Packing on the Pounds.

Let's get fat together.

Not really. 

You know what I mean.

It's Fat Tuesday, and you deserve it. 

You have worked really hard since Monday, and I bet you spent the entire weekend tossing multi-colored beads into the air while screaming "Laissez les bons temps rouler," (Let the good times roll). You may have even eaten a Beignet...or two, to pre-game for Fat Tuesday. Or maybe you indulged in a big bowl of seafood gumbo. 

Whatever you do to celebrate, eat, mangia! Eat a lot of good food, because, soon you may have to give it up, for Lent that is. I know that some of you are giving up your Friday night, and maybe Monday-Sunday night, desserts that involve everything from a thick slice of molten chocolate cake to a gallon of Blue Bell Homemade Ice Cream. Please, just do me this last favor, and...

eat these. 

Indulge

 without really indulging at all.

You can thank me later.

Paleo Chocolate Cupcakes (recipe adapted from Health Bent):


For the Cupcakes:
1/4 c. cocoa powder
1/3 c. coconut flour
1 t. baking powder
1/2 t. baking soda
2 eggs
2 egg yolks
1/2 c. melted coconut oil
1/2 c. coconut milk (I used Thai Kitchen)
1 t. vanilla extract
2 brown, spotty bananas
3 T. granulated sugar


For the Chocolate Ganache:
1/3 c. dark chocolate chips
2 T. coconut milk


For the White Writing Glaze (just for kicks, and Optional):
1/4 c. melted coconut oil
1/4 c. or more of powdered sugar (you want the glaze to be a thick paste)


For the Toasted Coconut:
1/2 c. large flaked coconut


Instructions:


For the Cupcakes:
1. Preheat oven to 350 F and place liners in a 12 c. muffin tin.
2. In a mixing bowl, mash the bananas with a fork. Add vanilla, coconut milk, coconut oil, eggs, and yolks. Whisk everything together to combine.
3. Sift the coconut flour, cocoa powder, baking soda, and baking soda over the mixing bowl.
4. Portion out the batter into the muffin tins, about 2 tablespoons full for each cup.
5. Bake for approx. 20 minutes until the center of the cupcakes feel springy, not mushy.
6. Once the cupcakes are cool enough to handle, remove them from the muffin tin and let them chill in the refrigerator.


For the Ganache:
1. In a small bowl, combine the chocolate and coconut milk. Microwave for 30 seconds, until the chocolate starts to look melty. Whisk well to combine.
2. Dunk the heads of the cupcakes into the ganache, twirling them around to get them nicely coated. Eat a.s.a.p. or refrigerate until the ganache firms up.


For the White Writing Glaze:
1. Whisk together the ingredients and shove into a pastry bag or zip-top bag, snip the tip off the corner of the bag. This glaze gets pretty hard, so you need to work quickly, before it becomes impossible to squeeze off.


For the toasted Coconut:
1. Spread the coconut out evenly on a baking sheet lined with parchment paper.
2. Bake at 350 F for 6 minutes or until slightly golden brown.


Note: You can choose to decorate the cupcakes withe the glaze or the toasted coconut. I did both!


Don't forget to Enter my CHOBANI GIVEAWAY! You have until tonight at 12 midnight Central Time to Enter! Enter Now!


MANGIA!!!