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

Chocolate Fudge Mug Cake

 

I was talking to my niece the other day and she asked how I was doing, really she asked what I was doing and that she had read my latest blog.  I told her absolutely. nothing.  There might have been another word between absolutely and nothing, but I'm trying to keep it clean.

So, I am working from home, I do my grocery shopping online, I visit with friends through texts or Facetime and my poor husband is my only real company, unless you count the dogs but they are not good at two way conversations.  

And so I reward myself for getting out of bed everyday and getting to work on time, granted lots of times I'm still in my workout clothes until lunch, but I log on at 8:00 sharp and get to work. I know, first world problems.  

I've been making this mug cake a LOT!  Could be why my winter pants are a little tight this year.  I like to underbake this one just a bit so the center is really fudgy and it tastes very decadant. 

Anyone else rewarding yourself for breathing by eating too many treats?  I guess I need to figure out some non-food rewards. I figure anything to get through 2020. The good news is, 2021 and New Year's Resolutions are just around the corner.  So, enjoy this mug cake and reward yourself for getting out of bed.

Chocolate Fudge Mug Cake

1 Tbsp. butter or coconut oil

2 Tbsp. almond flour

1 Tbsp. coconut flour

1 Tbsp. unsweetened cocoa powder

1/2 tsp baking powder

2 Tbsp. powdered erythritol, I like Swerve

2 Tbsp. water or unsweetened almond milk

1 egg

pinch of salt

1 Tbsp. sugar free chocolate chips

Toppings - Optional

• sugar free chocolate sauce
• whipped cream
• sugar free chocolate chips

In a microwave safe bowl, melt butter.  Add almond flour, coconut flour, cocoa powder, baking powder, erythritol, water, egg and salt.  Mix well and scrape down the sides of the bowl.  Ad chocolate chips.  Microwave for 60 seconds, do not over bake, you want it slightly underdone to give it a fudgy center.

Top with chocolate sauce, whipped cream and more chocolate chips.  Enjoy.

1 year ago:    Halloween Cauldron Cookies

5 years ago:  Lessons from the Road - No Bean Soup Before an Airplane Ride

7 years ago:  Dave's Love of a Fire and S'Moretini - Drink of the Week

October 21, 2020  Sunrise 9:04 am  Sunset 6:04 pm  Temp H 26/ L 10°F

Keto Pumpkin Mug Cake

As sad as I am to see the end of summer, I do love Fall.  I love the cold, crisp mornings and how it warms up in the afternoon.  I love the smell of cranberries, the foggy mornings, fires in the morning to "take the chill off" and lots of fall baking with warm spices.  I love apple pie and pumpkin bread.  I love piles of leaves as they fall from the trees and Halloween decorations that pop up all around the neighborhood.  

I made pumpkin bread this week for my contribution to Breadline.  I just double this recipe and have 4 loaves at a pop.  I bake on Wednesday and Thursday mornings before work, so I dropped off 8 loaves this week.  

Well, I love pumpkin bread too, and I decided I needed some this week.  I made this pumpkin mug cake for breakfast while I was baking for Breadline.  It was a warm and delicious breakfast. It is delicious plain but I like it at breakfast with  a dollop of whipped cream. When I make it in the evening for dessert, I like to add a pecan topping or a cream cheese frosting.  You'll have to try all four ways and decide how you like it best.

Now, when I am making pumpkin bread, I just sneak out two tablespoons of pumpkin for my treat, but sometimes I want pumpkin bread but opening a whole can for two tablespoons seems like too much, you have this whole can in the fridge and you aren't sure what to do with it all.  I've fixed that, I opened a can and spooned out tablespoons and froze them. Once they are frozen, transfer them to a ziplock freezer bag and you are set.  

Now I just take out two lumps and melt in the microwave when I melt the butter for this recipe.  I am set for the long winter with pumpkin on the ready!  Bring on the snow.

