Tag Archives: white chocolate

Paleo White Chocolate Cranberry Cookies

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I’m always looking for quick and easy, healthy treats to make for my co-writers and friends, and that’s exactly what these guys are!!  (And maybe a little for myself too!)  I found the original recipe on Paleo Running Momma and adjusted very little!  I added in a little spice to just give it that fall flair.

These would be a great addition to a Thanksgiving dessert table!

INGREDIENTS
  • 1 egg
  • ¼ cup unsalted butter
  • ¼ cup coconut sugar
  • 1 tsp pure vanilla extract
  • 1 cup blanched almond flour
  • 1/2 cup gluten free flour
  • ½ tsp baking soda
  • 1 tsp pumpkin pie spice
  • pinch of fine grain sea salt
  • ½ cup white chocolate chips
  • ½ cup dried cranberries

INSTRUCTIONS

  1. Preheat your oven to 350 degrees and line a large cookie sheet with parchment paper.
  2. In a large bowl, whisk the egg with the coconut oil, vanilla, and coconut sugar until smooth.
  3. In a separate medium bowl, combine the dry ingredients.
  4. Slowly stir the dry ingredients into the egg/sugar mixture until fully combined and the mixture is the consistency of a dough (it will be sticky)
  5. Stir the chocolate chips and cranberries into the dough.
  6. If the dough is too sticky to roll into balls, chill first in the freezer for 10 minutes.
  7. Form dough into balls and flatten into cookie shape (they’ll expand but won’t flatten in the oven) and arrange on the parchment lined cookie sheet
  8. Bake in the preheated oven 10 minutes or until set and just beginning to brown – be careful not to overbake.
  9. Remove from oven, allow cookies to sit 2-5 minutes, then transfer to a wire rack to finish cooling.
  10. Enjoy!

 

Healthier Pumpkin Pie

img_2052I wanted to try an almost paleo pumpkin pie for the holidays, and it turned out really well!  I added in a white chocolate and coconut oil swirl to this one just to try it out, and it was great, but honestly – it doesn’t need it!!!  If you just do the pie it’s COMPLETELY PALEO!!!  I used a store bought crust which isn’t paleo, but you could always make a paleo crust!  I just wanted to try out the recipe to make sure it was good enough to post!!

I didn’t let mine cook through enough, so make sure that you do!  I tend to undertake things because I like my cookies soft and chewy, but a pie – you’ve got to bake that puppy through!

I adapted this recipe from Skinny Taste , and YUM! I bet your guests won’t even know it’s a healthier version of pumpkin pie!!  Try it!!  I hope you all have a Happy Thanksgiving!!!!

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INGREDIENTS:

  • 15 oz canned pumpkin
  • 2 tbsp whipped butter, softened
  • 3/4 cup coconut sugar
  • 1/2 cup coconut milk (or almond milk)
  • 1 large egg
  • 2 large egg whites
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • 1 tsp vanilla extract
  • 1 frozen pie crust sheet, Pillsbury (thawed to room temperature)*

DIRECTIONS:

  1. Preheat oven to 350°F.
  2. Place pumpkin puree in a large bowl. Add butter, and mix well.
  3. Using an electric mixer, mix in sugar, milk, eggs, egg whites, pumpkin pie spice, cinnamon, nutmeg and vanilla. Beat on medium speed until mixture is smooth.
  4. Pour filling into unbaked pie crust. Bake about 70 to 75 minutes, or until knife inserted in center comes out clean.
  5. Cut into 10 slices and serve with whipped coconut cream or whipped cream if desired.

To add in the white chocolate swirl…  melt 1/2-3/4 cup of white chocolate and 2 tbs of coconut oil over low heat – constantly stirring so that it doesn’t burn.  Before baking – add in a little more than half of the white chocolate into the pie mixture.  Pour all of the pie mixture into the pie crust then drizzle the rest of the white chocolate on top and swirl in!

