tag:blogger.com,1999:blog-90071945043317060322024-03-13T06:47:18.910-07:00The Blissful TableRecaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-9007194504331706032.post-28309139850977254132018-09-20T12:09:00.001-07:002018-09-20T12:11:03.526-07:00Egg Loaf–Breakfast Bake<div dir="ltr" style="text-align: left;" trbidi="on">
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This is low carb, of course.</div>
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The ever famous Egg Loaf that originated on Instagram from keto.sam.iam. </div>
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She also refers to this as soggy French Toast.</div>
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I pretty much make this weekly.</div>
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<a href="https://lh3.googleusercontent.com/-Jplf8esVrEA/W6PwbvP9SJI/AAAAAAAALjs/zmgWzy6A87YGvo78BJCnyitsB6GN288sQCHMYCw/s1600-h/egg%2Bloaf%2B7b%255B9%255D"><img alt="egg loaf 7b" border="0" height="687" src="https://lh3.googleusercontent.com/-eS54FxOgyCw/W6Pwb9R7t7I/AAAAAAAALjw/MYc8jiyyiUotELr8JAr3vp0XbcllHI5lgCHMYCw/egg%2Bloaf%2B7b_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="egg loaf 7b" width="520" /></a></div>
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It just can’t get any easier.</div>
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I make one of these and we eat it for a fast breakfast during the week. Warms up beautifully.</div>
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Serve it with some sugar free syrup or sprinkle some Swerve Confectioners sweetener on top.</div>
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Alternate ways of enjoying this are listed below.</div>
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<a href="https://lh3.googleusercontent.com/-do_p09t3pyA/W6PwcQh1X9I/AAAAAAAALj0/g6AUgHd0M-YHBrYzaLiJcqwthhUkmfHaQCHMYCw/s1600-h/Egg%2Bloaf%2B3a%255B9%255D"><img alt="Egg loaf 3a" border="0" height="620" src="https://lh3.googleusercontent.com/-UQeK_ttKKzo/W6Pwc57hQCI/AAAAAAAALj4/cbK3h8yafBYqORekbAeaAvAdNYcVGrilQCHMYCw/Egg%2Bloaf%2B3a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="Egg loaf 3a" width="470" /></a></div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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8 eggs</div>
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8 oz cream cheese, softened</div>
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4 tablespoons butter, melted</div>
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Splash of Vanilla extract</div>
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1 tablespoon sweetener, (0ptional)</div>
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Sprinkle cinnamon in your batter and a little on top before baking</div>
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<a href="https://lh3.googleusercontent.com/-FNFYJf9mXJw/W6PwdRVkNHI/AAAAAAAALj8/1qmWyPQAYXwJsHj7AS5t4WRjDBxUbuHqACHMYCw/s1600-h/egg%2Bloaf%2B4a%255B9%255D"><img alt="egg loaf 4a" border="0" height="611" src="https://lh3.googleusercontent.com/-JISHUaUlBek/W6PweFJ1WPI/AAAAAAAALkA/MyWnTqdvb64ebxhQL5RKjp1FLQfXmPOywCHMYCw/egg%2Bloaf%2B4a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="egg loaf 4a" width="520" /></a></div>
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This will puff right up as it cooks and then it will deflate and settle.</div>
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<em><span style="font-size: medium;">Preparation:</span></em></div>
Preheat Oven to 350<br />
Grease pan or use parchment paper<br />
Melt butter and soften cream cheese<br />
Whip butter and cream cheese together with emersion blender<br />
Add remaining ingredients. Blend well. <br />
Pour into 9 x 9 pan. Sprinkle with more cinnamon<br />
Bake 40 mins. Check to make sure center is cooked.<br />
<u>Alternate ways to enjoy Egg Loaf.</u><br />
I haven’t tried this yet, but many people are cutting the loaf in strips and frying it in butter to crisp up the edges.<br />
This makes it taste more like French Toast.<br />
<a href="https://lh3.googleusercontent.com/-m5db2TQ0YrA/W6Pwel9JUTI/AAAAAAAALkE/XNxLjxCz7HMCZuQkLHxjqHwuBrkBvTMZQCHMYCw/s1600-h/egg%2Bloaf%2B5a%255B9%255D"><img alt="egg loaf 5a" border="0" height="537" src="https://lh3.googleusercontent.com/-B7iUrx0hPg8/W6PwfMrHmBI/AAAAAAAALkI/XjMAkKHYwCImJLyLPNklQMLk7ie7r4HSwCHMYCw/egg%2Bloaf%2B5a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: block; float: none; margin-left: auto; margin-right: auto;" title="egg loaf 5a" width="470" /></a></div>
Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com2tag:blogger.com,1999:blog-9007194504331706032.post-49575042699909386972018-09-20T08:33:00.001-07:002018-09-20T08:38:05.707-07:00Pumpkin Egg Loaf–Low Carb<div dir="ltr" style="text-align: left;" trbidi="on">
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I know, there’s a lot of low carb recipes on here. </div>
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Unfortunately that has become a way of life for me now. Fortunately I feel a whole lot better now as well.</div>
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This is the famous Egg Loaf that has circulated throughout the low carb community. This version has added pumpkin and spices for that ‘dessert’ feel.</div>
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Yup, doesn’t look much like a loaf either, but it originated from the Egg Loaf recipe, so that what we’re calling it.</div>
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Personally, I’d call it the Pumpkin Egg Cheese Thingy. Yeah, I like it.</div>
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<a href="https://lh3.googleusercontent.com/-WOLsJJ9cRTc/W6O9nX-GnRI/AAAAAAAALiQ/jCY-Xr4M-44_3_R1G-tnoJmtaQQ8Re4GACHMYCw/s1600-h/pumpkin%2Begg%2Bpie%2B8%2Bb%255B9%255D"><img alt="pumpkin egg pie 8 b" border="0" height="626" src="https://lh3.googleusercontent.com/-DuJclVre1K4/W6O9n_gOAEI/AAAAAAAALiU/3krhtTwXQRsSrd03wrMgHvdDhF5zIh4VACHMYCw/pumpkin%2Begg%2Bpie%2B8%2Bb_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="pumpkin egg pie 8 b" width="520" /></a></div>
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This is actually the first time I made this in a pie plate. Previously I would always use a 9 x 9 square pan. Feel free to do the same.</div>
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I found that the recipe cracks more in a pie plate and stays whole in a square pan.</div>
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<em><span style="font-size: medium;">Ingredients:</span></em></div>
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8 oz cream cheese softened</div>
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8 eggs</div>
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4 tablespoons butter softened</div>
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1/4 cup granulated low carb sweetener ( I used Swerve)</div>
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3 teaspoons or 1 heaping tablespoon pumpkin pie spice</div>
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Extra dash of cinnamon</div>
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1/2 teaspoon vanilla</div>
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1/2 cup canned pure pumpkin (not pumpkin pie filling)</div>
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<a href="https://lh3.googleusercontent.com/--oUx_ilFf8c/W6O9oVil_wI/AAAAAAAALiY/0wTQyujZpYoaTRtHVf1WKWTariw5mkvHgCHMYCw/s1600-h/pumpkin%2Begg%2Bpie%2B1%2Ba%255B9%255D"><img alt="pumpkin egg pie 1 a" border="0" height="620" src="https://lh3.googleusercontent.com/-a_Qrb3Sl8A4/W6O9pCR6ISI/AAAAAAAALic/7Cqd8ECv8uAA0sH7yJwlVCYEFPPPsAHmQCHMYCw/pumpkin%2Begg%2Bpie%2B1%2Ba_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="pumpkin egg pie 1 a" width="470" /></a></div>
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<a href="https://lh3.googleusercontent.com/-TfgHbXYSmmI/W6O9pua3ArI/AAAAAAAALig/fJzA8Dp7fGUF2yz2YmPqD1g4hbi2NHYewCHMYCw/s1600-h/pumpkin%2Begg%2Bpie%2B5a%255B9%255D"><img alt="pumpkin egg pie 5a" border="0" height="620" src="https://lh3.googleusercontent.com/-bQk7o_vyGeA/W6O9qLRmxuI/AAAAAAAALik/_pcszuNfbYADH0kQBJEIKAEqYygzBFKwwCHMYCw/pumpkin%2Begg%2Bpie%2B5a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="pumpkin egg pie 5a" width="470" /></a></div>
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<a href="https://lh3.googleusercontent.com/-AgaN6f6IqY8/W6O9qlJ2K4I/AAAAAAAALio/5NHkdYPk5HUkeFddw6E2hgjXrwpS9qGWACHMYCw/s1600-h/pumpkin%2Begg%2Bpie%2B4a%255B10%255D"><img alt="pumpkin egg pie 4a" border="0" height="620" src="https://lh3.googleusercontent.com/-2hGKUmu0uaQ/W6O9rKXms1I/AAAAAAAALis/hoxnP8Yu_AECUNuJvnPKIo_TA3VCsLcXACHMYCw/pumpkin%2Begg%2Bpie%2B4a_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="pumpkin egg pie 4a" width="470" /></a></div>
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<a href="https://lh3.googleusercontent.com/-7u_jGbbIxew/W6O9rqOE2TI/AAAAAAAALiw/r2NBpUtGo0QZehfR7_hdC1Ovk65NwcbogCHMYCw/s1600-h/pumpkin%2Begg%2Bpie%2B7a%255B9%255D"><img alt="pumpkin egg pie 7a" border="0" height="608" src="https://lh3.googleusercontent.com/-ersO4Mue_oc/W6O9sA6OETI/AAAAAAAALi0/sl4fDc8bhcUXvRrsNYzJ_NilKqJPynYngCHMYCw/pumpkin%2Begg%2Bpie%2B7a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="pumpkin egg pie 7a" width="520" /></a></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
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Preheat oven to 350 degrees.</div>
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Butter bottom and sides of dish.</div>
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You can either use a blender or a hand held mixer.</div>
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Blend softened cream cheese and softened butter together until smooth.</div>
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Add in the remaining ingredients. Whip it up good. Pour into prepared baking dish. I sprinkled the top with a little more cinnamon.</div>
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Bake for 45 minutes. You can check after 30 minutes if your oven runs hot. </div>
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Check the center with a skewer to ensure it’s completed baked.</div>
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Eat it hot or cold. Top it with Cool Whip or whipped cream, or a nice low carb vanilla ice cream.</div>
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<a href="https://lh3.googleusercontent.com/-BGV3RWyZZtU/W6O9soSHkdI/AAAAAAAALi4/_PUR3zrxA6svmLWNSVtDMubM7r9dT-eewCHMYCw/s1600-h/pumpkin%2Begg%2Bpie%2B14b%255B9%255D"><img alt="pumpkin egg pie 14b" border="0" height="589" src="https://lh3.googleusercontent.com/-5sXMQKwo2_o/W6O9tVB4bXI/AAAAAAAALi8/7Z41bEwOqM8-fd-A4Ict4Um7O434PHD-gCHMYCw/pumpkin%2Begg%2Bpie%2B14b_thumb%255B7%255D?imgmax=800" style="background-image: none; display: block; float: none; margin-left: auto; margin-right: auto;" title="pumpkin egg pie 14b" width="520" /></a></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-63153511173810942862018-09-05T12:13:00.001-07:002018-09-20T08:37:36.918-07:00Best Low Carb Pizza Crust–Lupin Flour<div dir="ltr" style="text-align: left;" trbidi="on">
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I’ve been searching for a better low carb pizza crust for a long time. </div>
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This Lupin Flour crust is a version of the <a href="http://theblissfultable.blogspot.com/2016/08/fathead-pizza.html" target="_blank">Fat Head Pizza Crust</a>. In my opinion it’s better. Lupin flour does not have the distinctive tastes that coconut flour and almond flours add to your recipe.</div>
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This recipe makes a personal size pizza. I put mine on a cookie sheet and I would say it spread to about 8” x 10”. And um, yes, that's personal size to me.</div>
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Best of all, this pizza crust stood up to the finger tip challenge!</div>
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<a href="https://lh3.googleusercontent.com/-AvwPPEIlLPg/W5AqxBjDYXI/AAAAAAAALfw/Hwb2VLE4P3AY-wYUbIPNS3wWnhVJnajZwCHMYCw/s1600-h/Lupin%2BFlour%2BPizza%2BCrust%2B1a%255B11%255D"><img alt="Lupin Flour Pizza Crust 1a" border="0" height="687" src="https://lh3.googleusercontent.com/-bFOVBwc9MQo/W5Aqxm2KIQI/AAAAAAAALf0/5kKBmKv8tIovqbAITUNXF1vqcFyAEl-wwCHMYCw/Lupin%2BFlour%2BPizza%2BCrust%2B1a_thumb%255B9%255D?imgmax=800" style="background-image: none; display: inline;" title="Lupin Flour Pizza Crust 1a" width="520" /></a></div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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<span style="font-size: small;">1 cup shredded mozzarella</span></div>
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<span style="font-size: small;">1 egg, beaten</span></div>
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<span style="font-size: small;">1/8 teaspoon, salt</span></div>
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<span style="font-size: small;">4 tablespoons Lupin Flour</span></div>
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<span style="font-size: small;">coconut flour for dusting</span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-mmzaXvc8vQ0/W5AqyP8dP9I/AAAAAAAALf4/ARPFagvxt2c_1aitKvGgS1E4VSfJL31gACHMYCw/s1600-h/Lupin%2BFlour%2BPizza%2BCrust%2B2a%255B9%255D"><img alt="Lupin Flour Pizza Crust 2a" border="0" height="632" src="https://lh3.googleusercontent.com/-BEPQg7UFavI/W5AqyittxqI/AAAAAAAALf8/UJc1aS159nArysreRlLTxnChboHTBqZqgCHMYCw/Lupin%2BFlour%2BPizza%2BCrust%2B2a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="Lupin Flour Pizza Crust 2a" width="520" /></a></span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-_vK4UfJ9234/W5AqzGN4wII/AAAAAAAALgA/2cFUPNlOdOEripj9FTHh8roa3aF_JNo8ACHMYCw/s1600-h/Lupin%2BFlour%2BPizza%2BCrust%2B3a%255B9%255D"><img alt="Lupin Flour Pizza Crust 3a" border="0" height="687" src="https://lh3.googleusercontent.com/-7eNrBKTR17w/W5AqzTusRJI/AAAAAAAALgE/knDHRxrFC48z02oCsuUqs2f2nYwGmxMgwCHMYCw/Lupin%2BFlour%2BPizza%2BCrust%2B3a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="Lupin Flour Pizza Crust 3a" width="520" /></a></span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-g1l4uYnv3kM/W5Aqz_so70I/AAAAAAAALgI/W8clnas0a04knre70uDEJdXi_YD3HRj-wCHMYCw/s1600-h/Lupin%2BFlour%2BPizza%2BCrust%2B4a%255B9%255D"><img alt="Lupin Flour Pizza Crust 4a" border="0" height="687" src="https://lh3.googleusercontent.com/-DcMqClVUpuM/W5Aq0Z04XSI/AAAAAAAALgM/bBvplZNL9lkoNx--wjaGe09ce7HdlNmUACHMYCw/Lupin%2BFlour%2BPizza%2BCrust%2B4a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="Lupin Flour Pizza Crust 4a" width="520" /></a></span></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
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<li><span style="font-size: small;">Pre-heat oven to 400 F </span></li>
<li><span style="font-size: small;">Lightly beat egg with a fork, stir in salt and set aside. </span></li>
<li><span style="font-size: small;">Add shredded mozzarella to a microwave safe bowl and mi<span style="font-size: small;">crowave for 1 minute or until it has somewhat melted. Stir and microwave for an additional 10-15 seconds until completely melted. </span></span></li>
<li><span style="font-size: small;">Cool the cheese down a bit, then add beaten egg, stirring until combined. </span></li>
<li><span style="font-size: small;">Add lupin flour and mix well, using a fork. It will be sticky and thicken to the point where you can knead it by hand until you have a soft dough-like consistency (dust your hands with a little coconut flour if too sticky). </span></li>
<li><span style="font-size: small;">Pace the dough over a sheet of parchment paper, flatten it a little with the palm of your hand, and start pressing it from the centre to the outer edge with flat finger tips and palms, as you rotate it; shape it according to your baking tray. Use coconut flour on your hands to keep it from sticking. Do NOT overuse coconut flour or it will quickly become still and dry.</span></li>
