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9/30/16

Healthier Halloween Cookies! Cut out sugar cookies without the sugar!

I posted this last year but hey, Halloween is coming up in just a few weeks so I'm bringing it back!  It only has 1/4 cup of wheat flour in it and the rest is low-carb friendly almond flour and coconut flour.  I cut mine into ghosts - but any shape will work!

Cut Out Cookies - sugar free and lower carb

1 1/2 c almond flour
1/4 c coconut flour
1/4 c whole wheat flour
1 egg
1/4 t almond extract
1/2 t vanilla extract
1 1/2 t baking powder
3/4 c natural sweetener
5-10 drops liquid sweetener to your level of taste
scant 1/2 c butter with 1 T shortening to make up for the 'scant'

Cream the sweetener, butter and shortening.  In a large bowl mix the dry ingredients well.  Add the egg and extracts to the sweetener/butter mixture.  Add the dry mix and blend until it comes together as a dough.  If it's really sticky, add more of your favorite gluten free flour or a little more whole wheat flour until the stickiness is lessened a bit so you can form a ball and wrap in plastic wrap to chill.  Chill about 30 minutes, remove half the dough.  Return the second half back to the refrigerator.

Preheat oven to 350.  Roll the dough out between 2 sheets of parchment.  Cut out your shapes and transfer them to a baking sheet. I use a Wilton icing spatula to transfer mine.  Use either ungreased or parchment lined pans.  (I did both and my cookies did not stick even on the unlined).

Place the cookie sheet in the freezer for 3-4 minutes and then place directly into the oven.  Bake for about 9-10 minutes or until you can see the edges just starting to brown.  I find almond meal based cookies to be a little more tender and delicate than wheat cookies and have learned to bake almond flour based cookies a little longer than I have to for all purpose flour based.  I just keep an eye on them and set the time for "one more minute" if I didn't see the edges had any color to them yet.

Remove from the pan and place on wire racks to cool completely.  If your cookies are baked long enough this isn't a problem - they are nice and sturdy but still tender with a perfect 'bite' to them like any good sugar cookie.

Frost with your favorite frosting.

I used a favorite "cake" frosting I whipped up but you can use any you like.

Sugar Free Butter Cream Vanilla Frosting

2/3+ c granular natural sweetener  
2 T water
2 large egg whites (separate and use the yolks in another recipe)
1 stick real butter
1 T vanilla extract
 *If you taste test it and find your personal tastes would like it sweeter, use 5-8 drops liquid sweetener

In a saucepan, place the water and sweetener. Heat over medium high until it comes to 240 degrees. 

As you are heating the sugar substitute and water, mix the egg whites in a large mixing bowl.  Beat the egg whites until soft peaks form.  With the mixer running, pour the hot sweetener mixture down the side of the bowl in a thin stream, mixing into the egg whites.  Beat approximately 5-7 minutes on high until the egg whites resemble a thick and glossy meringue.

Start to add the butter in chunks, about a tablespoon at a time.  Keep the mixer running and whip the mixture about 5-7 minutes more.  If the mixture breaks up when you first add the butter and it looks like cottage cheese, no worries.  Just keep whipping until it's smooth again.  Once the frosting is smooth, add your vanilla and whip again for a few minutes.  If it's a really warm or humid day it might get too warm to work with.  Just refrigerate it for about 7 minutes, whip again.  The cooler temperatures will cause it to harden up again.




 
Photos from the cookie making process

I added a bit of whole wheat flour as we have no allergies or food restrictions in our house




I like to use a long, thin frosting spatula to transfer the cookies to the baking sheet




Ready for our decorations!







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9/29/16

Cold Vegetable Ranch Salad - "Summer Salad"





This makes a really large salad so I usually half it and it's still enough to feed a family of 5.  Leave out what you don't have or don't like, substitute if you wish but it works best if you at least have the cauliflower, broccoli, peas, peppers and bacon and even better if you can add at least 3-5 more veggies.