GF Pumpkin Banana Baked Donuts with White Chocolate Frosting

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Well, last week before I left – I had to pack.  My boyfriend took me on a surprise vacation, but being the little nosy brat that I am, I used deductive reasoning and the Weather Channel app to figure out where we were headed!  Drumroll please….  NAPA VALLEY!!!!!!  It’s one of my bucket list places, and I was SO excited!!

While waiting for laundry to dry so that I could finish packing, I had to use my time wisely, and use up the last of some of the food I had left.  So…BAKE.  Duh.  I found a recipe for some random baked donuts but then really changed it around to come up with this!  These little things were super moist and a great snack or breakfast treat.

We just got back last night, and it was beautiful there.  Such a lovely, relaxing place and very inspiring food and drink wise.  Here are a few pics from the trip, and no, I did not stay healthy or paleo or gluten free while on the trip, but the pumpkin donut recipe is below the pics.  🙂

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IMG_5681GF Pumpkin Banana Baked Donuts With White Chocolate Frostingca

  • 2 1/2 cups of GF oats processed
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 3 large eggs, whisked
  • 1/2-3/4 can of pumpkin puree
  • 1 small banana
  • 1/4 cup coconut sugar
  • 1/4 cup of maple syrup
  • 1 teaspoon vanilla extract
  • 3 tbs coconut oil melted
  • 1/2 cup vanilla coconut milk
  • 1 tsp apple cider vinegar

1. Preheat oven to 350.

2.  Process the oats until it becomes flour.

3.. Add the rest of the ingredients into your food processor and mix together well!

4.  Spray your donut tins well with coconut oil and put the batter in prepared pans.  Place in the oven for 15-25 minutes or until a toothpick comes out clean.

5.  While donuts are baking, melt white chocolate over low heat with 2 TBS of coconut oil.  Stir over heat until almost melted and then pull the pan off the heat.  Continue stirring off the heat until the chocolate has melted.

6.  Once the donuts are finished and cool, dip each donut into the chocolate to coat well.  You can add toppings like a mixture of coconut sugar and pumpkin pie spice, pistachios, cranberries or anything that suits your tastebuds!

7.  Enjoy!IMG_5755

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Strawberry White Chocolate Oatmeal Cookies

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I found out that having a snow day can be extremely productive.  Today, I cleaned, ran 8.5 miles, scheduled clients, worked on programs, made lunch, dinner and these beauties.  Not a bad day.  Not a bad day at all.

I have a bunch of strawberries that I need to use, so I started searching for something to pair with white chocolate.  Rarely do I use fresh fruit in cookies – usually it’s dried, so this was a little different from me, and it was GREAT!  If you make these, they all need to be eaten within 2 days.  Definitely not a problem for me…I might have eaten 4 of these and then drank milk straight from the container.  Oops.

I found the original recipe on My Recipes, and just changed it to make it more natural (minus the chocolate chips) and gluten free.  Again, I ate 4.  🙂

INGREDIENTS

  • 3/4 cup Trader Joe’s gluten free flour
  • 1 cup regular oats
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup coconut sugar
  • 1/4 cup coconut oil, softened – not melted fully
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 3/4 -1 cup chopped strawberries
  • 1/3  OR MORE cup premium white chocolate chips (such as Ghirardelli)
  • Cooking spray

DIRECTIONS

  1. Preheat oven to 350°.
  2. Lightly spoon flour into a measuring cup; level with a knife. Combine flour, oats, baking soda, and salt; stir with a whisk. Place sugar and oil in the bowl of a stand mixer; beat at medium speed until well blended (about 3 minutes). Add vanilla and egg; beat well. Gradually add flour mixture, beating until blended. Add strawberries and chips; beat at low speed just until blended.
  3. Drop dough by tablespoonfuls 2 inches apart onto baking sheets coated with cooking spray. Bake at 350° for 12 minutes or until lightly browned. Remove from oven; cool on pan 1 minute. Remove cookies from pan; cool completely on wire racks.

