I love Sees® Butterscotch suckers but they do a number on my teeth. I had an extra bag of butterscotch chips and knew that I couldn’t make straight fudge. It would be far too sweet. I played around melting a few chips, threw in some spices & natural peanut butter….and came up with something that almost satisfied my desire for the teeth cracking hard sucker.
A few important things:
- Cooking with natural peanut butter (no sugar added) is tricky when you’re making candy. I didn’t take into consideration the additional oil, and had problems with getting it to set up properly. After waiting 4 hours for the fudge to set between, I had to re-melt it 3 times before I got the consistency right so it would set up hard enough to not be sticky and cut into squares that would hold their shape. The peanut butter you use really matters. Do NOT use a natural peanut butter that has to be stirred!
- If your marshmallows are not real fresh, add a tablespoon or two of butter to the bottom of your pan to help get the melting process started so they don’t scorch. Although, I did scorch some of mine and it didn’t hurt the final product. Just added a little extra nuttiness to the end result.
- If you want to save some time, you can substitute a jar of marshmallow cream. I prefer to use marshmallows when I make fudge, but it’s entirely up to the individual cook.
Peanut Buttery Fudge
- 2 – 5oz cans evaporated milk
- 2 tsp pumpkin pie spice
- 6 TBLS no sugar added natural peanut butter (I used Skippy Natural Creamy)
- 1- 11 oz bag butterscotch chips
- 1 Bag Jet Puffed large marshmallows or 1 jar marshmallow cream
- 1 tsp vanilla
Line an 8 x 8 pan with foil and spray lightly with cooking spray.
In a medium saucepan, over medium-low heat, warm the evaporated milk but do not boil. Add the peanut butter and continue stirring until peanut butter is melted and completely incorporated. Stir in the pumpkin pie spice.
Add the butterscotch chips and stir until melted. Don’t worry if you end up with a few unmelted chunks. You have 3 options at this point. You can either:
- In a separate pan, melt your marshmallows with a tablespoon or two of butter (if desired) until almost all the way melted, then add the marshmallows to the peanut butter mixture and stir in the vanilla; or
- Turn the heat down to low and stir the marshmallows and vanilla into the peanut butter mixture. Be patient while incorporating the marshmallows. You want to make sure you stir continuously so you don’t scorch your fudge. I use both a silicone whisk and the back of a heat proof rubber spatula to press them against the sides and bottom of the pan as they melt down; or, finally (and quickest)
- Turn the heat down to low and stir a jar of marshmallow cream into the peanut butter mixture, until fully incorporated, then add the vanilla.
Pour mixture into the prepared pan and put into the refrigerator for about 2 hours, or until fudge is completely set up. Cut into 1″ chunks.
It’s really rich, so one piece satisfies this girl’s sweet tooth. The pieces look pretty in a paper candy cup and go nicely in hostess gifts, or those you make for friends during the holiday season too! Make sure that you keep the fudge in a sealed container in the refrigerator. Unlike chocolate “fantasy fudge” that can be kept in a cool place, the oily content of the peanut butter requires that it be refrigerated. Not that it’s likely to last very long. 😉
I love to have a piece with a nice cold glass of #WesterlyWines Bentrock Chardonnay. The fudge brings out the butterscotch notes in the wine beautifully and makes for a really nice pre or post dinner treat. #ThisGirlLovesToEat
For those who make them, the time to set your resolutions for 2019 is quickly approaching. If you’re one of the many vowing to lose a few pounds, why wait until after the first of the year to start? You can get a head start on your goals quite easily.
It’s not hard at all to cut carbs and sugar from your diet while still enjoying the things you like, and making just that small change can make a big impact on your scale quite quickly. A great place to start, where even guests at your holiday parties won’t notice a difference: Dips & dressings for vegetables or salads.
Avocado Lime Ranch Dressing
- 1 medium ripe avocado
- 1/3 cup sour cream
- 1 TBLS mayonnaise
- 1/3 cup heavy cream
- 1/4 cup loosely packed chopped fresh cilantro
- 1+1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- freshly ground pepper (to taste)
- 2 TBLS olive oil
- juice from 1 medium lime (about 2 TBLS)
- 1-2 TBLS shallot finely minced
Add all ingredients to your food processor or blender and process until smooth. Using a rubber spatula, take a taste. Adjust your seasonings then scrape all contents into a container with a tightly fitting lid and store in your refrigerator. Use up within a week.
**TIP: If the dressing is too thick, pour some into a smaller bowl or cup and add a TBLS or two of milk to thin it down to a better consistency.