<li><span style="font-size: small;">Flatten the dough a bit more with the palms of your hands so it is very thin, and an even thickness Poke the whole surface with a fork. (Don’t skip the poking part)</span></li>
<li><span style="font-size: small;">Bake for 15-17 minutes or until golden brown and crispy. </span></li>
<li><span style="font-size: small;">Remove from oven and allow to cool before adding tomato sauce and toppings of your choice. </span></li>
<li><span style="font-size: small;">Bake again for about 5-8 minutes before serving. I give mine a little last minute zap under the broiler for one minute. <div align="left">
<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-Ne-BEnwCbo4/W5Aq0_fgdUI/AAAAAAAALgQ/53v1oJUzHRMHT3JCsyu1iS-mWHoDHAR8ACHMYCw/s1600-h/Lupin%2BFlour%2BPizza%2BCrust%2B5a%255B9%255D"><img alt="Lupin Flour Pizza Crust 5a" border="0" height="687" src="https://lh3.googleusercontent.com/-So3sLzjPN68/W5Aq1LXguZI/AAAAAAAALgU/7G5pFvbtRfE9V31TrXBOLhsiGQiW0JjzgCHMYCw/Lupin%2BFlour%2BPizza%2BCrust%2B5a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: block; float: none; margin-left: auto; margin-right: auto;" title="Lupin Flour Pizza Crust 5a" width="520" /></a></span></div>
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<span style="font-size: small;">Author and Creator of this recipe says: <em>Always put cold tomato sauce over a cold pizza base, otherwise you'll end up with a soggy base.</em></span></div>
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<span style="font-size: small;">And I totally agree with her.</span></div>
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<span style="font-size: small;">Recipe From: <a href="http://www.queenketo.com/">www.queenketo.com</a></span></div>
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NUTRITIONAL INFO:</div>
<strong>Ingredients:</strong> Dehulled lupin bean<br />
<strong>Nutrition Facts </strong>1/4 cup (30 g): <strong>Calories </strong>74, <strong>Total Fat </strong>2 g, <strong>Saturated Fat </strong>0 g, <strong>Trans Fat </strong>0 g, <strong>Cholesterol </strong>0 mg, <strong>Sodium </strong>9 mg, <strong>Carbohydrate </strong>12 g, <strong>Fiber </strong>11 g, <strong>Su</strong><strong>gar 1</strong> g, <strong>Protein </strong>12 g</div>
Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com5tag:blogger.com,1999:blog-9007194504331706032.post-76737684002149354262018-07-23T11:40:00.001-07:002018-07-23T11:40:36.851-07:00Rosemary Olive Bread–Low Carb<p align="center">I found this recipe on <a href="http://www.divaliciousrecipes.com">www.divaliciousrecipes.com</a>.  </p> <p align="center">She said it was great toasted the next morning as well, but I’ve made this twice and it’s never lasted until the next morning.</p> <p align="center">I’d really like to try it toasted sometime, but eating it warm out of the oven with butter is just too great a temptation.</p> <p align="center">It’s not a particularly large loaf, and she also suggests you can do this in a loaf pan, but I too like the round rustic look.</p> <p align="center"><a href="https://lh3.googleusercontent.com/-bIr6yF0iDU4/W1YhGkMWcMI/AAAAAAAALeU/NZRMDJcfrK4sIVd5V3xrbkqiNS_HEamPQCHMYCw/s1600-h/olive%2Bbread%2B1a%255B11%255D"><img title="olive bread 1a" style="display: inline; background-image: none;" border="0" alt="olive bread 1a" src="https://lh3.googleusercontent.com/-NmvkspA5cK0/W1YhG1EatWI/AAAAAAAALeY/K0trBvjS7pky9tfHuNgx69IH7bY3n_ZEQCHMYCw/olive%2Bbread%2B1a_thumb%255B9%255D?imgmax=800" width="530" height="700" /></a></p> <a name='more'></a> <p align="center"></p> <p align="center"><font size="4"><em>Ingredients</em></font></p> <p align="center">1/2 cup coconut flour</p> <p align="center">4 eggs</p> <p align="center">4 tablespoons olive oil</p> <p align="center">2 tablespoons pysllium husk powder</p> <p align="center">1 tablespoon apple cider vinegar</p> <p align="center">1 tablespoon baking powder</p> <p align="center">1/4 teaspoon salt  (I’ve actually left this out when using salty kalamata olives)</p> <p align="center">1-1/2 tablespoons dried rosemary</p> <p align="center">75 grams black kalamata olives, chopped ( you can use green too if you like)</p> <p align="center">1/2 cup boiling water</p> <p align="center"><a href="https://lh3.googleusercontent.com/-fD2BUpxlXQQ/W1YhHcUJVJI/AAAAAAAALec/cLHJNMGQt5EM5gsBOtIB-9SQDFu3L3QQgCHMYCw/s1600-h/olive%2Bbread%2B3a%255B9%255D"><img title="olive bread 3a" style="display: inline; background-image: none;" border="0" alt="olive bread 3a" src="https://lh3.googleusercontent.com/-lxDP4CPIbJg/W1YhH7pWtJI/AAAAAAAALeg/2iTD9RBjmQoGCm1gEYG8Jw1iawlJ6OEjwCHMYCw/olive%2Bbread%2B3a_thumb%255B7%255D?imgmax=800" width="530" height="700" /></a></p> <p align="center"></p> <p align="center"></p> <p><em><font size="4">Preparation:</font></em></p> <ol> <li> <p>Preheat the oven to 350F degrees</p> </li> <li> <p>Place the coconut flour, baking powder, rosemary, psyllium husk powder and salt in a bowl and mix thoroughly.</p> </li> <li> <p>Add the oil and eggs and blend well until the mixture looks like breadcrumbs.</p> </li> <li> <p>Add the apple cider vinegar and mix well.</p> </li> <li> <p>Add the chopped olives to the bread and mix.</p> </li> <li> <p>Gently add the water, a bit at time and stir into the mixture (you may not need it all).</p> </li> <li> <p>Line a baking tray with parchment paper.</p> </li> <li> <p>Using your hands, make a large ball of the dough (I find keeping my hands wet helps with the sticky dough).</p> </li> <li> <p>Place the dough on the parchment paper lined baking tray.</p> </li> <li> <p>Score the top to make a pattern is optional!</p> </li> <li> <p>Bake for 35 minutes until golden and firm.</p> </li> </ol> <p align="left">Recipe from: <a href="http://www.divaliciousrecipes.com">www.divaliciousrecipes.com</a></p> <p align="center"><a href="https://lh3.googleusercontent.com/-fzuvFkrk-Ec/W1YhIUvC2aI/AAAAAAAALek/P2IzDmCwUREmJx14BOpKEWBtrMHp1iTLQCHMYCw/s1600-h/olive%2Bbread%2B5a%255B9%255D"><img title="olive bread 5a" style="display: inline; background-image: none;" border="0" alt="olive bread 5a" src="https://lh3.googleusercontent.com/-qFveIXpVOHo/W1YhIgplSNI/AAAAAAAALeo/33pi7GHnG4A1hWCQ9_cQ5i68uht2tvOkgCHMYCw/olive%2Bbread%2B5a_thumb%255B7%255D?imgmax=800" width="530" height="700" /></a></p>Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com4tag:blogger.com,1999:blog-9007194504331706032.post-69230463621007003512018-07-03T10:41:00.001-07:002018-07-03T10:47:48.446-07:00Low Carb Chocolate Buttercream Frosting<div dir="ltr" style="text-align: left;" trbidi="on">
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Here is the best low carb chocolate frosting ever!</div>
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<a href="https://lh3.googleusercontent.com/-xIi0q3Tns4U/Wzu1UiyR1uI/AAAAAAAALcI/_lZe8mnKQV03L9z8MuNwjl5xbqXvuH_YQCHMYCw/s1600-h/zucchini%2Bchocolate%2Bcake%2B7a%255B9%255D"><img alt="zucchini chocolate cake 7a" border="0" height="660" src="https://lh3.googleusercontent.com/-PDgisoAF-zU/Wzu1VMKIvQI/AAAAAAAALcM/A5RPZCRDxtEhZNtnW3CzkfH4KNzOV7BDwCHMYCw/zucchini%2Bchocolate%2Bcake%2B7a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="zucchini chocolate cake 7a" width="500" /></a></div>
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<em><span style="font-size: medium;">Ingredients</span></em> </div>
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1 cup butter, softened</div>
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1 cup Swerve Powdered Sweetener</div>
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2/3 cup unsweetened cocoa powder</div>
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1/4 cup unsweetened almond milk</div>
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2 teaspoons vanilla extract</div>
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<a href="https://lh3.googleusercontent.com/-WbJjdkkC4Dk/Wzu1VjCW5XI/AAAAAAAALcQ/7qzKx2MTaKAxRL5UtVtrXQh9rzsxvFuaQCHMYCw/s1600-h/zucchini%2Bchocolate%2Bcake%2Bpiece%2B1d%255B10%255D"><img alt="zucchini chocolate cake piece 1d" border="0" height="442" src="https://lh3.googleusercontent.com/-GsA720r7kL4/Wzu1WGRBfXI/AAAAAAAALcU/oMG23ilLR30fnDfLa0JSHzLe34hJcB_ygCHMYCw/zucchini%2Bchocolate%2Bcake%2Bpiece%2B1d_thumb%255B8%255D?imgmax=800" style="background-image: none; border: 0px currentcolor; display: inline;" title="zucchini chocolate cake piece 1d" width="400" /></a></div>
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<em><span style="font-size: medium;">Preparation:</span></em></div>
<ol>
<li> Cream butter with electric mixer.<br />
</li>
<li> Add powdered sweetener and cocoa powder, mix until combined.<br />
</li>
<li> Slowly add unsweetened milk while beating until incorporated.<br />
</li>
<li> Blend in vanilla and stevia until desired consistency is reached<br />
</li>
</ol>
</div>
Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com0tag:blogger.com,1999:blog-9007194504331706032.post-54063353918218740252018-07-03T10:27:00.001-07:002018-07-03T10:47:16.754-07:00Zucchini Chocolate Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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When I found this recipe on <a href="https://lowcarbyum.com/best-low-carb-chocolate-cake-recipe/" target="_blank">lowcarbyum.com</a> she called it the best chocolate cake.</div>
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She wasn’t lying.</div>
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Truthfully, I prefer this chocolate cake over any chocolate cake I’ve had. It’s that good!</div>
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I’ve tweaked her recipe slightly, adding a bit of cream in place of the 4th cup of zucchini and some butter in place of part of the coconut oil. All in all it’s a fantastic cake! You’d never know there’s vegetables in it. So go ahead and sneak it on the kids.</div>
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As for the pictures in this post, I’m so embarrassed. I made this for company and we sliced it while it was a little warm before I iced it.</div>
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So the pictures are somewhat crude. I’ll update with pretty ones the next time I make it.</div>
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<a href="https://lh3.googleusercontent.com/-wSwAo801uTg/WzuyAaWbe3I/AAAAAAAALbE/_uX0bbwTyO8Us4DSoEYoDMTe2DkSVPLHgCHMYCw/s1600-h/zucchini%2Bchocolate%2Bcake%2Bpiece%2B1b%255B9%255D"><img alt="zucchini chocolate cake piece 1b" border="0" height="561" src="https://lh3.googleusercontent.com/-zz0IP1sB7dM/WzuyA3-mRyI/AAAAAAAALbI/unMlAezpzD8pZtI4ZjqpfJCABICQyF7sACHMYCw/zucchini%2Bchocolate%2Bcake%2Bpiece%2B1b_thumb%255B7%255D?imgmax=800" style="background-image: none; border: 0px currentcolor; display: inline;" title="zucchini chocolate cake piece 1b" width="500" /></a></div>
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<em><span style="font-size: medium;">Ingredients</span></em></div>
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<em><span style="font-size: medium;"><u><strong>For Cake</strong></u></span></em></div>
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1 cup coconut flour</div>
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1 cup unsweetened cocoa powder</div>
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1 1/2 cup low carb sweetener ( I used swerve)</div>
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1/4 teaspoon monk fruit powder (or 3-4 tablespoons of sweetener, I used swerve again)</div>
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1 teaspoon cinnamon </div>
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2 teaspoons baking soda</div>
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2 teaspoons baking powder</div>
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1/2 teaspoon sea salt</div>
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1/4 cup coconut oil melted</div>
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1/4 cup butter melted</div>
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8 large eggs, beaten</div>
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2 teaspoons vanilla extract</div>
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3 cups zucchini shredded (see note)</div>
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1 cup heavy cream</div>
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Recipe for <a href="http://theblissfultable.blogspot.com/2018/07/low-carb-chocolate-buttercream-frosting.html" target="_blank">Low Carb Chocolate Buttercream Icing HERE.</a></div>
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<a href="https://lh3.googleusercontent.com/-bXtJFNS5qaA/WzuyBZxfzDI/AAAAAAAALbM/0ambIxoqMXow2TPIyZcXtdl2ZY30nS-LwCHMYCw/s1600-h/zucchini%2Bchocolate%2Bcake%2B3a%255B10%255D"><img alt="zucchini chocolate cake 3a" border="0" height="660" src="https://lh3.googleusercontent.com/-BjGgUGvNIAY/WzuyBy1tP5I/AAAAAAAALbQ/Q7LluULVB7UTmlwbUOIsfcNdWUg3MxPZQCHMYCw/zucchini%2Bchocolate%2Bcake%2B3a_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="zucchini chocolate cake 3a" width="500" /></a></div>
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<strong><u>Note:</u></strong> Don’t use the large grater as you’ll see the zucchini in the baked cake. Use the finer shredder at the side.</div>
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<a href="https://lh3.googleusercontent.com/-4iJe1EbWp3w/WzuyCB8b0fI/AAAAAAAALbU/OwDUfpGfSowtDzQ4sBHnBurmcAKQW7kpACHMYCw/s1600-h/zucchini%2Bchocolate%2Bcake%2B2a%255B13%255D"><img alt="zucchini chocolate cake 2a" border="0" height="660" src="https://lh3.googleusercontent.com/-xSKzmhvmy64/WzuyCjDnlwI/AAAAAAAALbY/O0Dv529KWk4OhI4emmVnOtSS9Ize1907gCHMYCw/zucchini%2Bchocolate%2Bcake%2B2a_thumb%255B11%255D?imgmax=800" style="background-image: none; display: inline;" title="zucchini chocolate cake 2a" width="500" /></a></div>
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<a href="https://lh3.googleusercontent.com/-syWY9PMo7Dc/WzuyDPTglBI/AAAAAAAALbc/DPrH0eLeTLMGcJC54pvgHumuYEFhn7MuACHMYCw/s1600-h/Zucchini%2Bchocolate%2Bcake%2B4a%255B11%255D"><img alt="Zucchini chocolate cake 4a" border="0" height="504" src="https://lh3.googleusercontent.com/-qAOPr9zyAu4/WzuyDmulE2I/AAAAAAAALbg/ihh3SxnxGQAXr-5Opw2F-OJobpZW8BONgCHMYCw/Zucchini%2Bchocolate%2Bcake%2B4a_thumb%255B9%255D?imgmax=800" style="background-image: none; display: inline;" title="Zucchini chocolate cake 4a" width="500" /></a></div>
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<strong><u></u></strong></div>
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<em><span style="font-size: medium;">Preparation:</span></em></div>
<ol>
<li> In large mixing bowl, combine coconut flour, cocoa, sweetener, monk fruit, cinnamon, baking soda, baking powder, and sea salt.<br />
</li>
<li> In a separate bowl with a mixer, beat eggs, coconut oil, butter and vanilla until well combined. Add to dry ingredients.<br />
</li>
<li> Stir in zucchini and cream.<br />
</li>
<li> Spread out into greased 9x13-inch pan (or two round 9-inch pans).<br />
</li>
<li> Bake at 350°F for about 50-55 minutes or until toothpick inserted in center comes out clean. Check at 45 minutes for sure if using one pan. NOTE: smaller pans, such as 9-inch round pans should be checked around the 20 minute mark.<br />
</li>
<li> Cool on wire rack. Once cool, frost with <a href="http://theblissfultable.blogspot.com/2018/07/low-carb-chocolate-buttercream-frosting.html" target="_blank">low carb chocolate buttercream</a> frosting if desired.<br />
</li>
</ol>
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<a href="https://lh3.googleusercontent.com/-SCyax-GyV0o/WzuyEPt2vHI/AAAAAAAALbk/ag1BoYyDS9E13aBocD4NL9FN22FfjRdsgCHMYCw/s1600-h/zucchini%2Bchocolate%2Bcake%2B7a%255B10%255D"><img alt="zucchini chocolate cake 7a" border="0" height="660" src="https://lh3.googleusercontent.com/-YbiZttZeJyI/WzuyEmPyMcI/AAAAAAAALbo/7lY3XzGUZUEhCyeNijiYGgUmKO0h8bvaQCHMYCw/zucchini%2Bchocolate%2Bcake%2B7a_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="zucchini chocolate cake 7a" width="500" /></a></div>
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Recipe adapted from: <a href="https://lowcarbyum.com/best-low-carb-chocolate-cake-recipe/" target="_blank">LowCarbYum</a></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-30350497906468082802018-06-29T08:09:00.001-07:002018-06-29T08:26:05.568-07:00Simple 4 Ingredient Low Carb Pizza Crust<div dir="ltr" style="text-align: left;" trbidi="on">
