Pumpkin Spice-Kahlua Coffee

 My friend, who left me alone in cold, dark Alaska, used to come to my house on the Wednesday before Thanksgiving and visit with me while I made pies.  We visited, laughed and drank this delicious hot beverage of coffee, Kahlua and pumpkin spice creamer.  It was a holiday tradition I loved, and made making 6 or 7 pies so much happier.

She lives in the real world now and we text or FaceTime, but it just isn't the same and I miss her.  Well, she just send me this text and picture.  Looks like she had her pre-Thanksgiving game on and is already drinking our Wednesday-before-Thanksgiving-pie-making-drink.

So, I thought I would join her.  I'm making the keto(ish) version of our pie-making drink and if she can start early, so can I.  I have a keto version of Kahlua and I have a pumpkin spice latte mix I'll use.  Maybe I'll give her a call and we can FaceTime and have our pre-Thanksgiving coffee.  

Pumpkin Spice and Kahlua Coffee

• 1 cup brewed coffee
• 1 Tbsp. pumpkin spice latte mix
• 1 shot Kahlua

Stir pumpkin spice latte mix into coffee, add Kahlua.  Enjoy.

1 year ago:    Raspberry Clafoutis and Big Breakfast Sundays

3 years ago:  Keto Biscuits and Gravy

5 years ago:  Chocolate Filled Cupcakes with Ganache Frosting and the Messy Kitchen

7 years ago:  Leah

November 18, 2020  Sunrise 9:42am  Sunset 3:29pm  Temp H -8/ L -13°F

Japanese Milk Bread and Getting Ready for the Grandkids

 

I've been practicing all kinds of bread for when Gman, EZ and their people come for the week of Thanksgiving.  This one is a keeper.  The DIL loves Hawaiian sweet rolls and I get them every year for Thanksgiving for her.  Well, this bread tastes just like that bread, according to Dave.  Cooking some milk and flour before adding to the dough gives sit a different texture, and it is delicious!  

EZ loves bread and I'm looking forward to his reaction to this.  I'll also make a loaf and make  about 12 slices and use it for french toast.  Gman is going to love it!

Cook flour and milk to make this sticky paste and then let it cool before making the bread.

Shape your loaf then cut it into portions.  I cut these in 8 for a generous serving.

You can find the recipe here: Japanese Milk Bread via The Flavor Bender

I'll be making this a couple times while the kids are here.

November 16, 2020  Sunrise 9:32 am  Sunset 3:38 pm  Temp H -2/ L -9°F

Instant Pot Pumpkin Cheesecake

                                        

The winter turned cold.  It was -25°F here last week and the old dog had a hard time getting back into the house after his morning run to the dog yard.  I'm so glad we have indoor plumbing. Then it warmed up by 40 degrees and dumped snow.  We spent the whole weekend moving snow.  I didn't get the bathroom painted like I wanted and I didn't get all the Christmas decorations up like I planned, but we moved about a ton of snow, and expect more this week.

I have started testing some new recipes for our Holiday week when the grandsons and their people come to visit in November.  They are coming for the whole week before Thanksgiving and I am taking that week off work to play with those boys.  I've got plans for the naughty dinosaurs, decorating cookies, making caramel corn and we will have a taffy pull!  I'm a little excited.

One of the recipes I've tested is pumpkin layer cheesecake.  It cooks in the Instant Pot, comes together quickly and is so delicious!  I might have to test it again before the kids come.

Pumpkin Layer Cheesecake

For the crust:

• 1.5 cups almond flour
• 4 Tbsp. butter, melted
• 1 Tbsp. brown sugar substitute
• 1/2 tsp. pumpkin pie spice 

For the cheesecake:

• 16 oz. cream cheese, room temp.
• 1/2 cup granulated erythritol
• 2 eggs
• 1/4 cup pumpkin puree
• 3 Tbsp. sugar free caramel syrup
• 1 tsp. vanilla extract
• 1/4 tsp. pumpkin pie spice
• 1.5 cups of water for the Instant Pot

Make the crust:  In a medium bowl, combine the almond flour, butter, brown sugar substitute and pumpkin pie spice.  Mix until it resembles wet sand.  

Spray a 7" springform pan with cooking spray, line bottom with parchment paper. Press the crust evenly into the pan and work it half way up the side of the pan. Place the pan in the freezer while you mix the cheesecake batter.

