Thursday, December 26, 2013

Peppermint White Chocolate Cookie Bars

Merry Christmas my lovely fellow bloggers! I hope you had a wonderful relaxing Christmas filled with family, friends, and laughter. I just want to take a second to say how much I appreciate everyone who has read, looked at, pinned, tweeted, or shared my blog. Anyone who has tried one of my recipes- I am deeply flattered. Baking and cooking is something I enjoy tremendously and being able to share it through my photography has been such a blessing. This year has been really exciting! I started my own blog in March 2013 with absolutely no experience. I started making food and taking some pictures, no big deal, just thought it would be fun. I posted them and my blog got maybe 5 or less views a day. Finally I decided to get serious about it. I started learning more, researching, following popular food blogs, learning and admiring their ways, reading foodblogging books, buying cookbooks, trying my own recipes and more. Now 10 months later, my blog has over 9000 views and has been featured on popular food blogs and Tumblr's. My recipes/photos have been pinned over 500 times. My photos have been accepted on well known and prestigious recipe sharing websites like Tastespotting, Foodgawker, and Dessert Stalking. I am blown away by the response I have gotten from friends, family, and strangers! It has been such a blast, and I cant wait to keep getting better, and keep pursuing my passion. Thank you for sharing this journey with me!

Now, back to business ;) I found this recipe on Pinterest when I was looking to find a mouth-watering and fun Christmas dessert. As a scrolled through the many red and green colors that flashed by, one in particular caught my eye. It was a sugar cookie peppermint bark. Now peppermint is one of my favorite flavors at Christmas time, as it is for many people. I checked it out, and it looked easy enough, so I thought why not? Then boom! Off to the grocery store I fled. I only needed to pick up one or two special things, as I had most on hand. I had my friend come over and help me make it, and after following the recipe, I decided to modify it a bit to make it work a little better. I cut them into bars instead of breaking it up like bark because I felt like it wasn't hard enough to be classified as bark, as it is made out of soft sugar cookie. So without further ado, here it is! Enjoy.

xoxo






Peppermint White Chocolate Cookie Bars

Ingredients


  • 1 (16.5 oz) roll refrigerated sugar cookie dough ( or you can make your own batch of gluten free sugar cookies, which is what I did.)
  • 3/4 cup Andes Peppermint Crunch Baking Chips
  • 2 cups white chocolate chips
  • 1 1/2 cups Peppermint M&Ms


Instructions


  1. Preheat oven to 350 degrees.
  2. Combine the peppermint chips and sugar cookie dough in a medium bowl and mix.
  3. Roll out the sugar cookie dough to 1/4 inch thickness on a parchment-lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking.
  4. Bake for 15-17 minutes or until just before the cookie turns brown
  5. Let cool completely.
  6. Melt white chocolate using a double boiler and spread carefully with a knife or spoon on top of sugar cookie and sprinkle on M&Ms and crushed candy canes evenly.
  7. Let candy coating set up completely before cutting into square bars
  8. Store in an airtight container.
Recipe inspired by: http://bit.ly/18NkTpE

Thursday, December 5, 2013

Salted Caramel Mini Apple Pies

When I first stumbled upon this recipe, I thought that they looked amazing, but mostly they looked fun to make. They are the perfect serving size, because they are small enough that you don't feel like a pig if you eat two. It's not just your typical apple pie because its gluten free and the caramel and the salt really top it off. It really adds a unique and chewy flavor. The flaky dough also made it like a pastry that you never want to stop eating. Anyway, make this any day of the week, and you will be everyone's best friend. Have fun!
xoxo







