Saturday, September 30, 2017

Chocolate No Bake Chunky Monkey Granola Balls

I made these to take to Bible Study.  I took them as bars, but they fell apart.  The leftovers, I rolled into bars and they stayed together and worked much better.  They had great flavor.  I had just dehydrated bananas, so this was a perfect recipe!
Chocolate No Bake Chunky Monkey Granola Balls

adapted from

5 cups granola cereal Beth used this homemade recipe1/2 c cocoa powder
1 cup crunchy peanut butter
1 cup mashed banana (about 2 large bananas)
½ cup chocolate chips plus extra for top
½ cup dried banana chips plus extra for top

Spray a 9 x 13-inch baking dish with parchment paper. Set aside.

Add all ingredients to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until well combined.

Press mixture evenly into prepared dish. Press additional chocolate chips and banana chips into the top of the granola bars, if desired. 

Cover with plastic wrap and place bars in the refrigerator for at least an hour before cutting into bars.
Beth found that these did not stay together well, so rolled them into balls.  They were  aperfect bite sized treat!

Friday, September 29, 2017

Tastes Like Pecan Pie Bundt Cake

I made this to take to a Ladies Bible study this past week.  Make sure to REALLY grease the pan.  You can see that I had part of this stick, but the frosting more than covered it and was DELICIOUS!

Tastes Like Pecan Pie Bundt Cake
adapted from Bake from Scratch

For the cake:
1 cup pecans, chopped
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup corn syrup
1/2 cup buttermilk, or 1 T lemon juice mixed with 1/2 c milk
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
For the frosting:
1/2 cup firmly packed light brown sugar
1/4 cup unsalted butter
2 tablespoons heavy cream, half and half or milk

pinch of salt

To make the cake:
Preheat oven to 325°F. Generously grease a 10-cup Bundt pan.

Sprinkle the pecans in the bottom of the pan.

Whisk together the flour, baking powder, and salt. Set aside.

Stir together the corn syrup and buttermilk. Set aside.

Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Reduce mixer speed to low. Add the flour in three portions, alternating with two portions of the buttermilk mixture. Mix just until combined.

Transfer the batter to the prepared pan. Bake for 1 hour, or until a pick inserted into the center comes out with a few moist crumbs.

Cool the cake in the pan for 20 minutes. Then invert the cake onto a wire rack to continue cooling.

To make the frosting:
Place the brown sugar, butter, cream and salt in a small saucepan. Bring to a boil, stirring frequently.
Remove from the heat and allow to cool for a couple of minutes until it has thickened slightly.
Drizzle the glaze over the warm cake.

Thursday, September 28, 2017

Peanut Butter Cup Cookies

Since Don likes cookies in his lunch, I seem to be working my way through the Taste of Home cookie cookbook!  These are nice and crunchy and I had all the ingredients in the house!
Peanut Butter Cup Cookies
Faith Jensen Taste of Home Cookies

1 cup butter, softened
2/3 cup peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 cups chopped peanut butter cups (about six 1.6-ounce packages)

1. In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chocolate chips and peanut butter cups.

2. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks. Yield: 7-1/2 dozen. Beth got 5 dozen using a small cookie scoop.

Editor's Note: Reduced-fat peanut butter is not recommended for this recipe

Wednesday, September 27, 2017

Monkey Squares or Bread

I was baking for 'therapy' the other day.  I made these for Jenna to take to work.  They were quite good and the pan came back empty!

Monkey Squares or Bread


Banana Bread Bars:

1 ½ cups sugar
1 cup sour cream
½ cup butter, softened
2 eggs
1 ¾ cups (3 or 4) ripe bananas, mashed
2 teaspoons vanilla
2 cups flour
1 teaspoon baking soda
¾ teaspoon salt
½ cup chopped walnuts (optional)

Browned Butter Frosting
½ cup butter
4 cups powdered sugar
1 ½ teaspoons vanilla
about 3 tablespoons milk or half and half

Heat oven to 375 degrees. Grease and flour 10x15 jelly roll pan or line with parchment paper (for thicker bars use a 9x13 pan) or 2 loaf pans. Beat first four ingredients until creamy. Blend in bananas and vanilla for one minute. Add dry ingredients and blend for one minute. Stir in nuts and spread in pan. Bake 20 to 25 minutes until golden brown. Cool slighty until warm but not hot and frost with Browned Butter Frosting.

