Tuesday, April 29, 2008
Here is her recipe and I will break down what I did below that:
Then let cool
Now make your cream:2 cups of whipping cream
1/2 cup of splenda
2/3 cup of sour cream
Whip up your whipping cream and splenda then fold in sour cream.
then spray/oil and line your pan with paper.
Then Using a hand held sieve, sprinkle a little bit of cocoa on top of the parchment paper. Quickly dip each cake finger into the coffee and layer them in the bottom of your pan. Spread some of the whipped topping blend on top of the cake fingers and sprinkle more cocoa on top of the cream layer. Continue layering with more coffee dipped fingers, whipped topping, and cocoa, for 2 to 3 layers (depends on your loaf pan size) and ending with a sprinkling of cocoa on top. Refrigerate overnight.
**NOTES: This turned out just ok, I am only posting it because I spent a lot of time on it! LOL What was wrong with this recipe: It tasted nothing like Tiramisu. Now this recipe would be a nice dessert if a few changes were made. The cake fingers need to cook until a little firmer, maybe about 30 mins, Do not dip the fingers in coffee!!! ( this made it soggy and the coffee did nothing for this recipe) I would add some cinnamon and more splenda to the fingers batter. Then it would make a nice after dinner dessert. This recipe made two cakes using bread pans.
Add on: My husband had them for dessert tonight and he loved them!! LOL.. I guess I am picky..lol,, but it was a go for him.
As is I would give it a one starr rating, with changes it could be a 3 or 4.
Sunday, April 27, 2008
Saturday, April 26, 2008
Friday, April 25, 2008
1 package of chicken breast (you can use any meat you want)
2 packages of firm Tofu
A Chili kit, just pick your favorite!
what ever size can of tomato sauce your kit calls for
Cook and chop up your chicken. Chop up your Tofu then combine all your ingredients in a crock pot or slow cooker of some kind and cook for 2 or 3 hours. Note: Do not add the mesa pack (flour).
This is very low in carbs (no beans) and high in protein!
Undergoing MyBlogLog Verification
2 lbs. chicken skinless boneless breasts
1 tbsp. marjoram
10 oz. heavy cream
2 cloves fresh garlic - crushed
1/2 cup soy flour - sifted
1 1/2 cup fine ground pork rinds
white cheddar cheese flavored popcorn seasoning (to taste)
1/2 cup heavy cream
6 oz. Monterey jack cheese
To prepare breading, mix sifted flour with fine ground pork rinds and put in large casserole for breading chicken nuggets.
Puree chicken breast in food processor until fine. Add marjoram, fresh garlic and two eggs. Drizzle in cream until well mixed. Make quenelles using 2 large tablespoons (rotate 1 tablespoon of mixture back and forth between spoons until 3 sided oval shapes are formed.) Gently place nugget into crumb mixture. Fry nuggets 10 - 12 at a time in 365-degree oil until golden brown. Place in basket with wax paper and toss with white cheddar popcorn seasoning.
Cheese Sauce Preparation:
Heat cream over double boiler (or in a heat safe bowl placed within a saucepan with water) then whip in 6 oz. Monterey Jack cheese until well blended. Hold in small saucepan over warm heat.
Yields approximately 50 nuggets - 1/2 net carb per serving with sauce
Cookies to snack on later!
Cookie Crumb Crust:
1 cup sifted soy flour
2 tsp. baking powder
1/2 tsp. salt
1 stick of butter
1/2 cup artificial brown sweetener
1/4 cup low carb white sweetener
1 tsp. vanilla
4 tbsp. low carb peanut butter
2 egg whites
2 pkgs. cream cheese
1/4 cup sour cream
1 cup low carb white sweetener
1 egg white
1 tsp. vanilla extract
4 tbsp. butter melted
Cookie Crust Preparation:
Sift together soy flour, baking powder and salt into bowl. Cream one stick of butter with artificial brown sweetener and low carb white sweetener in mixer with wire whip attachment for 1 minute. Add vanilla and peanut butter and mix – 1 minute. Scrape sides of bowl with rubber spatula and add egg whites – continue to mix for 1 minute. Gradually stir in the dry ingredients until mixed. Spoon out teaspoonfuls of dough and form into balls. Place on greased cookie sheet about 2 inches apart and flatten with fork into circles. Bake for 10 – 15 minutes until lightly brown. Remove from oven and let cool on rack.Once cookies are cooled, grind 12 cookies in food processor and add 1 stick of melted butter. Press mixture onto bottom of greased spring form pan and bake for 10 minutes. Remove from oven to cool.