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I’m always trying new versions of pizza crust. I like this one in particular because it is extremely simple.</div>
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It almost has a biscuit like texture and I love the way it holds together. You can actually pick it up and eat it.</div>
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I didn’t think I’d be posting this, so please excuse the lack of pictures and the crudeness of the posted pictures.</div>
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We put our homemade Capocollo on it. Delish!</div>
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<a href="https://lh3.googleusercontent.com/-ZHiA3Vlbxk4/WzZPU9PUQmI/AAAAAAAALao/st-Gi_MDi4825hQySXLzpwEzLVTlRdaCACHMYCw/s1600-h/low%2Bcarb%2Bpizza%2Bcrust%2B5%2Ba%255B11%255D"><img alt="low carb pizza crust 5 a" border="0" height="690" src="https://lh3.googleusercontent.com/-e0KBOrZizYc/WzZPVZ9_F2I/AAAAAAAALas/HdzvQ63eeDkCQCTH8uMwR4btQ_0O8VFEgCHMYCw/low%2Bcarb%2Bpizza%2Bcrust%2B5%2Ba_thumb%255B9%255D?imgmax=800" style="background-image: none; display: inline;" title="low carb pizza crust 5 a" width="520" /></a><br />
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<span style="font-size: large;"><em>Ingredients</em></span></div>
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<span style="font-size: small;">2 cups almond flour</span></div>
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<span style="font-size: small;">2 tbsp melted butter</span></div>
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<span style="font-size: small;">2 large eggs</span></div>
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<span style="font-size: small;">1/2 tsp salt</span></div>
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<span style="font-size: small;">(add additional spices if you like; oregano, garlic powder etc) Or keep it plain.</span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/--7lVaZz4_g4/WzZPVwpWa8I/AAAAAAAALaw/p3D-U0tca-oxm4o7JK5m8Ilrd0njI5uBgCHMYCw/s1600-h/low%2Bcarb%2Bpizza%2Bcrust%2B2b%255B11%255D"><img alt="low carb pizza crust 2b" border="0" height="687" src="https://lh3.googleusercontent.com/-GZm2fxvTiHc/WzZPWWzjZYI/AAAAAAAALa0/Y6wzq9R33P07JFV0Lhs6iUAhKgyw7oo7gCHMYCw/low%2Bcarb%2Bpizza%2Bcrust%2B2b_thumb%255B9%255D?imgmax=800" style="background-image: none; display: inline;" title="low carb pizza crust 2b" width="520" /></a></span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-kb6d-fu7K1E/WzZLl-M399I/AAAAAAAALaA/VmhNIP2_9Zki3k-bDYTvPSiUQqYWBpBEwCHMYCw/s1600-h/low%2Bcarb%2Bpizza%2Bcrust%2B4a%255B9%255D"><img alt="low carb pizza crust 4a" border="0" height="660" src="https://lh3.googleusercontent.com/-c96As9xToqs/WzZLmIFzf2I/AAAAAAAALaE/d8ugZ9kk-m0ch-AgA7PETstg4VrkeqIVgCHMYCw/low%2Bcarb%2Bpizza%2Bcrust%2B4a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="low carb pizza crust 4a" width="500" /></a></span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-C0ImdFruU7I/WzZLmqsR7vI/AAAAAAAALaI/Yc1E3yaHPr0T0oMfygmz3exXABvlqM5FQCHMYCw/s1600-h/low%2Bcarb%2Bpizza%2Bcrust%2B6a%255B11%255D"><img alt="low carb pizza crust 6a" border="0" height="623" src="https://lh3.googleusercontent.com/-GIF9bTyYo54/WzZLnGPcuKI/AAAAAAAALaM/BgexfaBUd_sa4OUg8MeUXv9W0vE7mRdiACHMYCw/low%2Bcarb%2Bpizza%2Bcrust%2B6a_thumb%255B9%255D?imgmax=800" style="background-image: none; display: inline;" title="low carb pizza crust 6a" width="530" /></a></span></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
<h5>
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.</h5>
<ol>
<li> Mix all the ingredients together until a dough forms </li>
<li> Compact the dough into a ball. Place between two pieces of parchment paper and roll out to 1/4" thick. </li>
<li> Remove the top piece of parchment paper. Transfer the crust on the parchment paper to a pizza pan. Poke a few times with a toothpick to prevent bubbling. Though I didn’t find this dough to bubble at all. </li>
<li> Bake for 15-20 minutes, until golden. </li>
<li>Top with desired toppings, then return to the oven for 10-15 minutes or if you’re impatient like I am, broil for few minutes, but keep your eye on it.</li>
</ol>
Recipe from: <a href="http://www.wholesomeyum.com/">www.wholesomeyum.com</a> <br />
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com0tag:blogger.com,1999:blog-9007194504331706032.post-71989501568888435612018-06-26T11:19:00.001-07:002018-06-29T08:16:23.276-07:00Keto Brownie Cheesecake<div dir="ltr" style="text-align: left;" trbidi="on">
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ABSOLUTELY SCRUMPTIOUS </div>
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I found this recipe online from <a href="https://www.ditchthecarbs.com/" target="_blank">Ditch The Carbs</a>. It’s definitely something that I’ll make again and again.</div>
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I might slightly vary it in the future but make no mistake, this recipe is yummy as is.</div>
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Garnish it with a big dollop of Cool Whip or your favorite NSA ice cream, or cut it and eat it piping hot out of the pan like I did.</div>
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For those with dietary restrictions, this recipe contains, no flour, no sugar, no coconut, no nuts. </div>
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Libby at Ditch The Carbs is a girl after my own heart. She doesn’t like long lists of ingredients either. She keeps it simple.</div>
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I like simple. </div>
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<a href="https://lh3.googleusercontent.com/-j9-nZcuoRaU/WzKDpeAwOxI/AAAAAAAALX0/lMw_BqY6ZdIW4WCeyevETo-2erUhwKJCgCHMYCw/s1600-h/cheesecake%2Bbrownie%2B1a%255B14%255D"><img alt="cheesecake brownie 1a" border="0" height="625" src="https://lh3.googleusercontent.com/-i7i6vjsUBUk/WzKDqOv7REI/AAAAAAAALX4/LhAHfRTxytQX5LJsLivDYF2pPGA8jGP7QCHMYCw/cheesecake%2Bbrownie%2B1a_thumb%255B10%255D?imgmax=800" style="background-image: none; border: 0px currentcolor; display: inline;" title="cheesecake brownie 1a" width="500" /></a></div>
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<em><span style="font-size: medium;"><strong>Ingredients</strong></span></em></div>
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<span style="font-size: small;">6 eggs</span></div>
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<span style="font-size: small;">3/4 cup butter, melted</span></div>
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<span style="font-size: small;">2/3 cup unsweetened cocoa</span></div>
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<span style="font-size: small;">1/2 tsp baking powder</span></div>
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<span style="font-size: small;">2 tsp vanilla</span></div>
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<span style="font-size: small;">4 oz cream cheese, softened</span></div>
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<span style="font-size: small;">4 tbsp granulated sweetener, (I put a tad more)</span></div>
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<em><span style="font-size: medium;"></span></em></div>
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<a href="https://lh3.googleusercontent.com/-MBmlK-MMTHA/WzKDqsZZTlI/AAAAAAAALX8/qQXsX2BRiIYovUavKegcpYkXgnJs_kqKgCHMYCw/s1600-h/brownie%2Bcheesecake%2B4a%255B11%255D"><img alt="brownie cheesecake 4a" border="0" height="660" src="https://lh3.googleusercontent.com/-8P2psv3LJ2k/WzKDrE9aBCI/AAAAAAAALYA/PvrtS_3rFY80ukqMK2uysYn63k_sjaqIwCHMYCw/brownie%2Bcheesecake%2B4a_thumb%255B9%255D?imgmax=800" style="background-image: none; display: inline;" title="brownie cheesecake 4a" width="500" /></a><a href="https://lh3.googleusercontent.com/-72MYcGRJnAE/WzKDrnncLfI/AAAAAAAALYE/-rePAul7Zh0o3sooFOQ2qLdNq9McT_0QwCHMYCw/s1600-h/brownie%2Bcheesecake%2B3a%255B10%255D"><img alt="brownie cheesecake 3a" border="0" height="687" src="https://lh3.googleusercontent.com/-o6vreXyncBY/WzKDsByYMCI/AAAAAAAALYI/zM_QJVQVYbQmWHzXW79QzXPVXr3fEZyRQCHMYCw/brownie%2Bcheesecake%2B3a_thumb%255B8%255D?imgmax=800" style="background-image: none; display: block; float: none; margin-left: auto; margin-right: auto;" title="brownie cheesecake 3a" width="520" /></a></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></h5>
Place all the ingredients in a mixing bowl and with a stick blender, blend until smooth.<br />
Spray the sides and bottom of a square 8-9 inch baking dish and line the bottom with parchment paper.<br />
Bake at 350 for 30 minutes or until cooked in the center.<br />
Slice into squares and try to save some until Hubby gets home. (Oh, sorry that advice was just for me).<br />
Top with Cool Whip or Ice Cream.<br />
I might try this with some added chopped walnuts or pecans next time.<br />
Recipe for 12 servings.<br />
<a href="https://lh3.googleusercontent.com/-vywmDAE1xMQ/WzKDssweGBI/AAAAAAAALYM/Be1O8r0WIyUXXRMatpf5CHM1am7rWdIggCHMYCw/s1600-h/image%255B3%255D"><img alt="image" border="0" height="228" src="https://lh3.googleusercontent.com/-2V_ps9FIkiY/WzKDs3uH1rI/AAAAAAAALYQ/ioRagseQcCIrxYRmJ6oFv3AiHFPQVZusACHMYCw/image_thumb%255B1%255D?imgmax=800" style="background-image: none; border: 0px currentcolor; display: inline;" title="image" width="240" /></a><br />
Recipe and info from: <a href="http://www.ditchthecarbs.com/">www.ditchthecarbs.com</a></div>
Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-91009514071602034502018-04-30T12:30:00.001-07:002018-07-03T10:48:43.254-07:00Maple Pecan Scones<div dir="ltr" style="text-align: left;" trbidi="on">
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Not my recipe… but a great one that I had to try. It’s a keeper.</div>
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I’ve been all over the board with non-sugar substitutes. I am literally trying everything I can find.</div>
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The author of this recipe swears by Swerve and for some reason I have yet to try that one. So even though the recipe calls for SWERVE, I used Xylitol. They still taste wonderful.</div>
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<a href="https://lh3.googleusercontent.com/-Ce3EKsj9DWQ/Wudut_vKQ1I/AAAAAAAALPM/FGT6pbSL9XwO3NqwsPiG6NSdA8IU8NBZQCHMYCw/s1600-h/Scones%2B6b%255B15%255D"><img alt="Scones 6b" border="0" height="687" src="https://lh3.googleusercontent.com/-KZ5n2LZBfvo/WuduuKXfisI/AAAAAAAALPQ/Urn_A3z90hk0WzN9mCgAApYcWrScB1IRACHMYCw/Scones%2B6b_thumb%255B13%255D?imgmax=800" style="background-image: none; display: inline;" title="Scones 6b" width="520" /></a><br />
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<em><span style="font-size: medium;">Ingredients:</span></em></div>
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2 cups almond flour</div>
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1/4 cup Swerve Sweetener </div>
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2 tsp baking powder</div>
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1/4 tsp salt</div>
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1/2 cup chopped pecans</div>
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1 large egg</div>
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1//4 cup butter melted</div>
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2 tbsp heavy cream</div>
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1 tsp maple extract </div>
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<u>For the Glaze:</u></div>
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6 tbsp powdered Swerve Sweetener</div>
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2 tbsp heavy cream</div>
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1 tsp maple extract</div>
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Water if needed</div>
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<a href="https://lh3.googleusercontent.com/-w97BVBnYz2w/WuduusaO7gI/AAAAAAAALPU/kC-Lo3FyakoaSfO0BfZaFYaA0Xy0zW_tQCHMYCw/s1600-h/Scones%2B2a%255B9%255D"><img alt="Scones 2a" border="0" height="660" src="https://lh3.googleusercontent.com/-ZbhbZSoww-U/WuduvP5601I/AAAAAAAALPY/gnmHF9dpBhgvLHSVRBX3Gc5pjDODvWqQQCHMYCw/Scones%2B2a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="Scones 2a" width="500" /></a></div>
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<a href="https://lh3.googleusercontent.com/--hj2AiAukiI/WuduvhA3uQI/AAAAAAAALPc/ZycQ2xXGt8wP-aevyEaBSC30NFVJI9YnQCHMYCw/s1600-h/scones%2B4a%255B9%255D"><img alt="scones 4a" border="0" height="660" src="https://lh3.googleusercontent.com/-5f8CKRxLDnU/WuduwLPJShI/AAAAAAAALPg/20tJJ-_tKQkWYKtiPNbFucwScBJTZ-3PACHMYCw/scones%2B4a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="scones 4a" width="500" /></a></div>
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<a href="https://lh3.googleusercontent.com/-tCIo5kQKDls/WuduwW6TiXI/AAAAAAAALPk/_7DEsD70xHcs5caK8SQ6r_4J1GQqWcF-ACHMYCw/s1600-h/Scones%2B5a%255B9%255D"><img alt="Scones 5a" border="0" height="687" src="https://lh3.googleusercontent.com/-FwMlV8GYSx8/Wuduw9SaLiI/AAAAAAAALPo/BNaak76SyJ45FhokDIyc5RlhgkMduG0DgCHMYCw/Scones%2B5a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="Scones 5a" width="520" /></a></div>
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</div>
<span style="font-size: medium;"><em>Preparation</em></span><br />
Scones<br />
Preheat oven to 325 degrees.<br />
Line a baking sheet with parchment paper or silicone mat, (which I always forget I have).<br />
Whisk together the almond flour, sweetener, baking powder and salt in a large bowl. Add pecans, butter, egg, cream and maple extract and stir until dough forms.<br />
Place dough on the parchment paper and shape into a circle ab out 7 or 8 inches in diameter. Slice into 8 wedges and separate the wedges individually on the baking sheet.<br />
Bake 25-30 minutes, checking at 25 minutes. Mine took longer to bake and I would bake them even a tad longer to firm them up a bit.<br />
Let cool on the pan.<br />
For the Glaze:<br />
Whisk together powdered swerve, maple extract and heavy cream. She suggests adding a bit of water to thin the mixture if needed.<br />
Spread or drizzle over the cooled scones and let set.<br />
<u>NOTE</u>: The first time I made these I used a combination of cream cheese, sweetener and cream. <br />
I piped this heavier topping from a plastic bag as I didn't have the Powdered Swerve. <br />
It was good, but better with the Maple Glaze.<br />
Recipe from :<a href="https://alldayidreamaboutfood.com/maple-pecan-scones-low-carb-and-gluten-free/" target="_blank">AlldayIdreamaboutfood.com</a></div>
Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-7393603925158657772017-12-07T07:01:00.001-08:002017-12-23T17:24:47.799-08:00Chocolate Crinkle Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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I love that these cookies are so easy to make.</div>
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The cookie dough does require 4 hours refrigeration, so factor that in to your prep time.</div>
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Once they’re out of the fridge, just roll them in balls dip them in sugar and bake. Easy Peasy.</div>
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This recipe will also make at least 72 cookies. Which is a GOOD thing!</div>
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<a href="https://lh3.googleusercontent.com/-EPv0SwLFk4U/WilX2495esI/AAAAAAAALLw/8md-OMt6c-QSo6PhAs6d9msNR__SlhJHgCHMYCw/s1600-h/Chocolate%2BCrinkle%2BCookies%2B2%255B10%255D"><img alt="Chocolate Crinkle Cookies 2" border="0" height="585" src="https://lh3.googleusercontent.com/-iVD8hA-MoY4/WilX3XlwCoI/AAAAAAAALL0/8pMT47GR3VcwRxJhbrwKiJSTeq0RzqpbACHMYCw/Chocolate%2BCrinkle%2BCookies%2B2_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="Chocolate Crinkle Cookies 2" width="500" /></a></div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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<span style="font-size: small;">1 cup unsweetened cocoa powder</span></div>
