Gluten free, sugar free, low carb Protein Cookies!!- Revised

These cookies are filled with everything good with none of the bad.... it truly is a non guilty pleasure!!! I make them every week with my ripe bananas. Even my husband loves them and says a lot!! Happy healthy baking friends!!

2-3 very ripe bananas 

1/3 cup coconut oil

1/4 cup peanut butter- any nut butter will do

2 eggs

1 tsp good vanilla

1/4 tsp salt

1 tsp baking soda

1 tsp baking powder

1 tsp xanthum gum - this works as the flour

1 cup protein powder- I use vanilla

1/4 cup coconut flour

1/4 cup almond flour 

1 packet or 1 tsp of stevia- If my bananas are ripe enough I omit this. The riper the banana, the sweeter it is!

1 tbsp flax seeds (optional)

2 tbsp sunflower seeds- (also optional)

*I switch up the seeds and nuts that I add. Chia seeds or pumpkin seeds add great texture to the cookies as well.

Preheat oven to 350 degrees. In a large mixing bowl combine bananas, coconut oil, peanut butter. Cream together until smooth. Add eggs & vanilla. Mix dry ingredients and slowly add to banana mixture. Drop tbsp size spoonfuls on a greased cookie sheet. Bake 8-10 minutes. These cookies have a banana bread like/cakey texture. Because of the high protein content, I store mine in a large ziploc bag in the refrigerator. Enjoy that healthy goodness!

Bulgogi (Korean Barbeque)

Every year for our family Christmas party we choose a different cuisine. We've done Italian, Mexican, Chinese, Traditional Christmas dinner... anyway, this year we chose Chinese/Asian cuisine. I usually make my Hot & Sour Soup but this year I wanted to try something different. Beef Bulgogi. It is AMAZING.

1/2 cup sugar 1/2 cup dark soy sauce 1/2 can pear halves, mashed
1lb  sirloin (use your favorite cut of steak) thinly sliced 2 tbsp  ginger, minced 3 tbsp garlic, minced 3 tbsp sesame oil

1 tbsp Siriacha  hot sauce

1/3 cup chopped cilantro

Garnish with sliced green onions & sesame seeds

 Combine the sugar, soy sauce, mashed pears, onion, ginger, garlic, Sriracha, and cilantro in a large zip-close bag. Add the beef to the bag. Push out any air and zip close. Gently massage the beef with the marinade. Refrigerate at least 8 hours or overnight. Saute beef in batches over med-high heat... if you add it to the pan all at once the meat will "sweat" and you don't want that. Cook until the beef is cooked through and the edges are crispy and deep golden brown. Sprinkle with green onions & sesame seeds. Delicious served with rice. ENJOY the deliciousness!!

Gingerbread Caramels

Oh my gingerlicious!! I have been making these for years and If you like gingerbread, gingersnaps, or anything ginger... you are going to LOVE these chewy little bites of caramel heaven.

2 cups heavy cream

1 cup light corn syrup

2 cups sugar

6 tbsp butter

1/3 cup molasses (this screams gingerbread... YUMM)

1/2 tsp pure vanilla extract

1/2 tsp salt

3/4 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground cloves

1/2 tsp freshly grated nutmeg

Lightly coat a 11x13 in baking dish with cooking spray and set aside. 

In a large pot over medium high heat bring butter, cream, sugar, corn syrup, and molasses to a boil stirring until sugar is dissolved. Reduce heat to medium-low stirring frequently. Cook until mixture reaches 245 degrees (firm ball stage) Remove from heat and stir in vanilla, salt, and spices. Immediately pour into prepared greased pan.  Let stand uncovered until caramels are set. I usually speed this process up by placing in refrigerator for about 30 minutes. Once caramels are set lift one end with a spatula and remove the entire slab of caramels. Cut into squares and wrap with waxed paper. Caramels can be stored in an airtight container for up to one month. Happy baking friends!!

Gingerbread Cinnamon Rolls with Vanilla Icing

  

Oh SNAP!!! Gingerbread cinnamon rolls are the perfect Christmas morning treat or anytime treat!!! These heavenly rolls are kissed with warm spices of cinnamon, cloves, ginger & nutmeg that SING holiday goodness. OH MY!!! 
Dough-
1 1/2 tbsp active dry yeast

 1/4 cup warm water

 1 1/4 cups milk; scalded

 1/2 tsp salt

 1/2 cup sugar

 1/2 cup butter softened
1/3 cup molasses 
1 tsp cinnamon
1/2 tsp ground ginger
1/8 tsp ground cloves
1/8 tsp ground nutmeg

