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Paleoish Gooey Butter Cake

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In need of a decadent dessert to impress your loved ones? Give this baby a try! I cleaned it up a bit with the ingredients but you would never guess after trying it.

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Butter cake with raspberry sauce and ice cream in a bowl

Paleoish Gooey Butter Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Dave Cohen
  • Prep Time: 20 MIN
  • Cook Time: 30 MIN
  • Total Time: 50 MIN
  • Yield: 6 servings 1x
  • Category: Paleoish Desserts
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Description

insanely decadent and addicting!  You will get thank you cards in the mail from your family and friends thanking you for this.


Ingredients

Scale

Gooey Butter Cake

  • 1 cup plus 1 tbsp unsalted butter
  • 3/4 cup maple sugar
  • 1/2 cup almond milk
  • 4 eggs
  • 8 ounce cream cheese
  • 2 tsp vanilla extract
  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • turbinado sugar

Raspberry Sauce

  • small container of raspberries
  • 1 tbsp monk fruit sugar
  • 1 tbsp honey
  • 2 tbsp water
  • few dashes of sherry vinegar

Instructions

Gooey Butter Cake Steps

  1. Preheat oven to 350 degrees.
  2. Grab a big bowl and add in the 1 cup butter.  Beat with a hand mixer until smooth.  Add in the cream cheese and beat until smooth. Now add in the sugar and beat until smooth. Add in one egg at a time and beat until smooth.  Add in the vanilla and milk, beat until smooth. Set the wet mixture aside.
  3. Grab a medium sized bowl and add in the almond flour, coconut flour, salt, and baking powder.  Mix up so everything is combined.
  4. Slowly add in the dry to the wet mixture beating with the hand mixture.  Once all of the dry is combined with the wet, set aside.
  5. Grab 6 creme brûlée ramekins.  You could always use a greased muffin tin for smaller portions if you don’t have ramekins (haven’t tested this but should work)
  6. brush the ramekins with the 1 tbsp melted butter then sprinkle in some of the turbinado sugar and shake around the ramekin so a layer of the sugar forms. pour out the excess on a plate.
  7. Now fill in the batter to each ramekin.  You want to fill them up 3/4 full.
  8. Add to a tray spaced out and fill the bottom of the tray with a little water.  Add tray to middle rack of oven and cook for 30 minutes.  Test with a toothpick to ensure middle of cakes are cooked through.  You want the toothpick or knife to be pretty clean.
  9. Let the butter cakes cool.  Then cut around the edges with a knife and flip the ramekin to a plate.  Optional step: brush with a little more butter and sprinkle with some turbinado sugar and use a small blow torch to caramelize the sugar.
  10. Serve with your favorite vanilla ice cream and whip cream!

Raspberry Sauce Steps

  1. Grab a medium saucepan and add the washed raspberries to it.  Throw in the water, sugar, and honey.  Heat on medium and cook for a few minutes.  Add in the sherry vinegar and start to mash the raspberries.  You want this to start to thicken up a bit.  Once it thickens to a thin glaze, strain in a fine mesh strainer.  Serve with the butter cake.

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Tag @mypaleoishlife on Instagram and hashtag it #mypaleoishlife

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Categories: Paleoish, Sweets

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About Dave Cohen

I'm so excited you're here! This site is designed to inspire you with awesome content that will help you on your Paleoish journey.

About Me · About Paleoish

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Jun 11

Open post by mypaleoishlife with ID 18049423112133699
CAKE BATTER PROTEIN BALLS
 
This recipe is incredibly delightful—and a perfect candidate for making with your kids on a rainy day. Thanks to @purist_nutrition for the Whey Protein Isolate powder. This stuff only has four ingredients, including grass-fed dairy, so I know it’ll make for a high-quality recipe.

RECIPE BELOW

* ½ cup Purist vanilla protein powder
* ½ cup cashew butter, softened
* ½ cup crunchy peanut butter, softened
* ¾ cup powdered sugar (or 2/3 cup powdered monk fruit for sugar-free)
* ¼ cup dark chocolate chips
* ¼ cup unsweetened almond milk
* ½ tsp vanilla extract
* ⅛ tsp almond extract
* ⅛ tsp sea salt
* Sprinkles, for coating
* Neutral oil (like avocado oil), for rolling

Instructions:
1. Mix the Base:
In a large mixing bowl, combine all ingredients except sprinkles and oil. Mix until well combined and smooth.
2. Chill:
Place the bowl in the refrigerator for 30 minutes to allow the mixture to firm up.
3. Shape the Balls:
Remove from the fridge. Line a baking sheet with parchment paper. Lightly coat your hands with avocado or other neutral oil. Using a meatball scooper or your hands, scoop golf ball–sized portions and roll into balls. You should get about 8 balls.
4. Set Again:
Place the shaped balls back in the fridge for another 30 minutes to cool.
5. Add the Sprinkles:
Fill a small bowl with sprinkles. One by one, roll the balls in the sprinkles, gently pressing them in as you go. Finish by reshaping the balls as needed.
Store & Enjoy:
Keep the balls stored in the fridge in an airtight container. Enjoy cold!

