Sunday Sup: Paleo Ice Cream

I’m pretending it’s summer. I am ignoring the sub 60 temperatures, the freezing wind, and the pouring rain. It is summer, darn it.

I recently got the kiddo to agree to go dairy free for a year to help his nose dry out. Snot faucet over here. So he asked me to make him ice cream. There may have been some British Baking Show involved as well. LOL

Cashew Butter Ice Cream

Mix one can full fat coconut milk (14oz) with 1/2 c coconut sugar until the sugar is incorporated. I use my immersion blender for ease of clean up. Add 1/2 c cashew butter and 1 teaspoon vanilla extract ( I like bourbon vanilla).

Pour into your ice cream maker after it is already on. After 12 minutes it was at the thickness point to add 1/3 c Lily’s chocolate chips (vegan and sugar free). I also tossed in two big spoonfuls of no sugar added raspberry jam. Let the mixer roll on.

Five more minutes brings you to soft serve consistency where the paddle is just rolling about the edge of the bowl and the ice cream is in the center. If you are expecting some Ben and Jerry’s style jam swirl through the ice cream, don’t. It combines but tastes yummy. Scoop it out into a close-able container and pop it in the fridge for a minimum of 2 hours before consumption.

Just let me put on a sweater and wrap up in a blanket and I’m ready to eat summer ice cream. LOL

Sunday Sup: Zucchini

The hubs wanted curry this week. Which I’m cool with. Super easy peasy the way I make it. Yes, there’s a recipe for it here on the blog. The problem boils down to this…TJs sells their zucchini in a package of 4 or 5. I need 2 for curry. The other 2 inevitably rot before I figure out something else to do with them.

So I was standing in my kitchen, four kiddos playing upstairs, it was raining yet again, and I thought, not this time. This time I cook those zucchini.

Double chocolate with a kick, zucchini muffins.

Grate two medium zucchini and get them draining on paper towels. You don’t have to get complicated, the extra moisture isn’t a huge problem in this recipe. Just lay them out there.

Pre heat to 350.

In a big mixing bowl add: 3 eggs, 6 tbsp melted butter(I use salted good quality butter, makes a huge difference in taste),  2 1/4 cups almond flour, 2 tbsp coffee flour (the cherry coffee husk thing ground up), 1/2 cup honey, 2 teaspoon baking powder, 2 teaspoon vanilla, 6 tbsp cocoa powder, 2 mashed super ripe bananas. Mix it all up. Add your zucchini.

Ladle into muffins cups. I use silicone so I don’t have to paper them. This batch also made 6 donuts. Top with chocolate chips.  Bake.

The donuts needed 30 minutes. The muffins 45.

Sunday Sup: Guacamole

Good morning! Today’s recipe falls into the category of “that’s ridiculously easy.” I would fully agree but people keep asking me to teach them how I make guacamole. So alright here you go….

I use red onion or shallots depending on how much guac I am making. 2 avocados worth? Use a nice fat shallot. Minced small. It’s worth the time. 4 or 5 avocados worth, say for a party, a red onion, minced small. I’m talking 1/4 inch square is not too small here.

Jalapeño. 1/2 for the small batch. whole for the large. or to taste. But also minced small, think 1/4 inch again.

Tomatoes. One for the half, 2 for the whole, or to taste. Chopped not minced. Tomatoes should be several orders of magnitude bigger than the onion and jalapeño.

Add lime juice. Depends on your limes and your taste, but essentially after you add salt, this is a basic salsa. Do enough juice to really get into the flavors. I might use 1 & 1/2 limes for a half batch, maybe 2 if they aren’t very juicy.

Now add your avocado. Just plunk it in there with the seed and skin removed. Don’t pre mash or chop or anything. Mash it into the salsa. It will make all your other ingredients release their oils and juices giving everything a deeper flavor. I think this part might be the secret. The beating down of the veg already in the bowl.

Eat up!

Fiendish Friday: Do looks really matter?

Look, I can cook. Seriously, I have mad taste skills. And I bake a few things decently as well. Baking isn’t my forte. I make 2 cookies really well and I just serve everyone those and they are happy. When I try to get fancy with the baking, it goes bad.

Example: The hubs wanted a mocha roll for his birthday. I had tried to make it once before and it flopped but I had done some research since that attempt and thought I was ready to do it again. The secret, I thought, was to roll the cake portion while it was still hot, let it cool, unroll it, fill it, and then when you rolled it back up it wouldn’t crack. Uh huh. Ask me how that worked. No really, ask. When I tried to unroll it, it stuck to the parchment paper so badly I had to scrape it off in chunks. sigh. Tasted damn good though. LOL

So the kiddo, who’s birthday it right after the hubs, wanted an ice cream cake in the shape of a lego cube.

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There it is in all it’s UGLY glory. It’s lavender. Because one of his friends is allergic to artificial colors, so I used natural dyes, and started out with red dye, but it could only make pink. So I negotiated with the kiddo, added blue and hoped for a serious purple. It turned lavender. Sigh.

