The horrors of cooking spray
Paleo Chocoholic Cupcakes
1/4 cup honey
1/2 cup melted grassfed butter or coconut oil
2 free range eggs
1/2 tsp vanilla1 & 1/2 cups almond meal
1/4 cup raw cacao powder
1/4 cup melted paleo approved chocolate chips
1 tsp aluminum free baking soda
1/4 tsp salt
Combine the dry ingredients and wet ingredients separately then slowly incorporate the dry ingredients into the wet. Blend well.
Preheat oven to 350F
Pour about 1/4 cup of the mixture into each muffin cup.
Bake for 10 - 15 minutes. Makes 6-8 standard size cupcakes.
1 can coconut cream
1/2 cup raw honey (may adjust according to preferred sweetness)
pinch celtic sea salt
5 teaspoons arrowroot powder
1 tablespoon water
1 cup paleo approved chocolate chips
3/4 cup coconut oil
In a medium saucepan, heat coconut milk, honey and salt, simmer for 10 minutes
In a small bowl, combine arrowroot and water to form a smooth paste
Pour arrowroot mixture into saucepan
Mix contents of saucepan with a hand blender. Whisk vigorously to combine, then bring to a boil, briefly, until shiny.
Remove pot from heat and very gradually blend in coconut oil with a hand blender.
In a double broiler melt the chocolate chips and then slowly add the coconut cream mixture while blending.
Allow to cool for 10 minutes.
Place pot in freezer or refrigerator for 30-60 mins, until frosting solidifies.
Remove from freezer or refrigerator and blend again with a hand blender, until fluffy.
1 free range egg yolk
1/4 can coconut cream
1/2 tsp vanilla extract
3 tbsp raw honey
Boil some water in a pot and reduce to a simmer.
Place a heat proof bowl over it in a double boiler fashion and pour the coconut cream in it. Add honey and vanilla extract with the coconut cream and heat until hot, but make sure it doesn’t come to a boil.
Whisk the eggs of yolks in a separate bowl. Add a spponful of the now hot coconut cream to the eggs while whisking vigorously. What you’re doing is tempering the eggs and slowly bringing the temperature up without cooking the eggs and risking that they scramble. Add two or three other ladlefuls of the coconut milk mixture and incorporate them to the eggs while whisking continuously.
Take the tempered eggs and whisk in the bowl where the rest of the coconut milk is on the double boiler.
Whisk for a couple of minutes non-stop to form a thick custard. Make sure it doesn’t get too hot and the simmering water doesn’t touch the bowl.
Once the custard is ready, remove from the heat source and let it cool in the refrigerator.
Cut a small hole in the middle of each chocolate cupcake. Transfer the filling in a ziplock bag. Cut a tiny hole at the edge of the bag. Squeeze out the filling into the cupcake hole before frosting them with the chocolate frosting.
Triple Chocolate Chunk Muffin Knock-Offs of Whole Food’s 6 Dollar per 4 Chocolate Chunk VitaTop Muffins
1 3/4 c oats
- 3 egg whites
- 3/4 cup unsweetened cocoa
- 1/2 cup unsweetened applesauce
- 1 tsp. vanilla extract
- 1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
- 1/2 tsp cream of tartar (or 1-1/2 Tbsp. vinegar)
- 1-1/2 tsp. baking powder
- 1-1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup hot water
- 1 cup sugar substitute (like Splenda granular) OR 1/4 cup + 2 tbs stevia
- 1/2 cup semi-sweet chocolate chips (or use white chocolate or peanut butter chips!)
Preheat oven to 350 degrees. Line 2 (12-cup) muffin pans with foil cupcake liners, or spray muffin tin with non-stick cooking spray. Set aside.
In a blender, (or food processor), mix all of the ingredients together, except for the chocolate chips. Blend until oats are ground and mixture is smooth.
Place mixture in a bowl and gently stir in 1/2 of the chocolate chips (set the rest aside). Scoop mixture into prepared muffin pans.
Place muffins tins in the oven for 10 minutes. After 10 minutes, remove muffins from the oven (but don’t shut oven off), and distribute the other half of the chocolate chips on top of each muffin.
Place the muffins back into the oven and bake for an additional 2-5 minutes, or until a toothpick comes out clean. *Note, you could skip this step by putting all of the chips in the batter, and baking the muffins for 12-15 min straight, but this method gives the muffins the traditional ‘VitaTop Muffin’ look with the chocolate chips on top!
Cool muffins before removing from pan. ENJOY!!!
Servings: 12 Big Muffins or 24 Smaller Muffins
Calories: 116 Calories Per Muffin or 58 Calories Per Muffin
THERE HAS BEEN SUCH WONDERFUL FOOD ON MY DASH