One-bowl Blueberry Muffins

 

   Hey peeps! How's the week going? If you're in Alberta you're probably huddled in the feta position rocking like a newborn baby. It. Is. Snowing. Seriously? So gross. I have faith that the forecast will be better and I won't have to run into traffic. Sheesh.

   Grey started his first official day of kinder today, AND got his first loose tooth! So busy! Seems like the perfect morning to sleep in and then decide to bake something mid-morning? I do it to myself, but I can't help it! I know I wasn't alone today with the baking fever, the weather screams for it!

   Are there certain things or directions in a recipe that instantly are a deal breaker? If I ever used to see anything that had to be sifted, I was out. Or separated eggs. I am better now, but one thing that I just don't do is yeast/bread things. I have never been successful in getting it to rise (EVER) and I don't do well with cooking failure, so I stay away!

   One thing I do love about a recipe, and draws me to it, is one bowl. Toss it all in, mix 'er up and done! Easy, and little cleanup! It always seems like the times I decide to try a trickier recipe are the days that my kids decide to eat each other and light the house on fire. I like to pick and choose my battles. :) Today wasn't a day for anything complicated, if you know what I'm saying!!

   Try these blueberry muffins out when you have berries in the fridge you need to use up! I doubled the recipe and ended up with 24 big ones and 36 mini muffins. Kort likes the mini ones better, as they're easier to throw down and mash into the carpet. It's totally understandable. :)

   These froze really well and my family loved them. Perfect for lunches or when you need to whip something up really quick. And have I mentioned only one bowl? haha!! Let's cook....

Blueberry Muffins (single batch)

You need:
2 cups flour
1 Tbsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1 egg
2 tsp pure vanilla
1/2 cup softened honey (more like 3/4 if you like sweeter) OR 1/2 cup sugar
4 Tbsp melted butter
1 1/2 cup buttermilk****
1 1/2 cups blueberries

**cooking HACK! If you don't have buttermilk on hand, measure out the milk, then add 2 Tbsp white vinegar to the milk and stir with a fork. Leave aside for 10-15 min, and voila- buttermilk!! :) (if it has some bits at the bottom, add those, too!)

pre-heat oven to 350

In a large mixing bowl whisk in the egg, honey, melted butter, and the buttermilk.

Add in the flour, salt, baking powder and baking soda. (sifting them in will give you a fluffier muffin)
Get in your arm day by whisking the mix until smooth. No over mixing!

Whisk in vanilla.

Slowly and ever so lovingly fold in your blueberries, using a wooden spoon. Try to look them over first and pick out any open or mushed ones- they will bleed into the batter making some kind of Violet Beauregarde mess, straight out of Willy Wonka.

Grease your muffin tins, and spoon the mixture in 3/4 full. (Same goes for the mini's, use a teaspoon and fill them 3/4 full.)

If  you're super lucky, you'll have a super yummy little helper on your side...

In the oven they go. The big ones were 13 minutes for me, little ones around 9/10. Know your own oven and keep an eye out. You can't go back once they are over done. The 'ol toothpick in the middle coming out dry is what we're looking for here. Try not to hit a berry! :)

And there you have it! You'll have the dishes done before the muffins are out! These freeze awesome, and are perfect for lunches or after school snacks.

original recipe pingback to "willworksforsmiles.com"

Stuffed Portobello Mushrooms with Bison Burgers

 

    Oh.My.God. Am I back or what??? Is everyone still alive? What a great summer we had, I hope you did too! Buuuuuuut now pants are tight and routines are back, so, time to do it up!

   How did everyone make out over the summer months? Stick to the plan, medium or a total wash? I started off rocky with a trip then my few weeks out camping. But I have managed to pull it back in and am doing pretty good. I feel like I'm back in my groove.Sometimes it actually feels good to get back to school year routines and schedule.

   My oldest is starting kindergarten this year and they have a severe nut allergy in the morning class. This rules out a lot of snacks for me to send, as I bake a lot with almond flour. So I'll be trying some new baking ideas in the next few weeks! What are your fav go-to school snacks to send?

   I am working on the T25 workout DVD's, anyone familiar with those? It's 25 straight minutes of intense cardio. I like it because it goes fast and then I'm done. I don't like how my ass and legs slap together at certain points, however. But man alive, am I ever a sweaty Betty when it's done! They are very hard! And I like to start complaining about half way through, it makes me feel better. :) Hopefully the "slapping" will decrease over time!

