Blueberry Cheesecake Fool

Last week I was a little late for work.  I went to the freezer and grabbed a frozen container of breakfast chili for breakfast and headed off to work.  Around 10:00 I was ready for breakfast so I grabbed the container of chili, opened it and found barbecue sauce.  Crap.  So I ate a handful of almonds and counted down until lunchtime.

Now, I am usually really good about labeling things before they go into the freezer.  I keep masking tape and a sharpie in the kitchen so I can label as I go, but I must have been in a hurry when I made the chili, so I didn't label it, and Dave must have put the barbecue sauce away, no label and in the wrong place...I'm sure it was him, I wouldn't do that...

So, no breakfast but it wasn't the end of the world.  I just ate lunch a little earlier than usual.

Well, I went home and made myself a blueberry fool.  Fools are usually whipped cream and fruit mixed together.  I added some cream cheese to give it a little more body and that tangy no-bake cheesecake taste.  I have frozen blueberries in the freezer and they worked perfectly.  I love this little treat.

I love dessert in a pretty glass.

So the next time you are feeling like a fool, or when you don't, make this dessert.  It is easy, beautiful, and so delicious.

Blueberry Cheesecake Fool

8 oz. cream cheese, softened
3/4 cup blueberries, fresh or thawed frozen
1-2 Tbsp. water
1/3 cup Swerve, more to taste if needed
1 cup heavy whipping cream
1 tsp. vanilla extract
sweetened whipped cream and berries for garnish, optional

In a blender, mix blueberries and water until finely pureed.  Add cream cheese and puree until completely mixed.
In a medium bowl whip heavy cream and vanilla  to still peaks.  Fold the blueberry mixture into the whipped cream until no streak remain.  Spoon into dishes and refrigerate for 1 hour or overnight.  Mixture firms up as it chills.

1 year ago:   Embracing the Cold and Pork Roast with Eggplant
3 years ago:  The First Snow and Corn and Vegetable Soup
5 years ago:  Guard Geese for Being Afraid of the Dark and Rhubarb Meringue Bars

September 26, 2018  Sunrise 7:46 am  Sunset 7:36 pm   Temp. H 49/ L 36˚F

Monday Mug Cake

A few years back I did a couple of months of Monday Mug Cake.  It was a fun way to work my way through some one-serving recipes of cake.  What's not to love about that?  Well, with my keto change I am missing cake.  So introducing the return of Monday Mug Cake - Keto Style.

My neighbor is also choosing keto and her mother made her a delicious keto birthday cake.  This lovely neighbor brought me a big piece (I had half that day and half for breakfast the next day!).  You gotta love neighbors that share their delicious sweet treats with you, but it really hit home how much I love and miss cake. 

Well, Dave is gone to Colorado to hunt elk with my baby brother, so I might be eating this mug cake for breakfast every morning this week.  It is made with protein powder and coconut flour and of course, no sugar, so it is healthy.  I'm sure it is.  Besides, I'm eating keto cereal for dinner so dessert for breakfast equals out the day!  I'm smart like that.

Chocolate Mug Cake

This is a large mug cake, very generous for 2

2 Tbsp. butter
1 scoop protein powder (about 30-35 grams), I use Jay Robb Whey
1 Tbsp. coconut flour
2-3 Tbsp. Swerve
2 Tbsp. cocoa powder
1/2 tsp. baking powder
1/8 tsp. salt
1 egg
2 Tbsp. heavy cream
2 Tbsp. water
1 Tbsp. sugar free chocolate chips plus more for top, I use Lily's

Toppings, optional
sugar free chocolate syrup
whipped cream

Place butter in microwave safe bowl or large mug (And I mean large).  Microwave for 1 minute or until butter is melted.  Swirl butter around bowl to coat bottom and up the sides.

In a small mixing bowl, combined protein powder, coconut flour, cocoa powder, baking powder and salt, whisk together. 

In a separate bowl or large measuring cup whisk together eggs, cream water, and the remaining melted butter from the mug.  Pour wet ingredients into dry and mix well, add chocolate chips and mix.  Pour into buttered bowl or mug.  Top with a sprinkle of sugar free chocolate chips.

Microwave for 50-60 minutes.  The cake will look underdone, but will be cooked.  This cake dries out easily, so don't over cook.  Serve warm with chocolate syrup or whipped cream.


1 year ago:    Scaly Skin and Homemade Body Scrub
3 years ago:  Work Travel and the Perfect Martini
5 years ago:  Stuffed Pork Loin and The Good Try

September 24, 2018   Sunrise 7:40 am  Sunset 7:43 pm  Temp. 51/ L 42˚F

Root Beer Float Popsicles

Everyone who know me knows I have a giant sweet tooth, and I love bubbles.  I've given up my daily diet Coke, but haven't given up the sweets or the bubbles.  So, you might be surprised to learn that I don't love Zevia sodas.  I find them too sweet.

I never thought I'd ever think anything was too sweet, but Zevia soda is, for me.  I bought a 6 pack of root beer, trying to find a substitute for my afternoon bubbly treat, and opened one, but the others sat in the fridge all summer.  I didn't want to toss them, they are pretty expensive, but I didn't want to drink them, so there they sat.  Until two of my favorite blogs posted root beer float popsicles.  Who doesn't love a root beer float and to make it into a popsicle for an after dinner treat was pure inspiration.

I didn't do anything fancy, like the two blog authors did, I just mixed heavy whipping cream with the root beer.  I did add a 1/2 tsp. of root beer extract, I had some in my cabinet from a pulled pork recipe.  I mixed it all together, poured it into the molds and let them freeze.  They are delicious!

