- Hot Fudge -

   I like chocolate. A lot. And this summer when I decided to go full-force into eating well, I was sad to give up sugar-heavy chocolates of all sorts. Even dark chocolate since it has sugar in it. You can't imagine my grand excitement when I found a recipe to make homemade chocolate chips with with sweetener I already use [Zsweet]! Oh goodness, I was so entirely excited to have chocolate again- and to actually make it. Since the first time trying that initial recipe I have changed it nearly every time I whip it up. I like to tinker with recipes each time I make them. This was no exception. 

   So, last week I was making some chocolate just to have on hand when I noticed this batch of chocolate looked quite different than normal- it was greasy. Well, actually, it's looked like this one or two times before, but I think what was different this time was that I could see it as something different. I saw it as something other than a chocolate bar or chocolate chips or chocolate coating. I saw it as hot fudge. And my life was forever changed. That may or may not be an exaggeration. But it certainly made me intrigued. I decided to try something I hadn't done while making this chocolate before- beat it with the mixer. That was just the ticket. It created this beautiful, thick, dark chocolate fudge. And it was glorious! I made it three times in a week. And if I hadn't run out of Zsweet yesterday, I'd have made it again today. To say that I really like this chocolate would be an understatement. The consistency is perfect for hot fudge- thick, smooth, and rich. A deep chocolaty flavor with just the right amount of sweetness.

   I, of course, had to figure out what I could put it on and came up with a quick and easy machine-less ice cream. The recipe for that will come soon. Also, with half of the initial hot fudge batch I made a flourless chocolate cake [!!!]. And I'm not kidding when I say it's one of the best desserts I have ever eaten. The recipe for that will be on here pretty soon as well. Keep a look out! 

   But for now, without further ado, here is the Hot Fudge recipe I know some of you have been waiting for. I am so excited about this and was giddy to be able to share it with you! ENJOY!

Hot Fudge

• 4 tbsp unsalted butter [grass-fed/pastured or organic]
• ¼ c heavy cream [raw or organic]
• ¼ c zsweet
• 5 tbsp cocoa powder, unsweetened [organic]
• 1 tsp vanilla [organic]

- Heat butter, cream , and zsweet in a small saucepan over medium-low heat until butter is melted. Stir occasionally.
- Remove from heat and add cocoa powder and vanilla, mix with a spatula until smooth. (Note- it might seem greasy. Don’t worry.]
- Let cool for about 5 minutes.
- Pour chocolate into a small mixing bowl and beat for about a minute or until smooth and glossy.
- Serve immediately. (Or store in an airtight container in the fridge. When ready to use, portion out the desired amount and microwave for a few seconds.)
- * This can also be used as ganache. It's got a smooth texture and firms up nicely in the fridge but doesn't get too hard. It's great!


*Please let me know if You've tried this recipe. I'd love to hear about your experience! Comment back here. Thank you.*

- Chocolate Peanut Butter Cupcakes -

Growing up, I was not the biggest fan of peanut butter. I occasionally liked it with bananas. But it was a rare occasion, indeed. It just wasn't my thing. Oh sure, I could've eat Reese's cups for days. The sugar was the culprit for that one, though. But other than that I've not been a big peanut butter / peanut fan. And since peanuts are technically legumes, I don't eat them anymore. That is, until 3 days ago.

See, I was at Whole Foods [my home away from home] and walked past the little station where you can grind your own almond or peanut butter. And it called to me. For the previous two weeks I had been craving peanut butter. Never in my life has that ever happened! Never. But I ignored it. That is until I saw that grinding station. And that is where the magic happened. I saw the nutritional profile for the peanuts that were in the machine to grind up- very similar to almonds. Less carbs, actually. And I thought, "I might as well try it!" So I ground up about four tablespoons of peanut butter and went on my way wandering the rest of the store.

I got home and right away stuck my finger in the freshly ground peanut butter, tasted it, and it was magical! It was so good and tasted so sweet even though it was unsweetened. I was a happy camper. I started to think of all the things I could make with my newfound enjoyment of peanut butter. Naturally, a chocolate peanut butter combo came to mind. I was just going to use a chocolate cupcake recipe I made last week, but I looked in my fridge and realized I was out of coconut flour. Bummer! But it made for a good occasion to try to make a good almond flour chocolate peanut butter cupcake recipe. And it worked. Splendidly! I shared some of these with my two housemates, two coworkers, and a friend and they all really liked these cupcakes. So exciting that I created a recipe that all sorts of people can enjoy. That makes me happy!

These cupcakes are quite dense and filling with a delicious, rich dark chocolate peanut butter flavor. The almond flour adds another layer of nuttiness, as well. I think next time I make them I will experiment with adding a tablespoon or so of coconut flour to cut the almond flour flavor. My original recipe wasn't quite as sweet as I had wanted it so I adjusted the recipe for you. And I know the cupcakes should have frosting on top, but the frosting is inside! [These would be amazing with fresh whipped cream, though.] :)
I truly hope you enjoy these as much as I have!

