Chocolate Birthday Cake

07. May 2013 · 1 comment · Categories: Breads, Dessert · Tags: , , , , , , ,

Last year for my birthday hubby made me a very yummy birthday cake that was somewhat labor intensive to make. So this year on his birthday I decided to make one for him, but since it was sunny and warm outside, I didn’t want to spend the whole day inside making cake. I decided to go for a quick and easy, but very yummy chocolate chocolate chip cake with a drizzled chocolate frosting. Everyone loved it and some even asked for seconds!

 

  

Chocolate Cake

1 C almond flour

2 Tbs. Coconut flour

3 T cocoa powder

4 Eggs

2 Tbs vanilla

1 tps cinnamon

1 1/2 tsp baking soda

1/4 tsp salt

1/2 C Honey

½ C applesauce

1 C chocolate chips

 

Preheat oven to 350F. In a large mixing bowl, mix all ingredients except chocolate chips. Stir in chocolate chips. Spoon batter into parchment lined cake pan.  I cut a circle of parchment for the bottom them made some wings to hang out over the sides to make it easier to remove from the pan. Bake about 20-25 minutes.  This recipe makes one 8″ round cake. For layer cake double recipe.

 

 

Chocolate Drizzle Frosting

1 C Chocolate chips (use 72% or higher cocoa)

1/2 C coconut oil

 

Melt Chocolate and chips in a microwave safe bowl stirring frequently in 30 second intervals. Drizzle over cake when melted.

 

Chocolate Macadamia Paleo Cookie Pops

14. April 2013 · Write a comment · Categories: Uncategorized · Tags: , , , , ,

Aloha!

Continuing on with our Hawaiian theme let me introduce to you…

Chocolate Macadamia Cookies ON A STICK!

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They were kid tested and well, I’ll let the photos speak for themselves!

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“HOW DO YOU MAKE EM?” I hear you cry.

Here’s how…

Ingredients:

  • 3 C almond flour 
  • 1 tsp. vanilla extract 
  • 1/ 2 C coconut oil, melted 
  • 1 tsp. cinnamon 
  • 1/ 2 C pure maple syrup 
  • 2 Tbs. cocoa powder
  • 2 eggs 
  • 1/ 2 C chocolate chips 
  • 1 tsp. baking soda
  • 3 oz bag of unsalted roasted macadamias

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Directions:

  1. Preheat oven to 350F.
  2. Line a baking sheet with parchment paper or use a cookie pop pan. (we did line our cookie pop pan too with parchment paper discs)
  3. Blitz the macadamias for 2 or 3 pulses to roughly chop them.
  4. Combine dry ingredients in a bowl and set aside.  
  5. In another mixing bowl, beat the eggs, oil, maple syrup, and vanilla extract.
  6. Pour wet ingredients into dry.

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Regular sized cookies too.

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A taste of Hawaii right here!

(Hawaiian Muffin recipe can be found here)

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Here I am sat on a beach writing this blog post for you!

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I wish!!

This IS a photo of me from this time last year in Oahu, Hawaii.

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What more can a Cavegirl ask for? Memories, muffins and cookie pops! 

Aloha!

 

Valentine’s Day Dark Chocolate Round-up

12. February 2013 · Write a comment · Categories: Dessert, Review · Tags: , , , , , ,

Happy Love day to you! Valentine’s Day is all about chocolate as far as I’m concerned, which is completely appropriate since dark chocolate is good for your Valentine’s Heart. According to Livestrong:

Cocoa beans are processed into cocoa solids, and these solids contain antioxidants that are thought to be helpful in battling high blood pressure, heart disease, arterial plaque, cancer and stroke. Pure, dark, unsweetened chocolate tastes bitter and has high amounts of cocoa. The greater the cocoa content, the more antioxidants are in the chocolate.
Read more: http://www.livestrong.com/article/347783-dark-chocolate-health-benefits-for-blood-pressure/#ixzz2KcCO0Sex

I’ve compiled a list of some of our favorite dark chocolate recipes and reviews that might just  hit the spot for Valentine’s Day. Eat some dark chocolate today; it’s good for you!

