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Category Archives: Desserts

Paleo Bacon Chocolate Cupcakes with Dark Chocolate Icing

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Okay, I have been saving this recipe for a special occasion…………..Super Bowl. What’s more special than that? All seriousness though, these cupcakes are completely and utterly amazing. It combines my two favorite foods: bacon and chocolate. Obviously, this should not be your everyday paleo meal ( OBVIOUSLY), but my God……please make them on your next cheat day. They are easy, quick, and a great example of what I call, “food porn”: food that is salty, fatty, and sweet. Good news is that these cupcakes are so rich, that they are hard to overheat. One may be all you need. Not to mention, you will be a hit at the next party you bring them to. Note: icing is optional. They are delicious with and without the icing.

Total time: 25 min ( give or take a few min)
Makes 8-9 cupcakes

Ingredients

4 strips of uncured bacon chopped in 1/2 inch pieces
2 cups blanched almond flour
1/4 cup unsweetened natural cocoa powder
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 cup of natural maple syrup
2 large eggs
1 tablespoon vanilla extract
Cupcake tins

Dark Chocolate Icing Ingredients-OPTIONAL

1/2 cup of 100% cacao dark chocolate
1/4 – 1/3 cup of maple syrup
Dash of sea salt
1/2 tablespoon of coconut milk

Directions: preheat oven to 350

In a large skillet, cook your bacon pieces until they are half way cooked ( slightly browned but still pretty fatty. While your bacon is cooking, in a large mixing bowl, mix all your dry ingredients: almond flour, cocoa powder, sea salt, and baking soda. In a small bowl, mix eggs, vanilla, and maple syrup. When bacon pieces are done, add bacon and grease to the wet mix bowl. Let sit for 5 min. Add wet mix to dry mix and stir until blended.
Using a spoon, fill each cupcake tin with batter 3/4 of the way. Bake cupcakes for 12-15 min. Cupcakes are done when a toothpick inserted comes out clean. Remove from cupcake pan and let cool for 15 min. Serve as is, or add icing.

ICING

In a very small saucepan ( or i I used a metal 1 cup measuring cup), on low heat, mix all ingredients. Stir very frequently until chocolate is melted and smooth-8- 10 min. Let cool for 10 min. Dab a small amount on top of cupcake and spread with clean finger until a thin coat covers top. Eat and enjoy!

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Posted by on February 2, 2013 in Desserts

 

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Chocolate Chip Meringue Cookies

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Since its been so long since my last post ( I know, I know), I decided to treat you all with a paleo dessert recipe. I am aware it is January 3rd and most of you are in ” New Years Resolution” full swing, but if Paleo is your schtick, and your sweet tooth is getting the best of ya, give these tasty treats a try. If you have never had a meringue cookie, they are quite delicious. Very light, airy, with a slight crunch that dissolves in your mouth. Emril and Rachel Ray are also fans of the meringue cookie. This is definitely not your standard “soft cookie” recipe ( so if that is what you are looking for…..this isn’t it). But I think you will enjoy these. Word for the wise: Do NOT pass on the parchment paper. If you do, these babies will stick harder than super glue ( I lost two baking sheets in this process….). Enjoy!

INGREDIENTS

4 large egg whites, at room temperature
1 teaspoon cream of tartar
1/2 cup honey
2 teaspoons of vanilla extract
1 1/2 cups dark chocolate chips or finely chopped dark chocolate
1 cup finely chopped walnuts

DIRECTIONS

1. Preheat the oven to 350 degrees F and line 2 baking sheets with parchment paper. Set aside.
In the bowl of an electric mixer, beat egg whites until foamy.
2. Add the cream of tartar and beat until fluffy but not at all dry. (Be careful not to over beat.) Add the honey gradually, about 3 tablespoons at a time. When honey has been added, add the vanilla extract.
3. Continue beating until all of the honey is dissolved and the meringue is very shiny and tight. Gently fold in the chocolate chips and chopped nuts.
4. Push a teaspoonful of meringue onto the lined baking sheets, leaving 1-inch of space between cookies. Place baking sheets in the preheated oven – check cookies frequently, cooking anywhere between 7-9 minutes ( pull from oven when cookies turn a light golden brown. Leave the cookies on baking sheet until fully cooled. Once cooled, cookies will be crisp, crunchy and ready to eat!

 
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Posted by on January 3, 2013 in Desserts

 

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Butternut Squash Custard

 

Hello Everyone! I am so very sorry for not posting in such a long time. Life has been hectic, but wonderful nonetheless. Now that Fall is officially here, I would like to kick off my favorite of the four seasons by toasting my favorite member of the “fruit family” ( and yes, I did say fruit):  The Butternut Squash. This Fall/Winter squash has a sweet and nutty taste similar to pumpkin. It can be toasted, roasted, pur’eed, mashed, or used in various breads, cakes, and pies. VER-SI-TILE. I have used it in salads, soups, and even desserts.

Speaking of desserts, I would like to share with you this recipe that I found in a Rachel Ray cooking magazine. Now, Rachel and I do share a passion for, “EVOO” ( Extra Virgin Olive Oil), but most of her recipes are not known to be very “Paleo-Friendly”.  However,  this one is ( after a few small changes I made).  Butternut Squash Custard. This recipe does take a little longer than others, but it is certainly worth the wait. I made it last week and it was absolutely delicious! ( I apologize for my lack of picture I took one, but can’t find it……so I found this picture online of what it looked like when it was finished.)

