Sunday, February 7, 2016

Burger on a homemade low carb bun


 The burger bun recipe is on my website HERE

Saturday, February 6, 2016

New Recipe: Toddster63's Ultimate Faux Junk Wheat Bread Buns

I tried a new variation of the classic Atkins Revolution Rolls today. The recipe was posted at Low Carb Friends by Toddster63. Although I baked them today, I haven't actually tasted one or posted the recipe on my website yet. I'm making hamburgers tomorrow and I'll report back to let you know what I think of them. So far they look very good. They seem very sturdy and didn't collapse as they cooled like every other version that I've tried.

As you can see, I baked them in a muffin top pan which I had lined with greased foil. I just knew that they would stick to the pan horribly if I hadn't done that no matter how well I greased it. It turned out to be a great idea.

You can see Toddster63's recipe and read the thread about them HERE.

By the way, I did order some of the SucraDrops that I blogged about HERE. I ordered them through their website, they got here quickly and I like them very well. So far I haven't used them in recipes because I bought them for sweetening beverages where Sweetzfree would be too concentrated.

Friday, January 8, 2016

Recipe Variation - Orange Sour Cream Cake with Cloud Frosting

Today I made my Orange Sour Cream Cakes recipe in a cake pan and frosted it with Cloud Frosting. The recipe is usually made as cupcakes and they look like this:


 I didn't make any changes to the ingredients but I did have to bake the cake about 10-15 minutes longer than the cupcakes.

Friday, December 11, 2015

New liquid sucralose sweetener

I was just catching up on Low Carb Friends when I ran across a mention of a sweetener called SucraDrops. It's only half as concentrated as Sweetzfree but the price is very reasonable and they have free shipping in the US. I love using Sweetzfree but sometimes you only need a tiny bit to sweeten coffee, etc. and a single drop can be too much at times. I still have a full spare bottle of Sweetzfree in my pantry but I will keep SucraDrops in mind when I need to re-order. 

You can buy SucraDrops HERE. They also sell it on Amazon but the price is a little higher and you'd have to pay shipping on orders under $35.

Bear in mind that I haven't tried this product myself yet. If you have tried this sweetener, please leave a comment.


Sunday, August 30, 2015

New Recipe - DelhiBelli's Butter Chicken


I added a new recipe to my main website that was posted on Low Carb Friends by DelhiBelli. Click HERE to see the recipe.

Friday, August 21, 2015

Good deal on almond flour at Aldi

Just a quick note to mention that my Aldi store has marked down their almond flour from $7.99 to $4.99. I splurged on two bags today. It was nice to pay the Trader Joe's price for almond flour and get blanched instead of unblanched. Maybe other Aldi stores have marked theirs down as well.

Saturday, August 1, 2015

New Recipe - Stromboli

Jimmy Moore sent me a copy of the new low carb cookbook that he co-authored with Maria Emmerich. It's called "The Ketogenic Cookbook" and it's a beautiful book with full-color photos of every recipe. You can buy the book on Amazon, HERE

One recipe jumped out at me the first time I looked through the book and that was the Stromboli on page 198. It doesn't call for too many unusual ingredients and I just happened to have everything on hand to make it. I haven't bought coconut flour in years but I still have a small container of it in my freezer. I also have a container of ground pork rinds in the freezer from when I was eating them regularly. I used to save the bits at the bottom of the bag and grind them up to use for breading fish, etc. Anyway, other than those two somewhat unusual items, the recipe only calls for mozzarella cheese, butter, egg, seasonings and salami. I had a package of giant pepperoni in the freezer so I used that instead of the salami.

I wasn't sure what to expect when I started making this. The photo in the book looked very bread-like but my "dough" mixture looked like a pile of gooey cheese. Fear not! Once it has baked, the cheese "crust" gets all crunchy and browned and delicious. Jerry also gave it a thumbs up and I will make this again. We ate ours while it was still pretty hot but I found that the crust actually gets crunchier after it cools a bit. I cut the stromboli into about nine pieces. We ate this for dinner and we each had two slices and it was very filling. We'll find out tomorrow how well it reheats.

UPDATE: This reheats quite well in a toaster oven. It's greasy so I suggest setting it on a baking sheet or a piece of foil. Watch it closely because it gets dark very quickly.

UPDATE: I just discovered that the recipe is posted on the All Day I Dream About Food blog HERE.

Below are some photos showing the process of making the stromboli:

Rather than measure the length of my strips of dough, I placed the pepperoni slices down the center first and used them as a guide.