Dairy Free Pumpkin & Coconut Cream Squares (Gluten & Sugar Free)

 

These petite little pumpkin & coconut
cream squares are healthy & delicious!

Crust Ingredients:

2/3 cup pumpkin seeds

2/3 cup whole almonds

2 tablespoons coconut oil, melted

3 tablespoons Baking sweetener*

1/8 teaspoon salt

1/8 teaspoon cinnamon

2 tablespoons water

parchment paper

Cream Layer Ingredients:

1 cup coconut butter (or manna)

3/4 cup room temperature canned coconut milk (shaken)

2/3 cup Baking Sweetener*

1/4 cup pumpkin puree

1 3/4 teaspoons pumpkin pie spice**

1/8 teaspoon salt

Cinnamon Glaze Ingredients***:

1 tablespoon Baking Sweetener*

1/4 teaspoon cinnamon

3/4 teaspoon water

Method:

Preheat oven to 350*  Place the seeds, almonds, coconut, sweetener and salt into a food processor. Pulse until all are finely ground. Add the oil and water. Continue to pulse until a loose ball of dough forms. Line a 9 inch square pan with parchment paper. Press the dough evenly onto the bottom of the prepared pan. Bake for 5 to 7 minutes. Remove from the oven and allow to completely cool. 

While the crust is cooling, place the coconut butter/manna in a small glass bowl or measuring cup. Place the measuring cup/ bowl of the manna inside of a larger bowl. Fill the larger bowl with hot water, to melt the manna. (Do not microwave.)

Stir the melted coconut butter/manna to blend and make smooth. Warm the coconut milk using a microwave or on top of the stove. In a large mixing bowl, whisk together the coconut milk, sweetener, pumpkin, spice and salt. Add the melted coconut butter abd whisk to blend in. Layer evenly over the prepared crust. Chill for 1 hour. 

Stir together the sweetener, cinnamon and water to make a glaze. Lightly brush on top of the pumpkin layer. Cover and continue to chill for another hour or overnight.

When ready to serve, lift from the pan with the parchment paper. Cut into 16 equal sized squares. Store in an airtight container in the refrigerator. Makes 16 servings.

*Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

**To make your own pumpkin pie spice, please see the link to this recipe: https://carriekitchencreations.blogspot.com/2019/10/homemade-pumpkin-spice-seasoning.html

***The cinnamon glaze is optional. (Some prefer it and others do not.)

Nutritional info per serving, approximately: 190 calories ~ 17.75 grams fat ~ 7.23 grams carbs ~ 3.3 grams net carbs ~ 3 grams protein

Note: These creamy little squares were enjoyed by sugar and non-sugar eaters!

Low Carb & Sugar Free "Buttery Fingers" Dessert Cocktail (Or Spiked Coffee)

This is a very special & tasty cocktail
to serve at holiday parties.
(The creamy cocktail gets it's name from 
flavors similar to a Butterfingers candy bar.)

 To make this Delicious cocktail, you will first need to make your own sugar free Irish Cream Liqueur, but I promise you it is worth the effort! (Make extra Irish Cream Liqueur to add to coffee, hot chocolate and to give as gifts. Everyone loves it and will not guess that it is sugar free!)

Cocktail Ingredients:
2 tablespoons Irish Cream liqueur**

3 tablespoons rum

1/2 teaspoon coffee extract

2 tablespoons sugar free butterscotch coffee syrup

 2 tablespoons premium vodka

1 tablespoon heavy whipping cream 

ice cubes

cocktail shaker

2 maraschino cherries (optional)

Cocktail Method:
Place ice cubes into 2 cocktail or highball glasses. 
Place more ice cubes into a cocktail shaker. 
Add all of the ingredients, except for the cherries, to the shaker. 
Shake to blend and then pour equal portions into the prepared glasses.
If desired, garnish each cocktail with a maraschino cherry.
Serve and enjoy. Makes 2 dessert cocktails.