   This recipe tonight is one my sister in law made for us when she was here visiting this summer. We served it as a side dish with some awesome steaks and everyone loved it! So easy, and totally crowd pleasing. We had a busy week getting ready for school, all the paperwork, and registering for all the after school stuff, so I made these mushrooms up with some pan fried bison burgers and there was dinner! Easy and good.

   Coming at you soon will be some baking ideas for lunch boxes, easy weekday meals and more!

Stuffed Portobello Mushrooms

You Need:
1 Portobello per person you're serving (the following portions were for 2)
2-3 pieces of bacon, chopped roughly
1/2 or 3/4 cup shredded cheddar (or whatever you like)
1/2 cup diced white onion

clean the 'shrooms and remove the stems, then dice up the stems

In a medium frying pan saute your stems, onions and bacon. Cook until bacon is cooked through and slightly crispy.

Heat up your oven to 350. Place the 'shrooms on a baking tray lined with parchment.
In a small bowl, mix together your bacon mixture with the shredded cheese. Equally stuff your mushrooms with this delish little mixture!

Bake for about 20 minutes. Allow cool time, these little beauties retain heat and will be hot for a little bit!

I just pan fried our bison burgers, then topped with thick cut, spicy pickles, then broiled some provolone cheese on top. Yum and yum. Top with your fav toppings and cram this into your face-NOW!!!

Spaghetti Squash and Zucchini Pizza Bake

    

   Hey there, everyone!

 

          How is the summer going for you all? We were super lucky to snag a beach camping spot, just outside of town. It was such a great 2 weeks. Sometimes the least unexpected, unplanned vacations are the best!

   My kids lived like homeless beach bums the entire time, we had great weather and lots of friends out to see us! Can't ask for much more. I hate to admit it, but I was actually missing working out! Even though I was killing myself hauling the kids 398 zillion beach toys, chairs, rafts and umbrella- 12 times a day, I still felt a bit guilty! I had a perma sweat-moustache, so I must of been getting some exercise!! :)

   We came into town a few times to wash towels and clean up. It's amazing how the second a gal is in the door, you start thinking about housework, bills, cooking etc.....I prefer to just ignore that and go back to the beach! Through it all, I managed to maintain my weight within one pound. I am very happy with that, and I'll take it! It's a true testament to what a huge part of a healthy lifestyle eating is. In the winter when I was recovering from surgery, I was off the gym for over 12 weeks. Bed rest for a lot of that. I maintained my weight within a 2 pound range. With little to no movement some days. If you can't get a workout in, don't throw yourself  onto the lawn at Mcdonald's and rock in the fetal position, covered in french fry grease....don't give up!!!!!

   When it was just the kids and I at the campsite, I literally just can't buy the treat foods! If you don't have it, you can't eat it! They don't need it and God knows I don't! And nothing will remind you of that faster, than living in a bathing suit! If there are chips there, I am eating them. And then before I know it, I'm looking like a busted can of biscuits in my bathing suit! No thanks. 

Not to say we didn't have any treats while we were there, I just like to make them count. And now, thanks to my friend Kira, I've been having naughty dreams about the peanut buttercup blizzard at Dairy Queen. It's dirty talking me in my sleep, I think I'll go get one "for the kids" on the next hot day! I'm sure it will be just awful, and I will hate it. Right??

Let's cook!

   I found this recipe on line, and it caught my eye. Spaghetti squash and zucchini noodles are 2 fav's in my house. This uses both. Plus, I've forced more than one friend to buy the veggie spiraler, and they want ideas!

I love leftovers like I love myself. It gives me lunch for at least the next day, and it helps to not grab something out of range because I always have a go to. This recipe can easily be adjusted to a huge portion if you have a Jesus sized squash, like I did, and adding more meat and or toppings. I made this 2 nights ago, and we still have enough for tomorrow. It can also easily be done up as a vegetarian meal. Do it! Now!

Spaghetti Squash and Zucchini Pizza Bake 

You need:

1 large spaghetti squash, cut in half and seeds/pulp removed

2 medium-large zucchini

butter for sauteing

1 lb ground meat or chicken breast (I had bison out, so I used that) 

1 small yellow onion, diced

1 can of chunky tomatoes, juice drained (I had a basil olive oil and garlic one that was great)

1 can of your fav homemade or store tomato sauce

1 TBSP Italian seasoning

1 TBSP dried basil

1 tsp Oregano

2-3 cloves garlic, minced

4 eggs, whisked (this is optional. I found they don't really do much and aren't noticeable. However, if you are going vegetarian on this, I'd keep them in for the extra protein)

cheddar cheese and/or fresh mozza for broiling on top, to serve (optional)

***note, this one takes a bit of time because you need to bake your squash, cool it then assemble and bake.

Give yourself 2 hours from when you put your squash in to when you want to eat.

