Back With Gifts... A Primal Double Chocolate Gift!

I'd like to apologize.  I've been absent for a while.  I'd offer up an excuse, but I think we all know life happens, and I promise it was not because I wasn't cooking!  In fact I have about 12 new recipes/meals to share, just not the pictures to go along with them... so keep an eye out because they will be coming.

I won't give you a long story to go with this recipe because you've been patient with my MIA status and I'd like to say thanks!  This is a dessert I have been waiting to share for a while.  Desserts don't come easily to me, mostly because I lack the patience and measuring skills to follow through to the end, but this one is Rachel-friendly and a real hit, even among the most anti-primal of my friends.  It is absolutely amazing how something so healthy can be so good... and the great thing about these cakes is that you can eat them unfrosted too.  Up to you, but these guys are easy, quick, and so delicious.

So, without further ramblings...

Double Chocolate Chip "Reese's" Cupcakes!
(makes 4)

Frosting Ingredients/Recipe

• 1/4 cup almond butter
• 1/8 cup butter or coconut oil
• 1/4 tsp vanilla extract
• 1/4 tsp maple syrup

Whip all ingredients with a hand blender until fluffy.  Refrigerate frosting until use... may need to whip again right before frosting cupcakes.

Cupcake Ingredients/Recipe

• 2 eggs
• 1/2 tsp vanilla extract
• 1/8 tsp salt
• 1/8 tsp baking soda
  
• 1-2 tbsp maple syrup (optional)
• 2 tbsp coconut flour
• 2 tbsp cocoa powder
• 2 tbsp coconut oil, melted
• 1 tbsp coconut milk
• 1/3 cup dark chocolate chips

Remember, this recipe makes only 4, so if you need more than that don't forget to double!

Preheat oven to 350 degrees.  Crack eggs into a large mixing bowl with vanilla, salt, baking soda, maple syrup, and blend until smooth.  Add coconut flour, and cocoa powder and continue to blend.  Add melted oil, and blend until smooth.  Stir in coconut milk, followed by the chocolate chips.

Place cupcake papers into cupcake pan and pour batter into each cup.  Bake at 350 for 25 - 35 minutes, until bounces back when pressed on top.  Remove from oven, allow to cool, frost, and enjoy.

Note: I recommend not frosting until you are ready to eat them, and even heating up the muffin just slightly before you frost.  So delicious with a glass of cold milk... I dare you to eat just one!

Drool.

**modified long ago from http://www.primalpalate.com/

Sugar on the Brain: Desserts Galore!

Two things.

First, I came here today to look up my blueberry crumble recipe for dessert tonight and was horrified, mortified, and slightly embarrassed that I have not posted for the whole month of February.  I could blame it on a shortage of delicious recipe creations but that would be a lie.  The truth is as usual time slipped away, and so to apologize there will be plenty of recipes.  That's why you read anyways, right?

Second, you know when you give something up and then you can't stop thinking about it?  Yup, sugar on the brain.  Eric and I decided to give up sugar for Lent.  No we are not Catholic.  No we do not go to church.  But we were sick of explaining "sugar detox" to people.  Therefore it was decided that everyone would give us less cr*p if we just said we were doing it for religious reasons.  Sorry for the offensive language (heh heh), but there are times when people's reactions our "primal lifestyle" drive me crazy.  See, right there.  Even the fact that I had to use "quotations" to explain something that we've been doing for over a year and plan to do for the rest of our lives is silly.  Sorry.  I will stop now.  I blame the detox.

Okay, I am focused.  So.  Eric calls this phase "not eating sugar," or at least non-fruit sugars.  I call it horrible.painful.angry.suffering.  But only for a week or two, then it gets easier, I swear.  It doesn't happen with everyone, but my body goes through a type of withdrawl.  Seriously, did you know our bodies are addicted to the stuff?  Not only is it addictive, but if present, our bodies will use sugars as energy before fats.  It's easier to break down and this means that the fat you eat can then get stored elsewhere (helloooo, it's fat) for later use, which would be great if we lived in the wild.  It is incredibly possible to function without these sugars (our ancestors didn't even have them!), but it takes time for the body to remember.

