NEW BLOG Location

Be sure to head on over to http://satisfyingeats.wordpress.com/ and look at my new blog and new recipes already posted!  Word Press is much easier to navigate and I think you will like it! I will no longer be posting new recipes on this site but I will not be closing it down!

See you over at http://satisfyingeats.wordpress.com/!

Giveaway and Second Printing of Satisfying Eats Cookbook

Spiral Bound Cookbook available HERE!

It's official, Amazon has received Satisfying Eats 2nd shipment of cookbooks!  This cookbook is my 3rd child and I am still so excited everyone is enjoying the recipes! ;-)

My Sweet Family! 

Check out the Reviews on Amazon. Out of 29 reviews, 26 are 5 Star and the other 3 were 4 Star!!  I have read every review and made any necessary changes to make the seconnd printing even better than the first!

Also, please check out my latest Cookbook review by a fellow cookbook author!

Cookbook Improvements:

• Page numbers added to all pictures of recipes.
• Net Carb count on EVERY recipe.
• More pictures added.
• More helpful links in back of book in regards to GMOs, soy, etc.

.

Example of updated pictures to include page numbers
& clearer titles.

Above is 3 of over 105 pictures of
recipes in updated book.

Recipe Corrections made in Second printing: 

• Chocolate Pecan Cookies (page 202): 1/2 tsp baking soda (not 2 tsp).
• Chocolate Ganache (page 200): Updated with simpler recipe from blog HERE (No Fail Ganache).
• Chocolate Flour-less Cake (page 197): Updated to Chocolate Flour-less Torte from blog.  Recipe HERE.
• Tasty Sandwich Bun Recipe (page 149):  Recipe clarified to include 5 eggs and to add 2 tbsp water if dough is thick.

For full list of all recipes, click HERE! 

Due to the Amazon's increase in fees for selling the cookbook on their site as well as an increase in printing cost, effective April 5th, the cost of the spiral bound cookbook will be $19.99.  The price will remain $18.99 through April 4th, 2013!

Also be sure to check out my Amazon Store.  I have created a store to help you find some of those hard to find items.  If you purchase any items through my Store, I will receive a very small commission from the purchase.  This commission goes toward purchasing more ingredients for recipe development.

To those of you who have purchased my cookbook and spread the word about the benefits of grain-free baking, thank you for your support!

Giveaway 

To thank everyone who has followed my blog over this past year and supported me through purchasing my cookbook, I would like to personally host a giveaway!  I will select 2 lucky people to each receive a 1.3 oz bottle of Kal Stevia and a 1 lb bag of Bob's Red Mill Coconut flour ($26.00 value).  This will be a great starter kit for grain-free and sugar-free baking!

All you have to do is share this blog post (or picture on Facebook) via twitter or Facebook, that's it!  Be sure to comment on my Facebook Page that you have shared!  Winners will be announced this Friday, April 5th!

Thanks you!


Melissa

Bacon-Cheddar Deviled Eggs & All about the PERFECT Egg (Part 1)

Eggs are the perfect food!  Relatively inexpensive, easy to prepare and a great source of protein!  I cringe every time I hear someone say they only eat the white of the egg!

Eggs have been a huge part of my diet since I was a kid.  We would sometimes get fresh eggs from our neighbor across the street (my brother and I would go help her pick them up and throw away the bad ones).  I would only eat scrambled eggs that my mom cooked, never would I eat eggs prepared outside of our house!

My experience with cooking eggs has grown significantly. I now like fried eggs (but not runny yolk) and eggs prepared many different ways and I LOVE DEVILED EGGS!  I know most people just cook eggs for breakfast with no attention to detail, typically over-cooking, under-cooking, under-seasoning or cooking the same style eggs over and over! I have learned a lot over the past few years about purchasing and cooking eggs and wanted to share with you some of my tips.

