Shannon Fennell's Blog

My life, cooking, make-up, travel, the joy of home ownership and the occasional rant!


Leave a comment

Easy Ice Cream, literally – it is frozen cream

I really have missed ice cream.  But last week saw a recipe for Mason Jar Ice Cream so I tried it… O.M.G.  (Here is that recipe… Low Carb Chocolate Mason Jar Ice Cream)

I changed things a tad (of course) and used a quart jar instead of a pint, but I found the jar to be annoying to eat out of.

I substituted dissolved saccharine tablets for the sweetener called for.  This was the first time I used artificial sweetener in anything – I don’t get an aftertaste with saccharine, so decided to try.  I used too much so scaled it back a lot when I did this second version.

DSC04787

I decided to make a bigger batch and use a hand mixer, and to freeze in a container that was convenient to scoop out of!  I also changed the proportions of ingredients a bit to suit me.

So this is the way I made it today…

DSC04785

LCHF Chocolate Ice Cream

Put your bowl and the beaters in the freezer while you assemble your ingredients – you’ll get quicker results when you start beating!

You’ll need a lidded container of at least one quart capacity to freeze this in.

2 tsp vanilla extract

3 tbsp of SIFTED unsweetened cocoa (I will be increasing this for future batches to probably 1/3 to 1/2 a cup – I like rich dark chocolate.  But this batch was made with 3 tbsp.)

5 saccharine tablets completely dissolved in less than 1/2 tsp of BOILING water

2 cups of whipping cream (33% or higher m.f.)

Add all the ingredients to the cold bowl and beat with an electric hand mixer (or use a stand mixer.) Start low as the cocoa powder will want to fly around, once mixed in put on high and beat until it has doubled in volume and is stiff.  Add any extras at this time and mix just enough to blend through.

DSC04786

OPTIONS:  finely chopped 85% cocoa dark chocolate, toasted nuts, unsweetened peanut butter (drop into the cream in tiny bits), etc.  You could also skip the chocolate and use other flavour extracts or, if you aren’t worried about sugar content, you could add fruits.

Using a rubber spatula transfer to your quart container and smooth out the top, put on the lid and freeze for at least three hours.

DSC04790

You could also put into a popsicle mold to make fudgesicles!  That’s my next batch.

I’m not sure how long this keeps in the freezer… I haven’t let it stay in there long enough to figure out.

I don’t have an ice cream scoop so dug it out with a teaspoon and made a bit of a mess! Could have waited for it soften a bit… but, well…  I had it with one of my Chocolate Pecan Cupcakes that I made on Saturday.

DSC04792

YUM!

DSC04793


Leave a comment

Chocolate Pecan Cupcakes! Oh yes I did!

It has been a while since I posted a recipe.  I do have a couple to share but will start with the cupcakes I made today!

DSC04779

As always… a recipe caught my eye, but I changed it a lot.  Added, removed, increased, etc. until it bears no resemblance to the original version.

The recipe that I saw was for a cake with walnuts… I hate walnuts.  Also, didn’t want a cake, cupcakes keep and store easier in the freezer.  I also don’t use powdered sugar substitutes.

Up until last week I wasn’t using ANY sugar substitutes at all, but I discovered that saccharine is available in the pill form here.  My granny used to use it and as kids we would try it… never had an aftertaste for me.  So… I bought a bottle of Hermesetas tablets.  The only thing I’ve used it in so far has been ice cream I made last week (I will post about that later!) and this recipe.

I just dissolve a few tablets in about 1/8 tsp of boiling water and add to the recipe for a touch of sweetness. Each pill is equal to a teaspoon of sugar.  I am not adding the amount called for in the recipes as I don’t need it to be really sweet, but felt the ice cream could use a some, and then this recipe was an experiment to see if it would work.  It did.

So here is the recipe I came up with today for Chocolate Pecan Cupcakes.

DSC04781

Chocolate Pecan Cupcakes – LCHF, Gluten Free, Sugar Free

Makes 6 large cupcakes (or one 8″ cake if you prefer.)

Pre-heat oven to 350F.

Ingredients:

1/4 cup cream cheese

1/4 cup coconut oil

3 eggs

4 saccharine tablets dissolved in 1/8 tsp of boiling water (you can substitute whatever sweetener you want and increase to make this more of a regular sweetness level.)

1 tsp vanilla extract

1/3 cup unsweetened cocoa

1 cup almond flour

1 tbsp coconut flour

1 tsp baking powder

1/4 tsp salt

3/4 cup cream

1/4 cup of chopped pecans (or any kind of nut you like) – completely optional BTW.

Topping: Lindt 85% Cocoa Chocolate bar – 6 pieces.