Place your seeded squash cut side down on a baking tray with an inch or so of water. Bake at 400 for 45-50 minutes. Until outside is easily pierced with a fork. When they are done flip your big yellow booies up and let them start cooling. This takes a while, those buggers are hot.

In a large frying pan, add a 1-2 tbsp's or so of butter, and add your onions. Cook a few minutes then add the garlic.

Cook until onions are tender. Add in your tomatoes, half the sauce (1-2 cups) and all your spices.

Turn it to low, and simmer.

If you have a spiraler (if you don't, friends off) spiral your zuch's now. If you don't, do you have a mandolin? if not, sheesh, what is happening at your house for god sakes! You can cut the zuch as thin as possible (think noodle strands) and that will work. Or, shred with a cheese grater on the largest hole. Set aside. Turn off your sauce.

Place a colander over a bowl and using a fork, pull the squash strands into the colander. Use an oven mitt if it's still warm.

Once all the strands are scraped out, grab a few paper towels or a clean dish towel, and push down on the squash to release some of the water.

In your large casserole dish (one with high sides, if you have) add your squash, zuch and meat sauce. Stir nicely to combine. If you feel like it is getting a bit dry looking now that it's mixed, add the rest of your sauce from the jar now. Dump it on! :)

If you're using the eggs, beat them in a little bowl and pour them on top now, stirring them in to mix evenly.

Bake this little dish o' loving at 375 for 50 or so minutes, until you can't stand it anymore! Once it was done, I broiled some shredded cheddar on half for my kids, then sliced some fresh mozza for on top. Broil just a few minutes until bubbly.

And there you go! It tastes awesome, my kids ate it (win), and Grey gave it a solid 7 gags out of 10! Haha. For real though, that kid is a gagger. Anyways.....make it and love it!! You're welcome!

original recipe pingback to "platefullofpaleo.com"

Crock Pot Sesame Honey Chicken

   I'm back! I seriously can not believe how long it's been since my last post! I am done my holiday's, and am back on here like normal! I appreciate all the messages and texts regarding my random absence! Sometimes life gets in the way! :)

   We had a lot of back to back things happening in June, some of which involved good friends, family, booze and dirty food. Ok, all of the things had those factors!! Needless to say, my pants are tight and I feel like a beached whale! But like I've mentioned before, I'm learning to allow myself the good times and then picking up, and back to the gym when it's all said and done! And I did, and I'm fairly certain I had beer and clam coming out of my pores on the treadmill tonight! :))

   Summer gets tricky because it's hot, for one. No one likes sweating to death over the stove in the heat. Plus, there is tons of fun stuff to do! Going to the gym is hard to make a priority in the summer. I mostly workout at home, as we have a pretty great gym here. But when my kids are home, I get the sweet pleasure of hearing about Jedi's and Angry Birds basically the entire time I'm on the treadmill. Anyone with kids home from school should feel my pain on this one! It can be a challenge, but try to get some activities in and get outside!

   For a few weeks I thought my new camera was broken. I kept trying to load my photos to post and the camera would die. After several angry sessions, some swearing and rage....I finally decided to sick my tech-dork husband on it. Turns out I was plugging into the wrong spot (huge surprise there) and it was shorting the battery. So, easy fix. I just had to turn down my dumb a little. Haha!!

   This recipe tonight is a super easy one. Great for hot summer days because it's done in the crock pot. Only a few ingredients and makes lots for great leftovers. I had a box of organic ancient grains quinoa and served it over that, with some sauteed red peppers. Done. Thank me later! :)

Honey Sesame Crock Pot Chicken
You need:
3-5 boneless chicken breasts (depending how much you want leftover, I used 5 medium sized ones)
1/2 a white onion, chopped
3 minced garlic cloves
1 cup raw honey
1/2 cup soy sauce (I used coconut amino's, as a soy free option)
2 tbsp olive oil
1/2 tsp cayenne (adjusted for little peeps)
2 tsp ground ginger
1 tbsp chili flakes (or red pepper flakes for less heat)
sea salt and pepper to taste
sesame seeds
chives to garnish (optional)

1 red pepper cut into matchsticks
quinoa or rice for serving with, if desired


Place chicken into slow cooker and season with sea salt and pepper, turn to low

In a mixing bowl add the rest of the ingredients, excluding the red pepper (if using). Whisk until smooth.