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<span style="font-size: small;">2 cups granulated sugar</span></div>
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<span style="font-size: small;">1/2 cup butter – room temperature</span></div>
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<span style="font-size: small;">4 eggs</span></div>
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<span style="font-size: small;">2 tsp vanilla </span></div>
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<span style="font-size: small;">1/2 tsp table salt</span><br />
<span style="font-size: small;">2 tsp baking powder</span></div>
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<span style="font-size: small;">2 cups all purpose flour</span></div>
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<span style="font-size: small;">1/2 cup confectioners sugar</span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-hyqtskNZ5VU/WilX31BhBYI/AAAAAAAALL4/RVZQSpddyvQu3dCENNbPySC3KulL1g-oACHMYCw/s1600-h/Chocolate%2BCrinkle%2BCookies%2B4%255B10%255D"><img alt="Chocolate Crinkle Cookies 4" border="0" height="660" src="https://lh3.googleusercontent.com/-jmTps4RGxoU/WilX4YonzjI/AAAAAAAALL8/xGujgsmej8AKFpLwD-XR0ZonvW3A-ZCOACHMYCw/Chocolate%2BCrinkle%2BCookies%2B4_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="Chocolate Crinkle Cookies 4" width="500" /></a></span></div>
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<a href="https://lh3.googleusercontent.com/-AUc1xJQtq3c/WilX4l_HCRI/AAAAAAAALMA/TAlu1ihQRqItBQT6L-ju8LMGAvstov8_ACHMYCw/s1600-h/chocolate%2BCrinkle%2Bcookies%2B3%255B12%255D"><img alt="chocolate Crinkle cookies 3" border="0" height="633" src="https://lh3.googleusercontent.com/-e2B3_1NmQyA/WilX5FABH3I/AAAAAAAALME/2vQRId_lpeELRiO8Pn3JD1fCZirXDYOWACHMYCw/chocolate%2BCrinkle%2Bcookies%2B3_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="chocolate Crinkle cookies 3" width="480" /></a></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
<b>Instructions</b><br />
1. Combine cocoa, granulated sugar & butter in a mixing bowl & beat together on medium speed. Reduce the speed to low & add eggs mixing until just combined.<br />
2. Mix in vanilla, salt, baking powder & then flour until well incorporated.<br />
<b>3. </b><b>Cover the bowl with plastic wrap & chill in the refrigerator for 4 hours.</b><br />
4. Preheat the oven to 350 degrees F.<br />
5. Line baking sheets with parchment paper.<br />
6. Roll the dough into 1-inch balls & coat with confectioners sugar.<br />
7. Place on the prepared baking sheet at least 2 inches apart.<br />
8. Bake for 10 minutes.<br />
9. Allow the cookies to cool on sheet for one minute before transferring to a wire rack to cool completely.<br />
NOTE: The author of this recipe say’s not to skip the refrigeration step as it will affect the crinkle effect. I took her word for it.<br />
An amazing site for more recipes! Check out <a href="https://www.kleinworthco.com/" target="_blank">Kleinworth & Co.</a><br />
Recipe:<a href="https://www.kleinworthco.com/easy-chocolate-crinkle-cookies/" target="_blank">Kleinworthco.com</a></div>
Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com0tag:blogger.com,1999:blog-9007194504331706032.post-32039073906340945462017-11-29T07:49:00.001-08:002017-11-29T07:49:17.038-08:00Shepherd’s Pie– With Cauliflower Mash<p align="center">I found this recipe and just tweaked it a little so that it would make enough to feed a very hungry family.</p> <p align="center">I also cheated a bit from the original recipe.</p> <p align="center">I’ll admit it… I used frozen mashed cauliflower.  The truth is… you probably will too.</p> <p align="center">This is low carb, but I did add one carrot as I think this recipe needs the carrot  not only for flavor but color.</p> <p align="center"><a href="https://lh3.googleusercontent.com/-yI5zeOphgvg/Wh7W8uobJ4I/AAAAAAAALLM/gyypuWlWWPsNRZBXpskoFLDwH_9yPiwPQCHMYCw/s1600-h/shepherds%2Bpie%2B1%255B10%255D"><img title="shepherds pie 1" style="display: inline; background-image: none;" border="0" alt="shepherds pie 1" src="https://lh3.googleusercontent.com/-Y4baHNLKl9U/Wh7W9A0lLhI/AAAAAAAALLQ/_bEIX1adws8j3big-lWmon72SmLWKKMQQCHMYCw/shepherds%2Bpie%2B1_thumb%255B8%255D?imgmax=800" width="480" height="633" /></a></p> <a name='more'></a> <p align="center"></p> <p align="center"><font size="4"><em>Ingredients</em></font></p> <p align="center">2 tbsp Olive Oil</p> <p align="center">2-3 large cloves minced garlic</p> <p align="center">1 large onion, finely chopped</p> <p align="center">1 large carrot, chopped</p> <p align="center">2 stalks celery, chopped</p> <p align="center">1 cup fresh mushrooms, diced</p> <p align="center">2 lbs lean ground beef</p> <p align="center">1/2 tsp sea salt</p> <p align="center">2 tbsp Worcestershire sauce</p> <p align="center">3/4 cup beef broth</p> <p align="center">1 tsp soy sauce</p> <p align="center">1/4 cup tomato paste</p> <p align="center">1 tsp parsley</p> <p align="center"><font size="4"><em>For the cauliflower</em></font></p> <p align="center"><font size="3"><font size="2">1 box frozen mashed cauliflower (if you choose to go this route)</font></font></p> <p align="center">1 cup mozzarella</p> <p align="center">2 Tbsp parmesan  or romano grated cheese</p> <p align="center">Paprika</p> <p align="center"><a href="https://lh3.googleusercontent.com/-ZJZ4PXzGwIY/Wh7W9oBXKqI/AAAAAAAALLU/8_Un7efMVJ4M0OxD4nvZH-yoQm4-Tl-EACHMYCw/s1600-h/shepherds%2Bpie%2B2%255B11%255D"><img title="shepherds pie 2" style="display: inline; background-image: none;" border="0" alt="shepherds pie 2" src="https://lh3.googleusercontent.com/--f2pPGemjcI/Wh7W-OnBxeI/AAAAAAAALLY/p6qdE3JCnA4c7Sbw7fZObwuAX4qxB3o9QCHMYCw/shepherds%2Bpie%2B2_thumb%255B9%255D?imgmax=800" width="480" height="633" /></a></p> <p align="left"><font size="4"><em>Preparation:</em></font></p> <p align="left"><em>Preheat oven to 350</em></p> <p align="left">Heat oil in pan.  Add garlic, onion and carrots and celery and cook on medium heat until softened. About 2-3 minutes. Add fresh mushrooms and cook for one additional minute. Add ground beef.  Cook until just starting to brown.  Add salt, Worcestershire, broth, soy sauce, tomato paste and parsley to the mixture. Simmer over medium heat for about 15 minutes until cooked through and some of the juice has cooked off (so its not runny).   Taste.  If you want more flavor add more Worcestershire sauce and a couple more shakes of soy sauce.  </p> <p align="left">Now here is where I would tell you to make your mashed cauliflower, and if you want to do that from cauliflower then I salute you!   For me, frozen mashed cauliflower was just perfect.   I followed the directions on the box and let it sit for a bit until it had slightly cooled and thickened. </p> <p align="left">Once the mashed cauliflower is ready, add the mozzarella and parmesan cheese.</p> <p align="left">I used a 9” loaf pan, but you can certainly use a casserole dish.  Place your beef mixture in your loaf pan or dish.  Add the mashed cauliflower to the top.  I smoothed it down then ran a fork over it for texture.  Sprinkle with paprika.</p> <p align="left">Place your baking dish on top of a cookie sheet in case it bubbles over in the oven.</p> <p align="left">Bake for 45 minutes unit the top is bubbling and turning brown.  I broiled it for about a minute or so at the end.</p> <p align="left">Let stand for 10 minutes.  Serve!</p> <p align="left"></p> <p align="left"><a href="https://lh3.googleusercontent.com/-ZUWw_RvH6f4/Wh7W-ZMFL-I/AAAAAAAALLc/m29GzJs9H7w29gr9_kM8-L626YACsxYVACHMYCw/s1600-h/shepherds%2Bpie%2B3%255B11%255D"><img title="shepherds pie 3" style="margin-right: auto; margin-left: auto; float: none; display: block; background-image: none;" border="0" alt="shepherds pie 3" src="https://lh3.googleusercontent.com/-Gp_RXqkoV9Q/Wh7W-0c4alI/AAAAAAAALLg/lEdlteMlKMUGnRSxGNokL7jp4J6Z00pFwCHMYCw/shepherds%2Bpie%2B3_thumb%255B9%255D?imgmax=800" width="480" height="633" /></a></p>Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-44165701359696979252017-11-18T13:43:00.001-08:002017-12-04T10:07:27.575-08:00Cranberry Orange Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
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I love this recipe. So flavourful and so festive.</div>
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<a href="https://lh3.googleusercontent.com/-5Zd39F4NdrU/WhCpdwKy-yI/AAAAAAAALJ0/MFejuVLBf_gIJ_x1fx79EikiuNppKv1rQCHMYCw/s1600-h/cranberry%2Borange%2Bbiscotti%2B13a%255B13%255D"><img alt="cranberry orange biscotti 13a" border="0" height="660" src="https://lh3.googleusercontent.com/-PtmjzvnJsCo/WhCpelHivuI/AAAAAAAALJ4/msrUUriCZCYxE0NKJigX52xGfpsxp6uBQCHMYCw/cranberry%2Borange%2Bbiscotti%2B13a_thumb%255B11%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cranberry orange biscotti 13a" width="500" /></a></div>
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<em><span style="font-size: medium;"><a href="https://lh3.googleusercontent.com/-Jc5rK_OKj4k/WhCpe5SXDpI/AAAAAAAALJ8/CL5wWNvMGpUkvpKVLXXw-LQ0OhiLDHUqwCHMYCw/s1600-h/cranberry%2Borange%2Bbiscotti1a%255B13%255D"><img alt="cranberry orange biscotti1a" border="0" height="593" src="https://lh3.googleusercontent.com/-eSIyAHUj_No/WhCpfZW-mnI/AAAAAAAALKA/KQgqCUeIXH8x3VLE3m_U5qxbfiGCc4OgQCHMYCw/cranberry%2Borange%2Bbiscotti1a_thumb%255B11%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cranberry orange biscotti1a" width="450" /></a></span></em></div>
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<em><span style="font-size: medium;"><a href="https://lh3.googleusercontent.com/-Tl0OLDxOXkw/WhCpf_zVChI/AAAAAAAALKE/ij7xUUKkFIgC34_U6Au-Wq4F7q0xvbIbgCHMYCw/s1600-h/cranberry%2Borange%2Bbiscotti%2B2a%255B12%255D"><img alt="cranberry orange biscotti 2a" border="0" height="593" src="https://lh3.googleusercontent.com/-YmzdePPJqCc/WhCpge9kNaI/AAAAAAAALKI/0vMlrQDEvSYc9M79ApVZEauohrwCQ0ExwCHMYCw/cranberry%2Borange%2Bbiscotti%2B2a_thumb%255B10%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cranberry orange biscotti 2a" width="450" /></a></span></em></div>
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<em><span style="font-size: medium;"><a href="https://lh3.googleusercontent.com/-f0U_QppBVq0/WhCphIulD1I/AAAAAAAALKM/6MN2pxWRGR4IV8yvD-oPkJT-iDe44l-OwCHMYCw/s1600-h/cranberry%2Borange%2Bbiscotti%2B7a%255B14%255D"><img alt="cranberry orange biscotti 7a" border="0" height="593" src="https://lh3.googleusercontent.com/-aewFvk6GxJs/WhCphjOIQeI/AAAAAAAALKQ/ttJgEtYImBgvyt2VuzovP1QQmj-j5Jq1wCHMYCw/cranberry%2Borange%2Bbiscotti%2B7a_thumb%255B12%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cranberry orange biscotti 7a" width="450" /></a></span></em></div>
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<em><span style="font-size: medium;"><a href="https://lh3.googleusercontent.com/-X3YkALit25g/WhCpiLgB69I/AAAAAAAALKU/BRhd6JV3E6Qsg9o_4clx67Cv6KSdS3DQgCHMYCw/s1600-h/cranberry%2Borange%2Bbiscotti%2B10a%255B13%255D"><img alt="cranberry orange biscotti 10a" border="0" height="593" src="https://lh3.googleusercontent.com/-f03-1LWoNBM/WhCpi15Y4yI/AAAAAAAALKY/RJNrCSUN_Do0o8qCET2A-qwZRWLI4P-vQCHMYCw/cranberry%2Borange%2Bbiscotti%2B10a_thumb%255B11%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cranberry orange biscotti 10a" width="450" /></a></span></em></div>
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<em><span style="font-size: medium;">Ingredients</span></em><br />
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<span style="font-size: small;">1 cup dried cranberries</span></div>
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<span style="font-size: small;">3 tbsp orange juice</span></div>
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<span style="font-size: small;">1/2 cup melted butter</span></div>
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<span style="font-size: small;">3/4 cup sugar</span></div>
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<span style="font-size: small;">2 tsp baking powder</span></div>
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<span style="font-size: small;">2 eggs room temperature</span></div>
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<span style="font-size: small;">1 orange zested</span></div>
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<span style="font-size: small;">2-1/2 cups flour</span></div>
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<span style="font-size: small;">1/4 tsp salt</span></div>
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<span style="font-size: small;">3 oz white chocolate wafers</span></div>
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<span style="font-size: small;"></span></div>
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<em><span style="font-size: medium;">Preparation:</span></em></div>
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<span style="font-size: small;">Preheat oven to 350. Line cookie sheet with parchment paper. Set aside</span></div>
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<span style="font-size: small;">Place dried cranberries in a bowl and cover with boiling water for 2 minutes then drain well and dry.</span></div>
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<span style="font-size: small;">In a large bowl combine the sugar, orange juice, zest and butter with a whisk until well blended then add one egg at a time.</span></div>
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<span style="font-size: small;">In a separate bowl combine the flour, baking powder and salt</span></div>
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<span style="font-size: small;">Add flour mixture to the wet ingredients and mix until very well blended</span></div>
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<span style="font-size: small;">Add cranberries and mix well </span></div>
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<span style="font-size: small;">Chill dough for at least 30 minutes</span></div>
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<span style="font-size: small;">Divide chilled dough in half and shape into two rectangles on your parchment paper. Spray pam on your hands if dough is sticky</span></div>
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<span style="font-size: small;">Each rectangle should measure approximately 12” x 3”</span></div>
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<span style="font-size: small;">Bake for 20-25 minutes making sure edges are lightly browned</span></div>
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<span style="font-size: small;">Let cool for 15 </span>minutes</div>
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<span style="font-size: small;">Slice each rectangle into 1/2” or 3/4” slices then place back on the parchment paper. Each cookie should be turned on its side and baked again for about 6-8 minutes then turned on the other side and baked for another 6-8 minutes. This makes the biscotti crispy and lightly golden brown.</span></div>
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<span style="font-size: small;">Cool for 10 minutes. Remove cookies to wire rack to completely cool. </span></div>
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<span style="font-size: small;">Melt white chocolate wafers in microwave slowly. Melt for 30 seconds then stir. Stir every 30 seconds<span style="font-size: small;">.</span></span></div>
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<span style="font-size: small;">Place melted chocolate in a piping bag or drizzle with a fork over cookies.</span></div>
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<span style="font-size: small;">Makes about 34 cookies</span></div>
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<a href="https://lh3.googleusercontent.com/-X8oEaV5VU7A/WhCpjKjyr_I/AAAAAAAALKc/i5QChwEZIQ0_Ky5lND8AEdRNUtT8qN5yQCHMYCw/s1600-h/cranberry%2Borange%2Bbiscotti%2B11a%255B15%255D"><img alt="cranberry orange biscotti 11a" border="0" height="593" src="https://lh3.googleusercontent.com/-NELyijs27Ao/WhCpjsuQiNI/AAAAAAAALKg/2ED38hbaw2E5SgaBl0s5YbeYuUG4SltdgCHMYCw/cranberry%2Borange%2Bbiscotti%2B11a_thumb%255B11%255D?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="cranberry orange biscotti 11a" width="450" /></a></div>
