This recipe is based on one I found over at 24/7 Low Carb Diner.
I used Almond Butter because I had it on hand and I didn’t want to wait for it to bake since my bacon was already done and I was wanting a BLT!
So I cooked it in the waffle iron. It is a very substantial bread and has great texture.
Here’s my yummy BLT!
Do not wait! Make this today if you’re needing some bread. It is absolutely great!
Follow the 24/7 Low Carb Diner recipe and bake it in a loaf pan or cook it up like waffles if you can’t wait!
Cheesy Roasted Cauliflower with Bacon
1 head of cauliflower
6 tablespoons butter, melted
1/4 cup Parmesan cheese
1/2 shredded cheddar cheese
1/4 cup real bacon pieces
1 tablespoon minced or powdered garlic
salt and pepper to taste
Rinse the cauliflower and cut into bite-sized pieces. Place in an 8 x 8 baking dish. In a small bowl, mix the melted butter and seasonings; pour over the cauliflower. Sprinkle with the Parmesan cheese and real bacon pieces.
Bake at 425º about 25-30 minutes, stirring the cauliflower every 10 minutes. Roast until it is browned on the edges and fork tender. Sprinkle with the shredded cheddar and return to the oven for 5 minutes or until melted.
Serve as a side dish with your favorite meat.
When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.
My family likes the individual Molten Chocolate Cakes I make for them. So do I! But…I don’t need the sugar, so I set about making something similar for myself.
I checked to see what ingredients I had on hand and this is what I came up with. I had no idea if this would work without flour or an egg, but guess what?! It did!
It’s actually very yummy, especially with a little sugar free ice cream on top. The individual serving size is just the right amount for a single serving. It satisfies and when its gone…it’s gone.
On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.
In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like. I added Splenda to taste and about a tablespoon of unsweetened coconut. I know this all sounds kinda weird, but it worked for me! lol
I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.
I put it in a 400º toaster oven for about 15 minutes. The crust on top looked just like a brownie! And inside it was all gooey. Yum-yum!
See all that warm, gooey, yumminess!
Once again I’ve found myself super busy. It’s rush season in the screen printing business, so that means it’s harder to post. It’s even harder to take a decent lunch hour! lol
Anyway, maybe I’m being too impatient. Common sense told me I probably wouldn’t lose more than my first Induction 10 years ago, when I lost 7 lbs.
Maybe I should be happy that I’ve lost 6.5, but it is a little disappointing after all my effort. I’d love to lose 10-15 lbs in 4 weeks. Hopefully that will be doable.
Here’s my Sunday dinner and dessert. Both are supposed to be Induction Friendly. The cake is something I won’t have often. I wasn’t overly impressed with it and think I prefer my *Baked Fudge.
For more on these recipes and my progress, please check my Induction Page.
*My Baked Fudge is a recipe that I threw together one evening several months ago when I wanted a sugar free warm chocolaty treat. I will be sharing the very easy recipe real soon.
Storms And Rainbows
by Ruth Warren
Storm clouds gather in a cobalt sky
Beneath a far-away world, gazing high
Embracing power of nature’s force
Commence a journey of ancient course
Whipping winds cleanse the deepening doubt
Assembled force from within, without
Darkness surrounding gathering light
Face assaulted by blustering bite
Arms raised high in a soulful appeal
Summoning strength long thought unreal
Undisturbed, the storm passes by
Quiet electric a new heart held high
In crystal clarity, sublimely calm
Silently praised with cherished alms
Arched in beauty, promises new
Rainbow emerges in precious dew
Unvoiced praise escapes without a sound
Untold joys of inner peace abound
Timeless harmony one could only know
Of tempest storms and peaceful rainbow.
2 years ago around this time, I posted my Southern Pecan Pie recipe.
You either love’m or hate’m! I found them quite tasty, but not crispy. I may try baking them next time.
I used a large turnip and tried to cut it into equal fry-like pieces. I deep fried mine, but the most popular way to cook them seems to be to bake them with parmesan cheese and spices. Yum!
See links to more recipes at the bottom of this post.
Baked Turnip Fries at Cook Local
Crispy Turnip Fries
Turnip and Sweet Potato Fries
Crispy Turnip Fries 2
In honor of Presidents’ Day…
Courtesy of Cakespy.com
Abraham Lincoln / Mary Todd Lincoln’s Vanilla-Almond Cake: It’s said that this is the one Mary made when courting Lincoln in the early days.
Since they both met and later married during the holiday season–not to mention that Honest Abe declared it to be the best cake he’d ever tasted– we figure it’s a good holiday offering to represent Lincoln’s era.
While the cake itself is good–dense, slightly nutty, and plenty buttery–we’re not so sure about its aphrodisiac powers. We made our cake in just one layer, not two; all the more frosting to glaze on over it all.
- 1 1/2 cups granulated sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 3/4 cups sifted cake flour
- 1 teaspoon baking powder
- 1 1/3 cups milk
- 1 cup almonds, finely chopped
- 6 egg whites, stiffly beaten
- White Frosting
- Cream together sugar, butter, and vanilla extract.
- Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
- Gently fold in the egg whites.
- Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
- Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.
In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.
Recipe and information courtesy of Cakespy.
Andrew Jackson is from my home state of Tennessee.
His beautiful home, The Hermitage, is located in Nashville. As a 7th grader, my whole school class made a trip to visit the Hermitage.
Since opening as a museum in 1889, approximately 16 million people from around the world have toured the Hermitage mansion, which historians consider the best-preserved early U.S. presidential home.
Misc fact from The Hermitage website
: Andrew Jackson was the only President in American History to pay off the national debt and leave office with the country in the black.
1 cup almond flour
2 tsp Splenda granular
1 egg white
1/4 tsp salt
dash of garlic powder and onion powder
Preheat oven 325. Mix ingredients well. Place mixture onto a well greased piece of tin foil. Spray a piece of wax paper with cooking spray and lay over top of mixture (or parchment paper).
Use a rolling pin to roll out to a cracker thickness. Gently remove wax paper. Sprinkle more salt on top if desired and press lightly into dough. Score with knife or pizza cutter into squares. Lay tin foil on rack in oven. Bake until golden brown about 10 minutes. Makes around 50 crackers. (I didn’t get that many, but my dough needed to be thinner and maybe the crackers should have been cut smaller.)
*Recipe from Low Carb Friends.
Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment. I’d appreciate it so much!
. . .
Also, just let you know…I’ve been busily baking!
Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.
Here’s some pics to let you know what’s coming up. I’ll be sharing the recipes in the very near future.
I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!
my biscuit recipe baked in a muffin pan.
Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips. To 2 of them I added some peanut butter just to see how they would bake up.
Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet. With the added fruit, I’m not too sure of the carb count.
But this sure is good when heated and topped with a little sugar free vanilla ice cream!
Hope you enjoy looking at the food pictures and will be back to check out the recipes!
Y’all come back now, ya heah?! :D
Yum, yum! When I saw these on 2 different sites, I just had to make me some! Anything wrapped in bacon…can it get any better?!
When these came out of the oven, I had to share! So I quickly snapped a shot with my cell phone and uploaded it even quicker!
Make these and soon.
I made them like my friend, Grace, but since I didn’t have the Sugar Twin Brown Sugar (she’s right! it is very hard to find!), I used Splenda and added some spices…like garlic powder, bbq seasoning, and some Cajun seasoning I had on hand.
These would be great for a Super Bowl Party! or have them for breakfast with a low carb biscuit and cuppa Joe, like me.
Happy Sunday to you all!
. . .
These are great for a quick breakfast on a cold snowy morning. Grab and go!
(click on the pictures for the recipes)
Cheesy Sausage Egg Muffins
Coconut Flour Pancakes
Cheesy Sausage Balls
Low Carb Biscuits
PB & J Wrap
Low Carb Sandwich Rolls
And last, but not least, ’cause it’s so good…here’s a Chocolate Chocolate Chip Muffin recipe from my friend Grace. It’s my breakfast on this cold snowy morning. It’s even good enough for dessert! Thanks, Grace, for such a tasty recipe!
More low carb links:
Low Carb Diet Recipes
Low Carb Lunches
Low Carb Office Lunch Tips
Low Carb Brown Bag Lunches
Low Carb Low Cal Lunches
Rachel Ray Low Carb Lunch
Low Carb Guy Lunches
More Low Carb Lunch Ideas
AC Low Carb
Simply Recipes Low Carb
Kalyn’s SB Low Carb
Low Carb Friends Soup Recipes
I know Christmas is close and I’ve been so busy in the kitchen,
I’ve had very little time to actually post what I’ve been cooking.
Soon I’ll have a post on the candies and cookies I’ve been making,
but in the meantime … these are some of the dishes
I made for the Thanksgiving holiday.
Glazed Applesauce Nut Cake
Cappuccino Mousse Trifle from Taste of Home
Cherries in the Snow
Aunt Mary’s Easy Chess Pie
Cheesy Broccoli Rice Casserole
1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste
Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.
Corn Spoon Bread from Deep South Dish
Cheesy Garlic Mashed Potatoes
What have you made over this holiday season?
Posted in Cakes, Culinary Creations (High Carb), Desserts, Holiday Hits, Recipes
Tagged baking, broccoli, Brunch, casserole, chess, dessert, easy, holiday
This is absolutely one of the best
Chocolate Chip Cheesecakes
I’ve ever tasted!
A few days before, I had made some low carb almond flour brownies. They were okay, but nothing to write home about. I hated to waste, so I decided to recycle what was left of the brownies. I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips! So I drug out this recipe I have used before, along with a 9″ spring form pan. I’m so glad I did!
Chocolate Chip Cheesecake with Brownie Crust
I crumbled my leftover brownies in a bowl along with an egg and mixed it well. I pressed that mixture into the bottom of the spring form pan to form the crust.
2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular Splenda
1 tsp vanilla
1/2 cup sugar free chocolate chips
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle. Cool in the oven for a few hours. Refrigerate overnight.
This cheesecake makes several servings and even a small slice is very satisfying.
Note: If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.