Paleo-ish Carrot Cupcakes

I went on a baking craze yesterday and I made three desserts.  This one was everyone's favorite.  The carrot cake is sweetened with carrots and raisins and it is not very sweet but very aromatic.  I topped it with a rich traditional cream cheese icing.  I know what you're thinking:  You used REAL sugar?!?  Well, only 1/3 of what a traditional recipe calls for...and only in the icing.  So it's not 100% paleo.  Shoot me.

A healthier way to make your family's favorite dessert

Ingredients:
1c almond flour
1/2can full fat first pressed Thai coconut milk (because it's the best)
2 large eggs
1tsp baking powder
1tsp baking soda
zest of 1 orange
3/4c raisins
4 carrots, shredded
1tbs vanilla extract
2tbs pure maple syrup
1tbs cinnamon
1tsp ground ginger
pinch cloves
pinch salt
1/2c walnuts, toasted

Cream Cheese Frosting:
8oz full fat cream cheese at room temp
1/4c organic butter at room temp
1c powdered sugar (*alternatively use 1/3c maple syrup...your icing will be much softer but still delicious)
1/2tbs vanilla extract
1tbs coconut milk, to thin if needed
pinch salt

Directions:
1. Preheat your oven to 350F.  Line a cupcake pan with 12 liners. 
2. Combine all cupcake ingredients and whisk until evenly combined.
3. Use an ice cream scoop to scoop out even amounts of batter into the cupcake liners.
4. Bake in the center of a preheated oven for 15-22 minutes (a toothpick inserted into the center will come out clean).  Cool completely before frosting.
5. To make the icing:  Using a hand mixer, blend the butter and cream cheese until combined.  Add your sugar, vanilla and salt.  Mix until fluffy.  Frost cupcakes generously.

Fruit & Nut Clusters

I wanted to finish using up some leftover chocolate I had sitting in the cupboard so I made this simple treat.  Choc full of almonds, cashews and raisins it's sure to be a hit with the whole family!

Homemade clusters are fun to make and even more fun to eat

Ingredients:
2c semi sweet or dark chocolate chips (Ghirardelli 60% cocoa is my fav!)
1c roasted almonds (roast your own 350F for 10 minutes or until fragrant)
1c roasted salted cashews
1c raisins

Directions:
1. Heat a saucepan with a few cups of water to a boil.  Then place a glass or metal bowl over the saucepan and fill with chocolate.   Turn to low to simmer.  Stir until chocolate completely melts.  Turn off heat.
2. Add as many nuts and dried fruit that can be evenly coated with the chocolate.
3. Line a baking sheet with nonstick foil or parchment paper.  Use a spoon to scoop out whatever size clusters you want (mine are a few tbs each).  Place in the refrigerator for 15-20 minutes, or until set.  Enjoy!

Mom's Birthday Chunkys

My mom's favorite candy as a kid is a small thick chocolate candy bar called a "Chunky."  It's filled with raisins and nuts.  For her birthday, I recreated her favorite treat into heart shaped molds.  Using good quality dark chocolate and lots of natural raisins and pecans, the homemade Chunky was born.  These are easy treats to make at home or to give out as gifts.  Valentine's Day anyone?!? 

Plastic or tin heart shaped molds can be used for baking as well as candy making!

Ingredients:
10oz bittersweet or dark chocolate (I used Ghirardelli 60% cocoa chocolate chips)
1c chopped pecans (substitute your favorite nut)
1/2-1c raisins (just add as many as you can)

Directions:
1. In a large glass bowl, microwave chocolate, stirring after each minute until completely melted.
2. Pour in as many nuts and raisins as you like and stir well.  The mixture will be very chunky.
3. Pour into plastic or tin heart molds and spread evenly.  If you don't have any molds, you can make clusters by dropping them by the spoonful onto a parchment lined baking sheet.  Place in the refrigerator for 15 minutes.  Remove.  Store at room temp.  Enjoy!