A serious treat.

If you know me, you know I have a serious sweet tooth.  It's a problem.  So, it's been really hard cutting out gluten and processed sugar completely from my diet. Until these little nuggets came into my life…

Dark Chocolate Almond Butter Cups

1/2 cup Natural Almond Butter (homemade or store-bought)

2 tbsp Grade B maple syrup

1/2 tsp Pure Vanilla Extract

1/4 tsp Sea Salt

7 oz Dark Chocolate (at least 70% cacao)

In a small bowl, stir together the almond butter, maple syrup, vanilla extract and salt until smooth.  Place in freezer while you make the chocolate coating.

Finely chop the chocolate.  Place in a double boiler or a pot of simmering water with a heat proof bowl resting over top, making sure the water doesn't touch the bottom of the bowl.  Heat over medium-low heat until chocolate is melted, stirring occasionally.

Place 12 mini cupcake liners in a mini cupcake tin or use rubber molds (I found mine at Ikea for $1). Spool one teaspoon of melted chocolate into each liner or mold.  Take the almond butter filling and scoop out 1 teaspoon, forming into a ball, then flatten.  Place in the center of the melted chocolate and cover with another teaspoon of melted chocolate, or until covered.  Top with cacao nibs or coarse sea salt.  Place in the fridge to set.

So easy and seriously delicious.  I try to keep my fridge and office stocked with these so I never feel tempted to go for the bad stuff!

Holy Delicious.

Holy delicious.  That's all I've got to say about this smoothie.  Even Boo had some/poured it down her shirt.

Peach, Kale, Coconut Smoothie

1 cup frozen peaches
1 cup packed kale - stems discarded
1/2 frozen abanana
3/4 cup coconut water
1/2 tsp freshly grated ginger
1/2 tsp raw honey

Combine all ingredients and blend until smooth.  I also added a little plain yogurt and almond milk for added creaminess.  Oh my goodness, enjoy!

{ recipe from camillestyles.com }

Chocolate Chip Meringues

Chocolate Chip Meringues... they're as amazing as they sound.  And SO, so easy.  

Ingredients

4 egg whites, warmed in the shell (submerge whole eggs in shell in warm water)

1/4 tsp salt

1/4 tsp cream of tartar

1/4 tsp vanilla extract

1 cup super fine baking sugar

8 oz semisweet chocolate chips

Preheat oven to 225 degrees.  In a medium bowl, beat egg whites, salt, cream of tartar and vanilla until soft peaks form. Gradually add sugar (1 tbsp every 5 seconds) and continue to beat until meringue is stiff and glossy, about 1.5 minutes more.  Gently fold in chocolate chips...

Drop meringue by 1/4 cup dollops onto parchment-lined baking sheets...

Bake until dry and just golden brown, about 1 to 1.5 hours.  Let cool on baking sheets.  (Be careful not to burn, continue to check on them after an hour!)

And that's it.  So simple!

Give a little extra love to the packaging and you've got a really an easy and decadent gift for the holidays!

Lemon Ricotta Cookies

After a good friend made these for a pre-Thanksgiving gathering, I couldn't stop thinking about them. So naturally, I decided to make them again for a dinner party just a couple days later.  Light, moist (sorry!), delicious and the perfect amount of lemon and sweetness.  Try them.  Seriously.

Cookie Ingredients:

2 1/2 cups all purpose flour

1 tsp baking powder

1 tsp salt

1 stick unsalted butter, softened

2 cups sugar

2 eggs

1 (15 oz) container whole milk ricotta cheese

3 tbsp lemon juice

1 lemon, zested

Glaze Ingredients:

1 1/2 cups powdered sugar

3 tbsp lemon juice

1 lemon, zested

Directions:

In a medium bowl combine the flour, baking powder and salt.  Set aside

In the large bowl combine the butter and sugar.  Using an electric mixer, beat the butter and sugar until light and fluffy, about 3 minutes.  Add the eggs, 1 at a time, beating until incorporated.  Add the ricotta cheese, lemon juice and lemon zest.  Beat to combine.  Stir in the dry ingredients.

