Paleo Cupcake Frosting

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Use this as the base to any of your heart’s flavor desires!

Paleo Frosting (thanks to variations on Paleo Indulgences)

Ingredients:

  • 1/2 cup coconut/palm shortening
  • 1/3 cup pure maple syrup
  • pinch of sea salt
  • 2 tsp vanilla extract
  • 2 Tbsp arrowroot powder
  • 2 tsp coconut flour, sifted
  • 2 Tbsp grassfed butter, melted
  • flavors: Cinnamon=1 tsp cinnamon, Lemon=2 Tbsp lemon zest, Chocolate=2 Tbsp cocoa powder

Directions:

Using a hand mixer, mix up the shortening, maple syrup, salt, vanilla, arrowroot, coconut flour until fluffy and combined.  Then slowly pour in the butter while you are mixing on low.  Frost onto cooled cupcakes!

Paleo Vanilla Cupcakes

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I am not much of a cake person…or cupcakes for that matter.  To be honest, I hate frosting.  What?!  I know.  However, sometimes there’s a time and place for a good cupcake!  I was invited to a “favorite things” party this past weekend and I went through my head a million times of all my favorite things trying to decide what I thought ANYONE would also love and could get good use out of.  I decided on silicon muffin tin liners.  I use these to make lotion bars, muffins, mini quiches, homemade “reese’s cups” and all kinds of great stuff.  Why do I love them?  Well, nothing sticks to them!  You get the entire muffin or cupcake to come out clean and you don’t produce any waste for landfills!  Perfect.

So, in true Dr. A fashion, I wanted to bake something to take to the party and thought it would only be fitting to use the liners to make cupcakes.  If i made cupcakes, I had to try my hand at frosting.  So, THE DAY OF THE PARTY I decided on Vanilla cupcakes with Cinnamon Frosting.  Neither were hard, and everyone really liked them!  I did not taste test these on my brother’s palate, so my friends could just have been lying that they were good!  You should try them and let me know. ;)

Paleo Vanilla Cupcakes: (thanks to Paleo Indulgences)

makes 12 cupcakes

  • 2/3 cup coconut flour, sifted
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 8 eggs
  • 2 Tbsp vanilla extract
  • 1/2 cup pure maple syrup
  • 1/2 cup full fat coconut milk
  • 1/2 cup butter, melted (or coconut oil)

Directions:

Preheat oven to 350F.  Place all the ingredients in a mixing bowl except the melted butter and mix to combine.  With the mixer on low, slowly pour in the melted butter.  Pour the batter evenly into 12 SILICON MUFFIN LINERS and bake 22 minutes or until the center springs back when you press on top.  Cool completely before frosting. (Frosting recipe on it’s way!)

Paleo “Peanut butter” Chocolate Chip Cookies

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whirlgig

This is the same awesome cookie from my previous blog with a couple little tweaks.  My mom and I were trying our best to replicate the traditional log version we had every Christmas.  She verified that the dough is pretty much the same…which is bad news for us because they were a pain in the you-know-what to roll up!  So, simplify.  Make a regular cookie and forget about the log!  These are one of my favorite cookies!

Paleo “Peanut butter” chocolate chip cookies

Ingredients:

  • 1/2 cup grassfed butter, room temp
  • 3/4 cup coconut sugar (Meijer actually has this!)
  • 1/2 cup sunflower seed butter
  • 1 cup almond flour
  • 1/4 cup tapioca flour
  • 1/2 tsp baking powder
  • 1/2 tsp real salt
  • 1/2 package of dark chocolate chips

Directions:

Preheat oven to 350 degrees.  Mix everything together except the chocolate chips.  Then mix in the chocolate chips.  Bake for 8-10 minutes until slightly golden on the edges.

Notes:

1. Make a double batch, you can thank me later (and you can freeze them for later!)

2. The dough is slightly sticky so just plop it on the cookie sheet; no need to make balls.

3. You could probably use coconut oil instead of butter but  I can not tell you how it will taste or turn out because I used BUTTER.

