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

Strawberry Hot Chocolate Bombs and Halloween Preparations

Strawberry Hot Chocolate Bombs

 

I don't know where this week has gone, I woke up Monday morning and now it is Wednesday!  Work has been unusually busy this week and I've had all kinds of things to do in order to get ready for Halloween.  I've made hot chocolate bombs, paint your own cookies and now I'm working on some truffle stuffed chocolate frogs all for our little trick or treaters.  

Chocolate hot chocolate bombs ready for bagging.

I love seeing all the kids in their costumes, of course in Alaska it is hard to see the costumes under their coats, hats, gloves and boots.  But you get the idea (with most of them) and those little boys always think they are so tough and/or scary and the little girls are alway so beautiful in their princess costumes. (YES, I am generalizing and not all boys or girls dress up in those gender typical costumes, give me a bit of grace.)

Mummies  for Mummy Milk

We pull our fire pit to the front of the house and have a fire going all evening, people stop and warm up.  We also have hot apple cider out front and Dave and I stay outside and visit with everyone as their kids stop by for candy.  It  is such a fun evening.  This year we will have to do it a little different.  We will have the fire going but Dave and I will sit back by the house and let parents warm up, to maintain social distance.  Candy bowls will be on a table and kids will help themselves, and hot apple cider will be available, but it will be strictly serve-yourself.  

Dried Strawberries decorate the 
strawberry hot chocolate bombs.

The strawberry hot chocolate mix makes a ton, so I made some for trick or treat bags (we have about 12 special kids I make bags for) and the rest of the mix will go into Christmas treat bags.  If I have more time I'll post my process to make bombs then, or you can search it on Pinterest (that's what I did).

Hot Chocolate Bombs packaged and ready for
trick-or-treaters

I love Avery printable labels.  

I just run them through my printer.

Chocolate truffle frogs, ready to hop in your mouth!

Happy Halloween! I hope you enjoy more treats than tricks.

Pink Hot Chocolate

1 cup Nestlé Strawberry milk mix

1 1/2 cups powdered milk

1 (3.3 oz.) pkg. instant white chocolate pudding mix

2 cups white chocolate chips, or white chocolate bomb shells

marshmallows

Mix strawberry milk mix, powdered milk and white chocolate pudding mix.  If not using white chocolate milk bomb shells, freezer white chocolate chips.  Once frozen blend until finely ground.  Mix white chocolate into strawberry mix.  

To make strawberry hot chocolate.  Mix two tablespoons with 6-8 oz. hot milk or water.  Top with marshmallows.   

Pour hot water or milk over the bomb

Out pops marshmallows and a delicious cup
of hot chocolate.

1 year ago:    Moose in the Morning and Keto Black Widow Cocktail

7years ago:  Cranberry Liqueur

October 28, 2020  Sunrise 9:27am  Sunset 5:40 pm  Temp H 23/ L 10°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

The Quiet After Moose Camp

 

The hunters have all gone home.  Moose season ended September 25th for us and on the 26th they broke camp and headed home.  Then there was the flurry of all the unpacking, cleaning, drying, organizing and storing until the next moose season.

We were fortunate and got one moose.  The meat has all been cleaned and taken to the butcher to be processed and packaged, I love getting it back all wrapped and and ready for the freezer.  The freezer has been cleaned out and reorganized so the moose would all fit and freeze before we divided it between the hunters.  The last out-of-state hunter was hauled to the airport this morning (at 3:30 am) and they are almost home as I write this.  

My brother was the last to leave(3:30 am, thanks bro).  Airlines are not serving food yet and it is a 3 1/2 hour flight from Fairbanks to Seattle where he'll have to change planes.  I made him a little breakfast to-go sack with hard boiled eggs, cheddar cheese and homemade pumpkin bread.  I still really owe him after he brought up my grandma's baking cabinet.

This recipe makes two loaves so I sliced half of one loaf for my brother's breakfast, the other half got sliced and sent across the street to the neighbor.  The second loaf went to my friend who is dealing with injured family members from an ATV accident.  I hope that pumpkin bread adds a little joy to everyone's day.

Me, I'm enjoying a quiet house after 4 days of clean-up activity and I'm happy to have a full freezer for the winter.

