Thursday, June 19, 2014

Candice's Low Carb Garlic Herb Drop Biscuits

Source: Tickle My Sweet Tooth (original link not working); found recipe at Low Carber Forum

Candice's Low Carb Garlic Herb Drop Biscuits

Makes 4 Biscuits
(recipe can be doubled to make more)


2 eggs
1 Tablespoons half & half or heavy whipping cream
2 Tablespoons unsalted butter, melted & slightly cooled
1 teaspoons granulated splenda
3 Tablespoons coconut flour, sifted
1/4 teaspoon garlic powder
1/4 teaspoon dried Italian seasoning
1/8 teaspoon salt
1/8 teaspoon baking powder
extra salt, herbs, and garlic to sprinkle on top *optional*

Preheat oven to 400F. Line a baking sheet with parchment paper.

In medium sized bowl whisk together eggs, half & half, melted butter, splenda, Italian seasoning, and garlic. Mix in coconut flour, salt, and baking powder.

Drop batter by spoonfuls onto your baking sheet (4). Sprinkle tops with a little extra salt, herbs, and garlic *optional*

Bake at 400F for 14-16 minutes.

Nutritional information for 1 biscuit:  Energy 115 kcal;  Carbohydrate, Total 4.20 g;  Sugars, total 0.62 g;  Fiber, total dietary 2.28 g;  Protein 4.47 g;  Total lipid (fat) 9.06 g

NET CARBS: 1.92 g

Tuesday, June 10, 2014

Bacon Wrapped "Meat Lovers Pizza" Stuffed Chicken Breast

Source: DJ Foodie

Bacon Wrapped "Meat Lovers Pizza" Stuffed Chicken Breast
2 servings

1/4 cup (61.25g)  tomato sauce (recipe below)
1 large (118g)  chicken breast, boneless and skinless
1 slice (28g)  ham
14 thin slices (28g)  pepperoni
2 ounces (56g)  raw italian sausage (recipe below)
1/4 cup (25g)  parmesan (reggiano) cheese, grated
1/4 cup (28g)  whole milk, low moisture mozzarella, grated
4 slices (100g)  raw bacon
salt and fresh cracked pepper, to taste

Pre-heat oven to 425° F.
Standard tomato sauce, whether homemade or store bought usually has a good deal of water added to it. First, start by placing the tomato sauce on the stove, in a small sauce pot, over medium heat. Let it reduce by half, while you assemble the rest of the ingredients. Once it's reduced to a thick paste, set it aside.

Butterfly the chicken breast (or buy it that way). Lay the chicken breast on a flat cutting board. Place a knife parallel to the cutting board, about 1/2 inch above the surface. Slice into the breast, maintaining a slice that is parallel to the cutting board and essentially cuts the breast in half. HOWEVER, do not cut through the entire breast. Also, be careful not to tear the meat or slice either side too thin. Both top and bottom halves should be equal in thickness. You want to stop slicing, just prior to slicing through the opposing side of the breast. Once you've sliced almost through the breast, you can open it, like the pages of a book. You essentially want to create a thin sheet of chicken.

Once you've got a thin sheet of chicken breast, place it between two sheets of plastic wrap and pound it even thinner. You can use a mallet, rolling pin, or even the bottom of a sauce pan. Just be careful to hit it flatly and evenly, or else you will make deep divots in the chicken. Ideally, the chicken will be a thin and even sheet of chicken breast, when you are done.

VERY lightly season the chicken with salt and pepper.

Place your slice of ham on the chicken.

Spread your raw Italian chicken sausage evenly over the ham.

Spread your tomato sauce evenly over the top of the sausage.

Evenly distribute your pepperoni slices over the sauce.

Mix your two cheeses. Then evenly spread over the sauce.

Roll your chicken into a log. Try and roll it as tightly, as possible. Set it aside.

Set your 4 bacon slices on a cutting board, and cut them all in half. This will result in 8 short slices of bacon. Stretch them out, a bit.

Lay one slice of bacon on the cutting board, then offset a second slice of bacon. The top and bottom should match, but the slice should be next to the original. Continue this process until you have a sheet of bacon slices.

Pre-heat a large oven-proof sauté pan, over medium-high heat.

Lay the chicken log at the top of the sheet of bacon, making sure it's perpendicular to the strips of bacon. Tightly roll the log into the bacon sheet, making sure there is a clean seam at the bottom of the finished log.

Once the log is complete and the pan is hot, carefully place the seam side down in the sauté pan. Let it sear for about 30 seconds, then place the entire pan in the oven. Allow it to bake for roughly 20 to 30 minutes, depending on the size and thickness of the log.

Once the chicken has an internal temperature of 160° F, remove from the oven and allow to rest in the pan for 10 minutes, before slicing.

Slice and serve! Delicious with more sauce, pasta, a side of steamed broccoli and etc.!

