Early Summer Paleo CSB, week 3

For the last Paleo CSB pickup, each member will be taking home a box of assorted cookies.  It should be noted that when I tell people they'll be receiving a dozen cookies, "dozen" is used loosely.  I almost always slip many more than 12 cookies in a box, as I typically make them more of a homemade size, not the gigantic rounds found in restaurants and stores, and sandwich cookies could be possibly counted as two also.  The smaller size makes them perfect for portion control, slipping into lunch boxes, and for toting in backpacks on hikes.

Paleo cookies are not necessarily diet food.  They're calorically dense, but also filled with nutrition and energy that you just can't get from regular sugary, white flour based versions.  They help cure a craving for sweet, but also nourish one's body.  They freeze well too, if you'd like to save some for later on.

~Ginger Spice Grain Free Cookies (almond flour, organic coconut sugar, organic coconut oil, organic eggs, ginger, cinnamon, baking soda, sea salt)

~Chocolate Chunk Cookies (almond flour, organic maple syrup, organic coconut oil, organic vegan dark chocolate from Lillie Belle Farms,* organic eggs, baking soda, sea salt, locally brewed vanilla)

~Chewy Almond Snickerdoodles (almond flour, organic coconut sugar, organic coconut oil, organic maple syrup, organic eggs, cinnamon, locally brewed vanilla, baking soda, cream of tartar, sea salt)

~Double Chocolate Peanut Butter Sandwich Cookies (almond flour, organic raw cacao, organic maple syrup, organic coconut oil, organic eggs, mini vegan dark chocolate chips, peanuts, organic palm oil, local honey, locally brewed vanilla, baking soda, sea salt)


*The dark chocolate I use is organic and vegan, and is locally made.  It does have some organic evaporated cane juice in it, though, which isn't exactly paleo.  Also, the eggs that I use are fed organic, soy free feed, and live their happy lives locally, in the pasture.

Early Summer Paleo CSB, week 2

A special thanks to the Paleo CSB members who signed up for the current session.  I am LOVING experimenting with healthier desserts and ingredient combinations!!  It's so much fun finding different solutions that actually taste amazing, like the "frosting" I used for today's cupcakes!  It's so light and fluffy, just a hint of sweetness, and I'm undoubtedly going to incorporate it in more of my family's treats from here on out.  :)

Paleo CSB members are each taking home a box of assorted cupcakes today.  Please store them in the refrigerator, and if you choose to freeze them, I suggest removing the fresh berries on top prior to doing so (or plan on eating them slightly frozen.  Once fresh berries defrost they get really weepy.).

Ingredients in the cupcakes:  Organic coconut flour, organic eggs from local pasture raised hens, organic almond milk, organic local blueberries, local raw honey, organic lemon juice, locally brewed vanilla extract, baking soda, sea salt.

Ingredients in the frosting:  Coconut cream, local raw honey, organic lemon juice.

Spring 2015 CSB, Week 6

This is the final week of treats for the Spring CSB!  I hope everyone enjoys their cupcakes!  If you have extras and would like to save them for later, place the cupcake(s) in the freezer until firm.  Then wrap individually in plastic.  Flavors are:

Rhubarb a la Mode:  Cinnamon-vanilla cake,
organic rhubarb filling, vanilla French buttercream,
pastry cookie.

Creamsicle:  Vanilla-orange scented cake,
vanilla-orange American buttercream, natural colors.

Mexican Hot Chocolate:  Spiced chocolate cake,
spiced chocolate French buttercream, chocolate sprinkles,
handmade marshmallow.

PB Truffle:  Chocolate cake, peanut butter creme filling,
chocolate ganache, mini all natural PB cup.

Chocolate Hostess Delight:  Chocolate cake,
vanilla creme filling, chocolate ganache, icing swirl. 

Snickerdoodle:  Cinnamon-vanilla cake,
cinnamon-vanilla French buttercream, freshly baked snickerdoodle cookie.

Early Summer Paleo CSB, Week 1

Thank you, Paleo CSB members, for signing up for this session!  It's so fun for me to have an opportunity to try out new recipes that are healthier, nutrient dense, and packed full of energy, and to share them with others!!  I appreciate that you're willing to let me experiment a bit on you.  :)

Today each share holder will be taking home 4 slices of Paleo Fudge Truffle Cake.  If you're familiar with my Classic Fudge Truffle Brownies, you may jump for joy, as these follow the same recipe, just with a number of ingredient substitutions, including coconut oil in place of the butter, and raw cacao in place of my usual cocoa powder.  With the exception of some organic, vegan, dark chocolate from Lillie Belle Farms, they are free of cane sugar (I believe the Lillie Belle chocolate is around 70% cacao, so it's very low in cane sugar anyway).

