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

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

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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

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

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

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

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

No Netflix and Rhubarb Coffee Cake

I guess it is a sign of the times.  Everyone is staying home, so everyone is binging on Netflix.  After dinner, dishes and a game of cribbage, Dave and I watch something on tv.  Lately we've been watching Outlander on Starz.  The last several nights, when we tried to log on, we get the spinning wheel of death, and there isn't enough band width in our neighborhood to get the show.  We end up watching what ever is on regular tv and just going to bed early.

We also got more snow.  While most of the real world is turning green, we are still getting a ton of snow.  My daily checklist looks like this:
1)Who am I checkin on or connecting with today?  Dave, as we shovel snow.
2)What expectations of normal am I letting go of today? I'm not wearing real pants, only snow pants, so I can shovel snow.
3)How am I getting outside today? I'm going outside to shovel snow.
4)How am I moving my body today? I'm shoveling snow.
5)How am I expressing my creativity today?  I'm shoveling snow in patterns.
6)What type of self care am I practicing today?  I'm taking an epson salt bath after I shovel snow.
7)What am I grateful for today? That I'm getting a lot of steps in while I shovel snow.

I'm starting to feel like Spring will never get here.  One bright spot in my week is a newsletter I've started getting from the greenhouse I use every year.  When they start sending out their newsletter, I know there is hope for warmer weather.  And the pictures of the beautiful flowers from last year are always a bright spot in my day.

Now, in the real world, spring is a time for rhubarb.  In Alaska, rhubarb is still buried deep under the snow, but I did find one more container in my freezer.  So that, along with some frozen raspberries from my garden, made this delicious rhubarb coffee cake.  While it is still frozen and currently snowing outside, this coffee cake gave me a little taste of spring.

Raspberry Rhubarb Coffee Cake
for cake:
2 cups rhubarb
1 cup raspberries
1/2 cup granulated Swerve, or granulated sweetener of choice, divided
3 cup almond flour
1/3 cup unflavored whey protein powder
2 tsp. baking powder
1/4 tsp. salt
1/2 cup butter, melted and cooled
3 eggs, beaten
1/2 cup water
1 tsp. vanilla extract

for topping:
1/4 cup almond flour
1/4 cup unsweetened shredded coconut
2 Tbsp. pecans, chopped
1 Tbsp. granulated Swerve, or granulated sweetener of choice
1 Tbsp. unsalted butter, melted and cooled

Preheat oven to 350°F.  Grease a 9" springform pan well.

In a medium bowl, mix rhubarb, raspberries and 2 Tbsp. sweetener, set aside.

In a large bowl mix almond flour, whey protein powder, baking powder, the remaining sweetener and salt.  Add melted butter, eggs, water and vanilla extract, mix well.  Pour half the mixture into prepared pan, top with rhubarb and raspberries, top with the rest of the batter, carefully spreading to cover rhubarb.
Bake for 30 minutes.

While cake is baking mix almond flour, coconut, pecans, sweetener and butter until it makes coarse crumbs.  Remove cake from oven, top with crumble, cover with foil and bake for an additional 20-30 minutes, until the center is firm to the touch.  Remove from oven and run a sharp knife around the edge of the cake.  Let cool 30 minutes, run a sharp knife around edge again and carefully remove ring of springform pan.  Let cool completely.

1 year ago:    Update on the Truck and Cheese Wrapped Hotdogs
7 years ago:   Failed Quiche


April 7, 2020  Sunrise 6:42 am  Sunset 9:04 pm  Temp H 28 / L 1°F

Working from Home and Lemon Cheesecake with Strawberry Jam Swirl

We have been encouraged to work from home, if possible.  Well, I have been encouraged and Dave's office closed and they were told to work from home.  So, Dave and I are both working from home.  This is totally new to us and a challenge.  I have never had a job that you can do from home, until now, and with all my spring travel cancelled, all my work can be done from my laptop.  Because I have a couple of conditions that put me in a higher risk group for complications from COVID-19, I am trying to be careful and Dave is really trying to be careful with me, and really wanting to limit my trips outside the house.

A colleague sent me a list of things to think about when you have to work from home that was very helpful:

Make work time work time; Work and home are not places but states of mind. Set a schedule for work and for when work is done. Maybe make a habit of shutting down the computer when you’re done with work to help make the separation actionable.

Routines: People respond to routines and routines help build structure. You can build the rules and structure to fit your life. For example, choose a starting time and be working at the same time every day. It helps give you a sense of control. Equally important is to set an end time and ‘clock out’, do something to signify the end of work. Shut down the computer, close a door, etc.