This is great on salads, over steamed vegetables, as a dip for fresh vegetables or tortilla chips, and even with Mexican food.
Nutrition information: Calories 80; Fat 9g; Protein 1g; Net Carbs 1g #ThisGirlLovesToEat
I love my Starbucks® and my normal latte is #KetoFriendly, but once the holiday peppermint drinks come out it’s really hard to stay away. Instead I experimented in my kitchen until I got close enough to not feel completely deprived.
Keto Peppermint Mocha Latte
- 2 – Medium to Bold K-Cup Coffee Pods (Brewed so you have 20 oz of coffee) OR 2+1/2 Cups Bold Brewed Coffee
- 1/2 Cup Heavy Whipping Cream
- 1 Cup Milk
- 2 tsp Unsweetened Cocoa Powder
- 1/4 tsp Stevia® Liquid Sweetener
- 1/4 tsp Pure Peppermint Extract OR 1-2 drops #SafeToIngest Peppermint Essential Oil
- 1 Square (about 1/2 oz) Bittersweet 70% Dark Chocolate
- Canned Whipped Cream (If Drinking as a Mocha)
To drink as a Mocha: In a small saucepan, combine the brewed coffee, the whipping cream, the milk, and the cocoa powder. Stir until the powder is incorporated. Add the square of chocolate and stir until completely melted. Remove from heat and stir in the Stevia® and peppermint. Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces and top with whipped cream.
To drink as a Latte: In a small saucepan, combine the brewed coffee, the whipping cream, and the cocoa powder. Stir until the powder is incorporated. Add the square of chocolate and stir until completely melted. Remove from heat and stir in the Stevia® and peppermint. Divide evenly between 2 oversized coffee mugs that hold at least 16 ounces.
I have a milk steamer that foams as well, but if you don’t there is a very easy solution that I found online: Place the cup of milk in a microwave-safe 2 1/2 cup container with a lid. Shake vigorously for 1 minute or until milk is frothy and doubled in volume. Remove lid; microwave milk at HIGH for 30 seconds. Top each coffee cup with a dollop of milk froth. Divide any remaining hot milk evenly between the cups.
**TIP You can make this recipe as fat or thin as you want it based on the milk you choose. If you don’t need as much fat for your day you can eliminate the whipping cream and use Whole or 2% milk instead.
This is a recipe I shared yesterday to my wine lifestyle blog #GirlsGoneWine that I love pulling out for both Thanksgiving and Christmas. It’s one that I have been making for a few years. It’s fast, easy, and tastes so good! If you’re serving a #KetoCrowd, there’s an adaptation at the bottom of the recipe.
Growing up, my family never ate any cranberry sauce that was homemade. In the preparations for Thanksgiving, someone was always assigned the task of bringing two cans of jellied and one of whole berry cranberry sauce. You couldn’t try and pull a fast one by buying store brand. It had to be Ocean Spray on Grandma’s Thanksgiving table!
When I began cooking Thanksgiving dinner for my own family I automatically followed the same routine until I became obsessed with the Food Network a few years back and made my first foray into making cranberry sauce from scratch.
For the first few years, I stuck with the basic “back of the package” recipe:
- 1 Cup Water
- 1 Cup Sugar
- 1 – 12 oz bag of whole fresh cranberries
Boil sugar and water, add cranberries and cook 10 minutes over a slow boil until berries have popped, refrigerate until time to serve. *If you wanted it jellied you strained out the berry solids and skins using a mesh strainer before refrigerating. BORING!
This year I put some time and creativity into the preparation and came up with a winner:
Zinful Cran-Blueberry Sauce
- 1 & 1/4 Cups Granulated Sugar
- 1 Cup Zinfandel Wine (Best Quality you can afford – if you wouldn’t drink it, don’t cook with it)
- 1 – 12 oz Package Ocean Spray Fresh Whole Cranberries
- 1 Cup Frozen Blueberries
- 1 Whole Cinnamon Stick
- 1/4 tsp Nutmeg
- Orange or Tangerine Zest
Bring sugar, wine and cinnamon stick to a boil in a medium saucepan. Add remaining ingredients and return to a boil, stirring constantly. Reduce heat to low and simmer 15-20 minutes. You may want to use a splatter shield to avoid splashing when cranberries pop. Remove and discard cinnamon stick. Cool slightly then move sauce to serving dish. Refrigerate at least 2 hours and serve cold. Sauce will thicken up as it cools. Garnish with a few cranberries, blueberries and curls of zest.
