Friday, July 7, 2017
1 stick butter, melted
1/3 C almond flour
3 tablespoons Splenda or Pyure sweetener
1 & 1/2 cup pecans, roughly chopped
1/2 teaspoon kosher salt
1 cup heavy cream
1/2 tsp vanilla
One 8 oz block of Cream Cheese
3/4 cup Splenda or Pyure sweetener
2 cups of Boiling Water
Large box of sugar free strawberry jello
16 oz frozen unsweetened sliced strawberries or mixed berries (do not thaw)
Preheat oven to 350. Combine butter, almond flour, 3 T. sweetener and pecans and press into a 9×13″ pan. Sprinkle salt over the top. Bake for10 minutes. Remove from the oven and let cool completely.
Whip the cream and vanilla together until there are soft peaks. In a separate bowl, cream the 3/4 c sweetener and cream cheese together, then fold in the whipped cream and spread mixture over a fully cooled crust.
Boil water, then pour in jello. Once dissolved, add the frozen strawberries and let it sit for a few minutes. Once the jello mixture is the consistency of egg whites, pour it on top of the cream cheese and crust. Spread it around until it covers the top and refrigerate until firm.
~adapted slightly from ketorach.wordpress.com
Posted by Emily at 7:29 AM
(makes 9 regular muffins)
1/4 cup coconut oil, melted
1/4 cup butter, melted
3 tablespoons Pyure (or sweetener of your choice)
2 large eggs
1 tablespoon molasses (exclude to make muffins Keto)
2 teaspoons maple extract
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 teaspoon apple cider vinegar
1 cup almond flour
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1/2 cup ground flaxseed
3/4 cup chopped pecans
Preheat oven to 325°F. Add oil, butter and sweetener to a bowl and mix well. Add eggs, molasses, extracts, salt and vinegar. Add almond flour and sprinkle baking soda and cinnamon over the top before mixing in. Last, mix in flaxseed and pecans. Divide batter among nine muffin liners in cupcake tray. Bake for 20 to 25 minutes. (could also make about 24 mini muffins--cook 15-18 minutes.)
~modified slightly from recipe at ruledme.com
Posted by Emily at 7:03 AM
Wednesday, December 16, 2015
3/4 c butter
1 1/2 T flour
1/8 t minced garlic (or more to taste)
2 c heavy cream
1 c Parmesan (I've used fresh, but feel like it comes out better with the powdered craft kind)
Sprinkle of dried or fresh chopped parsley
Melt butter. Add flour and garlic and cook one minute. Add other ingredients. Don't boil, but continue to cook until softened.
Serve over cooked fettuccine noodles. Also delicious over the top of spaghetti with marinara sauce!
Posted by Emily at 5:37 PM
1 box spice cake mix
1 - 15 oz can of pumpkin
1 stick butter, melted
1 tsp pumpkin pie spice
1/4 tsp salt
1 cup mini chocolate chips
Mix together first six ingredients, then fold in the chocolate chips. Use a one and a half tablespoon cookie scoop to mound dough onto parchment covered cookie sheets. Bake at 3:50 for 15–17 minutes. Makes about three dozen.
Thursday, December 3, 2015
3 egg whites
1 c. superfine sugar *
1 tsp. vanilla
pinch of salt
20 Ritz crackers, crushed
1 c. pecans, chopped
Beat egg whites until stiff. Add sugar, vanilla and salt, then beat for 30 more seconds. Fold in crumbs and nuts. Spread into a 9” pie plate which has been misted with cooking spray. Bake at 350° for 25-30 minutes until golden brown. Cool.
2 c. heavy cream
1 ½ tsp. almond extract
1 tsp. vanilla
2 tsp. sugar
Whip cream to soft peaks. Add all other ingredients and whip to stiff peaks. Spoon onto completely cooled pie shell using circular strokes. Serve immediately.
*(or just pulse regular sugar in blender or food processor for 30 seconds or so)
Thursday, October 1, 2015
Here are some of the fun Halloween treats we've made over the years:
witches brew avocado hummus with sweet potato jack-o'-lanterns, skull cucumber, ghost yellow squash, finger carrots and radish eyeballs (& red pepper strips and sugar snap peas just because they're delicious)
candy corn made from pineapple, Mandarin orange, and apple
boo-nana muffins with scream cheese frosting (shaped like ghosts with chocolate chip eyes and mouths)
rice crispy treat candy corn, Nilla wafer eyeballs, and string cheese/pretzel whiches' brooms
Dracula's Dentures (homemade chocolate chip cookies with red frosting, mini marshmallows, and almond slivers)
caprise skewer "eyeballs" (1/2 grape tomato, mini fresh mozzarella balls (bocconcini), torn piece of fresh basil leaf, and a slice of pimento olive, drizzled in a balsamic vinegar reduction)
deviled eggs with olive spiders or sprinkled with paprika
Thursday, May 21, 2015
Dipping sauce ingredients:
1/4 cup hot water
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon ketchup
2 tablespoons sugar
1/2 tablespoon lemon juice
1 teaspoon Dijon mustard
1/2 garlic clove, minced
Stir fry ingredients:
2 tablespoons olive oil
One yellow onion, diced
3/4 cup mushrooms, minced
1–8 ounce can of water chestnuts, drained and diced
Three garlic cloves, minced
1 pound ground chicken
3 tablespoons soy sauce
3 tablespoons brown sugar
1 teaspoon rice wine vinegar
2 tablespoons sesame oil
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
One head iceberg lettuce
Mix dipping sauce ingredients in a small bowl and set aside.
In a wok or large pan, add olive oil, onion and mushrooms. Cook over medium high heat until just starting to caramelize. Add water chestnuts and garlic and cook for one minute more.
Remove vegetables from pan. Add remaining stir fry ingredients and cook until ground chicken is no longer pink.
Add vegetables back to pan and heat through. Add additional salt, brown sugar and/or Cayanne pepper to taste.
To serve, rip leaves from head of iceberg lettuce and fill up with several spoonfuls of stir fry. Dip in dipping sauce and enjoy!