Category Archives: Desserts

Desserts, Recipes

March Means Mint Cookies…

… and St. Patrick’s Day, St. David’s Day and my birthday… but that’s another story. But hey, I do share my birthday with the Girl Scouts and when you speak of Girl Scouts…

For many years I was a devotee of the Girl Scout Mint Cookies, something that I haven’t had in over 4 years now and I do kind of miss now and then. This mint chocolate cookie isn’t like those GS cookies, but they are pretty darn good, if I do say so. The mint isn’t super strong and you can add more if you’d like yours a little stronger. The cookie dough is also easy to pat flat to make the crust for a Shamrock Mint Pie or any other pie that might want a chocolate crust. You can leave out the mint if you’re using it for a pie that doesn’t call out for a mint crust.

Mint Chocolate Cookies

1/2 cup Butter
1/2 cup Sugar Substitute
1 tablespoons Water
1/2 cup Sugar-free Chocolate Chips
2 tablespoons Cocoa Powder
1 Egg
1 Egg White
1 1/3 cups Low Carb Baking Mix (like CarbQuick or Bob’s Red Mill)
2 tablespoons Coconut Flour
2 tablespoon Vanilla Whey Powder (optional)
1 teaspoons Baking Powder
1/4 teaspoon Salt
1 teaspoon Peppermint Extract

In a saucepan, cut the butter into small pieces, add sugar and water and cook and stir over medium heat until melted. Remove from heat and stir in the chocolate chips and cocoa powder until melted. Set aside to cool for 10 minutes

Meanwhile, mix the baking mix, coconut flour, whey powder and salt together. Whey is optional but adds a nice texture as well as a bit more flavor to the cookie. If you don’t use increase the coconut flour by one tablespoon.

To the chocolate mixture, add the peppermint extract, egg white and egg and beat with a spoon until smooth. Add the flour in batches, mixing it in. When all the flour is mixed in, cover the pan and put into the refrigerator for about an hour to get firm.

Preheat oven to 350 degrees. Spray a cookie sheet with baking spray or use a silicone mat and spray it. Roll cookie dough into walnut-sized balls and place on the cookie sheet about 2 inches apart. Or you can press out to about 1/4 inch thick and use a cookie cutter to make shaped cookies.

Bake for 8 to 10 minutes. Cookies should look a bit dry but won’t be very brown. Under baked is better than over baked with these cookies.
If desired, you can press a sugar free mint chocolate candy into the cookie before it cools or you press a pecan into the cookie before you bake it to add a bit of nut to it.

To use this for a pie crust. Use about 1/2 of the dough for each crust. Spray the pie tins with cooking spray, then spread the dough evenly in the bottom using your fingers. Set in the refrigerator to firm up for about 1 hour, then bake in the oven for about 10 to 15 minutes until the crust looks done. Let cool before filling with your non-cook pie filling. Great for icebox or freezer pies and cheesecakes.

Makes about 2 dozen cookies (varies with shaped cookies) or 2 pie crusts

Nutrition Info:
Per cookie (assuming 24):
Calories: 72.5 Fat: 5.4 g Net Carbs: 1.5 g Protein: 2 g

Per Pie Crust (assuming 2 per recipe):
Calories: 870 Fat: 65.3 g Net Carbs: 17.3 g Protein: 24 g

POSTED BY RENE AVERETT AT 3/8/2014

Desserts, Recipes

Valentine Candies Without Any Guilt

What would Valentine’s Day be without chocolate candies in the mix? But you don’t want the calories and carbs of candy from the store. You can make some easy and very good candies at home to satisfy that sweet tooth or to give to your special person and then swipe a piece.

I have three recipes here that are all low carb. Two of them have a cream cheese base. All of these candies will keep in the refrigerator and may be frozen. They will not set up to hard in the ‘fridge so expect them to be a little gooey or freeze them to keep them hard.

Chocolate Raspberry Candies

This was a recipe that I found that evolved as I worked with it. Rather than putting it in molds, I made the candies drops. Very simple.

5 tablespoons unsalted butter
2 tablespoons coconut oil
2 tablespoons cocoa powder
2 tablespoons sugar-free raspberry syrup
1/2 cup confectioner sugar substitute
1/2 tablespoon cream
20-24 pecan halves, walnut halves or almonds (optional)

Prepare a baking pan with waxed paper.

Combine butter, oil, cocoa powder and syrup in sauce pan over extremely low heat until it reaches chocolate sauce consistency. Stir in powdered sugar and cream and mix until it thickens enough to drop. As it cools it will get thicker.

