Maple Street Cookies

I love the sweet flavors of fall. Pumpkin spice is a given, but don't forget caramel apple,  maple and cranberry. This month's Diner News celebrates those kind of dishes that make us love this time of year. Comforting soups are back on the menu, along with hot sippers with fall flavors. Pumpkin recipes abound, but not necessarily sweet. Cranberries are perfect for salads. In my part of the world it is state fair time, so caramel apples are popular too. I have lots of recipes that will keep us low carbers from cheating or missing out on favorite fall treats.

These cookies are full of maple flavor. They are really easy to make too. One bite is really quite similar to that first taste of waffles topped in syrup. Yum. I wanted to make them pretty, but colored sugar sprinkles just won't do. I made a little tinted coconut milk powder mix to go on top. It worked well. Just enough seasonal prettiness.

Maple Street Cookies  

2 cups almond flour

1/3 cup erythritol/stevia blend

1 tsp baking powder

1/4 tsp salt

1 large egg

2 1/2 tbsp butter, melted

¾ tsp vanilla extract

 ½ tsp maple flavoring

1/8 tsp stevia extract

2 tbsp dried coconut milk powder

1 tsp powdered erythritol / stevia blend

Combine almond flour, sweetener, baking powder and salt together in a large bowl. Stir in egg, butter, vanilla extract , maple flavoring and stevia extract until dough comes together. Use a small cookie scoop to measure out a ball of dough. Roll into a ball. Place on a parchment lined baking sheet and flatten each ball. Bake at 350 degrees for about 12 minutes. Remove to cooling rack. Combine coconut milk powder and powdered sweetener with a drop of yellow and drop or red food coloring. Sprinkle the top of each cookie with the tinted topping.

36 cookies.      A serving of 3:  143 calories     2 net g carb

Now check out the other great fall dishes in this month's Diner News. You know you can order the 2017 Diner News here.

Buffalo Chicken Soup

Close Your Eyes Caramel Apple Float

Pumpkin Pizza

Harvest Chicken Salad

Maple Roast Beef

Pumpkin Spice Sipper

Pumpkin Chocolate Chip Bread

Pumpkin Smothered Pork Chops in Paper

Roasted Cranberry Apple Slaw

Salted Caramel Apple Cheesecake Dip

Skinny Pumpkin Chipotle Soup

Spaghetti Squash Chili

 

 

 

 

 

Salted Caramel Pumpkin Cheesecake Shooter

Get more great recipes at the Low Carbing Among Friends Facebook Page:               https://www.facebook.com/LowCarbingAmongFriends

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

Getting Ready for the Holidays--Mini Strawberry Cheesecake "Martinis"

Whew am I tired! Thanksgiving was great. I got to spend it with my oldest son and daughter-in-law. We shared the cooking. It was weird to be in a big kitchen. Mine is so desperately tiny. Having two or more in one culinary space was awesome.  We had a wonderful meal and time together.

Then it was my birthday yesterday. I had a gourmet burger...Thai style. I may try duplicating that one here at home. But not tonight. Being the end of the month, I had to get the Diner News out. I was still creating this evening, but it got mailed out in time. We have had such dreary weather for more than a week. No sun. Terrible time taking photos. Add to that that it is almost dark by the time I get home from school, and getting this issue out has been a real challenge. I submit tonight's dessert anyway. Despite the dark, it was so good. You will just have to forgive me for the photo quality and judge on taste instead.

One page of the Diner News for December is devoted to mini desserts. That way, guests can have variety of tastes to choose from. These are perfect for Christmas parties, and guests love them. If you are frugal like me, you will be collecting all the plastic shooters and fancy cups to wash and use again. But if one gets lost in the trash, no huge problem, after all, they are inexpensive. I am creating some links to. I am featuring dessert shooters in the Amazon Store. (See right) If you would like to make these, please consider purchasing your cups through my store. Every little bit helps since my husband is out of work. They are under serveware.

Tonight my middle son came over for our regular Monday night dinner. I served these Mini Cheesecake Martinis. He ate two and licked them clean. Last week, he sampled the Honey Roasted Peanut Shooters. Thumbs up on both. He is so skinny now, I find myself trying to feed him more! One small one is good for me, though! We meant to decorate the Christmas tree, but ran out of time. That's life around here. So much to do...

If you like cheesecake, you will like these. Super easy. Of course, you don't have to settle for just the tiny portions of a mini dessert. Go ahead and make the recipe for 4 rather than 8 if you like. That should be right for a standard martini glass, I think. Not sure, I don't know that I have ever had a true martini. Around here, no one has a huge sweet tooth either. In fact, after eating his two desserts, Pearson went in and got another helping of the Southwestern Beef I had served for dinner. Funny how we can not end on sweet. I noticed his big brother doing that at Thanksgiving too. Dessert lover or not, you will like this.

Strawberry Cheesecake Martinis

8 oz Neufchatel cheese

8 oz sour cream

1/4 cup cashew milk, unsweetened

3/4 cup erythritol /stevia blend

2 tsp vanilla

1 1/2 cups frozen strawberries

3 tbsp erythritol /stevia blend

2 tbsp water

In a medium mixing bowl, combine Neufchatel, sour cream,  and cashew milk. Beat with hand mixer until smooth. Stir in sweetener and vanilla. Transfer to martini glasses.

In a medium saucepan, combine strawberries, sweetener and water. Cook on low heat until berries are tender. Mash them with a fork. Distribute berry sauce over the cheesecake mixture.

Serves 8:  141 calories  5 net g carb

Isn't that a pretty cake plate? It was a birthday gift from my sweet mom. She knows I have a thing for red glass, and anything with a pedestal. I have to limit my collection of cake plates, but got this one anyway. I can't wait to see it in good light! If you are going high fat, feel free to use cream cheese and whipping cream in place of the cashew milk.

The Diner News is out. I am tired, but I wanted to give you a peek into what you are getting this month. Good things await for a splendid holiday season.

Cinnamon Swirl Cheesecake

Honey Roasted Peanut Shooters

Celestial Wassail

Red Velvet Cakes

Gingerbread Spice Crockpot Punch

Italian Sausage Balls

Red Velvet Cake Shooters

German Chocolate Fudge

Red Velvet Meringues

Heaven's Cloud Eggnog

Roasted Asparagus with Ham

Cranberry Ginger Ale

Maple Peanut Butter Fudge

Snickers Dessert Shots

Red Velvet Sandwich Cookies

That is not even all that I have crammed into this holiday issue. Don't you think you should order the Diner News?     http://www.247lowcarbdiner.com/html/newsletter.html

And don't forget to check out what is going on over on the Among Friends pages.

https://www.facebook.com/LowCarbingAmongFriends/

and

https://www.facebook.com/LowCarbHitParade/

Order our book series! Here. We have a sale going on now. Be sure to own every volume before the holiday season is over! 

Skinny Chipotle Pumpkin Soup

My poor mama had to have three teeth pulled yesterday. She will be on soft foods for awhile. But that doesn't mean bland foods. We both love a little spicy heat, so I made this chipotle pumpkin soup. Now that is not an original idea, but I made this a skinny version. Just a touch of cream. I got added creaminess from Silk Cashew Milk instead. I am trying out a JUDDD style eating plan, limiting calories every other day. It seems to be working, albeit really slowly. This soup is really low calorie and lower fat, while still being low carb. It is very flavorful, though! We both just loved it. If you aren't cutting calories, feel free to substitute cream or half and half for the cashew milk, and add some cheese. (I added cheese for my mom)

My husband did not even try this--he just won't do much of anything with chipotle peppers. I left him on his own for lunch. It was odd having him home on Friday (our school has a job training program on Fridays so I don't teach). Unfortunately, he was laid off last week. The radio station he had worked at for over 25 years was sold, and now he has to start over. Prayers would be greatly appreciated! If he doesn't find another position, he and I plan to do some creative things with the blog and e-books while he draws unemployment. It is a little scary, but we have faith that God has a plan. I am so glad we have my part time teaching to help provide!

Skinny Chipotle Pumpkin Soup

1 small red onion
2 tsp coconut oil
14 oz can pumpkin puree
2 tbsp diced chipotle peppers in Adobo sauce
2 tsp granulated erythritol/sweetener blend
1 tsp cumin
1 tsp Adobo seasoning
1 tsp garlic powder
3/4 tsp oregano
1/2 tsp smoked paprika
1 quart chicken broth
1 cup unsweetened cashew milk
1/4 cup salsa (mild, medium or hot)
2 tbsp lime juice
6 tbsp cream
1 tsp Hormel Real Bacon Sprinkles
Optional garnish: shredded Monterey Jack cheese

Dice onion very finely. Saute in a non stick skillet with coconut oil. When onions are lightly browned, transfer to a soup pot or Dutch oven. Stir in pumpkin, sweetener and spices. Slowly stir in chicken broth a little at a time. Add cashew milk and salsa. Simmer for 20 minutes. Before serving, stir in lime juice. Top each bowl with a tablespoon of cream and bacon sprinkles.

Serves 6:  101 calories   8 net g carb

This was so tasty. Spicy enough to satisfy. I would suggest a salad alongside. Maybe a small chicken breast. Perfect low calorie, low carb, meal. You could go higher or lower in fat for the eating plan you follow. I understand that fat is not the enemy, I just don't need many calories these days. Sad but true. With this, I won't feel deprived at all!

Get more great  low carb recipes at Low Carbing Among Friends.

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

Fall Fondue

Acorn squash is usually not my squash of choice. They are a little sweeter and higher carb than my favorite this time of year--Delicata. But these are easier to find, and often stunning to look at. This one I found last year had the deep rich green you expect, but also had this gorgeous orange. It was perfect to make a fondue where the outer shell served as the serving bowl. Simply stunning.