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<span style="font-size: xx-small;"> <a href="https://www.yourhomebasedmom.com/">Adapted From: Yourhomebasedmom.com</a></span></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com2tag:blogger.com,1999:blog-9007194504331706032.post-14799458144284006992017-11-16T06:33:00.001-08:002017-11-17T13:21:12.716-08:00Gingerbread Biscotti<div dir="ltr" style="text-align: left;" trbidi="on">
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I looked through over a dozen Gingerbread Biscotti Recipes and this looked to be the best. And it was !</div>
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I’m not much of a dunker, but I’ve heard they’re excellent for dunking.</div>
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<a href="https://lh3.googleusercontent.com/-4Egb1Xlx9TU/Wg2hzCY88KI/AAAAAAAALJQ/dg47P1kPq2cFHaJEENaPFalRjdBkAKfygCHMYCw/s1600-h/gingerbread%2Bbiscotti%2B8a%255B10%255D"><img alt="gingerbread biscotti 8a" border="0" height="660" src="https://lh3.googleusercontent.com/-9K5d3z0nXM8/Wg2hzo7rRnI/AAAAAAAALJU/7I-orER9jTwIUQ63DtPC7ZWkJfoYqx81QCHMYCw/gingerbread%2Bbiscotti%2B8a_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="gingerbread biscotti 8a" width="500" /></a></div>
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<span style="font-size: medium;"><em><strong>Ingredients</strong></em></span></div>
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1/3 cup salted butter, melted</div>
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1 cup granulated sugar</div>
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3 large eggs, room temperature</div>
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1/4 cup molasses</div>
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<span style="font-family: Times New Roman;">2 1/4</span> cups all purpose flour</div>
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1 cup whole wheat flour</div>
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1/2 tsp salt</div>
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1 tbsp baking powder</div>
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2 tbsp plus 1/4 tsp, ground ginger</div>
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1 tbsp ground cinnamon</div>
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2 tsp ground cloves</div>
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1/2 tsp ground nutmeg</div>
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Melted white chocolate for drizzling</div>
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</div>
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<a href="https://lh3.googleusercontent.com/-EKOaaSF28HA/Wg2hz4qvyzI/AAAAAAAALJY/9cmTIdjJvDohFi9BpwsxJokdlY0m0UltACHMYCw/s1600-h/gingerbread%2Bbiscotti%2B3%255B9%255D"><img alt="gingerbread biscotti 3" border="0" height="633" src="https://lh3.googleusercontent.com/-vR27YS0J31M/Wg2h0WYUNTI/AAAAAAAALJc/DX9EuPQJoMc_dLABvkJypgWCOSJVAJ5EACHMYCw/gingerbread%2Bbiscotti%2B3_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="gingerbread biscotti 3" width="480" /></a></div>
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<blockquote>
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<span style="font-size: small;"><em><a href="https://lh3.googleusercontent.com/-jyja-htDQXg/Wg2h01QZflI/AAAAAAAALJg/EM559sedrY0siX1scQbVsPObuygroY4uQCHMYCw/s1600-h/Gingerbread%2Bbiscotti%2B5a%255B14%255D"><img align="left" alt="Gingerbread biscotti 5a" border="0" height="527" src="https://lh3.googleusercontent.com/-0SU7cOUkvAg/Wg2h1XU2t7I/AAAAAAAALJk/9vrXrZ_P79YBhfm0DIs2kmi5IDAEMI3OwCHMYCw/Gingerbread%2Bbiscotti%2B5a_thumb%255B12%255D?imgmax=800" style="background-image: none; display: inline; float: left;" title="Gingerbread biscotti 5a" width="400" /></a><strong>Preparation:</strong></em></span></div>
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Preheat oven to 375. Line cookie sheet with parchment paper</div>
</blockquote>
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In a large bowl mix together the melted butter, sugar, eggs and molasses. Combine well. </div>
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In a separate bowl combine the remaining ingredients. Whisk dry ingredients together to incorporate. </div>
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Mix dry ingredients into butter mixture and continue to work it until a thick dough forms</div>
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Divide dough in half. Shape each half into logs on your parchment paper. Logs should be roughly 12 x 3 inches.</div>
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Pat each log down until it is about 1/2 to 3/4 inch thick.</div>
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Bake for 20-25 minutes. Watch that the bottoms do not get overly brown. </div>
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Remove from oven and allow to cool enough to handle.</div>
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With a sharp serrated knife, cut each log into 3/4 inch thick slices. </div>
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Turn each slice on its side and bake again for about 5-7 minutes.</div>
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Turn each cookie over and bake another 5-7 minutes. Cookies should feel dry and look crispy.</div>
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Let cool completely to room temperature. </div>
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Drizzle with melted white chocolate. (Don’t skip this step, they’re heavenly with the chocolate!)</div>
</blockquote>
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<span style="font-size: xx-small;">Thank you Chew Out Loud: </span><a href="http://www.chewoutloud.com/2013/12/20/gingerbread-biscotti/" target="_blank"><span style="font-size: xx-small;">Recipe</span></a></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-16531787353452287972017-11-07T13:17:00.001-08:002017-11-17T13:21:22.849-08:00Cauli-Rice Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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Nothing thrilled me more than finding a low carb version of rice pudding.</div>
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There are a lot of versions of cauli-rice pudding out there, but quite honestly, I stumbled on the perfect one the first time out.</div>
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</div>
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<a href="https://lh3.googleusercontent.com/-g-ATRo_fqho/WgIi9EOsYTI/AAAAAAAALIo/N2f5nYmZcWMqwpmBUniZTqevbSbAnX8-wCHMYCw/s1600-h/cauli%2Brice%2Bpudding%2B1A%255B10%255D"><img alt="cauli rice pudding 1A" border="0" height="538" src="https://lh3.googleusercontent.com/-_kijQ8pUx_Y/WgIi9tt2G5I/AAAAAAAALIs/29qTIp0R4bkzrGMm0SWvTfKxkg_zrWXKQCHMYCw/cauli%2Brice%2Bpudding%2B1A_thumb%255B8%255D?imgmax=800" style="background-image: none; display: inline;" title="cauli rice pudding 1A" width="480" /></a></div>
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It can’t get any simpler than this.</div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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<span style="font-size: small;">1 bag of cauli rice</span></div>
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<span style="font-size: small;">1 cup heavy cream</span></div>
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<span style="font-size: small;">1/4 cup Stevia</span></div>
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<span style="font-size: small;">1/4 tsp cinnamon</span></div>
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<span style="font-size: small;">1/4 tsp vanilla</span></div>
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<span style="font-size: small;">(Sprinkle of nutmeg – optional)</span></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
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<span style="font-size: small;">In a pot over medium heat, combine rice, sweetener and cream. </span></div>
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<span style="font-size: small;">Stir consistently until it thickens. You want the cream to reduce.</span></div>
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<span style="font-size: small;">Remove from heat and stir in the cinnamon and vanilla, (and nutmeg if you’re using)</span></div>
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<span style="font-size: small;">Dust with cinnamon and enjoy hot or cold.</span></div>
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<span style="font-size: small;"></span></div>
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<span style="font-size: small;"></span></div>
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<span style="font-size: small;">I used a bag of Green giant Riced Cauliflower.</span></div>
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<img alt="Image result for green giant cauliflower rice" src="https://www.greengiant.com/wp-content/uploads/2016/09/Jessica-Spellman-riced-cauliflower-final-1.png" /></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com2tag:blogger.com,1999:blog-9007194504331706032.post-29114402411969428862017-11-07T12:53:00.001-08:002017-11-17T13:20:37.509-08:00Coconut Flour Pumpkin Muffins<div dir="ltr" style="text-align: left;" trbidi="on">
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These muffins are a great alternative to oily, high sugar muffins. </div>
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They are perfect for a low carb diet.</div>
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As with anything baked with coconut flour they tend to be on the dryer side, but I don’t mind it.</div>
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A little pat of butter makes these muffins even better right out of the oven.</div>
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<a href="https://lh3.googleusercontent.com/-JAxgUVUwDFM/WgIdJLbIXNI/AAAAAAAALIE/NRCB0o2cqk8kQQb-bVAVq2Xf1YC2573IgCHMYCw/s1600-h/coconut%2Bflour%2Bpumpkin%2Bmuffins%2B3a%255B9%255D"><img alt="coconut flour pumpkin muffins 3a" border="0" height="633" src="https://lh3.googleusercontent.com/-t-uJGjKXs4c/WgIdJoFM2LI/AAAAAAAALII/Stjkqse2bGEiELH6VJ_j6FWihMxbLoJGACHMYCw/coconut%2Bflour%2Bpumpkin%2Bmuffins%2B3a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="coconut flour pumpkin muffins 3a" width="480" /></a></div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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<span style="font-size: small;">1/2 cup coconut flour</span></div>
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<span style="font-size: small;">4 eggs at room temperature</span></div>
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<span style="font-size: small;">1/4 melted coconut oil or ghee</span></div>
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<span style="font-size: small;">6 tbsp pumpkin puree</span></div>
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<span style="font-size: small;">2 tbsp pure maple syrup or honey *</span></div>
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<span style="font-size: small;">1 tsp cinnamon or pumpkin pie spice</span></div>
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<span style="font-size: small;">1 tsp vanilla extract</span></div>
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<span style="font-size: small;">1 tsp apple cider vinegar</span></div>
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<span style="font-size: small;">1/2 tsp baking soda</span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-VFyoOxXGavw/WgIdJ8JIAQI/AAAAAAAALIM/kV3NS5VSTqQkb7A91mT3JHvVrCdINBpPACHMYCw/s1600-h/coconut%2Bflour%2Bpumpkin%2Bmuffins%2B2a%255B9%255D"><img alt="coconut flour pumpkin muffins 2a" border="0" height="633" src="https://lh3.googleusercontent.com/-mTGUTQsNdwY/WgIdKTf_bSI/AAAAAAAALIQ/9cVwgJ1JggEQKWZMlxDvCJD7aKXpRBxHQCHMYCw/coconut%2Bflour%2Bpumpkin%2Bmuffins%2B2a_thumb%255B7%255D?imgmax=800" style="background-image: none; display: inline;" title="coconut flour pumpkin muffins 2a" width="480" /></a></span></div>
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(I used an ice cream scoop to make smaller muffins)</div>
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*NOTE: Switch out the maple syrup or honey to something low carb if you want to lower the sugar content.</div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
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<span style="font-size: small;">Preheat oven to 350 degrees.</span></div>
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<span style="font-size: small;">Line about 8-10 muffin cups with liners.</span></div>
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<span style="font-size: small;">Stir together coconut flour and eggs until a smooth paste forms. </span></div>
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<span style="font-size: small;">Stir in the coconut oil then the pumpkin puree and maple syrup.</span></div>
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<span style="font-size: small;">Mix in the spices, apple cider vinegar and baking soda.</span></div>
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<span style="font-size: small;">Fill muffin liners. </span></div>
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<span style="font-size: small;">Bake for about 25 minutes or until the tops are golden. Check with a toothpick.</span></div>
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<span style="font-size: small;"><a href="https://lh3.googleusercontent.com/-7-UyCC1E3LI/WgIdK2O8ObI/AAAAAAAALIU/MJx_0t8FJX4_cDfZfCeRvfX4lPdPB_PCQCHMYCw/s1600-h/cocount%2Bflour%2Bpumpkin%2Bmuffins%2B1a%255B10%255D"><img alt="cocount flour pumpkin muffins 1a" border="0" height="633" src="https://lh3.googleusercontent.com/-Bchx23xLW3Y/WgIdLf7-jyI/AAAAAAAALIY/eY6TbfDPPokq5cWj_GOFX1GTb3CQnT5ygCHMYCw/cocount%2Bflour%2Bpumpkin%2Bmuffins%2B1a_thumb%255B8%255D?imgmax=800" style="background-image: none; display: block; float: none; margin-left: auto; margin-right: auto;" title="cocount flour pumpkin muffins 1a" width="480" /></a></span></div>
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<span style="font-size: small;"></span></div>
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<span style="font-size: small;"><span style="font-size: xx-small;">Recipe From:</span><a href="https://empoweredsustenance.com/" title="https://empoweredsustenance.com/"><span style="font-size: xx-small;">https://empoweredsustenance.com/</span></a></span></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com2tag:blogger.com,1999:blog-9007194504331706032.post-41635890072979136962017-11-07T12:13:00.001-08:002017-11-17T13:21:02.200-08:00Low Carb Peanut Butter Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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An amazing and extremely simply recipe for low carb or keto diets.</div>
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<a href="https://lh3.googleusercontent.com/-eVHYDDNS2og/WgITyafHUVI/AAAAAAAALHo/JfsIULEnYWgAM7HWhGRFxuYok9Gr5Ny2wCHMYCw/s1600-h/peanut%2Bbutter%2Bcookies%2B3%255B11%255D"><img alt="peanut butter cookies 3" border="0" height="620" src="https://lh3.googleusercontent.com/-6g0Se8-_r-s/WgITy7WzuMI/AAAAAAAALHs/tNFACsUUmOYJdN9GQZ7efIyzQOZ1vphfQCHMYCw/peanut%2Bbutter%2Bcookies%2B3_thumb%255B9%255D?imgmax=800" style="background-image: none; border: 0px currentcolor; display: inline;" title="peanut butter cookies 3" width="470" /></a></div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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1 cup natural peanut butter *</div>
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1 Egg</div>
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1/2 cup Truvia</div>
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</div>