Rules, If you live with other people it's important to establish communication rules between you and the other folks in your home. Interruptions will break your focus, but if everyone understands the rules for working at home it will have everyone on the same page of when are and are not available. For example if the door is shut others know to text or email before entering. Obviously it’s important to explain these rules to others in your house. Communication about rules doesn't really work with little kids but it would be wonderful if it did. 

Ergonomics: Take the time to prepare a comfortable work environment. Proper ergonomics are important, and you’ll get uncomfortable quickly if your desk is at a bad height/angle.

Sound: I usually use headphones and listen to music without words to help focus on work. Movie soundtracks or the genre lo-fi hip-hop are especially helpful.

Workspace: If you can, have a workspace that is different than your usual living space, even if it’s a folding table set to a side of a room or moving your chair in a unique position, it helps to differentiate workspace from home space.

Virtual social interaction; use Samepage as watercooler to jump into and out of a quick conversation. Set up Zoom chats with your colleagues, etc 

Breaks: Take the occasional break, just as in the office it’s helpful to take a walk outside, and move around during the day. If you usually  walk around campus during lunch, keep that routine. Take a lunch break away from your desk.

But, Dave and I made it about 35 minutes yesterday before we had to sit down and have a work meeting to set up some ground rules.  I sure hope we make it through this work from home thing without any casualties!  All kidding aside, we are used to being apart for most of the spring, not working from the same room all day, every day so we are working on this. 

I made this cheesecake to use some of my strawberry jam.  It is a lemony, sweet and creamy treat.  If you don't like lemon as much as I do you can omit it and use vanilla extract instead of the lemon extract.  I'm really going to need lots of treats to get through this. 

So friends, stay safe, wash your hands and be flexible! 

Lemon Cheesecake with Strawberry Swirl

For Crust:
1 1/2 cups almond flour
4 Tbsp. butter, melter
2 Tbsp. granulated Swerve, or sweetener of choice

For Filling:
16 oz. cream cheese, softened
1/2 cup granulated Swerve, or sweetener of choice
2 eggs,
1 tsp. vanilla extract
1/2 tsp. lemon extract
1 tsp. lemon zest, optional
1/4-1/2 cup strawberry jam, I used my homemade jam

Spray a 7" springform pan with cooking spray and line the bottom with parchment paper. 

In a medium bowl, mix almond flour, butter and Swerve, mixture should resemble damp sand.  Press on bottom and 1/2 way up sides of prepared pan.  Set in freezer while you make the filling.

In a large bowl or stand mixer combine cream cheese and sweetener on medium speed until cream cheese is light and fluffy.  Add eggs, vanilla, lemon extract and lemon zest (if using).  Mix well. 

Remove crust from freezer and pour in the filling.  Drop spoons-full of jam over the top and swirl with the blade of a butter knife or off-set spatula.  Cover tightly with aluminum foil and place it on the trivet.  Pour 1 1/2 cups of water into the instant pot and carefully place trivet and cheesecake into pot.  Close the top and seal the vent.  Cook on HIGH pressure for 45 minutes.  Let steam vent naturally for 5 minutes then quick release.

Remove trivet and cheesecake from pot, remove foil carefully and let cool on counter for about 30 minutes.  Center may be a little jiggly but will firm up as it cools.  Carefully run a sharp knife around edge to release from the pan, place in refrigerator for 6-8 hours.  To remove sides, run a sharp knife around edge again and remove ring.  Slice and serve with more jam for topping.
Makes 12 servings

1 year ago:     Keto Bacon Jam
7 years ago:    Parmesan Tilapia and Hippos

March 20, 2020  Sunrise 7:48 am  Sunset 8:09 pm  Temp. H 35/ L 23˚F

Instant Pot Chocolate Cake

I really have a sweet tooth, so of course I needed to use the Instant Pot to make a dessert.  I had just made a cheesecake for my birthday so I thought I would try a chocolate cake.    I don't really know how the IP saves me any time for this, but it will be great in the summer when I need cake and don't want to turn the oven on and heat up the kitchen.

This makes a one layer cake.  I did split the cake, fill it with a stabilized whipped cream and then frosted it with a whipped ganache.  It was rich and decadent.

We had a friend over for dinner, and we play Spades whenever we can.  I won this game so the cake was even more delicious.  Chocolate cake after winning at cards is the best!

