Showing posts with label Recipes. Show all posts
Showing posts with label Recipes. Show all posts

Monday, April 19, 2021

Reviewing Roasted Pineapple and Habanero Sauce by Robert Rothschild Farm

 Last week I was hungry for something different.  I thought I wanted salmon. No, I was certain I wanted salmon. But I wanted something different. Something flavorful. I went to my local Costco (which is where I buy my preferred frozen salmon) and happened past a large bottle of beautiful, golden Roasted Pineapple and Habanero Sauce. Initially, I walked past it. In fact, I walked the entire grocery portion of the store trying to decide what to make with my salmon. I was drawn back to the Roasted Pineapple and Habanero sauce and after reading the label, I took it home. I am so glad I did!



I really like savory food. I think heat and spices are delicious. Sadly, what my brain thinks is completely different that when my mouth can tolerate. As soon as I arrived home from the store, and had started the rice cooking, I texted a photo of the Roasted Pineapple and Habanero sauce to my sons.  



Their collective response: "Haha, best of luck!" and "Let me know how that turns out for you."

My response: "It is supposedly mild. I read the label and put the jar back several times before I decided to try it."

More skeptical responses from my sons. 

Fortunately, the sauce was truly "mild". It was also flavorful and delicious. I immediately regretted not having made more servings of salmon. And I craved it during my camping trip over the weekend.

My Roasted Pineapple and Habanero Salmon over Rice

Nothing fancy happens in my kitchen. But I love tasty food. In this case I made white rice (following the directions on the bag and cooking for 20 minutes).  

During that time the rice cooked, I thawed a frozen salmon filet in a container of room temperature water (the frozen salmon filets I buy are individual wrapped which is perfect for me).

I baked the salmon per the instructions, adding just a bit of sauce in the baking dish with the salmon (about 3 tablespoons). 

I served the baked salmon over the cooked rice, salt and pepper to taste, and added about another tablespoon of the sauce over the rice.

YUM!

Robert Rothschild Farm

I purchased my large jar of Roasted Pineapple and Habanero sauce at my local Costco.  You can be sure that I am going to purchase a couple more bottles to add to my pantry and keep them in stock!  You can also find this delicious sauce on Amazon from the Robert Rothschild Farm store.

If you want to know more about Robert Rothschild Farm, you can visit their website. I love all of the products they offer (sauces, salsas, dips, fruit spreads, savory spreads, and more) as well as a few recipes that use their products. In short, the Rothschilds moved from California to Ohio in the 1970s and were committed to their land. They produced more raspberries than they needed and that inspired their recipes and flavor combinations.

After visiting their site, I have a "wish list" of several of their items. 

Side Note:

Many years ago I had a wonderful opportunity to visit Charleston, South Carolina. During that trip, we ate at a little island restaurant. I still sometimes talk about the dish I had there; scallops, mashed potatoes, and "some kind of citrusy/spicy sauce". That was the best tasting dish I have ever eaten and have never had anything like it again. This sauce reminds me very much of that long ago dish. You can be absolutely sure that I am going to learn how to prepare scallops so that I can serve them with this sauce and try to cure that 20-something  year old craving. 




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Friday, March 26, 2021

Carrot Cake Cupcakes Recipe Reviewed

Carrot Cake Cupcakes Recipe
Carrot Cake Cupcakes are a delicious treat anytime!  

My mother recently made 2 dozen carrot cake cupcakes using the recipe below.  She was generous and thoughtful enough to share them with me and my household.  I was beyond thrilled to receive this gift. I understand the time commitment and work behind making a few dozen cupcakes. Therefore, I can really appreciate receiving a dozen homemade cupcakes.

Cupcakes are a personal favorite since they are made in single serving portions. That saves serving preparation and clean-up.  You can grab a cupcake, toss the paper liner, and eat it without needing to get out a plate or utensils. So fast & easy!

The carrot cake cupcakes are fabulous for breakfast, a special treat, or dessert.  For 3 days straight, I was able to enjoy a carrot cake cupcake with my coffee for breakfast.  I was rather sad when they were all gone.  But, I have the recipe!  And, I am willing to share it with you so you too can start your day with delicious carrot cake.


