Chocolate Mint Fudge

This fudge is similar in concept to my Blender Fudge, but I didn’t make it in a blender and it had two parts. I honestly think this one came out better.

one stick salted sweet cream butter
1/4 cup unfiltered honey
unsweetened, unprocessed cocoa to taste
2-3 tablespoons virgin expeller pressed coconut oil
1 tablespoon honey
few drops mint extract

1. Place butter in a large glass mixing bowl. Cut into several slices. Add 1/4 cup honey.
2. Let sit until butter is softened to room temperature.
3. Mix by hand with a fork until the honey creams the butter.
4. Add cocoa powder. Mix by hand with fork again, until completely mixed. This will take a few minutes. Set aside.
5. In a smaller bowl, add the coconut oil, 1 tablespoon honey, and the mint extract. Mix, then pour into fudge mixture.
6. Mix well, until all fudge looks the same – no shiny, wet looking parts remain.
7. Line a loaf pain with plastic wrap, leaving enough extra to fold over the fudge.
8. Dump the fudge into the pan. Fold the plastic over the fudge loosely and gently press down until you reach the desired shape and thickness.
9. Gently secure plastic wrap and pop the loaf pan into the freezer for about 20 minutes. Remove from freezer, and take the plastic wrapped fudge and store in the fridge.

This fudge is far less runny than the blender fudge, which I like. It was more ‘whipped’ in the bowl, and definitely has a nice texture to it when hardened. Enjoy!


Peanut Butter Cups – Semi-Paleo-Wannabe deliciousness

So this week I was hit with a random peanut butter cup craving. OK, I lie. Not that random, but random enough. Since going Paleo/Primal I’ve had some issues cutting out certain “foods”. Peanut butter just so happens to be one of them. I mean, I know peanuts are a legume and have cancer causing agents in them and all kinds of scariness that I don’t even want to get into, but I mean… it’s peanut butter. Peanut. Butter. So anyhow, I knew Reese’s were out of the question, and the last time I had those Alex and I both declared them awful, just awful. I searched the trusty Google, and sure enough, ten bajillion hits. I clicked on some, and then ultimately selected this recipe (after reading more of her blog and drooling all over the computer). So here is the recipe, in its unaltered form. Because it is just sheer gloriousness, and I found no need to change it up. Original recipe here.

1 cup virgin expeller pressed coconut oil
1/2 cup raw honey (yeah, I just used unfiltered… )
3/4 cup unsweetened, unprocessed cocoa powder
peanut butter

1. Plop the coconut oil into a glass mixing bowl. If it’s a little hard, go ahead and stir it up some. If it’s all runny and clear, stick it in the fridge a bit.
2. Add the honey and mix it up really well.
3. Add the cocoa, and mix until there are no more pockets of dry cocoa.
4. Put about a teaspoon (I just used a spoon) of the chocolate mix in your mini muffin cups.*
5. Add some peanut butter on top of that.
6. Freeze. Eat. Die and go to chocolatey coconutty peanut buttery heaven.

*If you’re like me, you don’t have mini muffin cups on hand. I can’t eat muffins, and I wouldn’t want the treat-making temptation around all the time. Although that apparently doesn’t stop me when I do want to make treats. I got out my olive oil bottle and pressed foil on the cap. It worked. Gave me a ‘muffin cup’. All in all I had over 60 treats. Alex went to use the freezer and was… not pleased to find a baking sheet covered in little foil-wrapped treats taking up an entire shelf. Too bad?

Store these in the freezer! The coconut oil WILL melt.

And go read that blog. She has some just awesome stuff on there. Finally! A mother who isn’t afraid to give her child chunks of butter to snack on!!! That’s exactly what I would do if I had kids! Anyhow. I should run. Got some treats to eat.

Acceptable treat consumption times:
-whenever you feel like it because they’re healthy aside from the peanut butter

Paleo Fat Bread

Alex and I have been looking for bread for quite some time. As mentioned before, we eat no wheat, no grains, no refined sugars, etc. So we really weren’t sure what to do. We tried flourless “crepes”, but there were really just glorified omelets. Might as well have just made scrambled eggs, since it was the same ingredients I use for that anyway (egg yolks, heavy cream, salted sweet cream butter). Alex found this recipe and we decided to try it. It’s really simple. We changed it only slightly, and only because we didn’t have/couldn’t find everything we needed and didn’t want to order large quantities of stuff online without first knowing what this bread would be like. And, amazingly enough, it’s good, and it really is… bread.

Original Recipe:
five eggs
one cup raw macadamia nuts
one cup coconut butter
.5 tsp sea salt
2 tbsp lemon juice
1 rounded tsp baking soda

Our Recipe:
five eggs
one cup dry roasted macadamia pieces
nearly one cup creamed coconut
.5 tsp sea salt
2 tbsp lemon juice
1 rounded tsp baking soda

1. Preheat your oven to 350. Dump the macadamia nuts into a food processor/blender. Process on high, or if you have a pulse blender just hold it down so it runs continuously. Continue processing until the macadamias are chopped fine, starting to cake/clump.
2. Add one egg to the blender, and process until the machine begins running smoothly. You will be able to hear the difference.
3. Add the second egg, and repeat until the machine runs smoothly.
4. Add the remaining three eggs and process a bit more. Everything should be very smooth.
5. Add creamed coconut/coconut butter and sea salt. Mix 20 seconds.
6. Add lemon juice and baking soda, mix a few seconds more.
7. Pour into a prepared loaf pan. Toss the pan into the oven for 35 minutes.
8. Dry not to drool all over the stove/floor while you watch it bake.
9. Let sit 30 minutes on a cooling rack before cutting it. Do NOT attack it as soon as it comes out of the oven like Alex did.

If you’re used to regular bread, you probably won’t like it. Get un-used to regular bread because it’s just going to kill you anyway, and get used to this one, because it’s awesome. Makes some fabulous toast. Put a healthy amount of salted sweet cream butter on it when it comes out of the toaster oven, and there you have breakfast. This bread is pretty much nothing but protein and fat, so it is very healthy and very filling.

It’s also really good dipped in chili.

Now, for the things we will change when we make it again. Or, when I make it again. Whatever. We will use raw macadamia nuts. The dry roasted taste funky and impart an odd flavor to the finished bread. We will probably keep using the creamed coconut, but may use unsweetened coconut flakes. To use those, you just add the coconut flakes (make absolutely certain they are unsweetened… you will probably have to buy them off Amazon) in with the macadamias before you start processing, then add the first egg, the second egg, and do every egg separately, at least through the third. This is a tip directly from the creator of this bread. Use a cup and a bit of coconut flakes.

And enjoy!! This bread is non-addictive, not at all like the addictive crap they pass off as bread in stores… or that uses real flour or grains. And this bread won’t let you overeat. You get FULL. Do not let your children eat a nice, thick slice of this fifteen minutes before you serve dinner or they will not eat their dinner. But, by all means, do allow your children to eat this bread. It’s delicious and it’s very good for them.