9/30/19

Links to the Whiskware Pancake Blender Bottle and Dressing Shaker and Stackable Snack Packs used in my Instagram Photos and Posts (includes the new Superman, Batman, Wonder Woman & Flash themed Snack Packs!)


If you follow me on Instagram, you may have seen another post where I've used my Whiskware Pancake Batter Bottle to make homemade yogurt (which I posted the recipe to again, just recently).  I also use it for pancake batter, waffle batter, cupcake batter dispensing, scrambled eggs and instant puddings.  My husband uses them for protein drinks and smoothies...  they get a lot of use in our home!

But I don't just use the Pancake Batter Bottle!  We also own the Dressing Shaker with Blender Ball and we own 2 different colored sets of the Stackable Snack Packs.  We own the white and the teal!

Because these containers are used in many of my Instagram posts and stories as well as being in some of the photos here on the website, this post will have links to not only the Whiskware items I own, but some of the other items they have available that I do not own.  One of them that I think is new to the series is character themed! (Batman, Superman, Flash and Wonder Woman!!!)  I didn't even know those existed until I saw them on Amazon today.  So here are the items I use as well as some others I found available that I do not own yet.





Batman
Flash
Wonder Woman
Superman



Whiskware Pancake Batter Mixer with BlenderBall Wire Whisk
  • The fastest, easiest way to make smooth batters for pancakes, waffles, crepes, and more. Simply add ingredients, toss in the BlenderBall, and shake
  • The batter mixer cleans up in less than 30 seconds. Simply add soap and warm water, shake, and rinse. All parts are top-rack dishwasher safe
  • A wide opening makes it easy to add ingredients, and the base doubles as a stand to keep the mixer stable while cooking
  • Draw shapes, patterns, and much more thanks to the easy-pour spout. Use the free Whiskware Recipe app to get instructions for fun, creative designs
  • A heat-resistant silicone spout won't melt if touched to the griddle and the pressure-release cap will keep batter from spraying. 4.5 cup capacity




Whiskware Dressing Shaker with BlenderBall Wire Whisk
  • 2.5-cup (591 ml) salad dressing shaker for creating creamy salad dressings, vinaigrettes, and marinades
  • Simply add ingredients, add BlenderBall, and shake; BlenderBall is powerful enough keep oil and vinegar mixed for up to an hour
  • Easy open-and-close spout for one-handed operation with the press of a finger; auto-closing spout seals when lever is released, eliminating spills
  • Printed markings (in cups and milliliters) make it easy to measure ingredients
  • Available in Eastman Tritan plastic or soda-lime glass (both are stain-resistant and BPA-free); disassembles easily for cleaning, dishwasher safe




Whiskware Stackable Tritan Plastic Snack Pack, Teal or White
  • Stackable, interlocking containers for snacking on the go
  • Includes three containers, measuring 1/4 cup, 1/2 cup, and 2/3 cup
  • Twist 'n' lock system connects containers for easy portability
  • Removable handle makes stack easy to carry or clip to a bag
  • BPA and phthalate-free; made of stain and odor resistant durable Eastman Triton plastic; dishwasher-safe



Whiskware Egg Mixer with BlenderBall Wire Whisk

  • All-in-one solution for preparing just about any egg dish. Features a built-in egg cracker, a removable egg separator, and a BlenderBall wire whisk
  • Stainless steel BlenderBall whips air into the mixture as you shake, resulting in deliciously fluffy omelets, scrambled eggs, frittatas, and more
  • Keep countertops clean with the built-in egg cracker. Its unique design cracks the shell without breaking the membrane, keeping drips inside the cup
  • Separate egg whites from the egg yolk with the built-in egg separator
  • Mixes up to eight eggs, making it easy to whip up breakfast for the entire family. 2.5 cup (591 mL) capacity



