These fudgy paleo brownies are super moist with intense chocolate flavor. Oh and they also happen to be straight-up delicious – whether you’re paleo or not! (As decidedly non-paleo bloggers, you know we wouldn’t lie.)
So this is crazy, right? Ready To Yumble is not a paleo blog. We’ve never claimed to be gluten-free, sugar-free, dairy-free, etc., and in fact our cookies and blondies and brownies and cake are pretty serious proof of the opposite.
BUT here’s the thing. Our only requirement for the recipes on this website is that they be delicious. Ross and I blog the foods we daydream about. We blog the foods we text back and forth during
the workday breaks at work, while egging each other on to add more cheese or more caramel. In spite of our obsessions, we actually include some legitimately healthy dishes on this blog…like ahi tuna poke and blackberry goat cheese salad. But we don’t post them because they’re healthy or conform to a certain diet. We post them because poke is freaking magical and blackberry goat cheese salad makes me weak at the knees. In other words: TASTY! And we figure that most of our readers are adults who can make their own decisions and read ingredients and decide if a certain recipe is right for them. We just provide the delicious options.
So when I decided to share this paleo brownie recipe with you, I actually agonized over the name. Because, these are really just super yummy brownies. But they are also paleo. And some people want that info up front. So I decided to go ahead and throw the word “paleo” in the title, and yes, these are absolutely gluten-free, dairy-free, and sweetened only with fruit. But even non-paleo folks (like us…) will be into these bad boys. Call ’em what you want!
Sweet, salty, and addictive, Nutella Pretzel Truffles satisfy all possible cravings in one perfect bite.
So despite these brownies, and these blondies, we swear we do not have a Nutella addiction. At least not one that we are willing to admit to at this time. However, it is a fantastic binder of all things sweet and delicious, and so we don’t mind using it to make these tasty (and easy) Nutella Pretzel Truffles.
What is it about the salty-sweet combination that works so well? My inner nerd tells me that it’s probably a biological response to consuming both the minerals needed for proper electrolyte balance and food high in caloric value in case of future food shortages. Then the rest of me tells the nerd to shut up, and pass the chocolate covered bacon. Whatever the reason, this recipe provides a very nice balance between the two.
Cherry Clafoutis is a sweet, creamy dish you can serve for breakfast or dessert. Easily adapt it for any seasonal fruit!
Today, we are going to expand your culinary horizons, and give you a traditional French dish, the cherry clafoutis! It’s sort of like a custard tart with fruit, but the important part is that it’s a legitimate excuse to effectively eat cherry pie for breakfast. And can we just take a moment to appreciate how fun it is just to say “clafoutis”? It sounds like something the Muppet’s Swedish Chef would bake: “Yur puurt thuur chiir-ken in da pot and herda-doudey-clafoutis!”
For this iteration, we went with cherries, as I’m told this is most traditional fruit to be used, but the recipe can easily be modified for use with other fruit. I think this would make an excellent brunch dish, because while the baking takes a little while, the prep is very simple, and it’s designed to be eaten at room temperature or cooled, so you don’t have to worry about timing as much. It’ll also make your house smell of baking fruit and sugar.
This Oreo Layer Cake with Cookies and Cream filling combines everything you love, or should love, if you’re awake. Super fudgy cake, cream cheese filling with crushed Oreo, thick chocolate frosting, and white chocolate glaze, all in one decadent dessert.This cake would be PERFECT for a birthday. Like, specifically my birthday. (Hey Ross, you reading this?) Alas, today is no one’s birthday…BUT it is very close to our little blog’s half-birthday. On April 28, this wee one turned six months old. I should pose my laptop with a “6 months!” sticker and a chalkboard describing all the things it can do (“Spells most words correctly!”…”Photos occasionally look like real food!”…”A few people besides my sister have visited!”)
I actually had a super amazingly delicious recipe planned to post on that six month anniversary, but then (1) the photos turned out meh and I think I have to reshoot the whole thing (cue dramatic hero “NOOOoooOOOooo!”) and (2) I was fairly busy traveling for work, so I didn’t post ANYTHING on the actual six month date.
So here’s a good opportunity to play catch-up! Happy (un)birthday, Ready to Yumble!
Stuffed and gooey with Nutella, these ridiculously rich peanut butter blondies literally melt in your mouth. They’ve earned the nickname OMG Blondies for a good reason.
I honestly think these Nutella stuffed peanut butter blondies could be my greatest creation.
I mean, the name alone should tell you how ridiculous they are. Nutella. Stuffed. Peanut. Butter. Blondies. Not to mention they also have dark brown sugar for chewiness, cream cheese for tenderness, and browned butter for incredibly rich flavor.
Cue maniacal laughter.
I had high hopes when I was dreaming up this blondie. I envisioned something so rich and decadent, creamy with peanut butter and dripping with Nutella, that it would make grown men cry and women swoon. First batch? Drumrolllllll……
….Disaster. I took it out of the oven too soon, and the middle was soup.
I mean, the most delicious soup you’ve ever eaten in your life. I was eating that peanut butter Nutella batter with a spoon. Absolutely not a drop of shame. But soup is not a blondie.
So I tried again. And this time?