- 2 egg whites, room temperature
- 1/8 cup freeze-dried blueberries (powder)
- 3/8 cup erythritol
- pinch salt
- 1/4 tsp cream of tartar
- 1/2 tsp almond extract
How to Make: Preheat oven to 225. Line a baking sheet with parchment paper. Grind the freeze-dried blueberries in a food processor or coffee grinder. Shift out larger pieces. Mix with the erythritol in a bowl and set aside. Continue reading “Blueberry Sugar-Free Meringues”
I have not posted in forever! Like all year. However, as many hopefully know, we are expecting a baby any day now (tomorrow is our 41 week mark). Therefore, in the beginning of the year my appetite was way down and cooking/baking was not at the forefront of my mind. Nothing sounding good in my first trimester, even though, praise the Lord I hardly got sick. The nausea was enough to deter my taste buds from many foods. Then as May hit, my focus weekly is on the market, plus working full-time. While also getting progressively pregnant and more tired.
Lately, I have felt more of my creativeness come back in as I don’t have to make huge quantities of food all the time. Plus once baby comes, I will be a stay-at-mom, running my own business. So my focus is turning back around to P3 and the vision I have for it. Creating new recipes and playing in the kitchen is at the top of the list. So hopefully later this Fall (after some healing time) and into 2020 you will be seeing a lot more recipes.
I do get asked often my pregnancy cravings, but that answer is hard to pin down. What I want is ever changing. I may really want something for 2 weeks and then I am over it and I never want to have it again. For a while my cravings were salty, lately they’ve been sweet. Recently I watched the British Baking Show (again for like the 4th time which is probably sparked some of my inspiration). Normally I can watch shows and cook all day and never be tempted, but not so much while 9 months pregnant. I used to bake and cook for other people while I’d be on a several day fast. No temptation, no problem. Now I watch a baking show and I want whatever I see on t.v. (or whatever I see scrolling through my Pinterest feed, I made some super amazing cassava flour pancakes a few weeks ago after an afternoon browse). What I’ve wanted most lately: cheesecakes.
Cheesecakes are my favorite. I am the girl who made 9 cheesecakes for our wedding recipe (I am the weird baker who hates cake). I have had A LOT of requests for Keto products this summer at the market. The 24th was my last market before baby comes, but I still had 2 packages of cream cheese left. And some Lily’s chocolate. And some Swerve. Why not make cheesecakes? I pretty much had to with the ingredients in my fridge and pantry. I also had to make them in mini spring pans, because I like miniature food. It’s adorable. And it’s perfect for one or two people. A lot of the time the people I bake for our on their own eating program separate from others, so it’s nice to have an individual item just for them. Plus, in this case, they take less time to bake.
I did use pistachios in this recipe (because that’s what I had in my pantry), but I think hazelnuts or almonds would be my top choice. Continue reading “Triple Chocolate Keto Cheesecake”
When you are a baker, when you show up to events you should bring a baked good. It has taken me a while to realize this, even though it seems so obvious. My brain had a million (or like ten) ideas of things to make for Christmas at my grandparents.
I was really inspired by this Moose Mousse Marzipan cake I saw, with little moose cut-outs on the side. I only allotted myself one morning to bake though and this would take a long time. Plus I’d have to cut it. Plus transportation. It sounded messier and harder to serve as well.
Cookies……it’s Christmas, I should definitely make cookies.
I’ve been seeing so many mushroom cookies are my Pinterest. They’re so foresty and cute. But they’re meringue and that too takes a long time, plus assembly.
My hidden board of blog inspirations has a whole section on cookies. So many options. But I spy this one for a Spiced Roasted Cherry Cookie. Cherries are my favorite food. They’re beautiful, they’re the winner.
I was so happy with how nice looking they turned out. The reviews were that they tasted good as well. I tried a bite, I thought they were pleasant. Not overly sweet, which I like. Plus the cardamom leaves you wondering what that spice is. I ran out of cinnamon, I do think it needs a little cinnamon to balance it out. Overall, tasty, and I liked my Aunt Marti’s suggestion to eat one with a cup of coffee. It is that kind of cookie.
Continue reading “Gluten-Free Roasted Cherry Shortbread Cookie Sandwiches”
These have by-far been my favorite cookies I have made this December! Or maybe some of my favorite cookies in general, they are that good.
And I have to admit, I was terrified when I was making them. The batter smelled so strongly of peppermint, I was worried it would be over-the-top. In reality they were perfect, refreshing, and the perfect amount of peppermint.
Give them a try!