Whiskware Pancake Art Kit with Batter Mixer, Art Bottle, BlenderBall Wire Whisk and 2 Pancake Shapers
  • Draw fun, intricate designs with the Whiskware Pancake Art Kit; includes Batter Mixer, Art Bottle, two silicone shapers and BlenderBall whisk
  • The included Pancake Mixer is the fastest, easiest way to make smooth batters for pancakes, waffles, crepes, and more; simply add ingredients, toss in the BlenderBall, and shake
  • Use the pancake art bottle to draw fine lines for more detailed pancakes; add coloring for 2-toned designs
  • Pour batter into the two included heat resistant silicone pancake shapers for fast, easy pancake designs
  • Download the whiskware pancake art app (iOS or Android) and browse dozens of fun video tutorials



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9/14/19

Low Carb, Sugar Free "Potato Salad" - Cauliflower based potato salad




Maybe it's the hot days that are hanging on from summer but last week I was seriously craving potato salad!  I don't often crave it, and I rarely eat it, but after putting it 'off' for almost a week and still craving it, I whipped up a half batch for dinner that night.  Surprisingly, my husband seemed even more excited about seeing it with our dinner that night than I was.  I guess he's been missing potato salad as well!

Of course we are trying to be really good at keeping low carb and sugar free so I did not make the real potato version.  All I really am doing when I make this version is making my favorite potato salad with some substitute ingredients (like the cauliflower) to make it lower carb.    Normally this is best if you use fresh cauliflower and cut it up into 1/2 - 1 inch pieces so it seems even more like potatoes but I wanted REALLY quick and easy the other night so I used riced cauliflower instead, which I don't think I've done in the past.  And?  I was happy with it.  Mostly because it saved time and made this even easier to make.



Low Carb "Potato" Salad using Cauliflower

2 or 3 bags riced cauliflower, a head of fresh riced cauliflower or chopped fresh cauliflower
2 green onions, chopped
3/4 c celery, diced
1 t salt and some pepper to taste
6 hard boiled eggs
2 eggs, beaten
1/2 c natural sweetener of your choice
1 t thickener of choice (corn starch, 1/4 t xanthan gum, etc.)
1/4 c white vinegar
1/4 c apple cider vinegar
1/2 c half and half or cream (can use milk but it has natural sugar grams)
1 t yellow mustard
1 c mayonnaise
1/2 c bacon, cooked and crumbled

To easily hard-boil eggs, use your instant pot if you have one!  Manually cook for 5 minutes, quick release, cool and peel.   Other wise, cook your eggs you normally do on the stove and cool, peel.  While they are cooking, cook your cauliflower briefly to soften but still firm.  This is about 3 minutes.  Drain your cauliflower well and gently press a bit to get out the excess water it holds.  In a large bowl place the cauliflower, chop the hard boiled eggs, the celery, bacon and green onions.

In a saucepan on the stove, whisk together the 2 eggs, natural sweetener(s) and the thickener.  Stir in the vinegars, cream and mustard; cook over medium heat, stirring until it is slightly thickened.  This is about 7-8 minutes usually.  Remove from heat and let cool or place the bowl in ice water to cool down quicker.  Add the mayonnaise.  Stir into the cauliflower/celery mixture.  Chill and serve.  Note:  We had some leftover that night and when I wanted to use it the next day, it had soaked up the dressing and was drier.  It was 'fine' but I like my potato salad creamy and moist so I had to mix up another batch of the dressing and stir it in.  So, I'd say this is best the day you make it. 


*as usual, I like to mix 2-3 natural sweeteners for the best flavor



The only way I ever make hard boiled eggs anymore!
Perfect every time.


Normally I'd use fresh cauliflower but I have a lot of riced cauliflower
on hand right now so I tried that and... loved it! So fast and easy.










You might also be interested in some of the products related to this post;



   Instant Pot Ultra 6 Qt 10-in-1 Multi- Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Yogurt Maker, Cake Maker, Egg Cooker, Sauté, Steamer, Warmer, and Sterilizer

   Hamilton Beach Food Processor & Vegetable Chopper with Bowl Scraper, 10 Cup, Electric

   Mixing Bowls Set of 5, Wildone Stainless Steel Nesting Mixing Bowls with Lids, Measurement Lines & Silicone Bottoms, Size 8, 5, 3, 2, 1.5 QT, Non-Slip & Stackable Design, Great for Mixing and Prepping


If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon












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9/13/19

Repost: Homemade Low Carb, Sugar Free Pecan Pie






For a traditional version that uses flour in the crust and sugar/sweetener you can find an older post here:  Pecan Pie (and Blueberry Pie too!)


