Eggnog Pudding With Rum Cream

Individual servings of Eggnog Pudding with Rum Cream.

Ingredients:
2/3 cup sugar
4 tablespoons cornstarch
1/2 teaspoon sea salt
4 1/2 cups eggnog
5 egg yolks (organic & cage free)
2 teaspoons vanilla
plastic wrap
1/2 cup chilled heavy cream
2 tablespoons powdered sugar
1/2 teaspoon rum extract
organic ground nutmeg

Method:
Whisk together the sugar, cornstarch and salt, in a large saucepan. Beat the egg yolks with a whisk and set aside. Gradually, add the eggnog to the saucepan, while whisking to blend. Cook, stirring constantly, over medium-low heat, until the mixture thickens and bubbles. 
Remove from heat and stir in the vanilla. Divide the pudding evenly, between 7 small bowls or containers. Place plastic wrap directly on top of the puddings. (This prevents a skin from forming on top.) Refrigerate for 2 to 3 hours.
When ready to serve, beat the cream, powdered sugar and rum extract, at medium speed, until soft peaks form. Remove the plastic wrap. Spoon or pipe the rum cream on top of the puddings. Sprinkle with a dash of nutmeg.

Sprinkled with nutmeg

Notes: I added half of an envelope of "Whip It" to the Rum Cream, since I was bringing portions, as a gift, to my parents.

Can be purchased at World Market ,
specialty stores, or online.

My husband, his parents and my parents all really enjoyed this treat!

Seven servings ready to eat and share.

Perfect Low Carb Tex Mex Chili (QUICK & EASY!)

Delicious Tex Mex Chili!

Ingredients:
2 tablespoons avocado or olive oil
1/4 of a yellow onion, chopped
2 stalks celery, chopped
1 red bell pepper, chopped
2 - 4 cloves garlic, finely chopped
1 pound organic ground beef
1 tablespoon chili powder
1/4 teaspoon cayenne pepper
2 teaspoons ground cumin
2 teaspoons dried oregano flakes
2 tablespoons smoked paprika
pink Himalayan salt or sea salt
freshly ground black pepper
1/4 cup strong coffee
1 3/4 cups beef broth
garnishes:
1/4 cup shredded cheddar cheese
3 tablespoons sour cream
1 tablespoon sliced green onions

Method:
In a large pot, or dutch oven, heat the oil over medium/low heat. Add the onion, celery and pepper; saute until soft, about 6 minutes. Add the garlic and cook for an additional minute. Push the vegetables to one side of the pan. Add the beef and cook, stirring occasionally, until the meat is no longer pink. Drain off the fat. 
Return the pan to the stove. Add the spices. Cook and stir over low heat for a couple of minutes. Add the coffee and broth. Stir. Simmer, over low heat, for 20 to 30 minutes, or until most of the broth evaporates.
Ladle into 2 bowls. Garnish each portion with half of the cheese, sour cream and onions.
Makes 2 hearty servings or 4 smaller servings.

Nutritional info per serving (1/4 of recipe, without garnishes) approximately:
426 calories ~ 28 grams fat ~ 8.88 grams net carbs ~ 33.7 grams protein

Nutritional info per serving (1/4 of recipe, with garnishes) approximately:
474,73 calories ~ 32.4 grams fat ~ 9.6 grams net carbs ~ 35.6 grams protein

Notes: Recipe may be doubled. My husband loved this and asked: "This is KETO??"

The BEST EVER Spiked Eggnog!!!

Even people who didn't like eggnog, liked
this one. People who like spiked eggnog,
said this was the best they had ever tasted.

Ingredients:
3 large eggs, separated (I use organic)
3/4 cup sugar (or KETO Friendly sugar substitute)
1 1/2 cups milk (or almond milk)
1/2 cup bourbon
1/4 cup dark rum
1/4 cup cognac or brandy
1/2 cup heavy whipping cream
1/4 teaspoon ground nutmeg (I use organic)
Sea Salt for garnish
whipped cream for garnish
additional nutmeg for garnish

I used a Jefferson brandy, Hennessy cognac
and a Hawaiian dark rum.

Method:
Bring a couple of inches of water, in a sauce pan, to a boil. Reduce the heat to low. Place a medium/large bowl over the saucepan. (Make certain that the bottom of the bowl is not touching the water.)  Add the egg yolks and half of the sugar to the bowl. Whisk for 5 minutes, until the mixture is pale yellow and smooth.

Bowl resting on saucepan.

Stir in the milk, bourbon, rum and brandy. In another medium/large bowl, use an electric mixer to beat the egg whites and remaining sugar, until very soft peaks form. 