Per Serving:  566.06 calories,  43.24g fat,  38.06g protein,  4.08g carbs,  0.73g fiber,  3.35g net carbs


Beyond Quick and Basic Tomato Sauce
DJ Foodie - 4 servings

1 tbsp (14g)  olive oil
1 each (3g)  garlic clove, thinly sliced
1 lb (454g)  ripe tomatoes (in season), diced
salt and pepper, to taste
10 each (4g)  basil leaves, large and fresh

On medium heat, place a medium sauce pan.
Add the oil to the pan.
Once the oil begins to ripple, add your sliced garlic.
Immediately turn down the temperature on the stove, being careful not to burn the garlic.
Once the garlic is a very light golden color, add your diced tomatoes.
Simmer for 10 to 20 minutes (upwards of 30 for more pulpy tomatoes, like Romas).
Adjust the seasoning, to suit your tastes.
At the very last moment, tear your basil leaves and stir into the sauce.

Per Serving:  51 calories,  3.5g fat,   1.25g protein,  4.66g carbs,  1.25g fiber,  3.41g net carbs


Loose and Spicy Hot Chicken Italian Sausage
DJ Foodie - 10 servings

2 lbs (908g)  chicken meat, skinless and boneless
1 lb (454g)  bacon
4 each (12g)  garlic cloves, minced
1 tbsp (6g)  fennel seed, whole
1 tbsp (6g)  fresh cracked black pepper
1 tbsp (6g)  crushed red chili flakes
1 tbsp (7g)  paprika
2 tsp (4g)  salt

Chill bowl large enough for mixing 3 lbs. of meat, as well as your meat grinder and any grinder attachments.
Cut the chicken and bacon into 1-inch chunks or lengths.
Mix in the chilled bowl, with the remainder of the ingredients.
Grind the meat through a course grinder.
Grind it, again! You want to grind it, twice.
Pack in an airtight container and allow the flavors to marry, over night.
Wrap the meat and save for later, or use in a recipe or freeze or portion into 10 patties and pan fry them!

Per Serving:  325.04 calories,  23.47g fat,  25.14g protein,  2.3g carbs,  0.86g fiber,  1.44g net carbs

Easy Paleo Chimichurri Bacon Chicken

Easy Paleo Chimichurri Bacon Chicken

1 lb chicken thighs
1 cup packed flat leaf Italian parsley, remove large stems
4 -5 cloves garlic, peeled and minced
2 tsp dried oregano
1 tsp sea salt
1/4 tsp black pepper
1/2 tsp red pepper flakes
4 slices cooked, chopped bacon
2 tbsp red wine vinegar
2/3 cup olive oil or avocado oil, where to buy avocado oil


Preheat oven to 400 F, and lightly grease a large casserole dish.

In a food processor or blender, combine all ingredients except for the chicken thighs. Process until a nice green sauce forms.

Pour a third of the sauce over the bottom of the casserole dish, and spread around.

Place chicken thighs on top of sauce.

Pour the remainder of the sauce over the chicken. Cover dish with a lid or foil.

Bake for 25 to 30 minutes, or longer if chicken is frozen (40 to 45 minutes). Or until chicken is cooked through the thickest part.

Remove from oven, and let cool a bit before removing lid or cover (steam burns are not fun)
Serve and enjoy.

Serving size: 1 of 5 servings Calories: 301 Fat: 22 g Carbohydrates: 2 g / Net Carbs: 1.4 g Sugar: 0 g Fiber: 0.6 g Protein: 21 g

Bruschetta Chicken

Source: Splendid Low Carbing

Bruschetta Chicken

2 eggs
2 tbsp water (30 mL)
1/2  cup Gluten-Free Bake Mix, (125 mL) OR simply use ground almonds
1/3  cup grated Parmesan cheese, (75 mL) (canned variety)
1/2  tsp Italian seasoning (2 mL)
1/2 tsp salt (2 mL)
1/8 tsp black pepper (0.5 mL)
6 chicken breasts
Black pepper, to taste

Bruschetta Topping:
2 large tomatoes, chopped
2 tbsp olive oil, divided (30 mL)
2 tsp crushed garlic (10 mL)
1 tsp basil (5 mL)
1 cup shredded Monterey Jack cheese (250 mL)

Preheat oven to 375°F (190°C).  Spray 9 x 13-inch (22 x 33 cm) casserole dish with nonstick cooking spray.  In medium bowl, combine eggs and water and beat with fork until frothy.

On dinner plate, combine Gluten-Free Bake Mix, OR ground almonds, Parmesan cheese, Italian seasoning, salt and black pepper and mix well.  Push mixture to one side of the plate.