For the Browned Butter Frosting: Heat butter in saucepan over medium heat past the melting point until it is boiling and a delicate brown. Remove from the heat and immediately add the remaining ingredients. This should be thicker than a glaze and thinner than frosting. Using a spatula smooth over the top of the Monkey Squares immediately. The frosting will be easier to spread once it's on the warm bread.

Tuesday, September 26, 2017

Grilled Ranch Pork Chops

The girls were babysitting(they don't like pork) so Don and I grilled these pork chops.  I took a few different recipes and combined them to get this.  They were quite tasty!
Grilled Ranch Pork Chops

olive oil spray
4 boneless pork chops
1 tablespoon ranch powder
salt and pepper to taste

Preheat a grill (or indoor grill ) over medium high heat. Spray the olive oil spray over both sides of the pork chops and sprinkle the ranch powder and salt and pepper over the meat.

Grill for 6-8 minutes on each side or 6-8 minutes on a George Foreman indoor grill, or until pork is just slightly pink in the middle.

Monday, September 25, 2017

Cleaning Sheet Pans

I was inspired to clean up my pans.  I had 4 covered jelly roll pans and only one that I was willing to take out in public.  I found various "recipes" to clean the pans.  This is what worked for me.  I now have 4 jelly roll pans I can send to work with the girls and take out to church!   This works on pizza pans and cookie sheets, too!

Cleaning Sheet Pans

baking soda
sos pads

Start with 1/4 c of baking soda and enough peroxide to make a thick paste.  Depending on how large your pan is, you may need more.

Spread a thin layer of paste on both sides of pan and let sit for an hour or more.  Wipe/scrub with a damp rag or steel wool/sos pad.  I found I needed the sos pad since some of my pans were really bad. 

This DOES take some elbow grease but is so worth it!

Sunday, September 24, 2017

Cream Sauce with Poblano Peppers

We grilled chicken and Kathleen made this to dress it up.  Our peppers were a bit spicy!
Cream Sauce with Poblano Peppers

3 poblano peppers, sliced in half lengthwise and seeds removed
1 tsp olive oil
salt and pepper
1/4 cup plain Greek yogurt
Juice of 1/2 lime

Rub the Poblano peppers with the oil. Spread on a baking sheet and season with salt & pepper. Roast at 425 degrees for about 10-15 minutes or until peppers are charred and softened. Allow to cool before handling.

In a blender or in a bowl using an immersion blender, blend together the Greek yogurt, lime juice and roasted Poblano peppers. Refrigerate until needed.

Heat the oil in a skillet over medium high heat. Season the chicken breasts on both sides with Ancho chili powder and sea salt. Sear for 4-6 minutes per side, or until chicken is fully cooked through.

Spoon  sauce over chicken

Saturday, September 23, 2017

Coffee Almond Butter Energy Balls

Kathleen made these for snacks this week.  She and Jenna really like them.
Coffee Almond Butter Energy Balls

1 1/2 cups old fashioned oats
1/4 cup vanilla whey protein powder (or ground flaxseed) Beth used flax seed
1/4 teaspoon salt
1 tablespoon instant coffee
1/2 cup almond butter
1/2 cup maple syrup (or honey)

In a medium bowl, mix together the oats, protein powder, salt, and coffee.

In a microwave-safe bowl, combine the almond butter and maple syrup. Microwave for 30 seconds. Stir and microwave for 20 seconds, or until mixture is easily combined when stirred. Stir until fully incorporated.

Add almond butter mixture to oat mixture. Stir until mixed.

Refrigerate for 30 minutes.

When dough is firm, roll into 20 balls.

Store in an airtight container.