Here are a few tips when using eggs in recipes:

1. To create the tastiest egg, you must start with the best quality.  Purchase locally pastured eggs from chickens that actually graze for their own food.  Just as cows weren't designed to eat grains, neither were chickens.  Their diet should consist of bugs and worms not pellets in a bag! ;-(  Check out you local newspaper, Craig's List, etc. to find local, farm fresh eggs!  The taste (and appearance) can't be beat!  My mil keeps me supplied with eggs and it's a great perk!  When my husband and I were dating, he brought me some gorgeous eggs and he told his mom, to keep them coming! ;-) I personally would chose local pastured eggs over store bought organic any day! Pastured eggs also have that BEAUTIFUL golden colored yolk which gives your cakes a golden color or your deviled eggs a natural yellow color without the mustard! 
2. Local pastured eggs are ALWAYS fresher than those purchased at the grocery store!  Of course, fresh is always best.  The only thing about fresh eggs is that they may not peel as well when making hard boiled eggs than older eggs but their are ways around that! (Keep reading more more tips to boiling eggs).
3. To test to see if eggs are ok to use, dissolve 2 tbsp of salt into 2 cups of cold water.  Fresh eggs will sink and old eggs will float. If you have floaters, DO NOT use them!
4. I use large eggs in all of my recipes.  Egg size will vary when purchasing pastured eggs.  A large egg is around 2 oz.  The eggs I receive from my mil are all roughly 2 oz.  I have received eggs that were bigger than 2 oz and would adjust the recipe accordingly. When cooking for the Farmer's Market, making large batches, I would actually weigh eggs to ensure consistency. If your eggs are smaller than large, weigh them to see how many you will need to equal a large egg.
5. Keep eggs in fridge to give eggs a longer life.
6. When baking, use eggs at room temperature.  This is especially the case when beating egg whites.  A room temperature egg white will hold its shape and volume must better than cold eggs.
7. If a recipe calls for egg yolks, simply freeze the egg whites in an ice tray for later use. 

Handy Color Changing Egg Timer

Tips for the PERFECT Boiled Eggs:

1. Choose pot big enough for all eggs to rest on bottom of pan, not stacked.
2. Fill pot with cold water to cover eggs.  Continue to fill pot until water is 1 inch over eggs.  You can add more water but this will only take longer for the water to come to a boil.
3. Cover pot with appropriate lid and turn on med-high heat.  Bring to boil.  The lid will help water come to a boiling temperature quicker.  DO NOT ADD SALT to boil quicker!  The water may boil quicker but it will not be the correct boiling temperature!
4. Once water comes to a full boil, turn off heat and allow eggs to soak in hot water for 10-12 minutes.
5. While eggs are soaking in their hot sauna, get a few cups of ice and cold water ready.
6. Cooking time will vary based on size of egg.  Start with soaking eggs 12 minutes and if after cutting into them there is a green ring around the yolk, which is a sign of an over cooked egg, decrease your sauna time to 10 minutes.
7. If the timing of boiling the eggs is too complicated, you can always purchase this handy gadget that changes colors once the egg is perfectly cooked!  I love mine! 
8. Carefully pour off hot water (use lid to keep eggs in pot while straining water) and add ice and cold water to cover eggs completely. 
9. Leave for 5 minutes to soak then precede to peel eggs.
10. To peel eggs, remove egg from water and tap on counter top on all sides and at the ends.  Then proceed to roll egg on counter top to help release shell from egg white.  
11. NOTE:  Older eggs will peel better than fresh eggs because the membrane that surrounds the egg white and connects to the shell has started to separate from each other.
12. Carefully start to peel shell off.  The cold water shock should help this process be easier.
13. If eggs are not peeling easily, let the remaining eggs soak a little longer.
14. This is NOT A FOOL PROOF method but will help in most cases.  
15. If an egg doesn't peel well, remember, it will be perfect for egg salad! ;-)

Bacon-Cheddar Deviled Eggs

1 dozen boiled & peeled eggs (following directions above)

1/2 cup homemade mayonnaise (see recipe below)

Sea salt to taste

1/4 cup shredded sharp cheddar cheese

5 pieces of cooked, crumbled bacon

Fresh black pepper

Split peeled eggs carefully on the horizontal and carefully remove the yolk with a spoon or fork and place yolks in medium bowl.  Use fork and mash cooked yolks so that there are no large pieces.  Add mayo and stir.  Stir in 1/2 off shredded cheese (or you can just reserve all for the top). Taste for salt.  Place egg white halves on serving dish.  Pipe (or spoon) the egg yolk mixture into the well of the egg white.  Top with the remaining cheese and then with bacon.  Finish with a little fresh black pepper.

