are totally unreal.


It encourages my faith when I see things like this, I feel a little closer to God.

It’s like He’s showing me his masterpiece, I love it.


If you don’t already know God, I encourage you to try talking to Him, you’d be surprised what He’ll tell you.

I can’t wait for the start of the new year! I feel really inspired and ready to go! Have you written any resolutions yet?

Fantasy & Poems.


Some days,

I just want to fly-


from puncuation

and stereotypes

bad movies

and murders…

Why can’t –

everything in life be;





I’ve found myself drawn to surreal pictures lately, and have been inspired to take some of my own.

Lightbulbs and light also facinate me.

This winter, I’m hoping to catch some fairytale/surreal photos, to share with you and to enjoy myself.

Poetry is another new hobby.

Can you believe Christmas is so soon? Thankfully I have all my shopping done!

So today, with the holiday approaching, relax and enjoy yourself.

Maybe write a poem or two.

I hope you have a fantastic snowy day, filled with surreal fairytale moments.

Christmas is coming!

I can’t believe it’s December! 



This season always goes by super fast. 

So this year I’m doing the December Daily challenge.  

I’m taking a picture every day (1 or more) and scrapbooking them. 

I’ve been taking pictures, but I haven’t gotten out to print them yet-I’ve post my progress soon.

(Here’s another LINK that will explain December Daily)



(Tip: to get blurred lights like this, set your focus to M for manual instead of A for Automatic, then you can blur as much as you want and *click* you’ve got a pretty picture) 

This year, I’m going to try to make something handmade for every member of my family. So far I have 2 pillowcases sewn up, (shhh don’t tell) I’m quite proud of myself, I’m not much of a sewer! 


I’m hoping to catch some really sweet pictures this December, and I’ll try to post some easy projects for Christmas. How are you cataloging your memories? Are you making anything handmade this year?

Vegan Chocolate Cupcakes & Best Fudgy Frosting


Do you like chocolate?

Are you a human being?

Do you like food?

All obvious questions, I know.

These cupcakes are very dark, I might consider going to the dark side to get them.


These cupcakes are PERFECT for a lazy day, they cook for 18-20 minutes, so you can whip up the frosting while you salivate.

Plus, they are totally vegan! How cool is that? No eggs, butter, milk, or even milk substitute! Now, I know I mentioned something about not being totally vegan in a past post, and that might confuse you! Because my first recipe was a super unhealthy cake with buttercream icing, and marshmallow fondant. And that’s pretty far from vegan. So here’s my little story.

I used to get sick a LOT, and I got REALLY sick of that. I ended up getting sick before a big Cross Country meet, and not recovering fully until the season was done. So basically, all that summer running down the tubes.


That was a huge bummer, and I hated always missing things.  So we started to do some research.  My mom read Eat to Live and the China Study. We started eating less meat, and more beans and leafy greens. Kale, spinach, romaine, etc.  After reading something, I decided that lessening dairy in my diet might help my face clear up.


So. I stopped drinking full glasses of milk. (Yes, this is almond milk.)

And I only ate a tiny bite when my family had ice cream. Eventually I got sick of my face. I cut out all obvious dairy. Milk, yogurt, cheese, cream, ice cream… I LOVE BUTTER.

But I gave up that too. I have always been the queen of dairy at our house, so it was a huge sacrifice.

One day I ate an ice cream sandwich. My acne spiked after that, and it was awful. I decided to really pay attention to any dairy. I started to read all ingredient lists…

I realized that chocolate chips, sliced bread, and many processed foods have milk in them. It kind of woke me up!

I was like “Whoa! I haven’t been eating NO dairy. I had milk in my bread this morning!”

So this has lead me here. I haven’t had any dairy for at least 3 months.

My face IS recovering. But I’m thinking about cutting out gluten as well.

This recipe is NOT gluten free, but it’s Vegan, and hopefully free of anything you’re sensitive or allergic to.


It’s super simple. Mix the dry ingredients together.


Mix the wet ingredients in a separate bowl, and then add to dry.


This batter is so yummy, you’ll be tempted to lick the entire bowl clean.


Put in pans and cook! Easy peasy.