Using two teaspoons spoons, get about 1 half a spoon of chocolate and use the other spoon to push it onto the paper into a mound. Repeat with the rest of the chocolate. You can place these within an inch of each other. When all the candies are down, go back through and press a nut half on each candy, making it a little flatter.

Put in either the refrigerator or the freezer to set up. Will keep for at least a couple of weeks in the refrigerator.

The recipe should make 20 to 24 candies.

Nutrition Info per candy (24):
Calories: 13.2 Fat: 1.5 Net Carbs: o.1 g Protein: .1 g

Pomegranate Cream Cheese Chocolates

This is a lovely, fruity chocolate that uses pomegranate syrup or unsweetened pomegranate juice for the flavor.

2 oz. Cream Cheese
2/3 tablespoon Butter, unsalted
2 cups powdered Sugar substitute
2 tablespoons sugar free pomegranate syrup or juice

Chocolate topping
1/2 cup sugar free chocolate chips
1 teaspoon cream
3 drops of liquid sucralose

In a small bowl, cream together the butter and cream cheese. Add the pomegranate juice or sugar free syrup. Gradually mix in powdered sugar to make a stiff batter.

Put a sheet of waxed paper on a baking sheet. Spoon candy mixture onto the wax paper, about 1/2 a heaping teaspoon at a time. Use a second teaspoon to slide the candy off the spoon and onto the waxed paper. Use the spoon to shape the candy if necessary.

When all candies have been done, set in a safe place to dry for about 24 hours. You can cover them with another sheet of waxed paper, but the more air they get the quicker they will dry.

The tops should be mostly dry after they’ve dried overnight. Use a small, thin spatula to carefully turn each candy over so the bottoms can dry. If they are dry enough, the candy will lift easily from the waxed paper and shouldn’t leave more than a slight smear of cream on the paper. If they are too moist, let them dry longer.

Let the candies dry two more hours, then put them in the freezer to get very cold. They should be in for at least two to three hours. When they are very firm, prepare the chocolate topping.

In a small microwave bowl, such as custard dish, put the sugar free chocolate chips, the cream and the liquid sucralose. Put the dish in a small soup bowl and add enough water to come part way up the side of the custard dish. You don’t want to get water in the chocolate. Put the bowl in the microwave and cook on high for 20 second. Stir the chocolate to mix and make sure it is melted. If it isn’t smooth or completely melted, microwave another 10 seconds.

If you prefer, you can melt the chocolate in a double boiler. If you do put 3/4 of the chocolate in the double boiler with the cream and melt it. Remove the top pot and stir in the sucralose and the rest of the chips. This will melt the newly added chips and also cool down the chocolate.

Working quickly, dip each candy in the chocolate so it is half-covered or use a spoon to ice half of each candy with chocolate. If the chocolate sets too much before you are done, then microwave it for 10 seconds and continue.

Return the candies to the refrigerator to set up completely, about an hour. You can then transfer them to an air tight container or plastic storage bag until you are ready to eat. You can set them out for about 15 minutes before you serve them to soften or just eat them chilled.

These will keep in the refrigerator for about a week. Makes about 28 candies.

Nutrition Info per candy (28):
Calories: 30 Fat: 2.3 Net Carbs: o.5 g Protein: .2 g

Cream Cheese Mocha Candies

This is a less sweet candy with a taste of coffee and a bit of bourbon or rum to add a subtle underlying flavor. Like the first candy, it features a nut on top, which is optional.

This easy to make candy combines cream cheese, chocolate and coffee for a delicious mocha flavor. It’s quick to make up but need a few hours to set in the refrigerator or freezer.

4 oz. cream cheese
1/2 to 3/4 cup sugar free confectioner’s sugar
1 teaspoon espresso coffee powder
2 tablespoons powdered cocoa
1/2 teaspoon vanilla
1 teaspoon bourbon or rum or hazlenut sugar free syrup
1 tablespoon coconut oil
2 tablespoons butter
24 pecan or walnut halves or whole almonds

Soften cream cheese, then add powdered sugar and mix to a creamy consistency. Use closer to the 3/4 for a sweeter, firmer candy. Add in the remaining ingredients and mix well with the beaters.

Prepare a cookie sheet with wax paper. Using two teaspoons, drop about 1/2 teaspoon of mixture on the paper. It should be about the size of a candy kiss. Repeat with all the mix. You should have about two dozen candies.

Press a nut half or whole nut into each candy. Set into the refrigerator or freezer to get firm. If the candy doesn’t firm up in the refrigerator, put it into the freezer.

