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Showing posts with label Recipes. Show all posts

Saturday, March 19, 2022

Chautauqua Lake New York Fishing

rainbow over Chautauqua Lake in New York

If you are an avid fisherman and looking for a new lake to cast your line. Chautauqua Lake just might be the place for you. Come and fish in Chautauqua Lake and you might even see a rainbow or two.

Chautauqua Lake is located in western New York, just east of Erie Pennsylvania, and south of Buffalo New York. The lake is the largest inland lake in western New York. Stretching 17 miles long and 2 miles wide at its widest point, with 42.5 miles of shoreline.

We have lived here since 1989 and consider this our home. We live just two blocks away from the lake and can never get enough of it.

Many fishermen come here to fish for Muskie a North American fresh-water fish, it is the largest fish in the pike family. In the lake, they range from 40 to 50 inches. I've done my share of fishing in Chautauqua Lake, but have never landed a muskie.

Popular Species of Fish in Chautauqua Lake:

Muskie
Walleye
Largemouth Bass
Smallmouth Bass
Crappie
Perch
Bluegill

The north basin of the lake is 75 ft. at its deepest with an average depth of 25 Ft. The south basin is much shallower at 19 Ft. at its deepest with an average depth of 11 Ft. The south basin with its shallow waters and weedy areas make this the perfect environment for bass fishing.

If ice fishing is for you, here in the winter months you will find many colorful fishing huts over the frozen surface of the lake. As for me, you will find me in the house with a warm blanket during the winter.

There are many fishing tournaments throughout the year at Chautauqua Lake. Click here for a list of the tournaments and much more do here in Chautauqua Lake Region. Then, make your plans, pack your gear and bring your boat. Maybe I'll see you on the lake.

Make it a family vacation. Find out here just how much there is to see and do in the Chautauqua Region.

Following are some of my recipes for the fresh fish of Chautauqua Lake:

Broiled Walleye Fillets

Pan-Fried Crappie Fillets

Beer Battered Walleye Recipe

Find more Travel on Review This: ReviewThisTravel.com

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Greater Than a Tourist- Chautauqua Lake Region New York USA: 50 Travel Tips from a Local (Greater Than a Tourist New York Series)

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.”

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Saturday, March 5, 2022

Air Fryer Sugar Cinnamon Biscuit Bites

Air Fryer Sugar Cinnamon Biscuit Bites - Reviewed

These air fry sugar-cinnamon biscuits are so easy to make, and what a wonderful little sweet treat and snack. Your family will think that you spent all day making these.

These little beauties are perfect for breakfast or an after-school snack for the kids. I made these last week and they did not last very long at all in our house.

Sweet Biscuit Bites Ingredients:

1 package Pillsbury Grand Biscuits (8 counts)

1 stick (1/2 cup) melted butter

3/4 cup white sugar

2 tablespoons cinnamon

Instructions:

Cut each biscuit into fours
In a bowl add the sugar and cinnamon and mix together
Melt the butter, I used a measuring cup for the melted butter
Spray your air fry pan with non-stick cooking spray
Place them in the air fryer, and space them so they don't touch each other.
Set to air fry at 360 degrees
Set the timer for 3 or 4 minutes. Times could vary with different air fryers. I used our Ninja Foodi Grill and Air Fryer
Remove them with tounges to a plate and let them rest for a couple of minutes.
Dip each one in butter then roll them in the sugar and cinnamon.

Cutting the biscuits into fours. You can roll these into little balls if you like to be like donut holes. The yield is 32 little sugar-cinnamon biscuit bites.

The first batch is done, in the air fryer for 3 minutes at 360 degrees or until they are golden brown. On the 2nd batch, they were done after 2 minutes because the air fryer was already heated. That is something you will have to keep an eye on.

After about 2 minutes I dipped each one in the butter and then rolled in the sugar-cinnamon mixture.

I must say that these are so easy to make, and what a perfect little treat to have on hand for the kids or friends.

Times may vary with different air fryers. I used our Ninja Foodi Grill and Air Fryer. Click here to read my review of the Ninja Foodi.

