Mom/Grandmom, Nurse Practitioner, Swimmer, Cake Decorator & Scrapbooker. I live in Florida, where it is HOT HOT HOT! and I LOVE it! I have a pretty busy life, waking up around 4:30 each morning to get my workout in before I go to work, and often not getting home until 7pm or later, but I always have time to read a book. . . .
So I have a goal of creating 50+ Mother’s Day cards this year, to give to a Nursing Home on Mother’s Day. You will see the “Happy Mother’s Day” message a LOT this coming year! This is one using a collection from the spring, the Climbing Clematis, and is on a 6” x 6” card base.
I also added a cute little pop of butterflies from the Floral Butterfly collection, and stuffed some tiny pale pink blossom in there which I fashioned from the Wisteria die, just to fluff it out a bit.
Not too hard to imagine, I suppose. However, have you ever used a chaffle (or chancake) for the bread? Dash has not only mini waffle makers, but also mini griddles, which make a very thick piece of “bread” (if you will).
The recipe is similar (1/2 c finely shredded mozzarella cheese, one XL EB egg, and TWO tablespoons of almond flour, instead of just one). For some reason, you have to cook the “chancake” a little past when the light goes off to get it firm like toast, and it’s really fat, but it does the job!
A really large tomato slice, extra thick, does the job, and I gave myself 2-1/2 strips of bacon broken to size.
Add your favorite condiment, and YUM!! Totally carb free BLT!!
Obviously, hamburger and cheese are keto, right? But sometimes you just want a BUN to put it in, you don’t want to eat it with a fork!! Gotcha covered! Cheesy chaffles to the rescue!
I’m sure some of you are well acquainted with chaffles, I personally have my peanut butter chaffles 5 mornings out of 7! But chaffles are not just for breakfast- we use them as bread in my house, and sometimes as dessert!
The pictures will tell the story, of course you want Sugar-free Ketchup or BBQ sauce, and whatever trimmings you enjoy.
Mix one XL EB egg with 1/2 cup of finely shredded cheddar cheese, and 2 tablespoons of almond flour. Pour 1/2 of the mixture into your mini waffle iron and cook. When it comes out, while the other one is cooking, you quickly sprinkle more cheddar cheese over your warm chaffle.
Then let it cool on a grate. When the second chaffle is done, let it cool as well – the almond flour will let it be stiffer than usual. Then just put it together!
In the evenings, I like to make flowers, and dream up designs for cards. On Fridays and Sundays I try to actually make the cards or folios. I’m even trying to branch out from Heartfelt Creations, but they just have such adorable designs!!! This is more Climbing Clematis and a Sweet Magnolia card.
I have been remiss in posting on here! Life has gotten much busier, now that it is summertime, and we are spending our spare time visiting Florida’s Natural Springs, beaches and family!
I actually have been crafting, and have been enjoying working with Heartfelt Creations Sweet Magnolia, and Climbing Clematis collections.
In fact, I’ve been tweaking the Clematis and making it into smaller Dahlias. The magnolia has many possibilities, and each of these stamp and die sets have three different sizes. I enjoy generally clustering my flowers in odd numbers, like 3 and 5, and will often make three of the larger flower, and two smaller, or one large and two smaller.
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: KETONOT 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!
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.