Salted Caramel Apple Pies


INGREDIENTS:
Dough:
2 cups GF Flour
1/2 TSP salt
1/2 TSP baking powder
1 cup cold unsalted butter, cut into cubes
1/2 cup sour cream
Filling:
2 cups small diced peeled Granny Smith apples (apple cubes should be no bigger than corn kernels)
2 TSP lemon juice
1/2 TSP cinnamon
1/4 cup sugar
2 TSP GF Flour 
For the Top/Inside:
8 store-bought soft caramels, roughly chopped
Sea Salt Flakes
Egg wash (1 egg lightly whisked with 1 TBS water)
Extra sugar crystals for the top (optional)
DIRECTIONS:
To make the dough:
Whisk together the flour, salt and baking powder in a large bowl.
Add the cubed butter to the bowl and use your fingers or a pastry cutter to work the butter into the flour until the mixture is the consistency of wet sand.
Stir in the sour cream and then turn the dough out onto a well-floured work surface.
Knead the dough a few times until it comes together, adding more flour, 1 teaspoon at a time, if the dough is too sticky to handle. Roll the dough into an 8x10-inch rectangle and dust both sides with flour before folding it into thirds as if you were folding a letter.
Rotate the dough 90º and roll it out again into an 8x10-inch rectangle  and refrigerate it for at least 30 minutes while you make the filling.
To make the filling:
In a  bowl, combine the apples,cinnamon,  lemon juice, sugar and flour, stirring until well mixed. Set aside.
Assemble the pies:
Preheat the oven to 425ºF.
Remove the dough from the refrigerator and unfold it onto a well-floured surface, rolling it out to a 14x14-inch square. 
Using a 3-inch circular cup, cut out as many circles as possible. Re-roll the scraps and continue cutting out circles until you run out of dough, ensuring you end up with an even number of circles. (You should have approximately 20 circles, or 10 pies)
Place six of the dough circles on a parchment paper-lined cookie sheet. Spoon a small portion of the apple filling into the center of each circle, leaving enough of a border around the filling. Top the apple filling with a portion of the chopped caramels( probably 2 small chunks) and a pinch of sea salt. Place a second dough circle atop each filled circle then use a fork to crimp the edges together, sealing each pie.
Brush each pie with the egg wash, and using a sharp knife, cut 4 small vents on the top of each pie. Sprinkle the pies with sugar crystals (optional).
Bake the pies for about 15-18 minutes, or until they're golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving. Repeat the filling and baking process with the remaining dough circles.
Enjoy!
Recipe adapted from: http://bit.ly/1cZTvC3

Wednesday, November 27, 2013

Paleo Thin Mint Cookies!

Everyone loves Girls Scout Cookies. They are hard to find and in high demand ;) They are also expensive, and not super good for you. But the flavor and taste are to die for. That's why everyone loves them! Well here is a Paleo approved (shocker I know) version of the classic Thin Mint Cookies. Let me tell, they taste extremely similar to the originals, but they are cheaper, healthier, and you can have them whenever you want! The recipe also makes a ton so you can take half and put them in the freezer for later! Sounds like a good deal right? Also since tomorrow is Thanksgiving, I just wanted to take a second and thank all of you readers who take the time to look at my blog and my photos and support my passion  ;) It means a lot to me. Hope you enjoy trying out my recipes! Have a wonderful Thanksgiving.
xoxo





Paleo Thin Mint Cookies:

Dry Ingredients:
1/2 cup coconut flour (sifted)
1 1/4 cups almond flour
1/4 cup unsweetened cocoa powder
2 TBS arrowroot starch
1/4 tsp sea salt

Wet Ingredients:
1 egg
1/2 cup 100% pure maple syrup
1/2 TSP pure peppermint extract
1/4 cup coconut oil (melted)

Coating
1/4 cup chopped dark chocolate
2 oz unsweetened dark chocolate
1/2 TSP pure peppermint extract

Directions

  1. Place dry ingredients in a medium bowl and whisk to combine.
  2. Add wet ingredients, except coconut oil, and mix with a hand mixer 
  3. With mixer on low, slowly add the coconut oil until well mixed.
  4. Place the dough on a large sheet of plastic wrap. Using the plastic wrap as a guide, shape the dough into a 1 3/4 inch diameter log. Wrap tightly and freeze until firm (about 2 hours)
  5. Preheat the oven to 350 degrees F
  6. Remove dough from freezer and slice into 1/4 inch thick rounds
  7. Place rounds on 2 parchment-lined baking sheets. Bake 14-16 minutes or until middle is firm to the touch.
  8. Remove cookies from oven and place on a wire rack to cool completely.
  9. Meanwhile, melt the coating ingredients over a double boiler until mixture is all the way smooth
  10. Using 2 forks, dip each cookie into the coating and cover all the way.
  11. Return cookies to the parchment lined baking sheets. Refrigerate until chocolate sets ( about 30 minutes)
  12. Enjoy!

