You heard about ‘Paleo Diet’, you are thinking, it sounds interesting BUT then the next thought comes to mind…
I’m going to have to give up on a lot of my favorite foods.
So don’t!
Don’t look at it as giving up on but switching it up.

Who said Chocolate and didn’t get some?
There you go!

Ingredients:

• 1/2 cup Cocoa butter
• 1/2 cup Cocoa powder
• 1/2 tsp. Lucuma powder
• 1/4 cup of Honey
• dash of Salt

As we are dealing with Chocolate you need to set up double boiler.
What is double boiler? don’t worry no need to go out and buy some new contraption for the kitchen.

Take any pot and fill it about a 1/3 with water.

Put a bowl on top, I prefer Pyrex.
There you have it, double boiler!
The idea is you don’t direct heat or the Chocolate will burn.

On to make the Chocolate.
You can get Cacao Butter at ‘Whole foods’ or order online if you can’t find it in your local store.

Measure 1/2 cup Cocoa butter, don’t pack it.

Put Cocoa butter into bowl.

Wait until Cocoa butter melts completely.

Cocoa Powder, you can find it in the same places.

Measure 1/2 cup Cocoa powder.

Add Cocoa Powder to bowl.

At this point you mix.

Lucuma powder I was only able to get online (off Amazon.com)
Wondering what is Lucuma powder?
It’s a fruit from Peru.
Adds flavor somewhat like Maple Syrup.

Add 1/2 tsp. Lucuma powder

Mix, this is the consistency you should have.

Honey makes everything better!

Add 1/4 cup of Honey to bowl.

Add a pinch of salt.

Mix again.
Your texture is now smooth and you could be done.

You could also decide to add something extra.
How about a pinch of Cinnamon?
Mayans added chili powder to their chocolate.
In this case I chose to add unsweetened shredded Coconut.

Adding the unsweetened shredded Coconut changes your consistency to be a little like toffee candy.

Try it see how you like it!
Add a little more or a little less, it’s up to you.

You could use the chocolate as a top for a cake.
Want to just eat it? really?
Why not make it look a little fancy?
Think about those designer chocolate, you can have it all!
Just get a silicon mold designed for chocolate (you don’t want the ice one’s, this is HOT!)

Use a big spoon so you are not dripping Chocolate all over the place.
Fill out your molds.
As the Chocolate has coconut it’s not as smooth but it’s so worth it.

Another option, leave your chocolate plain and add things to it in the molds.
Add raisins, Almonds, Macadamia nuts, mix some coconut in just one of the shapes.

Pop it in the freezer for an hour to harden.
Now they will easily pop out of the molds.

So you want to know how it taste too?
AMAZING is how!
More like European Chocolate that just melts in your mouth.

Ok you can eat it….
Don’t “forget” to share it 🙂

Enjoy!

Let’s create something!

 

 

While browsing Robb wolf’s site I came across the ‘Apricot Power Bars’ and I thought I just had to try it, because they sounded so yummy.
You are forwarded to Elana’s Pantry site where he got the recipe from.
After making it and it is very good, I set out to try and improve it, making it even better.
The several attempts, the result is an even sweeter dessert, Paleo friendly, no sugar added!

Ingredients:

• 2 cups pecans
• 1 cup dried apricots
• 1/2 cup unsweetened finely shredded coconut
• 1/4 cup golden raisins
• 1/4 cup chunks of dark chocolate 70% or above
• 2 eggs
• 1 Tbs. vanilla extract
• 1/4 tsp. salt

Start by pre-heating the oven to 350°F.
You would need 8×8 inch Pyrex baking dish.

Start of with the dry ingredients.
You can use a food processor, I found that my Vitamix does an excellent job chopping and it’s easier and faster to clean.

I prefer organic pecans.

You can see the ingredients list is huge: Organic pecans.

You will need 2 cups of pecans.

The organic Turkish apricots similarly has a huge ingredient list, or not 😉
No artificial preservatives or sugar needed.

From here how fine you want it chopped is up to you.

Once you’re happy with it, put it in a large bowl.

Time to add more yummy ingredients, organic unsweetened shredded coconut.

Add 1/2 cup unsweetened finely shredded coconut.

For extra sweetness add raisins.

1/4 cup golden raisins.

Use dark chocolate 70% or above.

Add 1/4 cup chunks of dark chocolate.

Put in the bowl as you measure.

