Natural Sodas made to Order

I have an on and off love affair with soda pop. (Pop in my corner of the world, country bumpkin that I am) I can go weeks with out it--even months. Then something happens I'm hooked again. Diet Dr. Pepper was always my curse. Love it even though I generally stay away from aspartame. My poor youngest kiddo. This summer, he was taken off all sodas. The only alternative sweetener he could have was stevia, and those pops are pricey, so he did without.

When I was out shopping, I watched the video about the Soda Stream at Bed Bath and Beyond. Armed with a 20% off coupon, I splurged and got one for our "family" gift. We have become like mad scientists playing with it. So far, it is a big success at our house. With the boys all grown, there just aren't enough toys to keep us all entertained like in the old days.

I like that I can makes standard colas, fruit pop, even really close versions of Mountain Dew and Dr. Pepper. It is handy to have all the goods at home and not have to run to the store to fulfill guests' preferences or our own occasional cravings. It is ready to make when we are. Smaller one liter bottles don't have as big a chance at going flat either. The price works out to about 50 cents a liter. Pretty darn good price, and no bottles taking up space in the kitchen.

But that is only part of the story. The real reason I bought it has nothing to do with convenience, the earth friendly bottles, or even the flavors. The reason I got it is so that we can make sparkling waters and stevia sweetened drinks that fit our tastes and particular diets. I never liked plain sparkling water. I need a little flavor and some sweetness. But I never liked the sicky sweet orange sodas either. I am somewhere in between. By making these ourselves, we can easily adapt every single glass we make! The recipes are endless.

So far, I have not bothered making a syrup base. I have simply stirred in some liquid or powdered stevia. Those come in fun flavors, although my vanilla and chocolate don't appeal to me as soda flavors. My favorite mix so far is a teaspoon of orange juice concentrate, a packet of True Orange crystals and some tiny spoonfuls of powdered stevia. This is refreshing and all natural. My kit came with some flavoring essences too. I originally purchased those just for Christian, since artificial sweeteners are a no no on his plan. I am still playing with those, but they seem to me to need a little more flavor. I have read that some people buy LorAnn flavoring oils. That is a possibility. I even found a company that sells soda flavoring syrups sweetened with stevia or xylitol or erythritol. When I have some extra funds, I may order some of those. I saw the flavor of lime cola that interested me. In the mean time, I am going to be happy playing chemist with my flavorings we have here at home already. I am betting nothing much will beat a fresh lime, though. Love that!

I will keep you posted on my experiments...as long as my co2 cannister lasts, that is. The only drawback is that I will have to exchange those at the store when it runs out. But the store is near my house and I always love a chance to see the kitchen gadgets in that huge housewares department!

I am thinking we may have some home made ginger ale for our New Year's Bubbly this year. Doesn't that sound good? Some sliced fresh ginger boiled with some sweetener and water. Then add that to the bubbly. Fancy enough for me! Happy New Year!

Dark Chocolate Pots de Creme

If you have followed me for very long, you know I love dessert shots--those tiny glasses of yumminess. I love it that I don't have to serve a big dessert that no one really has room for. No one certainly needs that many additional calories. With dessert shots, you get rich, quality ingredients with no need to scrimp to save calories. True deliciousness with built in portion control.

In addition, dessert shots give the sweet addicts among you a chance to sample more than one dessert. I know I do have a hard time choosing. I have been a fan of sharing desserts for a long time when we go out to dinner. This is kinda like that.

These Pots de Creme are incredibly rich and totally decadent. Perfect for Christmas or Valentine's Day. The presentation is so pretty too. I have a selection of shot glasses and cordials I use. I purchased some espresso spoons for these at a local restaurant supply house. If you do the same, be careful when dishwashing. It was one of those tiny spoons that got caught in my garbage disposal pipe and then flooded my kitchen when the dishwasher leaked. That sure takes the fun out of things.

I used the chocolates recipe that I posted the other day for the base of this dessert. Those substitute for the chocolate chips or dark chocolate bars that most recipes use. I chose a simplified version that does not require oven baking or water baths. I did notice a tiny bit of separation in my final mixture. That may come from the coconut oil. It might not happen if you used a commercial chocolate chip, but it really was not enough to be concerned with if you are going for taste rather than perfection.