I also made an organic Mixed Berry Sauce to go along with your cake.  I suggest spooning a puddle in the middle of your plate and placing the rectangular slice right in the middle of it.  If you choose to indulge without using the sauce, no problem.  Extra sauce is great drizzled over pancakes, waffles, ice cream, oatmeal, yogurt, etc, or try mixing a generous amount with some soda water for a healthy paleo soda (and if you have cream…oh my, add a splash of that to your mixed berry soda too, to really send it over the top).  (I realize that many of those suggestions may not be read as strictly paleo, BUT there are many good paleo recipes for coconut ice cream, grain free breakfast goodies, etc!)

Ingredients:  Organic raw cacao, organic vegan dark chocolate, organic extra virgin coconut oil, organic coconut sugar, freshly ground almond butter, dates, eggs from pasture raised, organically fed hens, organic maple syrup, locally brewed vanilla, espresso powder, sea salt.

Mixed berry sauce ingredients:  All organic, local fruit (strawberries, blackberries, raspberries, blueberries), organic maple syrup, organic lemon juice.

Spring 2015 CSB, Week 5

Cookie cookies everywhere!!  Each CSB member is taking home a box of 2 dozen assorted cookies (unless they ordered extra, of course).  Here's what's inside:

~Orange Mocha Pinwheels
~Chocolate Spritz
~Vanilla Wafers with Sprinkles
~Iced Butterflies (naturally colored royal icing)
~Pistachio Moon Melts
~Lemon Ginger Sugar Cookies
~Lime Pepita Sugar Cookies
~Hazelnut Coconut
~Banana Macadamia with Chocolate Chips
~Cranberry Oat Spice
~Faux-reos (homemade Oreos)

Store cookies in their box up to 3 days (at room temperature), or freeze to enjoy later on!

Spring 2015 CSB, Week 4

Hello, CSB members!  This week you're receiving an assortment of bars…not really bar cookies, but….

~Candy Cap Mushroom Cheesecake Bars:  These are so special.  They start with a crust made with organic graham crackers, organic maple syrup, and expeller pressed sunflower oil.  The filling is a classic cheesecake variety, except that I use cultured organic cream cheese and delicious organic eggs from local, pasture raised hens.  I grind up Candy Cap Mushrooms to flavor the rich filling.  Yes, MUSHROOMS!  Many of my clients have experienced these gems before; if this is your first time I'm willing to bet you'll agree that they are quite incredible (if you like cheesecake)!  Even my daughter, who hates mushrooms, loves anything made with Candy Caps.  They lend a butterscotch-y, maple-y flair, with notes of earthiness.  These bars must be kept refrigerated.  They are best enjoyed TODAY.  Freeze for longer storage.

~Bomb Bars:  Many people fall in love with the semi-classic seven layer magic bars.  Those cookies are so over processed, though…they're made with all kinds of processed ingredients, and I have never been able to jump on board with that baking style.  I had to create my own!  These start with a 100% whole grain oat crust and are topped with organic sweetened condensed milk, Lillie Belle dark chocolate, Callebaut white chocolate chunks, unsweetened dry coconut shreds, and walnuts.

~100% Whole Grain Fruit Bars:  I like to use my premade, home canned fillings for these delicious squares/rectangles.  I call them bars, but they're more like individual pie servings.  Topped with streusel, you will find one Rhubarb bar and two Apple bars in your bo
x.  Both the apples and rhubarb are locally grown and organic, from last summer's bounty.

Bomb Bars and Fruit Bars may be stored at room temp, or refrigerated, in their bakery box for up to one day.  Freeze for longer storage.

Spring 2015 CSB, Week 3

I hope you enjoy your boxes filled with assorted goodies!!  This week I went for total improvisation, baking whatever inspiration struck.  Included in your boxes are:

~French Macarons
These sweet sandwich cookies are made with ground almonds, egg whites, and nonGMO powdered sugar.  They're filled with a soft, silky, decadent Italian meringue buttercream.  Each box has one small Vanilla-Raspberry Macaron and one slightly larger Salted Caramel Macaron.

~Chocolate Dipped Handmade Marshmallows
Made with gelatin from sustainable raised, grass fed cows and locally brewed vanilla, these are dipped in organic Lillie Belle chocolate and sprinkled with toasted coconut.

~Organic Strawberry Meringues
Classic meringues with a generous amount of freeze dried organic strawberries added in!

~Homemade Twix Bars
Classic shortbread crust topped with handmade caramel and a layer of organic milk chocolate from Lillie Belle Farms!

~Meyer Lemon Tartlets
Pastry shell filled with tangy filling made from freshly squeezed organic meyer lemons!

~"To Die For" Brownie Bites
Made with organic raw cacao, organic dark chocolate from Lillie Belle Farms, homemade coffee liqueur, locally breed vanilla, a hint of spice, mini Guittard chocolate chips, and currants, these bites are delectable, super fudge, and addictive!

~Chocolate Caramel Crispy Treat
Envirokids chocolate crisp rice cereal mixed with homemade marshmallow and homemade caramel sauce!

All of these should be stored at room temperature and enjoyed in 2-3 days, with the exception of the strawberry meringue and the caramel crispy treat.  The meringue should be enjoyed right away, before it has a chance to get soft or chewy in this humidity, and the crispy square tends to absorb moisture after the first day as well.  Cheers!