Treats and Desserts

Brownie Bites with Mint Buttercream (GAPS/ Paleo)

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brownie bites mint buttercream 2

I don’t use my mini muffin pans often, they usually just collect dust. But when I got the idea for brownies and mint frosting, I knew they needed to be tiny :). Very rich!

I had a few mishaps with the frosting. I used palm shortening (yucky). I made the perfect tasting frosting that turned gray when I tried to color it (lovely). And I made some pretty decent tasting frosting that turned out the color of guacamole. It was kind of pretty but not too appetizing?

The brownies were easy, I just used this recipe from Grain Free Foodies. They always turn out wonderful!

Brownie Bites

*2/3 cup honey

*1/2 cup melted pasture butter (you can sub ghee or coconut oil and add 1/4 tsp sea salt)

*1 Tbsp vanilla extract

*3 pastured eggs, room temperature

*1 cup blanched almond flour (I like Honeyville)

*1/2 cup cocoa

*1/4 tsp. baking soda

Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour batter into lined mini muffin tins.  Bake at 350 degrees for 15-16 minutes. Makes about 32.

Mint Buttercream

*1 Tbsp cold water + 1/2 tsp grassfed gelatin

*1/2 cup honey

*1 cup pasture butter, softened

*1 egg yolk

*1 Tbsp mint extract (see note!!!)

*dark green romaine juice, for color (optional)

In a small cup, sprinkle gelatin over cold water. When gelatin is softened, heat the mixture until liquid. Set aside.

In a medium bowl, mix honey, butter, egg yolk and mint extract. Add gelatin.  Using a hand mixer, beat on medium speed until smooth. Add romaine juice if using until the mixture is the color you want. Pipe the buttercream onto cooled brownie bites.

Important note: I used Simply Organic mint extract. I have a feeling if you use a different mint extract, you could need a different amount! Simply Organic contains sunflower oil and mint.

This is another re-creation of one of my mom’s famous recipes, mint frosted brownies. Thanks, Mom 🙂

Let me know how it goes!

This post was shared on Healing with Food Friday.

Apple Upside Down Gingerbread Cake (GAPS, Paleo)

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apple ging2

This dessert is delicious and uncomplicated. I always get overwhelmed when it comes to holidays so I don’t want to do complicated stuff. My mom always has lots of energy and makes fancy crafts and Christmas stockings and 15 different kinds of Christmas treats. I didn’t inherit that from her, I guess.

I hope my kids have some happy memories of holidays and they don’t just remember them as the time when their mom flipped out 🙂

Topping

*1/4 cup unsalted pasture butter or ghee

*1/4 cup honey

*1 Tbsp coconut aminos

*2 large apples, peeled, wedged and thinly sliced

Gingerbread Cake

*1/4 cup unsalted pasture butter or ghee

*1/2 cup honey

*4 pastured eggs, room temperature

*2 Tbsp coconut aminos, room temperature

*1 1/2 Tbsp apple cider vinegar

*2 cups blanched almond flour

*3/4 tsp baking soda

*1/4 tsp cloves

*2 tsp cinnamon

*2 Tbsp ginger

Directions

For topping: melt butter and honey. Add coconut aminos, stir. Pour mixture into an 8″ by 8″ square baking pan. Arrange sliced apples over butter/ honey mixture and set aside.

For cake: Warm the butter and the honey until just melted. Add room temperature eggs and other wet ingredients and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well.  Pour over the apples. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a serving plate.

Think sweet thoughts :).

Soft Gingerbread cookies (GAPS/Paleo)

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gingerbread cookies

I tried making gingerbread cookies using “date molasses“, but  Alaina  tasted them and said they were NOT yummy :(.

So we tried making a batch using honey instead. They’re a little too good!

These are NOT cookie cutter cookies.  You will have to make the shapes like you’re playing with playdough.