Anyways, this is why we do the torture, I mean detox, to get our bodies back on track after a particularly lousy month of following the 80/20 principle. Sure it's delicious at the time, but eventually all those sugary treats start to catch up with us and really slow us down.  If this doesn't make sense it's because you've never been there.  Try it some time, you might be surprised by the results.

And now for the recipes.  Since I can't HAVE these things right now they are of course all I can THINK about, so what better time to share them than now.

First up, my finalized, officially the best, chocolate chip cookies!

Ultimate Chocolate Chip Cookies

• 1 1/2 cups almond flour
• 1/4 cup coconut flour
• 1/2 cup grapeseed oil
• 1/2 cup applesauce (optional)
• 2 eggs
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 1/2 cups semi-sweet chocolate chips

Preheat oven to 375 degrees.  In a mixing bowl combine wet ingredients. Add dry to wet ingredientsand beat with hand mixer until combined.  Stir in chocolate chips by hand.

On a parchment lined baking sheet, drop balls of cookie dough, be sure to flatten. Bake for 15 minutes, then let cool and serve with a cold glass of milk!

**an R&E original

This next recipe is so easy it made me laugh when I ate it because it's so  freaking good!
 

Vanilla or Chocolate Pudding

(or custard if you can't wait a full night)

• 1 can of coconut milk
• 1/2 cup vanilla protein powder (or chocolate chips powdered in food processor)
• 1 tbsp coconut oil

Put the can of coconut milk and the coconut oil into a saucepan and heat it on medium, whisking frequently.  Once it starts to simmer remove it from heat and put it into the food processor with the powder.  Blend until smooth, pour into bowls or ramekins or whatever, and refrigerate overnight.  Serve with whipped cream, cinnamon, berries, or all!







**modified from http://www.elanaspantry.com/


Last up is something you might not *think* is dessert, but I assure you if you mix it with a little bit of yogurt it is amazingly delicious.  Come on, would I ever steer you wrong?

Primal Honey Nut Granola

(oh, I went there)

• 1/2 cup ground flax seed
• 1 1/4 cups sliced almonds
• 1 1/4 cups chopped walnuts
• 1 cup shredded coconut
• 1/2 cup almond flour
• 1/2 cup raisins
• 1/4 tsp baking soda
• 1/4 tsp salt
• 2 tsp vanilla extract
• 1 tsp cinnamon

Mix all above well in a big bowl and set aside.

• 1/8 cup honey (more if you want but I swear it's enough)
• 1/2 cup melted coconut oil

Melt coconut oil and honey in the microwave, about one minute.  While still liquid add to big bowl and mix mix mix until everything is combined and sticky.  Spread on a cookie sheet and bake at 250 for 50 minutes.  Then take out and gently stir and bake another 15 or so minutes until crispy but not burned.  Let it cool completely and store in container lined with a paper towel to absorb extra moisture.

Sorry there's no picture it was really that good.
*modified from http://www.paleotable.com/


Enjoy, next up will be double chocolate brownies and ice cream once this detox is over.
Oh, and try not to make (and eat) them all at once!

Sweating to Death Part One: Vegetarian Friendly Dinner and Easy Desserts!

First of all, hello!  Sorry I haven't written in a while but this is the first day off for me since school ended.  Eric and I have been doing lots of driving, visiting, sweating, and traveling since the middle of June, and we are not done yet.  But with the end almost in sight I thought it was time to take a moment to share some new recipes with you.  Since we have been go go go-ing, and because it has been what I deem unnecessarily hot out, these recipes are all designed to be quick with minimal time spent standing over a hot stove sweating into your food.  I know... gross but true.

Yes I am aware I am complaining yet again, but really would my blog be complete without a little griping?  I often joke that New Englanders are the only people who can endure ridiculous temperature fluctuations and really never be happy with any of them.  I also recognize that it is slightly ironic to hate almost every season (I like fall!) yet also never want to leave the area that inflicts such suffering.  I love it here, even if I whine quite often, and I know most of my friends are the same way.  I could never give up the four seasons for somewhere warmer or more constant.  In fact if I REALLY think about it the biggest issue I have with summer in New England is trying to COOK on the humid, muggy, oppressive, constantly sweating even if I just lay here on the hardwood floor and barely breathe days.  It's not fun, and it makes me grumpy.

