We’ve been experimenting with different keto dough recipes, trying to find one we really like.
This was a variation on the fathead dough, using melted cheeses and almond flour. I tried the recipe here, but made a couple changes to it. I kept the Parmesan cheese but used mozzarella instead of pepper jack. I also made it in a different order, but after making other fathead doughs, I don’t think that made a difference with this particular recipe.
As far as fathead doughs are concerned, this one was good. I liked the flavor the Parmesan cheese gave the dough. I think the recipe had too much coconut flour in it – but that is because I really don’t like the coconut flavor in savory dishes. (I think the coconut flour blends beautifully with chocolate). It had a really nice texture because of the coconut though.
Next time I make it I will probably try it with all almond flour, and adjust from there if needed.
It was a nice crust you could pick up with your bare hands though – that was really nice.
I topped it with tomato paste, mozzarella cheese, pepperoni, and mushrooms. Since the sauce was plain tomato paste, I sprinkled on a little onion powder, oregano, and hot pepper flakes as well. It was pretty good. We’re making progress.
The pumpkin muffins were great! I’m so incredibly pleased.
The flour seems to make a slightly denser muffin than the wheat flour I usually use. I also ran out of baking powder making them and dumped the rest into the batter hoping it was enough. I’m not sure if that’s why these were a little denser or if it was the flour. They’re usually extremely light and very springy. If I hadn’t eaten the original version in the past, I never would have known anything was different. They were absolutely delicious.
I found a whipped cream cream cheese icing recipe on Pinterest, and used that to top the muffin with. Guess that makes them cupcakes now, but that’s ok. They were really light and not too overly sweet. Just enough to satisfy a pumpkin spice craving I had.
Esther helped me make pumpkin spice muffins tonight.
I’ve been craving pumpkin spice, so stopped at the store to try a new gluten free flour to make something. I bought the Krusteaz brand, since they were out of any other brands. It’s supposed to substitute 1:1 for regular flour, so I started with a half batch of the muffins for myself to try. We made a full batch of regular muffins for the rest of the family.
We use the King Arthur Flour Pumpkin Donuts recipe, but make them into muffins instead (I don’t have enough donut pans). The recipe makes about 15 or 16 muffins.
They’re still cooling, so we’ll see how they turn out. I want to make a whipped cream cream cheese icing to go on top of them too, but haven’t found a recipe for that yet.
Every Friday night we have pizza. Sometimes it’s homemade pizza at home, and sometimes it’s leftover pizza from my inlaw’s school. My favorite is the homemade. It’s funny how things change. For years I hated homemade pizza. Now I love it. I think it’s the crust.
Over the years we’ve tried several crust recipes, from whole wheat to low carb to just basic white. Even though we prefer whole wheat baked goods for almost everything else, this recipe using all purpose white flour is still my favorite. I got it from a college friend my freshman year in college. I think it’s from the Betty Crocker cookbook but I’m not entirely sure.
Makes 2 9×13 crusts
2 Tbsp active dry yeast
2 cups warm water
4 Tbsp oil
2 tsp sugar
2 tsp salt
5 cups all-purpose flour
Preheat oven to 400. Dissolve yeast in warm water in mixer bowl. Stir in remaining ingredients. Beat well. Let rest 5 minutes.
Pat crust into well-greased pan and top with pizza sauce, desired toppings (our favorites are mushrooms, pepperoni, and sausage), and cheese.
Bake at 400 for 10 to 15 minutes or until cheese is lightly browned.
I used regular all-purpose flour tonight, but next time will probably make them with at least half wheat flour. They seem like they would taste better with a flour that’s a bit heartier than regular white flour. They were delicious though!
The other day, Mommyof8blessings asked if I’d share the recipe for my iced coffee. Unfortunately, I usually just dump things into the glass and eyeball it.
Here’s what I use though:
1-2 packets sweetener (I prefer Splenda)
generous splash of liquid French vanilla coffee creamer
equal parts coffee and milk to fill the glass
handful of ice cubes to chill it
Any flavored creamer would work, but I prefer the vanilla. Vanilla isn’t my favorite for hot coffee, but it is for iced. I’ve also used powdered milk for the milk portion of this, and it’s turned out fine that way as well.