Archive | desert RSS feed for this section

Keto-friendly muffins

6 Jul


These muffins are basically protein and fat, which is great for the keto diet. I have never made them before and just about to start on the first batch. I will update once I try them.

Update: these are delicious. They remind me of macaroons a bit. I would use a tiny bit more Splenda if we weren’t as strict about our diet as we are. For maintenance, I am sure that would be fine. We’ve been having one of these a day for breakfast for the last couple of days and they hold us up until lunch decently enough.


  • 2 cups almond flour
  • 1+1/2 cup coconut flakes + as much as you like to sprinkle on top
  • 2 eggs
  • ½ cup cream or better yer ½ cup coconut milk
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • Smallest amount of vanilla extract
  • 1 tablespoon vegetable oil
  • 7- 9 packets of Splenda
  • 2 tablespoon of sparkling water
  • Walnuts – optional


As always with mix the drys and the wets(except the sparkling water) separately, then add the drys into the wets, make a smooth mixture. When you have a rather dry dough-like mixture then add the sparkling water and bring the mix to a more runny texture. If you like you can add some crushed walnuts too.

Pour the muffin mixture into cupcake cups. Add as much as you like into the cups, as we do not use normal flour here, the baking powder won’t make the chunky almond flour rise too much.

Before putting in the oven, sprinkle some coconut shavings on the muffins. They will get crunchy on top and add a different texture into the muffins.

Bake at a pre-heated oven at 350F for 10 – 15 minutes. Varrying from oven to oven, check at 10 minutes, poke the muffins with a tooth pick and if it comes out dry you are good to go, if there is still. Some wetness or you want to bake them more to make the tops  darker color,  bake for another 5 minutes.

These muffins are very fulfilling and they are so good at tea time or any time you want some low carb snack/dessert.

Original recipe here

Nutritional information:

1 serving (1 muffin – based on the dough being spread between 12 muffins)

195 calories

Fat: 18 g

Carb: 2 g

Prot: 5 g



Lemon Bars

28 May

The crust for this is amazing. Probably the best I’ve ever had. The original recipe had blueberry glaze, but I left it out. Original recipe here.


For the Shortbread Crust:
2 cups all-purpose flour
½ cup granulated sugar
⅔ cup unsalted butter, at room temperature
Pinch of salt
For the Lemon Filling:
7 large eggs, at room temperature
3 cups granulated sugar
1 cup lemon juice, freshly squeezed (from about 6 lemons)
1 cup flour
⅛ teaspoon salt

Preheat the oven to 350 degrees F. Line a 9 x 13″ baking pan with parchment paper.
In the bowl of a food processor, combine the flour, sugar, butter, and salt. Pulse until the dough comes together in large crumbs. Press the dough evenly into the bottom of the lined baking pan. Bake until just lightly golden, about 20 minutes.
Combine the filling ingredients in a food processor and pulse until evenly blended and smooth.
Pour the filling on top of the shortbread crust and bake until the filling is set and the top is beginning to brown, about 35 minutes. Let cool to room temperature, and then transfer to the refrigerator. Chill for at least an hour before cutting.
Cut the lemon bars as desired.

Chunky Cheesecake Brownies

28 May


1 (8 ounce) package cream cheese, softened

1/4 cup white sugar

1 egg

1/4 cup butter

1 cup semisweet chocolate chips

1/2 cup white sugar

2 eggs

2/3 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt


  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking pan.
  2. Combine cream cheese with 1/4 cup sugar and 1 egg in a mixing bowl; beat until smooth. Set aside.
  3. Fill a saucepan with water and bring to a boil. Turn the heat off, and set a heatproof mixing bowl over the water. In the mixing bowl, combine butter with the remaining cup of chocolate chips; stir until just melted and blended together. Stir in the remaining 1/2 cup sugar and 2 eggs, then sift together flour, baking powder, and salt; stir into chocolate until evenly blended.
  4. Pour half of the batter into the prepared baking pan. Spread the cream cheese mixture over the chocolate layer. Top with remaining chocolate mixture (this doesn’t need to completely cover the cream cheese layer). Using a knife, swirl the top chocolate layer into the cream cheese to make a marble pattern.
  5. Bake in preheated oven at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until top is crinkled and edges pull away from sides of the pan. Cool thoroughly. Cut into 12 to 16 squares. Store in the refrigerator or freeze.

Original recipe here

Neat Trick for an Awesome Pie Crust

22 Apr

This is a tip from Cook’s Illustrated that I have not tried yet, but I have a feeling it might actually work really well:

Water bonds with flour to form gluten, which makes crust tough. Substituting vodka, which is 60 percent water and 40% ethanol, for some of the water results in less gluten formation and produces moist, easy-to-roll dough that bakes up tender (the alcohol vaporizes in the oven).

1. Process flour with butter and shortening.

2. Add water and vodka, stir and press together using stiff rubber spatula.

3. Chill dough, then let soften before rolling out.

I don’t know about the proportions of water vs vodka, but I will try it out next time and will post my findings here. It’s going to be fun to experiment!