Summer Salad

1 head cauliflower, chopped
1 10 oz. pkg frozen peas
1 c celery, chopped
2-3 green onions, chopped
1 tomato, chopped
1 green pepper, chopped (or yellow or orange)
1 head broccoli, chopped
1 cucumber, sliced
1 pk. dry Hidden Valley Ranch mix
1 c mayonnaise
4 hard boiled eggs, sliced or chopped
cheddar cheese cubes
bacon bits or crumbled cooked bacon

Combine the dressing mix with the mayonnaise.  Add this to a large bowl of your mixed vegetables and mix well.  Add the eggs, cheese and bacon.  Cover and chill 4 hours before serving.  Even better the longer it chills and sets.




Peas are so pretty!  And taste so good with the ranch dressing mix!


Mixing in the dressing/mayo with the chopped veggies
 





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9/26/16

Homemade Wheat Bread - Autumn and Homemade Bread Just Go Hand in Hand







Wheat Bread 
double loaf

3 c warm water
1 T instant/quick yeast
1/3 c oil
1/3 c honey or sweetener
1 T salt
6 c hard white whole wheat flour mixed with;
1/2 c rolled oats or quick oats
1/4 c vital wheat gluten with vitamin C

Combine water, yeast, oil, honey and salt.  Add about 5 cups of the flour mix and start to mix slow in a heavy duty mixer with a bread hook.  Add 1-2 cups more flour as needed so it forms a nice ball of dough.  Let it knead about 8 minutes.  Coat your hands with a bit of oil and turn dough out onto an oiled or parchment lined surface.  Divide and form 2 loaves.  Place in greased bread pans.  Cover with plastic wrap and let raise in a warm area for about 45 minutes until doubled in size.  Bake breads at 350 for 25-30 minutes in a regular open bread loaf pan or about 45 minutes for a heavy duty, restaurant style pan with lid.  Remove and cool. You can rub butter on the top surface of the bread in the 'open' traditional style baking pans for a softer crust with a nice flavor.



Note:  I have found the square pans are thicker and need to be baked longer than the bread I bake in a traditional bread loaf pan (up to 15 minutes longer!).







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9/23/16

Slow Cooked Roast that Makes it's Own Gravy



We go through stages where we don't care for roasts and then suddenly we want them pretty often.  For some reason, roasts have been really popular in our house for the last couple months; and it's not even cold outside yet! 

This is one I throw together often because we love the flavor of but I don't ever actually measure anything.  You can also add/delete a couple items if you wish or you have them on hand.

I know most people buy Lipton Onion Soup mixes... it seems people usually have those on hand.  I don't because I usually just whip up my own homemade version.  So in the photo below you'll see some beef soup base (beef bouillon), celery seed, onion powder and dehydrated onions.  This is what is in a store bought Lipton Soup Mix.  So basically - if you have a package on hand just use that.  If you don't, then use the items below.  :)




Another option - you can brown or pan sear the roast before hand if you wish.  I almost never do.  I haven't found it's necessary and by the time the roast is finished cooking it's a nice dark brown color anyway and the flavor doesn't seem to be affected either way.



Slow Cooked Roast

1 chuck roast
1/4 c dried minced onion
2 T beef soup base (or 2 cubes bouillon)
1/2 t onion powder
1/4 t celery seed
dash salt
1 can cream of mushroom soup
optional:  extra mushrooms, baby potatoes

Use can use 1 envelope dry onion soup mix instead of the onion, beef flavor, onion powder and celery seed.  I know some people will cringe to see it has mushroom soup in it.  My husband would too... except you really can't tell in this dish once it's cooked.  Seriously; he doesn't eat sauces or gravies if he can tell it's made with mushroom soup but this one cooks up wonderfully and adds to the flavor and texture of the gravy.  Brown the roast beforehand if you wish (not necessary).

Place in the slow cooker or crock-pot along with the other ingredients and use the empty soup can to measure out water.  Add 1 can of water to the crock, cover and cook on low for about 8 hours or high for about 6 (depends on your own crock pot). 

