Tuesday, April 22, 2008

Peanut Butter Cookies

The easiest recipe ever! I went ahead and made them with Splenda for Ron, but I bet they would be great with xylitol. My only complaint was that the recipe didn't say anything about flattening them. I thought they would go down a bit on their own, but this picture is right OUT of the oven. They look exactly like they did when they went in! Oh, and they are quite crumbly.

Low Carb Peanut Butter Cookies

1 cup peanut butter

1 cup sugar substitute

1 egg

1 teaspoon vanilla

1. mix ingredients in a small bowl.
2. drop by rounded teaspoons onto cookie sheet.
3. bake at 350 degrees for 12 minutes or until set.

Monday, April 21, 2008

Greek Chicken

I first had this dish at one of our covenant group potlucks. It was such a hit with everybody that I asked for the recipe. I have made it several times since it is so easy and something our whole family can eat together right now while Ron is on Atkins.

Greek Chicken


  • 3 1/4 to 3 3/4 pound chicken, cut into serving pieces (or selected pieces)
  • 1 tablespoon of dried rosemary
  • 2/3 cup of olive oil
  • 2 teaspoons of salt
  • 1/4 cup of white wine
  • 4-5 medium carrots, sliced
  • 12-15 capers
  • 12-15 black Kalamata olives
  • 1/2 to 1 cup water (optional)


Add olive oil to a stew pot and bring to high heat. Sauté the chicken with the rosemary until the chicken is well browned, about 10 minutes.
Add wine and stir. Stir in salt, carrots, capers, and olives. Reduce heat to low, cover, and simmer for 1 hour 30 minutes. (If it needs more liquid, add the water.)

Thursday, April 10, 2008

The Vegetarian's Nightmare Cake...

AKA Cinnamon Spice Pork Rind Cake. Ron's birthday is coming up, and I have been determined to find a cake everybody could eat. I remembered this recipe and pulled it up for analysis. The only bad ingredient was cream, so I decided to just try it with coconut milk and see how it turned out. I was totally skeptical as I think pork rinds are the grossest thing in the world, but Orion and Ron both like them, so I figured what the heck. Well, with all the cinnamon, you actually can't taste them at all. I didn't eat this cake with relish, but I did taste it. :) The texture is great, but I hate the Splenda aftertaste. Ron was IN LOVE with it.

I meant to take pictures of the process, but I totally forgot and just took one at the end.

And the dreaded recipe:
7 egg whites, room temperature 
2 cups of pork rind flour***
2 1/4 cups Splenda or 6 tablespoons Sweetbalance (use more or less to 
adjust to personal tastes)
1/2 cup cinnamon
1 teaspoon ground nutmeg
1 tablespoon cinnamon extract
1 teaspoon baking powder
1 teaspoon baking soda
1 cup soured, scalded, heavy whipping cream (33-35% milk fat)
(Coconut milk worked fine, and you add 2 tablespoons of vinegar to sour it. I also didn't bother with the scalding.)
3/4 cup boiling water
4 egg yolks
*** One 80 gram bag of pork rinds yields about one cup of pork rind
Using a blender or food processor, grind pork rinds into a fine flour 
or brown sugar-like substance by placing one pork rind at a time in
blender or food processor and grinding it.
Direction: Preheat oven to 350 Degrees Farenheit. Lightly grease one 
16X16 rectangular cake pan, or two round 8 inch cake pans, or two 8X8
square cake pans. Set aside. In a large bowl, add pork rind flour,
sweetener, cinammon, nutmeg cinammon extract, baking powder, and baking
soda. Mix until thouroughly blended. Add scaled, soured cream and
boiling water. Beat on low speed with an electric mixer, or with a hand
whisk, until well blended. 
Add egg yolks and beat until smooth.
Beat egg whites with an electric mixer on low speed, or with a hand
whisk, until egg whites are thick and frothy. Increase electric mixer 
to high speed and continue beating egg whites until stiff, white peaks
form. Be careful not to overbeat the egg whites, as they will lose begin
to lose their volume. Gently fold in 1/4 of the egg whites into the
cinammon batter.
Fold in the remaining egg whites, working quickly yet gently to preserve
the volume of the egg whites.... Bake for 30-36 min.

Monday, April 7, 2008

Wowie Oatmeal Chocolate Chip Cookies

These cookies were amazing! The recipe was on the back of the bag of gluten free oats we got recently (the brand is Gifts of Nature). I made some minor changes, including the chocolate chips of course! It was a pretty easy recipe too.

Oatmeal Cookies

1/2 cup Earth Balance
1/2 cup packed brown sugar
1/4 cup granulated sugar or xylitol
1/2 teaspoon vanilla
1 large egg
1/2 cup rice flour
1/4 cup tapioca flour
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups gluten free oats
1/2 cup dried fruit or dairy free chocolate chips (optional)

Heat oven to 350 degrees.
Beat Earth Balance and sugars together until smooth.
Add vanilla and egg; beat well.
Add flours, cinnamon, baking soda and salt; mix well.
Stir in oats and optional additions.
Drop rounded tablespoonfuls onto ungreased cookie sheets.
Bake 10-12 minutes, or until golden brown.
Cool 1 minute, then remove to wire rack.

Makes about 2 dozen.

Wednesday, April 2, 2008

Microwave Brownies

I am not much for cooking in the microwave, but I figured I would try this recipe as written to see how it came out. Well... the taste was amazing, but they were SO dry. I am not sure if substituting coconut oil had anything to do with it. I have done that successfully before, but you never know. It made them such a great flavor. Maybe I will try half coconut oil and half Earth Balance next time and also add some rice milk. The batter was clearly too dry right when I put it into the pan, but in the interest of science, I followed the original proportions the first time.

Here is the batter - you can see how thick it looks.And here they are freshly baked. I thought they looked pretty good until I tried one! Also, I didn't use the glaze or frosting in the recipe.

Gluten Free Chocolate Mint Brownies

2 eggs
1 cup granulated sugar (I used xylitol)
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 cup melted butter or canola oil (I used coconut oil)
3/4 cup sifted rice flour
1/2 cup sifted cocoa
1/2 cup chopped walnuts (I left these out)

Peppermint Icing

2 tablespoons butter
1 cup icing sugar
1 tablespoon half-and-half cream
1/8 teaspoon peppermint extract


2 tablespoons butter
1/4-1/3 cup chocolate chips

1. Beat together eggs, sugar, vanilla extract and salt for one minute.
2. Add melted butter or canola oil. Stir well with a wooden spoon (not mixer) so that the sugar is well mixed with the butter or oil. Stir in the sifted flour, cocoa and walnuts Lightly spray or grease a glass 10 by 10 inch baking pan.
3. Microwave on High for 5- 6 minutes.
4. When done the top looks dry but will spring back.
5. In a 1000 watt microwave I recommend baking on medium high for 5- 6 minutes.
6. Icing Stir together icing ingredients and spread over cooled brownies.
7. Glaze Melt ingredients together in glass measuring cup in the microwave for about 1 minute on medium.
8. Drizzle over peppermint icing layer.
9. Chill and slice.
10. Makes about 25 squares.