No need to adjust your screens. This is a Paleo Pizookie. I know. Let’s have a moment of silence for all the other processed crap gluten filled Pizookies that you will no longer be eating. And…we’re back! Can we get so excited about this now?! So I got these mini cast iron skillets and how cute are they? I want to make everything in them. Seriously like everything. And then when I’m done I want to cuddle with them and tuck them in bed because they are like my little cute babies. I’ll give you a hint, the next item I may or may not be making in these cutie patooties might just be a brownie sundae. Yes. You read correctly. You may be wondering if you are reading the correct blog at this point. I assure you, you are. I told you I had a dirty mind.
So how was your week? I Paleo dessert catered my first wedding! The mission I chose to accept (yes I like to think I’m a secret Paleo agent) was to create a dessert table for 100 guests consisting of mixed Paleo goodies. The bride went over my catering menu (blog) and together we decided on my regular Triple Chocolate Brownies (used vanilla extract instead of mint and a plain dark chocolate bar), Mint Triple Chocolate Brownies, Brown Buttered Snicker-drool-dles, Chocolate Banana Bread Truffles, a “Reese’s” Cheesecake, single serving Chocolate Raspberry Trifles and personal sized Salted Caramel Cheesecakes for the bride and groom. They are big cheesecake fans and big Paleo fans. Dinner was even catered by Pete’s Paleo! The lamb they served was INCREDIBLE! It was so nice to actually go to a wedding, or any place for that matter, and not have to make any special requests or have to navigate around the food, I could just EAT IT ALL! Cue the ‘Hallelujah’ choir music. After the meal I got the opportunity to introduce myself to Pete and let him know what I big fan I was. I told him I catered the Paleo desserts, so please try some, and I also write a blog called ‘Clean Eating with a Dirty Mind.’ He replied, “Oh yeah I’ve heard about it.” And then I proceeded to act incredibly cool and nonchalant even though I was totally freaking out. Thank you for the bravado wine. You are the greatest.
So the wedding was great and the desserts were a huge hit, and I realized how happy it makes me to see people eating and enjoying my food. All in all it took about 10 hours to prepare the food, over two days and two missed dinners, I can’t eat mid cook! Then another hour and a half to plate and arrange everything the day of. The moral of the story? I now look at caterers in a whole new light and will never be catering anything ever again! So don’t ask. Love you! Special shout out to CrossFit Jen Nila (Ja-Nila) for helping me cut, plate, and arrange everything and for sitting through the ceremony (which we almost missed) with sticky hands covered in chocolate. That’s true friendship people. So overall it went extremely well, no major catastrophes except one…my hands were too full carrying stuff at one point and I dropped and shattered my iPhone. Of all days. No worries, I’m one of those schmucks that pays for the insurance so I had a brand new iPhone over-nighted and in my no-longer chocolate covered hands the very next day. Problem solved, crisis averted. So put your phone somewhere safe before you run off to make these Paleo Pizookies. I don’t think insurance covers cookie dough related accidents.
You have some chocolate on your face. It’s cool, I don’t think anyone noticed. This recipe is fun because you could get really creative with it. You could add macadamia nuts, almonds, walnuts or make half & half Pizookies. Like half chocolate chip, half almond butter cookie. You could also get creative with different coconut milk ice cream flavors. I just used vanilla. Booooring. But I have a blog to run here people, you understand, don’t you? You could even drizzle some chocolate sauce or Paleo Caramel Sauce on top, the possibilities are really endless. It’s your Pizookie, do what you want! Until next week…I’ll be taking a nap.
- 2 cups (184 g) sifted fine-ground blanched almond flour
- 1 teaspoon baking soda
- ½ teaspoon fine-grain sea salt
- ⅓ cup (80 ml) raw honey
- ¼ cup (60 ml) melted coconut oil, plus more for greasing
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 cup (7 ounces/200 g) chocolate chips
- 1-2 scoops of store-bought or homemade French Vanilla ice cream
- If making homemade ice cream, prepare the ice cream recipe and transfer to the freezer to firm up.
- In a large mixing bowl, combine the almond flour, baking soda, and salt. Stir together using a fork until well combined.
- In a separate medium-sized bowl, combine the honey, coconut oil, vanilla, and egg. Stir together by hand until combined then add the honey mixture to the almond flour mixture. Combine together using a wooden spoon or whisk or beat on low speed using an electric mixer. Stir in chocolate chips. Cover and let the dough chill in the refrigerator for 20-30 minutes, or until cold and firm.
- About 10 minutes before the cookie dough is done chilling, adjust an oven rack to the middle position. Preheat the oven to 350°F (177°C). Grease a 10-inch (25-cm) cast-iron skillet or two 6-inch (15-cm) mini cast-iron skillets; set aside.
- Transfer the cookie dough into the skillet(s) and bake for 20 to 25 minutes, or until golden and a toothpick comes out clean when inserted into the center.
- To assemble the sundaes, place a scoop of ice cream onto the center of the cookie. Garnish with desired choice of toppings. To store leftovers, make sure no ice cream is left on the cookie, then remove the cookie from the skillet and transfer it to an airtight container or wrap in foil and store at room temperature for up to 3 days.
- Not a plain vanilla ice cream fan? Me neither. Jazz it up with any of the ice cream recipes in my cookbook Clean Eating with a Dirty Mind! It’s your sundae, go wild!