You can add extra mushrooms if you wish and you can add some baby potatoes.  If you can, just add them for the last 2-3 hours cook time but if you need to add them at the beginning, be sure to just put them on top of the roast so they cook slower.  Remove the potatoes and roast when done to a serving dish and gently stir the gravy to mix it all before serving with the potatoes.  You could also serve with pasta, rice or mashed cauliflower.




 






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9/22/16

An Update: Can I Freeze Eggs for Long Term Storage? - How did that work out for me?




http://www.housewifebarbie.com/2016/07/can-eggs-be-frozen-how-long-can-eggs-be.html



 You CAN FREEZE EGGS.  You just have to add 1 of 2 options and then you can get this...

Perfectly 'normal' eggs even though they were indeed frozen.



If you are going to use up your eggs within a couple weeks, don't bother with long term storage.  Your eggs are fine.  But when you come across a really good deal (like 15 dozen eggs for the price of like, 4 dozen) and you need some longer term storage options, I am super happy to say freezing eggs works like a charm.

The only thing you really need to think about ahead of time is how you will want to use your eggs; in something sweet (like baking) or something savory (like scrambled eggs).  If you aren't sure - then do some of EACH.  Just make sure to mark them well.

To each container of 4 lightly beaten eggs I added either approximately 1/2 t salt or 1 t sugar or corn syrup. 

That was it.  Sugar or Salt.

Because we don't usually use white, granulated sugar in our home, and because salt is used in pretty much all baked goods from cakes to cookies as well as scrambled eggs, etc. I opted to do all my freezer eggs with salt.



To thaw I just take a container out of the deep freeze and put it in the refrigerator to be used that week.  As you can see from the picture above in this post, my scrambled eggs with bacon turned out perfect!  And although the yolks are dark yellow straight out of the freezer, you can see they lighten up as they cook and look, taste and have the texture of a regular, just cracked and used eggs. 



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9/20/16

Chicken and Spinach - Quick and Easy but So Good! (And lots of options!)




I have a another version of this dish posted that I made up in 2014 that uses sour cream and salsa in it.  This one is very similar but I don't use any sour cream or cheese in it and I forego any of the salsa.  I also just cook the whole thing in a pan on the stove top so there is no baking involved.  It just so easy and yet so good that we have it about every 3 weeks or so in some form or another based on what ingredients I have on hand. 

A GREAT version of this (the one in these photos) was this time I used some of my homemade Chicken, Feta & Spinach Sausage in it. Oh my goodness!  A 'keeper' for sure.  One of our favorite ways to use chicken sausage now.  I also did not have fresh red peppers on hand so I used my freeze dried red peppers, which of course work out perfect and I'm always so thankful I have a few of these items on hand in the pantry.  I will link to some of them at the bottom of the post if you are interested.


Chicken and Spinach

3 cups cooked, diced chicken
10 oz. pk. frozen spinach, thawed
1/2 yellow and 1/2 red bell pepper, chopped
1 medium sweet onion, chopped
1 T butter
1/2 c jalapeno slices (canned) or 2 small jalapeno's fresh (increase, decrease, leave out; to your own taste)
14 oz. can diced tomatoes
1/2 - 1 T dried red pepper flakes (optional on how spicy you want it)
1/2 t ground cumin
1/2 t chili powder

If you need to cook your chicken, do it first or just use leftover chicken from another meal or frozen chicken of choice.  Saute' the onion and peppers in butter until tender either remove the chicken or do it while it's in the pan. Up to you.  Add the rest of the ingredients and cook through and all is tender.  



Use leftover chicken, store bought chicken or cook some chicken breasts up just for this dish.  This time around (I make this often) I used my homemade chicken spinach sausages. It was incredible.


Sometimes I make this up and bake it in a casserole (when I do the sour cream version) but I often leave out the dairy products and cook this right on the stove top as I did below.







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9/18/16

Bacon Wrapped Shrimp and Steak Kabobs on the Grill



So many things I make for dinner don't involve recipes... and this is one of them.  So simple but so yummy!

