Paleo Cupcakes

I have a major sweet tooth and since I eat mostly paleo, my beloved sweets have been cut out of my life. However, some awesome people in the paleo community have created paleo friendly recipes for sweets and other comfort foods so this weekend I decided to make cupcakes.
You should note that even though these are technically alright to eat on the paleo diet, they are a once-in-a-while treat because they are still too sugary for you. 
I found the cupcake recipe at Elana's Pantry which also linked me to a frosting recipe as well.

For the cupcakes you will need:

• ¼ cup coconut flour
• ¼ cup cacao powder
• ¼ teaspoon celtic sea salt (I just used regular salt)
• ¼ teaspoon baking soda
• 4 eggs
• ¼ cup coconut oil
• ⅓ cup honey

1. Pulse together dry ingredients in a food processor
2. Pulse in wet ingredients
3. Line a muffin pan with paper liners and scoop ¼ cup into each
4. Bake at 350° for 15-18 minutes
5. Cool and serve

Makes 8 perfectly moist cupcakes. My dad compared the flavor to an Almond Joy which is one of my favorite candy bars so, woo-hoo!

For the frosting:

• 1 cup dark chocolate chips
• ⅓ cup coconut oil
• 1 tablespoon vanilla extract

1. In a small saucepan over very low heat, melt chocolate and coconut oil
2. Stir in vanilla extract
3. Place frosting in refrigerator for 15-30 minutes to thicken
4. Remove from refrigerator and whip frosting with a hand blender until thick and fluffy
5. Frost over Paleo Chocolate Cupcakes

You must, must, muuust refrigerate the frosting for 15-30 minutes. I forgot about the frosting and it just solidified to a giant sauce pan shaped chocolate bar so I had to reheat it to start over. I'm not too sure about the flavor of this frosting. No one else complained but I've never really been a fan of the coconut oil flavor and that was all that I picked up on while eating the frosting.

All in all I would say there is barely any difference between these cupcakes and normal cupcakes. My three taste testers also approved them so I will say that this paleo recipe is here to stay!

Tequila Soaked Watermelon

I. Love. Pinterest. I found this awesome picture of Tequila Soaked and Salted Watermelon and a recipe thanks to a commenter named bigmamma22222.
You will need:
1 small seedless watermelon, quartered and cut into 1-inch thick wedges.
1 cup sugar
3/4 cup water
1/2 cup tequila
1/4 cup triple sec
2 limes, halved or cut into wedges
flaked sea salt or coarse salt.


Cut your watermelon into 1 inch thick slices.


Mix the water and sugar in a small sauce pan and bring to a boil.


Stir the sugar and water until the sugar dissolves and let cool slightly. Then stir in the tequila and triple sec.


Arrange the watermelon slices in a single layer in a 9"x13" baking dish.




Then, pour the syrup over the watermelon slices.


Refrigerate the slices for about 45 minutes.


When ready, remove the watermelon from the syrup and arrange on a platter. I didn't have any limes but you should squeeze limes over watermelon and then season with salt.
It was especially hot last weekend and Alex and I were packing up our apartment so these little guys were and awesome treat and welcomed break from moving!