 

GF White Chocolate Strawberry Cupcakes

 

 

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Okay.  Whoa.  You know that when I start a recipe with WHOA it’ll be good!  🙂  I found the original recipe for this lovely on the blog Mini Baker, but I decided to play around with it and make it gluten free and tweak a few things to make the cupcake itself a little more natural-ish.  This isn’t paleo, but it’s pretty freakin’ amazing.  I would highly suggest making this one ASAP.  It is a great dessert and perfect for birthdays, special sweet occasions, or if you just want a mouthful of goodness!

GF White Chocolate Strawberry Cupcakes

INGREDIENTS

1 1/2 cups turbinado sugar

1 stick (8 tablespoons) unsalted butter, at room temperature

1 teaspoon pure vanilla extract

 

1 1/4 cup GF flour

3/4 coconut flour

1 tablespoon baking powder

1/2 teaspoon salt

1 1/4 cup lowfat buttermilk

 

1/2  cup coconut oil

3 large egg whites, 1 egg
3/4 OR MORE  cup Nestle Mini White Chocolate morsels (or other white chocolate chips)

DIRECTIONS:
1.  Mix butter and sugar together with a hand mixer, beat at medium speed for a full 3 minutes, until the butter and sugar are very light. Beat in the extract.

  1. Sift together the flour, baking powder and salt.
  2. Whisk together the milk, oil and eggs in a medium bowl. Alternately add the milk mixture and the flour mixture, mixing thoroughly after each addition, and ending with the flour. Stir in the white chocolate morsels. Fill the cupcake liners ½ – ¾ way full.
  3.  Bake for 15-19 minutes, or until the cupcakes are well risen and a toothpick inserted into the cake should come out clean. Cool in pan for 2 minutes, then transfer to a wire rack to cool completely.

Strawberry Buttercream Frosting

INGREDIENTS

2 sticks butter, 1 cup, room temperature

4 oz cream cheese softened

½ cup strawberry preserves

2  teaspoons vanilla extract

4 cups powdered sugar

4 tsp Heavy Cream

 

DIRECTIONS:

  1. Cream the butter and shortening in the bowl of an electric or stand mixer. Add extracts and strawberry preserves and combine well.
  1. Add in all 4 cups of sugar, mixing thoroughly. Add 2-4 Tablespoons of heavy cream to soften the frosting.  You can adjust sugar if you need – add more to make it thicker.
  1. Put frosting into a pastry bag fitted with a large circle tip, and pipe frosting onto the cooled cupcake. Add more white chocolate morsels to garnish.

Paleo Banana Bread Donuts with White Chocolate Coconut Glaze

 

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I don’t know what got into me, but I had the hankerin’ to make some donuts.  Well, that and I needed to use up some white chocolate that I had sitting around…  So, naturally I decided that having a white chocolate glaze would be a fabulous idea!!

I found the recipe for the donuts on Lexi’s Clean Kitchen, and they are pretty much perfect.  I just added my white chocolate glaze, which is super simple and a great addition to this yummy donut!

Ingredients
  • 1 cup almond meal
  • 3 tsp coconut flour
  • 2 very ripe bananas, mashed
  • 2 tbsp coconut oil or grass-fed butter
  • 2 eggs
  • 2 tbsp raw honey
  • 1/2 tsp organic vanilla extract
  • 1/8 tsp salt
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda

White Chocolate Glaze

  • 2/3-1 cup of white chocolate
  • 1-2 tbs of coconut oil
Instructions

1. Preheat oven to 350

2. In a mixing bowl, combine dry ingredients

3. In a small bowl, whisk together wet ingredients

4. Combine wet and dry ingredients

5. Grease donut pans and pour batter into pans

6. Bake for about 15 minutes until donuts are firm.

7.  When the donuts are cooled – heat the coconut oil and white chocolate on the stove over low heat – stirring constantly so not to burn.

8.  Make sure that the donuts are cool and carefully dip the top into the glaze.  Let them sit so that the glaze sets or put them in the fridge to harden the glaze up.  Enjoy!