Chocolate Molten Lava Cake

Molten Lava Cake

These chocolate molten lava cakes are so warm and rich they literally just melt on your tongue. This would be such a great recipe to serve if you had important people over for dinner that you wanted to impress. Or if you wanted to just eat good food in your comfies. Or if you wanted to invite me over. These chocolate molten lava cakes are so fancy yet so simple and will seriously drive any chocolate lover to the edge of madness. Chocolate madness.


Serves : 2-4

Chocolate Molten Lava Cake

Ingredients

5 tablespoons plus more for greasing ramekins of grass-fed butter (ghee or coconut oil)
1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free)
2 cage-free egg yolks
2 cage-free eggs
3 tablespoons coconut palm sugar
1 heaping tablespoon unsweetened cocoa powder
2 tablespoons blanched almond flour
pinch of pink himalayan salt
1/4 teaspoon of vanilla
unsweetened cocoa powder for garnish (optional)
raspberries for garnish (optional)
caramel sauce for garnish (see recipe below)

Methods

1. Pre-heat oven to 425. Grease ramekins well with butter.

2. Using the double boiler method melt the butter and chocolate together in a medium sized bowl.

3. In a large bowl whisk together the egg yolks, eggs, and coconut palm sugar until frothy.

4. Then stir in the melted chocolate mixture into the egg and sugar mixture and whisk until combined. Set aside.

5. In a small bowl combine cocoa powder, almond flour, and salt. Then sift into the chocolate mixture and whisk until combined.

6. Now stir the vanilla in.

7. Pour the mixture evenly into the ramekins, you can use 5 oz ramekins to make 4 servings or use 8 oz ones to make 2 servings. Tap lightly on the counter to remove air bubbles.

8. Refrigerate them for 30 minutes.

9. Place the ramekins in the casserole dish and carefully pour hot water (can be tap or boiled) into the casserole dish until it goes half way up the side of the ramekins.

10. Bake for 15-18 minutes. You will know they are done when the middle doesn’t look quite cooked all the way through but the edges do. Remove ramekins from the casserole dish and let them cool for about 10 minutes. Slide a butter knife around the edge of the ramekin to pull the cake away from the sides, then turn it upside down over a plate and tap the bottom firmly until the cake slides out. Garnish with cocoa powder, caramel and any other desired toppings. Enjoy!

Caramel Garnish

Ingredients

1/2 cup of grass-fed butter (or ghee)
1 cup of coconut palm sugar
1/2 cup of canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of pink himalayan salt

Methods

1. Over low heat melt the grass-fed butter in a medium saucepan. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk until combined.

2. Stir in the egg yolks one at a time with the whisk. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.

3. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for a few minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. It will continue to thicken as it cools.

Salted Caramel Cheese Cupcake

Caramel Cheese Cupcake

Can we go ahead and just agree that one of God’s greatest masterpieces was the salted caramel flavor combination. Oh. my. goodness. Crystal clear blue waters and sunsets? Who needs em’, but if I see the words “Salted Caramel” on any food item I immediately have to have a bite of whatever it is or I will die a slow painful unmerciful death. Okay fine more like I’ll throw a tantrum until I get a bite and then I’ll savor every last second of the flavor and hope it lingers and saturates every single taste bud. I could write poetry about salted caramel and the beauty it beholds. Or I could just capture it in one single word. Yum.


Serves : 24

Salted Caramel Cheese Cupcake

Ingredients

For the crust:

1 heaping cup raw pecans
1 tablespoon coconut oil
1 tablespoon creamy almond butter
2 tablespoons coconut flour
2 tablespoons pure maple syrup grade B
a few pinches of pink himalayan salt

For the filling:

1 heaping cup raw cashews (soaked at least for 4 hours, overnight is better)
1/2 cup peeled & diced zucchini
1/4 cup coconut oil, melted
2 tablespoons pure maple syrup grade B
2 tablespoons coconut palm sugar (If you don’t have coconut palm sugar just use another 2 tbs. of maple syrup for a total of 1/4 cup)
1 tablespoon unsweetened vanilla almond milk
1 tablespoon coconut water (I used Zico)
1/2 tablespoon vanilla extract
1/8 teaspoon pink himalayan salt
The juice of one medium lemon

For the caramel:

1/2 cup grass-fed butter (or ghee)
1 cup coconut palm sugar
1/2 cup canned coconut milk, full fat (room temp.)
3 cage-fee egg yolks
few pinches of pink himalayan salt

Methods

1. Prepare the crust by placing the pecans in a food processor and grind them into fine meal. Add the rest of the crust ingredients and process again until well combined. Line the bottom of a mini cupcake pan with mini cupcake liners, then press the crust evenly into the bottom of the liners. Place the pan in the freezer to set, while you prepare the filling.

