Tag Archives: pecans

Breakfast & Brunch, Product Review, Recipes

Spring into Easter with Waffles!

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Happy Spring, Everyone…

Well, it’s spring in the morning and winter in the afternoon several days a week now. But at least we’re getting hints!

I haven’t posted a recipe this month even though I had wanted to do a St. Patrick’s Day one and totally missed. This is my birthday month and, to be honest, I haven’t cooked much at home. Birthday celebrations in this house run the whole month and I have lots of favorite restaurants. Not really beneficial to my weight stabilization, but oh, so delicious! I’m ready to hunker down and get the excess weight I put on this month off again. So this is a special waffle recipe for your Easter morning brunch. It’s so good and checks in at about 5 net carbs.

I’m also going to review and recommend King Arthur flour company’s Keto Wheat Pancake Mix. I used it to make pancakes and to make waffles. Wonderful flavor, and they rise better than any combination I have made with the various low carb flour products in my house. I like it so much, I’ve subscribed to it on Amazon so I have a regular delivery. I love it when new products make being on a low carb diet easier.

I also used my DASH griddle for the pancakes and the waffle maker for the waffles. Since these produce larger pancakes than the 3″ ones suggested on the King Arthur instructions, I only got 4 pancakes from 1 cup of flour instead of 6, so keep that in mind.

So, here’s my recipe for your Easter Sunday (or any day you chose) brunch Pecan Waffle.

Look at the rise on this waffle! It’s almost an inch thick and so delicious!

Keto Pecan Waffle

Ingredients:

1 cup King Arthur Keto Wheat Pancake Mix
1/4 cup Almond Flour
1/4 cup Unsweetened Almond Milk
1 Egg
1 teaspoon Sugar-free Sweetener
2 tablespoon Oil (Canola, Coconut, etc.)
1 teaspoon Vanilla Extract
2 tablespoons Pecans, chopped
4 slices of bacon, broken into pieces
Cooking Oil Spray

Instructions:

Begin heating your waffle iron.

In a medium bowl, add pancake mix, almond flour, sweetener, almond milk, vanilla, and egg and stir well until the wet ingredients are fully incorporated. You may need to add water to get the mix to where it is thick, but loose enough to spread over your waffle iron easily when you spoon it in. It’s thicker than cake batter, but thinner than bread dough.
If you like a thinner waffle, you can thin it more with water.

Stir in the pecans until they are distributed through the batter.

Lightly spray the preheated waffle iron with cooking spray. If you’re using a small waffle maker like the DASH one, you’ll need to spray before making each waffle. For a standard one that makes four sections, this recipe should make one large waffle. But if you have extra batter, spray whatever section you will be using to cook the rest.

Close the lid and cook as per the waffle maker’s instructions. For a DASH one, it is about two minutes. If you watch, you’ll see the steam coming out of the baker. When it quits steaming, it is about done. If the lid is reluctant to lift, give it a minute or so more. When the waffle is done, the lid will lift easily.

Put the waffle on your serving plate, then top with crumbled bacon and sugar-free Maple Syrup. Several are available in the grocery store. I used Mrs. Butterworth’s but other brands are equally as good.

Makes 4 servings.

Nutrition Information Per Serving:
Calories 297, Total Fat 24 g , Cholesterol 103 mg, Sodium 213 mg, Potassium 215 mg, Carbohydrates 11 g, Fiber 5.4 g, Sugars 1.8 g, Protein 13 g, Net Carbs 5.6 g

Note: Nutrition information is based on the ingredients I used in this recipe and my measurements. Although they are a close calculation, your results may be slightly higher or lower. Ingredient substitutions may affect the carb count. Different brands may have other carb counts.

All opinions I make on products are my own evaluations and I am not given a free product or paid by the company in any way. 

Desserts, Drinks, Recipes

A Toast to the New Year

Ginger nog and Chocolate Peppermint Balls

Happy Holidays to All!

I hope your winter holidays have been fabulous this year and have lifted any lagging spirits. We’re coming down to the end of 2022, and many of us are glad to bid adieu to it. Like many of you, I am hoping 2023 will be a much improved year. May it bring peace to parts of the world in unrest, and may we find a way to respect and tolerate one another.