Add to that, I didn’t have the right shape cake pan, so I had to bake and then cut both chocolate cake and a chocolate chip layer. Fit them into the container and then pack in non dairy ice cream (more allergies). I am told it was mad tasty. It just looked… well… yeah.

So I ask you, do looks really matter?

Sunday Sup: Mother’s Day Cake

So Mother’s Day in the US was last Sunday. After a family hike, brunch, a few games…we all sat down to watch The Great British Baking Show. This of course made me want to make cake. But as I am, I couldn’t simply make something with a recipe. I decided to play.

Hence, the Mother’s Day disaster cake was born. I really am not an elegant baker. I focus much more on substance than style. Which I suppose is true for the rest of my life as well.

I took this recipe for opera cake and started there. But this is a large recipe. So from the get go I knew I would be halving it. We’re a family of three. A full opera, serving ten, is way too much for us.

3 egg whites on beat until stiff, added 1 tablespoon coconut sugar, continued beating until glossy.

While that was rolling on it’s own, stand mixers are the bomb, I combined 3 eggs, 1 cup coconut sugar, 1 cup almond flour in another bowl and hand mixed until frothing. I added 1/4 cup gluten free flour blend (TJs) and the zest of one large lemon. Gently fold the egg whites into the batter until just incorporated.

Pour that into well greased pans. Bake at 400 for 10 minutes. I used round pans for two thin layers but use anything you like really and watch the center to be set. Another 2-3 minutes might be needed, depending on your pan. Do not judge based on color as coconut sugar makes the whole thing golden from the get go.

Frosting: 8oz Marscapone cheese, 4 oz cream cheese, 1/4-1/3 cup maple syrup depending on your preference for sweet, the zest of one small lemon, and 1/4 cup lemon juice. If you soften the cheeses for 20 minutes first it will all blend together like a dream.

Raspberry topping: 16 oz bag frozen raspberries, defrosted. Pour into a pan, add 1/4 cup honey, 1/4 cup lemon juice. Bring to boil over medium low. Mash the berries. Simmer over low for 10 minutes minimum. The berries should be completely broken down and the sauce thick. Let cool.

When you cake is room temp, frost between the layers and on top. You won’t have enough for the sides with the above recipe but you could double it if you really want that much frosting. Top each individual slice with the raspberry sauce as you serve it, otherwise your cake will get soggy.

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The flowers are courtesy of my hubs, he even put them in the vase for me. The empty Star Wars glass is courtesy of the kiddo. Welcome to the balance in my life. LOL

Sunday Sup: Brunch

Every year things get mad busy at the end of April. It’s my Father in law’s birthday, followed two days later by my husband’s birthday, followed four days later by my son’s birthday. This always lends itself to a big family to do. And since the unfortunate demise of my MIL, I host. (If you know astrology at all, you know the above means I frequently have 3 Taurus’s in my house.)

So this year the “party” was a Sunday brunch at the request of my FIL. I’ve made many of these dishes before and I’ll link to my previous version of the recipe. The only thing I made a head of time was the bacon wrap dates. I prepped those the night before. Everything else was done in about 2 hours the morning of the event. With so much time to spare I made gf, sf, egg free, nut free, blueberry muffins for my class the next day at the same time as this brunch.

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Starting with a platter of those chocolate raspberry thumbprint cookies and the fixins for Bloody Mary’s and Mimosas…That’s peach sparkling wine, FYI, it was divine with the OJ. The little bottle is Cassis. It’s a Dutch thing you serve children at parties.

 

Moving on to the mains:

Bacon, Broccolini, Gruyere frittata

Citrus Salmon with orange salsa – straight from Jess at How Sweet Eats, no modifications save the size of my salmon.

Chocolate Banana Muffins – from Paleomg, I made some mods thought. Tj’s flour for one. Butter instead of coconut oil. I use Lily’s chocolate chips. And I left out the walnuts because I was out. LOL

Bacon wrapped dates

Goat Cheese and Beet Salad – This one is easy and people love it. Buy a bag of arugala, wash it, throw half a good amount in a bowl. Chop up two of the little boxes of steamed baby beets, toss onto arugala. Sprinkle a hefty amount of goat cheese on top. Drizzle with a rich balsamic. Done and people think you’re snazzy.

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Sunday Sup: Chocolate Raspberry Cookies

I have this recipe for Thumbprint cookies I adore (with modifications, LOL) from Primal Palate.

So when I decided chocolate raspberry would be awesome, I modified my modifications.

Large bowl: 2 c almond flour, 1/2 c unsweetened cocoa powder, 1/2 c gf flour – again I use TJs blend, but arrowroot, tapioca, or even potato starch would work here. Stir.

Add 1/3 c maple syrup, 1/4 c melted butter, 1 teaspoon vanilla. Stir more.

Roll the mix into balls, a little smaller than golf ball sized. Place on a parchment paper lined baking sheet. Press your thumb into the middle to make a well to fill with raspberry jam. Fill each divot with jam. I use a fruit juice sweetened no sugar one but really, it’s your inflammation, use whatever you like.

Bake for 18-20 minutes. You want the jam fully melted and the cookie firm enough to be picked up. Let cool and yummy…

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