It seems a little early to be talking about the holidays but there it is folks, good times are rolling our way and they often need a bit of careful planning.
Talking of good times, my family do make me laugh. As chief taste testers they have learned through experience to say how they feel about a new recipe that’s put in front of them. If it was liver paté they’d say “yep, yep, perfect first time” but with this one my son quipped “oh no, I’m not sure that’s quite right, you’ll have to make them again”! And in keeping with the family involvement, that’s my girl modelling in the photo above – no prizes for guessing what payment was 😉 .
mini carob cups with cranberry and fig ice cream
(makes around 35)
I hope you get round to making these little treats, they are perfect for parties or for making into larger portions for Christmas puds. I don’t know about you but I could never stomach the traditional rich steamed pudding, so our family usually opted for something much lighter. The mini frozen carob cups make perfect bowls for any type of ice cream, I made it festive for the time of year but they should be a mainstay in your recipe file for any time of year. If you want to make them just like mine I used these mini parchment cases and this size ice cream/cookie scoop. Find the full recipe over on Autoimmune-Paleo’s site.
PS – Don’t forget to join in my book giveaway – it’s in the previous post.
PPS – The Paleo Family Toolkit (including my ebook written for especially for this) is coming back over the Black Friday weekend. There’s a new platform this time with loads of interesting and useful goodies on offer starting right now, and get this – all available without you even needing to reach for your purse! See the banner below? Click either the pic or right here to investigate the toolkit further or if you just fancy the freebies, then follow this same link and leave your email address for videos, webinars, a quick start e-book and exclusive access to a Q&A with The Paleo Mom herself. All for free!