I’m really excited to be sharing with you today’s post! Laura from Paleo People recently contacted me about doing a post about Paleo People snacks and the funny thing is I had actually recently purchased a variety pack of my own and loved her product. I was more than willing to share with all of you and was even more excited when Laura and I discussed a giveaway! Yes, we all love a giveaway. Let me tell you a little about Paleo People and Laura. Paleo People launched in March 2010 and are currently in 70+ stores in the US and also is available in Canada and Australia! Laura was a previous CrossFit Affiliate, where members are advocates of food choices based on a Paleo Diet (as you’ve heard about the blog for awhile now). After being frustrated with the lack of products on the market that fit into her Paleo lifestyle she created Paleo People. The Paleo People snacks are naturally gluten-free, wheat & grain free, and without any fillers. The snacks are offered in 4 very unique varieties: Apple Crisp, Banana Nut, Cacao Nut & Cappuccino Crunch. They are available in 5 oz stand up pouches or 1oz grab, go snack size packages, and if you want more there is always the 15 oz size too. I ordered the 5 oz variety pack which have been great as a quick snack for not only me but for my little ones. Our favorite flavor is the Apple Crisp and the Cacao Nut.
Now for the fun part….the giveaway! Laura is offering up 2 winners a chance to win 12 – 1oz size package of a variety of the flavors of Paleo People. Yay! Here’s what you’ll need to do to enter the giveaway…you’ll have multiple opportunities too so read the below carefully:
1.) Leave a comment here telling me which flavor you would like to try the most and why.
2.) Like Paleo People on Facebook and come back and leave a comment letting me know you are a follower.
3.) Like Multiply Delicious on Facebook and come back and leave a comment letting me know you are a follower.
4.) Follow Paleo People on Twitter and come back and leave a comment letting me know you are a follower.
5.) Follow Multiply Delicious on Twitter and come back and leave a comment letting me know you are a follower.
So you have 5 opportunities to win and 2 of you lucky readers will win. Now for those of you who can’t wait and want to try Paleo People right away Laura is offering you a 10% discount….how great, right? All you have to do is enter MULTIPLY10 in the checkout.
You have until Thursday, October 27th at 12:00pm EST to enter the giveaway and I will announce the winners on Friday, October 28th.
Now before I leave you to enter away for the giveaway I have to tell you about the Apple and Pear Crisp. I actually used my Apple Crisp Paleo People as the crumble of this crisp. It added so much to this crisp and get this….it’s a Paleo friendly dessert/treat! Perfect for the fall weather out there and even better to try for the upcoming holidays if you need a Paleo friendly dessert to take to a party or even have at your own dinner or party. Enjoy the crisp and good luck on the giveaway! I’m really excited for 2 of you to try these snacks!
Paleo Apple Pear Crisp
1 cup of Paleo People Apple Crisp
½ cup almond flour
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons vanilla extract
1 to 2 teaspoons honey (optional)
2 ½ tablespoons coconut oil
2 pears, peeled and cored
2 apples, peeled and cored
1 ½ teaspoons apple pie spice (or ground cinnamon)
Juice from ½ of lemon
Instructions:
Preheat oven to 350.
In a small bowl combine the Paleo People Apple Crisp, almond flour, cinnamon, nutmeg, vanilla extract, honey (if using), and coconut oil and using a fork blend together. The crumbs should be wet, if they are still dry add ½ tablespoon of coconut oil and blend with fork again.
Peel and core the apples and pears and cut into small pieces. The size of the pieces depend on how chunky you prefer your crisp. I like mine to be pretty finely chopped. Place the diced apples and pears in a small bowl and toss with lemon juice and apple pie spice (or cinnamon).
In 4 individual ramekins, place apple/pear mixture filling about ¾ full. Then top each with the Paleo People Crumb mixture. Cover each ramekin with aluminum foil and place on a baking sheet. Bake for 20 to 25 minutes. Then remove aluminum foil and bake for an additional 15 minutes until the tops are golden.
Allow to cool slightly before serving. Top with Paleo Pumpkin Ice Cream or other Paleo friendly ice cream of choice.
Note: If you don’t have People People on hand, you can use chopped pecans instead.
As you read this post I will be flying high in the sky on route to Arizona….to celebrate my birthday! My mom called me a couple months ago with the idea of a getaway for my birthday. Not just any getaway but a spa and hiking getaway to Sedona, Arizona. It didn’t take much convincing and I’ve been excited ever since. But I didn’t want to leave without a treat. Since it’s my birthday a treat is needed and this treat comes in the form of a Paleo-ish Pumpkin Cookie Sandwich with Paleo Pumpkin Ice Cream sandwiched in between….I’m telling you this is the perfect treat to celebrate a birthday with in a Paleo fashion. Since I’m leaving on my birthday we had to celebrate in my house and my request was not to have the traditional cake or ice cream so instead we had these! They were heavenly and I have to say I’m so happy it’s that time of the year for pumpkin. I love the stuff!