My friend, Mary Beth also reviewed her new Power XL Air Fryer. Click here to see her review.

Find more recipes on Review This Here: ReviewThisRecipes.com

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Saturday, February 5, 2022

How to Make a Breakfast Parfait

I am going to review how to make a breakfast parfait. If you haven't tried a breakfast parfait before then you are in for a treat as it is a delicious way to start your day.

Image photo by Louanne Cox, adapted for this article with Canva

I know that technically it's not a parfait, but I saw someone on Instagram layering yogurt, fruit and a little granola in a tall glass and calling it a breakfast parfait. I immediately thought of a different option that I could make.

First a little bit about me. I absolutely love overnight oats and eat these for my breakfast regularly, they taste good, but to be honest they don't look that fantastic. I also love having berries with my breakfast and when I choose to have proats I will often top them with berries. I also like to keep my breakfasts both gluten and dairy-free for the majority of the time.

Now let's look at the breakfast parfait.

My Breakfast Parfait Breakdown

I basically have 3 different layers:

Coconut yogurt
Overnight oats
Frozen berries

Let's talk through the overnight oats layer. I use the following ingredients:

2/3 cups oats (now I use regular oats as I'm not a celiac so the fact that some gluten may be present - oats are naturally gluten-free - isn't something I need to worry about, but obviously you can use any oats)

2 scoops of vanilla protein powder (I use Arbonne's one which is a vegan protein)

1 cup dairy-free milk of choice (I alternate between using coconut milk or unsweetened almond milk)

The rest of the ingredients I don't really measure (confession time I tend to be a throw things together kind of cook as opposed to measuring everything carefully!).

Black chia seeds, flaxseeds, sunflower seeds and pumpkin seeds.

I mix this all together and I'm ready to start making the parfait. You will note (if you've made overnight oats before) that I don't add as much fluid as usual, this is because I'm adding yogurt and frozen berries so the oats can soak up some of the water from the defrosting process and some of the yogurt.

I use what is called a breakfast smoothie cup to make my breakfast parfait in - I had tried a hurricane glass I have at home, but it wasn't big enough! I brought mine in K-Mart here in Australia, but you can find similar items on Amazon if you're not in Australia or New Zealand. Mine has a lid with a hole in it and reusable straw as well as a full lid which is the one that I obviously use and is similar to this one that I found on Amazon - Smoothie Breakfast Cup.

Putting the Breakfast Parfait Together

I place a little yogurt in the bottom of the glass/cup, on top of this I add 1/3 of the overnight oats mixture, then some frozen fruit*, yogurt, 1/3 of the overnight oats mix, frozen fruit, yogurt, remaining overnight oats, a small amount of fruit and a tsp or two of the yogurt (I like to be able to see a little of the oat mixture showing through around the edges when I look at the breakfast parfait, but the aesthetic is up to you.

As far as the frozen fruit I actually use different ones on each layer. First up I use a mixed blend called the Dark Fruits Mix (it contains blackberries, dark cherries, black currants), next I use a mixed blend called Ruby Fruits Mix (this contains strawberries, dark cherries, red currants), on the top I use frozen blueberries.

To be honest, I would probably mix the fruits up even more, but they've been in short supply in our local supermarket at the moment so I've been using the fruits I've got plenty of. I do love the variety as I eat so I'll continue to mix it up but I can't wait to be able to get frozen raspberries & blackberries again as I fancy trying a layer of each of the following - raspberries, strawberries & blackberries.

Photo by Lou16

You can see the different layers showing through in this photo, doesn't it look good? Let me know if you are going to try this or not.

I share recipes on my Healthy Tips to Feel & Look Your Best Facebook group, you're welcome to join us.

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Friday, January 21, 2022

Chicken, Broccoli & Rice Dinner Fast & Easy Recipe Reviewed

Knorr Chicken and Broccoli Rice dinner and cans of chicken

I am always searching for fast and easy recipes for dinner. I enjoy cooking, but I don't always have time to prepare a meal that takes hours to cook.

I recently accidentally purchased the Knorr chicken flavored broccoli and rice packet instead of the chicken flavored broccoli and pasta packet. Because I hate to waste food, I decided to play around with the rice packet to see if I could create a quick meal.

