My oh My! It's Paleo Ice Cream

My oh my, it is paleo ice cream! Growing up, 8:15 pm was ice cream time with my dad. I enjoyed that time and it was the perfect way to finish off the day. Seeing as I was 8 years old playing 4 sports a day, I could eat all the ice cream I wanted! 

However now I am in my thirties with more health concerns than an 8 year old, ice cream EVERY night is a no go. And to top it all off, I partake in a Whole30/Paleo diet. However, all of this does not stop that occasional craving around 8:15.

This is when my search for a reasonable Paleo ice cream recipe began. I wanted it simple as this wasn't for a special occasion, it was just to help a craving. I didn't want to spend hours on my feet for something that was suppose to be a relaxing, fun dessert at the end of the night. 

That is when I found this amazing recipe!

Ingredients: 

• 
• 1 14oz can of coconut milk (or cream, however the coconut taste will be much more pronounced)
• 1/4 cup of almond or cashew butter, see recipe here
• 1/4 cup of honey or pure maple syrup
• 1 tsp of vanilla
• 1/4 tsp of salt

Add all the ingredients to the blender and mix until combined, approximately 30 seconds. Sometimes I make a little coconut or almond butter before if I am out, then add the remaining ingredients and combine. 

While the ice cream maker is running, pour the liquid in. Allow the ice cream to churn for 20-25 minutes, then add to an air tight container and place in the freezer for an hour, at least. Once the mixture is completely frozen you can serve! 

Grandma's Icebox Lemon Pie

This cake is a staple in my house, and is a must for any summer birthday, party, baby shower... (the list goes on and on). It is simple to make and can be done a day ahead to save on precious time!

Why I like this recipe: 

• You can make this recipe the day ahead of the event you plan on serving the pie. Even better, the pie gets better with time. The flavors even out and have time to shine!
• This recipe may seem long; however, the actual prep time is minimal. Much of the time is when the pie or crust is cooling. You can slip away to do other important things while the pie does all the work in the fridge!
• No decorating is needing to make this look fantastic. Simply spreading the whip cream over the pie is the finishing touch, and takes little skill.
• This recipe was been perfected over generations, and tastes deliciously rich and fresh!

Ingredients: 

• 9 graham crackers
• 3 Tbsp sugar
• 5 Tbsp butter, melted
• 2 cans (14 oz) sweetened condensed milk 
• 3 egg yolks
• 3/4 cup and 2 Tbsp of lemon juice
• 1 cup heavy cream
• 1/2 tsp vanilla 

Preheat the oven to 325 degrees with the rack positioned in the middle. 

Blend the graham crackers and sugar into the food processor for approximately 30 seconds. Add the butter and process for 8 pulses, until the butter is fully combined with the crumbs. Put the mixture in a 9 inch pie pan, and press down on the bottom and sides. (I have found hands work best for this step) Bake until slightly brown and fragrant, approximately 15 minutes. Allow the crust to cool for 30 minutes. 

Increase the oven temperature to 375 degrees. Place 3 tablespoons of condensed milk and the vanilla extract in a small container and set aside. Whisk the remaining condensed milk and eggs, until it has a smooth texture, about 1 minute. Slowly add the lemon juice to the mixture, and once fully combined, pour over the cooled crust. Bake for 15 minutes. When the edges are set, but the rest is slightly wobbly, take out of the oven and allow to cool for 1 hour. 

Then add the pie to the refrigerator for at least 4 hours and up to 24 hours. Right before you are ready to serve take the cream and the condensed milk and vanilla you added to a container into a mixer, and whisk for 2 minutes over high. Once it is whipped cream, spread over the pie, and eat!

Paleo - No Really - Paleo Chocolate Chip Cookies

My husband and I occasionally will go on a Paleo kick, and we really do enjoy the positives of the diet. However, sometimes I just want a damn cookie! This would mean either breaking the diet, (which is a slippery slope once you've re-taste the wonders of gluten) or eating fruit miserably, trying to pretend it is the same thing. Now we have discovered this recipe, and my time for complaining is no more! 

