THM Lemon Custard Tart

Crust:

3 Egg Whites

1 Cup Unsweetened Coconut

3 Tbsp. Truvia

Preheat oven to 350, and grease 6 ramekins. Mix all crust ingredients together, divide evenly between ramekins and press crust mixture evenly up the sides. Bake for 10-15 minutes, or until the crust is golden brown...the whole inside won't get brown, just the top edge. While crust is baking, you can make the filling. 

Lemon Custard Filling:

3 Egg Yolks

1 1/2 Cups Almond Milk

3 Sprinkles Stevia

4 Tbsp. Truvia

Dash of Salt

1/4 Cup Lemon Juice

1 1/2 Tsp. Glucomannan 

1 Tsp. Vanilla

In a blender, blend together 1/2 cup almond milk, and glucomannan. Then whisk all ingredients except vanilla, together in a pot. Cook over medium heat, stirring constantly, till thickened, and hot enough to cook the eggs, mix in vanilla, divide evenly between the 6 ramekins and chill before serving. 

Sugar Free Eggnog

Christmas is coming, and I've been dreading going through it without all the normal yummy things we eat and drink...the main thing being eggnog!!! I love eggnog, and the thought of not having it for a Christmas is truly depressing, so I knew I had to fix this problem, though I was really skeptical of it turning out anything like eggnog, but miraculously and thankfully, it did!! So here you go, I hope it works for you too, feel free to tweak it to your taste :) 

Eggnog 

2 1/2 cups Almond Milk 

1/4 - 1/3 cup Truvia

3 egg Yolks

4oz Cream Cheese

1/2 cup Heavy Cream

1/2 tsp. Cinnamon

1/2 tsp. Nutmeg

1 Tbsp. Vanilla

1/4 tsp. Rum Flavor

Dash of Salt

In a double broiler, put 1 cup almond milk, egg yolks and truvia, whisk well, and heat till steaming, mixing the whole time so the eggs won't lump. Put the cream cheese in a large bowl, using a handheld mixer, beat the cheese...it will all clump around the beaters...while beating on low, slowly pour in a little bit of the heated milk and eggs, just enough to make the cheese come off the beaters, and whip in the bowl, beat till the mixture is smooth, then slowly pour in more milk mixture, till you can pour it all in without having clumps in the cream cheese. I figure if the cheese insists on being clumpy anyway, dump it in a blender and get it smooth that way :) after all the hot milk and eggs are blended, whisk in the rest of the ingredients and refrigerate till it's nice and cold! My brother in law said if he hadn't watch me make it, he wouldn't have known it was homemade :) 

Chocolate Mint Cookies

Cookie Dough:

1/4 C. Coconut flour

1/4 C. Cocoa powder

1/4 C. Butter (softened)

2-3 Tbsp. Truvia

1 tsp. Vanilla

Mix all the ingredients together, dough will be stiff. Roll into 15, one inch balls, place on an un-greased cookie sheet, flatten to about 1/8 in. thick, and 1-1/2 inches across. Bake at 325 for 6-8 minutes, or till they're puffy and a tad brown around the edges. Let them cool completely before removing them from the pan, or else they will crumble...I haven't tweaked with this recipe enough to know how to keep them from being crumbly! These are suppose to be kind of crispy cookies...

After making them, and putting them in the fridge, because of the creamy filling, I have decided that these taste better, and are less crumbly, after they sit a little, and are cold! 

Creamy Mint Filling:

3 Tbsp. Truvia

1/4 C. Butter (softened)

3 oz. Cream Cheese

1-2 tsp. Peppermint Flavor

Grind the Truvia in a coffee grinder till it's powdered, mix with butter and cream cheese till thoroughly mixed and smooth. Spread a good thick layer between cookies. Makes about 7 sandwich cookies, with one leftover for taste testing :) 

THM Chocolate Cake

THM Chocolate Cake

3/4 c. coconut oil

6oz cream cheese

1/3 c. Heavy cream

3/4 c. cocoa

4 eggs

1/2-2/3 c. Truvia (depending on how sweet you like things)

2 tsp. vanilla

1  1/2 tsp. rum flavor (optional)

1/3 c. coconut flour

1  1/2 tsp. baking powder

1/2 tsp. glucomannan 

Melt coconut oil with cream cheese and cream, add cocoa, whisk together. 

Beat eggs with truvia, vanilla and rum, beat in chocolate mixture. Mix together coconut flour, baking powder and glucomannan, sprinkle over wet ingredients while whisking the whole time, to prevent lumps, until thoroughly mixed. Pour into a greased 10in. cake pan. 

 Bake at 350 for 15-20 minutes, or until a toothpick comes out clean. 

Icing: 1 recipe of chocolate nut slab (THM pg. 372) 

3oz cream cheese

2-3 tbsp heavy cream (until consistency you want)

Extra sprinkle of truvia (optional)

Melt together the cream and cream cheese with truvia, add chocolate slab, let it all melt, stirring the whole time, whisk until smooth, spread over cake! 

When I made my chocolate slab, I ground the truvia with some coffee beans, so it has a slight mocha flavor. I used slivered almonds in my slab. 