*****************************************************************************************

The key to good deviled eggs is not only great eggs but great mayo!  Making your own mayo is easy if you have the right tools. I use my Kitchen Aid Food Processor to make my mayo, it's so easy!!  There is a tiny hole in the apparatus that presses the food down that allows you to pour your oil in an then it drizzles out!  Hands Free Mayo! Traditional mayo you buy in store is made with soybean or canola oil which is a big NO NO! Check out THIS great link that explains why veggy oils are BAD!! 

Best Homemade Mayo 

Taken from Satisfying Eats Cookbook

Makes a little over 2 cups 

Entire batch <1 Net Carb; DF

2 whole pastured eggs
1 tbsp apple cider vinegar
3/4 tsp sea salt
2 tsp prepared mustard
2 cups light olive oil (not a vegetable blend)

Blend eggs, vinegar and salt in food processor. While machine is running, slowly add oil, VERY SLOWLY!! Continue until all of oil has been added. Taste for salt.

Store in refrigerator for up to 2 weeks.

Old Fashioned Chocolate Cream Pie (GF, SF, DF, LC & EF)

Heaven on a plate!  This Old Fashioned Chocolate Cream Pie would be something my grandmother would make!  The chocolate pudding filling and whipped cream topping remind me of diner food or the pie I used to get a Waffle House....this pie is Old School Baby! ;-)  I did choose to use a nut crust which is a little different from it's original counterpart but just as delicious!

There is NO corn starch in this pudding!  The thickening comes from arrowroot powder and Great Lakes Gelatin!  I am enjoying incorporating Great Lakes Gelatin into recipes! Check out THIS post about the great benefits of a good quality gelatin!

Not only is this pie AMAZING and my new favorite chocolate dessert, this recipe is also so EASY!  The pudding comes together using 1 pot in less than 10 minutes. The crust is just as easy with only a few ingredients and no rolling pin needed!  The whipped topping is just that, some whipped cream sweetened with a little Kal Stevia and a bit of pure vanilla extract!   I use a little Gelatin in the whipped topping to keep it from "melting" but it is not 100% necessary.

If you would rather make it in a 8 X 8 inch pan, simply follow all of the directions and call it a "Chocolate Delight."

I can't wait to celebrate Easter with my family this weekend and share this yummy pie with everyone!

*****This recipe is Grain-Free (GF), Sugar-Free (SF), Low-Carb (LC), Egg-Free (EF) & can be made Dairy-Free (DF)!

Old Fashioned Chocolate Cream Pie

Serves 10, 5.5 Net Carbs per serving (not including chocolate chips)

9 Net Carbs using dark chocolate chips

Crust:
1 cup almond flour
1 cup chopped pecans
4 tbsp salted butter, melted
4 servings Kal Stevia (to taste)
Big pinch of sea salt (optional, will make the crust saltier which is a nice contrast to the sweetness and chocolate)

Preheat oven to 350 degrees F.  In medium bowl, mix all ingredients until well incorporated.  Taste for sweetness and saltiness and adjust if needed.  Press crust into bottom of 8 or 9 inch pie plate or oven safe dish. (You could also use a 8 x 8 inch square pan).  Bake for 15 minutes or until slightly brown around edges.  Allow to cool.

While crust is cooking, prepare Chocolate Pudding.

