Peppermint Allsorts

Hello Faithful Readers

So As i promised here is the Recipe for this Awesome fluke of a chocolate i made :-)

I will call them Peppermint All Sorts

Ingredients

Bottom Layer 

Refer to Paleo chocolate Recipe on my Blog 

Make Chocolate according to recipe and set aside

Middle Layer

Coconut Cream

Coconut oil

Peppermint Essential Oil (Food Grade)

I just did like 2 scoops coconut cream

2-3 tablespoons coconut oil

2 drops peppermint essential oil

Pop into a glass bowl over a pot of boiling water and stir till all ingredients are mixed together and then set aside 

I am not very precise in my recipes i just chuck things in so play with it a little and work it to your taste :-)

Top Layer

this was a fluke and a beautiful fluke at that, cause i was making bliss balls and was gonna make two batches so i had soaked two separate bowls of pitted dates in hot water, then i decided to make 1 batch bliss balls and one batch chocolate instead cause i only had enough cacao in the house for that and that is where this lovely fudge recipe originated, SO GLAD!

So anyway

Top Layer

1 cup Pitted Dates soaked in hot water for 10-15 minutes

I batch Paleo Chocolate Recipe

Make the chocolate recipe according to the recipe set aside, strain water out of dates and then add them to the food processor and blitz for 20 seconds, then add paleo chocolate recipe and blitz till well incorporated, ta da DONE.

Get a mini muffin Tray and line with mini muffin Liners then do the layers, so put one teaspoon of paleo chocolate recipe into the bottom of the liners and tap tray and then pop into freezer, after 10 minutes add one teaspoon of the mint cream onto of the Paleo chocolate and tap tray and pop into freezer for 10 minutes.

Then put a teaspoon of fudge onto of mint cream and smooth over and pop into freezer after about 30 min or right there and then pop em and ENJOY! :-)

PS This is a very rushed post, i am sorry in advance for any spelling errors or grammatical errors but i am in a hurry for bed and so will not be going through it with a fine tooth comb tonight...

And Enjoy we did, Greg enjoyed it so much he tried to get mine! :-)

NO CHANCE tee hee hee

God Bless Y'all

ARGHHHHHH Forgot to mention add whatever nuts, seeds or yummy good stuff you want to the peppermint cream, i did pistachios, macadamias, goji berries and cacao nibs!

Told u it was gonna be a not so perfect post tonight :-)

MWAH

Guilt Free Dessert

Hello Faithful readers

So this is one of the super EASIEST and even more than being easy it is SOOOOOOO YUMMY!

Ingredients

Natural Greek Yoghurt

Dates

dried Apricots

frozen rasberries

frozen blueberries

frozen mango

1 tablespoon unprocessed honey

2-3 tablespoons of water

Method

Pop a dollop or two of yoghurt into a bowl

Put the rest of the ingredients in a saucepan, and turn the stove on low and let it simmer away stirring occasionally till the apricots look plumpy.

Spoon the hot gooey compote onto the yoghurt and enjoy :-)

God Bless y'all

Winter Warmer

Hello Faithful readers

There is something so relaxing and satisfying about making stovetop oats on a cold wintery day...

This is the first time that i have done this combination and it was a total HIT, Jesse got through all of his and he had quite a bit on his plate to begin with :-)

This so reminded me of the three bears cause well there were three of us, and after i poured the steamy yummy oats into out bowls we had to go and play while we waited for it to cool down :-)

So i just followed the directions on the oats box on how to do stovetop oats and then to that i just pulled some ingredients that i thought went well together and threw them all in, it went something like this:

about 3 tablespoons of coconut

about 3/4 tablespoon of cinnamon

2 tablespoons of cashew butter

1-2 tablespoons of unprocessed honey and

a cup or a cup and a half of frozen blueberries

The boys ABSOLUTELY LOVED it, so did i, i am going to be way more adventurous with my oats from now on, my mind is thinking coconut, mango, cardamon combo next, i will definitely keep y'all posted!

Also you see that big cheesy smile i have while cuddling Jesse and taking that selfie of the two of us? Well just as i put the camera up he said Cheese for the first time! He just turned one on the 4/4/14 Proud mommy moment...