Keto Conversion: Substitute 1/2 Cup+1 TBLS Granulated Swerve (Stevia) for the Sugar
Don’t worry, for the holdouts who just can’t stand not seeing the canned Ocean Spray jellied cranberry sauce, I still have the obligatory dish with the slices in the shape of the can. 😉 #CAGirlsGoneWine
This week is all about making Thanksgiving desserts that those in your family who live the Paleo or Keto lifestyle can enjoy with you. Yesterday was Pumpkin Mousse, and today we’re taking on traditional pumpkin pie in a keto crust.
The great things about this crust is that it can be used for either sweet or savory pies and that, even if you have the most vocal of coconut haters, they shouldn’t be able to smell or taste that coconut is your secret ingredient.
Keto Low Carb Crust
- 2 eggs
- 1 tbsp extra virgin olive oil
- 1 tsp vanilla extract- eliminate for savory
- 1/4 cup Swerve sweetener -eliminate for savory
- 1/4 tsp salt
- 1 cup coconut flour
- 1/2 cup butter cold cut into cubes
- Preheat oven to 400 degrees F.
- Whisk the eggs, oil and vanilla extract in a food processor or stand mixer.
- In another bowl whisk the remaining ingredients together until combined.
- Pour the dry and wet mixture into a food processor.
- Add the cubed butter. Process by pulsing until it looks like crumbles.
- Spray a pie plate with cooking spray and pour crumbles into pie plate.
- Press with hands to form dough right in the pie plate. Alternately you can also roll out dough between two pieces of parchment paper and flip over into a 9 inch pie plate.
- Using a fork randomly make holes into the bottom of the crust.
- Bake the crust 10 minutes or until golden.
- Cover the crust edges with aluminum foil if using this for a savory or sweet pie that needs to be baked again, otherwise it will burn.
- Take crust out of the oven, cool completely, and add your filling.
Easy Low Carb Keto Pumpkin Pie
- 1 15-oz can Pumpkin puree
- 1/2 cup Heavy cream (or coconut cream for dairy-free/paleo)
- 2 large Eggs (at room temperature)
- 2/3 cup Powdered erythritol (Truvia)
- 2 tsp Pumpkin pie spice
- 1/4 tsp Sea salt
- 1 tsp Vanilla extract (optional)
- 1 tsp Blackstrap molasses (optional)
Beat together all ingredients at medium-low speed, until smooth. (Don’t over mix.)
When the pie crust is done baking, reduce the oven temperature to 325 degrees F. Cool the crust on the counter for at least 10 minutes, longer if you have time.
Pour the filling into the crust. Gently tap on the counter to release air bubbles.
Bake for 40-50 minutes, until the pie is almost set but still slightly jiggly in the center. (Check on it occasionally, and if you see the crust starts to brown too much, cover the crust edge with foil and return to the oven until the filling is done. It should still jiggle a bit in the center, like a custard before it sets.)
Cool completely on the counter, then refrigerate at least an hour before slicing. Pie can be refrigerated overnight.
Serving size: 1 slice, or 1/12 of entire pie
Calories: 244 | Fat: 21g | Total Carbs: 8g | Net Carbs: 4g | Fiber: 4g | Sugar: 2g | Protein: 7g
Big thanks to Maya Krampf at Wholesome Yum
for creating the pie filling & getting the recipe just right! #ThisGirlLovesToEat
One of the biggest bummers for the Keto crowd during the holidays is feeling left out of all the baked goods and treats that others share at parties and family gatherings. Well, not this year! #ThisGirlLovesToEat
Shape Magazine gathered and shared some recipes that help those living the Keto lifestyle enjoy the flavors of the season without sacrificing their diet goals.
The mousse below takes 10 minutes to make and can even be put into a keto pie crust. If, by some chance, you don’t eat it all in one sitting, this mousse can be stored in air tight containers or in glass cups covered with plastic wrap for 5 days in the fridge.
Keto Pumpkin Mousse
- 8 oz Mascarpone or whole fat cream cheese (room temperature for at least 15 minutes)
- 1/4 cup Swerve Confectioners
- 1/2 tsp vanilla extract optional
- 1/2 cup pumpkin puree
- 1 tsp pumpkin pie spice
- 1/2 cup heavy whipping cream (+additional to whip & top the dessert with)
- Place mascarpone and low-carb sweetener in a deep bowl. Beat with an electric mixer on low for 2 minutes.
- Add vanilla, pumpkin and pumpkin pie spice. Beat on low until incorporated.
