THE Premier Low-Carb store .. .. AND Meeting Place

Thursday, May 31, 2012

CHICKEN BACON RANCH WRAPS



CHICKEN BACON RANCH WRAPS
 Here is a tasty, simple-to-prepare wrap for lunch!   Love these wraps - so very easy to make.  Very busy this end with editing the low-carb friends' mini cookbook in volume 2, so just a quick post.  Our low-carb friends have contributed awesome recipes and it is a really fun and strong mini cookbook within the greater cookbook.  Feel proud my friends reading this!  THANK you for your contributions.

Note:  Please use homemade ground almonds (I use sliced almonds ground in a coffee bean grinder) for the wraps.  They don't seem to work with almond flour.  Also use Gluten-Free Bake Mix #1...the xanthan gum is necessary.

31/2 cups diced chicken (750 mL)
1 cup shredded Monterey Jack, OR (250 mL)
  Mozzarella Cheese
8 slices cooked, chopped bacon
1 cup Ranch Dressing, page___ (250 mL)
1 Roma tomato, chopped
1/4 cup chopped green onions, (60 mL)
  (optional)
2 tbsp chopped, canned jalapenos, OR to taste (30 mL)
Jiffy Flexible MicrowaveTortillas   CLICK FOR RECIPE
  (quadruple the recipe)
Mayonnaise
Light-tasting olive oil

In large bowl, combine chicken, Monterey Jack, OR Mozzarella Cheese, bacon, Ranch Dressing, page___, Roma tomato, green onions (if using) and canned jalapenos. 

Prepare Jiffy Flexible Microwave Tortillas.  Fill tortillas and use mayonnaise to seal edges closed. Fry in light-tasting olive oil on both sides in nonstick skillet.

Helpful Hint:  Mayonnaise and olive oil are not included in the nutritional analysis as people will use as much or as little as they prefer.

Yield:  8 servings
1 serving
479.0 calories
24.5 g protein
38.1 g fat
7.6 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Saturday, May 26, 2012

My very FIRST Guest Post.



This was my first guest post on a friend's blog.  Go over here to Tiffany's blog to see it.  Please comment over there if you liked it.  Thanks so much! :)

BOBOTIE- One of My All-Time Favorite Meat Loaves


BOBOTIE

Introduced to South Africa by the Cape Malays, this Indonesian curried meat loaf is to South Africa what Moussaka is to Greece and Lasagne is to Italy.  Traditionally, Bobotie is served with yellow rice (add turmeric), chutney and banana slices dipped in milk.  Another Bobotie that is very popular in South Africa is Fish Bobotie.  I'll make that one of these days and share it as well.  Have a great weekend everyone!

2 rye crisp breads, OR
  2 slices low-carb bread (See the Plain Bread version of my Jiffy Cinnamon Raisin Bread) or use a one minute muffin recipe that you like!
2/3 cup half-and-half cream (150 mL)
2 lbs ground lamb, OR (0.9 kg)
  lean ground beef
1 cup diced onion (250 mL)
1 tbsp curry powder (15 mL)
2 tsp salt (10 mL)
11/2 tsp ground turmeric (7 mL)
1/2 tsp black pepper (2 mL)
1/4 cup slivered almonds, (50 mL)
  (optional)
2 tbsp seedless raisins, (25 mL)
  snipped in half
2 tbsp SPLENDA® Granular (25 mL)
1 tbsp lemon juice (15 mL)
4 eggs
4 bay leaves, (optional)

In small bowl, break rye crisp breads or low-carb bread in pieces and soak in half-and-half cream. Set aside. In large skillet, fry ground lamb or beef and onion, until meat is browned.  Pour off fat.  Stir in curry powder, salt, turmeric and black pepper. Over small bowl, strain crisp bread and cream mixture; set aside cream.  Stir softened crisp bread or low-carb bread, almonds (if using), raisins, SPLENDA® Granular, lemon juice and 2 eggs into meat mixture until well combined. 

