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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!

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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!

All Occasion Cards

I’m branching out, and have used Stamperia “Microcosms” paper for these beautiful cards. It is lovely to work with, sturdy, and has a good feel to it. These are all occasion cards, with no sentiment inside yet.

Wild Cherry Blossom (HFC) colored blue, Lilacs, and pink Blossom, with fern and leafy accents help frame this Dragonfly! The lacy edge is a HFC oval die, and there is a wee bit of light blue ribbon woven in between the blue flowers and their leaves.
Pink and purple pansies with a grosgrain ribbon finish out this card. Shiny gold cardstock is a nice accent to showcase the center panel of flowers.
Both cards together, kind of like “it’s the same, but different”! flowers in opposite corner, opposite spectrums on the color wheel, but both are 5”x7” cards with the same oval die in the center, showcasing an oval picture. I was pleased with the results, and hope you like them as well.

A Birthday Card for a Friend

This is a repeat of one I made before, with improvements to my wisteria, and a more elaborate inside.

So I figured out how to make my wisteria look a bit more lush, and again, I had fun water/coloring the bluebirds. Plus, the organza ribbon bows in each corner give it a nice touch, I think! The little bit of shiny gold cardstock beneath the sentiment is a subtle eye catching element as well.
I just love adding a little bit of lace to the inside, a half circle which helps set off both inside panels. I felt very clever figuring out the panel with the hearts, and I really like the way it looks. I almost had trouble giving this card away!
The last panel is simple, unless you lay the lacy part on top, and then it’s rather striking!

Totally enjoy working with this paper, and also enjoy playing with my Zig Clear Color markers, as well as the beautiful lacy dies created by Heartfelt Creations! No I don’t work for them, but it almost seems like I’m doing a commercial for them, doesn’t it!

Tortellini Soup

This is a bastardization of a recipe I got from my daughter – hers was divine, but somehow I got it into my head that it needed some Rotel, so off I went, messing with things in the kitchen again.

2 x 10oz cans of condensed tomato soup
1 8-10 oz can specialty tomatoes soup (NOT condensed)
2 cups of chicken broth
1 cup heavy cream
1 cup milk
1 small can of Rotel
1 7oz jar of sun dried tomatoes, oil and all
1 Tbsp Italian Seasoning
1/2 tsp salt, 1/2 tsp coarse ground pepper
20 oz. Bertoli cheese tortellini
3/4 cup fresh shredded Parmesan cheese
Mix all except the pasta and Parmesean cheese, in a LARGE pot, and bring to a gentle boil.

Add the pasta & cook until almost boiling. Sprinkle the Parmesan on the soup just after you ladle it into a bowl.

Serves “several”. Well, maybe 3, depending on who is eating it!!

Fold Out Cards

This was the first time I had used one of those precut fold out cards that has the curvy edges. They are very cute, but a little bit of work, as you have to cover both sides of each little “page”. All in all, if you do it right, you could simply use two 12 x 12” pieces of decorative paper for your base papers, but I wanted to make things difficult for myself!

Triple fold out Card

This is a Hodgepodge of 3-4 different collections. For starters, I always use Heartfelt Creations dies for my flowers & lace, that’s basically all I have! But some of this paper is from Stamperia “Microcosms”, some from G45 “Flutter”, and there may even be some scraps from a Mintay collection. Mad at myself, because of flower placement (once it’s Hot-Glued down, there it stays, lol!) I couldn’t flip the front piece to prop it like a pedestal, hurumph! Live and learn I guess, I thought I had it all planned out so perfectly! Hahaha! No. I guess not. 😕

The flowers were not just hand shaped, but I water colored them as well, using my Zig Clear Color Brush Markers, and then I added some Glossy Accent to make them pop. The white blossom are actually from a Heartfelt Creations paper pack, I think called “Wild Cherry Blossom”.
I LOVE this clock face!! And you can still see the gossamer ribbon here.
This white lace overlay is from Heartfelt creations, so this bottom page has three collections right there, as the tag is from G45, and the paper is from Stamperia!
You could put a gift card under the white trim. The trim was cut with a Martha Stewart edge punch, you might be able to find that at Michaels.
I love how I am able to use bits and pieces from different paper collections and companies to create a thing of beauty!

Butterflies & Birds

This was a pretty card using my water colors to do the bluebird and the butterfly.

I added a little lace to the side at the last moment, and I really like it, although it does make for a rather large card.

The bird cage is made with shiny silver cardstock, and the flowers are open wisteria, or so the Heartfelt Creations people have named it! The background paper comes from the “Butterfly Dreams collection. I just thought that birds and butterflies belonged together!

Here is the inside, with another butterfly that I watercolored. Having a lot of fun with those Zig Clear Color brush markers!

Keto Chocolate Muffins

So this was a bad idea, a very very very bad idea! I was actually surprised by my restraint, in that I only ate two straight away!

I actually wasn’t sure that I could modify the recipe enough to make it work, but like most recipes with cocoa powder, it just requires a little bit more oil. Theoretically this makes 6 muffins. Personally I’d prefer to say just 4, but that would up my carb intake a bit, lol!

As with all keto baked goods, these taste best, pretty quick out of the oven — 20-30 minutes or so. But you could probably suffer, and have any left over, the next day, (and just microwave them for 10-15 seconds). One thing I know for sure, if there are more than 2-3 people in the house, there won’t be any left to eat tomorrow!

Take a look at the texture!

