Today’s recipe is not Paleo, but it is/was very tasty. Wednesday I posted a Butternut Cheesecake. Heather revealed that she initially got excited because she thought it was a Peanut Butter Pie. Naturally just the mention of Peanut Butter Pie got them hankering for one. Seeing as Saturday was our roomie dinner night, I decided to add a pie into the mix. Of course I opted to tweak the usual peanut butter pie and decided to try sunbutter instead. I think the outcome was pretty successful. Heather enjoyed it, although Chelsey wasn’t as sold. My other taste testers told me the pie was decadent and absolutely delicious, so I’m sticking with the vote that is was indeed good.
- 1 jar smooth sunbutter
- 8 oz. cream cheese
- 2 cups whipped coconut
- 1 cup honey
This gorgeous fall weather has me itching to make pies (seriously I just made a sunbutter pie last night for our roomie dinner night), as this week I bring yet, another round desserts! At least Wednesday’s Butternut Tart was savory. Last week I confessed my weakness for cheesecake, so is it any wonder that I’ve now paired it with my favorite fall squash?
- 2 cups pecans
- 3 tbsp melted coconut oil
- 2 tbsp coconut sugar
I am starting the week off with yet another butternut recipe (I know I may need an intervention). It’s amazing to me that people say eating healthy is expensive. I got this huge butternut from the store for $4 and I have spread it out over 3 recipes and several meals now. The sweet and then the savory pies are fine, but these fries are more up my alley, although I’d probably just make them naked without the coconut flour. Also I was really feeling the prep work the other day and cut these into cute matchstix fry size. I think this is a mental thing too. Because I cut them smaller, there are more fries and so I eat less of them. Am I the only one who thinks that way? Anyways, I digress, here is the recipe.
- Butternut squash
- 1/4 cup coconut flour
- 3 tbsp coconut oil
- Sea salt
I haven’t eaten a regular in potato in……years. I have typically replaced it with cauliflower. Although I’ve tried other: celery root, rutabaga, parsnip, turnips, and sweet potatoes. I always go back to mashed cauliflower, it is simply the best. While playing with goat cheese recently, I thought to myself: why not replace the tablespoon of sour cream and cream cheese with goat cheese. Hmm….. I can dig this inspiration. And true to form, I went with my intuition and used the goat cheese and I was not disappointed. And now it is yours to have and hold as well!
- 1 head of cauliflower
- 3 tbsp goat cheese
- 2 tbsp sauteed garlic
- 2 tbsp extra-virgin first-pressed olive oil
- Sea salt and pepper
Last pie of the week! Who doesn’t love the flavors of turtle? Pecans….chocolate….caramel. Mmm….. I made this pie once for a holiday at the Paulin’s and my grandfather claimed he needed to taste it first. Promptly after first bite it went to the freezer. We’re just going to keep this safely in the freezer. Sure… this is a sneaky way of saving it for himself. Plus this, like Wednesday’s Almond Butter Cheesecake, is easy to make :)
• 2 cups pecans
• 2 tbsp melted ghee (or coconut oil)
• 4 tbsp raw honey
• 1/2 tsp vanilla Continue reading
I figure since Holiday season is quickly approaching, I should posts some different dessert recipes. Why not start off November then, with a week of pie post? Monday I did a butternut pie (click the link to get in on the goodness). Today I’ll switch gears to a rich and decadent dessert: Almond Butter Cheesecake.
Growing up I was a cheesecake girl. I did not like cake. Even though I’ve taken cake decorating and done cakes. Even though it was traditional for my grandma Dreher to make us cake on our birthdays. Even though I spent a week making pies just for the shear joy of baking. Nothing compared to cheesecake. It would be my dessert Achilles heal. If I ever make any for the market, I always encourage people to buy them first so I don’t have to be tempted with taking them home. Add to my history, the fact that my grandma Paulin makes a bomb peanut butter pie. Is it really any question then that I enjoy being in the kitchen so much then? Here you go, pie #2 of the week!
Almond Butter Cheesecake
1 1/2 cup Almond Flour Continue reading
Obviously I’ve been on a bit of a kick with butternut recipes lately. And today is no exception. I fully intended on taking these little guys to the market on Saturday, but for some reason they got left in the fridge. Which is good for you all, because then I could snap a photo and post the recipe here!
Move over pumpkin pie? That’s pretty much how I feel about this recipe. I have wanted to like pumpkin pie my whole life. I truly have. I gave it the cursory try on Thanksgiving. It’s traditional, I had to try some right? Still it just never lived up to the hype and expectation for me, although I desperately wanted it to. Butternut on the other hand, makes me a lot more excited. Just cutting into one, the feeling of success when I’ve finally chopped one up and it’s ready to be made into something delicious. Just the shear work, makes me feel like I’ve accomplished something.
When I had to make four pies for the Farmer’s Market Farm to Fork dinner, I knew straight away that one of the pies I wanted to do was a butternut one. Although on that occasion I had some hazelnuts handy for the crust. Today recipe I used pecans, but any kind of nut are doable. It’s really personal preference. If you are wanting a change this holiday season, why not go for the butternut pie instead of the pumpkin or sweet potato?
- 1 small butternut squash, pureed
- 1 cup coconut milk
- 1/2 cup maple
- 1 tsp pumpkin pie spice
- 2 tsp cinnamon
- 1/8 tsp cayenne (optional I like a little something different)