Friday, September 22, 2017

Sheet Cake with Sprinkles

Jenna was in the baking mood and made this to take to work. Everyone loved it!

Sheet Cake with Sprinkles

1 cup unsalted butter, softened
2 cups sugar
2 eggs
2 and 1/2 teaspoons vanilla extract
1/2 cup greek, non-fat yogurt
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk
1/2 cup rainbow sprinkles, plus more for on top of frosting


3/4 cup unsalted butter, softened
3 cups confectioners' sugar
2-3 Tablespoons milk
2 teaspoons vanilla extract
1/8 teaspoon salt

Preheat oven to 350°F. Generously grease a 12x17 inch half sheet/jelly roll pan.

In a large bowl, cream the softened butter for about 1 minute on medium speed until smooth. Add sugar on medium speed and beat until fluffy/light in color. Beat in eggs and vanilla, scraping the sides of the bowl until mixed. Add the yogurt, mixing until combined. 

In a large bowl, whisk the flour, baking soda, and salt together. Pour half of this flour mixture into the creamed butter mixture. Beat on low speed until combined. Pour in half of the milk. Beat on low speed until combined. Repeat with the rest of the flour and beat in the remainder of the milk until combined. Fold in the sprinkles! 

Spread the cake batter in a thin layer into the greased pan. Bake for 20-24 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. (Jenna turned the pan a few times in the oven to help keep it level). As the cake is cooling, make the frosting.

For the frosting: Beat the butter on medium speed until creamy. Add confectioners' sugar, milk, vanilla extract, and salt until combined. Increase to high speed and beat for 3 full minutes. Add more confectioners' sugar if frosting is too thin, more milk if frosting is too thick, or a pinch more of salt if frosting is way too sweet.

Spread frosting all over cooled cake, then top with sprinkles - any design you'd like!

Thursday, September 21, 2017

Berry Butter

Kathleen made this and served it over waffles.  YUM!

Berry Butter

2 tablespoons butter
1/3 cup frozen mixed berries
1 tablespoon Splenda (or 2 packets of Truvia)

Melt in the microwave for about 2 minutes, stirring occasionally to smash the berries. Alternatively, you could boil on the stove for about 3-4 minutes.

Wednesday, September 20, 2017

Toffee Bit Chocolate Chip Cookies with Sea Salt

During the Packer game last week, Jenna made these cookies. They were easy and delicious!

Toffee Bit Chocolate Chip Cookies with Sea Salt

1/2 cup oats
2 1/4 cup all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup butter, unsalted
3/4 cup light brown sugar
3/4 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups (1 bag) mini chocolate chips
1 1/3 cups (1 bag) toffee pieces
1/4 cup flaky sea salt

Place oats in food processor sand pulse until they are fine. Place into a medium bowl with flour, baking soda, salt, and ground cinnamon. Stir together. Set aside.

Cream butter and sugars into a large bowl and beat together until light and fluffy (about 2 minutes). Add vanilla and 1 egg and mix until combined. Add other egg and mix just until combined.

Add all dry ingredients to butter mixture and beat just until combined. Do not over-mix! Using a spatula, fold in chocolate chips and toffee pieces until evenly distributed. Place dough in fridge for 1 hour to chill before baking.

Preheat oven to 350 degrees. Remove cookie dough from fridge and place onto greased baking sheets about 2 inches apart. Be careful - these cookies will spread!

Place cookies into preheated oven for 11-13 minutes, or until the edges are nice and crispy.

Remove from oven and cool on baking sheet for 5 minutes and then transfer to cookie sheet to continue cooling. While they cool, sprinkle a little flaky sea salt over the cookies.