The low carb and sugar free version has been posted a couple times already, but I made it again this week and since I've new people popping into the website all the time, I thought I'd post it again.

The thing about this crust is that you can play with it a bit.  Yes the flavor and texture will change by doing so, but if you don't have xanthan gum and don't want to order it, then leave it out.  The crust might be a little more crumbly, but I don't think anyone will judge you for it.  Use a different brand almond flour if you have a favorite - and although I use Isopure whey protein powder with my almond flour, a lot of people prefer to use a tablespoon or two of coconut flour instead.  




Sugar Free and Lower Carb Pecan Pie

Crust

1 c Blanched Almond Flour
4 T Hodgson Mill Vital Wheat Gluten
2 t xanthan gum
2 T Nature's Best Isopure Unflavored Whey Protein Powder
1 t baking powder
dash of salt
4 T cold butter, cut into small pieces
2 egg yolks
2 T cold water

Combine the dry ingredients in a bowl with a whisk.  Cut in the butter with your fingers and work it in until it's coarse.  Beat the egg yolks with cold water and blend it into the dry ingredients.  When it forms a ball, remove, place on plastic wrap, form a disk, wrap and chill.  Roll out the pie crust (between two pieces of parchment because it's sticky) and place in a large, deep dish pan pan.  Mine wouldn't transfer easily so I pieced it together in the pan and pressed it all into place.  Bake at 350 until golden brown and firm in the center.

Filling

3 large eggs
1/4 c brown sugar style sweetener like Swerve Brown
 3/4 c white granular sweetener or equivalent
1 c sugar free syrup like pancake/waffle syrup (homemade or store bought - recipes in right side bar 'search' feature. I've also used half sugar free 'honey' and half syrup.)
2 T butter
1 t vanilla
1 1/2 - 2 c pecans

Beat the eggs and sweetener.  Add everything else but the pecans.  When beaten well add about a cup of pecans and pour into your baked crust.  Top with another 1/2 - 1 cup pecans.  You can sprinkle them on or place them in a design.  Bake at 350 until dark golden brown and the edges are set and the center is mostly set - a little jiggly is ok.  This takes about 50 minutes.  I baked 45, turned the oven off, opened the door for a minute, closed it, and let it set in the turned off but still hot oven about 10 minutes more before taking out and cooling on the counter.  It will set up as it cools completely. 





I baked mine in our solar oven, but obviously most people will bake theirs in their kitchen oven.  :)









If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon. - American Housewife at Amazon



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9/12/19

Easy Homemade Yogurt! Low Carb? Sugar Free? - No added sugar and make it any flavor you wish (I made Homemade Peach Yogurt)



I have never, ever, ever in my life been a 'yogurt' person.  I don't like most milk products, and I hate things that are sweet and I don't care for most fruits.  No yogurt? No problem!

But there is one and only one kind of yogurt I do like once in a while and that is peach.  I think because it's not as overly sweet as the other kinds and has a tang to it. But it has to be the kind with fruit in it.  I can't stand to eat smooth yogurt. 

Most yogurts are full of sugar and sweeteners - read the label. If you want to enjoy yogurt, choose 'plain' or Greek style so you aren't eating all that added sugar.  

Or... make it homemade. I do!  I've been making it for about 12 (?) years now. Maybe more.  I don't recall!

And no I don't have a yogurt maker.
And no, you don't need a yogurt maker.

(Although you can certainly use one if you have it!  Or an instant pot... but that's not what this post is about.  It's about making homemade, healthy yogurt with just 2 ingredients and no yogurt maker.)

Yogurt is a food that is as old as the hills... it's believed that people were eating yogurt as early as 6,000 years before Christ.  And no, they didn't use a 'yogurt maker' back then!  

I've never used a yogurt maker, but I do like to use a heating pad.  I've always had consistent results with a heating pad set on 'low' and even though I've made yogurt using the oven and crockpot versions, it's 'iffy', while the heating pad version has never, ever not worked.  And that's in the 12+ years or so that I've been making it from scratch.