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<a href="https://lh3.googleusercontent.com/-LNGO1v6Yrzk/WgITzZ6OqMI/AAAAAAAALHw/0SxYiGjUuhcjmYNo5NWlM6jfCAeVjjEMACHMYCw/s1600-h/peanut%2Bbutter%2Bcookies%2B1a%255B12%255D"><img alt="peanut butter cookies 1a" border="0" height="580" src="https://lh3.googleusercontent.com/-4leaDFsppYo/WgITzgLjALI/AAAAAAAALH0/3TU04PFv000IETjBnK4mTvFH8lf0_PUFgCHMYCw/peanut%2Bbutter%2Bcookies%2B1a_thumb%255B10%255D?imgmax=800" style="background-image: none; display: inline;" title="peanut butter cookies 1a" width="440" /></a></div>
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</div>
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<em><span style="font-size: medium;">Preparation:</span></em></div>
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Preheat oven to 350 degrees.</div>
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Combine all the ingredients in a medium sized bowl and mix well.</div>
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Roll dough in your hands to form about 1” size balls.</div>
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Place balls on a cookie sheet lined with parchment paper or silicone mat.</div>
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Press down each ball with a fork in opposite directions to form criss- cross pattern.</div>
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Bake 12 – 15 minutes. I leave mine in slightly longer because I find that they hold together better when they are baked a little longer.</div>
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Test the bottom of the cookie to make sure it is a nice deep brown color. If you take these out too soon, they’ll be easy to crumble in your hands.</div>
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Allow the cookies to cool on the tray.</div>
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These will keep well in an air tight container for about a week, (not that they’ll last that long.)</div>
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I store mine in the fridge.</div>
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<a href="https://lh3.googleusercontent.com/-blBtoYKIyso/Wgxr2zTo60I/AAAAAAAALI8/zR1dl-30easE1cRn_AirgWmTBSQVEmH1wCHMYCw/s1600-h/kraft%2Bpeanut%2Bbutter%255B3%255D"><img alt="kraft peanut butter" border="0" height="240" src="https://lh3.googleusercontent.com/-WQQo92S8YUQ/Wgxr3SMBQhI/AAAAAAAALJA/DOwk7U9TxPg8WqHC-rH-Ia92TP_ZvtmQQCHMYCw/kraft%2Bpeanut%2Bbutter_thumb%255B1%255D?imgmax=800" style="background-image: none; border: 0px currentcolor; display: inline;" title="kraft peanut butter" width="240" /></a></div>
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<strong>* NOTE:</strong> I used this Kraft All Natural Peanut Butter with sea salt. It’s my favorite.</div>
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Make sure when you first open it you mix in all the oil on top before using.</div>
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I use my Braun hand mixer. I mix it by hand for a bit then I stick the hand blender right in the jar.</div>
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<span style="font-size: xx-small;">Recipe From: </span><a href="https://www.isavea2z.com/" title="https://www.isavea2z.com/"><span style="font-size: xx-small;">https://www.isavea2z.com/</span></a></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-75752115795376332362017-01-02T17:41:00.001-08:002017-11-17T13:21:50.964-08:00Nutella Twist<div dir="ltr" style="text-align: left;" trbidi="on">
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This gorgeous dessert can’t get any easier.</div>
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I can’t even call it a recipe because it’s literally two ingredients.</div>
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This is terrific to make in pinch when you have company coming.</div>
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All you need is to have a sheet of puff pastry in your freezer and …. well everyone has Nutella in their cupboard right ?</div>
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<a href="https://lh3.googleusercontent.com/-dRFT14SagyQ/WGsCwUI6MWI/AAAAAAAALB0/xHvTYd5gGx8/s1600-h/nutella%252520twist%25252012a%25255B11%25255D.jpg"><img alt="nutella twist 12a" border="0" height="714" src="https://lh3.googleusercontent.com/-M-KvSrU1vZU/WGsCxViTmdI/AAAAAAAALB4/GUHpd0B-3jg/nutella%252520twist%25252012a_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 12a" width="520" /></a></div>
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<span style="font-size: medium;"><em>Ingredients</em></span></div>
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1 sheet of frozen puff pastry (thawed)</div>
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1/2 cup Nutella</div>
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<a href="https://lh3.googleusercontent.com/-oXZp4VI0fgk/WGsCyaZ25BI/AAAAAAAALB8/tb1gPJAOEh0/s1600-h/nutella%252520twist%2525205a%25255B11%25255D.jpg"><img alt="nutella twist 5a" border="0" height="673" src="https://lh3.googleusercontent.com/-QO708mDUY9s/WGsCzTuSbQI/AAAAAAAALCA/V5N2jWkk7pc/nutella%252520twist%2525205a_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 5a" width="510" /></a></div>
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Roll out the puff pastry just a little on a floured surface .. dont make it too thin or you’ll have a hard time spreading the Nutella on it.</div>
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<a href="https://lh3.googleusercontent.com/-7pRFHr-AG4c/WGsCz_nGZHI/AAAAAAAALCE/8JwOXRU0dt0/s1600-h/Nutella%252520twist%2525201a%25255B9%25255D.jpg"><img alt="Nutella twist 1a" border="0" height="607" src="https://lh3.googleusercontent.com/-4OWHsogazfc/WGsC07yS7OI/AAAAAAAALCI/FJZSyZeupJY/Nutella%252520twist%2525201a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Nutella twist 1a" width="460" /></a></div>
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Spread the Nutella over the pastry as close to the edges as you can.</div>
<a href="https://lh3.googleusercontent.com/-PzkAhGS2F6M/WGsC1-PY-hI/AAAAAAAALCM/MIoZLGX7Los/s1600-h/nutella%252520twist%25252013a%25255B12%25255D.jpg"><img alt="nutella twist 13a" border="0" height="660" src="https://lh3.googleusercontent.com/-Zy782h-eucQ/WGsC2pRUoYI/AAAAAAAALCQ/FNZONHeBoUY/nutella%252520twist%25252013a_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 13a" width="500" /></a><br />
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Roll up the pastry, place on parchment paper.</div>
<a href="https://lh3.googleusercontent.com/-P2oGWw9UmkY/WGsC3BqzevI/AAAAAAAALCU/bJpI2WGcLmc/s1600-h/nutella%252520twist%25252015a%25255B15%25255D.jpg"><img alt="nutella twist 15a" border="0" height="660" src="https://lh3.googleusercontent.com/-M5tiYl_J8og/WGsC3o54bUI/AAAAAAAALCY/IU-kCOBOWUs/nutella%252520twist%25252015a_thumb%25255B11%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 15a" width="500" /></a><br />
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Using a sharp knife cut down the middle of the pastry roll, leaving the top piece attached. </div>
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Press your knife down the middle don’t drag it.</div>
<a href="https://lh3.googleusercontent.com/-c_f7-OXL3EE/WGsC4hE3jNI/AAAAAAAALCc/yzzmDlkVT3Q/s1600-h/nutella%252520twist%2525208a%25255B12%25255D.jpg"><img alt="nutella twist 8a" border="0" height="660" src="https://lh3.googleusercontent.com/-N3YT4zEfkJQ/WGsC51eL1gI/AAAAAAAALCg/25N321vhtnY/nutella%252520twist%2525208a_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 8a" width="500" /></a><br />
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Because I was making this alone and my hands were covered in Nutella I couldn’t take a picture of this next step.</div>
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Cross over each side in a twist while placing the cut area facing upwards.</div>
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<a href="https://lh3.googleusercontent.com/-EZmWY9tLrDU/WGsC7zfz5YI/AAAAAAAALCk/b0N7r2tmJTQ/s1600-h/nutella%252520twist%25252014a%25255B9%25255D.jpg"><img alt="nutella twist 14a" border="0" height="660" src="https://lh3.googleusercontent.com/-sOf4MGfUBBY/WGsC848i0TI/AAAAAAAALCo/eT3C251fCvE/nutella%252520twist%25252014a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 14a" width="500" /></a></div>
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Place in a preheated oven set at 375 F.</div>
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Check at 25-30 mintues to make sure pastry is light golden brown.</div>
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<a href="https://lh3.googleusercontent.com/-buzUk1esc3Q/WGsC-uMN40I/AAAAAAAALCs/b-8sOA1lkU8/s1600-h/nutella%252520twist%2525209a%25255B9%25255D.jpg"><img alt="nutella twist 9a" border="0" height="660" src="https://lh3.googleusercontent.com/-BqzH6AnUpXE/WGsDAWSAhOI/AAAAAAAALCw/svBH9-nHX3U/nutella%252520twist%2525209a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 9a" width="500" /></a></div>
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Enjoy it warm if you like, but I let mine cool and sprinkled with icing sugar.</div>
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<a href="https://lh3.googleusercontent.com/-MAnXGQmwYo4/WGsDBVvmD6I/AAAAAAAALC0/b2NEOq_JN_M/s1600-h/nutella%252520twist%25252010a%25255B9%25255D.jpg"><img alt="nutella twist 10a" border="0" height="713" src="https://lh3.googleusercontent.com/-6DRsFwdpIW8/WGsDCiUFm-I/AAAAAAAALC4/xIKw0FUNGGo/nutella%252520twist%25252010a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 10a" width="540" /></a></div>
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<a href="https://lh3.googleusercontent.com/-b61ZzsZlzLE/WGsDEBFWYSI/AAAAAAAALC8/ae9vL1rWcBg/s1600-h/nutella%252520twist%25252016a%25255B10%25255D.jpg"><img alt="nutella twist 16a" border="0" height="660" src="https://lh3.googleusercontent.com/-SpQhepPDpPI/WGsDFVOBvwI/AAAAAAAALDA/X6CgL7odfno/nutella%252520twist%25252016a_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella twist 16a" width="540" /></a></div>
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<span style="font-size: medium;"><em>Enjoy !</em></span></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com0tag:blogger.com,1999:blog-9007194504331706032.post-56968783984555359022016-12-27T11:08:00.001-08:002017-01-02T17:55:09.834-08:00Peanutbutterscotch Crunchies<div dir="ltr" style="text-align: left;" trbidi="on">
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I’m not sure where I found this recipe on the internet, but I’m glad I did. It’s a goodie! </div>
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Three ingredient recipes are always keepers.</div>
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<a href="https://lh3.googleusercontent.com/-8muX_pfbCog/WGK8GwxSA6I/AAAAAAAAK_s/iOU3yG-fIfE/s1600-h/peanutbutterscotch%252520crunchies%2525202a%25255B11%25255D.jpg"><img alt="peanutbutterscotch crunchies 2a" border="0" height="713" src="https://lh3.googleusercontent.com/-gCI8-e9Xe-M/WGK8H5hJQhI/AAAAAAAAK_w/Yv-6VudAbdQ/peanutbutterscotch%252520crunchies%2525202a_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanutbutterscotch crunchies 2a" width="540" /></a></div>
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<em><span style="font-size: large;">Ingredients</span></em></div>
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11 oz butterscotch morsels</div>
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1/2 cup smooth peanut butter</div>
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4 cups cornflakes </div>
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<a href="https://lh3.googleusercontent.com/-PdGQ41Vl9JU/WGK8Ix1SgwI/AAAAAAAAK_0/S5aGH7nBqAw/s1600-h/peanutbutterscotch%252520crunchies%2525204a%25255B9%25255D.jpg"><img alt="peanutbutterscotch crunchies 4a" border="0" height="555" src="https://lh3.googleusercontent.com/-o7GRQ62AVa4/WGK8JmOIk9I/AAAAAAAAK_4/F3kSHC7OjSo/peanutbutterscotch%252520crunchies%2525204a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanutbutterscotch crunchies 4a" width="470" /></a></div>
<em><span style="font-size: large;">Preparation:</span></em><br />
In a large pot, melt butterscotch morsels over low heat. Add peanut butter and stir well until completely blended.<br />
Remove from heat and add cornflakes. Gently mix to coat all the cornflakes.<br />
Drop by spoonful onto cookie sheet. Add sprinkles of your choice, (if desired),<br />
Chill in the fridge for at least 30 minutes.<br />
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<a href="https://lh3.googleusercontent.com/-Qp6Y4rDXVeE/WGK8K9jwU1I/AAAAAAAAK_8/ai0QnynEFlc/s1600-h/peanutbutterscotch%252520crunchies%2525204b%25255B9%25255D.jpg"><img alt="peanutbutterscotch crunchies 4b" border="0" height="700" src="https://lh3.googleusercontent.com/-lUJM9h5QiAo/WGK8LV5_UDI/AAAAAAAALAA/GJMeObHxsT8/peanutbutterscotch%252520crunchies%2525204b_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="peanutbutterscotch crunchies 4b" width="530" /></a><br />
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<span style="font-size: large;"><em>Enjoy !</em></span></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-33958884461224209862016-12-27T10:11:00.001-08:002017-01-02T18:09:45.654-08:00Nutella Pastry Christmas Tree<div dir="ltr" style="text-align: left;" trbidi="on">
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This pastry Christmas tree was all the rage this year. I just had to try it.</div>
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At first I thought, “Great, this is simple”</div>
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Ok it’s simple, but its messy!</div>
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Because I had Nutella all over my hands I didn’t take any step by step pictures.</div>
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<a href="https://lh3.googleusercontent.com/-PKUHW3LSf1Y/WGKuoh7s9yI/AAAAAAAAK-w/LZ3m1LWqHu8/s1600-h/nutella%252520christmas%252520tree%252520platter3%25255B9%25255D.jpg"><img alt="nutella christmas tree platter3" border="0" height="458" src="https://lh3.googleusercontent.com/-4xcf6G5mDA0/WGKupRzBgLI/AAAAAAAAK-0/Aa5Rx32HvDI/nutella%252520christmas%252520tree%252520platter3_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella christmas tree platter3" width="540" /></a></div>
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<em><span style="font-size: large;">Ingredients</span></em></div>
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1 pkg Frozen Tenderflake Rolled Puff Pastry Sheets (2 in a box), thawed</div>
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Allow for up to 1/2 cup of Nutella</div>
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1 egg yolk, plus 1 tsp water</div>
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<a href="https://lh3.googleusercontent.com/-pbyiDdonE5E/WGKupnibS7I/AAAAAAAAK-4/YG5jsFgwY_s/s1600-h/Nutella%252520christmas%252520tree%2525201a%25255B12%25255D.jpg"><img alt="Nutella christmas tree 1a" border="0" height="687" src="https://lh3.googleusercontent.com/-3ePVR9putYI/WGKuqIIKDdI/AAAAAAAAK-8/jrroiOCQiDQ/Nutella%252520christmas%252520tree%2525201a_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Nutella christmas tree 1a" width="520" /></a></div>
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<a href="https://lh3.googleusercontent.com/-VTFOLx2xkGU/WGKuq1Ja0qI/AAAAAAAAK_A/Y2MTjUFevWA/s1600-h/nutella%252520christmas%252520tree2a%25255B9%25255D.jpg"><img alt="nutella christmas tree2a" border="0" height="717" src="https://lh3.googleusercontent.com/-0nXvaVinRFc/WGKuran3l_I/AAAAAAAAK_E/-V4e5ueRJeM/nutella%252520christmas%252520tree2a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella christmas tree2a" width="540" /></a></div>
<span style="font-size: large;"><em>Preparation:</em></span><br />
Preheat oven to 375 F.<br />
Cut parchment paper to fit baking sheet.<br />
Lay the parchment paper on the counter.<br />
Sprinkle the parchment paper with a little flour. Place one sheet of thawed puff pastry on the parchment paper and roll out slightly to make the sheet a little larger.<br />
Transfer the parchment paper with the rolled pastry to your baking sheet.<br />
With the back of a spoon or an angled spreader, thinly spread out the Nutella in the shape of a triangle. Leave room at the bottom for the trunk of the tree. <br />
