4/15/19

Tiramisu Recipes: Both regular sugar sweetened and a low carb, sugar free version!



Regular ladyfinger and sugar sweetener version from my post in 2009





Tiramisu

1 lb. mascarpone cheese or cream cheese if you can't find mascarpone easily
6 eggs, separated
24 Ladyfingers OR for low carb, make your own almond flour based shortbread cookies (below)
1/3 cup sugar or sweetener of choice for sugar free (I use a mix of 2-3 for best flavor: Ideal, Stevia, Truvia)
1/2 t vanilla
1 oz. brandy or amaretto
6 T espresso powder mixed with 1 cup boiling water
3 T cocoa (approximately)


Have the mascarpone or cream cheese room temperature or a bit softened in the microwave for easier mixing.  If you are adding the cheese cold, do so in tablespoons with the mixer running.

Mix the water and espresso together in a dish or bowl.  Add the amaretto or brandy.  Set aside.

Beat 3 of the egg whites until light and stiff. They will hold their shape when you lift the beaters.  Set aside.

Beat the 6 egg yolks, vanilla and sugar or sweetener until it's creamy, pale yellow and thick.  Add the mascarpone or cream cheese cheese. Continue beating until blended and smooth.  Fold the beaten egg whites into the mascarpone cheese mixture. Slowly and patiently.  Do not over mix and do not use an electric mixer or you will ruin it. Fold by hand until blended and light.

Dip each of the lady finger cookies quickly into the espresso and place in the bottom of a 9X13 dish or pan - although I sometimes use an 8X8 dish.  Do not let the cookie sit in the espresso; Just dip and remove.  When the bottom is covered, add half the mascarpone cheese and spread smooth. Sprinkle with cocoa.  Add another layer of dipped ladyfingers and another layer of mascarpone. Top it off by sprinkling the top of the dessert with cocoa to cover. Refrigerate overnight.


 

FOR HOMEMADE LOW CARB, WHEAT FREE SHORTBREAD COOKIES

If you are ok with some carbs, or can have gluten with no problem, then you can save yourself a lot of hassle by using store bought cookies.  However, I made these previously for homemade sugar free, low carb Twix and put the second half of the batch in the freezer for "some other day" so I was quickly able to throw together this Tiramisu using some leftover low carb, sugar free cookies from my freezer.  As a matter of fact, I used the shortbread but also a bag of low carb, sugar free sugar cookies. 

SHORTBREAD

2 c almond flour or hazelnut flour (love hazelnut for this but I don't always have that on hand like I do almond flour)
1 c butter
1/2 c sweetener of choice
1 egg
1/2 t salt
1/4 t baking powder
1 c vanilla flavored whey protein powder or 1 c unflavored whey protein powder with 2 t vanilla
2 T water

Preheat oven to 325.  Beat the butter light and fluffy then add your sweetener, beat and then add the egg and beat again.  Add the salt and baking powder along with half the ground nuts, beat briefly then add the rest of the nut flour.  Beat in the whey protein powder and the water.  The dough will be soft and sticky.  Line a shallow pan with parchment paper.  Place the dough on the parchment, cover with a second piece and roll gently out to a rectangle about 1/4" thick.  Peel off the top sheet and score into bars or squares.  Bake for 25 to 30 minutes until golden.  During this time you can carefully break them apart on the score marks; flip them and move the outside to the inside and inside bars to the outside for even baking.  I then turn the oven off and let them stay in until the oven cools, to crisp up, as almond flour cookies tend to be soft.  Store in the freezer or use in your favorite cookie recipe, or just eat them.








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For Tiramisu

The espresso powder and amaretto - ready for dipping the cookies!


The egg whites are beat


The yummy filling... beat smooth


Carefully fold in the whites...


Cookies dipped and layering with the filling, sprinkled with cocoa powder


Layered and ready to chill...











My favorite espresso powder is Delallo!  This is the exact kind I used in the recipe above and keep on hand in the cupboard for other baked goods.  I don't actually drink it made into an espresso coffee as I don't care for instant coffee in any form and I own an espresso maker for that.  But for baked goods and cooking?  LOVE Delallo.






You might also be interested in some of the other related products to this recipe, available through Amazon - delivered straight to your home;





       



















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4/13/19

Pot Roast - Crock Pot Cooked with Mushrooms and Green Onions






Although I do enjoy cooking (usually) and we eat all our meals at home and do not go out or order in, there are certainly days when I do not feel like cooking, or I have things to do and I know finding time between 5-6 pm to worry about what to make for our evening meal just won't be in the cards for me.