Valentine’s Day / Anniversary Dinner, Part 1

22 Feb

I know that this is a bit late, but it came out so good I needed to share it. Our anniversary with the boyfriend is on February 11, which is, of course, just a few days before Valentine’s Day. Unfortunately, we both were working through our anniversary as well as Valentine’s Day, so we couldn’t really celebrate until February 16. He was a sweetheart and sent me a huge bouquet of flowers for the anniversary though (thanks 1-800flowers!). So i decided to thank him with a nice dinner (very late) on Valentine’s Day. This whole shpeel took 4 hours to make, but BOY was it worth it! The boyfriend was no less stunned, especially with the desert, which I will post next!

Main dish: Champagne Shrimp and Pasta

This was amazing! If you love seafood, you have to try it yourself. My note: some people recommended to add scallops. I followed their advice and regretted it. I love scallops, but they ended up being the worst part of the dish. I may have prepared them incorrectly though – I cooked them together with shrimp, right in the champagne. Should have I cooked them differently?

I also skipped Parmesan cheese, as the boyfriend doesn’t like it.

  • 8 ounces angel hair pasta
  • 1 tablespoon extra virgin olive oil
  • 1 cup sliced fresh mushrooms
  • 1 pound medium shrimp, peeled and deveined
  • 1 1/2 cups champagne
  • 1/4 teaspoon salt
  • 2 tablespoons minced onions
  • 1 small container of cherry tomatoes, halved
  • 1 cup heavy cream
  • salt and pepper to taste
  • 3 tablespoons chopped fresh parsley
  • freshly grated Parmesan cheese
  1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 6 to 8 minutes or until al dente; drain.
  2. Meanwhile, heat oil over medium-high heat in a large frying pan. Cook and stir mushrooms in oil until tender. Remove mushrooms from pan, and set aside.
  3. Combine shrimp, champagne, and salt in the frying pan, and cook over high heat. When liquid just begins to boil, remove shrimp from pan. Add onions and tomatoes to champagne; boil until liquid is reduced to 1/2 cup, about 8 minutes. Stir in 3/4 cup cream; boil until slightly thick, about 1 to 2 minutes. Add shrimp and mushrooms to sauce, and heat through. Adjust seasonings to taste.
  4. Toss hot, cooked pasta with remaining 1/4 cup cream and parsley. To serve, spoon shrimp with sauce over pasta, and top with Parmesan cheese.

Original recipe can be found here

Baking trick

22 Feb

When you need softened butter – grate the butter while it is still hard, then mix with other ingredients as normal. It will soften quickly and perfectly and give an even dispersal of butter throughout the dough.

Tip found here

Absolutely Amazing, Yet Healthy Blueberry Muffins

4 Dec

I found this recipe few days ago and now wondering why I never tried this before. I made some changes to the recipe as I am trying to avoid processed foods as much as possible – this includes low-fat products as well as any other oils except for olive oil or coconut oil. This book is wonderful if you are looking for some information on healthy food, vs. processed food.  One of the things the author says is that we have cravings and food addiction in part because our bodies are starving. Whether we are on a diet or eat junk, our bodies are not getting the nutrients we need, hence the cravings and binges. So, I swore off all the low-fat, processed garbage I used to eat. I now use real butter, organic milk and eggs, at the very least, in all my food.

  • 1 1/2 cups quick oatmeal
  • 1 cup whole organic milk
  • 1/2 cup brown sugar, packed
  • 2 tbsp agave (or sugar, honey – I used honey)
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 tbsp olive or coconut oil
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries

Preheat oven to 400°. Line a muffin tin with liners and lightly spray with oil (I did not spray them with any oil at all and the muffins came out just fine, you just have to wait for them to cool down before trying to peel the liners, so the muffins don’t stick).

Place oats in a food processor or chopper and pulse a few times. Soak oats in milk for about 30 minutes.  

In a medium bowl combine brown sugar, agave, apple sauce, vanilla, eggs, oil and mix well.

In a third bowl combine whole wheat flour, salt, baking powder, baking soda and whisk to combine.

Combine oats and milk with sugar, applesauce mixture and mix well. Slowly add in the dry ingredients and mix until just incorporated. Fold in blueberries.

Spoon into the muffin tin and bake for 22-24 minutes. Enjoy!!

The original recipe is here

EDIT: last night I decided to make these muffins. I had everything, except the apple sauce, so I used a pureed banana. It worked great! I am also thinking about trying out using pumpkin puree instead of apple sauce.


Servings: 12 • Serving Size: 1 muffin • Old Points: 2 pts • Points+: 4 pts
Calories: 127 • Fat: 2.3 g • Protein: 2.8 g • Carb: 28.4 g • Fiber: 2.2 g • Sugar: 17.3 g
Sodium: 222.7 mg

%d bloggers like this: