Thanks all for entering the giveaway!! The winner is Magda!
Hi, Crystal here! Before my life as a real food-loving, vegetable-growing, homesteading, Paleo-eating blogger, I was an avid baker. I was always the one making cakes and pastries for family get-togethers and other major life events that required cake… you know, graduations, baby showers, holidays, and Saturday nights. Getting to write a book review for World’s Easiest Paleo Baking by Elizabeth Barbone was perfect for me! (Check out my other book reviews: My Paleo Patisserie, and All-American Paleo Table).
The Best Paleo Chocolate Cake We’ve Ever Had!
You probably didn’t know, but I live with a chocolate cake connoisseur. My fiance Karl will tell you its his favorite food, and he’s a purist: chocolate cake, chocolate frosting. No berries, no caramel, no vanilla frosting… not even sprinkles. Just chocolate on chocolate. When I saw that World’s Easiest Paleo Baking had a recipe for Quadruple Chocolate Cupcakes, I knew I had to try them! Well, the verdict is in: these chocolate cupcakes are the best we’ve ever had!
They really were incredible. And they literally took me five minutes to prepare. The title of this book is no joke – this is the easiest Paleo baking I’ve ever done. Easy recipe + best tasting cupcakes = total win! Karl even stated that these cupcakes are “just as good as normal-people chocolate cupcakes,” and “you could feed these to a non-caveman and they wouldn’t know the difference.” And if by now I’ve convinced you that you need to make these cupcakes, Elizabeth was kind enough to let us share the recipe with you (which you’ll find it below!).
I made the Chocolate Frosting to go with them, which was also incredible… but really, these cupcakes were so good on their own that they didn’t need much else. To get your frosting to look like mine, use a large spring-loaded scoop to scoop it and plop it on the cupcakes just like ice cream.
Garlic, Onion and Herb Waffles
When I saw the recipe for these savory Waffles, I knew we’d be having those for dinner soon! As the book promises, they were quick to throw together, and were everything I want a waffle to be: crispy, fluffy, slightly chewy, and delicious. I’d never had a savory waffle before, and they were the perfect quick-cooking accompaniment for our dinner. We slathered them with ghee and had them with roast chicken and kale.
The next morning I used leftover waffles to make a ham and egg breakfast sandwich… which was insanely good. I’d definitely make these waffles again just to make this breakfast sandwich. I squirreled away a few waffles in the freezer for later in the week, as Elizabeth noted in the cookbook that these freeze well.
World’s Easiest Paleo Baking: The Details
This is a home-run cookbook! Here’s why I love it:
♥ The recipes really are easy – as easy as it gets. This would be the perfect book for someone who isn’t confident in the kitchen, or doesn’t have a lot of time to dedicate to baking. Someone with zero baking experience would have no trouble whipping up most of these recipes on a weeknight. You may have seen on Instagram a while back, that Finn and Wes were baking out of this book all by themselves. It’s a great one if you are cooking with kids!
♥ The ingredients are simple – everything is based with almond flour, coconut flour, or tapioca flour, and the recipes are flexible for dietary restrictions, as most allow you to use butter, palm shortening, or coconut oil and real milk, or your favorite non-dairy milk. I love that they are customizable to what ingredients you have on hand.
♥ The recipes are classics – you’ll find a very simple and straightforward, easy and delicious recipe for baking favorites from blondies and lemon poppyseed muffins to pumpkin pie, focaccia, and chocolate chip cookie bars. All the bases are covered in this book! To see a list of all the recipes, go here and click on the book picture to see the complete index and even a couple more sneak peak recipes!
♥ Every recipe has a nice-looking picture to go with it. The pictures are simple, as I would expect based on the recipes – and they do a great job of showing you what your finished product should look like.
♥ Elizabeth provides a nice, clear explanation of ingredients and equipment that would be helpful for someone who hasn’t done a lot of baking or used many Paleo ingredients before. Each recipe states whether it is egg-free, almond-free, or coconut-free, which is great if you are sensitive to any of those things.
During a time where there are a ton of Paleo cookbooks available, many with over-complicated recipes and questionable ingredients, World’s Easiest Paleo Baking is a breath of fresh air! There are a small handful of Paleo cookbooks that are like gold, in that you know they are reliable and every single recipe you make will turn out great – and I believe this is one of those books. You can’t go wrong with classics like Snickerdoodles and Lemon Bars, and you can’t go wrong with this book!
Quadruple Chocolate Cupcakes Recipe & Book Giveaway!
- 36 grams (1/3 cup) natural cocoa powder
- 36 grams (1/3 cup) coconut flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 170 grams (½ cup) honey
- 57 grams (¼ cup) coconut oil, melted and cooled slightly
- 4 large eggs (about 200 grams out of the shell)
- 78 grams (½ cup) dairy-free dark chocolate chips
- 226 grams (2 cups) powdered sugar, homemade (see below) or grain-free store-bought
- 75 grams (3/4 cup) Dutch-process cocoa powder
- ¼ teaspoon salt
- 113 grams (½ cup) palm shortening, solid, or unsalted butter, softened
- 57 grams (¼ cup) milk, dairy-free or traditional
- ½ teaspoon vanilla extract
- 170 grams (1 cup) evaporated cane juice or coconut sugar (preferred)
- 1 tablespoon tapioca flour
- Adjust an oven rack to the middle position and preheat the oven to 350ºF. Line 9 standard-size muffin cups with paper liners.
- Whisk the cocoa powder, coconut flour, baking soda, and salt together in a medium mixing bowl. Add the honey and melted coconut oil and whisk until smooth. The batter will be thick. One at a time, whisk in the eggs. Be sure each egg is thoroughly incorporated before adding the next. Allow the batter to rest for 5 minutes.
- Stir in the chocolate chips. Divide evenly between the prepared muffin cups. Each cup should be about two-thirds full. Lightly tap the pan on the counter. (This helps the batter settle evenly in the pan.)
- Bake until the cupcakes are set and spring back to the touch, about 20 minutes.
- Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Stir about half of the mini chocolate chips into the frosting and ice the cupcakes (see below). Sprinkle the remaining chocolate chips on top.
- Whisk the powdered sugar, cocoa powder, and salt together in a medium mixing bowl. Add the palm shortening and mix with a handheld mixer on medium speed until combined. Frosting will be thick. With the mixer running, add the milk in a slow and steady stream. Add the vanilla and mix until fluffy. If the frosting is too thick to spread, add an additional teaspoon or two of milk.
- Combine the evaporated cane juice and starch in a high-powered blender. Start at low speed and increase the speed until you reach the blender’s highest speed. Mix for 30 seconds.
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