Sinless Cupcakes

I adapted this recipe from Paleo.com
Great treat that is guilt free!

What You Need:
Batter:
1/2 Cup Coconut Flour
1/2 Cup Honey
1/2 Cup Coconut Oil
6 Eggs
1 tsp Sea Salt
1/4 tsp Baking Soda
1 Tbs Vanilla Extract

Chocolate Frosting
1 Cup Dark Chocolate
2 Tbs Honey
1/2 Cup Coconut Oil
1 Tbs Vanilla Extract
Pinch Sea Salt

What to Do:
Preheat oven to 350 degrees. Combine dry batter ingredients in bowl and mix. Combine wet ingredients in bowl and, using hand mixer, mix. While mixing, add dry ingredients to wet ingredients. Pour into greased cupcake pan. Makes 12.
Bake for 18 minutes.

Frosting: Melt coconut oil in small saucepan. Add chocolate, vanilla, honey, and salt. Mix thoroughly, transfer to food processor or blender (make sure this can fit in the freezer) and let sit in freezer until it has a thick consistency (about 10 minutes). This took me a few times of taking it out, re melting in the microwave, and re freezing to get it right but if the top is somewhat hard and you catch it just before the bottom hardens, it is perfect. Keep an eye on it every few minutes.
Remove from freezer and whip in food processor.

Allow cupcakes to cool completely before adding frosting. I have no idea what I am doing when it comes to decorating frosting.. I plopped a blob on each and swirled a fork around it to create the rose-like look. Better than nothing!

Enjoy!

Roasted Red Pepper and Smoked Gouda Bisque!

I tried REALLY HARD to make this like my favorite from The Whistling Kettle in Ballston Spa, NY, as it is my favorite! I don't think it came out as thick, and there are definitely some discrepancies but I think it turned out great!



What You Need:

6-7 Red Bell Peppers, cored and sliced into strips
2-3 Green Bell Peppers, cored and sliced into strips
1 Cup Baby Carrots
1 Red Onion
1 Yellow Onion
Cloves of 1/2 Garlic Bulb
1/3 Cup EVOO, divided
1 Large Can Whole Tomatoes - Peeled
6 oz tomato paste
48oz Organic Vegetable Stock
1/8 Cup Brown Rice Flour
1/3 Cup Marsala Wine
2 Cups Heavy Cream
2 Tbs Butter
8 oz Smoked Gouda Cheese, shredded

Spices:
6 Tsp Paprika
3 Tsp Oregano
3 Tsp dried Basil
4 Tsp Cayenne Pepper (less for less spicy)
4 Tsp salt
2 Tsp pepper
2 tsp White Pepper
4 Bay Leaves

What to Do:
Preheat oven to 450 degrees. Spread peppers onto baking sheet and brush with EVOO. Roast for 15 minutes. Mix peppers and broil on low for another 15-18 minutes.
Meanwhile, combine carrots, onions, and garlic in food processor until chopped fine. Melt butter in large sauce pan and add remaining EVOO. Transfer carrot-onion mixture to saucepan, cook on medium with bay leaves for 5 minutes. Discard bay leaves.
Chop tomatoes in food processor and add to sauce pan. Mix in flour, peppers, and vegetable stock. Bring to boil and simmer for 10 minutes. Add Spices. Puree with hand blender until desired consistency.

Mix in gouda until melted and remove from heat. Stir in cream (do not let boil).

My favorite is to top with scallions and a little extra gouda.
Enjoy!