- 1 (14 Ounce) Bag Sweetened Flake Coconut
- 2/3 Cup All-Purpose Flour
- 1/4 Teaspoon Salt
- 3/4 Cup Almonds Chopped
- 2 Cups Chocolate Chips--Divide
- 1 1/2 Teaspoon Vanilla Extract
- 1/2 Teaspoon Coconut Extract
- 1 (14 ounce) can Sweetened Condensed Milk
- 24-30 Whole Almonds
How to Make It
Preheat oven to 350 degrees. Line cookie sheets with Silpat mats or parchment paper.
In a large mixing bowl, mix together coconut, flour, salt, almonds and 1 cups of chocolate chips.
In a small bowl mix together vanilla extract, coconut extract, and sweetened condensed milk. Stir into coconut mixture.
Scoop out a golf ball size ball of dough and drop onto prepared cookie sheet, 2 inches apart. Flatten cookie dough with your fingers (dip them in water or spray them with nonstick cooking spray to prevent sticking).
Bake for 10-12 minutes or until edges of the cookies are golden brown.
Place the remaining 1 cup of chocolate chips in a small microwave-safe bowl. Microwave on 50% for 30 seconds, stir until completely melted. Spoon melted chocolate into a small ziplock. Cut off one corner and drizzle each cookie with chocolate. Top each cookie with one whole almond in the melted chocolate.
Allow the cookies to cool completely and set. Store in an airtight container.
- 8 thinly sliced pieces of sirloin steak (about 1/8 inch thick
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
- Some chopped fresh rosemary
- The following all sliced into thin strips: 1 small yellow onion 1 small red bell pepper, 1 small green bell pepper, 1 small zucchini, a handful of fresh mushrooms
- For the Rosemary Balsamic Glaze:
- 1/4 cup dark balsamic vinegar
- 2 tablespoons red wine
- 1 tablespoon dark brown sugar (paleo: use coconut sugar)
- 1 clove garlic
- 2 sprigs fresh rosemary
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon sea salt
- 1 teaspoon cornstarch dissolved in ¼ cup beef or chicken broth
How to Make It
- First get the rosemary balsamic glaze going while you prepare the steak and veggies: Place all the ingredients in a small and bring it to a boil over medium-high heat for 2 minutes. Reduce the heat and simmer for about 10 minutes. Discard the sprigs of rosemary. Stir in the cornstarch/beef broth mixture and stir until the sauce is thickened, about a minute.
- While the glaze is simmering, cook the vegetables in a skillet with a little olive oil, salt and pepper until crisp-tender.
- Lay the sirloin slices on a cutting board and lightly rub all sides with olive oil. Sprinkle with some salt, pepper and rosemary. Divide the veggie slices among the steak strips, lining them up vertically on one end of each steak. Start with that end and roll the steaks, securing them with a toothpick.
- Cook the steaks on a grill or in a frying pan (I like the ribbed Lodge Grill Pan for those nice grill marks)for about 2 minutes on each side or according to desired doneness. Serve immediately drizzled with the rosemary balsamic glaze.
- 12 pickle spears
- 12 slices bacon
- 1/2 cup ranch dressing
- chopped parsley for garnish optional
How to Make It
- Preheat the oven to 425 degrees F.
- Wrap each pickle spear in a slice of bacon. Place each pickle spear on a baking sheet.
- Bake for 20 minutes or until bacon is crispy.
- Serve with a side of ranch for dipping. Garnish with chopped parsley if desired.
- 500 g Lean Ground Beef (just over 1 pound)
- 1/2 cup Seasoned Bread Crumbs
- 1 Egg
- 1 TB Water
- 1 Onion finely chopped, divided
- 2 t Fresh Garlic crushed
- 1 cup Tomato Sauce (thick ketch-up)
- 1 cup Coca-Cola
- 2 TB Worcestershire Sauce
- 1/2 Green Bell Pepper
How to Make It
- Pre-heat the oven to 180 deg C (350 deg F) – Spray a 20 x 30cm ( 8 x 12 inch ) oven dish with cooking spray.
- In a large mixing bowl, combine the Beef, Bread Crumbs, Egg, Water, half of the chopped Onion, (half of the Green Bell Pepper, if using) half the Salt and half the Black Pepper – mix well and form into balls – place in a single layer on the prepared oven dish.
