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Keto Birthday Cake

I wanted cake for my birthday, but didn’t want to “blow the bank”, so I modified a family favorite. It IS cake, and you COULD put candles in it, but we didn’t want to set the house on fire, so….no. Besides, the surface was kinda firm, but could’ve been potentially wobbly!

Start off with one of those cake pans that has an indentation for a filling. (Example shown above)

5 EB XL eggs
1 cup almond flour & 1/4 cup all-purpose flour, 4oz baking chocolate, melted
2/3 cup Monk Fruit
4 Tablespoons Coconut Oil
1-3/8 tsp Xanthen Gum (optional, for more dense brownie texture, omit)
1-3/8 tsp Baking Powder
3/8 tsp salt
1-1/2 tsp real vanilla extract

Mix all the dry ingredients together while melting your baking chocolate. Blend in the eggs and oil until smooth, and then add the melted baking chocolate last. Pour into well greased pan, and bake about 25 minutes at 350.

While the cake is baking, prepare the fruit topping. Two packages of fresh raspberries, or about 1-1/2 to 2 cups frozen (bring to room temperature). Place in microwave safe bowl with 1/2 cup Monk Fruit, and cook 2 minutes on high. Stir and repeat. Take about 1/2 package of Knox unflavored gelatin, and sprinkle it over a tsp of lemon juice, stir it in, and add it to the raspberries. Cook one more minute on high in the microwave, and then set it aside to cool. It sets very quickly in the refrigerator, if you would like.

When the cake is cool, prepare a small box of sugar-free cheesecake flavored pudding mix with 2 cups whipping cream, and 1/2 cup milk. Whip until fluffy, and spoon into the well of the cake.

Now spoon on the raspberry pie filling. Refrigerate until you are ready to serve.

Voila! (Let them eat cake!)

***Small disclaimer: remember, baked goods which use Xanthen gum taste best in the first 24-48 hours. They sink and become very dense if left for too long, so don’t be ashamed to share your treat with others!

Featured

Floral Song

I think this is my favorite card so far. I really enjoyed watercoloring my birds and flowers! You might not be able to see it very well, but I have a thin white piece of card stock glued (under the birdcage where you can’t see it) which extends out to the right a bit, to support the circular feel I was going for.

Aren’t they precious? This one is a Birthday Card for my mom, soon to be 81 years young.

This card uses the paper from Heartfelt Creations Cascading petals – the “I Want it All” package included the die for the birdcage and the birds as well. using the outline die, I created the shaped card, putting fold about one inch from the tops of the cage. I the. Cut another of the outline, and put the birdcage on top of it. Then the circle was placed beneath that piece, and the top of the card, to hide it a bit. Then I colored my birds and the flowers, added some dimensional wisteria and more leaves to round it out (pun intended, lol!). You will note, I avoided adding a ribbon or bow – very difficult for me, almost like asking me not to add flowers or glitter!!

The inside has light blue paper with a sticker sentiment.

Enjoy!

Hedgehogs

This is sort of a mush mash of Buckeye (peanut butter candy) and Cake Truffles (sometimes called cake balls)

Of course this can be made keto, but to be sweet to all those who are not afraid of sugar, I will include BOTH keto and the traditional recipes.

Just a few ingredients:
KETO NOT KETO
3 cups chunky Peanut Butter (regular Peter Pan, NOT Honey Roasted) ANY kind of PB ok
2 cups Lakanto Monk Fruit 2 cups 10X confectioners sugar
1/2 cup real Land O Lakes Margarine 1/2 cup real Land O Lakes Margarine
2-3 cups of Rice Krispies
Mix well, by hand or in the mixer.

Mix together about 1 cup chopped pecans and 1 cup coconut mixed together well for rolling the candy in to at the very end. (You may need a lot more of this,depending on how things roll.) Set aside until needed.

Place the peanut butter mixture in the fridge for a few hours to firm up a bit, and then roll them into about 2” balls, placing them on wax paper, spaced well apart. (Sometimes at this point I’ll then put all the peanut butter balls in the freezer for several hours- partly to keep myself from eating them, and partly because it makes the dipping process seem to go faster.)

Melt 2 packages of Hershey’s Sugarfree Chocolate Chips (20 oz) – I do it in the microwave at 50% power one minute at a time. (For non-Keto, use either chocolate almond bark, or 2 packages of semi-sweet chocolate chips, about 24 oz). If you would like you can also melt some Gulf wax, just a bit, to thin your chocolate and give it a glossy shine – 1/4 of a bar is all you need. Once everything is well incorporated glossy and smooth, roll your Peanut Butter balls a wee bit on the wax paper to smooth out the edges, and then dip into your melted chocolate lifting them out with a fork. Tap off the excess chocolate.

Now place the chocolate covered goodness directly into the bowl of pre-prepared nuts and coconut (natural coconut oi trying to go for Keto), rolling it and pressing the nuts and coconut all over it. Lift out the ball with your (gloved) fingers, and place on the wax paper again to firm up.

