Monthly Archives: April 2016

Snickerdoodle Cheesecake Bars (low carb, gluten free, no added sugar)

Posted in breakfast, dessert, easy, gluten free, low carb, Recipes, vegetarian/vegetarian adaptable by

snickerdoodlecheesecake13

When inspiration hits, it’s a lot like getting hit by a truck. Ignoring it is incredibly difficult.

A totally hypothetical example: seeing some “snickerdoodle sandwich cookies with cream cheese frosting” on sale and then thinking of how great that sounds for three days straight.

Outside of this totally hypothetical example, we all know how I feel about cookies. (TL;DR: High. Maintenance.) But the flavor combination was irresistible. Anything cinnamon. Anything cream cheese. But cookies? No. Life is too short for that.

And this is where the Truck of Inspiration™ came hurtling merrily down the Snackademia highway. Cheesecake bars. Of course. Bars are my everything. I would make everything into a bar version if I could (AND I HAVE). THE ANSWER WAS CLEAR. We were making snickerdoodle cheesecake bars.

snickerdoodlecheesecake14

But this brought about its own set of challenges. I was immediately imagining a graham cracker crust. This does not fit very neatly into a low-carb or grain-free diet. Then the Truck of Inspiration™ made an entirely legal U-Turn and came back around at top speed.

PECANS. Whether you pronounce them “pee-can” or “puh-kahn”, we can all agree that (second only to the macadamia), the pecan is a superior nut:

With a little cinnamon and nutmeg, you’ve got yourself the perfect graham cracker crust analogue. No need for butter with the natural oils in the pecans providing all the binding power. And how could we forget the sweet, crunchy cinnamon “sugar” topping, so crucial to the snickerdoodle experience?? We could not.

So now the problem is that I ate all of these already and I’ve been thinking of making them again for three days straight. I don’t need inspiration for that one. Maybe I need the Truck of Distraction™.

Snickerdoodle Cheesecake Bars (low carb, gluten free, no added sugar)

Recipe adapted from Shugary Sweets

Yields: Around 24 – 30 bars

Ingredients:

Crust:
2 1/2 cups pecans
2 tbsp granulated sweetener, OR 1 tbsp granulated sweetener plus 1 tbsp sugar free brown sugar substitute
1 tsp cinnamon
1/4 tsp nutmeg

Filling:
2 8 oz packages cream cheese (I used neufchâtel), softened
3/4 cup granulated sweetener, OR 2/3 cup granulated sweetener plus 2 tbsp sugar free brown sugar substitute
2 egg whites, or around 1/4 cup egg whites
1 tsp vanilla extract
1/4 butterscotch or molasses extract, optional
1/2 tsp cinnamon

Topping:
1/4 cup granulated sweetener
1 tsp cinnamon

Directions:

Preheat oven to 350°F and grease a 9×13 inch baking pan.

To make crust, place pecans, spices, and sweetener into a food processor or high-speed blender and process until pecans form a crumbly mixture that begins to ball and stick together (make sure to stop before you’ve made pecan butter!).

snickerdoodlecheesecake8Ugh I love pecans so much.

Press crust into the greased 9×13 baking pan and par-bake for about 8-10 minutes.

For the filling, beat cream cheese with sweetener, egg whites, vanilla, butterscotch or molasses extracts (if using), and cinnamon using the whisk attachment of an electric mixer. Beat for a few minutes until fluffy and smooth. Pour over pecan crust and smooth with a spatula.

 

In a small bowl, combine sweetener and cinnamon for topping. Sprinkle generously over the cheesecake layer.

Bake for 28-30 minutes, or until topping has browned and filling jiggles only slightly. Once cooled, refrigerate until completely set and cut into squares. Keep any (unlikely) leftovers in the fridge.

