Saturday, December 22, 2012


Christmas just isn't Christmas without my Mom's white cutout cookies.  They were one of the first things I learned to bake together with my mom when I was a kid.  As much as I try to find something new for cookies each year, I just can't do it.  I have to have these.  It was really hard, I must say, giving them up when I began low carbing.  But then I found I didn't have to!!  First I remade them here, but they were not gluten free although very very good!  Tasted like the real thing.  If you are not dropping the wheat, these are great! But I do have to drop the wheat as I found I was allergic to it, or sensitive to it or something.  I can't have it!  And I find it takes me 3 days to get over a reaction once I get it.  So just not worth it!  So I decided today, after searching Christmas cookie ideas, that I came back to these and had to make them gluten free.  They turned out wonderful!!  Not exactly what Mom used to make but pretty close and pretty dern good.

I sprayed my parchment paper with non-stick cooking spray and sprinkled lightly with cornstarch , topped with another piece of sprayed parchment paper and rolled out.

The trick to getting them off easily is a little cornstarch and to run the spatula all the way under the cutout before lifting off carefully 
Fresh out of the oven

I did sprinkle a little bit of real sugar sprinkles on top.  Oh come on! It's Christmas! ;) Ok, you don't have to but I did.


1/2  cup  sweeteners of your choice -- (I used 1/4 cup Swerve and 6 packets Truvia)
1/2  cup  Spectrum Organic Shortening, or butter
1  large  egg
1  teaspoon  baking powder
1  teaspoon  vanilla
1/2  teaspoon  salt
2 cups  almond flour
1 teaspoon  xanthan gum

In large mixing bowl, combine sweeteners, shortening, egg, baking powder, vanilla, and salt.  With electric mixer beat on low speed until smooth and creamy and light*.

In separate bowl, combine almond flour and xanthan gum.  Sift together and pour into creamed mixture.  Beat on low speed until well combined and easily forms into a ball. Chill several hours for an easier dough to work with or make cookies right away.  I made them right away. 

Place a piece of parchment paper on counter and spray with non-stick cooking spray.  Sprinkle with small amount of cornstarch or resistant starch.  Place dough onto parchment paper, push down and shape into a square with hands. 

Cover with another piece of parchment paper, sprayed with non-stick cooking spray and roll out to about 1/4-inch.  Cut shapes with cookie cutters*. Roll up remaining dough and roll out again until all dough is used up. Bake in preheated 350F oven about 10 to 12 minutes or until lightly browned around the edges.  let cool completely on pan before removing or they will fall apart. 

*Helpful hint: You can also combine this all in a food processor.

*Helpful hint:  I dusted the top of the dough before cutting out cookies as well as spraying the cookie cutters with non-stick spray.  To remove I sprayed a 13-inch spatula with non-stick cooking spray and very carefully ran it under each cookie thoroughly before lifting it off the parchment paper.  

Frost with your favorite low carb frosting. Decorate as desired. 

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Based on 21 cookies/1 Cookie Per Serving: 108 Calories; 10g Fat (81.7% calories from fat); 3g Protein; 3g Carbohydrate; 1g Dietary Fiber (Frosting not included)

Will vary according to how many cookies you cut out.  I got 21.  

Monday, December 3, 2012


I made this right after Thanksgiving.  It's taken me a while to post it I'm afraid.  Between almost losing my father a couple times, and concern about him, and a recurrence of an old problem for myself which is causing me severe pain again today, it's been a bit hard to think about posting food.  But here I am, standing as I make this post, as it's too painful to sit.  Does anyone out there know anything about Pudendal Nerve Neuralgia?  It's no fun. I thought I was over it, but it surprised me and came back after 5 years.  The funny (funny as in strange, not "haha") thing about it is that the day I was scheduled to have a nerve block because the pain was unbearable, my son died and as soon as I received the news that my son died, my pain was gone.  God's grace? Shock causing another pain to override this pain?  It's a mystery.  Here it is just days after the anniversary of our son's death and the pain has returned.  It is worsened by sitting or certain exercises.  I won't bore you with it all, but suffice it to say I may not be posting as often until I get this under control once again, if possible.  Hopefully that doesn't mean having to make a trip to the specialist I saw before and go through the terrible embarrassing tests and treatment.  Hopefully I can use the same natural and self-care remedies that worked for me before.  But again, since sitting is the main thing I cannot do, sitting in front of the computer and posting won't happen very often right now.  But, I can stand up with my computer on the counter top :) which is probably better for me. I won't spend as much time on it.

This was a delightfully good pie.  I guess it just tastes very much like pumpkin pie.  So if you like pumpkin pie, (and who doesn't?) then you will like this pie.  A wonderful lady who brings her toddler grandson to one of my classes gave me a big beautiful butternut squash and this is one of the things I made with it.  The recipe is simply my adaptation of the recipe on the back of Libby's Pumpkin.  I like the creaminess that the Nestle Table Creme gives to this.  It is much the same consistency of evaporated milk.  I give the sweeteners I used but you can use whatever you have available and like to use.  All Swerve if you have it, or all Truvia, or Splenda Granular, or liquid sucralose, or a combo of all.  I like using a combo of sweeteners.  It seems to give a better taste.  I finally tried the Swerve which seems to be all the rave right now, and it is good, and easier to bake with, but it is way too expensive for me to use regularly.  I bought some when there was a sale, and then it was still too pricey for me.  Truvia is cheaper and easier to get for me, so that's why I use it a lot.  I combine it many times with liquid sucralose because I got a nice size bottle of that pretty cheap on ebay.  Whatever works for you and you like, should work in this.

BUTTERNUT SQUASH PIE                    

3/4 cup  low carb sweeteners -- (I used 1/4 cup Swerve, 6 packets Truvia, 8 drops liquid sucralose)
1/2 teaspoon  salt
1 teaspoon  ground cinnamon
1/2 teaspoon  ginger
1/4 teaspoon  cloves
2 large  eggs
2 cups  butternut squash -- pureed
7.6 ounce can Nestle Media Crema table cream -- (1 can)
1/4 cup  almond milk, unsweetened
                        Pie Crust:
1 cup  almond flour
1/2 cup  flaxseed meal, golden
1/2 cup  whey isolate, Body Fortress super advanced, vanilla creme -- (or any brand whey protein or whey isolate)
4 packets  Truvia
1/4 cup  coconut oil -- melted

Crust: In 9 or 10-inch pie plate, add almond flour, flaxseed meal, whey isolate, and Truvia, and stir together. Pour in melted coconut oil and stir together until mixture is crumbly.  Press into pie plate on bottom and up sides.

Filling:  In large mixing bowl, combine sweetener of your choice, salt, cinnamon, ginger, cloves, eggs, butternut squash, table cream, and almond milk.  Beat with electric beater until smooth and creamy.  Pour into pie crust.

Preheat oven to 425F.  Bake 15 minutes and then turn oven down to 350F and bake for 40 to 50 minutes longer.  Cool on wire rack and then refrigerate.  Top with whipped cream if desired.

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12 Servings/Per Serving: 208 Calories; 17g Fat (71.1% calories from fat); 8g Protein; 7g Carbohydrate; 3g Dietary Fiber

NOTES : 4 g. net carbs


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