Chorizo and Goat Cheese Stuffed Dates with Honey-Balsamic Drizzle with Andalucia Holiday Cocktail


Ummmm hi I'm Kristina and iminlovewithchorizo. Andfestivedrinks. And especially when they fantastic food is combined with fantastic drinks. Wins to everyone all around. Confused? Keep reading. (Especially because toady's recipe is with Dani, one of my favorite people ever.)

When I moved to New Mexico, I quickly became enamored, ob.sessed. actually, with chorizo. Chorizo perfectly combines flavors usually found in Mexican food, tangy pork, and sublime spiciness. Chorizo is greasy, definitely, but I have yet to find a meat spiced quite as perfectly tasty as chorizo. 


Chorizo is most commonly found as a counterpart to eggs, like in a breakfast burrito, and less occasionally as a topping on flatbreads and pizza. Chorizo isn't wildly common outside of the Southwest; I think this might be because a lot of people are scared of chorizo, they just don't know how to make it so they stick to the most tried and true ways.

Last year, I created my Sweet n' Spicy Bacon Wrapped Dates, and they continue to be one of my most popular recipes on South of Vanilla. They're so loved, that even I have fallen into the habit of making them frequently. Currently, they're my most favorite breakfast (I know, not even a breakfast food...but there is bacon?), when I even bother to eat breakfast, because I can eat them easily while driving. I even made these dates last year for our family's Thanksgiving where they were agreed upon as "divine".

For this Thanksgiving, not only have I given you another variation of dates, but I’ve paired up with Dani from Care to Pair to give you the perfect Thanksgiving drink pairing for this new favorite recipe. Dani and her husband Andrew created an Andalucia Cocktail, which is entirely uncommon and definitely underutilized. This cocktail is made with walnut liquer and sherry, and pretty much screams “holiday” in a cup. Swoon.

And it totally goes great with this recipe.

Bacon wrapped dates definitely were a trendy food of 2014, but I am taking my date game this year to the next level. I know you see where I am going with this next: chorizo combined with dates. And goat cheese, because ummmm, goat cheese.

These Chorizo and Goat Cheese stuffed dates are so. good. Trust me, they won't last long. You might even want to make a double or triple batch. The honey-balsamic drizzle even makes them food channel worthy, but no one needs to know that it took all of 2 minutes to come together.

I am definitely making them this Thanksgiving (and every other week this year), especially since they make for such a gorgeous presentation, ESPECIALLY since these come along with an unusual and festive drink. Enjoy!

Some cook's notes:

  • Goat cheese isn't paleo, but some people tolerate the type of lactose found in goat milk much better than cow's milk.
  • The parsley in this recipe is mainly for garnish, you can omit if you would like.

Chorizo and Goat Cheese Stuffed Dates with Honey-Balsamic Drizzle with Andalucia Holiday Cocktail

Andalucia Cocktail Recipe here

For the dates:

  • 30 dates, pitted lengthwise
  • 3 oz goat cheese
  • 1/2 lb chorizo
  • 1/2 tsp minced garlic
  • 1 tbsp. dried oregano

For the drizzle:

  • 1/8 cup honey
  • 1/8 cup balsamic
  • 2 tsp. Olive oil
  • Dash of salt
  1. In a medium sized frying pan, brown your chorizo. Set aside and let cool completely.
  2. Preheat oven to 350 degrees and line a lipped baking pan with parchment paper.
  3.  In a large bowl, add cooled chorizo, goat cheese, garlic, and oregano. Using a large spoon, mix well until well incorporated. You may want to use your hands.
  4. Fill dates by placing approximately a teaspoon of chorizo goat cheese mixture into each date.
  5. Place filled dates onto baking sheet and bake on middle rack for 25 minutes.
  6. While dates are baking, whisk honey, balsamic, olive oil and salt. Set aside.
  7. Once dates are done baking, assemble on a platter and drizzle with honey-balsamic.
  8. Enjoy immediately and serve with Andalucia Holiday Cocktail.








