In grade school, my mother used to bake for all my class parties, birthdays, and bake sales. There were cookies and cupcakes and occasionally jello. A popular favorite was her mini cheesecake cupcakes: bite-size creamy deliciousness, always with a slice of kiwi and mandarin on top.
Well, this isn’t exactly my mother’s recipe but pretty darn close. With an extra zest of lemon and replacing the kiwi and mandarin with a dollop of lemon curd, we’ve stepped up the mini cheesecake game!
In 2015, I made a New Year’s resolution that I would go paleo for at least three months. It was a little rough, but I’m happy to say I succeeded with only a few minor slip ups! But boy, did that fried chicken on April 1st taste oh so good 😉
During those three months, I cooked and baked a lot. Paleo recipes are pretty easy to find nowadays but I especially enjoyed seeking out the desserts. Yes, technically most desserts are not paleo because of refined sugar and butter and those who are strict argue that certain replacement ingredients don’t really count. But, asking me to completely cut out dessert was just too much to handle! With all that said, I would call this brownie recipe paleo-friendly . It probably fits more in the gluten-free category but, it’s delicious and you should indulge a little!