Dark Chocolate Macaroon Cookies

09. December 2012 · Write a comment · Categories: Dessert · Tags: , , , , , , , ,

Last year around Halloween time I created a pumpkin pie recipe that I posted to my blog. A little while later around Thanksgiving someone posted a link to my recipe in a comment on Mark’s Daily Apple saying that he liked the crust so much that he would eat it alone like a macaroon. That comment got me thinking! So this year when I made my pie crust for pumpkin pie, I made extra. I put the extra in a pie tin and stuck it in the freezer. When it was hardened up I drizzled some dark chocolate over the top then put that back into the freezer to harden. What was the result, you ask? Dark chocolate macaroon cookies! These cookies are so easy to make, it might be dangerous. But with little more than nuts, coconut oil, shredded coconut and dark chocolate, I suppose they aren’t really that bad for me.

 

 

Dark Chocolate Macaroon Cookies

1 1/2 C Almond meal

1 C unsweetened shredded coconut

1 C Coconut oil, melted

1/2 C 70% or darker dark chocolate chips

 

Mix meal, coconut and oil together then press into thin layer in a pie pan or 8×8 brownie pan. sprinkle chocolate chips or shaved chocolate on top of cookie mixture. Bake at 350 for about 10 minutes. When chocolate chips are melted smooth chocolate over the top of the cookie with a spatula in an even layer. Cool, then place in freezer to harden. Cut into squares or break into pieces to serve.

 

Paleo/Primal Sage Stuffing

19. December 2011 · Write a comment · Categories: Breads, Recipe, Side Dish · Tags: , , , , , , , , , , , , ,

I wasn’t sure if I wanted to try to make a paleo substitute for the traditional dressing I usually make on Thanksgiving.  (For those of you not from the South, instead of calling it stuffing – because you’re not stuffing it in a bird – we call it dressing. ) The recipe I’ve made for years is a take on the one my grandmother made for years and it’s almost a sacred recipe. That was a lot of pressure. But I decided to give it a try and if it didn’t taste right it’d still probably taste good enough to eat tomorrow as a day-after-thanksgiving side to go along with the leftover turkey.

I wasn’t sure how to approach the making of paleo dressing since dressing is basically a savory bread pudding made with cornbread, white sandwich bread, eggs, spices, stock and veggies. Without the bread, what do you do? So I decided to try something entirely different and based the dish off of an almond meal muffin recipe. The result was amazing! I used a muffin tin to make individual portions, but I’m sure you could bake the mixture in a cake pan to make a traditional looking pan of dressing. I think the almond meal really gave the dressing the same coarse texture that you expect in a corn bread dressing. Add to that the traditional spices and you really feel like you’re eating Mama’s Thanksgiving dressing. Enjoy!

 

Paleo/Primal  Sage Stuffing (Dressing)

1 large onion

4 ribs  celery

1 T coconut oil

1/2 t salt

1/2 t pepper

3 1/2  C Almond  Meal

2 t salt

1 t baking soda

2 t dried sage

1 t marjoram

1 C  chicken broth

6 eggs

Directions:
Chop onions and celery. In a skillet, melt  coconut oil then sweat onions and celery until they are very tender. Mix in 1/2  t salt and 1/2 t pepper to veggies. Set aside to cool.
Preheat oven to  350F In a large mixing bowl, mix Almond Meal, salt, soda, sage, and marjoram.  Mix in broth and eggs. When cooked veggie mixture is cool, add to Almond Meal  mixture. Spoon batter into lined muffin tins and bake for about 25 minutes for  large muffins and 15 minutes for mini muffins. This recipe made 18 full size  muffins and 6 mini. you could also put this into a regular 9×13 pan and bake for about 30+ minutes testing often for doneness.

 

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