Tuesday, November 8, 2011

Peanut Butter Eggs

Peanut Butter Eggs:
1 (8 ounce) package cream cheese, softened
1/2 cup butter or coconut oil, softened
1 (18 ounce) jar creamy NATURAL peanut butter (or almond butter)
1 tsp vanilla extract
1 cup powdered erythritol* and 1 tsp stevia glycerite (or 1 cup xylitol)
6 cups no sugar added semisweet chocolate chips
1/3 cup coconut oil or butter

Using a coffee grinder, grind the sweetener until a fine powder to resemble powdered sugar. In a large mixing bowl, beat cream cheese, butter, peanut butter and vanilla until smooth. Beat in sweetener. Form rounded tablespoonfuls into egg shapes. Place on waxed paper-lined baking sheets. Chill for 30 minutes.

In a microwave-safe bowl or heavy saucepan, melt chocolate chips and coconut oil, stir until smooth. Dip eggs until coated; place on waxed paper to harden.

For more decorative eggs, place about 1/4 cup melted chocolate in a small plastic bag. Cut a hole in the corner of the bag; pipe chocolate over tops of eggs. Store in the refrigerator. Makes 16 eggs.

borrowed from: http://mariahealth.blogspot.com/2011/04/chocolate-peanut-butter-eggs-and-tbhq.html

Braised Chicken in Sun-dried Tomato Cream Sauce









Braised Chicken in Sun-dried Tomato Cream Sauce


2 skinless boneless chicken breast halves
1 tablespoon oil from oil-packed sun-dried tomatoes
3 large garlic cloves, thinly sliced
1/2 jar artichoke, sliced
1/2 cup dry white wine
1/3 cup whipping cream
1/4 cup drained oil-packed sun-dried tomatoes, thinly sliced
3 tablespoons thinly sliced fresh basil

Sprinkle chicken with salt and pepper. Heat oil in heavy medium
skillet over medium-high heat. Add chicken to skillet and saute
until golden, about 4 minutes per side. Add garlic and and artichokes,
stir 30 seconds.
Add white wine, cream and tomatoes and bring to boil. Cover skillet,
reduce heat to medium-low and simmer until chicken is just cooked through,
about 3 minutes. Transfer chicken to plates. Add basil to sauce in skillet.
Increase heat and boil until sauce thickens enough to coat spoon, about
2 minutes. Season sauce to taste with salt and pepper; spoon over chicken and serve.


Chicken Salad

2 1/2 cups cooked chicken, diced and chilled
a little Splenda
1 cup chopped celery
1 cup seedless grapes, cut in half
1/4 cup dried cranberries
1/4 cup pecan halves or slivered almond
2 tablespoons fresh parsley, chopped
1 teaspoon salt
1 cup mayonnaise

Flourless Chocolate Cake

Preheat oven to 350

1 cup whipping cream
1/4 cup sf confectionery sugar
1 tablespoon vanilla
8 ounces sf semisweet chocolate, chopped
2 sticks unsalted butter, softened
1 cup Splenda
6 eggs
1/2 cup unsweetened cocoa powder
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup sf chocolate syrup

~Powdered sugar, sifted & seasonal berries, for garnish~

With a hand-held mixer, beat the cream until peaks soft peaks form. Add the sugar and vanilla and beat until well combined.
~Spray a 9-inch spring form pan with baking spray. Line the bottom of the pan with a circle of parchment paper and spray again. ~
~In a medium saucepan over low heat, combine the chocolate and butter, constantly stirring until fully incorporated. Remove from heat and set aside.~
~In a large bowl add the sugar and eggs. Using a hand held mixer beat together until light and fluffy, about 5 minutes. While mixing, slowly add cocoa powder, salt, vanilla extract, and chocolate syrup. Add the chocolate mixture and blend until just combined. Pour batter into prepared pan.
~Bake in the center of the preheated oven for about 50 minutes or until a thin crust forms on the top and a toothpick inserted in the center comes out with few crumbs attached. Remove and cool in the pan on a bakers rack. Invert onto a cake plate and remove parchment paper. Dust with powdered sugar and arrange seasonal berries in a pleasing fashion on and around the cake. Serve with whipped cream.