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Hannah’s Chocolate Frosting

2.5 cups of whipped heavy cream

8 ounces of Cream Cheese, softened to room temp

2 Tablespoons unsweetened Cocoa

2 Tablespoons Birch Xylitol

1/2 teaspoon Vanilla Extract

1/2 teaspoon Hazlenut Stevia

1/2 teaspoon Chocolate Stevia

Whip the cream and put into a large measuring cup and set aside.

Cream the cream cheese, Cocoa, Xylitol, Vanilla Extract and Stevias together.  When it is smooth, mix in the whipped cream and mix until it is spreading consistency.

Hannah made this one up and it is good enough to be a pudding or a frosting!  This frosting is best when made several hours before serving, as the flavors blend and the stevia takes a backseat to the chocolate flavor.

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Fudge Frosting or Black Forest Frosting

I got this recipe from Amy Clark who is a kindred spirit in many ways, including the no sugar lifestyle.  She is converting recipes for her family and she is an awesome cook!  This is a dark and very fudgy frosting and if you do the cherries with it, it is a very special dish, indeed.  I have used this frosting by itself and eaten it with the cherries, too.  Both ways are very good.
Frosting
4 squares unsweetened chocolate
¼ tsp Real Salt
1 cup Birch Xylitol
1 tsp. vanilla
2½ sticks butter
4 egg yolks
6 Tbsp. milk (may need to add more to reach desired consistency)
Early in day, soften butter. Melt xylitol, and chocolate, then let cool. Beat all the ingredients together until very smooth, adding more milk if necessary to make a good spreading consistency. Use an icing spatula when icing the cake, dipping in a glass of hot water often to keep the icing from sticking to the spatula, as well as helping the icing to spread easily.
Filling ingredients
2 C. frozen cherries (thawed)
1/3 C Birch Xylitol
Heat cherries & xylitol in small sauce pan. Cook till reduced to about 1/3 of liquid. ( I used cherries I had picked & frozen myself, so store bought might not have as much liquid, and the sweetness may vary also. So Just sweeten to taste.)
Ice cooled bottom layer of cake, on top only. Then cover with ½ of the filling. Top with next layer & ice this layer also. Top with remaining filling.

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Chocolate Cake 2

Chocolate Cake 2

Gluten Free, Coconut Flour

Preheat oven to 350.

Cut wax paper to line the bottom of two round pans.

In a sauce pan,

1 cup butter, melted

1 cup cocoa powder, mixed into the melted butter

In a mixing bowl,

9 eggs and 3 egg whites (save the yolks for the frosting)

2 cups Birch Xylitol

Mix well and add:

½ cup milk or coconut milk

1 teaspoon salt

1 Tablespoon vanilla

Mix well and add:

1 cup sifted coconut flour

2 teaspoons baking powder

Mix well and then, add the butter and cocoa mix from the sauce pan and mix well again.

Honestly, to get it to mix well, I had to put the batter in the blender because for some reason it didn’t mix well and looked multi-colored.  One time, I left it multi-colored.  One time, I put it in the blender and I think the one that went through the blender looked better and had a smoother texture.  Both tasted good, though, so it may just be the visual affect! J

Bake at 350 for 35 minutes or until a toothpick in the center comes out clean.

Cool in the pans on a rack for 20 minutes and then, remove from pans and let it cool completely.

Top with frosting of your choice.  One of the frostings we do needs egg yolks.  If not doing that frosting, simply put 12 eggs in this cake, instead of reserving the yolks for the frosting.

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Chocolate Cake 1

Chocolate Cake, Gluten Free

4 cups blanched almond flour

1/2 cup unsweetened cocoa powder

1 tsp sea salt

1 tsp baking soda

1 tsp baking powder

1½ cup birch xylitol

2 large eggs

4 egg whites (reserve yolks for frosting)

2 tablespoons vanilla extract

¼ cup oil

½ cup water

6 drops Vanilla Crème Stevia

Preheat over to 350.  Line with wax paper and grease two  9 inch cake pan with grapeseed oil.   In a large bowl, combine the almond flour, cocoa powder, salt and baking soda.  In a medium bowl, combine xylitol, eggs and vanilla extract.  Stir the wet ingredients into the almond flour mixture until thoroughly combined.  Scoop the batter into a prepared cake pan.  Bake for 35-40 minutes until a toothpick inserted comes out clean.  Let cool in pan 1 hour, then serve.  (You can make this in a 9X13 pan.