That is when the Crock Pot and my instant pot come in handy. 

Although I bought two roasts to grind into hamburger patties and chop into meat to freeze for later meals, I grabbed one of them out of the freezer and prepped it for cooking all day, leaving me free to accomplish 50 other tasks.  Pot roasts are just an easy 'fall back' meal.  Often made on Sundays so you can put it into the slow cooker that morning, head off to church, come home later and have dinner ready and waiting for you! 

Seasonings vary.  I hope readers just play around with whatever herbs and spices they love.  And honestly, some of the best tasting roasts have little more than salt and pepper along with some tasty vegetables cooked with it.  Typical would be carrots, onions and potatoes.  You don't even have to cut them.  Just peel and throw in withe roast to cook.

Today however, I took the time to sear my roast, and then used the pan to saute' some mushrooms and onions along with some garlic.  We are low carb right now so big sweet onions, potatoes and carrots are not on our menu.


Pot Roast in the Crock Pot

1 roast
1 T oil with 4 T butter
mushrooms
onions
garlic
salt and pepper
thyme
rosemary
2 T tomato paste
2 c beef broth

In a pan on the stove, heat the oil and butter. Salt and pepper your roast then in the hot pan, quickly sear both sides of the roast to give it color and seal in the juices.  Place into your slow cooker or Crock Pot.  Add bit of water to deglaze the pan, scraping the bottom - pour this over your roast.  Lower the heat, add a little more oil and butter and saute the mushrooms.  Use sliced, or baby mushrooms - whatever you wish and as many as you like.  As they start to turn golden brown, add about 3/4 cup of onions of your choice.  I love yellow onions but currently are using more green onions due to the carb counts/sugar levels.  As they continue to cook and get soft, add about one tablespoon fresh minced or chopped garlic. Only cook the garlic about 1 minute so it doesn't get bitter.  Now to the pan, add 2 cups broth and 2 T tomato paste.  Mix in, and then pour it all over the roast in the slow cooker.  Cook on high or low, depending on how much time you have before you plan to serve it.  Also, if you roast is thawed or frozen. Your meat won't 'burn' in the crock as it does have 2 cups liquid - so you can't overcook it.  I cook on high 5-6 hours if thawed and 8-10 hours if frozen. 














You might be interested in these related products (slow cookers and Crock Pots) available for delivery to your home through Amazon;


Crock-Pot 6-Quart Cook & Carry Oval Manual Portable Slow Cooker, Red
Cuisinart MSC-600 3-In-1 Cook Central 6-Quart Multi-Cooker: Slow Cooker, Brown/Saute, Steamer
Hamilton Beach 33969A 6-Quart Programmable Set & Forget w/Temperature Probe Slow Cooker Stainless Steel

   



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4/12/19

Product Review Time! A beautiful and affordable farmhouse meets chic 8 pc comforter set in beige and cream



My regular readers might recall me mentioning over the past month or two, we are preparing for a big wedding in our family.  We have many close family members staying at our home that weekend, as well as being a 'home base' for out of town guests to gather.  In addition to all the wedding planning, I've been trying to brainstorm menu and food ideas and sprucing up the house and guest bedrooms in anticipation of the 25 people we will have staying at the house between Thursday and Tuesday!

Getting the guest rooms ready was perfect timing for a company that approached me to review one of their comforter sets.  Out of the links provided to choose from, there were bedding sets, quilt sets, comforters of all different styles and colors.  Mocha, olive green, lots of grays and ....  then I saw it.  A beautiful creamy beige, rustic chic meets a tiny bit of farmhouse style; with just enough of khaki brown trim and dark beige piping to add that 'something' special.

Once it arrived I couldn't stop smiling and I could not wait to share this with my readers!

Because... AFFORDABLE!  TOTALLY AFFORDABLE!  This particular set came with 8 pieces, so it was everything I needed to pull a new 'look' together for the bed quickly and easily.

http://www.housewifebarbie.com/2019/04/product-review-time-beautiful-and.html

EIGHT (8) pieces included!  Many Americans have the standard sham style but this one comes with both European (square) options as well as the rectangular American style shams.


IMPORTANT:  sizing.  Very generous sized (I got the queen set).  Here is a photo of the insert listing the sizes of each piece.




A close up of the stitching to show the different shades of beige, cream and khaki brown.  Just enough to add that special something without being overwhelming.




This twisted ruffle...  love love love.


Since it comes with not only the comforter, shams and bed skirt but also the decorative pillows, you literally can have a brand new look in 5 minutes.




Sponsored link to many more beautiful and affordable comforter sets












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