Rinse a chicken breast under running, cold water.  Allow excess water to drip into sink and then coat the chicken breast with the egg wash.  Place on dinner plate next to “flour” mixture and poke chicken breast with a fork in several places.  Sprinkle with black pepper, to taste.  Spoon “flour” mixture over chicken on both sides.  Lay chicken breast in prepared casserole dish.  Repeat with the remainder of the chicken breasts.  Bake uncovered 25 minutes.  Remove from oven.  Place Bruschetta topping on chicken breasts.  Drizzle with 1 tbsp (15 mL) olive oil.  Bake lightly covered with foil 10 minutes.  Remove; sprinkle Monterey Jack cheese over top of tomato topping.  Place back in oven and bake uncovered a further 15 minutes, or until chicken is cooked and juices run clear.  (You may need less time if the chicken breasts are not very thick.)

Bruschetta Topping:  In medium bowl, combine tomatoes, 1 tbsp (15 mL) olive oil, crushed garlic and basil.  Set aside.  Drain in a colander just before using.

Yield:  6 servings
1 serving
295.5 calories
32.5 g protein
11.6 g fat
4.0 g net carbs

Breakfast Sausage Pinwheels

Source: Up Late Anyway

Breakfast Sausage Pinwheels

140 grams mozzarella melted
4 tbsp butter melted
4 tbsp Almond Flour
3 tbsp Coconut Flour
1 tsp onion powder
1 egg
8 ounces Tennessee Pride breakfast sausage (half the 16 oz roll)
1/2 cup cheddar cheese

Preheat oven to 400 degrees.

Melt mozzarella cheese in the microwave for 2 minutes at 30% power in a 12 watt microwave.

Combine Almond flour, coconut flour, and onion powder and stir well.

Add the flour mix, butter and egg to the melted mozzarella and stir.

With your hands or a spatula press and fold until most of the cheese and dough are combined. Reheat for 10 seconds and press and fold until it's all one color (mostly).

Reheat for 10 seconds and roll out into a rectangle.

Using half a 16 oz roll of sausage lay on wax paper, cover with another sheet of wax paper and roll out into the approximate shape of your dough.

Pick up the wax paper with the sausage on it and flip over on to the stromboli dough.

Cover with cheese and roll up.

Place sausage roll in the freezer for 10 minutes to firm up.

Slice off the ends and slice off approximately 10 slices.

Place on parchment paper or a silicone baking mat and bake for 20 mins.

Makes 10 slices.
143 Calories; 12g Fat; 6g Protein; 3g Carbohydrate; 1g Dietary Fiber; 2 net carbs per slice.

Thursday, May 15, 2014

Burger Balls

Source: DJ Foodie (see source for nutritional info)

Burger Balls

1/2 lb cheddar cheese, cut into 1/2-inch cubes
1/4 cup cooking oil, divided (ghee, bacon fat, olive oil, coconut oil, etc.)
3 each garlic cloves, diced
1 small onion, diced
2 lbs ground beef (80 lean/20 fat)
1 large egg
1/2 cup real bacon bits
salt and pepper, to taste

Before you do anything, make sure your cheese is cut into 1/2-inch cubes, then place them in the freezer, while you work on the rest of the ingredients. You aren't necessarily looking to FREEZE the cheese, so much as give it a nice chill.

Pre-heat oven to 450 F.

Place a sauté pan over medium heat on the stove. When it is warm, add 2 tbsp of your cooking oil. When the oil begins to ripple in the pan, add your onions and garlic. Season with a little salt and pepper. Cook for about 7 to 10 minutes, or until nice, soft and caramelized. Turn off the heat and set aside.

In a mixing bowl, add your beef, egg and warm onion mixture. Combine mixture well.

Form into small 1-1/2 to 2 inch balls. Press the balls with your palms to make them very slightly flat. Push a small amount of bacon bits and a single cheddar cube from the freezer into the center of the beef disc. Form the rest of the beef around the cheese and bacon and press together the ground beef, to form a tight seal. Roll the balls to form a more perfect and well sealed beef sphere.

Pre-heat a large oven-proof sauté pan over high heat on the stove.

While the pan is heating, season the outside of your burger balls with a little bit of salt and pepper.
Add your remaining 2 tbsp of cooking oil to the pan. When the oil ripples, add your burger balls to the pan, so that they are not touching. If they are too crowded, the pan will cool down and you won't get a nice sear. You may need two pans for this.

Sear the outside of your burger balls, moving them around the pan to try and gain a nice brown sear on the outside. After about 2 minutes of searing, place the whole pan in the hot oven for about 5 to 7 minutes.

Cinnamon Roll Muffins

Source: 24-7 Low Carb Diner

Cinnamon Roll Muffins

1/2 cup golden flax seed meal
1/4 cup coconut flour
1/4 cup granular erythritol (or equivalent sweetener)
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
3 eggs
1/4 cup water
2 tbsp mild oil (grapeseed is good)
1 tsp vanilla or vanilla butter nut flavoring
 Cinnamon Topping:
1/4 cup granulated erythritol  (or equivalent sweetener)
2 tbsp butter, melted
1 tsp cinnamon
7 drops cinnamon oil
1/4 cup powdered sweetener
2 tsp butter melted
2 tbsp water, or less

In a medium bowl, mix the flax meal, coconut flour, sweetener, baking powder, cinnamon, and salt. In a separate small bowl, bet the eggs. Stir in the water, oil and vanilla. Add more water to thin the batter if necessary, as coconut flour can vary.  The mixture should be thick, but spoonable, not pourable.

