Brownines with icing

I made these for halloween treats - so I would not cave and give in to the candy haul my kids brought home.  They make a nice iced brownie for any occasion.

















Using Carolyn's 3 Minute Flour-less Chocolate Cake.
1 Egg
1/2 T Heavy Cream
2 T Cocoa Powder
3 T of Splenda
1/4 t baking powder
1 T butter softened.

Normally I mix it up and spray a small bowl and cook it in the bowl the micorwave for 30-60 seconds until it puffs and the center is not wet. It's a great quickie treat. Carbs each 4 Calories 281

For my Halloween Treats (Change the icing design for other occasions)
I multiplied Carolyn's recipe times 4
And divided it into my pan of squares. (Spray the pan with Pam)
I then baked it in the oven for 15 min at 350 degrees.
Servings 1 square Carbs 1.25 Calories 79 A bit more with the icing.

Icing is made using Whey Low Powdered mixed with melted butter and a bit of heavy cream and food coloring. I put the icing in a ziplock bag and cut off the tip for decorating.

Ummmmm - Tastes like iced brownies!

Cookie Variations

I started with the Holiday Almond Cookies from
George Stella's Good Carb Family Cookbook on page 183.

Sugar Cookie Variation
I sub un sweetened coconut flour for the almond flour.
I don't take the time to chill the dough. I just make little balls and press them down on the pan.

Peanut Butter Variation
I sub un sweetened coconut flour for the almond flour.
I added 3T of un sweetened peanut butter. (Crunchy would probably be even better)
Roll in balls, press down with fingers and use a fork to make the cross hatch.

Chocolate Mint Version
I sub un sweetened coconut flour for the almond flour.
I added 3 T of un sweetened coco powder
1 T of Powdered Whey Low. (A little Whey Low always makes chocolate taste better)
A couple drops of Creme De Menthe Candy Flavoring Oil available from the link below.
http://www.anoccasionalchocolate.com/candy-flavoring.html
Roll in balls, press down with fingers

Birthday Cake

I have been trying to figure out a way to have low carb birthday that even my kids would be happy to have on their birthdays. This hits the mark.

I started with George Stella's Almond Flour Pound Cake page 187 Good Carb Family Cookbook.
Rather than almond flour I used coconut flour - but even beyond that I ran the food processor
2 1/2 cups coconut flour
1 cup of whey low granular
1/2 cup of splenda
1 1/2 t baking powder

In another bowl I mixed up 7
large eggs
3/4 smart balance or butter
6 oz of soft cream cheese
1 1/2 t vanilla
1 1/2 T lemon juice

Then add the dry ingredients to the wet ones.
I made mine as cup cake but I think it would work in two round cake pans as well or one sheet cake pan. Bake at 300 degrees F. The cup cakes were done in about an hour the loaf pan took about 1 1/2 hours. Check it with a tooth pick to see if it is done.

I uses the Vanilla Butter Cream Frosting recipe from Wheylow.com I will try mine again I used smart balance rather than butter. It was not quite as stiff as I would have liked but it sure tasted like icing.

Vanilla Buttercream Frosting

3 cups Whey Low Powder

1/3 cup butter softened

1 ½ teaspoon Watkins Vanilla

3 Tablespoons milk

Food Coloring

1. Mix Whey Low® Powder and butter in medium bowl with electric mixer on low speed. Stir in vanilla and 1 Tablespoon of the milk.

2. Gradually beat in just enough remaining milk to make frosting smooth and spreadable. Tint frosting as desired by adding food coloring.

Pumpkin Bites

I mixed up 4 batches of the recipe below and cooked half in my mini microwavable muffin tins for 5 min. The other half in the oven at 350 degrees for 15 min. The microwave ones are more like pumpkin pie in texture and the oven ones are a bit more like a muffin. My family devoured them all and were divided half liked the microwave ones and half the oven ones.
Each little muffin is aprox 1 carb and very yummy.

Would make a nice breakfast or could be used as a dessert or snack. You can also make one or two larger muffins cooking times may change.

Pumpkin Bites
1 egg
1/2 T Heavy Cream
2 T Canned Pumpkin
3 T Splenda
1/8 t Baking Powder
1T Soft Butter

Individual Breakfast Bake

This recipe is so simple and easy to modify to suit the picky eaters in the family.
For this Breakfast Bake I used individual baking pans. I sprayed them with Pam.
Then I added to each about a 1/4 cup of sliced ham (you could use any meat)
Then I added 1 slice of med cheddar cheese cut into strips.
In a separate bowl mix 3 eggs and a table spoon of yellow mustard. Salt and pepper optional.
Then I baked them at 350 degrees for 30 min.
You can make these and re warm them in the microwave or they are even good cold to take along as a breakfast on the run. The carbs will very depending on what you use so I will leave the carb and calories counts to you. This makes for a filling meal that is pretty to serve. My baking dishes came from Princess House in the Fantasia line. They are fun to cook in and always beautiful dish to serve from. They still have them too! http://www.princesshouse.com/products/product_detail.aspx?pid=1607 I used to sell Princess House and I love cooking with it. I am sure you could use any individual size oven proof bakeware.