2. In a high-powered blender, process the raw cashews until they are blended. Add in the zucchini, coconut oil, maple syrup, coconut palm sugar, almond milk, coconut water, vanilla extract, salt, and lemon juice. For the lemon juice go by taste as not to overdo it with lemon flavor. I started by juicing half of the lemon, mixing and tasting, and adding more. Add as needed to your preference. Then blend again until a super smooth and creamy batter is formed. If your batter is too thick try adding a little more almond milk or coconut water until the desired smooth creamy batter consistency is reached.

3. Pour the cheesecake batter into a decorating bag or ziplock bag, cut a hole in the corner and then pour the filling on top of the crust almost to the top, leaving some room for the caramel. Allow to set in the freezer for at least an hour. While the filling is setting go ahead and make your caramel.

4. To make the caramel, melt the grass-fed butter in a medium saucepan over low heat. Then add the coconut palm sugar and combine with the melted butter using a whisk. Now add the coconut milk and whisk again until combined.

5. Stir in the egg yolks one at a time with the whisk until combined. Then stir in a few pinches of salt. Let the mixture sit over low heat for about 5 minutes, use a whisk to stir the mixture intermittently.

6. Now turn up the heat to medium high until the caramel mixture starts to boil. Whisk then let boil for about 2 more minutes. Remove from heat, stir and allow to cool. At this point it should be the consistency of a thick soup and taste incredible. Go ahead, lick the whisk, I won’t tell. It will thicken as it starts to cool.

7. Once your cheesecake bites are hardened, fill a decorating bag or a ziplock bag with the caramel and cut off the tip. Squeeze a dollop of caramel on the top of eat cheesecake bite and use the flat side of a spoon to evenly spread over the top. Once the caramel has set sprinkle pink himalayan salt on the tops. Store cheesecake bites in the freezer in between eating sessions and remove about 15 minutes or so before serving so they can thaw a bit. Enjoy!

Boston Cream Pie Cupcake

Boston Cream Pie Cupcake

This recipe is super easy. You’ll be in and out in an hour. It looks fancy schmancy but really it’s just two cupcakes sandwiched together with delicious crap in between and on top. Yum.


Serves : 12-24, see notes

Boston Cream Pie Cupcake

Vanilla Cream

Ingredients

2 organic cage-free egg yolks
3 tablespoons raw honey, softened
2 tablespoons coconut palm sugar
2 tablespoons plus 1/2 teaspoon arrowroot starch/flour
pinch of pink himalayan salt
1 cup canned coconut cream/milk, full fat, room temperature
1/2 teaspoon vanilla

Cupcakes

Ingredients

1 & 1/2 cups fine blanched almond flour (Honeyville)
1 & 1/2 teaspoons baking powder
1/2 teaspoon pink himalayan salt
1/2 cup canned coconut cream/milk, full fat, room temperature
6 tablespoons unsalted grass-fed butter, plus more for greasing
3 organic cage-free eggs
1 cup coconut palm sugar
1 teaspoon vanilla

Chocolate Ganache

Ingredients

1 cup Enjoy Life Mini Chocolate Chips
1/4 cup canned coconut cream/milk, full fat, room temperature
4 tablespoons unsalted grass-fed butter
1 teaspoon vanilla

Methods

1. Start by making the Vanilla Cream. In a small bowl whisk egg yolks together until smooth, set aside. In a medium saucepan combine honey, coconut palm sugar, arrowroot, and salt and stir over medium heat. Add milk in a slow steady stream. Stir and let cook until the mixture begins to boil and thicken, about 5 minutes.

2. Pour 1/3 of the milk mixture into the yolks and stir together with a whisk until combined. Then pour back into the saucepan with the rest of the milk mixture and cook over medium heat, stirring often, until thick, about 3 minutes. Now stir in the vanilla.

3. Use a fine sieve to pour the vanilla mixture through into a small bowl. Cover it with plastic wrap and press the wrap down directly on to the surface of the cream. Refrigerate until very cold, an hour at least. While you wait prepare your cupcakes and chocolate ganache.

