Pumpkin Syrup

Oh, my...this pumpkin syrup is so delicious!  You can use this syrup to make a cold or hot pumpkin latte.  It would also be delicious drizzled over oatmeal, pancakes, waffles, yogurt or even ice cream. I like that this is not just a "pumpkin spice" syrup.  This syrup actually has pumpkin in it. I will double this recipe the next time I make it.  

1/2 cup pumpkin puree (not pumpkin pie mix)

1/4 cup maple syrup

1/4 cup brown sugar

1/2 cup water

1 tsp pumpkin spice

1/2 tsp cinnamon

pinch of salt

1 TBS vanilla (add after above ingredients have simmered)

Combine above ingredients in a small saucepan and bring to a simmer; simmer for 5 minutes or until it reaches a syrup consistency.  Remove from heat and add in 1 tablespoon of vanilla.  Mix well to combine.  Cool the syrup and then store it in a mason jar in the refrigerator for approximately 2 weeks.

I used about 2 tablespoons of the syrup in my coffee drinks.  Use as much or as little syrup as you prefer.

Kimberly

Triple Chocolate Cheesecake Bars - Keto/Low Carb

These chocolate bars seem almost too decadent for being low‑carb. They’re rich, satisfying, and perfect with a cup of coffee or a cold glass of milk. The chocolate glaze is smooth and glossy, great for an 8×8 pan of bars or brownies—and just as good drizzled over ice cream. The crust is a keeper too...a chocolatey, low‑carb base you can use in all kinds of recipes when you want something different. These bars are an option for anyone who is diabetic or simply watching their sugar intake. Delicious!

INGREDIENTS

Keto Chocolate Pie Crust

1 1/4 cups blanched almond flour

1/4 cup cocoa powder

1/4 cup powdered erythritol sweetener

1/4 tsp salt

1/4 cup (1/2 stick) unsalted butter, melted

Cheesecake Bar Filling

1 TBS butter

2 ounces unsweetened chocolate, chopped

2  8-ounce packages cream cheese, softened

3/4 cup powdered erythritol sweetener (or powdered Swerve)

1 tsp vanilla extract

2 large eggs, room temperature

1/4 cup cocoa powder

1/4 cup heavy whipping cream, room temperature

Easy Chocolate Glaze

1/2 cup heavy whipping cream

2 ounces unsweetened chocolate, finely chopped

1/4 cup powdered erythritol sweetener

1/2 tsp vanilla extract

INSTRUCTIONS

To make the crust:

Preheat the oven to 325F degrees.

In a medium bowl, whisk together the almond flour, cocoa powder, sweetener and salt.  Stir in the melted butter until the dough comes together and resembles coarse crumbs. 

If you find that the crust is too crumbly to press into the pan, try adding an additional 1/2 TBS to 1 TBS melted butter, or even just a little bit of water may help.  You should be able to squeeze a ball of the dough, and it should hold together.  Don't add too much water, though, or it may stick to the pan too much.

If you use a glass or ceramic pie pan, you do not need to grease the pan.  If you use a metal pan, you should grease it before pressing the dough into the pan.

Press the crust into the bottom of an 8-inch square baking pan.  

Par-bake for 12 minutes, then remove from the oven and reduce the oven temperature to 300F degrees.

Let the crust cool while you prepare the filling.  

To make the cheesecake filling:

In a small saucepan over low heat, melt the butter and chocolate, stirring until smooth.

In a large bowl, beat the cream cheese and sweetener with an electric mixer until well combined.  Beat in the vanilla, then beat in the eggs one at a time, scraping down the sides of the bowl and the beaters as needed.

Add the cocoa powder and melted chocolate mixture and beat until smooth.  The mixture may be very thick at this point.  Add the cream and mix slowly to avoid splashing, then increase the speed and beat until just combined.

Lightly grease the sides of the baking pan (the sides of the pan that are above the already baked crust), taking care not to disturb the crust that you already baked.  Pour the cheesecake filling over the crust and bake for 30 to 40 minutes at 300F degrees, until the sides are set but the center still jiggles slightly.  Remove from the oven and let cool completely, then refrigerate for at least 3 hours.

Prepare the glaze.

To make the chocolate glaze:

In a small saucepan over medium heat, bring the cream to a simmer. Watch the cream carefully so it doesn't scorch.  Such a small amount of cream can come to a simmer very quickly.  Remove from the heat and immediately add the chopped chocolate.  Let sit for 5 minutes to melt.

Add the sweetener and vanilla and whisk until smooth.  The glaze will seem very thin at first but should thicken up quite a bit as it cools.

Pour the glaze over the completely chilled cheesecake bars, spreading it to the edges with an offset spatula.  Let set for about 30 minutes before cutting into squares.  If you won't be eating these until quite a bit later, you may refrigerate until you are ready to eat.