Give it a quick mix.

Now on to the wet ingredients.
Organic eggs.

In a small bowl add 2 eggs.

We love our Vanilla extract!

Add 1 Tbs. vanilla extract.

Some sea salt.

Add 1/4 tsp. salt.

Mix it all together.

Pour it over your dry ingredients and mix.

Use parchment paper on your Pyrex baking dish.
Or use spray oil.

Spread your mix evenly and pack it down a little.

Put it in the oven, 350°F.

After 25 minutes, this is how it should look.

Put a timer for 20 minutes to let it cool.

Time to eat!
To control how sweet it is, add or subtract from raisins.

When you know you’re going to have a busy day, take a piece with you to munch on.
Try using different fruits, I would recommend dates.
The choices are limitless!

Enjoy!

Let’s create something!

You can find: Almond-Scented White Cake – Part 1

While you are waiting for the cake to cool, it’s time to turn your attention to the frosting.

Frosting:

• 1 cup mascarpone
• 1/4 cups confectioners’ sugar
• 1 1/4 cup heavy cream

You will need 1 1/4 cup heavy cream.

Pour heavy cream into a bowl.

Add 1/4 cups confectioners’ sugar.

Whip together using an electric mixer set on medium-high speed.

Fold in 1 cup Mascarpone.

How the frosting should look.

Both cakes will need to be cut in half.
Use a long serrated knife, cut each cake in half horizontally.

We elected to use Raspberry preserve.

Place half a cake on a plate and spread with Raspberry preserve.

Spread some of the frosting on top.

Place second half of cake on top.

Repeat for all layers.

Spread the remaining frosting over the top and sides.

Press the toasted almonds onto the sides and sprinkle on top.
Clean edges of cake plate.

Time for taste test…
Cut a piece and enjoy!

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
Makes one 9-inch cake; serves 10 to 12.

You can find: Almond-Scented White Cake – Part 1

Let’s create something!

You can find the original recipe from Williams-Sonoma:
http://www.williams-sonoma.com/recipe/almond-scented-white-cake.html
In this case we changes it up and choose to use different frosting

Picture from Williams-Sonoma

Ingredients:

• 2 cups unbleached all-purpose flour
• 1 Tbs. baking powder
• 1/2 tsp. salt
• 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
• 1 1/2 cups sugar
• 2 tsp. vanilla extract
• 1 tsp. almond extract
• 1 cup milk
• 5 egg whites, at room temperature
• 3/4 cup raspberry preserves, melted
• Raspberries (optional)
• 1 1/4 cups sliced almonds, lightly toasted and cooled

Preheat oven to 350ºF.
Start of with two 9 inches and 1 1/2 inches deep cake pans.
Butter and flour the cake pans.

In a medium bowl, sift 2 cups unbleached all-purpose flour .

Add 1 Tbs. baking powder .

Add 1/2 tsp. salt.
Mix all together.

Put 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature to a large bowl.

Use an electric mixer set on medium-high speed, beat the butter until light.
Gradually add 1 1/2 cups sugar.

Beat until well blended.

Beat in 1 tsp. almond extract

As well as, 2 tsp. vanilla extract.

Once you get a nice consistent blend, Reduce the speed to low.

Alternate adding from 1 cup milk.

And the flour mixture into the butter mixture

Work it until combined.

In a large bowl, use an electric mixer set on high speed, on 5 egg whites, at room temperature.

Beat egg whites until stiff peaks form.

Use a rubber spatula, gently fold the beaten egg whites into the batter.

Continue until it’s incorporated.

Divide the batter between the prepared pans; smooth top with the spatula.

Bake in oven for about 30 minutes at 350ºF.
Cakes are ready once a toothpick inserted into the centers comes out clean.

Transfer to racks and let cool in the pans for 10 minutes.
Use a sharp knife around the pan sides to loosen the cakes.
Invert onto racks and let cool completely.

You can find: Almond-Scented White Cake – Part 2

Enjoy!

 

 You can find: How to: Almond Joy Layer Cake – Part 1

Place parchment paper around your cake stand.
It will keep your surface clean.
After you’re done decorating the cake just pull out.

Use the time until the cake cools down to spread the almonds on a baking sheet and let it toast for 12 minutes.
Once done, let cool.

In a saucepan, combine 3/4 cup cream.

Add 1/4 cup granulated sugar.