Ok, before I leave you I have one more treat….a giveaway! The lovely folks at Taste of Home sent me two copies of their latest cookbook that just hit the bookstores. It’s jammed pack with 800 baking recipes, which even include a few gluten-free items. I’ll be giving away 1 copy to 2 readers.
Here’s what you have to do to enter:
1.) Leave a comment below telling me why you would love to have a copy of this cookbook.
2.) Follow Multiply Delicious on Twitter
3.) Follow Taste of Home on Twitter
4.) Follow Multiply Delicious on Facebook
5.) Follow Taste of Home of Facebook
Leave a comment for each of the above for more chances to win!
Rules:
Sorry only within the US.
Please comment by midnight EST on Monday October 3rd for chance to win. On Tuesday I will announce the winners of the cookbooks.
Good Luck!!
UPDATE: Winners are Kimberly and Julie!!! Yippee!! I’ll be sending emails to you soon!!
Now let’s get to the treat. First off the cookies! Now there are a couple ways you can make these. With or without the chocolate chips. I did half the cookies with and half without. Either way they are delicious.
Paleo Pumpkin Spice Cookies
2 cups blanched almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon pumpkin pie spice, plus more for sprinkling on tops of cookies
1/2 cup pure pumpkin puree
1 small ripe banana, mashed
1/4 cup maple syrup
1 tablespoon vanilla extract
1/3 cup coconut oil
1/2 cup Enjoy Life Chocolate Chips (optional)
Instructions:
Preheat oven to 350 and line a baking sheet with parchment paper.
In a large bowl whisk together the almond flour, baking soda, salt, and pumpkin pie spice.
In a small bowl mix together pumpkin puree, mashed banana, maple syrup (if using), vanilla extract.
Mix wet ingredients into dry ingredients and stir until combine. Then add melted coconut oil and stir to incorporate. If you are using chocolate chips stir those into the batter.
Drop spoonful of batter (about 1 to 2 tablespoons in size) onto prepared baking sheet. Sprinkle the tops of the cookies with additional pumpkin pie spice. Bake cookies for 25 to 30 minutes until golden.
Cookies are best kept in a airtight container in the refrigerator.
Paleo Pumpkin Ice Cream
1 can of coconut milk
1/2 cup pumpkin puree
1/4 cup maple syrup
1/2 tablespoon pumpkin pie spice
Instructions:
In a bowl whisk together all ingredients until well combine.
Pour into the bowl of a ice cream machine and follow the directions of your ice cream machine.
To assemble sandwiches:
On one side of the bottom of a cookie place a scoop of ice cream. Take another cookie and place flat side down on top of ice cream and slightly press down. Eat right away or wrap in plastic wrap or airtight container and store in freezer.
Note: It’s best to assemble sandwiches when ice cream is soft.
Back in October I attended BlogHer Food and while I was there I had the pleasure of meeting Krystal from Donsuemor. She was one of the first friendly faces I met and I enjoyed speaking to her throughout the BlogHer Food event. Once back home Krystal and Jill reached out and offered to send me some of Donsuemor’s fabulous products to try and to possibly use in a recipe. I couldn’t resist and couldn’t wait to receive the wonderful selection of their cookies. Let me stop now and tell you a little about Donsuemor, they are a North California based and started making their baked good back in 1976 in Berkeley, CA. They have a variety of sweet treats and they are all made with the finest and highest ingredients. And they are all preservative and additive free. You can find them in Trader Joe’s, Whole Foods, Andronico’s, and speciality natural food stores, as well at their online shop. When we received our sampler pack my little ones and husband couldn’t wait to try every single cookie inside the box. They were a hit in my house and I couldn’t wait to figure out how I would use them in a recipe. The chocolate madeleine cookies were the favorite in my house and I knew they would be the perfect choice for a mini cheesecake crust. And with Valentine’s being right around the corner I knew I wanted to add a little bit of strawberries to go along with the chocolate….which is how these mini cheesecakes came about. Topped with red chocolate hearts and whip cream. These were a hit with the hubby and little ones and didn’t last long.
Now because I love you, and Valentine’s is right around the corner, and because I think Donsuemor goodies are worth sharing I’m doing a Giveaway to win 24 heart shaped (to honor Valentine’s Day) madeleines! This decadent chocolate package contains all chocolate cookies and are hand-dipped in white chocolate or chocolate coating – they promise to surprise and delight! Now all you have to do is leave me a comment below following the below directions.
Here’s how to enter:
Now till Tuesday February 8th, 2011 leave a comment below and let me know which of Donsuemor sweet treats you would like to try.
