Tag: baking

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Keto Blueberry Lemon Muffins

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

Moist and full of flavor with only 2g of net carbs, these blueberry muffins are what you need when the craving hits, or you just need a quick breakfast.

lemon blueberry muffins

Print Recipe
4 from 7 votes

Keto Blueberry Lemon Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 12 muffins
Author: WhollyCupcake

Ingredients

  • 2 1/2 cups almond flour
  • 1/2 cup Xylitol
  • 1 1/2 tsp baking powder
  • 1/3 cup unsalted butter melted
  • 1/3 cup milk
  • 3 eggs large
  • 1/2 tsp vanilla extract
  • 1 cup blueberries
  • zest from 1 lemon

Instructions

  • Preheat oven to 350F and line a 12 muffin pan
  • In a large bowl whisk the almond flour, xylitol, and baking powder
  • Add the melted buttermilk,vanilla extract, eggs, and lemon zest and continue whisking until well incorporated and smooth.
  • Fold the blueberries into the batter
  • Pour batter into the lined muffin pans filling them 3/4 full
  • Bake for 20-25 minutes
  • Cool on a cooling rack and 
    Enjoy!!!

Notes

Recipe adapted from http://www.wholesomeyum.com

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Simple Chicken and Rice Soup

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

A very simple, but delicious soup. You can practically add any vegetable you like, and substitute the rice for any other grain such as barley.

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Pistachio Cranberry Biscotti

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

These crunchy, not too sweet Italian cookies are very easy to make and delicious dipped in coffee or tea.  You can substitute any nut or dried fruit you have on hand and they will be just as tasty.

Pistachio-Cranberry Biscotti

Print Recipe
Serves: 24 Cooking Time: 45 minutes

Ingredients

  • 1/4 cup light olive oil
  • 1 cup sugar
  • 2 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 eggs
  • 1 3/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 cup dried cranberries
  • 1 1/2 cup roasted pistachio nuts

Instructions

1

Preheat oven to 300F

2

Line a baking sheet with parchment paper

3

In a large bowl mix together oil and sugar until well blended

4

Mix in the vanilla, almond extract, and beat in the eggs

5

In a separate bowl whisk the flour, salt, and baking powder

6

Gradually stir the flour mixture into the egg mixture

7

Mix in cranberries and pistachios

8

Divide dough in half and slightly wet your hands with cold water

9

Shape each half into a log about 12inx2in

10

Bake for 35 minutes

11

Remove from oven and let cool for 10 minutes.

12

Reduce oven to 275F

13

Cut logs on diagonal in slices about 3/4 in thick, lay them face up back on the parchment paper and bake 15 minutes longer or until dry

14

Cool and enjoy!!!


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Recipe adapted from Allrecipes.com

 
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Linzer Cookies

Who’s ready for Christmas? I think I almost am…..there always seems to be something else that needs doing.  It’s always fun  baking with the girls, and these cookies end up on our table every Christmas.  They look fancy but are not difficult to make, and are great for gift giving.   Have all ingredients at room temperature.

Linzer Cookies

Print Recipe
Serves: 2 dozen cookies Cooking Time: 8 minutes

Ingredients

  • 1 cup unsalted butter (2 sticks)
  • 1/2 cup granulated sugar
  • 1 cup confectioners sugar
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla extract
  • 1 cup almond flour, toasted
  • 2 1/4 cup all purpose flour
  • 1 large egg
  • Jam of choice for filling (I used seedless raspberry jam)

Instructions

1

Preheat oven to 350F.

2

Place the almond flour on a baking sheet lined with parchment paper.

3

Toast flour in oven approx 5-7 minutes. Check and mix frequently because it will burn quickly.

4

When light golden in color remove from oven and let cool.

5

Increase oven temperature to 375F

6

In a standard mixer beat the butter, sugars, baking powder, salt and cinnamon until fluffy and lighter in color.

7

Add in the cooled almond flour, all purpose flour and egg.

8

Mix until dough forms, about 2 minutes.

9

Divide dough in half, wrap in plastic wrap and refrigerate for 20-30 minutes.

10

Place a long piece of parchment paper on the counter and place half of dough on it. Cover with another piece of parchment paper and roll the dough between them.

11

Cut dough into desired shape. I used a 2 inch biscuit cutter for top and bottom. For the top part I also cut out a shape into it. Make sure you cut equal number of bottoms and tops since they will be sandwiched together.

12

Bake cookies for 8 minutes and place on cooling racks. Let cool completely before filling.

13

Warm the jam of your choice in the microwave until slightly runny, about 1 minute.

14

Sprinkle powered sugar on all the tops.

15

Place about 1/2 tsp jam on each cookie bottom and place the cookie top on it.

16

Store cookies in airtight container. Enjoy and Happy Holidays!!!


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Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

I had enough dough leftover from my mini pumpkin pies recipe to make another batch of mini pies. I love pecans but not pecan pie, and chocolate and nuts are my weakness.  The filling for these is super easy to make, and the only thing you have to bake is the crust. You can also make a 9 inch pie if making individuals ones is not your thing, all instructions are the same.