Gently stir the egg whites into the yolk mixture. In a small/medium bowl beat the heavy cream, until thickened. Fold the cream and nutmeg into egg mixture. Refrigerate until THOROUGHLY chilled. (Two hours to overnight.) Whisk or stir before serving. Pour desired portions into serving glasses. Sprinkle each serving with a tiny pinch of sea salt. Top with a small dollop of whipped cream and sprinkle with a dash of nutmeg. Enjoy!

An Impressive holiday libation.

Makes 7 cups. Recipe may be doubled. Spiked eggnog keeps, in the refrigerator, for one month.

Using a large (8 cup) measuring cup makes
it easier to pour the eggnog into a pitcher
or bottles for gift giving.

Notes: 
I created this recipe, because I was asked to make it for our family Christmas Eve gathering....I admit that this is the first (and only) spiked eggnog that I have ever liked. (Others taste yucky to me!!!) The secret ingredient, sea salt, accents the liquors very nicely and helps make this nog less rich than others. 

I wash and save empty Torani syrup
bottles. They are perfect for storing
and gifting liquid creations.

Hint: If you would like a milder eggnog, the amounts of alcohol may be reduced, to taste. (Another option is to make a mixture using equal portions of homemade spiked eggnog, mixed with store bought, non-spiked eggnog.

A nice gift for eggnog drinkers.

Here are some delicious recipes that include eggnog:

Individual Mini Eggnog Cheesecakes (Perfect For Parties & Holiday Brunches)

https://carriekitchencreations.blogspot.com/2019/04/individual-mini-eggnog-cheesecakes.html

Eggnog Cinnamon Swirl Quick Bread

https://carriekitchencreations.blogspot.com/2019/01/eggnog-cinnamon-swirl-quick-bread.html

Perfect Eggnog & Chocolate Chip Scones (Quick & Easy)

https://carriekitchencreations.blogspot.com/2019/01/perfect-eggnog-chocolate-chip-scones.html

Eggnog Biscotti With Rum Icing

https://carriekitchencreations.blogspot.com/2019/01/eggnog-biscotti-with-rum-icing.html

BEST EVER Eggnog Cupcakes (Regular Or Spiked)

https://carriekitchencreations.blogspot.com/2019/01/best-ever-eggnog-cupcakes-regular-or.html

EASY Overnight High Protein Oats With Eggnog (Or Milk) ~ Gluten Free

https://carriekitchencreations.blogspot.com/2019/01/easy-overnight-high-protein-eggnog-oats.html

Eggnog Pudding With Rum Cream

https://carriekitchencreations.blogspot.com/2019/01/eggnog-pudding-with-rum-cream.html

KETO Friendly Toasted Pecans For Salads & Snacks (VERY LOW CARB)

Crunchy, Toasty & Tasty

Ingredients:
4 cups pecan halves
4 tablespoons butter (1/2 stick)

1 teaspoon sea salt (optional)

Method:

Preheat oven to 300*. Line a cookie sheet with foil. Place pecan halves on foil. Cut butter into small pieces and dot on top of pecans. Sprinkle with sea salt.

Bake for 7 minutes. Remove from oven and gently stir to turn the pecans. Return to oven and continue baking for another 5 to 7 minutes, being care to not over brown or burn the nuts. Set aside to cool. Makes 4 cups. Store in an airtight container in the refrigerator.

Notes: I love the crunch these pecans add to salads! Small amounts (1/8 - 1/4 a cup) also make a nice KETO Friendly snack.

This recipe also works with other nuts, like walnuts and almonds.

Nutritional info per 1/4 cup serving, approximately:
205.25 calories ~ 21.75 grams fat ~ 1 gram net carbs ~ 2.4 grams fat

English Wassail (Warm Winter Citrus Punch)~ Family

  This wonderful warm winter drink has plenty of vitamin C.

It is served in our home throughout the month of December.

                              
Ingredients:
1 or 1 1/2 cups honey or sugar (depending on how sweet you want it)
5 cups of water
1 1/2 teaspoon whole cloves

5 sticks cinnamon
1/2 teaspoon ground nutmeg
2 (12 ounce) cans frozen orange juice concentrate
1 (12 ounce) can frozen lemonade concentrate

Method:
Mix sugar, water, cloves, cinnamon and nutmeg in a pot on stove. Boil 2 minutes. Let sit (covered) overnight.
On second day, strain and add defrosted orange juice, prepared as directed, with added water. Also add  defrosted frozen lemonade, prepared as directed, with added water. Let sit for 2 hours. Heat, don't boil. Serve. Store leftovers in refrigerator. Reheat by the cupful in microwave. Makes 23 cups.
Even though this makes lots, the recipe can be doubled.

