Chocolate Covered Cookie Dough Bites


This dessert was a combination of two recipes: paleo cookie dough (aka you can eat it without the risk of getting salmonella as my mother has taught me so much about when it comes to eating raw eggs. My biggest rebuttal and question comes those from poaches eggs or eggs over easy. If the yolk isn’t cooked, can you get salmonella? Moving on.) and melted chocolate. Melting chocolate is a skill i have acquired through making fudge, so I have no recipe to link to that, just my skills.



  • 1 bag Dark Chocolate Semi-Sweet Chocolate Chips (I use dairy free ones)
  • 1/2 cup almond flour
  • 1/4 cup tapioca flour
  • 5 tablespoons ghee
  • 2 tsp. honey
  • 3/4 tsp. vanilla
  • pinch of salt

The recipe is as simple as making normal chocolate chip cookies – mix all of the ingredients. Only catch, hold 1/2 of the bag of chocolate chips. Use this half to melt chocolate in the microwave. Using a microwaveable safe bowl, put the chocolate in the microwave for 30 seconds, then stir. Repeat until melted.

Once you have the cookie dough mixed and the chocolate melted, make small cookie dough balls (bite size) and roll them in the chocolate. When the bites have been completely covered put them on parchment paper or in cupcake wrappers. Repeat until out of cookie dough. If the chocolate becomes too hard, microwave again. With all of the bites created, put them in the fridge until serving time. If need be, put them in the freezer for a quick turnaround.



Loved and requested for again, except many wanted the flour to not be almond. They wanted gluten (a common complaint among my guinea pigs, but I cannot eat gluten, so that will not be happening). A great party snack and a very delicious dessert.

The Nitty Gritty:

  • Total Cost: $8.00 – just the chocolate chips
  • Total Time: 15 minutes prep, 2 hrs in the fridge, so 2.25 hrs
  • Serving Size: 10 – 14 depending on how big one’s “bite”

Apple Turnovers (Or Pancake Dessert Like things with Apples)

During the fall, we (as in my friends and I, not me, myself and I) made a trip to an apple orchard. Living in the midwest, this adventure had been a goal of mine for about 8 years – which was finally completed! Afterwards, my apartment had more apples than we knew what to do with, so my roommate and I turned to Pinterest – the greatest, most addictive website ever – to find creative ways to solve the problem of having way more than an apple a day in the apartment.

Also, during the fall, the tradition of Girl’s Nights was re-instated – and my roommate had taken on and mastered the creation of main dishes – so I went to work on desserts. That is when I found this dessert of Apple Turnovers Paleo Style. (I am not Paleo because it is a fad. I am Paleo because it is gluten free and dairy free which has become my diet – stating that now so when the haters hate, they feel guilty.)

Instagram: Making everyone look like a professional photographer.


Pancake part:

  • ½ cup almond flour
  • ¾ cup arrow root (I have no idea what this is – but my roommate had it, so it was used)
  • 1 cup fat-free, unsweetened coconut milk
  • 2 egg whites
  • ½ cup water
  • pinch salt



  • 2 apples, skinned and chopped fine (any type will do!)
  • 3 TBSP coconut oil
  • 2 tsp cinnamon
  • 4 tsp pure maple syrup
  • dash salt

Let’s just start with the list of ingredients – I have no idea what arrow root is, but we had that and not tapioca flour – so it was used. Also, when I was at the store/looking at making this recipe, I saw coconut milk. We always have some in the fridge, so I didn’t even think twice about it. The recipe calls for full fat coconut milk. I have nonfat coconut milk. That happened. And this does affect the consistency of the pancakes – so I skimmed on the water, only adding 1/4 of cup.

Creating the batter for the pancake was very simple, mix it all together. Then you make the pancakes like you make a crepe. Fun facts – make sure that you can get a spatula – or whatever kitchen utensil you want to use- under neath the pancake to flip it. You only need a little bit of batter, less than 1/4 of a cup to make a crepe, otherwise it is way to thick and is in fact a pancake. Spray the pan well and repeatedly. (Please all – learn from my mistakes. I lost two pancakes to both of these issues). I sprayed my pan with coconut oil only for one pancake. By the time the second one was on the pan, the sticking of the pancake made it a fail. Let’s just say the phrase “Pancake down!” was used multiple times throughout this process of making the dessert. The pancakes only need about 1 – 2 minutes per a side on the pans at med-high heat.