Carrot Cake Cupcakes Recipe - Yields 36 cupcakes

Cupcake Ingredients:

2 c. shredded julienne carrots
2 c. granulated sugar
1 c. canola oil
4 large eggs
1 (8-ounce) can crushed pineapple, drained
2 c. all-purpose flour
1 tsp baking powder
1 tsp baking soda
2 tsp ground cinnamon

Frosting Ingredients: 

1/2 c. unsalted butter (softened)
8 oz cream cheese (softened)
4 c. powdered sugar
2 tsp vanilla extract
3/4 c. chopped pecans

________________________________________ 

 

Instructions for Cupcakes

1. Grate carrots & chop pecans
2. Preheat oven to 350°
3. Line large cupcake pans with cupcake liners (3 pans of 12 each)
4. In a large mixing bowl, combine sugar, oil, and eggs. Beat until well-blended.
5. Add flour, baking soda, baking powder and cinnamon. Beat for about 2 to 3 minutes.
6. (Set aside your mixer) Stir in shredded carrots & pineapple.
7. Fill cupcake tins 3/4 full and bake for approximately 22 - 24 minutes (toothpick test)
8. Set cupcakes on cooking racks and allow to cool completely before frosting
9. While the cupcakes are cooling, set out the butter and cream cheese to soften (about 30 minutes)

Instructions for Frosting

1. Beat softened cream cheese and butter together until smooth.
2. Add vanilla and powdered sugar. Beat until well blended. (Approximately 4 minutes)
3. Stir in chopped pecans (or hold them to sprinkle on top of frosted cupcakes)
4. Frost the Cupcakes


Recipe Substitutions or Additions

I prefer pineapple, but Mom suggests substituting raisins if desired. You may also want to add 1 cup shredded coconut for a more authentic carrot cake consistency & taste.


Baking Notes

I have a double oven, one is a convection oven. My ovens allow me to bake 3 pans of cupcakes at one time. (2 in the convection oven & one in the lower regular oven). 

Mom has one regular oven. Therefore, she makes larger cupcakes divided across two pans, which she bakes separately. Her yield is 24 larger cupcakes that take slightly longer to bake (approximately 26 - 28 minutes). 

Because oven temperatures vary, the toothpick test is required to determine when they are completely baked.



What is the Toothpick Test?

Quickly stick a toothpick down into the center of a cupcake or cake and pull it right back out. If it comes out clean, the cake/cupcake is done. If it has batter on it, you need to bake a little longer. I usually test in 1 – 2 minute intervals. 


Cupcake Baking Needs

There are a few kitchen tools that allow us to bake cupcakes with ease, starting with a large cupcake baking pan & cupcake liners.  Cupcakes are also very hard to transport from place to place.  If you do plan to take them elsewhere, I highly recommend the carrier featured below.

 Wilton Non-Stick Bakeware Cupcake PanCheck Price Wilton Rainbow Bright Cupcake LinersCheck Price Snapware Snap 'N Stack Portable Storage CarrierCheck Price NORPRO Funnel Pitcher, 3.5-Cup, WhiteCheck Price

 

 

Just for Fun! Add Edible Carrot Toppers


Orange & Green Fondant

 Wilton Decorator Preferred Neon Fondant, 4-Pack Fondant IcingCheck Price Wilton Decorator Preferred Primary Colors  4-Pack Fondant IcingCheck Price

 

Check Out More Recipe Reviews at
ReviewThisRecipes.com






Carrot Cake Cupcakes Recipe Review Written by:
House of Sylvestermouse





© 2021 Cynthia Sylvestermouse
 



Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Wednesday, March 24, 2021

Wholesome Yum Keto Bread Mix and Yeast Bread Recipe

Keto Yeast Bread made with Wholesome Yum Easy Keto Bread Mix
Delicious keto bread that isn't heavy, dense, or crumbly!

When I began my successful keto diet journey in 2019, Maya Krampf's popular Wholesome Yum website and The Wholesome Yum Easy Keto Cookbook (which I have recommended in my Keto Gift Guide and other posts here on Review This Reviews) quickly became two of my go-to resources for quick and easy, healthy keto recipes and reliable information about the ketogenic approach to eating. Maya also has developed a line of high quality, low carb, gluten free, keto food products made with clean ingredients (including her excellent Besti keto-friendly sweeteners), and new products continue to be added to her Wholesome Yum Foods online shop. 

The Wholesome Yum Keto Bread Mix that launched on December 21, 2020 is one of Maya's newest products. I think it's also one of her best!

A few days ago, she also published a new Keto Yeast Bread Recipe for this bread mix that delivers even more impressive and delicious results. I’m excited to share my in-depth product review of this excellent Wholesome Yum mix and compare the differences in between the loaves I've made with original recipe and the new keto yeast bread recipe. 

Wholesome Yum Easy Keto Bread Mix package
This keto bread mix has all the pre-measured dry ingredients for a delicious, fresh-baked loaf

Wholesome Yum Keto Bread Mix, Original Recipe (No Yeast)

The directions currently printed on the bag require just three ingredients in addition to the packaged mix: 6 tablespoons of butter, 4 large eggs, and 3/4 cup (6 ounces) of unsweetened almond milk. 

