Winter Fun Christmas Card!

Merry Christmas to the Young at Heart!

This is using Heartfelt Creations Candy Cane Cottage collection. I just think the polar bear and little penguins are so darn cute!

An Easel Card
But it lies flat for mailing!
And plenty of room to write a message!

Merry Merry Christmas!

Merry Christmas Card

Merry Christmas everybody! This is my final card of the season, I have a lot of company coming this week, and really must clean off my desk!

This is an easel card, using a retired Heartfelt Creations paper collection – I am really upset with myself for not buying more of it before they retired it! I just love the cardinals, especially since our yard is full of them!

There are a couple of photos here to show more detail, enjoy!

This is the “absolute” front of my card
Here is the card shown with the easel
Inside view
Flower Detail
Sentiment detail

Keto Cakelets

I found the cutest little cakelet pan at the store a while ago, and lost it in my closet, lol! So I was cleaning out things, and found this pan, and thought it would be the perfect time to try it out, as it is very Fall themed, with Turkeys and Pumpkins and such. It came with a recipe which, was amazingly enough, incredibly close to a Keto type recipe, so I thought I would alter the recipe and see how it went. It’s freaking amazing! These little cakelets are moist and springy, kind of like sponge cake, and have NO Xanthem gum in them at all. And I have modified the recipe so it makes exactly 12 little cakelets, just right for these cute little pans.

Recipe
1/3 Cup Milk or Cream
1-1/2 tsp Almond 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 Almond Extract, and pour into your cakelet pan.
Bake for about 20 minutes at 350° F.

Trust me, you will be Amazed!!

Low Carb Orange Cranberry Bread

6 EB XL eggs
1 cup + 2 Tbsp almond flour & 1/2 cup all-purpose flour
3/4 cup Lakanto Monk Fruit
3 Tablespoons Coconut Oil
2-1/4 tsp Xanthen Gum
1-1/2 tsp Baking Powder
1/2-3/4 tsp salt (Depending on your sensitivity to salt)
1 tsp Real Vanilla extract

1 tsp Lemon extract

1 Tablespoon Orange extract

2 Tablespoons Orange zest (grated Orange peel)

6 oz. fresh cranberries (1/2 pkg), chopped/puréed in a food processor

Although this is more of a Christmas time bread, if you think ahead and buy a bunch of bags of cranberries when they are available (like 12!) you can enjoy this year round. Actually, you might substitute low sugar Craisens for the cranberries and it tastes delicious! PLUS, there is an orange butter that is delicious to spread on top. (However, Craisens, even the lower sugar variety, are certainly NOT low carb.)

Just before placing in the oven

Orange Butter

1/2 cup butter or margarine softened

3 Tbsp confectioners sugar, and 3 Tbsp powdered Monk Fruit

2 tsp Orange zest OR 1 Tbsp frozen OJ concentrate (if you choose the OJ concentrate, you obviously have more carbs, and you may have to add more conf sugar or powdered Monk Fruit to thicken it) Slather this on a warm slice of bread, and you’ll be in Heaven!

Yum!

Carb content per slice (for 12 slices) is about: 7.5

Carb content of the Orange Butter: 30gm for the whole thing, unless you use OJ. With the OJ concentrate that will bring it up to about 45gms. How many grams per serving is up to you!