Once the pancakes are out, put the filling in it right away and fold over. If the pancakes get cold, they loose their stickiness that holds the edges together. So as one pancake is completed, fill and fold over and pinch edges together, creating something like a hot pocket. The filling should be made previous to making pancakes, so it is ready to be spooned into the pancakes.

Once you have created your turnovers, comes the “fun part” of frying them. I say “fun” because the reality is you will get burned with oil. Fill up your pan with enough coconut oil to fry in it. Then “gently” place the turnover into the oil, and keep it there for about 2 minutes, flip and repeat. DO NOT THROW THE TURNOVER IN AND TRY TO JUMP OUT OF THE WAY OF THE OIL. You will only hurt yourself more/this is very dangerous. Then take the turnover out, place on a paper owl and let dry. Try to serve within a few minutes.

I topped my turnovers with a little bit of cinnamon (my apartment is obsessed with this spice) and a drizzle of maple syrup (I have a sweet tooth – #nojudgmentsplease).


Huge success! Everyone loved them. I did not enjoy making them, only because I made a very large mess and I kept burning myself. But I would attempt to make these again, and hopefully “learn” from my mistakes.

The Nitty Gritty:

  • Total Cost: $10.00 – we had most items at home
  • Total Time: 40 minutes – getting the skillet to the right heat, not burning myself and burning myself took some time – actual cooking time: 20 minutes
  • Serving Size: 10 turnovers

Homemade Doughnuts

The final product (with a pretty filter).

Since my life is about to get busier than now, I thought I would challenge myself on my last day off – I made doughnuts. That’s right, homemade, from scratch doughnuts. I decided that in this year, when I cook outside of the crockpot realm I cook things I can fry. I really need to begin to re-think this idea, because this recipe was more complicated than I thought.



  • 2 eggs beaten
  • 2 cups of Buttermilk
  • 1/4 cup of melted butter
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 5 cups gluten- free rice flour (more as needed when rolling out the dough)
  • 2 tsp salt
  • 1 1/2 tsp Chia seeds (replaced the xanthan gum)
  • 1 tsp nutmeg
  • 1/2 tsp cinnamon
  • 1 beaten egg (set aside for later uses)
  • Enough sugar to cover a small plate top
  • Blackberry Jam

Let’s begin this journey into doughnut making with me shopping at the grocery store. Most of these ingredients were really easy to find, except for the xanthan gum. I have been looking for this ingredient to help with my non-gluten baking experiments, but since moving to Ohio I have not been able to find it. In my research for alternatives I discovered that instead of xanthan gum one can use chia seeds or flax seeds. I was doubtful at first chia seeds would be successful, but honestly they worked extremely well as a binding agent and the doughnut dough stayed together very nicely.

Now on to the cooking/making. The first step of the recipe called for all wet ingredients (2 beaten eggs, 2 cups of buttermilk, and 1/4 cup of melted butter) into one big bowl. Then mix the dry ingredients (5 cups of white rice flour, 1 cup of sugar, 2 tsp of baking soda, 1 tsp of baking powder, 2 teaspoons of salt, 1 1/2 teaspoons of chia seeds, 1 teaspoon of nutmeg, and 1/2 teaspoon of cinnamon) in a different bowl. Slowly add the dry mix into the wet mix. How I accomplished this, was that I didn’t. I tried to add in the dry mixture slowly, “layering” it in, but really I would just stir it all together slowly. After I added the last cup of dry mix, I used my hands to make sure the mixture adhered together. Then I let the dough sit for 15 minutes.

While the dough was “rising” for 15 minutes, I set up the vegetable oil (about 2 inches in a frying pan), and the “stations” I would use. Station one: the cutting board covered with rice flour to “roll” out the dough into 1/4 inch thickness and use a cup to make circles. Station 2: the plate to put the circles of dough on. Station 3: The extra beaten egg and brush used to brush the outer edge of the circle of dough. Station 4: Putting jelly in the center of the dough. Station 5: Deep frying. Station 6: Paper towels to put the doughnut on after it has been fried. Station 7: Sugar time! Put sugar on both sides of the doughnut and lastly, put in a container to bring to work tomorrow.