Keto Pumpkin Mug Cake

1 Tbsp. butter, melted

2 Tbsp. coconut flour

2 tsp. almond flour

2 Tbsp. brown erythritol blend, I like Sukrin gold

1 egg

1 Tbsp. water, or almond milk

2 Tbsp. pumpkin puree

1/2 tsp. baking powder

1/2 tsp. pumpkin pie spice

1/2 tsp. vanilla extract

pinch salt

In microwave safe bowl (I use a 2 cup pyrex bowl), melt butter.  Add all the other ingredients and mix well.  Scrape side of bowl (or divide mixture between two microwave safe mugs) and cook in microwave for 60 seconds to 3 minutes (1 minute if divided between two mugs, up to 3 minutes if in one bowl).  Cook for shortest time, check and continue cooking in 30 second intervals. To test, a toothpick should come out of the center clean or with a few crumbs.

Toppings 

Brown Sugar Pecan Topping

2 Tbsp. butter

2 oz. pecans, chopped

1 Tbsp. brown erythritol sweetener

small pinch of salt

dash of vanilla extract

Melt butter in small microwave safe bowl, add pecans, sweetener, salt and vanilla.  Mix well, pour over mug cake.

Cream Cheese Frosting

1 Tbsp. cream cheese, softened - I use full fat Philadelphia

1 tbsp. heavy cream, or water

1 tsp. powdered erythritol, or sweetener of choice

1 pinch pumpkin pie spice

Add all the ingredients and mix until smooth. Spread over mug cake

Sweetened Whipped Cream

1/4 cup heavy whipping cream

1/2 Tbsp. powdered erythritol, or sweetener of choice

Pour cream and sweetener into small bowl or cup, whip (I like to use my coffee frother in a mug).  Spread over mug cake.

• 1 year ago:    New Offices and Cinnamon Muffin in a Mug
• 5 years ago:   Sudafed and Green Pea Soup
• 7 years ago:   Dreams and Mac and Cheese with Bacon

October 9, 2020  Sunrise 8:27 am  Sunset 6:47 pm  Temp H 48/ L 28°F

Keto chicken Pot Pie Soup

It is Fall in Fairbanks.  The leaves are all yellow and falling to the ground, we've had a frost overnight now, and it feels like fall.  I have to wear a jacket when I walk the dogs and I wait until the afternoon so it will warm up some.  Mooree doesn't like the new schedule, he starts whining about 10:30 when we used to go walk and acts all excited if I go to get a drink of water in the employee kitchen. (He really doesn't get this "work hours" thing).

We did the last of the yard work last week and so we are buttoned up for winter.  I'm not too happy about it, but it is what it is.

The view out my window, this was taken on August 26, foggy
but the trees are still green.

The view out my window, this was taken September 14.
Look how yellow that tree is.

Even Charles has started turning yellow.

Well, when it first turns cold I always crave soup.  I love soup and Dave doesn't so I make a big batch and eat it for my lunch for the week.  I also love chicken pot pie and have been craving it so I made chicken pot pie soup for my lunch this week.

I like to top mine with an almond flour biscuit.

Chicken Pot Pie Soup
I used carrots and corn, veggies I usually stay away from because of the carbs, but I really wanted that old-fashioned chicken pot pie flavor.  You can substitute or just leave those out.  It will change your total macros.

2 Tbsp. butter
1 small onion, diced
1 cup celery, diced
3 cloves garlic, minced
1 cup corn*
1 cup sliced carrots**
2 cups green beans
1 whole chicken, cooked and shredded (I did one in my Instant Pot, but a rotisserie chicken would work)
6 cups chicken stock
1 cup heavy cream
1/2 tsp xanthan gum, optional

In a large stock pot, melt butter over medium high heat.  Add onion, celery and cook 3-5 minutes until onions become translucent.  Add garlic and stir for 1 minute until garlic is fragrant.  Add corn, carrots, green beans, chicken and chicken stock.  Simmer 10 minutes.  Add cream and xanthan gum, whisking in the xanthan gum completely.  Bring to simmer and serve.
makes 10-12 servings

* 1 cup of corn adds about 4 net carbs per serving (per 10 servings)
**1 cup sliced carrots adds about 1 net carb per serving (per10 servings)

1 year ago:   Sugar Free Sprinkles
3 years ago:  Pork Roast with Eggplant Mash
5 years ago:  Summer Vegetable Soup and the First Snow
7 years ago:  Hector the Proctor Goose and Rhubarb Meringue Bars

September 21, 2020  Sunrise 7:32 am  Sunset 7:52 pm  Temp. H 49/ L 44°F

Fall, Spiders and Keto Lemon Mug Cake

There is a giant spider in the employee bathroom.  I've been going upstairs to my bedroom to use the bathroom up there since I can't get the janitor to clean that spider away.  And, it's a real problem because today is the day I'm the janitor is supposed clean the bathrooms, according to the cleaning schedule.

