Paleo 3 Berry Sorbet Recipe

Seriously Fresh & Seriously Yummy!

paleosorbet

Great summer treat too!

Blair and I have been trying to gradually switch our eating style over to Paleo – a.k.a. primal, caveman diet, no grain. So far it’s  been an amazing lifestyle change and one that we both have been excited to dive deeper into the more we are on it!

My only complaint right off bat was no sugar. Instantly I thought that meant no more cakes, ice cream, brownies, cookies and so on. The little fatty in me was devastated!

However, the more I read and studied what Paleo is really about, I’ve found that I can still enjoy the natural sweets God has given to us! That’s when I got to experimenting and made my first homemade all natural sorbet! A super yummy treat that cures my sweet tooth, while still being healthy! The steps are below!

Ingredients:

  • 4 cups of Berries *I used some fresh and frozen berries I had on hand – strawberries, raspberries and blueberries
  • Water *1/3 for the berry mixture and 1 cup for the simple syrup recipe
  • 1 Cup of Honey

3 berry sherbetSteps:

  • In a small saucepan, combine 1 cup of water and 1 cup of honey to create a natural simple syrup. Mix together on low/medium heat until both are combined, then place in a separate container to cool. *Don’t let it boil!
  • Using either a food processor or blender, mix together the berries and 1/3 cup of water until well blended.
  • Filter out the seeds by placing a sieve into a bowl and pouring the mixture on top of it. *This may require some work to make sure you get all of the juice! I just used a coffee filter to do this job.
  • Add 1 cup of your simple syrup mixture to the berry juice (there should be about 2 cups of that after filtering it). *Play with the amount of simple syrup you add. 1 cup may be too much or too little for your taste!
  • Let the mixture chill for an hour or so.
  • Put into your ice cream maker and get to freezing! *Make sure to follow the instructions for your particular ice cream maker. Mine took 30 minutes to properly chill and set up.
  • Place in an airtight container and keep it in the freezer!

And enjoy!

I’m excited to play with even more versions of this – today I saw a strawberry lime sorbet on Pinterest! Sounds heavenly to me!

Lauren

Advertisements

A Lovely Treat – Beignets

Beignets.

It’s decided. Beignets in the Draper household are going to become a staple Valentine’s Day tradition. They were delicious, simple and a blast to make and eat with the love of my life.

And when I say simple, I mean they were RIDICULOUSLY SIMPLE. I’m pretty sure I’m going to offend some beignet fanatics out there by what I’m going to tell you next. But… they were actually made out of Pillsbury’s biscuits. Yes, I said it – those store-bought biscuits that frighteningly pop open a little too loudly.

I originally saw this idea on Pinterest but since there were no step by step directions, I figured I would post my own. So…

beignets

What you’re going to need to make these lil’ devils are:

  • 1 can of Pillsbury’s Grands! Flaky Layers – Honey Butter
  • Vegetable oil – enough to fill the pot halfway or an inch deep
  • Pot/pan – it just needs to be at least 3 inches deep *I used a taller pot.
  • Instant thermometer *Tip Below!
  • Powdered suger & sifter
  • Honey – optional, but delicious!

Then:

  1. Get your oil heated up to 360° *If you don’t have a thermometer, take a small piece of bread and place it in the oil. Watch how it fries up. When it is fried to your liking, get to frying! A close Army friend taught me this and I think it is genius! Thank you, McNally!
  2. Open the biscuits and cut each one into quarters. *We used a heart cookie cutter on some of ours
  3. Place three at a time into the oil
  4. After two minutes, flip them over to the other side for another two minutes
  5. Place fried beignets onto a paper towel covered plate
  6. Top with powdered sugar and honey and enjoy!

*A good thing to keep in mind when frying foods is that the oil will continue to get hotter. After your first batch, keep an eye on how the oil is frying things up. They may be browning a lot faster than you want so just turn the stove heat down a little!

When last night came to an end, Blair and I were literally licking the powdered sugar off our fingers. I’m so happy I bought two containers of biscuits – I might just have to make these again here soon! Right after I go to the gym first, of course…

Lauren

My Treat: Brookies

Brookies.

They are delicious, brown-sugary, chocolate-chippy, chewy-gooey cookie brownies. So, in other words, mouthwatering.

While I wouldn’t necessarily recommend brookies for a wedding (they can get a little messy), they are perfect for a bridal shower or even as a cute thank you gift for close friends and family after the wedding has happened!

I made these brookies for my boyfriend’s dad’s “23rd” birthday.  😉  And considering they were gone before I knew it, I’m taking they were a huge hit for their family and would be for yours too!

Now with all of the ingredients on hand, let’s get to baking!

Isn’t that a beautiful color? Cannot wait to eat this!

I added the dry ingredients in bits so they didn’t fly everywhere when I turned the mixer back on.

DON’T forget to scrape the sides! Nobody wants left over flour clumps when they’re trying to enjoy their brookie.

The dough should be a beautiful golden color with plenty of chocolate chips!

My friend Julia and I had such a hard time resisting the brookie dough……. but we survived the temptation!

Final Product!!

Delicious and beautiful. It’s the perfect combination!

Blog Queen Bakerella shared this recipe last May. While she suggested mixing the batch up by hand to make the texture “better”, I went ahead and just whipped up the quick recipe in the mixer. I found the final product to be perfect for my taste, but included the “By Hand” instructions for you to try out in case you wanted to experiment with different mixing avenues! Best of luck in your baking!

Brookie Recipe:

2 3/4 cup all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

2/3 cup butter, softened

1 lb. light brown sugar

3 eggs

1 1/2 teaspoon vanilla (The original recipe called for only 1 teaspoon, but I love vanilla so I added more!)

11.5 ounce package milk chocolate chips (Why not just throw in the whole 12 oz bag?!)

1 cup chopped pecans (Yes please!)

By mixer:

Sift flour, baking powder and salt in a large bowl. Set aside.

Combine butter and sugar using a mixer until blended.

Add eggs, one at a time to sugar mixture, mixing on low in between each addition.

Add vanilla and mix.

Add flour and mix until combined.

Stir in chips and then pecans.

By hand:

Sift flour, baking powder and salt into a large bowl. Set aside.

Stir brown sugar into softened (not melted) butter in another large bowl until butter disappears.

You can use the back of your spoon to help incorporate the two together.

Add eggs one at a time to butter mixture and stir well after each egg.

Add vanilla, chocolate chips and nuts.

Mix well.

Add dry flour mixture and stir until well combined.

-Coat a 13 X 9 pan with non-stick spray and spread batter evenly into dish. Bake at 350 degrees for 30 minutes or until top is golden brown. Make sure you don’t over bake.

**My oven cooked the brookies perfectly in 30 minutes, but make sure you know your oven… If your oven runs on the cooler side and the top of your brookies are already golden brown, but the inside isn’t cooked yet, just throw on a sheet of aluminum foil and bake until a toothpick comes out clean! I like my cookies on the doughier side so I made my brookies that way too! It is all up to you though on that aspect!

…and they lived happily ever after.

❤ Lauren