Snowman Cheese Ball KETO (Carolyn)

This easy snowman cheese ball is the perfect keto appetizer for all of your winter celebrations! It’s easy to make and looks adorable as the centerpiece of a buffet table. Did I mention it’s delicious?

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Servings: 12

Ingredients :

• 8 ounces Cabot Seriously Sharp White Cheddar divided
• 8 ounces cream cheese softened
• ¼ cup butter softened
• 4 cloves garlic minced
• 2 tablespoon fresh chopped parsley
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon cracked black pepper
• 10 whole peppercorns
• 1 thin baby carrot
• 2 rosemary sprigs

Instructions :

• Grate the cheddar on the small holes of a box grater, or use a food processor with a grating blade.
• In a large bowl, beat together the cream cheese and butter until well combined and smooth. Beat in half of the cheddar, the garlic, parsley, onion powder, salt, and pepper until well combined.
• Divide the mixture into two uneven portions, using about two thirds for the body and one third for the head. Grease your hands lightly with olive or avocado oil and roll into balls. Wrap tightly in plastic wrap and refrigerate 2 hours.
• When the balls are chilled, unwrap the balls and roll in the remaining grated cheddar. Place the large ball on a serving platter. Press two toothpicks about halfway down into the top of the ball. Place the smaller ball on top, secured in place by the toothpicks.
• Use the peppercorns to make eyes and a mouth on the head of the snowman, and buttons down the body.
• Cut the tip off the thin carrot and use for the nose. Remove most of the rosemary leaves from the sprigs and press in as the arms of the snowman. Spread any leftover grated cheese around the bottom as snow.
• Serve at room temperature for easier scooping.

Notes :

Storage: The unassembled cheeseballs can be stored, wrapped in plastic, for several days. Once you’ve put together the snowman, it will dry out if left out longer than a day.

But the leftovers can be pressed into a sealable container and will last several weeks, as long as your ingredients were fresh.

Nutrition :

Serving: 2 tablespoons | Calories: 177kcal | Carbohydrates: 1.6g | Protein: 5.8g | Fat: 14.7g | Fiber: 0.1g

Source: By Carolyn Ketchum of All Day I Dream About Food

Gingerbread Cake Roll KETO (Carolyn)

 

This low carb gingerbread cake roll is holiday happiness in a sweet little package. Full of sugar-free vanilla cream, it's a keto dessert you won't want to miss.

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Makes 12 servings

Ingredients :

Cake:

• 1 cup almond flour
• ¼ cup powdered Swerve Sweetener
• 2 tablespoon cocoa powder
• 1 tablespoon grassfed gelatin
• 2 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• 4 large eggs room temperature, separated
• ¼ cup granulated Swerve Sweetener divided
• 1 teaspoon vanilla extract
• ¼ teaspoon salt divided
• ¼ teaspoon cream of tartar

Vanilla Cream Filling:

• 2 ounces cream cheese softened
• 1 ½ cups whipping cream divided
• ¼ cup powdered Swerve Sweetener
• ½ teaspoon vanilla extract

Instructions :

Cake:

• Preheat oven to 350F and line an 11x17 inch rimmed baking sheet with parchment paper. Grease the parchment paper and pan sides very well.
• In a medium bowl, whisk together the almond flour, powdered sweetener, cocoa powder, gelatin, ginger, cinnamon, and cloves.
• In another medium bowl, beat the egg yolks with 2 tablespoon of the granulated sweetener until lighter yellow and thickened. Beat in the vanilla extract
• Using clean beaters and a large clean bowl, beat the egg whites with the salt and cream of tartar until frothy. Beat in the remaining two tablespoon sweetener until stiff peaks form.
• Gently fold the egg yolk mixture into the whites. Then gently fold in the almond flour mixture, taking care not to deflate them, until no streaks remain.
• Spread the batter evenly into the prepared baking pan and bake 10 to 12 minutes, until the top springs back when touched.
• Remove from the oven and let let cool a few minutes, then run a knife around the edges to loosen. Cover with another large piece of parchment paper and then a kitchen towel. Place another large baking sheet overtop and flip over.
• Gently peel the parchment from what is now the top of the cake. While still warm, gently roll up inside the kitchen towel, starting from one of the shorter ends. Don't roll too tightly or it will crack. Let cool while preparing the filling.

