Tuesday, February 25, 2014

Grain and Dairy Free Chocolate Skillet Cake w/ Strawberry Coconut Milk Ice Cream

Okay, yeah. That title is a mouthful. But don't let it scare you off. I am currently doing the Whole 30 and am currently on Day 9 and it is getting easier but still tough. But yesterday I decided to try out a dessert that is Paleo and has maple syrup and honey. I experimented and ohh my goodness. The cake was moist and tasted like cake! I was thinking since there wasn't any flour that it was going to taste like almond butter (since that is the main ingredient) but no! Then I was feeling a little crazy so I whipped up some strawberry coconut milk "ice cream" as well to go on top! The combo was like every good and perfect adjective that you could think of. The best part of the cake was there was no flour and no grains! The ice cream was also dairy free and barely had any sugar! I love when you can eat dessert and still feel healthy.
Go ahead, go try it out!


Chocolate Skillet Cake


  • 4 Tablespoons coconut oil
  • ¾ cup 100% pure maple syrup
  • ½ cup unsweetened baking cocoa
  • 3/4 cup almond butter
  • 2 eggs
  • ½ tsp baking powder


  1. 1. Preheat the oven to 325 F.
  2. 2. Place a 9″  ( I used 12 inch though and it was fine) cast iron skillet over low heat, and  melt the oil.
  3. 3. Whisk in the rest of the ingredients one at a time
  4. 4. Keep heat on low as to not scramble your eggs
  5. 5. Place skillet in the oven and bake for 15-18 minutes. Take it out when it is still softer in the middle because it will continue to cook after you take it out of the oven.

Note: You can also use a saucepan if you dont have a cast iron skillet, but the cast iron really gives it something good and works well. :)

Recipe adapted from: http://gi365.info/food/chocolate-fudge-skillet-cake/

Strawberry Coconut Milk Ice Cream


1 Can full fat coconut milk
1 cup sliced fresh strawberries
2 TBS RAW Honey
2 TBS Pure Vanilla Extract


1. Put coconut milk, honey, and vanilla in a saucepan and melt all together until well mixed.
2. Transfer mixture to a blender or food processor and blend strawberries with ice cream mixture.
3. Transfer to a freezer safe bowl and put in freezer
4. If you have an ice cream maker, use that. If not, take out of freezer when it is done setting and serve with the hot decadent chocolate skillet cake!

Friday, February 7, 2014

Gluten Free Cookie Dough Truffles

It's February, which means its the month of L-O-V-E! The best part about Valentine's Day for me as a baker and single woman, is the chocolate. The mouthwatering  treats I can make and bake. This year I decided to try something new, something I've never tried before. Cookie Dough Truffles! Not your average truffle and go to dessert, but definitely innovative and delectable. When someone is making chocolate chip cookies, what is the best part? The cookie dough of course! So take the cookie dough, lather it in melted milk chocolate, and boom you got some tasty truffles. Go ahead, whip up a batch and serve them to your loved one. You wont regret it.
Happy Valentine's Day

Gluten Free Cookie Dough Truffles


  • 1/2 cup salted butter, softened
  • 2 cup gluten free flour ( I used Bobs Red Mill)
  • 3/4 cup brown sugar
  • 1 teas 100% pure vanilla 
  • 1 14 oz can sweetened condensed milk
  • 1/2 cup  mini chocolate chips
  • 2 cups milk chocolate chips
  • 2 TBS canola oil


1. Cream together in a kitchen aid or by hand mixer, brown sugar and butter.
2. Add GF flour, condensed milk, and vanilla (dough will be pretty sticky)
3. Stir in 1/2 cup mini chocolate chips
4. Shape dough into 1 inch balls (I used a melon ball scooper) and place on a wax paper lined cookie sheet
5. Refrigerate for 2 hours
6. Melt the 2 cups chocolate chips with the 2 TBS canola oil in a double boiler and melt until smooth.
7. Dip dough balls into chocolate one at a time and place back onto the wax paper. 
8. Refrigerate until firm. Store in refrigerator. 
9. Enjoy! 

Recipe adapted from: http://lifewithmoorebabies.blogspot.com/2012/09/gluten-free-cookie-dough-truffles.html