Jimmy’s Cookies

I’m always looking for noshy, munchy things, and I found these cookies while I was shopping at Walmart one day. They were in the freezer section with the gluten-free and paleo foods, and I was instantly intrigued, thought it took me a while to try them. There are, to the best of my knowledge, two varieties — Chocolate Chunk, pictured here, which are pretty much just chocolate chunk cookies, and Pecan Chocolate Chunk. They are both very tasty.

There are a few cons with this product. One is that they are expensive. A tub of 18 costs $9 at Walmart. The second is that they stay frozen and have to sit out for an hour before you can eat them.

There are a few pros with this product. One is that they are expensive. A tub of 18 costs $9 at Walmart. The second is that they stay frozen and have to sit out for an hour before you can eat them.

Yeah, I know the pros look exactly like the cons, but the fact is, at that price, I’m not going to sit and eat the entire tub, and with the need to thaw them, I’m not going to eat them impulsively.

These are great for stashing in your freezer for a rainy day. You just take two out and put them on a plate while you make yourself a nice bowl of soup. Then, after lunch, you can make a cup of tea and have your cookies.

Chocolate Cake

I celebrated my last birthday with Kat (friend and adopted sister), Mom, and my two aunts in California. There was talk about what kind of cake Kat and I might want for our birthday, and Paleo didn’t really cross my  mind. I will have an occasion non-Paleo treat, but, for the most part, I try to to keep to plan. There are times, though, when it’s just not practical, and impromptu trips to California for birthday pedicures is one of those times…usually. Before we left on the trip, I found this cake recipe, and Mom tweaked it a tad. The recipe is from a site called My Heart Beets, and you can find the original recipe here. This cake is a very decadent, heavy cake in the European style, and rich, but so very good.

Cake
1 cup almond flour
1/2 cup cocoa powder
1/4 cup sifted coconut powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup maple syrup
1/2 cup butter, melted
4 eggs, room temperature
1/2 cup dark chocolate chunks

Chocolate Frosting
5 ounces (1/2 packages of dark chocolate chunks)
4 tablespoons of butter
1 teaspoon maple syrup, to taste

Cake directions
1.. In a small bowl combine the dry ingredients (almond foul, cocoa, coconut flour, baking soda and salt)

2. Add the maple syrup, melted butter and mix well.

3. Add eggs and mix well

4. Stir in the chocolate chunks. Spoon into a 10″ pan greased with coconut oil

5. Bake at 350 for 35 minutes or until a toothpick inserted into the center comes out clean.

6. Remove the cake from the oven and place it on a wire rack to cool.

Chocolate frosting
1. Melt chocolate in the microwave.

2. Mix in butter and maple syrup. Mix until smooth

3. Allow frosting to cool slightly, then pour over cake.

4. Enjoy.