Shrimp - the larger the better
Steak
Bacon
Salt and Pepper
Oil or Pam Spray
Metal or Wood skewers

If you use wood skewers, soak them in water before using so they don't burn over the fire.
The bigger the shrimp the better because little shrimp cook too fast - before the bacon is done.  Then you end up with little leather shrimp and tasty bacon.
I cut our bacon either in half or into thirds depending on the size of the shrimp I'm using that day.
Wrap tightly and then thread on a skewer.
I've partially pre-cooked the bacon before and it works 'fine' but you also have to wait for it to cool down before you can handle it to wrap the shrimp.  As long as my shrimp are good sized, I don't usually pre-cook the bacon anymore.
Cut up the steak into 1  inch pieces and thread on the skewers. I usually put them on different skewers because they never cook at the same rate.
Drizzle with oil of choice or spray with Pam.
Season with salt and pepper.
Cook over a medium hot grill - turning as needed and placing the ones cooking 'fast' to the side and moving so they are all cooking at the same rate.  When the bacon is crisp and done, the shrimp and steak are too.  Bacon takes the longest to cook.  










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9/16/16

OMG - Incredible Birthday Cake Cheesecake




Of course no one else has to make it sugar free if they don't want to.
Use regular sugar, a regular cake mix and put a regular graham cracker or sugar cookie crust on this baby and you've got it made.

Amounts don't totally matter!  As I said, I made this to use up some ingredients in the refrigerator.  I'm putting down the approximate amounts but if you use a little more, a little less; it won't matter.  Taste test if you want.


Sugar Free Birthday Cake Cheesecake

2 pkg. (8 oz. each) cream cheese, soft
2/3 c sweetener of choice (I used Ideal mixed with Truvia and guessed at the amount)
1/4 t Lorann Princess Cake flavoring
1/2 t vanilla extract
1 1/2 c heavy cream
3/4 c dry cake mix from the package
1/2 c half and half or milk

sprinkles (these have sugar in them but you don't have to use many if you don't want to or you could make sugar free)
Crust if you wish to use one or make one

If you are using crust, whirl your graham crackers or about 12-15 cookies of your choice in a food processor to get about a cup of crumbs.  I did not want to take the time to make a hard crust so I just dumped them into the pan knowing they would stay crumbs, which I was fine with.  You can add 2 T butter to yours, and bake at 350 about 10 minutes and let cool before adding the cheesecake filling if you wish.

In a mixing bowl beat the cream cheese with the sweetener and the princess flavoring and vanilla until smooth.  Scrape down the bowl.  Add a bit of the whipping cream and start the mixer on low (trying to cut down on splatters).  Keep pouring in the rest of the cream and half and half.  Then increase the speed to a medium/high like you usually use to whip.  Within about 1 minute it should be whipped to stiff peaks.  Add the cake mix and mix on low just until blended. I just dumped some in - going to guess it was about 3/4 cup-ish.  One cake mix can make about 3 of these cheesecakes. Save the rest of the dry mix for another time.  

At this point mine got really thick so I used about 1/3 c half and half to thin it out just a little bit.  Use your half and half or milk for this purpose if it's super thick, to get it to a nice thick batter more like stiff peak whipped cream.  Mix in some sprinkles if you wish at this point to make it rainbow sprinkled all the way through or you can leave it white and put the sprinkles only on top.  Up to you!

Scoop into the springform pan over your crust if using.  Smooth the top.  Top with sprinkles of your choice - as heavy or light as you like.  Now chill for at least 6 hours or freeze for about 2 hours and then move to the refrigerator until serving time.  If you can make this 1 day a ahead that is best!  It will set up beautifully and the taste really has a chance to mix through the entire cheesecake. 


Brainstorming what I could make with some leftovers from the refrigerator to use up and a cake mix.



I decided to use some low carb, sugar free cookies I had in the deep freezer for a quick crumb crust.  Recipe down below if you wish or use whatever graham crackers or cookies you wish!




Whipped cream and cream cheese before adding the cake mix.


Scoopable... not a real thick batter but not thin or pourable either.  "Scoopable" and "spreadable" is about right.