IMG_5647ALL HAIL THE TRUCK OF INSPIRATION™

Nutritional Info (Calculated for 26 servings):

snickerdoodle cheesecake nutrition

Fudgy Ganache Layer Cake with Vanilla Buttercream Frosting (low carb, gluten free, sugar free, dairy free)

Posted in dairy free, dessert, gluten free, low carb, Recipes, vegetarian/vegetarian adaptable by

flowercake1

Every year I seem to hold some kind of unspoken competition with myself to make the richest, most decadent birthday cake on earth. Each year has gotten successively richer, and more decadent, and this year has been the most ridiculous yet. I am actually concerned. I have no idea how to top this thing. Next year I might just chug a pint of heavy whipping cream and call it a day.

This is a tour de force. It’s like eating a brick of fudge. I could build a delicious house with this cake. A delicious NEIGHBORHOOD. There are THREE LAYERS EACH OF FUDGE CAKE AND DARK CHOCOLATE GANACHE ALONE. NOT TO MENTION THE BUTTERCREAM?? JUST LOOK AT IT.

flowercake10

ARE YOU SEEING THIS.

This is the cake your mother warned you about.

Luckily, I am here to hold your hand through everything. I even tried to temper the intensity of this confection for more delicate sensibilities by arranging actual edible flowers on top. You are not obligated to do this, but just be warned that without them, you’ll be slammed in the face with the full magnitude of this chocolate monsterpiece. It takes no prisoners. 

This recipe was written for a three layer 6″ cake instead of the more traditional 9″ rounds because trust me, it’s enough. You are however totally free to make two slightly thicker 6″ rounds, or even one 9″ round. Whatever floats your boat!

You know what else oughta float your boat? The fact that this magnificent creation is low carb, gluten free, dairy free, and contains no added sugar. You could do worse.  

flowercake2

Fudgy Ganache Layer Cake with Vanilla Buttercream Frosting (low carb, gluten free, no sugar added, dairy free)

Yields: Around 10-12 servings

Cake recipe adapted from Gourmet Girl Cooks

Ingredients: 

Cake
2/3 cup butter, coconut oil, or dairy-free spread, melted
½ cup unsweetened cocoa powder
1 to 1¼ cups powdered sweetener
¼ tsp sea salt
1½ tsp liquid stevia
½ tsp vanilla extract
3 large egg whites, or about 1/3 cup egg whites

Ganache
6 to 8 oz good quality sugar free chocolate
6 to 8 oz heavy whipping cream or unsweetened almond milk (8 oz. = 1 cup)
½ tsp vanilla extract

Vanilla Buttercream Frosting
½ cup butter or dairy-free spread, softened
2 – 2 ½ cups powdered sweetener
½ tsp vanilla extract
2 tbsp almond milk or heavy whipping cream

Directions:
Preheat the oven to 325° and grease two or three 6″ round (or one 9″) cake pans. Cut out a circle of parchment paper and place on bottom of each pan. I’m serious, don’t skip this.

To make cake, use a large bowl to combine melted butter (or coconut oil or dairy-free spread), cocoa powder, powdered sweetener and salt. Mix until well combined.

Stir in stevia and vanilla. Add egg whites one at a time, beating briskly after each addition until batter is glossy and smooth. Spread batter evenly in prepared pans using a spatula. Bake for 20 to 30 minutes (depending on how thick each layer is) or until a toothpick inserted in center comes out mostly clean. Let cool completely in pan before flipping out onto a cooling rack or cake stand.

To make buttercream frosting, beat softened butter or dairy-free spread and powdered sweetener until well combined and smooth.

Add vanilla extract and unsweetened almond milk or cream and beat until fully incorporated, adding more if needed for spreading consistency. Keep refrigerated until ready to pipe or spread onto cooled cake.

To make chocolate ganache, coarsely chop chocolate with a serrated knife, and then transfer to a heatproof bowl. You can now either bring the cream or almond milk to just a boil over medium-high heat (don’t let it boil over!), or heat it in the microwave. Pour over the chopped chocolate and let stand for 5 to 10 minutes to allow it to melt the chocolate. Whisk together until smooth and shiny.

