Cheese Crookies

You're probably thinking, what the heck is a 'Crookie'? It's my version of a cross between a cracker and a cookie. It has the texture and taste of a cheese cracker, but the look and shape of a cookie. I intend on modifying the shape to be square and flatter, and then it will be a true cracker. The taste of these are awesome, so cheesy!

I adapted a recipe from Trisha Yearwood's Cheese Straws on the Food Network. I tried her method of using a cookie dough press, but the mixture was just too dense and difficult to work with in a press. Next time I make these I'll make some adjustments to get them to work in the press. I went out and bought one specifically for this recipe. I might have to resort to just using it for cookies.

Ingredients:

15 ozs. of shredded sharp cheddar room temperature (or Colby Jack)

1/2 cup butter softened

2 cups Jen's bake mix (Splendid Gluten-free Bake Mix 3)

1/4 tsp. xanthan gum

3/4 tsp. salt

pinch pepper

pinch cayenne

pinch paprika

pinch garlic powder

Directions:

Preheat oven to 325°F.

Put the softened cheese and butter in the bowl of a stand mixer. Using the paddle attachment, beat it for 15 to 30 minutes.

In a medium bowl, sift 1 and 1/2 cups of Jen's bake mix with all of the spices. Gradually add the seasoned flour to the cheese mixture by large spoonfuls, beating well after each addition. Now, gradually add the remaining 1/2 cup of the unseasoned bake mix until the dough is somewhat stiff but still soft enough to the touch. You will not need to add all of the bake mix. I ended up using only 1/4 cup and returned the balance to its canister.

I use non-stick parchment paper in my trays. With this amount you might need 3 or 4 trays. Bake at 325° for 15 to 20 minutes. Any thin areas will bake quicker and probably burn, so be careful to have consistent thickness.

I rolled the dough into 1/4 inch balls and flattened them with a fork. I may adjust this recipe to be softer to be put into a cookie press to make cheese straws, or fill a plastic bag and cut the tip to pipe the dough on.

Yield: 110 Crookies

Serving Size: 5 Crookies are 2g  net carbs.

Optional: Sprinkle some salt on them as soon as they are out of the oven.

To print this recipe, follow the instructions on my sidebar and go to Print Friendly!

"Not So Impossible" Coconut Pie

Five slices remain after my husband, Frank, got a taste of it. I had 1 slice, and he had 2!

This morning when I went into the kitchen, I saw a note from Frank with a happy face ☺saying "The pie was GREAT!". To get a note, he must really like it!!

He's my recipe tester, if he likes it, everybody will like it. He's very difficult when it comes to eating healthy, the low-carb way, but he's slowly getting there.

I adapted this recipe from Barbo's Kitchen (a friend of Jennifer Eloff). I tried it a couple of days ago by making 1/2 the recipe and putting them in a muffin tin. They tasted good, so I knew I would be making it again really soon, but in a pie plate with the full recipe.

My sister reminded me that our Mom used to make the original Impossible Pie using Bisquick mix. I do remember eating it, but cannot recall how it was made.

At 1.2g carbs per serving, my version works really well as a low carb dessert!

INGREDIENTS:

1 cup of Better than Eggs (or 4 eggs)

3 Tbsp melted butter

3/4 cup of heavy whipping cream

1 and 1/4 cup of water

a Pinch of Sea Salt

1/4 cup Biscuit Mix from LC Foods Corp

1/2 cup Swerve Sweetener

1/4 tsp Liquid Sweetener (I used E-Z Sweetz liquid Sucralose)

2 tsp vanilla

3/4 cup unsweetened finely grated coconut

DIRECTIONS:

Preheat oven to 350° F.

Using a blender, put all EXCEPT the coconut in and mix until smooth. Add the coconut and stir into batter. Spray a  9" pie plate with a cooking spray. Pour the batter into the greased pie dish and bake for 50 to 60 minutes, or until custard in the center is firm.

Once it's cooled down, place it in the refrigerator to store it. Whipped Cream goes nicely on a slice of this pie!

Notes:

The entire pie is 9.5g carbs, based on the ingredients that I used.

If you slice into 8 servings, each serving would be approximately 1.2g carbs.

To print this recipe, follow the instructions on my sidebar and go to Print Friendly!

Low Carb Snow Drops

I can easily get carried away with eating these cookies, they are that good!! The original recipe is in 'Low-Carbing Among Friends Volume-4' cookbook. You can find it on page 139.
I subbed the flours, and went with Jennifer Eloff's Bake mix version 2. However, I did not add the gelatin or the xanthan gum.  The cookies turned out just fine without either of them.