Here comes the pretties!


Scoop into the springform pan (I didn't spray mine and it came out perfectly after freezing/chilling).


Ready to add the rest of the pretties on top and then chill.


I wanted it to be set up in time for dinner in a few hours so I put it in the freezer for about 2 hours.  It went into the refrigerator after that.  Set up beautifully.



This is actually the snapchat I sent my family - that's why you see text on the photo.





YES I AM SHOWING YOU MY FOOD AS I AM EATING IT.
Because... yes it was that good.





Reposting this here just because it's the cookie I had in the freezer and used about 14 or 15 of them to make a crumb crust for the cheesecake.


If you can, make these a day ahead of time.  I found the taste improved even more after I stored the finished cookies in the refrigerator all night.


A wheat free, sugar free 'sugar' cookie!

1/4 c butter
1/4 c cream cheese
1/3 c Ideal baking sweetener
2 T Just Like Sugar baking sweetener
1 egg, beaten
1 t vanilla extract
1/4 t baking powder
1/2 t salt
1/4 c coconut flour (scant)
1 3/4 c almond flour
1 scoop vanilla whey powder
1/4 t xanthan gum

Cream the butter and cream cheese with the sweeteners and vanilla.  Add half of the beaten egg. Beat in the dry ingredients.  Chill in the refrigerator.  Preheat your oven to 350.  Roll the dough between parchment paper dusted with a bit of vanilla protein powder or coconut flour.  Cut out shapes.  The dough is delicate so carefully transfer to your baking sheet.  I used a parchment lined baking sheet.  Bake about 12 minutes until the edges are turning golden brown.  Carefully flip each cookie over and continue to bake an additional 3-4 minutes until the cookie is more firm and golden on the second side.  After cooling for 2-3 minutes on the pan, remove to a wire rack so they can cool completely.  Frost with your favorite sugar free frosting. 



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9/15/16

Faux Mashed Potatoes: Mashed Cauliflower



When we started to make mashed cauliflower in place of potatoes back around 2002, I didn't know you had to drain it really, really well.  My first couple attempts, I 'drained' it just like anything else, and then ended up with really soupy mashed faux potatoes.  After a couple tries I finally figured out cauliflower retains so much water I needed to moosh it a little while draining to get more than usual out.  After I figured that out, it went much smoother.  (Except I have a habit of pouring in too much cream...  ha ha... so sometimes I still end up with them a little soupy!  In that case, I pop them uncovered into the oven and try to bake some of the moisture out before serving.)

You can have fun with these and add or delete what you want.  If you start with the basic recipe idea, you can add things like green onions, minced garlic, bacon bits, cheddar cheese, cream cheese... whatever you wish!  These are really delicious with a meal that includes bbq sauce; like bbq pork or bbq chicken!



Mashed Cauliflower

1 head cauliflower
sour cream
light or heavy cream
butter
salt and pepper
optional: other spices you might like in your regular mashed potatoes

Steam or cook the cauliflower until tender.  I chop ours in large chunks to make it easier.
Drain.  Press out excess water if you can.  The dryer the better.
Place in a food processor.
Add a dollop or two of sour cream to your own personal taste.
Add 2+ tablespoons butter to your own personal taste.
Mash a little bit to see how much cream you want to add; go slow and start with about 3-4 Tablespoons and add more to get the right thick 'mashed potato' consistency.  Don't add too much.
Season with salt and pepper.  I like to add a dash of one of our 'chicken' seasoning mixes that has bits of garlic, onion, Lawry's salt and paprika in it. Serve like mashed potatoes.




Boil or steam until tender


I like to press on the drained cauliflower to get excess moisture out


Add sour cream, butter and seasonings if you wish


Serve like mashed potatoes






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9/14/16

Toffee/Praline Brownie Nut Chocolate Muffins - Sugar Free and Low Carb



These are a bit labor intensive because there are three different parts to the recipe.  The brownie toffee/praline nut part can be made ahead as the pan makes enough to eat as 'brownies' as well as cutting the other half of the pan into tiny little 1/2" bites that are perfect in many other recipes, not just this one.  I have two freezer Ziploc baggies of these little brownie nut bites so this recipe comes together very quick and easy!  I just whip up the muffin batter and grab a handful of brownie bites from the freezer.

