Thin Mint Copycats- Paleo!

        Yes! Chocolate mint cookies that are healthy and paleo!! I have made my homemade recipe twice in one week and still can't get enough of these cookies. Since I live gluten free, there are no more Girl Scout Thin Mints-(filled with hfcs, caramel color, artificial flavors, and..wheat)- for me!
  If you do not know what the paleo diet is, here is a good link- The paleo diet.

          Paleo Thin Mint Copy Cat Recipe 
             Cookie Ingredients:
                 3 cups almond flour
                 1/4 cup coconut flour
                 1/4 + 1/8 cup cocoa powder
                 1/2 cup honey
                 1 egg
                 1/3 tsp baking soda
                 1 1/2 tsp peppermint extract

              Coating:
                     1/3 cup honey
                     6 oz unsweetened chocolate
                     2 tsp peppermint extract
                     1 tbs coconut oil

           1. Mix all the cookie ingredients together.
           2. freeze the dough for an hour, so you can form it later.
           3.Use a  flour dusted cup to cut out the cookies.
           4. Cook them on a greased pan in the oven for 10-15 minutes at 350F or until done ( It depends on the size of the cookie)
           5. Place the cookie in the freezer until the coating is finished.
           6. Mix all the coating ingredient together on the stove. (Melt on low so the coating deos not harden.
           7.Coat the cookies and freeze until ready to eat!

      Note: Keep them in the freezer so that the coating does not melt.  Yields 50 small cookies.
         
         

     
         
           
   
             

Fall is here!!

              Fall is such a beautiful season! I love it when colors change on the leaves and the nights become cooler (not cold!). Here are some pictures of the farm with hues of yellow and orange colors. ~Enjoy

Crust-less Butternut Pie Recipe

            If you remember the squash post from a month or two ago, then you will remember that I harvested lots of squash. So I have baked squash, used it in ice cream (Yes, it actually tasted amazing!) and crust-less pie. I am sharing with you my crust-less pie recipe today! I am guessing that you could substitute the butternut squash with acorn squash or canned pumpkin as well.

Crust-less Butternut Pie:
     2 cups butternut squash
     1/2 cup honey
     3 eggs
     1 tsp cinnamon
     1/2 tsp ground cloves
     1/8 tsp cardamom
     1/8 tsp ground nutmeg
     1/8 tsp allspice

          1.   Blend all the ingredients together.
          2. Cook the "pie" in nine inch pie pan at 350F for 30 minutes or 400F for 20 minutes.

       

I Finally Caught It!!!! (On camera) & Update!

             
            I know I have not blogged in two weeks! I love looking at other peoples blogs, and  how they can blog almost every day! I am just blogging here and there, but hope to start (almost) daily blogging. So bear with me as I try to make this a semi-regular blog!

     Now, to the title! I finally was able to whip out my camera and take some pictures of this (cute) kitty that hangs around to barnyard area. The cat is very skittish, but is brave enough to come visit the Odyssey, who lives in the garage.

           The kitties are saying hi to each other!

Look at that cute face! I love long haired cats!

There is the cat again, with the corral panels obstructing the view.

  I have LOTS of recipes and stories that were meant to be on the blog an long time ago, but I will try to be in a posting frenzy and write more posts!