Category Archives: Event

Low-Carb Coconut Madeleines

I was experimenting with my madeleine recipe and made coconut madeleines. Yes, these have been perfected!Madeleine Cookies I started experimenting further and made a low-carb version that takes the coconut flavor to a new level!

This recipe makes 24 light and delicious madeleine cookies.

2 tablespoons melted butter to grease the pans
3 large eggs
2/3 cup sugar substitute (I love liquid stevia)
1 1/2 teaspoons coconut extract
1/2 teaspoon lemon zest, grated
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup coconut flour, put this through the food processor to get it as fine as possible
1/2 cup shredded coconut
10 tablespoons unsalted butter, melted and cooled

Preheat oven to 375°F Generously butter and flour the madeleine pans with some extra coconut flour.

Beat together the eggs and sugar in a large bowl with a handheld mixer. Once incorporated, add in the coconut extract, lemon zest, baking powder and salt.

Slowly add in the flour and then the coconut, once incorporated add the melted butter slowly. Add a quarter of the butter, beat the mixture and continue to add another quarter of the mixture, continue this until fully incorporated.

Spoon the batter into the pan leaving a little room from the top for the batter to rise.

Bake for 16-20 minutes or until the center has puffed up and the madeleine are a beautiful golden brown. Allow the cookies to cool in the pans and remove gently.

Store in a air-tight container but they won’t last long.

To make them extra special, melt 16 ounces of chocolate in the microwave and dip the cookies in them.

Low-Carb Diabetic’s Dream

The first time I made this cake, I knew I was onto something great! I don’t know about you, but I don’t have a million pans for every type of dessert. I live in Chicago where space is limited and kitchens tend to be small. So, I utilize muffin tins to make this recipe so everything in my kitchen multitasks, like myself. These cakes freeze beautifully and can be microwaved to Diabetic's Dreammelt the center again.

Cake Ingredients
1 cup butter
1/2 cup Dutch-process cocoa powder
1 1/2 teaspoons instant coffee powder
1 cup hot water
1 tablespoons vanilla extract
1 cup coconut flour
1 cup almond flour
2 cups sugar substitute equivelant
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup full-fat sour cream
2 large eggs
3 2/3 cups dark chocolate (I prefer to use the chocolate squares, you will need a total of 24 squares or if you feel especially generous, 48 squares)

Sauce Ingredients
2 cups heavy whipping cream
1 tablespoon vanilla extract
3 large egg yolks
1/4 cup sugar substitute

Cake Directions
Preheat the oven to 400 degrees F. Grease two muffin tins with melted butter.

In a sauce pan, melt the butter and allow it to brown a bit. Remove from the heat and stir in the cocoa powder, instant coffee, hot water and vanilla extract.

Combine together the dry ingredients (the next 5 ingredients) and sift into a bowl.

Combine the wet and dry ingredients together and beat.

Add the remaining wet ingredients (sour cream and eggs.)

Pour the batter into the muffin tins and only fill 3/4 of the way up. You must leave room for the cakes to expand.

Place 1-2 squarest at the center of each muffin and push it to the center with a knife.

Bake for 24-28 minutes.

Serve immediately!

Sauce Directions
In a saucepan set to low, combine together all of the ingredients and continue to beat as the mixture thickens. Pour over the cake and serve.

Mint Chocolate Truffles

Truffle IngredientsMint Chocolate Truffles
1 cup dark chocolate, chopped (If low-carb, use pure sugar-free chocolate and add 1-2 tablespoons of your preferred sweetener)
1/2 cup of heavy whipping cream
1 teaspoon vanilla extract
1/4 cup mint leaves
2 tablespoons cocoa powder
2 tablespoons powdered sugar (leave out if doing a low-carb version)

In a heavy-bottomed saucepan, bring the heavy whipping cream and mint leaves to a simmer. Strain out the mint leaves.

Pour the cream over the chopped chocolate, add the vanilla and stir to incorporate the ingredients.

Allow the mixture to cool and using a spoon, create small truffles, once shaped allow it to cool in the refrigerator overnight.

Roll each truffle in the powdered sugar and mixture and return to the refrigerator.

Homemade Pesto Pizza

Homemade Pesto PizzaI love this recipe when I am craving something different. Use my Perfect Whole Wheat Pizza Crust recipe for the base.
Pesto Ingredients
2 cups fresh basil leaves
1 cups pine nuts, walnuts (feel free to add a mix of these nuts and even add cashews)
4 cloves garlic, peeled
1 cup grated Parmesan cheese
1/2 cup olive oil
salt and pepper to taste

Pizza Ingredients
1 Pizza Crust
1 teaspoon Italian seasonings
1/2 cup ricotta cheese
2 tomatoes, sliced
1/4 cup grated Romano cheese
1/4 cup grated Parmesan cheese
1 cup sliced ham or any other meat
1/2 cup pesto

Pesto Directions
Pulse the ingredients together in the food processor.

Pizza Directions
Bake the dough for 5 minutes, remove and add the ricotta cheese, sprinkle the Italian seasonings, sliced tomatoes, ham, remaining cheese and then the pesto.

Bake for an additional 15-17 minutes until golden brown.

Cheesy Soft Pretzels

With the Super Bowl right around the corner, it is time to start planning what snacks you want to serve at your party. Here is a favorite that is sure to please everyone. Cheesy Soft Pretzels

1 1/2 packages active dry yeast ( each package contains 1/4 ounce)
1-1/2 cups warm water (110° to 120°)
1 tablespoon sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
6 tablespoons butter, melted
10 cups water
1/2 cup baking soda
1 egg yolk, lightly beaten with 1 tablespoon of water for the egg wash
Kosher salt
1/2 cup shredded Parmesan cheese and cheddar cheese

In the stand mixer bowl, dissolve yeast in the warm water. To this, add the sugar and the salt. Allow the year to bloom or to dissolve and become foamy. This is how the yeast becomes active.

Incorporate the melted butter and flour. Using the dough hook, knead the flour mixture on medium for 5 minutes until the dough has formed and it no longer sticks to the side of the bowl.

Place the dough ball in a greased bowl, grease the dough completely to ensure that it does not stick to anything when rising. Cover and let rise in a warm place until it has doubled in size, this should take about an hour.

Bring to boil the water and add in the baking soda.

Preheat the oven to 450 degrees F.

Punch dough down; divide it into 12 equal pieces.

Roll each into an 18-24 inch rope depending on how thick you want the pretzels. I like my pretzels very thick so I roll it out to 18 inches, if you like thin pretzels, roll it out to 24 inches. Twist the pretzels into the appropriate shape and pinch the ends closed to ensure they do not fall apart when cooking.

Place each pretzels into the boiling water, one at a time, for 30 seconds. Remove from the water and place on a cookie sheet that is lined with parchment paper.

Brush each pretzel with the egg was, sprinkle with the salt and the cheese.

Bake for 12-14 minutes or until golden brown. Remove from the cookie sheets and allow to cool on wire racks.