Turn into 2 quart (2 L) casserole dish and press down firmly.  Stick bay leaves in upright position in top of meatloaf.  Bake uncovered in 350°F (180°C) oven 20 minutes.  In small bowl, beat remaining eggs and leftover cream together; pour over meatloaf.  Cover and bake another 20 minutes. Remove bay leaves.

Yield:  10 servings
1 serving
269.7 calories
20.5 g protein
17.5 g fat
5.7 g carbs (carbs are lower with my GF Bread in link above)

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

Wednesday, May 23, 2012

JIFFY BUN AND JIFFY SANDWICH BREAD


 It would be better instead of a cereal bowl to have a circular glass baking dish, the circumference of which remains the same the whole depth of the dish, if you know what I mean.  As you can see the bottom part of the bun is smaller than the top part, using a cereal bowl.  It works, but it could be better.
 The photos from here on down are showing a regular-sized dinner plate.
Oops, except for this one - this is a side plate below.  :)

You will need a square 4-inch (10 cm) square glass or plastic container for the Jiffy Sandwich Bread.

JIFFY BUN

This bun is soft in texture. It makes a good substitute for a hamburger bun. One can’t beat the convenience of making a hamburger bun in a jiffy.  The photos don't do the bun justice. Sesame seeds will add to it's appeal, but unfortunately that one got eaten before I had a chance to photograph it. It tastes great - very neutral and quite bread-like. The sandwich bread is super as well.  I could barely tell the difference from real bread when I made a sandwich. Try it and see if you like it too. One sandwich (2 slices) is all I could eat.  It is very satiating and one does not crave more. 

For other great Low-Carb, Gluten-Free recipes by the team & me:
Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!

1 egg
1 tbsp mayonnaise (15 mL)
1 tsp coconut milk, OR heavy cream (5 mL)
1/tsp salt, optional (0.5 mL)
3 tbsp Gluten-Free Bake Mix, (45 mL)
  page___
1/tsp baking powder (2 mL)

In cereal bowl (or better yet a round glass bowl that has a base and circumference that is more or less the same size), beat egg well with fork. Add mayonnaise, coconut milk, OR cream and salt, if using and mix well. Add Gluten-Free Bake Mix, page___ and baking powder.  Whisk in well with fork for almost a minute.  Tap bowl on counter to remove air bubbles.

Microwave 1 minute and 10 seconds.  Immediately loosen sides and invert bun.  Using a good, serrated bread knife, slice horizontally in two and allow to cool.

Yield:  1 serving
1 Jiffy bun
280.6 calories
9.9 g protein
23.8 g fat
5.6 g net carbs


Variations:  Jiffy Sesame Seed Bun:  Sprinkle top of batter with 1 tsp (5 mL) toasted sesame seeds and then microwave.  (6.0 g carbs)

Jiffy Sandwich Bread:  You will need a square 4-inch (10 cm) glass dish.  Pour batter into greased dish and nuke 1 minute and 10 seconds.  Remove, invert and carefully slice horizontally into two slices.  This recipe makes 2 regular-sized, very tasty bread slices and it also toasts quite well. Great for a sandwich.
One slice:  2.8 g carbs.

Helpful Hints:  The bun should be dry when inverted; i.e. no wet, soft spots in the center.  My microwave oven is a powerful one (1200 watts) and runs hot, so your times may differ quite a bit depending on the wattage of your microwave oven. If your bun is still wet underneath, stick it in the microwave oven in 10 second intervals until it is dry. Ian likes to use these as open-faced hamburger buns.  He puts a hamburger patty on each buttered half with all the trimmings and declares he is very satiated after such a meal.  Of course, he adds bacon, cheese, tomato, lettuce, ketchup and skips the mustard.

Toast sesame seeds in dry nonstick frying pan.  Keep sesame seeds in freezer in sealed container.  You may also use them on top of the Artisan Hamburger Buns (Improved), page___.

