Friday, August 29, 2014

Peanut Butter Cookies - For Low Carbers

Does this happen to you? You're in the kitchen, you decide it's time to make something, one things leads to another and you get this snowball affect of making one recipe after another after another?

That was me, that was me last night. In the end, totally worth it of course! :D I'm finding with the Texas summer heat, during the day is not a good time to bake. Everyone will be feeling the ill affects of a 350 - 400 degree oven and add insult to injury of the heat! But that's okay, where there's a will there's a way... and if you're in the flow you might as well keep on keeping on until you've decided you're done. Amiright?

I made a total of 4 recipes last night. All of which needed to be baked so it was a good thing I started at 8pm. I was done with dishes cleaned and put away well before 11pm. The line up was as follows (and yes, they are linked recipes!! ^-^ You're welcome! :D ;))

I then decided to play around with a peanut butter cookie recipe. This time I think I struck the right balance (before I wasn't so sure about the salt, I couldn't taste it, I think this was due in part because of the peanut butter I used).

My husband said he thinks these are even better the next day, which is great! :D I will say I'm seeing a trend with him... he tends to like the recipes I make with swerve better when they are cooled off. Food for thought.  ;)

Peanut Butter Cookies
For Low Carbers

Yields about 20 - 24 cookies

What You'll Need:
1 Cup Swerve ( or 1 cup erythritol and 1 tsp stevia)
1 Cup Peanut Butter
1 Cup Peanut Flour
2 Large Eggs
1 Tablespoon Butter
1 Teaspoon Baking Soda
1/2 Teaspoon Salt

Optional: 1/2 Cup Sugar Free Chocolate Chips

What You'll Do:

1) Preheat oven to 350 degrees.
2) In a medium bowl beat together the swerve and peanut butter, mix well. Add the remaining ingredients one at a time mixing after each addition.
3) Roll dough into 1 1/2 inch balls. Place balls on a baking sheet lined with parchment paper. With a fork make criss-cross marks on top of each ball to flatten to about 1/2 inch thickness.
4) Bake 8-10 minutes. Pull cookies out of the oven and let them sit on the pan for a few minutes before moving. They will continue to cook and harden up a bit.

Serve warm or cold. These make a good dessert but could also pass for breakfast - I'm serious! :)

Any and all feed back is welcome! I hope you like these! :D

I couldn't wait to get these out of the oven! 
Taking a photo of them as they cooked felt like the right thing to do. ;)

And as they cooled off... 

Worth noting: Peanut butter flour has 32 grams of carbs per cup, these cookies go down easier than the standard low carb cookies out there that have 1 cup peanut butter,
1 cup substituted sweetener, a few eggs and vanilla. However, the cookies in this recipe, if you ate them all in one sitting, (don't do it! XD) the cup of peanut flour packs 32 grams of carbs - so be careful if you have a strict carb count you are trying to keep :). Granted 32 grams of carbohydrates versus
127 grams that regular flour has, this recipe makes a nice treat in comparison. 

Saturday, August 23, 2014

Bacon Wrapped Chicken with Parmesan

I think you will like this recipe. Pretty sure it will be a go to recipe if you can get past handling chicken ;). This is a hands on recipe and being a crafter, anything hands on is fun for me!
Aside from being fun to make, these are really filling! 

Bacon Wrapped Chicken with Parmesan
Pin it for later here.

Because I was being super productive the other day, not only did I make a 9 x 13 pan of Bacon Wrapped Chicken with Parmesan BUT I made an additional 9 x 9 pan of these and set them in the freezer! I plan to pull them out some morning to let thaw and be cooked later!