Cheesecake Filling Preparation:
Preheat oven to 300 degrees. Mix cream cheese with mixer or wire whip. Add sour cream, low-carb sweetener, eggs, egg white, vanilla and butter to bowl and continue to mix for 4 - 5 minutes. Pour mixture over cooled cookie crust in spring form pan and bake for 1 hour and 15 minutes in water bath. Remove from oven and let cool.
Yields 8 Servings - approximately 7.5 net carbs per serving
I got this on from:
Coating for Chicken:
2 cups pork rinds
1 cup Romano cheese
1 tbsp. Italian seasoning
1 tbsp. flat leaf parsley
1 tbsp. garlic powder
Chicken: 6 boneless chicken breasts (approx. 6 - 8 oz. per piece)
1/2cup soy flour (to dredge)
4 eggs, beaten
4 tbsp. olive oil
6 slices mozzarella
1 28 oz. can whole peeled tomatoes (drain and rinse)
2 tbsp. olive oil
1 tbsp. Italian seasoning
1 tsp. crushed red pepper
1 tbsp. salt
1 tsp. black pepper
2 cloves crushed garlic
1/2 cup chopped onions
1 tbsp. red wine
1 tbsp. fresh basil
Pork Rind Crumbs (for coating chicken): Put pork rinds into food processor and grind to a fine texture. Add grated Romano cheese, Italian seasoning, flat leaf parsley and garlic powder to pork rinds and pulse until thoroughly mixed.
Red Sauce: (approx. 2 net carbs per 1/4 cup serving): Heat olive oil in pan over medium heat. Add Italian seasoning, crushed red pepper, salt and pepper to hydrate. Add garlic and chopped onions. Cook until soft. Add tomatoes, red wine and fresh basil and puree with stick blender. Bring to boil. Turn heat to low and simmer for approximately 45 minutes.
Chicken Preparation: Trim and pound chicken breast. Coat each breast with approximately 1 tablespoon soy flour, shake off excess flour. Beat eggs in large bowl. Coat chicken breast first with egg then with pork rind mixture. Press chicken breast into crumb mixture. Heat seasoned cast iron pan over medium heat -- add enough olive oil to cover bottom of pan 1/4 inch. Fry cutlets in oil until golden brown each side (approximately 4 - 5 minutes). Place cutlets in 325 degree oven (approximately 8 - 10 minutes). Top with warm sauce and 2 thin slices mozzarella. Melt cheese in oven for 2 - 3 minutes.
Yields 6 servings - approximately 8 net carbs per serving
I found this great recipe at:
To watch her make the Rolls click here:
She does not have her recipe written out but this is what I used
Cream cheese ( 3 oz)
One scoop of Whey Protein (vanilla)
1/8 tsp of cream of tarter
pre heat oven to 350
whip up egg whites and cream of tarter in mixer until light and fluffy. In another bowl mix your whey protein, salt, chopped up cream cheese and egg yellows. use a fork to mix , this will take a little while. Then carefully mix the batter with the eggs whites. Spray your pan and put 6 large mounds of batter on pan. Cook for about 20 mins
They have a very real hamburger bun flavor.
2 tbsp baking powder
1/3 cup of Splenda
1 tbsp lemon and pepper
1 tbsp Onion powder
1 tbsp garlic powder
pinch of Salt
1 cup of half and half
8 oz of Shredded cheddar cheese
First get a pan of oil heating over Med heat
In a bowl sift soy flour then add all ingredients. Stir with a rubber spatula. Once your oil is ready drop tbsp size balls into the oil using a spoon. These take a about a min or two on each side. This recipe will make a lot of hush puppies,, will feed 6 to 8.
I count these as 1 carb each but may be less. These are melt in your mouth!! Just like the real thing without all the carbs. I make these on fish night and they last us for a few days.
2 tbsp baking powder
1 tbsp onion powder
1 tbsp garlic powder
1/4 cup Splenda
pinch of salt
1 3/4 cup of heavy whipping cream
8oz shredded cheddar cheese
Pre heat oven 350 degrees
In a bowl sift soy flour, baking powder, splenda, onion powder, salt and garlic powder. Add all wet to dry ingredients and stir with a rubber spatula. spray or coat a 12 muffin muffin pan then fill. Bake for 20 to 25 mins. Needs to be a really dark brown.
Yields 12 muffins, Don't quote me on carbs but I think it has 3 to 5 net carbs per serving.
These really don't taste cheesy. The Cheddar helps give it a corn bread taste. These are my husbands favorite