You can replace the almond milk with a different keto-friendly milk, if you wish.

Line the Loaf Pan With Baking Parchment Paper

The recipe calls for the prepared bread mix to be baked in an 8" x 4" loaf pan lined with baking parchment paper, with the parchment paper overhanging at least the two long sides of the pan. 

However, the 8.5" x 4.5" OXO Good Grips Non-Stick Pro Loaf Pan I have been using (see my product review) has worked fine.

Parchment paper lined loaf pan with box of baking parchment and scissors
Make sure the parchment paper overhangs the long sides of the pan

I have been lining the pan with unbleached If You Care Parchment Baking Paper, which is chlorine-free and compostable. It's also silicone coated, and nothing sticks to it! 

For environmental reasons, the box doesn't have a serrated metal cutting strip. Since the larger, softer cardboard "teeth" don't cut as cleanly as the metal ones, I just use scissors to trim the a sheet of the desired length.

Allow Time to Bring the Ingredients to Room Temperature

All the ingredients should be at room temperature when make the keto bread dough/batter.

Note: Although there is an asterisked line to this effect in the printed directions on the bag, it's easy to miss, not only because the very small type is hard to read, but also because there are no corresponding asterisks attached to the individual ingredients. (A single asterisk with no corresponding reference is meaningless.) It would be helpful if this were fixed during the next packaging print run. 

When a recipe calls for room temperature ingredients, they should be at approximately 70 °F (21 °C), with the exception of butter. Room temperature butter should be a bit cooler, roughly 65 °F (18 °C). It has reached the correct temperature when it is still a bit cool to the touch and retains its shape, but has softened enough to leave an indentation when pressed with a fingertip.

Ingredients to make Wholesome Yum Easy Keto Bread Mix: bag of mix, 6 tablespoons of butter, 4 eggs, and 3/4 cup almond milk
One bag of mix + butter, eggs, and almond milk = quick and easy keto bread!

Why Using Room Temperature Ingredients Matters When Making The Keto Bread Mix Batter

Using room temperature butter, eggs, and almond milk allows the butter to cream properly and the eggs and butter to be fully incorporated into the creamed butter, so there are no remaining clumps of butter after the dry ingredients in the Wholesome Yum Keto Bread Mix are added. 

Conversely, using ingredients that are too warm or too cold will likely produce less-than-optimal results.

When I tried the Wholesome Yum Keto Bread Mix for the first time this January, the New England winter meant that our north-facing kitchen (with its large expanse of windows) was quite chilly. As a result, even after sitting out on the counter for a couple of hours, my "room temperature" eggs, and almond milk were much cooler than 70 °F (21 °C), and even my butter was colder than 65 °F (18 °C) and had very little "give" when pressed with a fingertip. 

As a result, even after being creamed at high speed with my trusty KitchenAid mixer for for nearly 15 minutes, the butter never softened fully, and when I added the eggs and almond milk to it, they wouldn't incorporate smoothly, no matter how long I beat the mixture. 

You can see in following photo that the first batch of keto bread dough/batter didn't come together as smoothly as it should and would have if my kitchen hadn't been so chilly.

Bread dough in parchment paper lined loaf pan
A cold kitchen made my butter a bit uncooperative!

In retrospect, I could have put the unshelled, room temperature eggs in a bowl of warm water for 5–10 minutes and warmed the almond milk gently on the stovetop or in the microwave. However, the butter still would have been a problem, since using any form of added heat to soften butter without melting it is a tricky proposition.

The Wholesome Yum Keto Bread Mix Recipe Is Pretty Forgiving

Despite my inability to bring the ingredients to "recipe" room temperature, and the fact that we currently have only a tabletop oven (our built-in double oven died a few years ago), the loaf baked quite nicely.
Baked easy keto bread mix loaf in pan on rack
The first loaf I made with this keto bread mix turned out well, even with the too-cool ingredients

Making low carb, gluten-free bread with Wholesome Yum Keto Bread Mix was easy. The hard part was waiting until the next day, as the package directions recommend, before slicing into the loaf so I could taste it!

Baked keto bread loaf cut in half on cutting board with bread knife
A lighter, less dense texture than most keto bread

Although it is possible to find low carb bread recipes that don't contain almond flour, most of them do. Ground almonds are heavier than grain flours, lack gluten for structure, and interact differently with leavening agents. As a result, most loaves made from a keto bread recipe are pretty dense, and tend to crumble easily.

So, when I cut into the loaf I made with the Wholesome Yum Keto Bread Mix, I was very pleased to see small air pockets, indicating a somewhat lighter, less dense texture than most low carb bread made with almond flour. (You can see the air pockets better in the close-up photo of my half-sandwich.)