Pumpkin Bread

• 1 cup vegetable oil, I use avocado oil
• 3eggs, beaten
• 1 1/2 cups granulated sugar
• 1 (15 oz. can) pumpkin puree,
• 1 tsp. vanilla extract
• 1 Tbsp. pumpkin pie spice
• 2 cups flour
• 1 tsp. baking soda
• 2 tsp. baking powder
• 1/2 tsp. salt

Preheat oven to 350°F.  Generously spray 2 (8 1/2 X 4 1/2")loaf pans with cooking spray, set aside.

In large mixing bowl combine vegetable oil, eggs, sugar, pumpkin puree and vanilla.  Mix well.  

In a medium bowl, combine flour, baking soda, baking powder and salt.  Add dry ingredients to pumpkin mixture, mixing until well combined.  Divide batter evenly between the two prepared loaf pans.  Bake for 45-55 minutes, until a toothpick, stuck in the middle of the loaf, comes out with few moist crumbs.

Cool in pans for 10 minutes, remove from pans and cool completely before cutting.  Enjoy.

• 1 year ago:    Crispy Chicken Wings and a TV in the Living Room
• 5 years ago:   Pasta with Spinach, White Beans and Chicken and the Ruined Pedicure
• 7 years ago:   Beer Bread and Retiring from the School District

October 5, 2020  Sunrise 8:14 am  Sunset 7:01 pm  Temp H 51/ L 39°F

Decorating Fall Mini Cookies

Fall is in the air here.  When ever you talk to someone they say, "Boy, it sure feels like Fall."  I know fall doesn't officially start for a while, but here in Alaska the trees are turning yellow, the nights are cooler (no frost in Fairbanks yet), and gardens are getting cleaned up and put away for another year.  Snow will dust the ground soon, and we will all settle into our winter mode.

I decorated these Fall mini cookies to embrace the season!  I mixed a brown sugar and spice cookie dough from Bake at 350 and added a little pumpkin spice mix to the royal icing.  They smelled wonderful, like grandma's fall baking.

Minis need a simple design, there are so many in one batch of dough, so I made polka-dots, swirls, and used some fun sprinkles to jazz things up.  It was a fun way to welcome a new season.

I got these mini cookies from The Four Box  the decorations are copied inspired from the video tutorial that is attached to her page.

All these from one batch of dough.

1 year ago:    Bacon Wrapped Asparagus
3 years ago:   Natural Body Scrub
5 years ago:   Work Travel and the Perfect Dirty Martini
7 Years ago:   Stuffed Pork Loin and the Good Try

September 12, 2020  Sunrise 7:23 am Sunset 8:03 pm  Temp. H 57/ L 40°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

Paint Your Own Cookies and Weekend Chores

It's been several months since I've made sugar cookies.  With social distancing and everyone a little on edge, I didn't want to make a bunch of cookies I couldn't give away.  Well, Fairbanks has had about a dozen total cases and we went 14 days without a new incident (update: we've had some more positive cases since I wrote this) I thought I would make some cookies and give them to the neighbor kids and send some to Gman.  I made paint your own cookies and figured it would be something for them to do.

I just made basic sugar cookies added a teaspoon of berry extract and 1/2 cup rainbow sprinkles.  Then I frosted them with a lemon flavored royal icing. 

After I flooded the cookie, I used a stiff royal icing and outlined some flowers, butterflies, rainbows and ladybugs. 

Once they were dry I wrapped them up and sent them on their way with disposable brushes and these cute little food color pain squares I got from The Flour Box.  It was a fun, relaxing way to spend a couple of hours decorating cookies.

Dave, on the other hand, is at war with the voles in the yard.  They ate about 1/3 of the front yard and Dave was not having it.  He set 47 traps throughout the yard and is hoping to get rid of them before they move inside.  He loaded the traps with peanut butter and every morning and evening he "walks the trap line" to see what he got.  I think I had more fun than he did last weekend.

1 year ago:    Shredded Beef and Spring Cleaning

5 years ago:  Summer Salad

7 years ago:  Cherry Tart and the Weight Loss Challenge

May 6, 2020  Sunrise 4:57am  Sunset 10:40pm  Temp H 63/ L 37°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