Dark Chocolate Pots de Creme

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

I am serving this tonight at our Christmas Eve sit down dinner. This is our elegant meal. We are having Cranberry Roast Beef, Onion Dipped Potatoes (yes, these are the full carb version this year, so we will go easy), Oven Roasted Vegetables with Walnut Oil. The dessert table will have a New York Cheesecake with a nut crust, these Pots de Creme and a home made Apple Pie my youngest made with his girlfriend yesterday. Our appetizers this year are Sausage Balls, Bacon Wrapped Pineapple, and Pepper Jack Cheese Curds.

I hope you have a wonderful holiday. I still have about a million things to do before I get to relax and enjoy the fruits of my labors, but I wouldn't have it any other way. MERRY CHRISTMAS!

Honey Roasted BBQ Better Than Chick-Fil-A

When my mom and I were out Christmas shopping a day or so ago, we stopped for lunch at Chick-Fil-A. I had a chicken salad, but she had a sandwich meal. They included a packet of Honey Roasted Barbecue Sauce. We both loved it. Somehow, we had never tried it before. Mom went back to the counter and requested another packet. She asked me to duplicate it at home if I could. That good!

I read the ingredients on the label, but still, this was a tall order. The sauce is not red, not white. Somewhere in between. I decided to Google to see if there were any copycat recipes, and there are. I decided to low carb the recipe. I mean, no wonder it is good, the original is filled with both fat and sugar! I switched to a healthier fat and different sweeteners. My substitute honey is made with maltitol, so remember this is a condiment, not a sauce to be consumed in larger quantities! Gastric issues aside, this is fabulous! Not as tangy as a honey mustard, but much creamier than a traditional barbecue sauce. No wonder you have to request this sauce at the Chick-Fil-A counter!

Honey Roasted BBQ Sauce

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Since this was a hit, I packed some sauce into an upcycled mustard jar and added a label. This will be one of my mom's gifts this year. Lucky for me, I have the leftovers in the kitchen to add to my lunch!

Life is Like a Box of Chocolates

This is it. I have made chocolates in the past. I have made the cocoa flavored coconut bark. This recipe combines both to make the best low carb chocolates ever! You gotta try it if you love chocolate and want a real holiday treat.

Borrowing some inspiration from Carolyn at All Day I Dream About Food, I made it three ways this morning. I substituted here and there, and added some wonderful ingredients. I love all the variations and can't wait to try more. First, for the purists, I made plain, dark chocolate. I poured it into my cute Christmas molds, but any container would do. These would be fantastic chocolate chips, as Carolyn's recipe was.

Next, I grabbed some sugarfree peppermints. After making a mess crushing them on the counter, I added them to the chocolate base along with a bit of peppermint extract. Oh my heavens, if you like mint, these are exceptionally wonderful. I must warn you though, that the sugarfree peppermints are harder to break into little chunks than the sugary counterparts. Mine became more like peppermint powder mixed with larger chunks. I had hoped the candy would poke through the chocolate so I could tell them all apart, but it remained hidden to the eye. Totally different story for the taste buds though, and that is a good thing. The flavor really pops. BTW, I buy my sugarfree candy at Dollar Tree. It is what is in my advent calendar for a little treat each day.

Lastly, maybe my favorite, is the coconut almond chocolates. Back when I was little, my sister and I always fought over the coconut cups from the box of Valentine or Christmas chocolates. Remember those that came in the tiny foil cups? I don't know if it was because we liked them best, or if it was because those are ones we knew were not just the yucky fondant filled candies. I never cared for those. Give me some texture and some additional flavor beside sweetness. Those little squares were just too hard to identify. Yes, we did resort to poking them on the bottom to try to determine what was inside. If it was pink, it got put back, hoping no one would take notice.

Now back to today's chocolates. I simply added in some unsweetened dried coconut and some chopped almonds. Wonderful stuff! I spooned it into foiled candy cups, just like in those old boxes. I tried some in the molds. They worked too, but it was a little difficult to get all the shapes completely filled, as this mixture is much thicker.

I popped these in the freezer to firm them up. After they hardened, I removed them from the mold. I am thinking they would do best kept in the fridge. They are, however, sturdier than the regular coconut bark. They would be fine on a party tray, but I wouldn't carry them in my purse or lunchbox on a warm day--at least not unless I really wanted to have them to be finger lickin' good.

For sweetening, I used a combination of Sweetleaf vanilla stevia drops and a new sweetener made with a xylitol blend--Ideal. I used the powdered sugar style. It was good, and didn't have the cooling sensation erythritol has.


