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 Homemade Coconut Butter
 So I have been a cooking and baking fool in the last few days, but yesterday was a marathon! I have some awesome recipes to share. But first, I wanted to tell you about my Thanksgiving menu! I am very excited to say that this year we will be doing a full Paleo meal. Pretty amazing! Many of the items on the menu I have never made before, so this could be a total disaster… Its a small group, just Andrew his sister, myself and Lola of course! But this is a tough crowd considering Andrew and his sister are awesome cooks… I have my work cut out for me. But I am excited!

I was walking around the grocery store getting last minute tidbits yesterday and heard some really beautiful instrumental Christmas music! It hit me so fast that we are in the Holiday Season and I am super stoked to have my husband home this year to really start our own traditions. Last year at this time I wasn’t doing so awesome, dealing with a lot of personal anxiety and missing Andrew who was deployed most of the year. I was suddenly aware that time heals and life goes on. I am thankful for my family and friends who got me through. And now, here we are for another amazing season and I couldn’t be in a better place. Wahoo!

Anyway, the Thanksgiving menu! I will be documenting the process and results and letting you know if I completely bomb or not. 😉

On the Menu

-Turkey (13 delicious pounds of meat!) Saving the bones for broth of course.
Bacon and Chive Sweet Potato Biscuits
-Roasted Turnips (This is my replacement for mashed potatoes which I love so much! But turnips are very similar in texture and tasty, so I really don’t mind.)
Caramelized Green Beans
Spiced Cranberry Relish
-Chopped Bacon and Brussel Sprouts
-Beef Celery Apple Walnut Stuffing
-Herb Gravy
Paleo Pecan Pie
Pecan Brittle
Pumpkin Cheesecake

As I said I was on a roll yesterday. A few of the things I made…

Homemade Coconut Butter
-Simply place 4 cups of Unsweetened Coconut Flakes in your blender or food processor and turn on. Process until it becomes a butter! Stop it at times to scrape the sides and repeat as many times as necessary. This took me a good 25min.
-Place in an airtight container and in the pantry!
How does she do it? I don’t know! Thank you kitchen technology.
The heat from the friction releases the oils from the flakes which eventually allows it to form a butter texture. Place in an airtight container and in the pantry!
The butter will harden. To use it again just heat it up a bit to melt it. Or you can add a bit of coconut oil when you’re blending it to make it a bit softer at room temp.
Paleo Pecan Pie
See Recipe HERE
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Pie Crust. I didn't find that this formed a dough no matter how much I processed it. So I just took it out by hand and packed it together in the pie plate. Worked just fine!
Pie Crust. I didn’t find that this formed a dough no matter how much I processed it. So I just took it out by hand and packed it together in the pie plate. Worked just fine!

 

See? Place it in the freezer for 30min.
See?
Place it in the freezer for 30min.
See? Place it in the freezer for 30min.
See?
Place it in the freezer for 30min.
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30min later we have Paleo Pecan Pie!
The top of the crust burnt a bit, but because its so soft you can just dust it off.  Or if you have one of those fancy pie crust shields you could prevent it completely! On a normal pie crust you can just melt some butter and brush it on the edges of the crust to keep it from burning. But this was so grainy, for lack of a better word that it wouldn’t take the butter.
The pie itself turned out great! Andrew loved it and because it’s his favorite pie I believed him. I had a bit. But I don’t have a sweet tooth, so I didn’t finish my slice… It didn’t go to waste though. Andrew ate that too. 😉
Enjoy your holiday and Thank You for reading! See what I did there? It’s Thanksgiving. I’m thanking you. 😉
No seriously. Thanks and enjoy.
Blessings.
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