Posts Tagged ‘recipes’

Simple Recipe Book for Kids

Dear Reader,

My almost 12-year-old has been wanting to learn to cook more things. Now that summer is here and not so much else is going on, I told her we would begin a recipe book just for her. The idea is pretty simple — get a loose leaf binder and put in it all the things she can or is learning to cook. She thought of a couple of cool, practical features —

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She places each recipe in a sheet protector to keep them safe from spills. This also makes it easy to change out recipes as needed.

And then she uses a dry erase marker as she goes to mark off what she had put in.

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This is what she’s working on today — my own gluten-free, low-carb peanut butter muffin recipe.

Happy cooking!

Nebby

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THM Recipe: Low Carb Chocolate Zucchini Muffins (S)

Dear Reader,

I have been in a muffin kick lately. This is a yet another variant of my peanut butter muffin recipe. My older son doesn’t like peanut butter so while we loved the chocolate peanut butter version, we needed something else too. They are more of a dark chocolate, not too sweet taste. They are also low-carb and gluten-free. If you are on the THM diet, they are an S.

Chocolate Zucchini Muffins (S):

Ingredients:

1/2 c flax seed meal

1/3 c coconut flour

1 c xylitol

1/2 tsp baking soda

1/2 tsp salt

4 tbsp. unsweetened cocoa powder

8 oz reduced cream cheese

1 medium zucchini, grated

1 tsp vanilla

2 eggs or 1/3 c egg whites

optional: 1/3 c chocolate chips (plan-approved if you are on THM!; I used dark chocolate I chopped into bits)

Directions:

Preheat oven to 350 and grease a muffin tin well. Combine moist  ingredients: zucchini, cream cheese, egg, and vanilla. Stir well to get rid of any cream cheese lumps. Add dry ingredients: flours, xylitol, salt, and baking powder. Stir well. (You might want to taste it as this point to make sure you like the sweetness, especially if you have substituted another sweetener. Mine seemed a little sweeter after being baked.) If desired, stir in chocolate chips. Divide into muffin cups and bake in preheated oven for 45 minutes or until well set.

Enjoy!

Nebby

THM Recipe: Chocolate Peanut Butter Muffins (S)

Dear Reader,

This is a new variant of my peanut butter muffin recipe. I think they’re scrumptious. They are also low-carb and gluten-free. If you are on the THM diet, they are an S.

Chocolate Peanut Butter Muffins (S):

Ingredients:

1/2 c flax seed meal

1/3 c coconut flour

1 c xylitol

1/2 tsp baking soda

4 tbsp. unsweetened cocoa powder

1/2 c peanut butter

1 c almond milk (or other milk of your choice)

1 tsp vanilla

2 eggs or 1/3 c egg whites

optional: 1/3 c chocolate chips (plan-approved if you are on THM!)

Directions:

Preheat oven to 350 and grease a muffin tin. Combine dry  ingredients. Add peanut butter, vanilla, milk and eggs. Stir well. If desired, stir in chocolate chips. Divide batter among greased muffin cups. Bake 30 minutes.

Makes 12 muffins.

 

Enjoy!

Nebby

Recipe: Stromboli, Gluten-Free and Low Carb

Dear Reader

This is a variation on my calzone recipe. Basically a stromboli is a rolled calzone. And that’s what this is — my calzone dough rolled out, topped, rolled up, and baked. Cut it into slices and you’ve got a yummy main dish or appetizer.

Ingredients/Supplies:

Gluten-free calzone dough

Toppings of choice (suggestions include slices of ham with shredded cheddar, pepperoni with shredded mozzarella, slices of turkey and swiss)

Parchment Paper

Wax Paper

Cookie sheets

Directions:

  • Make the calzone dough according to recipe instructions.
  • Place empty cookie sheet or pizza stone on oven and preheat to 450.
  • While the oven is heating, put out a piece of parchment paper that will fit on the sheet or stone. Divide dough into thirds. Taking one section at a time, press it onto the parchment paper, place wax paper on top and roll flat into a rectangle about 4″x10″. Carefully lift off wax paper.
Roll the dough out between the parchment and wax paper.

Roll the dough out between the parchment and wax paper.

  • Top with your favorite toppings, placing them at least 1″ from each edge.
Add your favorite toppings -- but don't let them get too close to the edge.

Add your favorite toppings — but don’t let them get too close to the edge.

  • Roll up the dough along the long edge. Press dough together along all edges to seal.
Roll up and press to seal.

Roll up and press to seal.

  • Repeat with remaining portions of dough.
  • When over in preheated, take the whole piece of parchment with the strombolis on it and place it on the preheated cookie sheet or stone.
  • Bake for 25 minutes until the dough is lightly browned.
They're done when they are lightly browned.

They’re done when they are lightly browned.

  • Remove from oven and allow to cool 10 minutes before cutting.
Yum!

Yum!

Enjoy!

