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

Saturday, November 30, 2013

HEALTHY FATS - COULD BACON GREASE BE ONE OF THEM?



People are so confused as to what fats to use and which ones will be safe to use when frying.  It comes as no surprise to low-carbers that bacon grease gets the green light:  For a listing of good fats and great links about fat in general, check out this website.  And, this link:  Best cooking fats  There are a couple of other interesting links as well....one an article written by Gary Taubes.

Inflammation is the enemy.... that's what we should be avoiding and typically on a low-carb diet we're avoiding some of the known inflammatory foods.


Tuesday, November 26, 2013

REVIEW OF THE HEALTHY INDULGENCES COOKBOOK


REVIEW OF THE HEALTHY INDULGENCES COOKBOOK

Firstly one is greeted by the most mouthwatering slice of chocolate cake imaginable on the cover!  That’s just the beginning.  There are 60 plus low-carb, sugar-free, gluten-free recipes in Lauren Benning’s cookbook.  Lauren is a university student and she blogs part time as much as possible on her popular blog: healthyindulgences(dot)net.  Most of us in the low-carb community know Lauren as a talented, creative baker who also happens to be a great food stylist and photographer – this all in her twenties!  That amazes me no end.  Lauren states in her introduction that her parents encouraged her creative talents from a young age, so she had a great head start!

The clickable Table of Contents/Index is fantastic for navigating through the cookbook.  To start with there are several introductions such as the ingredients you will use in your baking (always illustrated), 10 cardinal rules for sugar-free baking and 10 cardinal rules for baking with gluten-free, low-carb flours.

This cookbook features the very best of Lauren’s Healthy Indulgences recipes and for that reason alone even, you want this cookbook handy.  The contents are divided into Bread and Cereal Indulgences, Savory Indulgences, Dairy and Ice Cream Indulgences, Cake and Cookie Indulgences, Cheesecake and Mousse Indulgences, Pie Indulgences, Candy Indulgences, and miscellaneous Bonus recipes!


A few of Lauren’s recipes will use small amounts of honey, molasses or bananas to enhance flavor and texture, however, most of the recipes are sugar-free and her preference is stevia, erythritol and sometimes a little xylitol. She occasionally uses some oat flour or millet flour in conjunction with other low-carb "flours" to get superior baking results. All recipes are less than 10 grams net carbs per serving.  

I find her recipes easy to read with beautiful photos as we have come to expect from Lauren. Let me mention just a few of them: Chocolate Granola Cereal, English Muffins, Fluffy Biscuits, Better-than-Wendy’s Chili, Indian Chicken Curry, Easy Ice Cream Bars, Chocolate Hard Shell Topping, Pumped-Up Chocolate ice Cream, Sugar-free Red Velvet Cake, Molten Chocolate Cake, Chewy Chocolate Chip Cookies, Vanilla Cupcakes with a Secret, Decadent Chocolate Pots De Crème, Creamy Blueberry Cheesecake Bars, Strawberry Mousse, Sugar-Free Key Lime Pie, Sugar-Free Buckeye Candies and Truffles, Low-Carb Peanut Butter Cups and Old-Fashioned Cake Donuts.The e-book is $5.99 and as a PDF, $7.95 as a Kindle Version.  You can acquire a copy of this fabulous cookbook through this link: http://healthyindulgences.net/get-the-e-book/

Do check out Lauren's recent post for Thanksgiving:  A virtual POTLUCK.

Monday, November 25, 2013

GARLIC THYME BUTTER STEAK





GARLIC THYME BUTTER STEAK
Got fresh thyme and need to use it up?  Here’s a great recipe!  I love pairing steak and flavored butters.  Delicious!  I modified the avocado fries recipe - the Italian seasoning does not go so well with them, I decided, so I removed that from the recipe.  Butternut squash Cakes and a small piece of yam (sweet potato) completes the sides.  I couldn't sleep, so I'm up posting this steak recipe for you.  Today will be a busy day, so I got an early start!

Here is another example of a tasty steak in butter sauce:  Garlic Parsley Butter Steak  

Thyme Butter:
1/cup butter, melted (60 mL)
1 tbsp chopped, fresh thyme (15 mL)
1 tsp crushed garlic (5 mL)

3 thick New York Strip steaks,
  (about 1-inch (2.5 cm) thick)
Seasoning salt, to taste
2 tbsp olive oil (30 mL)

In small bowl, combine melted butter, thyme and garlic. 

