Categories
Recipes

Garlic Bread Muffins(GF,Keto,Low Carb)

 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

These Garlic Bread Muffins are sooooo good, you won’t miss the traditional garlic bread.  I had made some clam chowder for dinner and wanted a little something something to go with it.  I found this recipe on AlldayIdreamaboutfood, printed it out and got to work ( not too much though 😉.). I love recipes where you just throw everything in a food processor and voila! I altered the recipe just a bit because of a mistake I made…(see below.) You can either make recipe as posted or you can find original recipe if you click link above to the website.

keto garlic muffins

Don’t these look amazing? They have the prefect amount garlic, cheese, and parsley. I had them the next day  for lunch with some of my homemade beef broth, and they tasted just as delicious, if not more so. Just pop in the micro for about 30 seconds and re-enjoy.

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I admit, I didn’t read the whole recipe thoroughly and I threw all the ingredients in the food processor. I put both cheeses in, and ended up sprinkling some extra mozzarella on top and did not cover it like recipe states ( I think that’s to get the cheesy center) but nevertheless they came out great.

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5 from 1 vote

Garlic Bread Muffins ( GF, Keto, Low Carb)

Quick to make and delicious, these low carb garlic bread  muffins are great with soup, salad, or anywhere in between.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizer, Main Course, muffins, Snack
Keyword: cheese garlic bread muffins, gluten free garlic bread muffins, keto garlic bread muffins, keto savory muffins
Servings: 12 muffins
Calories: 284kcal
Author: WhollyCupcake

Ingredients

  • 4 tbsp unsalted butter melted
  • 4 cloves garlic minced
  • 1/2 cup full fat sour cream
  • 4 eggs large
  • 1 tsp sea salt
  • 3 cups almond flour
  • 2 tsp baking powder
  • 1 1/2 cups shredded extra sharp cheddar
  • 2 tbsp parsley chopped
  • 4 oz shredded mozzarella and extra for sprinkling
  • sea salt for sprinkling

Instructions

  • Preheat oven to 325F and line a 12 cup muffin pan.
  • Combine the butter an half the minced garlic in a small bowl and mix
  • In a large food processor, combine sour cream, eggs, remaining garlic, and salt. Process until well combined.
  • Add the almond flour, baking powder, cheeses, and parsley and process until smooth.
  • Divide the batter evenly between the muffin wells. Using a teaspoon make a small indentation in the top of each muffin and drizzle small amount of the garlic butter on each muffin. Sprinkle each with mozzarella and sea salt.
  • Bake for 25-28 minutes until golden brown. Remove to cooling rack until edible temperature, whatever that might be for you and enjoy!!!

Notes

There will be oil in the bottom of the muffin tin as you remove the muffins, no to worry, the muffins themselves are not greasy at all.
Please rate recipe if you made and love it. Also tag your pics on instagram to #whollycupcake or @ms.ralu

Nutrition

Serving: 1muffin | Calories: 284kcal | Carbohydrates: 1.8g | Protein: 12.1g | Fat: 24.6g

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Categories
Recipes

Magic Keto Cookies (GF)

 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

These cookies are SUPER EASY to make. A blend of nuts, coconut, and chocolate chips, these are sure to please.  These mounds of joy are low carb, gluten-free, and keto friendly. I found this recipe on https://www.delish.com/magic keto cookies

These cookies come out chewy and delicious.  Very hardy as well, I love mine with a cup of coffee or tea

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3.69 from 441 votes

Magic Keto Cookies

Prep Time10 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Dessert
Keyword: gluten free cookies, keto cookies, low carb cookies
Servings: 25 cookies
Calories: 129kcal
Author: WhollyCupcake

Ingredients

  • 1/4 cup coconut oil Solid(do not melt)
  • 4 Tbsp unsalted butter, softened
  • 3 Tbsp Sweetener I used Swerve
  • 1 cup sugar free chocolate chips I used Lily's
  • 1 cup coconut flakes Unsweetened
  • 1/2 cup pecans chopped
  • 1/2 cup walnuts chopped
  • 1 tsp vanilla extract
  • 4 egg yolks
  • sea salt flakes for sprinkling on top (optional)

