Cakery Friday | paperyandcakery.com

Friday, April 26th, 2013

Cakery Friday: Raw Chocolate

Chocolate can be raw. And healthy. We swear. This stuff is the real deal. The easiest, healthiest chocolate fudge “spread” you could possibly imagine. We have been eating it like it’s going out of style. I have made five batches since it’s first discovery. Can’t stop, won’t stop. It’s guaranteed to curb any chocolate craving. Guess what? It’s 100% not bad for you. I have to thank my future sister-in-law for introducing me to raw chocolate, it’s da bomb. Now she can thank me for showing her how to turn on her new food processor.

Gather all of the ingredients.

In a bowl place 1 cup of pitted dates and cover with water. Allow to sit over night. Drain.

In a food processor combine: 1 cup soaked and drained pitted dates, 1 cup raw cacao, 1/4 – 1/2 cup coconut oil {warmed so that it is liquid}. Then come the extras: cinnamon/nutmeg/vanilla all to taste, nuts {I put a few pecans in mine}, and anything else you feel like throwing in. I added chia seeds and flax meal. I also added in 1/2 teaspoon of stevia. Pules until it reaches a smooth, creamy texture. You can play around until it reaches a consistency and flavor that suites you. I tend like the cinnamon to build flavor and stevia to cut some of the bitterness of the cacao.

Now process away until you have a smooth and creamy consistency.

And that’s it. Super simple. Super delicious. And super healthy.

You will never regret making {or eating} an entire tub full of this!

Happy “Baking”!

xoxo,

Ali

Cakery Friday

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Thursday, April 25th, 2013

Cakery Mothers Day Menu

We wanted to let you know our Mother’s Day 2013 menu is ready for orders!

Choose from a gorgeous rosette cake in ombre {you pick your cake flavor and filling},

or a gorgeous cookie bouquet.

There are chocolate dipped chocolate chip cookies, brownies and lemon squares as well. And if you want to tell mom you made them yourself, we won’t tell!

Place your orders today {ali@paperyandcakery.com or 561-350-3984}. Nationwide shipping is available!

Because every mom deserves some Cake{ry}.

xoxo,

Ali

Cakery Friday

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Friday, April 19th, 2013

Cakery Friday: Bite Sized Baked Brie

I absolutely adore serving a baked brie when I’m entertaining. It’s a crowd pleaser, looks impressive and is really simple to throw together. The only downfall is just how messy it becomes. To solve that problem make your brie bite-sized. and put them on a stick. Because honestly what doesn’t taste better on a stick?

When you purchase frozen puffed pastry sheets from the supermarket they are usually folded into thirds. Use these folds as a guild-line to cut the dough into thirds. Cut each panel into four equal sized pieces. Then cut each of these rectangles in half. You will end up with 24 little rectangles {to end up with 12 brie bites}.

Make an egg wash from 1 beaten egg and a splash of milk.

Brush 12 of the small rectangles with egg wash. Gently press popsicle sticks halfway up the pastry dough.

Place a chunk of brie on top of the sticks {remember that puffed pastry grows a lot while baking so use a larger piece of cheese compensate for it}.

Top cheese with a dollop of your favorite jam, I used raspberry.

Take another square of pastry and press it to make it slightly larger than the bottom square. Place on top of the cheese and jam and use a fork to crimp and seal the contents inside. Prick the top of the bite with a fork.

In an oven preheated to 375 degrees F bake the bites on a baking sheet fitted with parchment paper or a Silpat mat. Bake for 12-14 minutes until golden brown.