Well, this morning I forgot a bit about the spider and waited too long to head to the employee bathroom so there wasn't time to go upstairs.  And, just as I'm pulling down my pants I see the spider hanging from the night light right behind the toilet.  I decided I could be brave, and my old lady bladder wouldn't let me wait anymore, so I went...leaning way forward away from that giant spider, as quickly as I could.

When I was done, I looked at that spider hanging there, it did't move.  Is it dead?  It had been in the bathroom a while.  So, I  blew on it.  Nothing.  I blew on it harder.  Still nothing.  I decided it must be dead and I could be brave and get a piece of tissue and throw it away.  So, I took a deep breath, grabbed a handful little piece of tissue and swiped at it.

AND IT MOVED.

It dropped down on its web to the floor. I screeched and jumped back  calmly left the employee bathroom as the spider disappeared behind the toilet.  I am never going back in there again.

I needed to calm my nerves, and when I'm anxious I bake.  So I headed into the kitchen to make myself this lemon mug cake.  I guess using the upstairs bathroom during the work day will help me get my steps in and work off all the mug cakes I've been making and eating.

UPDATE: I noticed the spider hanging from the night light again, so I called maintenance and had him re-home the spider to outside.  Bathroom breaks, in the employee bathroom, are safe again.

Lemon Mug Cake

1 egg

1/4 cup almond flour

1 1/2 Tbsp. powdered Swerve, or sweetener of choice

1/2 tsp. baking soda

1 tsp. lemon zest

1/8 tsp. lemon extract, optional

juice from 1/2 lemon, about 2 Tbsp.

Spray a large microwave safe mug or small bowl with cooking spray.  Crack egg into mug and whisk with a fork. Add all the other ingredients and mix well.  Cook in microwave for 90 seconds.  Cake will rise over double in size and then shrink back down, make sure you use a large enough mug.

top with sweetened whipped cream, yogurt or fruit.

To make cake as shown above, microwave in a bowl, after cooking, let cool 2 minutes and turn out onto a cutting board.  Let cake cool for 5 minutes.  Split cake horizontally into two evenish halves.  Place one half on plate, top with swerve sweetened whipped cream and sliced strawberries.  Top with second halt and top with more whipped cream, sliced strawberries and blackberries.  

Serves 1 or 2

1 year ago:    Mushroom Cookies

3 years ago:   Double Chocolate Keto Cookies and Cleaning Up the Yard

5 years ago:   The Hip Shot and Peach Comfort Drink of the Week

7 years ago:   Raspberry Lemon Drop and Missing My Alone Time

September 14, 2020  Sunrise 7:18 am  Sunset 8:10 pm  Temp. H 55/ L 42°F

Peanut Butter and Chocolate Mug Cake

I'm a little sad today.  Today, the Prize Patrol was out, awarding someone with $7,000 a week for life, and it wasn't me.  I was really counting on that money so I could retire and move closer to the grandboys.  But no, I was not the happy recipient.  So, I'll have to continue working, visiting my grandboys when I can and console myself with cake.

This mug cake is a peanut butter lover's dream. I love the combination of chocolate and peanut butter.  This makes 2 mug cakes, but Dave doesn't like peanut butter so I guess that means I'll have to eat both of them myself.  Not as good as $7,000 a week for life, but it will do!

