Author Archives: Juvie

italian cream puffs with custard filling

italian cream puffs with custard filling

italian cream puffs with custard filling

This italian cream puffs with custard filling is perfect for cake lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Course: Dessert
Author: Juvie
Ingredients
For the pastry
  • cups unbleached AP flour
  • tsp salt
  • ½ tsp baking soda
  • 2 cups water
  • tbsp butter
  • 6 large eggs
For the custard
  • 1 cup sugar
  • ½ cup flour
  • ¼ tsp salt
  • 3 cups whole milk
  • 4 egg yolks
  • 3 tbsp unsalted butter
  • tsp vanilla extract
  • 1 tbsp rum
Instructions
For the pastry
  1. Preheat oven to 425. Line a cookie sheet with parchment paper. Sift the flour, salt, and baking soda together and set aside.
  2. In a heavy saucepan, heat the water. Add the butter. When melted, remove the pan from the stove and add the flour mixture all at once. Beat with a wooden spoon, then return the pan to medium-high heat, beating the mixture until it comes away from the sides of the pan. Remove the pan from the heat and add the eggs one at a time, beating with a wooden spoon or hand mixer in-between additions to mix well.
  3. Fill a pastry bag fitted with a ½-inch tip with the cream puff batter. Squeeze out 3-inch puffs, about ½ inch apart on a cookie sheet. Bake 20 minutes or until golden brown. When done, carefully slit the side of each cream puff with a knife to allow steam to escape and to prevent the puffs from becoming soggy inside. Transfer to cooling racks and let cool.
For the custard
  1. In saucepan over moderate heat, combine sugar, flour and salt. Add milk gradually, cooking and stirring until mixture is thick and bubbly.
  2. Lower heat, stirring for 2 minutes and remove from heat. In a small bowl, add cream mixture to eggs slowly. Return mixture back to pan. Bring to gently boil for 2 more minutes, adding butter, rum, and vanilla. Tranfer to a shallow bowl to cool, placing plastic wrap on the top of the custard to prevent a skin forming. Refrigerate.
  3. Once custard has cooled completely, pipe into opened pastry shells until they are so full they might pop, top with a cherry, and dust with powdered sugar.
Recipe Notes

Adapted from Sticky, Gooey, Creamy, Chewy and Go Ahead and Snicker Nutrition Information Serving size: 1 pastry

source:joanne-eatswellwithothers.com/2012/02/recipe-italian-cream-puffs-with-custard-filling-st-josephs-day-pastries.html#

italian cream puffs with custard filling

A Low-Carb Skillet Brownie That Is Deliciously Gooey

A Low-Carb Skillet Brownie That Is Deliciously Gooey

A Low-Carb Skillet Brownie That Is Deliciously Gooey

This A Low-Carb Skillet Brownie That Is Deliciously Gooey  is perfect for brownies lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Servings: 2
Author: Juvie
Ingredients
  • 5 tablespoons almond flour
  • 3 tablespoons cocoa powder
  • 3 tablespoons Swerve Sweetener or other granulated erythritol
  • 1 teaspoon baking powder
  • 3 tablespoons water
  • 2 tablespoons avocado oil or melted butter
  • 1 large egg
  • 1/4 teaspoon vanilla extract
  • 1 tablespoon sugar-free chocolate chips optional
Instructions
  1. Preheat oven to 325 degrees F and lightly grease a 6-inch ovenproof skillet (you can also use a 6-inch casserole dish).
  2. In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and baking powder.
  3. Stir in the water, oil or melted butter, egg and vanilla extract until well combined.
  4. Pour batter into prepared skillet and sprinkle with chocolate chips, if using.
  5. Bake 13 to 16 minutes, or until puffed but not quite set. The brownie should jiggle a bit in the center when shaken.
  6. Remove and top with lightly sweetened whipped cream or your favorite low-carb ice cream. Serve immediately.
Recipe Notes

source:http://www.sheknows.com/food-and-recipes/articles/1075205/low-carb-gooey-skillet-brownie-for-two

