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!!