Sunday Snaps, 01-04-2015

Happy first Sunday of the year! It has been quite the month, hasn’t it? (I also now do realize the irony of “Sunday Snaps”: this doesn’t seem to be a weekly thing at all. More like monthly. Ah well, better luck next time.)

Its been a whirlwind guys. I suppose the holidays always are, but this year seemed to go really fast. Now I have the post-holiday blues, mostly because Christmas isn’t for pretty much a whole year minus 1 week, and it won’t be appropriate to wear all glitter errythang until next New Year’s Eve. Life is hard sometimes.

This Christmas was low-key, which was exactly what Christopher and I needed after a stressful and crazy busy fall. We figured out that since September, either one or both of us had been traveling or having guests stay with us almost every other weekend and sometimes back to back weekends. Also a perk of a New Mexico Christmas? Shooting guns. And biscochos. And Ponchoclaus. (He had a donkey. With a reindeer antler headband.) Nope, not a joke, and yep, a New Mexican staycation was just what we needed:

Old town Mesilla on Christmas Eve

Old town Mesilla on Christmas Eve




Ponchoclaus is real. 

Ponchoclaus is real. 



Can't stop eating

Can't stop eating

And it has been full of gorgeous scenery, especially the past couple weeks:





A friend just told me that eggs are actually considered protein/meat and not dairy. Whatt???? Mind blown. I mean, it makes sense, it does. Its not like an egg is made of cheese and milk or anything, but then why is it always found in the dairy section?? And why hasn’t anyone informed me of this? I’ve gone almost 27 years thinking eggs were dairy. Step it up, world. I’ve lived in ignorance for far too long.

I’ve really noticed the prices of food going up the past few months. Admittedly, healthy eating, and especially following a paleo diet, is always more expensive than conventional diets, but really. Is it just here in the southwest? Anyone have insight on this one? I am baffled.

I am currently obsessed with my new Christmas gift acquisitions, which include a blanket scarf and a pair of Hunter boots. I think they're super cute, but Christopher has been looking at me quizzically and asking why I am insistent upon wearing a blanket around me neck and bright red rain boots in the desert. Men. They will never understand. 

Many in the paleosphere are doing a Whole 30 this month, which is admittedly a great idea following holiday eating. Currently, I feel like this:

I thought about doing a Whole 30 as well, except I’m going to D.C. soon, where I will inevitably eat 10 Georgetown Cupcakes and drink approximately 12 moscow mules, so I’m holding off. Until then, I’ll be continuing to indulge in these wonderful paleo treats I recently posted:

Paleo, dairy-free caramel hot-chocolate with homemade marshmallows

Paleo, dairy-free caramel hot-chocolate with homemade marshmallows


Paleo hot chocolate bar

Paleo hot chocolate bar


Paleoish Kombucha Gin Ricky

Paleoish Kombucha Gin Ricky


Non-dairy chocolate "ice cream" with peppermint-mocha marshmallow swirl

Non-dairy chocolate "ice cream" with peppermint-mocha marshmallow swirl


After I’m back from my D.C. weekend, I’ll be strict paleo…at least until the next sprinkled pastry comes along. But really, I’ve even working on some detox-ready, paleo-friendly recipes. I can’t wait to share, but here’s a sneak peak:



Clearly, this photo is appropriate right now. Except I have been diligent about doing Hot Yoga lately, which I feel detoxes my body, but I really have no scientific evidence to back that one up. I just like sweating. It makes me feel good. And the showers after a long sweat are epic. I also like wearing my lululemon yoga pants for doing actual yoga, and not my normal lululemon routine of drinking coffee while browsing through instagram.

Today is my last day of break before returning to work, and I am so sad. My days of lounging and doing nothing are over. During break, Christopher has figured out a gentle way to tell me to go find something else to do and not bother him while he watches football. Very subtle:

 

Happy New Year! I hope 2015 brings you lots of happiness and health!

 

P.S: If you haven’t seen my Top 10 Faileos of 2014, go check it out here. You’ll get a good laugh:

 

 

 

 

 

 

 

 


Starting 2015 with a bang: a better hangover

Guys. I'm a genius. 