Pour mixture over top of chicken in the crock pot. Making sure all chicken has been mixed with sauce to prevent drying/burning.

Lid on, no peeking for 2 hours! My crock pot cooks really hot, this was done for me after 3 hours on low. You want no pink remaining, (duh) and basically falling apart and easy to shred.

Once the chicken is done, transfer the meat using a slotted spoon, onto a plate. Leave the sauce in the crock pot.

Using 2 forks, shred the chicken into bite sized pieces. Everybody back into the pool. Aka, chicken back in the sauce, lid on until you're ready to serve. Make sure to mix it all back up reallllllllllllllllllllllll good.

Like I said, I made ancient grains quinoa to go with this. We have never had this particular brand, and it was good. Fun to try something new.
Once the chicken was sitting I started the quinoa. Then just sauteed the red pepper sticks in some butter and garlic.
Plate your quinoa or rice, then some peppers, and finally your chicken. Spoon some sauce over top, add chives and or sesame seeds and BOOM! heaven. Or just slap it all on the plate in no particular order like a barbarian, what do I care.
 So tender, flavorful and melt in your mouth. You'll have trouble keeping your grimy little hands off this! :)

original recipe pingback to "www.fitandbusy.wordpress.com"

Strawberry Ice Cream

 

   It's Thursday! And it's sunny! Booooya! :)

   What have you been up too all week? Trying any new recipes? So happy to finally see the sunshine. Makes such a difference in a person's mood, hey? I thought today was a perfect day to share this ice cream recipe with you, since the weekend is supposed to be warm! Cut out all the artificial sugar and garbage and try this awesome, clean, natural ice cream! You will seriously not believe how good it is.

   If you have kids, you know the days that seem to be a hundred years long. My youngest has swimming at 9 am. For anyone that really knows me, knows that's basically the middle of the night for me! The kids and I aren't big early risers! As we are rushing through the locker room to get dressed, I put in the quarter and lock our locker. Ask me if the key came out. Nope. Stuff locked in, key stuck in the locker. Sigh. What a more practical outfit to be stranded in than ones bathing suit?? Awesome. After lessons, no one had bothered to go and look at it and now I was wet. And mad. I gave it a few mom-arm smashes and reefed the life out of it and finally got it out. Another super awesome sequence of events in a bathing suit, I might add.

   I tried to shake that little episode off as we drove home. I figured I deserved a coffee. After the longest Tim's line in recent history and Grey changing his mind about 378 times, I forgot to order my coffee. Sweet mother of Mary...what an awesome day so far, and only 10:30 in the morning!! My kids were happy, and they enjoyed their breakfast. Bonus there. I managed to wolf down some cheese and a turkey stick that I'm pretty sure one of my kids had already chewed. Whatevs. I'm just glad to be out of my bathing suit. :)

   One quick, interesting tidbit before we batch up this ice cream. One fitness article I was reading was talking about jumping jacks and how you can torch calories easily by adding them to your daily routine. It said you can burn a pound a week by doing 10 sets of 100 jacks. Now, don't go banging all 1000 of these out at once and call me from the ER when you recover from your stroke. I think if you add roughly 100 a day, not even at once, you'd be solid! I did 100 today with my workout, in sets of 20. You could even do them randomly during the day (I don't recommend Safeway as a start) not even as part of an official workout. Although that doesn't work for me because I need to cram on about 12 bras to do them, so I need to be dressed accordingly. :))

Let's do this.....

 **note..you will need at least a day for this one because the coconut milk needs at least 24 hours in the fridge. Buy your can, put it in the fridge without shaking it around in there, and leave it.

Strawberry Ice Cream:
You need:

1 can coconut milk, refrigerate at least 24 hours
1/3 cup honey
1.5 cups chopped strawberries (not frozen)
ice cube trays (or something similar)

Remove your can of coconut milk form the fridge, without shaking it around. Open and scoop out all the glorious cream that has formed on top. Roughly 3/4 the can. (Save the remaining water for a smoothie!)

Add the cream, strawberries and honey to the food processor. Blend until mixed and no big pieces of berry remain.