Line 2 baking sheets with parchment paper.  Spoon the dough (about 2 tbsp each) onto the baking sheets.  Bake for 15 minutes, until slightly golden at the edges.  Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.  Spoon about 1/2 tsp onto each cookie and use the back of the spoon to gently spread, or drizzle on top.  Let the glaze harden for about 2 hours. 

___

They'll be a hit at your upcoming holiday party... I promise.

{ Photo Credit: thepickycook.com }

 

Apple Onion Cinnamon Pork Chops

Yesterday was a rainy, chilly day in Denver and I loved it!  So I took the opportunity to make a super hearty, warm, delicious Fall meal from my new favorite paleo site, PaleOMG (found through a friend - it's amazing!)

Apple Onion Cinnamon Pork Chops over Crockpot Butternut Squash - seriously good!

Today is another insane day in my world, so I don't have time to type out the recipe, but you can find it here.  How good does that Pumpkin Granola look?!

Also went antique shopping with a friend and oh my goodness... so much amazing stuff. Picked up this vintage piece of old San Francisco (for $20!).  I'm trying it out in our open shelf kitchen, not sure if that's home.

Have a great day everyone!!

{ Photo Credit: paleomg.com }

Paleo Pancakes

We've been trying to eat Paleo (at home at least!) for the past 6 months and it's been a fun challenge.  If it weren't for the amazing Paleo websites out there, we probably would have quit out of boredom.  Elana's Pantry is my go-to, and that's where I found this recipe for the most delicious Paleo Pancakes.  I'm a bit of a breakfast nut (pancake or french toast specifically), so I've tried SO many recipes.  Most of the time they're too runny, or taste like anything but a pancake.  These were fluffy and delicious!

Paleo Pancakes

2 Eggs
1/4 cup Agave Nectar (I used raw honey, so you don't need as much)
1 tbsp Vanilla Extract
1 1/2 cup Blanched Almond Flour (I like this one!)
1/2 tsp Celtic Sea Salt
1/2 tsp Baking Soda
Grapeseed Oil for sauteing

In blender, combine eggs, agave or honey and vanilla and blend on high until smooth.

Add almond flour, salt and baking soda and blend again to incorporate dry ingredients into batter.  Let sit for 15 minutes to thicken up.  (I added a little bit of raw milk, since it became pretty thick).

Warm grapeseed oil in a large skillet over medium heat.

Ladle pancake batter onto skillet, flip when ready.  Keep them fairly small, so they're easier to flip.

I topped mine with Grade B maple syrup, sour cream and fresh berries... so delish!

Yields 12 pancakes


{ Photo Credit: elanaspantry.com }

 

Baby Girl's 1st Easter!

I had grand plans for this lil lady's first Easter, but then realized dying eggs was a terrible idea for a 6 mo. old and an egg hunt would work best when she's walking. And between the house hunting, family coming into town and new projects at work, Easter was pulled together kind of last minute. It looked a little like this...






These bunnies were a heinous brown color... nothing a little white high gloss spray paint couldn't fix. Of course.




Sorry girl, just paper maché eggs this year. Goodie-filled eggs next year, promise!






Asparagus & Gruyere Tart


My first attempt at a souffle!


Fresh Strawberry Cream Cake


Flowers for Winslow from Uncle James!


A DIY attempt at the Moss Letter from Restored Style

Hope you all had a wonderful Easter with family and friends. We were missing everyone in Rochester, Florida, Michigan, Amsterdam, Australia, San Diego, Boston, South Carolina, Virginia, San Francisco... and on and on. Lots of Easter love to you all!

Breakfast Power Smoothie

I'm always craving a delicious smoothie, and this one is just that... DE-LI-CIOUS. It's from my current go-to, Elana's Pantry. Great recipes for all meals.

Breakfast Power Smoothie

1 cup frozen strawberries

1/2 cup coconut water

1 tbsp creamy roasted almond butter

5 drops vanilla creme stevia

1 scoop egg white protein powder

1 tbsp ground chia seeds

3 ice cubes

Combine strawberries, coconut water, almond butter and stevia in a blender and blend on high. Blend in protein powder and ground chia seeds, then blend in ice cubes until smooth. Serve! I added a little whole milk and went lighter on the stevia for a creamy, less sweet version.