Instructions:

  1. Line a muffin tin with paper liners (or grease an 8″ cake pan in your preferred manner.)
  2. Measure all the dry ingredients together and stir, except for the nuts.
  3. Cream the coconut oil (I did not melt it first) and the cream cheese with an electric mixer, add the eggs one at a time, add the vanilla, and dissolved saccharine, and continue mixing on high.
  4. Add the dry ingredients and the cream about a third at a time, alternating between additions.  If the batter is too thick add a little more cream.  It should be thick but pourable like regular cake batter.
  5. Add the nuts and mix until combined.
  6. Divided batter between the six cupcake liners.
  7. Bake at 350F on the centre rack for 20-25 minutes.  They are done when a toothpick comes out clean. Ovens vary so it might take a few minutes more or less.
  8. Take them out of the oven and immediately place a piece of the Lindt chocolate on top of each cupcake, when it has melted spread it around.
  9. Let cool completely.

I like to freeze them once cool and eat them frozen!

DSC04777

I am very pleased with how these turned out!  Ate one and the rest are in the freezer. Tomorrow I am making more ice cream and intend to have cake and ice cream!  Who said you have to give up treats when you are a diabetic who follows LCHF/HP??? Not this girl!

 

 


2 Comments

No substitutes

I’ve given up on the idea of finding substitutes for carbs. I’m adapting to not having things like bread, pizza, potato chips, tacos, rice, corn, peas, pasta, mashed potatoes, Cheetos, breakfast cereal, oatmeal, cookies, crackers, grains, pancakes, fries, croutons, couscous, popcorn, pie, cake, wonton soup, pad thai, almond chicken, california rolls, french toast, grilled cheese sandwiches … sigh…

The first couple months after I stopped eating carbs I actively looked for and experimented with using alternatives – trying recipes using coconut flour or almond flour, etc.  Other than one that was sort of okay (but in no way did it resemble an “English muffin” but it did make adequate very very thin toast that had to be loaded with cream cheese to actually be tasty) they were all really awful.

The effort was not worth the results so I just altered my mindset – instead of trying to find something to replace those foods, I’ve just accepted I no longer can eat them.

I get a lot of suggestions from friends, recommending something I should try.  But gluten free, unfortunately, is not carb free.  Rice has no gluten but is all carbs. And while there are grains that are lower in carbs, like rye, I still spike after eating them.

The ingredients are really expensive for the “replacement” recipes.  I now have a collection of “flours” to try to figure out what to do with.  The almond flour works for dredging and coating things at least – makes a very good coating on pork chops!

I gave up all sugar too – any sugar.  So that’s white, brown, cane, honey, maple syrup, molasses, corn syrup,  or using dates as a substitute in baking. That wasn’t hard for me.  I did like sweets but I didn’t have a real sweet tooth.  I did try Stevia in a baking experiment – yuck.  I don’t like artificial sweeteners, never have, so don’t use them at all.

I don’t eat much fruit now, due to the natural sugars.  They spike my blood sugar too much.  I can manage a few things in very limited quantities – like unsweetened frozen strawberries (which I mix with plain yoghurt) and unsweetened apple sauce.  And an occasional shot of no sugar added cranberry juice doesn’t seem to hurt.

My current way of eating almost fits the definition of a Paleo Diet or LCHF (Low Carb High Fat).  I have NOT given up dairy because life would not be worth living without cheese.

Add all that to my allergy to beef (which has put me in the hospital a couple of times) and an inability to digest cellulose (which is put in pretty much all pre-shredded cheese) – it means no more eating out.  It isn’t worth the hassle of being THAT customer at a restaurant – you know, the one who wants to substitute half the ingredients in everything?

I’m doing a lot of playing around with herbs and spices – I’ve actually started adding heat in spice form which I was never into before (some were known to call me a wimp.)  Trying new spices that I’ve not used before and being a lot heavier handed with them too.

Every meal has vegetables, including breakfast – celery is my new best friend, and my main snack food is nuts. My weekly shopping consists of fresh vegetables, meat, fish, eggs, cheese, milk, cream, and plain yoghurt.

I am looking forward to summer with fresh local vegetables.  I’ve signed up again for a share in our local CSA (Community Supported Agriculture) with Summer’s Gold.  Weekly deliveries from a local farm for three months (July through September).  And this year they have added a locally raised and produced meat share too!  I’ve been buying into the program for five years now and highly recommend it to everyone.  These programs are all over so check your area to see if there is one near you – they vary depending on the producer.

 

It all seems to be working – In the last week and a half I’ve had eight normal readings on my blood sugar, and this morning, for the first time, my fasting sugar was in range!  I have got my readings down to half of what my A1C was in December, on average.

My goal is to get off the medication.  And as I am on the lowest dose that should be possible.  I see my doctor in a month for follow-up tests.