Add a pinch of salt, let simmer, stirring, over medium heat until the sugar is dissolved.
Should take approximately 3 minutes.

Remove from heat and stir in 2 tsp. vanilla and 3 packed cups coconut.

Fold until get a consistent mix.

When cool, fold in 1 1/2 cups almonds.

Keep folding until you get a consistent mix.

We deviated from the recipe here by making the weeped cream at this point.
Use 2 1/4 cups cream.

Put in a bowl or a mixer bowl.

Add 1/3 cup confectioners’ sugar.

Whip until stiff.

Place you cake on a flat surface.

Remove parchment paper.

Split the cake layers to make 4 layers.
Cut each cake to 2.
We used Rachel Ray’s tip on how to cut and it worked like a charm:
“Use a long serrated knife to slice about 1 inch into the layer, turning as you cut, until you’ve gone all the way around.
Repeat, cutting deeper into the layer until it’s evenly sliced in half.
(Rookie mistake: trying to slice straight through— crooked city!)”

Place 1 layer cut side up on a cake stand and spread with 1 cup of the coconut-almond mixture.

We deviated from the recipe by adding some of the whipped cream on top of the coconut-almond mixture between each layer.

Place the second layer cut side down and spread with 1 cup more of the mixture and whipped cream.

Repeat with the remaining cake layers and filling.
Cover the cake with plastic wrap and refrigerate for 4 hours to firm up.

Sprinkle the top with remaining almonds.

Remove parchment paper from around your cake stand and wipe any access cake.

Finally the cake is done and looking beautiful, like a work of art.

Time for taste test…

This is one of the best cakes we’ve ever tasted.
The birthday girl thought the same 🙂

Enjoy!

 You can find: How to: Almond Joy Layer Cake – Part 1

Let’s create something!

My friend saw this cake in the magazine and we thought we’d give it a go.
This is a test run before her cute little daughter’s birthday.
With Valentine’s Day fast approaching you may want to make this amazing cake for your sweetheart!

To see the article online on Rachael Ray magazine:
http://www.rachaelraymag.com/Recipes/almond-joy-layer-cake

Ingredients

• 2/3 cup unsweetened cocoa powder
• 1 stick (4 oz.) unsalted butter, cut into 8 pieces
• 3 oz. semisweet chocolate, chopped (about 1/2 cup)
• 2 1/4 cups granulated sugar
• 4 tsp. pure vanilla extract
• 1/2 tsp. salt plus a big pinch
• 3 eggs
• 1 1/2 cups flour
• 1 1/2 tsp. baking powder
• 1 tsp. baking soda
• 1 bag (14 oz.) sweetened shredded coconut (4 packed cups)
• 2 cups sliced almonds
• 3 cups heavy cream
• 1/3 cup confectioners’ sugar

Start off by Preheating your oven to 325°.
Use two 8-inch-by-2-inch round cake pans.

Place your cake pan over the parchment paper and mark.
(bottom of the cake pan)

Cut and place parchment paper inside both cake pans.
Butter the parchment paper.

Bring 2/3 cup water to a boil, in a medium saucepan.
Whisk in the 2/3 cup unsweetened cocoa powder until smooth.

Whisk in the butter 1 stick (4 oz.) unsalted cut into 8 pieces

We forgot to cut the butter, but that’s ok it’ll be just fine.

Whisk in the 3 oz. semisweet chocolate over low heat until melted.

Should take, about 2 minutes but since we forgot to cut the butter it was more like 4-5 minutes.

Almost there…

Remove from the heat.

Whisk in 1 1/2 cups granulated sugar

We chose to use a separate bowl instead of the saucepan.

Add 2 tsp. vanilla and 1/2 tsp. salt.

Add 3 eggs.
Whisk in 1 egg at a time.
Beat it well after each egg addition.

Mixture should look like this.

In a large bowl, stir together the 1 1/2 cups of flour.

Add 1 1/2 tsp. baking powder.

Add 1 tsp. baking soda

Pour in the chocolate mixture until smooth.

Stir in 1 packed cup sweetened shredded coconut.

Mix it together.

Mixture should look like this.

Divide the batter between the two cake pans.

Bake on 325° in the lower third of the oven for 35 minutes or until firm in the center.

Let cool in the pans on racks for 10 minutes, then invert onto racks to cool completely.

You can find:How To: Almond Joy Layer Cake – Part 2

Let’s create something!