Fudgy wheat-free brownie cupcakes with eggnog glaze

 Fudgy wheat-free brownie cupcakes with eggnog glaze

1 package chocolate chips (semi-sweet or dark)
1 cup butter
3 eggs
2 t vanilla
1/3 cup white sugar
1/3 cup brown sugar
½ cup almond meal
¼ cup chopped nuts

Melt butter and chocolate in a pot on low. Stir in sugars and set aside to cool. Beat eggs in a separate bowl, add vanilla to eggs. Add eggs to chocolate mix, stirring slowly, add almond meal and nuts. Pour into 12 cupcake cups (parchment cups work best). Bake for 30 minutes or until inerted toothpick comes out clean. Let cool in pan for 10 minutes, then remove and place on cooling rack.

For glaze, mix 1 T butter with 2T hot eggnog, stir to melt butter (microwave if needed). Stir in a heaping cup of icing sugar and whip to taste and thickness. Frost cupcakes and sprinkle with nutmeg.

Nutty bacon bark

This gourmet salty, sweet and decadent dish made a debut tonight along with delicious red wine at our friends the Duncanson's house. What an easy recipe for an outstanding showstopper of a chocolate treat! Wheat free too.

Nutty Bacon Bark

1 pacakge dark chocolate chips

1 tsp bacon fat or coconut oil

4 strips of bacon, cooked crispy and broken into bits

1/4 cup roasted chopped hazel nuts

1 Tbsp coarse sea salt

Melt chocolate chips with bacon fat in microwave at 10-25 sec increments (so as to not burn the chocolate). Spreak the melted chocolate in a layer on a cookie sheet with parchment paper. Let set until chocolate starts to harden (but still sticky). Sprinkle bacon, hazelnuts and salt on top of chocolate. Press down lightly to ensure the bits stick into the chocolate. Chill until hard. Chop roughly and serve. So good.
Recipe from Practical Paleo

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