Gluten-Free Hot Chocolate Peppermint Cookies
- 12 oz. Enjoy Life Chocolate
- 1/2 cup coconut oil
- 2 cups almond flour
- 1/4 cup cocoa powder
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup coconut sugar
- 1/2 cup maple sugar
- 3 eggs
- 1 tsp vanilla
- 1 tsp peppermint extract
- 24, all-natural marshmallows (or make your own)
Continue reading “Gluten-Free Hot Chocolate Peppermint Cookies”
At the beginning of December I made some lovely cranberry linzer cookies for the Farmer’s Market. I had too much dough, though, and decided I should use it to make something else.
Instantly my mind went to cheesecake. I should use the cookie dough to make a cheesecake dough. And I could stick with the cranberry flavor for the filling.
These were easy to make and delicious. I personally like cranberry, my husband is not a fan, but he said he enjoyed these. He thought he was eating a cherry cheesecake. Light, airy and absolutely refreshing, with a holiday flavor classic.
Cranberry Gingerbread Cookie Cheesecakes
Gingerbread Cookie Dough
- 1/3 cup almonds, toasted
- 1/8 cup coconut sugar
- 1/8 cup maple sugar
- 1/2 cup butter, room temperature
- 1 egg
- 1 tbsp molasses
- 1 3/4 cups almond flour
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/2 tbsp ginger
- 1/2 tsp cinnamon
- 1/8 tsp cardamom
Continue reading “Gluten-Free Cranberry Gingerbread Cookie Cheesecakes”
To me relaxation is chilling with some hot tea, a hazelnut cooking and watching the British Bake Off. Well, that is one idea of relaxation. A month ago I made these hazelnut cookies, adapted by a recipe I found on Pinterest by Bake or Break. They have become my favorite cookies.
Plus I got these dope silicon molds shaped like acorns and squirrels. I really wanted a picture of the squirrel, but he got decapitated on the way home and wasn’t picture worthy.
I think I really like these because they kind of have that salty sweet thing going on. And then you get a bite of chocolate and it is off-the-charts good. I like the chewy texture. The taste, reminds me of my grandmother’s pecan sandies for some reason (which were my favorite cookie my whole childhood).
For Thanksgiving I also gave these a smear of cranberry curd-tasty. I adore some cranberry. Two years ago I made a cranberry curd pie and so cranberry may be my favorite curd presently. Put it on a cookie. On a bagel. In a pie. In a cheesecake. The options keep going.
Feel free to make these into just plain of drop cookies. DO dip them in chocolate and extra nuts though, it’s a game-changer! You could probably sub the butter for coconut oil to make them dairy-free as well. I had a lot of success doing this at my last market, to make all my cookies dairy-free.
Gluten-Free Hazelnut Cookies
- 3/4 cup butter, room temperature
- 1/4 cup coconut sugar
- 1/4 cup maple sugar
- 1 tsp vanilla extract
- 2 1/4 cup almond flour
- 1 tsp salt
- 1/2 cup chopped hazelnuts, toasted (plus more for sprinkling)
- 4 oz. Enjoy Life Chocolate
Continue reading “Gluten-Free Hazelnut Cookies”
Man I really wish I had a photo of these cut open. Or a video. I must confess, sometimes I sit on my Instagram and watch people slicing different patisseries. There is a certain kind of excitement, waiting to see all the hidden layers and treasures within.
These many didn’t even know they were cheesecakes because of their shape and marshmallow outside. They are in indeed a sweet potato cheesecake. With a praline core. Toasted marshmallow outside. And a ginger cookie crust.
Fancy, right! That is at least what people commented on them. I do feel like a high-maintenance/extra woman when it comes to baking. But in life, I am like the most low-maintenance woman. I’ve seen those things were you assign didn’t numbers to personal habits to determine maintenance and my score is like a 2 or 3. I am down to get fancy and think of whimsical, fun desserts and food for others to eat, though.
I just love these because I think it is a little on the traditional path, but still true to certain flavor profiles. I already shared my pumpkin cheesecakes last week (click the link for the recipe), which I think is probably a little mainstream. When I told people they were sweet potato, I often got a puzzled look. Sweet potato? Cheesecake?
There had to be a marshmallow outside because a side of marshmallow and sweet potato is so common. And I personally have to have pecans with sweet potato baked goods, or pumpkin ones. Plus, I also watch Instagram videos of people dipping desserts in praline. My food watching really is a little scary sometimes. I can bake all day, then watch the British Bake Off, while I also watch Instagram baking videos. But it gives me a lot of inspiration. Which benefits everyone who is able to come here and view it! Or come to a market and eat goodies.
Once again I sourced the cookie recipe because someone else already made one up that was delicious. I also borrowed the marshmallow recipe. I think overall these were not that difficult to make.
Toasted Marshmallow Praline Sweet Potato Cheesecakes Continue reading “Toasted Marshmallow Praline Sweet Potato Cheesecakes”