Sunday, May 20, 2012

JIFFY FLEXIBLE MICROWAVE TORTILLA




 Interim Step - tortilla rolled between two pieces of parchment paper (a necessity in the low-carb kitchen)



JIFFY FLEXIBLE MICROWAVE TORTILLA
This recipe is so much easier than the one I provided in Low-Carbing Among Friends, volume-1.  I think it tastes better too.  Wraps are such a good meal any time of day.  Yep, you can even make a breakfast wrap with scrambled eggs, cooked tomato and sausage and cheese, and, oh yes, don't forget the mayonnaise to seal the tortilla and a bit extra if you love it like I do.  I remember a few years ago (actually quite a few years now) when wraps became the trendy thing to eat.  My sweet friend and a lady who adopted me as her daughter (unofficially) loved them.  We used to visit her every week for 5 years before we left the country and how we all enjoyed those visits!  Sometimes we took her out and she loved that. She loved music and was talented in a gazillion ways. She died about a year later and to this day I miss her.  She loved people and she absolutely knew how to HUG.  She also knew how to live and live well no matter how wonderful or how humble her surroundings; she made the most of it.  Some of her favorite recipes appear in my Splendid Low-Carbing series of cookbooks and in Low-Carbing Among Friends, page 21, find Jeanne's Squash Soup. Rest in Peace, Jeanne.  I miss you!!  (((HUGS))) over my heart where you will always reside in my garden of sweet memories.

NOTE:  This recipe is made with almond meal (ground almonds, not almond flour - homemade - use sliced almonds in a coffee bean grinder) in the bake mix and you must use the Bake mix with xanthan gum and you must add the extra xanthan gum...it is what makes the tortilla flexible. Almond flour (Honeyville Grains) does NOT work in this recipe! I would like to work on another recipe that doesn't require xanthan gum.

1 egg
1 tsp olive oil (5 mL)
1/cup Gluten-Free Bake Mix,  (75 mL)
  (this recipe needs my Gluten-Free Bake Mix with the xanthan gum)
1/cup ground almonds (75 mL)
1/tsp xanthan gum (0.5 mL)
1/tsp salt, OR to taste (0.5 mL)

In small bowl, whisk egg and olive oil well.  Add Gluten-Free Bake Mix, page___, ground almonds, OR almond flour, xanthan gum and salt.  Whisk well with fork until a sticky dough forms.  Measure 2 dough balls, weighing about 2.5 oz (70 g) each. 

Between two pieces of parchment paper, press ball out with hands and continue rolling out with rolling pin (a small one works well; mine has a rod with two rollers on either end, one smaller and one bigger) and use hands to press out where necessary, to make a nice circular shape.  Don’t roll it too thin; more or less even thickness.

Nuke approximately 40 seconds (this timing will vary greatly from microwave to microwave).* 

Now I usually add fillings to the tortillas such as cooked, warm ground beef mixed with salsa, add in some cheese and I like mayonnaise (weird, I know, but tasty), or sour cream and these act as the glue to keep the tortilla closed.  Next I fry the loaded tortilla in light olive oil in a nonstick skillet until browned on both sides.  (Use 2 spatulas to carefully turn the tortilla.)

Helpful Hints:  *Everyone’s microwave oven will be a bit different.  Mine is huge and powerful.  If by accident you overcook this tortilla when first trying to figure out the correct timing (you will know if you did because when you fold it, it will crack), simply continue cooking until you have a nice big, crispy cracker.  No ingredients will be wasted.  The cracker is especially good spread with Healthy Butter, page___ and peanut butter.  I have made this using only the Gluten-Free Bake Mix, and it was good as well, but the carbs are 7.9 g carbs per tortilla and that would be too much for some folks; considered moderate carb at that level for a tortilla.

Yield:  2 tortillas
1 serving
231.2 calories
9.4 g protein
18.6 g fat
5.3 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Friday, May 18, 2012

Further Proof that Intermittent Fasting is HEALTHY and helps one LOSE WEIGHT!


I can take excerpts from this but I don't really want to do too much of that as it is a short article and well worth the read.


