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Category Archives: Desserts

Mini Meringue Brownie Cupcakes

Perfect for holiday treats!

This is just a play off a brownie recipe I found from “southbeachprimal” and made them into mini brownie cupcakes with a little meringue on top. I like that they are small so I can eat more than one and not feel too bad. You can make these into regular cup cakes or just into a pan of brownies, but I thought these would be cute to bring for Xmas eve dinner. Of course I probably eat all the cookies and pie’s, but just in case I feel like being somewhat healthy tomorrow- there are these!

There are a few parts to these, the brownie, the chocolate drizzle, and the meringue.

Ingredients for brownie
* 1 cup almond flour
* 1/2 cup arrowroot powder
* 1/4 cup coconut flour
* 1/2 cup unsweetened cocoa powder
* 1 tsp baking soda
* 1 tsp cinnamon
* 1/2 tsp sea salt
* 4 eggs
* 1/2 cup honey, or agave syrup, or maple syrup
* 1/4 cup coconut oil
* 1 tsp vanilla extract
* 1/2 cup Enjoy life chocolate chips

Meringue topping:
* 2 egg whites
* squeeze of lemon
* 1/4 cup of honey or less
* 1 tsp vanilla extract

Chocolate drizzle
*1/4 cup enjoy life chocolate chips
*2 Tbls coconut milk

Directions:
1. Mix all the dry ingredients together well. Once those are mixed, combine all the wet ingredients in a dish, mix together completely, then pour into your bowl of dry ingredients. I put all mine in a food processor and let it do its thing, but you can put in a bowl and use a hand mixer too. When ingredients are completely mixed together, add the chocolate chips.
2. Spoon about a tablespoon into mini cupcake liners and bake at 350 for about 10-12 minutes. Make sure you don’t overbake them, so check them around 9 minutes. Nothing worse than a dry brownie! Let cool for about 10 minutes in the fridge.
3. Take your chips and coconut milk and microwave them for about 45 seconds. When mixed together, drizzle with a spoon over your mini brownies. Put in the fridge again to let cool while you make your meringue.
4. Take your egg whites and squeeze of lemon and vanilla extract and whisk together with a hand mixer on high. When they form into little peaks you will want to add your honey. Wait! First microwave your honey until its bubbling. Then slowly pour into the egg whites while you are mixing away. They should look nice and shiny and stiff. Take your cupcakes out of the fridge and spoon little peaks onto them.
5. Put them all on a baking sheet and put your oven on high broil. Watch them closely because you only need to set in there less than a minute and they will get nice and brown on top.

There you go! Cute little brownie cupcake meringue treats!

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Posted by on December 24, 2013 in Desserts

 

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Cinnamon apple butter cups

chopped green apples
Disclaimer: I am 12 days into my sugar detox so these taste awesome to me, but might not be a typical sweet treat for anyone else…

These are perfect after dinner treats that taste slightly sweet from the apples and like a treat because of the coconut oil and butter mixed. If you would like them a little sweeter then maybe use different apples and sprinkle with a little coconut sugar or mix honey into the coconut butter mixture. But these are great as they are to me!

Ingredients:
* 1 1/2 green apples
* 1/4 cup coconut oil
* 1/2 cup coconut butter
* Tbls of cinnamon — or more!

Directions:

1. Put the coconut oil and coconut butter in a bowl and microwave for about 40 seconds. Stir with a spoon so the two are combined.

2. Cut your apples into small chunks (I skinned my apples but not necessary)

3. Add about 1 Tbls of coconut oil to a pan and then add your apples and cinnamon. Cook until they are nice and soft.

4. Add your apples to the coconut mixture and stir around. Add a little more cinnamon.

5. Line a muffin pan with your cupcake liners. Spoon in your mixture. You can put one spoonful in and make about 10 or you can make them nice and full and it will make about 6. Put them in the fridge for about an hour and enjoy!

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Posted by on December 13, 2013 in Desserts, Sugar Detox approved!

 

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Almond Butter Cups – Sugar detox approved!

Here is another treat from the 21 day sugar detox book. I pretty much stuck close to the recipe, just added one extra tablespoon of almond butter to the ‘chocolate’ shell mixture.

