I’ve never been very good at sharing. I am the oldest of 4 children, so I had my fair share (ha! see what I did there?) of practice. Nonetheless when I started dating my husband and he often recommended we share our dishes at restaurants, I experienced an inner battlefield of indignation. I agreed because I was on my best behavior in this new incredible relationship but inside I was a petulant child; No, it’s MINE!!! It didn’t take too long for him to discover my true selfish colors. When he asked to share my Icecream one day, my pretenses crumbled. I can put on a happy face and share my salad but Icecream is where I draw the line my friends. I do not share things that I lick. Will.not.do.it. No Icecream, no Popsicles, no lollipops and no cereal for that matter. Something about the milk dropping out of your mouth back into the bowl gives me the heeby jeebys. We all have our idiosyncrasies. Thankfully, he loves me anyway and we get along just fine. He stays away from my Icecream and I share nearly every other acceptable meal with him. Relationships are all about compromise people.
Now, on to cake. Thankfully you don’t have to share this cake. You are not going to want to. You can have your very own ramekin and slurp it down greedily in the corner if you wish. I tried to do that but Marvel’s sweet little face made it impossible. My sharing muscles have been getting a major workout since getting married and having our girl. I just can’t escape the inevitable big blinky eyes coaxing me to give them a bite.
Individual Flourless Chocolate Cake with Cherry Sauce
Chocolate Cake – Serves 4
- 4 oz cacao butter
- 1/2 cup cacao powder, more for dusting ramekins
- 1/4 cup honey
- 1/4 cup coconut oil, more for greasing
- 4 tbsp coconut sugar
- 3 farm fresh eggs
- 1 tsp freshly scraped vanilla bean, approximately 2 vanilla beans
- Preheat oven to 350
- Grease and lightly dust 4 6-8 oz ramekins
- Place cacao butter, cacao powder, honey, vanilla and coconut oil in a double boiler or in a glass bowl atop a boiling kettle.
- Once cacao butter is completely melted, stir and take off heat
- Using a beater by hand, beat sugar and egg until just combined.
- Add in chocolate sauce and combine
- Pour batter evenly into 4 ramekins
- Bake for about 20 minutes
- While cake is baking, make cherry sauce
- 2 cups halved and pitted cherries
- 1/4 cup maple syrup
- 1 tbsp balsamic vinegar
- 1 tbsp lemon juice
- 1 tsp arrowroot starch
- In a saucepan, bring all ingredients except arrowroot starch to a boil over medium heat
- Stir a few times
- After about 3 minutes add arrowroot
- When sauce starts to thicken, 2-3 minutes later, take off heat
- Let cool slightly, pour onto cooled cake and enjoy – by yourself or with others if you’re feeling generous 😉
My daughter has been talking up a storm these days. Her favorite words seem to be Mama, Cookie, Please and Thank you; she prefers to use them in this order. Since I am such a dutiful
servant mama I made her some cookies today when she asked for them. If you read my last post you will remember that I have just moved in with my parents in law. I now have many old and beautiful cookbooks at my disposal. One is titled simply, ‘Cookies’. I opened it up this morning and skimmed through while nearly drooling all over the pages. I found a recipe I liked and substituted a few things, honey for white granulated sugar, coconut flour for all purpose. The result is a very crumbly, very delicious, very toddler friendly cookie… My husband came home and ate 3 of them himself. I guess they are pretty husband friendly too. 😉
Orange and Lemon Coconut Cookies
~Paleo, Gluten Free, Vegan, Refined Sugar Free!~
- 1 cup coconut flour
- 1/2 cup arrowroot flour
- 1 tsp baking soda
- 1/4 tsp salt
- 3/4 cup fresh squeezed orange juice
- 1/4 cup fresh squeezed lemon juice
- zest of one orange
- 1/2 cup honey, sub maple syrup if strictly vegan
- 3 tbsp coconut oil, plus more for greasing
- Preheat oven to 325 degrees
- Line a large cookie sheet with parchment paper
- Grease parchment paper with coconut oil
- In a small bowl mix together all dry ingredients, set aside
- In a small saucepan, heat orange, lemon juice, honey and coconut on low heat until it becomes slightly syrupy
- Combine dry ingredients with wet ingredients
- Scoop out little balls onto cookie sheet and slightly flatten with a spatula
- Bake for 10 minutes
- Nom nom nom!
These sweet little cookies are best with a cold, creamy glass of milk. I enjoy almond milk, my little one prefers goat milk. Any kind of milk will complement this cookie perfectly.
XO ~ Sam
I’m a big proponent of morning rituals. Starting my day with healthy routines can calm and center me for the busyness that lies ahead. I begin nearly every morning with at least 5-10 minutes of Vipassana meditation. I then enjoy a glass of room temperature water with lemon to get my digestive juices flowing. Next is breakfast. My daughter and I both adore eggs. She prefers hers scrambled, I prefer mine over medium. Two eggs with a thick golden runny yolk, dripping over a slice of perfectly toasted whole grain gluten free bread, slathered with ghee and chia seeds? Oh baby. My belly is happy, I’m happy, everyone around me is happy. 🙂
Although a nice consistent morning routine centers me, the adventurer in me gets restless every once in awhile. So this morning I was inspired to get a little creative. Wanting to stick with eggs, as I’ve noticed they provide me with the best fuel for my morning, I decided on deviled. I adore me some deviled eggs. If you ever happen to find yourself at a party with me and a platter of deviled eggs and you fancy a few for yourself, I’d advise not leaving them sitting around for too long. I have absolutely no self control around those things. I’ll have popped 6 of them before you take your first bite. I may have a bit of a problem. Is there a Deviled Eggs Anonymous? No, I think not. That acronym’s already been taken after all and I doubt advertising a DEA meeting would attract very many attendees. ANYHOO…
Although I do love the little buggers as they are, in all their mayo slathered glory, I decided to play around with a more wholesome version that would still dazzle the taste buds. I think what I came up with will excite you, I’m certainly a little twitterpated by them. 😉
Devilishly Delicious Angelic Eggs
- 12 hard boiled eggs, peeled and cut lengthwise
- 1 avocado
- 1/2 cup plain goat yogurt
- 3 tsp Apple cider vinegar
- 4 tsp Dijon mustard
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1/4 tsp cumin
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 5 pepperoncinis finely chopped, I like this all natural brand
- Once hard boiled eggs are cool, remove egg yolks from egg whites and place in a medium bowl.
- Add in all other ingredients except pepperoncinis.
- Using a hand mixer on low, beat until smooth and creamy
- Add in pepperoncinis and gently incorporate with a spoon.
- Fill the hollow egg white halves with egg yolk mixture. If you have a pastry bag, this will look the most refined. If you don’t, no worries, a spoon will do the trick.
- Sprinkle the tops with a touch more of any or all of the spices used in the recipe.
- Voila! Serve these with a slice of toast for breakfast or next to a big salad for lunch/dinner.
Happy Eating friends!