Paleo Gingerbread Caramels

So, it is no secret we are addicted to Kerrygold butter.  Currently Kerrygold is doing a contest to create something with gingerbread.  When I think of butter for a sweet food item, my mind goes to caramels or fudge.  So, this week I have been working on perfecting the spices to get the perfect gingerbread caramels.  Needless to say, I have perfected them and they are ready to be shared with you!

Now, I should say this recipe was inspired by some amazing Samoas Truffles I got from Kitchen Vixen earlier this week.  Her truffles are off the chain and taste like the Samoas Girl Scout cookies with all natural ingredients!  She will be posting her recipe next week, stay tuned for it!

Gingerbread Caramels

Gingerbread Caramels


4 tbsp Kerrygold butter

1 cup coconut milk (from can)

1 cup coconut sugar

1 tbsp molasses Continue reading

Paleo Icing

As I’m finalizing up my cinnamon roll recipe, I realized I have never posted my Paleo icing recipe.  This has become a staple in our house and in my mind it was posted a long time ago.  This being said, sorry for posting it now because it will change your lives for the better!

The ingredients call for soaked cashews.  This can occur two ways.  One way is to place the cashews in a bowl of water for 8 hours and let them soak.  The other way is to place them in boiling water and let them sit for 10 minutes.  Is there a taste difference?  I would say a slight difference but not enough to fret over.  If you have the time and plan ahead, I would recommend soaking them for the day/overnight.

I want to give a small disclaimer, I have only made this recipe in a VitaMix.  I would assume it tastes just as amazing.  However, I do know my VitaMix makes everything every smooth and creamy if blended.

Paleo Icing

Paleo Icing


3/4 cup cashews (soaked)

1/4 cup maple syrup

2 tbsp water

1/2 tsp vanilla

pinch of salt Continue reading

Butternut Squash Muffins

It is squash season here in Michigan.  At the farmers market you can get a full bag of squashes for $10.  Needless to say, this is a great deal and leads to lots of creativity!  With squash growing out my ears now, I decided I would create butternut squash muffins.  For those who are unaware, butternut squash is great for moisture when cooking.  It is comparable to oil, pumpkin or apple sauce.  If you are like me right now, squash is also cheap and will help save a few pennies if you bake a lot.Butternut Squash Muffins

Butternut Squash Muffins


1 cup cooked butternut squash

6 eggs

1 cup almond flour

3 tbsp coconut flour Continue reading

Pecan & Apple Muffins

These pecan and apple muffins got me through the last week of the 21 day sugar detox.  They kept me sane when I had a craving for bread.  Well, perhaps I thought I stayed sane…the verdict may still be out from my husbands stand point.  For those who are not looking to remove sugar from your diet, these are awesome!  They taste like a bite of apple pie all tucked into a muffin!  The spices blend them all together and remind me of a fall day or spiced Chai!

Pecan & Apple Muffins

Pecan & Apple Muffins


1 – green apple

1 tbsp ghee

6 eggs

1 tbsp. vanilla

2 tbsp. apple cider vinegar

1 tsp baking soda

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp cloves

1/4 tsp cardamom

1/2 cup coconut flakes

1/2 cup coconut flour

1/4 cup chopped pecans

1/4 cup maple syrup (omit if doing 21dsd)


1.  Preheat oven to 350 degrees.

2.  Take the green apple and remove the peel.  Cut the apple down to have small squares (slice the apple thinly horizontal and then slice small lines vertically).

3.  Place a small skillet on medium heat and add ghee to the pan.  Allow the ghee to melt down.

4.  Place the apple squares into the pan and slowly cook them down until soft, but not mushy (about 5 minutes) and remove from heat.

5.  Get out a large bowl and whisk together the eggs, maple syrup, vanilla, apple cider vinegar, baking soda, ginger, cinnamon, cardamom and cloves.

6.  Stir the coconut flakes and pecans into the egg mixture.

7.  Sift the coconut flour into the egg mixture and stir the batter all together.

8.  Fold the cooked apple pieces into the batter.

9.  Place batter into muffin liners within the muffin pan.

10.  Bake the muffins for 15-18 minutes.

Almond Butter Bars

I like simple and easy!  These almond butter bars are both.  All the work can be done in a food processor, then dump into a pan and bake.  I do not know of anything easier than blend, pour and bake.  I’m thinking this can be done by someone who is an expert or a novice cook.

I have to share something I’m super excited about….my sister-in-law has been cleared to eat almonds!!  As you know many Paleo bake goods have almonds and when I go home I have to be careful not to cross contaminate with her consuming my creations.  However, she just got the clear from her doctor she can start consuming the almonds and from my understanding she’s loving her new options!!

Almond butter taste varies from brand to brand. I have consumed many jars of almond butter.  I have a few favorite brands and like to rotate them when creating dishes.  I urge you to experiment and try different brands with this recipe.  Each brand has their own taste!

almond butter bars Continue reading

All Natural Almond Butter Chocolate Eggs

Well Easter is almost here although with the weather outside one may not know it.  There has been a chilly few days, but the sun is shining!  And with the sun shining I will not complain because I’ll take sun over snow any day!  However, looking outside through the window it looks warm and I step outside to let the dogs out and it’s freezing with the wind.

I’ve found when making this recipe, my recipe varies based on the almond butter I use.  I’ve used a few different brands and each one is requiring a different amount of coconut flour.  It also dawned on me it might depend on how oily your almond butter is too.  Each brand is unique and has a different taste.  I’ve worked a lot with Kirkland’s almond butter and find it needs one tablespoon coconut flour.  However, my local food co-op almond butter needs two tablespoons.  Each one has a different consistency.  The goal is for the filling to be similar to play-dough and molded into oval egg shapes.

This recipe is best with a mixture of Kerrygold butter and coconut oil.  However; if needed, you may substitute the butter with more coconut oil. Please note by changing this ingredient you will not get a creamy chocolate, rather one with a hint of coconut.

Almond Butter Chocolate Eggs Continue reading