Why I like this recipe:

• A "Paleo-lite" house could have all the ingredients for this recipe. The first time I made it, I didn't need to run to the grocery store and buy some obscure ingredient. Almond and coconut flour are the special ingredients, and I typically have them handy. 
• In addition to the ingredients being readily available, they are pretty minimal. Making the prep time complete in a few easy steps. 
• Measuring out the almond and coconut flour is really for the best results, but it also eliminates measuring cups to wash. Seems like a small detail, but you tell that to the person in charge of dishes! 
• Now I'm not going to say that these are just like the real thing. The website says realistic, and I plan to stick to it. However, they are pretty darn close! 
• This recipe has make ahead options in addition to being Paleo! See below for the make ahead options. 

Ingredients: 

• 2 cups (200 grams) almond flour
• 2 Tbsp (14 grams) coconut flour
• 1/2 tsp baking soda
• 1/2 tsp salt, preferably sea salt
• 1 Tbsp vanilla
• 1/2 cup coconut oil, melted
• 1/2 cup maple syrup
• 3/4 cup pure chocolate chips

Take the almond flour, coconut flour, baking soda, and salt and mix until completely combined. In a small bowl mix together the vanilla, oil, and syrup, then slowly add to the dry ingredients while your mixer is on low (or by hand). Add the chocolate chips, cover, and put the dough in the fridge for at least 30 minutes. 

Right before you are ready to bake the cookies, preheat the oven to 350 degrees. Level a tablespoon with dough, and make into a 1 inch ball. Place on a baking sheet with parchment paper, about 2 inches apart. Bake for 10 minutes, rotating sheets halfway. Allow the cookies cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

Make Ahead: 

• You can make the dough ahead of time and put it in the fridge for up to 24 hours. That way right before you have guest coming over, you can pop them in the oven, and serve warm cookies while your house smells amazing!
• Baked cookies can be stored in an airtight container for a week, or frozen for up to a month. 

Fantastic Apple-Cinnamon Coffee Cake

This is a great recipe if you need to bring something to a brunch! You can make it in the morning and then the cake can cool when you get ready and head to the brunch. Also it is a much tastier (and cheaper!) than buying a cake at the store or bakery.

Why I like this recipe: 

• If I have an early morning, then I can make it the night before and let it cool overnight. The apples will keep the cake moist and rich.
• It helps the host out by bringing a filling and yummy cake to take some things off their to do list. 
• No hand mixing required (which is great since you probably will be making this in the morning or late evening)
• Nothing beats a slightly cooled, yet still warm, coffeehouse style cake!

Ingredients: 

• 1 Tbsp unsalted butter
• 2 Granny Smith apples, cored and diced
• 1 1/4 cup sugar
• 2 cups flour
• 2 tsp cinnamon
• 1 tsp salt
• 10 Tbsp unsalted butter, softened
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup buttermilk
• 1 egg, room temperature
• 1 tsp vanilla extract
• 3/4 cup walnuts, chopped
• 1/2 brown sugar

I began by melting 1 tablespoon of butter in a skillet, and once it turned golden and starting to smell wonderful, I added the apples. Stir the apples, and cover until they are tender, approximately 3 minutes. Turn off the heat, toss in 2 tablespoons of sugar, and allow the apples to cool to room temperature.

Preheat the oven to 350 degrees and grease a 9 inch springform pan with the butter wrappers. Take the flour, remaining sugar, and salt in a mixing bowl and stir. Add the butter (10 tablespoons) and whisk with a mixer until it has a crumb resemblance. Measure out 1 cup of the crumbs and put aside.

Add 1 teaspoon of cinnamon, baking powder, baking soda into the mixer and add the buttermilk, egg, and vanilla on medium speed, fully combine the ingredients. The batter should be thick, but still fluffy and slightly airy looking.

Take the room temperature apples and fold into the mixture, scraping the sides and bottom making sure everything is mixed together. Pour the batter into your greased pan, smoothing and leveling the top.

Remember that 1 cup of crumbs you set aside? Now is time to add the nuts, brown sugar, and remaining cinnamon to the crumbs and mix with a fork or hand. Sprinkle the mixture on top of the cake and press down gently. Bake for 50 - 55 minutes, testing with a toothpick for completeness. When the cake is done, place on a cooling rack and allow to sit for 2 hours before serving.