In a small bowl, combine topping ingredients: granulated sweetener, melted butter, cinnamon and cinnamon oil.

Line mini muffin cups with papers. Spoon the batter into the cups. Pour about 1/2 a teaspoon of the cinnamon topping over each muffins. Use the spoon to make X shaped "cuts" into the batter to allow the topping to settle inside. Bake the muffins in a cupcake appliance or at 325 degrees until the tops are lightly browned and the middles are set. Remove and cool while preparing the glaze.

Fill a very small bowl with powdered sweetener. Stir in melted butter. Thin with water to the stage where the glaze will pour from a spoon. Drizzle the glaze over the muffins. Makes 12 small muffins (my Babycakes machine makes muffins which are larger than traditional mini- muffins, so you may get more.)

You can add nuts to these if you like. Also, I used a favorite flavor--Vanilla Butter Nut flavoring. I think it makes my baked goods taste like pound cake. Not all natural though, so you may prefer straight vanilla. Use whatever sweeteners you like best. I am pretty sure most any low carb sweetener, even liquids will do in the batter.  I happened to have Swerve for the granulated. For the topping and glaze, it is probably more important for texture to use the bulkier sweeteners called for.

These are a bit more trouble than most of my muffins, but they are so worth it!

12 servings   92 calories   3 g protein   8 g fat    1.1 g net carb

Low Carb Breakfast Balls / Scotch Eggs


Low Carb Breakfast Balls / Scotch Eggs

2 lbs bulk pork sausage
1 lb ground beef
3 eggs
2 tablespoons dried onion flakes
1/2 teaspoon black pepper
1/2 lb sharp cheddar cheese, shredded

Mix all the ingredients together until thoroughly blended (it is best to use your hands or an electric mixer).
Form into about 4 dozen 1 to 1 1/2 inch balls and place on a cookie sheet or broiler pan.
Bake at 375°F for about 25 minutes.
Once they are cool, they can be sorted into individual zip bags and frozen for a grab-and-go breakfast.

NOTE: for Scotch Eggs, mold a bit of the raw meat mixture around a peeled hard-boiled egg (or eggs) and bake at 350°F for 30 minutes.

Candied Bacon Pancakes

Source: Splendid Low Carbing

Candied Bacon Pancakes

8 slices bacon
1/4  cup powdered erythritol (60 mL)
4 oz regular cream cheese, softened (125 g)
3 eggs
2 tbsp coconut flour (30 mL)
2 tbsp vanilla whey protein (30 mL)
1 tbsp certified gluten-free oat flour (15 mL)
1 tsp baking powder (5 mL)
1 tsp gelatin (5 mL)
1/4  tsp vanilla extract (1 mL)

Preheat oven to 350°F (180°C).  Line a cookie sheet with foil.

Place bacon on foil. Sprinkle bacon with erythritol.  Bake 30 minutes, turning the bacon after 15 minutes. Depending, you may need to cook your bacon longer.  The bacon will crisp up more as it cools.  Break or cut into little bits.  Keep some aside for garnishing the pancakes.

Pancakes: In food processor, process cream cheese.  Add eggs, coconut flour, vanilla whey protein, oat flour, baking powder, gelatin and vanilla extract; process.  Stir in bacon bits. Drop batter in 2 tbsp (30 mL) amounts onto lightly greased, nonstick frying pan (if you have metal pancake rings, they will keep the pancakes a uniform size and shape) over low medium heat.  Cook until bubbles form and carefully flip when the topside is a little more set.  Make sure the pan is not too hot and reduce heat when necessary.  Serve with sugar-free pancake syrup and garnish the pancakes with a few bacon bits.

Yield: 10 pancakes
1 pancake
108 calories
8.8 g protein
6.3 g fat
1.7 g net carbs

White BBQ Sauce

Source: DJ Foodie (See for nutritional value)

White BBQ Sauce

1/2 cup mayonnaise
1 tbsp lemon juice, freshly squeezed
2 tbsp apple cider vinegar
1 tbsp 'Swerve' or other sugar equivalent
1 tsp fresh cracked black pepper
1 1/2 tsp salt
1/2 tsp cayenne pepper, ground

Mix ingredients in bowl - done!

WENDY'S NOTES: I used Duke's mayo, 3/4 Tbsp of lemon juice, only 1 Tbsp of apple cider vinegar, 5 packets of Swerve, and a little garlic powder. Ground Cumin may be a good addition as well. This was fabulous on grilled chicken topped with provolone.

Tuesday, January 21, 2014

Coconut Cream Pie – Low Carb

Source: All Day I Dream About Food

Coconut Cream Pie – Low Carb and Gluten-Free

Creamy coconut custard in a flaky gluten-free almond flour pastry crust. All topped off with coconut whipped cream. A wonderful low carb dessert for any occasion.


