Tag Archives: chocolate

French Silk Pie ~ Sugar Free

I love dessert and dessert for me usually involves chocolate! 

I made this recipe several weeks ago and was very impressed with the richness and depth of chocolate flavor. 

*Please see COOK”S NOTES regarding raw eggs

pie

FRENCH SILK PIE

1 stick of real butter (softened)
3/4 cup sweetener that measures like sugar ( I used Stevia)
1 tsp vanilla extract
2 squares Baker’s chocolate, melted
2 eggs
Real whipped cream for topping
1 prepared crust (I used a nut crust like the one here)

pie recipe
In a stand mixer bowl, cream the butter and sweetener
until well blended.   Add the vanilla and melted chocolate.
Mix well.

Add the first egg and mix for 5 minutes on medium.
Add the 2nd egg and mix for 5 more minutes.
Mixture should be fairly thick (mousse-like) by that time.
Pour into prepared crust.  Chill.

Serve each slice with a dollop of real whipped cream.

*I like to warm the pie up just a few seconds in the microwave
before serving.  Just maybe 3-5 seconds or it melts into a sauce. 🙂

COOK’S NOTE:  The eggs in this pie are uncooked. On a personal level, I’ve never had sickness from using raw eggs in recipes, the risk which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, please do not risk eating raw egg products.

With that being said, buy good quality, organic if possible, eggs.  Check for any breakage, even hairline cracks and don’t use those. Wash the eggs in a sink of soap and water. The salmonella is a bacteria found in chicken intestinal tracts and it gets deposited onto their egg shells, therefore, an unbroken egg should be sterile inside.

 

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Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

It’s Almost Thanksgiving! Holiday Hits

It’s almost Thanksgiving and I enjoyed my first of three Thanksgiving meals with my family last night.  Good times and good food.

I know I haven’t posted a lot lately due to real life taking over and no time to share all the great things going on!  I wish I could just push a button and have a post with pictures pop up.   Wouldn’t that be so neat?!

I’ll be reminding us of some old fashioned high carb treats and some delicious low carb treats so be sure and scroll on down.

I’m so thankful for all my faithful readers and visitors.  Thank you for being here!

I wanted to share some recipes that are already posted here that are great for the holidays.  I seem to make some of the these dishes over and over again ’cause they are so good!  🙂

For those not so worried about their blood sugar…

Nutter Butter Banana Pudding

Brownie Crusted Butterfinger Cheesecake

Sopapilla Cheesecake   yum!

Coconut Macaroons

Easy Peanut Butter Fudge

Applesauce Nut Cake     (no eggs!)

Easy Chess Pie

Old Fashioned Chocolate Cream Pie

Banana Cake with Cream Cheese Frosting

 

Cheesy Broccoli Rice Casserole

Heavenly Yeast Rolls

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And now for some LOWER CARB treats…

Cheesy Roasted Cauliflower with Bacon

Pumpkin Pie

Butter Pecan Creme Brulee

The best Chocolate Chip Cheesecake ever!

Blender Coconut Pie

Carbuik Muffins

Peanut Butter Chocolate Chip Muffins

Cream Cheese & Bacon Stuffed Peppers aka Poppers!

More Low carb links:

LOW CARB

Have a very safe and happy Thanksgiving!

Easy Triple Chocolate Cookies

It’s been homemade cookies week around my house!

My youngest daughter has made at least 3 batches of  Magic Peanut Butter Cookies and I made 1 batch of Magic Peanut Butter Cookies using Splenda.

My oldest daughter has been in the decorative creative mood and made Sugar Cookies decorated like snowflakes with white icing and blue sprinkles.  She also made this pretty fall centerpiece using a vase and other items found in our yard.

Now on to some of the easiest, most delicious cookies I’ve made lately…

 

Triple Chocolate Cookies

18 oz. pkg. Chocolate Fudge cake mix
1/4 cup butter, softened
1/4 cup oil
1 egg
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup chopped pecans (optional)

Preheat oven to 350 degrees. In a large mixing bowl, combine the cake mix, butter, oil, and egg at low speed until dry ingredients are moistened and dough is thoroughly mixed. It will be a thick mixture.

Stir in chocolate chips and pecan pieces.

Drop dough by rounded tablespoonfuls 2″ apart onto ungreased cookie sheets, pressing down slightly on each spoonful.

Bake at 350 for 9-12 minutes on a parchment lined baking sheet. Cool two minutes on cookie sheets, then remove to wire racks to cool.

Delicious warm and fudgey right out of the oven; these cookies did not last the day!

Have a very happy National Homemade Cookies Day!

…MORE COOKIE RECIPES…

COOKIES

Chocolate Cola Cupcakes ~ Just 2 ingredients and low calorie

Sometimes you just need that chocolate fix but you don’t want to go overboard on calories…

Enter Chocolate Cola Cupcakes!  

With just two ingredients, it’s hard to beat the ease and convenience of these tasty little morsels!

I did dress mine up a bit with some light whipped topping and a fresh strawberry, but that is totally optional.

