Monday, August 18, 2014

HOMEMADE LOW CARB FROZEN SNICKER BARS



I wanted so badly to come up with a good Snicker bar recipe! Ok, it's not an exact replica, but it's my version of a low-carb Snicker bar, and it was so rich, and so yummy, and so addictive that I hesitate to post it, because it is really hard to eat just one.  It really is.  You have fair warning!  Make this ONLY when you are having lots of company to share it with, because you will want to keep eating them. I added peanut butter to the caramel layer in this.  I did so mainly because I didn't make enough of the caramel layer and didn't want to double it, so instead I thought adding some peanut butter to it would be great.  It was.  I'm glad I made that decision.  It's a bit time consuming to make, but not difficult.  You have to make it in layers, and you have to wait between layers for it to freeze.  So it is something you'll want to plan to make a day ahead or well enough ahead so that it has time to freeze.  The creamy layer has more chocolate to it than a real Snicker's bar, but I liked that also, so maybe I should rename it or something, but for now I'm calling it a Snicker's bar, because that's what it was patterned after.

Maybe I should call it a "Ginster's bar".  (My hubby calls me Ginster sometimes).  But that's sort of dorky.  So I'll stick with Snicker for now.

                   
HOMEMADE LOW CARB FROZEN SNICKER BARS

Cream Filling
7 5/8 ounces  Nestle Media Crema (Table Cream) -- (1 can)-available in Mexican section of Walmart
1/3 cup  powdered sweetener of your choice -- (powder granulated sweetener in coffee grinder)
8 pieces  Lindt 85% Cocoa Bar -- chopped
2 cups  LC-Marshmallow Fluff Mix -- prepared as directed
4 ounces  cream cheese
20 drops  Marshmallow flavor drops, Capella -- (optional, but adds to the flavor)
Caramel/Peanut Butter Layer
1/4 cup  butter
1/4 cup  granulated erythritol or xylitol based sweetener of choice
1/4 teaspoon  blackstrap molasses (OR dark molasses)
2 tablespoons  half and half -- (OR heavy cream)
1/4 cup  natural peanut butter -- (no sugar added)
1/2 cup  peanuts, dry-roasted -- salted
Chocolate Coating
2 ounces  unsweetened chocolate squares -- chopped
1/4 cup  coconut oil
1/3 cup  powdered sweetener of choice

Cream Filling: In medium saucepan, add table cream and powdered sweetener. Heat to almost a boil. Turn off heat and stir in chocolate pieces.  Stir with wire whisk until smooth and creamy. Place pan in an ice bath for 5 min. whisking all the while.

 Add the marshmallow fluff, cream cheese, and Capella drops and beat until smooth and creamy.  Pour into an 8x8 pan lined with nonstick foil.  Place in freezer until firm.

Caramel/Peanut Butter Layer: In heavy medium saucepan, add butter, granulated sweeteners, and blackstrap molasses.  Stir over high heat until butter is melted and mixture is very bubbly.  Turn down heat to medium and very, very slowly, just a little at a time, add the half and half, OR cream, while whisking vigorously. When all the cream is added, keep whisking and cooking for about 2 more minutes. Remove from heat. Add peanut butter and beat until smooth and creamy with electirc mixer.

 Stir in nuts.  Pour on top of frozen cream filling. Freeze until firm about 1 hour.

Chocolate Coating: In a small bowl place chocolate pieces, coconut oil, and powdered sweetener.  Microwave 30 seconds, stir, if needed  microwave again in 15 sec. increments, stirring in between, until melted and smooth.

Remove bars from pan. Cut into 16 squares and dip into the melted dark chocolate. Lay out on wax paper lined sheet and keep frozen.

                                  - - - - - - - - - - - - - - - - - - -

16 Servings: Per Serving: 250 Calories; 21g Fat (83.2% calories from fat); 4g Protein; 6g Carbohydrate; 2g Dietary Fiber

NOTES : 4g net carbs


Get lots of recipes that are low carb and gluten free in my cookbook, Vol. 2, Low-Carbing Among Friends, as well as the rest of the volumes 1-5! http://amongfriends.us/GINNY.php Recipes by several great low-carb healthy cooks! 