 

INGREDIENTS

  • 2 10 oz packages of butternut squash puree
  • 1 14 oz can of coconut milk ( full fat- not low fat)
  • 4 eggs
  • 1/3 cup of agave nectar
  • 1 tsp of cinnamon
  • 1/2 cup of crushed pecans ( optional)

DIRECTIONS

  • Preheat oven to 325 F. Mix squash puree, coconut milk, eggs, pecans, and agave with a blender on medium until smooth. Poor into 8 inch baking dish.
  • Put baking dish in a larger roasting pan that is filled 1/2 way with hot water. This makes a water bath which keeps the custard from getting a “rubbery” texture while baking.
  • Bake custard for 1 hour.  Let sit for 5 minutes before serving.  Best served warm.

 

 
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Posted by on October 18, 2012 in Desserts

 

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Paleo Banana “Drumstick” Chunks

Paleo Banana Dessert

Do you remember when the ice cream truck would drive around your neighborhood as a kid? As soon as I heard that music, I would drop whatever I was doing and chase that damn van down the street. Bomb pops, dreamsicles, push pops, Disney characters with the gum ball eyes ( ha!), and my favorite of all, drumsticks. There was always “something” about a waffle cone, vanilla ice cream, chocolate coating, and nuts that was just perfect ( anyways,  I digress…) This recipe, what I affectionately call, Paleo Banana “Drumstick” chunks, teeters dangerously close to the old school drumsticks that I loved so much. Although there is no waffle cone or ice cream, this recipe uses chunks of banana, coated in dark chocolate and crushed pecans. Once frozen for 45 minutes, these little treats literally melt in your mouth. The cold creamy texture and natural sweetness makes you forget all about that “old” vice of yours. The prep time is incredibly short and easy; the only wait is the freeze time. Hope you enjoy!

INGREDIENTS

  • 3 bananas – chopped into 1 inch chunks
  • 2 bars of dark chocolate
  • 1/2 cup of coconut milk
  • 1/2 cup of crushed pecans

DIRECTIONS

  • take a small baking sheet that will fit into a shelf of your freezer. Line it with parchment paper. In a small sauce pan, melt your two chocolate bars and coconut milk over low heat, mixing well. Once fully melted, dump chocolate on a small plate and mix with crushed pecans. Take your banana chunks and roll them in the melted chocolate/pecan mixture. Place each chunk on parchment paper and place in the freezer for at least 45 minutes ( or longer).
 
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Posted by on April 26, 2012 in "Paleo on The Run", Desserts, Fruits

 

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Primal Apple Pie with Walnut Flax Meal Crust

Paleo Apple Pie

Its time for walnut recipe number 2!  Besides this being the second recipe involving walnuts, this also happens to be my first “desert” recipe that I have posted onto this blog. Get….Ex..Cited. This apple pie is delicious ( APPARENTLY.. I didn’t even get a chance to take a picture of it in one piece!) but I really think it is the crust that makes it. The crust was actually my husband’s idea during a Costco trip last month. We saw a new product: a big-ass bag of organic flax-seed meal for a good price ( have I said ” I heart Costco” yet?) and before you could say “Omega-3” I had the bag in my hands thinking of what I could make with it. Lets face it, besides smoothies, I really didn’t know what I could do with three pounds of flax meal, but then Jeremy said,  “Why not make a pie crust with it?” Lightbulb! Walnut flax meal crust was born. Disclaimer: Even though this pie is tasty, I recommend not to eat the whole thing by yourself. If you do, I promise in a few hours, the word “regular” will take on a whole new meaning. It’s a six apple recipe, folks. And last time I checked, nothing good ever came from eating six apples in one sitting. 🙂

INGREDIENTS FOR WALNUT FLAX MEAL CRUST ( Makes enough for 1 standard size pie pan)

  • 1 1/2 cup of walnuts, grounded to a “meal” in the food processor
  • 1/2 cup of golden flax meal
  • 1/4 cup of coconut oil melted
  • 1/4 tsp of salt
  • 1 1/2 tablespoons of agave nectar

DIRECTIONS

  • Mix all ingredients in a medium size bowl with a fork until blended well. Press mixture into the bottom of a standard 9 inch pie pan and spread evenly. Place crust in the refrigerator until used or around 30 min.

INGREDIENTS FOR PRIMAL APPLE PIE FILLING

  • 6 apples chopped into 1/2 inch pieces ( I used Gala apples. They are my favorite)
  • 1/2 tablespoon of cinnamon
  • 3 tablespoons of agave nectar
  • 1/2 teaspoon of nutmeg
  • 1/2 teaspoon of cardamom ( Optional, but it gives the pie a little extra spice.)
  • 1/4 cup of coconut oil
  • 1 cup of water
  • 2 tablespoons of arrowroot powder
  • pinch of salt

DIRECTIONS

  • In a medium large saucepan, heat coconut oil to medium heat.
  • Add the 6 chopped apples, cinnamon, nutmeg, cardamom, agave nectar, and salt – cover with lid and cook for 30 minutes over medium to medium high heat. Stir occasionally
  • With 5 minutes left in the cooking time for the apples, stir and dissolve 2 tablespoons of arrowroot powder into 1 cup of water. Turn up heat on apples to high and add the arrowroot liquid to the apples. Stir constantly for 1 minute until mixture thickens. Remove saucepan from heat and let mix cool for 10 minutes before adding to pie crust.
  • Once pie is put together, you can eat right away, however the apple mixture will spill out when you cut into it. If you really want a “pretty” pie, refrigerate your pie for at least 3 hours before serving.
 
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Posted by on March 23, 2012 in Desserts, Fruits

 

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