Tomorrow is my birthday (something which seems to be increasingly irrelevant since having the boys), so I’ve been doing a little cake baking. I’ve already done a “practice run” and baked a batch of paleo muffins last week with the boys (what? You don’t do that? Just me then?).
As it is coming up to holiday time and since I want to get a little better with what I’m eating, but certainly don’t want to give up on all cakes and good things, I decided to opt for a healthier take and found a recipe for Paleo Caramel Macchiato muffins on The Paleo Mom.
Of course, I forgot to buy the almond flour needed in the recipe, but I substituted this with gluten-free flour and some ground almonds and I think it turned out just as good. The muffins were sweet enough, coconut-y and almond-y and generally delicious.
The topping is where the paleo part went out of the window though. I didn’t have any coconut butter (in fact, I’m not sure you can even buy that here without ordering it from overseas). I did have coconut fat, but I doubted that that would be a good substitute. So I went the wholly un-paleo route of making coffee buttercream icing with butter and icing sugar. Oh well.
The boys were not as impressed with the muffins. Both of them just licked off the buttercream icing and handed the slightly soggy muffins back. You can’t please all of the people all of the time… But Husband and I thought they were a recipe to keep and try again. Highly recommended by the adult half of the family.
My plan for this evening has been to bake this Mexican chocolate coffee cake, which also looks so very tasty. Unfortunately, I decided for some reason not to use a loaf tin but instead to use two round cake tins. And I think it is going to prove quite dry, but we’ll see. I decided to make some buttercream icing again (there is a bit of a theme emerging here with my baking really).
My next idea is to make some fudge that I’ve seen on the website too.
But, more importantly, I’ll let you know how the chocolate cake turns out!
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