Pour into the ice cube trays. I usually get about 2 trays worth. If I have leftovers my kids just drink it! :)

Put the trays into the freezer and leave until completely frozen. I do it in the morning then we have it after supper for dessert.

Once frozen, pop out the "cubes" back into your food processor and simply process until creamy! Scraping the sides occasionally. It won't take too long,a minute or so. If you go too long it will be less like ice cream and thinner. Still yum, but not the thick texture you're looking for!

If it looks crumbly like this, just a little bit longer!

 Serve immediately!

And that's it, you're done! How easy is that, right?? We've added a frozen banana before, raspberries....you could do anything! Try just the berries first, until you get the hang of how you like it! Kid approved allllllllllll the way!!! Now get out in the yard and love the crap outta this, and the weekend forecast!

Enjoy! :))

Hawaiian BBQ Crock Pot Pulled Chicken

 

 Hey, everyone! How's the week going? Like it needs to be said again, but man this weather is a special treat! I was so cranky this morning first thing, when I saw the snow. All the kids want to do is be outside! Still rocking the winter jackets over here, how about you?? Ughhhh!

   We have been trying to clean out the house and garage a bit these last few weeks. It is seriously amazing what a secret hoarder I am. I feel like I do a good job at decluttering and getting rid of stuff, but I'm clearly a dirty liar. My kids have toys that they don't even know where they came from! This is partly due to my mother, who thinks it needs to be Christmas morning every time she comes over! And if you have kids you know how "fun" it is to try and sort through things with them around! I'm a "night tosser". When they go to bed you can find me walking a singing, blinking, flashing garbage bag to the dumpster! No one will have a clue. :)

   I am having a blast with my new camera, and I'm so glad we got it. It's so easy to just take pictures off your cell phone, but once they are blown up bigger, they look like ass! I can't believe the amazing photos I'm getting. You'll have to never mind the extra pictures I'm adding as I learn to stage and get better quality for you, my dear fans. HAHA! Or else just my mom and my friends that I force to read my blog and try my food. I will call those people fans and they can't stop me. :)

   If you've been following my glamorous life, you'll remember a while back I was trying to get Shane more on board with the slow cooker. I am finally winning. I got a new, bigger one at Xmas and it has a timer. It was the total key. I also think it's re-donk to cook anything on high in those things! Mine is done in less time than suggested, while on low. High is scorching, burning territory! I was waiting to do my shop for 15% Tuesday, so I wasn't left with much to choose from last night. I love a one dish, low prep meal. Such a good feeling in the morning to know you have supper on the go! Then I can enjoy my daily episodes of "Sid The Science Kid" and "Peg+Cat" without being bothered by cooking!! :)  Don't know what I'm talking about? You are one lucky bugger!
I also made a savoury crepe-type wrap to serve with these, I've blogged the recipe in my previous "enchiladas" post. Obviously store bought wraps will work just fine. But they are not needed, it's good with just a good old fashioned fork, too! :)

   Let's cook this mutha' up.....

Hawaiian Pulled Chicken:
You need:
3-4 boneless chicken breasts (I used 3 and it was plenty with leftovers)
2 cups salsa
1-1.5 cups bbq sauce (depending on taste)
1 Jalapeno pepper, seeded and diced
1 can pineapple rings, drained-juice reserved
1 Tbsp smoked paprika (use regular if you don't have smoked)
sea salt and pepper to taste
shredded cheese and avocado for serving (optional)

Get out the 'ol crock pot and turn to low.
Add your chicken breast, season with salt and pepper and layer the jalapeno and pineapple rings on top.

In a small mixing bowl, stir together your salsa and bbq sauce. Add as little or as much of the reserved pineapple juice to the mix as you like. You can also leave it out, just depending on your desired flavor. Give it a taste without and add a little at a time to see what suits you.
Once you have it dialed in, add paprika to the sauce, mix and pour over the chicken to coat. No need to stir once it's in the crockpot, just use a spoon and spread it to cover the contents.

Lid on and keep it there! Mine was done in about 3.5 hours. Once the chicken easily pulls apart and is cooked through, shred it (right in the pot) with 2 forks. Basically just pulling it apart. Put the lid back on and turn off the heat. Let the shredded chicken rest in the remaining juices until ready to serve.

Boom! Done. How easy was that, right??? I mashed up a few avocados and served with some shredded cheese and plain Greek yogurt. It was amazing, although my salsa was a tad spicier than anticipated! It was a good sinus clearing meal, if nothing! :)

Enjoy!!!