1 cup almond flour (Honeville)
1/4 cup Gluten-Free All Purpose Flour (I used Bob’s Red Mill)
2 tbsp Swerve Sweetener or granulated erythritol
1 tsp guar or xanthan gum
1/4 tsp salt
1/4 cup butter, well-chilled and cut into small chunks
2 - 4 tbsp ice water

2 cups cream
2 eggs
1 egg yolk
1/3 cup Swerve Sweetener or other erythritol
2 tbsp butter
1 tsp coconut extract
1/2 tsp vanilla
1/4 tsp Stevia Extract
1/4 tsp xanthan gum
1 cup shredded, unsweetened coconut

1 can coconut milk, chilled overnight
3 tbsp powdered Swerve Sweetener or other powdered erythritol
1/2 cup shredded or flaked unsweetened coconut, lightly toasted


Combine almond flour, all purpose, erythritol, guar gum and salt in the bowl of a food processor. Pulse to combine. Sprinkle butter over and pulse until mixture resembles coarse crumbs. With processor running on low, add ice water 1 tbsp at a time until dough begins to clump together. Cover work surface with a large sheet of parchment paper and sprinkle with almond flour. Turn out dough and form into a disk. Sprinkle with additional almond flour and top with another piece of parchment, then carefully roll out in all directions to form a 11 inch circle. Place on a baking sheet and freeze 10 minutes. Remove rolled crust from freezer and remove top layer of parchment. Place a 9-inch pie pan upside down on crust and then carefully flip both over so crust is lying in the pie pan. Remove parchment. You may get some cracking and some tears. Let crust warm up a bit and then use overhanging bits from the edges to patch up any tears or cracks. Crimp edges of crust after it warms up and prick bottom several times with a fork. Freeze shaped pie crust for 1 hour. Preheat oven to 350F Remove crust from freezer and place a large piece of foil inside the crust and fill with pie weights or dried beans (I use dried black-eyed peas and I use them over and over again for pies. Much cheaper than pie weights!). Bake 18 minutes, the remove foil and pie weights and bake 5 more minutes. Let cool.

Bring cream to just a simmer in a medium saucepan over medium heat. In a medium bowl, whisk eggs, egg yolk and erythritol. Slowly stir in about 2/3 cup of hot cream, whisking continuously, to temper. Then slowly whisk tempered egg mixture back into cream. Cook another 4 to 5 minutes, whisking continuously, until mixture begins to thicken. Remove from heat and whisk in butter, coconut extract, vanilla extract, and stevia. Sprinkle surface with xanthan gum and whisk briskly to combine. Stir in shredded coconut. Let mixture cool 20 to 30 minutes, then spread in baked pie crust. Chill in fridge at least 2 to 3 hours.

Chill a mixing bowl and beaters in freezer for 5 minutes. Remove can of coconut milk from refrigerator and turn upside down to open. Pour off all of the coconut water, then scoop out the thick coconut cream that has collected at the bottom and add to chilled mixing bowl. Add powdered erythritol and beat until thick and creamy, about 4 minutes. Spread over chilled filling and sprinkle with toasted coconut. Let set at least 30 minutes before serving.

NOTES: Serves 12. Each serving has 9 g of carbs and 3 g of fiber. Total NET CARBS = 6 g. Other Nutritional Facts: 383 Calories; 38g Fat (85.9% calories from fat); 6g Protein; 9g Carbohydrate; 3g Dietary Fiber  

Wednesday, December 7, 2011

Chicken Enchilada Soup

Source: Homemade by Holman (slightly adapted)

Chicken Enchilada Soup

3 cups chicken stock
2 skinless, chicken breasts
2 tsp ground cumin
2 tsp ancho chili powder
1/2 tsp cayenne pepper
1-2 tsp Italian seasoning (Wendy's addition)
1-2 tsp Mexican blend seasoning (Wendy's addition)
1 28 oz can diced tomatoes
4-6 jalapeno peppers, minced
1 green bell pepper, diced
1 large onion, diced
4 cloves garlic, minced
1 15 oz can black beans, rinsed and drained
2 cups frozen corn
1/2 cup tomato paste
8 oz cotija cheese, crumbled (I used Monterey Jack)
8 oz pepperjack cheese, divided (I used Mexican blend)
salt and pepper to taste (Wendy's addition)
1 cup cilantro, chopped
Tortilla chips

In a large Dutch oven or stockpot, add chicken stock and heat over medium heat. Add chicken breasts, cumin, chili powder, and cayenne pepper. Simmer about 20-25 minutes until chicken is cooked through. Remove chicken and set aside. Add tomatoes, jalapenos, bell pepper, onion, and garlic to the pot.

