Linda's Low Carb website. I've been wanting to try keto cookies since I started this diet and I'm not really sure why I never have. I guess it might be because most are made with expensive, hard to find alternative baking mixes, like Carbquik. This is the first cookie recipe I have found that uses almond flour. Eventually, I'll get around to investing in some Carbquik, but for now I was excited to try these.
So what was the verdict? They were...okay. They weren't as good as normal snickerdoodles, but they were still pretty decent. I am always worried about texture when I use almond flour, but the texture was great in these. They were very soft and almost creamy. The issue I had with them was the sweetness. I'm not sure if it is just the taste of the Splenda or the amount. I'd like to try putting less in next time and see if that helps. Another great thing about this recipe is that it only makes about 15 cookies, so it is easy to experiment and no huge loss if you end up not liking them.
I will warn you the dough is a lot more mushy than most cookie dough. If it gets too hard to work with just keep putting it back in the freezer. It was kind of a messy process for me, but you just have to work fast and keep the dough cold.
1/2 cup butter, softened (1 stick or 1/4 pound)
1 cup plus 2 tablespoons Almond Flour
1/2 teaspoon vanilla
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
2 tablespoons granulated Splenda (not liquid)
1 teaspoon cinnamon
Put all of the ingredients except for the cinnamon coating in a medium mixing bowl. Mix well with a wooden spoon until you have a creamy dough. Cover the bowl and chill for 1 hour. Meanwhile mix the granular Splenda and cinnamon in a small dish.
Preheat the oven to 350º. Drop the dough by walnut-size spoonfuls on an ungreased baking sheet. Very quickly and gently roll them into balls in your hands. Use a very light touch to handle the dough. Place the baking sheet in the freezer for about 5 minutes. Remove from the freezer and roll each dough ball in the cinnamon mixture to coat completely. Place back on the baking sheet. Using the bottom of the dish you mixed the cinnamon and Splenda in, gently flatten the dough balls. If they stick to the bottom of the dish, carefully peel them off and place on the pan. If you work quickly the dough should stay firm enough to work with. If it seems too soft, just place back in the freezer briefly.
Bake 10-15 minutes until golden brown. Remove the cookies to a cooling rack and cool completely before serving. They are very fragile while they're warm.
With granular Splenda:
Per Cookie: 103 Calories; 10g Fat; 2g Protein; 3.5g Carbohydrate; 1g Dietary Fiber; 2.5g Net Carbs
Sunday, December 8, 2013
1 can Campbell's® Condensed Cream of Mushroom Soup
|Why yes, that is a penguin with a top hat!|
1 teaspoon soy sauce
Dash ground black pepper
4 cups cooked cut green beans (I used cans of the french cut green beans)
1 1/3 cups French's® French Fried Onions
8 ounces cheddar cheese
Stir the soup, milk, soy sauce, black pepper, green beans, 6 ounces cheddar cheese and 2/3 cup onions together. Put the mixture in a 1 1/2-quart casserole dish. Bake at 350°F for 25 minutes or until the bean mixture is hot and bubbling. Stir the bean mixture. Sprinkle with the remaining onions and 2 more ounces of cheddar cheese. Bake for 5 minutes or until the onions are golden brown. Pin It
Thursday, December 5, 2013
It has no artificial dyes (yay!) and the carb levels are manageable. It has 2 carbs in every teaspoon. It is fairly high, but I just make sure to watch my usage. Oh man is this stuff worth it. After reading up on this brand I've discovered that they have several other mustard products that sound pretty awesome. Everything from Cranberry Mustard to Hickory Bacon Mustard to Spicy Jalapeno Mustard. And that's not all! They have Zesty Deli Horseradish Sauce, Tartar Sauce, Cocktail Sauce, Wasabi Sauce and even Gourmet Ketchup. Now if only I could figure out what to do with all these sauces in order to justify buying and trying them? Hmmm...Pin It
Wednesday, December 4, 2013
It is a super easy recipe with only a few ingredients. I forgot to only bake my toppings for half the time so they got a bit crispy. It came out amazing anyway. Although the recipe doesn't call for it, I recommend using some extra spices. I used a good amount of cinnamon, nutmeg and even some ground cloves to really give it that holiday feel. I also recommend using unsweetened coconut on top, the whole dish is already so sweet you really don't need/want that extra on top.
Three 29 oz can yams
|Mix, mix, mix!|
1/2 cup sugar
3/4 stick butter
1/3 cup sweetened condensed milk
Pinch of cinnamon
Pinch of nutmeg
1 cup cornflake crumbs
1/2 cup coconut
1/2 cup chopped pecans
1/2 stick of butter
Mash yams, then combine with eggs, sugar, butter, spices and sweetened condensed milk. Mix until well blended.
Spray inside of 2 quart casserole with non-stick spray. Bake 20 minutes in 350 degree oven. Combine topping ingredients and sprinkle over casserole. Return and bake another 15-20 minutes until golden brown on the top.
Tuesday, December 3, 2013
The Menu: A whole turkey, a whole chicken, homemade maccaroni and cheese, sweet potato casserole, cornbread stuffing, rolls, cranberry sauce and pumpkin cream pie.
Now most of the recipes for these items can be found on my blog already. I didn't stray too much this year. I will be adding the recipe for my sweet potato casserole tomorrow.
|Sweet Potato Casserole|
|Homemade Maccaroni & Cheese|
|Whole Crock Pot Chicken|
|Clint carving the turkey and our stuffing|
I truly hope everyone enjoyed my food as much as they said they did. I got non-stop praise. The pie was divine. The chicken was succulent, spicy and remarkably tender (Clint picked up a chicken leg to take a bit and all the meat slipped right off the bone). The sweet potato casserole was the surprise hit though; it had a magnificent response. I can't wait for next year!
Friday, November 15, 2013
The workers were very nice and helpful answering questions. I'm not vegan and I haven't had the opportunity to try a lot of vegan baking or milk alternatives, etc. but the guys working there were very patient and helpful. I ended up trying a chai tea with coconut milk and pumpkin spice. It was absolutely delicious. Who knew I'd love coconut milk so much? I also tried some of the pumpkin crumble cake (I got the last piece!) and oh man was it good. They had all kinds of delicious looking baked goods: cupcakes muffins, etc. If I get the chance, I will gladly go back and try more of what they have to offer.
The prices were very reasonable, no more expensive than any other coffee place. The whole set-up seemed clean and well kept. Parking is a bit tricky, we parked about a block away on a side street. This place is quite the gem though. I hope I get to be a regular there when I move back to KS. Pin It
Tuesday, October 29, 2013
The other huge plus was the awesome prices. Like many small sushi joint is SoCal this place offers 50% off all specialty rolls. So, most rolls were around $7 or $8 which makes for about $15 a person. Definitely a good sushi for the price. This place wins the greatest bang for my buck as far as sushi places I've tried in this area.
The service was a little disappointing. We got sat at a table and then we were promptly moved to another table. They had two servers taking care of the place, but really they seemed to wander around aimlessly more than anything else. They honestly looked a bit lost. Clint's soda was very flat so he asked to just get a glass of water instead. They happily agreed, but then didn't show up with the water for about 10 minutes. That was about par for the service that night.
In the end I'll definitely go back. For good food at great prices, I don't mind suffering through the slower service. I'm not usually in a hurry anyway. Pin It