Chocolate Pudding:
1/4 cup unsweetened cocoa powder
1 tbsp arrowroot powder
2.5 tsp gelatin (I use Great Lakes Brand)
1/8-1/4th tsp Kal Stevia (to taste)

1 & 1/4 cup half & half
1/2 cup heavy whipping cream
1/2 cup milk
2 tsp pure vanilla extract
2 oz dark chocolate chips (optional)

In small sauce pan, add cocoa powder, arrowroot powder, gelatin and 1/8th tsp Stevia (add more at end if needed). Blend ingredients with whisk.  Add dairy ingredients and vanilla and whisk until dry ingredients are dissolved.  Turn burner on medium-low heat.  Continue to whisk as liquid comes to a low simmer and begins to thicken.  This will take anywhere from 5-10 minutes (depending on how high of heat you are using).  Be sure not scorch or burn pudding.  Once you see a few bubbles in pudding and it has thickened, remove from heat.  At this time you can choose to add the chocolate chips by just whisking them in until completely dissolved.

NOTE:  If you omit the chocolate chips, it will not make the pudding any less tasty but it will give you a little extra sweetness and chocolaty-ness (I just made up a word or misspelled one pretty bad!) depth of flavor! ;-) At this time, TASTE FOR SWEETNESS and adjust if needed.  Pour into a glass bowl to stop the cooking process and to begin to cool the pudding. Cover the surface with plastic wrap to prevent skin from forming on top.  Set aside until crust has come to room temperature.

While waiting, prepare Whipped Cream Topping.

Whipped Cream Topping:
1 & 1/4 cup heavy whipping cream
1/8th tsp Kal Stevia (to taste)
1/2 tsp pure vanilla extract
1/2 tsp gelatin (I use Great Lakes) (optional)

Add all ingredients to medium bowl, sprinkling the gelatin over the top of the cream.  Whip with beaters until whipping cream has formed medium peaks (not stiff).  Place in refrigerator until ready to top pie.

Assembly:

Once crust as come to room temperature pour warm pudding over crust.  The pudding should not be allowed to cool completely or it will set up.  If this happens, simply stir pudding well and pour on top of crust.  This will not affect the flavor but the pudding will not be as smooth and pourable when adding it to the nut crust. Refrigerate for at least 3 hours (or overnight) to allow pudding to cool COMPLETELY.  Before serving, top pie with whipped cream and serve.

Optional topping: Chopped chocolate chips

Dairy Free Chocolate Cream Pie

Serves 10, 4.5 Net Carbs per serving (not including chocolate chips)

8 Net Carbs using dark chocolate chips

Crust:

1 cup almond flour
1 cup chopped pecans
4 tbsp expeller pressed coconut oil, melted
4 servings Kal Stevia (to taste)
1/8th tsp sea salt

Chocolate Pudding:

1/4 cup plus 1 tbsp unsweetened cocoa powder
1 tbsp arrowroot powder
1 tbsp gelatin (I use Great Lakes Brand)
1/8-1/4th tsp Kal Stevia (to taste)

1 cup pure canned coconut milk
1 cup unsweetened almond milk
1/4 cup cold coffee (or extra almond/coconut milk)
2 tsp pure vanilla extract
2 oz dairy free chocolate chips like Enjoy Life Brand (I would not omit the chocolate chips in the dairy free version to maximize the flavor)

Whipped Topping:
1 can pure coconut milk (only ingredients should be coconut milk and water)
1/2 tsp pure vanilla extract
1/8 tsp Kal Stevia (to taste)

Follow directions above for crust and pudding.

For whipped topping:

Place coconut milk in refrigerator the night before. Open can and remove the harden portion of milk into bowl. Add vanilla and Stevia. Beat with mixer until thick. Store in refrigerator until ready to top pie.

Assembly:

Once crust as come to room temperature pour pudding over crust.  The pudding should not be allowed to cool completely or it will set up and not pour.  If this happens, simply stir pudding well and pour on top of crust.  This will not affect the flavor but will result in a slightly lumpy pudding. Refrigerate for at least 3 hours (or overnight) to allow pudding to cool COMPLETELY.  Before serving, top pie with whipped coconut cream and serve.