Low Carb Chocolates (with variations)

4 squares unsweetened chocolate
1/2 cup unsweetened cocoa powder
1/2 cup coconut oil
1/2 cup sweetener (xylitol or erythritol suggested)
20 drops vanilla stevia

Melt chocolate and coconut oil over low heat. Stir in cocoa powder and sweeteners until well combined. Pour into molds or candy cups. Let harden in freezer or refrigerator.

Variations:
1. Candy cane--add crushed sugarfree candy canes or peppermints and 1/2 teaspoon peppermint extract

2. Coconut Almond--add 1/2 cup dried unsweetened coconut and 1/4 cup chopped almonds

3. Mr. Goodbar -- add 1/2 cup chopped peanuts

4. Peanut butter -- add 2 Tablespoons of powdered peanut butter (PB2 brand tested)

Warning for you milk chocolate devotees. This is more of a dark chocolate. I happen to be in the minority that prefers dark chocolate. You might try adding some cream or coconut butter to lighten it up, but I just don't feel the need! This could be easily used to coat nuts, for dipping cookies or strawberries, whatever you would use melted chocolate for. No need to be deprived, or pay the super high prices for sugar free chocolate chips. This is easy and quick. If you have unrefined coconut oil, there will be a slight coconut flavor. If you don't want any of that taste, I used the LouAna brand from Walmart.

Be sure to let me know any new ways you might think of to use this basic recipe. I love to hear from you.

Christmas Coffees

Christmas Coffee. Jingle Java. Whatever you want to call it, I am calling it Christmas presents. I must admit, I have a slight case of Keurig envy. I love the idea of those single brew cups. Fresh hot coffee everytime. A different flavor every cup. Yeah. That fits my personality. Unfortunately, not my budget. I found a solution, and I am sharing my inspiration with others this Christmas.

I really do like my French Press to make coffee. I own the three cup version, which is really one large mug here in the U.S. Just my size. But I also love all those specialty flavors. When out Christmas shopping, I was taken with all the choices those with the specialty machines have. I wanted that variety too. But wow, then came price shock. I knew I would not spend the Keurig prices. In order to get a wide variety of flavored coffees in the regular sizes, I would be handing over $5 to $9 per bag. That was not happening! I searched all the stores until I finally settled on a gift box of flavored coffees at Walmart. For $10, I got 12 flavors, each enough for one pot. I opened those and measured out enough for one of my pots in the French Press. I got 5 cups per package.

Off I went to Hobby Lobby, coupon in hand, to buy some of those tiny ziploc bags for jewelry. Those are the perfect size for a single serving of java. I used my printer and some label paper to make individual packets. Many of these I will be able to re-use a few times. (a new label will be able to go over the old) They will keep the coffee tightly sealed so I can open and sample lots of flavors without having to drink a whole pot each time. Now, I can choose between Irish Cream, Chocolate Almond, Creme Brulee, Hazelnut, French Vanilla, Black Silk and more...yum.

To decorate my tabletop, I printed some cut coffee themed stickers--borrowed those from the web--and added them to some cans. One can is an old coffee can that I touched up with silver and antique white spray paint. I added a wire handle and some scrap ribbon I had. The other can is a food tin that I also spray painted off white. I used a light coat so that the original red paint showed through a bit. It looks antiqued and really cute.

I am giving my mom a French Press for Christmas. The tin can will go perfectly with her kitchen, and she will be treated to some fun coffee flavors. Because she lives alone, the size is perfect for her. These individual coffees in the tin can will make a nice gift to go along with the coffee press.

These gift boxes of coffee will be harder to find after Christmas, so you had better stock up now. These little home made coffee packets would make fun stocking stuffers too. On Christmas, everyone can choose the flavor they want most! If you don't have a press, the one pot packages tend to cost around $1.50 per pot. Or you could buy a pound and use bigger ziploc bags to package enough for a full pot. I think I may make some four cup bags for my college boy with his 4 cup drip brewer.

I love coffee as a dessert. A sweetened flavored coffee can get me through the munchies like nothing else.

Maple's Link Sausages

One of my favorite recipes in the Diner e-book is for Maple's Meatballs. I love sweet flavors blended with salty savory ones. Today, I made a big batch to use three different ways. I made some as meatballs as usual. These are a great appetizer for parties. I am putting some in the freezer to bring back out for Christmas Eve. If I don't hide them in there, these will be nibbled away by this afternoon!