To end the year, I have a pair of delicious treats to offer. One is a low carb variation of the chocolate rum ball, which is usually made with vanilla wafers. This version is made from an almond flour based shortbread cookie. Instead of rum, I used Peppermint Syrup. If you want the spirit version, you can replace the peppermint syrup with peppermint Schnapps.

The second recipe is a simple nog to celebrate the new year. I plan to toast 2023 with it.  Again, it can be made with or without alcohol. The flavor is like gingerbread, and I used sugar-free Gingerbread Syrup. You can also make ginger syrup and use it instead; just add a little extra cinnamon and nutmeg.

Chocolate Peppermint Balls

Chocolate Peppermint Balls

Shortbread Cookies:
2 cups almond flour
½ cup low carb powdered sweetener
2 teaspoon vanilla extract
¼ cup oil
¼ cup butter unsalted and melted
1 teaspoon baking powder

Peppermint Balls
1 cup pecans finely chopped
½ cup low carb powdered sweetener
¼ cup unsweetened cocoa powder
1 teaspoon Peppermint extract
4 tablespoons sugar-free honey
1/4 cup Sugar-free Peppermint Syrup or Peppermint Schnapps
1/4 cup Low-carb Powdered Sugar

Preheat the oven to 350 degrees (F.). Prepare a baking pan with a sheet of parchment paper or a silicone mat.

In a medium bowl, combine all the ingredients for the shortbread cookies and using a mixer, beat until they are well combined and pull together. The dough will be a little loose.

Form the dough into small balls about the size of a walnut, place on the prepared baking pan, and press the top down to flatten. Bake for about 8 to 10 minutes until the cookies are browned around the edges and are lightly brown.

Let cool before continuing.

This will make about 15 cookies.

To make the balls, crumble the cookies into a mixing bowl. This should be a rough crumble about the size of bread crumbs.

Add the pecans, powdered sweetener, cocoa powder, peppermint extract, sugar-free honey, and peppermint syrup.

Mix together until the cookies are moist and the chocolate is evenly distributed. The cookies should be moist, not dry, so if you need to add a little more syrup, add another tablespoon until the ball holds together. Form the dough into 40 evenly-sized balls about one inch in diameter.

Place the balls onto your baking sheet and place them in the freezer for an hour to set.

Roll them into confectioners sugar substitute before serving if you’d like a light dusting. Mine mostly absorbed the powder.

Makes about 40 peppermint balls.

If you like the traditional rum or bourbon ball, use this same recipe and substitute vanilla extract for the peppermint extract and the alcohol of choice for the peppermint syrup.

Ginger Nog

Simple Ginger Nog

1-1/3 cups Unsweetened Almond Milk
1/3 cup Heavy Cream
1/4 teaspoon Cinnamon, ground
1/8 teaspoon Nutmeg, ground
1/4 teaspoon Ginger, ground
1 ounce Sugar-free Gingerbread Syrup
1 ounce Whiskey or Rum (or Rum extract)

In a small saucepan, heat almond milk and heavy cream over medium heat to almost a boil. Add cinnamon, nutmeg, and ginger and stir until mixed well. Remove from heat and add syrup and whiskey or rum.

Heat serving glasses with hot water from the faucet so they are warm before pouring the hot mixture into them. Divide the mixture into two glasses, sprinkle a little nutmeg over the top, and serve. Makes two servings.

To make your own Ginger Syrup:
1/2 cup Ginger root, peeled and thinly sliced
2 cups Water
1/3 cup Granulated Sugar Substitute

In a small saucepan, combine the ingredients and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes.

Cool for an hour, then strain and store it in a clean jar in the refrigerator. This will keep for up to two weeks.

Not crazy about ginger? Try one of these delicious drinks:

Pumpkin Nog     Hot Spiced Low-Carb Cocoa

 

 

Desserts, Recipes

Simple Almond Shortbread Cookies

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Almond Shortbread Cookies

It’s hot outside and you don’t want to spend a lot of time in the kitchen cooking. But you’re craving a tasty, low carb shortbread cookie with your iced coffee. This recipe, which came from King Arthur Baking, is only slightly adapted by me. Made with almond flour, sugar, and butter, it is simple to make and super low carb with less than a net carb per cookie.

You can add different flavor extracts to suit your mood. I used almond extract in this batch, but you can use vanilla, lemon, strawberry, or orange extract.