Recipe adapted from: Paleo Indulgences

Monday, November 25, 2013

Turkey Stuffed Sweet Potatoes (Paleo)

This is one of those meals where you can just clean up the leftovers and make an awesome and delicious dinner. You can basically add anything you want to this and it will taste good. Also its really easy and takes barely any effort. Enjoy my friends!
 xoxo




Ingredients
  • 2 sweet potatoes  holes poked throughout with a fork
  • 2 garlic cloves, minced
  • 2 TBS Coconut Oil
  • ½ yellow onion, diced
  • ½ pound ground turkey 
  • 1 teaspoon garlic powder
  • ½ teaspoon cayenne pepper (optional)
  • As much fresh spinach as you would like
  • salt and pepper, to taste
Instructions
  1. Preheat oven to 450 degrees.
  2. Poke holes in sweet potatoes and wrap in foil. Place in oven and bake for 30 minutes.
  3. Once the sweet potatoes have about 10 minutes left to cook, add 2 tablespoons of coconut oil
  4. Add minced garlic cloves to the pan then add the onions.
  5. Once onions are translucent, add ground turkey.
  6. While the turkey is cooking, add garlic powder, and cayenne pepper to the meat and mix.
  7. When turkey is done cooking, add spinach and cover to help the spinach steam, then mix with the meat.
  8. Add salt and pepper to taste, then remove from heat.
  9. When the sweet potatoes are done cooking, cut open and mash insides up with a fork. Then add the turkey mixture to the inside
  10. Enjoy!

Monday, November 11, 2013

Coconut Milk Chocolate Truffles (Paleo)

So I have never actually made chocolate before, or candy, but I found this recipe in the Paleo Indulgences book that I bought, and thought I would try it out. They turned out wonderful! Creamy, rich, and definitely indulgent. They lasted me for a couple weeks and were perfect for satisfying my sweet tooth (without refined sugar). I love the flavor of coconut so I topped a few of them with coconut and it gave it an excellent flavor boost as well as a crunch. You could also do the same thing with crushed nuts. If you are a chocolate lover, don't hesitate for a second when deciding if you should make these. They will be a huge success in your house ;) Enjoy!
xoxo





Coconut Milk Chocolate Truffles (Paleo)

INGREDIENTS:
1/3 cup full-fat coconut milk
4 oz dark chocolate, chopped
2 oz unsweetened dark chocolate, chopped
1/4 tsp pure almond extract
1/2 tsp pure vanilla extract

TOPPINGS (ideas)
Unsweetened cocoa powder
Finely shredded unsweetened coconut
Finely chopped nuts
Pinch of cayenne 

DIRECTIONS:
  1. Heat coconut milk in a medium saucepan over medium heat until its starts to bubble around the edges of the pan. Remove from heat.
  2. Add both chocolates and both extracts and let mixtures sit for a few seconds to allow the chocolate to melt. Whisk until smooth.
  3. Put in refridgerator until firm, probably 45min to an hour
  4. Use a melon scooper to make into balls
  5. Roll the balls in desired topping and EAT UP!