Nutrition Info per candy (24):
Calories: 37.8 Fat: 3.9 Net Carbs: o.3 g Protein: .6 g

POSTED BY RENE AVERETT AT 2/12/2014

Asian Recipes, Desserts, Recipes

Celebrate Chinese New Year with Almond Cookies

These top off a great Chinese meal with just a touch of sweetness and almond flavor. At only 1/2 carb each, they make a great ending to the meal or a nice snack in the afternoon. I’ve adapted them to low carb using my favorite low carb flour, Carbquick, but they will also work well with almond flour and any other low carb flour. If you’re not using a baking mix flour, add 1/2 teaspoon baking powder to the dough. Do not use coconut flour with this unless you’re experienced with using it. This recipe calls for lard, but you can also use butter.

Chinese Almond Cookies

1 1/2 cups sifted Carbquick, almond flour or other low carb flour
1/2 cup white sugar substitute
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup lard or butter
1 egg
1/2 teaspoon almond extract
24 whole almonds

Preheat oven to 325 degrees F. Prepare a cookie sheet by spraying lightly with baking spray.

Mix flour, sugar, baking soda and salt together into a bowl. Use two knives or a pastry cutter to mix in the lard until mixture resembles cornmeal. (You can also use your fingers to do this.) Make a well and add the egg and almond extract. Mix together, then mix in the flour until it is combined well. The dough will be stiff.

Roll into 1 inch balls and set each ball about 2″ apart on a cookie sheet. Flatten cookie a little and press an almond into the center of each cookie.

Bake 12 to 15 minutes until the edges of the cookies are a golden brown.

Makes 24 cookies.

Atkins Phases 2 to 4

Nutrition Info per cookie:
Calories: 64 Fat: 6.1 g Net Carbs: .5 g Protein: 1.5 g

POSTED BY RENE AVERETT AT 1/24/2014

Desserts, Recipes

My Take on Atkins Pumpkin Spice Brownies

I love pumpkin and I love chocolate, but I had never tried mixing the two together. To be honest, it didn’t sound too appetizing, so when I saw Atkins’ recipe for Pumpkin Swirl Brownies, I was doubtful, but they looked delicious in the photo and I decided to give them a try. They were delicious, really. Of course, I didn’t make them exactly the way their recipe said. For one thing, the recipe made almost three dozen of them and that was way too many for just the two of us. So, I adjusted the recipe down and also added some pecans to the top. Some of my ingredients may have changed a little, too. To check out Atkins original recipe, go to this link.

Pumpkin Spice Brownies – Small Batch

1 oz. Sugar Free Chocolate Chips
1/4 cup unsalted Butter
1/2 tablespoon Unsweetened Cocoa Powder
1/2 cup powdered Erythritol (like Ideal sugar substitute)
2 large Eggs
1 large Egg White (or 1/4 cup liquid egg whites)
1 Teaspoons Vanilla Extract
2 tablespoons Coconut Flour
1 tablespoon Vanilla Whey Protein Powder (optional)
1/8 Teaspoon salt
1/2 Teaspoon Ground Cinnamon
4 Ounces Cream Cheese
1/3 Cup unsweetened Pumpkin Puree
1/4 Cup granular Sugar Substitute (sucralose)
1 Teaspoons Pumpkin Pie Spice
1/4 cup chopped Pecans

Preheat an oven to 350°F. Grease a 6×6-inch pan with cooking spray..

Put the chocolate chips and butter in a medium bowl, then microwave for about 20 seconds and check to see if completely melted. Run another 10 seconds if it is not . Add 10 seconds at a time until completely melted. Blend the chocolate and butter together then add in the cocoa powder and powdered sugar substitute and continue to blend until smooth. Add 1 teaspoon vanilla, 1 egg, egg whites, salt, protein powder (if using) and the coconut flour. Whisk until incorporated. Set aside.

Using a hand blender cream the cream cheese with the sucralose or other sugar substitute in a small bowl. Add the egg, pumpkin purée, pumpkin spice blend, cinnamon and 1 teaspoon vanilla; beat until smooth.

Spread 2/3 of the brownie mixture into the prepared pan. Then pour the cream cheese mixture over the top. Drop the remaining 1/3 of the brownie batter by spoonfuls over the cream cheese mixture and then take a knife and gently swirl the layers together. Sprinkle pecan chips on top of the brownies. Bake for 30 minutes until a tooth pick inserted in the center comes out clean. Allow to cool before cutting into 16 pieces. (4×4 = 16 – 1 1/2″ square pieces)

Serve at room temperature. Store in the refrigerator in an airtight container or plastic bag for up to 1 week if they last that long.