Notes: 
I combine the syrup and juices in my crockpot and heat on low. When heated, I lower the heat to the "warm" setting. After serving, I let the wassail cool and then store in glass or plastic bottles or pitchers with lids. 

Brewing English Breakfast tea in a cup of wassail.

Sometimes, for an added "pick me up," I add a teabag to my hot cup of Wassail . Sometimes, on a chilly evening, people like to add a dash of Gran Marnier, Rum or Whiskey to their mug of wassail, but it really is great just as is.

Low Carb Rich & Healthy Triple Chocolate Cake (Gluten Free)

This Decadent (but guilt free) KETO Friendly 
Chocolate Cake has 3 layers of rich chocolate goodness!

Cake Ingredients:
1 cup coconut flour
1 cup unsweetened dark cocoa powder
1 1/2 cups Lakanto Baking or Classic Monkfruit sweetener**
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon sea salt
1/2 cup coconut oil
8 eggs, beaten
2 teaspoons vanilla extract
3 cups shredded zucchini

Frosting Ingredients:
1 cup (2 sticks) butter, at room temperature
1 cup Lakanto powdered sweetener
2/3 cup unsweetened dark cocoa powder
4 tablespoons unsweetened almond milk 
2 teaspoons vanilla extract
20 drops chocolate liquid Monkfruit sweetener (optional)
3/4 cup sugar free dark chocolate chips (optional) 

Method:
Preheat oven to 350*. Lightly grease a 9 x 13 inch baking pan. Stir together the coconut flour, cocoa, monkfruit sweetener, baking soda, baking powder and sea salt in a large bowl. 
Add the eggs, oil and vanilla. Mix until well blended. Stir in the zucchini. Pour and spread evenly in the prepared pan. Bake for approximately 30 minutes, or until a toothpick inserted in the center of the cake comes out clean. Allow to cool completely on a cooling rack. 

Once the cake has cooled, cream the butter, until fluffy, with an electric mixer.  Add powdered sweetener and cocoa to the butter and continue to mix until well blended. Add the milk, 1 tablespoon at a time, beating after each addition. Mix in the vanilla and if desired, the liquid sweetener. Once the cake has completely cooled, spread the frosting over the top. If desired, sprinkle the chocolate chips evenly on top of the frosting. Cut into 15 to 20 equal portions. Store in an airtight container in the refrigerator. 

**Lakanto Baking sweetener provides a superior texture to all desserts. You can create a similar product by adding Classic sweetener to a food processor and processing until it becomes finer in texture.

Nutritional info per serving (1/15), approximately:
153 calories ~ 27 grams fat ~ 8.8 grams net carbs ~ 7.3 grams protein

Nutritional info per serving (1/20), approximately:
115 calories ~ 20.34 grams fat ~ 6.6 grams net carbs ~ 5.47 grams protein

Note: This cake is so rich and moist that even non Keto eaters love it!

Fancy Ribbon Jello

Festive and delicious Ribbon Jello

Ingredients:
4 (3 ounce) boxes of jello (2 to 4 different flavors/colors)
2 envelopes of knox unflavored gelatin
1/2 cup hot water
2 cups milk
1 cup sugar
1 teaspoon vanilla
16 ounces (2 cups) sour cream

Method:
Layer 1: Prepare one box of jello as directed on the package. Pour into a 9 x 13 inch dish. Refrigerate for 45 minutes, until set. Place the unflavored gelatin in a small bowl. Stir in the 1/2 cup of hot water. Set aside.
While the first layer is setting, heat the milk to a boil, slowly, while stirring. Add the sugar, vanilla and softened gelatin. Stir continuously and return to a gentle boil. Set aside to cool, at room temperature. After the mixture has cooled, stir in the sour cream, until well blended. Divide the vanilla mixture into 3 equal parts. (Stir occasionally, to prevent the mixture from getting too thick.)
Layer 2: When the first layer is firm enough, add one portion of the vanilla gelatin. Chill for 45 minutes. 
Layers 3 - 7. Repeat the process, alternating colored and vanilla layers. (To avoid spilling, add upper layers by gently pouring the liquid jello, into the dish, while it remains in the refrigerator.)

Notes: 
Worth the effort!
Choose colors and flavors to match holidays or school colors. (At Christmas, I use raspberry and lime jellos.)
This recipe was shared with me, in the early 1990's, by my friend Kim Marie. (She received it from her mother, Judy Overman.) It quickly became a family favorite!