In a large bowl, using a hand mixer on medium speed (I use my stand mixer), combine the cream cheese and erythritol until light and fluffy, 2-3 minutes.  Add eggs caramel syrup, vanilla and pumpkin pie spice.  Beat until well combined.

Remove 1 cup of cheesecake batter to a small bowl.  Mix in the pumpkin puree.  

Remove the crust from the freezer and pour in the pumpkin cheesecake mix, smoothing the top.  Add the rest of the cheesecake over the top, smoothing the top.  Cover top with aluminum foil.

Add the water to the Instant Pot and lower the trivet into the pot.  Carefully place the cheesecake on the trivet in the Instant Pot.

Close lid and seal the vent.  Cook on high pressure for 45 minutes.  Once it is finished, wait 10 minutes then quick release the steam.  

Remove the trivet and cheesecake from the pot.  Remove the foil from the top of the pan and let cool for 30 minutes.  Cover with cling wrap and place in refrigerator for at least 8 hours.

To serve; remove from refrigerator and let sit at room temp. for 30 minutes.  Remove ring of the springform pan, cut and serve.  Passing whipped cream and/or caramel sauce on the side.

1 year ago:    Dog Disasters and Rewards for Being On Time

3 years ago:  Breakfast Chili and a Boob Update

5 years ago:  Home Again and Hot Buttered Rum

7 years ago:  Pumpkin Muffins and Skewed Child Visions in Alaska

November 9, 2020  Sunrise 9:08 am  Sunset 4:00 pm  Temp H 27/ L 19°F

Keto Almond Joy Bites and the Compliment?

My husband has a funny way of giving compliments, well at least to me.  The other day We were talking to my mom and we said something about how important it was to keep a schedule, even when working from home.  How you have to get up, get dressed, get to work on time and make life as normal as possible in these abnormal times.  He then said, "Yes, Toni even has a schedule for cleaning; Monday she cleans the floors, Tuesday the bathrooms...I never knew she was such a good cleaner."

So, does that mean he thinks I never cleaned before or that I just didn't do a good job in the past?  I'm still not sure how to take that.

Well, I'm putting away my Halloween stuff and getting out Christmas.  I don't want to hear it, yes Christmas is coming out now.  My tree will be trimmed and beautiful before the weekend is over.

I made it through Halloween without eating any sugar and I plan to make it through the holiday season the same way.  One of my tricks is to always have something delicious in case that sweet tooth hits.  I made these little Almond Joy bites so I wouldn't be tempted by anything else.  Everyone got candy on Halloween and so did I.  

And now, when my husband hands me a back-handed compliment, I can just smile and eat another candy bite. These make everything sweeter.

 Keto Almond Joy Bites

1 can (13.5oz) full fat coconut milk

3 Tbsp. confectioners Swerve, or powdered sweetener of choice

1 tsp. vanilla extract

1/4 cup melted coconut oil

1/4 tsp. salt

2 1/2 cups unsweetened shredded coconut

36 almonds

1 cup sugar free chocolate chips, I like Lily's

1/2 tsp. coconut oil

In a medium saucepan over medium-high heat, bring coconut milk and sweetener to a boil, reduce heat and simmer until milk has reduce by half, about 30 minutes.  Remove from heat and add vanilla, coconut oil and salt.  

Meanwhile, measure shredded coconut into a large mixing bowl.  Pour coconut milk mixture over shredded coconut and mix well.  

Place a sheet of parchment paper on a large cookie sheet.  With a small scooper or two teaspoons, make 36 mounds of the coconut mixture.  Put one almond on each mound and press to adhere.  Refrigerate until firm, at least 30 minutes.

Once the coconut mounds are firm, melt chocolate chips and coconut oil in a microwave safe bowl in 30 second increments, stirring after each 30 second increment, until the chips are melted and smooth.  Alternatively, you can melt the chips and coconut oil over a double boiler.  Dip bottom of each mound in chocolate and return to cookie sheet.  Once all mounds are dipped, use remaining chocolate to drizzle over the tops.  Return to refrigerator until chocolate is set.  Keep refrigerated for 1 week or frozen for 3 months.  (I usually freeze half and keep half in the fridge)

1 year ago:    Chocolate Fudge and Bragging on My Husband

3 years ago:   Missing Mr. Roger's Neighborhood

5 years ago:   Meeting My New Great-Niece

7 years ago:   The Sprained Ankle and Kentucky Kiss - Drink of the Week

November 4, 2020  Sunrise 8:51 am  Suset 4:16 pm  Temp H -16/ L -26°F