Many of you are thinking "Why not just grill?  That's what normal New Englanders do when it gets too hot,"  or "Turn on the AC, what is wrong with you?" I will tell you why not and what is wrong with me, and I promise to do it nicely.

1) Our grill is currently in our guest room sitting all shiny and new and waiting for a place to call home.  In fact I had planned at this point in the summer to be happily seated in a chair reclining on a sunny roof deck while ERIC grilled us dinner.  However the city of Boston had other plans and so our grill sits, reminding us of better days that didn't involve trying to cook indoors when it is 100 degrees outside.

2) I grew up with ceiling fans and cool forest breezes.  Air conditioning was unheard of in my house and only became a necessity when I got an apartment.  Now I am too cheap and lazy to buy the big one we need to cool our whole place properly while fighting off the heat from our skylights AND overcoming an oven or stove.  This is why I complain, and I feel okay with it.  Hypocritical maybe but it's more fun this way, right?  

Right, guys?

Okay, I could go on but I will spare you.  Long story short I have no grill and my AC is not strong enough to keep me cool while cooking.  The great thing about this is that I now have four recipes to share with you that are primal, delicious, and involve minimal sweating to make and consume.  I will warn you, many of them have measurements for your sake but I tend to just wing it, adding or subtracting based on the consistency, taste, and smell.  Obscure, I know, but such is the sacrifice when cooking under hot conditions in a half-starved state.

#1 Shrimp Tacos with Lettuce Wraps

(dinner and leftovers for two)

• 2 lbs shrimp, peeled, cut into small pieces
• 1/2 packet taco seasoning
• 1 red pepper, chopped
• 1/4 yellow onion, chopped
• few handfuls of baby spinach
• 1 avocado, diced
• romaine lettuce leaves, rinsed
• cheese of choice
• taco condiments of choice

Add a bit of olive oil to pan with onion.  Cook over medium heat for 1-2 minutes, then add shrimp and pepper.  When shrimp is just starting to turn pink (another minute or two) add taco seasoning with a tbsp or two of water and mix well.  Cook until shrimp is pink, adding a little water as needed so it doesn't burn but also doesn't get runny.  For last 30 seconds add spinach and mix in so it wilts.  Remove from heat.

 

You can eat it hot or wait until it chills.  Add shrimp, avocado, cheese, and other condiments to one leaf of lettuce, wrap like a taco or burrito, and messily eat away!  You will want napkins, but it is delicious.

#2 Pineapple Shrimp with Arugula

 

This follows the same ingredients as my Shrimp Scampi, but with two additions.  Add chopped pineapple to the pan about 3 minutes before the shrimp is done and a handful of arugula 30 seconds before turning off pan.  You can serve this over more arugula or lettuce or spinach OR over some rice.  Again great chilled or hot and very easy to make!

#3 Strawberry Ice Cream

(thanks to my mom for the idea!)

• 1 package frozen Trader Joe's strawberries
• 1-2 cups heavy cream

I promise you DO NOT need sugar for this.  Start with one cup heavy cream plus 1/2 bag strawberries (or other berry) in blender.  Try to blend it.  The two ingredients should firm up to an ice cream consistency.  If too loose add more strawberries, if too hard (aka won't blend) add more cream.  You need to FREEZE it not eating right away, but please eat a little bit when you are done because it is just so freaking good! 

#4 PB/Almond Chocolate Chip Cookies

• 2 eggs
• 1 tbsp agave
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1/2 cup peanut butter
• 1/2 cup almond butter Beat until well blended and cookie dough consistency
• chocolate chips

Beat eggs and agave (I use my food processor).  Add all other ingredients except chocolate chips and blend again until cookie dough consistency.  Transfer to bowl and mix in chocolate chips.

Portion out onto cookie sheet lined with parchment paper.  Press crosswise with a fork (or just smush down if you are lazy like me).  Bake at 350 for 6-8 minutes, they will be DONE by 8 minutes, no more.  Let cool and eat with a big, cold glass of milk OR crumble over your ice cream!

That's it for today... time to go sweat, I mean enjoy the sunshine.

*These have all been R & E originals

Muffin Tins Aren't Just For Muffins Anymore!