Doesn’t that look delicious? I serve them on mini-cupcake liners, and give these as gifts!

Enjoy!

Throwback Thursday

This is a Beach themed wedding cake I made for an associate at work about 4 years ago. Unfortunately, it shifted during transport, so is less than perfect.

I had a lot of fun with the shells and plumeria…..everything is made from white chocolate! I ordered some molds off Etsy, and just had a blast! I even got to eat my mistakes, which were many, as I experimented with the corrects colors I was looking for.

Thinking of you Rosa!

Low Carb Lemony Cake

This is a spin off from my Keto Cakelets; I simply replaced the almond extract with Lemon extract. I also did not use little cakelet molds but rather a pan with an indentation designed just for fillings.

Recipe
1/3 Cup Milk or Cream
1-1/2 tsp Lemon Extract
2/3 Cup Butter chocolate or Real Margarine
2/3 Cup Lakanto Monk Fruit
3 large EB Eggs
1 Cup Almond Flour
1/4 Cup all-purpose Flour
1-1/4 tsp Baking Powder
1/8 tsp salt

Heat your oven to 350. Mix in the Eggs, Butter and Monk Fruit until smooth.
Add the Cream and dry ingredients, blend until smooth again.
Add in the Lemon Extract, and pour into your prepared pan.
Bake for about 20 minutes at 350° F.

Once the cake is cooled (I squished my warm cake into this heart shaped pan, so that when cooled, it will retain the heart shape) prepare some sugar-free instant pudding with 2 cups cream, and 1/2 cup milk. Spread over the top, and decorate as desired.

Thanks for visiting!

More Dahlias!

I just realized that I forgot to post this card! I had quite a bit of fun, as I “cut down” the size of the flower (purple & black card) and since the flower is just so darn easy, it’s easy to have a card made, and then just rummage through your leftover flowers to embellish it.

This was pretty much finishing up the paper pack from Heartfelt Creations “Delightful Dahlias”, and for me, really branching out into the color orange.

Of course I didn’t really intend on orange, I kinda was hoping for that flame type flower, where it starts out as a pink and then near the tips has the orange/pink flame colored, but oh well!

Both of these are little folios, the square one measures about 6” x 6”, and the rectangle is about 5” x 7”.

I have a secret tag tucked in behind these bright pink dahlias – it has the light purple, organza ribbon bow on the top of it, and a little message on it.

The inside folio has a pocket with a gusset that will allow a thin candy bar, or package of hot chocolate, or some other fancy gift or gift card.

Thanks for looking!

Dazzling Dahlia Folios

I thought I had lost my crafting mojo for a bit there, but fortunately there was a little competition, and I found it again.

The first little folio was a little tricky, as the dahlia die cuts are quite large. I had to stamp them, scan them into my computer and reduce them, then print them out again – on thin card stock – and then fussy cut them out! I also created a little pocket inside the top flap so that the small tag (with the ribbon bow) could slide in, and be visible from the front. I’m actually sorta proud of myself! The bottom pocket only holds a postcard, but could easily fit a thin candy bar or special tea bags and/or a honey stick – or a gift card!

The second card is a tri-fold, and has a lot of components, including not just the candy bar, but also a little booklet and three smaller tags, which can be decorative, or used for photos or a message to the recipient. I really love this card, as I was really in a slump, but putting all the components together, helped me get motivated again. And dahlias are just plain gorgeous!

Thanks for stopping by! And I appreciate your comments!

More Easter Blessings!

These are the cards I sent to my Mom, and my Sister. They tolerate me, as I don’t really have a lot of people to give my cards to, I think they might even hold on to them for a day or two!

This is the one I sent my sister

Both of these were made using the retired Heartfelt Creations (HFC) Dogwood papers. I’m lucky I bought the die cuts for the doves before they ran out….they are perfect for Easter!

And this is the one I sent my Mom
The inside of Mom’s card.

Thanks for stopping by!

~Celeste~

Spicy Arugula Salad

(Mostly Keto)

We love this salad, it is our all time favorite! This is literally a spicy salad, as it includes hot pepper and cinnamon –
didn’t expect that, did ya?

Start off with a package of Fresh Arugula, about 5oz. Chop it up, but not too fine.

Sprinkle 1/4 tsp Red Pepper (ground) and 1/2 tsp Cinnamon (ground) over the dry Arugula, and toss well, very well.
Next take a medium-large Granny Smith apple, and chop it up into bite size pieces.
Chop 1/2 cup of your favorite nuts, I pick pecans!
Toss in 1/3 cup Craisens

Mix all of it together, and then drizzle 1/4 cup of Panera’s Fuji Apple salad dressing over the top. Flip all upside down, and drizzle another 1/4 cup of the dressing over your salad.
Now sprinkle some Goat cheese on top, or you could leave it off until right before serving, and let those who want it, add it to their salad at the table.


Keep in the refrigerator until ready to serve. (Call me crazy, but sometimes I like it even better the next day when the Arugula has wilted a little bit.)

Enjoy!! (Serves “4” with 23carbs per serving unless you add more dressing than called for)