Tuesday, October 22, 2013

Brown Butter Chocolate Popcorn Cupcakes

The title is a mouthful and so is this cupcake. Popcorn on top of a cupcake?! Sounds insane and a little overboard. Sounds like it might be gross. I'll tell you it is insane but it is definitely not gross. Its sort of the best invention as well as a unique explosion of flavor and textures. I saw this recipe and instantly wanted to try it just because it looked like nothing I've ever seen or tried before. It is definitely not for the faint of heart, as it is very sweet. But if you can handle it, you will be so happy you tried it.
xoxo







Chocolate Popcorn Cupcakes

INGREDIENTS:

Cupcakes
1 cup  flour ( you can use gluten free or all purpose)
1/2 cup cocoa powder
3/4 TSP baking soda
3/4 TSP baking powder
1/2 TSP salt
1/2 cup sugar
1 egg
2 TSP vanilla
1/2 cup milk
1/4 cup canola oil
1/2 cup strong brewed coffee, hot

Brown Butter  Frosting
1/2 cup butter, softened
1/3 cup heavy cream
1/2 cup packed brown sugar
1 1/2 cups powdered sugar
2 TSP vanilla extract

Topping
3 cups popcorn
For chocolate on top, use a double boiler and melt your favorite type of chocolate chips and drizzle on top of cupcakes

INSTRUCTIONS

Preheat oven to 350.
In a large mixing bowl combine the flour, cocoa powder, baking soda, salt and sugar. Whisk to combine. In a small bowl add the milk, egg, canola oil and vanilla extract. Stir then add to the flour mixture. Beat until the ingredients are well combined and then add the coffee. Beat until mixture is very smooth. Line a muffin tin with liners and using a 1/4 cup measure, add batter to each cup. Bake for 15-18 minutes. Let cool completely before frosting.
For the frosting add 4 tablespoons butter to a small saucepan and heat over medium heat. Whisk constantly until brown bits appear on the bottom, about 5-6 minutes, then immediately remove from the heat and add the cream and brown sugar. Return to the heat and bring to a boil, boil for one minute. Remove from the heat and add to the bowl of a stand mixer. Stir in the vanilla bean seeds and allow to cool for 15 minutes. Once cooled beat in the remaining softened butter. Add the vanilla and powdered sugar to the bowl and beat together until well combined. Let sit for 15-20 min to let harden a little bit.

To assemble the cupcakes: Frost the cupcakes then add a handful popcorn to each cupcake and use your hands to mold it together into a mound, making sure to push the popcorn into the frosting. Drizzle the melted chocolate on top the popcorn and place the cupcakes in the freezer for 5 minutes or let sit on the counter for 30 minutes so the chocolate can harden. These are best the same day you make them ( as the popcorn might become stale if you wait too long) Enjoy!!



Recipe adapted from: http://bit.ly/16qRzE8

Sunday, October 13, 2013

Hot Chocolate on a Stick (Paleo)

Hey guys, so this is a recipe I found, that I was so intrigued by because it looked like such a fun idea! So I decided to make it. But, problem was I didn't have a lot of the ingredients, so I did a few substitutes and voila! The original recipe called for cocao butter, which is apparently very rare and hard to find as I went to 7 different stores in town and couldnt find it. So I looked up a replacement for it and the internet revealed that coconut oil was a fine substitute. So I tried it, and it worked great! I cant believe this recipe is Paleo, because who doesn't LOVE a steaming hot cup of hot cocoa on a cold winter evening? Alright my friends, until next time... xoxo











INGREDIENTS
3½ tablespoons 100% dark chocolate
2½ tablespoons coconut oil
3 tablespoons coconut sugar
1 tablespoon raw honey
¼ teaspoon 100% pure vanilla extract
1/2 teaspoon ground coffee
pinch of salt

INSTRUCTIONS
1. Melt the chocolate and coconut oil in a bowl over simmering water
2. Whisk in the coconut sugar, honey, vanilla, ground coffee and salt until well combined
3. Pour chocolate into ice cube trays and refrigerate until chocolate is set around the edges, then insert a Popsicle stick in the center. Keep chocolate refrigerated until it has harden completely before removing it from the mold.
4. Heat 1 cup of your favorite milk and then swirl. Enjoy!


