Monthly Archives: December 2015

Desserts, Recipes

Cranberry Chocolate Bourbon Balls

Just in time to spice up your New Year’s party, here’s a low carb version of the ever-popular bourbon (or rum) ball that is easy to make and tastes very good. It uses almond flour and a little coconut flour to create a soft cookie dough to replace the vanilla wafers in the original recipe. Use the microwave for a quick cook that leaves the dough soft and easy to roll. Make them a few days ahead of time so they can really absorb the alochol flavor. I’ve used Sugar-free Mocha Syrup in place of Light Corn Syrup in the recipe, but you can use the corn syrup if you prefer. It is slightly higher in carbs, but it is only 0.8 additional carbs per bourbon ball.

Cranberry Chocolate Bourbon Balls

1/2 cup Almond Flour
1 tablespoon Coconut Flour
1/2 cup chopped Pecans or Walnuts
1/2 cup Confectioners’ Sugar Substitute
2 teaspoons Unsweetened Cocoa Powder
1/4 cup Bourbon
1 1/2 teaspoons Sugar-free Mocha Syrup or Light Corn Syrup
1 teaspoon Butter
1/4 cup chopped Cranberries(optional)

In a medium bowl, mix flours, pecans, confectioners’ sugar substitute and cocoa powder together until well blended. Add butter and 2 tablespoons water and mix together well. Stir in the chopped cranberries. Microwave for 30 seconds on high to slightly cook. Let cool for a few minutes.

In a cup, add bourbon and s-f mocha syrup and add to the flour mixture, mixing in well. Roll into 1″ balls and place on a wax paper or parchment covered pan. The dough will probably be sticky, so wet your hands to keep the dough from sticking to them. If it starts sticking, wash hands again and rewet them.

Makes about 18 balls. Let dry for an hour or so, then roll in confectioners’ sugar substitute or in granulated sugar substitute. Let dry until they are no longer sticky, then put in a covered container and put in the refrigerator.

These are best when allowed several days before eating for the alcohol to really flavor the dough.

Nutrition information per ball with Sugar-Free Mocha Syrup:
Calories: 72.5 Fat:6.3 g Net Carbs:0.8 g Protein: 1.33 g

Nutrition information per ball with Light Corn Syrup:
Calories: 76 Fat:6.3 g Net Carbs:1.6 g Protein: 1.33 g

The original recipe with Vanilla Wafers

Bourbon Balls

1 cup Vanilla Wafer Crumbs
1 cup chopped Pecans
1 cup Confectioners’ Sugar
2 teaspoons Unsweetened Cocoa Powder
1/4 cup Bourbon
2 teaspoons Light Corn Syrup
1/3 cup Confectioners’ Sugar or Granulated Sugar to roll the balls in

Crush about 1-1/2 cups of Vanilla Wafers and measure out 1 cup for the recipe. In a medium bowl, mix wafer crumbs, pecans, confectioners’ sugar and cocoa powder together until well blended.

In a cup, mix bourbon and corn syrup together and add to the flour mixture, mixing in well until it is moist. Roll into 1″ balls and place on a wax paper or parchment covered baking sheet. The dough may be sticky, so wet your hands to keep the dough from sticking to them. If they are too sticky, let dry for about an hour before rolling into the confectioners’ sugar or granulated sugar.

Makes about 24 1″ balls.

Nutrition Info per ball:
Calories:80.5 Fat: 4.2g Net Carbs: 8.8 g Protein: 0.6 g

Breads, Product Review

Product Review: Dixie Carb Counters One Step Homemade White Bread

Dixie Carb Counters White Bread

Right off, I’m going to say that this is hands-down the best low carb white bread I’ve had so far. To be fair, I haven’t tried all the options that are out there, but the price and taste on this bread are excellent and I plan to buy it again and again.

This is a mix, so you need to add eggs, butter, and water to it, but that’s about it. You have the option to make it with whole eggs, 5 of them, or the equivalent amount of egg whites or a combination. If you use all eggs, as I did, then your bread is golden color. If you use only egg whites, the bread will be a white bread. As soon as I mixed in the liquid ingredients, the bread started to puff up in the bowl, meaning it was rising. I put it in a standard 9×5-inch loaf pan and popped it into the oven at the designated temperature. The bread rose beautifully and was a deep golden brown when I pulled it from the oven. I immediately cut off an end piece, buttered it, and savored the taste of this bread. It’s terrific!

It’s not quite like a yeast bread, but the flavor is excellent, the texture is perfect and it’s study enough to hold up to sandwiches and peanut butter and jam. (See photo below.) Best of all, it’s only 2 net carbs per slice when divided into 24 slices. It’s a little more if you want thicker bread. I see no reason you couldn’t add a little sugar substitute, cinnamon and reduced sugar craisins to the batter to make this a a low carb craisin loaf if you’d like or omit the craisins and just add the sugar substitute and cinnamon to make cinnamon bread. I’m thinking you could even divide this into two dozen cupcake molds and make small rolls. Just cook them between 10 and 15 minutes until they are done. I definitely plan to experiment with this bread, so check back on my blog to see what ways I can use it successfully.