Instant Pot Keto Chocolate Cake
for cake:
1/2 tsp. espresso powder
1 Tbsp. warm water
6 Tbsp. butter, softened
1/3 cup granulated Swerve
2 large eggs
2 tsp. vanilla extract
1/2 tsp. stevia glycerite
1 cup almond flour
6 Tbsp. unsweetened cocoa powder
1 tsp. baking powder
1/4 tsp. salt
1/8 tsp. baking soda
2 Tbsp. keto coffee liqueur, optional

for whipped cream:
1 tsp. gelatin
1 Tbsp. water
1 cup heavy whipping cream
2 Tbsp. confectioner's Swerve

for whipped ganache frosting:
3/4 cup heavy cream
1 cup chocolate chips, or semi sweet chocolate chopped (I use Lily's)

Spray a 7" or 8" springform pan with cooking spray, line bottom with a circle of parchment and spray parchment.
In a small cup dissolve expresso powder in warm water
In a medium sized bowl with a hand mixer or a stand mixer, mix butter and sweetener until light and fluffy.  Add eggs, vanilla, stevia glycerite and dissolved espresso powder, mix well. Add almond flour, unsweetened cocoa powder, baking powder, salt and baking soda and mix well, mixture will be stiff.  Cover top of pan with aluminum foil.
Spread mixture into prepared pan.  Place trivet in cooking pot in the Instant Pot.  Pour 1 1/2 cups of water in pot.  Place cake pan on top of trivet.  Close and lock lid.  Close steam release valve.  Turn IP on to manual, high pressure for 30 minutes, then quick release steam.  Remove cake pan from IP and let cool completely.

Once cool, slice cake into two layers, spread 1 Tbsp. coffee liqueur onto each half.

In a microwave safe small bowl or ramekin, sprinkle gelatin over water.  Let sit for 5 minutes.  Place ramekin in microwave heat on high for 20 seconds.  Remove from microwave and stir, let cool slightly.  In the meantime, place whipping cream in large bowl and whip on high.  When cream begins to bubble, add the sweetener slowly, then pour in the dissolved gelatin.  Whip to stiff peaks.

Place 1/2 cake on cake plate, using 2/3 of the whipped cream, spread to the edges of the cake, top with second layer of cake.  Place in refrigerator and save the rest of the whipped cream for decorating cake or to serve on the side.

Heat 3/4 cup heavy cream in a small saucepan.  When cream just begins to bubble around the edges, remove from heat and add chocolate.  Let sit for 5 minutes.  Stir until chocolate is completely melted. With a stand mixer, or hand mixer, whip chocolate until it lightens and thickens to a spreading consistency.  Frost cake with whipped ganache. Keep cake refrigerated.
Serves 12

1 year ago:     Raspberry Cheesecake Fool
5 years ago:   Nutella Palmiers and the New Dental Hygenist
7 years ago:   Good-Bye to a Good Friend

January 27, 2020  Sunrise 9:53 am  Sunset 4:14pm  Temp. H -18/ L -27°F

Raspberry Clafoutis

We have gotten into the habit of making a big breakfast on Sunday.  Sometimes friends stop by and have brunch with us, drink a Bloody Mary and watch a little football, sometimes it is just Dave and me.  It doesn't matter, we always fix enough for the whole neighborhood!
Dave is all about the bacon, sausage, hash browns and eggs.  I usually bake something a little sweet to add to brunch. 

This past weekend I made a clafoutis.  It is basically a big pancake with some fruit in it.  Traditional clafoutis are made with cherries and flour, but cherries are a little too carby for me so I added raspberries and used coconut flour, and then topped it with a fresh raspberry sauce.   It was delicious! 

I was feeling pretty lucky that Dave and I were home alone this past weekend, I got to take a nap after my big breakfast, and then I had some of the clafoutis for my dessert.  This will be on the menu when Gman and his dad come for Thanksgiving.

Raspberry Clafoutis with Fresh Raspberry Sauce

For the Clafoutis
2 Tbsp. butter, melted and cooled
2 eggs
1/3 cup confectioner's sweetener
1 tsp. vanilla
1/3 cup heavy cream
1/4 cup water
1/2 tsp. baking powder
2 1/2 Tbsp. coconut flour
2 containers of raspberries, about 2 cups

Preheat oven to 350°.  Butter a pie plate or cake pan and set aside.
In a blender add eggs and pulse a couple of times to mix eggs.  Add butter, sweetener, vanilla, heavy cream and water.  Blend well.  Add baking powder and coconut flour, blend until well combined.  Transfer to the prepared baking dish. Distribute the raspberries evenly over the top of the batter.
Bake for 25-30 minutes until golden brown and a toothpick comes out clean.
While the clafoutis is baking make the sauce.

