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!
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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?! 😀