Recipe

*2 Tbsp unsalted butter, softened (or ghee)

*1/2 cup honey

*1 pastured egg + 1 egg white, room temperature

*2 Tbsp coconut aminos, room temperature

*2 3/4 cups almond flour ( I use Honeyville)

*1-2 Tbsp ginger (we used 2 and they were very gingery, the way we like them)

*2 tsp cinnamon

*1/4 tsp cloves

Cream together room temperature butter or ghee and honey. Add the egg and coconut aminos. Mix well. In a separate bowl, mix almond flour and spices. Mix wet and dry ingredients and refrigerate (at least 1 hour).

When dough is chilled, shape the dough any way you like. Alaina made Mike Wazowski :)Try to keep the shapes an even thickness of 1/3″ to 1/2″. Decorate with raisins (or pieces of raisins). Place on a greased cookie sheet. Bake at 350 degrees for 14-16 minutes on the top rack of the oven (to prevent burning the bottom of the cookies). Let cookies cool before removing them from the cookie sheet. I’ve found that these are even better the next day.

Have fun! I can’t quit eating these!!!

This post was shared on Healing with Food Friday.

Honey Toffee Shortbread (GAPS/Paleo)

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toffee shortbread

I don’t think I have anything to say (which is rare, ask my friends!) So, here it is 🙂

Shortbread Thumbprints

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee

*1/4 cup honey

*1 pastured egg

Cream together room temperature butter or ghee and honey. Add the egg and salt and stir to combine. Add the almond flour and mix well. Refrigerate at least 1 hour. Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :) . It’s because almond flour doesn’t bind like grain flour. Bake at 350 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

Honey Toffee

*1/4 cup unsalted pasture butter

*2 Tbsp honey (1/8 cup)

*1/4 tsp sea salt (Celtic, Himalayan)

Put all ingredients in a sauce pan and cook on medium heat until bubbly. Turn to medium-low and continue stirring until temperature reaches 235-240 degrees. Remove from heat and let cool for a minute. Spoon into the thumbprints in the shortbread and let cool.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe.  I love salt like most people with adrenal fatigue :).  But the cookies taste salty to me on the first day.  The flavors seem to blend perfectly the next day. Weird.  And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

Now that I’ve tweaked and perfected this recipe, it’s definitely one of my best!!!! Tell me how it goes.

Apricot/Raspberry Shortbread (GAPS/Paleo)

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 apricot raspberry shortbread

I was at Trader Joe’s on Friday and saw a lady with apricot shortbread in her cart. I’ve made almond flour shortbread before, so I thought, “That couldn’t be too hard.”  Alaina had a fun time sticking her thumb in them :). I think we’ll use these as a Christmas cookie recipe.
Note: I edited the amount of almond flour and salt in this recipe the day after posting. It gives it more of a shortbread flavor.

*2  cups packed almond flour (I like Honeyville)

*3/4 to 1 tsp sea salt (Celtic, Himalayan)

*1/4 cup unsalted pasture butter -or- ghee (we used ghee, amazing!)

*1/4 cup honey

*1 pastured egg

*apricot and raspberry jam, all fruit or honey sweetened

Cream together room temperature butter or ghee and honey. Add the egg and mix well. In a separate bowl, mix almond flour and salt. mix wet and dry ingredients and refrigerate (at least 1 hour). Roll dough into 1″ balls and place on a cookie sheet. Put “thumbprints” in the cookies and fill with 1/4 teaspoon of jam. Sometimes the dough cracks a little when you do the thumbprint, just stick it back together :). It’s because almond flour doesn’t bind like grain flour. Bake at 325 degrees for 12-14 minutes on the top rack of the oven (to prevent burning the bottom). This makes about 18 cookies.

IMPORTANT: I’ve noticed something interesting about the salt in the shortbread recipe. I do love salt like most adrenally fatigued people do :) . But sometimes the cookies taste salty on the first day.  The flavors seem to blend perfectly the next day. Weird. And make sure to use unsalted butter. I’ve had more than one person accidentally try it with salted butter and it was way too salty with the amount of salt added. It makes a difference!

These are super easy to make! Tell me how it goes.

Orange Cloud Cake (GAPS, Paleo)

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orange cloud cake 2

I love orange desserts! I think it all started when my great grandma made orange rolls and cinnamon rolls when I was little. I always picked orange if I had a choice.