Sprinkle steaks liberally with seasoning salt on both sides.  Pour butter mixture on both sides of the steaks.

Allow to marinate at room temperature 1 hour.


In two nonstick skillets in 1 tbsp (15 mL) olive oil, sear steaks on medium high heat for 1 minute.  Reduce heat to medium and continue to cook the steaks for 3 or 4 minutes more.  Turn steaks and cook another 5 to 10 minutes on medium low heat, until cooked to your liking.  During the last 5 minutes, flip the steaks as needed.  Drop about 1 tsp (5 mL) Garlic Thyme Butter on the steaks in the last minute of cooking.  Place the steaks on plates and allow to rest at room temperature 5 minutes, before serving.  Garnish steaks with a sprig of thyme.

Yield:  3 servings
1 serving
598.5 calories
65.0 g protein
36.0 g fat
0.4 g net carbs

Sunday, November 24, 2013

ORANGE DREAM CHOCOLATE CHIP COOKIES


ORANGE DREAM CHOCOLATE CHIP COOKIES
The subtle orange flavor is delightful in these cookies.  The texture is tender right out of the refrigerator.  This recipe makes so many cookies, that you can freeze most of them and take them out of the freezer and put them in the refrigerator as needed.  You can also eat them straight out of the freezer; they have a more chewy texture when frozen.  Cookies are timeless, right?  Especially chocolate chip cookies.  There are so many varieties of chocolate chip cookies - endless - sort of like the endless varieties of low-carb pancake recipes.  Haha -  Anyway, could not let Thanksgiving come and go without giving a new dessertified recipe (is that a word?).  HAPPY THANKSGIVING!!

21/4  cups Gluten-Free Bake Mix 2 (560 mL)
3/tsp salt (3 mL)
1 cup unsalted butter, softened (250 mL)
3 oz cream cheese, softened (90 g)
Sugar substitute with bulk* to equal
  1 cup sugar (125 mL)
2 eggs
11/8  tsp unflavored gelatin (5.5 mL)
1/tsp orange extract (2 mL)
6 oz sugar-free chocolate chips (180 g)
  {1 cup (250 mL)}

Preheat oven to 350°F (180°C).  In medium bowl, combine Gluten-Free Bake Mix 2 and salt.

In food processor, process butter and cream cheese.  Add sugar substitute with bulk, eggs, gelatin and orange extract; process well.  Add dry ingredients; process.  Stir in chocolate chips.  Place 11/teaspoonfuls (7 mL) of cookie dough on greased cookie sheets (or use parchment paper).  Bake 12 to 14 minutes, or until cookies are golden brown underneath.  Allow to cool completely on cookie sheets.

Helpful Hints:  *I used Natural Mate® erythritol/sucralose granular for baking. There is an erythritol/stevia version as well, if you prefer.  Available on Amazon.com. 

To freeze cookies:  Place cookies between pieces of parchment paper to fit the container.  Freeze.   However, if you are planning on eating them and not freezing them, keep them in the refrigerator for the best texture.  If desired use half chopped pecans and chocolate chips.  You can't see it in the photo, but I used half white chocolate chips as chocolate often gives me migraines.  Every chocolate recipe I bring to you is brought with a price I have to pay.  Yep, I can't resist even with the thought of possibly getting a migraine.  I love chocolate, but I think I have probably had my fare share in my lifetime and now it's sort of given me up.  It's sad and sometimes I feel rather upset about it, but what can one do.  Several other foods do that as well; strawberries, walnuts, MSG (not a food), soy sauce, Worcestershire sauce, etc.   It handicaps me slightly as a cook.  

Yield:  54 cookies
1 cookie
75.4 calories
1.3 g protein
6.5 g fat

1.2 g net carbs

BACON, ONION, MOZZARELLA-STUFFED PORTOBELLO MUSHROOMS

BACON, ONION, MOZZARELLA-STUFFED PORTOBELLO MUSHROOMS and see below for some Thanksgiving Sides

Bacon was a great idea and Mozzarella cheese goes so well with mushrooms, I think.  Add a crunchy topping and it’s literally a meal in a large mushroom!  I love the crunchy topping.  I use it for topping many casserole dishes.  Daniel's girlfriend, Raquel, loves it too when I use the crunchy topping.  These are so filling, that you can easily cut them in half.  See below I added some ideas for Thanksgiving side dishes.  Hope you all have a great Thanksgiving and wonderful memories with your families.  I think adding a bit of cream cheese and Parmesan cheese to the mixture that goes into the mushrooms will make these even tastier!  On my list to try next time.

