Wednesday, January 22, 2014

Chocolate Espresso Roll

Chocolate Espresso Roll
This recipe is divine. There really are not too many adjectives to describe this dessert. I have kept this recipe a secret and all to myself (and my mom) for a year and a half and thought I'd share it with you. Believe me, when this goodness enters your mouth, YOU WILL THANK ME!

Makes one roll and serves 8-10 slices.*Cake Ingredients
4 eggs, separated - reserve two egg yolks
1 cup white sugar
1/4 cup butter, softened
3/4 cup gluten free flour **see below (or all-purpose flour)
1/4 cup unsweetened cocoa powder
1/4 cup buttermilk
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
*Filling Ingredients
1/4 cup powdered sugar for sprinkling
2Tbsp unsweetened cocoa powder for sprinkling
8oz cream cheese, softened
1 cup powdered sugar
6 Tbsp butter, softened
2 Tbsp instant espresso or instant coffee granules mixed with 1 Tbsp water

Preheat oven to 350 degrees. Spray a parchment lined 17x11 inch jelly roll pan with non-stick cooking spray. Set aside.
Beat egg whites in a large bowl at high speed until stiff peaks form. Set aside.
Combine 2 egg yolks, sugar, butter, and vanilla in a large bowl and beat until well mixed and creamy. Reduce speed to low and add all remaining cake ingredients and beat until well mixed. Gently fold in egg whites until thoroughly combined.

Pour into your prepared pan and spread evenly, making sure all corners have even amounts of cake and the middle of the pan is even as well. Bake 15-20 minutes for gluten free flour and 10-15 minutes for wheat flour. It is done baking when the center slightly bounces back after touching it. Remove from oven and run a knife around the edges of the pan immediately. Let the cake cool 20 minutes in the pan.
After cooling, invert the cake onto a smooth dish towel (do not use terry cloth) sprinkled generously with powdered sugar and cocoa powder (see photo).

Carefully, remove the parchment paper off the cake and turn it over clean side down and roll the cake, parchment paper and towel together slowly. Cool completely, seem side down. Approximately 30 minutes.
Dissolve instant espresso in water in a small bowl and set aside. Beat cream cheese and butter together until smooth. Add powdered sugar and finally the espresso and beat until completely combined.

Carefully unroll the cake and remove the parchment paper. Evenly spread filling over cake. Roll the cake by carefully lifting the towel and rolling with fingers, ending with the seam side down.

Roll in plastic wrap and freeze for 1-2 hours. Remove and slice and consume as quickly as possible. Don't share, this is too good to let others have any :)

**Gluten Free Flour Blend:
Makes approximately 3 cups
1-1/4 brown rice flour
3/4 cups sorghum flour or millet flour
2/3 cups cornstarch
1/4 cup tapioca starch
1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.

Eat and enjoy!

Thursday, May 30, 2013

Very Decadent Chocolate-Chocolate Chip Cookies

Very Decadent Chocolate-Chocolate Chip Cookies

Is anyone else out there a chocolate fiend like me? I love anything chocolate. Cookies, cakes, pies, muffins, brownies, ice cream, fudge.. the list could go on for eternity. I have always been a chocolate lover and appreciate trying all sorts of different recipes so when I came up with this one, it just made my heart sing. Truly. It did.
I have been primarily gluten free for the past 1.5 years but occasionally I'll eat gluten; but whether or not you eat wheat or are gluten free, these cookies should be made at least once in your house. I have a wheat version and a gluten free version for you. Aren't I so sweet?

Plop those bad boys onto a baking sheet
Ingredients:Yields approximately 36 cookies
3 sticks of butter, softened
2 eggs
1Tbsp. pure vanilla extract
2 cups sugar
*2 cups gluten free flour blend (See below) *or* 2 cups all-purpose flour
3/4 cup cocoa powder
1-1/2tsp (one and one half tsp) baking soda
1/2tsp sea salt or 1tsp regular salt
1 cup dark chocolate chips
1-1/2 cups semi-sweet chocolate chips

Look at the delicious babies!
Preheat oven to 350 degrees after the batter has chilled in the refrigerator at least one hour.
Mix the softened butter and sugar until creamed then add the vanilla and eggs - one at a time until nice and smooth. Sift together the flour, cocoa powder, baking soda, salt and then slowly incorporate that into the wet ingredients. Scrape the bowl and make sure everything is mixed well. Next add the chocolate chips. Refrigerate at least 1 hour then bake at 350 degrees on a parchment lined cookie sheet for 11 minutes. The cookies will continue to cook while they are cooling on the cookie sheet. Remove from the oven and let cool on the baking sheet for 3-5 minutes. Once cooled, move to a cooling rack and cool completely.