Nutritional info per serving without cherry, approximately: 

144.5 calories ~ 7 grams fat ~ 0.7 grams carbs ~ o.6 grams protein

Nutritional info per serving with cherry, approximately:

149.7 calories ~ 7 grams fat ~ 2 grams carbs ~ 1.85 grams net carbs ~ 0.7 grams protein

Spiked Coffee Ingredients:

2 tablespoons Irish Cream liqueur**

3 tablespoons rum

2 tablespoons sugar free butterscotch coffee syrup

2 tablespoons premium vodka

2 tablespoons heavy whipping cream 

cocktail shaker

fresh brewed coffee

4 tablespoons sugar free whipped cream (optional)

2 maraschino cherries (optional)

Spiked Coffee Method:
Place the liqueurs, vodka and cream into the cocktail shaker.
Shake to blend and then pour equal portions into 2 coffee cups.
Add coffee and stir. If desired, garnish with 2 tablespoons of whipped cream and a cherry. Serve and enjoy. Makes 2 dessert or brunch servings of spiked coffee.

Nutritional info per serving,  without garnishes, approximately:

17o calories ~ 9.7 grams fat ~ 0.9 grams carbs ~ 0.8 grams protein

Nutritional info per serving, with garnishes, approximately:

226 calories ~ 15 grams fat ~ 2.6 grams carbs ~ 2.45 grams net carbs ~ 1.3 grams protein

** Low Carb Irish Cream Liqueur ~ BETTER Than Store Bought!

A Delicious, Creamy &
Flavorful natural liqueur.

Ingredients:
3/4 cup Lakanto Baking sweetener*
1/2 teaspoon unsweetened dark cocoa powder
1 teaspoon instant coffee (I use Trader Joe's instant Columbian.)
2 egg yolks
2 1/4 cups heavy whipping cream
1/2 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
3/4 cup good quality Irish whiskey (I use Costco's Kirkland brand.)
candy thermometer (optional)

Method:
In a medium saucepan, whisk together the sweetener and cocoa until they are well mixed and no lumps remain. Whisk in the instant coffee.
Whisk in the egg yolks to make a paste. Add 1 cup of the cream, 1 tablespoon at a time, stirring after each addition. 
Heat over medium-low heat, stirring constantly, until the mixture slightly thickens. If desired, use a candy thermometer and cook just until the mixture reaches 200*. Dot not allow to boil. Immediately, remove from heat and set aside to cool.
Once cooled to room temperature, whisk in the remaining cream, extracts and whiskey. Transfer to glass bottles or jars and store in the refrigerator. Makes about 3 cups. (Twelve 1/4 cup servings)

Note: This liqueur is smooth and has a wonderful flavor. It tastes good enough to sip by itself and it's a great addition to coffee and baked goods.

*Lakanto Baking Sweetener has a finer texture than the regular Classic Sweetener. If you do not have the Baking Sweetener in your pantry, you can process the Classic Sweetener in a food processor, to create a finer texture.

Nutritional info per 1/4 cup serving:
approximately 186 calories ~ 17.25 grams fat ~ 1.4 grams net carbs 

~ 1.74 grams protein

Low Carb Italian Chicken & Pasta ~ Gluten Free With Dairy Free Option (A Lean & Green Meal!)

This Delicious, Flavorful & Healthy
meal uses Palmini (hearts of palm)
noodles, but nobody guessed that 
they were not regular spaghetti!

Ingredients: 

4 cups Palmini hearts of palm spaghetti noodles

almond milk

1 1/2 pounds raw chicken breasts

1 tablespoon olive oil

1 cup chopped orange or yellow bell pepper

 1/2 teaspoon dried crushed red pepper

1/4 teaspoon salt

1/2 teaspoon black pepper

1 teaspoon dried parsley

3 cloves garlic, minced

1/2 teaspoon basil

1 1/2 teaspoon oregano leaves

1 tablespoon dried minced onion

4 cups canned diced tomatoes (with liquid)

1 cup water

6 ounces low fat mozzarella cheese, grated

Method:

Rinse the Palmini noodles with water. Place in a dish and add just enough almond milk to cover. Soak the noodles for 30 minutes, rinse and set aside.