Instructions

  • Preheat oven to 350F, and line a large baking sheet with parchment paper
  • In a large bowl stir coconut oil, butter, sweetener, vanilla extract,and egg yolks. Mix in chocolate chips, coconut, and nuts.
  • I used a cookie scoop and got 25 cookies, or you can use a spoon to drop even amounts of dough onto baking sheet. Sprinkle with the sea salt if desired
  • Bake 12-14 minutes until light golden brown

Notes

***Please note there will be some oil coming out of these as they bake because there is no flour to absorb it. Let them cool on the cookies sheet for about 10-15 mins then transfer to cooling rack with paper towel underneath.

Nutrition

Serving: 1cookie | Calories: 129kcal | Carbohydrates: 1.9g | Protein: 1.9g | Fat: 12.5g


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You can refrigerate them for up to a week. Take them out to room temp 30 mins before eating ( optional) If you make this recipe and love it, please rate it at the bottom

Enjoy ❤️❤️❤️

Ralu

Categories
Crafts

Crochet Slippers non-skid by KikiandAlex — Etsy Shop for KikiandAlex

 

Perfect for those chilly autumn nights! More colors and styles to choose from @ KikiandAlex

30.00 USDThese handmade crochet slippers come in a variety of colors/sizes, have adorable wooden buttons, and a NON-SLIP double sole, and are ohh so comfy! These beauties come with a TRAVEL BAG so you can take them anywhere on the go. 100% acrylic, machine wash cold/tumble dry low or air dry to keep them looking…

via Crochet Slippers non-skid by KikiandAlex — Etsy Shop for KikiandAlex

Categories
Recipes

Easy Keto Cheesecake (GF, Low-Carb)

 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

I have to admit, I’m not a big TV watcher but I love The Great British Baking Show ! The competitors are always baking something that looks so delicious and tempting to the point where my husband will ask if we have any dessert to eat! For the finale 😩 I made this keto friendly cheesecake so we wouldn’t feel deprived while looking at all the yummy bakes on the show.

cheesecake

This cheesecake has a walnut/pecan crust, and is pretty simple to make. If you have a larger capacity food processor or blender you can use it for making the crust and the filling.  I decided to skip the water bath that you would usually bake a cheesecake in because it was too much work 😉. The cheesecake still came out super silky and delicious.

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3.58 from 7 votes

Easy Low-Carb Cheesecake

Easy to make and delicious, this keto, GF, low-carb cheesecake will truly hit the spot!
Prep Time15 minutes
chilling time2 hours
Total Time1 hour
Course: Dessert
Servings: 12 servings
Calories: 399kcal
Author: WhollyCupcake

Ingredients

CRUST

  • 1 cup walnuts
  • 1 cup pecans
  • 3 tbsp melted butter
  • 1 tbsp Erythritol (I used Swerve)
  • 1/2 tsp cinnamon

FILLING

  • 3 8 oz packages full fat cream cheese cut into smaller pieces
  • 1 cup erythritol
  • 1 tbsp pure vanilla extract
  • zest from one lemon
  • 1/3 cup heavy whipping cream
  • 3 eggs

Instructions

  • Preheat oven to 350F. Butter the bottom of a 9-in springform pan.
  • In a food processor, place the walnuts, pecans, sweetener, and cinnamon. Pulse until finely chopped. With processor running on high, drizzle in the melted butter until well combined and mixture starts to pul slightly away from bowl.
  • Press the crust into the bottom of the pan, making sure it's spread as even as possible.
  • Bake crust for 12-15 minutes
  • Remove crust from oven and allow to cool slightly while making the filling for the cheesecake
  •  Wipe out the food processor bowl, or if you have a blender you can use it as well.
  • Place inside the processor/blender the cream cheese, eggs, vanilla, sweetener, lemon zest and blend until silky smooth about 1-2 mins. Scrape sides of bowl
  • Add the heavy whipping cream and process for about 30 seconds more. Scrape sides of bowl again.
  • Place the springform pan with the crust on a baking sheet. Pour the filling into the crust
  • Bake 45-50 minutes, the center of the cheesecake should be slightly jiggly.
  • Turn oven off and open door slightly. Allow cheesecake to cool inside oven, this will preventive top  from cracking because of extreme temperature change.
  • Once cheesecake has cooled inside oven to where if can be easily handled, place in the refrigerator and chill for at least 2 hours.  I placed mine in the freezer to speed up the process because we were too eager to eat it 😋
  • Let me know how you liked this recipe if you try it, and please rate it at the bottom of post❤️❤️❤️