4. Preheat oven to 350. Grease a mini cupcake pan very liberally with butter. In a large bowl combine almond flour, baking powder and salt, use a fork to stir together. Warm coconut cream/milk and butter in a saucepan over low heat.

5. Whisk together eggs and coconut palm sugar until frothy. Then fold in the dry mixture.

6. Bring the coconut cream/milk and butter mixture to a boil. Add this mixture to the batter and whisk until smooth. Now stir in the vanilla. Pour batter into a Ziploc back and cut a small hole in the corner. Pour batter into the cupcake pan. If you are using a mini cupcake pan fill to the top. If you are using a standard cupcake pan fill only halfway up. Bake for 10-12 minutes for mini cupcakes, and 15 minutes for standard size cupcakes or until a toothpick comes out clean. While you are waiting for the cupcakes to cool, go ahead and make your chocolate ganache.

7. Using the double boiler method melt together the chocolate, coconut cream/milk and butter. Once melted and combined stir in the vanilla. Transfer ganache to a Ziploc bag once it’s cool enough, and cut a small hole in the corner tip.

8. Once your cupcakes are cool, remove two from the pan at a time. Squeeze a layer of vanilla cream over the top of one cupcake and then flip the other one upside down and use it to sandwich the two together. If you are using a standard cupcake pan, use a serrated knife to cut each cupcake in half and then follow the same instructions above. Then pour your chocolate ganache over the top and enjoy!

Notes:

This recipe can be made using either a mini cupcake pan (24 count) or a standard cupcake pan. If you do mini cupcakes you will have enough to do two batches for a total of 24 cupcakes (1 mini pan will yield 12 finished cupcakes). If you use a standard cupcake tin your yield will be 12 cupcakes.

Also you may have noticed above it says Coconut Cream or Coconut Milk. Coconut Cream can be found at health food stores like Sprouts or Whole Foods next to the regular coconut milk. I prefer it because it’s a little thicker than normal coconut milk, so if you can find it use it, if not coconut milk will work just fine.

Swirl Chocolate Brownies with Nut

Swirl Chocolate Brownies

Do you guys watch that show Orange is the New Black? It’s SO good. I binge watched it on Netflix all last week. It’s really good. Also the new season of GIRLS premiered last night. I love that show too because it’s like what Sex and the City should have been like. So you’re trying to tell me that Carrie lives in some awesome apartment, by herself, in Manhattan, with an endless collection of Manolo’s, Cosmo’s and designer outfits all from writing a freelance sex column? I don’t think so. Do you know how expensive it is to live in Manhattan and how expensive Manolo’s are? GIRLS is the real ish. They’re broke, cynical, and completely glamourless. Okay there is my TV commentary for the day, I’ll quit boring you. You know what’s not boring? These Paleo “Reese’s” Swirl Brownies with nut-free option. YUM.


Serves : 9

Swirl Chocolate Brownies with Nut

Ingredients

3 ounce dark chocolate bar 60% cacao or higher (I used Alter Eco)
1/2 cup coconut oil, liquid
3/4 cup creamy almond butter or sunflower seed butter (separated into 1/4 cup and 1/2 cup)
1/4 cup pure maple syrup, grade b
1/4 teaspoon vanilla
3 organic cage free eggs
1/4 cup coconut palm sugar
3/4 cup unsweetened cocoa powder
1/2 cup of dark chocolate chips

Methods

1. Preheat oven to 350 F.

2. In a medium sized metal bowl melt the dark chocolate bar using the double boiler method by placing the bowl over a pot of boiling water.

3. Once the chocolate is melted remove from heat and slowly stir in the liquid coconut oil.

4. Then stir in 1/4 cup almond butter (or sunflower seed butter for nut-free option), maple syrup, vanilla extract and eggs.

5. Now whisk in the dry ingredients, the coconut palm sugar and unsweetened cocoa powder.

6. Fold in the chocolate chips.

7. Grease an 8×8″ square glass pan liberally with coconut oil or butter and pour in the brownie batter. Then pour the remaining 1/2 cup almond butter (or sunflower seed butter for nut-free option) evenly over the top of the batter and gently slide a butter knife around to create swirls through the batter.

8. Cook for 30 minutes or until a toothpick comes out clean. Let cool and enjoy!

Notes:

So I actually prefer this recipe using almond butter in the batter and sunflower seed butter as the swirl. It’s the best of both worlds. So if you can eat nuts, this is how I recommend making it. If you can’t eat nuts, then sunflower seed butter the heck out of it and rock on with your bad “Reese’s” Swirl Brownie self.

