Butter Pecan No-Bake Cheesecake with Shortbread Crust- Low Carb and THM !

I ate the last piece, all by myself, hiding in my office, it was that good. There was only one piece left, really. I see it as a sacrifice, I saved the family from an evening of discord.

I used a default almond crust to be low carb, gluten free, and THM compliant. Not as tender as a regular flour shortbread but very tasty and still a gentle crunch. 

Crust Ingredients: 
1 cup almond flour (ground almonds)
pinch salt
1/4 teaspoon erythritol plus a dash stevia
4 tablespoons melted butter
Combine with a fork, press into the bottom of a 8x8 baking dish or four of these cute little tart pans. 

 Best grass fed butter I have ever had!

 Bake at 350F for 10 minutes or until the edges just begin to show brown.

Toasted Pecans: 
The number of pecans you use here is up to you, I used 5 on each of the tart pans. So whatever pan or design you desire toast that many, plus a few more for nibbling.
Put pecan on a small pan with a pat of butter and a sprinkle of salt. I lined my pan with parchment paper for easy clean up. Toast at 325F for 12 minutes. Watch them, they burn quickly. 

 Cool completely before topping the cheesecake.

Filling Ingredients: 
6 oz. cream cheese, at room temperature
1/2 cup cream 
1 teaspoon vanilla
1-1 1/2 teaspoons butter flavor, begin with 1 then taste before adding more
pinch salt
3 tablespoons erythritol plus dash stevia
1 teaspoon beef gelatin 
In a small sauce pan, warm the cream then wisk in the gelatin. Set aside to cool. When completely cool, beat until fluffy. 

 In a medium mixing bowl, beat the cream cheese, vanilla, butter flavoring, salt, and sweeteners until fluffy. 

Fold the cream into the cream cheese mixture. 
Spoon into the cooled crust, top with the toasted pecans.

 Chill for a couple hours before serving. 

I get my beef gelatin from Azure Standard Co op, if you don't have one near you then I linked Amazon for you because it is hard to find. The Rumiano butter also came from Azure, you really have to find a co op near you. http://www.azurestandard.com/  Also the best yogurt, vanilla, great prices on so much. And no, I get no compensation for saying that, it is just true and worth sharing! 

My recipe is also featured on Stacy Makes Cents  and Gwen's Nest Trim Healthy Mama Tuesdays. 
Thank you to Pearl and Serene the Trim Healthy Mamas!

Lime, Cream Cheese Scone...So Tender and Airy!

 Young Living Lime Essential Oil is fast becoming one of my favorite oils! Distilled from the zest not juice, it is pungent yet sweet, perfect for a soft, airy scone!

 Ingredients:
2 cups flour
1/4 cup granulated sugar
2 teaspoons baking powder
1/4 teaspoon salt
3 tablespoons cold butter, cut into small pieces
3 tablespoons cold cream cheese cut into small pieces
1 large egg
1 teaspoon vanilla extract
6 drops Young Living Lime Essential Oil
1/2 cup heavy cream or milk
Icing:
1 cup powdered sugar
4-6 drops Young Living Lime Essential Oil
1 teaspoon vanilla extract
milk or cream
dash salt
If you have made most of the scones on this blog you will recognize that this recipe just replaces some of the butter with cream cheese and adds lime oil, the process will be the same.
Preheat the oven to 375F.
Lightly grease or spray a sheet pan.
In a large bowl, combine the flour, baking powder, sugar, and salt.
Cut the butter and cream cheese into the dry ingredients.

Mix the cream or milk, egg, vanilla, and lime oil in a measuring cup or small bowl.

Add to the dry ingredients, folding gently until combined. Add more milk if too dry and won't hold together.
Lightly "dust" counter with flour, knead dough a few times to form ball then pat into disc about 1 inch thick. Cut into desired number of pieces. For this one I wanted smaller pieces so I divided dough into two pieces to make two scones.

Transfer to sheet pan, bake for 9-11 minutes or until the bottom edges show the slightest hint of golden brown.
Remove to cooling rack.

While cooling make icing. Combine all the ingredients in a small bowl and beat well, add the cream or milk sparingly until you get the right consistency.
 The lime oil is such a rich green.

 When completely cool, arrange on a pretty plate...or not. Glaze, and eat (my favorite part).

 If you would like to try this or other Young Living products just leave a message in the comment box!

Orange Blueberry Scone, with Surprise Ingredient!

