Almond Butter Cups

Yummy, yummy recipe!!! I recently found out I have some food allergies including, gluten, soy, milk, and eggs. I've discovered that when I avoid these foods not only do I feel better, but I also begin to shed some pounds. Since discovering this, I've been trying to create yummy foods that I can have. Here is a great recipe that is so good!

Almond Butter Cups

1/2 C Cocoa Powder (I used Dark Chocolate which is supposed to be healthier)
3/4 C Coconut Butter (This is actually coconut oil. Make sure it is NOT extra virgin or it will have a very strong taste. I use expeller-pressed)
1/2 C agave (use could use honey, but it is a little harder to mix)
1 TBS vanilla
1/2 tsp sea salt
5 TBS almond butter (I used fresh ground almond butter from Vitamin Cottage)

Blend all ingredients except almond butter in a food processor until smooth. Place the flexipan on a perforated baking sheet. Put half the batter into a mini size flexipan tray. (I used the mini charlotte tray in the picture shown. This tray is discontinued now. Any shape would work, it's really the size that you are wanting.) Place the flexipan in a freezer for five minutes. Remove from freezer and spread a small amount of almond butter on top of the hardened chocolate then cover with the rest of the chocolate sauce. Place back into the freezer for five more minutes. Remove from freezer and pop chocolates out of the flexipan mold. The almond butter cups then need to be placed into a storage container and kept in the freezer. Can be eaten straight out of the freezer. Enjoy!

Cheezy Oven Baked Hashbrowns

Being married to a potato farmer, I could say I cook lots of potatoes, but that's not always true. I do love to experiment with potaotes though. Here's a fun new recipe I made (no exact measurements yet): Saute green onions and garlic in olive oil or butter. Grate potatoes into hashbrowns. Squeeze out exess water from hashbrowns. Mix into potatoes: onion-garlic mixture, finely cubed ham (or cooked bacon), sharp cheddar cheese, soft butter, garlic salt, pepper, and chili powder. I used my mini fluted bunt mold. I filled each mold and then sprinkled parmasean cheese and paprika on top. You could also use a silpat. When using a silpat, take a scoop and shape it into a round patty. Place on Demarle silpat. Bake @ 400 degrees for 20-30 minutes in mini mold. If using a silpat bake for 20 minutes and flip over. Cook for another 10-15 minutes until golden brown. These were oh so yummy!

Peach-Raspberry Pie

I made my first pie using demarle products. I didn't have quite enough peaches so I replaced about 1/4 of the total amount of peaches with raspberries. It turned out beautiful don't you think? My husband loved it and said I should enter it in our local city picnic next summer. I used the flower mold, but have since purchased the pie molds. Just received the molds this week and can't wait to use them!!!

Parmesan Chicken with Harvest Veggies

This is a terrific meal to make at the peak of harvest season. The Parmesan chicken can be made on the silpat. The harvest veggies I made in my large round mold with the octagon silpat to cover the top. The veggies I used were cherry tomatoes, zucchini squash, and sweet corn cut off the cob. You simply place the veggies in the round mold, drizzle with olive oil and sprinkle with salt. I also used some fresh herbs out of my garden. The veggies were so delicious and so easy to make! This is one of the reasons I love Demarle so very much!!!