Check out the teams facebook page
Ginny's Low Carb Kitchen facebook page:

Visit Ginny's Place if you need some food for the soul

Thursday, August 14, 2014

STUFFED TURNIPS


This post has been a long time coming.  I don't know why I haven't posted it before because these have been among my very favorite and very special side dishes for as long as I've been low-carbing. I got the original recipe idea from a vegetable recipe book, and sort of took it from there and added my own touches and made it my own recipe.  I can't for the life of me remember the name of the cookbook. It was one I picked up at a thrift store, which is where I do most of my shopping.


This is the kind of side dish that makes you feel like you're having a really special gourmet meal.  Like something you'd pay a lot of money for eating out. If you are missing the twice-baked potato, or loaded baked potato, you won't anymore. I promise you.

One little hint when choosing turnips...the smaller ones are less bitter.  If you can find a bag with 4 turnips all pretty close to the same size that's what works best for this.  They usually come in a 1 lb. bag.  At least here they do.
                   
STUFFED TURNIPS
                         
1 pound  turnips -- (4 medium sized) - peeled, whole
1/4 cup  Parmesan cheese
1 1/2 teaspoons  Colby jack cheese -- shredded
1/4 cup  mushrooms -- chopped fine
1/2 teaspoon  garlic powder
1/2 teaspoon  onion powder
 salt and pepper -- to taste
2 tablespoons  butter -- melted
Bacon pieces (optional)

In a saucepan, boil whole turnips for 30 minutes or until soft enough to easily scoop, (will vary with size of turnip). Remove from pan and let cool enough to handle. Preheat oven to 375F.

With a melon ball scoop, or a small spoon, very carefully scoop out the center of each turnip, being careful not to go through the sides or bottom, so you are left with a shell to fill.

Place scoopings of turnip into a food processor, and process until it becomes small pieces (or chop by hand with a knife until very fine). Add this to a mixing bowl along with Parmesan cheese, Colby jack cheese, mushrooms, garlic powder, onion powder, and salt and pepper.

Mix together well and fill each turnip. You'll have a lot of filling so just fit it in each one even overflowing, as best you can.  Top with bacon pieces if desired (optional). Drizzle melted butter over each turnip. Bake 30 to 40 minutes or until lightly browned on top.


Copyright:
  "© Ginnys Low Carb Kitchen, 8/14/2014"
                                    - - - - - - - - - - - - - - - - - - -

4 Servings/Per Serving: 105 Calories; 8g Fat (63.3% calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber (5g net carbs)

Get lots of recipes that are low carb and gluten free in my cookbook, Vol. 2, Low-Carbing Among Friends, as well as the rest of the volumes 1-5! http://amongfriends.us/GINNY.php Recipes by several great low-carb healthy cooks! 

Check out the teams facebook page
Ginny's Low Carb Kitchen facebook page:

Visit Ginny's Place if you need some food for the soul


Wednesday, July 23, 2014

EINKORN BREAD AND FOOD SENSITIVITIES


I've been experimenting. Many times my experiments leave me a bit depressed at the results. This time I'm very pleased with my results!  I discovered I was allergic/sensitive to wheat a few years back, which I talked about in this post. Ever since then, I've been doing my best to come up with gluten free breads that can somehow resemble wheat bread, but as much as I like many of my creations and those of others, I can't say they resembled wheat.  I've been doing fine without wheat, to tell you the truth.  I have some really good sandwich breads I like, my Cheese and Wine Bread being my favorite I think, for sandwiches, although I make it more often with buttermilk now than wine.  I also made that recipe into a Cheesy Loaf Of Bread.  In fact this bread started out from that bread as a base recipe, which I made several adjustments to, until it is not recognizable anymore as that recipe at all, but an entirely different recipe.