Peanut Butter and Chocolate Mug Cake

2 Tbsp. peanut butter, no sugar added
1 Tbsp.  butter
1 Tbsp. water
1/4 tsp. vanilla extract
1 Tbsp. Swerve, or sweetener of choice
5-7 drops of stevia, to sweetness desired
1 tsp. baking powder
3 Tbsp. almond flour
1 large egg
1-2 tsp. sugar free chocolate chips

In a microwave safe small bowl, add peanut butter, butter and water.  Microwave 30 seconds or until you can mix all the ingredients together and they are melted.  Mix well until creamed.

Stir in sweeteners, baking powder, almond flour and beaten egg.  Stir in chocolate chips.

Transfer to two microwave safe mugs.  Microwave each mug, separately, for 60 seconds or until center is cooked.

Serve with a drizzle of chocolate, whipped cream, or warmed peanut butter...or all three!
Enjoy

1 year ago:    The New Family Member and Keto Cheese Sticks 
7 years ago:   Cobb Salad and Putting Up the Winter Wood

August 31, 20202  Sunrise 6:30 am  Sunset 9:09 pm  Temp. H 60/ L 46°F

Zucchini Soup

I don't know how this happens.  I check the zucchini, cut all that are ready and move on.  The next day Dave asks why I have a monster zucchini and when am I going to cut it.  It wasn't there yesterday, I checked, it must have grown overnight.

Well, last Friday, I checked the zucchini and gave it all to my neighbor.  At this point I have 16 2-cup bags of shredded zucchini in my freezer and that is more than I'll use this year for bread and in soups, stews and chili.  Monday afternoon, during my break, I went outside and found this:

How did these grow so fast?  They weren't there on Friday.

And a whole basket of small ones, yes, even ones with the
blossoms still attached.  I picked these and then pulled
the plants.  I've over it.

Yes, I'm over zucchini.  I've eaten it grated, fried, pattyed, baked, caked, breaded, chipped, stuffed, spiralized and now souped.

This soup is delicious.  A nice creamy soup to start a meal or a big bowl for lunch.  You can make this up to the point of adding the cream, and freeze it for later.  Add the cream and sour cream when you thaw and reheat it.  I'm making a quadruple batch for the freezer, I have enough zucchini.  I'm going to be happily swimming in zucchini soup for the winter.

Keto Zucchini Soup
1 Tbsp. avocado oil or coconut oil
6 cups chopped zucchini
3 cloves garlic
4 cups chicken broth
salt and pepper to taste
1/2 tsp. dried thyme]
1/2 cup sour cream
1/2 cup heavy cream

optional toppings:
diced, fried bacon or pancetta
heavy cream, for swirls
parmesan Whisps
extra virgin olive oil

In a medium stock pot, heat avocado oil, add zucchini and cook until softened, about 10 minutes.  Add garlic and cook for 1 minute, stirring so it doesn't burn.  Add chicken broth and dried thyme, bring to a simmer and cook for 10 minutes.

Using an immersion blender, blend soup until smooth.  Alternatively, you can process in a blender with a steam vent covered by a towel, in two batches.  Return to stockpot and season with salt and pepper to taste. Add cream and sour cream and heat through.

Serve in bowls or cups, using a spoon pour heavy cream in a swirl over the top and sprinkle crisped pancetta over the top, or top with cheese Whisps.

1 year ago:    Sugar Free Peanut Butter Truffles and Getting Rained Out.
3 years ago:   Taco Breakfast Bake
7 years ago:   Rhubarb Muffins and the First Fall Frost

August 26, 2020  Sunrise 6:14 am  Sunset 9:28 pm  Temp. H 62/ L 46°F

Chocolate Mug Cake and the Last Camping Trip

I think I just had my last camping trip for the season.  Dave will be in Moose Camp starting next weekend until the end of September, and come October, it may be too cold.  So, I enjoyed the morning and evening campfires, went on a couple 4 wheeler rides, soaked in the view, and batted away the gnats that were everywhere!