Recipe Inspired by: http://livinghealthywithchocolate.com/desserts/hot-chocolate-on-a-stick-paleo-dairy-refined-sugar-free-2429/

Thursday, October 10, 2013

Pumpkin Scones with Pumpkin Spice Butter (Gluten Free)

Hello everyone! So once again, I found this awesome pumpkin scone recipe through Pinterest and modified it a lot to be gluten free as well as refined sugar free. It was definitely guesswork and an experiment, but it paid off! They turned out seriously fantastic. The recipe I found paired it with a glaze, which had powdered sugar and milk in it, so I decided just pairing it with butter would be better. Then I remembered that my mom makes these amazzzing pumpkin scones with pumpkin butter around the Holidays, so she whipped out that butter recipe for me, I made it, and it was as delicious as I remembered it. This pastry is perfect for Thanksgiving, or just eating it with a pumpkin spice latte, or hot tea while wrapped in a cozy blanket and watching a movie.
xoxo








Pumpkin Scones:
1 1/4 cup Bob’s Red Mill Gluten Free Flour Mix
1/4 cup Arrowroot starch
2 teaspoons xanthan gum
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup coconut sugar
1 1/2 teaspoon pumpkin pie spice
6 tablespoons unsalted cold butter, cut into small squares
1/2 cup pumpkin puree
2 tablespoons almond milk (or your favorite dairy free liquid)
1 egg
egg white to brush the tops of the scones with (optional)
coconut sugar to sprinkle on the top (optional)

Pumpkin Spice Butter:

¼ cup butter, softened
¼ cup pumpkin puree
1 TBS brown sugar
1 TSP cinnamon
1/8 TSP nutmeg
Pinch of nutmeg
Combine and mix until creamy

INSTRUCTIONS:
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Dust the parchment paper with GF flour. Set aside.
2. In the bowl of a food processor, place all of the dry ingredients. Run the processor until the dry ingredients are well blended.
3. Add the cold butter, and pulse until butter is cut into small pieces. Add the pumpkin puree, milk and egg. Run food processor just until dough comes together in a ball. Add small amounts of flour if needed. (If dough it too liquidy)
4. Turn the dough out onto floured surface. Dust your hands with flour, and quickly form the dough into a 10-inch circle, approximately 3/4″ thick.
5. With a knife, cut the dough into wedges. Carefully place wedges onto baking sheet at least 1 inch apart.
6. Brush the tops of the scones with egg white, and sprinkle with coconut sugar. Bake for 14-16 minutes, or until golden brown.
7. Remove from oven and allow to sit for 5 minutes. Serve warm with Pumpkin Spice Butter. Enjoy!



Tuesday, October 1, 2013

Sweet Potato Chili (Whole 30)

So this is a recipe I found a long time ago, and modified it to be paleo/whole 30 approved. It has very few ingredients and takes only about 10 minutes to prepare. Even tho its so simple, it is still extremely flavorful. Whenever I make a batch of it, I have leftovers for days, which is awesome! You can add shredded cheese, sour cream, or bacon on top if you so wish ( if you arent doing Paleo) and it would be delicious. You can also pair it with a piece of french bread or your favorite gluten free bread. Everyone loves a good warm bowl of chili in the Fall time, and this is a great version of it. Whip it up for dinner this week, you'll love it :)
xoxo











INGREDIENTS:
1 TBS Extra Virgin Olive Oil
1 lb pound ground beef ( or turkey)
1 cup coarsely chopped yellow onion
1 bell pepper, chopped (optional)
1 lb sweet potatoes, peeled and diced into small cubes
1 (28 oz) can no added sugar diced tomatoes, not drained
2 cloves fresh garlic, minced
1/2 teas chili powder
1/2 teas cumin
1/8-1/4 teas red pepper flakes
1 teas sea salt
1/2 teas black pepper

DIRECTIONS:
Cook ground beef thoroughly in large pot, until no longer pink. Add onion and cook 2-3 minutes or until onions are soft.
Add sweet potatoes, diced tomatoes, garlic, spices, and salt and pepper. Stir well. Cover and reduce heat to low or a slight simmer. Cook 45 minutes or until sweet potatoes are tender enough to stick a fork through. Serve and enjoy!