Wendy's Notes: I pan grill the chicken breasts whole (seasoned with salt and pepper) until juices run clear, and set aside. While the chicken is cooking, in a large dutch oven, cook onions, jalapenos, bell pepper and garlic until softened. Add chili powder, cumin, cayenne, italian and mexican seasonings. Cook until fragrant and onions translucent. Add chicken stock and diced tomatoes, then continue with the rest of the recipe.

Simmer about 30 minutes, covered until tomatoes have begun to break down. Add black beans, corn, and tomato paste and stir to incorporate. Add cotija cheese and half of the pepperjack cheese and stir to melt. Return chicken to soup and cook about 20 more minutes until desired consistency.

If soup isn't as thick as desired, you can add strips of flour tortillas. They will dissolve into the soup to thicken the broth. Add cilantro, reserving some to top individual bowls if desired. Ladle into serving bowls and top with crushed tortilla chips, reserved pepperjack cheese and cilantro if desired.

You can eat just soup, or make white rice and spoon soup over individual bowls of rice. This makes the soup go further, and making fresh rice each time will keep rice fresh instead of getting soggy in leftover soup.

Thursday, June 9, 2011

Loaded Mashed Potato Casserole

Source: Girl Who Ate Everything

Loaded Mashed Potato Casserole
slightly adapted from Wendy and Gooseberry Patch

5 1/2 cups mashed potatoes (around 6-7 large baking potatoes)
1/2 cup milk
1 (8 ounce) package cream cheese, softened
1 cup (8 ounces) sour cream
2 teaspoons dried parsley
1 teaspoon garlic salt
1/4 teaspoon ground nutmeg
1 cup shredded cheddar cheese
8 slices bacon crispy cooked and crumbled

Preheat oven 350 degrees.

Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later.

Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts.

Wednesday, June 8, 2011

Strawberry Shortcake Muffins

Source: Seasons and Suppers

Strawberry Shortcake Muffins

Cook's Notes: Strawberry Shortcake Muffins These muffins are best with fresh strawberries and even better with fresh, in-season strawberries, for the best flavor.

2 cups all-purpose flour
2 tsp. baking powder
3/4 cup granulated sugar
1/2 cup butter, cold and cut into cubes
1 egg
1 cup heavy cream (35%), Half and Half (10%) or Whole Milk (3.5%)
1 tsp. vanilla
1 - 1 1/2 cups diced strawberries (they don't have to be too small)
Icing (Confectioners) sugar, for dusting

Preheat oven to 350° F. Grease or line 12 muffin cups with paper liners.

In large bowl mix together the flour, baking powder and sugar. Cut in cold butter with a pastry blender (or two knives) until it is in small pea-size pieces.

In small bowl mix the egg, vanilla and cream. Add all at once to flour mixture. Stir with spoon until just blended. Gently mix in the diced strawberries.

Spoon into muffin cups, making sure each muffin has some strawberries and bake for about 25 minutes. Cool completely in pan before removing. Sprinkle with confectioners sugar once cooled.

Tiramisu Bundt Cake

Source: Baking Bites

Tiramisu Bundt Cake

3 cups all purpose flour
2 tsp baking soda
1 tsp baking powder
1 tsp salt
3/4 cup butter, room temperature
1 1/2 cups sugar
3 large eggs
1 tsp vanilla extract
1 1/2 cups milk
1/4 cup espresso or very strong coffee
1/4 cup Kahlua

Preheat oven to 325F. Grease and flour a 12-cup bundt pan.
In a medium bowl, whisk together flour, baking soda, baking power and salt.
In a large bowl, cream together butter and sugar until light. Beat in the eggs one at a time, followed by the vanilla extract. Working in two or three additions, alternate adding the flour mixture and the milk large bowl, ending with an addition of flour, and mixing just until everything is incorporated.
Remove 1 cup of the batter into a small bowl. Remove another cup of batter into a second small bowl. Add espresso to one of the small bowls and whisk until well-combined. Add Kahlua to the second small bowl and whisk until well combined.
Pour half of the plain batter into the bundt pan and spread into an even layer. Pour the Kahlua batter into an even layer on top of the plain batter. Pour espresso batter on top of Kahlua batter. These batters maybe slightly thinner, but do not mix or stir them. Carefully spread all remaining plain batter into the bundt pan.
Bake for 55-60 minutes, until a toothpick inserted into the center comes out clean.
Let cake cool in pan for 15-20 minutes, then turn cake out onto a wire rack to cool completely before frosting.

Kahlua Mascarpone Frosting

1/4 cup butter, room temperature
4-oz mascarpone cheese, room temperature
1/4 cup Kahlua
2 cups confectioners’ sugar

Combine all ingredients in a medium-sized mixing bowl and beat at medium-high speed until very smooth and fluffy. Use a butter knife or spatula to apply the frosting to the bundt in a thick, even layer.