This is a special occasion dish, for sure. To keep the carbs down, you need to share it with 11 friends. Like at Thanksgiving perhaps? That is why I featured this recipe in last November's Diner News. It was a hit with my family, so I thought I would feature it now, almost a year later. Remember, most of the recipes in my newsletter are not shared on this blog, so it is a value to subscribe. I do share some of the recipes, because I simply cannot operate a full test kitchen. I have a busy life too! This is a winner, and if you want all my recipes, don't forget that you can order back issues of the Diner News too. It is all on the web page along with my e-books.

Now back to this fondue. Nothing is more fun to share. This recipe capitalizes on the natural sweetness of the squash and cranks it up with some sugarfree apple drink. I hate using aspartame, but I do on the rare occasion. If you can find a pre-sweetened apple drink with natural sweeteners, by all means use that! I would. More and more drinks are on the market everyday. It is hard to keep up.

This is more cheese flavored than it is sweet, so it is still good for veggies and low carb bread dippers.

Acorn Squash Fondue

This one is perfect for fall parties. It is a little sweet and a little cheesy. Surprisingly unique. I like it with roasted Brussels  and mushrooms, but low carb breads made into toasts or crackers would be wonderful as well.

1 acorn squash

1 tbsp butter

1/4 tsp cinnamon

3/4 cup sugarfree apple flavored drink (Great Value )

3 oz cream cheese

1/4 cup cream

1 cup shredded Cheddar cheese

1/4 tsp thyme

1/4 tsp sea salt

1/8 tsp ground nutmeg

Cut the top third off the acorn squash. Cut the point from the base of the squash so it will sit steadily. Do not cut to the hollow part or the fondue will leak out. Remove the seeds and pulp. Rub the insides with butter and sprinkle with cinnamon. Bake in a 350 degree oven for 30 minutes. Let cool 5-10 minutes then scoop out the insides to 1/2 inch from the shell.

Add the scooped squash to a small saucepan.  Stir in the apple drink and heat for 10 minutes to further soften the squash. Use an immersion blender or regular blender to make a puree.   Return the squash to the pan and stir in the cream cheese and cream. Heat and stir until the cream cheese melts and is fully incorporated. Add the shredded cheese one fourth cup at a time, stirring continually until melted. Add thyme and salt.

Pour the hot fondue into the reserved squash shell. Sprinkle nutmeg on top for garnish. Serve with roasted vegetable dippers or low carb crackers.

Serves 12:         95 calories       2 net carbs     8 g fat

So if you have a party, luncheon, girls night out, or any other fun fall event, try this. It will please those who do not low carb too. It reheats in a microwave when you arrive at the party, so it is impressive but easy.

Get more great  low carb recipes at Low Carbing Among Friends.

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 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

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

Pumpkin Lasagna

  
Seems that I have jumped ship from cranberries to pumpkins. I am finishing up the new recipes for October's Diner News. It is all about pumpkin. Lots of good stuff in there. And don't be thinking it is all sweets. No Siree. Like this recipe. Pumpkin Lasagna. Nice and cheesy, moist and yummy. The pumpkin pairs with garlic and is one of the layers in the dish. We also have sliced turkey, Provolone, ricotta, zucchini, Parmesan and Italian herbs. Quite good.

It may have a little less height than the traditional layers of gluten filled pasta. But those are just filler anyway. This will satisfy, I promise. I prebaked the zucchini ribbons so they would not give off moisture and make the casserole layers slide around. That did the trick. I only used one zucchini, but now that it is made, I am thinking of changing the recipe for two. I think that might fluff it up just a bit. You can do either. One zucchini sliced did take up the whole cookie sheet. I will go ahead and list the recipe as I made it. I will let you know the next time I try it with two. Or you let me know!

Pumpkin Lasagna

1 large zucchini (or 2)

1 cup pumpkin puree

1 tbsp minced garlic

15 oz ricotta cheese

6 oz sliced turkey

8 slices Provolone cheese

1/4 cup Parmesan cheese

1 tbsp Italian Herb and Garlic seasoning

Using a mandolin slicer, thinly cut zucchini lengthwise. Line zucchini strips in a single layer on a parchment lined baking sheet, Bake at 350 for 10 minutes. Let cool slightly. In a small bowl, combine pumpkin puree and garlic. Spoon 1/4 cup of the pumpkin into the base of a 9 inch square baking dish. Place  a layer of turkey slices over that. Top the turkey with a layer of ricotta cheese. Sprinkle herbs over the ricotta. Place 4 slices of provolone cheese, then an additional layer of pumpkin. Carefully place zucchini strips over this, them a layer of Parmesan cheese. Repeat with turkey, ricotta, herbs, provolone , zucchini, and  Parmesan. End with ricotta and a sprinkle of Italian herbs.  Bake for 30 minutes at 350 degrees.

Serves 6:  292 calories  8 net g carbs

 I am so into fall, but it is still so hot here. I can't wait for the really cool weather. Hate to be sweating while I am taste testing pumpkin hot cocoa, you know? I have lots of fall goodies for this month's Diner News. Check back on Wednesday for a peek.

Get more great  low carb recipes at Low Carbing Among Friends.

 https://www.facebook.com/LowCarbingAmongFriends

 Order any of our great cookbooks at  http://amongfriends.us/24-7-LCD.php

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