Nutrition

Serving: 1slice | Calories: 399kcal | Carbohydrates: 3.4g | Protein: 8.1g | Fat: 39.1g

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Categories
Recipes

Cheddar Crackers (GF,Keto,Low Carb)

 

*Please note, the following post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.”  Disclaimer

My daughter loves Gold Fish Crackers, so I thought I would try and recreate some of that flavor in a   gluten-free, keto friendly version of THAT cracker. While I was making them my daughter said the house smells like macaroni and cheese! I have to admit this was a bit experimental, but they did come out rather tasty.  Now, they are not super crunchy like regular crackers, they have more of a  puff pastry texture, but are very cheddar…y? (I’m sure that’s not a proper word)

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I rolled my dough thin so I could get more of a crunch out of them after baking.  I also added some shredded parmesan on top before baking to give them more of a salty cheese flavor.  To some I sprinkled sea salt on top and then parmesan, that is your choice if you want to follow OR simply use salt/parmesan.

KETO CHEDDAR CRACKERS

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1 from 1 vote

Keto Cheddar Crackers

Prep Time15 minutes
Cook Time8 minutes
Total Time23 minutes
Course: Snack
Keyword: gluten free crackers, keto cheddar crackers, low carb crackers
Servings: 6 dozen
Calories: 280kcal
Author: WhollyCupcake

Ingredients

  • 8 ounces shredded mozzarella cheese
  • 1 ounce cream cheese
  • 8 ounces shredded extra sharp cheddar
  • 3 ounces shredded parmesan and more for sprinkling
  • 1 egg lightly beaten
  • 1 cup almond flour
  • 1 tsp sea salt
  • 1 tsp baking powder

Instructions

  • Preheat oven to 400F and line two large baking sheets with parchment paper
  • In a microwave proof bowl, add the mozzarella, cream cheese and heat until melted but not bubbly, about 2 minutes, then gently stir
  • To the mozzarella mixture add the cheddar, parmesan, egg, almond flour, salt, and baking powder
  • Mix with your hand until a cohesive dough forms 
  • Roll the dough thinly between two sheets of parchment paper. Cut the dough  into squares (about an inch)
  • Place squares on lined baking sheet and shred parmesan over them (optional)
  • Place in over and bake approx 7-8 minutes of until golden brown. Repeat with remaining dough
  • Cool crackers on cooling rack. Store at room temp in open container
    ENJOY!!!

Nutrition

Serving: 10crackers | Calories: 280kcal | Carbohydrates: 1g | Protein: 19g | Fat: 23g

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Don’t they look delicious? Store them in an open container so they don’t get soft.

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Let me know if you’ve made/altered this recipe and how it worked out for you, and if you love it don’t forget to rate it at the bottom of this post❤️❤️❤️

Categories
Tips Travel

Massachusetts

 

I confess… I don’t remember many details regarding American History from having gone through school. I bypassed 4th and 5th grade when I moved to the US. In middle school, I was learning English and didn’t find US history interesting or understand much of it. Come high school, I had other things on my mind besides The Pilgrims and The Revolutionary War! I learned more US history while homeschooling my girls and took more interest in it. I think it’s because I’m an adult now, and the older I get, I feel like I find more interest in things I never cared about before.  We have learned so much by visiting Massachusetts. The history of the US started here, and you can see it everywhere you go.

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Home where Nathaniel Hawthorne lived while visiting his cousin, and wrote House of the Seven Gables. He is also the author of The Scarlet Letter (You remember reading it in high school, right?)

IMG_8161 Being in the old historical buildings, statutes, and homes that are hundreds of years old, stepping inside them gives one the feeling of stepping back in time and into the life of that person, be it a writer, a solider, or even a “witch.”