Due to me functioning at high efficiency when I put this together, ;) you have options! It really all depends now on how many mouths you need to feed, or what size pan you have clean! :D

What You'll Need:

If you use a 9 x 9 casserole dish: 
Serves 4
4 - 6 Chicken Breasts
4 Tablespoons Parmesan Cheese
1 Tablespoon Black Pepper
1 Tablespoon Garlic Powder
2 Large Eggs Beaten
1 Packet of Bacon

1) Beat the eggs and put them in a shallow dish.
2) On a plate, mix the spices and cheese until combined.
3) Cut each chicken breast diagonally so it resembles a tenderloin size.
4) Wrap the chicken diagonally with the bacon. Dip the bacon wrapped chicken in the beaten egg and then take the whole mess and roll it in the spice mix.
5) Place bacon wrapped chicken in pan and line them up side by side in two rows or however you can get them in the dish.

Bake at 350 degrees for 35 to 40 minutes or until the chicken is done!

Or if you use a 9 x 13 casserole dish:
Serves 6
6 - 8 Chicken Breasts
6 Tablespoons Parmesan Cheese
1 1/2 Tablespoons Black Pepper
1 1/2 Tablespoons Garlic Powder
3 or 4 Large Eggs Beaten
1 packet of Bacon

Follow the directions as listed above on bake 375 for 35 - 40 minutes or until chicken is done!

As I was working this recipe up, one of the eggs I used was not like the others! 
I grabbed my phone and snapped a pic because I hadn't seen one this pointed before and thought you might thing it was cool too! ^-^

Tuesday, August 12, 2014

Low Carb Sausage Pinwheels - These Will Rock Your Socks

This is it my friends! The search for an amazing low carb dough recipe is OVER! Elizabeth Nimphius the creator/writer/chef/mastermind ;) of  foodie blog has hit a gold mine coming up with this recipe (and a BUNCH of others as well I'm sure - check out her blog here!!)!!

I found her through a recipe post on pinterest for some Low Carb blueberry muffins O.O (shocking! amiright?! But they hold so much promise!;)) I'm very excited to make them for my family because the texture Elizabeth was able to bring to life in these sausage rolls without the usual use of white flour is amazing. And I stress... Ah-maze-zing! Mkay!? Since I didn't have the ingredients on hand for the blueberry goodness, I went with the next best thing for breakfast ;). Rest assured I will be making the blueberry muffins and sharing about here. :D

Something worth noting is that Elizabeth tends to use the most economical way to make things. 
For example, she will use cheese over almond flour when she can. 
I have a few foodie friends who will appreciate this because almond flour is pricey!


When I made Elizabeth's Sausage Roll Recipe I managed to miss some important points of the recipe, namely the part about kneading and heating the dough a bit. That's right I *completely* neglected to do that part - but guess what?!?! It was still delicious and the crust was flaky and chewy and delicious! Oh, I already said that, you get the point right? :) This leads me to believe, that had I slowed down and read the recipe and followed it completely, I would have been in for quite a treat!! Of course I will soon find out as I am destined to make this again!!!!! And again!! ^-^

Get the full amazing recipe HERE. P.S. Did I mention these are gluten free as well? Yes.... yes they ARE.

Here are the delicious bites!

Pin it for later HERE.

You'll notice I used aluminium foil to line my pan - DO NOT do this! 
I did not have parchment paper :( so I did what I could with what I had. 
The rolls did not come off the foil without a fight, don't let this happen to you ;). 

Sometimes I call them sausage pinwheels, I've seen them called many different things on pinterest... 
call them whatever you want, but at least make them for your family already and make sure to let Elizabeth from know how good they are so she will make more amazing things! ;).

Saturday, August 2, 2014

Sauteed Onions - Spicy Chicken Breast Side Dish

This is a spin off from the Spicy Chicken Breast recipe ... because I made the chicken breasts AGAIN for my family tonight! :D As I was cooking the first batch of chicken breasts I recalled the sad looking onion in the pantry and decided I would make it our side dish. I'm glad I did! Look at these caramelized beauties!

All I did was cook up the chicken per the recipe I shared here, once I pulled the chicken out of the pan, I then cut up a medium/large onion and tossed it in. I covered the pan and stirred occasionally until the onions were slightly translucent. Voila! Super easy side dish for the spicy chicken... and now I'm thinkin cottage cheese would complete this meal... Huzzah! Aren't culinary arts exciting?! :D