WAIT you say?  What about the carbs in plain yogurt?   I assumed yogurt was a "nope" but it ends up the carbs in plain yogurt don't equal the carbs in milk (12 per cup).  It's because the milk sugars (lactose) break down due to the natural bacteria causing fermentation.  The end result (lactic acid) is roughly 4 carbs per cup.  

This makes plain yogurt, which is pretty tangy and yes.. plain.  So most people add something to flavor it.  This is where you want to make sure you stay on task with your sweeteners or flavors.

Since the only kind of yogurt I like is peach, that's the kind you'll see in my photos below.

I use freeze dried peaches and sugarfree flavored water 'drops' to flavor it.  If you like yours even sweeter, add some natural sweetener of your choice, but I would use the liquid version so it mixes in smooth.  At the very least, perhaps the confectioner's style if you must use a bulky sweetener.


Homemade Plain Yogurt

1-2 T plain yogurt, either store bought or from an earlier batch
1 quart water
1 1/2 cups - 2 cups dry milk powder

Use a 1 quart container of whatever style you wish but it's easiest if it has some sort of lid.
Fill it about half way with water, add the plain yogurt 'starter' and whisk or mix briefly, then add the powdered milk.  1 1/2 cups gives a thinner yogurt and the full 2 cups of dry milk powder will give you a thicker yogurt.  Shake, whisk or blend until smooth.  Fill the rest of the container up to the 1 quart line.  Put the top on or cover it well, and let it set for 12 hours someplace fairly warm.  I put mine on a heating pad set to 'low' and cover with a dish towel.

Around the 12 hour mark, check it.  It might need a couple more hours if it wasn't quite warm enough.  When it's thick and creamy, place it into the refrigerator.  It's now just like store bought plain yogurt.  

If you want to flavor it, use flavored water drops, lemon or vanilla extract, Torani or Davinci flavored syrups, etc. and/or a liquid drop natural sweetener or fine powdered confectioners style sweetener.  You can add berries/fruit of your choice but remember whatever fruit you use will add to your carb and sugar counts.  

SEE THE BOTTOM OF THE POST FOR LINKS TO SOME OF THE RELATED ITEMS IN THIS POST.


My container of choice is a 1 quart container with a lid and a blender ball inside.  All I have to do is shake it to mix!  It doesn't get easier than this.  And you can see my super fancy dancy heating pad.  Ha ha.  Yeah, just a plain old cheap heating pad - set on low for my heat source.


After 12 hours it's thick and creamy and 'done'.
Now I like to add my flavor - remember, the only kind of yogurt I like is a tangy peach with pieces of fruit.  I use freeze dried fruit.  I love the texture once it's rehydrated in the yogurt, and it keeps my yogurt nice and thick.  I don't like thin yogurt.


It's hard to find just "peach" flavored water/liquid drops but that's ok because I love mango and it's easier to find peach mango mixtures.  This one is by SweetLeaf and is made with stevia.


Just flavor your yogurt to your own taste-testing.  Add more of the flavor, fruit or sweeteners you wish.


Because I'm a picky yogurt eater, I won't eat it if it's a 'big' container in the fridge, but I crave it when it's ready to go in small glass jars.  I don't know why... I'm weird.  I know.


I use small canning jars for our yogurt.  Keep in the refrigerator and eat as you like!  Be sure to save out 1 or 2 tablespoons of the plain yogurt to use as a starter for your next batch!




You might be interested in some of the products related to this post:


  Whiskware Batter Mixer with BlenderBall Wire Whisk

   Sunbeam Heating Pad

  Carnation Instant Nonfat Dry Milk, 6 Count, 9.63 Ounce

   Sweetleaf Stevia Natural Water Drops Variety Pack with Raspberry Lemonade, Lemon Lime, Peach Mango & Strawberry Kiwi (1.62 Ounce Each)

   SweetLeaf Liquid Stevia Sweetener, Vanilla Creme, 2 Ounce


If you enjoy visiting An American Housewife, please consider using this affiliate link if you are planning to shop for anything (seriously, anything!) at Amazon - An American Housewife at Amazon



  Freeze dried fruit (watch your labels for sugar grams!)Print Friendly and PDF
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