I feel like watching the Winter Olympics is a little more authentic now that it actually feels like winter here. This whole ending-the-day-at-the-same-cold-temps-we-started-with is a very odd occurrence in Texas. We’re used to it warming up as the day goes on…not be cold and stay cold! I don’t remember ever having an ice day growing up, and we had two in the past two weeks. People even claimed to have seen snow this morning, although I saw nothing. I was also completely bundled up and running to my classroom before the sun was up, so maybe I missed the four flakes that were floating down. This weather tends to make people feel BLAH and being cooped up inside for longer than you’re used to can also lead to more snacking. Well no fear! I have some chocolate chip cookies for you today that aren’t entirely guilt free, but they are gluten free, dairy free, and sugar free. I took some to a Super Bowl party and by the time I left they were all gone. Chocolate chip cookies can cheer anyone up, even if it’s cold, rainy, and cloudy outside!
Preheat oven to 375 degrees. Combine dry ingredients together in a medium sized bowl. In a separate bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
Add the wet ingredients to the dry, and mix until well combined. Melt the coconut oil and pour it into the batter. Mix until well combined. Fold in chocolate chips. Scoop cookie dough onto a greased baking sheet. Bake for 12-15 minutes. It makes about 2 dozen cookies.
I received a food processor for Christmas last year. By that I mean I had asked for a processor forever and my family finally realized I was serious. I’m not engaged so therefore I can’t just register for one like all my friends do. But I did finally get one and I absolutely love it. One of the first things I made with it is almond butter. I kept hearing it was cheaper to make your own, so I did some price checking and realized this was true. I bought the almonds in the bulk food section, which saved me a little bit more. I was a bit mesmerized watching the processor the first time I made it.
So after I made almond butter, I started thinking I should make a paleo dessert with it. Of course I google it, and come across several recipes for paleo almond butter fudge. I like fudge. This sounded like a good idea. I used this recipe, but didn’t add the mint. I like mint…however I had different plans with this batch. I doubled the batch because one batch didn’t make very much. Although that might not be a bad thing if you’ll be tempted to eat it all.
After I made the fudge, I made some of my paleo caramel. Another fantastic use of my processor. You can either spread the caramel on top or swirl it in with the fudge- your call. I kept mine in the freezer, or you could use the fridge. They definitely have to stay cool though because of the coconut oil. Easy no bake recipe, and you don’t have to feel quite as guilty while eating it!!
You remember last week when I said I’d be back with butter and sugar this week? I lied. Our gym had its Christmas party this weekend and it was a paleo potluck. It’s actually kind of nice to go to a holiday party and not have to worry about eating too many cookies. Honestly I think having paleo food makes us feel better about all the non-paleo beverages. I am perfectly okay with that logic. I was pretty close to ignoring the paleo memo and making my favorite cookies anyways until I saw Juli at PaleOMG tweet this recipe. If you’re into all of the paleo stuff, you should totally check out her blog. She’s hilarious and has some awesome recipes.
I knew I would be short on time (as always) and the pecan brittle looked quick and easy. And I love pecan pralines so I was really praying that this would be a good paleo fix. I decided to take her recipe one step further though. I had recently seen a bacon chocolate chip cookies recipe and LIGHT BULB! What if I added candied bacon to the pecan brittle? It sounded good in my head so I decided to go for it. Love that salty and sweet. The brittle was a hit at the Christmas party, apparently I should have doubled the batch. If you’re looking to make new friends, this is a good way to do it.
Line a baking dish with parchment paper (I used a 9×13, but it didn’t completely fill out the pan). Place a medium saucepan over medium heat. Toast the pecans in one tablespoon of the coconut oil, stirring so the pecans don’t burn. When your pecans start to brown, add the honey and maple syrup. Keep stirring.
When the mixture thickens a bit, add the rest of the coconut oil and coconut butter. Keep stirring so it doesn’t burn. Then add your cinnamon, vanilla extract, and a pinch of salt.
When everything is well combined, turn burner on low and let simmer for about 3-4 minutes to thicken just a bit. Then pour the mixture into the baking dish and use your spatula to spread out the pecans. Sprinkle the bacon “sprinkles” on top. You can also sprinkle some sea salt on there too. Place in the freezer and let freeze for an hour or more, and then break it into pieces!
*To make candied bacon: Toss and coat strips of bacon in maple syrup. Lay on a baking sheet covered with parchment and bake for about 20 minutes at 350*.