Recipes posted a year ago:
Happy Leap Day!!
Here is a great treat from a recipe that I modified from Paleo Parents. Prep time is minimal and you have the option of making regular size cupcakes or small, bite size. The bite size makes a lot and are perfect to take to a potluck or other social gathering. I actually made 12 regular size cupcakes and had enough batter leftover so I made 12 smaller ones too. This is a great one to trick your friends with as there really is no way to tell the difference between a “regular” cupcake and these. A wonderful option is to freeze the little ones and grab one when you feel like having a quick treat. They will last quite a while in the freezer.
Recipes posted one year ago:
I have seen a few recipes over the last couple of years for grain-free chocolate cake. The ingredients and amounts all vary slightly. It’s almost hard to go wrong really. I have had people recently ask me about making a birthday cake. This is not super sweet which is perfect. Just enough for some nice chocolate bliss! We also have a recipe on our site for orange cake which is also pretty delicious.
I love summers in the PNW. Unfortunately, it seems this year the sun has only decided to warm us up in the last week… of July! Well, even though the sun wasn’t showing it’s shining face, at least I had something to associate with the warm weather and that is the fresh taste of raspberries. My favorite thing is to just eat them plain, but this time I decided to try a tart. Remember, this is a dessert. Enjoy, but don’t eat a lot of it!
You know I love crisps if you have searched our site, as you will also find blackberry and cherry crisps and an apple-cranberry crisp.
With strawberries and rhubarb in season and getting some rhubarb at the CSA last week, why not make up a nice treat? The sweetness of the berry offsets the tartness of the rhubarb for a perfect combination.
As I scheduled this post, I noticed it was for the date of March 22. Probably no coincidence as this date happens to be the birthdate of my grandpa who passed away over 15 years ago. He LOVED ice cream and always had some in his freezer. He would yell out the old saying, “I scream, you scream, we all scream for ice cream!!” .. and scream we did as we all came running. He was also a great cook and I think him and Casey would have been two peas in a pod with all their cooking knowledge had they known each other. I can just picture the salads literally being tossed and all the gears turning to whip up something new and delicious. Stay tuned as I modify grandpa’s delicious Hungarian Goulash recipe at a later date (minus the noodles of course), but for now, this one’s for you Grandpa Don, Happy Birthday!
Grandpa Don circa 1945
This is my favorite cheat. I will not apologize for it. I LOVE cheesecake! To tell you how much, I will pass up chocolate for it; that, my friends, is devotion! So yes, you could just cheat with regular cheesecake, but this is just as good and I have a lot less guilt cause I am not eating any gluten. Plus this is actually made with dextrose (ie pure glucose) and no fructose. You will probably be hard pressed to find pure dextrose at the grocery store. The best place to get it would be the local beer making supply store. You can literally buy 5 pounds of it for under $5.00. Dextrose is finer than regular sugar and is less sweet, but still works great to add some sweetness.
Gather Up For Crust*:
- about 1 cup of macadamia nuts (unsalted)
- about 1 cup of cashews (raw or roasted and unsalted)
- 1 tablespoon of butter, melted (not shown in pic)
- 1 tablespoon of dextrose
* note that hazelnuts would be great also (roast to remove skin) or walnuts. I encourage you to experiment!
Gather Up for Filling
- 2 – 8 ounce bricks of cream cheese (preferably from grassfed source or at least organic) – make sure these are at room temperature
- 2 eggs
- 2 teaspoons of vanilla
- 1/2 cup of dextrose
- one teaspoon fresh lemon juice (optional)
Put above crust ingredients into a food processor and mix until it comes out like a grainy paste. Next, make sure your paws are washed, and press mixture into the bottom of 12 paper muffin cups.
Rinse out the food processor and then put in ingredients for the filling. Mix thoroughly until creamy, stopping once or twice to scrape down the sides of the bowl.
Once smooth, pour into the muffin cups.
Bake at 350 degrees for about 20 minutes. You will know when they are done as they will turn slightly brown on the sides and may start to crack. Remove from oven, let cool, then place in the fridge for a couple of hours. These are best eaten when very cold. Happy cheating!!