We've removed grains, legumes and refined sugar from our household for the past 1.5 months. Almost Paleo with the addition of raw dairy. So this hits the spot while staying true to this "lifestyle" change. It's so delicious and filling, you'll want to make it every morning.

{ Photo Credit: elanaspantry.com}

Obsessed with...

White truffle oil. It's true. I'd put on my cereal if that wasn't weird.

Here are some of my favorite ways to use it...

Pinot Noir Pizza (stolen from a San Diego favorite, Wine Steals)

I cheat and use a thin wheat pizza crust from Whole Foods. Crush a couple cloves of garlic and rub on the crust, brush with olive oil. Top with asiago and mozzarella cheese, thin pieces of proscuitto and thin slices of half a red bell pepper. Cook at 400 degrees for 10 minutes. Lightly drizzle the white truffle oil and top with a bunch of arugula in the center. So good, I've made it twice this week! Mainly because hubby bought too much proscuitto that I can't stand to waste it.

Parmesan Truffle Popcorn (I can eat an entire bowl on my own in one sitting!)

Pop a light, butter free popcorn. Drizzle with white truffle oil, add a little shredded parmesan and throw in a little chopped parsley if you really want to get fancy.

2 more days till the weekend!! I'm so excited for our FIRST date night since Winslow was born, I can barley handle it. Love that little peanut but love my hubby too!

An Extra Special Card for Hubby!

For this anniversary, we decided not to do gifts. (A healthy baby would be the best gift of all!) So I followed the rules and decided to make an extra special card for my hubby, who I knew would do the same...

A flip book! When was the last time you saw one of these? For me it was a Christmas flip book from my Dad when I was about 10. Loved that thing! Who wants to let me design one for their wedding Save The Dates? :) And I promise I won't cheat by sketching, scanning and gluing!

Hubby, on the other hand, did NOT follow the rules. A little white box and ribbon appeared on the table with his card, which I can't say I'm upset about, but he's still in trouble!

If you're hungry, then skip all this, but I have to tell the rest of you about our dinner at Fruition. I had been hearing a lot about this spot and it did not disappoint. The owner was so sweet, the small dining area was very charming and it was the best meal I've had in a long time. We had the Rocky Ford Melon Gazpacho, Heirloom Tomato Salad and for our entrees, a Tender Belly Farms Grilled Pork Chop with sweet corn & goat cheese pancake, tomato confit vinaigrette and a Pan Roasted New Zealand Bass with truffled cannelini bean agnolotti & chanterelle mushroom vinaigrette. And at the recommendation of the owner, we finished this unbelievable meal with a Lemon Meringue Pie and fresh blueberry compote that was to die for. I think I dreamed about it last night. AND it's walking distance from our place, which could be dangerous. Time for lunch yet?

Overall, great evening with the most handsome man I know :)

Fruition | 1313 E. 6th Avenue, Denver

Coconut Cake!

Last night, I was seriously craving a decadent coconut dessert. And because I'm 35 weeks pregnant (tomorrow!), I've been giving in to these ridiculous cravings. I suppose I always have, who am I kidding.

So, around 9pm last night, I found myself frosting this double decker scrumptiousness in between breaks from Project Runway...

If you're a coconut fanatic, like myself, this is another Barefoot Contessa recipe worth trying. And it just looks so pretty in my cake stand :)

Time out.

Today started out pretty rough. It was one of those days where you just can't get a break. Knowing that I have SO much to be thankful for, including a job that allows me to work for myself, make my own schedule, and do what I LOVE every single day, I couldn't even allow myself to complain. Instead, I gave myself a time out, went to the grocery store and made myself some cupcakes...

Nothing like a little fluffy yellow cake (zero effort, Duncan Hine's style) with chocolate fudge frosting and sprinkles to turn your crappy day around. I'd say it did the trick!

Back to loving life again :)

French Potato Salad

I had to share this recipe because it was DE-LI-CIOUS! We made it last night with the infamous Liquid Smoke BBQ chicken and ate practically all 6 servings :) It's the perfect potato salad to pair with anything off the grill. Easy, tangy, herbed deliciousness. Try it!