Chocolate Cola Cupcakes

1 box Pillsbury Devil’s Food Cake Sugar Free (just mix)
12 oz Diet Pepsi (or other diet cola flavor)
Lite Whipped Topping, optional
Fresh strawberry halves, optional

Blend the cake mix and the cola together.

Spoon into cupcake liners. Bake according to mix instructions.

Makes 18 regular size cupcakes.

Without whipped topping and strawberry per serving:
Cal 80, carb 19, fat 2, protein 1, fiber 1

 

 

 

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Easy Chocolate Chip Coffee Cake

Oh, my!  I just had to share this recipe from The Country Cook with my readers!  

*Disclaimer:  This is not a low carb recipe…but oh how I wish it was!  🙂

A few weeks ago before I started the HHCG diet, I made this easy, yummy coffee cake.  It has a secret ingredient that helps make it easy…pancake mix!  I just happened to have all the ingredients so I threw it together and I was so happy I did.

Hurry over to The Country Cook’s blog to get this easy recipe and make it this weekend.  You know you want to!  🙂

My breakfast that day…

My Baked Fudge ~ Sugar Free

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!

Linking to:

Summer 2010

I just thought I’d share some pictures of my summer.  Most of these were taken with my cell phone camera, so please forgive the quality.

Hope you’ve had a great summer!

My daughter is all excited about Fall, so we’ll probably be sharing some photos of an Autumn project she has in mind.

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(Click on the pictures to enlarge.)

My hubby went fishing this morning.

Chicken Fried Steak and Gravy

My great-nephew enjoys the pool.

Homemade Pizza on a Low Carb Tortilla

The Pool on a beautiful day!

Purple Hull Peas from my garden

Purple Hull peas on my plate.

This was one of my mom’s favorite summer suppers…purple hull peas, fried summer squash, ripe tomatoes & cornbread.

My daughter’s cat, Angel, goes to the garden with me every day.

Pretty pepper plant.

Fresh green beans.

Fresh tomato on toasted sour dough bread sammie.

A wedding cake by my friend’s daughter…she is self-taught and a mom of 2 young children who bakes out of her home.  I don’t know how she does it!

Another cake by Jada.

(Hopefully someday to be called The Cakery Boutique.)

Chicken Club Ring

Ribs…

Our family made a trip to Lambert’s in Sikeston, Mo.  They are famously called “The Home of the Throwed Rolls”.  When you raise your hand, they’ll throw you a hot yeast roll.  The food is wonderful!

I hope you’ve enjoyed this glimpse of my summer.

I hope to be back soon with some great low carb recipes and stories that warm the heart.  Come back soon!

Old Fashioned Chocolate Pie

A few nights ago I made this for my Mom. 

It is similar to the recipe she’s made many times over the years for Thanksgiving.  It was delicious!  I kept out some of the custard filling, that’s why the pie is not as thick as it could be.  I was kinda proud of my meringue, tho! 

 

Old Fashioned Chocolate Pie

1 (9 inch) pie crust, pre-baked

1 cup white sugar

4 tablespoons unsweetened cocoa powder

4 tablespoons flour

1 pinch salt

3 eggs, separated

2 cups milk

4 tablespoons butter

1 teaspoon vanilla extract

1/4 cup white sugar

.

Preheat oven to 400º F (200º C).

To Make Chocolate Custard: In a large saucepan or double boiler combine 1 cup of sugar, cocoa powder, flour, and salt.  Mix well, then stir in egg yolks and milk.  Whisk until all ingredients are thoroughly combined. Cook over medium heat, stirring constantly, until mixture has the consistency of pudding.

Stir vanilla extract and butter or into custard.   Pour mixture into baked pie shell.

To Make Meringue: In a medium glass or metal bowl whip egg whites until foamy.  Gradually add 1/4 cup sugar, continuing to beat until whites form stiff peaks (I used the Kitchenaid for this).   Spread meringue over chocolate custard, covering completely.

.Bake in preheated oven for 5 to 6 minutes, until meringue is golden brown.   Cool before serving.

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National Pie Day – January 23rd

In honor of National Pie Day…check out these easy,

yet delicious pie recipes.

 

Chocolate Fudge Pie

 Printable Recipe

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Aunt Mary’s Chess Pie

Printable Recipe

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Southern Pecan Pie

Printable Recipe

Sugar-free Oreo Blast (low carb)

oreoblast

Want a quick and easy treat or a simple after-dinner dessert?  What about a Sugar-free Oreo Blast?

Sugar-free Oreo Blast (low carb)
 
1 serving Breyer’s CarbSmart vanilla ice cream
1 serving Sugar Free Oreos, broken into pieces
 
Place ice cream and cookie pieces into food processor. 
Pulse until blended.  Serve in a cute ice cream dish or
small glass.  Top with 1/2 a SF Oreo. 

Now, find a nice quiet spot outside in the swing on a warm sunny day and eat slowly.

Tomorrow…an easy 3 ingredient recipe for a quick supper.