The stations sound confusing, but in the end it made it easier for me to do all of the steps. So once the dough was ready, I took a chunk out and “rolled” it out to 1/4-inch thickness. The truth is, I do not own a roller, so I used my palms and my fingers and eyeballed about 1/4-inch thickness of dough. Then I used a cup to cut a circle into the dough (these would later be used as the top and bottom of the doughnut). The dough proved to be very sticky, so I ended up using about 1/2 – 3/4 cups of rice flour to make sure the dough didn’t stick to the cutting board. I made about 14 circles with the dough.

Next, I took one circle of dough, and then using a brush, paint the outer edges of dough with the egg (this apparently acts as a way for the dough to stick together). Then I put about a spoonful of blackberry jam in the middle. The original recipe calls for only 1/2 of teaspoon of jam for each doughnut, but I didn’t think that was enough, so I just put a spoonful in. Then I put another dough circle on top and pinch the edges together so the jelly didn’t come out of the doughnut.

Now comes the fun part of deep-frying the doughnut. Using a spatula, I put the doughnut in the oil. Again, I struggled with timing when it came to deep-frying the doughnut. The first couple of ones were a little burnt, but I got better as the time kept going and realized my timing. Also, I only managed to burn myself 5 times because I was able to jump out of the way of the oil coming out of the pan. I seem to forget that when you put an object in oil, there will be a splash. It took me about 3 times to remember this fact when I flipped the doughnuts, but it helped me get in my routine to prevent me from burning the doughnuts. After making one doughnut, I would flip the one already in the oil and remove the one on to the paper towels, and then make the other doughnut in a continuous circle. After I had made all the doughnuts, I then sugar on both sides. When all the doughnuts were done, I made doughnuts holes with the left over dough in the oil.


I don’t think that I had the thickness of the dough around 1/4-inches, so the doughnuts were a little bit “bready”. But, these were pretty good! I would totally make them again so I could have a good gluten free doughnut. I would also add even more jelly into the center, keeping it more moist/rich. Very good and very filling.

The Nitty Gritty:

  • Total Cost: $40.00 – I had two buy two bags of rice flour, 2 new spices, and butter milk which proved to be more expensive than I thought.
  • Total time: Prep – 20 minutes, 15 minutes rising, 30 minutes cooking – 1 hr 5 minutes
  • Serving Size: 8 doughnuts

Aww Fudge!

I realized that dessert has been missing from my crock pot blog, so I made fudge! Mind you this fudge is actually made to be completely paleo and can be made dairy free. Now this was a treat to make, and one of my roommates (yes, these roommates happen to make a constant appearance in my blog because they have to get to try everything) makes fudge all of the time, so we now have an alternative method to make a yummy dessert!



  • 2 1/2 cups chocolate chips (I used Nestle Tollhouse Semi-Sweet)
  • 1/2 cup coconut milk
  • 1/8 teaspoon sea salt
  • 1/4 cup honey

The original recipe called for coconut milk from a can, however this proved to be difficult to find at the local Jewel I stopped by as I was on a time crunch. Instead, I went with coconut milk from a cardboard box. I simply shook the box and poured out the right amount of coconut milk (if you use a coconut milk can there is a lot more to it), so we could say this was change in recipe number 1. I then added the chocolate chips. I went with semi-sweet chocolate instead of milk chocolate simply because I prefer darker chocolate. This comes to change number two of the recipe. Then I added the honey. Now, because honey is a bit sticky, I believed that some of the honey got caught in the measuring cup. Sooo naturally I may have added a bit more honey – change in recipe number 3.

Before melting the chocolate!
Before melting the chocolate!

After two hours on high, I stirred in the vanilla and then let the fudge cool. The recipe called for 3 – 4 hours to cool, but I was a bit too tired, so I took the crock pot out of the heating portion and put it on the counter for 2 hrs. Change number 4. Then I stirred the fudge for 5 minutes, while the recipe called for 10 minutes. Change number 5. Then I put it in the fridge for 20 hours.


The final product after being in the fridge for 24 hrs.
The final product after being in the fridge for 24 hrs.

Now the reason I am counting the number of changes I made to the recipe is because although the fudge did turn out pretty delicious, it is not very firm. So I then put the fudge in the freezer for about an hr to make sure it became harder. But overall, pretty good and an extremely easy recipe to make. Very rich and chocolatey! I will for sure be making this for parties!

The Nitty Gritty:

  • Total Cost: $13.00
  • Total Cooking Time: 4.5 hrs before fridge – 24 hrs with refrigeration
  • Serving Size – 10 people