For an even lazier ganache, microwave the chopped chocolate and heavy cream or almond milk together, 30 seconds at a time. Let it sit for a minute, and then whisk away (I may have used this method).

NOW FOR MY FAVORITE PART. The layering. Place first cooled cake layer onto a cake plate and use the refrigerated buttercream to create a buttercream dam, piping around the edge. Pictured below:

See what I did there? The dam helps to keep the ganache from oozing out. This is my new favorite thing.

Continue this until the final layer, spreading top with remaining buttercream. Pour on the remaining ganache, which will be slightly thickened. If you’re extra fancy, add some ~*~organic edible flowers~*~ on top. Enjoy, and let every bite take you on a journey. 

Nutritional Info (Calculated for 12 servings, with dairy-free spread and unsweetened almond milk):

 flower cake nutrition

Chocolate Chip Cookie Pie With Fluffy Chocolate Buttercream Frosting (low carb, gluten free, dairy free, no added sugar)

Posted in dairy free, dessert, gluten free, low carb, Recipes, vegetarian/vegetarian adaptable by

 

Ok, so technically another cookie recipe – WAIT I CAN EXPLAIN. While I have consistently maintained that cookies (PLURAL) are a tedious, high-maintenance endeavor, this is not the case when we are dealing with one gigantic cookie (SINGULAR).

LAZY LOOPHOLES.

More specifically, we’re talking about a cookie pie. Because pies are a…spring thing? (Are they?) And it’s spring now…?

You know what, no one was asking why. The why is obvious. Chocolate chip cookie pie. That is why. Also: fluffy whipped chocolate buttercream, because I have a whisk and am prepared to use it at all times.

IMG_6408

Because you are all subject to my personal whims, I aimed for my ideal cookie texture – dense, gooey, just this side of underbaked. I succeeded. Giddy with triumph, I decided that the only way this could be any better was with more chocolate. This would explain the buttercream.

Now if you know me, and I think you know me, things just keep GETTIN’ BETTER. This frosting-trimmed-chocolate-studded ~*~dream pie~*~ won’t be spiking any blood sugars or providing your daily dose of completely unnecessary trans fats.  That is not how we do things around here. What we do is the good things minus the bad things. It’s basic math. Look, I didn’t make the rules, Pythagoras.

 

cookiepie2

In this case, that means swapping out the carbs, glutens, and sugars for healthier alternatives, and losing none of the unbridled joy one experiences when eating a giant cookie. Pie. A giant cookie pie.

LET US WASTE NO MORE TIME.

cookiepie4

Chocolate Chip Cookie Pie With Fluffy Chocolate Buttercream Frosting (low carb, gluten free, dairy free, no added sugar)

Recipe adapted from Cafe Delites

Yields: Around 10-12 servings

Ingredients:

Cookie:
1/2 cup butter or dairy-free spread, softened
6 tbsp granulated sweetener, OR 1/4 cup granulated sweetener plus 2 tbsp sugar free brown sugar substitute
1 egg white, or three tbsp egg whites
1 tsp vanilla extract
2 cups almond flour
1/4 teaspoon sea salt
1/3 cup sugar free chocolate chips

Chocolate Buttercream:
1 cup powdered sweetener (or more if needed)
1/4 tbsp unsweetened cocoa powder
1/4 cup butter or dairy-free spread, softened 
1-2 tbsp unsweetened almond milk
1 tsp vanilla extract
1/8 teaspoon sea salt

Instructions:

Preheat the oven to 350° and grease a 9″ pie pan.

In a large bowl, cream together softened butter and powdered sweetener. Add in the egg white, vanilla, almond flour, and salt and continue mixing until throughly combined.

Fold in chocolate chips, and then transfer to pie pan, smoothing with a spatula. Bake for 24-28 minutes, or until edges begin to brown and a toothpick inserted into the center comes out clean (or mostly clean, if you prefer it a bit underbaked).

IMG_6411

To make the buttercream frosting, combine the powdered sweetener and cocoa powder. Beat the butter or dairy-free spread on medium speed until smooth and creamy.