Carefully, cut into 16 bars, wiping off your knife frequently if the filling is sticking to your knife. 

Refrigerate any leftover bars.

Makes 16 bars

Source: The Ultimate Guide to Keto Baking by Carolyn Ketchum

Janice

Calories: 276 / Fat: 23.7g / Carbs: 7g / Fiber: 3.1g / Protein: 6.1 g

S'more Bars

If you love s'mores as much as I do, you will want to make these often.  These are perfect for when you have a craving but you don't have a campfire. These are a perfect treat for a summer picnic, when you are out camping or for a cold winter day when you are dreaming of  summer.

1 cup (2 sticks) butter, room temperature

1 1/2 cups light brown sugar

2 eggs, room temperature

2 tsp vanilla extract

2 cups flour

2 cups graham cracker crumbs (13 full graham cracker rectangles)

1 tsp baking soda

1/2 tsp salt

3 cups marshmallow fluff (or marshmallow creme)-if too stiff, microwave for about 10 seconds

12 oz milk chocolate chips

Preheat oven to 350F. Prepare a 9x13 baking pan by lining with parchment paper and then spray lightly with a non-stick cooking spray.

In a large mixing bowl, cream together the room temperature butter and brown sugar for a few minutes until light and fluffy.  Add in eggs and vanilla extract and mix until smooth.

In a separate bowl, whisk together flour, graham cracker crumbs, baking soda and salt.  Add the flour mixture to the butter mixture and mix on low speed until a soft dough forms.

Spread 2/3 of the graham cracker cookie dough into an even layer in the prepared baking pan.  Drop spoonfuls of the marshmallow fluff over the cookie dough layer and spread out evenly using the back of a spoon. Sprinkle with the milk chocolate chips.

Drop small pieces of the remaining 1/3 of the cookie dough over the chocolate chip later.  Do not spread out.  The marshmallow fluff and chocolate chips will show through. If you have more chocolate chips on hand, you can sprinkle a few more over the top.

Bake the s'mores bars for approximately 30 minutes until the bars are golden brown.  Remove from the oven and allow the bars to cool in the pan to room temperature.  Remove the bars from the pan and cut into squares.

These bars can be stored in an airtight container at room temperature for several days.  Serve at room temperature or heat in the microwave for 10 seconds.

Makes 24 bars

Source:  cakemehometonight.com

Janice

Key Lime Pie

This Key Lime Pie is creamy, tangy and very refreshing. Simple and delicious for a summer dessert.  It would also be a refreshing treat for Easter dinner.

In a pinch, you can use a store-bought graham cracker crust and whipped dairy topping in a spray can. However, the graham cracker crust and whipped cream topping is not difficult at all.

There is a difference between key lime juice and regular lime juice. I prefer to use key lime juice as it balances the sweetness of this pie. Key lime juice has a stronger more floral aroma and a tarter, more intense taste with just a hint of bitterness.  Regular lime juice is sharper and more straightforwardly acidic.

Graham Cracker Crust

1 1/2 cups graham cracker crumbs (9 full cracker rectangles)

1/3 cup granulated sugar

6 TBS butter, melted

Key Lime Filling

28 oz sweetened condensed milk (2 - 14 oz cans)

1/2 cup light sour cream (I used regular sour cream)

3/4 cup key lime juice 

zest from 2 regular limes or 4 key limes

Whipped Cream Topping

1 cup heavy whipping cream

1/2 cup powdered sugar

1 tsp vanilla extract

Zest an additional lime for garnish, if you wish

For Graham Cracker Crust:

Preheat oven to 375F degrees.

Mix graham cracker crumbs, sugar and butter in a small bowl.  Press the crumb mixture into a 9-inch or 9 1/2-inch Pyrex glass pie pan.  Bake for 7 minutes.  Cool for at least 30 minutes.  Note: You can use an 8-inch pie pan if you wish, however you will have extra crust left over and the pie will be thicker.  The filling does not expand when baking so pour in as much of the filling into the crust that you can.

Key Lime Filling:

Lower the oven temp to 350F degrees.

Using an electric mixer, whisk together sweetened condensed milk, sour cream, key lime juice and lime zest in a medium bowl. Whisk until combined. Pour into prepared graham cracker crust and bake for 10 minutes.

Let pie cool slightly before placing in the refrigerator. Chill for at least 3 hours.

Whipped Cream Topping:

Beat heavy cream and sugar together in a mixer until stiff peaks form.  Beat in vanilla, spread or pipe the whipped cream on top of the cooled pie.  Top with additional lime zest if desired.

Serves 8

Source: Momontimeout.com

Janice