It's not ALL sugar free

Tomorrow is my oldest's 16th birthday. He loves all things Transformers. I found a link on how to do fondant and decided I'd make him a cake. So, this is how I spent my Friday night. If you want to know, here is the link to make your own fondant. It was surprisingly easy and FUN! I love to try new things. If it works out, you can say "I did it". If it doesn't work out, you can say, "I tried."

http://whatscookingamerica.net/PegW/Fondant.htm - link for homemade fondant.

Here is the final product. Alex is pretty excited.

Mexican Chicken Chowder

This was a satisfying soup. It came together quickly. My only ispiration was the contents of my pantry!

Mexican Chicken Chowder

2 Cups cooked, shredded chicken

2 cans chicken broth

1 can diced chiles

1 cup frozen corn

1/2 cup salsa

1 cup half and half (I used fat free)

1 cup Taco Cheese (Mine was a mixture of cheeses w/ some taco seasoning)

Simmer the chicken in the broth and add the chiles, corn and salsa (I wanted to use black olives too, but the family isnt keen on them). Simmer for about 15 minutes, turn off heat and add the half and half and cheese. Stir until cheese is melted. Serve immediately. Top w/ cilantro, sour cream, olives or nothing at all. It's all good.

Breakfast Cookie

I like the idea of a quick breakfast. One of the posters on the bariatric tv boards mentioned a breakfast cookie. Taking up the challenge, I came up with this tasty treat. SO easy to make and really a nice, sweet, filling little thing.

Breakfast Cookie
Nutritional Info
Fat: 4.8g
Carbohydrates: 7.3g (2.6 g fiber)
Calories: 88.9
Protein: 7.2g

Ingredients
3/4 cup applesauce (UNSWEETENED)
1 large egg
1/4 cup almond slivers
1/4 cup UNSWEETENED coconut
1/2 cup chocolate protein powder (I use Nectar Chocolate Truffel)
1/2 cup ground flax seeds (flax meal)
1/2 tsp baking powder
1/4 tsp salt
1/2 cup splenda
Directions
Oven - 350 degrees.Toast the almonds and coconut in a small pan on the stove until golden. Set aside to cool.Combine the applesauce and egg, mix well and set aside.Combine the dry ingredients and add the almonds, coconut and applesauce mixture. LET SIT for 5 minutes. Line a cookie sheet with parchment paper or a silicone cooking mat. Drop by big spoonfuls onto the sheet. These will cook in the shape they are dropped, so make sure they are a cookie shape, dont mound them up too much. It's a very runny batter. Dont be tempted to thicken it up. Bake for 12-15 minutes. Makes 9 large cookies.Number of Servings: 9

Irish Cream Cheesecake

I adapted a recipe to make a cheesecake for the holidays. This turned out excellent and I'd be proud to serve it at any gathering. I think with Valentines coming up, this would be a lovely dessert.

Crust
1 cup of broken up sugar free shortbread cookies, broken up
1 1/4 cups ground almonds

1/4 cup Splenda

6 tablespoons butter, melted

Filling
1 1/2 lbs low fat cream cheese room temperature
3/4 cup Splenda
3 large eggs
1/3 cup Baileys Irish Cream
1 teaspoon vanilla extract
4 - 6 ounces sugar free white chocolate (use either a bar or baking chips - I found SF white choc baking chips at our local bulk food store)

Topping
1 1/2 cups Greek yogurt
1/4 cup Splenda

Preheat oven to 325°.
Lightly butter a 9-inch springform pan.

Combine the cookies, Splenda and almonds in a food processor and grind until fine. Add the melted butter and blend, using on/off turns.
Press mixture on the bottom of the pan.
Chill for 20 minutes. (You DONT bake this crust ahead of time - I have never made one this way, but it turned out yummy)
Prepare the filling: With a electric mixer, beat cream cheese and Splenda in large bowl until smooth. In a medium bowl whisk eggs, Baileys and vanilla extract just until blended.
Beat mixture into the cream cheese mixture.
Melt the white chocolate in the microwave, mixing every 30 seconds until melted; add to cheese mixture while mixer is running.
Pour filling into crust.
Bake for 45 minutes. Mix greek yogurt and splenda and spread evenly on top. Return to oven for another 10 minutes.

Remove and cool completely. Serve chilled (best if overnight). Garnish with white choc shavings if desired.

Comments section/ Christmas Wishes

Thanks to my friends Vicky and Tammy, I realized that I had some funky settings on the comments. Anyone can post a comment now. Sorry about that!