 3 eggs beaten

 5-5 1/2 cups flour

Sugar & Spice Mixture-
1 cup sugar
2 tsp cinnamon
1/8 tsp cloves
1/4 tsp ginger
1/8 tsp nutmeg
1/4 cup softened butter- for spreading  
Icing-
2 cups powdered sugar
1 tsp vanilla extract
3 tbsp heavy cream- enough to make an icing consistency
  

 Dissolve yeast in warm water and set aside. Scald milk over med-high heat, add sugar, butter, & salt. Stir to dissolve sugar. Remove from heat and add molasses. Gently stir to combine. Cool milk mixture to lukewarm & add yeast. Add beaten eggs, 2 cups flour, & spices. Stir to combine. Add the rest of flour and then knead on a floured surface for 5 minutes. Cover and allow to rise till doubled in bulk. About 1 hour. Divide dough in half. (I store other half covered in fridge and make another batch the next day) * Combine 1 cup sugar with cinnamon, ginger, cloves, nutmeg & set aside. On a floured surface roll out dough into a 12x18 inch rectangle and spread softened butter evenly over dough and to the edges. Sprinkle the sugar & spice mixture over butter. Roll up dough jelly roll style. (like you would a cinnamon roll) and cut into 1-2 inch slices depending on how big you want your rolls and how many you want. I get 1 dozen per half of dough. So 2 dozen total. Place rolls in a greased 13x9 inch baking dish and cover. Allow to rise till doubled in bulk. About 50 minutes. Bake in preheated oven at 375 degrees for 12-15 minutes or till rolls are a light golden brown. Whisk together powdered sugar, vanilla & heavy cream. Drizzle over warm rolls. Heaven sent!! 

 

Asian Sesame Cucumbers

I am saving this for next summer when cucumbers are plentiful! My good friend Linda gave me the last few cumbers in her garden this year and this is what I came up with... SO YUMMY!!!

3/4 cup rice wine vinegar

1/4 cup water plus 2 tbsp

1/4-1/3 cup sugar- depending on how sweet you like them

3 cloves minced garlic

2 tbsp soy sauce

1 tsp sesame oil

1/4 tsp salt 

1/8 tsp black pepper

1 tsp Siracha hot sauce- more if you like SPICY

pinch red pepper flakes

2 tbsp minced fresh cilantro

2 tsp sesame seeds

2 english cucumbers or 3 regular cucumber, peeled & sliced

Combine all ingredients in a medium bowl- Peel & slice cucumbers and add to marinade. Chill for 1-2 hours. I like them even better the next day. So fresh & fabulous!! 

Chocolate Satin Pie

You will think you've died and gone to silky satin chocolate heaven when you bite into this luscious pie. It is one of my family's favorite desserts of all time!!! 

3 squares unsweetened chocolate, melted

1 tbsp cocoa powder

1/2 cup butter-softened

3/4 cup sugar

1 tsp vanilla

2 eggs

1 pie shell- baked (chocolate graham cracker crust is delish too!)

1 cup whipped heavy cream lightly sweetened with vanilla & sugar

Extra whipped cream for topping

chocolate shavings

Cream butter & sugar till smooth & fluffy

Over a double broiler melt baking chocolate, whisk in cocoa powder. Add eggs, one at a time and beat with mixer 2 minutes after adding each egg.

Pour chocolate mix into butter & sugar mixture and beat on high for about 5 minutes. 

Fold in 1 cup sweetened whip cream & pour pie filling into prepared pie crust.

Cover with plastic wrap and chill at least 3 hours. Top with fresh whipped cream and chocolate shavings.

OH MY SILKY CHOCOLATE HEAVEN!!!!  

Raspberry Protein Muffins

These beauties are low carb, gluten free, sugar free, loaded with fiber, protein, AND deliciousness... it's everything I LOVE in a muffin. ENJOY!! 

1 cup almond flour 

1 tbsp coconut flour

1/2 cup vanilla protein powder (make sure it's low carb)

1 1/2 tsp baking powder

3 tbsp truvia (use whatever sugar substitute you prefer)

3 tbsp coconut oil (vegetable oil is fine too)

4 tbsp heavy cream

1 tsp vanilla

2 eggs

3/4 cup frozen raspberries

Preheat oven to 325 degrees

Combine almond flour, coconut flour, protein powder, baking powder & truvia. In a small bowl combine wet ingredients then slowly add the wet to the dry; mix until combined. Gently fold in raspberries. Line muffin tin with liners and fill about 2/3 full. Bake for 12-15 minutes or until lightly golden on top. Remove from oven and cool for 10 minutes. YUMMY!!!