Vanilla Chai Pancakes To The Rescue!

Vanilla Chai Pancakes

I had just bought some macadamia nuts at Trader Joe’s on Friday hoping to use them in a recipe this weekend. So I thought, what if I could make a macadamia butter and then add that to the pancake batter to make it even more creamy and delicious?! See where my delusional fantasies take me? So I got to work, mixed up some macadamia nut butter, added it to my pancake batter, cooked up a batch, took a bite, and…spit it out! Gross! It tasted like chalk. Well there goes that idea, it was like a Taylor Swift romance, it started out hot and heavy and fizzled fast. Lucky for you my next attempt came out perfect, so I have typed the recipe out for you below along with my notes! It looks like a lot of work but it’s really not that bad.


Serves : 6

VANILLA CHAI PANCAKES

Ingredients

2 organic cage-free eggs
3/4 cup unsweetened vanilla almond milk
2 tablespoons canned coconut milk, full fat (refrigerated overnight)
1 tablespoon coconut nectar (Jimbo’s, Sprouts, Whole Foods, The Vitamin Shoppe)
1 tablespoon pure maple syrup, grade B
1 tablespoon coconut oil (Melted)
1 tablespoon carbonated water (makes the pancakes fluffy!)
1 & 1/2 teaspoon vanilla
1 3/4 cup sifted blanched almond flour
1 teaspoon baking powder
1/2 teaspoon sea salt
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg

Methods

1. Heat a medium sized pan or skillet on low heat while you prepare the pancake batter and vanilla chai sauce topping.

2. Put the eggs in a food processor or blender and mix. Then add the wet ingredients: almond milk, coconut milk, coconut nectar, maple syrup, coconut oil, carbonated water, vanilla extract and mix again. Now add the remaining dry ingredients: almond flour, baking powder, sea salt, ground cloves, cinnamon and nutmeg. Mix until combined. The batter will have a liquid consistency a little thinner than traditional pancake batter, don’t panic! Set aside pancake batter and start making the vanilla chai topping.

Vanilla Chai Sauce Topping

Ingredients

2 tablespoons unsweetened vanilla almond milk
1 tablespoon canned coconut milk, full fat (refrigerated ovrnight)
1 tablespoon grass-fed butter, melted (ghee)
1 tablespoon coconut nectar or raw honey
1 tablespoon pure maple syrup
1/4 teaspoon vanilla
1/8 teaspoon ground cloves
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon sea salt

Methods

1. Put all the ingredients together in a bowl and mix with a hand mixer or whisk, whichever you prefer. Set aside and now you can start cooking the pancakes.

2. Coat the pan with your choice of anti-stick coating or spray, I used coconut oil. Turn the stove up to medium heat and pour the amount of batter into the pan according to your desired pancake size. These babies will have little holes that start to bubble on top when the bottom is ready just like regular pancakes do, so you’ll know when to flip them. Make sure the bottom is completely done, otherwise they might crumble when you try to flip them due to their delicate consistency. They are Paleo after all, there is no gluten to “glue” them together. I suggest using an Egg/Pancake Ring which work well to shape and cook your pancakes. Just fill one half-way and let the pancake cook. When it starts to bubble at the top lightly lift the ring, if any batter starts to seep out the bottom, let it cook longer. Then use a spatula to flip it over once it’s ready.

3. When you’re done cooking your pancakes, top with ghee or Kerrygold butter and drizzle the Vanilla Chai Sauce topping over your pancakes along with some pure maple syrup, and enjoy!

Venison Bread Recipe for Slow Cooker BBQ

Venison Barbeque

Moist-heat cooking is a great way to tenderize tougher cuts of venison, such as shoulder roasts and stew meat. Using a slow cooker, braising, and boiling in stew are methods of cooking with moist heat.


Serves : 6

Ingredients

1 medium onion
4 cloves garlic
3 pounds cubed venison
1 cup red wine vinegar
1/2 cup Worcestershire sauce
2 teaspoons tenderizing salt
2 teaspoons seasoned salt
1 pound bacon strips
2 cups ketchup
1/2 cup molasses
1/2 cup brown sugar

Dice onion and mince garlic.

Methods

In 5- or 6-quart slow cooker, place onion, garlic, venison, red wine vinegar, Worcestershire sauce, tenderizing salt and seasoned salt. Cover and cook on high for 1 to 2 hours.