Also, I made some into link sausages and small patties. Those we had with breakfast the traditional way with scrambled eggs. After I got tired of rolling and shaping meat patties, I browned the rest. I am planning to use it in a simple breakfast bake with eggs and coconut flour, much like the one I made with bacon the other day. I think I will sweeten that one up a little more. I'll let you know how that goes.

Now I am off to finish up some crafting I am doing for gifts this year. I am hoping to try out some new holiday treats too. I wonder just how much I can squeeze into one day? Enjoy the season, everyone.

Sketti Squash Casserole

Trying to stay away from Christmas cookies? Me too! This cheesey casserole makes it easier. I made a Multiply Meals recipe tonight, so we will be able to have this another time too! This will freeze well, and will be greatly appreciated on another busy evening. This makes two large or three smaller casseroles.

Sketti Squash Casserole

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

I honestly don't why more people don't use spaghetti squash. The mild flavor works well with so many sauces. My hash brown casserole is great with this squash, as is this one with an Italian twist. If you think ahead and cook the squash early in the day, it goes together really fast.

I have all my guys home from school now, so there are lots of mouths to feed. It really helps to have as much done ahead as possible. Less time in the kitchen and more time with the famiy--that's always a good thing.

Bacony Breakfast Bake

Yummy breakfast today, and too cute if I do say so myself. This breakfast bake is made from coconut flour, bacon, cheese and egg. What's more to love? These can be baked in individual casseroles, like my cute ones above, or in a standard casserole dish. I baked the rest in a stoneware loaf pan. They can also be muffins. Very versatile.

I baked the bacon this morning. That is a nice activity for a cold day. Two full cookie sheets full--almost two pounds. One sugarfree bacon and one regular, thick sliced. I love doing bacon that way because there is less mess and no grease popping on my face. The strips stay flatter too. I use my kitchen shears to chop the bacon once it has cooled. So easy. Now if I can get the leftovers into a freezer bag before I nibble them all away!

This dish is not really like a quiche. It is similar to a savory muffin, but not quite that either. That's why I chose just to call it a bake. Everybody liked it and asked me to fix it again. I am pretty sure the leftovers will freeze well for a quick hearty breakfast or lunch another day. I may just have to adapt this one to be a Multiply Meal!

Bacony Breakfast Bake

This is one of the recipes included in my new cookbook project, Low Carbing Among Friends.

This recipe is available in the book, along with over 60 additional 24/7 Low Carb Diner recipes. By ordering the book, you get more than 300 favorite gluten free recipes from four other well known low carb cooking experts…Jennifer Eloff of Splendid Low Carbing cookbook fame, Kent Altena, the Atkins Diet Geek and You Tube star, nutritionist and author Maria Emmerich of Maria’s Nutritious and Delicious Journal, and popular blogger and food stylist, Carolyn Ketchum of All Day I Dream About Food. Unlike any other cookbook you may own, this one is a compilation of mini cookbooks featuring the talents of these well known low carbers. Think of it as a “best of” project.

Low Carbing Among Friends also features recipes from numerous other talented low carbing friends and recommendations from the medical community who recognize the health benefits of low carb, gluten free living. To preorder your copy, visit http://www.amongfriends.us The official release date is 11/11/11, so pre-order now for a discount.

Because the coconut flour makes this more breadlike, it really reminds me of the breakfast casseroles I used to make with a bread base. The coconut flour adds a slight sweetness, almost like a polish kolache. Very nice. I am thinking the egg base would be excellent with sausages too.

Almond Amaretto Coffee

It is cold here! The former carby boy and I were out putting up Christmas lights this evening. I was glad there was a bit of leftover coffee from this morning. I have been researching how to make my own home made flavored creamers and or individual coffee packets for my coffee press--more on that later. I will get it perfected soon.

But in the mean time, I found this flavoring online. Then, I actually managed to find it at my local Food Pyramid store. Flavour Creations makes tablets which will go into any cup of coffee. They are only slightly sweetened, so you can add your sweetener of choice. They do have a tiny bit of bulking material to make up the tablet, but they are still listed as 0 calorie, 0 fat, less than 1 gram of carb per serving. I can do that.