For the Raspberry Sauce
2 cups raspberries
1/4 cup confectioner's sweetener
juice of 1/2 lemon, about 2 Tbsp.
1/4 tsp. glucomannam

Rinse raspberries well.  Add damp raspberries to medium saucepan over medium heat, add sweetener and lemon juice.  Bring to a boil and crush berries with a fork.  Let cook until juice reduces by about half, 15 minutes or so.  Remove from heat and press through a wire mesh strainer, pushing the liquid through and throwing away the seeds.  Sprinkle glucomannam over top and quickly whisk into berry sauce.  Pour warm sauce over clafoutis.

1 year ago:    Pumpkin Bread Trifle and Missing Suzanne
3 years ago:  The Season of Eating
5 years ago:  United Way Auction and Alaskan Cranberry Shortbread

November 12, 2019  Sunrise 9:15 am  Sunset 3:53 pm  Temp. H 15/ L 11°F

New Offices and Muffin in a Mug Cinnamon Roll

Breakfast at my desk.

Our office got moved to a "new" building.  As part of a consolidation effort for our university, one of the old dorms has been changed into an office building.  When I say "changed" I mean the beds have been removed and our office furniture has been moved in.  So, I can now say that I have stayed in a dorm at UAF!

One of the perks of our new office space is a kitchen with a working oven.  The other building we were in did not have an oven.  So, I figured it would be wonderful to bring cinnamon rolls and bake them in our oven so our whole floor would smell warm, cinnamony and sweet.  I made these cinnamon rolls without the caramel (I wanted to see how the oven baked before I added the caramel), put them together at home while Dave and I watched football and then put them in the refrigerator overnight.  I took them to work the next morning and baked them there.  And, because there was no caramel sauce I made a quick cream cheese frosting for the top.

Cinnamon rolls and cream cheese frosting
for my work mates.

Now, I am all about bringing treats for everyone else, but I am not about to leave myself out of a treat opportunity.  So, I made a muffin in a mug cinnamon roll.  It was easy and very delicious, warm out of the microwave and topped with syrup.  Next time I'll top with a little butter too, just because I can.  I also have decided to keep a couple of these mixes in my desk drawer so when I need a little warm treat I can whip it up any time I want.

My little treat mix I brought to work.

Mixed and ready for the microwave

Mmmmm, syrup.

Cinnamon Muffin in a Mug

1-1/2 Tbsp. butter
3 Tbsp. almond flour
1/2 tsp. baking powder
pinch of salt
1 Tbsp. sweetener of choice, right now I'm loving a monk fruit-erythritol mix
1/2 tsp. cinnamon, I like a little more
1 egg
1/2 tsp vanilla extract

In a microwave safe cup or bowl, melt butter.  Add all the other ingredients to the cup and mix well.  Microwave for 60-90 seconds until batter is completely cooked (at home it took 60 seconds, at work it took 90).
Top with syrup, keto cream cheese frosting, chocolate chips or butter.

The view out my new office window...yes, we have snow.

1 year ago:    Creamy Mushroom Soup and Going to Work in the Dark
3 years ago:   Seeded Whole Grain Quick Bread
5 years ago:   Banana Muffins and Little Blue Cougar Pills

October 11, 2019   Sunrise 8:30 am  Sunset 6:32 pm  Temp. H 35/ L 22°F.

Black Forest Cake

Dave was gone last weekend, he was in moose camp.  We had some friends from out of state that spent the week in camp and they all came back Sunday to head back home.  I had dinner ready and this cake for dessert.

This was another cake from GBBO (The Great British Bake Off), and I was happy to have an excuse to need a cake.  Our friend has a giant sweet tooth!

I was happily baking while watching football, got the cakes out of the oven, cooled them on top on my Hoosier, so Mooree couldn't reach them, and made the cherry filling.  Once the cakes were cooled, I put them on the table and turned to get a long knife to split the cakes.  I turned back to see Morree almost finishing one of the cakes, chocolate crumbs all over the table and floor and Tek and Lily happily licking up the mess.

I think I might have yelled bad words.

I picked up the untouched cake, put it back on the top of the Hoosier, cleaned up the mess and started another cake.  Good thing I started early and had lots of time to bake and let the cake cool.

So they did have cake for dessert and I was pretty happy with the way it turned out.  I think Mooree was pretty happy with it too.

Black Forest Cake

I used this recipe: Also the Crumbs Please

Changes I made:
I doubled the cake recipe, make two cakes and cut each in half.

I added an extra cup of heavy cream for a total of 4, when I made the whipped cream topping.

I used Ghirardelli melting chocolate for the chocolate shards and the trees.  I made the chocolate too thick for the shards, next time I know thinner is better and I piped the trees from a little ziplock baggie.
 
5 years ago:  Carrot Cake for an Office Birthday
7 years ago:  Ham and Cheese Pastries

September 19, 2019  Sunrise 7:24 am  Sunset 8:02 pm  Temp H