Here is the recipe:

4 EB XL eggs
3/4 cup almond flour & 1/4 cup all-purpose flour, 1/2 cup cocoa powder
1/2 cup Monk Fruit
3 Tablespoons Coconut Oil
1 tsp Xanthen Gum
1 tsp Baking Powder
1/4 tsp salt
1 tsp real vanilla extract, about 1/2 cup sugarfree chocolate chips

Mix the dry ingredients together while the eggs come to room temperature, add in the coconut oil and eggs all at once, and blend in well – the dough will seem gummy or extra sticky, this is normal. Now add in the vanilla & mix again. Finally with a large spoon gently stir in the chocolate chips. Spoon into 12 regular cup cake wells, or 6 extra large ones (my preference, as I plan on eating 2 regular size ones anyway!). Bake 25 -30 minutes at 350.

These beauties only have 11 grams of carbohydrates for each regular size muffin, or 22 grams for the large one I’m going to eat. YUM!

Enjoy!

Shabby Chic Birthday Card for ME!

I already shared my birthday cake with you last month, but I failed to share with you the card I made “just for me”.

A few days before MY birthday, it was the birthday of a young lady down the street, (turning 12 years old) and I had been asked to make her a cake. While I was at it, I made her a pretty card as well! This was my first attempt at Shabby Chic.

I used fomiron for the rose, and cardstock for the other flowers. She liked it!

For MY card, I really wanted it to be more “shabby” if you will, so I made my flowers out of vellum this time. I also used several doily type die cuts, and gossamer ribbon.

And this is the cake I made for my birthday, as a tempting reminder!

Low-Carb Cooking! (A Breakfast Crumb Cake)

It’s Apple season!! Applesauce, Waldorf Salad, Apple Cake, Caramel Apples! Love love apples! Only problem is how to enjoy them in all the many ways without getting “too big for my britches”! Aren’t we all trying to watch our carbohydrates or calories? I think everyone is worried about their diet, in one way or another.

I personally just want to fit into my clothes, look good in my Speedo, and avoid gas pains. Yes, gas pain from wheat consumption! Who knew, that by eliminating wheat, or at least seriously cutting back on it, that I could resolve my lifelong issues with abdominal pain?! I’ve already cut out cabbage & legumes (beans specifically, as I’ve never been a fan of split peas, lentils or chick peas), but cutting back on my wheat has really made a difference.

Today, I’m going to share with you my modified recipe for “Cream Cheese Apple Crumb Cake”. Basically, I’ve just substituted Lakantos Monkfruit for the sugar, and replaced half of the flour with almond flour. NO xanthan gum required. You can also make this with raspberries or blueberries to mix it up.

This recipe is so well loved, and made so often at my house, I almost have it memorized. You will need:

a 9″ springform pan
Filling:
2 Tbsp sugar
2 Tbsp Lakanto Monkfruit
8 oz Philly Cream Cheese
One EB egg white
2-3 peeled and diced granny smith apples (microwave them for about one minute, to soften them somewhat)
Cake:
3/4 cup King Arthur All-Purpose Flour
3/4 Cup Almond Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp salt
1/4 cup sugar
1/4 cup Lakanto Monkfruit
3/4 cup of Sour Cream (I generally use Breakstones, or Publix brand)
6 Tbsp Land O’Lakes butter or margarine (softened)
One EB egg, and the yolk from the egg used in the filling
One tsp vanilla extract
Topping:
3 Tbsp sugar
3 Tbsp Lakanto Monkfruit
1/4 cup King Arthur All-Purpose Flour
1/4 cup Almond Flour
3 Tbsp cold butter or margarine

Mix your filling first. In a separate bowl, make the cake batter, starting with the wet ingredients, and blending until smooth, and then adding in the sweeteners, and finally the flours. Pour 1/2 of it into a greased 9″ springform pan. Take half of your prepared apples, and sprinkle them evenly over the cake batter. Pour the rest of the batter over the apples, and now pour and smooth the filling over the top layer of cake batter. Spread the rest of your apple pieces over the filling.

Cut your butter/margarine into the flour and sweeteners for the topping, and then crumble this over the top of your apples.

Bake for about 45 minutes at 350° F. It will appear a bit gooey due to the cream cheese, but it will set-up nicely in about 30-40 minutes. You should be able to get at least 8 generous slices. Enjoy!

Daddy’s Cheesy Stuffed Green Peppers

I absolutely love stuffed green peppers, and they are naturally low carb! I think a lot of what helps make this meal perfect for keto, is the color – very appealing- and your choice of side dishes. Note that I didn’t use Green peppers, but red and yellow. Also, “my way” might be a little different from yours, as I make the meat filling & cook it before adding it to the peppers. Once the meat is done, I place my pepper halves in a microwave safe dish, laden in my meat, and top with shredded cheese. Then I microwave it for about a minute – this leaves the peppers crisp and crunchy, but also warms them.

In the first photo, we have a Spicy Arugula salad, and pickled okra (yes, I’m from the south!).

In he second photo, we have boiled zucchini, topped with Parmesan cheese, and two avocado quarters.

The recipe I use for the meat filling is very simple:

One pound ground beef

1 cup Creamed Cottage Cheese

One small Vidalia onion, diced fine

One Tbsp Worcestershire sauce

Two tsp salt (or less, depends on taste)

One EB egg

6-8 oz tomato sauce

I mix all these together and then bake in a meatloaf pan (they are slotted at the bottom to allow drainage of fat & other fluids) for about 15 minutes at 350. Then I remove from the oven, and stuff my peppers. Easy peasy! You probably could fill 3 large peppers (6 halves) with this, or maybe more. Remember to top the meat with your favorite shredded cheese before microwaving.

Enjoy!