The cool time is significant so you may want to make the night before.

The Best Paleo Granola

Granola can be so expensive it boggles my mind, and I hate it when the taste doesn't add up to the price. Then, if you add gluten free or Paleo in front of the name, you will be paying astronomical prices with an even worse taste. Well if you are like me, you'll love this recipe.

Why I like this recipe:

• I purchase a large amount of almonds and pecans from Costco, and then chop them all in the food processor at one time. I put all the chopped nuts in a ziplock bag and measure what I need as I make a batch. This saves time chopping the nuts each time I want to make this recipe. 
• This is my preferred granola recipe, regardless of whether I'm doing Paleo or not. It's so tasty!
• One batch is enough for several breakfasts, so I have granola all week to help with the busy mornings.  
• Also a create recipe to consider for a crowd or brunch event. 

Ingredients:

• 2 cups chopped almonds
• 2 cups chopped pecans
• 2 cups unsweetened flaked coconut
• 1/2 cup sunflower seeds
• 1 1/2 cups raisins
• 1/2 cup maple syrup
• 1 Tbsp vanilla
• 1 1/2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp kosher salt
• 1/2 tsp pepper
• 1/2 tsp ground allspice
• 1/4 ground nutmeg
• 1/4 cup melted coconut oil

Preheat the oven to 325 degrees. Combine the almonds, pecans, coconut, seeds, and raisin into a large bowl and gently mix together. Then mix the remaining ingredients in a microwave proof bowl (or measuring cup), and microwave quickly for 15 seconds. Add the warm mixture to the nuts and thoroughly mix together.

Line a rimmed baking sheet with parchment paper, and gently press the granola onto the sheet. Make sure to press down to the rim of the baking sheet and compacting together. Bake for 25 - 30 minutes until golden brown and fragrant. Allow the granola to cool for 30 minutes before breaking apart into desired consistency. Store in an air tight container until ready for consumption.

The Best Lemon Spritz Cookies

These are another holiday favorite; however, they can be enjoyed throughout the year! The dough is simple to make, and you have beautiful decorative cookies in minutes. You can even top these off with sprinkles or dye the dough to make it fit your occasion.

Why I like this recipe

• The dough is made in the mixer, using only one bowl
• You do not have to grease the baking sheet. 
• This batch provides a lot of cookies, making it great for parties and big crowds.
• If you don't have or like lemons, simply take out that ingredient, and you'll have excellent traditional spritz cookies.

Ingredients

• 1 egg yolk
• 1 Tbsp heavy cream or milk
• 1 tsp vanilla
• 1 tsp lemon juice
• 1 cup of butter, softened 
• 2/3 cup sugar
• 1 tsp lemon zest
• 1/4 tsp salt
• 2 cups of flour

Preheat the oven 375 degrees. Begin by whisking together the egg, cream, vanilla, and lemon juice in a small bowl. Set aside and cream the butter, sugar, and zest on medium speed together until light and fluffy, approximately 2-3 minutes. Add the egg mixture and combine thoroughly for 30 seconds. Turn the speed down to low, and slowly add the flour, scraping the sides of the bowl as needed.

Remove the dough and put as much in your cookie press as you can. (Alternatively you can free form or use a piping bag to form the cookies.) Press the cookies out to an ungreased pan and cook for 10-12 minutes. Careful as the different shapes of the cookies can cook at different times and these burn quickly.

5 Minute Apple Sauce: The Perfect Recipe for Busy People

As a Washington native, you can determine from the smell in the air when it is apple season. The cool breeze will tell you when you should head out to pick apples on the orchard. The best deals are if you hike slightly out of the city and get the apples fresh from the orchard. So naturally you come home with boxes of beautiful, crisp apples.

Why I like this recipe:

• Almost no prep time needed and the slow cooker does all the work!
• This recipe is chunky and thick! I hate it when apple sauce in the slow cooker comes out with a water, soup texture.
• Along with no prep time, there isn't much to clean up afterwards! It is only my apple cutter and measuring cups that go straight into the dishwasher after preparing the ingredients. 