What’s nice about these is they act like a treat and you feel like you are eating a Reese’s peanut butter cup, but they really aren’t that sweet. Think super dark chocolate with a hint of almond butter. And because of this you really don’t want to have more than one! Which is great, because if your anything like me – one is never enough!

There are two parts to this, the shell and the filling. Both really easy. If you have a regular muffin pan with liners, they make 6 but if you have a mini one, they make about 12.

Shell ingredients:
* 1/4 cup melted coconut oil
* 1/4 cup coconut butter (I have a super easy recipe on how to make coconut butter on this blog if you don’t feel like spending $10 on a jar!)
* 1/2 cup unsweetened cocoa powder
* 1 tablespoon almond butter
* 1/2 tsp vanilla extract
Pinch of salt
Pinch of cinnamon

Filling ingredients:
3 tablespoons almond butter (or other nut butter but make sure there is no added sugar)
1 tablespoon coconut oil

Directions:

Line your muffin pan with parchment liners.

Make sure your coconut oil and coconut butter are melted and add to a small bowl. Mix in the cocoa powder and spoon of almond butter until super smooth and creamy. Spoon about 1 small spoonful into each cup so the bottom is completely covered. Place in the freezer for about 10-15 minutes to set.

For the filling- mix the almond butter with melted coconut oil until smooth.

After the shells are hardened spoon about a teaspoon of the almond butter mixture into each cup. Mine were pretty liquidy so I put them back into the freezer to harden before I put the top layer on them. After they are nice and firm, spoon the remainder of the shell mixture on top. Freeze or refrigerate and enjoy as an after dinner treat!

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Posted by on December 5, 2013 in Desserts

 

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Baked Granny Smith Apple Crumble- Sugar detox approved!

apple

Even though this has no sugar and is a “sugar detox approved’ treat. This is definitely a dish I will make as a treat anytime. I am headed down to see my parents and niece this weekend and I am always trying to find dishes that would be good and healthy for her to eat, this is perfect! She loved the sweet potato brownies we made, so this can be another treat we can make together. I think she has the same sugar addiction I have! This was from the 21DSD book and is great!

Ingredients:
* 4-5 granny smith green apples.
* 3 tsp Cinnamon
* 1 1/2 cups of Almond meal or Almond flour
* 1/4 cup of butter or coconut oil
* 1/2 lemon

Directions: (Preheat oven to 350)
1. Take your apples and peel and cut them into small pieces and add to a small bowl. Add about 1 1/2 tsp of cinnamon to the apples and squeeze about 1/2 a lemon into the bowl. If you have pumpkin pie spice, you can use that too.
2. Take your almond meal and add 1 1/2 tsp or a tablespoon of cinnamon. Melt the butter or coconut oil and mix in with the almond meal.
3. Brush your casserole dish with a little coconut oil. Place your apples into a casserole dish or you can put them into individual ramikins. Cover evenly with the topping. Cover with foil and bake for about 20 minutes then bake an additional 20-25 minutes until the apples are soft and the topping begins to brown.

What a treat!

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Posted by on December 4, 2013 in Desserts, Sugar Detox approved!

 

Paleo Mini Chocolate Chip Cookie Coconut Cream Pie’s

5441699-chocolate-curlsOkay, this is the mack daddy of all the paleo desserts… This is the one I am going to take and showcase this year at Thanksgiving. That and maybe the apple pie apples. They are always a favorite.

These look almost too good to eat. (But I will). Funny thing is I am not eating any sugar at the moment (Engagement photos are Nov 24th, so trying to get a skinny face). So Joe is forced to try all these goodies and then whoever comes by or wherever I go, I bring with!

Pretty easy to make, gluten free, and DELICIOUS! Again, these are a treat, so Paleo Police- back off. 🙂

Ingredients:
** See Paleo Chocolate Chip Cookies for bottom layer
* Can of Coconut Cream (Trader Joes)
* 1-2 tbsp. honey
* 1 tbsp. sunflower seed butter
* 1/2 tsp vanilla extract
* 1 cup Enjoy Life Chocolate Chips
* 1 tbsp. coconut oil

Directions:
1. Make your chocolate chip cookie batter and place inside muffin tins. Definitely either use silicon muffin tins or put a little non stick inside each cup.
2. Fill the tin up about 1/2 way with the cookie batter and bake for about 10-11 minutes at 350F. As soon as these are done, press them down so they are flat in the pan and put them in the freezer.
3. To make the Coconut Cream, put the entire can of coconut cream into a food processor. Add the honey, sunflower seed butter, and vanilla extract. Put this mixture in the refrigerator while your cookie is cooling.
4. After about a half hour, place about a tablespoon of the mixture into each cupcake. Make sure there is still enough room on the top for the chocolate. Again, put back in the freezer, but this time for about an hour until the crème is hard.
5. Take your cup of chocolate chips & coconut oil and melt them together in either a double boiler or microwave. Spoon the chocolate onto the tops of the cookie cream mixture until the top is completely covered with chocolate.
6. Freeze these again for about 20-30 minutes and then they are good to go!

