What's better than a chocolate chip cookie? A Chocolate Chocolate Chip cookie, that's what!
The kids and I had a lazy day last week when they had the day off from school. We slept in, watched a movie, played and made cookies. The kids voted for Chocolate chip cookies, but I took them a step further and added more chocolate! They were one of the best cookies I've had. They were crispy on the outside, fudgy on the inside and just plain yummy. I started with Cavegirl Kate's cookie recipe then made a couple minor modifications to stuff more chocolate into them.
I usually use coconut oil in my cookies, but I happened to have some grass-fed, raw butter on hand. So I used that instead. I'm not sure if it made a difference, but if you do dairy, try that and see what you think.
Chocolate Chocolate Chip Cookie
3 cups almond flour
1/2 cup coconut oil or grass-fed butter, melted
1/2 cup pure maple syrup
1 t baking soda
1 t sea salt
1 T vanilla extract
1 T cocoa powder
1 cup Semi-Sweet or Dark Chocolate Chips
Bring all ingredients to room temperature and preheat oven to 375F. Mix all ingredients except chips with a hand or stand mixer. Fold in chocolate chips then drop rounded tablespoons of dough onto a cookie sheet lined with parchment or a Silpat. Bake for about 15-20 minutes.
My kids wanted marshmallows on theirs, so I let them put 2 minis on each of their cookies. They were delighted! :)
Sunday morning was a waffle morning at my house. On such mornings I've been making my classic Ultimate Paleo Waffles. But this week we wanted something a little more special, and what, pray tell, is more special than chocolate? So, our family classic got an update with a bit of chocolaty goodness. They turned out extra special and very yummy. Give them a try!
Paleo/Primal Chocolate Waffles 4 Eggs – room temperature 1 Banana 1 C Coconut milk – room temperature 1/4 C + 2 T coconut oil – melted 3/4 C Water – room temperature 2 tsp cinnamon 1 tsp salt 1 tsp baking soda 1 1/2 T vanilla 1/2 C coconut flour 1/4 C almond flour 3/4 C tapioca flour
2 T cocoa powder
Make sure all ingredients are at room temperature before you begin. Pre-Heat waffle iron. Mix all ingredients in a blender or in a large mixing bowl (if using a bowl, mash banana thoroughly!). Pour about 1 Cup of batter in the middle of your heated waffle iron then close lid. Cook waffle until your little “done” indicator light goes off then continue to cook as long as a significant amount of steam is still coming out of the waffle iron. If you pull the waffle out before it finishes releasing it’s steam the waffle will be floppy rather than crispy. Check for crispy-ness when you think the waffle is done by tapping the top of the waffle with your fingernail (at least this is how I do it).
Note: I use tapioca flour in these pancakes. Although tapioca flour is a “safe starch”, gluten-free and paleo-friendly it is still a starch and not low-carb.
Looking to throw a paleo dinner party? I did just that over the weekend. We had a fabulous dinner that contained no grains, no dairy, no refined sugars, no legumes, no nightshade veggies and no citrus (an allergy of one of the attendees). We were all very well fed and had happy taste buds! :)
Grilled Pork Shoulder
1-2 lbs boneless or bone-in pork shoulder (do not remove the fat!)
1 tsp Salt
1 tsp garlic powder
1 tsp black pepper
Mix seasonings in a small bowl then sprinkle on pork then rub spices into the meat with your hands. Let the meat set for a few minutes to absorb flavors. Heat grill to medium high, then add meat and grill until meat's internal temperature is about 160F. Use a meat thermometer to tell temperature. Let rest for a minute or 2 before cutting.
Salt and Vinegar Kale Chips
1 bunch kale
1/4 C olive oil
1/4 C vinegar
1 t salt
Preheat oven to 350F. Remove tough stems from kale then chop into 2 inch pieces. In a bowl or a zip lock bag, combine olive oil, vinegar and salt. Add kale and massage oil mixture into kale. Place on cookie sheet in a single layer. Bake for about 20 minutes or until kale is crispy.
Sauteed Carrots and Kale
1T bacon grease or coconut oil
2-3 C sliced carrots
small bunch of kale
salt and pepper to taste
Slice carrots into disks and chop kale into 1 inch pieces. Heat bacon grease or coconut oil in a skillet. Saute carrots until they start to get caramelized. Add Kale, cover and cook for about 10-15 minutes until carrots are tender. Add salt and pepper to taste.
1 1/2 C almond flour
3 tsp cinnamon divided
1/2 tsp nutmeg
1/2 tsp salt
1/3 C coconut oil
2 Tbs maple syrup or honey
3 tsp vanilla extract
3 apples, peeled, cored then chopped into 1/2 inch pieces
1 C unsweetened apple sauce (I just blended my apple peelings with water to make this)
1. In one bowl combine flour, nutmeg, salt and 1 tsp of cinnamon. In another bowl combine oil, syrup/honey and vanilla. You may need to warm the coconut oil until it’s a liquid.
2. Stir wet ingredients into dry to make the topping.
3. Place apples in a 1-2 qt glass dish then sprinkle them with remaining cinnamon. Pour apple sauce on top of apples.
4. Crumble topping over apples.
5. Cover and bake at 350 for about 45 minutes. When filling is bubbling up around crisp, remove cover and bake for another 5-8 minutes until crisp is golden.
Coconut Ice Cream
2 Cans full fat coconut milk
1/2 C Honey
2 T vanilla
Mix all ingredients then pour into an ice cream maker. Follow directions for your ice cream maker to harden the mix.
We used one of these camping ice cream maker contraptions to make ours. We put the kids to work, kicking the ball around before dinner. By the time it was meal time we had ice cream ready.