4 Portobello mushrooms
2/3  cup chopped fresh mushrooms (150 mL)
2 tbsp bacon fat (30 mL)
1 medium onion, chopped
8 slices bacon, cooked, chopped
Bacon fat
Seasoning salt, to taste, OR
  salt and pepper, to taste
11/4  cups grated Mozzarella cheese (300 mL)
Crunchy Topping (optional):
1/cup grated Monterey Jack cheese, OR other (125 mL)
1/cup Gluten-free Bake Mix 3,  OR use almond meal (75 mL)
2 tbsp butter, melted (30 mL)

Preheat oven to 375°F (190°C).  

Wash mushrooms and lightly scrub, if necessary.  Remove stems and chop finely.  Remove gills from underneath the mushrooms and discard. Rinse and dry the mushrooms with paper towels.  In medium bowl, combine chopped mushroom stems and chopped, fresh mushrooms.

In nonstick skillet, in l tbsp (15 mL) bacon fat, cook onions over medium heat until translucent.  Add remaining bacon fat and chopped mushrooms.  Cook until tender. Stir in bacon bits. 

Brush mushrooms with a little bacon fat on the domes and inside. Sprinkle with seasoning salt, OR salt and pepper inside and out. Bake 10 minutes, then, fill Portobello mushrooms with onion-mushroom-bacon mixture.  Place on greased cookie sheet.  Divide the cheese between all the mushrooms and bake 20 to 30 minutes, or until mushrooms are tender.  Sprinkle with Crunchy Topping, if desired. 

Topping:  In small bowl, combine Monterey Jack cheese, Gluten-Free Bake Mix and butter.  Sprinkle mixture in glass baking dish and bake in 375°F (190°C) oven 20 to 30 minutes, or until evenly golden brown.  Allow to cool slightly and break up into pieces.  Top baked mushrooms with the crunchy topping.  Keep any leftover topping for another vegetable dish or to snack on.

Yield:  1 stuffed mushroom
1 serving
240.9 calories
21.7 g protein
12.9 g fat
7.9 g net carbs

THANKSGIVING SIDES  
Thanksgiving sides sometimes pose a challenge.  It's always easy to provide the high-carb versions for family and friends who are not low-carbing, however, what about us? I wanted to load up many more photos, but blogger decided it wouldn't let me! Here is the photo index of veggies sides - you can see many more pics over here!
















Tuesday, November 19, 2013

ONLINE BAKE SALE TO HELP VICTIMS IN THE PHILIPPINES


UPDATE:  AUCTION PREVIEW:  Go HERE!! 

Time is running short (deadlines:  22nd Nov for baking pledges and 24th Nov for donations) to help Tina in her quest to raise money to send to the Philippines to help her people who are trying to recover from the latest, devastating typhoon.  I have seen snippets on the internet and I'm absolutely horrified by the devastation and to hear how people have lost loved ones (some very young), their homes and all their possessions.  It's something one cannot easily comprehend; it's too terrible.  If you feel you can contribute in some small way, please do.  Any little bit will help someone out there in need.


If you have also been touched by the plight of the Filipinos and feel you want to help Tina, please hop over to her blog over here to find out more details about the bake sale.  THANK you!!

Tina has the most incredible recipes and many of them are perfect for low-carbers!  GO OVER HERE TO VIEW HER FABULOUS RECIPES!

Friday, November 15, 2013

HURRY, ORDER NOW, Early-bird orders for V4 & V5 SHIPPING around THANKSGIVING!




UPDATE: Early-Bird orders Hurry and order now! In addition to the December (already scheduled) print-run for Christmas delivery of V4 & V5, There is a small (surprise) print run possibly being done as early as next week, so some books may ship before Thanksgiving (but probably soon after Thanksgiving) - for those early birds who didn't delay ordering their new books, and there are still a few of those "Early-bird slots" left, so hurry!  You can buy both books, or if you would like ALL 5 cookbooks, then go HERE. Click next to each book to order and then choose coil or perfect bound and continue. You get a fantastic break on the shipping for ordering all 5 cookbooks at once ... almost like 1 book free overall.