Tuesday, September 19, 2017

Cashew Thai Chicken

The girls made this for dinner while I was out of town.  They really liked it.
Cashew Thai Chicken

1 1/4 pounds boneless, skinless chicken breasts, cut into bite-sized pieces (We used leftover chicken from another recipe)
2 tablespoons cornstarch (or substitute arrowroot powder)
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 tablespoons canola oil
3 medium red bell peppers, seeded and cut into bite-sized pieces
1 large head of broccoli, cut into florets (about 4 cups)
1 bunch green onions (about 6 medium), thinly sliced
2/3 cup dry roasted, unsalted cashews
Cooked brown rice or quinoa, for serving

1/4 cup reduced-sodium soy sauce
3 tablespoons seasoned rice vinegar
2 tablespoons honey, plus additional to taste
1 tablespoon freshly grated ginger
2 cloves garlic, minced (about 1 teaspoon)
1/4–1/2 teaspoon red pepper flakes, plus additional to taste

In a small bowl, toss the chicken pieces with the cornstarch, salt, and pepper.

Heat the oil in a large skillet over medium high. Once the oil is hot and shiny, add the chicken mixture and sauté for 4 minutes, just until lightly browned. Add the bell pepper, broccoli, and green onions. Continue sautéing until the chicken is cooked through and the vegetables are crisp-tender, about 5 additional minutes. Stir in the cashews and cook for 30 additional seconds.

While the chicken and vegetables are cooking, prepare the sauce. In a small bowl or large measuring cup, stir together the soy sauce, rice vinegar, 2 tablespoons honey, ginger, garlic, and 1/4 teaspoon red pepper flakes. Taste and add additional honey and/or red pepper flakes as desired (I added an additional 1/4 teaspoon red pepper flakes). Pour the sauce over the skillet and toss to coat. Enjoy immediately with brown rice.

Monday, September 18, 2017

Beef Stroganoff (Low Carb)

Jenna and Kathleen made this for dinner one night.  It was quick and easy.
Beef Stroganoff (Low Carb)

1 # ground beef
1/4 cup lower sodium beef broth
1 Tablespoon Worcestershire sauce
1 tsp butter
2/3 cup chopped onion
6 small mushrooms, sliced
1 tsp lemon juice
1/2 tsp paprika
1/2 cup sour cream
salt and pepper, as desired
shaved parmesan cheese

Cook ground beef in a non-stick skillet over medium heat. Add beef broth and Worcestershire sauce and continue cooking beef until browned and fully cooked. Remove beef from skillet and set aside.

Melt butter in skillet then add onions and mushrooms and cook for 2 minutes or until tender.
Add ground beef back to skillet along with lemon juice, paprika and sour cream. Heat mixture (do not allow to boil or simmer).

Adjust seasoning with salt and pepper if needed and serve.  Add shaved parmesan cheese to the top.

May be served in bowls or over toasted ultra-thin bread slices.

Sunday, September 17, 2017

Jamaican Jerk Chicken Sheet Pan Meal

The girls made this meal while I was out of the state.  They all liked it.

Jamaican Jerk Chicken Sheet Pan Meal
adapted from

1 pound of chicken
1 onion, thinly sliced
1 bell pepper, roughly chopped
1 recipe Jamaican Jerk Seasoning
1-2 sweet potatoes, thinly sliced
2-3 tbsp coconut oil

Preheat oven to 375.
Chop the chicken into 1.5" pieces and spread across 1/3 of the pan.
Place the bell pepper and onion on another 1/3 of the pan
Place the sweet potatoes on the other 1/3 of the pan.

Drizzle the coconut oil evenly over the chicken and vegetables and sprinkle liberally with seasoning. Bake for 30 minutes, or until the chicken is cooked through

*We did the sweet potatoes on another pan to make them more like sweet potato fries (and added 15 minutes to the cooking time for just the sweet potatoes)

Saturday, September 16, 2017

Jerk Seasoning

The girls made this to go over chicken and fries.  Easy and tasty!

Jerk Seasoning

1 tablespoon allspice
1/4 teaspoon ground cinnamon
1/4 cup light brown sugar (we used the splenda blend)
1 teaspoon red pepper flakes
1/4 teaspoon ground cloves
1/4 teaspoon ground cumin
2 teaspoons salt
1 teaspoon freshly ground black pepper
2 tablespoons canola oil (we used coconut oil)

Mix all ingredients together with the canola oil. Great over chicken or sweet potato fries!