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I have to say my favorite tour that we did was the Plymouth Plantation. I would highly recommend this to anyone planning on visiting MA.  Plymouth Plantation is basically a living museum. It’s incredible in that people are dressed as they were in the 1600’s when the Mayflower landed in Plymouth, MA. They “live” in this village that is a replica of what a village would have looked back then. You can go inside their homes where they are doing their daily chores, taking care of their animals, gardening, sewing, carving wood, etc… You can ask them questions regarding their journey on the Mayflower from England, their way of life here, their daily activities, and anything you can imagine reading in a history book regarding these pilgrims.

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A pilgrim was showing us how he uses his carbine.
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One of the men was watering his garden. He was so full of information. He told us it took them two months voyage of the Mayflower, another six months of living on the vessel before they could come on land and build their homes because of the winter months.
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A typical house and garden in the village where people grow their food
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Inside of a house
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Woman sewing cloth dolls for her children
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Plymouth Plantation

Visiting Massachusetts was the perfect trip this summer, since my daughters just finished 5th and 8th grade where they were studying US history. I feel we were able to see all the things they learned about and it was an amazing experience.

 

 

 

Categories
Tips Travel

Ben and Jerry’s

 

Of course you gotta do the Ben and Jerry’s tour while in Vermont. Many people are familiar with the creamy and delicious ice cream with fun  names like “Chunky Monkey” and “Phish Food”, but many might not know the history of Ben and Jerry’s.  This fun tour last about 30 mins and at the end you get to sample ice cream or buy it by the pint, or cone in many of their delicious flavors.

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You can visit the graveyard of ice cream flavors of the past….

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And grab some ice cream to enjoy there of take home with you…

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Nice tour to do on a hot day, or any day for that matter.  Ice cream knows no season!

 

Categories
Recipes Tips Travel

Cheesemaking in Vermont(with fresh mozzarella recipe included)

 

FreshMozzarella Recipe

Bread and Butter Farms located in Shelburne, VT, offers a mozzarella cheesemaking class  ( recipe to follow)through Vermont Farm Tours which the family and I partook in. Chris Howell from Vermont Farm Tours was kind enough to let me post the fresh mozzarella recipe for my readers, so now you can try and make this easy and delicious cheese with only a few basic ingredients and tools you already have at home. The only ingredient you might not have lying around is rennet, which is needed to help with the curdling process.  You can find it on Amazon,  Cheesemaking.com, or health food stores. My girls said this was their  favorite activity while we were in Vermont. Our instructor, Phoebe, was so knowledgable about the process and the farm, and answered all  the questions we threw at her. We were lucky enough to be the only ones attending the class that day, so it felt like a private lesson for the four of us.  The class itself is about two hours long, and while the cheese rests we were able to tour the farm and learn a few things about it.

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Taking pieces of mozzarella and shaping it into small balls.  The longer you shape/handle it, more of the whey drains off and leaves a firmer cheese. If you like a softer cheese, handle it more lightly when you shape it.

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Rolling the last of the cheese
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The mozzarella balls sitting in the brine on the left. We sampled it with garden fresh tomatoes and basil we picked that day from the farm’s garden.
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Freshly made mozzarella, so delicious! The mozzarella get lighter and softer the longer it sits in the brine, so it will have a different texture/flavor the next day compared to when it’s freshly made

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This was such a fun and informative class, I can’t wait to recreate that mozzarella at home!

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No ratings yet

MOZZARELLA CHEESE

This mozzarella recipe makes a fresh cheese, meaning it has not been cultured–worked on by bacteria.
Prep Time40 minutes
Cook Time20 minutes
resting20 minutes
Total Time1 hour
Course: Appetizer, Side Dish, Snack
Servings: 8 servings
Author: Vermont Farm Tours

Ingredients

  • 1 Gallon Milk yields 12-16oz cheese
  • 1 tsp Citric Acid Crystals found at grocery stores
  • 12 drops Rennet
  • Ice Cubes
  • 6qt Stock Pot Thermometer, Rubber Gloves, Kinfe, Slo ed Spoon or Spatula
  • sea salt about a handful

