It’s Friday! Let’s Have Dessert (with a side of thanks)

Hello beautiful people!

How was your week been? If you’re a fan of my Facebook page, you saw that I shared an image that says exactly how I feel: Thankful.

I’m off to a running start with my new business and I’m meeting with some amazing brands, learning so much and being brave every day. I was going to talk to you about fear this week but I’m just feeling to happy to do that right now. Instead, let’s have dessert! 😉

I’ve uncovered some AMAZING recipes this week and I’m going to make at least one of them this weekend. I wasn’t really craving dessert but after looking at these pictures, I’ve changed my mind.

OH and the very last recipe is SUPER fun because my friend Kara made it. *Go Kara!*

So, here’s a sweet start to your weekend. Enjoy!

3 Minute Paleo Mug Cake
Post image for Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)
Gluten Free Samoa Cookies. (Grain/Egg/Corn/Soy/Dairy/Refined Sugar Free)
KateUpdates Ice Cream Cookie
Kara’s Ice Cream Cookies

This last recipe is a fun one. My friend Kara, who was a major influence in my starting to eat Paleo, made this for her husband’s birthday a couple weeks ago. It was really yummy! Here’s what she says about this recipe:
Kara’s Ice Cream Cookies
  • The Cookies were made using these recipe.
  • The ice cream recipe is adapted from this Roasted-Strawberry Coconut Milk Ice Cream recipe (which is amazing!)
  • 2 egg yolks
  • 1/3 c natural cane sugar (I used coconut sugar) (would probably work with honey)
  • 3 Tbsp. Maple syrup
  • 1 13.5 oz can coconut milk
  • 1/4 tsp. vanilla extract
  • 3-4 drops peppermint essential oils
Directions: Set a glass bowl over a pot of simmering water, but do not let the bowl touch the water. Add the egg yolks and both sugars and stir to warm. As the sugar melts, it will become smooth and shiny. If these two need a bit of help melting, just add a spoonful of the coconut milk to get things moving along. Stir the mixture for about 5 minutes. Add the can of coconut milk and whisk everything to combine. As everything warms, it will get smoother. The custard will start to thicken just a bit. Stir in the vanilla, turn off the heat, strain through a fine strainer to remove any eggs bits and transfer the bowl to the fridge to cool completely.

Add peppermint essential oils.

Add the coconut custard to your ice cream maker and churn according to instructions.
~ Kate