NOTE:  I use coffee in the dairy-free version to give the pudding an extra layer of flavor. 

Win 1 Quart of Gold Label Virgin Coconut Oil!

Win 1 quart of Gold Label Virgin Coconut Oil ($29.50 value)! 

See Comments below on how to enter!

Coconut used to have a bad rap but we have come to learn that coconut oil is the miracle food/supplement!  Take it orally, lather it on your dry skin, the possibilities are endless! And of course, baking with coconut oil is delicious!  I actually prefer my dairy-free recipe for COCONUT CAKE (similar to the Birthday Cake on blog) using coconut oil in cookbook over the Vanilla Butter Cake using butter.  The light coconut taste is just yummy!  If I am not seeking coconut flavor, I will use expeller pressed coconut oil.  

Over half of the recipes in my cookbook are dairy-free.  This is easily achieved by using coconut oil in the place of butter.  I am always looking for ways to incorporate coconut oil into my recipes!  

Besides how good it taste, here are a few more reasons to add coconut oil to your diet (or skin): 

Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil: http://coconutoil.com

Not all coconut oil is created equal. Quality is important and Tropical Traditions has set the golden standard when it comes to coconut oil and coconut oil products.

Tropical Traditions is America’s source for coconut oil. Their Gold Label Virgin Coconut Oil is hand crafted in small batches by family producers, and it is the highest quality coconut oil they offer. You can read more about how virgin coconut oil is different from other coconut oils on their website: What is Virgin Coconut Oil?

You can also watch the video they produced about Gold Label Virgin Coconut Oil:

Tropical Traditions also carries other varieties of affordable high quality coconut oil. Visit their website to check on current sales, to learn about the many uses of coconut oil, and to read about all the advantages of buying coconut oil online. Since the FDA does not want us to discuss the health benefits of coconut oil on a page where it is being sold or given away, here is the best website to read about the health benefits of coconut oil.

How to enter to win 1 Quart of Gold Label Virgin Coconut Oil from Tropical Traditions

1. Be sure to "Like" Tropical Traditions on Facebook and subscribe to Tropical Traditions Sales Newsletter here: http://www.tropicaltraditions.com/subscribe_for_special_sales.cfm.

2. Be sure to share this giveaway on Facebook or Twitter! Leave a comment on this blog or my Facebook Wall stating you have shared!

3. Last but not least, leave a comment on THIS blog post to let me know your favorite recipe on Satisfying Eats Blog (or Cookbook) that you have tried or would like to try.

Giveaway ends March 26th at midnight Central Time and winner will be announced March 27th.  Good luck!

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose. Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product.

Happy Birthday Connor... Get Satisfying Eat's eCookbook today for .99!

Connor McGehee born 3-11-13 at 2:02 a.m. weighing 8 lbs, 10 oz and 21 inches long

In celebration of my son Connor's birth, I am offering a ONE DAY sale of my Satisfying Eats eCookbook through Amazon! Just .99!!! 

Don't miss out on this awesome deal! That's less than .003 cent per recipe!!! Be sure to SHARE this deal with others so they can enjoy these 250 grain-free, sugar-free and low-carb recipes!

Don't have an iPad or Kindle?? Don't worry, you can download these recipes to your computer. Gift this eBook to as many friends as you would like!

Thank you for your support!

Dairy-Free Coconut Blondies (& Guest Post for The Paleo Mama)

Coconut Blondies.  Serves 16, 3 Net Carbs per Serving

Baby #2's delivery is getting so close!  Want to know how I am preparing for when he comes?  Be sure to check out my guest post over at The Paleo Mama and this delicious recipe for Coconut Blondies and also some tips on how I plan to survive with a newborn eating grain-free!

These Coconut Blondies remind me of German Chocolate Cake Frosting... yummy!  The Paleo Mama also has some great tips for eating out, eating grain-free on a budget and much, much more!