It was also the weekend for 4-wheeler accidents.  Dave and I went out to get some firewood.  Mooree was running with Dave and I was a couple minutes behind.  I was about to turn off the trail to where the wood was and Mooree ran right in front of me.  I turned and hit a big hole, and the 4-wheeler went over.  I pushed off the wheeler, so it wouldn't land on me, and landed hard.  Dave had to turn my wheeler over by himself and drive me back to camp.  I took some good anti-inflammatory and had a nap, thinking I had messed up my fake hip.  Luckily, the meds worked and I limped around the rest of the day but no real damage.  I was thanking my lucky stars it wasn't worse. I did have a sore hip the rest of the weekend but Motrin and a couple dirty martinis helped.

And now that I'm home, chocolate cake helps.  I'm trying to keep that leg stretched, but not get it sore and a trip to the microwave to bake this little puppy up is just the medicine I need!  Chocolate helps everything.

Chocolate Mug Cake

2 Tbsp. butter
2 Tbsp. Almond Flour
2 Tbsp. unsweetened cocoa powder
1 1/2 Tsp. Erythritol
5-6 drops stevia, depending on sweetness desired
2 tsp. cocoa flour
1/4 tsp. vanilla extract
1/2 tsp. baking powder
1 large egg

Optional stir-ins:
mini chocolate chips
walnuts
almonds

Optional toppings:
sugar free chocolate syrup
whipped cream
heavy whipping cream
sugar free caramel
sugar free frosting

In a large mug or a microwave safe bowl, melt the butter.  Ads all the other ingredients and mix will.  Microwave for 60-70 seconds (start with 60 and then check, add 10 seconds until cake is completely baked).  Let cool slightly, top with sugar free chocolate syrup, heavy cream or whipped cream.
Enjoy

1 year ago:    Easy Cordon Bleu and the Toe Issue
3 years ago:   Zucchini Tots
7 years ago:   Happy Homemaker - Drink of the Week

August 24, 20202  Sunrise 6:08 am  Sunset 9:35 pm  Temp. H 64/ L 48°F

Cauliflower "Mac" and Cheese and Putting up the Garden

I'm not a big gardener, I plant just enough to make me feel like a gardener.  I have 4 raised beds I use to grow some veggies and I like lots of flowers.

This year I planted 12 cauliflower plants, 6 of broccoli, 6 cabbages, 2 eggplant (for the first time), Swiss chard, lettuce, radishes, 4 green zucchini and 2 yellow squash, 2 cucumber plants and the tomatoes in the greenhouse.

Now, this year it rained a lot, so watering was pretty easy...I didn't have to do it much, which is a good thing because my dad isn't here to water for me.  But the problem with my garden is that everything is ready at the same time! I put harvesting off as long as possible (you can see in the picture below, one of my cauliflowers started to spread), but I finally had to deal with all that broccoli and cauliflower.

Freezing broccoli and cauliflower doesn't take a lot of work, just be organized and follow the steps.

Why does it all have to be ready at the same time?

Freezing Cauliflower and Broccoli

1) Cut cauliflower (and Broccoli) from garden, bring inside and wash.

2) Place large stock 2/3 full of water on stove and heat to a roiling boil.

3) While water is heating, cut cauliflower into desired sized florets.

4) Set up ice bath in sink, cold water and lots of ice (in Fairbanks we can skip the ice, our water comes out of the tap that cold)

5) Place several layers of towels on a table or big counter.

6) Once water is boiling, generously salt the water (this is optional)

7) Place about 4-6 cups of florets in the boiling water and set timer for 5 minutes for cauliflower or 3 minutes for broccoli.

8) When the time beeps, remove the florets from the boiling water (I use a big skimmer) and place in the ice bath until all the florets are cold. While one batch of florets are cooling, I start another batch in the boiling water.

9) Once the florets are cold, remove them from the ice bath to a colander to drain.

10) Once drained, tip them onto the layers of towels to dry further. I use a towel to GENTLY dry the tops, you don't want squished florets.

11) Place dried florets in sheet pans lined with parchment and freeze.

12) Once frozen transfer florets to ziplock bags and return to freezer until needed.

Blanched, dried and frozen for packaging.

I got some giant broccoli too.

Blanched broccoli drying, almost ready for the freezer.

So that is the way I blanched and froze 9 gallon bags of cauliflower and 3 gallon bags of broccoli.  The nice thing about freezing the florets this way is the florets don't freeze together and you can take out as much as you want and return the rest of the bag to the freezer.

