Happy Birthday Muffins

It is my hubby's birthday tomorrow. He hates having it so close to Christmas, so I always treat him special. He has been very good this holiday season, not giving in to sugary treats. So these peanut buttery muffins will be his birthday cake. They really are easy to make, and remarkably good for you. Since these are not as sweet as traditional cupcakes, you may want to add just a touch more sweetener. We like them this way, though.

The frosting is so simple--no messing with lots of butter or cream cheese. A nice Greek yogurt thickened with peanut flour. We really liked it! The original recipe is from the June 2015 issue of the Diner News.

It features my baking blend. I will add that recipe below. I really do use my baking blends often. They work better than any flour substitute alone. Plus, it is less expensive to make up your own baking blend rather than buying a commercial blend. The initial cost is there, purchasing specialized ingredients, but they will last a long time, so you will end up saving.

Peanut  Muffins

2 eggs

2 tbsp erythritol / stevia blend

1/2 tsp vanilla

1/4 cup Master Mix (#2)

1/4 cup peanut flour

1 tsp baking powder

2 tbsp MCT or coconut oil

2 tbsp cashew milk

Frosting:

1/4 cup Greek yogurt

1 tbsp peanut flour

1 tbsp erythritol / stevia blend

1/4 tsp vanilla

1 pinch salt

In a medium bowl, beat eggs. Stir in sweetener and vanilla. Add master mix, peanut flour, baking powder, oil, vanilla and salt. Stir until smooth. Add cashew milk one spoon at a time. Fill 4-5 muffin cups with batter. Bake at 350 degrees for 12 minutes.

To make frosting, combine all ingredients. Top cooled  muffins.

Serves 5: 129 calories  2.5 net carbs   10 g fat

This is a great recipe that makes a small batch. Sometimes, you just don't want to overdo. He will be eating a big steak dinner too, so this is just about right to share with our smaller family. Just one son home for Dad's birthday.

Master Baking Mix #2

1 1/2 cup coconut flour

1 1/4 cup oat fiber

3/4 cup almond flour

3/4 cup whey protein powder

1/2 cup flaxmeal

1/4 cup ground psyllium husk

2 tbsp glucomannan

2 tbsp beef gelatin

Combine all ingredients in an air tight container.

18   - 1/4 cup servings  116 calories 2 net g carbs

 This is the mix I use for heartier muffins and breads. It is slightly less expensive than my Mix recipe #1. Either would work if you have one already made up. Now I am off to celebrate his birthday and work on the January edition of the Diner News.

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Candied Christmas Mints

These little cuties are a quick little holiday sweet that pleases anyone who loves chocolate and mint together. And how festive!

The case is a cream cheese mint--yes just like those served at weddings. Tinted with some red and green for Christmas. I remember making dozens of these in pink and green for my sister's wedding back in the seventies. Those chocolate candies in the center are the trickier part. Those are Atkin's sugarfree chocolate candies. If you can find them, they make these so special. The package comes in assorted color m & m type candies, and I just picked out the red and green ones. I happened to find these at Big Lots the other day. No promises on you finding them at your local store, you know how that goes. You can order them through Amazon too.

Candied Christmas Mints

4 oz cream cheese, softened

2 tbsp butter, softened

1/4 tsp peppermint extract

2 to 2 1/2 cups powdered erythritol / stevia blend or other confectioner's style sugar substitute
food coloring

2 pkg. Atkins Chocolate Candies, red and green only

optional: 1/4 cup powdered erythritol / stevia blend

Beat together cream cheese, butter, peppermint and vanilla. Add powdered sweetener, one half cup at a time. Divide the mixture and tint with food coloring. Chill for 1 hour. Roll into small balls.  press a candy into the center of each ball. Keep chilled. If serving these at a party, you may choose to dust each ball with additional powdered sweetener before pressing the candy in. This will make them less sticky to the touch if they get a little warm.

Makes approximately 36 candies. Each mint has about 20 calories and less than half a carb.

I have an approximate measurement on the sweetener, because the stiffness of the mint mixture will vary by brand. I have used powdered xylitol with this recipe and found I needed a bit more. Remember, if you don't have confectioner's style, you may grind it yourself in a blender. Just watch the cloud of dust when you open the lid. Don't ask how I know this!