Ingredients:

• 10 apples, cored and cut into 2 inch pieces
• 1/4 cup sugar
• 1/2 tbsp cinnamon or 3 cinnamon sticks
• 1 cup of water
• 1 tsp lemon juice

Put all ingredients into the slow cooker, and cook on low for 6 hours. The sauce will need to be gently stirred, until your desired consistency level.

Ghraybeh: Best Middle Eastern Shortbread Cookie

I love trying out cookies from a different culture, and love it even more when the ingredients are simple and commonly found in my pantry. I typically have orange blossom water, but this is optional and the cookies are still equally delicious if you leave this out. Without the orange blossom water, this is a four ingredient recipe! How often does that happen?!

Why I like this recipe:

• The dough is incredibly easy to work with making rolling into a ball very simple. 
• The steps and ingredients are easy and simple. Plus everything is done in one bowl, making clean up a breeze. 
• This recipe is vegan as it does not require any egg. Great if preparing a meal for a vegetarian friend. Also it removes one guilt factor from eating raw dough!
• These cookies are delicious for a week after cooking, making them a perfect recipe to make in advance of an occasion. 

Ingredients:

• 2 sticks unsalted butter, softened
• 1 cup powdered sugar
• 1 tsp orange blossom water, optional
• 2 cups flour
• Slivered almonds or pistachios for topping

Preheat the oven to 300 degrees. Cream together the butter, sugar, and orange water until light and fluffy, approximately 5 minutes. Slowly add the flour and mix until the dough is no longer crumbly. 

Roll the cookie into an 1 inch ball shape and place on a baking sheet lined with parchment paper. Press an almond deep on each cookie, and bake for 25-30 minutes.

These cookies do not brown, so be careful not to over bake them. Allow the cookies to cool slightly, and dust with powdered sugar if you prefer. The cookies will last a week in an airtight container.

Unique Cardamom Pistachio Cookies

I love this recipe if I am feeling like I need to bring a fancier more adult cookie than your typical sugar cookie or chocolate chip. I feel like I sound very mature and elegant when I say "oh there are pistachios with a dash of cardamom in them." On top of feeling fancy, the taste is to die for!

Why I like this recipe:

• No flour is needed on your counter to roll out this cookie. Makes for a much easier clean up!
• I don't have a biscuit or circle cookie cutter, so I use the end of a thermos lid. The plastic edges are sharp enough and it doesn't smoosh the edge of the biscuit. 
• Very easy steps to provide a fancy, unique cookie! 
• I work full time and being able to break this recipe into two parts is nice. I make it up to the point of chilling in the fridge, then when I'm ready I take it out to roll and bake. 

Ingredients: 

• 1/2 cup pistachios, plus 2 Tbsp for topping
• 2 cup of flour
• 2 sticks unsalted butter, softened
• 1 cup powdered sugar
• 2 tsp cardamom
• 1 egg yolk 
• 1/4 tsp salt
• 2 Tbsp sugar

Put pistachios in a food processor and pulse until they are roughly chopped, about 10 short pulses. Take out 2 Tbsp and set aside. Add the flour to the food processor and give it 5 more pulses to combine. 

Place butter the butter and sugar into a bowl and mix for about 2 minutes until thick and pale. Then add the cardamom and egg and mix until combined. Turn the mixer to low and add the flour pistachio mixture, with the salt and mix until the dough starts to pull away from the sides of the bowl. Shape the dough into a ball, cover with cling wrap, and chill for at least an hour in the fridge.

Preheat the oven to 325 degrees and line two baking sheets with parchment paper. Take the dough, split into two, and roll it out between two pieces of parchment paper, until 1/4 inch thick. Place the other portion of the dough in the fridge, alternating as you roll out the dough. Use a circle cookie cutter and cut approximately 24 cookies.

Once the cookies are placed on the baking sheet, take the remaining pistachios and combine with the sugar. Sprinkle the mixture over the cookies, and bake for 25-30 minutes. The cookies should be firm and golden brown. Allow the cookie to chill on the tray before removing.