Cut the chicken into cubes. Add the oil to a skillet and turn the burner to medium heat. Add the chicken to the skillet. Cook and stir until all sides of the cubed chicken are browned. Add the bell pepper, red pepper, salt, black pepper, parsley, garlic, basil, oregano and onion. Continue to saute with the chicken. Add the tomatoes and water. Simmer for 30 minutes. Add the Palmini noodles and continue to simmer for another 15 minutes. Makes six 1 1/4 cup servings. Top each serving with 1 ounce (1/4 cup) of grated mozarella.

Each serving equals: 3/4 lean, 3 green,  2 1/4 condiments & 1/2 healthy fat

Nutritional info per serving (1/6 portion), approximately: 251.5 calories ~ 5.9 grams fat ~ 6.8 grams carbs ~ 4 grams net carbs ~ 35.4 grams protein

Note: I served this dish to my husband and 95 year old mother ~ they both loved it and thought that the Palmini spaghetti tasted like regular noodles. I really enjoyed this "pasta", too!

Pumpkin Cinnamon Roll Turkeys (Super Simple With Or Without Pumpkin Option)

Ingredients:

9 pieces of bacon

3 tablespoons butter

6 whole almonds

2 (8 ounce) cans Pillsbury one dough sheets flaky crescent rolls*

1/2 of a 15 ounce can pumpkin puree

cinnamon

sugar

2/3 cup powdered sugar, sifted

1/4 cup butter, softened

½ teaspoon rum extract (may substitute with vanilla or orange extract)

1 – 2 tablespoons Torani Pumpkin Spice Syrup (may substitute milk or water)

12 candy eyes**

36 thin pretzel sticks

Method:

Preheat oven to 375*.

1. Fry the bacon until crisp and dry on paper towels. Once cooled, cut or break in half. Set aside. 

2. Place 3 tablespoons of butter in a 9x13 inch baking dish. Place dish in preheating oven and remove as soon as the butter has melted. (Watch to make sure the butter doesn't darken to a brown color.) Tip the dish so that the melted butter covers the entire bottom of the pan.

3. Place the almonds in a small ovenproof dish or pie pan. Toast in the oven for 5 minutes. Remove and set aside.

4. Open the cans of dough and Lay the unrolled sections of dough down, on a very lightly floured surface, side by side to make one extra long rectangle. (I spread a long piece of wax paper on the counter.)  Connect the seam between the two sections of dough by lightly pressing together with your fingers.

5. Spread the pumpkin puree evenly on top of the dough. Sprinkle cinnamon on top of the pumpkin. Next, lightly sprinkle sugar to cover pumpkin and cinnamon.

6. Roll the dough from one shortest end to the other. Refrigerate for 30 minutes, or place in the freezer for 10 minutes.

7. Remove the chilled dough and cut into 6 equal portions. 

8. Unroll one inch of the roll and tuck the end piece into the center of the roll to form the turkey's neck. Place in the buttered dish and bake for 20 minutes.

Freshly baked cinnamon rolls

9. While the rolls are baking, mix the powdered sugar, butter, extract and syrup in a small bowl with a fork or whisk. Mix until thoroughly blended. (The icing should be thick, but easily spreadable.

10. Remove rolls from oven and allow to cool for at least 5 - 10 minutes. Spread frosting on top of rolls. Stick 3 pieces of bacon in each cinnamon roll opposite of the neck for tail feathers. Add two eyes and one toasted almond for a beak. Slide three pretzel sticks under one side of the front of each cinnamon roll to make one foot. Slide three more under the other side of the front of each cinnamon roll to make a second foot. Serve and enjoy!

*For this recipe, it does make a difference which brand of crescent rolls are used. The recipe works best with Pillsbury Original One Dough Sheets.

**I found the candy eyes in the bakery aisle of my local grocery store.

Notes: Normally, I do not like to use processed packaged rolls or foods, but this recipe is so quick & easy, with such a nice result, that I made an exception. Everybody loved them!

For an even easier method, you can use Pillsbury Cinnamon Rolls with Original Icing (5 Count) and skip steps four through seven. (Decrease the bacon to 8 slices, the almonds to 5, the eyes to 10 and the pretzels to 30.) Makes 5.

Pre-made ready bake cinnamon rolls (without pumpkin).