Not only did it make great toast, it also was less crumbly than most other keto-friendly almond flour breads, which allowed me to make a sandwich that didn't fall apart as soon as I bit into it!

Half a sandwich made with keto bread, keto jam, and keto chocolate hazelnut spread
My sweet half-sandwich on keto bread made with the Wholesome Yum mix
(Note: For scale, this is a salad plate.)

After making a great slice of toast, the next thing I tried was a sandwich. I had just received my order of keto-friendly Good Good sweet raspberry jam (which is currently out of stock, but other flavors are available, including Good Good Sweet Blueberry Jam) and ChocZero Chocolate Hazelnut Spread (a keto diet friendly alternative to Nutella), so I decided to cut a slice in half and make myself a raspberry-chocolate hazelnut half-sandwich. (Hey, don't knock it until you try it! I like to think of it as a 21st-century update to the Fluffernutter, a lunchbox favorite back in the 1960s, when I was a kid, that I can't imagine eating today.) 

I was able to eat my half-sandwich without the bread crumbling or breaking, which was a major improvement over most other keto bread recipes or mixes I had tried. 

The New Keto Yeast Bread Recipe Makes an Even Better Low Carb Loaf 

Even though I was pleased with the results I was getting from Maya's new keto bread mix and had already begun to write a product review of it for Review This Reviews, I was extremely excited by her revelation last month in one of the Wholesome Yum Facebook groups I belong to that she had been working on a keto yeast bread recipe for the new mix and thought she was close to perfecting it. 

I knew that adding yeast to the batter/dough would result in a taller loaf with a lighter, airier, more sponge-like texture and might also give the bread some of the flavor characteristics of conventional yeast breads. 

I decided to hold off on my product review of the bread mix until the new recipe had been published, so I could compare it to the original and confirm or correct my assumptions about the effects of adding yeast to the batter. 

Wholesome Yum Easy Keto Bread Mix and other ingredients for the keto yeast bread recipe
Feeding the yeast with inulin allows this keto yeast bread recipe to be 100% sugar free 

The Yeast Bread Version of the Recipe Adds Two Ingredients

Active Dry Yeast

You can use any brand of active dry yeast, such as Fleischmann's or Red Star. I decided to order my favorite from my BK (before keto) baking, SAF-Instant Premium Yeast - Red, which is widely used by professional bakers and consistently produces superior results with any type of bread, pizza, croissant, or other unsweetened doughs. 

I discovered the red SAF-Instant Premium Yeast many years ago on the King Arthur Baking website (a reliable source of baking expertise and a go-to resource for baking enthusiasts). The fact that it's the yeast they use most often in their test kitchens was a good enough endorsement for me! 

In addition to improving bread dough baking results, a 1-pound vacuum-sealed bag/brick of SAF-instant yeast ends up costing much, much less per use than the 4-ounce jars or strips of three individual packets of active dry yeast sold in supermarkets. 

I keep mine in the freezer in an airtight container, where it remains good for years, and unopened packages have a two-year shelf life. 

Tip: If you're not following a low carb or keto diet, use SAF-Instant Premium Yeast - Gold, rather than the one in the red package, for making conventional sweet dough recipes. 

Inulin Powder

In this recipe, the active dry yeast is fed with powdered inulin, a soluble fiber and prebiotic, instead of the sugar or other high glycemic index sweeteners that recipes typically used for that purpose. 

I was in such a rush to order inulin powder for this recipe that I inadvertently ordered a huge 2.2-pound bag of it on Amazon (with free Amazon Prime delivery)! However, since it you need only one teaspoon of it per 2¼ teaspoons (or one packet) of active dry yeast, I recommend buying a smaller package, such as this 8-ounce bag of 100% pure inulin powder that is made in the USA (in Utah) from non-GMO Jerusalem artichokes, sometimes called sunchokes. 

Wholesome Yum Keto Yeast Bread Recipe 

To make the keto yeast bread recipe, you start by mixing the batter according to the original recipe, then fold in active dry yeast bloomed in lukewarm water mixed with inulin powder, and set the covered yeast batter aside in a warm spot to proof. After the yeast bread batter/dough has been allowed to rise for an hour, it is transferred to the parchment-line loaf pan and baked at the same temperature, and for the same length of time, as the original recipe. And, like the original recipe, the baked loaf should be removed to a cooling rack and left until it has cooled completely (overnight, if possible) before you slice into it. 

Here are the ingredients, tools, supplies, and equipment you will need to make Maya's new keto yeast bread recipe. 