At $7.79 from Netrition.com a pack to make one loaf, ($9.99 from Dixie direct) it may seem a little pricey, but to get a really good tasting loaf of low carb bread, it isn’t that bad. You can freeze it in serving portions so you don’t waste any of the bread. I’ve previously made and reviewed their Rye Bread and Multi-grain & Flax Bread Mixes and they are also excellent when it comes to taste and texture, but for white bread lovers, this is the one. It is worth the money and it’s easy to make.

So this bread definitely gets five cooking spoons from me and from my roomie. We both indulged on peanut butter and low carb jam toast this Christmas morning.

5-spoons

Disclaimer: I have not received any promotional items to review and no one from any of the companies whose products I review have asked me to do so. I have purchased the product and am giving my honest opinion about it. Should any company send me a product to try, I will state it up front and will still give my honest opinion.

Breakfast & Brunch, Desserts, Recipes

Holiday Breakfast Waffles Are Great!

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Typically on Christmas or New Year’s, I’m looking for something a little special for breakfast that isn’t too heavy or too high in carbs because that big holiday dinner is coming and I want to be able to fully enjoy it. So this recipe for Cranberry Waffles works really well. It is easy to make and very satisfying. Put a couple of strips of bacon or sausages with it and it’s the perfect holiday breakfast.

There are a couple of other good options on this site for holiday breakfast that are equally easy to make and can even be made in advance. (By the way, the waffles can be made in advance and refrigerated or frozen until you’re ready for them. Simply microwave for about 40 seconds or until they are hot, then butter and serve.)

Check out these recipes:

Breakfast Egg Casserole
Fiesta Cornmeal Pancakes
Pumpkin French Toast
Ricotta Waffles with Bourbon Pecan Sauce
Cream Scones
Cranberry Almond Coffee Cake

Cranberry Waffles

Waffle cut to show the cranberries and rich texture of the cake. Tastes as good as it looks.

I used a Belgian waffle maker and this recipe makes two waffles that will serve two people, so a total of four servings from the recipe. A regular waffle maker will probably make at least six waffles.

1/2 cup low carb flour
1/2 cup Vanilla Whey Protein Powder
1/4 cup Cranberries, chopped
2 tablespoons Sugar Substitute
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Chop cranberries up with a food processor.

Heat the waffle iron. In a small bowl, mix all the ingredients together and stir well to combine. If the batter is too thick, add a little water until it is liquid enough to spread without the aid of a spoon. It should be thick, but able to spread once it is placed in the waffle maker.

When the waffle maker is hot, spray with cooking spray, then put one-third to one-half cup of batter into the iron and use the back of a wooden spoon to spread if it is a little too thick. Close the lid and cook according to the manufacturer’s instructions until steam from the waffle is almost dissipated (about 2 to 3 minutes), then carefully lift up on the lid. If the waffle is done, the lid will lift easily. If it doesn’t, let it cook a little longer.

When the lid lifts easily, carefully lift the waffle from the iron with spatula or pancake turner to give it support. Waffles made with almond flour and other low carb flours tend to be delicate when they are hot. The easiest way to get it out in tact is to put a plate over the waffle and flip the whole iron, but be careful to use hot pads so you don’t burn your hand.

Cut each waffle in half, butter and serve with sugar-free syrup.

Makes four to six servings, depending on your waffle iron.

Nutrition Information per 1/2 Belgian waffle:
Calories: 187 Fat: 8.3 g Net Carbs: 2.5 g Protein: 13.5 g

Adding either pecans or walnuts will add about a .2 net carbs to each serving and brings the calories up to about 212.5.

For a special dessert, use one-fourth of a waffle on a dessert plate with a scoop of low carb vanilla ice cream (Breyers makes CarbSmart, which is delicious) and a tablespoon of Cranberry Syrup over the top. Or you can top it with whipped cream and a little low carb Cranberry sauce.

You can make your own cranberry syrup by using the recipe for cranberry sauce, then processing in a food processor until it is completely pulverized, putting back in the sauce pan with a little water and cooking until thick. You can strain if you don’t want any pulp in it, but it isn’t necessary.

Regular Version

To make this fully carb’d, here’s the ingredient list. The directions are the same.

1 cup flour
1/2 teaspoon Vanilla
1/4 cup Cranberries, chopped
2 tablespoons Sugar
2 Eggs
2 tablespoons Coconut Oil or Vegetable Oil
1 teaspoon Baking Powder
1/4 cup Ricotta Cheese
2 tablespoons Pecans or Walnuts (optional)

Nutrition Information per 1/2 Belgian waffle:
Calories: 208.6 Fat:6.0 g Net Carbs: 30.2 g Protein: 7.2 g

Desserts, Recipes

Super Snap Ginger Cookies

It’s almost Yule and almost Christmas Day and all the other happy festivals that come at this time of year. Time to get out the cookie recipes. Here’s one that I have been working to get formulated to just the right amount of snap. This is not a crisp Gingersnap Cookie, but a soft one with a sharp bite. Adjust the ginger and cinnamon down if you don’t want it too snappy, but if you like that tang of ginger, this one is for you.