Serve with a glass of milk if you're so inclined
*Gluten free flour blend:
Makes approximately 3 cups
1-1/4 brown rice flour
3/4 cups sorghum flour or millet flour
2/3 cups cornstarch
1/4 cup tapioca starch
1tsp xanthan gum
Thoroughly mix all ingredients together and store in an airtight container.

Wednesday, April 3, 2013

Bacon and Egg Morning Cups

Bacon and Egg Morning Cups
Well, hey there! How are you? Do you need an awesome breakfast, snack or super fast meal idea? You've come to the right place then because this one is loaded with delicious protein and carbs and is sure to keep your taste buds happy and belly full. I won't lie, I've seen photos on pinterest with something similar but have truly never looked at a recipe. Why? Because I wanted to make my very own and deliver it to you!
You're welcome.

So, it's pretty simple and you can make you own version with different meats, or leave the meat out if you don't have anything on hand. What I'm giving you is a recipe that makes exactly 12 morning cups and I will give you instructions on how to refrigerate/reheat and freeze/reheat. Again... you're welcome.
Top with avocado slices or salsa or both and enjoy a very delicious paleo and gluten free meal.
(Recipe makes 12 regular sized muffin cups)
12 slices of bacon. I use the pre-cooked but use your paleo version if you like
6 whole eggs
1/2 cup liquid egg whites
1/4cup chopped turkey meat - I use deli meat so find a paleo version if you'd like *Sub any cooked/chopped meat if you prefer another over turkey*1/2 bell pepper, chopped. I like red, orange or yellow *Make it spicy with a jalapeno!*
1 cup chopped spinach
Salt and Pepper to taste
Preheat oven to 400 degrees.
Line a regular sized muffin tin with precooked bacon. If you are going to use raw bacon, precook it in a skillet or in the oven until it is almost all the way cooked. It needs to be pliable enough to put in the muffin tin.
In a bowl, scramble the eggs and egg whites together with the salt and pepper. Add the remaining chopped ingredients and stir to combine.
Using 1/4cup measurement or an ice cream scoop (which is my preferred method), pour one scoop of the egg mixture into each cup. You may have a little left over in the bowl so make sure you put all of that goodness into a cup that may not have gotten enough.

Bake at 400 degrees for 25-30 minutes, or until the eggs have cooked entirely through. My cooking time is somewhere between 23-25 minutes so keep an eye on them.
These will puff up in the oven and then will deflate just a little bit so don't be too disappointed when they come out. It's suppose to happen this way.

When you refrigerate these and are ready to reheat, you can pop them into the microwave for a minute or back into a 400 degree oven for 10-15 minutes and they will be perfect.

For freezing, place on a plastic-wrap lined cookie sheet and freeze for about an hour then transfer to a freezer safe container. When ready to reheat, place the amount you want to serve on a cookie sheet and preheat the oven to 400 degrees. By the time your oven reaches temperature, it should have been given enough time to thaw out a little. Bake 25-30 minutes to reheat.

Serve and enjoy!
(This recipe was taken from my other blog The Girl Who Went Paleo)

Friday, November 16, 2012

Thanksgiving Meal Ideas

Thanksgiving Meal Ideas
If you're like me, you're already planning for Christmas before Thanksgiving even arrives. Well, I wanted to make your life a little easier and give you a list of delicious Thanksgiving proteins, sides and gravy to make your tummy scream THANK YOU!
So, here's a list of what will be on our dinner table this year along with some extra goodies. Enjoy!
Chicken, or turkey! No Thanksgiving or Christmas dinner is complete unless there's a bird involved. My husband loves turkey and I love chicken so please use this recipe on either birds and enjoy because it is just so juicy and moist!

Then there's the gravy. This is honestly the easiest and most full-proof method I've been able to follow. Making the gravy nice and dark cooks out the flour taste and gives it a rich deliciousness that you need to smother the chicken with.

Hey you paleo and gluten free people.. I know corn starch isn't exactly paleo but substitute equal parts corn starch for the flour and you'll have an excellent gravy. You might try it with arrowroot flour but I've never had good luck with that for some reason. Corn starch is easier on my tummy.
The next item of business is a green vegetable. No matter how you cook your green beans, you need to try this blanching method before cooking. It truly makes life a lot easier. Give it a shot!
Hey, how about some dessert? Tired of the same old pumpkin pie every year? Okay, maybe not but if you are, give this delicious Sweet Potato Pie a try. It's so sweet and creamy. I love how it tastes right out of the oven but it's even better after it's been refrigerated!
Here's a paleo recipe for it, too.