Ingredients:

  • 2¼ teaspoons (or 1 packet) active dry yeast
  • 1/4 cup (59 ml) lukewarm water, 105–115 °F (41–46 °C)
  • 1 teaspoon of inulin powder *
  • 1 bag Wholesome Yum Keto Bread Mix
  • 6 tablespoons butter **
  • 4 large eggs ** (not medium, extra-large, or jumbo size)
  • 3/4 cup (6 fl. oz.) unsweetened almond milk ** ***

Tools, Supplies, and Equipment:

  • A hand mixer or stand mixer 
  • A large mixing bowl
  • A rubber scraper (to scrape the bowl and beaters)
  • Plastic wrap (to cover the bowl of prepared yeast dough before setting it aside to proof/rise) ****
  • An 8" x 4" loaf pan
  • Baking parchment paper to line the pan (I highly recommend using unbleached baking parchment)
  • A cooling rack

* The inulin powder is a prebiotic fiber that is used in this recipe to feed the yeast. It is a keto-friendly alternative to feeding the yeast with sugar, honey, or other high-glycemic sweeteners that can elevate your blood glucose and insulin levels. If you follow a strict sugar-free or keto diet and want to ensure that your keto bread is absolutely sugar free, the inulin in this recipe is an essential ingredient that cannot be substituted. However, for people whose dietary requirements and preferences are less strict, the recipe also offers the option to replace the teaspoon of inulin powder with a teaspoon of coconut sugar. 

** At room temperature

*** Use plain, unsweetened almond milk for this recipe. Unless the package specifically says "unsweetened almond milk," assume it contains added sugar, and is not suitable for a low carb, sugar-free, or keto diet.

**** I recommend biodegradable, reusable beeswax food wrap as a more sustainable and environmentally friendly alternative to disposable plastic wrap (aka cling film). It's available either precut or in rolled sheets that you can cut to size, as needed. Although I own and use both types, I'd suggest buying an uncut roll to ensure that you'll have a large enough piece to cover your large mixing bowl while the keto bread batter is proofing.

Directions:

Follow Maya's full Keto Yeast Bread Recipe on Wholesome Yum, which provides not only step-by-step directions with photos, but also helpful tips, refrigerator and freezer storage instructions, and an FAQ that answers questions such as as whether yeast and inulin are keto-friendly ingredients.

This Keto Yeast Bread Recipe Turned Out Even Better The Second Time!

Update 4/8/21: Last weekend, we finally had a warm-ish spring day here in New England (a "balmy" 58 degrees Fahrenheit, lol!). I had just finished the last slice from my first loaf, and hoped that my room temperature eggs, butter and nut milk would be warmer and more cooperative this time. Indeed, they were! I was able to get the butter to cream properly, so it was nicely pale and fluffy. And the eggs and nut milk (I used macadamia nut milk this time) were fully incorporated into the creamed butter, so there were no large lumps of butter in my yeast bread batter, which made it much easier to smooth the top after transferring it to the parchment paper-lined loaf pan.

Second loaf of keto yeast bread on cutting board
My second keto yeast bread loaf 

Comparing Wholesome Yum Keto Bread Mix Original and Keto Yeast Bread Recipes 

Height

When I followed the original Wholesome Yum Keto Bread Mix recipe printed on the bag, the top of the baked loaf remained lower than the rim of the baking pan.

Baked keto bread loaf in pan, made with recipe on bag of mix
The basic recipe without yeast produces a shorter loaf

However, when I followed the new keto yeast bread recipe, the batter's volume increased considerably as it proofed, which produced a baked loaf that was taller than baking pan.

Taller loaf in pan, made with keto yeast bread recipe
Adding yeast to the original batter recipe produces a larger, taller loaf that rises above the pan rim

Size and Texture

The recipe printed on the bag produced slices that were slightly larger, and had more air pockets and a lighter texture, than typical keto breads.

Sliced Wholesome Yum low carb keto bread

As you can see, the slices of this loaf, which was made with the Wholesome Yum Keto Yeast Bread Recipe, were significantly larger and had many more air pockets and and an even lighter texture vs. those cut from previous loaf made with the original Wholesome Yum Keto Bread Mix recipe.

Sliced Wholesome Yum keto yeast bread loaf

Time and Effort

The time it takes to bloom the yeast and fold it into the prepared batter is minimal.

However, the yeasted dough also needs to be covered and set aside to proof before it is transferred to the parchment paper-lined pan, which add 60 minutes to the total time, start-to-finish.

On the other hand, since the batter doesn't need to be monitored while it's proofing, that time can be spent elsewhere, on other activities.

Bottom Line

Unless I'm pressed for time or can't start baking until later in the day, I consider the superior loaf produced with Maya's new Wholesome Yum Keto Yeast Bread Recipe well worth the minimal additional effort and the one-hour delay while the batter is proofing.