Vanilla Cream Filling:

• In a small bowl, beat the cream cheese with ¼ cup whipping cream until smooth.
• In a large bowl, beat the remaining whipping cream with the sweetener and vanilla extract until it holds soft peaks. Then add the cream cheese mixture and continue to beat until stiff peaks form. Do not over-beat. Remove ½ cup and set aside for decorating.
• Gently and carefully unroll the cake. Do not try to lay it completely flat, let it curl up on the ends. Spread with the remaining filling to within ½ inch of the edges. Gently roll back up without the kitchen towel. Place seam side-down on a serving platter.
• Sprinkle with some more powdered sweetener, if desired. Pipe remaining vanilla cream mixture in stars or other shapes down the center of the top of the cake.
• Refrigerate 1 hour before slicing. Store in the refrigerator.

Notes :

Do not skip the grass-fed gelatin.  It helps make the cake ply-able and not cracking when rolling. 

Nutrition :

Serves 12. Each serving has 2.52g NET CARBS. Calories: 206kcal | Carbohydrates: 3.99g | Protein: 5.68g | Fat: 18.06g | Cholesterol: 107mg | Fiber: 1.47g

By Carolyn Ketchum of All Day I Dream About Food

Gingerbread Thumbprint Cookie KETO (Carolyn)

These tender Keto Gingerbread Cookies have a delicious center of sugar-free white chocolate. They make a delightful addition to your holiday cookie line-up!

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Servings: 15 Cookies

Ingredients :

Cookies:

• 2 cups almond flour
• 2 teaspoons cocoa powder
• 1 tablespoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup butter, softened
• ½ cup Swerve Brown or other brown sugar replacement
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Filling:

• 4 ounces sugar-free white chocolate chips
• 2 tablespoon butter
• Cinnamon for sprinkling

Instructions :

Cookies:

• Preheat the oven to 325ºF and line two baking sheets with silicone liners or parchment paper.
• In a medium bowl, whisk together the almond flour, cocoa powder, spices, baking powder, and salt. In a large bowl, beat the butter with the sweetener until light and fluffy, about 1 minute.
• Beat in the egg and vanilla until well combined. Beat in the almond flour mixture until dough comes together.
• Roll the dough into one-inch balls and place a few inches apart on the prepared baking sheets. Press down to about ½ inch thick the the heel of your hand.
• Take a rounded tablespoon or other rounded implement and press a large indent into each cookie. Bake about 12 minutes, until the edges are becoming golden. Switch the pans halfway through baking.
• They will still be very soft and puffed. Remove and gently reform the wells while the cookies are still hot. Let cool completely on the pan (the cookies will firm up as they cool).

Filling:

• In a heat proof bowl set over a pan of barely simmering water, combine the white chocolate chips and the butter. Stir constantly until smooth, then remove from heat.
• Use a small spoon to dollop the filling into the well in each cookie. Sprinkle with a little cinnamon and let it set.

Notes : 

• Don’t crowd the cookies on the baking sheet. They don’t spread, but you do want to leave enough room for air to circulate properly. I recommend doing two sheets and making sure to switch the position of the two pans halfway through. That way, you ensure even browning.

• Melting white chocolate takes patience and care. Always do it over a double boiler and stay near it, stirring almost constantly. Keep the heat low, and once it seems to be really melting, remove the bowl from over the heat. Keep stirring until smooth.

• I highly recommend silicone mats for baking these cookies. While parchment may keep the cookies from sticking to the pan, it doesn’t protect the bottoms nearly as well.

Storage Information: Store the cookies in a covered container on the counter for up to 5 days or in the fridge for up to 10 days. They can also be frozen for several months. 

Nutrition :

Serving: 2 cookies | Calories: 204kcal | Carbohydrates: 7.4g | Protein: 4.3g | Fat: 17.6g | Fiber: 5g

By Carolyn Ketchum of All Day I Dream About Food

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G-Mama Lonnie's Toffee Bars ❤️

When I think of Christmas cookies, I immediately think of my mom's (Lonnie Beineke) toffee cookies.  She used to cut them into diamond shapes to be fancy schmancy (It's a word in my dictionary.)  My Grandma (Helen Wickstrom) made these too with my mom.  They both were amazing cooks.  I learned so much from them!  

This recipe, I believe, is straight out of 

Betty Crocker's 1963  Cooky Cookbook.

These freeze so well, if they last that long.  My favorite cookie that reminds me of my mama bear every Christmas.  Keep the tradition going and add them to your Christmas Cookie favorites.  Then hopefully, you too will think of your mama with the fondest of memories and love. 

