Tag Archives: party

Paleo Raspberry Torte

15 Apr

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Paleo Raspberry Torte

Ingredients:
½ cup Coconut Flour
½ cup Coconut Oil, Organic, melted
½ cup Maple Syrup, Grade B
½ tsp Pure Vanilla Extract
¼ tsp Baking Soda
¼ tsp Salt
¾ cup Raspberries, Organic
6 Eggs, Pastured
1 carton organic heavy cream

Procedure:
Preheat oven to bake at 350°F.
In a large mixing bowl, combine coconut flour, eggs, coconut oil, maple syrup, vanilla, salt, and baking soda.
Blend batter with a hand mixer until smooth.
Once batter is combined, fold in 2/3 cup raspberries.
Pour into a 9-inch springform cake pan.
For easy removal, line the bottom of the pan with parchment paper.
Bake @ 300 for 35 minutes.
Remove from oven and let cool.

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Coconut Cake & Coconut Frosting

15 Apr

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Coconut Cake

Ingredients:

Ingredients

1 cup Coconut Oil, Organic, melted
1 cup Maple Syrup, Grade B
1 cup Shredded Coconut
1 Tbsp Pure Vanilla Extract
1 tsp Baking Soda
1 tsp Sea Salt
10 Eggs, Pastured
¾ cup Coconut Flour, sifted

Procedure:
Preheat oven to 325°F.
In a small bowl, add sifted coconut flour, salt, and baking soda.
In a large bowl or kitchen mixer, combine eggs, vanilla, maple syrup, and melted coconut oil.
Add dry ingredients to wet and continue blend.
Once batter is blended and smooth, stir in shredded coconut.
Grease two 9-inch cake pans with coconut oil.
Pour batter into pans.
Bake for 35 minutes.
Test center of cake with a toothpick.
If the toothpick comes out clean, then the cakes are done.
Remove cakes from oven and cool.
Slice each cake in half to create 4 layers of cake.
Frost with coconut frosting in between each layer of cake.

Coconut Cream Cheese Frosting

Ingredients:

1 cup Shredded Coconut, unsweetened
1 Tbsp Pure Vanilla Extract
½ cup Maple Syrup, Grade B
16 oz Full Fat Cream Cheese

Procedure:
Allow cream cheese to come up to room temperature.
Blend cream cheese, maple syrup, and vanilla with a hand mixer or kitchen mixer.
Stir in shredded coconut.

*Thanks to Make it Paleo

The Perfect Deviled Egg (Paleo)

18 Sep

The Perfect Deviled Egg

 

 

 

 

 

 

Ingredients:

6 Eggs
¾ Cup Mayonnaise (paleo style)
Less than ¼ tsp Seasoning salt (paprika, garlic powder, salt and pepper)
1 tsp prepared mustard (365 Organic Yellow Mustard)
Paprika

Procedure:

Boil eggs for 10 minutes.
Peel eggs.
Slice each egg in half.
Gently scoop out the egg yoke with a small spoon.
Mix together yokes, mayo, seasoning salt and mustard with a fork until mixed well.
Spoon into egg white halves.
Sprinkle with Paprika.

If you want to get fancy you can use a cake decorator to squeeze the mixture out in a nice design.

Rhubarb Bars

20 Apr

Rhubarb Bars

Ingredients:

1 c. flour
5 tbsp. flour
5 tbsp. sugar
½ c. butter
2 ¼ish c. finely chopped rhubarb
2 eggs, well beaten
1 ½ c. sugar
¾ tsp. salt

Procedure:

Sift 1 cup flour with sugar, cut in butter. Mix as for pie crust. Press into ungreased 8×8 square pan. Bake at 350 degrees for 15 minutes. Set aside.

Combine rhubarb, eggs, sugar, 5 tablespoons flour and salt. Mix thoroughly. Spoon over crust. Bake at 350 degrees for 35 minutes. Let sit and get firm. A couple of hours in the fridge does the trick. Yields about 12 bars.

Sangria

20 Apr

Sangria

1 Bottle of red wine (Cabernet Sauvignon, Merlot, Rioja, Zinfandel, Shiraz)
1 Lemon cut into slices
1 Orange cut into slices
1 Lime cut into slices
2 ½ Tbsp sugar
Splash of orange juice or lemonade
2 Shots of gin
1 Cup of frozen raspberries or strawberries
1 Small can of diced pineapples (with juice)
4 Cups ginger ale

Procedure:

Pour wine into a large pitcher and squeeze the slices from the lemon, orange and lime into the wine (gently not to tear the circle). Toss in the fruit slices (leaving out seeds if possible) and pineapple then add sugar, orange juice and gin. Chill overnight. Add ginger ale, berries and ice just before serving.