Ok, maybe I shouldn't take the credit for this one, because I didn't create this recipe, but can I take the credit for asking someone else to mix alcohol with kombucha? Before I go into the glorious details, let me give you a little background on this drink's creator....

Dani, from Care to Pair, and I met freshman year in high school. Several middle schools in our suburban Chicago school-district funneled into our 2,000+ student high school. The people I had grown up with since 1st grade were diluted within the crowds by strange faces and other kids who had grown up along side me all my life, but of course without my knowledge. It was eerie. 

Dani was in my French class, in my gym class, and was also with me in band, which meant that not only was our nerd status indefinitely cemented, but we were bound to run into each other. By our first week of high-school, we figure out we saw each other several times a day, and by the end of the first month, we were fast friends. 

Dani and I our sophomore year homecoming, circa 2001. Dani is on the far left, and I'm on the right. Pretty sure we opted to hold hands with our dates like that all on our own. Awwwkkkwaaard. 

Dani and I our sophomore year homecoming, circa 2001. Dani is on the far left, and I'm on the right. Pretty sure we opted to hold hands with our dates like that all on our own. Awwwkkkwaaard. 

Now, Dani lives in Vegas, and she pretty much knows everyone and does everything in the beverage industry there, which is quite an accomplishment considering the whole world goes to Vegas to consume... beverages. 

Care to Pair is a blog that goes into details about wine and beer pairings, and had great insight into how flavors of meals can be drawn out by the right drink. Her most recent post, which went over everything Champagne related, was probably one of my favorites. Especially because popping bottles is something we can all get behind. popopopopopop. Ok, I'll stop now. 

Dani continues to be my go-to for anything cocktail, wine, and beer related. Although alcohol is not paleo, by any means, I do indulge in drinks semi-regularly. Life is just too short. Dani is also the one who taught me how to enjoy beer, and she's the one I went with on a VIP tour of Dogfishhead back in February. For this blog, I actually went to Dani with the idea of making a Kombucha cocktail. I have tons of the tea from brewing it myself, and I'm pretty sure everyone, paleo or not, wants a healthy, flavorful mixer for cocktails. 

Dani and I more recently: October 2014 at the Hoover Dam.

Dani and I more recently: October 2014 at the Hoover Dam.

This recipe is posted here, obviously, but also has been posted today over at Dani's own blog, Care to Pair. I'll leave the details of cocktail describing up to her, because I pretty much have no clue what I'm talking about. Serious. I can, however, talk about the kombucha.... because you know, booches are my thang

The kombucha used for this cocktail is a raspberry flavor, but any fruity flavor will do. Strawberry is currently my favorite kombucha flavor of the month, but use whatever you have on hand. If you're buying kombucha, try GT's Trilogy flavor.  (And to catch you up, the steps for making home brewed kombucha can be found here.)

Dani, and her fiance Andrew, hit a home run with this one. This cocktail is fizzy and flavorful, and perfect for a paleoish New Years. Down a few too many of these, and maybe your hangover will be a tad better than ones in years past. Can you guys let me know about that one? K, thanks. ;) (Also, one of my go-tos for ensuring a better hangover, or none at all, when I've had one too many is popping a couple coconut charcoal pills before bed and the next morning. My favorite brand is this one here, but I've also seen them carried at local drug stores. Of course, check with your doctor before taking any of these.)

Happy New Year! I hope your 2015 brings lots of joy, good health, and excellent eats!


Raspberry Kombucha Gin Rickey

  • 2 oz gin (any type)
  • Juice from 1/2 lime
  • 1 oz simple syrup
  • Raspberry Kombucha (or any fruity flavor will do)
  • basil sprig (for garnish)
  1. Fill cocktail shaker with Ice. Pour gin, lime juice, and simple syrup into shaker and shake thoroughly.
  2. Strain all ingredients into an ice-filled high-ball glass.
  3. Top off with Kombucha and garnish with a sprig of basil.