Cheese stuffed Chicken

I came up with this, because I love chicken...and cheese...and bacon!!!! You will need:

3 chicken breasts (boneless skinless)

1/2 lb grated cheddar cheese

1, 8oz package room temp cream cheese

2 Tbsp. ranch mix powder

1/2 cup sliced pickled jalapeños 

12oz package bacon

Fajita marinade

Three hours before you want to eat, cut chicken breasts in half, thickness wise, and use a meat tenderizer to flatten to about 1/4 in. (Or use the bottom of a cast iron skillet like I did, because of a lack of a real tenderizer) :P put chicken in a bowl and marinate with your choice of fajita marinade, homemade or otherwise...I used a fajita seasoning package I had, and mixed it with half water and half vinegar. Pour that over the chicken and let it sit for a couple hours. When you're ready to make up the the chicken, mix together the cheeses, ranch mix, and jalapeños. Rinse off chicken, and thoroughly drain, so there's no extra water. Divide the cheese mixture into 6 parts, spread it on each piece of chicken, leaving about an inch or less around the edges. Roll it up and tuck in the edges, wrap the bacon length wise around the chicken, to kind of seal in the the cheese on any possibly open ends...I used about 3 pieces of bacon per piece of chicken. Place seam side down in a deeper-ish pan. Bake at 400 for about 1 hour! Some of the cheese will inevitably run out, so your pan will be rather messy when it's done, but it's seriously worth it!! Enjoy :)  

Guilt Free Chocolate Soufflés

I wanted chocolate....gooey yummy chocolate...but I also wanted to be good and healthy! So, I made these!! :) first you need to make a creme anglaise to eat with them!

Creme Anglaise
4 egg yolks
1 cup almond milk
3 Tbsp. honey
3 Tbsp. gluten free flour
1 Tbsp. butter
2 tsp. vanilla

Whisk together eggs, milk and honey,
Put flour in a cup and pour a little of the milk mixture into it, mix with a fork until as smooth as you can, then strain it into the rest of the milk mixture. Cook on a medium heat, whisking constantly, till slightly thickened, and sticks well to a metal spoon. Stir in butter and vanilla, refrigerate till cold.

Espresso Variation
Add 2 shots of espresso, or 1/2 cup of really strong instant coffee
1 Tbsp. honey
1 Tbsp. gluten free flour
Make like normal!

Soufflé

6 Tbsp. butter
1/2 cup cocoa pwd.
3/4 cup honey
2 tsp. vanilla
8 egg whites (room temperature)

Prepare 6 ramekins, butter them and coat in Truvia. Put in the freezer.
In a small pot, melt together butter, cocoa, and honey, set aside to cool. Preheat oven to 400. Take ramekins out of the freezer and put them on a pan. Beat egg whites to stiff peaks, not too stiff though, it shouldn't break apart, just hold a nice peak. Divide out 1/3 of egg whites into a bowl, gently but thoroughly fold the chocolate mixture into this, then fold the egg white/chocolate mixture into the rest of the whites. Fill ramekins a little over full, smooth off level with a knife, wipe the edges clean with a napkin, so the soufflé won't stick to the edges while it's rising during baking. Put in the oven and bake 15-20 minutes, they will be solid on the top and shouldn't be liquidy in the middle.
Mine fell as they cooled, but they still tasted amazing!! You will have a ton leftover batter, so use more ramekins, or since I didn't have any, I used a large Corning ware dish, buttered and sugared. It will take a tad longer to bake! As soon as they are done, hollow out the center, and fill it with the creme anglaise, serve them while they're still warm! I poked holes all over mine to make sure there was plenty of anglaise in them!! I didn't have any vanilla when I made this, so I added two shots of espresso to the creme anglaise...it was divine!!! I hope y'all enjoy these!

Chocolate Chip/Oatmeal Cookies

Well it's been awhile since I have made up a recipe of my own, partly because the ingredients are pricey, and I am now expecting a baby! Kinda cuts down on the amount of time you feel like spending, creating recipes! But tonight, I just really had a chocolate sweet tooth, and being pregnant, I am trying even more to stay off of sugar....not always successful, but stuff like this, helps! :) Plus, I have been cooped up in a snowy winter land, all day, and I do believe I'm going crazy! The dough by itself, was quite divine!! You don't have to use Hodgson Mills flour, that's just what I had on hand, any flour mix will work!


Cookies
1 1/2 sticks softened butter
3/8 cup Stevia (in sugar form)
1 egg
2 tsp. vanilla
1/4 tsp. salt
1 tsp. baking powder
1/4 tsp. baking soda
1 cup gluten free flour mix (Hodgson Mills)
3/4 cup rolled oats
1 cup chocolate chips

Cream together the butter and stevia, add vanilla and eggs, mix thoroughly. Mix together all dry ingredients, and mix with butter and egg mixture. Spoon onto a greased or parchment covered pan, bake at 325 for 7-10 minutes, keep an eye on them! I have to admit, I am 100% impressed with how well these turned out, and how much like a normal cookie they look!! You could add nuts if you want, I didn't have any on hand, so mine don't have that. I didn't have any sugar free chocolate chips, so I used normal ones, but I know you can get them...dairy free too! They are a little crumbly, as with any gluten free baked good, but they have a delightful cooked flavor also! :) hope you enjoy them!