You have already been introduced to one of my muffin tins.  It's red, floppy, heart-shaped, and extremely inconvenient to clean.  Eric and I have spent many days muttering (okay swearing) under our breath as we tried to extract whatever creation we had put in there.  Finally the muffin or dessert would come loose and we'd have a few moments of happiness as we ate, but then back to the quiet grumblings once it was time to clean it out.  But we persevered, content in the fact that at least we were getting some quality food-stuffs from the whole ordeal.  Eventually we "broke down" and bought a real muffin tin.  It was a happy day until we realized it was just as obnoxious to clean and perhaps even more frustrating to get certain things out of.  I guess my point is that neither muffin tin is ideal for all the things we can cook in it, but we love them (begrudgingly) just the same.  The three recipes in this post are all centered around muffin tins... you will be surprised what you can create with a little imagination!

I grew up with muffin tins being used for one purpose only; blueberry muffins.  My mom made other things in her trusty tin I am sure, but these muffins hold a special place in my heart.  I would always wake up with the sun streaming in my window, birds chirping outside, the promise of a beautiful weekend day, and then it would waft into my room... the smell of something in the oven.  Nothing could get me out of bed faster, or in a better mood, than knowing my mom was making blueberry muffins to start the day.  Yes, they were the best thing to start the day with, but this meant not only muffins for breakfast but surely a family hike ending in tuna sandwiches and some special cookie treat.  I still smile thinking back on all the adventures my family shared that often started with a tin in the oven.

As is the case with everything, we grew up.  We moved away.  The valley still calls my name and fills me with a sense of warmth and calm when I return, but the carefree days of childhood are gone.  I never could duplicate that recipe.  There's something about a mother's touch that makes everything taste better.  Eventually I gave up trying to make it because it always left me just a little sad.  So instead I came up with my own primal creation.  I cannot even pretend that my recipe tops hers.  The smell in the oven reminds me of home, but there is something about baking with flour, and baking with a mother, that makes everything light and fluffy which you cannot duplicate with almond or coconut flour or on your own.  Sure the butter still melts and saturates the muffin to oozy perfection, but it is never the same.

CinBlueberry Muffins

for the sake of your sanity, use the metal tin!

Cinnamon Topping

• 2 tablespoon agave
• 1 tablespoon cinnamon
• 2 tablespoon grapeseed oil 

To make cinnamon topping, combine agave, cinnamon and oil in a small bowl.  Set mixture aside and add a bit to top of each muffin once batter is in the tin.

Muffin Mixture

• 1 cup almond flour
• 2 tablespoon coconut flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ¼ cup grapeseed oil
• 1 tbsp agave nectar
• 3 eggs
• 1 tsp vanilla extract
•  ½ cup blueberries (or a cup if really fruit obsessed)
  

In a large bowl blend together oil, agave, eggs and vanilla.  Slowly add almond flour, coconut flour, baking soda and salt, mixing until no lumps.  Then add blueberries.  I have also used blackberries and raspberries instead (also delicious)!

 

Scoop about 1/6 cup of batter into greased tin so it fills 6 tins (maybe more if you have small tin).  Add a little of the topping to each and swirl around top.  Bake muffins for 8-12 minutes at 350°

Take em out, let them cool for a few minutes, then slice, butter, and enjoy!

modified from http://www.elanaspantry.com/

From the struggles of perfecting the blueberry muffins came many more attempts.  You already got one other breakfast recipe, so I think it is time to switch gears.  The next recipe is often our Friday night treat.  This is a spinoff from another website where I took out a lot of the cheese and added some health to it.  Nothing more to say except remember to enjoy!

Pizza Puffs

(you are encouraged to used any fillers you want, these are just our favorites!)