Thai Red Curry and Sea Salt Roasted Chestnuts

I've discovered that chestnuts are an ancestral type of food. Why is that? Because our ancestors wrote and sang songs about them.

Ha! Get it? I'm hilarious.

I originally intended to post this recipe before Thanksgiving, so you all could have it to serve to your families for Thanksgiving dinner or Christmas dinner or perhaps both, but then the holiday travel season got the best of me. Oh no, don't get me wrong, I made these chestnuts before Thanksgiving, took all the photos, and then.... well, I decided to go to Crossfit and take a really long hot shower and straighten my hair the night I was supposed to write this blog post. Sorry, friends....but at least you'll be getting this one in adequate time for winter holiday cooking. Maybe. If you're like me and leave cooking up to the last minute. #procrastinationforever

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While developing this recipe, I realized that most people had never eaten chestnuts. When I was looking for them in several grocery stores, one person even asked "what are you going to do with chestnuts?", to which I wanted to reply "roast them on an open fire with Jack Frost nipping at my nose", but that seemed a tad bit too snarky to a complete stranger. So I very nicely replied "roast them and eat them!". I thought that answer was obvious, but this stranger had a perplexed look on his face as in he never really thought to eat chestnuts.

I also realized that there are actually specialty tools for roasting chestnuts. Serious. There are chestnut knives and chestnut pans and chestnut....hair dye? Ok, maybe the hair dye isn't so much for eating, but I've discovered that chestnuts are actually the color and vibrancy of Kate Middleton's coveted hair. (See, she knows.)

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I don't eat chestnuts often: they're a lot of work to peel and can be pricey. I was only able to find chestnuts near me at an organic specialty market for $10/pound, and after doing some research online, that seems to be the status quo for organic pricing; I unfortunately couldn't find any price point data for any "big box" grocery stores.

Despite the price, I really think that everyone should try roasting their own chestnuts at least once. They're incredibly festive and taste wonderfully warm and nutty just out of the pan. The roasting is quite easy, but the hard part comes with having the patience to diligently cut the chestnuts open before roasting, and then to peel back the hot, but still firm, shell to try to get the nut out whole. I like chestnuts plain with a little salt, but I also like them with a little spice, which is the recipe I've provided for you below.

When I first set out to try to roast these chestnuts, I decided that I was going to invent a new way to roast them.... and I quickly failed. I knew that if you did not cut open the shells of chestnuts before, they were likely to explode. I decided that I was going to do an experiment to see how long it took a chestnut to explode and at what temperature, so I threw one in the oven to test. It was going to be my own foodie version of Myth Busters, but then I got scared and removed it before it was even in the oven for a full 5 minutes. Whomp whomp. Next, I decided to roast them in olive oil on the stove top, but that produced so much smoke that I immediately had to open all the windows and doors to air things out before I got a surprised visit from the fire department. After that, I decided that perhaps I could actually roast them in the fire in my fireplace, but after doing some research, I realized there was a high probability of losing both my pan and the chestnuts at the same time. Take it my advice: roasting in the oven is the easiest, safest way.

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This recipe uses a red Thai curry seasoning, which I found at a specialty spice shop, but you could easily create your own blend, or use whatever curry you had on hand. I think that the spice and flavor or the curry combined with a little sea salt against the warm, nutty flavor of the chestnut is a real winner; it is almost like Asian spiced peanuts, but of course, a bit more festive for this holiday season.


