Who likes Mounds chocolate-covered coconut candy bars? All that chocolate and coconut is so delicious! If you agree, then you will love this easy dessert…
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For the sugar cookies:
In a large bowl, use an electric mixer to beat the butter and sugar on medium-high speed until well-combined and smooth, about 3 minutes. Add the eggs, vanilla and almond extract, if using, and beat until combined. On low speed, slowly add in the flour, baking powder and salt, and beat until incorporated.
Divide the dough into 2 equal portions. Place one dough portion between 2 sheets of parchment and roll out to 1/4-inch thick. Repeat with the remaining portion of dough. Place the 2 sheets of dough on a baking sheet and chill for at least 1 hour or up to 1 day.
While the dough chills, preheat the oven to 350 F. Line a large baking sheet with parchment paper.
Remove the dough from the fridge and cut into shapes with a cookie cutter, re-rolling any scraps and cutting more shapes. Transfer the shapes to the prepared baking sheets. If the dough is too warm, freeze for 15 minutes or until firm.
Bake for 10 minutes, or until the cookies are set and begin to brown. Let the cookies cool for 5 minutes before removing to a wire rack to cool completely. Baked sugar cookies can be frozen in an airtight container for up to one month before icing.
For the border icing:
In a small bowl, add the powdered sugar, pure vanilla extract and water or milk and whisk to combine. Add the food coloring, if using, a few drops at a time, until colored to your liking. The mixture should be very thick but still pourable. Add more powdered sugar as needed.
Transfer the border icing to a squeeze bottle using a funnel. You can also scoop into a pastry bag fitted with a small plain tip. Before icing any cookies, practice on a piece of parchment paper to get the feel of the icing.
Holding the bottle or bag tip directly over one cookie, begin tracing an outline of the cookie, squeezing gently and using both hands, if needed, to maintain consistent pressure. Allow the icing to dry slightly before continuing with the flood icing.
For the flood icing:
In a small bowl, add the powdered sugar, pure vanilla extract and water or milk and whisk to combine. Add the food coloring, if using, a few drops at a time, until colored to your liking. The mixture should still be pretty thick, but will drizzle more freely than the border icing. If needed, add additional water or milk to loosen until the consistency is pourable. Pour the flood icing into a squeeze bottle or into a pastry bag fitted with a small plain tip.
Prepare as many batches and colors of flood icing as you need to decorate your cookies.
Begin filling the interior of the border drawn on each cookie with the flood icing, being careful not to add too much that it overflows the border icing. Use either the nose of the bottle or a small toothpick to push the icing evenly over the cookie and up against the corners.
Place the iced cookie on a cooling rack to dry for 24 hours. The cookies are dry when the surface is completely smooth, dry and resists smudging when touched. Store the finished cookies between sheets of parchment paper in an airtight container at room temperature for up to 10 days.
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Attention, party hosts: the finger food is here! Ground chicken meatballs are just different enough to make a nice change of pace from beef, and the buffalo sauce gives you the same classic flavor that you’d get from buffalo wings, only without all the mess!
Kids will love them, but they’re great for grown-ups too, especially for any kind of tailgate party or Game Day celebration.
Meatballs can be a bit of a conundrum for Paleo beginners because the usual options for binders – bread crumbs or cornmeal – aren’t on the table. But here, an egg and some almond meal do the job just as well, minus the grains.
Buffalo meatballs clearly call for some Buffalo sauce: if you can’t find a Paleo-friendly version in a store, you can use the first recipe on this page (just ignore the drumsticks since you’ll be using the sauce on meatballs instead).
Some ranch dressing also works perfectly as a dip for the meatballs once they’re done; here’s a recipe for the homemade ranch. Chop up a few celery sticks to add to the tray, and you’ll have a quick and easy platter of snacks or appetizers any time you want them.
SERVES: 4 PREP: 15 min COOK: 2 h
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Buffalo chicken without the mess of wings: perfect for younger kids, party trays, or just a quick snack to pull out of the fridge.
Keyword buffalo chicken, meatballs, slow cooker
Preheat your oven to 400 degrees F.
In a bowl, combine the ground chicken, almond meal, egg, garlic, and green onions, and season with salt and pepper to taste.
1 lb. ground chicken, 1/3 cup almond meal, 1 egg, 2 cloves garlic, 2 green onions, Sea salt and freshly ground black pepper
Mix everything until well combined.
Roll the mixture into a 1 1/2-inch meatball.
Place the meatballs onto a baking sheet and bake for 5 minutes in the preheated oven.
