Tag: chocolate chips

Cowboy Cookies

I recently went to the beach with some friends. Forgetting to take a book for the beach, I decided to try a podcast. Savannah and Ashley listen to them all the time. Who knew there were thousands of podcast and about that many subjects too?

Choosing a murder mystery, really unlike me, I settled back in my chair for the experience. It was not long before I was drawn into the case and was trying to figure out the crime on my own. If there is anything I probably should never be, it is a detective. I had everyone on that podcast convicted and sentenced, and I was completely wrong!

During this podcast the continued to talk about Cowboy Cookies. Although I had no idea what was in a Cowboy Cookie, this podcast persuaded me that I needed one.

Greg and I both eat low-carb 98 percent of the time. Occasionally, we both get a sweet tooth though, and this happened over the weekend. I pulled out our latest church cookbook. There, on page 131, was a recipe for Cowboy Cookies!

I scooped the cookie dough using a large scoop to make huge cookies that averaged 3 1/2 inches in diameter. They were chewy, delicious cookies studded with chocolate chips and pecans. You can use a smaller scoop, but you may need to cut the baking time, watching the cookies and baking just until they start to brown.

 

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Cowboy Cookies

Course Cookies
Author Amye Melton

Ingredients

  • 2 c. all-purpose flour
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. shortening
  • 1 c. granulated sugar
  • 1 c. brown sugar packed
  • 2 lg. eggs
  • 1 tsp. vanilla extract
  • 2 c. rolled oats
  • 1-2 c. chocolate chips
  • 1 c chopped pecans

Instructions

  • Sift together the flour, baking soda, baking powder and salt, set aside.
  • Using an electric mixer, cream together the shortening and sugars until light and fluffy.
  • Add eggs, one at a time. Stir in vanilla extract.
  • Spoon in the flour mixture and gently combine.
  • Stir in the chips and pecans.
  • Scoop using 1/4 cup scoop and drop onto greased cookie sheet and bake at 350℉ for 15 minutes or until the cookies start to brown.
  • Cool on pan for 5 minutes. Remove to a baking rack and cool completely.

Keto Chocolate Mug Cake

Keto Chocolate Mug Cake

Even after six months of keto, I would still consider myself a Carboholic. I continue to battle the urge to sit down to a plate of French toast or pancakes. Even though resisting is easier on keto, the mind games still exist. Mind games because most of the time I’m not even hungry.

I have struggled with baked goods on keto. I want to find keto substitutions for some of my favorite foods, but the majority of my baked foods have ended up in the trash.

Swerve seems to the be a very popular sweetener, and I don’t care for it in large amounts. Swerve is erythritol and an excellent option for most people. It has 0 calories per gram and little-to-no digestive disruption. However, there is a slight cooling effect in your mouth that I can’t bring myself to accept.

Maybe I am more sensitive to this cooling effect than most. I have tried mixing Swerve with other sweeteners to cut down on the cooling effect, and I still can’t find a happy medium.

My cousin, Linda, recently suggested a product that she has been using. It’s called Pyure, and has erythritol in it but it is mixed with  organic stevia.  Thus far I am delighted with this sweetener and I can’t wait to try it in different recipes.

Linda sent me this recipe along with the Pyure suggestion. It is fantastic, chocolaty, moist and delicious! Although a little higher in carbs than some keto foods, if I plan for it in my daily macros it seems to curb my carb cravings.

Keto Chocolate Mug Cake
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Keto Chocolate Mug Cake

Course Dessert
Servings 1
Calories 532kcal
Author Amye Melton

Ingredients

  • 2 tbsp. butter
  • 1/4 c. almond flour
  • 2 tbsp. cocoa powder
  • pinch kosher salt
  • 1/2 tsp. baking powder
  • 1 tsp. Pyure Organic Stevia
  • 1 lg. egg beaten
  • 60 Lily's Dark Chocolate Chips
  • 2 tbsp. whipped cream

Instructions

  • Place butter in a microwave-safe mug and heat until melted.  
  • Add almond flour, cocoa powder, salt, baking powder and stevia.  Mix well.
  • Stir in beaten egg until well blended.
  • Add chocolate chips and stir.  
  • Microwave 45 seconds to 1 minute or until cake is set but still fudgy.
  • Top with whipped cream and serve.  

Notes

Nutritional Information:
9g Net Carbs; 49g Fat; 15g Protein; 532 Calories

Caramel Blonde Brownies

caramel-blonde-brownies-3

I really hate to admit to you guys that I have started yet another diet.  You know from following me that I have been a yo-yo dieter all of my adult life.   When the cook in the house is on a diet though, the whole family goes on a diet.  We have been eating healthier for 3 or 4 weeks now, so that is an accomplishment!  With my track record, I am taking it one day at a time.

While looking through old recipes, I found this in my drafts.  I had the recipe and picture on here with the description of the recipe but nothing else.  So, this is for those of you that are not counting calories or carbs or anything at all.  Here is a terrific brownie recipe!

The word “brownies” alone makes my mouth water. These Caramel Blonde Brownies are extremely easy and marvelous! The melted caramel combined with chocolate and the brown sugar oat crust and topping is simply fantastic!  Cool completely for easy cutting.