- In a small bowl, mix together the remaining Onion, Salt, and Pepper – add the Garlic, Tomato Sauce, Coca-Cola, Worcestershire Sauce and the Green Bell Pepper – pour over the meatballs.
- Bake 50 – 60 minutes (turning twice) until sauce is bubbly and the meatballs are fully cooked.
Cake
- 1/2 cup salted butter, softened
- 1/2 cup brown sugar
- 1 1/2 cups pumpkin
- 3 eggs
- 2 1/2 cups flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp allspice
- 1/2 tsp nutmeg
Topping
- 6 tbsp. flour
- 6 tbsp. sugar
- 6 tbsp. brown sugar
- 1/2 tsp cinnamon
- 3 tbsp. melted butter
Glaze
- 2 tbsp. butter
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp. maple syrup
How to Make It
- Preheat oven to 350 and grease an 8 inch baking pan.
- In a mixing bowl, combine the butter, brown sugar, pumpkin, and eggs together using an electric mixer.
- Add in the flour, baking powder, salt, cinnamon, ginger, allspice, and nutmeg.
- Once all is just combined, pour batter into prepared pan.
- In a separate bowl, make topping by combining the flour, sugar, brown sugar, cinnamon, and melted butter together using your hands or two forks.
- Once crumbly, sprinkle on top of cake batter,
- Bake in oven for about 45 minutes.
- For the glaze, melt the butter in a small saucepan.
- Add in the powdered sugar, vanilla, and maple syrup stirring until combined.
- Drizzle on top of cake and serve .
- 2 teaspoons olive oil
- 1 pound ground beef I use 90% lean
- 8 ounces mushrooms sliced
- 1 green bell pepper diced
- 1 onion chopped
- 2 teaspoons garlic minced
- salt and pepper to taste
- 10 ounces rigatoni pasta
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk whole milk makes the creamiest sauce
- 1 cup provolone cheese diced or shredded
- 2 tablespoons chopped parsley
How to Make It
- Cook the pasta in salted water according to package directions.
- Heat the olive oil in a large pan over medium high heat. Add the beef and season to taste with salt and pepper.
- Cook for 4-5 minutes, breaking up the meat with a spatula.
- Add the mushrooms, bell pepper and onion to the pan. Cook until the beef is cooked through and the vegetables are tender. Add the garlic and cook for 30 seconds. Add more salt and pepper if desired.
- Melt the butter in a saucepan over medium heat.
- Whisk in the flour and cook for 1 minute.
- Slowly whisk in the milk. Whisk until the sauce has thickened, 4-6 minutes.
- Remove the sauce from the heat and whisk in the cheese; stir until melted and the sauce is smooth. Season with salt and pepper.
- Drain the pasta and toss with the cheese sauce. Add half of the beef mixture to the pasta and stir to combine.
- Place the other half of the meat mixture on top of the pasta. Sprinkle with parsley and serve.
- 1½ cups Flour
- • ½ cup Cocoa Powder
- • ¼ tsp Baking Powder
- • ¼ tsp Baking Soda
- • ¼ tsp Salt
- • 8 TBSP Butter, room temperature (1 stick)
- • ½ cup Sugar
- • 1 TBSP Corn Syrup
- • 1 large Egg
- • 2 tsp Vanilla Extract
- • 11 oz Caramel Bits
- • 2 TBSP Water
How to Make It
- Preheat oven to 375°.
- • In a medium mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- • Cream together butter, sugar and corn syrup.
- • Add egg and vanilla; mix well.
- • Slowly add dry ingredients to the butter mixture until well blended.
- • Refrigerate dough for at least 30 minutes.
- • Using greased hands, scoop chocolate thumbprint cookie dough out by half tablespoons and form a ball by rolling between your hands.
- • Place cookie balls on ungreased cookie sheet, spaced one inch apart, and use your thumb to make an indent in the center of the cookie ball.
- • Bake at 375° for 8-10 minutes. The indents will puff up some while baking, then settle back down after cooling. You can also use the back of a teaspoon to gently push the center back down for filling.
- • Remove from oven and allow cookies to cool 4-5 minutes before transferring to a cooling rack.
- • Melt the caramel bits with 2 tablespoons of water in a microwave safe bowl in the microwave for 2 minutes, or until smooth. Spoon caramel into each cookie center.
- • Makes 40 Chocolate Caramel Thumbprint Cookies