However, even without the addition of yeast, the Wholesome Yum Keto Bread Mix is a convenient, time-saving, and delicious option for making freshly baked, keto-friendly bread.

Wholesome Yum Keto Bread Mix and Yeast Bread Recipe by Margaret Schindel

Posts About My Keto Diet Journey

My First Year on The Keto Diet

Preparing to Succeed on the Keto Diet, Part One

Preparing to Succeed on the Keto Diet, Part Two

Low Carb Muffins & Cupcakes: Treats to Enjoy on a Keto Diet

Low Carb Keto Chocolate Yogurt Granola Chip Pudding Recipe

Good Dee’s Keto Cookie Low Carb Baking Mix Review

Hamama Microgreens Growing Kit Review & Success Tips

My Favorite Hamama Microgreens Seed Quilt Accessories

Keto Cheddar Cheese Biscuits With Chives Recipe

The Ultimate Keto Hot Chocolate Recipe

The Best Low Carb Keto Gift Ideas: Keto Gift Guide

The Best Low Carb Keto Cinnamon Muffins

Wholesome Yum Keto Bread Mix and Yeast Bread Recipe

The Good Chocolate 100% Organic No Sugar Dark Chocolate Review

The Best Advice to Maintain Your Keto Diet Weight Loss

My New Irresistibly Delicious Keto Cheese Crackers Recipe

Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe

Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review

Snack Better With The Best Healthy Keto Cookie Dough Bites

The Best Quick and Easy Low Carb Keto Pizza Recipe

The Best Quick and Easy Low Carb Keto Shortcake Cupcakes Recipe

Comparing the Best Keto-Friendly Chocolate Hazelnut Spreads - No Added Sugars

The Best Low Carb Keto Sandwich and Burger Buns Mix

Blueberry Biscuit Scones — New, Easy, Low Carb Keto Recipe

The Best Keto Pizza Crust Mix With 0 Net Carbs

An Unusual, Delicious Strawberry Chocolate Tea With 0 Calories

Delicious Sugar-Free Keto Cookies That OREO Fans Will Love

Healthy Pistachio Cherry Chocolate Chip Marshmallow Cereal Treats Recipe

Easy, Decadent, High Protein, Sugar-Free Rocky Road Cottage Cheese Ice Cream

The Best Quick & Easy Low Carb Sausage and Ricotta Calzones

How to Make Refreshing Vanilla Italian Soda (With or Without Cream)


Reviews of the Keto Diet by Barbara C. (aka Brite-Ideas)

My Personal Keto Testimonial

How I Stayed Committed to the Ketogenic Way of Eating

Read More Recipe Reviews by Our Review This Reviews Contributors

Read More Product Reviews by Our Review This Reviews Contributors

Read More Reviews About Health and Wellness by Our Review This Reviews Contributors




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Saturday, March 6, 2021

Delicious Protein Oat Cookies | A Dairy Free & Gluten Free Treat

 Today I'm going to review a very simple and easy-to-make recipe that tastes absolutely decadent.   Once you try these delicious protein oat cookies you will wonder how you lived without them in your life!

decadent chocolate mint protein cookies that are dairy free and gluten free
Decadent Protein Oat Cookies
Photo by Louanne Cox

You will need the following ingredients:

  • 2 ripe bananas
  • 1 egg
  • 1 cup oats (see baker's notes)
  • 1/2 cup protein powder (I used Arbonne's vegan protein powder that is also gluten-free)
  • 2 tbsp raw cacao powder
  • 1/2 cup chocolate chips (I used Sweet William dark choc buttons, they are dairy-free, nut-free and gluten-free)
Now that you've checked you have all of your ingredients why don't you go ahead and preheat your oven to 180C or 350F.

Let's bake!


First, mash up your ripe bananas and then add your egg, beating it together (if you want to make these cookies vegan you can use a flax egg).

I mix up all of the dry ingredients in another bowl before adding to the wet ingredients, but I'm sure you could do it all in one bowl if you so desired.

So mix the oats, protein powder, cacao powder and chocolate chips together.   Now the recipe that I loosely based this on said that you could use 1/2 cup of quinoa in place of the protein powder - I haven't tried that, but quinoa is a source of protein so a great idea if you don't have any protein powder.

Add the dry ingredients to the wet and mix together really well.   The mixture is quite sticky and it makes quite a soft cookie so I definitely recommend lining your baking sheet with baking paper.

Now I don't mind a rustic-looking cookie so I just used a spoon to get some mix, popped it on the baking paper and flattened it with the back of the said spoon.

Bake them for 13-15 minutes until they are browned and slightly tender to the touch.