I do have to say, one thing I missed from my wheat days was toast.  You cannot get good toast, that is toasted all the way through with low carb flours.  You just can't. I've come close to something acceptable, in the sense that you can toast it, but it just isn't the same.

So about my experiment.  I have been reading about Einkorn flour, how that it is an ancient wheat, different in the amount of chromosomes and the type of gluten than modern wheat.  Peggy of Buttoni's Low Carb Recipes is the one who has brought my attention to this flour, as she has been recently experimenting with it. Check out her recipes if you haven't already!

I got to thinking, that maybe whatever I have been sensitive to in wheat, perhaps Einkorn doesn't have. Maybe it's something in modern wheat that affects me. I don't know that it's gluten or what.  I have no idea.  So the only way I'm going to find out is to try some.  I bought a 5 lb. bag of it and decided to experiment.  Yesterday I made my Breakfast Long John using it. I used 1 tbsp of Einkorn in it and 1 hr. my blood sugar was 122. Not bad. It usually takes me from an hour up to 3 hours to get a reaction of sinus pressure and inflammation after ingesting wheat, and handling it and getting it airborne, I get an immediate reaction.  I waited and waited and did not get the usual reaction.  So today I made the bread.  I was disappointed that when I took it out of the oven it did sink in the middle a bit but it really didn't matter when I cut into it.  It was the texture, smell, and feel of bread.  AND... it made wonderful toast!!!


How about some Corned Beef Hash, (made with turnips, not jicama-I've scrapped the jicama idea), with a cheese and bacon omelet, and a couple pieces of toast for a hearty brunch!


DISCLAIMER: I want to make sure to EMPHASIZE that your mileage may vary!  Please don't think if you have a serious allergy/sensitivity to gluten or wheat that your experience will be the same as mine.  I don't have Celiac, and I don't have serious anaphylactic responses to wheat, so I could afford to experiment on myself.  I so far, have found I'm ok with it, but I may yet find I can't tolerate it and I'll have created a bread for someone who can but I won't be able to enjoy it.  I made the loaf and will be eating it this week. We'll see.  So far so good.

I used 1/2 cup of Einkorn in this recipe, and it was just enough.  It's a yeast bread, and does not rise as much as a regular yeast bread, but it does rise.  Mine rose just over the top of the pan when finished.  I used an 8 x 4-inch loaf pan. If you use a different size pan you won't get the same results.  Pan size makes a difference in bread.  I plan to still experiment and tweak this bread some more and maybe end up with a product that will rise more and not sink in the middle at all.

I do think this bread I will keep handy for toast mostly.  I will continue to use my Cheese and Wine Bread in my GT Xpress for sandwiches, I believe.  But I am happy to once again have toast in my life!

EINKORN BREAD - LC 

(not gluten free)                      

2 1/4 teaspoons  active baker's yeast (Quick Rise)
1/4 cup  warm water
1 tablespoon  honey -- (will be used by the yeast)
1/2 cup  parmesan cheese
1/2 cup  Einkorn flour
1/2 cup  almond flour - Honeyville
1/4 cup  psyllium husk powder (I buy whole psyllium husks at my healthfood store and grind in my coffee grinder)
1/4 cup  golden flaxseed meal
 2 teaspoons  baking powder
1/2 teaspoon  salt
1/2 cup  club soda -- at room temperature
4 eggs -- at room temperature
1/4 cup  extra virgin olive oil

In small bowl, combine yeast, warm water, and honey. Let sit while mixing dry ingredients, until very bubbly and yeasty.

Meanwhile, in a large bowl, combine Parmesan cheese, Einkorn flour, almond flour, psyllium powder, golden flaxseed meal, baking powder, and salt. Mix together well with an electric mixer, until well sifted with no lumps. Add yeast mixture, club soda, eggs, and oil. Beat with electric mixer for about 1 minute.  Batter should be very thick and elastic, but not a dough that you can handle.

Scrape into well greased 8 x 4-inch loaf pan, let rise in a warm place for about 30 minutes, or until it rises just to the top of the pan in the middle.  Place in oven and turn oven to 350F, and bake 30 minutes. Cover with an aluminum foil tent, loosely, and bake 30 minutes longer.

