Baking with the Bolliers

We love this Pumpkin Alfredo in the fall but it's good anytime if year. It's a simple recipe, but don't skimp on the ingredients or try to make it healthy by replacing heavy cream with milk. It won't turn out as creamy. In fact it will be a soupy mess because this recipe contains no thickening agents. If you have leftover sauce it's great as a white sauce for pizza.  Ingredients: 2 Tbs Butter 1 tbs chopped Garlic 1 C canned Pumpkin 2 C Heavy Cream 1/4 tsp Nutmeg 1 C freshly shredded Parmesan Cheese Salt and Pepper to taste  Fettuccine noodles, cooked Optional: Cooked chicken, Roasted asparagus or brussel sprouts. In a saucepan over medium heat melt butter and cook garlic until fragrant. Mix in canned pumpkin, heavy cream and nutmeg. Cook stirring occasionally until sauce starts to bubble. Stir in parmesan until melted. Serve over noodles plain or with chicken and cooked veggies. 

After making the Low Carb Lemon Ricotta Muffins I had to try some of the other flours from Natures Eats. The pecan flour intrigued me due to the endless possibilities it presented. All the recipes it would enhance with flavor and moisture. Since I had been craving some blondies, they were first up.  They turned out damn good. Not just for gluten free, which they happen to be. Not just because they were lower in sugar (and could be easily made sugar free with a brown sugar replacement ). These were rich, buttery and chewy blondies. The pecan and almond combination also adds some sweetness which allowed me to drop the sugar from most blondie recipes by 1/2 cup. I can't wait to try out some more recipes with these nut flours.   This post may contain affiliate links. See full disclosure statement  here. Ingredients: 3/4 C Pecan Flour 1 c Almond Flour 1/2 tsp salt 1/2 C butter 1 c brown sugar or zero calorie equivalent 3 eggs 1/2 C dark chocolate c...

I have been trying to stay away from sugar lately to control my migraines (no fun when you bake to relieve stress but can't eat it!) So I thought I would try to come up with a lemon muffin that not only was low carb but had a bit of protein in it too. These were a hit in our house, River has been calling them cake, and seem to help quell that sweet craving that hits mid afternoon.  I have baked with almond flour a few times and know it can be tricky due to his fat content. It doesn't absorb moisture like other baking flours-wheat, rice, bean, tapioca ect. The batter for these muffins is very thick because we don't want extra liquid that will turn them soupy or custard-y. Nutrition facts from My Fitness Pal calculation using the specific ingredients I used.  135 Calories 10g Fat 5g Protein 11g Carbs10g Fiber 1g Sugar  This post may contain affiliate links. See full disclosure statement  here. Makes 12 muffins Ingredients:  3 Eggs 1/2 C Erythritol or no calorie sw...

Candy Corn Peanut Butter Fudge 1 C Butter 1 C Peanut Butter 1lb Powdered Sugar 1 tsp Vanilla Extract 3/4 C Candy Corn, divided Line a 8x8 pan with parchment paper and set aside. Place butter and peanut butter in a large microwave safe bowl, microwave for two minutes. Stir then microwave for two more minutes. Stir in powdered sugar, vanilla, and 1/2 c candy corn. Pour mixture into prepared pan and smooth out. Sprinkle remaining 1/4 C candy corn on top and gently press into fudge. Let cool and cut into pieces. 

Who doesn't love rice crispy treats. Back in the day I used to walk to the gas station by my office and buy them at least once a week. It shames me to think I bought "food" at the gas station. Since turning my life in a healthier direction one thing I've shunned is marshmallows (and gas station food) because of the ingredients and unfortunately that included my beloved rice crispy treats. I had forgotten about my obsession until recently when I came across a recipe for a healthier version, so I tried it and it was sooo sweet. I felt there had to be a better way and I wanted to put a bit of a gourmet twist on it. Ingredients: 3 C Crispy Brown Rice Cereal 1/2 C Cashew Butter, unsweetened/ unsalted 1/2 C Maple Syrup 1/2 tsp Sea Salt Oil or Butter for Pan In a Large bowl, measure 3 cups of Crispy Brown Rice Cereal. Grease 8x8 pan, set aside. In a small saucepan combine cashew butter, maple syrup and sea salt.  Cook over medium low heat until...

Who says pancakes have to be saved for special occasions like Saturday morning? My Easy Everyday Pancake Mix makes Monday morning pancakes possible! I was tired of buying the over priced organic pancake mixes and making them from scratch every time was time consuming. Not to mention that I didn't want a huge batch of pancakes for just the toddler and I, so I came up with this mix based off our favorite pancake recipe. I just mix the dry ingredients together and store them in a quart jar. I have a piece of paper I keep under the ring on the lid with the ingredients for the mix on one side and the directions for making pancakes for two on the other so I am never searching for the recipes when I need them! You could make this with whatever flour you like, white, wheat or a mix (you could even make them with gluten free flour and add xanthin gum). I've even started making muffins with this mix, so look for those recipes in the future! For Mix: 3 C. Organic Unbleached Flo...