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.

Ingredients:
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

Method:
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!

Cereal!… Kind Of…

Alex and I can’t eat regular cereal. And honestly, who would want to? It was a staple of my youth, but I feel sick every time I think about it now. I can’t even walk down the cereal aisle in the store. God, that aisle stinks. As does the bread aisle. And the baking aisle. And really, just about every aisle. Our shopping is pretty much limited to the perimeter of the store. You know, where all the fresh options are. Anyhow, cereal. I missed cereal. Very, very badly. So much that I would convince Alex to get the gluten free non-GMO cereals, and they would still make me sick. Just because it’s gluten free or non-GMO doesn’t mean it’s healthy or good for you! Flaky cereals have pretty much no real nutritional value. Mine, however, mine does.

The only issue with this cereal is if you’re a migraine sufferer like me. If you are, be careful how much of this you eat! I ate it every day, sometimes twice a day, for about a week and a half, and got a terrible migraine that lasted about five days. Alex is the one who figured out it was the cereal. I hopped onto the internet and sure enough, nuts are on the common triggers list. So just be careful! I really don’t want to be the cause, however indirectly, of someone’s pain.

Ingredients:
whole natural almonds
shelled walnuts
unfiltered honey
virgin expeller pressed coconut oil
cinnamon and nutmeg OR pumpkin pie spice OR apple pie spice

Method:
1.Preheat the oven to 300. In a large glass mixing bowl (or whatever material, I’m just really partial to glass) place several tablespoons of coconut oil. Use your judgment here. If you want more clustery cereal, use a bit more oil. Less clusters means less oil. I have got to get a camera so I can start posting method pictures.
2. Add the honey on top of the coconut oil. Add however much you think you’ll need for sweetness. If it’s any help, my cereal usually comes out tasting like a much better version of Honey Bunches of Oats.
3. Add your choice of spices. If adding cinnamon and nutmeg, I’d do less nutmeg than cinnamon, as nutmeg has a strong flavor.
4. In a food processor, add the desired amount of almonds. Process until they are chopped very fine. Dump into the bowl. Do the same for the walnuts.
5. Mix the contents of the bowl together. Be patient. It’ll take a few minutes for all the nuts to be covered. At this time, judge by either smell or flavor and decide if you need more spices or honey. Sometimes I add another teaspoon or two of oil, depending on my mood.
6. Spread the nuts in a thin layer on foiled baking sheets. Bake for seven minutes.
7. Remove from the oven, mix together and make a thin layer again. Return to the oven for an additional seven minutes.
8. Remove from oven and allow to cool. Store in a glass jar in the fridge.

To serve, have a regular bowl of cereal with some milk, mix it into some yogurt, or pour kefir on top. I have it with milk, Alex does kefir and yogurt. You can also add dried fruit to it. I’m on the lookout for a decently healthy and decently priced supply of dried blueberries to add. My favorite cereal was Blueberry Morning, and this would be pretty similar, minus the flakes.

Yay! We can eat cereal again!!!

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.

Ingredients:
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

Method:
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:
-breakfast
-lunch
-dinner
-dessert
-snacks
-whenever you feel like it because they’re healthy aside from the peanut butter
🙂