Happy New Years and Birthdays

  The 31st our family will not only be celebrating the coming of the new year but we have a special friend coming to town.  Yay another reason to bake!  It is our dear friends birthday and so we decided to make a last minute treat for the celebration.
  Every birthday all he asks for is a cheesecake.  Usually a Jell-O cheesecake.  Yeah I will NOT be making a Jell-O cheesecake. Personally I won't touch the stuff cause of how processed it is.  More than half of the ingredients you can't even make out what they are. Not to mention the flavor is not really a 'real' cheesecake flavor. It has been chemically simulated in lab. So why not stick to real ingredients?  I sure am!
  I was thinking of how to make this no-bake cheesecake last night and I came up with this cute idea.  I decided to use my heart shaped cookie cutter and make little stacks of cheesecake.  I figured it would be single serving size.
  With the new year coming around the corner I really don't want to start the new year off without my resolution.  Starting the 1st my family and I will be doing the 30 day Paleo challenge.  Easy peasy.  This is not my first time doing this.  We usually try to stick to a 'Primal' diet rather than 'Paleo'.  So its not going to be a huge change but starting the challenge with cheesecake in the house is not a very good way to go about it.  I know if its there I will eat it!  So single serving size cheesecake it is!


No-Bake Cheesecake Hearts

Ingredients:
   Cheesecake filling

• 1 8oz package of cream cheese (full fat) room temp
• 1/2 pint of heavy whipping cream
• 1/4 cup honey (i like Glory-Bee clover)
• 1 1/2 pure vanilla extract
• 1 tsp lemon juice

Crust

• 1/2 cup coconut flour
• 1/2 cup coconut flakes
• 1/4 cup melted butter (or coconut oil)
• 1 tble honey
• 1/4 tsp salt
• 2 eggs room temp

  Preheat oven to 350.   Place a large mixing bowl (for electric mixer) in the
freezer. 

 
  In a small bowl combine all crust ingredients. (I actually forgot to add in the eggs, so if you don't have any don't worry. it turns out fine.) Mix till the texture is crumbly.  On a foil lined baking sheet, set your cookie cutter down and fill with 2 scoops of the crust mix using a spoon.  Press mixture down filling all corners of the cookie cutter.  Carefully dab the sides as you lightly lift the cookie cutter.  This will make sure you don't brake the shape.  Place cut outs in the oven for 8 min or till golden brown.  Set aside to cool. Do not remove from cookie sheet till ready to use.

    Take the mixing bowl out of the freezer and whip the heavy cream.  When cream is almost the thickness you desire add in 1 tsp pure vanilla extract.  Scrape into a bowl and set aside.
    Switch the whisking blade to the beater blade on your machine.  Beat the cream cheese with honey and lemon juice till creamy and light.  Slowly add in the whipped cream and switch out the beater to the whisk once again.  Whisk till well blended and fluffy. 
  Using a wide thin spatula carefully scoop up the heart shaped crust on to a platter/plate.  Dollop some cheesecake filling on to the crust. Carefully spread the filling over the heart.  Place one more heart shaped crust on top of the filling and lightly spread on more filling. Scrape the excess filling off the sides.  Set aside and repeat with the rest.  Top with fresh fruit or fruit puree.
  I had some filling left over so i made two, 2 person serving size cups. Instead of using the crust I just crushed up some macadamia nuts and walnuts.
  This will keep in the refrigerator for up to one week.  ENJOY!

The verdict:
  I have to say for only having a 1/4 cup of honey wow was that good! You may want to add more but I like my treats a little less sweet :)  I hope you all like it <3

Happy Baking in the New Year!

It's Christams!

  The season is here and it's time to bake! Yes! I have been waiting months to make this cake.  I love baking with every cell in my body but I try not to do it that often.  Baking remains for special occasions only.  So when I mention that I have been waiting months for this BELIEVE ME! 

  I found this scrumptious recipe at "The Food Lovers Primal Palate".  I love this blog and their recipes look amazing.  I really wanted to make a grain-free cake that was a real crowd pleaser and this cake was it!!!  Who could pass up a dark chocolate cake topped with nuts, dark chocolate ganache and then frosted with whipped cream?! Not only was this a hit with the adults the kids loved it too!  If my kid likes it then you know its good. 

Ingredients:
  
Cake

• 6 eggs
• 1/2 cup honey or pure maple syrup
• 1/2 cup melted pasture butter
• 1/2 tsp pure vanilla extract 
• 1/2 cup coconut flour
• 1/4 cup raw cacao powder (for dark chocolate flavor use 3/8 cup)
• 1/4 tsp salt
• 1/4 tsp baking soda

Chocolate Ganache:

• 1 cup chopped dark chocolate ( use green&black 80% for best flavor)
• 2 heaping spoon fulls of coconut oil

• 1 cup chopped pecans or walnuts

Frosting:

• 3/4 cup organic heavy whipping cream
• 2 tble honey
• 1/2 cup coconut flakes

Chocolate Cake

1. Preheat oven to bake at 350.
2. In a large mixing bow, combine eggs, honey, pasture butter, and vanilla. Blend with a hand mixer until smooth.
3. Add coconut flour, cacao powder, salt, and baking soda to the bowl, and continue to blend until batter is smooth.
4. Grease a 8 inch or 9 inch round cake pan with coconut oil.
5. Pour batter into the pan, and smooth the top with a spatula (this is a thick batter, so you will have to work with it slightly.)
6. Bake chocolate cake for 30-35 minutes, and remove from oven to cool.

Chocolate Ganache

1. Melt chocolate chips on low heat, stirring often.
2. When chocolate is completely melted, add in the coconut oil, and stir until all is combined.
3. Remove from heat.
4. Once cake is cooled top with chopped nuts then pour melted chocolate over cake.
5. Place cake in the refrigerator till chocolate has been set.

Whipped Cream Frosting

1. Whip heavy cream in a kitchen mixer until stiff and fluffy, slowly adding in honey.
2. Fold in the coconut flakes.

Final Cake Assembly

1. Remove cake from fridge, and top with the whipped frosting.
2. Garnish with a drizzle of left over chopped chocolate or ganache and flaked coconut.
3. Keep refrigerated until served.