Frost with one of these:

Heavy Cream, whipped and sweetened with Vanilla Crème Stevia

Chocolate Frosting listed with the Black Forest Cake

Chocolate Frosting, Hannah’s concoction

I made this the first time on Father’s Day, 2011 and topped it with the frosting for the Black Forest Cake, minus the cherries.  Terry liked it and I was thrilled to have a decent looking and tasting chocolate pie.

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Coconut Flour Waffles

Coconut Flour Waffles

6 eggs

1/4 teaspoon stevia

1/4 cup coconut milk

1/4 teaspoon salt

1 teaspoon vanilla

7 Tablespoons melted butter or coconut oil

4 Tablespoons mashed banana

1/3 cup sifted coconut flour

1/3 cup pecan meal

Mix all the ingredients in a blender  except the coconut flour and pecan meal.  When it is well mixed, add the coconut flour and mix well and then, the pecan meal and mix well.

Bake in a waffle iron until brown.

We serve ours with some kind of fruit.  My favorite is fried apples with cinnamon and stevia, but the last time we had this, we had blackberries warmed on the stove sweetened to taste with xylitol and stevia.  After they got warm, I mashed them with a potato masher so the sweeteners could get inside the pulp.  Then, we topped the whole thing with fresh whipped cream sweetened with Vanilla Creme Stevia.

My husband has NOT cared for my non-grain waffles until this one.  He really liked it and told me to be sure to remember what I did, so we could do it again.

I plan to add blueberries to the batter the next time I make these!

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Pecan Pie

Pecan Pie

1/2 cup Yacon Syrup

1/2 cup water

1 cup Birch Xylitol

3 eggs, slightly beaten

2 Tablespoons butter, melted

1 teaspoon vanilla extract

1.5 cups chopped pecans

1 unbaked 9 inch pie crust*

Stir the top six ingredients, until mixed well.  I do it in my Kitchen Aid.  Put the pecans in the pie shell and pour the mixture over the pecans.  The original recipe called for 1 cup of pecans, but years ago, my husband decided he liked lots of pecans in it, so we do extra.

Bake at 350 for 45 – 55 minutes or until toothpick comes out of the center clean.

The first time I did this one for Thanksgiving, 2011, I used two cups of pecans and it was a little dry, so I am confident that 1.5 cups will be the right amount to have it nutty and moist.

*Pie Crust – 2 cups almond flour, 1 teaspoon salt and 2/3 cup  unsalted cold butter.  Mix in the mixer or with the pastry blender until the butter is  chopped up and the flour and butter looks like large pea size clumps.  Then, add ice water, 1 Tablespoon at a time until  the dough forms a ball.  Roll out between two sheets of wax paper and put into pie pan.  If your butter is salted, you don’t need the salt in the flour.

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Pumpkin Custard or Pie Filling

Pumpkin Custard or Pie Filling

½ cup Birch Xylitol

¼ teaspoon Clear Stevia

½ teaspoon REAL salt

1¼ teaspoon cinnamon

3 large eggs

1 can – 15 oz Pumpkin

12 oz heavy cream*

Mix all ingredients except the cream well.  Slowly add the cream and mix well.  Slowly, so it doesn’t slush out of the mixing bowl.  Pour into a deep dish pie pan or 9×9 square baking dish.

You can use an unbaked pie crust or if you are watching the carbs or like my family, just don’t care for crust, just cook it like a custard.  Grease the pan without crust.

If you use a crust, I highly recommend Maris Russell’s whole wheat crust made with butter, ww flour and water, unless gluten is an issue, and then, I suggest you try it crustless as it is quite good that way.

My family was leaving the crust for years and I quit putting crust under pumpkin way before I started restricting carbs, just because I didn’t like them wasting it.

Bake at 350 for approximately one hour. I check it at 30 minutes and at 45 minutes.  I bake until a toothpick stuck into the center comes out clean.  Let it cool on a rack for two hours and then, serve or refrigerate.

Serve with heavy cream whipped with Vanilla crème stevia.  I use 9-12 drops per cup of cream, sweetening to taste.  With stevia, less is  more, so do a little and add more to taste remembering that it is 200 times sweeter than processed sugar.

*Most people use one can of evaporated milk, but I prefer heavy cream.  Either way, this will make a nice pumpkin pie or custard.

