posted November 07, 2013 11:06 AM            

Thank you, Charmaine

Okay, I'm sharing a Paleo blueberry-lemon muffin recipe~ very low carb, low sugar. Not sure if you can have any sugar at all (?) but if so, this is a good low sugar muffin. If not, tell me and I will make it up to you with another recipe.

My extremely picky Taurus ASC conjunct Saturn son was gobbling these muffins up yesterday, and so was I. 'Thought you might be interested:

Ingredients:

6 eggs
1/2 cup melted butter or coconut oil
1 teaspoon pure vanilla extract
1/4 cup Grade B maple syrup
1 lemon, juice and zest
1/2 cup coconut flour
1/2 teaspoon sea salt
1/4 teaspoon baking soda
1 cup fresh blueberries

Preheat the over to 350 F.

Whisk together the wet ingredients, mix the dry ingredients in a separate bowl and combine. Add berries.

Scoop 1/4 cup batter into each lined muffin cup (parchment liners work best, or paper sprayed with cooking oil) and bake for about 35 minutes.

Notes:
* I used the coconut oil, not butter
* I only used lemon juice, not zest. Still yummy.

This recipe is from Practical Paleo by Diane Sanfilippo.

posted November 08, 2013 05:40 AM            

It's ok though. Post any recipe you wish to share.I'm sure many here who try it will enjoy it too..including myself!

Want to keep this all about the noms. We can discuss the health stuff in our other thread.

Will make these on Sunday! Thanks!

Oh and it's nice to see the use of coconut oil instead of butter.

posted November 08, 2013 05:51 AM            

Ingredients:

Ready rolled puff pastry
6 tsp apricot jam
5 tbsp superfine sugar
1/2 tsp baking powder
2 egg whites
3/4 cup desiccated coconut

Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 hole patty pan tray (or mini muffin tray). Cut 12 rounds out of the ready-rolled pastry to fit the hollows. Line the hollows with the pastry rounds. Spoon 1/2 tsp of apricot jam into each hollow.
Combine the superfine sugar and baking powder. Beat the egg whites until stiff and fold in the sugar mix. Now fold in the coconut.

Spoon a tablespoon of the meringue mixture on top of each pastry round. Bake for 10 to 15 minutes, or until browned.

Makes 12 tartlets.

Recipe from food.com

posted November 08, 2013 12:37 PM            

'Have to wait until my next shopping trip to get the ingredients...I live 16 miles from the nearest grocery store.

Hertzoggies is a cute name

My friend's last name is Hertzog, I'll have to tell her about them.

posted November 11, 2013 10:00 AM            

Was tempted to have another..but I shared with my friends. They love it too!

Haha! Your friend is a mini jam tartlet. Cute!

posted November 11, 2013 10:51 PM            

Glad it worked out okay! It's hard to know in advance if people will like health food or not...with weird ingredients, ya know. But blueberries make everything better, I think!

It's an outrage over here, though, my local grocer doesn't carry superfine sugar so I have to wait until I go to the "big city" next week to make Hertzoggies. Oh well, something to look forward to!

@Juni

Charmaine and I are *always* nice (right Charmaine? Aren't we?) so we're looking forward to that recipe!

Kindly, as usual
Faith

posted November 12, 2013 09:53 AM            

The family loves this and I make it every Christmas. I make my own jam so I use backberry or raspberry; whatever was the most plentiful last season. Also, I promise boxed red velvet cake mix tastes no different in the trifle than home made. I make the cake in rounds and use leftover mix to make cupcakes to donate for Christmas animal shelter worker bees.

This year I made plum liquor so I`m subbing it for the blackberry.

1 c. seedless raspberry jam
1/4 c. black raspberry liquor
1/4 c. fresh orange juice
2 8-oz. containers mascarpone cheese
2 c. heavy cream
1/3 c. sugar
1 t. vanilla extract
Red velvet cake, broken in pieces
3 6-oz. containers fresh raspberries

Whisk together first three ingredients in a small bowl. Stir together mascarpone cheese in a large bowl. In another bowl, beat heavy cream at high speed with an electric mixer until foamy; gradually add sugar and vanilla, beating until soft peaks form. Stir one-fourth of whipped cream into mascarpone using a rubber spatula; fold in remaining whipped cream. Arrange one-third of Red Velvet cake pieces in a 3-quart trifle dish, drizzle with one-third of jam mixture, top with one container of raspberries, and dollop with one-third of mascarpone mixture. Repeat layers twice. Cover and chill 12 to 24 hours before serving. The longer the better blending of flavors.
Fancy it up by make snowflake garnishes by tracing snowflake templates on wax or parchment paper with royal icing. Let them dry at room temperature; peel off and place on top.

posted November 12, 2013 09:59 AM            

And to you for thinking about those who give of themselves so selflessly.

posted November 14, 2013 11:02 AM            

quote:

---

Originally posted by charmainec:
Doesn't this recipe make you want to try it immediately? It sounds really good!

---

YES! Thank you, Juni.

And ditto to what Charmaine said, thank you for taking care of the people who take care of the animals.

posted November 14, 2013 11:04 AM            

quote:

---

Originally posted by Padre35:

So uhm, Lentils and Eggs is not exactly the "paleo" y'all had in mind?

---

Sounds good, but you'll be able to tell I'm only doing paleo half-heartedly because all my recipes are going to be like: paleo muffins, paleo cake, paleo candy...

posted November 14, 2013 11:32 AM            

quote:

---

Originally posted by Faith:
Sounds good, but you'll be able to tell I'm only doing paleo half-heartedly because all my recipes are going to be like: paleo muffins, paleo cake, paleo candy...

---

posted November 20, 2013 12:54 AM            

quote:

---

Originally posted by juniperb:
Ladies, it is really yummy and helps put life sustaining winter fat on us. That`s my logical reasoning for eating such rich and calorie laden goodies

---

Insullation for winter.

posted November 20, 2013 07:54 AM            

Sift together:
1 cup all-purppse flour
3/4 cup sugar
2 tablespoons cocoa
2 teaspoons baking powder
1/4 teaspoon salt

Combine:
1/2 cup milk
2 tablespoons salad oil
1 teaspoon vanilla

Add to dry ingredients and stir to mix.
spread mixture evenly in 9" pan.
Sprinkle with:
1 cup packed brown sugar, mixed with
1/4 cup cocoa

Pour:
1 3/4 cups hottest tap water over batter.
Bake at 350 degrees F. for 40 minutes.
*important* Let stand 15 minutes.
Serve

Best with French Vanilla ice cream

posted December 02, 2013 11:54 AM            

HERTZOGGIES!!!!

Made them yesterday and my whole family was ecstatic about them! They loved me!

Thanks so much for the recipe, Charmaine, I will make them again!

Next up is red velvet tiramisu, gotta wait til we get to our other house, though. 'Trying to deplete our pantry now, less stuff to move from house to house.

posted December 03, 2013 10:31 AM            

Will patiently await your mouth watering recipe. *drool* It sounds gooooooooood.