Caramel Blonde Brownies
 
Author:
Serves: 32
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Ingredients
  • 1 (13-oz.) pkg. vanilla caramels, unwrapped (about 48 caramels(
  • 3 tbsp. milk
  • 1⅔ c. all-purpose flour
  • 1⅔ c. old-fashioned rolled oats
  • 1¼ c. packed brown sugar
  • ¾ tsp. baking soda
  • 1 c. butter, melted
  • 1¼ c. semi-sweet chocolate pieces
Instructions
  1. In a heavy medium saucepan, combine the unwrapped caramels and the milk. Cover and cook the mixture over low heat for about 15 minutes or until caramels melt, stirring the mixture occasionally.
  2. Meanwhile, in a large bowl, stir together the flour, rolled oats, brown sugar, baking soda, and butter until well combined. Reserve about 1 cup of the oat mixture. Press remaining oat mixture into bottom of a 13 x 9 x 2-inch baking pan to form an oatmeal crust.
  3. Bake the crust in a 350° F oven for 8 minutes. Remove pan from oven.
  4. Spread the melted caramel mixture evenly over crust in pan. Sprinkle with chocolate pieces. Sprinkle with reserved oat mixture.
  5. Return to 350° F oven and bake for about 15 minutes or until the top is golden.
  6. Transfer pan to a wire rack and cool well. Cut into bars.

 

Strawberry Cream Slab Pie

 

Strawberry Cream Slab Pie

Cakes are tasty, but can they even compare to pies? Pies are perfect! They can be cold and creamy, or warm and comforting. Best of all, pies are easy.   However, if you are serving a crowd, you need several pies because they do not go very far. Not at our house anyway.  Someone always seems to get an extra large piece, or another wants a second helping.  That is why I love, love, love the idea of slab pies.   I adore the homey, rustic look of serving a slab pie, just as I like to use cast iron for baking and serving.

I made this delicious Strawberry Slab Pie recently, and my family loved it, especially Wesley’s girlfriend, Ashley.  I found the recipe on chefintraining.com, where she has some fantastic looking recipes! If the strawberries aren’t tempting enough, the chocolate drizzle makes you want to take a spoon and dig right in.

This pie is best made and eaten on the same day, as the crust will be soggy on the second day.  The next time I make this pie, I will slice the strawberries rather than cut them in half.  I felt they were quite a large bite.

Strawberry Cream Slab Pie
 
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Ingredients
  • 1 pkg. Pillsbury brand All Ready Pie crust (2 crusts)
  • 2 c. heavy whipping cream
  • 1 (8-oz.) cream cheese, softened 2⁄3 c. sugar
  • 1 tsp. vanilla extract
  • 1 tsp. almond extract
  • 20 to 30 fresh strawberries, cut in half
  • 2 T. shortening
  • 1 c. milk chocolate chips
Instructions
  1. Preheat oven to 425℉. Lay pie crusts onto a flat, slightly floured surface, overlapping slightly. Roll dough to a 17 x 12-inch rectangle. Place in a 15 x 10 x 1-inch pan. Crimp edges and prick crust with a fork. Bake for 8 to 9 minutes, or until golden brown. Let cool. Beat heavy cream until stiff peaks form. In a separate bowl, beat cream cheese until fully. Gradually add in sugar, vanillaa and almond extracts. Fold cream cheese into the beaten heavy cream until evenly combined. Spoon into cooled crust. Arrange strawberries over the top of filling. Melt shortening and chocolate chips in microwave, stirring every 30 seconds until smooth. Drizzle over strawberries. Refrigerate for 1 to 2 hours. Serve the same day you prepare.

 

 

 

 

Salted Almond Fudge Truffles

SALTED-ALMOND-FUDGE-TRUFFLES

 

 

Salted Almond Fudge Truffles
 
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Ingredients
  • 4 tbsp. unsalted butter
  • 1 (14-oz.) can sweetened condensed milk
  • 3 c. chocolate chips (you can use milk chocolate, semi-sweet chocolate, dark chocolate or a mixture)
  • 7-oz. marshmallow fluff
  • 1 c. chopped lightly salted and toasted almonds (I used Blue Diamond)
  • 1 pkg. Candiquik candy coating
Instructions
  1. Line a 9 x 9-inch baking dish with parchment paper and spray with nonstick cooking spray or grease with butter. Set aside.
  2. Add chocolate chips, chopped almonds, and marshmallow fluff to a large bowl. Set aside.
  3. In a heavy saucepan, over medium heat, melt the butter. Add sweetened condensed milk and bring to a simmer, stirring constantly so that milk does not burn.
  4. Pour hot condensed milk mixture over the chocolate chip, almonds and marshmallow fluff. Whisk to combine until smooth.
  5. Pour into the prepared pan. Cool to room temperature, then place in the refrigerator for a couple of hours.
  6. Once the fudge mixture has cooled, using a cookie scoop make balls then roll between hands to smooth. Place on a parchment paper lined baking sheet. Return to the refrigerator one all balls are rolled.
  7. Follow package directions to melt the Candiquik. Using a fork or a candy dipper dip each fudge ball into the candy coating. Return to the parchment-lined baking sheet and sprinkle with a little kosher salt. Repeat until all of the fudge balls are coated and return to the refrigerator.
  8. Store in the refrigerator in a tightly covered container.