Remove from oven and let pan sit out on a wire rack for about 15 minutes.  Remove from pan, butter top of loaf, if desired, and cool completely on wire rack before cutting.  Don't cut into it while hot! Let it cool completely.


Copyright:
  "© Ginny Larsen, 7/23/2014"
                                    - - - - - - - - - - - - - - - - - - -

16 Servings/Per Serving: 113 Calories; 8g Fat (59.8% calories from fat); 4g Protein; 7g Carbohydrate; 4g Dietary Fiber

NOTES : 
3g net carbs per slice with 16 slices: Cool completely before slicing.  For best results, use an electric knife if you have one. Cut in half. Cut halves in half again, and then cut each quarter in half again, and then each 8th in half, until you have 16 slices. For best freshness keep on counter for a couple days as you use it, then refrigerate what is left.  Or freeze slices and take out how many slices you will use daily.


Get lots of recipes that are low carb and gluten free in my cookbook, Vol. 2, Low-Carbing Among Friends, as well as the rest of the volumes 1-5! http://amongfriends.us/GINNY.php Recipes by several great low-carb healthy cooks! 

Check out the teams facebook page
Ginny's Low Carb Kitchen facebook page:

Visit Ginny's Place if you need some food for the soul

Tuesday, July 15, 2014

CHOCOLATE CHIP ICE CREAM BAR


This is actually not a new recipe but one I posted not too long ago.  It is simply the filling for my Chocolate Ricotta Pie Recipe here


I just made up the filling and filled some icecream bar containers and froze.  Very yummy treat! I love this stuff frozen, and it makes a great icecream bar. Just thought I'd share that little bit of info with you today.  If you don't want to make the pie, this is a really nice way to use it.

Get lots of recipes that are low carb and gluten free in my cookbook, Vol. 2, Low-Carbing Among Friends, as well as the rest of the volumes 1-5! http://amongfriends.us/GINNY.php Recipes by several great low-carb healthy cooks!

Visit Ginny's Place if you need some food for the soul

Friday, July 11, 2014

TURTLE NO-BAKE CHEESECAKE



This was a nice cool and pretty simple treat we had last night.  I like cool and simple both, together, especially on a hot day.  Didn't have to bake this, except for the crust. That was quickly baked for about 10 minutes, not too bad.  The filling was simply the recipe for no-bake cheesecake from the side of the Knox Gelatin box using my sweetener in place of sugar and I used more vanilla. Most cheesecakes are pretty simple to low-carb. Ingredients are already low-carb except the sugar, so normally that's all that needs to be changed in any cheesecake recipe. They are mostly pretty basic.


I'm not a good decorator, nor am I that great of a photographer, but this didn't fail at all in taste! I have to say the longer the whole thing chills together, the better the flavors. It tasted even better this morning for breakfast. Yes, I eat pie for breakfast sometimes.  Why not? I'ts a healthy one. I would love to do this with quark if I had any or kefir cheese for a probiotic boost. If you count calories AND carbs, this will be a treat for another day, as it is a bit higher in calories for a dessert added onto a meal.  But something great for a special treat. Most low-carbers do not count calories but only carbs.  It has 7g net carbs, lots of fiber in the crust which is the kind of fiber I feel free to subtract because it's flaxseed, which, for me anyway, actually lowers my blood sugar when I use it, so truly for me I never count the carbs in flax at all.  I did not add carb or calorie count for the xylitol I used in the nutrition info, because many will use a different sweetener, so I just left out any carb count the sweeteners would have.  Truvia has none, but xylitol has some, if you use that, you have to take that into consideration.

I hope you enjoy this as much as we did.