I'm so excited to announce that TWO new cookbooks, Low-Carbing Among Friends Volume 4 and 5 are now available for pre-ordering.  CLICK on the photo of the cookbooks to view a larger image. The coil bound options are still available.  Books are organized by category in the new cookbooks and not by author.  There are about 30 plus color photos in each cookbook!  Cookbooks contain about 200 recipes per book, written by the  talented, creative Low-Carbing Among Friends' authors and their low-carb friends.  Hope you will enjoy these recipes for years and years to come!  It will make staying on the low-carb, sugar-free and gluten-free way of life much easier and more enjoyable.  You need never ever feel deprived, or ashamed of your way of eating.

George Stella, Dr. Steve Parker and Dr. Robert Su are contributors to the cookbooks!

Thanks a million for your support through the years since we started this project, Low-Carbing Among Friends.  It's exciting to know we're helping real people out there!  We all work extremely hard through the year to bring you more and more exciting value-for-money cookbooks!  Enjoy!  This is a glorious way of living after all, besides the fact that our figures, complexions (yep, all that fat is good for the skin), etc. are so much better off for it, let alone our health.

Wednesday, November 13, 2013

COCONUT PECAN FROSTING AND OTHER FROSTINGS FOR CAKES



                                                              
COCONUT PECAN FROSTING
This makes a very tasty, substantial frosting – 2 very thick layers for a double-layered cake.  It is decadent, therefore, cut small servings of cake!  You can use this cake - ALMOND VANILLA CAKE. (see photo below as well)  However, if you would like a German Chocolate Cake with Coconut Pecan Frosting...this is a favorite CHOCOLATE CAKE recipe of mine and see the recipe for Chocolate Sweetheart Cake below for another favorite.  Ever wondered about the origin of German Chocolate Cake? The guy who invented it was an American.  His surname was German!  Here is the story.

1 cup whipping cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 21/8  cups sugar (530 mL)  Start with half the amount (depends on the saltiness of the vanilla whey protein powder)
11/cups vanilla whey protein (325 mL)
1/4  cup powdered erythritol (60 mL)
1/4  cup whole milk powder* (or use finely powdered skim milk powder) (60 mL)
2 oz cocoa butter, melted (60 g)
2 tbsp unsalted butter, melted (30 mL)
2 tsp vanilla extract (10 mL)
2 tsp cornstarch, OR arrowroot powder (10 mL)
1/8  tsp xanthan gum (0.5 mL)
1 cup desiccated, unsweetened coconut (250 mL)
1/cup chopped pecans (125 mL)


In food processor, combine whipping cream, liquid sweetener, vanilla whey protein, powdered erythritol, whole milk powder, melted cocoa butter, melted butter, vanilla extract, cornstarch and xanthan gum.  Process until smooth.  Stir in coconut and chopped pecans.

Helpful Hints:  Apparently whole milk powder is available in Costco, Publix or the Hispanic section of Super Walmart.

Yield:  16 servings
1 serving
192.7 calories
6.8 g protein
16.9 g fat
2.7 g net carbs


                               Chocolate Zucchini Cake (Chocolate Frosting recipes below)

CHOCOLATE FROSTING
 This is a delightful frosting recipe.  It is very chocolaty and complements a chocolate cake very well.

Chocolate Frosting:
1/4 cup unsalted butter, melted (50 mL)
Liquid 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/cup powdered Steviva Blend® **(75 mL)
2 tbsp vanilla whey protein (30 mL)
2 oz (2 squares) unsweetened baking chocolate,*** (60 g)
  melted

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

* Skim Milk powder - blend finely in coffee grinder or blender.

**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.  You can use powdered erythritol instead.

***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 or microwave oven.

This sauce and frosting is beyond delicious!

1 cup sugarless chocolate chips (250 mL)
  (sweetened)
1 can Thick Cream, (170 mL)
  Carnation® (25% M.F.)
1 tbsp Da Vinci® Sugar Free (15 mL)
  Kahuli Caffe, OR B-52 Syrup (optional)

In double boiler, melt chocolate with cream.  Stir to combine well.  Stir in Da Vinci® Sugar Free Kahuli Caffe or B-52 Syrup, if using.  *If using as a frosting, refrigerate or briefly freeze sauce, until it has a firmer consistency and spreads easily.