Thai Red Curry and Sea Salt Roasted Chestnuts

  • 1 lb. whole chestnuts
  • 2 tsp. olive oil
  • 1 tbsp. Thai red curry blend*
  • 1 tsp. coarse sea salt
  1. Preheat oven to 425 degrees.
  2. While oven is preheating, take a very sharp knife and very carefully slice an X in each chestnut shell, being careful not to puncture the actual nut. If you cut the nut inside the shell, the chestnut will crumble as you try to peel it from its shell after roasting. Cutting an X allows the heat to escape and ensures that you do not have little chestnut-bombs going off in your oven. Cutting these Xs can be difficult since the chestnut shell is extremely hard, but I found that the easiest way is finding the flattest side of the chestnut and then cutting one diagonal line downward and away from you, and then rotating the chestnut again to ensure that you never cut upward. (Which is a recipe for disaster when you are handling a sharp knife.)
  3. In a large cast iron pan or baking sheet, place each chestnut X side up, making sure that each chestnut has a little space to itself.
  4. Place the chestnuts in the oven, and let roast for 15 minutes.
  5. After 15 minutes, remove the chestnuts from the oven, and let cool until they can be handled without burning your fingers, but not completely cool. They should still be warm.
  6. Peel the chestnuts from their shell by firmly tugging back on the corners of the Xs , which should have opened slightly during roasting.
  7. Discard the chestnut shells and place the nuts in a medium sized bowl.
  8. After all nuts have been shelled and are in a bowl, drizzle with olive oil and gently stir to coat.
  9. Add salt and curry, gently toss until chestnuts are evenly coated with spices.
  10. Serve immediately.

*The Thai red curry blend I used contained black pepper, paprika, cumin, onion, garlic, coriander, lemongrass, cilantro, chili flakes, and ginger.




Southwest Adventures and Peppermint Mocha Marshmallows

In the beginning of December, two of my coworkers, a fellow SLP and a PT doctoral student, dragged me to Carlsbad Caverns in the Southeast portion of New Mexico. Perhaps “dragged” isn’t necessarily the appropriate term, but they definitely needed to cajole me to wake up at 7am on a Sunday to drive 3 ½ hours each way the morning after our open bar work holiday party.

One of the factors in my decision to move to the NM was to be able to explore a quadrant of the country that I haven’t seen much of. After moving, I started off my explorations strong, but then quickly faded as work piled on more tasks and the holiday season set in. In the end, I was really glad they convinced me to go to the caverns.

Carlsbad was amazing: it is the western hemisphere’s largest cave, and its largest room is about 4,000 feet long by 625 feet wide. There are actually two known caverns within the cave: an upper cavern open to the public, and a lower cavern that has been preserved for research and is only available to scientists by permit. They are still discovering offshoots and rooms with the cavern, which was first estimated to discovered in 1898. (Although it is still not known if Native Americans knew about the cave sooner.) My favorite recent discovery story is that of the Halloween Cavern, which was discovered accidentially by a balloon on Halloween, therefore inspiring it’s name.

No worries, we actually did not touch any of the cave in this picture. (Its one of those optical illusion pictures.)

No worries, we actually did not touch any of the cave in this picture. (Its one of those optical illusion pictures.)

I’ve explored several caverns throughout my life before, but Carlsbad was by far the best. It is the most decorated cavern I’ve been to, meaning that there are stalagmites and stalagtites galore; there are dots of water pools, rock windows with views of smaller rooms, pockets illuminated like passageways, and even a whimsical area called Fairyland. Venturing into Carlsbad is like entering a different world. While touring the cavern my friends and I were trying to create descriptions to describe the sights: “the Middle East”, “The Moon”, “a fossiled coral reef”, were all thrown out but quickly abandoned simply because there just are no adequate words.

Since we went in winter, there weren’t any crowds, which turned out to be eerie. To enter the cave, you can either take the elevator down or walk the winding path that slowly descends into the natural mouth of the cave, switching back and winding through and around boulders and growths and moss-covered rocks. The day we went, we chose to walk down, and since we were one of the few groups of people there, our voices echoed as the three of us descended into the quickly engulfing darkness. If not for the lights along the path, it was evident that we would have been in complete and total darkness within 3 minutes of entering the cave.

The natural mouth of the caverns from above.

The natural mouth of the caverns from above.


The natural mouth of the cave, but this time, looking up from total darkness. 

The natural mouth of the cave, but this time, looking up from total darkness. 