I added extra frosting and wings
to my husband's turkey. 😀

Authentic German Goulash Beef Stew (Lean & Green Version)

 

The original recipe for this flavorful stew 
came from a German couple, Karl & Erma
Herchert, who owned & operated the Black
Forest Cafe, in Big Bear, California.

Ingredients:

2 pounds lean beef or stew meat

6 slices uncooked turkey bacon, chopped

2 cloves garlic, minced

1 1/2 cups chopped tomato

1 tablespoon smoked paprika

1 tablespoon onion powder

1/2 teaspoon pepper    

1  1 /2  cups sliced mushrooms

1/4 teaspoon salt 

Method:

Trim all fat from beef and cut into bite-sized chunks. Brown in a Dutch oven, or soup pot, with the garlic and bacon. When completely browned, add tomato and enough hot water to cover. Add the paprika, onion powder and pepper. Boil for 10 minutes and then simmer for 2 hours (or longer), stirring occasionally and adding additional hot water as necessary. After the stew has simmered, add the mushrooms and salt. 

Continue cooking for 15 minutes. For a complete meal, serve with vegetables, 1 cup mashed cauliflower, 1 cup cauliflower rice or a small salad. Serves 6.

Each serving equals: 1 lean, 1 green & 2 2/3 condiments

Nutritional info per serving, approximately: 365 calories ~ 13.7 grams fat ~ 5.3 grams carbs ~ 3.6 grams net carbs ~ 52.7 grams protein

Erma, Karl and I, at their
lakeside cafe, in the late 1970's.

Woolworth's Icebox "Cheesecake" Lemon Mousse Dessert (Perfected)

There are several versions of this "no bake"
nostalgic dessert that have been published, but this
 is my version. (and of course, I think it is the best)  😃

Ingredients:

1 (3 ounce) box lemon gelatin

1 cup boiling water

2 3/4 cups graham cracker crumbs*

1/2 cup (1 stick) melted butter

1 (10 ounce) can chilled evaporated milk (refrigerate overnight)

8 ounces cream cheese (at room temperature)

5 tablespoons fresh lemon juice**

1 teaspoon lemon or vanilla extract***

1 cup granulated sugar

strawberries, raspberries or blueberries (optional for garnish) 

Method:

Preheat oven to 350*. Add the gelatin to the boiling water, stirring for one minute to make certain that it is well dissolved. Set aside.

Use a fork to mix together 2 1/4 cups of the graham cracker crumbs with the melted butter. Press evenly over the bottom of a 9 x 13 inch pan. (I use a glass pan.) Bake the crust in the preheated oven for 7 to 10 minutes. Set aside to cool. (Baking the crust is optional. If you want to skip using the oven, you can, but I prefer a lightly baked crust.)

In a medium bowl, with an electric mixer, beat the evaporated milk on high speed until fluffy and soft peaks form as the beaters are lifted out of the whipped milk. (The milk will greatly increase in volume.) Set aside.

Add the cream cheese, lemon juice and extract to a large bowl. Sift the sugar into the bowl and beat until all of the ingredients are smooth and well blended. Mix in the gelatin. Use a wire or silicone whip to slowly mix in the evaporated milk. 

Spread the lemon mousse evenly on top of the prepared crust. Sprinkle the remaining 1/2 cup of graham cracker crumbs over the lemon mousse. Cover and refrigerate for 3 hours or overnight. Cut into 15 equal portions. If desired garnish with a strawberry, raspberries or blueberries.

*One box of graham crackers makes about 3 cups of crumbs. Every time I purchase a box, I grind one package at a time, in a food processor to make crumbs. I store the crumbs in an airtight container in the refrigerator, because whether they are whole or crumbs, the tend to become stale or rancid if kept unrefrigerated.

**When they are available, I prefer flavor of Meyer lemons.

***If you prefer a stronger lemon flavor, add 1/2 to 1 teaspoon of lemon extract. For a less lemony dessert use pure vanilla extract.

Extra tip: I placed the dessert in the freezer for 20 minutes before cutting into portions. You do not need to do this, but I think it makes slicing easier and cleaner.

Notes: Woolworth's called this light and fluffy dessert an "Icebox Cheesecake" but it really is more similar to a mousse. It reminded my husband of the easy "Jello Cheesecake" box mix he used to prepare before we were married.