• 4 ounces cream cheese
• 4 eggs
• 1 teaspoon Italian seasoning
• 1/4 teaspoon garlic powder
• 2/3 cup almond meal
• salt and pepper to taste
• 3/4 tsp baking powder
• 1/2 cup parmesan cheese
• 1/2 cup mozzarella cheese, shredded
  
• 2 ounces pepperoni, chopped
• 1/2 cup chopped spinach (or arugula)
• 1/2 cup chopped prosciutto

Preheat oven to 375.  Soften the cream cheese by microwaving for 30 seconds. Whisk it with the eggs until smooth. Beat in the parmesan, Italian seasoning, garlic powder, and baking powder. Stir in the shredded cheese and fillers (proscuitto, pepperoni, etc.).  Grease the cups of a muffin tray with olive oil.  I use a regular metal one, some people use mini tins, so not use the floppy one!  Fill the cups all the way for thick, fluffy pizza puffs; if you would rather have thinner, crunchier pieces, only fill them halfway.

Bake for about 20-30 minutes, checking after 20 minutes, or until the tops are browned.  Serve with heated tomato sauce for dipping OR ranch!

modified from http://stuffimakemyhusband.blogspot.com/

This last deliciousness is totally Eric's.  He made them for me the first time when I was sick (ironic since I am sick as I write this), and it is now one of our favorite primal desserts.  The bad news is they take a while to make, in fact they are so beyond my patience threshold Eric is still the only one to make them.  The good news is you can make a bunch at once and it will last you a few days if you have some self control. 

ChocAlmond Butter Hearts

• 1 cup semi-sweet chips
• 1/2 cup almond butter 
• coconut flakes
• cooking brush
• FLEXIBLE tin... if you use a metal one you will regret it!

 

Melt chocolate chips in a bowl in the microwave (30 second to a minute, keep an eye out!).  With a clean/unused paint brush, paint melted chocolate into tins.  Put in the freezer for 10 minutes.

Fill hardened chocolate molds with almond butter.  Back in freezer for 5 minutes.  Paint chocolate over the top to cover the almond butter, sprinkle with coconut flakes.  Place in freezer for 10 minutes or until completely hardened.  CAREFULLY remove from molds.

We have yet to successfully remove all of them without having a disaster.  As you can see we did try it with a metal tin one and it did not end well for anyone involved... regardless they will not be the most beautiful things you have ever seen but will assuredly be delicious.  They do melt fast, so make sure you pour your big glass of milk beforehand!

modified from http://www.primal-palate.com/

Pancakes and Cookies and Spring, Oh My!

We have already established that I like food.  We have also established that I like dessert.  Pretty much anything that is cooked decently and you give to me I will eat.  In fact I will eat a lot of it; a trait I proudly inherited from my father.  For as long as I can remember I have been a "good eater"...  the girl who frequently has out-eaten guys, throws caution to the wind for seconds, even thirds, and who my friends proudly refer to when they eat "as much as Rachel."  In fact just recently my dear friend Sarah proudly pointed out the fact that if she and I were in a hot dog eating contest we would SURELY win since I would be on the team.  Some of you might think this is disgusting.  Sorry.  In a society where female are constantly expected to be reserved and cautious about food, I am proud to say I eat until I am full and until I am satisfied.  It's for the best anyways, ask anyone who knows me, you do not want to see me hungry.

There are two instances that distinctly mark my food love and also my eating ability. Both bear no specific date stamps, mainly because they were a common occurrence.

**disclaimer... this portion contains my short history of eating, if you want the recipe scroll down now**

The first has to do with visits from my grandparents.  Every time they came to visit we would go to my grandfather's favorite "greasy spoon" for breakfast.  I always loved these meals for two reasons.  1) I could get whatever (and as much) as I wanted and 2) it was a tradition my grandfather always looked forward to, one where he was in his element.  I always ordered the same thing; a breakfast sandwich with canadian bacon, one plate-sized chocolate chip pancake, a side of corned beef hash, and a hot chocolate with whipped cream.  My brother Seth always got three chocolate chip pancakes and tried to steal my hash while also trying to out-eat me.  I always beat him on both counts.  I bring this memory up not just because it makes me sound like a pig, but also because it is a tradition I can no longer share with my grandfather.  He passed away when I was thirteen, but his loud explanation every time someone questioned my order that I was a "growing girl and that I should be able to eat what I want" is only one of many heart-warming memories from our time together.