See Tips below the recipe for some other ideas with this basic recipe.

Almond Flour Shortbread Cookies

1 cup Almond Flour
3 tablespoons Butter, softened
1/4 cup Sugar-free Confectioners’ Sugar
1/8 teaspoon Salt
1/2 teaspoon Almond Extract or Vanilla Extract

Line a baking sheet with parchment paper.

In a small bowl, mix all of the ingredients until the dough pulls together and you can shape it. Use a teaspoon or cookie scoop to make 1 inch balls of dough (about the size of a walnut). Roll them in your hand to shape them if necessary.

Place the balls about 2 inches apart on the baking sheet. Use the back of the spoon or your clean fingertips to press the dough into a
1/4-inch flattened round.

Put the pan in the refrigerator to chill for 30 minutes to an hour. This will keep the dough from spreading too quickly when baking.

Preheat the oven to 350°F about ten minutes before baking. Bake the cookies for 8 to 10 minutes, until they start to turn light golden brown on top.

Remove the cookies from the oven and allow them to cool on the pan for 10 minutes before transferring to a rack to cool completely.

You can store your cookies in a plastic baggie or a sealable plastic container for several days.

Nutrition information

TIPS AND VARIATIONS:

Thumbprint Cookies: Prepare your dough as above, press the dough down and use your thumb to press an indentation into the center of cookie. Put 1/4 teaspoon of your favorite sugar-free jam in the hole. Too much jam will melt and leak while cooking. Cool in ‘fridge then cook as above.

Chocolate Pistachio Shortbread Cookies: Make as above, but substitute 2 tablespoons unsweetened cocoa powder for 2 tablespoons of the almond flour and add 1/8 teaspoon espresso powder. Mix together then stir in 1/4 cup finely chopped pistachios. Shape the dough into a 6″ log and chill it for an hour. Slice into 1/2″ thick rounds with a sharp knife and arrange on the parchment-covered baking pan leaving 2-inches between cookies. Bake for 12 to 14 minutes. Cool as above. Adds 2.3 grams net carbs to the basic recipe. If you use only the cocoa powder to make a chocolate shortbread, it only adds 0.2 net carbs to the base count.

Cranberry-Orange Shortbread Cookies: Add 1/2 teaspoon orange zest (grated orange rind) and substitute orange extract while making the cookies. Once the dough is combined, add 1/4 cup sugar-reduced dried cranberries to the dough. Shape the dough into a 6″ log, chill, slice into 1/2 inch thick rounds, and bake for 12 to 14 minutes. Cool as stated in the recipe. Adds 2 net carbs to the base recipe.

Chai Tea Shortbread Cookies: Add 1 oz. Sugar-free Chai Tea Syrup and 2 tablespoons extra Almond Flour to the mixture. Shape as stated and bake 10 to 12 minutes until lightly browned. 0.1 net carb added for the additional almond flour.

Maple Pecan Shortbread Cookies: Add 1 teaspoon cinnamon, 2 teaspoons sugar-free maple syrup, and 1/3 cup diced pecans to the dough. Shape the dough into a 6″ log, chill, slice, and bake; or bake as directed above. Add 0.2 net carbs for the additional ingredients.

Note: I will add more photos as I make some of the variations.

Appetizers

St. Pat’s Appetizer

Photo - cheeseballs

This is a quick to mix recipe for a tasty appetizer cheese ball. PK pulled it out of her mother’s recipe book that we put together about two decades ago. It goes well with carrot or celery sticks, cauliflower and broccoli flowerets, or oven crisped low carb tortillas broken into chips.

However you serve it, this ball of goodness makes a great way to start your St. Patrick’s Day Celebration.

Grandma Tony’s Guinness Golf Balls

1 package Cream Cheese
1 tablespoon Onion Flakes
1 tablespoon garlic juice
1 tablespoon Seasoned Salt
1 cup chopped Pecans
2 tablespoons Guinness Gold

Combine all ingredients. Pinch out pieces of mixture. Carefully cover each pecan with enough mixture to form a ball. Use the rounded back of a spoon to press dimples into balls to create golf balls.

Chill for about 1 hour before serving.

Variation: Grind pecan pieces and add to all ingredients. Form into a large cheese ball

Makes 14 walnut-sized cheese balls.