Instructions

  • Mix salt into a bowl(3-4 qt) of ice water to make brine (used to cool finished cheese), set aside
  • Pour milk into 6qt or larger stock pot
  • Dissolve citric acid crystals in 1⁄2 cup cool water; add acid solution on to the cold milk, stir  thoroughly
  • Gradually heat the milk to 90F; stir occasionally to heat evenly
  • Dissolve ~12 drops rennet in 1⁄2 cup cool water
  • Take the milk off  the heat and thoroughly stir  in rennet solution 
  • Let milk sit undisturbed for 20 minutes or until  the curd sets and breaks cleanly
  • Use a long knife to cut the curds into 1 inch by 1 inch squares
  • Place stockpot with the curds back onto stove and very gently stir  the curds as you heat to 130-140F. The curds will become stretchy and stick together when they are ready(it will look like slightly melted cheese)
  •  Using a slotted spoon, remove a fist-sized ball of curd from the whey. Using gloves to avoid burning your hands, stretch and work the curd for 5-10 seconds. The more you work the curd, the more dense/rubbery the final product
  •  Submerse the mozzarella in the brine to cool for 10-15 minutes. Mozzarella will last for up to a week in the fridge if stored in the brine

Notes

Warm milk is made slightly acidic, enabling rennet (an enzyme) to knit together milk proteins (casein), causing most solids (curd) to separate from the liquid (whey).
We use raw—unpasteurized/unhomogenized—milk in the workshop, but store bought milk may also work if it has not been ash or ultra pastuerized (heated to 161F for 15 seconds or 275F for 1-2seconds). Look for “vat pasteurized” milk—meaning the milk was heated to 145F for 30min. This low temperature pasteuriza on retains more avor and, important for cheesemaking, also retains the protein structure necessary for the curd to properly set.
Enjoy! Share photos on Facebook/VermontFarmTours
Categories
Tips Travel

Shelburne Farms, Vermont

The Inn at Shelburne Farms
 

Also known as “The Green State”, Vermont is just that, very green.  My husband and I came to Burlington, VT about eight years ago and I can say it’s changed since. Driving around I’ve noticed many chain restaurants/stores that were not here before. Maybe that’s good for jobs and the economy, but I feel it kinda takes away from the charm of the town.  There are many farms around that have activities during summer/winter months. A very popular one is Shelburne Farms located in Shelburne,VT.

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They are a working/educational farm that offers daily tours of the farm and Inn (where you can stay during the May-October months.). They have animals, vegetable garden, a bakery on site, and cheesemaking building where you can watch them make the Shelburne Farms cheddar, taste all the varieties they make, and purchase them at the farm’s store. They offer summer camps, and many activities for the little ones.

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Their vegetable garden.

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O Bread Bakery at Shelburne Farms. IT SMELLS DIVINE INSIDE!!! The Chile cheese ciabatta is to die for.

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The Inn at Shelburne Farms is a functioning Inn that has been restored. It features unique rooms, great history about the town, farm, and Inn itself, and tea time complete with tea sandwiches and baked goods.

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The Inn at Shelburne Farms
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View of Lake Champlain from The Inn

Shelburne Farms is a great place to come to and explore. They have so many things going on everyone will surely enjoy it!

 

 

 

 

 

 

Categories
Tips Travel

Marche Public (Montreal&Quebec)

 

I love the public markets in Canada.  These types of markets are popular in most countries, and provide consumers with farm fresh fruits, vegetables, fresh baked goods, bread, meats, and other foods.  In Canada you can see the farms that produce these goods when you are driving towards that cities, so you know all the food is super fresh and very local.  When you enter the market, you’re hit with the scent of fresh herbs, and seasonal fruits and veggies, most of them picked that same morning.  The farmers bring their produce to these stands where people come and shop for their groceries. I wish these markets were available in the States!

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Marche Jean-Talon(Montreal)
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Marche Jean-Talon
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Marche Jean-Talon

Those little strawberries are the sweetest I’ve had in a long time.  Everything is so beautifully displayed it makes one crave all this fresh and delicious produce.

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