These are sugar free and low carb as they use almond flour and flax meal no wheat flour.  So healthy yet so good that anyone who likes a chocolate muffin will like these; even if they don't care whether they are sugar free or flour free.  The texture is just as great as the flavor. 


Brownies
4 oz. unsweetened Baker's Chocolate
1 1/4 sticks butter
1 c sweetener of choice (I like to use 2-3 brands mixed together for best flavor)
3 eggs
1 t vanilla
1/2 c almond flour
1/4 c flax meal
1 c sugar free chocolate chips

Preheat oven to 350. Grease a foil lined 9X13" pan.  Melt the baking chocolate with the butter in a saucepan on the stove or a bowl in the microwave.  Add the sweetener, eggs, vanilla, almond flour and flax meal.  Stir.  Add chocolate chips.  Pour into the prepared pan and spread evenly to a thin layer.  Bake approximately 25-30 minutes.  Cool while you prepare the praline or toffee nut layer.

Praline/Toffee Nut Layer
4 T butter
6 T heavy cream
1/2 c sweetener of choice (mix 2-3 kinds for best flavor)
dash salt
1 c toasted nuts - preferably walnuts but almonds, pecans are good too
1 t vanilla

For a caramel/toffee flavor use all 'white' sugar style sweeteners.  For a praline flavor use all or part 'brown' sugar style sweetener. Your choice.  Melt the butter and cream in a saucepan over medium heat until it dissolves and starts to turn from a light blonde color to a dark golden brown.  Remove from heat and add the nuts and vanilla.

Pour the toffee/praline mixture over the brownies.  Let cool for about 15 minutes and then place in the refrigerator or freezer.  When the brownies are firm or even partly frozen to make it easy to cut; lift out the foil and cut into tiny little 1/2" squares or bites.

At this point you can return them to the freezer in Ziploc baggies and save them to use in the chocolate muffins below but also to grab a handful of 'bites' to snack on, add to homemade chocolate ice cream or in the filling or on top of a cheesecake.

Muffin
2 c almond flour (heaped a little)
1/4 c flax meal
3/4 c unflavored or vanilla whey protein powder
1 t baking powder
1 t baking soda
1/2 t salt
1/4 c cocoa powder
1 c erythritol, granules or Just Like Sugar
3/4 c pure pumpkin puree  (not pumpkin pie filling)
1/2 stick real butter, melted
3 eggs
2 t vanilla
1/2 c half and half or cream

In a bowl, mix the dry ingredients;  almond flour, flax, protein powder, baking powder, soda, salt, cocoa and sweetener.    In another bowl mix the pumpkin, butter, eggs and vanilla.   Add the pumpkin mixture to the dry mixture and stir with a wooden spoon while adding the cream or half and half.  Add a little bit more cream if it's too thick or protein powder or almond flour if it's too thin. Your batter should be thicker than a cake mix yet still able to be scooped into muffin tins.    Pour batter into greased or lined cupcake tins filled  2/3 full.  Top with 3 mini chunks of the prepared brownies you made and saved earlier.  Bake at 350 for approximately 25 minutes.   This will make roughly 14-15 muffins.


Melting the chocolate is easy in the microwave

Adding the chocolate chips to the batter

As the toffee (or praline if you use a brown sugar sweeter) starts to turn from light to golden

Golden Brown and thick

Stirring in the toasted nuts

Pour the toffee or praline mixture over the pan of brownies and then chill or partially freeze before cutting
into bites.

 Make the chocolate muffin batter and fill the muffin tins 2/3 full

Pull the prepared little brownie bites out and place 3-4 bites in each filled muffin tin

Ready to bake

Bake about 23-25 minutes


Chocolatey, brownieie, nutty and yet, sugar free and low carb - healthy!




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