As with any premixed packet of food, the ingredients are not fresh and it is only chicken flavored. There is a small amount of broccoli in the packet, but the vegetable itself tastes good. As it is, it would make a delicious lunch or side. However, after adding chicken, it becomes suitable to serve as an entree.

I made it for lunch the first time, but have served it several times since as our evening meal. It only takes about 15 minutes to throw together and cook. It is the perfect warm meal at the end of a hard day.

Plus, it is actually very tasty!

Easy Chicken, Broccoli & Rice Recipe

Swanson canned chicken is a fast way to add cooked chicken to any recipe. It is packed in water and has no artificial flavors or msg, but I still prefer to drain and rinse the chicken before adding it.

Prep Time	Cook Time	Ready In	Yields
5 min.	7 min.	15 min.	3-4 servings

Ingredients

2 packages Knorr Rice Sides - Chicken Flavor Broccoli

2 cans White Premium Chunk Chicken Breasts, drained & rinsed
2 Tablespoons Butter
2¼ Cups Water

Directions

Combine Chicken, Water, Butter, and Rice packages in a large saucepan
Bring to a Boil
Stir, reduce heat, cover pan, and simmer for 7 minutes
Let Stand for 2 minutes, then serve!
It really is that simple to make this delicious dinner.

Swanson Premium White Chunk Chicken Breast, 12.5 oz. Can (Pack of 2)Check Price Knorr Rice Sides Chicken Broccoli Long Grain Rice and Vermicelli Blend 5.5 ozCheck Price

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Chicken, Broccoli & Rice Dinner Fast & Easy Recipe Written by:

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Saturday, December 18, 2021

Oatmeal Muffin Day – A Food Holiday Review

National Oatmeal Muffin Day is celebrated on December 19th each year. It's one of those minor holidays with no known origin, but since it involves a delicious and healthy muffin, we are happy to celebrate this fun foodie day.

A Bit of Background

A Muffin, or Quick-Bread, is similar to cupcakes both in size and in cooking method.

Muffins are popular breakfast foods, especially served with coffee.

Muffins come in many varieties and can be savory (like cheese muffins) or sweet like blueberry or banana nut muffins.

Oatmeal muffins have oatmeal as the primary ingredient – which has many health benefits which far outweigh any worry you might have over calories.

Oatmeal muffin recipes began appearing in American cookbooks as long ago as the mid-1800s. They are made with flour, butter, eggs, OATMEAL, and baking soda as the raising ingredient.

Quick Recipe for Easy Oatmeal Muffins

Ingredients for a quick & easy oatmeal muffin recipe I like that I found on Allrecipes include 1 cup of quick cooking oats, milk, an egg, vegetable oil, flour and salt. Baking powder is added as the raising ingredient.

You can find the exact list of ingredients and also the directions for mixing this muffin recipe at the Allrecipes site for Easy Oatmeal Muffins.

Prep time is about 15 minutes and baking in a preheated oven (at 425 degrees) is 20-25 minutes. Not long at all for a dozen tasty breakfast muffins. A warm, delicious treat on a cold morning.

Summary

So whip up a batch of Oatmeal Muffins, or pick up a few at your local bakery, to celebrate this day with a delicious & healthy breakfast treat.

National Oatmeal Muffin Day

December 19

For more Muffin Reviews, check out ReviewThisReviews: Muffins

For more Holiday Reviews, check out the ReviewThisReviews Holiday Category

*National Oatmeal Muffin Day review written by

~Wednesday Elf

**Images are from Pixabay; Intro image was created with GetStencil.

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Wednesday, December 15, 2021

Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review

Ever since I lost nearly 60 pounds last year by following a healthy ketogenic diet, I have continued eating a very low carb diet to maintain that weight loss. As a lifelong lover of baked goods, I love to bake and did a lot of low carb baking while I was on my keto weight loss diet, which helped me stick to my plan. Although I continue to bake keto recipes from scratch when I have the time and inclination, I also appreciate the convenience of a low carb baking mix with clean ingredients when I am short on time or energy.