Low Carb Cheese Danish

Low Carb Cheese Danish

Low Carb Cheese Danish

This Low Carb Cheese Danish  is perfect for cheese lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Author: Juvie
Ingredients
Dough
  • 1 1/4 cup 2% mozzarella shredded cheese 140 grams
  • 6 tbsp Almond Flour 42 grams
  • 3 tbsp Coconut Flour 21 grams
  • 4 tbsp sugar equivalent I used 5 tsp Truvia
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • 4 tbsp butter omit if you are using a higher fat cheese but I implore you to use the 2% or part skim mozzarella cheese!
  • 1 egg large
Filling
  • 6 oz cream cheese
  • 1 tsp lemon juice
  • 1/2 tsp vanilla extract
  • 1/4 cup sugar equivalent
  • 1 egg yolk
Frosting
  • 3 tbsp powdered sweetener 3 tbsp truvia in a coffee grinder for 30 secs and then measure out 3 tbsp of the powdered.
  • 2 tbsp heavy cream
  • 2 oz cream cheese
  • 1/4 tsp vanilla extract
Instructions
  1. Preheat oven to 400 degrees.
Filling
  1. Soften cream cheese and combine with lemon juice, vanilla, and sweetener and egg yolk using a whisk or electric mixer. Set aside in the fridge until you are ready with the dough.
Dough
  1. Measure out almond flour, coconut flour, and baking powder. Combine well with a whisk.
  2. Melt 4 tbsp butter and add vanilla and sweetener. Stir.
  3. Melt 1 1/4 cup shredded mozzarella cheese in the microwave (30% power for 2 minutes with a 1200 watt microwave).
  4. Combine all the ingredients and add an egg.
  5. Stir until batter is combined and the cheese and dough are completely mixed. Use your hands or a spatula to press and fold the cheese and the batter together. Reheat for 10 seconds in the microwave. Press and fold some more until 99% of the dough is all one color. (Tip-this gets sticky and if you wet your hands a little it helps tremendously. The water from your hands will stop the stickiness on the outside of the dough making it very easy to roll out.)
  6. Reheat dough for 10 seconds and roll out into a square the approximate length of a rolling pin and slice into four quarters with a pizza slicer.
  7. Fold the corners into the center repeating with all four squares.
  8. Pipe filling (or spoon it on top!) into the center of each danish.
  9. Bake for 10-12 minutes. (Check on this at 10 minutes and make sure to remove it from the oven as soon as it has a deep golden brown color! Just slightly past 13 minutes and 2 of mine did get burnt. Definitely keep an eye on it.)
Frosting
  1. Soften cream cheese in the microwave and add powdered sweetener, heavy cream and vanilla. Mix well with a whisk and pour into a ziploc bag. Cut a tiny hole in the corner and pipe onto each danish.
Special notes for working with this cheese dough
  1. Be sure to use cheese that is <1 carb per serving. If using a pre shredded cheese with over this amount of carbs per serving then it adds starches and powder (used to keep the shreds from caking together) to the dough which will not produce a dough like you see in the pictures above. I also recommend using a regular shred for the cheese. Finely shredded cheese does not melt well and will be difficult to work with. For best results only use a mozzarella that has no more than 5 grams of fat per 28 gram (1/4 cup) serving.
Recipe Notes

source:http://www.uplateanyway.com/keto/cheese-danish-low-carb/

Keto Cheesecake

Keto Cheesecake

Keto Cheesecake
Prep Time
15 mins
Cook Time
51 mins
Total Time
1 hr 6 mins
 

This Keto Cheesecake is perfect for cheese lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Course: Dessert
Cuisine: American
Servings: 10
Calories: 278 kcal
Author: Juvie
Ingredients
  • 3 8 oz. packages of cream cheese
  • 1 cup of Sweetener
  • 1 teaspoons vanilla
  • 1/3 cup sour cream
  • 4 eggs
Instructions
  1. Preheat oven to 350. Beat cream cheese until fluffy, about 3 minutes. Combine with sweetener, sour cream and vanilla extract, mixing for about 3 minutes.
  2. Gently add eggs one at a time. beating until thick and creamy, about one minute after each egg.
  3. Lightly grease the sides of a 9" springform pan and put the springform on a baking sheet. Pour in the filling. Bake for 40-45 minutes or until puffy and lightly brown around the edges.
  4. Let cool for about 1-2 hours on wire rack. Cover, chill for at least 4 hours.
Recipe Notes

NET CARBS: 3.31g Nutrition Facts Keto Cheesecake Amount Per Serving Calories 278 Calories from Fat 240 % Daily Value* Total Fat 26.7g 41% Total Carbohydrates 3.31g 1% Protein 6.64g 13% * Percent Daily Values are based on a 2000 calorie diet.

source:http://the-lowcarb-diet.com/keto-cheesecake/

3-Ingredient Chocolate Mousse (Low Carb)

3-Ingredient Chocolate Mousse (Low Carb)