To obtain extra entries:
Become a fan of Donsuemor on Facebook. Please leave a comment below to let me know you have become a fan.
Follow Donsuemor on Twitter. Leave a comment with your twitter name to let me know you are following Donsuemor.
Become a fan of Multiply Delicious on Facebook. Please leave a comment below to let me know you have become a fan.
Follow Multiply Delicious on Twitter.
The Donsuemor Cookies Giveaway ends on February 8th, 2011 and is open to the US only. Please leave your email address in each comment, and make sure to leave a separate comment for each and every entry that you make so each will count!
Disclosure: Donsuemor sent me a the chocolate madeleine cookies to use in this recipe, but of course my opinions are my own.
Chocolate Strawberry Cheesecakes
Crust:
25 (about 1 1/2 cups) Chocolate Donsuemor Madeleine Cookies
1 tablespoon organic sugar
2 tablespoons unsalted butter melted
Cheesecake:
12 ounces organic neufchatel cheese (or reduce fat cream cheese), at room temperature
1/2 cup organic cane sugar
2 eggs
1/2 cup heavy cream
1 tablespoon vanilla extract
Filling:
1 cup organic strawberry conserve
Instructions:
Preheat oven to 325 degrees. Spray 2 mini cheesecake pans with non-stick spray. Wrap the bottom of cheesecake pan in foil. Make sure to seal tightly. I suggest wrapping it several times so the water does not reach the cheesecake. Set aside.
In a food processor, process chocolate cookies until they are to a crumbly consistency. In a small bowl, mix chocolate cookie crumbs, sugar, and melted butter. Take 1/2 tablespoon of chocolate cookie mix and press into bottom of one cup of a mini cheesecake pan to make the crust. Repeat with remaining cups.
In a bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and sugar until fluffy and smooth. Reduce speed and add eggs one at a time. Add cream and vanilla extract and mix until smooth.
In a sauce pan, heat strawberry conserve just until warm, about 1 to 2 minutes.
On top of the prepared cookie crust, spoon some cheesecake batter over the crumb crust, add some strawberry conserve and seal with more batter. Repeat with remaining cups until all cups are filled. Tap the pan on the counter a few times to bring all air bubbles to the surface
Place prepared mini cheesecake pans in a large roasting pan and pour boiling water into the pan until halfway up the side of the cheesecake pan. If cheesecake pan is not airtight, cover bottom securely with foil before adding water.
Bake 45 to 55 minutes, until it is almost done – this can be hard to judge, but you’re looking for the cake to hold together, but still have a lot of jiggle to it in the center. You don’t want it to be completely firm at this stage. Close the oven door, turn the heat off, and let rest in the cooling oven for 40 to 45 minutes. This lets the cake finish cooking and cool down gently enough so that it won’t crack on the top. Remove cheesecakes from oven and lift carefully out of water bath. Let it finish cooling on the counter, and then cover and put in the fridge to chill. Once fully chilled, it is ready to serve.
For topping: I used whip cream and heart shaped chocolates to top my cheesecakes due to Valentine’s Day being right around the corner. To make the heart shape chocolates I used a Wilton’s heart candy tray (I found mine at Micheal’s Craft Store) and poured melted Mercken’s red chocolate in mold. Placed in freezer until the chocolate harden.
Great news the wonderful folks at Donsuemor were thrilled by the response and are allowing TWO winners for the giveaway!! Yippee!! And…
Danyelle and Melany look for an email soon. Can’t wait for you to try Donsuemor’s yummy treats!
Today I am really excited to be sharing with you this recipe because it’s from the wonderful cookbook Deliciously Organic by Carrie Vitt. Carrie is a fellow food bloggerthat I had the honor of meeting at BlogHer food back in October. She actually was the person that made it possible for me to be there by selling me her ticket. I was also lucky to eat breakfast with her on that first day. Carrie is a lovely person and is truely passionate about eating whole organic foods. Carrie’s journey towards organic whole foods was a long one. After the birth of her second child and her husband off being a fighter pilot flying over the war in Iraq Carrie started to experience migraines. Her migranies quickly started to increase and her doctor prescribed her medication after medication. Two years passed and she was still having migraines and then one day as she was looking through her mail she spotted a newsletter about the benefits of organic foods. She was at the end of the rope and was willing to try anything so that’s what she did. She started to make small changes to her foods, like replacing her lettuce for organic and then it quickly became more and more changes as she learned more. Within a week she noticed a significant difference. Her migraines decreased and it was easier for her to care for her two children. Her story of how she started her journey to whole organic foods is really wonderful as is her new cookbook.
Each recipe in her cookbook features only organic, unprocessed and whole ingredients that everyone will love (including kids) – and for all occasions (even for hard-to-please special guests).
