This has been a Christmas morning tradition in my family for over sixty years and counting, and although it contains sugar, I decided to add it to my blog. We make up the dough on Christmas Eve, refrigerate it overnight, and bake it on Christmas morning. Allow about five hours for construction and risings.
Swedish Tea Ring
Makes one 12-inch+ … Read more
These bites are dense and rich. There are all sorts of things you can do to tweak them to your personal taste: add another egg for richer, chewier, cake-like cookies. Add apple butter for part of the dairy butter to cut fat. Add more butter if you want your cookies to spread out more. Add half brown sugar and half … Read more
I grew up eating rice pudding, and regard it as a cool weather staple. But how to create a low carb version? I recently discovered Shirataki “rice”, and its gelatinous consistency lends itself perfectly to a rice-like pudding dessert. Voila!
The Rice Pudding
4 cups heavy cream
1 teaspoon vanilla extract
1/3 cup Swerve powdered sweetener
6 egg yolks
2 … Read more
I’m picky about the sweeteners that are used in commercial sugar-free jams. So don’t complain, make something better, right? Here’s a delicious marmalade sweetened with liquid stevia and thickened with chia seeds. Nutritious (the chia seed’s calcium, iron, magnesium, and omega-3s are through the roof), and purely citrus-tasting. Now that’s more like it!
Chia Orange Marmalade
Yield: a little over … Read more
Delicious over ice cream, brownies, or even—drumroll—brie, this is a labor of love, since it takes so long for the sauce to reduce by half. What I usually do is make this when I have a couple of hours of time in which I can be frequently interrupted (for the stirring) and that whatever I’m doing is not so engaging … Read more