God Bless Y'all

Paleo Caramel date slice (By popular demand)

Hello faithful readers

This is going up because this was quite a fav at Jesses party and the recipe was asked for quite a bit :-)

Paleo Caramel Date Slice. 

makes: 16 squares    prep time: 10 minutes    bake time: 25 minutes

stuff you need…

2 cups almond meal
1 cup chopped dates
1 cup chopped walnuts
125g ghee metled (you can also use coconut oil)
½ cup coconut sugar
1 egg

now what…

Preheat oven to 180 degrees celsius and line a 20cm x 20cm slice tine.
In a saucepan melt the ghee and sugar together, allow this to cool slightly.
Add the egg, dates, walnuts and almond meal, mix until well combined.
Press the mixture into the prepared tin and bake for 25-30 minutes.
Allow the slice to cool in the tin and cut into squares.
Enjoy! You can store left overs (if there are any) in an airtight container. 

Raw chocolate balls

Hello Faithful readers

These are SUPER Yummy as you can see Jordan would like to have them all to himself! :-)

Ingredients 

1 cup walnuts

1 cup pitted dates

1/2 cup raw cacao powder

1 tsp macca powder (optional)

1 tsp raw honey or agave

A dash of vanilla

A dash of mint extract or 2 drops of therapeutic grade peppermint essential oil

Place all ingredients into a food processor and process until it forms a ball or stops turning properly

Roll into balls and place in the fridge.

YUMMY in my tummy and hopefully in yours, heres to energy a better mood and a healthier life

God Bless y'all

The BEST Creme Brûlée EVER!

Hello my faithful readers and how are you doing this fine day?

Yes indeed i have discovered a corker of a recipe and boy was it a total experience, read on and you will see what i am talking about.

So my brother and his lovely very pregnant wife were coming over for dinner and i was thinking of a yummy and different dessert to make, i always want to choose creme brûlée on menus at restaurants but i can never go past something Chocolatey so that usually wins, but this time i thought hmm ill get one of my cook books off the shelf and browse through for a dessert which i might just do more often now (i LOVE cook books, so i have loads but i love to have them but i dont really use them, but now i will more often, i think...) anyway sidetracked sorry, so i got the donna hay simple essentials fruit cook book down and in there is where i discovered gold, yes this very yummy, very easy to make and noted VERY DANGEROUS recipe, dangerous in many ways!

So it is dangerous number 1 because you can eat SO MUCH and still just want more, and this comes from a non custard lover but this stuff is just SUPER DELICIOUSLY MORISH!!

And dangerous number 2 and really not cool was that i bought a new blowtorch from kitchen warehouse and so my husband was filling it with gas and then when he turned it on to ignite it it blew a huge fire ball, a HUGE fireball so big it burnt his eyelashes, the hair on his arm and some of his eyebrow hair and my brother and his wife were sitting in the lounge-room and saw the fireball shoot our either side of the kitchen EEEEK so be warned, BE CAREFUL with the blowtorches people...

So without further ado, here it is

creme brûlée with passionfruit topping 

4 cups (1 litre/32 fl oz) (single or pouring) cream

2 vanilla beans, split and seeds scraped

8 egg yolks

1/2 cup (110g/3 3/4oz) caster (superfine) sugar

3/4 cup (165g/5 3/4oz) caster (superfine) sugar, extra

pulp of 1 passionfruit

Preheat the oven to 160 C (320 F).

Place the cream and vanilla bean and seeds in a saucepan over low heat and cook gently until the mixture just comes to the boil.

Remove from the heat and strain the mixture to catch the beans and then discard the beans.

Whisk the egg yolks and sugar together until thick and pale.

Pour the warm cream mixture over the egg mixture and whisk to combine.

Return the mixture to the saucepan and stir over low heat for 6-8 minutes or until the custard coats the back of a spoon.

Pour the custard into 8 x 1/2 cup (125ml/4 fl oz) capacity oven proof dishes (or ramekins) and place in a deep baking dish, add boiling water to come halfway up the sides of the dishes.

Bake for 25 minutes or until just set.

Refrigerate for 3 hours or until the custard is completely set.

Combine the extra sugar and the passionfruit pulp. Cover the brûlées with the passionfruit sugar and caramelise the sugar with a blow torch (BE CAREFUL) 

Ps also with the silly blowtorch we had when we finally got the sugar caramelised and crackly the brulee was heated and very runny so would have been better to refrigerate again for us but could have just been our dodgy blowtorch...

Check out the difference in an egg yolk from the shops on the left and an egg yolk from our chickens in our backyard on the right!! Extraordinary hey, sad for the poor store chickens hey.

Look at the pretty egg flower i made by fluke too :-) Yes im amused tee hee hee

Nice to catch up again

Enjoy

God Bless y'all