Thursday, May 30, 2013

Very Decadent Chocolate-Chocolate Chip Cookies

Very Decadent Chocolate-Chocolate Chip Cookies

Is anyone else out there a chocolate fiend like me? I love anything chocolate. Cookies, cakes, pies, muffins, brownies, ice cream, fudge.. the list could go on for eternity. I have always been a chocolate lover and appreciate trying all sorts of different recipes so when I came up with this one, it just made my heart sing. Truly. It did.
I have been primarily gluten free for the past 1.5 years but occasionally I'll eat gluten; but whether or not you eat wheat or are gluten free, these cookies should be made at least once in your house. I have a wheat version and a gluten free version for you. Aren't I so sweet?

Plop those bad boys onto a baking sheet
Ingredients:Yields approximately 36 cookies
3 sticks of butter, softened
2 eggs
1Tbsp. pure vanilla extract
2 cups sugar
*2 cups gluten free flour blend (See below) *or* 2 cups all-purpose flour
3/4 cup cocoa powder
1-1/2tsp (one and one half tsp) baking soda
1/2tsp sea salt or 1tsp regular salt
1 cup dark chocolate chips
1-1/2 cups semi-sweet chocolate chips

Look at the delicious babies!
Preheat oven to 350 degrees after the batter has chilled in the refrigerator at least one hour.
Mix the softened butter and sugar until creamed then add the vanilla and eggs - one at a time until nice and smooth. Sift together the flour, cocoa powder, baking soda, salt and then slowly incorporate that into the wet ingredients. Scrape the bowl and make sure everything is mixed well. Next add the chocolate chips. Refrigerate at least 1 hour then bake at 350 degrees on a parchment lined cookie sheet for 11 minutes. The cookies will continue to cook while they are cooling on the cookie sheet. Remove from the oven and let cool on the baking sheet for 3-5 minutes. Once cooled, move to a cooling rack and cool completely.

Serve with a glass of milk if you're so inclined
*Gluten free flour blend:
Makes approximately 3 cups
1-1/4 brown rice flour
3/4 cups sorghum flour or millet flour
2/3 cups cornstarch
1/4 cup tapioca starch
1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.

Wednesday, April 3, 2013

Bacon and Egg Morning Cups

Bacon and Egg Morning Cups
Well, hey there! How are you? Do you need an awesome breakfast, snack or super fast meal idea? You've come to the right place then because this one is loaded with delicious protein and carbs and is sure to keep your taste buds happy and belly full. I won't lie, I've seen photos on pinterest with something similar but have truly never looked at a recipe. Why? Because I wanted to make my very own and deliver it to you!
You're welcome.

So, it's pretty simple and you can make you own version with different meats, or leave the meat out if you don't have anything on hand. What I'm giving you is a recipe that makes exactly 12 morning cups and I will give you instructions on how to refrigerate/reheat and freeze/reheat. Again... you're welcome.
Top with avocado slices or salsa or both and enjoy a very delicious paleo and gluten free meal.
(Recipe makes 12 regular sized muffin cups)
12 slices of bacon. I use the pre-cooked but use your paleo version if you like
6 whole eggs
1/2 cup liquid egg whites
1/4cup chopped turkey meat - I use deli meat so find a paleo version if you'd like *Sub any cooked/chopped meat if you prefer another over turkey*1/2 bell pepper, chopped. I like red, orange or yellow *Make it spicy with a jalapeno!*
1 cup chopped spinach
Salt and Pepper to taste
Preheat oven to 400 degrees.
Line a regular sized muffin tin with precooked bacon. If you are going to use raw bacon, precook it in a skillet or in the oven until it is almost all the way cooked. It needs to be pliable enough to put in the muffin tin.
In a bowl, scramble the eggs and egg whites together with the salt and pepper. Add the remaining chopped ingredients and stir to combine.
Using 1/4cup measurement or an ice cream scoop (which is my preferred method), pour one scoop of the egg mixture into each cup. You may have a little left over in the bowl so make sure you put all of that goodness into a cup that may not have gotten enough.

Bake at 400 degrees for 25-30 minutes, or until the eggs have cooked entirely through. My cooking time is somewhere between 23-25 minutes so keep an eye on them.
These will puff up in the oven and then will deflate just a little bit so don't be too disappointed when they come out. It's suppose to happen this way.

When you refrigerate these and are ready to reheat, you can pop them into the microwave for a minute or back into a 400 degree oven for 10-15 minutes and they will be perfect.

For freezing, place on a plastic-wrap lined cookie sheet and freeze for about an hour then transfer to a freezer safe container. When ready to reheat, place the amount you want to serve on a cookie sheet and preheat the oven to 400 degrees. By the time your oven reaches temperature, it should have been given enough time to thaw out a little. Bake 25-30 minutes to reheat.

Serve and enjoy!
(This recipe was taken from my other blog The Girl Who Went Paleo)