Tuesday, June 7, 2011

Mac-n-Cheese with Garlic, White Wine and Toscana Cheese

Source: The Lunch Bunch

Grown-Up Mac-n-Cheese with Garlic, White Wine and Toscana Cheese

1 12-oz box elbow macaroni, pennette, or mini bow-tie pasta.
1/4 cup unsalted butter
1/4 cup all purpose flour
1/2 cup dry white wine (like Pinot Grigio)
2 teaspoons minced garlic
1 cup Greek yogurt, preferred brand: FAGE
2 cups warm water (or non-fat milk)
2 cups colby-jack cheese
1/2 cup gruyere or swiss
1/4 cup Trader Joes brand black pepper Toscana, grated (or pecorino)
1 tablespoon fine sea salt
1 teaspoon white pepper
1 teaspoon dry mustard
1 cup prepared bread crumbs or Panko

Preheat oven to 400 degrees.
In a medium stock pot, bring 8 cups water to a boil, season generously with salt. Add pasta and cook about 10 minutes, making sure pasta is very al dente. Drain. Pour pasta in a greased 9 x 13 glass casserole dish and set aside.
In a bowl, whisk together 1 cup yogurt and two cups warm water or non-fat milk. Set aside.

In a large sauce pan over medium heat, melt butter. Whisk in flour and stir constantly until a golden brown roux forms. Slowly whisk in white wine, stir well. Whisk in yogurt-water mixture and stir until well combined. Add garlic, colby-jack, swiss and Toscana-pepper parmesan. Reduce heat to low and stir slowly and frequently until a thick, creamy consistency forms (add more water or non-fat milk if necessary). Season with salt, white pepper and dry mustard. Taste, season accordingly. Sauce should be slightly overly-salty, as the pasta will absorb some of the liquid while cooking.

Pour cheese sauce over the macaroni and cover loosely with aluminum foil. Place in oven for about 20 minutes or until bubbly. Top with bread crumbs and return to oven, uncovered, until top is browned, about 10 minutes. Remove and let cool for 5 minutes before serving.

Cookies and Cream Cupcakes

Source: Taste and Tell

Cookies and Cream Cupcakes
from Confessions of a Cookbook Queen

makes about 24-30 cupcakes

1 box white cake mix
1 stick of butter, melted
1 cup water
3 eggs
24-30 Oreos

13 oz jar Marshmallow Creme
1 stick of salted butter, softened
1/4 teaspoon vanilla
4 tablespoons heavy cream
1 1/2 cups powdered sugar

4 sticks salted butter
1/4 cup heavy cream
2 teaspoons vanilla
8 cups powdered sugar
15 Oreos, crushed

To make the cupcakes: Preheat the oven to 350F. Line muffin tins with liners. Place an Oreo in the bottom of each liner.

Combine the cake mix, butter, water and eggs in the bowl of a stand mixer. Mix on low speed for one minute. Increase the speed to high and beat for one minute. Fill the liners 2/3 full. Bake in the preheated oven for 20 minutes or until the tops spring back when lightly touched.

To make the filling: Beat the Marshmallow Creme, butter, vanilla and heavy cream on medium until it is smooth. Add the powdered sugar slowly, then increase the speed and beat for a minute. Refrigerate the filling until ready to use.

To make the frosting: Beat the butter, cream and vanilla in the bowl of a mixer until smooth. Slowly add the powdered sugar. Once the powdered sugar is mixed in, beat for 2 minutes on medium-high. Fold in the crushed Oreos.

To assemble: Once the cupcakes are cool, cut a small hole in the center of the cupcake. (For a tutorial on how to fill a cupcake, click here.) Fill the centers with the marshmallow filling. (You can do this by spooning it in or by using a pastry bag and piping it in.)

Generously frost or pipe the frosting on the cupcakes. Top with a mini Oreo, if desired.

Wednesday, April 6, 2011

Cinnamon Leaves

Source: Foy Update

Cinnamon Leaves
(This recipe was adapted from Joy the Baker)

For the Dough:

2 3/4 cups plus all-purpose flour
1/4 cup granulated sugar
2 1/4 teaspoons (1 envelope) active dry yeast
1/2 teaspoon salt
2 tablespoons butter
1/3 cup milk
1/4 cup water
2 large eggs, at room temperature
1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar
2 teaspoons cinnamon
1/2 teaspoon nutmeg
2 tablespoons butter, melted

Mix the dry ingredients (flour, sugar, yeast and salt) together in a large bowl, reserve one cup of the flour. On the stove or in the microwave, heat the milk, water, and butter until the butter is liquid. Allow the mixture to cool until it is still warm, but you can touch it with out burning yourself. Beat the two eggs together in a small bowl. Then add the butter mixture and eggs to the dry ingredients. Use a wooden spoon to combine. The dough will take a while to mix. Once everything is a very sticky dough, kneed in the remaining one cup of flour- about five minutes of kneading should do it.

Place the dough in a greased a bowl, rise with a clean towel over top until double. I like to warm my oven for a five minutes then turn it off and let the dough rise inside the slightly warm oven. It should take about an hour. Bread will rise really fast at about 90 degrees.