The next food-centered memory of my un-relenting consumption needs comes a few years after my grandfather's passing.  For those of you who do not know I grew up in a small western Massachusetts town.  I had a horse growing up and two of my best friends to this day came from the bond we formed over our daily excursions to the barn.  But one of the fondest is from our half days, when we would leave school and instead of taking the bus to our horses would walk down town.  Our lunch would consist of grilled cheese and fries, maybe even a milkshake.  After this we headed to the convenience store and stocked up on candy, chips, instant coffees, and whatever else we were still craving.  These would be eaten as we continued our trek to the barn, where we would promptly clean our horse's stalls and then go for a ride.  It is funny to think of the sheer amount of crap I could throw into my body at this stage in my life without feeling full, guilty, or sick .  Half days at the barn were only filled with laughter and music, never doubts.

Of course there came a point in my life where I did have to start watching what I ate.  Gone were the days when every meal could be pancakes, egg sandwiches, hot chocolate, grilled cheese, BBQ curl Fritos, instant cappuccino, gummy worms, hot fudge and peanut butter ice cream sundaes, and peanut butter Twix (not that I don't still cave on occasion).  As college approached my body finally started putting up a bit of a protest.  Not enough to really slow me down, but by the time I emerged as a first year teacher I was a bit unhappy with my appearance.  People are rolling their eyes right now, I can feel it.  I have always been told I was skinny, but it is important to recognize that each person is their own and has a different view of themselves than others might.  It is not that I felt disgusting, I just missed the days of muscle and energy.  I had become lethargic, and my body was starting to have medical issues.  So I went on my first diet.  No grains, sugar, dairy, or beans.  Almost primal but the painful version, this one had no fats in it (as we all know fats are the best).  I stuck with it long enough to kick my medical issues and drop weight, but then integrated back in some grains and dairy.  The weight immediately came back, but since the other issues did not and I had re-found my energy, I was okay with that.

Long story short it took me 5 more years to reach the point I am at now, where I have found a lifestyle that allows me to feel and look healthy, and where I can again enjoy eating.  Yes, the days of old are still gone.  They have been reduced to the occasional ice cream, candy, grilled cheese or cookie binge.  There's no reason to completely alter a lifestyle to the point where you can't be flexible! (wink wink)  But the important point is while I no longer gorge myself on crap, I  can still out eat Eric (and many others), and (lucky for you) I have started finding creative ways to get around old cooking barriers such as needing flour or sugar to make most desserts or breakfasts.  Nothing irritates me more than not being able to have a cookie after dinner or a pancake on Sundays.

Enter some of my latest creations.  These two recipes satisfy my craving for chocolate chip pancakes or cookies while still being healthy.  They are also (like my biscuits) full of things that are good for your body, which is always a plus!  No, they will not taste 100% amazingly delicious like a "real" dessert, but I find patience, adjustment, and health makes up for this.  If you do not enjoy them by all means tell me, I am always looking for ways to improve.

Without further ado...

Coconut Pancakes with Walnut and Banana Topping 

(makes 4 small or 2 large) 

For Pancakes:

• 1/4 cup coconut flour
• 2 tbsp milk
• 2 eggs (or 3 for moister pancakes)
• 1/4 cup shaved coconut 
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1 tbsp agave 
• coconut oil for pan

For topping

• 1 banana, cut into small slices
• 1/2 cup walnut, chopped
• coconut oil for pan

For Pancakes:

Blend all wet ingredients, then add dry.  Heat coconut oil in a non-stick frying pan or griddle to medium heat.  Pour desired amount of batter into frying pan or griddle, it does not expand much.  Cook for about 2 minutes, until side is dark brown flip and re-flatten with spatula so not as thick. Repeat until looks something like picture to left.

For Topping:

Add more oil to pan, add walnuts and saute for about a minute, they burn fast! Just lightly toast and then set aside in bowl.  Then with a little more oil add banana slices, cook for about a minute each side until lightly browned.  Add walnut and banana to top of pancake, drizzle a little maple syrup or honey on top, maybe add some eggs on the side, and eat!

And for dessert, everything about this is primal except the chocolate chips...

Pumpkin Chocolate Chip Cookies

(makes 6-8 depending on size preferences)

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 1/2 tsp pumpkin pie spice (3/4 tsp cinn.  3/4 tsp nutmeg)
• 1/4 cup melted butter
• 1/2 cup canned pumpkin puree
• 3 eggs
• 1/8 cup honey
• 1/2 tsp vanilla
• 1/2 or more of semi-sweet chocolate chips (or other)

Preheat oven to 375.  Mix all wet ingredients first, then one by one add dry while mixing in between.  We just add semi-sweet chocolate chips to taste (which means a lot) but we also think if you aren't as worried about sugars you could use butterscotch and it would be delicious.