French Potato Salad

2 1/2 lbs fingerling potatoes, halved

Coarse salt & ground pepper

1/4 cup olive oil

3 tbsp dijon mustard

2 tbsp sherry vinegar

1 small shallot, minced (2 tbsp)

3 tbsp chopped fresh parsley

1 tsp chopped fresh thyme

1/4 small red onion, sliced

Place potatoes in a large pot, cover with cold water by 1 inch and season generously with salt. Bring to a boil, reduce to a simmer and cook until potatoes are tender, about 15 minutes. Run under cold water to cool slightly, drain.

Meanwhile, in a large bowl, whisk together oil, mustard, vinegar, shallot, parsley and thyme, season with salt and pepper. Add potatoes and onion and toss to combine. Serve at room temperature. Serves 6.

{Photo Credit: marthastewart.com }

Peach & Blueberry Crumble.

I love desserts. It's true. I'm partial to fruity desserts and that's why I must share this recipe for a Peach & Blueberry Crumble I made for a dinner party last weekend...

For the Fruit

2 lbs firm, ripe peaches (6-8 peaches)

2 tsp grated lemon zest

2 tbsp freshly squeezed lemon juice

1/2 cup granulated sugar

1/4 cup all-purpose flour

1 cup fresh bluberries

For the Crumble

1 cup all-purpose flour

1/3 cup granulated sugar

1/4 cup light brown sugar, lightly packed

1/2 tsp kosher salt

1/4 tsp ground cinnamon

1/4 lb (1 stick) cold unsalted butter, diced

Preheat oven to 350 degrees.

Immerse the peaches in boiling water for 30 seconds to a minute, until their skins peel off easily. Place them immediately in cold water. Peel the peaches, slice them into thick wedges and place them in a large bowl. Add the lemon zest, lemon juice, granulated sugar and flour. Toss well. Gently mix in the blueberries. Allow mixture to sit for 5 minutes. Spoon the mixture into ramekins or custard cups.

For the topping, combine the flour, granulated sugar, brown sugar, salt, cinnamon and the butter in the bowl of an electric mixer fitter with a paddle attachment. Mix on low speed until the butter is the size of peas. Rub the mixture with your fingertips until it's in big crumbles, then sprinkle evenly over the fruit. Place the ramekins on a sheet pan lined with parchment paper and bake for 40-45 minutes, until the tops are browned and crisp and the juices are bubbly. Serve warm or at room temperature.

{ From Barefoot Contessa At home }

It was so delish, we ate left overs for 3 days straight. I think it was the lemon zest that added a little something... or possibly the Tahitian vanilla gelato I topped it with?! :)

Forbidden Rice Pudding with Blueberries

I'm loving that my little brother has become quite the chef (putting his big sisters to shame!), because he's been sending some great recipes. How delightful does this look and sound...

Forbidden Rice Pudding with Blueberries

1/2 cup Forbidden Rice (Chinese Black Rice)

1 cup water

1/4 tsp salt

1 cup low-fat milk or rice beverage

1 cup unsweetened low-fat coconut milk

1/4 cup mild honey

1 tsp vanilla extract

1 cup blueberries

1. Combine the rice, water and salt in a saucepan, and bring to a boil. Reduce the heat, cover and simmer 35 to 40 minutes, until all of the water is absorbed.

2. Add the milk, coconut milk and honey to the rice, and stir together. Bring to a boil, stirring, then reduce the heat and simmer, stirring often, for five to 10 minutes, until creamy. Add the vanilla and blueberries, and continue to simmer for another five minutes.

3. Scrape into a bowl or into individual serving dishes. Cover and chill for at least two hours before serving. Or try it warm!

You can make this a day or two ahead and keep in a covered bowl in the refrigerator.

This kind of dessert is right up my alley... coconut milk, blueberries... mmmmm! I'd make it tonight but unfortunately, I don't have any Forbidden rice laying around the pantry (you can find it at Whole Foods). I'll be making this tomorrow, so I will report back!

{Photo Credit: nytimes.com }