I think I finally have the perfect holiday recipe! I got the orange cake recipe idea from Elana’s Pantry. The way you get the orange flavor is by boiling a couple of oranges, weird! I wanted to have a topping to make it more special, so I perfected the Orange Cloud recipe to put on top. It takes some planning, but not much “in the kitchen” time. So here it is, my new favorite recipe :).

Orange Cake

*2 oranges

*1/4 cup grassfed butter -or- 1/4 cup coconut oil + an additional 1/4 tsp sea salt

*3/4 cup honey

*4  pastured eggs

*2 cups almond flour (I like Honeyville)

*1 tsp baking soda

*1/4 tsp sea salt (Celtic, Himalayan)

Wash the oranges and boil them whole, including the peel,for 1 ½ hours, until soft. When cooled, cut the oranges (peels included!) and put them in the blender or food processor. Blend them until completely smooth. Warm the butter (or coconut oil) and the honey until just melted. Add room temperature eggs and other wet ingredients, including blended oranges, and mix. Combine dry ingredients together in a separate bowl, Add the dry ingredients to wet ingredients and mix well. Pour batter into a greased 13” by 9″ pan. Bake at 350 degrees for 38-41 minutes. Let cool to room temperature.

Orange Mousse Topping

*1/2 c freshly squeezed orange juice

*1/4 cup freshly squeezed lemon juice

*1 Tbsp grassfed gelatin powder

*1/3 cup honey

*2 tsp orange zest,

*3 pastured egg yolks

*2 Tbsp unsalted butter –or- coconut oil

*4 pastured egg whites

Pour the orange and lemon juice into a medium saucepan. Sprinkle the gelatin over it. Let the gelatin soften for 5 minutes. Whisk the orange zest, honey,  and yolks into the gelatin mixture. Add butter or coconut oil. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 180 degrees – or- coats the back of a wooden spoon. Pour the mixture through a strainer or sieve into a small bowl. Let cool until about room temperature.

Put the egg whites into a large metal or glass bowl. Using a hand mixer, beat on highest speed until stiff but not dry. Carefully fold in the orange mixture. When mixed, spread mousse over cooled cake. Refrigerate at least one hour. Take the cake out of the refrigerator 30-60 minutes before serving. This dessert is really fluffy on the first day, but will still taste good for a couple of days.

I’m loving the fall weather and I can’t wait for the holidays 🙂

This post was shared on Healing with Food Friday.

Orange Clouds (GAPS, Paleo)

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orange clouds

I have a recipe for orange cake that’s incredible, but I needed something to make it more “holiday” special. I wanted the dessert to be called “Orange Cloud Cake”, but I didn’t have the cloud :). I’ve been experimenting with recipes this week and I think this one’s a winner all by itself. Recipe for the cake coming soon.

Recipe

*1/2 c freshly squeezed orange juice

*1/4 cup freshly squeezed lemon juice

*1 tsp vanilla extract (optional, this makes it taste a bit like a creamsicle)

*2 tsp grassfed gelatin powder

*1/3 cup honey

*2 tsp orange zest,

*3 pastured eggs, separated

*2 Tbsp unsalted butter – or- coconut oil

Pour the orange and lemon juice into a medium saucepan. Sprinkle the gelatin over it. Let the gelatin soften for 5 minutes. Whisk the orange zest, honey, vanilla (if using), and yolks into the gelatin mixture. Add butter or coconut oil. Cook over medium heat, stirring constantly, until the mixture thickens and reaches 180 degrees – or- coats the back of a wooden spoon. Pour the mixture through a strainer or sieve into a small bowl. Let cool until about room temperature.

Put the egg whites into a large metal or glass bowl. Using a hand mixer, on highest speed until stiff but not dry. Carefully fold in the orange mixture. When completely mixed, spoon into serving dishes and refrigerate. Serves 4.

Note: this is a super light, fluffy dessert. If you prefer creamy and not-so-fluffy, you can use the coconut milk whipped cream instead of egg white/meringue. Directions for coconut whipped cream in this post. My son loves the recipe this way.

I hope you enjoy this as much as we did!

This post was shared on Healing with Food Friday.