I have a sweet tooth. I am not ashamed to admit this. However, just in this past year, I’ve really managed to refine just exactly what satisfies this craving. You’re talking to a chick who could easily down six maple logs in one sitting at the age of 12. I did that often. Also, Suzy-Q’s and Mountain Dew at the same time. Which is why I had a huge butt for most of my life. Scaling that sweet tooth back has allowed my butt to get smaller. And healthier.
I ate a couple of 60% chocolate chips the other day. I immediately got ill. I’m also thankful for this because it keeps me away from crap.
I still like to bake, though, and do so according to my new tastes. Which usually means that most of my non primal friends think my stuff tastes like ass. That’s ok, because I think Betty Crocker frosting tastes like diluted roach poop. You’re missing out on the real flavor of real food if you’re covering it all up with cups of refined sugar.
It’s also bugging me that I’m seeing all these primal holiday recipes that involve 1/2 cup of honey at a minimum. That’s not doing you any favors, either.
That was an entirely too wordy intro to my cheesecake. I’ll indulge in these once every couple of months, and they’re usually made for my friend Noah because he loves them. And when you love my baking, you get more of it. And you get them in pirate cups especially for Christmas. These come in at just under 3g of sugar per serving.
Pumpkin Cheesecake Cupcakes
You will need:
- 1/2 large can pumpkin
- 16 oz. mascarpone cheese
- 5 eggs
- 3 scoops vanilla protein powder. It MUST be vanilla. My favorite is Optimum Nutrition 100% Casein.
- 3T cinnamon
- 1/2 t nutmeg
- 1/2 t ground ginger
- dash of allspice
- 1/2 stick of butter
- 2 c. pecan meal
- 1 T maple syrup
- 1/2 c. heavy cream
- 1.5 c. chocolate chips, 85% or above
Preheat your oven to 350 degrees and put muffin cups in 2 12 count trays.
For the crust:
Melt butter until slightly soft. In a bowl, combine butter with pecan meal and maple syrup until the meal is moist. With a spoon, press mixture into the bottom of the muffin cups.
For the cheesecake:
In a food processor, combine eggs and cheese until blended. Add pumpkin, protein powder, cinnamon, nutmeg, ginger, and allspice and blend until smooth. Scoop mixture into the muffin cups so that they’re about 2/3rds filled.
Put in the oven, gingerly, and bake for about 30 minutes, or until you see the tops of the cheesecake start to brown a little.
For the chocolate ganache:
Heat up the cream via microwave or stove – doesn’t matter – until JUST boiling. Don’t let it boil. Pour into a bowl and add the chocolate chips. With a whisk, stir until smooth. This will take a very, very long time to achieve. It might initially look like you’re going to end up with chocolate milk, but keep stirring, it will thicken.
Spread the chocolate on top of the cheesecake. Don’t get too thick with this, as the ganache gets pretty solid.
Refrigerate until everything is cooled. Makes 24 cupcakes. Duh.