"A new study, conducted on mice, hints at an unexpected contributor to the nation’s epidemic of obesity _ and, if later human studies bear it out, a possible way to have our cake and eat it too, with less risk of weight gain and the diseases that come with it.
Just eat your cake _ or better yet, an apple _ earlier. Then wait 16 hours, until breakfast the next morning, to eat again."

Go read the article here.

I have written about Intermittent Fasting/Feeding many times before because I have seen it work for me, but especially for my husband, who sticks to the regimen with ease.  He looks and feels great these days, what with IFing, low-carbing and gluten-free eating!  It basically frees one from having to count carbs or calories or anything, but IFing done in conjunction with a gluten-free and low-carb diet is much more effective as cravings and hunger are held at bay.  If one simply has to have something during the fasting window - then a cup of decaf tea or coffee with heavy cream might still those hunger pangs and if that's not enough, sometimes I "cheat" with a teaspoon of peanut butter and that really does the trick!   However, if one can go without it's obviously more effective and gives the metabolism a full break from its work.  Ian goes without except for coffee (maybe 2 cups in the morning), a drop of evaporated milk and a packet of Splenda.

Green Beans and Bacon




GREEN BEANS AND BACON
Green beans with lots of yummy bacon! My husband, Ian, loves bacon and the minute he smells it cooking, it is not long before he heads to the kitchen and says, "Something smells good!" LOL  Seriously though bacon was always a no-no on the low-fat diet.  It's good to be able to eat it without a conscience.  It certainly adds wonderful flavor to these beans and transcends them from ordinary fare to even company fare.  For those of you who worry about nitrates, check out this older post of mine: http://low-carb-news.blogspot.com/2008/08/nitrates-are-actually-good-for-us.html

1 lb green beans (0.45 kg)
  (if you can get the really long, skinny
  green beans – those are best)
8 slices bacon
1 tbsp butter (15 mL)
1/2 tsp seasoning salt (2 mL)
Black pepper, to taste
         
Cut green beans into 11/2-inch (3.8 cm) pieces and place in a colander.  If using regular green beans, make sure to remove the strings.  Rinse green beans in colander under running tap water. 

Bring big pot of water to boil and add green beans.  Bring to the boil again and cook until tender, about 6 minutes. 

Meanwhile in large skillet add bacon, cut into small pieces.  Cook with lid on skillet until bacon is crispy, but not burned.  Turn down heat and after a while lift lid.  Add butter and green beans.  Stir fry a minute or two with seasoning salt and black pepper to taste.  Serve.


Monday, May 14, 2012

Gary Taubes On History, Politics And Flaws Of Contemporary Nutrition Science. Interview



This is the first interview - Part 1
An interview with Gary Taubes, an American award-winning journalist and bestselling science writer, the author of Nobel Dreams (1987), Bad Science: The Short Life and Weird Times of Cold Fusion (1993), Good Calories, Bad Calories (2007) and Why We Get Fat (2011).
Taubes studied applied physics at Harvard and aerospace engineering at Stanford (MS, 1978). In 1981 he received his Master’s degree in Journalism from Columbia University and one year later joined Discover magazine as a staff reporter. Since then he has written numerous articles for Discover, Science, New York Times, Atlantic Monthly and other magazines. Taubes has won the Science in Society Award of the National Association of Science Writers three times and was awarded the MIT Knight Science Journalism Fellowship for 1996-97.  For more information on Gary Taubes visit his website.