4. I did not try using a non-granulated sugar.  If you do, let me know it goes!  I was trying my best to mimic a recipe that used granulated sugar in the original.

5. The original recipe called for the dough to be chilled; however, I am impatient.  Chilling it would make it easier to handle.

6. If you use sweetened sunbutter, then reduce the amount of coconut sugar you use or they will be too sweet!

Paleo Ginger Molasses Cookies

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If you don’t like molasses, turn away!  I love the smoky, spicy, sweetness of this cookie, and I think that flavor profile goes perfect with the time of year.  This is an easy recipe despite all the spices.  You can easily use a pumpkin pie spice if you have one on hand, and that will have all the spices premixed for you. ;)

Paleo Ginger Molasses Cookies

Ingredients:

  • 2 1/2 cup blanched almond flour
  • 1/2 cup tapioca flour
  • 1/2 cup grassfed butter (or coconut oil)
  • 1/4-1/2 cup organic unsulfered molasses (depends on how much you like molasses)
  • 1/2 cup pure maple syrup
  • 1/2 tsp grated fresh ginger
  • 1 tsp vanilla
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp nutmeg
  • 1/2 tsp real salt
  • 1/2 tsp cloves
  • 1/4 tsp cardamon
  • 1/2 tsp baking soda
  • chopped crystallized ginger for topping (the only ingredients should be sugar and ginger)

Instructions:

Preheat the oven to 350 degrees F.

Sift the almond flour, tapioca flour, baking soda, and dry spices together in a large bowl.

Pour wet ingredients into dry ingredients and stir until well combined.

Place the bowl of dough into the fridge while you place parchment paper on your baking sheets and chop up your crystallized ginger.

When ready, use a tablespoon to portion out the dough, roll it between your palms, press it onto the cooking sheet.  Sprinkle the ginger onto the top of each.

Bake for 10 minutes or until the cookies start to set!

Paleo Truffles: 1 batch, 3 flavors

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truffles

I made one batch of truffles this year but decided to split the chocolate into three different kinds because it makes a lot!  I decided on these 3 flavors: lemon pepper, espresso, and almond.  I know what you’re thinking, lemon pepper?  Ang, you’ve gone off the deep end!  But let me tell you.  I saw a dark chocolate bar at Walgreens one day that was lemon pepper and thought to myself how interesting that it.  So, I bought one and I was INSTANTLY addicted!  The problem?  It had some ingredients that I would like to avoid.  That’s where the truffle idea came in!  Everyone that I have forced to taste it has said “Hmm, that’s REALLY good!”  Give it a chance. ;)

Basic truffle: (basic from Primal Blueprint Cookbook, flavor ideas were my own)

Ingredients:

  • 1 can full fat coconut milk
  • 2 tbsp coconut oil
  • 5 Lindt 70% chocolate bars broken into pieces (it’s 500g, each bar is 100g but you can have the same measurement with a different bar as long as it equals 500g)

Directions:

Place coconut milk and coconut oil in a saucepan over medium-low heat, stirring until coconut oil is melted and mixture comes to a boil. Do not let it go to a rolling boil.  Remove from heat.

Off heat, add chocolate pieces to the milk mixture and stir until it is completely melted.  Continue stirring until the chocolate thickens and cools a bit.

In three different bowls, put 1/3 of the chocolate each.

Lemon pepper: 1/8tsp lemon extract, zest of one lemon, 1/8 tsp pepper

Espresso: 1-2 Tbsp espresso powder, 1/8 tsp vanilla

Almond: 1/8 tsp almond extract

Stir the flavoring in. Transfer to a shallow dish for faster cooling, then to the refrigerator. Let mixture thicken at least 2 hours, stirring 3 to 4 times as it cools and thickens. Place whatever outer mixture you would like in a shallow dish. (I have used cocoa powder, chopped nuts, shredded coconut, etc)  Remove the chocolate from the fridge when it is in a clay consistency.  Form into balls and roll in the covering!  Put in the fridge and consume within a week or freeze up to a month!