Last, but certainly not least is sweet potato souffle. This is, by far, the best thing at our Thanksgiving and Christmas meals. Always good hot and/or cold and if I make a paleo/gluten free recipe, I'll be sure to post it.


There are a lot of other delicious meals so look at the search bar on the top right side of my page and type in an ingredient and I'm sure you'll find some great recipes there. If you have any questions or need any help with preparing a meal, feel free to leave me a comment below or shoot me an email at
Here's to a THANKFUL holiday season this year.

Wednesday, November 14, 2012

Stuffed Bell Peppers

Stuffed Bell Peppers
I haven't posted a recipe on this blog in a while because I have been working hard on my other two websites (The Girl Who Went Paleo and Angela's Gluten-Free Bakery) and I've been super busy preparing for our local farmer's market that I sell my gluten-free baked goods at. Thanksgiving is also around the corner and I've had to mentally prepare for that.

Other things I'm thinking about lately is opening up a food truck business (Paleo and GF items only), writing an e-book, and selling to one of our local mom&pop shops.

Life is busy, isn't it? Phew!
Well, here's a delicious paleo and/or primal meal all in one. It has the carbs, proteins and fats all in one pretty little package. Now, this recipe does include cheese so if you don't eat cheese, leave it out. Just add some salt and pepper and you're good to go!
Serves 2
2 green bell peppers
1/2 - 3/4 pounds ground meat. beef, chicken, turkey, sausage.. whatever you like
3/4cup crushed tomatoes
1/2cup onion, diced
1/4cup bell pepper, diced (see notes below)
S&P (salt and pepper) to taste
1/4cup cheese, shredded
Preheat oven to 375 degrees and preheat a skillet over medium heat.
Slice off the tops of the bell peppers and reserve them for future use. Remove the seeds/ribs on the inside and discard. Using a knife, remove the stem from the tops of the bell peppers you just sliced and dice into bite sized pieces.
In a medium skillet, add the ground meat, onions and bell peppers and cook thoroughly (about 8-10 minutes) and season with salt and pepper. Drain the excess fat and place back in the skillet or clean bowl. Add the crushed tomatoes and stir thoroughly. Scoop the mixture into the bell peppers and top with cheese.

In an oven-safe dish, add a tiny bit of water - about 1/4 cup - and place the bell peppers inside and then bake about 40-45 minutes until the peppers have softened.

*Tip* If you want to make a lot of these and freeze them, make it all the way up to where you stuff the peppers then freeze them. When you want to bake these, transfer to an oven-safe dish and immediately bake. Do not defrost these. Baking times will be longer since it's frozen.
Eat and enjoy!

Tuesday, October 16, 2012

Sweet Potato Pie

Sweet Potato Pie
I really enjoy baking in the fall. Summertime baking is fun, but baking those fall desserts really makes me happy. I love it!

My mom has a great sweet potato pie recipe and I asked her for it. Hope it's okay to share mom! I made a paleo version of it so if you'd like that recipe, check it out at my other blog "The Girl Who Went Paleo." So here is the sugary version made with a wheat crust. It's just so delicious! I love this pie warm but it's even better after it's been refrigerated over night. Can't wait to make this again so I can eat the whole thing!

I'm the only one here who will eat it. SCORE!
Makes 2 pies
4oz. unsalted butter, softened (1/2 stick)
2cups cooked and mashed sweet potatoes
2cups granulated sugar
1 - 5oz. can of evaporated milk (1/2cup + 2Tbsp)
1tsp vanilla
3 eggs, beaten
1 1/2tsp cinnamon
Preheat oven to 350degrees.
In a large bowl, mix the butter, potatoes, sugar and milk until well blended. Add vanilla, eggs and cinnamon and mix well. Pour into the unbaked pie shells and bake for 1 hour or until set.
Tip: If you'd like, you can assemble the pie and freeze it, un-cooked. When you're ready to bake it, let it thaw out completely and bake accordingly.
Also, if you bake this pie and want to freeze it, cut the remainder of the pie into slices and wrap individually in plastic wrap. Freeze. When ready to eat, thaw at room temperature or microwave it for 15-20 seconds until thawed. It's delicious warm or cold.