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Pumpkin Spice Frosting

December 21, 2013 Print this page

The quintessential fall flavors, all in one delicious frosting. Serve on top of Pumpkin Spice Latte Cupcakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield Enough frosting for 8 cupcakes

1/2 cup of palm shortening

1/2 cup of pumpkin puree (preferably fresh)

1/3 cup of maple syrup

1 tablespoon of pumpkin pie spice

2 tablespoons of arrowroot powder

2 teaspoons of coconut flour

A generous pinch of salt

Directions

In the bowl of a stand mixer, beat together the palm shortening, pumpkin puree, maple syrup, pumpkin pie spice, arrowroot powder, coconut flour, and salt together on high speed until light, fluffy, and doubled in volume, about 5 minutes.

With a spatula, scoop the frosting into a pastry bag or a ziploc bag with a corner zipped off, then seal, twist the top, and push the frosting down towards the tip.

Pipe onto Pumpkin Spice Latte Cupcakes.


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Mango Frosting

October 27, 2013 Print this page

The ideal frosting for Mango Cupcakes.

Ingredients

Prep Time 20 min
Cooking Time
Total Time 20 min
Yield Enough frosting for 10 cupcakes

1/2 cup of palm shortening

1/3 cup of raw coconut nectar (can be substituted with honey)

2 teaspoons of vanilla extract

2 teaspoons of coconut flour

2 tablespoons of arrowroot power

A pinch of salt

1 heaping tablespoon of coconut oil, melted

2 ounces of freeze-dried mango, pulverized

Directions

In the bowl of a stand mixer on low (for me, about 2), beat together the palm shortening,  raw coconut nectar, vanilla extract, coconut flour, arrowroot powder, and salt. Slowly drizzle in the melted coconut oil and mix until smooth, about 2 minutes.

With a spatula, gently fold in the freeze-dried mango. This technique is awesome for creating fruit frostings: try it with strawberries, raspberries, or even pineapples!

Scoop the frosting into a large plastic bag and push to one corner. Twist up the end of the bag you’re not using to create a pastry-like bag.

Let the frosting chill in the fridge until ready to use. Before piping, let it sit out on the counter for 15 minutes.

Frost on top of Mango Cupcakes.


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Cashew Milk

October 26, 2013 Print this page

This is so much easier to make that almond milk: no nut milk bag or special strainer required! Use in dairy-free coconut ice cream or with Addictive Paleo Granola.

Ingredients

Prep Time 12 hr
Cooking Time
Total Time 12 hr
Yield 2 cups

1/2 cup of cashews

1 cup of water (for soaking)

2 cups of water (for blending)

Directions

Soak the cashews in a cup of water overnight or for at least 12 hours.

Once the cashews are nice and soft, strain them and put them in a blender with 2 cups of water. DO NOT reuse the soaking water! Blend until no nut particles remain and the mixture takes on the appearance and consistency of milk, about 4 to 5 minutes.

You can also use almonds or even hazelnuts instead of the cashews, but you’ll have to press the milk through a strainer or cheesecloth before you use it. With cashew milk, there’s no needIt’s ready to go as soon as it’s blended.


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Citrus-Infused Mayo

October 26, 2013 Print this page

A vibrant, summery condiment that’s easy to prepare and tastes great with crab cakes.

Ingredients

Prep Time 5 min
Cooking Time
Total Time 5 min
Yield 3/4 cup

2 large egg yolks

The juice of 2 limes

1 1/2 teaspoons of red wine vinegar

1 1/2 teaspoons of dijon mustard

A good pinch of salt

A large crack of black pepper

3/4 cup of olive oil (can be substituted with liquefied coconut oil)

Directions

In the bowl of a food processor or blender, process the egg yolks, lime juice, red wine vinegar, dijon mustard, salt, and black pepper until smooth, about 1 minute.

With the machine running, SLOWLY drizzle in the extra-virgin olive oil. It should take 3-4 minutes to get all of the oil from the measuring cup to the machine, so make sure you keep your pouring at just a trickle. This will really help to emulsify all of the ingredients and make it super creamy.

I like my mayonnaise on the lighter, creamier side, so I only add 3/4 cup of oil. If you like a denser, thicker mayo, add more oil as necessary.

Use to bind together crab cakes or on top of any grilled meat or seafood.


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Sunbutter Frosting

October 26, 2013 Print this page

Tastes delicious with my Baby Frosted Banana Cakes or on its own, with a spoon.

Ingredients

Prep Time 10 min
Cooking Time
Total Time 10 min
Yield 2/3 cup of frosting, enough for 12 small cupcakes or 8 large ones

1/2 cup of palm shortening

1/3 cup of raw coconut nectar (can be substituted with honey or maple syrup)

1/3 cup of sunflower seed butter (can be substituted with peanut butter or almond butter)

1 teaspoon of vanilla extract

2 teaspoons of coconut flour

2 heaping tablespoons of arrowroot powder

1/4 teaspoon of salt

Directions

In the bowl of a stand mixer on high (for me, about setting 8), whip together the palm shortening, raw coconut nectar, sunflower seed butter, vanilla extract, coconut flour, arrowroot powder, and salt. The frosting is done when it’s light, fluffy, and peaks slightly in the center, about 4 to 5 minutes later. In this case, the longer, the better!

With a spatula, scoop the frosting into a large resealable plastic bag. Zip it closed and push the frosting all the way down to one corner. Twist the top a couple times and snip off the corner about 1/2 inch from the edge.

Using a swirling motion, pipe the frosting onto each cupcake, continually twisting the bag’s top and pushing everything down towards the corner. Top each cake with a piece of freeze-dried banana and a dash of cinnamon, if you like.

 


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