Helpful Hints:  Use warm chocolate sauce for dipping fruits or as a topping for ice cream.  This would make an awesome topping for a cheesecake or pour over a crust and then add a pie or cheesecake filling.

Use this thick sauce as a delicious, decadent drizzle over plain cakes or any other dessert that it would compliment.

Use this sauce as a frosting for brownies or cakes.  It is also great for frosting cookies. Use as the basis of chocolate truffles as this sauce is similar to ganache (a smooth mixture of chocolate and cream).

Variation:  French Silk Pie:  For a really decadent, famous pie, double recipe and pour over a low-carb crust and let set 24 hours in refrigerator. For a firmer pie, drain cream first over a colander and add extra drained cream from another can to make up for lost volume. 
Yield: 10/12 servings. (350.2/291.9 calories, 6.5/5.4 g protein, 24.0/22.5 g fat, 4.4/3.7 g net carbs)

Helpful Hints:  *The frosting is a little sparse for a double-layered cake; however, with a filling for the middle of the cake, such as custard, apricot fruit spread or cream whipped with cocoa and sweetener, it is then substantial and able to frost the entire cake comfortably.  Otherwise double the recipe!

Yield:  1 cup frosting (250 mL)
1 tbsp (15 mL) per serving
74.2 calories
0.7 g protein
5.3 g fat
0.9 g net carbs

                               Almond Vanilla Cake with Caramel Frosting 

CARAMEL FROSTING
My husband said this frosting tastes like caramel!  It is also the frosting on the Almond Vanilla Cake pictured above.

Liquid sweetener (I used sucralose) to equal 1 cup sugar (250 mL)
6 tbsp powdered erythritol (90 mL)
6 tbsp vanilla whey protein (90 mL)
1/cup cream and water mixture, OR (75 mL)
  half-and-half
1/4 cup whole, OR skim milk powder* (60 mL)
3 tbsp chocolate whey protein (45 mL)
2 tbsp unsalted butter, melted (30 mL)
1 egg yolk

In blender, combine liquid sweetener, powdered erythritol, vanilla whey protein, cream and water mixture, OR half-and-half,  whole, OR skim milk powder, chocolate whey protein and butter.  Blend until smooth, stopping to scrape sides frequently.  Add egg yolk; blend.  If frosting is too thick, add water 1 tbsp (15 mL) at a time.  If frosting is too soft, add more vanilla whey protein, 1 tbsp (15 mL) at a time or refrigerate until firmer.

Helpful Hints:  This frosting is just enough to frost a double-layered cake or a 9 x 13-inch (23 x 33 cm) sheet cake.  If desired, coddle the egg for safety reasons – i.e. place gently in boiling water 50 seconds.  Remove promptly.  If the skim milk powder is coarse, first blend fine in blender or coffee grinder.

Yield:  12 servings
1 serving
56.8 calories
3.5 g protein
4.2 g fat
1.4 g net carbs


CRÈME FRAICHE
Lovely sweetened whipped topping for serving with desserts or for garnishing desserts.  It holds up better than plain whipped cream and tastes better. Add cocoa and you have a nice, creamy chocolate frosting!  I used this to garnish the Chocolate Sweetheart Cake below.
1 cup whipping cream (250 mL)
Liquid sweetener (sucralose or stevia) to equal 1/cup (125 mL)
1/tsp Thickening Agent, OR xanthan gum (1 mL)
  (double amount if necessary)
2/cup regular sour cream, OR (150 mL)
  nonfat sour cream (to save calories)
1/tsp vanilla extract (2 mL)

In food processor, on low speed, process whipping cream with liquid sweetener.  While processing, sprinkle in Thickening Agent or xanthan gum through feed tube. Process until thick.  Add sour cream and vanilla extract; process on medium high speed just until combined.  It will keep at least one week or longer in the refrigerator.  


 SWEETHEART CHOCOLATE CAKE
This beautiful, layered cake has a good height and tastes like the real thing.  To see this cake sliced open, GO HERE AND see one of the last photos in my section.