History: The recipe is said to have originated at "The Harvest House" Woolworth's Diner & Lunch counter.

The original recipe

Woolworth's department stores closed a long time ago, but one Woolworth's Diner still serves customers in Bakersfield, California. 

The Woolworth's diner in Bakersfield, California
continues to serve simple food in an décor that
matches the original design.

Russian Honey & Spice Holiday Bundt Cake (With Gran Marnier Option)

A Delicious  & moist slice of cake
with a scoop of  vanilla ice cream.

This is my version of a traditional Russian cake that is made with black tea and honey. It is a simple & perfect cake to serve during the holidays, because it tastes very much like gingerbread. The original recipe did not include Gran Marnier and the cake is quite good without it, adding the liqueur definitely makes it more festive!

Cake Ingredients: 

coconut oil cooking spray (or cooking spray of your choice)

1/2 cup raisins

1/2 cup Gran Marnier or water**

1 cup very strong brewed black tea

1 cup honey

1 cup dark brown sugar

1/3 cup avocado oil (or vegetable oil of your choice)

1 teaspoon baking soda

1/2 teaspoon cinnamon

1 teaspoon ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon ground cloves

2 eggs

3 cups all purpose flour, sifted

1 cup chopped walnuts

Optional Glaze** Ingredients:

2 tablespoons unsalted butter

1/2 cup sugar, sifted

2 tablespoons water

1/4 cup Gran Marnier (or reserved liquid from raisins + Gran Marnier to make 1/4 cup)

1/4 teaspoon pure vanilla extract

Method:

Preheat oven to 350*. Use the cooking oil spray to lightly coat the inside of the bundt cake pan. Place onto a baking sheet and set aside.

Add the raisins and Gran Marnier (or water) to a saucepan. Bring to a boil. Turn off the heat and let sit for 10 minutes. Place in a strainer to drain. (If you are going to glaze the baked cake, reserve the liquid drained from the raisins.)

Add the tea, honey, brown sugar and oil to a large Dutch oven or cooking pot. Bring to a boil over medium-high heat, stirring until the honey and sugar are dissolved. Reduce to medium heat and stir in the baking soda. Continue to stir for another 30 seconds. (The mixture will foam and expand.) Stir in the cinnamon, ginger, nutmeg and cloves. Remove from heat and set aside. Allow to cool to room temperature.

While the tea mixture is cooling, place the walnuts on a foil or parchment lined pan with sides. Toast in the preheated oven for 5 minutes. Remove from oven and set aside.

After the tea mixture has cooled, whisk in the eggs. Next, add one cup of the flour and whisk to mix. Repeat with the remaining flour, one cup at a time. Mix to create a smooth batter. Use a wooden spoon to stir in the raisins and nuts. Pour the batter into the prepared bundt pan, using a spatula to make it smooth and even. Bake for 45 to 60 minutes, or until a wooden pick inserted in the cake comes out clean. (If the top of the cake is fully browned, cover loosely with foil to prevent burning.) Remove from the oven and place on a cooling rack for 15 to 20 minutes.

If desired, while the cake is cooling, prepare the glaze. Melt the butter in a saucepan over low heat. Stir in the sugar and water and bring to a boil over medium heat. Boil for 5 minutes while stirring constantly. Remove from heat. Slowly & carefully stir in the Gran Marnier and vanilla. 

Carefully use a knife to to loosen the sides of the cake from the pan and then invert onto a rimmed platter or serving plate. Brush the glaze onto the top and sides of the cake to cover. (You also may use a spoon to add the glaze, if you do not have a pastry brush.) Cut the cake into 10 to 12 slices. Store covered in the refrigerator.

**The Gran Marnier is optional, but plumping the raisins in a liqueur or water is a necessary step. Also, the cake can be made without the Gran Marnier glaze. If the glaze is omitted, the cake may be garnished with whipped cream or ice cream. (Even with the glaze, my husband asked for a small scoop of ice cream.)

Note: The flavors in this cake improve in the days after it is baked, in the same way that other spice cakes and gingerbread do. Store in an airtight container in the refrigerator. May be served chilled or at room temperature.