Fancy schmancy hand-painted?
Or $2 kit from the grocery store? ;)
You're never too old to
strip color eggs.
I was planning on doing the Jesus WOD this morning with a few friends, but when my alarm went off and I jumped out of bed (more like fell out of bed), my knees and my calves were humming a different tune. I was in no shape to go bang out a WOD of that caliber.
Instead, my Workout of the Day was baking, cooking, and eating.
Glorious, glorious, eating.
Bacon and Brussels Sprouts to top our Bison burgers atop salad greens, avocado, cukes, and toms, a little drizzle of light balsamic.
I know you're drooling.
Brussels and bacon are the bomb!
And if you weren't drooling before, you will be now.
Behold, grain-free (Paleo if you will) chocolate cupcakes with "buttercream" frosting.
Yes, I just said that.
Seriously people, seriously.
Paleo Chocolate Cupcakes
with Chocolate "Buttercream" Frosting
Recipe yields 6-7 cupcakes
For the chocolate lovers in your life (or just for me).
1/4 cup coconut flour
1/4 cup cocoa powder
1/4 teaspoon sea salt
1/2 teaspoon baking soda
1 whole egg
6 tablespoons egg whites
Dash of vanilla extract
1 teaspoon cinnamon
1/4 cup coconut oil, melted
1/4 cup honey
1/4 cup Almond Breeze, Coconut Milk, water, etc.
In a medium bowl, combine all of the dry ingredients.
In a large bowl, whip together eggs, oil and honey until frothy. This will help keep the muffins light and allow them to rise.
Fold in the dry ingredients.
Line a cupcake pan with tin cupcake liners and fill a little less than half full.
Bake at 375 degrees for 20 minutes.
Cool and serve with "Buttercream" frosting.
Paleo Buttercream Frosting
This recipe reminds me of the inside of a truffle. It's absolutely the most amazing chocolate concoction I have ever come up with. Enjoy!
1 cup dark chocolate chips
1/2 cup coconut oil
pinch of sea salt
dash of vanilla extract
In a small bowl, place everything together and microwave for 30 second increments, stirring often. It should take about 1:30-2 minutes. Place in the freezer for 10 minutes to harden, then whip frosting with a hand blender until thick and fluffy. Or, leave it all messy and melty if you like it more like a ganache.
Now that's what I call a happy Easter!