Paleo S’mores Bites

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s'mores

What are these, you ask?  S’mores Bites.  I keep a list of ideas in my head (and my Ipad when I have too many to remember) and this one has been lingering around for a while.  I told you around the fourth of July that I made homemade s’mores with my friend, Lindsey.  We had everything down to the homemade marshmallows, which I had never attempted because anything with a candy thermometer just seems excessively complicated.  Well, complicated is not what I like in everyday life, but I do appreciate special effort around special occasions because the treats are that much more special.  They only pop up at special occasions, and you eventually build nostalgia around them.  You know, that thing that you go “Remember when mom used to make those amazing cupcakes?!”  Well, these are not for the faint of heart because they are exactly what I said “Slightly complicated which makes them special, and should only come out during special occasions.”  So now that I have made marshmallows successfully, I wanted a cute pop-in-your-mouth idea.  Here it goes….

This granola is my all time favorite.  It is salty and sweet.  If I am using it as granola and not s’mores bites, I add raisins in while it’s still warm after baking.  Use this recipe for everyday use, you won’t regret it!

Granola:

  • 1 cup sliced almonds or pumpkin seeds
  • 1/2 cup pecans, chopped
  • 1/2 cup walnuts, chopped
  • 1/2 cup unsweetened, shredded coconut (I wouldn’t leave this out because the spices really adhere to it!…but would be fine without)
  • 1/4 cup coconut oil, melted
  • 1/4 cup raw honey
  • 1 tsp salt (please keep the salt!  I love the salty/sweet effect!)
  • 1 tbsp cinnamon

1. Preheat oven to 300 degrees.

2. Mix all the ingredients together.

3. Put on a baking sheet lined with aluminum or a silpat, etc.

4. Bake for 20-25 minutes, stirring occasionally

5. Let cool.

Marshmallows:  I used this recipe this time, but for the 4th of July I used the recipe out of Paleo Indulgences and both worked great!

For the s’mores bites, make a pan of marshmallows per the instructions and while they are setting up, make the granola.  Place your granola through a food processor to get it a little finer crumble or use good ole elbow grease and put it between 2 sheets of parchment paper and mash it up with a rolling pin.

Once the marshmallows are done, cut them into 2-bite squares.

Dip them in heated chocolate until they are covered, and immediately roll them around in the crushed granola.  Put on a baking sheet to set!  That’s it!  This is super easy other than it’s slightly intimidating due to the marshmallow production and it has two ingredients you have to make.

I know that no one will go to the effort to make these bad boys because my readers like EASY and delicious!  However, if you get a wild hair, this is one you won’t regret!!!!

 

Peppermint Mocha Mousse Pie (Paleo, gluten-free, grain-free, dairy free)

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Every year, my mom runs out to by this amazing little pie called a “candy cane pie.”  It is just what you’d imagine, mint mousse-y goodness atop a chocolate crust that reminds me of oreo cookies.  This year, I thought that I needed to take a shot at recreating all those delicious flavors and textures in a way that won’t have me concerned for everyone’s health!  There won’t be a worry in my mind as my family (whom I want to be around for a very long time!) gobbles this up!  It’s full of healthy fats, non-toxic sugars, and minerals.  You heard me.  It actually contains things your body can use for  repair and energy and not just empty calories that will add to your waistline and death sentence!  Eat up.  Be thankful.  ;)

Peppermint Mocha Mousse Pie

Ingredients:

Crust:

  • 24 dates
  • 1/2 cup walnuts
  • 1/2 cup almonds
  • 2 Tbsp finely ground dark roasted coffee beans
  • pinch of salt

Filling:

  • 2 sticks of grassfed butter (at room temp)
  • 3/4 cup coconut sugar
  • 1 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3.5 oz 90% dark chocolate (1 full 90% Lindt bar is what I used) (*it HAS to be dark bc the chemistry needs the fat)
  • 4 free range eggs (at room temp)

Directions:

Pulse your coconut sugar through the food processor to make sure there are no chunks and it is fine. Put aside.  Then put all your crust ingredients in the food processor and pulse until it’s sticky and will adhere together when you push it into the bottom of a pie pan.