But 9 gallons of cauliflower is a lot for Dave and me so I need to get a little creative in ways to fix it so Dave doesn't get too tired of it.  He loves mac and cheese, so I decided to give the "cauli and cheese" a try.  It was a hit! He even ate left-overs for lunch the next day.  

Cauliflower and Cheese

1 med. head cauliflower

1/2 cup heavy whipping cream, or use 1/4 c. cream and 1/4 c. almond milk or water

3 oz. cream cheese

1 tsp. onion powder

1 tsp. garlic powder

1 cup shredded sharp cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated parmesan cheese, divided

1/4 cup ground pork rinds, or pork panko

Preheat oven to 350°.  Line a baking sheet with parchment paper, spray a baking dish with cooking spray or butter.

Wash the cauliflower and break into small florets.  Place on prepared baking sheet and bake for 15 minutes.  

Meanwhile, make sauce. In a medium saucepan or a microwave safe bowl, mix whipping cream, cream cheese, onion powder, garlic powder, cheddar, mozzarella and 1/4 cup grated parmesan cheese.  Heat until melted and completely mixed and smooth.  

Gently mix cauliflower into the cheese sauce and pour into prepared baking dish.  

Mix remaining 1/4 cup parmesan and the ground pork rinds and sprinkle over the top of the cauliflower.  Bake for 20-30 minutes until golden on top and bubbly.  

1 year ago:    Birthday Cupcakes and Learning to Decorate
3 years ago:   Layered Panna Cotta and Dave's New Puppy
5 years ago:   Tazlina Wedding
7 years ago:   Lemon Bars

August 19, 2020   Sunrise 5:52 am  Sunset 9:53 pm  Temp. H 72/L 50°F

Winning the Sweepstakes and Strawberry Mug Cake

I was working away one morning and the phone rang.  I answered it and a man with broken English informed me I just won Publisher's Clearinghouse.  He went on and on and I listened, he gave me his badge number, my claim number, said I won 3.5 million dollars, a car and a year's worth of insurance from State Farm.  Was I excited? he asked.

All I had to do was send $1,399.99, a fee my state required, and then he could send me the check.  I had heard enough and asked, "How can you live with yourself, trying to scam innocent people?"

"Oh, come on." was his reply.

I hung up. 

So I didn't really win 3.5 million dollars but I did have a little fun wasting the time of the scammer and hopefully took at least one person off his call list for the day.  And, I did spend about 3 minutes thinking about how I would spend that money, but I'm more of a realist and put those thoughts away.

And, being the realist that I am, I realize I need more cake in my life so I decided to re-institute Mug Cake Monday.  There are hundreds of keto mug cakes out there and I think I am the one to try them all.  So here is the first one I tried.  This is perfect with a cup of tea and 3 minutes to think about spending 3.5 million dollars!

The second mug cake waiting to be my breakfast on Tuesday!

Strawberry Shortcake Mug Cake
This makes two small mug cakes so I mixed in a bowl, divided and cooked in two mugs.
1 egg
1 tsp. vanilla extract
1/2 tsp. strawberry extract, optional
2 Tbsp. heavy cream or milk of choice
1/2 tsp. baking powder
1 1/2 Tbsp. Swerve, or sweetener of choice
1/4 cup Almond flour
4 medium strawberries - finely diced, plus one for decoration if desired

In a small bowl, beat egg, vanilla, heavy cream, baking powder and sweetener.  Stir in almond flour until smooth.  Stir in the strawberries.

Divide batter into two mugs, the mug cake doubles in size while it cooks so choose mugs accordingly!

Bake the cakes, one at a time, on high for 60-90 seconds, start with 60 seconds and check then continue cooking, if needed in 15 second increments.

Cool 3-5 minutes.  Top with whipped cream and strawberry, optional.  Enjoy.

