Wednesday, November 20, 2013

Treats, Treats, and More Treats!!!!!!

It's getting to be that time of year. When we fill up on love, family, and sugar! Don't get me wrong. On a daily basis, I do not condone the use of sugar or sweeteners. It is just far to damaging. But I will splurge on the Holidays but I still don't go crazy and I will still NOT be eating grain or gluten. EVER!

You know a typical Thanksgiving meal used to look like this for me....
cookies and chips and dip as an app
mashed potatoes
corn casserole
stove top stuffing
green bean casserole with the fake fried onions on top
broccoli and cheese casserole
sweet potato pie and pecan pie

Now a days it looks more like this.....
sweet potatoes
brussel sprouts
cranberry salad
pumpkin pie bars

What a difference! And there is a huge difference in the way I feel each year, since eating better.

Today I will be sharing 5 recipes that are great for this time of year. Each one has been tested by another person following the recipe and they each have been taste tested by Paleos, non-paleos, and children. I wouldn't share them with you without the approval of them all !! :)

First up! Emmy's Almond Butter Cups. This is my oldest's most favorite treat!
1/2 cup plus 1 and 1/2 cup of melted enjoy life chocolate chips 1/2 cup of almond butter (you could really use any nut butter except for peanut here) 1/2 T of raw honey 12 cupcake liners or silicon cupcake cups
-Line a cupcake tin with liners -Melt the 1/2 cup of chocolate -Spread just enough chocolate in each liner to just cover the bottom. It doesn't take much. -Place in the fridge to harden. Should take about a half an hour.
-Mix together almond butter and honey. Place 1/2 T of mixture on top of hardened cooled chocolate. -Press down to flatten it a bit, but not letting it reach the outside edges of chocolate. (see pic) -Place in the fridge again for about 5 min
-Melt the remaining chocolate and fill the cups just until the almond butter is covered. I use a baggie and pipe in the chocolate. You could use a spoon just as easy. -Tap the pan to make sure all the air bubble release and everything settles properly. -Place in fridge for 2 hours and enjoy.

Next up is TUFFLES!!! MY favorite. These are SOOOO good. I got my MIL to test these, since she is a chocolate connoisseur! She LOVED them. These are also very versatile. You could make these orange flavored, vanilla flavored, mocha flavored, mint flavored. Oh the list just goes on and on!! These are my personal favorite and they are ... Ammaretto Truffles


Makes about 16. You can easily double it.
1/4 cup canned coconut milk
1/2 Tb of coconut oil 
8 oz. enjoy life chocolate chips 
1/2 tsp of almond extract 
1/4 cup unsweetened cocoa for dusting

1. In a double boiler melt the chocolate chips.
2. When they are completely melted take off heat
3. Add in oil, milk, and extract.
4. Make sure it is thoroughly mixed
5. Cover with plastic wrap and let set at least 6 hours at room temp
6. Scoop out in 1/2 Tb scoops and roll into balls ( messy)
7. Place on parchment lined tray and place in fridge for 30 mins
8. Place cocoa in a bowl and roll each ball in cocoa to cover.

I had an awesome picture of these but for some reason I can't find it. This makes me angry. Maybe if I eat some of these I'll calm down! :)
Ok. Up Next German Chocolate Cupcakes!!! My favorite kind of cake!! :)

3 medium size ripe bananas 3 eggs 1/2 cup of coconut milk 1/2 teaspoon of almond extract 1/2 cup almond butter 1/2 cup of unsweetened cocoa 1/3 cup coconut flour 1 teaspoon of baking soda 1 teaspoon of baking powder 2 Tablespoons of maple syrup pinch of salt
Preheat oven to 350 degrees
In a food processor combine all of the ingredients together until incorporated.
Divide evenly into 10 silicon cupcake moldes or lined cupcake tin
Bake at 350 degrees for approx 25 minutes. inserted toothpick should come out clean.
topping 12 dates, pitted 1/4 cup of coconut milk 1/2 teaspoon of almond extract 1/4 cup plus another 1/4 cup of slivered almonds 1/4 cup of unsweetened shredded coconut 1/4 cup of chopped pecans
For the topping soak the dates in hot water for 30 minutes.
Drain and toss into food processor
Add in coconut milk, almond extract and 1/4 cup of slivered almonds and
process for about 2 minutes. mixture should be thick and somewhat smooth.
Scrape contents of food processor into a medium bowl
Add remaining 1/4 cup of almonds, coconut, and pecans
Mix all together
Divide mixture among the top of each cooled cupcake

It wouldn't be Turkey Day without something pumpkin right?!?! How about some pumpkin bars?


preheat oven 350 degrees 

1 1/2 cups walnuts
1/2 tsp of baking soda
teeny tiny pinch of salt
1 Tbs. of grass fed organic butter (coconut oil might work if you don't do any grass fed butter)

Process it all together in a food processor until ground. Press into 8X8 dish and bake for 15 minutes or until nice golden brown

5 pitted dates
1 Cup of organic pumpkin puree
1 Tbs pumpkin pie spice
2 Tbs coconut oil
1/4 cup organic shredded unsweetened coconut
1/4 cup chopped pecans

Process dates first until they are really tiny and then just add all the rest and blend together. Place on top of the crust and spread it out. Place in the fridge until cool and firm. I place halved pecans on top as well (optional)

Apple Walnut Spice Cake with Maple Glaze - need I say more?

for cake
1 Large apple shredded, about 1 1/2 cup. After shredding place in a paper towel and squeeze out excess juice
1/4 cup of maple syrup
1/4 cup of coconut sugar
4 eggs
1 Tb of vanilla
1/2 cup of almond milk
1/2 cup of coconut oil
1/2 cup of tapioca flour
1/2 cup of coconut flour
1 1/2 T of pumpkin pie spice
1 tsp of cinnamon
1 1/2 tsp of baking soda
1 1/2 tsp of baking powder
pinch of salt
1/2 cup of chopped walnuts

Mix all the above ingredients together except for the walnuts in a mixer. Fold in the walnuts.
grease and flour a baking dish, I used coconut oil and tapioca flour, tapping out all the excess. I would've used a bundt pan but I didn't have one. I do think I would've been much prettier. You could also use a cake pan, didn't have one of those either! :( Anyway add the batter to the greased floured pan and bake on 350 until golden brown and toothpick comes out clean. I used a loaf pan and it took about 45 minutes. It wouldn't take that long if you used a cake pan or a bundt pan.

Let cool on a wire rack and make the glaze

GLAZE 3 Tablespoons of maple syrup
1 tsp of almond extract
1/2 cup of coconut manna

Melt the manna by following the instructions on your particular brand. I usually set the jar of coconut butter in a large bowl of hot water for about 5-10 minutes and then stir. It will melt and get really creamy. Once it is in that creamy state measure out 1/2 cup and place in a bowl

Add in syrup and extract and mix.

Then slowly drizzle in water until you get your desired glaze consistency. Pour over the cooled cake and eat.

Hope you guys have a wonderful holiday! HAPPY THANKSGIVING!!!

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