Merry Christmas Eve Eve! I’m so excited that this is my 100th post. I started blogging with WordPress 1 year ago, and my website was up 6 months ago, so I’m happy with my progress.
Today I’m sharing some fun and easy recipes that will help to keep me on track during the holidays. I plan on snacking on these tonight with a cocktail and my family.
Processed Cream Cheese is a no go for me, so my poppers are stuffed with cheddar and pimientos and wrapped with Applegate’s humanely raised bacon. You will need 30 minutes and….
8 fresh jalapeños, halved and deseeded
1/2 cup of grated cheddar cheese1/4 cup pimientos
half a package (or 8 pieces) of bacon
- Preheat oven to 400
- slice and de-seed jalapeños, careful not to touch your face! Wear gloves if necessary!
- fill each jalapeño half with shredded cheddar and top with diced pimientos
- slice your bacon in half and wrap each jalapeño half in 1/2 a slice of bacon
- bake for 20 minutes until bacon is crispy
Safin’s Paleo Peppermint Bark
You will need 1 hour, 30 minutes and….
1 cup Cream of coconut
1 cup 100% cacao nibs or powder
1/4 cup almond milk
1/4 cup maple syrup
2-3 drops peppermint essential oil or extract
- Melt your coconut cream (not milk, you need the thick stuff) in a double boiler
- Simultaneously melt (or just after if you only have one double boiler) the other 4 ingredients together; cacao, almond milk, maple syrup, and peppermint extract
- Line a dish or pan with sides with parchment paper
- Pour both melted mixtures onto parchment paper lined dish or pan and use a knife to swirl it together. The cacao will be denser than the coconut cream and fall to the bottom, and that’s OK! The bark will look cool.
- Freeze in the pan for 1-2 hours until solid
- Remove from the pan and break apart with your hands to make edges looks rugged, use a knife if it is too hard
- Keep bark refrigerated for highest quality. It will taste like a crisp, cold, sugar free peppermint patty!