Recipe Round-Up

Because I’ve been slacking on my posting duties and because it is a holiday weekend and because this weekend looks to be a scorcher, I thought I’d be nice and post a wrap-up of the recipes that I have tried this week. Many are treats (one an ice cream sandwich so make sure to check this out for a refreshing treat this summer), but we’ll start out with the recipe of the week: cauliflower brownies. Yes you read correctly, cauliflower brownies. I know many may squirm at the idea, but cauliflower is one of my go-to foods so I was confidant that it wouldn’t fail me in the dessert world (very moist results).

https://mail-attachment.googleusercontent.com/attachment/?ui=2&ik=d954068270&view=att&th=137859b812f1f0ee&attid=0.1&disp=inline&realattid=1402969871457084727-1&safe=1&zw&saduie=AG9B_P8ce4rQ3ViD1KGHRumfzQSK&sadet=1337976433795&sads=QGi6S9O04Iw1do9Z7oY6ZfqWFBE&sadssc=1Cauliflower Brownies

  • 1 cup cauliflower puree
  • 1/2 cup unsweetened coconut milk
  • 6 squares 90% chocolate
  • 1/2 cup butter
  • 2 oz cream cheese
  • 1/3 cup SF flavored syrup
  • 3 eggs
  • 1 cup ground almonds
  • 1/2 cup coconut flour
  • 1/2 cup unsweetened cocoa powder
  • 3 tsp coconut sugar
  • 2 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/8 tsp salt

How to make it: Puree cauliflower with coconut milk. Microwave butter, chocolate, and cream cheese for 1 minute. Pulse in the processor with the cauliflower. Now add syrup and eggs. In a separate bowl mix the dry ingredients. Combine the two batches, making sure it is mixed thoroughly. Dish into a greased pan or I put them in cupcake liners. Bake at 375 for 35 minutes. Enjoy, most said they wouldn’t have known there was cauliflower in them if they weren’t warned ahead of time!

 Coffee Cake

  • 1 cup coconut flour
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 8 eggs
  • 1 tsp baking soda
  • 1/2 cup yogurt
  • 5 tbsp melted butter
  • 1/2 cup honey
  • 1 tbsp vanilla
  • 1 1/2 cups nuts
  • 2 tsp cinnamon
  • 4 tbsp honey
  • 4 tbsp cut, cold butter

To Make: Preheat oven to 325. Mix all the ingredients in black in a food processor. Dish into individual muffin tins. Place all the blue ingredients into food processor and pulse. Sprinkle over the top. Bake until lightly golden brown.

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PB Cookie Sandwiches

  • 1/2 cup (1 stick) butter
  • 5 Tb coconut nectar
  • 1 Tb vanilla extract, preferably organic
  • 2&1/2 cups almond flour, preferably from crispy almonds*
  • 1/2 tsp celtic sea salt
  • 1/4 tsp baking soda**
  • 1 tsp cinnamon
  • 1 package ProDessert Pudding
  • 2 tbsp Almond Butter

Melt the butter in a small saucepan.  Turn off heat, and stir in the honey and vanilla extract. In a medium bowl, combine almond flour, salt, baking soda, and cinnamon. Pour wet ingredients into dry and mix well. Mold and place on a greased cookie sheet. Bake at 350 degrees for 7-12 minutes, until the edges are lightly browned. Allow the cookies to cool before moving them. Mix pudding with 1/3 cup water. Stir in almond butter until smooth. Once the cookies have cooled spoon on filling and smooch between cookies. Good out of the freezer!

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Lemon Poppy Seed Ice Cream Sandwiches

coconut ice cream

  • 1 can coconut milk
  •  3 tablespoons honey
  •  Poppy Seeds
  •  1 teaspoon pure vanilla extract
  •  pinch of salt

In a small bowl or liquid measuring cup, whisk together the coconut milk, honey, vanilla, and salt. Place in a freezer safe container and allow to freeze for at least 3-4 hours before assembling the sandwich cookies. Processor or blend before scooping

lemon almond cookies
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup coconut oil, melted
4 tablespoon honey
1 tablespoon fresh lemon juice
zest of 1 large lemon

Whisk the almond flour, baking soda, and salt in a large bowl. In a smaller bowl, combine the coconut oil, honey, lemon juice, and lemon zest, mixing well. Pour into the dry mixture and stir until everything is well moistened, the dough will be slightly crumbly, but should hold when pressed together with hands. Form into cookies and place on a greased cookie sheet. Preheat oven to 350°F and line a baking pan with parchment. Bake for 8-10 minutes. Make sure to check after 8 minutes, then only add a minute at a time, you don’t want them to burn. Allow to cool on baking sheet for at least 5 minutes before transferring to cooling rack, this is an important step! If you transfer before letting them rest they will break. Cool completely before filling with ice cream. You can also place them in the freezer if you’d like to speed up the process. To assemble, spoon out one scoop of ice cream, place in the center of an upside-down cookie, top with another cookie and carefully smash down, applying even pressure. Place in the freezer for another hour to re-chill before serving. If you’ve let your ice cream chill for longer than 4 hours you may want to set it out to soften a bit before this step. Soft ice cream works best when assembling sandwich cookies.

So Easy Fudge

Simply mix all the ingredients together in a medium bowl, until smooth and creamy. Transfer the mixture to a square baking dish, (I put mine in a heart mold). Remove the fudge, then cut into squares and serve immediately. For ½ of them I sprinkled some cocoa powder in the mixture to make Peanut Butter Chocolate Fudge.

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 Any one that knows me, knows that I LOVE coconut. You therefore can imagine my elation when I saw young coconuts at whole foods. Monday morning I find myself staring down at it, thinking what to do? Well its morning, therefore eggs. I get out my biggest knife and hack away the top hastily to finally get the yummy water sloshing around inside. I chug it down and tear into the delicious flesh. Somehow I gain enough will power to save some and prepare my eggs (with cinnamon, cayenne and Hawaiian sea salt, scramble with bone broth. I can’t just eat the coconut and egg separately. I scoop out all of the flesh, mix it with my eggs and put it back into the coconut (coincidentally a perfect natural bowl). I have to say I rather enjoyed it, but I’ll eat everything and have a discernible palate. I do have to say it was unbelievably nutritious with my favorite fruit/food and my favorite protein.

Thank my wonderful nephews, that I spoil for this one. Made these for Trenton’s treat of the week.

Chocolate Chip Cookie Cupcakes

  • ProDessert Pudding and Almond Butter for frosting
  • ½ cup almond flour
  • ¼ cup cacao nibs
  • 2 tbsp honey
  • 1 tbsp coconut flour
  • ¼ tsp baking soda
  • ¼ cup coconut flour
  • ¼ cup cocoa powder
  • ¼ tsp baking soda
  •  ¼ tsp baking powder
  • 6 tbsp honey
  •  3 eggs
  • Pinch of sea salt

To Make: (Cookies in Blue, Cake in Green). For both mix dry and wet ingredients separately before combing them together. Roll cookies in to balls, flatten and place on a greased cookie sheet. Bake for 8-10 minutes at 350. Cool and chop up. For cake place in lined cupcake pans. Bake at 350 for 22-25 minutes. Let cool before icing, then crumble the cookie on top and Ta Dah you have a yummy treat!

This entry was posted in Diet, Foods, Recipes, Uncategorized, Weight Loss and tagged , , , , , . Bookmark the permalink.

One Response to Recipe Round-Up

  1. PushDumpFatButton says:

    Reblogged this on Push Dump Fat Button.

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