Roll out a second sheet of puff pastry the same size as the first on a slightly floured surface. <br />
Transfer that sheet on top of the other sheet.<br />
Press very lightly so you can see the outline of your Nutella.<br />
Trim the edges of the tree around the Nutella and trim a tree trunk. Use left over pastry to cut out a star if you like.<br />
Score a line (very lightly) where the trunk of the tree is all the way up to the top of the tree, narrowing as you go.<br />
This will guide you where to cut the strips on each side.<br />
Starting at the bottom of the tree with a sharp knife, cut the double layered pastry into strips, going all the way up the tree.<br />
Press the knife into the dough to cut, don’t drag it.<br />
Beginning at the bottom again, start twisting the branches that you just made. Twist away from you twice for the large branches and as you get to the small branches, twist only once. Add your star at the top of the tree.<br />
Brush your finished tree with the egg yolk and water mixture. <br />
Bake in a preheated 375 F oven for 15 minutes or until risen and golden brown.<br />
If you serve it right away, lift the parchment paper off the baking sheet and trim the paper around the tree.<br />
I allowed mine to cool competely and then sprinkled with powdered sugar. <br />
<span style="color: red; font-size: large;"><em>NOTE:</em></span><br />
Alernatively you can make this tree with Jam. We prepared one of these Jam Christmas Trees for a party where there was a nut allergy.<br />
Use a very good THICK jam.<br />
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<a href="https://lh3.googleusercontent.com/-7luKKPd-vjo/WGKusRYC0sI/AAAAAAAAK_I/s7Q8jO-7MTs/s1600-h/jam%252520christmas%252520tree%2525201%25255B11%25255D.jpg"><img alt="jam christmas tree 1" border="0" height="713" src="https://lh3.googleusercontent.com/-2C49MFBO4o8/WGKus1zt0LI/AAAAAAAAK_M/yVrLZmfzPL4/jam%252520christmas%252520tree%2525201_thumb%25255B9%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="jam christmas tree 1" width="540" /></a></div>
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<a href="https://lh3.googleusercontent.com/-MheKB1Zu4TY/WGKuttGvRhI/AAAAAAAAK_Q/SWRVbmpFd5Y/s1600-h/jam%252520tree%2525202a%25255B10%25255D.jpg"><img alt="jam tree 2a" border="0" height="700" src="https://lh3.googleusercontent.com/-myrlAxhhEz0/WGKuuDQdaRI/AAAAAAAAK_U/_s9FE4ahoVk/jam%252520tree%2525202a_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="jam tree 2a" width="530" /></a></div>
<a href="https://lh3.googleusercontent.com/-Fi1qYRSBU78/WGKuvA-H7NI/AAAAAAAAK_Y/HQFGC3m4ozE/s1600-h/jam%252520christmas%252520tree%2525202a%25255B10%25255D.jpg"><img alt="jam christmas tree 2a" border="0" height="700" src="https://lh3.googleusercontent.com/-tHJz-7OSiQE/WGKuvaRF5VI/AAAAAAAAK_c/2SpHq9_vPJs/jam%252520christmas%252520tree%2525202a_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="jam christmas tree 2a" width="530" /></a><br />
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<em><span style="font-size: large;">Enjoy !</span></em><br />
<em><span style="font-size: large;"></span></em><br />
For the <a href="http://theblissfultable.blogspot.ca/2016/12/thumbprint-cookies.html" target="_blank">Thumbprint Cookie</a> recipe <a href="http://theblissfultable.blogspot.ca/2016/12/thumbprint-cookies.html" target="_blank">please click HERE</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" height="320" src="https://2.bp.blogspot.com/-b2pUQySqp_g/WGsGrtrDWRI/AAAAAAAALDQ/g1rKL5W2CA4K9vtdQUkER84jGMdusi6HQCLcB/s320/thumbprint%2Bcookie%2B3b.JPG" width="256" /></div>
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<div align="center">
<span style="font-size: large;"><em> </em><span style="font-size: small;">For the <a href="http://theblissfultable.blogspot.ca/2016/12/peanutbutterscotch-crunchies.html" target="_blank">Peanutbutterscotch Crunchie</a> Recipe <a href="http://theblissfultable.blogspot.ca/2016/12/peanutbutterscotch-crunchies.html" target="_blank">please click HERE</a></span></span><br />
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-25436411491404202312016-12-27T08:50:00.001-08:002017-01-02T17:57:16.808-08:00Thumbprint Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
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There are so many variations of Thumbprint cookies and they all look pretty good. This recipe however, caught my eye years ago and I’ve been using it ever since. This is actually a Kraft recipe. I love the fact that the cookie itself has cream cheese in it to make the cookie even more flavorful.</div>
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<a href="https://lh3.googleusercontent.com/-JIJ8udSpG8U/WGKbscYm8HI/AAAAAAAAK-I/74Rucy30Igk/s1600-h/thumbprint%252520cookie%2525203b%25255B9%25255D.jpg"><img alt="thumbprint cookie 3b" border="0" height="645" src="https://lh3.googleusercontent.com/-YcgUj5ZVECM/WGKbtVGrBsI/AAAAAAAAK-M/sdy45RKA8e8/thumbprint%252520cookie%2525203b_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="thumbprint cookie 3b" width="520" /></a></div>
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<em><span style="font-size: large;">Ingredients</span></em></div>
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1 pkg (8 oz.) Philidelphia Cream Cheese Original</div>
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3/4 cup (1-1/2) sticks of butter, softened</div>
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1 cup sugar</div>
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2 tsp vanilla</div>
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2-1/4 cups flour</div>
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1/2 tsp baking soda</div>
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1 cup finely chopped pecans</div>
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1-1/4 cups raspberry or strawberry jam</div>
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<a href="https://lh3.googleusercontent.com/-VV8nukcLzzA/WGKbu_L4p5I/AAAAAAAAK-Q/FEEQLgo0p0M/s1600-h/thumbprint%252520cookie%2525204b%25255B12%25255D.jpg"><img alt="thumbprint cookie 4b" border="0" height="613" src="https://lh3.googleusercontent.com/-C6OK9wJ3VWk/WGKbvltPnrI/AAAAAAAAK-U/3-It_ZNrTS8/thumbprint%252520cookie%2525204b_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="thumbprint cookie 4b" width="470" /></a></div>
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<em><span style="font-size: large;">Preparation </span></em></div>
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Heat oven to 350 F</div>
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Beat cream cheese, butter, sugar and vanilla with mixer until blended. </div>
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Add flour, baking soda and pecans; mix well.</div>
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Refrigerate 30 minutes. <span style="color: red;">*</span></div>
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Shape dough into 1 inch balls. Place 2 inches apart on parchment lined baking sheets. </div>
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Indent centers. <span style="color: red;">*</span></div>
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Bake 10 minutes. Fill each cookie with jam. Bake 8 –10 minutes or until golden brown. </div>
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Cool on baking sheets 2 minutes. Remove to wire racks and cool completely.</div>
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<span style="color: red; font-size: large;">* NOTES:</span></div>
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<span style="color: red;">What I learned using this receipe:</span></div>
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1. Refrigerate the dough the 30 minutes. But when rolling the dough into balls allow the dough to warm in your hands. If the dough remains too cold it will split when you indent the center and your cookies will not have a nice round shape.</div>
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2. Indent the centers rather deep. If you dont make a deep indent your cookies will puff up with the first 10 mintues of baking and when you try to fill the indent, you won’t have an indent to fill. Without going through the cookies, make the indent fairly deep.</div>
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<a href="https://lh3.googleusercontent.com/-91RuOXPvk80/WGKbw8tSVQI/AAAAAAAAK-Y/x5grW8AlcXE/s1600-h/nutella%252520christmas%252520tree%252520platter1%25255B9%25255D.jpg"><img alt="nutella christmas tree platter1" border="0" height="687" src="https://lh3.googleusercontent.com/-tFPb3ZK3IXk/WGKbxZ4z1NI/AAAAAAAAK-c/TRrCbOlCEnk/nutella%252520christmas%252520tree%252520platter1_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="nutella christmas tree platter1" width="520" /></a></div>
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Whether you make just these Thumbprint Cookies or whether you include them in a cookie platter, they are always the first to go.</div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-33741726849126373222016-12-27T07:21:00.001-08:002017-01-02T17:58:05.057-08:00Swedish Meatballs<div dir="ltr" style="text-align: left;" trbidi="on">
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My mother had this recipe since I was a kid. I remember her making this for company or family gatherings. I also vividly remember the amazing aroma it filled the house with.</div>
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I remembered these Swedish Meatballs while looking for something to bring to a dinner party.</div>
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So here it is. So glad this recipe was recovered from so many years ago.</div>
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<a href="https://lh3.googleusercontent.com/-EBsYwtEq3WU/WGKG1VybCiI/AAAAAAAAK9c/h7F-E0Kx2is/s1600-h/swedish%252520meatballs%2525206b%25255B12%25255D.jpg"><img alt="swedish meatballs 6b" border="0" height="660" src="https://lh3.googleusercontent.com/-Dq8wtsddhCw/WGKG1upGgGI/AAAAAAAAK9g/o6PU9BbTnn4/swedish%252520meatballs%2525206b_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="swedish meatballs 6b" width="500" /></a></div>
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<em><span style="font-size: medium;">Ingredients</span></em></div>
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<strong><u>Meatballs</u></strong></div>
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1-1/2 lbs ground pork</div>
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1 tsp salt</div>
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1 dash pepper</div>
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1/2 cup chopped onion</div>
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1/2 tsp ground ginger</div>
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1 beaten egg</div>
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Make meatballs about 1-1/2 inches in diameter. Brown in 2 tbsp butter for about 10 mintues. Drain on paper towel.</div>
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<a href="https://lh3.googleusercontent.com/-lTD5-HuH0nQ/WGKG2imltGI/AAAAAAAAK9k/oVg8diSFycM/s1600-h/swedish%252520meatballs%2525204a%25255B14%25255D.jpg"><img alt="swedish meatballs 4a" border="0" height="609" src="https://lh3.googleusercontent.com/-llklXS_kTOI/WGKG4I7tc8I/AAAAAAAAK9o/SknGCJ5D4hQ/swedish%252520meatballs%2525204a_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="swedish meatballs 4a" width="420" /></a></div>
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<u><strong>Sauce</strong></u> </div>
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1/2 cup chopped onion</div>
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1 cup chopped celery</div>
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1 10 oz can cosomme soup</div>
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2 tbsp corn starch</div>
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2 tbsp white sugar</div>
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1/4 tsp ground ginger</div>
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1/2 cup white vinegar</div>
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1/4 tbsp soy sauce</div>
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1 cup canned sliced peaches (in syrup) drained (save juice)</div>
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1/2 cup peach juice</div>
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<a href="https://lh3.googleusercontent.com/-DGYwip40J8I/WGKG5aWaCRI/AAAAAAAAK9s/Z8p4lM_qjhU/s1600-h/swedish%252520meatballs%2525205a%25255B14%25255D.jpg"><img alt="swedish meatballs 5a" border="0" height="553" src="https://lh3.googleusercontent.com/-hy0hVS4fi_g/WGKG56S8VfI/AAAAAAAAK9w/lVzzhW4AOBM/swedish%252520meatballs%2525205a_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="swedish meatballs 5a" width="420" /></a></div>
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<span style="font-size: medium;"><em>Preparation</em></span></div>
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Leave 1 tbsp fat in the pan, sautee celery & onion. Add the rest of the ingredients except the peaches. </div>
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Stir until thick and clear. Remove from heat and pour into a 2 quart casserole dish. Add the meatballs. Mix</div>
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Place peaches on top and mix slightly, keeping peaches on top.</div>
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Bake uncovered at 325 F for 40 minutes.</div>
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<a href="https://lh3.googleusercontent.com/-zcD_elcK-QA/WGKG6zN7xXI/AAAAAAAAK90/JBzx-W7kRXM/s1600-h/swedish%252520meatballs%2525207a%25255B9%25255D.jpg"><img alt="swedish meatballs 7a" border="0" height="660" src="https://lh3.googleusercontent.com/-BvakhpLyCig/WGKG7nBxh4I/AAAAAAAAK94/GUGgpka-UjA/swedish%252520meatballs%2525207a_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="swedish meatballs 7a" width="500" /></a></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-1576330879772590472016-08-31T10:18:00.001-07:002016-08-31T10:31:08.526-07:00Fathead Pizza<div style="text-align: left" dir="ltr" trbidi="on"> <div align="center">I’m loving this pizza crust made with almond flour!</div> <div align="center"> </div> <div align="center"><a href="https://lh3.googleusercontent.com/-eQQxszY8eQo/V8cUWq3zXHI/AAAAAAAAKvs/D7PEmPHM1L8/s1600-h/fat%252520head%252520pizza%2525201a%25255B10%25255D.jpg"><img title="fat head pizza 1a" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="fat head pizza 1a" src="https://lh3.googleusercontent.com/-2UAU_r57ljY/V8cUWyitw0I/AAAAAAAAKvw/TMTwgu_UqQc/fat%252520head%252520pizza%2525201a_thumb%25255B8%25255D.jpg?imgmax=800" width="500" height="541" /></a></div> <div align="center"> </div> <div align="center"><span style="font-size: medium"><em>Ingredients</em></span></div> <h5 align="center">The Crust:</h5> <div align="center">1 1/2 cups shredded mozzarella <br />¾ cup almond flour <br />2 tbs cream cheese <br />1 egg <br />Garlic salt <br />Parchment paper and cookie sheet</div> <div align="center"><a href="https://lh3.googleusercontent.com/-TmwzTXkzhIs/V8cRTH_THFI/AAAAAAAAKvU/LZ5KSx_pVsc/s1600-h/fat%252520head%252520pizza%2525202%25255B9%25255D.jpg"><img title="fat head pizza 2" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="fat head pizza 2" src="https://lh3.googleusercontent.com/-LWJU-cxn_cI/V8cRTWD1orI/AAAAAAAAKvY/Z3XQ6PJhHWg/fat%252520head%252520pizza%2525202_thumb%25255B7%25255D.jpg?imgmax=800" width="440" height="242" /></a></div> <div align="center"> </div> <h5>Instructions:</h5> -put  mozzarella & cream cheese in a medium size  microwaveable bowl <br />-Microwave for 1 min, stir and then another 30 sec, stir (very hot!) <br />-Stir in egg &  almond flour <br />-Wet hands and spread “dough” thin on parchment paper. It should spread evenly with dough-like consistency (if “stringy” then your cheese has hardened too much—just put it back in the microwave for maybe another 20 seconds) <br />-Dock (poke rows of holes) with a fork to avoid bubbling <br />-Sprinkle with garlic salt <br />-Put in 425 degree oven <br />-After about 8 minutes, check it and poke holes where any large bubbles may be. <br />-continue cooking for a <strong>total</strong> 12-14 min, or until slightly brown on top. <br /><strong>For Toppings:</strong> <br />Add anything you like to the top.  (No raw meat, cook your meat first). <br />Since the crust is already cooked and hardened I add my tomato sauce, mozzarella, pepperoni, etc. and put it under the broiler. <br /><strong>KEEP AN EYE</strong> on the broiler, it will only take a <u>few minutes</u>. <br />Alternatively you could just put it back in the oven until your toppings are the way you like them. <br /> <div align="center"><a href="https://lh3.googleusercontent.com/-9El7QIv9QA4/V8cRT-5febI/AAAAAAAAKvc/jVhyeasgTzQ/s1600-h/fat%252520head%252520pizza3%25255B9%25255D.jpg"><img title="fat head pizza3" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="fat head pizza3" src="https://lh3.googleusercontent.com/-JdyMteCUPRw/V8cRUASoC9I/AAAAAAAAKvg/VQe_Dfwewsw/fat%252520head%252520pizza3_thumb%25255B7%25255D.jpg?imgmax=800" width="500" height="702" /></a></div> <blockquote>Recipe from: <a title="http://www.fathead-movie.com/" href="http://www.fathead-movie.com/">http://www.fathead-movie.com/</a> <br /> <div align="center"><em><span style="font-size: medium">Enjoy!</span></em></div> </blockquote> </div>Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-66928582662585994302016-08-22T08:48:00.001-07:002016-08-22T10:28:27.506-07:00Homemade Ricotta<div dir="ltr" style="text-align: left;" trbidi="on">