Thursday, September 26, 2013

Gluten Free Donut Holes

Ive never made donuts, or donut holes before but there is a first time for everything. When I made it, the "dough" was more of a batter, I couldn't really form any balls out of it, because it was too liquidy. I added a bit more mix and it made it better, but still not formable. So I used a mini ice cream scooper and plopped it into the hot oil and it worked just fine! They weren't perfectly round circles but who wants perfection anyway? I also started with the oil too hot, which made the donuts golden brown on the outside but still not done in the inside, so it took some work but i found a perfect temperature of oil ( I don't actually know what that temperature is because I dont have a thermometer, but I had my burner on low). Anyway it took a couple fails at first but then they came out so good! Crisp and crunchy on the outside and soft on the inside, with a perfect sweet glaze surrounding it all. Go ahead and try it!
xoxo








INGREDIENTS:

  • Oil for frying
  • 1 1/4 cup Gluten Free Pancake Mix
  • 1/4 cup brown sugar
  • 1/4 teaspoon nutmeg
  • 2 tablespoons olive or coconut oil
  • 1/3 cup your dairy free choice plus 1 tsp vinegar for a buttermilk substitute.
  • 1 egg

GLAZE:

  • 2 Cups Powdered Sugar
  • 2 Tbsp dairy free milk

INSTRUCTIONS:
  1. In deep fryer or  heavy saucepan, heat 2 to 3 inches oil to 375°F.
  2. In a bowl, mix ingredients together to form dough.
  3. Shape dough into 1 inch balls and carefully drop balls, 5 or 6 at a time, into hot oil. Fry about 1 to 2 minutes or until golden brown on all sides; drain on paper towels. Immediately roll in glaze. Serve.
Glaze

Whisk together the powdered sugar and creamer until glaze forms. Drizzle on the doughnut holes.



Friday, September 20, 2013

Paleo Churro Waffles

Although these are dessert type waffles, you can have them for normal breakfast waffles and top with 100% pure maple syrup or fresh berries. The texture is fantastic, the batter is a normal consistency, and they taste great. These will not let you down. Why are you still reading this? Go try them out!

xoxo








INGREDIENTS


  • 1 1/2 cups almond meal
  • ½ tsp baking soda
  • ½ tsp cinnamon
  • ⅓ cup canned coconut milk ( l used Light)
  • 2 eggs
  • 1 TBS raw honey
  • 1 tsp 100% pure vanilla
  • 3 TBS melted coconut oil
  • 1/4 cup coconut sugar

DIRECTIONS


  1. Put almond flour, baking soda, cinnamon  in a bowl and mix together.
  2. Add coconut milk, eggs, honey, & vanilla extract and mix.
  3. Place mixture into waffle iron and cook until done. Grease waffle iron even if it is non stick.
  4. Put coconut oil in a wide bowl and place coconut sugar in another wide bowl.
  5. After waffles are cooked through, brush waffles with a generous amount of coconut oil, then place them into the coconut sugar to coat well.
  6. You can also skip step 5 and serve waffles with fresh berries or pure maple syrup.
  7. Enjoy!

Recipe adapted from: http://paleomg.com/churro-waffles/

Thursday, September 19, 2013

Gluten Free Cinnamon "Rolls" (w/cinnamon maple glaze)

So, I have been so excited lately with all the activity with my blog! I have been featured on Foodgawker, Tastespotting, and RecipesUS all in one week! I have also been getting a lot of attention on Pinterest! (The legit Cuisinart Pinterest pinned my GF chocolate cupcake recipe! So fun.) You guys have been repinning and pinning my recipes from my blog and other places :D Thank you so much! It gets me really excited. I have been enjoying trying new Paleo recipes. Anyway, I just recently tried this Cinnamon Roll Recipe from Paleo Indulgences, and it tasted great, but the whole roll part, didnt quite work out. It proved to be harder to actually make the dough into a roll, because you have to do when it its hot and droopy dough. So anyway, hopefully you will have better luck in that department. BUT it still was a wonderful and amazing breakfast treat. I decided to make this Cinnamon Maple Frosting, that is also in the book. Again, the consistency was super soft and not real frosting and fluffy like, but it turned out to be the perfect cinnamon roll glaze. So I did that instead. To think that all of this is dairy free and gluten free is crazy!! I mean it tastes so good! So try this out, I'm begging you.  It's amazing.
xoxo