Another Brownie Recipe

brownie-stack

Honest, that’s the title of this recipe.  I considered calling it Easy One Bowl Brownies, but decided to go with what I wrote down on the card.  This is another from my vintage recipe collection.

This recipe is very forgiving and I have made substitutions in the past with great results.

Another Brownie Recipe
 
1 stick butter, melted ( I have used 1/2 cup oil or 1/2 cup applesauce)
5 T cocoa ( I used 2 squares unsweetened baking chocolate)
2 eggs
3/4 c flour
1 cup sugar (I added 1/2 cup brown sugar)
1/2 cup pecan pieces, optional

Mix all together.  Pour into 7 x11 dish for thicker brownies. 

Bake at 350 for 20-25 minutes.

brownies

Peanut Butter Balls

I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980’s.  It was a favorite of my brother and he still requests them today.   This recipe is great for the Christmas holiday or even Easter!
pbballs

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)

Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.

Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens.  This recipe makes several dozen.

Store in the fridge for several days or on the counter ‘cause they won’t last long!

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Special Cake with Fudge Sauce

fudge-cake

The strawberries were gone too soon.

But, there was still plenty of Aunt Mary’s Special Cake to be eaten.  I recalled my Mom’s  famous Skillet Cake and Fudge Sauce that I always requested for my birthday.  This recipe is not like hers, but it was quite yummy and was gone very soon.  I even had to make another batch to finish off the Special Cake.  My oldest daughter couldn’t get enough of it.  I think she had it for supper one night along with another piece (or two) for dessert!

I just kinda threw this together and here’s my sketchy instructions.

Microwave Fudge Sauce

1 square of semi-sweet baking chocolate
1/3 stick butter
1/4 cup cream or sweet milk
powdered/confectioner sugar (as much as needed for taste and consistency – I think I used a cup or more)

Place chocolate, butter, and milk in a microwave dish.
Cook on high for 2-3 minutes.  Stir until chocolate is melted and sauce is smooth. Begin to add confectioner sugar, stirring after each addition until desired sauce consistency is achieved.

Coconut Pecan Frosting

pecanfrost1

I don’t usually care for German Chocolate Cake

with Coconut Pecan Frosting.  I’m not sure what it is.  I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me.  I’ve really tried to like it…what is there not to like?

So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting.  I skipped the ton of cookbooks that I have and immediately Googled for the recipe.

Here’s the “traditional” recipe.

Coconut Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk, half-and-half, or heavy cream
  • 3 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/3 cups flaked sweetened dried coconut
  • 1 1/3 cups chopped pecans

Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.  The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.

The frosting turned out to be delicious, the cake was another thing…drier than usual.  Most everyone was eating the frosting and tossing the cake!  So that’s a mistake I hope to never make again. 

I’d like to make the Coconut Pecan Frosting again, but top a different cake.  Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake.  Maybe I could use the  Old Fashioned Chocolate Cake recipe.  

The options are endless!   What do you think?

My Valentine and Chocolate Cake

bday

My Valentine gift turned 11 this year. 

I made her a layered chocolate cake with chocolate buttercream icing.  This started out being for the cake eaters at her party, since she had requested an ice cream cake from the local Dairy Queen.  DQ Ice cream cake has no cake and I wanted some cake, myself. 

After she saw this cake, she changed her mind on the DQ idea and I picked up some Vanilla & Chocolate Swirl Ice Cream to go with the cake.  No Neopolitan this time! 

Handyman grilled hamburgers and hotdogs and talked to the adults (family) while the kids (8 of them) played outside.  There was some type of mystery they were investigating.  They’re all into Nancy Drew at this age and are intrigued by any type of mysterious finding!

After her party, we went to the mall to spend some of that birthday money.  She found a fluttery cream and brown skirt, a cream sweater and a fancy top.  At Claire’s she got a small coin purse and at Bath and Body she got shimmery lip gloss.  She had a blast shopping and enjoyed her birthday very much!

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Below is one of the best chocolate cakes you’ll ever eat.  This recipe was given to me by a friend years ago and happens to be my mom’s favorite cake.  It can be made as a sheet cake or a layered cake.

bdaycakesmal

Old Fashioned Chocolate Cake

2 C sugar
2 C flour
1 1/2 sticks butter
1 T baking soda
1 C buttermilk
2 eggs
1/2 cup baking cocoa dissolved in 1/2 cup hot water.
 
Mix all together.  Bake at 350 until done, about 40 minutes or until
toothpick comes clean.

Chocolate Buttercream Icing

  • 2 1/2 cups confectioners’ sugar
  • 3 tablespoons cocoa
  • 1/4 cup butter
  • 2 tablespoons heavy cream
  • 1 t. vanilla
  • In a mixing bowl, cream  cocoa, butter, heavy cream and vanilla. Add confectioners’ sugar until desired spreading consisteny.  This makes a stiff icing.  If you desire thinner icing, add small amounts hot water or hot black coffee until desired spreading consistency is reached.

    cakke