Friday, September 15, 2017

Golden Coconut Lentil Soup

Kathleen wanted to cook with lentils after we had gone to an Indian restaurant downtown Austin.  Perfect for lunches!
Golden Coconut Lentil Soup
1 Tbsp olive oil (or coconut oil)
1 yellow onion
2 cloves garlic
1 inch fresh ginger (about 1 Tbsp grated)
1/2 Tbsp ground turmeric We used ~ 1 and 1/2 Tbsp of curry powder
Pinch red pepper flakes
2-3 carrots
1/2 lb red or yellow lentils (about 1 cup)
4 cups water
13.5 oz can coconut milk
1/2 Tbsp salt (or to taste)
1/3 cup large, unsweetened coconut flakes
1/4 bunch cilantro
2 cups cooked jasmine rice

Add the olive oil to a large pot. Dice the onion, mince the garlic, and grate or mince the ginger (I use a small-holed cheese grater). Sauté the onion, garlic, and ginger in the olive oil over medium heat for 2-3 minutes, or until the onions are soft and transparent. While the onions, garlic, and ginger are sautéing, peel and slice the carrots.
Add the turmeric and red pepper to the pot and sauté for a minute more. Add the carrots to the pot, sauté for a minute more, then add the lentils and water. Place a lid on the pot, bring it up to a boil over high heat, then turn the heat down to low and simmer for 20 minutes.
Toast the coconut flakes while the soup simmers. Add the coconut flakes to a dry skillet and place it over medium-low heat. Stir continuously as the flakes heat until they are about 50% golden brown (1-3 minutes). Remove the flakes from the hot skillet immediately to stop the toasting process.
After 20 minutes the lentils should be soft and broken down. Stir the coconut milk into the soup. Use an immersion blender or carefully blend the warm soup in small batches until about half of the soup is puréed (or all of it if you want it completely smooth).We didn't blend. Once blended, begin adding salt, 1/2 tsp at a time, until the soup is properly seasoned. I used 1.5 tsp or 1/2 Tbsp of salt. Also adjust the red pepper flakes, if desired.
To serve the soup, ladle about 1.5 cups into a bowl and top with 1/2 cup cooked rice, some fresh cilantro leaves, and a sprinkle of toasted coconut flakes.

Thursday, September 14, 2017


My mom sent this recipe saying she used to make this a lot when we all lived at home.....I have been married for 30 years, so she started making this a LONG time ago!  We made it and really liked it.



1 cup pecan halves (toasted in microwave)
1 pt. strawberries, cleaned, sliced or quartered
1 head green leaf lettuce

Toss these three ingredients together.


1/3 cup red raspberry wine vinegar or red wine vinegar
½ c sugar
1/2 cup oil
1 t. salt
1 t. dry mustard
1 ½ T. poppy seed

Blend well. Pour over salad and toss just before serving.

Wednesday, September 13, 2017

Grilled Chicken Shish Kabob with Creamy Dill Dip

We made this for dinner a week or so ago. We really liked it.

Grilled Chicken Shish Kabob with Creamy Dill Dip

adapted from

3 chicken breasts
olive oil
2 tbsps Montreal Steak spice
2 small red onions
1 Spanish onion
2 green peppers
salt, pepper
12″ bamboo grilling skewers
bacon grease (optional)

To make the creamy dill and garlic dipping sauce:

1 cup of low-fat sour cream
2 cloves of minced garlic
2 tbsps of fresh dill

1. Cut the chicken into 1” cubes. Sprinkle with Montreal steak spice seasoning It’s best to let the chicken sit and marinate for at least 30 minutes.

2. Just before you’re ready to assemble the shish kabobs, cut the onions and peppers into 1” cubes or squares. Drizzle each with olive oil and a bit of salt and pepper.

3. Assemble the shish kabobs. Alternate pieces of chicken and vegetables onto each skewer. Leave about 1”-2” of each end of the skewers empty to make them easier to hold (and so that the food won’t fall off of them when cooking).

