Monthly Archives: June 2013

Chewy Chocolate Chunk Paleo Cookies

Holy, Holy, Holy Moly! Wait, is moly a word of some kind or does it simply rhyme with ‘holy’?  This is an addictive cookie. These are fabulous, just for the sake of fabulous. They’re not just ‘fabulous for being gluten-free’ or ‘fabulous for being Paleo’. They are simply in their own right: fabulous.

I’m moving, so for the past several weeks I’ve been slowly packing, sorting, shuffling items back and forth, to and from all over. I’m talking nine years worth of stuff. It’s the longest I’ve stayed anywhere since I was a kid. So, I’ve managed to collect a whole heck of a lot of junk. In the end, it’s nice moving, it’s helping me sort thru the clutter of the past decade. I feel like a fresh start is coming. It will be a bit hard, as I’ve been the party queen for the past several years, the ultimate entertainer. This is an open loft space, and lends itself to my kind of lifestyle. More than anything, I love having a house filled with friends. These same friends have been moaning and groaning, “We’ll never see you anymore”, “Where will we go?” “Where will all the parties be?” So, the other night, I had one last get-to-gether at this joint. I told them that I’ll be a gypsy for a while, shuffling back and forth between my parents place, and weekends with My Guy. I’m hesitant to jump too quickly into a new space. Do I want to buy? Do I want to rent? I know I want to be somewhere semi-close to my old location, but, I’m definitely ready for something new, definitely ready for change. So, I told them (my friends) that I needed some time. But, soon enough, I’ll find a place again, and we can continue our wild and crazy parties, our movie nights, our game nights, our wine and cheese tastings and waffle parties. We signed my walls to say goodbye and to thank this space that’s given us such happy memories, and one of our friends Max, wrote this….and it made me smile big.

And, it just so happens that Max is the reason we’re all friends.

Now for this fabulous cookie.

Ingredients:

  • 1 cup almond meal
  • 1/4 tsp sea salt
  • 1/8 tsp baking soda
  • 1/4 tsp cinnamon
  • 3 Tablespoons melted coconut oil
  • 2 Tablespoons maple syrup
  • 1 1/2 tsp vanilla
  • 3 tsp water
  • 1/4 cup dark chocolate chunks, all chopped up
  • (this would also be lovely with some dried cranberries)

Directions:

Sift together almond meal, salt, baking soda, and cinnamon. In a separate bowl, mix maple syrup, vanilla, coconut oil and water. Mix all ingredients together and stir in chocolate chunks.

Bake on parchment or silpat lined cookie sheets at 350 for about 12 minutes. Let the cookies sit for about 5 minutes to cool. They will be kinda gooey in the middle!

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Coconut Flour Waffles with Blueberries on Top

If you’re looking for a fabulous gluten-free waffle recipe, then look no further because here it is! I love, love, love this one topped with a thousand blueberries!

Ingredients:

  • 
4 eggs, separated
  • 
2 Tbsp. coconut oil, melted
  • 1 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/8 tsp. salt
  • 1/4 tsp.  cinnamon
  • 1/3 cup almond milk or coconut milk
  • 1/4 cup coconut flour
  • 1/2 Tbsp. honey
  • and loads of luscious blueberries

In the bowl of a large mixer, beat egg whites until stiff peaks form. In a separate bowl, sift together coconut flour, baking soda, salt and cinnamon. In a medium bowl, mix together coconut oil, vanilla, almond milk, egg yolks and honey. Stir the coconut flour mix into the egg yolk mix.

Plug in your waffle maker, start heating it up. Carefully fold in egg whites. to the mix.

Pour in as much batter as you’d normally do with any waffle mix. These waffles might look a bit darker than your usual batter, but will not be too crispy or at all burnt. xoxo enjoy immensely with your favorite topping!

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Chocolate Covered Rolo Stuffed Ritz Crackers…top that!

Crunchy, sweet, soft, chewy, salty, rich and buttery…. is there anything else you could need or want? I saw this sweet snack on this awesome blog. And just could not resist. Why isn’t this recipe on the box of crackers under ‘recipe ideas’?

It’s too easy, and too good to avoid, so don’t (avoid it I mean).


Ingredients:

  • a bunch of Ritz Crackers
  • a bunch of Rolos Candies (about half as many as you have crackers)
  • about a cup or so of chocolate candy melts (you can use white, dark or milk chocolate)

You can Kaylee’s instructions below. Her blog is Couponing & Cooking.

“1.) On a lined baking sheet, place Ritz crakers salted side down and top with an unwrapped Rolo.

2.) Bake at 275 degrees for three minutes.

3.) When they come out of the oven, press another Ritz cracker on top of the Rolos salted side up. Press down enough to form a sandwich but not too hard that the melty Rolo squishes out”

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Puerto Rican Coconut Pudding

Hello fellow friends, bloggers, foodies, photographers. I’m in the midst of moving. So, things are beyond crazy. I’ve been here for nine years so you can imagine the mayhem and madness of ‘what to keep’, ‘what to sell’ ‘what to trash’ and ‘what to give away’.  So, you can imagine that I have nothing better to do with my time then to whip up some coconut pudding…..wait, what?

Most of my cook books and cooking magazines are staying with me, or at least going into storage for a bit! As I leaf through the pages, of my Taste of Home Magazine (February 2013), I come across this Coconut Pudding. I’m intrigued by it. Will it end up like it did in the picture? I doubt it I think to myself. But, in the end, it kind of did, but I had to make it twice to do so. It’s not the easiest little dessert to make, and it takes a bit of art, science and faith to heat it enough, stir it enough, so that, in the end it sets to this pretty little dome shape. Also, in the directions, you are to let it refrigerate for 2 hours but I think mine took more time than that to set. But, this is really quite tasty and the spice of the cinnamon is nice with the milky cool cream of the coconut.

This was sent into Taste of Home
by Linette Serenil of Upland California. This is a great dish, but not one that comes to me naturally to make. Puddings, jellos and mousse always seems to intimidate me, so actually, I was kind of excited that I sort of got it down on my second try. For me, this is something I’ll need to practice a bit to really get it down. But, I think it’s worth the effort and time.

Ingredients:

  • 2/3 cup sugar
  • 1/2 cup cornstarch
  • 1/2 tsp salt
  • 2 Cans coconut milk (13.66 ounces each)
  • 1/2 tsp ground cinnamon

Directions:

1. In a small saucepan, combine the milk sugar, cornstarch and salt. Add milk; stir until smooth. Cook and stir over medium heat until mixture comes to a boil. Cook and stir 1 to 2 minutes longer or until thickened.

2. Remove from the heat; pour into dessert dishes. Cool slightly. Cover and refrigerate for 2 hours. Just before serving, sprinkle with cinnamon.

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