Baba Ganoush

My ex husband is Arab so Baba Ganoush is a pretty common food in my world.  This is simply the BEST I have ever made!!  It’s so good I ate 2 lg carrots just to have a way to eat the dip without using a spoon or my fingers.

  • 1 eggplant
  • 2-4 Tbsp of Tahini (to taste)
  • 2 tbsp Lemon Juice
  • 1/2 tsp each Epicure’s Salt and Pepper
  • 1 Tsp Epicure’s Hummus Mix
  • 2 Tbsp Olive Oil

Poke eggplant with fork and place on parchment lined baking sheet.  Roast in 400 oven for 30mins. Since my oven is broken I put it on the BBQ on low and forgot all about it for a couple hours (not on purpose… although it was fine!)

Let eggplant cool, peel off skin.  Chop into chunks and put eggplant and all ingredients into your food processor until smooth.  Scoop up with carrots or celery.  SO GOOD!!!

Baba Ganoush

Baba Ganoush

Lex’s Peppermint Patties

Alexa is in love with the ‘Treats and Cheats’ section of my Make it Paleo cookbook.  We made 15 hearts and 9 small squares.

  • 1/2 cup Epicure Dark Belgian Chocolate
  • 1/2 tsp Peppermint Extract
  • 1/4 cup coconut oil
  • 3 Tbsp shredded unsweetened coconut
  • 1 tsp pure maple syrup

Melt chocolate 30 seconds at a time in the microwave, stirring in between. With a clean unused paintbrush, paint melted chocolate into candy molds.  Place in freezer for 10 mins.  Meanwhile, in a small bowl combine remaining ingredients, stirring well.  Fill molds with mint filling.  Top with a final layer of chocolate and freeze 10 mins.  Pop out of molds and enjoy!

Peppermint Patties

Peppermint Patties

Nut Butter

I heard about this amazing nut butter called meenut butter and since it’s in the US it will be hard for me to get some so I tried my hand at making my own.  OMG!!  It’s AMAZING!!

Measures are approx:

  • 1/2 cup of salted mixed nuts (almonds, pecans, cashews – I simpy used the Kirkland salted mixed nuts)
  • a Tbsp each of pumpkin seeds & sesame seeds
  • 1/2 tsp of coconut oil (the one that doesn’t taste like coconut – refined)
  • 1 tsp of Epicure’s Vanilla

Put all into a blender or magic bullet and process until smooth. Takes like dessert!  Next time I’ll do it with Extra Virgin Coconut oil (and maybe some unsweetened coconut) for a truly tropical taste!

OMG Nut Butter

OMG Nut Butter

Coconut Cupcakes

My daughter loves to bake and when we ran out of flour a few months back I simply didn’t buy more… so you can imagine she hasn’t been impressed with me, lol.  She now is THRILLED with my newest purchase, Make it Paleo.  I’m making my way though and adapting for our spices.

She made these cupcakes today, super easy, super yummy even without the frosting. This made 48 mini and 10 regular!

Cupcakes

  • 3/4 cup coconut flour
  • 1 tsp salt
  • 1 tsp Baking Soda
  • 10 eggs
  • 1 Tbsp Epicure’s Vanilla
  • 1 cup pure Maple Syrup
  • 1 cup melted coconut oil
  • 1 cup shredded unsweetened coconut

In a small bowl mix first 3 ingredients.  In your mixer bowl combine eggs, vanilla, maple syrup and coconut oil.  Add dry ingredients and combine until smooth (will be lumpy at first).  Once smooth stir in coconut.  Grease Epicure’s cupcake tins and pour batter into pans (yes, it may seem runny).  Bake 8-10mins at 350.

Coconut Cream Cheese Icing – blend all items below

 

  • 8oz Cream Cheese
  • 1/4 cup Pure Maple Syrup
  • 1/2 T Epicure’s Vanilla Extract
  • 1/2 cup shredded coconut
Coconut Cupcakes

Coconut Cupcakes

 

Epicure Pan

Epicure Pan

Epicure pan vs Wilton Pan, the ones in the Epicure pan were perfectly cooked and the Wilton ones were soft on the bottom when cooked on top and stuck in the pan. Epicure wins hands down again