Gradually add the sweetener/cocoa powder mixture with the almond milk. Stir in vanilla and salt, mixing again until smooth.

Decorate the cooled cookie pie with frosting however you please!

Nutritional Info (As calculated with dairy-free spread and brown sugar substitute):

chocolate chip cookie pie nutrition

Roasted Eggplant Lasagna (low carb, gluten free, vegetarian)

Posted in easy, entree, gluten free, low carb, Recipes, vegetarian/vegetarian adaptable by

Is there anything more delightful than an eggplant? THAT WAS A TRICK QUESTION. Because the answer is yes: roasted eggplant, which is in fact marginally more delightful than just regular eggplant.

For those who require examples of the aforementioned delight: baba ganoush, ratatouille, stir fry, moussaka – the (delightful) possibilities are simply endless for this glossy, purple fruit! It also boasts an impressive array of many vitamins and minerals, such as excellent amounts of fiber, folate, potassium and manganese, as well as vitamins C, K, and B6, phosphorus, copper, thiamin, niacin, and magnesium. It even contains phytonutrients with high antioxidant compounds.

But let’s not kid ourselves. What’s the first thing you think of when you think of eggplant dishes? That’s right. This fine aubergine is usually just relegated to second fiddle in an eggplant parmesan – breaded, fried, and reduced to mush under a mountain of sauce and cheese.

Now, I won’t even lie. I am entirely ok with the mountain of sauce and cheese. So let’s work on everything else.

AS PROMISED: mountains of sauce and cheese.

Baked, grilled, roasted – nothing brings out the ~*~rich complexity~*~ in an eggplant’s flavor than some lovin’ in the oven (…or grill). Plus, with its dense, robust texture, it makes an excellent substitute for meat in vegetarian or vegan cuisine.

So let’s keep it classic. We want sauce, we want cheese, and we want eggplant playing a better role than ‘breadcrumb vehicle’. Here’s an idea: ROASTED EGGPLANT LASAGNA (this is where you get excited because I said just the title of the movie post). Now it’s low carb, gluten free, and still accessible to our vegetarian friends!!

eggplant17

Roasted Eggplant Lasagna (low carb, gluten free, vegetarian)

Yields: Around 8 servings

Ingredients:

3-4 medium to large eggplants
Olive oil spray AND/OR about 3 tbsp olive oil
Salt and pepper, seasonings of choice (I used Penzeys Italian Herb Mix, which includes oregano, basil, marjoram, thyme and rosemary)
1 can (14.5 oz.) diced tomatoes (I used a ‘no salt added’ variety)
1 16 oz. jar no sugar added tomato sauce
1/2 cup grated parmesan
2 to 2 1/2 cups shredded mozzarella (I used part-skim mozzarella)
Chopped parsley, for topping

Directions:

Preheat the oven to 400º, and line a large baking sheet (or sheets) with aluminum foil. Spray or drizzle with olive oil.

Slice eggplant and lay on baking sheet(s) in a single layer. Lightly salt and season, and spray, brush, or drizzle with olive oil again.

Place in oven and roast for 30 – 45 minutes, flipping each slice over about halfway through. (NOTE: if some slices are thinner than others, they may brown and crisp up – these make AWESOME eggplant chips and are excellent for snacking on. NO MISTAKES HERE.)

While eggplant roasts, pour the diced tomatoes into a colander placed in the sink, and allow to drain.

Spread about 1/4 cup tomato sauce evenly over the bottom of a large casserole dish. Layer with roasted eggplant, and then top with the drained diced tomatoes. Sprinkle about 2 tbsp parmesan and 1/2 cup of mozzarella, and then continue layering with eggplant, tomato sauce, and cheeses until eggplant runs out. Make sure you finish with a glorious layer of mozzarella and parmesan!

Bake about 30-40 minutes, or until cheese melts and begins to brown. Top with fresh chopped parsley, and serve hot.

eggplant7eggplant8

Nutritional Info (as calculated with olive oil spray):

roasted eggplant nutrition