There are quite a few holiday cookie recipes on this site, including one of my favorites, the Cranberry Orange Cookies. Here are some links to great cookies for the holiday that won’t round you out to resemble the jolly elf who doesn’t eat low carb.

Cream Cheese and Thumb Print Cookies
Almond Shortbread Cookies
Cranberry Pecan Cookies
Triple Peanut Chocolate Chip Bars
Cranberry Coconut Macaroons
Cranberry Pumpkin Biscotti
Pumpkin Cheesecake Bars

Want more? Just search under cookies on this site.

Super Snap Ginger Cookies

1 cup sifted low Carb Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar Substitute
1 Egg
2 tablespoons Sugar-free Maple Syrup
1 tablespoon Sugar-Free Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar-Substitute mixed together

In a small bowl, mix the low carb flour, ground ginger, ground cinnamon, baking soda and salt together so it is blended well.

In a larger bowl, add the shortening and use a mixer to cream. Then add the sugar substitute and mix to cream them together. Add the egg and sugar-free maple syrup and mix together, then add the flour mixture one-third at a time. If you use the Ginger Bread syrup, reduce the maple syrup to only one tablespoon. The dough will not be stiff, but should be thick enough that you can work with it easily.

Put the dough in the refrigerator for about 30 minutes to firm up the shortening in it.

Preheat the oven to 350 degrees (F.). Put a piece of parchment paper on each baking sheet you will use. I got 1 dozen cookies on each sheet.

Use a tablespoon to scoop up enough dough to make about a 1″ ball and roll it into a ball. The dough may be sticky. Dip into the sugar/cinnamon mixture and place on the baking sheet. Repeat. Allow about two inches between the balls.

Bake for 10 to 13 minutes until the cookies are browned. Cool on the pan for about five minutes, then transfer to a cooling rack.

You can ice these if you’d like with a mixture of confectioners’ sugar substitute and enough water to make a glaze.

Makes 24 cookies

Nutrition Information per cookie: (1/2 net carb each!)
Calories: 44 Fat: 4 Net Carbs: 0.5 g Protein: 1.1 g

Regular Recipe

Don’t care about the carbs? Here’s the regular ingredient list. The instructions are the same as above:

1 cup sifted Flour
1 tablespoon Ground Ginger
1 teaspoon Baking Soda
1 teaspoon Ground Cinnamon
1/4 teaspoon Salt
1/3 cup Shortening
1/2 cup Sugar
1 Egg
2 tablespoons Maple Syrup
1 tablespoon Ginger Bread Syrup (optional)
3 tablespoons Cinnamon and Sugar mixed together

Nutrition Information for regular recipe 1 cookie:
Calories: 72.6 Fat: 3.3 Net Carbs: 9.6 g Protein: 0.8 g

 

Recipes, Vegetables & Salads

Colorful Slaw for the Holidays

When I was younger, and heavier, carrot salad was a favorite of mine, especially the kind with pineapple and raisins in it. Sadly, two of those three items are a little high on the carbs to endulge that salad. In fact, when I first started on Atkins, carrots were not part of phase 1 or phase 2 of the eating plan even though they aren’t that high in carbs. I still eat them sparingly, but have incorporated them into a few recipes.

I came up with this combination of vegetables and fruits to create a slaw that is similar to the carrot salad. It is really good and has quickly moved into my list of favorites.  This would be a really great salad with your holiday dinner.

The challenge in ingredients may be to get fresh kohlrabi. It is a cold weather crop so it may be available now, but it is not a common one in the markets in my area. I have convinced one of my local stores to carry it and I buy it whenever I see it. It keeps very well in the refrigerator for a month or two. It can also be peeled, sliced and frozen easily. If you can’t find kohlrabi, you may try substituting broccoli stems, but while the flavor is similar, it is stronger.

Cranberry, Carrot and Kohlrabi Slaw

1/2 cup Carrots, grated
1/2 cup Kohlrabi, peeled and grated
1/2 cup Daikon Radish, peeled and grated
1/4 cup Broccoli, finely chopped
2 tablespoons Cranberries, finely chopped
1 tablespoon sugar substitute (liquid preferred)
2 tablespoons Mayonnaise

In a medium bowl, combine the chopped and grated vegetables and mix together. In a small bowl, mix the mayonnaise and sugar substitute together.

Add the mayonnaise mix to the vegetables and mix well. Chill and serve. Makes 4 servings.

Nutrition info per serving:
    Calories: 64.5 Fat: 5.1 g Net Carbs: 2.1 g Protein: 0.6 g

If you make this with one tablespoon of sugar rather than sugar substitute, then it changes the nutrition info to:
    Calories: 73.3 Fat: 5.1 g Net Carbs: 5.1 g Protein: 0.6 g