#paleoish #proteinballs #sweettreat #fatballs #nobakedessert #highproteinsnack #cakeballs #proteinsnacks #proteindessert #sweettooth
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I Recreated NYC’s Most Famous Lasagna | Lasagne Della Nonna

I discovered this gem from an @bambambaklava YouTube Episode and had to give this a try. This is a remake of the famous lasagna from @marksoffmadison 

layers of veal, beef & pork bolognese, creamy béchamel, mozzarella, fresh pasta sheets… and yes, a pistachio pesto finish 🤌

Tag someone you’d eat this with 👇

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I use @evanfunke ratio of 500 grams double 00 flour + 6 large eggs.

#pasta #pastapasta #homemadepasta #pastavideo
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BOLOGNESE SAUCE

INGREDIENTS

* 1 lb ground beef (80/20)
* 1 lb ground veal
* 1 lb ground pork (80/20)
* 2 large celery stalks, finely chopped (about ½ cup)
* 2 medium carrots, peeled and finely chopped (about ⅔ cup)
* ½ large sweet onion, finely chopped (about 1 cup)
* 4 garlic cloves, minced
* 1 tbsp Calabrian chili, chopped (or a pinch of red pepper flakes – optional for heat)
* 2 tbsp butter
* 2 tbsp olive oil
* 1 cup whole milk
* 1 cup dry white wine
* 3 tbsp tomato paste
* 28 oz can crushed San Marzano tomatoes
* 17 oz tomato sauce
* 3 tsp salt, divided (plus more to taste)
* ½ tsp black pepper
* 1 tsp sugar

STEPS

1. Prep your veggies
Finely dice the carrots, celery, and onion. You want a small, uniform dice for a smooth texture in the finished sauce.
2. Sauté the soffritto
In a large Dutch oven or heavy-bottomed pot, heat 2 tbsp olive oil over medium heat. Add the diced carrots, celery, and onion. Sauté for 1 minute, then stir in 2 tbsp butter and continue cooking until vegetables are soft, about 4–5 minutes.
3. Brown the meat
Add in the ground beef, veal, and pork, and 3 tsp salt. Break up the meat with a wooden spoon into chunks, then continue to crumble as it cooks, about 2–3 minutes.
4. Add milk and simmer
Pour in 1 cup of whole milk and reduce heat to medium-low. Let simmer until most of the milk has reduced and the meat is fully broken down, about 15–20 minutes.
5. Add white wine
Stir in 1 cup of white wine and continue simmering on medium-low until reduced, about 20–30 minutes.
6. Build flavor
Add the Calabrian chili, minced garlic, and 3 tbsp tomato paste. Cook for 2–4 minutes, stirring frequently to deepen the flavor.
7. Add tomatoes & seasonings
Pour in the crushed San Marzano tomatoes, tomato sauce, ½ tsp black pepper, 1 tsp sugar, and 1 tsp additional salt. Stir well to combine.
8. Final simmer
Simmer gently on low heat for 20–30 minutes, uncovered, to let the flavors meld and the sauce thicken. Taste and adjust salt or chili heat as needed.
9. Serve or store
Let cool slightly if using in lasagna, or serve hot over pasta like tagliatelle or rigatoni. This sauce also freezes beautifully!

#paleoish #bolognese #bolognesesauce #meatsauce
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Happy Cinco de Mayo! Celebrating with this beauty. 

1 @topochicousa 
2 oz of tequila (I used @casamaestri)
Juice of 1/2 a lime

Hope you enjoy!

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Comment “ONION RINGS” for recipe.

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ESPRESSO CHOCOLATE PROTEIN SHAKE
[Save & Share]

INGREDIENTS:
 
* 8 oz almond milk 
* 2 tbsp peanut butter 
* 1 scoop protein powder 
* 1 tbsp hemp seeds 
* 1 tbsp cacao powder 
* double shot espresso 
* 2 chopped dates 
* 4–5 ice cubes	
* 5 frozen banana slices 
* 1/4 tsp vanilla extract	
* sprinkle of sea salt
* sprinkle of cinnamon

1. Add all ingredients into a high-powered blender.
2. Blend until smooth and creamy, ensuring everything is well combined.

NOTES:

* Peanut Butter: I use Kirkland’s Peanut Butter, which is a sugar-free option.
* Paleo Option: Swap peanut butter for almond butter for a full paleo recipe.
* Sweetness: For a sweeter shake, add 1 tbsp of maple syrup to taste.
* Frozen Banana: Peel and slice the banana into pieces, then place on a plate and cover with plastic wrap. Freeze overnight. I love adding a few frozen pieces to my shakes for a creamy, thick texture and that perfect chill!

Printable Recipe at PALEOISH.COM

#espresso #proteinhack #paleoish #coffee #proteincoffee #proteinshake #recipe #proteinsmoothie #quickbreakfast
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Iced Matcha Latte with Starbucks-Style Vanilla Cold Foam 🍵

If you know me, you know I’m a huge matcha addict. So, after perfecting my go-to iced matcha latte, I had to finally share the recipe. This one’s been my daily fix for a while now, and the vanilla cold foam takes it to another level. I use mostly almond milk and a little bit of cream to make it not as heavy.

Full recipe is up on paleoish.com—but here’s what you need:

Ingredients:
	•	1g (1 tsp) ceremonial-grade matcha
	•	1/4 cup hot water (175-180°F)
	•	1/2 cup almond milk
	•	3 tbsp heavy cream
	•	1 1/2 tsp maple syrup
	•	1/4 tsp vanilla extract

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