Monday, November 24, 2014

Fall leaves and acorns for dessert.

As long as I can remember...I've had a love for the autumnal colors of fall.  Burgundy's and gold's blended together producing jewel toned leaves, no two alike.  My favorite pastime is gathering bouquets of  fall leaves.  I spritz them with cinnamon oil and set them out in various places in my home. 
What better way to celebrate the autumnal colors of Thanksgiving than by creating a fall cookie dessert for my family and  friends.

Pumpkin Butter Cheesecake Cookies
and Caramel Kiss Acorns.

Along with my staple......Trader Joes
 (frozen) ready made pie crust.

Before rolling the pie crust,  I brushed dots of food coloring concentrate directly onto the pie crust dough. Various fall colors of yellow, green, orange, and red.  Then I gathered up the dough gently kneading and mixing the colors just until it produced a marbled effect.

 Rolling the dough thin for a crisp cookie shell.

After cutting out the various leaf shapes, I popped them in the oven.  While the leaves were baking I mixed the pumpkin butter, cream cheese, filling together for the cookies.

These measurements are an approximation. 
The cream cheese to pumpkin butter ratio  are to each individuals taste of sweetness.

1 jar of (Trader Joes) pumpkin butter. 
(any pumpkin butter will work)
1-11.5oz. whipped cream cheese.
Gently whisk together a few tablespoons at a time of each ingredient until you reach the desired  amount and sweetness.

Spread a teaspoon of filling on each (baked) leaf, adding a sprinkling of
 Craisins and pecans.
Sandwich the matching leaf to form the cookie.
For a few of the cookies I mixed a smidgen of the cranberry sauce to the Craisins.
I  thought it would provide a nice touch to include a few acorns with the Fall leaf cookies.

 Soften 3-4 caramel  squares by hand or in the microwave 10- 20 seconds. 
Don't over melt, they just need to be pliable.
Flatten the caramel with a rolling pin. 
 Cut with a small round fluted  cookie cutter to form the acorn top.
Wrap the acorn tops around a chocolate Kiss.
I used a mini chocolate morsel for the stem.

For the tag I personalized  a fall leaf I gathered from my walk.
Tied it all together with a glittered dot ribbon.

If you're really feeling ambitious you can tackle this Thanksgiving turkey cake 
from Hungry Happenings!

Wednesday, September 24, 2014

Schools back in session

With the hustle and bustle of school activities there's always a need for a few DIY's to make it a little more convenient and fun. 

Thursday, June 19, 2014

Zucchini not so fried!

When we're dinning out one of my go-to appetizers is fried zucchini.
Whats there not to love about deep fried.

Well...I took it as a challenge to revise the original recipe into a less carb and gluten free option. I thought it would be even better if I could omit the deep frying.
Here's the final recipe that met with my family and friends approval.


The featured product is a new discovery,
diffrent from it's original,
Ian's Italian Panko.

Cut approximately 3 cups of zucchini rounds.
In a bowl crack 3-4 eggs and
whip in 3-4 (heaping) tablespoons of mayonnaise.
(If you're watching fat can substitute with low-fat mayo)

I found using mayo creates a thicker viscous batter which helps bind the Panko crumbs to the zucchini rounds.
 Dip (raw) rounds in the egg/mayo batter followed with a dip into the Panko crumbs.
Lightly pat off the excess crumbs. 

 Bake on a  greased cookie sheet at 350 for 20 minutes or until the zucchini is tender and golden brown. 
With the last 2 minutes of baking time remaining...
 I sprinkled a pinch of Italian cheese over the  zucchini rounds.


  Homemade Ranch dressing is the dipping sauce of choice. 
But, to the prepared Ranch dressing,
I added Italian & garlic seasonings,  
red pepper flakes,
with a (generous) tablespoon of olive oil.
Make sure you bake plenty!
 Because before you know it the plate is empty.


 I realize at times a demonstration is much easier to follow so, I've been mulling the idea around of filming turtorials for some of these recipes I've created.
It would be a variety of recipes not necessarrily limited to low carb.
What do you think?

Sunday, April 20, 2014

Revisting New Year Resolurtions.

At the start of 2014 as in all fresh starts of the new year...I rededicated myself to healthier living.  Of course after the first few months the unhealthy (decadent) culprits gradually found their way back into my dietary line up.   But, I've found it only took a small adjustment to one of my favorite desserts to keep me on task.  I thought I'd share my latest revised low carb recipe for...
 Brownies topped with chocolate mousse
 and fresh berries!

Baked~ sugar free brownies,
(I prefer an organic sugar free box mix but Pillsbury's is great in a pinch!) 

Chocolate mousse~ 
(organic) sugar free pudding or Jell-O instant sugar free chocolate pudding mix. Prepare with equal parts of heavy whipping cream to milk.  Beat till fluffy peaks form. 

( If the mousse seems too thick add extra milk to the mixture until it becomes smoother in consistency)

Top with fresh berries.
 This dessert will satisfy any sweet tooth.

Friday, April 11, 2014








Gilded Chanel

Sometimes less is best.