4. Drizzle the cookies sheet or tin tray Beth used tin foil with some more olive oil to prevent sticking. Alternatively, use any leftover bacon grease you have for an extra touch of flavor. Arrange the each chicken shish kabob side by side in one layer on the cookie sheet/tray.

5. Place the sheet/tray of shish kabobs onto your grill, which was preheated to a medium-high temperature (~350F). Grill the shish kabobs for about 15 minutes, turning regularly.

6. In the meantime, combine the sour cream, garlic and dill to make the dipping sauce.

Serve the delicious chicken shish kabob while warm, with the dipping sauce on the side.

Thursday, September 7, 2017

 Double Chocolate Éclair Cake No Bake

This was the other dessert I made to take to church last Sunday.  It was delicious!

I will be taking a break from the blog for about a week since I will be in Wisconsin for a reunion with my mother in law.

Double Chocolate Éclair Cake No Bake
14.4 ounce box chocolate graham crackers
3 cups milk
2 3.8-ounce boxes chocolate instant pudding
8 ounces whipped topping
16 ounces chocolate frosting
chocolate shavings

Layer bottom of 9x13 pan with single layer of graham crackers.

In a medium bowl, whisk together milk and pudding until combined. Stir in whipped topping.
Pour half of pudding mixture over graham cracker layer.  Add some chocolate shavings.

Place another single layer of graham crackers over pudding mixture.

Spread remaining pudding mixture over graham crackers and top with an additional graham cracker layer.

Spoon frosting into microwave safe bowl and microwave for 25 seconds. Spread on top of dessert. Refrigerate for at least four hours prior to serving.

Garnish with chocolate shavings, if desired. Do this shortly after it is cooled or they won't stick well.

Wednesday, September 6, 2017

Buttermilk Cranberry Apple Vanilla Cake with Pecans

Jenna helped me make this for Sunday School treats.  We followed the recipe to a 'T' and this was delicious!  I used GOOP(see the link below in the recipe) and had no issues with the cake coming out of the pan.

Buttermilk Cranberry Apple Vanilla Cake with Pecans

2 and 1/2 cups all purpose flour 
2 teaspoons baking powder 
1/4 teaspoon salt 
3/4 cup unsalted butter, room temperature softened 
1 and 3/4 cups granulated sugar or cane sugar 
3 large eggs 
2 teaspoons vanilla extract 
1 cup buttermilk 
1 cup dried cranberries 
1 apple, cored, peeled, and cubed 
1 cup pecans, chopped 
powdered sugar (for decorating)

Special equipment: Use a bundt pan that measures 9 inches in diameter and holds 10 to 12 cups.

Preheat oven to 350 F.

Soak 1 cup of dried cranberries in 1 cup of boiling-hot water, covered.   In a medium bowl, combine 2 and 1/2 cups flour, baking powder and salt.  In a separate large bowl, add together the softened butter and sugar and mix, using mixer, on high setting for about 3 minutes until even consistency is reached.

Add 3 eggs and 2 teaspoons of vanilla extract to the butter-sugar mixture and continue beating until well-incorporated and light in color. 

With the mixer on low speed, add 1/3 of flour mixture to butter-sugar mixture, beating just a little until all is well combined. Then follow by 1/3 cup of buttermilk. Continue until all combined.

Drain the dried cranberries that you soaked in hot water.

Using a spatula, fold in these dried cranberries, chopped apple, and chopped pecans into the cake batter.

Spray the cake pan with a Baking Spray with Flour. Beth used GOOP Pour batter gently into prepared bundt pan. Place the baking sheet in the preheated oven, and put the bundt pan on top. This ensures that if you have a bundt pan with edges like mine, the pan doesn't slant. 

Bake at 350 F for about 1 hour, until toothpick comes out clear. Remove the pan from the oven, let it cool for 40 minutes on wire rack. 

And here are the tips on releasing the cake from the bundt pan: From original poster:

After your bundt cake is done baking, and the bundt pan cooled off for 40 minutes on the counter, place the bundt pan in the freezer for 20 minutes - it will still be quite hot to the touch (even after 40 minutes of cooling), so use kitchen gloves to handle the pan.

