Rhubarb has made its grand entrance at my local farmers’ market. I brought home a small bundle and set about making them into something delicious. When I was a kid, we used to have a bunch growing in our backyard. … Continue reading
About 3 weeks ago we celebrated my husband Mikey’s 32nd birthday! The way I grew up, birthdays are not confined to a solitary party or a nice cake and presents. Rather, a birthday is an event stretching anywhere from 24-72 hours in which the sole focus of everyone’s attention is celebrating the awesomeness that is you. My mom even made all of us girls separate tablecloths, used only on our birthdays. Mine was a spangely magenta masterpiece, while my younger sister favored a light pink velour table runner. Nice work Mom.
Anyway, I was determined that Mikey was going to have the best birthday EVER despite my raging flu, his three hour night class, and all day meetings. The morning of, I got up early and drove to get his all-time favorite breakfast: donuts from Dunkin’ Donuts. I pulled through the drive through and leaned out my window into the frigid mid-western morning and said “Hi, I’m grabbing donuts for my husband’s birthday. Do you have one double chocolate and one peanut cluster?” “Sure do”, came the automatic reply. “Will that be all? Or can I get you one as well?”
Yes. Yes I will have a light, fluffy, yeasty chocolate donut with Bavarian cream. Or a thick, dense powdered sugar donut that leaves my lips frosted with a delectable white ring. Or a few coy, round donut holes, the bane of the dieters existence but ever dear to my own heart.
“No.” I replied regretfully. “That’s all.”
Mike’s birthday passed but I haven’t been able to get the vision of those donuts out of my head! Finally I decided to get serious, and get a darn donut! This is my favorite variation of different recipes I have tried to get the perfect double chocolate, paleo friendly donut.
- 1 cup almond flour
- ¼ cup cacao powder
- ¾ tsp baking soda
- 2 TBS honey
- 3 eggs
- 1 TBS strongly brewed coffee
- ¼ cup melted coconut oil
- Pre-heat oven to 350 degrees. Grease the donut pan very well with coconut oil or oil of choice.
- Combine all of the dry ingredients and sift to combine. Make sure to use 100% unsweetened cacoa powder.
- Combine wet ingredients except for the eggs and stir to combine. Add eggs and beat until well combined. You should be able to pour into molds. If it is too sticky, add a little bit of water.
- Pour into donut mold until 2/3 full. Bake for 10 minutes, no longer. Remove from molds while warm.
- ¼ cup coconut oil
- ¼ cup honey
- 3 ounces unsweetened cacao in bar form
- ½ tsp vanilla extract
- Heat oil in sauce pan over medium heat until melted.
- Add cacao and stir constantly, making sure it doesn’t burn. Adjust heat as needed.
- Add honey and whisk to combine.
- Remove sauce pan from heat and add vanilla extract. Stir well.
- Cool to slightly warm. Dip donuts into chocolate and then let cool. The frosting will slightly harden as it cools. Best when slightly warm.
There is something magic about opening up your home for entertaining. Whether it’s the cleaning up the “lived-in” qualities of your rooms, planning the menu, considering the food restrictions of the guests, buying flowers for the vases or just anticipating the arrival of the guests, it’s magical! It fills my thoughts for days before and drives me to spend way more time than I have preparing food.
This past fall, my younger sister Anna moved to my town! I wish I could say it was to be with her cool older sister, but really it was so should could get an awesome education, explore Chicago and make great new friends. Check, check and check! For her birthday this year, I decided to throw her a brunch! Because I am a selfish cook that wants to eat all of the food that I make (and because I fear cross-contamination) I made all foods either SCD legal or Paleo.
I wanted to serve a variety of foods so after weighing my options, I settled on this menu:
- Crust-less quiche made with SCD goat milk yogurt (Find my recipe here)
- Broccoli, sautéed onion and swiss chard
- Bacon, sautéed onion and kale
- Grain-free granola served with fresh fruit and coconut milk (Find Danielle’s recipe here)
- Fresh fruit with Paleo chocolate fondue (Find my recipe here)
- Paleo chocolate cupcakes (Find the combo of recipes I used here)
- Annie’s Blend Tea (A mix of two of her favorite teas in fill-able tea bags)
- Anna Banana Cupcakes (Recipe below!)
When we were growing up, we would celebrate our birthdays at our Grandma Beth’s house and she would inevitably make us her famous Banana Chocolate Cake for our birthday cake! Sweet, almost to the point of being too sweet, it was sheer birthday indulgence and we always look forward to it. Since being diagnosed with Crohn’s, I haven’t been able to tolerate sweets as well and since beginning SCD, there has been no Banana Chocolate Cake for me. I decided to try and re-create one of our childhood favorites in Paleo form. I experimented with several different versions of this recipe before settling on this one.
They are light and moist with a lovely fruit driven sweetness. Topped with rich Paleo chocolate, they brought a rush of nostalgic childhood memories for me and smiles for us all!
Anna Banana Cupcakes
- 2 1/4 cups of almond flour
- 3/4 tsp baking soda
- 3/4 tsp pumpkin pie spice, or a mix of cinnamon, ginger, allspice and clove in diminishing proportions
- 3 medium bananas (Make sure they are over ripe or they won’t mash and give you the texture you want)
- 2 eggs
- 1/3 cup raw honey
- 1 tsp vanilla
For the frosting, I launched from this recipe of Elana‘s at Elana’s Pantry. However, I made some alterations. First of all, I halved the recipe. I used 1/2 of the Ghiradelli 100% Unsweetened Pure Cocoa Baking Bar (about 1/2 cup). Second of all, I added 1/3 cup of raw honey and kept the 1/3 cup of coconut oil. I decreased the vanilla to 1 tsp. I followed all other instructions.
1. Preheat your oven to 300. Line a cupcake/muffin tin with paper liners.
2. Mix together all dry ingredients until well mixed.
3. Blend eggs, honey and bananas in an electric mixer until smooth with no large chucks of banana.
4. Fold in dry ingredients.
5. Fill the tin about 3/4 of the way with batter. They won’t rise a lot but aren’t too dense. (I use an ice cream scoop to fill mine).
6. Cook at 300 degrees for 30-35 minutes.
7. Top with Elana’s icing after letting the cupcakes completely cool.