23/cups Gluten-Free Bake Mix 1 (675 mL)
Liquid sweetener (sucralose or stevia) to equal  3/cup sugar (175 mL)
1/cup Dutch cocoa (75 mL)
2 tsp baking soda (10 mL)
1/tsp salt (2 mL)
6 eggs
3/cup sour cream (175 mL)
2/cup granulated erythritol (150 mL)
2/cup light-tasting olive oil (150 mL)
1/cup Da Vinci® Sugar Free (60 mL)
  Chocolate Syrup, OR any low-carb pancake syrup
2 tsp vanilla extract (10 mL)

Ganache Frosting, (above)

Preheat oven to 350°F (180°C).  In large bowl, combine Gluten-Free Bake Mix 1, liquid sucralose, OR SPLENDA® Granular, Dutch cocoa, baking soda and salt.  Stir to combine well. In food processor or in bowl with electric mixer, add eggs, sour cream, erythritol, olive oil, Da Vinci® Sugar Free Syrup, OR low-carb pancake syrup and vanilla extract.  Beat on low speed until well combined.  Add dry ingredients, processing one minute or so until it thickens, scraping the sides once.

Spread batter evenly in two greased and “floured” (use tiny sprinkle of bake mix) 7-inch (18 cm) heart-shaped nonstick cake pans or 2, 8-inch (20 cm) nonstick cake pans. Bake in oven 25 to 30 minutes.  Test cake with cake tester in center of one cake after 25 minutes and check every 2 minutes thereafter, until tester comes out clean.  Cool 10 minutes in pans on wire rack.  Carefully run a knife around edges and lift underneath with a thin, flat spatula.  Invert cakes, supporting with your hands onto cake rack and cool.  Turn one layer of cake on its topside, so that the two flat sides meet in the middle.  Frost when cooled with Ganache Frosting (see recipe above).  If desired, place a heart-shaped patch of Crème Fraiche, (see recipe above) on top of cake over chocolate frosting and garnish with 1 or 2 red candied cherries cut into tiny pieces for color.   Sprinkle with unsweetened, grated chocolate.  If desired, double the frosting recipe to have a really generous amount and use the rest as a treat to eat by the spoonful (it’s that tasty!) whenever.  The frosting freezes well. 

Helpful Hints:  This cake recipe can be used to make wonderful cupcakes instead.

Yield: 12/16 servings
1 serving without frosting
287.5/215.6 calories
8.2/6.1 g protein
24.9/18.7 g fat
6.5/4.9 g net carbs     




BUTTERCREAM FROSTING
This frosting is easy and one can easily double the recipe when required.
1/4  cup butter, softened (60 mL)
7 tbsp whipping cream* (105 mL)
Liquid sweetener (sucralose or stevia) to equal 1/2  cup (125 mL)
  sugar
1 tsp molasses (5 mL)
6 tbsp vanilla whey protein (90 mL)
1/4  cup powdered erythritol (60 mL)

In small bowl of mixer, combine butter, cream, liquid sweetener and molasses.  Beat until smooth, scraping the sides occasionally.  Add vanilla whey protein and powdered erythritol.  Beat again until smooth and fluffy.

Helpful Hint:  I used the kind of cream that is shelf-stable.  This frosting will probably work with fresh cream as well.  The erythritol is a commercial powdered erythritol, but make sure it is finely powdered (use a coffee bean grinder or blender to blend it and remove any lumps).  In this recipe, the erythritol will not recrystallize out.  This frosting may be refrigerated until needed.  Bring to room temperature and beat again until fluffy.

Yield:  11/4  cups (300 mL)
1 serving out of 12 for cake
71.1 calories
2.2 g protein
6.7 g fat
0.8 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! 

Sunday, November 10, 2013

ANNOUNCING PRE-SALES OF THE NEW LOW-CARBING AMONG FRIENDS COOKBOOKS, VOL-4 & VOL-5



UPDATE: Hurry and order now! In addition to the early December scheduled print-run for V4 & V5, There is a small (surprise) print run possibly being done next week, so some books are going to possibly ship before Thanksgiving (but probably after Thanksgiving) - for those early birds who didn't delay ordering their new books.  You can buy both books, or if you would like ALL 5 cookbooks, then go HERE. Click next to each book to order and then choose coil or perfect bound and continue. You get a fantastic break on the shipping for ordering all 5 cookbooks at once.


I'm so excited to announce that TWO new cookbooks, Low-Carbing Among Friends Volume 4 and 5 are now available for pre-ordering.  CLICK on the photo of the cookbooks to view a larger image. The coil bound options are still available.  Books are organized by category in the new cookbooks and not by author.  There are about 30 plus color photos in each cookbook!  Cookbooks contain about 200 recipes per book, written by the  talented, creative Low-Carbing Among Friends' authors and their low-carb friends.  Hope you will enjoy these recipes for years and years to come!  It will make staying on the low-carb, sugar-free and gluten-free way of life much easier and more enjoyable.  You need never ever feel deprived, or ashamed of your way of eating.