Note: The original recipe called for Baking soda, but it doesn’t add anything to the recipe. It doesn’t work on coconut flour, so I omitted it and added an extra egg white, which does give an extra lift to the brownie.

If you want to use almond flour or Carbquick instead of coconut flour, then increase the amount to 1/2 cup. Coconut flour expands 2 to 3 times its volume with liquid absorption. Add the 1/2 teaspoon baking soda when using Carbquick.

Nutrition Info per brownie:
Calories: 78 Fat: 7 g Net Carbs: 1.3 g Protein: 2.5 g
POSTED BY RENE AVERETT AT 12/22/2013

Desserts, Recipes

Scrumptious Cream Cheese and Thumbprint Cookies

When I was a child, I learned to make these delicious cookies from my mother. We put the dough into a cookie press (remember those?) and out would come wonderfully shaped holiday cookies like wreaths and snowmen and stars. A little icing on top and it was a magical Christmas cookie. You can still buy these presses, although in wide assortment of prices and quality. I may actually still have a press around here somewhere, but usually I just make these as drop cookies.

You can also easily turn them into thumbprint cookies, those little cookies with a shallow well filled with jam in the middle. Smucker’s has a nice line of sugar free and low carb jams that will work fine for the filling or you can make your own low carb jam. I sometimes use my cranberry jam, which is easily made with sugar substitute, about 1/4 teaspoon lemon and a sprinkle of cloves and let it cook down after the berries pop. It has enough pectin to set up on its own.

So, here’s the low carb version of this recipe and it is wonderfully delicious, and the best part is they are only about 1 net carb each — a little higher for the ones with jam. If you ice them with powdered sugar icing made from sugar substitute, you aren’t adding any more calories or carbs!

Cream Cheese Cookies

1/4 Cup Unsalted Butter (room temperature)
2 oz. Regular Cream Cheese (room temperature)
3/4 Cup Confectioner’s Sugar substitute*
.5 Tsp Baking Powder
1 Egg (room temperature)
1/2 Tsp Pure Vanilla Extract
3/4 cups CarbQuick baking mix
2 tablespoons Coconut Flour
1 tablespoon Vanilla Whey Powder

About 1 dozen

In a large bowl, cream the butter and cream cheese in a mixer bowl. Add powdered sugar substitute* and baking powder and mix in, then add the egg and vanilla and beat until it is all mixed well and the dough is fluffy.

Mix the flours and the whey powder (if you are using it) together and add it to the cream cheese mixture, about 1/3 at a time and beating in each addition before adding the next. Put it in the refrigerator for a minimum of 30 minutes for drop cookies or at least an hour for rolled cookies.

About 10 minutes before baking, preheat the oven to 365 degrees. Line two cookie sheets with parchment paper.

Scoop cookies by rounded teaspoons and roll each cookie ball in granulated sugar substitute (like Ideal or Splenda or Stevia). Place on cookie sheets.

Thumbprint cookies with apricot jam and cranberry jam in them.

For cut out cookies, roll dough out on a lightly floured with coconut flour or other low carb flour pastry board into a 1/3 inch thick square. Use cookie cutters to cut out shapes. Reform the dough and roll again until you can no longer cut any shapes. Place cookies on the baking sheets and sprinkle with granulated sugar substitute.

For thumbprint cookies, after the dropped cookies are placed on the cookie sheet, use the back of a spoon or your clean thumb to press a small well in the middle of each cookie. Fill with about 1/4 teaspoon of sugar free, low carb jam, such as Smucker’s Apricot Jam or Smucker’s Raspberry Jam or homemade low carb jam or cranberry sauce.

Bake for 7 to 10 minutes. Check at 5 minutes and shorten or extend cooking time if needed. Cookies should be lightly brown around the edges. Cool for a few minutes on cookie sheets to allow them to set up, then transfer to wire racks to cool completely.

* If you can’t find powdered or confectioner’s sugar substitute, you can make it by putting a granulated sugar substitute in a food processor and processing until it turns to powder. Measure after it has been processed.

Makes about 12 to 16 cookies.

Nutrition Info per cookie (14 cookies)
Calories: 69.6 Fat: 6.1 g Net Carbs: 1 g Protein: 2.2 g

Thumbprint Cookies
Calories: 70.3 Fat: 6.1 g Net Carbs: 1.3 g Protein: 2.2 g

POSTED BY RENE AVERETT AT 12/20/2013