My 21 month old son couldn't wait to eat these yummy blondies! ;-) 

Peanut Butter Crunch Cereal (Grain, Soy & Egg Free)

Cereal used to be one of my favorite foods!  I loved to eat even the "healthy" kind!  Unfortunately, I found out the "healthy" stuff was just as bad as the sugar coated flakes! ;-(  No wonder I wanted to eat the entire box of Bran Flakes!   I gave up cereal 6 or 7 years ago after becoming "semi" conscious how it would make me feel after eating it... horrible and sleepy!  After educating myself about wheat and other grain and their impact on blood sugars, now I know why!

One of my favorite cereals growing up was Peanut Butter Captain Crunch.  I already have a Granola/Cereal recipe on the blog and in the cookbook but I wanted something different for the peanut butter lover in me!  

This is such an easy recipe and another idea for breakfast that doesn't include eggs or even dairy.  Use whatever "dairy" you choose whether that be unsweetened almond milk, coconut milk, or raw milk.  

Peanut Butter Crunch Cereal

Makes about 4 & 1/2 cups, 1/2 cup per serving; 6 Net Carbs per 1/2 cup
Also, if looking for fiber in your diet, 1/2 cup of this cereal contains 5 grams!

2 cups unsweetened coconut flakes
2 cups sliced almonds
1/2 cup natural peanut butter (I use salted)
4 servings Kal Stevia (to taste)
2 tsp raw honey (optional)

Preheat oven to 250 degrees F.  Line bottom of cookie sheet with parchment paper.  In medium bowl, add coconut and almonds.  Top with peanut butter, sprinkle with stevia and honey.  Mix well to coat coconut and almonds evenly with peanut butter. Taste for sweetness.

Spread over lined baking sheet.  Bake for 15 minutes and then stir.  Place back into oven for 8-10 minutes.  Be sure not to burn!

Allow to cool and store in airtight container in fridge.  Serve with acceptable "milk" of choice!

Optional:  Top with "Milk" Chocolate Chunk Dreams or a few slices of banana (my favorite)!

"Milk" Chocolate Chunk Dreams (Dairy & Soy Free & Low-Carb)

• Lower in Carbs than traditionally purchased chocolate chips
• Soy-Free
• Dairy-Free
• No Artificial Ingredients
• Cheaper than commercially purchased low-carb or natural Chocolate Chips
• Holds up while baking
• Use in the place of chocolate chips in ANY recipe

Over a year ago when I gave up grains and sugar, I started making my own chocolate using unsweetened chocolate, coconut oil, vanilla and Stevia. It satisfied that chocolate craving but some thought it was a bit strong or bitter. I still use this "pure" version to make ganache but I wanted to create a more "milk" chocolate recipe that would hold up when baking and not be blamed for being bitter.  

These new chocolate chunks don't need to be refrigerated and hold up well when used for baking in the oven without spreading. They are also low in carbs. 1 tbsp (1/2 oz) is 4 net carbs and of course, I don't include any artificial sweeteners in my recipes. This chocolate recipe is a combo of a commercially available chocolate chips from Enjoy Life (dairy & soy free) and unsweetened chocolate.

HERSHEY'S SUGAR FREE Chocolates

INGREDIENTS

MALTITOL; COCOA BUTTER; CHOCOLATE*; POLYDEXTROSE; CREAM (MILK)*; POLYGLUCITOL; MILK FAT; CONTAINS 2% OR LESS OF: CALCIUM CARBONATE; COCOA PROCESSED WITH ALKALI*; MALTODEXTRIN*; SODIUM CASEINATE (MILK) ; SOY LECITHIN; NATURAL AND ARTIFICIAL FLAVOR; PGPR, EMULSIFIER *ADDS A NEGLIGIBLE AMOUNT OF SUGAR

MANUFACTURED ON THE SAME EQUIPMENT THAT PROCESSES PEANUTS.
MANUFACTURED ON THE SAME EQUIPMENT THAT PROCESSES TREE NUTS.
Sugar Free


