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Monday, June 06, 2016

Cinnamon Cream Cheese Squares (aka Low-Carb Sopapilla Cheesecake)

by Leeann Mullen Teagno ~ Cut the Wheat, Ditch the Sugar

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Ingredients

Crust

Filling

  • 12 oz. cream cheese (1 ½ bricks), at room temperature
  • 3/4 C sweetener (I used Swerve)
  • 2 tsp. vanilla extract

Topping

  • 1 tsp. ground cinnamon and 1/3 C sweetener (I used Swerve), mixed together
  • 3 T melted butter

Directions

  1. Preheat oven to 375 degrees and grease an 8x8 or 9x9 square cake pan.
  2. In a large bowl, whisk together crust ingredients almond flour, coconut flour, sweetener, salt, baking powder and xanthan gum until evenly mixed.
  3. Cut in butter by adding it in small chunks and using a pastry cutter to make a fine, crumbly meal out of it. There will be small chunks of butter remaining, but no large chunks should be visible.
  4. Fold in egg whites by hand. You will lose much of the volume from the egg whites, but fold slowly and carefully. The resulting batter should be evenly mixed and somewhat fluffy in texture.
  5. Place half the crust dough into the center of the greased baking dish and use a spatula to carefully and evenly distribute it throughout the bottom of the dish.
  6. Par-bake the bottom crust for 10 minutes or until it begins to slightly firm up. While you wait, prepare your filling.
  7. To prepare the filling, combine room temperature cream cheese with sweetener and vanilla extract. Stir or whisk well until it is all combined and smooth.
  8. Remove the par-baked crust from the oven and allow to cool for about five minutes.
  9. Spread the cream cheese mixture evenly over the top of the par-baked crust.
  10. Carefully spread the remaining crust mixture over the top of the cream cheese layer. To avoid mixing the cream cheese in with the top crust layer, I recommend applying the top crust in small dollops all over and then smoothing them together as opposed to doing one large dollop in the middle of the dish. This will prevent the cheese from mixing into the top crust.
  11. Smooth the top crust and sprinkle it evenly with all of the cinnamon and sweetener mixture.
  12. Carefully pour the melted butter over the top, taking care to drizzle it all over so that it doesn’t all settle in one place.
  13. Bake the dish on the middle rack for 30-40 minutes or until the top is deep golden brown and caramelized and firm to the touch.
  14. Allow to cool for at least 20 minutes before slicing, or let sit over night. The squares are delicious warm or at room temperature.
  15. Slice into 12 squares and enjoy.

Nutritional Information: Squares contain 3g net carbs per serving (1/12th of recipe).

http://fluffychixcook.blogspot.com/2014/05/cinnamon-cream-cheese-squares-low-carb.html  (Thank you!)

Sunday, June 05, 2016

Caprese Salad



Caprese Salad w/ avocado

"Caprese salad (Italian: Insalata Caprese [insaˈlaːta kaˈpreːze], meaning "Salad of Capri") is a simple Italian salad, made of sliced fresh mozzarella (ideally Buffalo mozzarella), tomatoes, and green basil, seasoned with salt and olive oil."  What that says to me is, the basic ingredients are mozzarella, tomatoes, basil and olive oil, be creative and add other delicious, fresh ingredients to create a large variety of tasty salads--Be creative & eat delicious!

2 cups grape tomatoes
1 cup mozzarella pearls
1 cup whole, pitted black olives
1 avocado, cubed
1 cup fresh spinach, chopped or sliced

Combine tomatoes, mozzarella pearls, black olives, avocado & spinach in a bowl.  Stir lightly to combine ingredients.

Dressing:
1 Tbsp olive oil
1 ½ Tbsp balsamic vinegar
¼ tsp garlic powder
¼ tsp onion powder
¼ tsp dried, chopped basil

Combine all dressing ingredients, pour over veggies & cheese.  Stir lightly to combine ingredients.  Best if eaten immediately.

Sunday, July 19, 2015

Beef with Broccoli

This easy version of the Chinese takeout classic requires only a short marinade to make the beef fork-tender. Serve over white or brown rice. Serves 4(low carb substitutes in red)

Prep Time: 10 minutes + 1 hour for marinade Cook Time: 8 minutes

First, marinate the meat:
 
 
1/2 tsp baking soda
 
1 tsp sugar (xylitol)
1 Tbsp cornstarch (1 tsp xanthan gum)
1 Tbsp low-sodium soy sauce (liquid aminos or coconut aminos)
1 Tbsp water
2 Tbsp vegetable oi(olive oil)
1 1/2 lbs flank steak, sliced into thin strips (breakfast steak on sale)

Whisk together the baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.
 
1/2 c low-sodium soy sauce (liquid aminos or coconut aminos) (Do NOT use regular. The final product will be way too salty)
2 Tbsp brown sugar (1-2 Tbsp xylitol)
4 cloves garlic, minced
1 Tbsp sherry (any cooking wine or leftover wine will do)
3 Tbsp vegetable oil (olive oil)
2 heads broccoli, crowns only (1 pound frozen broccoli florets, micro cooked 4 minutes)

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside
 
In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.
 
Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to
the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.
 
adapted from ©2009-2013 Rainy Day Gal (Jenny Miller)

Monday, April 27, 2015

Broccoli & Cheese Casserole

I loooooove broccoli!  Add some cheese, onion & egg, how can you go wrong?  The mayo helps hold it all together and  adds creamy flavor.  Delicious!  So delicious, I forgot to get a photo :(

Ingredients
·         1 (10.75oz) can cream of mushroom soup*
·         1 cup mayonnaise
·         2 eggs, beaten
·         ½ cup finely chopped onion
·         4 cups fresh broccoli florets, steamed (or 3, 10-oz frozen packs, thawed)
·         2 cups of shredded cheddar cheese
·         salt & pepper to taste
·         pinch of paprika

Instructions

1.  Preheat oven to 350 degrees. Butter a 9×13 baking dish.
2.  In a medium bowl, whisk together mushroom soup, mayonnaise, eggs, & onion.
3.  Place broccoli in a very large mixing bowl. Stir in the soup mixture & thoroughly combine. Stir in the shredded cheese.
4.  Spread mixture into your casserole dish, and sprinkle with salt, pepper, & paprika. Bake 45-60 minutes in a preheated oven, until the top has turned to golden brown.

*For LCHF (low carb high fat) / grain free:  eliminate soup, add ½ cup chicken broth

The Purpose of Scratch Only

The purpose of Scratch Only is to share recipes and ideas. Not all of these are my original recipes (and I know not EVERYTHING is from scratch), I have made these over and over and will not post anything that I do not make and enjoy first (sorry, but you won't find any seafood here). This blogger reserves the right to edit or delete posts with content deemed inappropriate or unwanted for any reason. If you have questions, please e-mail.