Sunday, May 13, 2012

Saturated Fat Does Not Cause Obesity, Diabetes and Heart Disease



A very interesting interview with Gary Taubes that will reassure you that it is not saturated fat that is driving fat accumulation in the body (and around organs like the heart), but excess sugar and white flour (i.e. refined carbohydrates). Of course, in my opinion, people combine those refined carbs with excess fat in the diet and that is also not good. Saturated fats and other fats are good for us in the absence of refined carbs and high insulin levels. Jennnifer
http://nowadebata.pl/2012/02/24/gary-taubes-on-why-we-get-fat-and-the-future-of-nutritional-advice-interview-part-2/

Saturday, May 12, 2012

DELICIOUS APPLE CAKE





APPLE CAKE
My sons and husband really enjoyed this cake which is more apple than cake.  This recipe is adapted from Dorie Greenspan’s recipe. She is an amazing cookbook author - similar to Julia Child in recipe writing style and prowess.  Julia Child has since passed away but lived to a very ripe old age - into her nineties, notwithstanding the fact that she ate as she pleased and loved butter and was not a small woman!  Julia was influential in my own life and I have blogged about her before.  Did any of you see the movie Julie and Julia, I think it was called?  I loved it!  My son, Daniel, got the movie for me as he knew I would enjoy it.  I watched it when my husband was overseas (for 5 weeks) visiting his folks and friends in South Africa and the boys were visiting me at home one weekend during that time.  I was home editing for the first Low-Carbing Among Friends.  Maybe next time I can go with Ian. :) 

14 tbsp Gluten-Free Bake Mix, (210 mL) (CLICK bake mix for recipe)
3/4  tsp baking powder (3 mL)
1/8 tsp salt (0.5 mL)
4 apples, peeled, cored and chopped into 1-inch pieces
  (Granny Smith Apples – if large, use only 3)
2 tbsp water (30 mL)
Granular sweetener to equal 1 1/2 tbsp sugar (22 mL)
2 eggs
Liquid sweetener (sucralose or stevia) to equal 3/4 cup sugar (175 mL)
2 tbsp granulated erythritol (30 mL)
2 tbsp rum (30 mL)
1/2 tsp vanilla extract (2 mL)
1/2 cup butter, melted (125 mL)

Preheat oven to 350°F (180°C). Spray a round piece of parchment paper with nonstick cooking spray on both sides and line 8-inch (20 cm) springform pan.

In medium bowl, combine Gluten-Free Bake Mix, baking powder and salt.

Place prepared apples in casserole dish, sprinkle water over apples, replace lid and microwave on high 2 minutes or 3 minutes if your microwave oven is not so powerful. Apples will be almost tender. Drain and sprinkle with sweetener; toss apples to coat.

In food processor, process eggs.  Add Liquid sweetener, erythritol, rum and vanilla extract; process.  Add half dry indgredients and half melted butter; process.  Repeat.  Fold in apples, so that fruit is coated.  Scrape into prepared pan.  Bake 30 minutes, or until golden brown.

 Serve with Crème Fraiche, page 52, or Ice Cream Custard, page 75, Low-Carbing Among Friends, Volume-1, if desired, however, this cake is great all by itself, which is how we enjoyed it!

Yield:  10 generous servings
1 serving
175.2 calories
3.0 g protein
13.5 g fat
8.7 g net carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced! 

Thursday, May 10, 2012

RICH CHOCOLATE ZUCCHINI CAKE



Below, this cake was made using an 8-inch (20 cm) nonstick springform pan and the above frosted cake photos was the cake made in 2 nonstick 8-inch (20 cm) cake pans.




CHOCOLATE ZUCCHINI CAKE
Refrigerated, this special cake has a more dense texture, which my husband and son love, however, at room temperature it has a lighter texture.. I promise nobody practically will figure out there is zucchini in the cake.  It simply contributes to the moistness and texture of the cake. If you suddenly have more zucchini growing in your garden than you know what do with, this is a great recipe to fall back on.  The cake freezes well.  Please don’t let the long ingredient listing put you off – if you have all the ingredients on hand, it’s actually very easy to create.  

