Tuesday, August 21, 2012

Easy Homemade Freezable Butter

For this recipe I used my Bullet.   I poured in about a pint of cream and a small amount of salt into a "Bullet-Blender,"  turned it on...  First it will make whipped cream but continue blending and shaking.   It will take about 5 or so minutes.  You will know you have butter when the liquid seperates from the mixture.   Do a taste test to see if you have added enough salt.  
When complete you can mold into sticks of butter or put it into candy molds and freeze for a later date.
*Don't add salt if you are going to use in chocolate making
*Add different ingredients for flavored butters such as garlic and parsley.

~Happy Low-Carbing~

Thursday, August 2, 2012

Easy Freezer Chocolate

3 sticks unsalted butter
3 tablespoons cocoa
12 or more blue packages of sweetener (taste as you go)
3 tablespoon heavy cream
1 teaspoon vanilla
larger bowl full of ice

Melt butter in microwave,  stir in remaining ingredients.   Take bowl and place on top of bowl filled with ice.  Stir until mixture starts to thicken.  Pour chocolate into a small parchment lined pan/plate.  Freeze and use as needed.
* parchment paper, freezer paper or wax paper helps to remove chocolate once cooled.

* You can use chocolate molds.
* I cut my squares with a pizza cutter and then placed into a baggy, then back into freezer.
* The butter in recipe will soften at room temp.,  so it is better to keep in freezer until you use it.
* "blue packettes, Equal" is the only sweetener I find to work well with low-carb chocolates.

~Happy Low-Carbing~