❤️ With love and full tummies ~ Mama Bear  ❤️ 

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Makes 24 Bars/Cookies

Ingredients :

• 1 cup unsalted butter, at room temperature
• 1 cup brown sugar, packed
• 1 egg yolk
• 1/4 tsp salt
• 1 tsp vanilla
• 2 cups all purpose flour
• 7 1/4 ounces chocolate candy bars, broken into squares. I used Hershey's Special Dark chocolate, but milk chocolate or any other type you like is fine. OR use chocolate chips and melt them in a double boiler (place glass bowl over simmering hot water in a pan until melted) which is what I do. 
• 1/2 cup toasted and chopped walnuts *See below

Instructions :

• Preheat oven to 350. Spray and line your pan with a sheet of parchment paper. This is optional but helps to remove the shortbread for easy slicing. You can slice right in the pan if you prefer.
• Cream the butter, brown sugar, egg yolk, salt, and vanilla together.
• Fold in the flour and mix until the dough comes together.
• Pat the dough in the bottom of your prepared pan. Use floured fingers to get it evenly across the surface, and use an offset spatula to smooth it out.
• Bake for 25-28 minutes, just until starting to turn golden.
• As soon as the pan comes out of the oven, arrange the chocolate squares across the surface.
• Wait a few minutes for the chocolate to soften, then, using your offset spatula, spread the melted chocolate over the surface.
• Sprinkle the chopped nuts evenly over the warm chocolate.
• Crushed walnuts sprinkled over chocolate. 
• Allow the chocolate to firm up before slicing into 24 bars.

Toasting Walnuts :

• Lay them out on a dry baking sheet and toast in a 350F oven for about 12-15 minutes. My new favorite way to toast nuts is in the microwave. Place on a sheet of parchment paper and toast on high for about 1.5-2 minutes. 

• Check them because they can burn, and the time will depend on your microwave.

Storage :

• These bars will keep for a few days in an airtight container at room temperature, or in the refrigerator.

• These bars can be frozen in heavy duty zip lock freezer bags or in a freezer safe container. I like to separate the layers of bars with waxed paper so they don’t stick.

Apple, Mandarin Orange, Pear and Feta Spinach Salad with Orange Poppy Seed Dressing

Apple Mandarin Orange Pear and Feta Spinach Salad is the ultimate fall salad! It has delicious fresh flavors, beautiful colors and when finished with this Orange Poppy Seed Dressing no one can resist. It’s sure to be one of your fall favorites!

The flavors, the colors, the textures, the sweet, the salty, the tang it’s all spot on .You get those tender spinach leaves laden with crisp sweet apples, bright tangy oranges and those soft and juicy mellow pears.

Then you add toasted crunchy pecans and salty feta to that blend and finally finish it all off with the most irresistible Orange Poppy Seed Dressing!

With love and full tummies ~ Mama Bear 

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Makes 6 Servings

Ingredients :

Salad:

• 9 oz. baby spinach
• 3 small mandarin oranges, peeled and segmented
• 2 small red gala apples, cored and diced
• 2 bartlette pears, cored and diced
• 1 cup pecans, toasted and roughly chopped
• 3/4 cup feta cheese, crumbled

Orange Poppy Seed Dressing:

• 1/4 cup olive oil
• 1/4 cup canola or vegetable oil
• 2 tsp orange zest
• 1/4 cup fresh orange juice
• 2 Tbsp fresh lemon juice
• 2 Tbsp honey
• 2 tsp Dijon mustard
• 1 Tbsp poppy seeds
• 1/4 tsp salt

Instructions:

For the dressing:

• Add all of the dressing ingredients to a jar, cover with lid and shake to emulsify. 
• Chill for 30 minutes if possible. Shake again just before pouring over salad.

For the salad:

• Layer spinach, apples, mandarin oranges, pears, pecans and feta into a large salad bowl. 
• Drizzle with dressing and toss to evenly coat. Serve immediately.

A Salad People with Request Again & Again :

• This a salad that everyone is going to remember. And not only that they’ll be begging you to make it again, and again!
• But for a shortcut you can just tell everyone it’s Autumn/Fall Spinach Salad with Best Dressing :).
• It’s basically and autumn version of the beloved strawberry spinach salad with poppy seed dressing.
• If you like fruit and if you like salads you will be head over heals crazy about this one.

Notes :

• For make ahead you can prep the dressing a day or two in advance and chill in the refrigerator, crumble the feta, and toast the pecans. Then wait to cut up the fruit so it doesn’t brown until your ready to serve.

• Serve this salad right away. That soft spinach leaves will start to wither pretty quickly once that dressing is added if they sit.

How to Let Those Colors Shine :

• If you want to be super particular and to let the colors shine you can layer the fruit over the top with the skin side of the apples and pears facing upward (in other words just cut them keep them together and move them skin side up when you transfer them to the salad, if that makes sense).

• And looaaddd on that dressing! It is just too good!

Source: Cooking Classy