These are perfect to keep in a small container in the fridge. Perfect for a sweet tooth and a drive by snack. They would be wonderful in a little candy paper cup as an after dinner mint.

Christmas is fast approaching. With married sons, my holidays are all over the place. Rather than having the boys all at home, they are all over the country, visiting with the bride's families. To get it all in, we will exchange gifts three different times. Sad, but a mom of boys will take what she gets. I am finding it much harder to get into the holiday spirit. Now that my boys are grown and our nest is so empty, John and I are trying to put more emphasis on serving. Yesterday, we battled  single digit wind chills to ring the bells at the kettle for Salvation Army. We will volunteer at several services at our church too, and of course I have all my kids at school. I miss Christmas with little ones, though. My prayers are that next year I will have my family all together in one place--and perhaps a grandbaby to love.

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Cinnamon Swirl Cheesecake and all the Parties

So many events this time of year. I would like to say that I have been baking up a storm for you, but alas, I have not. This year seems to be a little more on the crafty side for some school projects. But no bother, I have chosen one of my favorite desserts that I have never featured here on the blog. It  was a star in the December '15 Diner News. I took it to my Lifegroup party last year and it was a big hit--even among those who would never be low carbers, simply unable to give up sugar! Since I just got home from this year's party, I decided to share it with you now. Tonight I took my Roasted Delicata and Cranberries. I got raves on that dish too!

This is a big, rich cheesecake. Great when you have a crowd to feed. It is prettier than it looks in the photos. The flavor is rich and decadent. So full of the cinnamon flavor, and perfectly complimented with the pecans. That cinnamon sauce is awesome--you might want to make more for other goodies!

Cinnamon Swirl Cheesecake

Crust:
1 cup pecan meal
5 tbsp butter, melted

Cinnamon Sauce:

1/4 cup butter

3/4 cup stevia/erythritol blend equal to sugar

1 tbsp ground cinnamon

1 tsp coconut flour

1/4 tsp salt

1/8 tsp ground cloves
3 tbsp half-and-half

Filling:
5 (8 oz) blocks cream cheese, softened
1 1/2 cup stevia/erythritol blend equal to sugar
1/2 tsp salt
1/4 cup heavy cream
2 tsp lemon juice
2 tsp vanilla extract
2 egg yolks
5 eggs

24 pecan halves for garnish

    Preheat the oven to 350 degrees F. In a medium bowl, melt butter. Stir in the pecan meal and mix until the nuts are moist. Press into the base of a 9 or 10 inch springform pan. Butter your fingers to rub an inch along the base rim of the spring form pan. Bake for ten minutes. Remove crust from oven and change the oven temperature to 500 degrees.

    Meanwhile prepare the Cinnamon Sauce: melt butter in a saucepan over medium heat. Stir in sweetener, cinnamon, salt, and cloves and cook while stirring constantly until mixture is smooth. Whisk in coconut flour until well combined. The mixture may be lumpy. Cook 1 minute while stirring constantly. Add half-and-half, one tablespoon at a time, whisking until smooth and thick. Remove from heat.

   In a large mixing bowl, beat the cream cheese until fluffy. Incorporate the sweetener 1/4 cup at a time. Add in the salt, cream, lemon juice and vanilla. Beat for 2 minutes. Add the egg yolks and beat until incorporated. Add the eggs, one at a time, continuing to beat between additions. Pour the cheesecake mixture into the pan. Smooth the top and tap for air bubbles. Spoon the cinnamon sauce into circles on top of the batter. Drag a knife through in one direction to make swirls.

   Bake on a lower middle rack of the oven for exactly 10 minutes. At the ten minute mark, turn the heat down to 200 degrees. Do not open the door. Bake for 1 1/2 hours. (If top is browning too much, place a foil guard loosely around the edges.) Remove from oven. The cheesecake should be firm around the outer edges and still slightly jiggly in the center. Let cool for 5 minutes, then run a knife along the edge to loosen it and help prevent cracking. Let cool at room temperature for an hour, then transfer to the refrigerator for several hours.

Serves 16:  351 calories    3 net g carb

You may, of course substitute almond meal for the crust, and use the sweetener of choice. This is one of those recipes that makes the holiday events special. Hope your season is blessed and your hearts are full of love.

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Order my original e-book or the latest version for couples and singles,  A Table for Two here.