Koldsmoke is done another season at Rapattack. No more weigh-ins this season! Icecream cookie sandwiches aside here is an exiting new culinary video I found on Devour.com – Om Nom Nom Nom
It’s paleo. No flour, but loads of chocolatey goodness. May I recommend a glass of moo juice as well gasp, that’s not paleo, but oh well. Bam, that just happened. Thanks Rhea!
3 cups Blanched Almond Flour
1/2 cup Virgin Coconut Oil, unrefined
1/2 cup Pure Maple Syrup
2 Omega 3 Eggs
1 tsp Baking Soda
1 tsp Salt
1 tsp Vanilla Extract
1 1/2 cups Enjoy Life Semi-Sweet Chocolate Chips
Preheat oven to 375 degrees.
In a medium sized mixing bowl combine dry ingredients.
In a small mixing bowl beat eggs, maple syrup, and vanilla extract with a hand mixer.
Pour wet ingredients into dry and beat with hand mixer until combined.
Melt coconut oil, pour into batter, and continue to blend until combined.
Stir in chocolate chips.
On a parchment lined baking sheet, drop balls of cookie dough, about a tablespoon in size.
Bake for 15 minutes.
Let cool and serve with a cold glass of almond milk!
Combat coffee 101 is sort of an anti cooking show, cooking show, about how to make hot coffee with an MRE kit, well, as they point out, just the parts they like. WARNING…these are Canadian soldiers…and they know how to swear, and smoke, and shoot at the Afghanistan country side…Not a Timmy’s in site.
Instead of munching a bunch of protein bars or snacks next outing, or as a recovery meal, just take one giant protein bar. Amino acids, wrapped in chocolate sauce, cut off a chunk as you need it. A brand new recipe with familiar ingredients. Peanut butter protein, yum!
Not much really to say other than I like Tiramisu a lot. It has coffee in it and its sweet and soft and cool. At the Velocity dinner this weekend was a giant bowl of delicious tiramisu scooped up with a ladle. I was happy. The recipe below is from Gourmet.com and the tagline at the end seems super ridiculous to me, ‘keeps for 2 days’. Not if I can help it.
19 to 21 savoiardi biscuits (Italian dry lady fingers; from a 7-oz package)
2 cups freshly made strong coffee
3 large eggs, separated
1 cup mascarpone cheese (an 8 ¾-oz tub)
1/2 cup sugar
a 3 oz piece bittersweet chocolate
Arrange the biscuits in one layer in a shallow 13- by 9-inch oval serving dish, breaking up a few biscuits to fill in holes. Pour coffee evenly over biscuits and let stand until coffee is cool and has been completely absorbed by biscuits, about 10 minutes.
Whisk together egg yolks and mascarpone cream in a large bowl.
Beat together egg whites and sugar in a bowl with an electric mixer until mixture forms firm shiny peaks, 4 to 8 minutes. Fold meringue into mascarpone mixture then spoon over soaked biscuits, spreading evenly with a rubber spatula. Chill until firm and cold, about 4 hours.
Just before serving, finely grate chocolate directly over tiramisu to cover evenly.
COOKS’ NOTE: Tiramisu keeps, chilled, covered with plastic wrap, 2 days.
No words…so beautiful.
That turkey might be not be fully cooked just yet, so until it’s ready please enjoy these epicurean delights from Epic Meal Time. Bonus: looking at this may help you avoid overeating. (Thanks Ugo!)
The 15-Minute Feast
The Complete Recipe: BLT with Melted Cheese and a Fried Egg
A runny egg yolk is one of nature’s great gastronomical miracles, a ready-made sauce of creamy richness, and it’s critical to the success of this sandwich. So I’m careful not to break the yolk, as I crack the egg into a small bowl and again as I slip it into a non-stick skillet — one that has a tablespoon of foaming butter in it — over medium-high heat. Once the egg white turns opaque, we move the skillet into the oven, just until the upper surface of the yolk sets.The Gourmet BLT | Men’s Journal.