You really can't tell how moist and delicious this is from the photo...trust me.
I used the basic cream scone recipe found on this blog http://hearthandhospitality.blogspot.com/2010/04/cream-scones.html , added blueberries, orange zest and the surprise ingredient. Ready? Young Living orange essential oil. These are not the health food store variety oils, these are pure, and not just food grade, they are therapeutic grade oils.

Ingredients:
2 cups flour
3 tablespoons sugar
2 teaspoons baking powder
zest of 1 orange
1/4 teaspoon salt
6 tablespoons cold butter
1 cup blueberries
1 egg
1 teaspoon vanilla
1/2 cup whipping cream
2-3 drops Young Living Orange Essential Oil
Glaze:
3/4 cup powdered sugar
3 drops Young Living Orange Essential Oil
dash vanilla extract
3-5 tablespoons whipping cream or milk

Preheat oven to 375F. Lightly grease a sheet pan
In a large bowl mix dry ingredients.
Cut in the butter. 
Gently stir in blueberries.
Add the wet ingredients and fold together very gently to avoid crushing berries and turning the batter blue. 
Pat into a circle about 1/2 inch thick on the prepared pan. Cut into 8 pieces, slightly separating them. 
Bake for 15-18 minutes or until edges are barely golden.

Allow to rest 5-10 minutes then transfer to serving plate. 

In a small bowl, mix all glaze ingredients and whisk until a smooth drizzling consistency add more cream if necessary.  

Drizzle in what ever pattern makes you smile. 

 Enjoy! Orange is a very uplifting and energizing oil! 
If interested in this or any other Young Living Oils just leave a comment in the section below, I just love to talk about them!

Spinach and Artichoke Stuffed Portobello Caps

These were scrumptious! Similar to a baked artichoke, spinach dip but with the added flavor of the earthy portobello mushroom. Definitely over the top delicious.
Ingredients:

6 medium-large portabello mushrooms
1 box frozen spinach

1 can artichokes, packed in water, drained, chopped
1 clove garlic, minced or pressed
1/2 cup grated parmesan cheese
3 tablespoons real mayo
3 drops hot sauce (like Frank's)
1/2 teaspoon worcestershire sauce
3 tablespoons olive oil plus 1 clove garlic pressed for brushing
Remove the stems from the mushrooms, chop stems and scrape the inside of the caps.

Thaw and drain the spinach, press with a couple paper towels to get all the liquid out.
In a medium bowl, combine the spinach, artichokes, chopped mushroom stems, garlic, parmesan, mayo, hot sauce, and worcestershire sauce. Set aside.

In a small bowl, combine the olive oil and the last garlic clove.

Brush the inside of the caps with the olive oil/garlic mixture. Place on a lightly greased baking sheet. Bake 400F. for 15 minutes.

 Pack as much filling into each cap as possible, place back in the oven for 15-20 minutes or until filling is bubbly.

Serve as appetizers, a side dish or just next to a big salad.

Savory Stuffed Mushrooms

These were so good and not as fat laden as some of the restaurant offerings, full flavor and not full fat. Not to be confused with low-fat, which these were not, just lower fat.

I came home with a package of 6 large mushrooms, these were white button variety but the portobello mushrooms are a good choice too. Notice that there are only 5 mushrooms on the serving plate, what goes on in the kitchen, stays in the kitchen, all I can say in my defense is that it is my duty to not put anything inedible on the table for my family...boy were they edible!
Since mushrooms vary in size, the amounts of each of the ingredients will vary so here are approximate measurements ( any excess can be baked on the side without the mushroom ).
Recipe:

1 oz cheese, I used a tomato basil cheese stick this time but mozzarella is good, chopped or shredded
2 tablespoons parmesan
1 clove garlic, pressed or minced
1/2 teaspoon hot sauce (Frank's is a favorite here)

dash salt
4 tablespoons bread crumbs ( I use Joseph's Pita, toasted then crumbled)
dash Italian seasoning
2 tablespoons mayo or cream to bind the stuffing
6 large button mushrooms
Spray a small baking pan with olive oil, set aside.
Remove the stems from the mushrooms and chop them (the stems) coarsely, place the empty buttons on the oiled pan.

Mix the chopped stems and all the other ingredients in a small bowl.

Spoon this into the buttons.

Brush with a little olive oil so the mushrooms will brown and be tender instead of dry.
Bake at 350F. for 25-30 or until the interior is hot and mushrooms are tender.

 Use these as an appetizer, side dish or garnish a roast by placing them around it.