Who originally decided to combine salt, caramel, and chocolate? Surprisingly, the internet doesn’t have definitive information (at least that I could find)! Maybe one day I’ll meet a food historian who can tell me. For now, I’m satisfied to extend a gracious “thank you” to Pierre Hermé and Michael Recchiuti, since they seem closely tied to the origin of this delicious dance of decadence. You should thank them, too! Without their influence on the many sweets and treats and daring flavor combinations of today’s food, we might not have this exciting new recipe for you.
Our salted “caramel” chocolate pudding is simple to make and doesn’t actually include caramel. Plus, it’s grain-free, dairy-free, egg-free, and nut-free! In fact, it’s even vegan. So, whip it up, enjoy, and share with all of your friends. We know you’re going to love this dessert!
Today Brent and I are celebrating our 4-year anniversary, and I wanted to share something to celebrate. Both Brent and his dad love all things mint-chocolate, so when I saw mint chocolate-chip cookies in his parents’ pantry a few weekends ago, I knew I needed to find a way to recreate them for him—paleo style.
It took a couple of tries, but I think this cookie recipe was worth it. The mint-chocolate flavor is awesome. Plus, they are super soft and moist! We hope you enjoy this delicious paleo cookie recipe.
The blog recently has been somewhat busy with things inspired by or created by my mom, and this chocolate fudge recipe is no different. In that spirit, I’ve adapted one of her favorite holiday sweets to suit our preferences: 100% dark chocolate, no added sugars, and no dairy (sweetened condensed milk).
This is a fairly easy recipe that requires a good amount of patience and “hurry up and wait” skills. We condensed coconut milk in place of condensed milk, and while it wasn’t very difficult, it certainly took some time. Trust us, it’s worth the wait.
We’ve got a snowy day here in the DC area, and I figured it was a perfect day to share a sweet recipe that is a collaboration (well 20% us) with my mom. We made this pie for Thanksgiving, and I have to say that it was a blast. In all honesty, I found this better than your standard pumpkin pie that you can pick up from the store.
This pie we let sit for almost 2 days before finally serving, and it was still fantastic. I was shocked at how the crust pulled away from the pan like a traditional pie, and the crust is really delicious. Not too sweet, a little crumbly, and not too dry (which sometimes happens with these gluten free crust/bread/sweets recipes). We hope you’ll try it and let us know how it comes out!
We had quite a few fresh cranberries leftover from Thanksgiving. I searched our cookbooks and the web for inspiration–trying my best to avoid the typical muffins, breads, and other sweets. I know, that sounds a little silly; but seriously, the holidays are so full of baked goodies, I wanted to make something different. Alas, my efforts to make craisins failed miserably, and the cranberry sauces and baked goods recipes abound.