 

Almond Joy

24 Dec

This is so simple and my husband loves them

Almond Joy

Ingredients:

2 cups Semi Sweet Chocolate (Ghirardelli is my favorite)
1 ½ cup whole raw almonds
1 ½ cup coconut flakes

Procedure:

Melt chocolate on low in an oiled sauce pan. Stir until melted. Turn off burner. Stir in the almonds and coconuts.

Scoop by the spoonfulls out onto wax paper or greased foil. Press a tiny amount of coconut flakes and one whole almond into each dollop. Let sit until cool. Enjoy!

Mother – Daughter Fudge

22 Dec

My mom and I made this fudge together so many times we just started calling it Mother – Daughter Fudge ;o)

2 cups (12 ounces) semisweet chocolate chips

¾ cup milk chocolate chips

2 squares (1 ounce each) unsweetened chocolate, coarsely chopped

1 can (14 ounces) sweetened condensed milk

1 cup miniature marshmallows

½ cup chopped walnuts (optional)

Procedure:

Line 8-inch square pan with foil, extending 1-inch over ends of pan. Lightly butter foil.

Melt chocolates in medium saucepan over low heat, stirring constantly. Remove from heat. Stir in condensed milk; add marshmallows and walnuts, if desired; stir until blended.

Spread chocolate mixture evenly in prepared pan. Score into 2-inch triangles or squares by cutting halfway through fudge with sharp knife while fudge is still warm.
Refrigerate until firm. Remove from pan by lifting fudge and foil. Place on cutting board; cut along score lines. Remove foil. Store in airtight container in refrigerator.
Variation: For Mint Fudge, substitute 1-2/3 cups (10 ounces) mint chocolate chips for semisweet chocolate chips and ½ cup chopped party mints for walnuts.

Christmas Fruit Platter

14 Dec

I was assigned a dessert to bring for one of our Christmas parties.  I just really wanted to be able to bring something healthier than the cookies I had in mind.  I threw together these fruits to make it look a little like Christmas. I think it turned out well (for fruit anyway).

9-Inch Single Pie Crust

23 Nov

9-Inch Single Pie Crust

Ingredients:

*1 ¼c. all-purpose flour (I store my wheat flour and all purpose flour together. So it will be about half of each kind, makes me feel a smidge less guilty. hahaha You can taste that it is part wheat. Whatever. Still yummy! ;o) )
*½ tsp. salt
*½ tsp sugar
*1/3 c.+ 1 Tbsp. butter (room temp)
*Ice water (probably about ¼ c or a little more if needed)

Procedure:

Combine flour and salt in a bowl.

Cut in butter until you get pieces that are about pea-sized.

Sprinkle the ice water by about a tablespoon at a time over the flour mixture.

Gently, turn the dough with your fingers so it gets exposed to the water. Not mixing, just moistening. Gradually, all of the flour mixture will be moistened. Gently pat the dough into a ball.

If you are not ready to use the dough yet just wrap in Saran Wrap and keep in the fridge.

Ready to roll? Lightly flour your work surface and place the dough ball on the surface. Handle the dough as little as possible. Starting in the center, roll the dough out into a circle shape, about 1/8″ thick.

 

 

 

 

 

 

 

 

 

Place the rolling pin in the middle and gently fold the crust over the rolling pin.

 

 

 

 

 

 

 

 

 

Lift the dough onto your pie plate and unfold it . Go slow… “Keep Calm and Bake on!”

The Edge
Run a sharp knife around the edges of the pie plate, cutting off the excess dough.

 

 

 

 

 

 

 

 

Then use thumb and fingers to make a wavy edge on the crust. Or a fork pressing around the edges to get little lines.

Carrot Cake

22 Nov

Carrot Cake

 

CAKE:

2 cups packed brown sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
¾ cup coconut oil or vegetable oil
4 eggs
4cups grated carrots
1 cup raisins
2 cups all-purpose flour and wheat flour mix

FROSTING:
8 ounce package cream cheese, softened
½ cup butter, softened
1 teaspoons vanilla extract
3 ¾ cups powdered sugar

Procedure:

Set oven to 325. In a large bowl, pour in brown sugar, baking powder, cinnamon, baking soda, salt, oil and eggs. Beat well. Stir in flour, carrots and raisins.

Pour batter into two greased round baking pans. Bake at for 42 minutes or until a toothpick inserted near the center comes out clean. Cool.

Cupcakes 325 for 23-25 minutes

Frosting procedure:
For frosting, in a large mixing bowl, beat cream cheese and butter until smooth. Beat in the vanilla. Gradually add powdered sugar; beat until light and fluffy.

Store in the refrigerator if not eating right away.

 

You can decorate anyway you’d like. For the cupcakes I waited until the frosting was chilled in the fridge for awhile before I spread it on. It seemed to work better that way. For the cake I spread it on right away. Placed the cake and frosting into the fridge to chill for a good hour and then I pulled the cake back out and applied more frosting where there might have been any holes. ;o)