Extra Baker's Notes


Now let's talk about a few of the ingredients.   When it comes to the protein powder I used a limited edition choc mint flavour protein powder last time which was delicious and I thoroughly recommend getting this if it's still available.   I would usually just use chocolate protein powder, but since trying this combination I know that when I run out I'll be experimenting with a few drops of orange essence, strawberry essence and (of course) peppermint.

I used dark chocolate buttons because I wanted to use dark chocolate and they only had them in buttons as opposed to the smaller chips.   I will continue to use buttons because they add such a decadent taste to these cookies.  I can't describe how much of a treat these tasted like and yet they were on my healthy eating plan!

If the mixture seems a little too dry I did (on one occasion) add 1 tbsp of water to the mix, it made no difference to the outcome so don't be afraid of doing that, but I wouldn't add much as it shouldn't be a sloppy mix.

A quick note on oats, I'll be honest I just use regular oats.   Oats do not naturally contain gluten, however, in the processing of the oats they can become contaminated apparently which is why celiacs should always grab the gluten-free oats.

A Treat for Celiacs 


I actually work with a celiac, a lady who's lactose intolerant and a third lady who can't eat nuts so these cookies are absolutely perfect for them.   Knowing that I can also eat them on the 30 days to healthy living program is amazing.

As I have said previously you can also make this vegan by using a flax egg - click on the link above if you haven't made a flax egg before, it is very easy.

Perfect with a Cuppa


These cookies are perfect for either morning or afternoon tea with tea, coffee, or even water.   If you're wondering what beverage to try then check out our tea, coffee and other drink reviews:




Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Friday, March 5, 2021

Easy Apple Cobbler Recipe & Review

cobbler recipe
One of my favorite desserts is a fresh baked cobbler.  Fortunately for me, my mother taught me how to make a very easy cobbler when I was a child. 

Over the years, I have made several types of fruit cobbler.  Peach cobbler is my personal favorite (you will find my peach cobbler recipe by clicking here), but my husband's favorite is an apple cobbler.

When my mother-in-law sent us a huge box of apples for Christmas, one of the first things I made was an apple cobbler.  Between my husband and son, that apple cobbler disappeared almost before I remembered to take pictures.

This is a very easy and delicious cobbler recipe.  You can use just about any fruit with the basic batter recipe. 

 

apple cobbler recipe

 

Apple Cobbler Recipe

Prep Time Cook Time Ready In Yields
20 min. 55 min. 75 min. 12-16 servings

cobbler recipe

Ingredients 

  • 2 cups of sugar
  • 2 cups milk
  • 2 cups self-rising flour
  • 8 Tablespoons butter, melted 
  • 5 or 6 Honeycrisp Apples - pealed & sliced (each apple should be sliced into 16 pieces)   

 

Directions

  1. Preheat the oven to 350° 
  2. Melt butter in an 9" x 13" baking pan 
  3. In a separate bowl, combine the sugar, milk, and flour. Stir to batter consistency
  4. Pour batter mixture over the melted butter (do not stir) 
  5. Add Apples in a single layer, spread evenly in the batter (do not stir - push apples slices down to make sure they get covered with batter. They will pop back up, but they need batter on top)
  6. Bake for 55 - 65 min. until golden brown (varies due to pan & oven)
 

Note:  You can half this recipe and cook it in an 8" pan for 45 min.  This is a great way to use only 3 apples!



Or, Try a Different Fruit Cobbler!

Easy Blackberry Cobbler RecipeEasy Blackberry Cobbler RecipeQuick and Easy Peach Cobbler RecipeQuick and Easy Peach Cobbler Recipe

 

Check Out More Recipe Reviews at
ReviewThisRecipes.com






Easy Apple Cobbler Recipe Written by:
House of Sylvestermouse





© 2021 Cynthia Sylvestermouse
 



Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Monday, March 1, 2021

Phillips Frozen Crab Cakes Review and Recipe

 I recently made a meal that was both decadent and almost too easy to believe. Phillips Maryland Style Crab Cakes are delicious and were the star of show. Because they were from the local grocery freezer section, I was eating like a queen in 20 minutes with no work beyond popping the crab cakes into the oven and frying an over easy egg. That's all. 

look at that chunk of crab meat!

A Bit About Phillips Foods, Inc

Maryland is known for it's blue crabs. Fresh crabs and crab cakes are a favorite here. I am not a native Marylander so I did not begin to fully appreciate seafood until I moved here as an adult. However, even I immediately learned that a Phillips restaurant is an excellent place to grab a delicious crab cake. 

