Coconut Oil Freezer Fudge

1/2 cup butter, softened
1/3 cup coconut oil (not rock hard)
1/2 cup honey
1/2 cup unsweetened baking cocoa powder, very heaping (might as well make it 2/3 cup!)
1/2 tsp vanilla
two shakes of salt

Place all ingredients in food processor. Blend until smooth. Spread into a dish lined with foil that is oiled with coconut oil. (I used an 8x6 Pyrex dish, but you could also use a loaf pan, or whatever else you can find).

Put in freezer and let harden. Once it's firm, peel off foil and cut fudge into squares.

Go ahead and play around with the measurements on this. I often use equal amounts of coconut oil and butter, but it seems a little too oily to me that way. When I use less coconut oil, I taste the butter - which isn't necessarily desirable in fudge! Maybe unsalted butter would work better. I also didn't have any vanilla last time, and it still tasted great.

Recipe: Brownies

These brownies are moist, chewy, and decadent - just like brownies are supposed to be! The flour is not sprouted or soaked, but oh well. We can break the rules now and then. My brothers are roofing a church building this weekend so I sent a plate of these brownies with them for the hungry workers to eat!

Brownies
3 eggs
1/2 cup butter
1/4 olive oil (extra virgin, cold pressed, preferred)
1 1/2 cups granulated coconut palm sugar, packed
1 1/2 tsp vanilla extract
1 1/2 cups freshly ground wheat flour (any flour should work)
3/4 cup unsweetened cocoa powder
1 tsp salt.

Mix all together well. Spread batter in greased 8x8 inch pan. Bake for 25-30 minutes in a 350 degree oven. Cool mostly before slicing into small squares.

A Candlelight Dinner

With my parents gone for the evening and the older boys at a Bible Study, the kids and I decided we needed to have some fun. So we planned a special candlelit dinner. The menu? Chocolate Peanut Butter Ice Cream!

And why not? With fresh raw cream and natural peanut butter, there's plenty enough protein and quality fats to consider it a balanced meal! ;-)

Here's the recipe we came up with:

Chocolate Peanut Butter Ice Cream

3 c. raw (unpasteurized) cow's cream
1/4 c. unsweetened baking cocoa (next time I would up it to 1/3 for a little more richness and depth to the flavor)
1/3 c. honey
1/3 c. raw organic cane sugar
1/2 c. natural chunky peanut butter

Mix all ingredients together and freeze according to ice cream maker directions.