1 year ago:     Keto Cheesecake for My Two Year Anniversary
3 years ago:   Tired
5 years ago:   Fish On!
7 years ago:   Rhubarb Sauce

August 17, 2020  Sunrise 5:46 am  Sunset 10:00 pm  Temp. H 75/ L 50°F

Keto White Chocolate Macadamia Nut Cookies and the Give-Away

I have been making lots of treats for everyone else and I have been sorely tempted, so I decided to make a treat for myself and then when I really want something with sugar or wheat I can have a Toni-safe treat and not feel so left out. The only problem with baking for myself is I am the only one who eats it, so I have 24 cookies to eat before they go stale, and I don't want to waste any of the goodness so I eat them all, and I don't need that.

I made some white chocolate macadamia nut cookies.  They are delicious.  I wanted to share the deliciousness so I told Dave he could eat one, white chocolate macadamia nut are his favorite, and I told him to take some to work for Jenn.  I had a container with 1/2 the batch of cookies (the other half went into the freezer), and a baggie with a couple of cookies in it.  the next morning he left for work, I was already working away in my office, and he said he was taking cookies to work.  About 10:30 or so, I went to refill my tea and grab a cookie to go with it...

He took all the cookies to work, every last one of them.  I made Toni-safe treats and he took them ALL.  I texted him with something sweet like: What the hell, you took all my cookies.  That was a sh*t move.

He replied: You told me to take cookies to Jenn. 

Well, it's a good thing I had the second half of the batch in the freezer.  I pulled them out to thaw so I could have cookies during my afternoon break.  I even wrote on the container..Toni's cookies DO NOT GIVE AWAY. 

White Chocolate Macadamia Nut Cookies
These are so good you won't want to share.

1/2 cup butter, softened
1/2 cup brown sugar substitute, I like Sukrin Gold
1 egg
1 tsp. vanilla extract
1 cup almond flour
1/4 cup coconut flour
2 Tbsp. unflavored whey protein, I like Jay Robb
2 tsp. baking powder
1/2 tsp. salt
4 oz. white chocolate chips, I use Choczero
5 oz. salted macadamia nuts, roughly chopped

In a small bowl mix almond flour, coconut flour, whey protein, baking powder and salt, set aside.

In a medium bowl, cream butter and sugar substitute until light and fluffy.  Add egg and vanilla mix well. Add dry ingredients and mix until well combined.  Fold in white chocolate chips and chopped macadamia nuts.
Scoop about 1 Tbsp. mounds onto cookie tray lined with parchment paper, I use a #30 scoop.  Chill for 30 minutes (You can chill first then scoop, but it is easier to scoop and then chill for my old lady hands)
Preheat oven to 350°F while dough is chilling.

Bake for 8 minutes, press tops of cookies down slightly with your hand or the bottom of a glass and bake for 2 more minutes.  Take cookies out of the oven even if you think they aren't quite done.  Let cool completely before removing from cookie sheet.
Makes about 18 depending on size of cookie

June 16, 2020  Sunset: 12:42 am  Sunrise: 2:59 am  Temp H 73/ L 53°F

Breakfast Sandwiches and the Quarantine Quarrel

It was our first fight...

It was Sunday morning, I was up at 6:15 because that is as late as the dogs would let me sleep.  Dave slept until 9:00.  He had just come downstairs and was having his first cup of coffee and we were talking about what we wanted to get done for the day.  Dave said he needed to go to Freds to get some stakes to tie up the giant ferns we have in front of our house, I said, "There are 11 things on my shopping list, can you get those too?"
He didn't want to, he wanted me to get the stakes when I went shopping, but I wasn't planning on going shopping, there were only 11 things on the list, and nothing I needed that day. 
Then he said, "If you go now, you will be back before I mow and we can tie up the ferns."
"I wasn't planning on shopping today, I want to dye my hair this morning and I can't go to the store looking like this."
Then he had the nerve to say, "Are you really that vain?"