Roll out the dough on a clean surface to 12 by 20 inch rectangle. Now your ready to add the filling. Brush the melted butter over the surface of the rolled out dough. Then mix the cinnamon, sugar and nutmeg together and sprinkle it over top. It will seem like a lot, just trust me on this part.

Then cut the dough into six strips. Stack the six strips on top of each other. Cut those strips into three or four stacks of squares. Put the stacks of squares into the greased 9x5 loaf pan.

Allow to rise a second time until double (about 15-30 minutes).

Bake at 350 degrees for 30-40 minutes. Check to make sure the loaf is done before you tip it out by using a butter knife to press down on the top, if it springs back it is done. If it doesn't the dough isn't quite baked, put it back in the oven for another 5 to 10 minutes.

Use the butter knife to loosen the edges then invert the bread onto a plate. The syrup that was made from all the sugar, is really hot and will run down the edges. Let the bread set for five minutes before you dig in so you don't burn your mouth. And don't forget to pour yourself a cup of coffee or a class of milk. Enjoy.

Oreo Cupcakes

Source: Bakergirl

Oreo Cupcakes

3 ounces bittersweet chocolate, finely chopped
1/3 cup Dutch-processed cocoa
3/4 cup hot, strong-brewed coffee
3/4 cup bread flour
3/4 cup granulated sugar
1/2 teaspoon table salt
1/2 teaspoon baking soda
6 tablespoons vegetable oil
2 large eggs
2 teaspoons white vinegar
1 teaspoon vanilla extract
15 Oreo halves, with cream filling attached

1 3/4 cups plus 2 tablespoons whipping cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract
6 tablespoons Oreo cookies, finely crushed
15 Oreos for the top of each cupcake

Preheat oven to 350°F and line a muffin pan with cupcake liners. Twist Oreos in half and set aside the extra cookies for later. Place the side with cream filling in the bottom of each cupcake liner, cream-side facing up.
Place chocolate and cocoa in a medium bowl and pour the hot coffee over the mixture. Whisk until smooth and transfer to the refrigerator to cool completely, 20-30 minutes.

Whisk flour, sugar, salt, and baking soda together in a medium bowl; set aside.

Whisk oil, eggs, vanilla, and vinegar into the cooled chocolate mixture until smooth. Add flour mixture and whisk until batter is smooth.

Divide batter evenly among muffin pan cups, filling each 3/4 full. Bake until cupcakes are set and firm to the touch, 17-20 minutes. Allow to cool in pans 10 minutes, then transfer to a wire rack to cool completely before frosting.

For the frosting, in the bowl of an electric mixer fitted with the whisk attachment, combine the whipping cream, powdered sugar, and vanilla extract. Beat on medium-high speed until the whipped cream holds stiff peaks. Gently fold in the cookie crumbs with a spatula.

Scoop the mixture into a pastry bag and pipe on top of the cupcakes. Garnish with Oreo cookies.

Makes 15 cupcakes.

Coconut Pecan “Why Not” Pie with Walnuts and Toffee

Source: 17 and Baking

Coconut Pecan “Why Not” Pie with Walnuts and Toffee
Makes a 9″ pie

1 stick cold butter, cut into small pieces
1 1/2 cups flour
1 1/2 tablespoons sugar
4 tablespoons ice water

2 eggs
1/2 cup butter, melted and cooled to room temperature
1 cup packed light brown sugar
1 tablespoon flour
1 tablespoon milk
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/2 cup chopped walnuts
1 cup unsweetened coconut flakes
1/2 cup chocolate toffee bits

Bourbon Whipped Cream
1 cup heavy whipping cream
1 1/2 tablespoons sugar
1 tablespoon bourbon

To make the crust, stir the flour and sugar together in the bowl of a mixer. Use the paddle to beat the butter in, cutting it until the mixture resembles coarse breadcrumbs (you can also do this in a food processor or by hand with a pastry blender or fork.) Dribble in the water while stirring the mixture until the dough clumps. Gently knead a few times until the dough forms a ball. Flatten into a disk, wrap in plastic wrap, and chill 30 minutes.

Preheat the oven to 350 degrees F. Roll the dough out into a circle and press into a 9″ glass pie pan. Freeze for half an hour.

To make the filling, lightly beat the eggs in a medium bowl. Stir in the melted butter, which should be cooled to room temperature. Mix in the sugar, flour, milk, and vanilla extract. Mix the pecans, walnuts, coconut and toffee bits together in a large bowl, then combine with the egg mixture. Pour into the unbaked 9” pie crust and top with pretty pecan halves. Bake at 350 degrees F for 15 minutes, then lower the oven temperature to 300 degrees F and bake for another 55 minutes, or until crust is golden and top has gently cracked. Cool to room temperature.

To make the bourbon whipped cream, whip the heavy cream by hand or with an electric mixer until soft peaks form. Gradually beat in the sugar and continue to whip until stiff peaks form. Gently fold in the bourbon with a heavy spatula. Refrigerate until using and dollop on the slices of pie.