21/2 cups Gluten-Free Bake Mix, (625 mL)
1/2 cup cocoa (125 mL)
1 tbsp baking powder (15 mL)
1 tsp baking soda (5 mL)
1 tsp cinnamon (5 mL)
1/2 tsp salt (2 mL)
3/4  cup butter, softened (175 mL)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
3/4  cup granulated erythritol (175 mL)
1/2 cup heavy cream (125 mL)
2 tsp vanilla extract (10 mL)
2 cups finely shredded, unpeeled zucchini (500 mL)
Chocolate Fruit Spread Filling, OR use Crème Fraiche mixed with some cocoa, Low-Carbing Among Friends, volume-1, page 52 (optional):
1/4 cup raspberry fruit spread (60 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
3 tbsp powdered Steviva Blend® OR powdered eythritol (45 mL)
1 oz unsweetened baking chocolate, melted (30 g)
Chocolate Frosting:
1/4 cup unsalted butter, melted (50 mL)
Liquid sweetener (sucralose or stevia) to equal 11/2 cups sugar (375 mL)
6 tbsp heavy cream (90 mL)
2 tbsp water (30 mL)
2 tsp olive oil (10 mL)
1 tsp vanilla extract (5 mL)
1/2 cup whole, OR skim milk powder* (125 mL)
1/3  cup powdered Steviva Blend® ** OR powdered erythritol (75 mL)
2 tbsp vanilla whey protein (30 mL)
2 oz (2 squares) unsweetened baking chocolate,*** (60 g)
  melted

Preheat oven to 350°F (180°C). In large bowl, combine Gluten-Free Bake Mix, cocoa, baking powder, baking soda, cinnamon and salt.

In food processor, process butter and add eggs while processing.  Add liquid sweetener, erythritol, heavy cream and vanilla extract; process.  Add zucchini and process briefly.  Add the dry ingredients and process until well incorporated, scraping the sides occasionally.

Pour into two nonstick 8-inch (20 cm) cake pans that have been lined on the bottom with parchment paper sprayed with nonstick cooking spray on both sides.  Bake 50 minutes or until cake tester comes out clean.  Allow cake to cool completely in a draft-free area on wire rack before removing and frosting the cake.  The cake can be left at room temperature for hours at a time, but should be refrigerated in between.

Chocolate Fruit Spread Filling (optional):  In small bowl, combine raspberry fruit spread, butter, liquid sweetener, Steviva Blend® or powdered erythritol and melted chocolate.

Chocolate Frosting:  In food processor with sharp S-blade, combine butter, liquid sweetener, heavy cream, water, olive oil, vanilla extract, whole, OR skim milk powder, powdered Steviva Blend® and vanilla whey protein.  Process and then add melted chocolate.  Process again until smooth.  Refrigerate half an hour if the frosting is not firm enough.

Helpful Hints: *Whole milk powder can be found in the Hispanic section of Super Walmart or in Publix or in Costco.  You can use skim milk powder (blend finely first in blender or coffee bean grinder). This cake would make good cupcakes made in a muffin pan with cupcake liners or it could be spread in a greased 9 x 13-inch (23 x 33 cm) glass baking dish or poured into two parchment-lined 8-inch (20 cm) nonstick heart-shaped cake pans or an 8-inch greased, nonstick springform pan.  Baking times will vary, so keep an eye on your creation and use a cake tester.  My husband and son, Jonathan, preferred this cake refrigerated and I preferred it at room temperature.  In order to reduce carbs, it is better to use liquid sucralose.  I gave the analysis without frosting as well, so that you can use your own favorite frosting, if desired, and figure out the carbs more easily.  
**To powder Steviva Blend®, use a coffee grinder or blender.  The reason I use this product over powdered erythritol is that it is much less likely to recrystallize.

***For an easy way to melt chocolate:  Place chocolate in cereal bowl and pour boiling water over it.  Let sit for a while; pour water off and pour boiling water over the chocolate again and allow to sit until chocolate tests soft to the point of a paring knife.  Try it – it will not seize (promise!) and you will be sold on this no fail easier, quicker way to melt chocolate than using a double boiler.

Yield:  12 servings
1 serving with/without frosting
386.7/268.5 calories
9.4/6.6 g protein
34.7/23.7 g fat
9.3/6.3 g carbs



For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 
http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!  