Enjoy!! When you bite into them, the cookie is somewhat soft with the hard chocolate top, and the squishy cream center. OMG SO GOOD!

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Posted by on November 4, 2013 in Desserts

 

Paleo Cinnamon Banana Chocolate Chip Muffins

111 Easy Peasy recipe. Just throwing together some extra ingredients I have since I am baking other things at the moment! I saw this on instagram from “Taylor made it Paleo” and it looked good, so I just added an extra ingredient to the mix and baked them.

These are pretty yummy. I think I need to invest in some silicone muffin tins because these certainly stuck to the bottom of the paper and I wasted some when I could have eaten it! So I would suggest either using silicon muffin liners or possibly spraying a little non stick spray into the cupcake liners.

Ingredients:

* 2 bananas
* 2 eggs
* 1 tsp vanilla extract
* 2 tbsp. honey
* 1/2 cup almond flour
* 2/3 cup sunflower seed butter
* 1 tbsp. cinnamon
* 1/2 tsp baking soda
* 1/2 cup enjoy life chocolate chips

1. Preheat oven to 375F
2. Mix all ingredients together in a food processor except for the chocolate chips. Add those in after the mixture is smooth with a spoon.
3. Fill your cupcake tins about 3/4 full
4. Bake for about 15 minutes

Enjoy!!

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Posted by on November 4, 2013 in Desserts

 

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Paleo Chocolate Chip Cookies

1111Another recipe from “Against all grain” and it sure didn’t disappoint! I am trying to figure out what desserts I am going to take to Thanksgiving this year. Last year I made pumpkin cheesecake and baked apple pie apples. Those were a hit, so I am trying to top this year. Let’s see!

I have tried making plenty of cookies before, but these really taste great. Moist soft center, crispy outside, yummy chocolately inside. The perfect cookie. Really. Now technically these are paleo as far as gluten free and not usuing any wheat, etc… but these do have a decent amount of sugar- so if you are sugar sensitive I would stay away because these you could eat a dozen at a time!! I am also using this recipe to make Chocolate Chip Cheesecake bites… stay tuned, they are in the freezer now….

Ingredients:
* 1/4 cup palm shortening (If you cannot find palm shortening, use Kerrygold butter)
* 1 egg room temp
* 1/4 cup coconut sugar or crystals (I try not to use this stuff too much since there is all this controversy about cutting down too many palm trees for the sugar they make from them… killing monkeys in the rain forest etc.. but I have a left over bag so might as well use it, sorry to be a paleo cookie downer!)
* 2 tbls honey
* 2 tsp vanilla extract
* 1 1/2 cups almond flour (I find the one from Bob’s Red Hill is the best. The almond meal from Trader joes is good, but not when your making cookies)
* 2 tbls coconut flour
* 1/2 tsp baking soda
* 1/2 tsp sea salt
* 1/4 cup enjoy life chocolate chips (Soy, Nut, Dairy free chocolate chips)
* 1/4 cup enjoy life chocolate chunks

1. Preheat oven to 350F.
2. Place the shortening and the egg in a food processor and blend together for about 30 seconds. Add the coconut sugar, honey, and vanilla extract until combined.
3. Add the flours, baking soda. and process until smooth. Scrape the sides to all the ingredients are combined.
4. Stir in the chocolate by hand.
5. Get your baking sheet and line it with parchment paper. I cannot stress enough how important this step is to having your cookies not stick to the pan or burn.
6. Press them down and shape them a bit since they do not really melt like normal chocolate chip cookies.
7. Bake about 11 minutes until just brown on the edges and take out, set on a cookie sheet to cool, then eat up!

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Posted by on November 4, 2013 in Desserts