A love for creating recipes, cooking, and sharing tasty food
I was actually looking for a low carb version of panna cotta and found a recipe that could easily be adjusted. To make this low carb, merely use Splenda (or sweetener of choice) instead of real sugar. Then, instead of
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I saw these cookies on Facebook and after noting the simple ingredients in them, I thought I would give the recipe a try, while giving it a low carb twist. These almond butter chocolate chip cookies not only look like
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Today was one of the very rare times that my Hubby has availed himself of my kitchen. He very rarely cooks and I don’t think I’ve ever seen him bake. The last recipe I remember him doing was a french
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I held a high tea for family and had to have scones with clotted cream, amongst other yummy treats. Everything went over well and as usual, I made way too much food. I made: Raspberry and White Chocolate Scones (scroll
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Summer is coming! And that means ice cream. Now I’ve made low carb ice cream, but who doesn’t love a good fudgesicle too? I came across this recipe though a roundabout way. I just remember hitting a site that showed
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This is one of those light, surprisingly tasty, yet low-carb desserts. Perfect for summer or when you want something sweet after the umpteenth meal of meat and veg. Not to mention super easy to put together. I am calling it Low
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When I saw this chocolate fudge tart being made on a Giada in Italy episode, and with the limited ingredients, I knew that I could easily make it low carb. Her tart had a pistachio crust and the chocolate had apricots, so
Read moreSo last night was a quiet, yet fun New Years Evening with some friends. I made a roast, garlic chive mashed taters, peas, the most important food group of gravy, and the usual trimmings like pickles, olives, cheese, buns, etc.
Read moreTo celebrate our anniversary, we cheated on low carb this weekend. So to make every sugar-coated carb counted, I used up the glazed donuts in this creation with a recipe that I found on Refinery 29. I only had 4
Read moreTonight I made a variation of my White Raspberry Almond Tart for a bbq. This time I used 1 cup of frozen blueberries (lightly thawed and crushed, then swirled into the mix) and 1 cup of fresh (for on top) with
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