Cinnamon Rolls


INGREDIENTS:

Yeast Mixture:

  • 1/4 cup warm water
  • 2 tsp raw honey
  • 2 rounded tsp active dry yeast
Dry Ingredients:

  • 3/4 cup almond flour
  • 2 TBS coconut flour, sifted
  • 1/3 cup arrowroot starch
  • Pinch of sea salt
Wet Ingredients:

  • 2 TBS 100% pure maple syrup
  • 1 TBS melted coconut oil
  • 2 eggs
Filling

  • Cinnamon
  • Coconut sugar
  • 1/8 cup melted coconut oil

DIRECTIONS:
  1. Preheat oven to 350 degrees F
  2. Place the yeast ingredients in a small bowl and mix. Set aside for 5 min or until foamy
  3. Place the dry ingredients in another bowl and mix.
  4. Add the yeast mixture and the wet ingredients to the dry ingredients and blend with a mixer (works well with kitchen aid)
  5. Let dough sit for 5 min.
  6. Place the dough on parchment-lined baking sheet and spread with a rubber spatula into a rectangular shape, about 3/8 of an inch thick
  7. Bake 8-9 min
  8. Remove pan from oven
  9. Filling: Pour coconut oil over the to slowly, then sprinkle with cinnamon and coconut sugar
  10. Carefully pick up one end of the parchment paper and start rolling the dough onto itself, creating a long "roll". Make sure the roll end up back in the middle of the pan, parchment paper still underneath,
  11. Place back in oven for about 20 min or until golden brown
  12. Place on a wire rack and let cool for 3-5 min
  13. Serve with Cinnamon Maple Frosting!

Cinnamon Maple Glaze

INGREDIENTS:
  • 1/2 cup palm shortening
  • 1/3 cup pure maple syrup
  • pinch of sea salt
  • 1 tsp cinnamon
  • 2 tsp pure vanilla extract
  • 2 TBS arrowroot starch
  • 2 tsp coconut flour sifted
  • 2 TBS melted coconut oil
DIRECTIONS:
  1. Place all ingredients except coconut oil into a bowl and mix well until combined.
  2. With mixer on low, slowly pour in coconut oil until well blended
  3. If frosting is too soft, refrigerate for 1-2 hours. 
  4. Can be stored in refrigerator for up to a week. Let it soften at room temp and blend up before use

Thursday, September 12, 2013

Gluten Free & Dairy Free Chocolate Chip Muffins

So the Paleo treats continue! Found this recipe online on a random website. I had all the ingredients, so I gave it whirl! These are moist, but not too dense, and have a wonderful chocolate flavor. I also love the Enjoy Life mini dairy free chocolate chips in them. I had never tried them before and they are amazing! You can get them at your local Natural food store. I got mine at Natural Groceries, but I'm pretty sure you can get them at Whole Foods and places like that. They are tiny too so they are not overwhelming. Pair these delectable muffins with a tall cold glass of milk or almond milk and you got yourself a fantastic snack/dessert. Simple :)
Jouir!
xoxo




















Paleo Chocolate Chip Muffins

  • 1/4 cup coconut flour, sifted
  • 1/2 tsp baking powder
  • 1/4 tsp sea salt
  • 1/4 cup unsweetened cocoa powder
  • 4 eggs
  • 1 TBS pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1/4 cup coconut milk
  • 1/4 cup melted coconut oil 
  • 1/4 cup dairy free chocolate chips

Recipe Directions for Paleo Chocolate Chip Muffins


  1. Preheat the oven to 350F.
  2. Place the dry ingredients in a medium bowl and combine
  3. Add the wet ingredients, except the coconut oil, to the dry and mix well.
  4. With the mixer on low, slowly pour in the coconut oil. Mix well.
  5. Divide the batter evenly among 12 regular size muffin pan.
  6. Bake 22-25 minutes until a toothpick comes out clean.
  7. Cool 10 minutes in the pan and then turn out onto a wire rack.