I also wanted to wish all of you a wonderful Christmas. Whether you cook or not, enjoy the time with your family. This picture of my daughter lighting a candle at St. Patrick's Cathedral in NYC is a good reminder for me of why I celebrate. I thought I would share it with you all.

Egg Nog Biscotti - Sugar Free of Course!

The original recipe called for anise and almonds. I am not a fan of anise or black licorice... yucky... SO, I adapted the flavorings and made an Egg Nog Biscotti - isn't that fun and festive?! The original recipe is from bariatriceating.com, but I believe the creator is Linda at Eating Well, Living Thin. At any rate, this is a GREAT treat for the holidays.

Egg Nog Biscotti

1 large egg

1 large egg yolk (I just used two medium eggs, as the ones from our chicken are pretty small)

1 cup splenda

1 tsp vanilla extract

1 tsp rum extract (I used the candy oils and used 3-4 drops)

2 TB melted butter

2 cups ground almonds/almond flour

3/4 cup spelt flour (or white or whole wheat)

1 tsp cinnamon

1/2 tsp nutmeg (use fresh ground, it's worth it - store the nuts in the freezer)

1 1/2 tsp baking powder

pinch of salt

With an electric mixer, mix the eggs until thickened a bit, add splenda, butter and extracts and beat a bit more. Combine the dry ingredients and add to the wet and make a thick batter.

I then put it on to parchment paper and make a big 12 inch long turd and pat the top flat. Don't get it too thick or it will crack when you slice it. You can use the parchment to roll it up and help you form it so it doesn't stick to your fingers.

Bake at 350 (on the parchment) and remove when the bottom is brown. Now, don't touch it and let it cool COMPLETELY. Once it's cool use the sharpest serrated knife you have and slice into 1/2 inch thick pieces. I had to "saw" the edges first, then saw the top a bit before I did an actual slicing movement or the little suckers wanted to crack on me. It's a technique, that's for sure. Don't throw away any pieces though, just cook them with the rest for the next step and put them on your yogurt!

Now, take all the pieces and put them back in the oven at 350 for about 8 minutes each side. You want them hard and crunchy. After cooling, store in airtight container. Enjoy with your favorite cup of coffee or tea. Trader Joe's gingerbread coffee is my favorite at the moment.

Sugar Free Oatmeal Choc Chip Cookies

Oatmeal chocolate chip are my hubby's absolute favorite. Finding a low carb alternative to rival his mom's is a quest I will continue, but in the meantime, this sugar free (but NOT low carb) version is tasty and compared to the other stuff sitting around the buffet, not a bad alternative.

Really, really sorry about the picture. It's from my phone. I cant find my camera anywhere....

Preheat oven to 350

1 stick of room softened butter

1/2 cup splenda granular

1/2 cup Diabetisweet Brown (or AnyWhey Gold, or Splenda brown sugar)

1 egg

1 tsp vanilla

3/4 cup spelt flour (or whole wheat)

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1 1/2 cup oats

3/4 cup chopped sugar free chocolate (this is one bar chopped) or use SF chocolate chips

Cream together the butter and sweeteners. Add in the egg and vanilla and keep mixing until fluffy. Combine the flour, baking soda, salt and cinnamon. Add to the wet ingredients and combine well. Add oats and mix well. Fold in chocolate chips.

Drop by one inch balls onto a non-stick cookie sheet (or spray a cookie sheet w/ nonstick spray) and bake at 350 for 10 minutes.

Let cool slightly before CAREFULLY transferring to rack to finish cooling. These cookies are chewy and they are fragile until fully cooled. Yeild about 2 dozen.

*Why do I use spelt flour? - well, it is a LITTLE higher in protein and lower in carbs than regular white or whole wheat flour. Not much, but I cant tell a difference in the end product, so I use it.

*What is Any Whey Gold? - it's a milk based sweetener that does not cause the blood sugar spike that sugar does. More importantly, it is NOT a sugar alcohol, so it doesnt cause a clearing of the room after ingestion.

*What is Diabetisweet?- it is a sugar alcohol (Isomalt). Sugar alcohols are non-absorbed sugars. They arent absorbed so dont cause rise in blood sugar or a lot of calories, but are digested in the large intestine by gas-forming bacteria. It can cause - well - GAS! These dont affect me or immediate family too much, so I use them. BUT I would always warn a guest about possible side effects.

I have a sugar free biscotti recipe I'm working on. Hope to post soon!