The Cavegirls Review Several Brands of Dark Chocolate

 

Chocolate Pudding and Fudge Babies

 

Dark Chocolate macaroon Cookies

 

Almond Butter Cups Candy

 

Dark Chocolate Covered Cherries

 

Red Velvet Chocolate Beet Cake

 

Red Velvet Chocolate Beet Cake

06. February 2013 · 6 comments · Categories: Breakfast, Dessert, Recipe · Tags: , , , , , , , , , , ,

My garden produced quite a few beets this year…not as many as a couple years ago, but a decent amount all the same. Although I like beets, the rest of the family aren’t fans. Rather than making beets just for myself, I decided to put them into something everyone would enjoy. This seemed like the perfect opportunity to make red velvet chocolate beet cake. Beets…Red Velvet…same thing, right?

First I had to cook and puree my beets. This a very simple process. I trimmed my beets, cutting off all but about 1/2 inch of the stem. I put the beets in a microwave safe dish with high sides, covered them with water and cooked in the microwave for about 25 minutes in 5 minute intervals poking them every 5 minutes to see if they were soft. When they were cooked and cooled I trimmed the remaining stem then put them into the blender with about a cup of cooking water. (add more water if your blender needs  more) Voila, beet puree!

This cake is Dairy-Free, Gluten-Free, Paleo and Primal. I made my cake into cupcakes so they would be easily snack-able and pack-able by my kids, but you could make it into a full sized cake. I may look for some cream cheese icing to put on them, too. That would just put them over the top. Enjoy!

 

Red Velvet Chocolate Beet Cake

4 Eggs

1 C dried plums (aka prunes)

2 T vanilla

2 C beet puree

1 T cinnamon

1 tsp baking soda

1/2 tsp salt

3 T cocoa powder

3 C almond flour

1/2 C maple syrup

1 C dark chocolate chips

 

Preheat oven to 350F. In the blender mix dried plums, eggs, maple syrup, vanilla, beet puree, cinnamon, baking soda, and salt until well blended. In a separate bowl mix almond flour and cocoa powder then mix in the beet mixture from blender. Stir in chocolate chips. Spoon 1 T of batter into lined mini muffin tins or 1/4 C batter into lined regular sized muffin tins. Bake mini muffins for about 15 minutes or until set; Regular sized muffins take about 20-25 minutes to bake. This made 18 regular sized muffins and 12 mini ones.

Paleo Swedish Cream Cookie

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

Are you ready for this? It’s another Christmas cookie recipe! Or I suppose you could make this yummy cookie anytime of the year, whenever it suits your fancy. The cookie part of this recipe is a pretty basic cracker/cookie wafer. You could even spread it with something savory and serve it as an appetizer at a dinner party. The possibilities are endless! Enjoy!

 

Swedish Cream Wafer Cookies

Cookie

1 C Almond Flour/Meal

1 C tapioca Flour

1/2 C Cream off the top of a can of coconut milk

1/2 C Coconut oil

Filling

1 C dark Chocolate chips

1/2 C coconut oil

1 T maple syrup

 

Mix Flours, Coconut Cream and 1/2 C Coconut oil together in a bowl. Turn dough out onto parchment and form into a log that’s about 1-2  inch diameter. Cover in the parchment and put in freezer for about 1/2 hour.

 

Preheat oven to 375F.

 

When dough is hardened, slice 1/2 inch cookies from the log placing them about 2-3 inches apart on a parchment lined cookie sheet.

 

Bake for about 10 minutes then turn cookies over and bake for another 10 minutes. Let Cookies cool then make frosting.

 

Mix 1/2 C Coconut oil, maple syrup and chocolate chips in a microwave safe bowl. Microwave on high in 30 second increments stirring frequently until everything is melted and smooth. Place bowl in freezer for about 1/2 hour until chocolate starts to firm up. Using a hand mixer, mix frosting until it’s fluffed up and doubled in volume. Spread or pipe frosting onto cookies and place another cookie on top to make a sandwich.

 

 

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