Turn off the oven and place the meatballs into a slow cooker. Add the buffalo sauce, and stir to combine.
Cover and cook on low for 2 hours.
(optional) Serve with ranch sauce for dipping.
Calories: 237kcal | Carbohydrates: g | Protein: g | Fat: g | Saturated Fat: g | Polyunsaturated Fat: g | Monounsaturated Fat: g | Trans Fat: 0.1g | Cholesterol: 138mg | Sodium: mg | Potassium: 624mg | Fiber: g | Sugar: g | Vitamin A: 119IU | Vitamin C: mg | Calcium: mg | Iron: mg
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Nov 29, 2022 – This moist Chocolate Tres Leches Cake is a twist on the classic Mexican dessert! Soaked in three milks and topped with whipped cream.
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Here’s another savory breakfast (or lunch, or snack…) recipe that’s easy to make ahead and save in individual containers for quick grab-and-go nutrition.
The combination of eggs and sausages is hearty and filling, and the sweet potatoes are perfect if you’re grabbing something on the run after a workout (for a lower-carb version, substitute winter squash or another favorite vegetable).
It doesn’t have to be just for workdays though; this would also make a tasty late breakfast on a weekend or day off when you don’t feel like cooking up a huge production. Throw some wilted spinach or fresh fruit salad onto your plate, and you’ve got a low-fuss breakfast ready in no time.
For the sausage, just make sure you’re buying a brand that doesn’t have any added junk – or you can make your own by mixing your favorite choice of meats and spices.
And of course, you can always experiment with changing up the vegetables: that’s the magic of egg dishes! Try it, see how you like it, and then tweak it, so it’s just right, and you’ll end up with a reliable standby recipe to keep you going strong through those busy weekday mornings.
SERVES: 4 PREP: 15 min COOK: 30 min
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A savory, filling Paleo breakfast that you can eat hot or make ahead for grab-and-go meals throughout the week.
Preheat your oven to 375 F.
Melt some cooking fat in a skillet placed over medium-high heat. Add the sausages, and crumble while cooking.
Cooking fat, 1 lb. Italian sausage
When the sausages are cooked, transfer them to a large bowl.
Add the onion, garlic, and bell pepper to the same skillet, and cook for 4 to 5 minutes over medium heat.
1 medium onion, 3 garlic cloves, 1 bell pepper
Pour the vegetables into the bowl with the cooked sausages.
Add the sweet potatoes to the skillet, season to taste, cover, and cook for about 8 minutes.
Mix the sweet potatoes into the bowl with the sausages and vegetables.
Pour the sausage and sweet potato mixture into a baking dish.
In a bowl, whisk together the eggs and almond milk and season with salt and pepper to taste.
8 eggs, ⅓ cup almond or coconut milk, Sea salt and freshly ground black pepper
Pour the egg mixture over the sausage mixture, and place in the oven.
Bake for 20 minutes, and serve warm with green onions sprinkled on top.
Calories: 635kcal | Carbohydrates: g | Protein: g | Fat: g | Saturated Fat: g | Polyunsaturated Fat: g | Monounsaturated Fat: g | Trans Fat: g | Cholesterol: 414mg | Sodium: 996mg | Potassium: 797mg | Fiber: g | Sugar: g | Vitamin A: 10689IU | Vitamin C: mg | Calcium: 109mg | Iron: mg
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I love making – and eating – appetizers. Most of the time I’d prefer to eat a meal of appetizers than an entrée. I also think a spread of finger foods is just perfect for a party, holiday gathering or New Year’s Eve celebration with the kids.
One of the best appetizer recipes is bacon-wrapped sausages, otherwise known as bacon-wrapped cocktail franks or smokies or Christmas pigs in a blanket. Whatever name you prefer, in my opinion, it’s the best kind of appetizer for three reasons:
The reason that the cocktail smokies stay warm is because you make them in the slow cooker! That’s also what makes this recipe so easy. If you ask my husband and sons, they’ll tell you that bacon makes everything better. Win-win! If you’ve never made pigs in a blanket before, I hope you’ll add it to your list. You won’t be disappointed! In fact, your guests may like it so much that they ask you to make it again and again!
Have guests serve themselves straight from the slow cooker in order to keep the sausages warm for a long period of time or transfer them to a serving dish.
Cuisine: American
Prep Time: 20 minutes
Cook Time: 3 hours
Total Time: 3 hours and 20 minutes
Servings: 10
Ingredients
Here’s how to make it:
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