The entrance of the cave is a natural mouth, meaning that the ground naturally opened up into an entrance, or in summer, a grand exit. It is estimated that Carslbad Caverns is home to an estimated hald a million bats, and at dusk in summer, they exit in flocks through the natural mouth, creating clouds of flying creatues swirling and dipping through the sky on their way to hunt. I’ve linked a video of this here from a user on YouTube so you can see this magnificnent show; unfortunately the bats had already migrated to warmer Mexican locales by the time of our winter visit, so I did not see the bat show first hand. I’ve already decided, however, that I will be back to see the nightly mass exodus when the bats return to their home in spring.

The caverns, amazingly, keep a stable 57 degrees year round. My fellow SLP, Alexa, told me that in summer, the caves are refreshingly cool: the cave’s placement within the Guadalupe mountain ranges on the border of southeast New Mexico and rural Texas, in the middle of a vast stretch between the middle of nothing, desert, and borderlands, creates soaring and dry temperatures in summer. Alexa explained that visiting the caves in summer is like a little cool oasis, and the constant humidity of 90% underground is refreshing. Even when we visited in winter, the humidity in the air felt cool and comforting: after living in the desert, suddenly stepping into a room of sorts with moisture in the air is novel and refreshing.

Our timing to visit the caves was incredibly appropriate. As much as I love working with kids, trying to gather their attention and cultivate growth during the time period after Thanksgiving and before winter break is incredibly grappling, difficult, and taxing. Those few weeks between each holiday are really exhausting, and I’m sure everyone can relate. In the past, I have plowed through the holidays with constant stream of coffee and a candy induced sugar high, but I’ve since realized that that is not sustainable for long. Instead of creating burnout that takes weeks of solitude and relaxation to recover from, I’ve decided to boycott that entirely. No more gathering willpower to muscle through our self-induced periods of stress and anxiety; its just not a way to live. This holiday season, and hopefully for every one after, I’ve decided to make time to take breaks, to explore to recharge, just like I did in Carlsbad Caverns, and to take time for the activities that I really, truly enjoy engaging in.

I challenge you all, this holiday season, to take the time to do whatever is you need to do for yourself: whether that is reading a book, taking a road trip, or spending all day in the kitchen decorating holiday cookies. Recharging is important, and necessary for a well-cultivated, enjoyable, and productive life.

So what will I be doing in the coming weeks to recharge? Dreaming of Carlsbad Caverns, mapping the rest of my Southwest adventures, and curling up with a good book and a mug of these holiday-inspired Peppermint Marshmallows. (I just can’t get enough!)

Happy Holidays.



Paleo Peppermint-Mocha Marshmallows

  • 3.5 oz. high quality, dark chocolate
  • 1 cup water, divided
  • 3 tbsp. powdered beef gelatin
  • 3 tbsp. instant coffee granules
  • ¾ tsp. peppermint extract
  • 1 tsp. vanilla extract
  • ¾ cup coconut sugar
  • Tapioca Starch, for dusting
  • In a large bowl, mix all powdered beef gelatin with ½ cup water. Let set for at least 10 minutes to soften.
  1. In an 8x8 baking pan, line with parchment paper. Dust bottoms and sides with a small amount of tapioca starch. Set aside.
  2. In a saucepan, combine remaining water, vanilla, peppermint extract, coffee granules, and coconut sugar. Stir and then bring to a medium simmer, then immediately reduce heat so mixture has only occasional bubbles. Let heat for approximately 10 minutes longer, until mixture is thoroughly heated and all coconut sugar has dissolved. Mixture will be a dark amber color.
  3. Add ¼ saucepan mixture to bowl with softened gelatin. Turn on mixer and beat on medium-high heat for 3 minutes. Add second ¼ of saucepan mixture and continue to beat on medium-high heat. Repeat process until all saucepan mixture is used.
  4. Once all of saucepan mixture has been added into the mixer bowl, increase mixer to high speed (setting #8 on a Kitchenaid stand mixer) and beat for about 3 minutes, then on highest speed (Setting #10 on a Kitchenaid Stand Mixer) for about 4-5 minutes more. Marshmallows will be done when they have the viscosity of marshmallow fluff. Be careful not to over mix, as they will become too springy and difficult to handle.
  5. Using a spatula, pour the marshmallows into your prepared baking pan and gently shake until they are level. Dust the top once more with tapioca starch, and then place another strip of parchment paper over the top of the marshmallows for evenness and protection.
  6. Store pan of marshmallows in a cool, dry spot for approximately 4-6 hours, or even overnight, to let set.
  7. Once set, remove top strip of parchment paper, and lift marshmallows out of pan by pulling out the parchment paper. Cut marshmallows into evenly sized squares.
  8. In a small bowl, melt chocolate in the microwave in 10 second intervals, stirring in between to avoid scalding or burning. (You could also use a double boiler to melt the chocolate, if that is your preference.) 