To toast low carb tortillas, heat the oven to 350 degrees, put tortilla on a foil-covered pan and bake for three to four minutes until browned and crispy. Break into pieces to use as dipper.

Cheese spread on chips

Nutrition Information

Here’s some other delicious Irish recipes to try. For more, type in Irish in the search box.

LC Irish Soda Bread

Photo Broccoli Cheese Soup

Warming Broccoli with Irish Cheddar Soup

A Bit of Luck with an Irish Benedict Brunch

Not-Quite-Traditional Corned Beef Hash

One more Irish cake recipe

West of Ireland shrimp picture.

Enjoy Buttery Shrimp for St. Patrick’s Day

 

Desserts, Product Review, Recipes

Product Review and a Recipe

To start the year off, I’m doing a review of Good Dee’s Butter Pecan cookies mix. Then, I’ll give you a recipe for making these without a mix.

image: package mixFirst up, I ordered the Good Dee’s mix when it was on sale at Amazon for $7.95 so I could evaluate it. The regular price is $12.99, which is about what most of the various mixes from the company are.

For the mix, you need to add melted butter, egg, and vanilla to the package contents and stir. Easy to do, the dough is done in a short time. Line a baking pan with parchment paper, then use a tablespoon to make 1 inch balls and flatten to about 1/4 inch thick.

Bake them for 10 to 15 minutes at 350 degrees and you have one dozen cookies.

I made these exactly as stated on the package except I made the balls a little large by using a regular tablespoon instead of a measuring spoon and only got 10 cookies. When I took them out of the oven, they looked like this:

image Good Dee's Butter Pecan Cookies

Not quite the same as the picture. But the flavor is delicious, so rich with the butter they almost melt in your mouth.

So, for the ease of making and the taste, I give them high marks. For the sprawled out cookie result and the price, I’m handing them a lower mark. I think it’s too much to pay for 12 cookies.

But if you want an easy-to-make cookie, they’ll do fine. Here’s a hint though, put the raw cookies on the pan in the refrigerator for about 30 minutes. This will help to keep them from spreading in the oven and make them a more compact cookie like the ones I made with my recipe.

From Scratch Cookies

Like the cookie mix, these cookies are made with almond flour. Where the mix used oat flour, this recipe uses coconut flour. The extra pecan halves used for decoration are optional.

Flavor-wise, these cookies are just as good as the mix although they are a little more work to make. But you get 24 cookies from the recipe for less money than the mix. Swerve’s sugar combination works best with this recipe.

Image: From scratch cookies

Low Carb Butter Pecan Cookies

½ cup unsalted Butter, softened
½ cup Swerve Sweetener
1 Egg
1-3/4 cups Almond Flour
2 tablespoon Coconut Flour
½ teaspoon Vanilla Extract
½ teaspoon Salt
½ cup chopped Pecans
24 Pecan halves (optional)

Line two standard baking sheets with parchment paper.

In a large bowl, beat the butter and sweetener together until light and fluffy, about 2 minutes. Add the egg and vanilla extract and beat to combine.

In a small bowl, add almond flour, coconut flour, and salt and whisk together. Beat 1 cup of the flour mixture into the butter mixture until it’s combined. Add the rest of the flour mix and beat to combine. Stir in the chopped pecans.

Use about a tablespoon of dough and roll it into a 1-inch ball and place a few inches apart on the prepared baking sheets. Repeat until all the dough is used. Flatten each ball to about 1/4-inch thick with the back of a spoon or your palm.

Put pans in the refrigerator to chill for about 30 minutes.

15 minutes before pulling the cookies from the refrigerator, set the oven to heat to 325 degrees F.

Take the cookies from the ‘fridge and press a pecan half into the center of each cookie.

When oven is up to temperature, bake 15 to 18 minutes until the edges look golden brown.

Image: Cookies

Remove to a towel or pad-covered counter or set the pans on cooling racks and let cool completely. Store in Zip-lock bags on the counter for up to 4 days. Put extras in the refrigerator if they last longer than 4 days.

Makes 24 cookies.

By the way, if you don’t like pecans, you can substitute other nuts into the recipe. Some of the nut carb counts might differ slightly, but they will be close.

Image: Nutrition Info