They make this layered effect as they freeze.

Now, Zevia is clear, even the root beer, because they don't add any artificial ingredients, but the root beer extract that I had was brown, so that colored the pops.  I have one can left in the fridge and the next time I make them, I think I'll leave out the extract just to see how they turn out.  I also didn't add any extra sweetener, the root beer was sweet enough for me, but you could add some if you wanted.  Remember that cold things taste a little duller than warm things, so taste it cold before you decide if you want more sweetness.

So, my drink of the week is really a frozen treat.  I guess you could add some vodka to the mix before you freeze it, keeping it low carb but an adult treat like this only in popsicle form.  Thank goodness I have one more root beer in the freezer to try this out for you.  I'm all about helping you out, and if it means eating adult root beer popsicles, I'll do it!  I'll let you know how they are.

Root Beer Float Popsicles

1 can Zevia or sugar free root beer of choice
3/4 cup heavy whipping cream
1/2 tsp. root beer extract

Open root beer and pour into a glass, let sit and get mostly flat (it mixes better that way).  Mix root beer, cream and root beer extract.  Pour into popsicle molds.  Freeze overnight.  Mine made 12 popsicles, depends on the size of your molds.  Enjoy!

1 year ago:   Double Chocolate Flourless Cookies and Cleaning up the Yard
3 years ago:  Hip Shot And Peach comfort, Drink of the Week
5 years ago:  No Solitude from Moose Camp and Raspberry Lemon Drop, Drink of the Week

September 20, 2018   Sunrise 7:28 am  Sunset 7:58 pm  Temp. H 52/ L 40°F

Feeling Blue and Blueberry Scones

Well it happened, my bestie snuck out of town while I was away for work.  Their plan was moved up because the stupid bank had to close early and they took advantage of it and headed down the highway before snow came.

I was in Arizona for work and one evening my husband texted me this.

She might have cried as she closed the front door, and I might have had to cry myself to sleep that night.  

So, I am home now and feeling a little blue. I figured that these blueberry and raspberry scones would be a good pick me up...and you know you can't cry with your mouth full.

Mixed Berry Scones

2 1/4 cups almond flour

1/4 cup coconut flour

2 tsp. baking soda

1/4 tsp. salt

1/3 cup  swerve

2 eggs

1/4 cup heavy whipping cream

2 Tbsp. butter, melted

3/4 cup frozen mixed berries, or all blueberries (fresh or frozen)

Preheat oven to 350°F.  Line baking sheet with parchment paper.  

In medium bowl mix almond flour, coconut flour, baking soda, salt and sweetener.

In a small bowl whisk eggs, cream, and butter.  Add wet ingredients to dry ingredients and mix well.  Fold in berries.

Turn dough out onto prepared baking sheet and pat into a 10 by 8 rectangle.  Cut into 6 squares and each square into two triangles for a total of 12 triangles.  Separate scones on baking sheet, giving about 2 inches space between pieces.  

Bake for 20-25 minutes until scones are golden.  Remove from oven and let cool.  Serve warm or room temperature with butter.

1 year ago:   911 call and Snicker Bar Cookies

3 years ago:  Shotgun Wedding Soup and Waiting on the Mouse

5 years ago:  Canning Tomatoes

September 18, 2018   Sunrise 7:22 am  Sunset 8:05 pm  Temp. H 56/ L 44°F

Keto Corn Bread

It really feels like fall here.  In the mornings, when I step out with the dogs, I can see my breath.  The leaves are turning, we are cleaning up the yard for winter, and Dave is supposed to be in moose camp.

The boys left last Friday to head out to camp.  Unfortunately, we have been getting a lot of rain and the river was impassable.  The had to come back home.  I don't know who is sadder (more sad?), Dave or me!

Because it is cool and we are working outside a lot, I made a warm dinner.  We had chili and "corn bread".  Now, there isn't any corn in this bread, but I did buy some corn bread extract (can you believe there is such a thing),  I used it with a corn bread recipe I found on Pinterest and tweaked a bit.  You can find lots of recipes for keto corn bread that don't use the extract, so know that the extract is optional.

The first time I made this, and it was a little too sweet for me.  I reduced the sweetener and I do believe this will be a regular in our house this winter. 

Now, if it would only stop raining so Dave can go into camp, life would be perfect.

Keto Cornbread

1 cup coconut flour
1/2 cup almond flour
1/2 tsp. salt
2 tsp. baking powder
4 eggs, beaten
1/2 cup sour cream
1/2 cup butter, melted
1 Tbsp. butter, for the pan
2 Tbsp.  powdered Swerve, or equivalent sweetener
1 cup almond milk
1/2 tsp. cornbread extract, optional

Preheat oven to 350°F. 

In a medium bowl, mix coconut flour, almond flour, salt and baking powder. 
In a separate bowl, mix eggs, sour cream,  1/2 cup melted butter, sweetener, almond milk and extract, if using. 
Mix wet ingredients into dry ingredients.  Let sit for a few minutes.
Meanwhile, melt 1 Tbsp. of butter in cast iron pan, or baking pan.  Using a brush, spread butter to cover the bottom and up the sides of the pan.
Stir mixture again (it will firm up a little with the coconut flour) and spread into prepared pan.
Bake for 30-40 minutes until bread is golden brown and cooked through.
Makes 12 servings.

1 year ago:   Halibut Olympia and the Blond Boy Surprise
3 years ago:  The MRI and Moon Pie Mug Cake
5 years ago:  End of the Garden

September 4, 2018   Sunrise 6:40 am  Sunset 8:56 pm  Temp. H 51/ L 44°F