Chocolate Cupcakes  (I found the recipe online, I’ll add the link when I find it)

1 1/2 cups flour

1/4 cup cocoa

1 cup sugar

1 tsp baking soda

1/2 tsp salt

1 cup coffee (ready to drink, not dry coffee)

1 Tbsp white vinegar

2 tsp vanilla

6 Tbsp (1/4 cup & 2 Tbsp) Olive Oil

Whisk flour, cocoa, sugar, baking soda, and salt until smooth. (really smooth, no lumps) You could sift it instead if you wish.

Mix coffee, vinegar, vanilla , and oil in a separate bowl. Pour wet into dry and mix. It should be thin & lumpy. (I know this sound weird, but trust me, these cupcakes are SUPER moist and not lumpy)  Bake @ 350 F for 18-20 minutes and cool for 5 minutes before removing from pans.

Best Fudgy Frosting

2 Tbsp water & 1 tsp instant coffee (disolved)

3 Tbsp extra-dark cocoa (It makes it better, but regular cocoa powder will work also)

1 cup powdered sugar

2 tsp water

pinch of salt

Mix and spread on cooled cupcakes.



Do you have any food sensitivities? Let me know if you try this recipe. I’d love to hear YOUR opinion.

Wake up.

*yaaaa-aawn* Oh hello! I woke up this morning to a lovely MEA weekend.

But the floor still felt pretty cold, and I had a morning Cross country practice.

It’s getting chilly, and I wore 3 layers. Even though the ground was frosted, and the grass was white, I decided somewhere in my exhausted brain, to notice the negative.


So after a cup of mint tea, an everything bagel, and 2 episodes of The Dick Van Dyke Show, I decided to get dressed.

Cosy fall colors, and my camera and I was ready to go.

The door creaked as I opened it, and the world awaited my first step.

Guess what?

It wasn’t cold anymore.

The grass was green, and the sun was shining. It’s a gorgeous day outside! I plan to go back outside as soon as I finish this post!


So, today will you dwell on the disgusting coffee at lunch break and the annoying music in the car next to you? Or will you choose to enjoy the fall colors, wear a wool sweater, and eat outside? What side of the bed will you decide to get out of today?

Dairy Free Chocolate Rice Krispie Treats


Recently my mom made a wedding cake, with marshmallow fondant. She bought bags and bags of marshmallows, and we had some left. So she asked me to make some Rice Krispie treats. How could I resist? We decided that coconut oil would be a go-to substitute for butter! (Since I’m sensitive to all Dairy products)


Yum. I made the first pan of original (plain) Rice Krispie treats, and thennn…. that chocolate addict part of my brain kept begging me to do something….

Add you know what.

So I caved.

I’ve recently discovered something delicious, Hershey’s Extra SPECIAL Dark Cocoa. Whoa! I love it so much, I have another recipe showcasing it coming soon.


Isn’t this plate cute? It was a birthday present for my sister when she was little, complete with cute cups, and a matching teapot! So adorable.

Is your mouth watering yet? (not about the tea set, the treat!)

If you feel the need for chocolate and marshmallow in your life then make a pan to share, or devour while watching Netflix.

You will need:

6 cups of marshmallows, mini’s work best (or a 10 oz bag.)

6 cups of Rice cereal (Use the cheapest brand, or your favorite, brown rice is fine also)

3 Tablespoons of Coconut Oil (you can use refined or regular, my little brother doesn’t like coconut flavor, and he liked the original Rice Krispie treats with unrefined oil, the coconut oil was barely noticeable)

2 Tablespoons of Dark Cocoa (or regular, but you know my opinion)

Optional : You can melt some marshmallows & coconut oil in the microwave and put it on the top of the treats for presentation, your choice. DO IT. No pressure.

Melt the coconut oil in a pan over low heat, once melted, add the cocoa and stir until combined. Next, add the marshmallows, and stir until melted. When fully melted, and smooth, take the pan off the heat, and stir in the cereal. Oil up your hands, and press the mixture into an oiled 9×13 pan. If you want don’t want the coconut flavor to be strong, use olive or canola oil to grease it. Clean out the pan with a spoon and eat or add to the bars. Cover with marshmallow/oil mix if you wish. They’ll harden immediately, so, you can slice and serve, or stash in the pantry for a chocolate day.

What do you make to satisfy your chocolate craving?