Sweet Potato Fudge Brownies

Well, rainy, cold.....snowy. Sigh. What a crappy weekend, outside! Congratulations Mother Nature. The Christmas Cactus plant on my counter is blooming. You win, you dirty bastard!

   This kind of weather makes me want to bake and cook all day. On Friday's we like to have a treat day. I don't cook dinner and we usually eat out or Shane brings something home. We decided to keep it pretty low-key this week because we've had a few big treats and meals lately, so we stuck with Subway.

   I felt awesome about my decision until later in the night when I started browsing recipes at 9pm. Bad choice from the start. All of a sudden I am on the dessert section of Pinterest and fading fast! I was almost headed to the pantry to see what I could pull together! I managed to reel myself back in a bit, but I DID end up batching up a half mix of my Macadamia Nut Crunch, that I posted around Xmas. It is soooooo good, we didn't wait the whole time to let it set! Sitting in bed, eating it from the pan with a spoon. If that's wrong, mama don't wanna be right.....

    Grey has been asking for brownies forever. I was searching, looking for a good one that wouldn't toss us all into a diabetic coma. Then I came across this one. Sweet potato as the base? Say whaaaaaaa? The old me would of been interested, but assume it wouldn't be good and carry on. Once you get good at baking, you'll never want to go back to store bought stuff- promise! And, you'll realize that all these extra ingredients aren't needed to make things awesome! These sweet potato's don't even need to be cooked first, just peeled and grated. They are very choco-delish and were even better the next day. A total keeper. And if you want to get totally chocolate-wasted, you could slap some icing on there and call 'er a day! :)

   A few things I want to mention before we make these bad boys.... If you are following my Paleo board on Pinterest, and see me pinning some things that don't make sense to the norm of the eating plan....no need to slam on the Paleo Police panic button and come unglued! Someone mentioned they wondered "how closely" I follow the Paleo rules. Most times if I see a recipe that looks good, I can change it around to fit more into our lifestyle. So, I'll change out the flours, or the oils and add or take away things. I know not everyone is Paleo, and all I want to provide is recipe ideas, and help with new ingredients and cooking methods. Simple, clean eating for busy families/people. Annnnnnnnnnnd I've now lost 90 pounds, so hush up and do what I say....:)

   I'm going to add a few extra pictures today because I'm learning my new camera and trying some staging techniques, so bare with me and don't drool on the screen...mmmkay?

Sweet Potato Fudge Brownies:
You need:
1 medium-large sweet potato (white or orange)

2 large eggs
2 tsp vanilla
1/2 cup raw honey
generous 1/2 cup olive oil
1 heaped Tbsp baking powder
1/2 Tbsp baking soda
1 cup unsweetened cocoa powder (less for a milder chocolate flavor, if you're nuts :) )\
2 Tbsp coconut flour
1/2 cup mini carob chips for sprinkling (optional)

Heat oven to 365
Cut ends off sweet potato and peel. Shred using a grater, just like you would a block of cheese. You want the same size as grated cheese, in strings. You want aprox.2- 2.5 cups of grated potato.

 In a large mixing bowl, add grated potato, eggs, vanilla, honey and oil. Stir in baking powder and baking soda, mix. Add cocoa powder ( I use Dutch dark), mix and then dump in the coconut flour.

Grease a smaller, square glass (if you have it) dish and pour the mix in. I think my dish was 8x8....

Sprinkle the mini chips on top, if using.
Into the oven for 30-35 minutes. The original recipe says 25-30 but mine were not near set at 30. So, knowing your own oven, start checking around 25ish minutes. Please don't burn these, I think there's a law regarding wasting chocolate.....?

Once your edges are a bit crusty and you're sure the middle is set, take out and cool on racks for 10-15 min AT LEAST.....before you try and get your greedy little hands on these buggers! They really do need some time to set, so you'll be getting cake crumbs if you mess with them early!

Once cool, remove the corner slice first, get a fork and cram it down your throat. Once your family gets their eyes focused on these, that'll be the last you see of them. May as well get a bite while you can......

These were totally enough chocolate "factor" for me, I didn't bother with the icing glaze. I wanted to get a picture of the cooked inside so I could prove to you, the amazing disappearing sweet potato shreds! Promise, you'll forget they are even there. Or are you already chocolate wasted and you forgot we even added those? Either way, yum. :)

original recipe pingback to "eatdrinkpaleo.com"