Not a low calorie food
See Nutrition Facts panel for Total Fat
Individuals sensitive to sugar substitutes may experience a laxative effect 
Dietary Exchange: Carbohydrates: 1, Fat: 2, 

NUTRITION INFORMATION

Kosher Status: OU-D
Serving Size: 5 Pieces
Total Calories	160
Calories from Fat	110

Amount Per Serving	%DV *
Total Fat 13 g	20%
Saturated Fat 8 g	40%
Trans Fat g
Cholesterol 10 mg	3%
Sodium 15 mg	1%
Total Carbohydrate 24 g	8%
Dietary Fiber 3 g	12%
Sugars g
Protein 1 g
Vitamin A	0%
Vitamin C	0%
Calcium	30%
Iron	6%

Most ingredients you can't even pronounce!!  No thank you!!

Here are the ingredients in my hybrid chocolate:

Enjoy Life Chocolate Chips: Evaporated Cane Juice; Chocolate Liquor; Non-Dairy Cocoa Butter;     Other Ingredients: Unsweetened Chocolate, Kal Stevia, Pure Vanilla Extract

Yes, these chocolate chips contain sugar!  I am ok with the small amount used! Remember, artificial sweeteners are NEVER GOOD!  I don't want to feed myself or my 2 sons artificial ingredients.  Check out my stance on artificial sweeteners HERE.

I am cheap and I MUST eat lower carb foods so that is why I chose to come up with a way to incorporate a commercially prepared chocolate chip that was soy and dairy free but a little pricey ($4/10 oz) with unsweetened chocolate which is much cheaper (usually $3/8 oz).  

This chocolate recipe is the perfect combo of sweetness that I think will pacify even the milk chocolate lovers out there and cut the sugars to make them lower in carbs. 

Also use this Chocolate recipe to make homemade peanut butter cups, mix with nuts, etc. or have a bowl of the chunks around for a quick chocolate fix! ;-)

Happy House Chocolate Chips Cookies using "Milk" Chocolate Chunk Dreams are DELICIOUS!

"Milk" Chocolate Chunk Dreams

Makes 10 oz of chips; (Approximately 2 cups); 20 (0.5 oz or 1 tbsp) servings; 4 Net Carbs per serving

4 oz Enjoy Life Chocolate Chips (2/3 cup mini chips)
6 oz unsweetened chocolate, chopped into smaller pieces
1/2 tsp pure vanilla
1/8th tsp Kal Stevia (to taste)

In bowl of double boiler (on low heat) add chocolate chips and unsweetened chocolate.  Stir often until almost completely melted.  Carefully remove the bowl from heat and add vanilla and Stevia.  Continue to stir (or whisk) until chocolate is completely melted.  Pour chocolate into lined 8X8 inch pan. (Line pan with plastic wrap).

Place pan in fridge until set, about 30-45 minutes.  Remove from fridge and cut into small pieces or chunks.  I cut the chocolate in very thin rows, approximately 1/4th inch wide and then cut it again to make very small chunks.  Store in container in fridge for long term storage but these chocolate chunks can be left out on counter without them melting.  Use in the place of chocolate chips in any recipe.

Here is other great uses from these "Milk" Chocolate Chunk Dreams:

Cookie Cake

Need more Chocolate Recipes??  Check out the blog and also my new Cookbook, Satisfying Eats! There is an entire section devoted to CHOCOLATE!! ;-)

Curried Pumpkin & Crawfish (or Shrimp) Bisque (Dairy-Free)

This is one of my favorite soups from one of my favorite places to visit, Houmas House Plantation and Gardens!  I have been to many Southern Plantations but none like the Houmas House in Darrow, Louisiana.  The house is marvelous but the Gardens, fountains and statues will leave you speechless!

Houmas House Plantation 4 years ago.

My favorite view of Houmas House Plantation. 