Remove the pan from the freezer after 20 minutes, invert the bundt pan onto a serving plate, and let it sit inverted for a bit to let the gravity do the work (it could take as little as half a minute or as long as 20 or even 30 minutes, depending on your bundt pan). Then, gently lift bundt pan and your cake should be released. Sometimes, you will actually hear your cake release. Be patient.

Sprinkle the cake with powdered sugar before serving.


Tuesday, September 5, 2017

Peanut Butter, Brown Butter M&M Cookies

The original recipe said it made 18 cookies, so I doubled this right away. I got almost 4 dozen deliciously crunchy cookies

Peanut Butter, 
Brown Butter M&M Cookies

1¼ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup (1 stick) unsalted butter, browned and cooled
¾ cup light brown sugar
¼ cup granulated sugar
1 egg, at room temperature
1 teaspoon vanilla extract
½ cup peanut butter
¾ cup M&Ms  Beth used crispy

1. In a medium bowl, whisk together the flour, baking powder, baking soda and salt.

2. In another medium bowl, using an electric mixer, beat the browned butter with sugars on medium speed until pale, about 2 minutes. Add egg and vanilla and beat until just combined. Add the peanut butter and beat until well combined. Reduce speed to low and add in the dry ingredients. Mix until just combined. Using a rubber spatula, fold in the M&Ms. Chill dough for at least an hour, preferably two.

3. When ready to bake, preheat oven to 350 degrees F. Remove dough from fridge and let sit out for 10 minutes. Using a medium cookie scoop, scoop out cookie dough and roll into balls. Place balls on parchment lined cookie sheets, about 2 inches apart. To get the criss-cross, use a fork to gently press down on the cookies.

4. Bake cookies 12-13 minutes, until lightly browned on the edges. Let cookies cool on cookie sheet for 10 minutes before moving to a wire rack.

Monday, September 4, 2017

Chicken Pot Pie-Low Carb and Keto

I can't tell you how yummy this is.  It was super easy to make.  I cooked chicken tenderloins in the crockpot for 3 hours on high earlier in the day.  Try this soon!

Chicken Pot Pie-Low Carb and Keto

For the Chicken Pot Pie Filling:

2 tablespoons of butter
½ cup mixed veggies
¼ small onion, diced
¼ tsp pink salt
¼ tsp pepper
2 garlic cloves, minced
¾ cup heavy whipping cream
1 cup chicken broth
1 tsp poultry seasoning
¼ tsp rosemary
pinch thyme
2½ cups cooked chicken, diced
For the crust:
4½ tablespoons of butter, melted and cooled
⅓ cup coconut flour
2 tablespoons full fat sour cream
4 eggs
¼ teaspoon salt
¼ teaspoon baking powder
1⅓ cup sharp shredded cheddar cheese or mozzarella, shredded

Preheat oven to 400 degrees.
Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in an oven safe skillet for approx 5 min or until onions are translucent.

Add heavy whipping cream, chicken broth, poultry seasoning, thyme, rosemary, and simmer for 5 minutes. Make sure to simmer covered as the liquid will evaporate otherwise. You need a lot of liquid for this recipe, otherwise, it will be dry. Add diced chicken.

Make the breading by combining melted butter, eggs, salt, and sour cream in a bowl then whisk together.  Add coconut flour and baking powder to the mixture and stir until combined.  Stir in cheese.

Drop batter by dollops on top of the chicken pot pie. Do not spread it out, as the coconut flour will absorb too much of the liquid.

Bake in a 400 degree oven 15-20 min.

Set oven to broil and move chicken pot pie to top shelf. Broil for 1-2 minutes until bread topping is nicely browned.

Sunday, September 3, 2017

Steamed Asparagus with Hollandaise Sauce

This was extremely easy to make and tasted great!