Put them on either a greased pan or  put on parchment paper first.  They won't change shape/size much so it's all up to you!  Cook at 375 for 15ish minutes, when you insert a butter knife and it comes out clean they are done. 

These are simple and delicious, eat them when they are just out of the oven for maximum enjoyment!

*recipes modified from various websites including http://www.primal-palate.com/ and http://www.marksdailyapple.com/

Chocoholics Anonymous (Part I)

Hello, my name is Rachel and I am a chocoholic.  That's right, you heard me... I'm finally confessing.  I have a problem, and that problem is chocolate.  Or desserts.  Or bread.  Hmmmm... well for the sake of this post let's say my problem lies in the dessert field with a special concentration in chocolate.  Sounds like a good major, no?

So here's the deal; as I mentioned before I have been on diets similar to the primal lifestyle.  Therefore I have grown accustomed to little to no grains and carbs, eating burgers without the bun, and pasta without the pasta.  I can deal with it.  Sure you might catch me cheating here or there but no biggie.  However, when it comes to dessert?  Real honest-to-goodness dessert?  As in homemade frosting and cake, fresh baked pie with apples from the orchard, or Duncan Hines Funfetti?  Well, the truth is I don't care as long as it's fresh and made with love.  Did someone say Ho-Ho's?  Alright I have a problem.

For 5 years I have struggled and it always came down to me choosing the lesser evils, such as those sweets processed with cane sugar or molasses, but never did I meet complete success.  You have no idea how hard it is to find a dessert that contains no sugar (including splenda, xylitol, etc), is minimally processed (can you say all the words?), holds no hidden wheat, and doesn't look and taste like cat vomit.  Seriously.  Go out there and look, I dare ya.

(maybe I should have eaten before this post)

Well today marks the day when I can proudly say... we have dessert!  That's right, not one but TWO delicious delicacies that make me (and therefore you and Eric) happy.  Not only that but they are easy to make.  Okay, one is technically a shake, but I count it as a dessert because 1) I am excited to share it and 2) it tastes like one.  Don't judge, just read.

I stumbled upon both of these in a rebellious effort to use up leftovers.  As a general rule of thumb I try to make sure nothing goes to waste.  This can result in some epic moments of failure, but also brings out some of my greater culinary discoveries.  So, since I had ricotta cheese left from a recent attempt at gnocchi (so not ready to share yet), butternut squash from pancakes (ditto), and enough laziness to not cook or open anything new I decided to make two things... a shake and "ice cream."

Here they are...

Chocolate CocoButter Shake

• 1/2 cup coconut milk (from can)
• 1/4 cup water
• 1 ripe banana
• 1 tbsp almond butter
• 1/4 cup pre-cooked/mashed butternut squash (trust me on this)
• 1/8 cup unsweetened cocoa powder
• if you are a wimp add agave or honey to taste

It's pretty straightforward; put all ingredients in a blender, hit blend, stop, blend, stop (or pulse if you have that fancy technology) and once shake-like, pour it in a glass, and enjoy!

(Sorry there's no picture it was just too delicious.)

Chocolate Cannoli Ice Cream

• 1 lb Ricotta cheese (don't panic it's small)
• 8 Trader Joe's freeze dried mango slices (soaked in water)
• 1/4 cup unsweetened cocoa powder
• 1/2 tsp vanilla extract
• again, if you are a wimp...

Put the mangoes minus the water in the food processor and puree.  This means it should be smooth with no chunks.  Once smooth, add rest of ingredients and blend blend blend! It's done when it is creamy and delicious (see below).

You can eat it straight up or put it in the freezer for a few hours for a more ice cream like state.  It will lose some of it's sweetness and all of it's mousse-ness in the freezer, but Eric and I still liked it just fine.  If you are feeling really ambitious, add some fruit or whipped cream, or both to the top!

I plan to go eat mine now...

* These have both been R&E original creations*