Then in a kitchen aid mixer with the paddle attachment on level 6, whip the butter and sugar for 1 1/2 minutes.  While that is whipping, melt the dark chocolate.  Once it’s melted, pour into the butter and sugar mixture as it’s still mixing.  Add the vanilla and peppermint. Then take off the paddle attachment and replace with the whisk attachment.  Scrape down the sides if necessary.  Start whisking on level 7 or 8.  Add one egg.  Let whisk for 5 minutes.  Add another egg.  Whisk for 5 minutes.  Add another egg.  Whisk another 5 minutes. Add the last egg and let whisk for another 5 minutes.  Done.  Pour filling onto pie crust and set in the fridge for a few hours to set completely.  Serve.

 

Maple Pecan “Taffy”

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Adapted from PaleOMG

Ingredients:

  • 1/2 cup pecan pieces
  • 1/2 cup coconut sugar
  • 1/2 cup maple syrup
  • 1 stick of grassfed butter
  • 1/2 cup coconut butter (you could prob use nut butter instead)
  • pinch of salt
  • 1 tsp vanilla
  • 2 tsp cinnamon

Toast the pecans in a little butter before adding all the remaining ingredients over medium heat.  Combine together and allow to heat for 3 minutes or so stirring constantly. Pour over parchment paper, or in an 8×8, or on a silpat.  Freeze for an hour.  Cut into pieces and freeze until serving!

Paleo Chocolate Chip Cookie Dough Truffles

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Bite size goodies are perfect for the holidays…pop one in your mouth and move on to the next yummy thing! I always want to try everything…but I don’t necessarily want a piece of every single pie! So, this is my compromise.

Paleo Cookie Dough Truffles

Ingredients for dough balls:

  • 2 cups almond flour
  • ¼ cup grassfed butter, softened (or coconut oil)
  • 3 Tablespoons pure maple syrup
  • ¼ teaspoon sea salt
  • 2 teaspoons vanilla extract
  • 2 tsp cinnamon
  • ½ cup mini enjoy life chocolate chips

Ingredients for coating:

  • dark chocolate

Instructions:

In a medium bowl, whisk together the almond meal, salt and cinnamon then add the butter, maple syrup and vanilla extract and mix well.
Fold in the chocolate chips, then drop batter by rounded tablespoons onto a baking sheet lined with a Silpat, or parchment paper.
Put in the freezer so they don’t melt when you dip them in chocolate.
After 30 minutes in the freezer, melt 3/4 bar of dark chocolate or melt dark chocolate chips.
Roll the frozen dough balls in the chocolate and put back on the lined baking sheet. Put them in the freezer to set! I sprinkled mine with a little course salt, too. ;)

Apple Cider Cocktail

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apple cider and gin

You know what makes gatherings feel extra special?  Special food and drink to share!  I’m always posting food, but occasionally I like to throw a drink in there, too.  I have a confession.  I am a drink snob.  Wine is always a go-to out; however, when it comes to mixed drinks, it’s really hard to find any without sugary mixers.  Yuck.  So, when there is a good cocktail on the menu, I have to try it.  Recently I went to Rocky River Tap in Granger…JUST FOR THE COCKTAIL!  I was secretly hoping for Pumpkin Cheesecake to be on the menu too, but no such luck.  So, Apple Cider and Bourbon cocktail it was!  It was good, warming, spicy, and reminded me of fall.  My guess is that the cider they used was pasteurized because all of them at the store are, but it was worth the flavor inspiration!

I have apples to spare.  So, I made my own cider by juicing 3 apples or so for 2 drinks.  It was fresh, crisp, and perfect for some gin.  I’ve been on a gin kick.  Nothing heightens flavors like lemon either.  So, instead of bitters, I added lemon rind to the glass.  My new favorite fall drink.  You could make a big batch ahead of time and serve at a party, too!

Apple Cider Cocktail

  • 3 parts apple cider
  • 1 part gin
  • twist of lemon rind