Steamed Asparagus with Hollandaise Sauce

1 tablespoon water
salt and pepper to taste

Hollandaise Sauce

6 ounces salted butter
2 large egg yolks
1/2 teaspoon Dijon mustard
1 tablespoon heavy cream
1-2 teaspoons freshly squeezed lemon juice (or white vinegar)
1-2 pinch cayenne pepper
1-2 pinch white pepper

Cut the asparagus spears to the same length. Separate the eggs, reserving the whites for another use.

Place the asparagus in a microwave safe bowl and add 1 tablespoon of water. Cover with plastic wrap and cook at high power from 1 1/2 - 2 1/2 minutes depending on your microwave. Drain off the water and keep covered. 

Hollandaise Sauce: Add the egg yolks, 1 tablespoon of heavy cream, 1 teaspoon of lemon juice and the mustard to a blender. Place the lid on top and remove the middle piece. Place the butter in a medium to large frying pan and melt the butter over medium heat. Turn the heat up to medium high and gently swirl the pan every few moments. When the solids in the bottom of the pan just begin to turn brown, turn off the heat. Turn the blender on low and begin pouring the hot butter into the blender, leaving the brown solids behind in the pan.

After the butter has been incorporated, add the cayenne pepper and white pepper and blend. Taste. Adjust seasoning with more acid, salt or pepper. Pour over the asparagus and serve immediately. Serves 4.

Saturday, September 2, 2017

Samoa Fudge Fat Bombs

Jenna and I made these and doubled the recipe right away.  We are really glad we did!  Love these.
Samoa Fudge  Fat Bombs

3 ½ tbsp cocoa powder
2 ½ tbsp butter melted
2 ½ tbsp coconut oil melted
3 ½ tbsp sweetener of choice: swerve or other low carb sweetener or coconut sugar for paleo
2 tbsp heavy cream or unsweetened coconut milk
Caramel Coating
2 ½ tbsp butter
2 ½ tbsp sweetener
2 tbsp heavy cream or full fat coconut milk
⅛ tsp molasses
⅛ tsp vanilla extract
Top Garnish:
1 tbsp unsweetened shredded coconut

In a large mixing bowl combine all the fudge bomb ingredients. Mix together thoroughly.

Pour or spoon mixture into a lightly greased mold, or ice cube tray, or a cake pop pan.
Freeze for 15 minutes or until firm.

In a small sauce pan over medium heat melt the 2 ½ tbsp butter for the caramel coating.
Once melted add the the 2 ½ tbsp sweetener, 2 tbsp heavy cream or coconut milk and ⅛ tsp molasses. Stir and heat until bubbling. Remove from heat and stir in ⅛ tsp vanilla extract. Let caramel sauce rest for a couple minutes until it thickens a little.

Remove fudge bombs from the freezer and place on a baking sheet line with parchment paper or wax paper.

Drizzle or spoon caramel sauce over truffle bombs and sprinkle with shredded coconut.
Serve. Store in covered container in fridge or freezer.

Friday, September 1, 2017

Breakfast Biscuits Stuffed with Sausage and Cheese-Low Carb and Keto

Jenna made these to have for quick breakfasts.  We all loved them.  I think the biscuits are as fluffy as Mc Donalds!
Breakfast Biscuits Stuffed with Sausage and Cheese-Low Carb and Keto

2 ounces cream cheese
2 cups mozzarella, shredded
2 eggs, beaten
1 cup almond flour
pinch salt & pepper
2 ounces colby jack cheese, thin cubes (or your choice of cheese)

In a microwave safe bowl, add cream cheese and mozzarella.

Microwave for 30 seconds at a time until cream cheese is very soft and mozzarella starts to melt.

Mix well! You want this really combined.

In a small separate bowl, combine beaten egg and almond flour. Add cheese mixture and mix well, again, REALLY well.

Dough may be sticky, this is ok. Dust it with additional almond flour and form into a ball. Place on plastic wrap and refrigerate until firm.

Cut into sections to form 6 3" balls, depending on the size of the sausage.

Flatten dough balls, place sausage on the dough, then cheese and wrap dough around.
Put the stuffed dough into a greased muffin tin.

Bake for 12-15 minutes or until golden and set. Top with more mozzarella if desired.