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This recipe just can’t get any easier.</div>
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This recipe doesn’t make a large batch but you can make it twice, I did and we ate it all!</div>
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<a href="https://lh3.googleusercontent.com/-vktsKBQogCE/V7seq1S1MgI/AAAAAAAAKtE/KdqHDmOLXGE/s1600-h/ricotta%2525202%252520900%25255B9%25255D.jpg"><img alt="ricotta 2 900" border="0" height="623" src="https://lh3.googleusercontent.com/-YUTQWzrtWmA/V7serMkxWXI/AAAAAAAAKtI/Zz6utdDEGso/ricotta%2525202%252520900_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="ricotta 2 900" width="520" /></a></div>
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<em><span style="font-size: medium;">Ingredients:</span></em></div>
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4 cups whole milk</div>
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1 cup buttermilk</div>
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1/3 cup heavy cream</div>
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Salt</div>
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<a href="https://lh3.googleusercontent.com/-nxxe8msKa8I/V7serSUu2lI/AAAAAAAAKtM/5UHCvJs4iug/s1600-h/ricotta%2525201%252520900%25255B10%25255D.jpg"><img alt="ricotta 1 900" border="0" height="687" src="https://lh3.googleusercontent.com/-vtPpSnafcVA/V7serw21l3I/AAAAAAAAKtQ/Tiq9EKXJJ14/ricotta%2525201%252520900_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="ricotta 1 900" width="520" /></a></div>
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<em><span style="font-size: medium;">Preparation:</span></em></div>
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Line a strainer with about 4 layers of cheesecloth. Set over a medium sized bowl.</div>
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Combine milk, buttermilk and cream in a medium sized heavy saucepan and heat over medium-high heat.</div>
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Bring to a bowl. Boil until you see the curds (solid white parts are separated from the liquid whey). This should take about 10 minutes. Stir a couple of times during boiling. Curds will be small.</div>
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Remove from heat and pour a little into your cheesecloth, sprinkle with a little salt , pour some more and sprinkle salt again.</div>
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Gather up your cheesecloth as pictured above and hang or set over a small cup to drain.</div>
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I don’t like my ricotta too dry so I don’t drain it too much. If you like it drier, give it a squeeze.</div>
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Also, I don’t pour the whey down the drain right away. </div>
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When I take the ricotta out of the cheesecloth and put it into a bowl I like to put a few tablespoons of the whey into the cheese because I like my ricotta a little looser.</div>
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When I get it to the consistency I like, I’ll discard the rest of the whey.</div>
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Next step: Eat it while its warm! </div>
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<em><span style="font-size: large;">Enjoy!</span></em></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com1tag:blogger.com,1999:blog-9007194504331706032.post-11655471250162396502016-06-06T10:57:00.001-07:002016-12-13T11:19:10.805-08:00Slow Cooker Cinnamon Raisin Bread Pudding<div dir="ltr" style="text-align: left;" trbidi="on">
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I absolutely love Bread Pudding.</div>
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Although…. I’ve had some I’ve absolutely hated. </div>
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There are so many variations to Bread Pudding, so when I set out to find a good recipe it took me a while.</div>
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Here is one recipe that I found that is incredible. Tried, tested and tasty !</div>
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I will post a picture of my bread pudding the next time I make it.</div>
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I served this for a large crowd and didn’t remember to take a picture before serving.</div>
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<br /></div>
<h4>
SLOW COOKER BREAD PUDDING</h4>
serves 8-10, depending on serving size<br />
8 cups bread cubes <strong> ** See note below </strong><br />
<strong></strong>4 cups whole milk <br />
6 eggs <br />
1 tablespoon vanilla extract <br />
1 tablespoon cinnamon <br />
1/4 cup maple syrup <br />
2 tablespoons rum (optional)<br />
<strong>Method:</strong><br />
In a large bowl, whisk the eggs, then stir in the milk, vanilla, cinnamon, sugar, and rum. Mix well.<br />
Add the bread cubes, pressing them into the egg-milk mixture, and let sit for 15-20 minutes.<br />
Meanwhile, very liberally coat the slow cooker insert with butter.<br />
After the bread cubes have soaked, pour the entire mixture into the slow cooker insert.<br />
Cook on low for 4-8 hours. (It’s typically done after four, but longer won’t hurt it.) Mine cooked for about 6 hours! It was perfect.<br />
Before I served, I poured the *Spiced Rum sauce all over it. Alternatively it can be served on the side.<br />
<strong><u>Note**</u></strong> <br />
I used about 4 cups of raisin bread and 4 cups of egg bread (Challah), or you can use Brioche.<br />
Bread cubes need to be stale. I bought fresh bread, cut in cubes and placed them on a cookie sheet and baked in the oven for about 15-20 mins. Keep your eye on them and stir them around so the bottoms get toasted too.<br />
I also threw in an additional handful of raisins, ( just because!)<br />
<span style="font-size: xx-small;">Recipe adapted from </span><a href="http://www.nourishingjoy.com/"><span style="font-size: xx-small;">www.nourishingjoy.com</span></a><br />
<h4>
</h4>
<h4>
SPICED RUM SAUCE</h4>
<h4>
INGREDIENTS</h4>
<ul>
<li>1 cup (packed) golden brown sugar </li>
<li>1/2 cup (1 stick) unsalted butter </li>
<li>1/2 cup whipping cream </li>
<li>2 tablespoons spiced rum or dark rum </li>
<li>3/4 teaspoon ground cinnamon</li>
</ul>
<h4>
PREPARATION</h4>
Stir brown sugar and butter in heavy medium saucepan over medium heat until melted and smooth, about 2 minutes. Add cream, rum, and cinnamon and bring to simmer. Simmer until sauce thickens and is reduced to 1- 1/2 cups, about 5 minutes. Serve warm. (Can be prepared 2 days ahead. Cover and refrigerate. Bring to simmer before serving.)<br />
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<span style="font-size: xx-small;">Recipe courtesy of Epicurious</span></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com2tag:blogger.com,1999:blog-9007194504331706032.post-20911866161551620932013-12-26T18:04:00.001-08:002014-12-10T11:53:28.326-08:00Panettone<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="wlWriterHeaderFooter" style="float: none; margin: 0px; padding: 4px 0px;">
<iframe frameborder="0" scrolling="no" src="http://www.facebook.com/widgets/like.php?href=http://theblissfultable.blogspot.com/2013/12/panettone.html" style="border: currentColor; height: 80px; width: 130px;"></iframe><br /></div>
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I’ve been wanting to make a panettone forever. But I wanted something easy enough that I could make a few of them without too much trouble. Since I have a bread machine, I thought the easiest thing would be to make the dough in the machine.</div>
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This recipe is for making the dough in your bread machine, then baking in the oven.</div>
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<a href="http://lh5.ggpht.com/-EI8j2KSmAW8/Urzf6EpYvyI/AAAAAAAAJg8/KO2bZ8OMUb8/s1600-h/panettone1%252520%2525282%252529b%25255B10%25255D.jpg"><img alt="panettone1 (2)b" border="0" src="http://lh4.ggpht.com/-h1fOvhzalL4/Urzf7O23lsI/AAAAAAAAJhA/HJdLhly5114/panettone1%252520%2525282%252529b_thumb%25255B8%25255D.jpg?imgmax=800" height="403" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="panettone1 (2)b" width="520" /></a></div>
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To make your panettone even more authentic, bake it in a panettone paper mold. They bake up perfectly and are perfect for giving as gifts. If you can’t find any at your local baking supply store you can get some on amazon.</div>
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<a href="http://lh4.ggpht.com/-hgEDmOVdRzU/Urzf74YgmwI/AAAAAAAAJhM/aNXXtC0pydc/s1600-h/panettone%252520paper%252520mold%25255B16%25255D.jpg"><img alt="panettone paper mold" border="0" src="http://lh5.ggpht.com/-byiEjmgq5dE/Urzf8jrqvvI/AAAAAAAAJhQ/4EitP34BsUQ/panettone%252520paper%252520mold_thumb%25255B12%25255D.jpg?imgmax=800" height="240" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="panettone paper mold" width="240" /></a></div>
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With my first attempt I waited to put the raisins in, but I discovered that my bread machine didn’t have a fruit/nut cycle so all my raisins sat on top. </div>
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<a href="http://lh6.ggpht.com/-qb8pgEIQ-Vk/Urzf9BGZ_aI/AAAAAAAAJhc/ohlRavb-d9E/s1600-h/panettone4%25255B9%25255D.jpg"><img alt="panettone4" border="0" src="http://lh6.ggpht.com/-_ncSQGgEwu8/Urzf9-ba61I/AAAAAAAAJhk/d0NyHyZKlVI/panettone4_thumb%25255B7%25255D.jpg?imgmax=800" height="420" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="panettone4" width="420" /></a></div>
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So, despite what I’ve read about adding fruit or nuts in a bread machine, I just added mine at the beginning and it turned out perfect.</div>
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<a href="http://lh5.ggpht.com/-Sw4743b4Dpg/Urzf-8SFbRI/AAAAAAAAJhs/bBdl__2G2uo/s1600-h/Panettone%2525201a%25255B8%25255D.jpg"><img alt="Panettone 1a" border="0" src="http://lh6.ggpht.com/-9WibF-KRZpc/Urzf_pCnIJI/AAAAAAAAJh0/xM_5OSIecRI/Panettone%2525201a_thumb%25255B6%25255D.jpg?imgmax=800" height="671" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="Panettone 1a" width="504" /></a></div>
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<em><span style="font-size: medium;">Ingredients:</span></em></div>
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(In the order that I put them in the bread machine)</div>
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1/2 cup milk (room temperature)</div>
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2 eggs (room temperature)</div>
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2 egg yolks (room temperature)</div>
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4 tablespoons soft butter</div>
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1 teaspoon vanilla</div>
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1/4 cup sugar</div>
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1 teaspoon salt</div>
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1/4 teaspoon cinnamon</div>
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1/2 cup raisins</div>
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1/4 cup candied peel</div>
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2 3/4 cups of bread flour</div>
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2 teaspoons bread machine yeast</div>
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<a href="http://lh3.ggpht.com/-mWmxIphifPA/UrzgAx1LCzI/AAAAAAAAJh8/nIehRfp_tnA/s1600-h/DSCN7675%25255B10%25255D.jpg"><img alt="DSCN7675" border="0" src="http://lh3.ggpht.com/-rSLgBbT-z9E/UrzgBg888vI/AAAAAAAAJiA/4ho4dU9Q2FQ/DSCN7675_thumb%25255B7%25255D.jpg?imgmax=800" height="420" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="DSCN7675" width="320" /></a></div>
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<span style="font-size: medium;"><em>Preparation:</em></span></div>
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Follow your bread machine manufacturer’s directions if it differs from mine. Check to see if you have a fruit/nut cycle on your machine.</div>
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Once all your ingredients are in set your machine to the dough cycle.</div>
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<a href="http://lh3.ggpht.com/-aWmiJAI6AyE/UrzgCIdiblI/AAAAAAAAJiM/GRalOfpmwsw/s1600-h/panettone7a%25255B9%25255D.jpg"><img alt="panettone7a" border="0" src="http://lh5.ggpht.com/-rVzHUiRbE8Y/UrzgC-6x55I/AAAAAAAAJiQ/TT6Ky5wxBIs/panettone7a_thumb%25255B7%25255D.jpg?imgmax=800" height="687" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="panettone7a" width="520" /></a><br />
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When your dough is done, transfer to a paper mold. At this point you can use the left over egg whites and brush some on the top of your dough to make the top a nice shiny brown when it’s baked.<br />
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<a href="http://3.bp.blogspot.com/-yNJ-A-OD_lE/VIij7ZkgS0I/AAAAAAAAKMw/6KxmyUOF34k/s1600/panettone%2B1a.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yNJ-A-OD_lE/VIij7ZkgS0I/AAAAAAAAKMw/6KxmyUOF34k/s1600/panettone%2B1a.jpg" height="640" width="480" /></a></div>
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Bake for 35-45 minutes at 350. <br />
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Insert a long skewer into the center and make sure it comes out clean to ensure it is completely done in the center.<br />
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I let my panettone cool on a wire rack for about 15 mintues. While it’s still warm, I wrap it loosely in a plastic bag to keep the moisture in.<br />
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When completely cool, wrap it up, give as a gift and impress your friends!<br />
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<a href="http://lh4.ggpht.com/-jSSuu_Iex4E/UrzgDiDJm-I/AAAAAAAAJiY/8ZP6ZjCKMoI/s1600-h/panattone2a%25255B9%25255D.jpg"><img alt="panattone2a" border="0" src="http://lh6.ggpht.com/-3GxzGC2XT-8/UrzgEZYwcbI/AAAAAAAAJig/yiWyT-JzVdU/panattone2a_thumb%25255B7%25255D.jpg?imgmax=800" height="687" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="panattone2a" width="520" /></a></div>
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<span style="font-size: large;"><em>Enjoy !</em></span></div>
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Recaptured Charmhttp://www.blogger.com/profile/10591703154384503632noreply@blogger.com2