Tuesday, November 10, 2009

Truffel Trouble

A friend recently gave me a big bag of chocolate truffles.
Yikes now what do I do?
To keep them would mean I intend to cheat at some point.
Fortunately we had an dessert auction to attend later in the week.
My plan was to put the truffles in a mosaic glass slipper - but ...
that did not look as pretty as I had envisioned.
So I resorted to this adorable bear and bagged the truffles up in clear wrap and added a tag and a bow. One can never go wrong with a teddy bear bearing truffles.

Stuff that I know is likely to tempt me - I have to get out of the house. I kept them in a locked cupboard until I decided what to do with them.
I did not eat any desserts from the auction but I prepared by making Stella Style Cranberry Crips Pie. Yummy

Wednesday, October 28, 2009

Halloween Treats

Using Carolyn's 3 Minute Flour-less Chocolate Cake.
1 Egg
1/2 T Heavy Cream
2 T Cocoa Powder
3 T of Splenda
1/4 t baking powder
1 T butter softened.

Normally I mix it up spray a small bowl and cook it in the micorwave for 30-60 seconds until it puffs and the center is not wet. It's a great quickie treat. Carbs each 4 Calories 281

For my Halloween Treats (Change the icing design for other occasions)
I multiplied Carolyn's recipe times 4
And divided it into my pan of squares. (Spray the pan with Pam)
I then baked it in the oven for 15 min at 350 degrees.
Servings 1 square Carbs 1.25 Calories 79 A bit more with the icing.

Icing is made using Whey Low Powdered mixed with melted butter and a bit of heavy cream and food coloring. I put the icing in a ziplock bag and cut off the tip for decorating.

Ummmmm - Tastes like iced brownies!

Saturday, October 17, 2009

Cookie Variations

I started with the Holiday Almond Cookies from
George Stella's Good Carb Family Cookbook on page 183.

Sugar Cookie Variation
I sub un sweetened coconut flour for the almond flour.
I don't take the time to chill the dough. I just make little balls and press them down on the pan.

Peanut Butter Variation
I sub un sweetened coconut flour for the almond flour.
I added 3T of un sweetened peanut butter. (Crunchy would probably be even better)
Roll in balls, press down with fingers and use a fork to make the cross hatch.

Chocolate Mint Version
I sub un sweetened coconut flour for the almond flour.
I added 3 T of un sweetened coco powder
1 T of Powdered Whey Low. (A little Whey Low always makes chocolate taste better)
A couple drops of Creme De Menthe Candy Flavoring Oil available from the link below.
Roll in balls, press down with fingers

Tuesday, May 5, 2009

The Correct Way to Weigh Yourself

I can't believe I was doing it wrong all
(Someone sent this e-mail to me today and it made me laugh so I had to post it. This is quite a revelation!)

Thursday, March 19, 2009

Birthday Cake at Last!

I have been trying to figure out a way to have low carb birthday that even my kids would be happy to have on their birthdays. This hits the mark.

I started with George Stella's Almond Flour Pound Cake page 187 Good Carb Family Cookbook.
Rather than almond flour I used coconut flour - but even beyond that I ran the food processor
2 1/2 cups coconut flour
1 cup of whey low granular
1/2 cup of splenda
1 1/2 t baking powder

In another bowl I mixed up 7
large eggs
3/4 smart balance or butter
6 oz of soft cream cheese
1 1/2 t vanilla
1 1/2 lemon juice

Then add the dry ingredients to the wet ones.
I made mine as cup cake but I think it would work in two round cake pans as well or one sheet cake pan. Bake at 300 degrees F. The cup cakes were done in about an hour the loaf pan took about 1 1/2 hours. Check it with a tooth pick to see if it is done.

I uses the Vanilla Butter Cream Frosting recipe from Wheylow.com I will try mine again I used smart balance rather than butter. It was not quite as stiff as I would have liked but it sure tasted like icing.

Vanilla Buttercream Frosting

3 cups Whey Low Powder

1/3 cup butter softened

1 ½ teaspoon Watkins Vanilla

3 Tablespoons milk

Food Coloring

1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.

Thursday, February 19, 2009

Wednesday, February 4, 2009

Looked to Good to pass up

I just posted a bunch of snack ideas that sounded to good not to post here so I would remember to try them. I can't wait to try the zuchini taco chips. The others looked good too so I posted them.