Chocolate Cupcake

• 3 tbsp coconut oil

• 5 tbsp grass-fed/pastured butter

• 1 oz unsweetened bakers chocolate

• 4 tbsp unsweetened cocoa powder

• 3 organic/pastured eggs

• 2/3 c ZSweet

• 1 1/2 c blanched almond flour

• 1 1/2 tsp vanilla

• 1 1/2 tsp aluminum-free baking powder

• 2 tbsp brewed strong coffee [decaf is a good idea for these!]

• 2 tbsp organic heavy cream

- Preheat oven to 350º and line 9 spots in a cupcake tin with paper liners.

- Melt coconut oil, butter, and bakers chocolate either on the stove or in the microwave, being careful not to scorch the chocolate. Then set aside to cool.

- In a separate medium bowl lightly beat the eggs and zsweet together.

- Add remaining ingredients and beat on low just to incorporate.

- As the mixer is going, slowly pour in the chocolate and beat lightly to mix well.

- Set aside.

Peanut Butter Filling

• 3 oz organic cream cheese, softened

• 2.5 tbsp freshly ground peanut butter, softened

• 1 tbsp organic heavy cream

• 2.5 tbsp ZSweet

- In a small bowl beat all ingredients together until well blended and smooth.

To Put Together

- Scoop a heaping tablespoon of chocolate cupcake batter into each of the lined cups.

- Scoop about a heaping teaspoon or so of the peanut butter mixture onto the chocolate batter and spread evenly.

- Evenly distribute the remaining chocolate batter between them all.

- Bake at 350º for about 15-18 minutes. Check frequently. They will be done when the tops are set in the middle and are firm to the touch.

- Cool in the pan for 10 minutes then remove cupcakes and cool completely on wire rack or countertop.

- Can serve slightly warm, but they are best after they’ve been in the fridge for a day or two. Great cold straight from the fridge or heat for about 8 seconds in the microwave.

**Please come back here and let me know if you've tried these. I truly would love to know what you though of them and if you made any alterations. Thanks and enjoy. :) **

- Mini Ginger Vanilla Bean Cheesecakes w/ Walnut Coconut Crust -

   For as along as I can remember I have loved cheesecake- it's my favorite dessert. Don't give me traditional cake or cookies, give me cheesecake! :) Needless to say I was excited to come up with a cheesecake recipe I hadn't tasted before. As usual, I saw some various ingredients in my fridge and thought, "Hey, that might be good!" and got to baking. I didn't google this flavor combo or other cheesecake recipes- I wanted to see if I could do it. And I'm pleased to say- it worked! Whew. I wish all the things I made worked as well as this did on the first try. But that's the fun of the process- trial and error... and success. 

   This mild and lovely cheesecake is not the typical super-dense, sit-in-your-stomach-like-a-rock cheesecake. It's light and fluffy with notes of spicy fresh ginger and warm vanilla bean. The crust is complementary to the filling as it's got a light, nutty, coconuty, crunchy thing going on. The flavors remind me of springtime but this dessert would be wonderful following most meals or for baby/wedding showers and such. And of course: grain-free, refined-sugar-free, low-carb.

   Ok, that description might not be the best so you'll just have to trust me and TRY IT [and then let me know what you think!]. 

This cheesecake is fabulous.

Crust:

• ½ c. walnuts, very finely chopped
• 2 tbsp almond flour • 2 tbsp butter, melted 

• 1 ½ tbsp unsweetened dried coconut, finely shredded • 1 ½  tbsp ZSweet
 • ½ tsp vanilla extract

- Preheat oven for 350º and line 9 cups of a muffin tin with paper liners.
- Place all ingredients in a small bowl and mix well.
- Use a ½ tablespoon measuring spoon to scoop into lined muffin tin.
- Press firmly into bottom of lined muffin tin.
- Bake for 10 minutes.
- Remove from oven [leave oven on], let cool.


Filling:

 • 2 eggs
• 7 oz cream cheese
• ¼ c. + 1 tbsp ZSweet
• Contents of ½ a vanilla bean pod [carefully cut pod open and scrape beans out with a knife.]
• ¾ tsp fresh ginger, finely grated

- Beat cream cheese and ZSweet together.
- Add eggs and beat well.
- Add vanilla beans and ginger. Stir to incorporate.
- Place prepared muffin tin on foil-lined cookie sheet.
- Use ¼ cup measuring cup to scoop batter into lined muffin tins/baked crusts.
- Bake for about 25 minutes or until nearly set.
- Let cool completely then refrigerate in an airtight container to set fully- at least 3 hours or overnight.

Makes about 9 individual sized cheesecakes.

**Please let me know if you make this and what you thought or how you modified it. I'd love to hear about your experience!**