Here’s a sampling of what’s inside …
Breakfast/Brunch: Lemon Sour Cream Pancakes with Blueberry Puree; Strawberry Coconut Smoothie; Tomato Basil Quiche
Salads: Carrie’s award-winning Roasted Red Onion and Pear Salad; Thai Steak Salad; Cherry Tomato Caper Salad
Sides: Spinach Madeline; Mexican Rice Casserole; Grilled Potatoes with Lemon Aioli
Entrees: Tuscan Lemon Chicken; Tuna Steaks with Avocado and Tomato Salsa; Cottage Pie; Beef and Broccoli Stir-Fry
Desserts (when you want to splurge in moderation!): Chocolate Chip Cookies; Strawberry and Cream Tart; Creamy Lemon Ice Cream
Not only are there fabulous recipes inside but beautiful photography by the very talented Helene from Tartelette. Carrie’s new cookbook is on sale now. But I am excited to announce that I will also be giving away a personal autographed cookbook to one of you out there so you can try all the fabulous recipes above.
Rules:
1.) Contest is open to the US only (sorry)
2.) Contest ends January 23, 2011 at 11:59 p.m. EST
3.) Winner will be chosen via random.org and will have 3 days to respond before a new winner is chosen.
How to enter:
1.) Head over to Carrie’s fabulous blog and leave a comment letting me know what recipe you would like to try. Or let me know the ways you’ve made changes to your families meals by using organic whole foods.
Additional entries can be earned by doing any of the following, giving you a total of 4 entries. Leave a separate comment for each of your entries
1.) Follow Carrie from Deliciously Organic on Twitter
2.) Become a fan of Deliciously Organic on Deliciously Organic on Facebook.
3.) Follow Multiply Delicious on Twitter.
4.) Become a fan of Multiply Delicious on Multiply Delicious on Facebook
It was hard to choose one recipe to try first from Carrie’s cookbook but my little ones love muffins so I knew this would be the perfect one to try. I ended up halving the batter and mixing one with raspberries and one with blueberries. I have one little one who loves raspberries and one that likes blueberries. Even though they are twins they are totally different. We loved these and I’m sure your family will too. Enjoy and good luck!!
Raspberry Almond Muffins
3 cups whole wheat pastry flour
1 tablespoon baking powder
1 teaspoon cinnamon (optional)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, softened
2 tablespoons coconut oil
3/4 cup whole organic cane sugar or Sucanat
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon almond extract
1 1/2 cups whole buttermilk
1 1/2 cups frozen, organic raspberries (or half the batter and do half blueberry)
1/2 cup slice almonds, diced (optional)
Instructions:
Preheat oven to 375 and adjust rack to the middle position. Line 2 muffin pans with liners or spray with cooking spray. Set aside.
Whisk flour, baking powder, cinnamon, baking soda, and salt in a medium bowl then set aside.
Cream butter, coconut oil, and whole organic cane sugar for 2 minutes on medium-high speed in the bowl of a standing mixer. Add eggs, one at a time, beating well after each addition. Add the extracts. On medium-low speed, beat in half of dry ingredients in two batches, alternating with the buttermilk until just combined. Remove bowl from mixer and gently fold in berries (and almonds if using). Using a 2-inch cookie scoop, spoon muffin batter into prepared pan filling 3/4 full. Bake 25 to 30 minutes or until golden. Cool for 5 minutes before serving.
Makes 24 muffins.
Note: I mixed half the batter in half and made half with raspberry and half with blueberry. If you do this just mix about 3/4 cup of frozen berries into the halved batter. I halved the batter because I have one little one that likes raspberries and one that likes blueberries.
Source: Deliciously Organic Cookbook by Carrie Vitt (from Deliciously Organic)
UPDATE: The winner of Carrie’s new cookbook is Lisa! I’ll be contacting you soon Lisa. Congratulations!
11.24.09
The results of the Baked: New Frontier Cookbook giveaway are in and the winner is….
And the # 10 post was Aimee! My fellow mom of multiples. Aimee is a mom of triplets. Can you believe? Let’s all give her a round of applauds for triplets and the win of course. Congrats Aimee on the win! The cookbook is on it’s way to you and I hope you enjoy it!
By the way, I think the next cookbook I will need to purchase is Ree’s cookbook from The Pioneer Women. If you have never been to her site please do. She is an amazing lady! I remember the first time I accidentally stumbled upon her site and I couldn’t tear myself away. I love how her personality shines and her photography is breathtaking. Also, do yourself a favor and read her love story of how her and Marlboro Man met! This is why I couldn’t tear myself away. She had me laughing and crying! I think the next thing she should do after the cookbook is publish her love story. Ok, I’m off to buy my copy of Ree’s Cookbook and if your not sold after seeing everyone’s comments, then maybe hearing that it’s the #2 book on the Amazons Best Selling Cookbooks will convince you? Way to go Ree! You are an inspiration to all us food bloggers and mommies!
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