Meanwhile, in large skillet over medium-high heat, cook bacon strips until tender but not crispy. Remove bacon from skillet and chop into 1/2-inch pieces. After 1 or 2 hours, add bacon, ketchup, molasses and brown sugar to slow cooker. Cover and cook on low for an additional 8 to 9 hours.

To serve, stir ingredients in slow cooker and transfer to serving plates. Serve with rice, potatoes or toast. Yields 6 servings.

Easy and Simple Banana Bread Recipe

Prep time : 10 Minutes
Cook time : 1 Hour

INGREDIENTS
3 ripe bananas, smashed
1 1/2 cups of all-purpose flour
1 egg, beaten
1 teaspoon vanilla
1/3 cup melted butter
1 shot espresso
1 teaspoon baking soda
1 cup sugar
Pinch of salt


METHOD
You don't need a mixer for this recipe.
mix butter into the mashed bananas in a large mixing bowl with a wooden spoon.
Mix in the sugar, egg, espresso and vanilla.
Sprinkle the baking soda and salt over the mixture and mix in.
Add the flour last, mix.
Pour mixture into a buttered 4x8 inch loaf pan.
Bake for 1 hour in oven at 350°F (175°C)
Cool on a rack.Remove from pan and slice to serve.

Fig and Orange Yoghurt Muffins

Figs and oranges are some of my favourite fruit... Having some figs left over after Christmas, when I saw this recipe I simply had to give it a go. And the muffins turned out so well that I took pictures and decided to add them to my blog.
A few experiments later I also found that the muffins work well with a blend of plain (all-purpose) flour and maize meal. So this recipe is published with two variants.
I hope you enjoy then as much as we did!


Serves: 12

Ingredients:
240g (2 cups) plain flour (or half plain flour and half white maize meal)
1 tsp baking powder
1/2 tsp salt
100g (1/2 cup) butter, softened
200g (1 cup) sugar
2 eggs
75g (1 cup) dried figs, chopped into 3mm (1/6 in) pieces
finely-grated zest of 1 orange
240g (8 oz) orange-flavoured yoghurt


Method:
Sift together the flour, baking soda and salt into a large bowl.

In a separate bowl cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition.

Stir the fig pieces and the orange zest into the creamed mixture then mix in the yoghurt.

Add the liquid ingredients to the dry ingredients and stir until the flour mix is just moistened.

Spoon the resultant batter into the wells of a 12-cup muffin tin lined with paper cases. Transfer to an oven pre-heated to 200ºC (400ºF) and bake for about 16 minutes, or until the tops of the muffins are golden brown and a skewer inserted into the centre emerges cleanly.

Allow to cool in the muffin tins for 5 minutes then turn out onto a wire rack to cool further.

Lemon Sour Cream Pound Cake Recipe

This is a classic ring mould (bundt) cake that I was going to publish for New Year, but in truth, this cake is one that should be prepared and served year-round.
However, if you make this during January, the ring shape of the cake symbolizes luck, as the ring is never-ending... so offering this cake (or any ring-shaped cake) to your guests means that you are offering them unending luck.

Serves: 20

Ingredients:

200g (1 cup) butter, softened
100g (1/2 cup) shortening (or lard)
600g (3 cups) sugar
5 eggs
4 tbsp milk
240g (8 oz) sour cream
360g (3 cups) plain flour
1/2 tsp baking powder
2 tsp lemon extract
1 tsp vanilla extract

Method:

Cream together the butter and shortening until soft. Gradually work in the sugar, beating all the while until all the sugar is incorporated. Continue beating until the mixture is light and fluffy. Now add the egg whites, one at a time, beating thoroughly to combine after each addition.

In a bowl, mix together the sour cream and milk, beating until smooth.

Sift together the flour and baking powder in a bowl.

Alternately add the sour cream mixture and the flour mixture to the butter and egg mixture. Mix until just blended after each addition. Finally work in the extracts.

Pour the resultant batter into a greased and floured ring mould (bundt pan). Transfer to an oven pre-heated to 160ºC (325ºF) and bake for about 100 minutes, or until nicely browned and a skewer inserted into the centre of the cake emerges cleanly.

Allow to cool in the tin before turning out.

If desired, you can make a thin glaze from fresh lemon juice and icing sugar (powdered sugar) to drizzle over the cake before serving.