Recipes in waiting!

The poor kitchen aid is lonely and dusty again. I origanally planned on playing with a thumbprint cookie this past weekend. I have found a few recipes and am trying to configure the sugar change up  with spenda and truvia. I think I finally have a recipe written and ready. I have a few others too...

Coming soon is...

• Raspberry Lemon Thumbprints
• Strawberry Muffins
• Turkey Sausage and cheese Frittatas
• Crab Salad
• Flourless Peanut Butter Cookies
• Crock Pot Chowder

I made a batch of Crockpot Chicken Faijitas this weekend. The smell was so great and had my mouth watering all day. When it was finally time for dinner I couldn't wait to bit into my faijita. I was instantly disappointed. My sister has the absolute best faijitas ever and these were no comparisson. The slow cooker faijitas tasted like a plate of boiled chicken... Yuck! They looked and smelled delish but they had a great date with the garbage disposal and we ate PB&J for dinner.

Coconut & Lime Meringue Cookies

Limes were on sale at the store and I have really been wanting to try make some sugar free meringue cookies.  Last months menu at school had a coconut and lime pie on the menu so I have had that song stuck in my head for over a month. "Put the lime in the coconut and shake it all up!!" Well I am hoping that these cookies will get that silly tune to go away.

The cookies do have some sugar since I used a bag of sweetened coconut and the lime also has sugar but there is only 1/2 tsp of lime juice. Never the less these are delish! They are similar to a macaroon but really soft with the meringue. These are definitely worth a try. The meringue itself takes a little longer than a traditional meringue with real sugar. Have a little patients, just as I was about to toss it is when it started to thicken up!

Coconut & Lime Meringue Cookies

4egg Whites
1 1/4 C Splenda
1/2 tsp fresh lime juice
2 1/2 Cup Shredded Coconut
1 lime finely zested

Heat oven  to 325° F
Beat egg whites until foamy.
Gradually add in splenda (about a tablespoon at a time) and continue beating until glossy and meringue forms firm peaks. Fold in remaining ingredients and Scoop onto a cookie pan lined with parchment paper and baking spray.
Cook 12-15 minutes or until golden.

Here is a 5x7 recipe card. Click, Right Click, Save and Print :) Happy Sugar free baking!

I have to remake this, its missing a step.. Will post the correct one later!

Mint Chocolate Chip Cookies

Today I planned on making Minty Shamrock Cookies that i found on the Love and Butter Blog by Julie. The looked amazing and even though St. Patty's day was yesterday I decided to give them a whirl. After digging out the holiday assortment of cookie cutters from Wilton I discovered that there was no shamrock cutter. After a trip to 4 stores and no luck finding the cutters I decided my plans needed a little reworking and went with Mint Chocolate Chip Cookies. I have finally found some sugar free chocolate chips in a local store!! That made my day for sure. I finally came up with this recipe, it needs a little work but its not too bad for sugar free!

Minty Chocolate Chip Cookies

(Sugar Free)

2 sticks unsalted butter, room temp
1 cup splenda
1 whole egg
1/2 teaspoon vanilla extract
2 teaspoons peppermint extract
green food coloring
2 1/2 cups all purpose flour
1 1/3 C Sugar free Chocolate Chips, divided

Cream butter and sugar, then add egg and extracts and food coloring.
Add flour and 1 cup of chocolate chips.

Scoop dough onto cookie sheets.
Bake at 375 F until edges just turn golden, about 13 minutes. Mean while melt 1/3 C Chocolate chips over double boiler. After cookies have cooled drizzle chocolate over the top of cookies.

Here is a 5x7 recipe card. Right click, save, and print!!

No Sugar Added Blueberry Creme Brulee

Total Sugar 1.4g Total Carbs. 1.7g

These are a great treat for low carb and low sugar living. They do not have the crisp sugar top like a typical creme brulee but they are still delish!!

Makes 8 4ounce Servings

2- Cups Heavy Whipping Cream
1- Vanilla Bean
5- Egg Yolks
1/2 C- Splenda
3/4- Cup fresh blueberries
8- 4 ounce ramekins (or any small and shallow oven safe dishes)

1. Preheat oven to 235ºF. In a small heavy saucepan combine cream and vanilla bean (cut in half lengthwise and scrape the seeds out). Cook over medium-low heat about 15 minutes or until mixture just starts to simmer, DO NOT BOIL, stirring frequently. Remove from heat and let stand for 15 minutes. Strain mixture to remove the vanilla bean and discard it.
2. In a medium bowl whisk together egg yolks and splenda until mixture is thick and combined. Gradually whisk in the warm cream into the egg and splenda mixture.
3. Place the ramekins in a large baking dish. Divide the berries among the 8 cups, (reserve a small amount of berries for the garnish). Pour the cream into your 8 ramekins. Pour HOT water into your large baking dish (just enough to go half way up the sides of your ramekins.)
4. Bake for about an hour. Test it with a pair of tongs and shake gently it should jiggle slightly in the center. Remove the ramekins from the water and cool on a wire rack. Cover and chill for about 2 hours. These can be made in advance and chilled overnight.
*** If you would like to have the crisp sugar top they will no longer be sugar free but here is how... Allow your creme brulee to chill over night. Sprinkle a thin layer of sugar (about 1/4 cup split between the 8 cups)over the top using a blow torch, heat sugar until a bubbly brown crust forms.