3-Ingredient Chocolate Mousse (Low Carb)
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

This  3-Ingredient Chocolate Mousse (Low Carb) is perfect for chocolate. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Course: Dessert
Cuisine: American
Servings: 8 people
Calories: 334 kcal
Author: Juvie
Ingredients
  • 2 x 400ml 13.7oz cans full fat coconut cream or coconut milk *See Notes
  • 2 tablespoons confectioners sweetener or confectioners | icing sugar if not counting carbs
  • 3 tablespoons unsweetened cocoa powder
  • pinch of salt optional! About 1/4 teaspoon. Adjust to your tastes
  • 20 g | 2 squares 70% chocolate shaved (optional for extra richness -- or sugar free chocolate chips)
  • extra shaved chocolate to garnish
Instructions
  1. Place sealed cans of coconut cream (or milk) in the refrigerator overnight. Without shaking the cans, open carefully and scoop out the thick cream sitting at the top above the water. Transfer the thick hard cream to a bowl and discard all of the liquid left in the bottom of the cans (or reserve to add into smoothies later).
  2. Add the sweetener (or sugar if using) and beat on high using a hand mixer (or whisk) until thick and creamy (about 1-2 minutes). Reserve about 4 tablespoons of the plain 'whipped cream' to use as a topping to serve with and set aside.
  3. Fold the cocoa powder and salt through the cream and beat (or whisk) again until smooth, well combined and thick. Fold through the shaved chocolate if using). Depending on the coconut milk you use, a mousse will form almost immediately once the cocoa powder is mixed through. If not, refrigerate until set and ready to serve, or serve immediately. Dollop the 'plain whipped cream' over the mousse and sprinkle with shaved chocolate (if using).
Recipe Notes

source:cafedelites.com/3-ingredient-double-chocolate-mousse-low-carb/

Flourless Chocolate Cake Recipe (Easy, Gluten-Free)

Flourless Chocolate Cake Recipe (Easy, Gluten-Free)

Flourless Chocolate Cake Recipe (Easy, Gluten-Free)

This Flourless Chocolate Cake Recipe (Easy, Gluten-Free) is perfect for chocolate lover. It's fresh, easy, easy to make, healthy. the perfect recipe to make for your party...!

Cuisine: American
Servings: 8
Author: Juvie
Ingredients
  • 1 cup semisweet chocolate chips
  • ½ cup 1 stick unsalted butter
  • ¾ cup white sugar
  • 3 eggs
  • ½ cup unsweetened Dutch-process cocoa powder
  • 2 tsp espresso powder optional
  • Glaze
  • 1 cup semisweet chocolate chips
  • ½ cup heavy cream
Instructions
  1. Preheat the oven to 375F.
  2. Prepare an 8-inch non-stick round cake pan.
  3. IMPORTANT: cut a circle out of parchment paper to fit the bottom of the cake pan, and put inside the pan. Do not skip this step, or the cake will stick.
  4. Spray the inside of the cake pan with a non-stick cooking spray (including the parchment paper and the sides of the pan).
  5. Put the butter and 1 cup of chocolate chips in a microwave-safe bowl, and heat for 1 minute. Stir. Continue heating and stirring in 30-second increments until the butter and chocolate are melted and combined.
  6. Put the chocolate and butter mixture in a large mixing bowl. Add sugar and espresso powder (if using). Add the eggs and whisk until smooth.
  7. Add the cocoa powder and mix until well combined.
  8. Pour the batter into the cake pan.
  9. Put in the oven and bake for 20 minutes.
  10. Remove the cake from the oven and let cool for 10 minutes.
  11. Run the knife around the edges of the cake to separate it from the pan. Put a large plate upside down on top of the cake pan, then quickly invert the cake onto a plate.
  12. Peel off and discard the parchment paper. Don't worry if the cake has cracks or the edges crumble - the chocolate glaze will hide all the imperfections.
Make the chocolate ganache glaze
  1. Put the heavy cream and 1 cup of chocolate chips in a small pot. Heat it over medium heat, stirring every minute, until the cream is hot and the chocolate chips are melted. (Do not allow the cream to boil, reduce heat if necessary). Stir the cream and chocolate until it's well combined and smooth.
Glaze the cake
  1. Spoon the chocolate glaze over the top and sides of the cake. Let the glaze cool for 30 minutes at room temperature, then refrigerate the cake for at least 1 hour to set the glaze.
Recipe Notes

source:http://www.melaniecooks.com/flourless-gluten-free-chocolate-cake/8404