George Stella, Dr. Steve Parker and Dr. Robert Su are contributors to the cookbooks!

Thanks a million for your support through the years since we started this project, Low-Carbing Among Friends.  It's exciting to know we're helping real people out there!  We all work extremely hard through the year to bring you more and more exciting value-for-money cookbooks!  Enjoy!  This is a glorious way of living after all, besides the fact that our figures, complexions (yep, all that fat is good for the skin), etc. are so much better off for it, let alone our health.

APPLE CHEESECAKE BARS




APPLE CHEESECAKE BARS
I was going to make a Caramel sauce for these, but they, frankly, don’t need it. They are so good and such a substantial treat, just exactly the way this recipe is written! However, if you like, use a commercial Caramel Sauce OR use mine over here to drizzle over each bar when serving them.  These bars have a substantial crust, filling and topping.  These squares are moderate in carbs and more of an OWL or maintenance-style recipe.  Who says low-carbers cannot eat apples?  In moderation, we certainly can eat them.  Apples never ever made me fat!  Sugar and white flour sure did!

I'm so excited to announce that our TWO new cookbooks, Low-Carbing Among Friends Volume 4 and 5 are now available for pre-ordering.  CLICK on the photo of the cookbooks to view a larger image.  The coil bound option is still available.  Books are organized by category and not by author.  There are 30 plus color photos in each cookbook!  Cookbooks contain about 200 recipes per book, written by the Low-Carbing Among Friends' authors and their low-carb friends.  Hope you will enjoy these recipes for years and years to come!  It will make staying on the low-carb, sugar-free and gluten-free way of life much easier and more enjoyable.  George Stella, Dr. Steve Parker and Dr. Robert Su are contributors to the cookbooks!



Crust:
2 cups Gluten-Free Bake Mix2 (500 mL)
6 tbsp butter, melted (90 mL)
Liquid sucralose or stevia to equal 1/cup sugar (125 mL)
Cheesecake Filling:
24 oz cream cheese (750 g)
3 eggs
Liquid sweetener (sucralose or stevia) to equal 2/3 cup sugar (150 mL)
1/3  cup powdered erythritol (75 mL)
11/tsp vanilla extract (7 mL)
Apples:
3 medium apples
1 tsp lemon juice (5 mL)
2 tbsp powdered erythritol (30 mL)
1/tsp cinnamon (2 mL)
1/4  tsp nutmeg (1 mL)
Streusel Topping:
1/cup Gluten-Free Bake Mix 2 (125 mL)
1/cup chopped pecans (125 mL)
2 tbsp powdered erythritol (30 mL)
3 tbsp butter, melted (45 mL)
Liquid sweetener to equal 2 tbsp sugar (30 mL)

Crust:  Preheat oven to 350°F (180°C).  In medium bowl, place Gluten-Free Bake Mix 2.  In small bowl, combine melted butter and liquid sweetener.  Stir into bake mix and press crust in 9 x 13-inch (2 L) casserole dish.  Bake 15 minutes.

Cheesecake Filling:  In food processor, process cream cheese.  Add eggs one at a time; process.  Add liquid sweetener, powdered erythritol and vanilla extract; process.  Pour over baked crust.

Apples:  Peel and core apples.  Chop finely.  Place in medium casserole dish with 1 tbsp (15 mL) water. Cover and microwave 2 minutes on high power.  Drain.  Sprinkle with lemon juice and toss.  In small bowl, combine erythritol, cinnamon and nutmeg.  Sprinkle over cooled apples and toss.  Spoon evenly over cream cheese layer.

Streusel Topping:  In medium bowl, combine Gluten-Free Bake Mix2, chopped pecans and erythritol.  In small bowl, combine melted butter and liquid sweetener.  Stir into pecan mixture.  If it is too moist, add a little more bake mix.  Sprinkle evenly over apples.

Bake 40 minutes, or until set and the Streusel Topping is turning brown in places.

Yield:  25 servings
1 square
212.6 calories
5.5 g protein
18.4 g fat
5.8 g net carbs



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

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