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Incredible keto chocolate soufflé!

today I rocked a keto chocolate souffle with freshly whipped cream- AND 2 NET CARBS! It tastes like a lava cake married a sponge cake… or a British steamed pudding.

Jess’ Keto Chocolate Souffle

  • 2 tbs unsweetened cocoa powder OR raw cacao powder
  • 2-3 tbs powdered erythritol or sweetener of your choice
  • 2 tbs heavy cream
  • 1 tbs melted butter
  • 1 egg
  • 1/4th tsp vanilla extract
  • 1/4th-1/2 tsp baking soda
    Mix everything well-
    Grease ramekin or coffee mug and microwave 1-2 minutes-
    Plate with freshly whipped cream.
    SOOOO GOOD and sooo easy!
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Keto Dinner Food Porn: Mozzarella Stuffed Meatballs & Chocolate Mug Cakes w/Whipped Cream

Yesterday, we made mozzarella stuffed meatballs with low carb Marinara- and chocolate keto mug cakes with freshly whipped cream- they were a huge hit!

If anyone is interested in the recipes, post below and I will type them out after I recover from bronchitis.

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Keto Weight Loss Update! 12 lbs gone is 11 Days! (Pics and video vlog)

There is absolutely no way to make Lularoe leggings look flattering on me, but I am down 12 pounds in 11 days!

I am only 5’4 and a half, maybe, so I am not a tall, lithe person. I am extremely muscular and moderately active at the moment. I have not had the time I usually have to do yoga or get more than 10-12k fitbit steps in lately, so this is mostly from the keto diet and the ketone drink I started drinking less than 2 weeks ago. The drink helped me over the plateau weight I’ve been hovering at for a year.

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(Pictorial) Log Cabin Dollhouse- Miniature Polymer Clay Norwegian Lefse Flat Bread, Sticks, and Griddle

We are doing a Norwegian (or Norwegian-American, IDK) themed dollhouse next.

Lefse griddle and lefse on the hearth of my new Norwegian Log Cabin dollhouse

#dollhouse #dollhousetour

A post shared by Miss Maisie (@missmaisiebabyfashionista) on

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(Pictorial) Log Cabin Dollhouse- Miniature Polymer Clay Bread & Cheese Making

I spent a couple of days playing baker and cheesemonger, with varying results.

Polymer clay food miniatures are so fun to make for a foodie who is currently on a 10 day juice cleanse.

I need to go back to bread and cheesemaking at some point, but I quit after a couple of days because I now have way too many loaves of bread and cheeses in my possession.

My first attempts at baguette loaves were made with sculpey clay and colored with turmeric and eye shadow/mineral makeup. My dad actually painted them for me. They came out a bit overbaked, but it was a great first attempt.

My second attempts (and subsequent ones) were better, I still need to refine my bread painting skills.

I also ended up making Norwegian lefse sticks and bread. Lefse is like a potato based flat bread, similar to a huge tortilla, that has it’s origins during the Viking age. In my house, we make it around Christmas time, because my ex is Norwegian. I will do a separate post on the lefse tomorrow…

My first attempt at a blue cheese ended up looking like spinach artichoke dipped stuffed into bread instead- yumm

I ended up making blue cheeses, brie, swiss, garlic gouda, and herb covered chevre. Cheese making is fun, I will eventually get back to it again.

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VINTAGE RECIPE: My Great Aunt Ellen’s Chicken and Dumplings- MY VERSION!!

TO SEE PART 1, CLICK HERE

My version

After I finished writing the last blog post, I started on the chicken and dumplings.

img_4133-1

The original version omits any thickener for sauce

right away I could tell that 2 tsp baking powder in one cup of flour was WAY too much- also, most recipes call for some form of fat, which I added.

Aunt Ellen used ‘chicken cooking water’ and canned broth. I decided to kill two birds with one stone and make my OWN broth.


CHICKEN AND BROTH:

2 packages of boneless skinless chicken breast (3 breasts per package)
a couple stalks of celery, leaves on, broken up in large chunks
a couple unpeeled carrots, broken up into large chunks
UNPEELED onion, cut in quarters.
water to cover
handful of fresh parsley (do not chop)
tablespoon of chicken bouillon

Basically, I just dumped it all in a pot on high- when it reached a full boil, I covered it and let it cook on low for an hour.

After, I plucked chicken breasts out and chopped them into small pieces.

I strained the broth and discarded the solid vegetables.

Then, I measured out about 2 to 2.5 quarts of the broth for the ‘sauce’ later.

isn’t this beautiful?

 

Aunt Ellen’s granddaughter warned me to test out the recipe before totally committing, as her grandmother had different variations of the same recipe floating around. I immediately noticed that the baking powder to flour ration was WAY too high and would have resulted in a very bitter product. I increased the flour to 2 cups and decreased the baking powder to 1 tsp. I also added 1/3 cup of lard (or crisco), as it makes for a more tender dumpling and can be found in most chicken and dumpling recipes online. When I experimented WITHOUT the fat, it didn’t taste as good.

 


DUMPLINGS:

2 cups flour
1/2 tsp salt
1/2 tsp chicken boullion
1 tsp baking powder
1/3 c lard or crisco
1 cup milk

(instructions are underneath photos)

first I rubbed the fat into the dry ingredients until it was kind of mealy

after, I added the milk and just mixed it all up with my hands. Next time I will use my stand mixer- I then made the dough into a smooth ball.

rolled it out- we liked the thicker ones- cut them into squares using pizza cutter

 

dumplings!

 

CHICKEN ‘SAUCE’ (GRAVY):

2 quarts of reserved chicken stock from boiling the chicken breasts
1.5 cups heavy cream
1 cup whole milk
1/2 cup flour
stick of butter
salt and pepper to taste
(optional: garlic powder, parsley, etc)

Melt stick of butter in pot over medium-high. Add flour and cook for a minute. Slowly add the cream and milk, a bit at a time, stirring until it becomes a white cream gravy. Add the 2 quarts of chicken stock and adjust seasoning. If you worry about lumps, use a stick blender or whisk while incorporating the broth. Return to a boil, stirring constantly.

When it begins bubbling again, add most of the dumplings and cover. Lower heat to low and cook about 12 minutes. Add rest of dumplings and cook uncovered on medium for about 20 minutes. Keep a close eye on it or it will boil over (like mine did).

Add chopped chicken and cover, set heat down to low, until warmed through.

it boiled over when I turned my back

 VERDICT:

This is definitely a keeper. I have to admit, I’ve never eaten real chicken and dumplings before. The only other exposure to it that I had was Pennsylvania Dutch Chicken Pot Pie and the stuff that comes out of a can (yuck). I was truly impressed with the delicate flavor.

I can see why my father loved it so much.

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More Truffle Madness: Black Truffle Scrambled Eggs…


This breakfast (Maisie and I shared) was made entirely with jarred black European truffles.

Super simple- toasted bagels with black truffle butter and scrambled eggs with black truffles.

I made the truffle butter by mixing half a stick of unsalted butter with quarter of a stick of salted butter and added a tsp of the minced black truffle.

Absolute HEAVEN!