TURTLE NO-BAKE CHEESECAKE                    

Filling:                        
1 envelope  Knox Gelatine, unflavored
1/2 cup  sweetener of choice -- (I used 1/4 cup xylitol, and 6 packets of Truvia, or 1 Tbsp + 2 tsp.)
1 cup  boiling water
16 ounces  Neufchatel cheese -- softened, (or you can use regular cream cheese)
1 tablespoon  vanilla -- (or less if you like. I like lots of vanilla flavor)

Crust:
1 cup  golden flaxseed meal
1/3 cup  whey protein, Pure Protein, Vanilla Creme -- (brand I used, nutrition info is according to this)
1/4 cup  almond flour - Honeyville
2 1/2 teaspoons  truvia -- or 2 tbsp equivalent
1/4 cup  coconut oil -- melted, (OR butter)

Caramel Topping:
1/4 cup  butter
1/4 cup  granulated sweetener of choice -- (I used half xylitol and half Truvia)
1/4 teaspoon  blackstrap molasses
1/4 cup  half and half -- (OR heavy cream)

Chocolate Topping:
7 5/8 ounces  Nestle Media Crema (Table Cream) -- 1 can, (available in the Mexican food section at Walmart)
1/4 cup  sweetener of your choice, powdered -- (I used 6 packets or 1 tbsp + 2 tsp Truvia)
1/4 teaspoon  liquid sweetener -- (such as Stevia or Sucralose) - optional, if you like to add more sweetness.
2 tablespoons  coconut oil
8 squares  Lindt 85% Cocoa Bar -- chopped into small pieces
1 teaspoon  vanilla

Filling: In a small bowl combine gelatin, sweetener, and boiling water. Stir until completely melted. Set aside

In a large bowl, combine Neufchatel OR regular cream cheese and vanilla. Beat until smooth and creamy. Slowly, add a little at a time of the gelatin mixture while beating.  Continue beating until smooth. Pour into prepared cooled crust (below) and chill for 3 hours. Add cooled Caramel and Chocolate toppings (below), by first spreading the cooled caramel onto top of pie, then Place chocolate in a decorator tube or in a ziploc bag with a small hole cut in the corner and squeeze lines across the caramel topping criss-crossing if you wish, or decorate how you like. Chill another hour before serving.

Crust: In a 9 or 10-inch pie plate, add flaxseed meal, whey protein, almond flour, and Truvia.  Mix together with a fork.  Add melted coconut oil OR butter.  Mix with fork and press into bottom and up the sides of the pie plate.

Bake in preheated 350F oven for 8 to 10 minutes. Cool on a wire rack for 30 minutes or more.

Caramel Topping: In heavy medium saucepan, add butter, granulated sweeteners, and blackstrap molasses. Stir, over high heat, until butter is melted and mixture is very bubbly.  Turn down heat to medium and very very slowly, just a little at a time, add the half and half, OR cream, while whisking vigorously.  When all cream is added, keep whisking and cooking for about 2 more minutes.  Pour into another container and cool to room temp and then chill.

Chocolate Topping: In a small saucepan, combine Nestle Table Cream, sweeteners, and coconut oil. Bring just to a slight boil, and add Lindt bar.  Add vanilla and stir with a wire whisk until smooth, creamy, and thickened. Let cool and use to decorate.  You may not use all of this but the nutrition info uses the entire amount of chocolate. So the actual count may be less than what I have here according to how much you use.

Copyright:
  "© Ginny Larsen, 7/10/2014"
                                    - - - - - - - - - - - - - - - - - - -

Per Serving (8 servings): 532 Calories; 48g Fat (79.3% calories from fat); 15g Protein; 13g Carbohydrate; 6g Dietary Fiber
NOTES : 7g net carbs

Helpful hints: Make the caramel and chocolate toppings ahead and let them completely cool before adding to pie.  Caramel thickens as it cools. Double the caramel recipe if you want a thicker caramel layer.

Get lots of recipes that are low carb and gluten free in my cookbook, Vol. 2, Low-Carbing Among Friends, as well as the rest of the volumes in this series! http://amongfriends.us/GINNY.php Recipes by several great low-carb healthy cooks!

Visit Ginny's Place if you need some food for the soul
Related Posts Plugin for WordPress, Blogger...