2 tablespoons minced garlic
1 teaspoon chipotle powder
2 teaspoon fresh lemon juice
Wisk together, chill
Tuesday, May 4, 2010
Chipotle Sauce
1 cup mayonnaise
2 tablespoons minced garlic
1 teaspoon chipotle powder
2 teaspoon fresh lemon juice
Wisk together, chill
2 tablespoons minced garlic
1 teaspoon chipotle powder
2 teaspoon fresh lemon juice
Wisk together, chill
Saturday, May 1, 2010
Chewy Nut Cookies
Chewy Nut Cookies
Makes eight to twelve cookies
1 cup blanched almond flour
2 tablespoons organic unsalted butter
1/4 cup Slenda
1/2 teaspoon pure vanilla extract
1/4 teaspoon cinnamon
1/2 teaspoon aluminum-free baking powder
1/16 teaspoon sea salt
1/2 cup chopped, toasted pecans
Preheat oven to 275
Chop pecans, and toast them for 12 minutes. Melt butter. Stir together all ingredients except almond flour and pecans. Mix in almond flour until a smooth dough forms, then fold in nuts until dispersed throughout dough. Shape into flat cookie rounds on parchment paper. Bake for 12-18 minutes, or until slightly browned around the edges. Let cookies cool and harden for a full 10 minutes before removing from parchment.
Mint Chocolate Cake
Cake Layer
1 Egg
1 oz Cream Cheese
1 Tablespoon Butter
1 Tablespoon cocoa powder
1 Tablespoon Powdered Erythirol
1 Scoop Stevia (the little spoon that comes with it)
6 Drops liquid Splenda
Egg, Soften Cream Cheese, and Butter to room temperature. Mix everything except Egg on high until very well blended, then add egg and mix on low till blended. Bake at 375 for about 15 minutes. This will rise very high, and fall quite a bit, but thats ok, that's what gives the cake layer its dense texture. Makes (2) 4" round cakes. Cool in refrigerator while preparing other layers. This has a great "cake like" texture, and the Erythritol lends itself well.
Mint layer
2 1/3 Tablespoons Butter
1 oz Cream Cheese
14 drops Mint Extract (I used the liquid Stevia dropper)
2 Tablespoons Powdered Erythritol 13 drops Liquid Splenda
2 Scoops Stevia (the little spoon that comes with it)
Soften Butter and Cream Cheese to room temperature. Mix all ingredients till blended. Spread onto cooled cake layer. The Erythritol does have a cooling effect in this layer, and even a little grit, but it's no big deal since it's a mint layer anyway, and the grit isn't overbearing when combined with the other two layers.
Chocolate Topping
2 Squares Lindt 85 % Chocolate Bar
1/2 Tablespoon Butter
1 1/2 teaspoons Heavy Cream
14 drops Liquid Splenda
Melt all ingredients in skillet or microwave. Spread on top of mint layer and sides. This is very tasty, similar to chocolate frosting!
Subscribe to:
Posts (Atom)