Nebby

 

 

Frozen Dog Treat Recipe

Dear Reader,

A very simple recipe this time. In fact it barely deserves the name. Have you seen those frozen dog treats at the check out area of your local pet store (like Hoodies for dogs)? Well, I have and I was even foolish enough to buy them once or twice. They cost an arm or a leg (or a paw) for what is really a very simple idea. So in need of a Christmas present for my dog (the kids insisted and it was already Christmas Eve) I whipped a few of these up and stuck them in the freezer to give the pooch the next day.

Frozen Dog Treats

You will need:

3 or 4 small paper cups

1 very ripe banana

peanut butter (natural preferred)

plain yogurt

Directions:

In a bowl mash up the banana. Add a good wallop of peanut butter and a big spoonful of yogurt. Mix it all together till it’s a fairly uniform consistency (odds are your dog won’t comment on the lumps anyway). Spoon mixture into the paper cups and place in freezer. When you are ready to serve them, tear away the paper cups leaving just the frozen yumminess. I recommend serving these treats outside. If they have time to melt, they may make your floor all sticky.

And now the gratuitous basset hound pictures —

Nebby

Gluten-Free Chocolate Candy Cane Cookies

Dear Reader,

This is a variation on a recipe I had copied and tucked away. The original recipe was gluteny and fairly high sugar (including both white sugar and corn syrup); my version is gluten-free and while not sugar-free or low carb it does at least use less sugar.

Gluten-Free Chocolate Candy Cane Cookies

Ingredients:

2 oz semi-sweet chocolate

10 tbsp. (1.25 sticks) butter

1 c xylitol

1 egg

1 tsp baking soda

1/4 tsp salt

1 tsp xantham gum

1/2 tbsp. vanilla

2 c gluten-free flour blend (I used Pamela’s this time)

1/2 c milk of your choice (I used cashew milk)

6 candy canes

1/4 c granulated sugar or more xyitol (I used sugar this time)

Directions:

  1. Put butter and chocolate in pyrex container and microwave 30 seconds at a time until  both are melted, stirring after each 30 second increment. You don’t want to overdo the chocolate so we sure to stop frequently and stir, you will loiekly find that at the end the last bits of chocolate will just melt by being stirred with the now hot butter.  Set aside to cool a bit.
  2. Combine 1 c xylitol and egg in a large mixing bowl. Beat together
  3. Stir in soda, salt, vanilla and xantham.
  4. Stir in chocolate mixture.
  5. Stir in 1 c of flour blend. Add remaining 1 c of flour blend and stir in as much as possible. Add 1/2 c milk and stir until well-combined and of a uniform consistency.
  6. Place bowl in fridge for 1/2-1 hour to make dough easier to handle.
  7. Preheat oven to 350 and prepare cookie sheets by lining them with parchment paper of silicone liners.
  8. Crush candy canes (the easier way is to put them, unwrapped in a sealed Ziploc bag and to get out all your aggressions but whacking them with a rolling pin) and combine in a small bowl with the 1/4 c sugar or xylitol.
  9. Pick up dough by teaspoon-fuls. Roll into balls and them roll in the candy candy-sugar mixture. Place on cookie sheets.
  10. Bake in preheated oven for 10 minutes.
  11. Allow to cool for 3-4 minutes on cookie sheets before transferring to plate or cooling rack — I found that this was especially important for these cookies to help them hold together.

IMG_0942

We’re near the end here and there is more sugar than candy-cane left.

IMG_0940

Almost done with this sheet.

IMG_0945

They’re put of the oven.

IMG_0944

And now they’re cool and ready to eat!

Merry Christmas!

Nebby

Recipe: Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Dear Reader,

I have been told my earlier pumpkin muffin recipe is more of a crustless pumpkin pie which sounds pretty good to me 😉 But for those of you who prefer a more muffin-y muffin, I developed this recipe which for me at least was more bread-y. Plus I added a walnut cinnamon topping which has to be a good thing. This recipe is low-carb, THM-friendly (as an S snack), gluten-free, and dairy-free.

Low Carb Pumpkin Muffins with Walnut Cinnamon Topping

Ingredients:

1/2 c flax meal

1 c blanched almond flour

1 tsp xantham gum

1/2 c xylitol

1 tsp cinnamon

1/4 tsp nutmeg

1/2 tbsp. baking powder

1 tsp salt

1 c canned pumpkin

1/2 c almond milk

1 tsp vanilla

2 tsp molasses

1/2 c egg whites

Topping ingredients:

3/4 c chopped walnuts

2 tsp truvia (or xylitol or other sweetener)

1 tsp cinnamon

Directions:

  1. Preheat oven to 350 and grease muffin tin.
  2. Mix dry ingredients. Add wet ingredients and stir till well combined.
  3. Place 1/4-1/3 c of mix in each muffin hole (there must be a name for that; what is it??).
Pour the batter in the tins

Pour the batter in the tins

4. Combine walnuts, cinnamon and Truvia. Sprinkle over top of the muffins and press down into the batter lightly.

Chopping walnuts

Chopping walnuts

Press down lightly on the walnut topping

Press down lightly on the walnut topping

5. Place in preheated oven and bake 30-35 minutes or until a  toothpick inserted in the middle the muffins comes out clean.

The finished product

The finished product

Enjoy!
Nebby
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