Preheat oven to 375F and have handy two muffin pans

Chocolate Ganache Mini Pies with Maple and Sea Salt Pecans (Gluten-Free)

Print Recipe
Serves: 15-20 Cooking Time: 25 minutes

Ingredients

  • Pie Crust(see my post on gluten-free mini pumpkin pies for recipe)
  • Maple and Sea Salt Pecans
  • 1 Cup raw pecan halves
  • 2 Tbsp Pure Maple Syrup
  • 2 pinches Sea Salt
  • Ganache Filling
  • 8 oz semisweet chocolate chopped
  • 4 oz dark chocolate chopped
  • 1 1/4 Cup heavy cream

Instructions

1

Maple Pecans

2

Place pecans in skillet and roast on low-med heat until slightly fragrant, about 5 mins

3

Drizzle maple syrup over pecans and sprinkle with the sea salt

4

Using a wooden spoon gently stir the pecans and roast for about 2 mins more until caramelized. Be careful because they burn easily.

5

Remove from heat and spread on parchment paper to cool

6

Pie Crusts

7

Prepare pie crust as for the mini pumpkin pies (see recipe on my blog)

8

After you have placed it in the muffin tins, gently pierce each crust with a fork to prevent it from puffing too much during baking

9

Place in preheated oven and bake 25 minutes until slightly golden, remove from oven and place on a cooling rack thats been placed on top of a baking sheet

10

In the mean time prepare the ganache

11

Chocolate Ganache

12

Pour the heavy cream into a small saucepan and heat on medium until slightly hot

13

Place the chocolate in a heat proof bowl and gently pour the hot cream over it

14

Whisk until smooth and silky, cool for about 2-3 minutes

15

Assembling the Pies

16

Gently pour the ganache into the crusts, taking care not to overfill

17

Place them in the refrigerator and chill for about 20 mins until ganache is set

18

Decorate each mini pie with the pecans

19

Keep pies in the fridge, bring to room temperature before serving.

20

They are rich and decadent and delicious with a cup of coffee

21

Enjoy!😁

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Rustic Apple Pie

We just returned from a relaxing, nature-filled week in Nothern Idaho.  The beautiful fall colors and the fresh crisp air was a welcome site from the smoke-filled air we’ve been having here in the Bay Area from the unfortunate Wine Country Fires.

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The apple tree in front of our house produced a spectacular amount of delicious apples (not sure what type they are.)  It’s unfortunate that most of them had fallen to the ground by the time we got there, but I was still able to collect a large bowl full of decent ones to use in this rustic apple pie. It looks like the wild turkeys found the apples irresistible as well!!!

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Rustic Apple Pie  (makes one 9 in. pie)

For the dough

  • 2 1/2 cups all-purpose flour
  • 1 tsp white sugar
  • 1 tsp salt
  • 1 stick cold butter
  • 1 /3 cup ice water

In a large bowl sift the flour, sugar, and salt.  Cut the cold butter into small pieces and add to the flour mixture.  Using a fork or pastry blender cut the butter into the flour until you have pea sized chunks of butter incorporated into the flour mixture.  Drizzle the ice water over the flour mixture and continue mixing until smalls balls form.  If they start sticking together, you’ve added enough water, if not then continue drizzling small amounts of ice water until dough coheres.  Divide your dough in half and wrap in plastic wrap, pressing dough into disks.  Refrigerate for about 30 mins. Preheat oven to 425F

Apple Filling

  • 5-6 medium-sized apples, cored, peeled and cut into chunks
  • 3/4 cup sugar
  • 2-3 tbsp all-purpose flour
  • 1 tbsp fresh lemon juice
  • 1/2 tsp ground cinnamon

In a medium bowl mix the cut apples with the rest of the ingredients, gently stir with a spatula.  Let sit about 15 mins for flavors to infuse.

Roll the dough disks and place one of them into the bottom of a 9 inch pie pan.  Place the apple filling inside. Cover with the top crust.  Seal and crimp edges together with your fingers or a fork.  Cut steam vents in the top crust and sprinkle with sugar.  Place pie on a baking sheet and bake for 30 mins.  Reduce heat to 350F and continue baking for additional 30-45 mins until filling is bubbling and crust is golden brown. Cool for at least 2 hours before serving. Enjoy!

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Simple Fruit Tart

With such an abundance of stone fruit and berries during the summer months it’s easy to have leftovers that have over ripened.  This simple fruit tart has been my go-to recipe for many years.  It is passed down to me from my aunt who is an amazing cook.  She’s in her 80’s now, but growing up we would to go to her house for different occasions and she made the trendiest food, before trendy and food were even used in the same sentence.

This is  a very basic batter to which you can add any mixture of fruit that you have lying around.  This time I happened to have leftover peaches that I sprinkled on top before baking.  Give it a light dusting of powdered sugar, and you can serve this simple tart anytime of the day.  Preheat your oven to 350F, or 176C and grease a 12×12 round dish or 9×9 rectangular dish.  The smaller the dish, the taller the tart will be.

  • 400 grams sugar
  • 400 grams all purpose flour
  • 200 ml vegetable oil
  • zest from one lemon
  • 4 eggs, yolks and white separated
  • 2 tbsp cold water
  • 8 tbsp hot water
  • 2 cups your choice fruit (leave whole if  berries, cut small if  other fruit)

Place the egg whites in a large bowl and beat on high until lightly foamy (you don’t want peaks forming just a light foam.) Into the egg white foam add one after the other while gently mixing in between, the sugar, the egg yolks one at a time, the cold water, the hot water, the oil, lemon zest and finally the flour.

Mix these gently until just well incorporated and pour the batter into your baking dish.  Evenly sprinkle the fruit on top and bake about 30 minutes, or until lightly brown on top, and when toothpick is inserted in the middle it comes out clean. Remove from oven and cool on a cooling rack before serving. Enjoy!

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