Happy Birthday America! (Ain't No Party Like a Funfetti Party)

For anyone who follows South of Vanilla on Instagram, you will have surely discovered that it was my boyfriend’s birthday last week. His birthday coincidentally coincides with the summer solstice, which is ironic because his dislike for his own birthday is extended over the longest day of the year. (For anyone following astrology, he also is Gemini-Cancer cusp, which makes him a bit mercurial with a side of exceptional empathy. He drives me crazy. But I like it.)

Since CK spent several years in the military, he has a great love for, among other things, his country. I’ve gotten into the fashion of creating America-themed birthday cakes for him (Last year’s was a cake in the form of a hamburger.), so it takes the focus slightly away from a whole day just about his birthday.

Birthday cake from 2013. So much has changed!

Birthday cake from 2013. So much has changed!

Back when I first started Paleo, CK joined me about two weeks into my journey. He’s struggled with it more than I have, and maybe perhaps I’ll have him write a guest post about his Paleo struggles eventually. For him and his sweet tooth, one thing he really missed was Paleo desserts, which is one of the reasons I started creating my own recipes. Fast-forward almost a year, and I’ve finally gotten around to making Paleo version of one of the classics: “funfetti”.



P.S: Isn’t this cake topper perfect for celebrating the 4th of July holiday today?  And its super easy.  Instructions are included below.



Paleo “funfetti” Cake

For the Cake:

  • 1/4 cup raw honey 
  • 8 tbsp grass fed organic butter, room temperature
  • 3 eggs 
  • 1 tbsp vanilla 
  • 1 1/2 cup cashew flour
  • 1/3 cup light tasting olive oil 
  • 1/2 tsp baking soda 
  • 1/2 tsp baking powder 
  • 2/3 cup almond milk 
  • ¾ cup rainbow sprinkes**

For the Frosting:

 

  1. Preheat over to 350 degrees.
  2. Beat butter, eggs, honey, eggs, olive oil, and vanilla together.
  3. Add in cashew flour, baking soda, and baking powder. Mix until incorporated.
  4. Slowly add in the almond milk while mixing the cake batter.
  5. Spray pan with nonstick coconut oil spray. Pour batter into one 9-inch pan and bake
  6. At 350 degrees for 35 minutes. Alternatively, if you would like a smaller cake or multiple layers, you can always bake this cake in a different sized pan, just make sure to adjust the baking time.
  7. After baking, wait until cooled, then frost. 

** Sprinkles are not Paleo. Why? They are full of refined sugar and dyes. But sometimes life is too short.


 


Patriotic Cake Topper

  • 3 paper-striped straws
  • twine
  • 7 small American flags
  • Scotch tape
  1. Take one of the straws and with a ruler, measure out the halfway point. Cut the straw; these will become the two shorter “posts”.
  2. Cut two pieces of twine, with one piece about 2 inches longer than the other.
  3. Take each piece of string and tie onto the ends of the straws. One string should be between the two tall straws, and one should be between the two short straws.
  4. Take a small square of tape, and tape each flag to the piece of twine. There should be 4 flags between the shorter posts, and 3 between the taller posts.
  5. Place on the top of your cake with the taller posts in back and enjoy! 
Raw materials ;)

Raw materials ;)