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!