 

 

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Crockpot Mexican Chili Chicken

Crockpot Mexican Chili Chicken

3 boneless chicken breasts, cut into pieces (4 cups cooked chicken pieces)

2 cups water or chicken broth

1 medium bell pepper, chopped (1/2 cup)

1 small onion, chopped (or minced) (1/2 cup)

2/3 cup salsa

1 ½ t. cumin

2 cloves garlic, minced

1 t. chili powder, optional

Salt and pepper, to taste

2 – 14 oz cans stewed or diced tomatoes or 1 – 28 ounce can

2 cans pinto beans (4 cups pinto beans)

Add everything to crockpot on low until done – 6-8 hours, if the chicken is raw.  For precooked chicken, place all ingredients in crockpot on low for about 2 hours.)

Serve with sour cream and cheese.

I got this recipe from my friend, Deanna LaPach.  My husband doesn’t like cumin, so I don’t put it in, but I first ate it at Deanna’s and it tastes good with it, too.  Also, she uses 1 can of Rotel tomatoes with one can of plain.  I use a 28 ounce can of diced tomatoes and keep it mild.  I put extra salsa on the table for the ones that want it spicier.

Tips for cooking this:  I prefer the flavor of chicken with bones, so I precook the chicken and then, bone it.  You could also use leftover baked chicken or turkey.  When I bake chicken, I bake extra and then, save the leftovers for this recipe or others.  I freeze leftover chicken in the amounts I need and I also freeze the chicken broth.

Also, I prefer to cook dried pintos for this recipe, thus, I added the cup measurements.  I cook a large pot of pinto beans, usually overnight in the crockpot and then, after they cool, I put them into containers and freeze them, so I can have them ready for recipes like this one.

If your chicken and broth are precooked and if your beans are precooked, this is very simple to put together and have ready quickly in the crockpot.  Since my chicken and beans are precooked, I saute’ the peppers and onions in butter and then, add them to the crockpot with the other ingredients.

I gave measurements for those that need it, but remember this is just a guideline.  You can use more or less chicken or beans, spices, etc, to taste.

This would be a good way to use leftover turkey, too!

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Ice Cream

Vanilla Ice Cream

1 quart whole milk, preferably raw

3/4 cup Birch Xylitol

2 Tablespoons Arrowroot Powder, optional

1 teaspoon Vanilla Creme Stevia

2 T. vanilla

5 eggs

1 quart Heavy Cream

I take 2 cups of the whole milk and put into the blender with the Xylitol, Stevia and Eggs.  Blend well until frothy.  Pour that mix into the ice cream maker container.  Then, I pour two cups of milk with the Arrowroot powder into the blender and use it to rinse out any leftover sweetener or flavor and pour that into the container.

Then, add cream and then milk or cream to the fill line.

The sweetening and vanilla are to taste.  You can reduce or increase to make it the way you like it to taste.  Adjust up or down all ingredients depending on the size of your freezer.  This is the basic recipe for one gallon of ice cream.

If you want chocolate, you blend 1/2 cup or more cocoa in with the milk and Xylitol.  I use Organic Dutch Cocoa that I get from Frontier.  It tastes soooo much better than the name brands we used to use from the grocery store.  You will love it!

My rule of thumb is half whole milk and half cream and the sweeteners above are based on 1 quart of each, plus the eggs.  So, if the milk or cream is increased significantly, up the rest too.  1 cup or so added is not significant.

Process according to the instructions for your freezer.

If you are dairy intolerant, you can use Goat Milk or Coconut milk.  I have friends that have done both of these and say it turned out well.  There is even a coconut cream from Tropical Traditions to add richness to it.

 

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Peanut Butter Cookies

Peanut Butter Cookies

For these cookies, use natural peanut butter, without hydrogenated oil or added sugar. The oil in natural peanut butter usually separates and rises to the top of the jar if allowed to sit for any extended period of time. Mix this oil into the peanut butter. Do not pour it out. If you do pour it out, replace it with an equal amount of melted coconut oil. Maintaining the original fat content of the peanut butter produces the best results with this recipe.

½ cup sifted coconut flour*

1 cup natural peanut butter

1 cup Birch Xylitol

4 eggs

½ teaspoon vanilla

½ teaspoon salt

*Sifting coconut flour in a regular sifter is slow and difficult.  I use a large strainer and a spoon to make it go through more quickly. Measure the coconut flour AFTER you sift it.

 

Mix together peanut butter, xylitol, eggs, vanilla and salt. Stir in coconut flour. Batter will be runny. Drop by the spoonful 2 inches apart on greased cookie sheet. Bake at 190 Degree C (375F) for 14 to 15 minutes. Cool slightly and remove from cookie sheet. Makes about 3 dozen cookies.

 

I do not personally eat peanut butter due to fungus issues, so I make these cookies for me with unsweetened Almond Butter.  They are wonderful!

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