That vain?  Have you met me?  I am the woman who used to pay someone to glue individual eye lashes on my skimpy lashes.  I am the woman who now pays way too much for some serum to paint on my eyelashes before I go to bed and I wear mascara every day, when I work at home and I see NO ONE.  I am the woman who had dyed my hair for the last 35 years because I started going gray in high school.  I am the woman he married 21 years ago and he knows all this, plus when I said "I can't go to the store looking like this," it was because I had been waiting the last 3 hours for him to wake up so I could shower, brush my teeth and get dressed.  Am I really that vain?  Well, we exchanged some words, I got dressed, brushed my teeth and went to the store.  We were quiet and distant with each other for the rest of the day, and I'm still not over it.  And, because I'm so kind and not passive aggressive at all, I am going to fix chicken for dinner 2 times this week, because I know it's not his favorite and I will fix fresh green beans, twice (again, not his favorite).

So, life in quarantine goes on.  At least he gets to leave the house and go into the office now for work, which is a good thing because that means he is gone all day.  That together for 24/7 wasn't working for us.

I made a batch of keto waffles.  I love these with syrup and butter, but I made these breakfast sandwiches to switch it up a little.  They are like the McDonald's breakfast sandwiches, only good for you!  And they keep me full until we have baked chicken breasts for dinner...

Butter and Sriracha are so good!

Breakfast Sandwiches
2 mini waffles, I used these in the mini waffle iron and have a batch in the freezer to pop in the toaster
1 egg, fried the way you like it
sausage patty or bacon, your option
butter
sriracha, optional but suggested

Fry an egg, I like mine over hard.  Toast two waffles, cook sausage or bacon.  Butter the waffles, place egg and sausage on one waffle, add sriracha, if desired, and top with second waffle.  Enjoy!

2 years ago:  Chocolate Donuts and National Days
5 years ago:  Renaming the Motor Home and Box #3 for my Brother
7 years ago:  Light Pina Colada and the Wood Chipper

June 3, 2020  Sunset  12:12 am  Sunrise 3:24am  Temp. H 62/ L 48°F

Blackberry Cobbler

I think I've mentioned this before, but my new co-workers are assholes.  They have developed some new, and very annoying habits, like loudly messing around in the next room and wanting all kinds of attention when I go to the employee kitchen for a cup of coffee.  One of my co-workers yells, over and over, so I can look at his current favorite office supplies, o.k. it's a toy, but he still yells, over and over and over...

It is great topped with ice cream, or a drizzle of heavy cream
if you are eating it for breakfast.

I have been taking the dogs for a walk during my lunch.  It helps get rid of some of their energy and I have a couple hours right after, of quiet uninterrupted work while they nap.  It is very productive time for me, but soon enough they wake up and demand to be let out, get drinks, need pets.  I'm using all my break time to take care of them instead of all the things I planned on doing during my union breaks, like updating my blog.  And work is busier than ever!

So, enough complaining.  I do love those dogs, as annoying as they are.

Well,I bought a big container of blackberries at Costco.  I like to have 8 (not 7 and not 9) at breakfast but I wasn't eating them fast enough to get through the giant container before they spoiled, so I made this blackberry cobbler.  It was delicious.  The almond flour cookie topping is wonderful on its own but together it is a delicious dessert or lovely breakfast.  Just eat it before the coworkers decide they need some, or yell at you to look at their new toy.

Blackberry Cobbler

20 oz. blackberries
3 Tbsp. Swerve, divided
juice from 1/2 lemon
1/4 tsp. xanthan gum
1 egg
4 Tbsp. butter
1/4 tsp. stevia glycerate
1 tsp. vanilla extract
1 cup almond flour

Preheat oven to 350°F
Mix blackberries,1 Tbsp. Swerve, lemon juice, and xanthan gum, pour into greased cast iron skillet or  8X8 oven proof pan.  In a medium bowl mix egg, butter, 2 Tbsp. Swerve, stevia, vanilla extract and almond flour.  It will be a stiff cookie dough consistency.  Drop by spoonfuls over blueberries and spread to cover most of the fruit.

Bake for 25-30 minutes, until fruit is bubbly and crust is a golden brown. 
Serves 6-8

1 year ago:    Poached Garlic Dressing and the Rough Day
3 years ago:  Updated Wedge Salad
5 years ago:  Compound Butter and the Joy of an Airline Upgrade


May 29, 2020  Sunrise 3:39 am  Sunset 12:00 am  Temp. H 75/ L 53°F