The Phillips Family seafood story began 100 years ago on the Chesapeake Bay. In the community of Hooper's Island where most families made a living on the water. Mr. Phillips owned a seafood packing plant (wild crabs, fish, and oysters in season) and they shipped their fresh seafood by steamship to Baltimore. In 1956, Bryce and Shirley Phillips opened a small carryout in Ocean City, Maryland.


Crab Cakes and Eggs Over Easy

One day recently, my son messaged me. He said that my young grandson wanted crab cakes with over easy eggs. What?! First of all, I was surprised that my grandson would list crab crakes as a meal request, let alone with an egg on top. After all, I was in my 30's by the time I had a good understanding of the deliciousness of crab cakes. But then again, their family had lived in both Florida and on the Gulf coast of Texas. Of course my grandchild would know about crab cakes.  But the over easy egg addition? Hmmm.

The more I thought about it, the more I craved crab cakes! And once I crave crabcakes, I must have them. I went straight to the grocery and bought a box of Phillips Crab Cakes from the freezer section.

This was the first time I've bought frozen crab cakes. Frankly, I thought they wouldn't be very good. But with all of the social distancing and such, I really wasn't up to picking up fresh crab cakes from one of the local restaurants.

The frozen Phillips Crab Cakes were easy and DELICIOUS! I was so pleasantly surprised. 

My son and family ended up making a fancy version of the crab cakes and eggs. It included beef in a surf and turf version. My version was ridiculous simple.

My grandson's recipe: filet mignon, crabcake, egg, and bacon
(photo courtesy of my son)


My Crab Cakes with Over easy Eggs and Guacamole

Ingredients:

  • 2 Phillips Maryland Style Crab Cakes (frozen)
  • 2 large eggs
  • Premade Guacamole
  • Butter or cooking spray
  • salt and pepper to taste

Directions:

Prepare the two crab cakes following the directions on the box (I baked mine in the oven using a small bit of butter in the pan and baking at 425F for 12 minutes, turning once and baking for 4 more minutes - until browned on each side)

After flipping the crab cakes, fry two eggs to over-easy; salt and pepper to taste (remembering that crab cakes contain salt and spices).

Plating: place the crab cakes on a plate. Gently place the eggs on top of the crab cakes. Top with Guacamole to taste (I used just over a tablespoon).

Enjoy!

Imagine all of the variations on this meal - from super easy (crab cakes alone or on a simple bun) to more advanced as my son and grandson made (filet mignon, crab cake, egg, bacon, on a bed of spinach). 


Related Links:

For more information about the Phillips family history or their foods (past and present) please visit their official website here

My son enjoys cooking and making interesting and beautiful meals. Once, I stated that I was going to have fish sticks for dinner. My son immediately sent a recipe for avocado cream sauce and suggested that I make fish tacos. I followed his advice and had an easy and quick dinner of Fish Tacos.

Fish tacos with avocado cream sauce

I am not the only Review This! contributor who uses frozen fish or seafood for an easy and delicious meal. Our Wednesday Elf has reviewed Sea Pak's Budweiser Beer Battered Cod and Gorton's Roasted Garlic and Butter Grilled Tilapa. She recommends both and I am especially interested in her comment "It's like having your kitchen become your new favorite pub". It has been far too long since I've had good pub fish and chips. I've been watching for the Budweiser Beer Battered Cod and will snatch some up as soon as I am in a grocery store that stocks them.






Note: The author may receive a commission from purchases made using links found in this article. “As an Amazon Associate, Ebay (EPN) and/or Esty (Awin) Affiliate, I (we) earn from qualifying purchases.”


Most Recent Reviews on Review This Reviews






Search for Reviews by Subject, Author or Title

The Review This Reviews Contributors



SylvestermouseSylvestermouseDawn Rae BDawn Rae BMbgPhotoMbgPhotoBrite-IdeasBrite-IdeasWednesday ElfWednesday ElfOlivia MorrisOlivia MorrisTreasures by BrendaTreasures by BrendaThe Savvy AgeThe Savvy AgeMargaret SchindelMargaret SchindelRaintree AnnieRaintree AnnieLou16Lou16Sam MonacoSam MonacoTracey BoyerTracey BoyerRenaissance WomanRenaissance WomanBarbRadBarbRadBev OwensBev OwensBuckHawkBuckHawkDecorating for EventsDecorating for EventsHeather426Heather426Coletta TeskeColetta TeskeMissMerFaeryMissMerFaeryMickie_GMickie_G

 


Review This Reviews is Dedicated to the Memory of Our Beloved Friend and Fellow Contributor

Susan DeppnerSusan Deppner

We may be apart, but
You Are Not Forgotten





“As an Amazon Associate, Ebay (EPN) and or Etsy (Awin) Affiliate, I (we) earn from purchases.” Disclosure Statement

X