Monday, May 7, 2012

CHOCOLATE PEANUT BUTTER PIE




CHOCOLATE PEANUT BUTTER PIE
The first day, this pie is softer and creamier, but the next day it is quite solid and I think I prefer it the next day. It is rich!  It is also so ridiculously good that it was gone in less than 24 hours and only Ian and I were eating it. Chocolate and Peanut Butter - the perfect pairing!  I totally overate this weekend and even today. It was Jon's birthday week (May 1st is his birthday) and I used it as an excuse to bake - Made Chunky Chocolate Chip cookies (on my blog), Chocolate Layer Cake (new recipe) and an Apple Cake - and then this decadent Chocolate Peanut Butter Pie. The boys visited us on the mountain. I made a turkey dinner with all the trimmings, such as Mock Sweet Potato Pie, Hot German Bacon Potato Salad (for my eldest son - his favorite), veggies including deep fried plantain (totally over the top decadent, using ripe plantain - tastes like donuts almost - but chewy and crispy). Phew! Sheer decadence!. Yep, and we won't count that before the turkey dinner, we had a big brunch with my low-carb English Muffins, fried eggs, bacon and fruit salad. Ugh, I said to Ian that today I didn't want to eat much and could I just make him a quick couple of English Muffins and he could add breakfast fixings. However, I saw his longing for pizza and melted, so we had Low-Carb, Gluten-Free Pizza, page 64, Splendid Low-Carbing for Life, Volume-1 with my German Bacon Salad on page 22. LOL NOW I really need to steer clear of the scale for a few days, while I have some slightly more spartan days. Yikes!! Jennifer

Crust:
2/3  cup Gluten-Free Bake Mix (150 mL)
2/3  cup ground almonds (150 mL)
1/3  cup butter, softened (75 mL)
Liquid sweetener (sucralose or stevia) to equal 1/3  cup sugar (75 mL)
1/8 tsp salt (1 mL)
Filling:
8 oz cream cheese (250 g)
3/4  cup peanut butter (175 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/3  cup Steviva Blend®, powdered or powdered erythritol (75 mL)
1/4  cup heavy cream (60 mL)
Chocolate Topping:
1/2 cup whole milk powder, OR skim milk powder (125 mL)
  (finely ground – available in Mexican section or in Costco)
Liquid sweetener (sucralose or stevia) to equal 1/2 cup sugar (125 mL)
1/3  cup Steviva Blend®, powdered, OR powdered erythritol (5 mL)
  OR use Natural Mate erythritol combination sweetener (very popular new sweetener/stevia version too)
1/4  cup heavy cream (60 mL)
1/4  cup butter, melted (60 mL)
2 tbsp water (30 mL)
2 tsp olive oil (10 mL)
1 tsp vanilla extract (5 mL)
2 oz unsweetened chocolate, melted (60 g)

Crust:  Preheat oven to 350°F (180°C). In medium bowl, combine Gluten-Free Bake Mix, ground almonds, butter, liquid sweetener and salt.  Place in 9-inch (23 cm) glass baking dish.  Cover with plastic wrap; press crust to cover bottom of pie dish.  Bake 10 minutes.  Allow to cool.

Filling:  In food processor, process cream cheese.  Add peanut butter, liquid sweetener, Steviva Blend®; process.  Add heavy cream; process. Pour over crust and smooth out.  Pour Chocolate Topping over top and spread out, but leave some of the peanut butter filling showing.

Chocolate Topping:  In food processor with sharp S-blade, process milk powder, liquid sweetener, powdered Steviva Blend®, OR powdered erythritol, heavy cream, butter, water, olive oil and vanilla extract until smooth.  Add melted chocolate; process.

Yield:  12 servings
1 serving
379.8 calories
9.7 g protein
34.9 g fat
8.7 g carbs


For other great Low-Carb, Gluten-Free recipes by the team & me:

Support your team, buy Low-Carbing Among Friends cookbooks at: 

http://amongfriends.us/Jen.php (Paypal/Amazon) - SALE priced!