Almost 4 years ago, my husband and I exchanged our vows outside of the Houmas House Plantation!  What a wonderful experience! The scenery was beautiful and the food was delicious and memorable! Since Houmas House is less than 15 minutes away from where we live, we still go there to view the gardens and get a bite to eat for lunch.  Since going grain-free, I have not been able to eat the Curried Pumpkin, Corn & Crawfish Bisque and I have missed it!  This recipe is my copy-cat version and I think I have hit the nail on the head!

I love how homey this bisque is and that you can even make it dairy-free without sacrificing any of its flavor.

A few notes:

1. I used seasoned crawfish I purchased from our local fish market.  I took the meat out of the tails and boiled the heads and tails to get the stock. (I just covered the shells with water and brought to boil and simmered for 20-25 minutes).
2. You can use frozen crawfish tails but be sure they are not from CHINA!  Want to experience crawfish and can't get them locally?  Check out THIS link to purchase them online from Louisiana. 
3. You can also substitute shrimp or even chicken in the soup.  Add shrimp & chicken at the same time as you would the crawfish but if adding raw chicken, be sure to cook an additional 20-25 minutes or until chicken is completely done.  You could also use already cooked chicken and add at the very end. 
4. Feel free to use cooked mashed sweet potato in place of the pumpkin. 
5. I original recipe calls for 1/2 cup of Steen's Syrup which is a local sugar cane syrup.  I cut it down to 1-2 tablespoons and added a bit of Kal Stevia and still kept the original flavor.  You could use honey or just use 100% Stevia.  Carb count is using 1 tbsp.
6. The original recipe also called for 1/2 cup of flour to make the roux.  I opted to use arrowroot powder and the end result was delicious! 
7. Check out Houmas House's Recipe HERE! 

I encourage everyone to visit the Houmas House Plantation and Gardens.  It is worth your time! If you have already made a visit, maybe next time my grain-free and low-carb version will be on the menu! ;-)

Curried Pumpkin & Crawfish Bisque

Serves 8; 8.5 Net Carbs per serving

5 tbsp salted butter (expeller pressed coconut oil for dairy free)
1 medium onion, chopped
1 bell pepper, chopped
3 stalks celery, chopped
4 tbsp chopped garlic
4 cups crawfish stock (or shrimp/chicken stock)
1 cup pure pumpkin
2 tbsp curry powder
1-2 tbsp Steen's Syrup (pure cane syrup, molasses or honey) (Optional)
1/8th tsp Pure Kal Stevia (to taste)
3 tbsp arrowroot powder (or more for thicker bisque)
1 lb peeled and de-veined crawfish/shrimp (chicken could also be used)
1/4 cup plus 2 tbsp heavy whipping cream (pure coconut milk for dairy free)
1/8-1/4 tsp Cayenne pepper (if not using seasoned crawfish and stock)
Sea salt & pepper to taste

Heat a large dutch oven over medium-low heat.  Add butter (or coconut oil) to melt.  Add veggies (and garlic) and cook, stirring occasionally, for 10-15 minutes until tender and translucent.  Be sure not to brown.

Next, add stock, pumpkin & curry powder.  Whisk well and bring back to simmer.  Next, add syrup & Stevia (or sweetener of choice) and whisk in arrowroot powder, being careful that it doesn't clump.

Cover and cook on low for 10-15 minutes.  Use hand immersion blender to blend soup. This could also be done in a blender in a few batches. Add crawfish or shrimp back to blended soup.  If shrimp are not cooked, allow them to cook for about 5-10 minutes on low heat.  If using cooked crawfish, add along with heavy whipping cream.  Stir and taste for salt & sweetness.  Adjust to your taste.  Finish off with a little fresh ground black pepper.  Taste again and be sure it saltiness and sweetness is to your liking.

Serve with a salad tossed in a Balsamic Vinaigrette which recipe is based off a similar salad served at the Houmas House.

Looking for more delicious recipes??  Be sure to check out my Cookbook filled with over 

250 Grain-Free, Sugar-Free and Low-Carb Recipes!