Gotta tell ya, if you like Amaretto Cappuccinos, you will like this! I added one tablet and some real cream. I am in dessert coffee heaven, even though the coffee was from earlier today. It totally took away any interest I had in cooking dinner. Yes, I am doing that anyway.

One package has 48 tablets, using one per cup of coffee. The container is great to go into a purse, lunch bag or briefcase. One of these would make a cup of office joe taste like a coffeehouse treat! My store sold the tablets for $3.59. Pretty good deal. The flavors were limited there--besides the Amaretto, they had French Vanilla and Hazelnut. The company lists Dutch Chocolate, Caramel, Irish Cream and White Chocolate Raspberry as well. I was really hoping for their Cinnamon Pecan flavor, but couldn't find it. These can be ordered online through Amazon, but my first glance through looked like I would have to order 6 packages.

I am thinking these might be useful to flavor protein shakes and smoothies too. Maybe even some low carb ice cream or puddings. I may have to try that and get back to you!

Now back to dinner--Turkey Red Sauce over steamed cauliflower, topped with lots of cheese! Coffee cup is empty and that is sounding good again!

Walnut Thumbprints

These cookies are not new, nor are they for cookie divas. Thumbprint cookies have been around for years and years. This low carb version is simple and flavorful. Best yet, it doesn't require specialty ingredients, and it is super quick. I used my Ninja machine to do everything from making the walnut butter to mixing the cookie dough. One bowl clean up! Granted there is a trade off. Being quick, being yummy, being healthy, they somehow lack in the "thing of beauty" category. So do what I did, put them on a pretty plate and they will magically seem more attractive!

Walnut Thumbprints
1 1/2 cup walnuts
2 Tablespoons coconut oil
1 egg
1/2 cup dried unsweetened coconut
1/4 teaspoon baking soda
sweetener equivalent to 1/2 cup of sugar
spreadable fruit jam, or sugar free jam, any flavor

In a food processor, combine walnuts and coconut oil. Process until it becomes walnut butter. You may need to stop and scrape down the sides once or twice. When that mixture is the consistency of a chunky nut butter, add the egg, coconut, soda and sweetener. Blend it until incorporated. Chill for 30 minutes.

Roll dough into balls or use a small scoop. Lay out 24 balls onto a cookie sheet. Use your thumb to make an indentation in the center of each ball as you press down. Fill this cavity with a small amount of jam. Bake for about 15 minutes at 325. Let cool on cookie sheet.

I didn't chill my dough on this batch, and some oil/egg leaked out from the dough. That didn't seem to affect the cookies at all. Chilling longer may help. Using a scoop, these stay looking a little more like nests. Rolling by hand will make a flatter cookie. I baked them on my knock -off Silpat mat, so you may need to prepare a sheet with parchment or a baking liner.

The flavor combo of walnuts and coconut, topped with strawberry jam is delightful. In a season for showy cookies, this cookie may not be a star but it sure tastes good. I assume it is like what they say about cruise ship food--that it looks incredible, but tastes--well, that is another story. Give me the simple Diner food anyday!

Red Wine Sausage and Peppers

We love sausage. It can be hard to find a good low carb sausage though, which isn't packed with carby fillers. Even some all natural brands are filled with sugar. Usually, finding a good sausage means handing over some serious cash. A while back though, John and I found these sausages by Colosimo's, "the sausage people." Pretty much all natural. A few of the flavors have some msg, and a touch of dextrose. But at one carb a generous link, it is a great deal. My son who is on a special diet could eat these. I was elated! Then, after we sampled three flavors, we went back for more. They were no where to be found. So sad. I loved the Italian New York style--the wine sausage too.They made an excellent change from chicken and beef. Better yet, I didn't have to do the grinding and shaping.



Then joy of joys. Just after I passed the samples lady giving away Hillshire Farms sausage, I spied them. There, in the freezer case sat the chance for us--all of us-- to eat these fabulous sausages again. Better yet, they were on sale. For these today, I paid just $3 a package at Reasor's foods. So, I grabbed five packages and stuck them into my freezer. I kept one out for dinner, though.

So I changed my plans from chicken to these sausages. Christian was happy. Dad was happy. Both health issues accommodated. Andrew was happy too--even though he doesn't eat a special diet and ate his with some bread. I can't really taste the wine, but they are good.

I served ours with grilled onions and peppers. On top, I grated some cheese. Super yummy and easy like no one's business. Better still, I got kisses for preparing this meal!