- Slowly, with the mixer running on low, add the heavy cream. Beat just until incorporated and fluffy, or for 2 minutes. Do not over beat.
- Top with whipped cream (optional), chopped sugar-free chocolate and mint
Amount Per Serving
Calories 247 Calories from Fat 216
% Daily Value*
Total Fat 24g 37%
Saturated Fat 15g 75%
Cholesterol 64mg 21%
Sodium 29mg 1%
Potassium 56mg 2%
Total Carbohydrates 4g 1%
Protein 3g 6%
Vitamin A 80%
Vitamin C 1%
I have been cooking Thanksgiving dinner for my own family for the past 25 years, or so, and have never attempted to make home made stock. I never saw my Grandpa (THE Thanksgiving GURU in our family) make his own stock, as far as I knew, canned stock was the only stock there was. #1970sCannedFoodKid
This year, since I’m trying to keep the meal as clean (read: uncanned) as I can this year to try and keep close to my Keto goals, I thought I’d try to make my own stock ahead of time and put it in the freezer to have for basting the bird and making the (Not Keto) stuffing and gravy.
The biggest hassle with making turkey stock is the fact that you have to make a whole turkey first to have a turkey carcass on hand. I did find a way around this: I use turkey thighs, because I like the moister dark thigh meat, which I buy at my local grocery store, in this case, the Gelson’s a couple of miles from my house. I like the upscale Gelson’s Market because it offers antibiotic-free, fresh, organic, and kosher (if that is important to you) turkeys and turkey pieces.
While not an all day process, it is a two part process. First you have to cook the turkey parts and then you can make the stock. Luckily the pressure cooker makes both parts easy.
Pressure Cooker Turkey Thighs
- 4 turkey thighs
- 4 TBLS olive oil
- 1 medium onion, peeled, and chopped into large chunks
- 4-6 cloves of garlic, peeled and chopped
- Zatarain’s Creole Seasoning
- salt and pepper (if not using the Creole seasoning)
- 24 oz low sodium chicken or vegetable stock
- Set your pressure cooker to the “Brown” setting
- Add 1-2 TBLS olive oil to the pressure cooker.
- Season your thighs liberally. I prefer to use Creole seasoning but you can use salt and pepper.
- Brown your thighs, two at a time, on all sides. Make sure that the skin side is a deep, golden brown to ensure that the fat is rendered and the flavor is sealed into the meat. Remove the browned thighs and set aside.
- Slip the skin off of the thighs and return to the pressure cooker to render as much of the fat into the pot as possible.
- Add the rest of the olive oil and the chopped onion. Saute the onion for about 5 minutes and then add the garlic. Cook for another 2 to 3 minutes.
- Add the thighs back to the pot. Stir the onion and garlic up onto the chicken then season with salt & pepper, add the red wine vinegar and the stock.
- Lock the lid and cook on high pressure for one hour. When cooking is finished, allow to return back to pressure naturally (about 30 minutes).
- Remove thighs from pressure cooker and put on plate for removal of meat from the bones. Leave everything else in the pot.
**To Use Thighs For Stock: The meat will easily shred right off the bone, but don’t worry, plenty remains to flavor the broth. Store the shredded thigh meat in a covered container or zip bag to use in sandwiches, add to soup or eat in other meals.
Continue Preparing the Stock
- bones from cooked turkey thighs (retained from recipe above)
- 1/2 cup chopped turkey thigh (from recipe above)
- 2 stalks celery, roughly cut into about 1″ pieces
- 2 carrots, scrubbed and roughly cut into about 1″ pieces
- 2 Bay leaves
- 5 sprigs fresh parsley
- 3 sprigs fresh thyme
- 1/2 teaspoon whole peppercorns
- 2 tsp pink Himalayan Sea Salt (you can use any sea salt – I like this one)
- 3 cups water
- Add the skin, bones, chopped meat, celery, carrot, bay leaves, parsley, thyme, peppercorns, and salt to the vegetables and cooking liquid already in the pressure cooker pot, then add water.
- Pressure cook on high for 60 minutes.
- Let the pressure come down naturally – about 30 minutes.
- Scoop the bones and vegetables out of the pot with a slotted spoon and discard.
- Strain the stock through a fine mesh strainer and discard the solids.
- After the stock is completely cooled, I portioned it into quart-sized zip lock freezer bags. It can be frozen for up to 3 months.
**Tip – If you use glass jars make sure to leave about an inch of head room or your jar could break when it freezes. #ThisGirlLovesToEat