I have already shared several keto recipes and low carb baking mix reviews here on Review This Reviews. Today, I am reviewing my newest high quality, low carb baking mix find, Livlo Blueberry Scones Keto Baking Mix.

Main image: Low carb, gluten free mix Keto Blueberry Scones

Livlo Blueberry Scones Keto Baking Mix contains real blueberries! Just add butter and eggs.

I love being able to throw together a batch of delicious keto blueberry scones in just a few minutes with this low carb baking mix, with minimal time, effort and kitchen cleanup. They're a lovely breakfast treat as well as the perfect "little something" to enjoy during an afternoon tea or coffee break. My husband and I enjoy eating them as is, but they're even better split, toasted and buttered.

Since this Livlo keto baking mix is gluten free and grain free and has no added sugars, it's a great choice for anyone who follows a paleo, diabetic, LCHF (low carb, high fat) or keto diet (as long as they don't have a tree nut allergy, since it contains almond flour). But you don't have to be watching your carbs, sugar, gluten or grain to enjoy these yummy treats.

Note: The official company spelling of this brand is Livlō, ending with a lowercase "o" with a macron (a straight bar over the letter "o" indicating that it should be pronounced as a long vowel).

Livlo Blueberry Scones Keto Baking Mix vs. My Favorite Keto Blueberry Scones Recipes

When I want to make low carb keto blueberry scones from scratch, I use one of two good low carb baking recipes. One is this Keto Blueberry Scones recipe from Carolyn Ketchum at All Day I Dream About Food, whose Ultimate Guide to Keto Baking cookbook is my keto baking bible. The other is this glazed Almond Flour Keto Blueberry Scones recipe from Maya Krampf at Wholesome Yum, whose Wholesome Yum Easy Keto Cookbook is another of my favorites and whose second cookbook, The Wholesome Yum Easy Keto Carboholics' Cookbook: 100 Low Carb Comfort Food Recipes. 10 Ingredients Or Less, is available for preorder. (I preordered mine the day it became available!)

However, when I just want to spend a few minutes making fresh-baked keto blueberry scones without having to measure out all the dry ingredients, wash a bunch of measuring cups and spoons or running out to the store for fresh blueberries, this quick and easy Livlo Blueberry Scones Keto Baking Mix is a great option.

All the ingredients are keto diet friendly and are ones I often use when I make keto baking recipes from scratch: Almond flour, erythritol and monk fruit extract sweeteners, blueberries, corn-free baking powder and fine sea salt. You won't find any unpronounceable preservatives in this keto baking mix!

The Livlo low carb baking mix contains real blueberries, which you can definitely taste in the baked scones, which are buttery, tender and delicious! The blueberry scones I make using this Livlo keto baking mix and ones I make from scratch using the two recipes I mentioned are quite similar, although the texture of each is slightly different. Honestly, the main difference is that the mix uses dried blueberries instead of fresh ones.

Bake Fresh, Hot Scones in Minutes With This Quick & Easy Livlo Keto Blueberry Scones Mix

Making low carb blueberry scones with this Livlo low carb baking mix is so easy, it would be a fun activity to do with a young helper.

Ingredients

1 bag Livlo Blueberry Scones Keto Baking Mix

1/4 cup (2 oz. or 1/2 stick) butter, very cold

2 eggs, beaten

Tools, Supplies and Equipment

Baking sheet

Parchment paper (I highly recommend these pre-cut unbleached baking parchment sheets, which are packaged flat and stay that way)

Mixing bowl (I use the 3-quart bowl from my favorite OXO 3-piece stainless steel mixing bowl set with non-skid bottoms)

Chef's knife (I love my 8-inch Victorinox Fibrox Pro Chef's Knife, which was highly recommended by Cook's Illustrated and cuts as well as knives that cost twice as much!)

Pastry cutter (although the package directions say you can use a fork instead, I don't recommend it; if you don't want to use a pastry cutter, I recommend using two knives instead to "cut in" the butter)

Mixing spoon, fork or seamless silicone spoon spatula

Cookie scoop or tablespoon (I use my comfortable, versatile Norpro 50mm/3 Tbsp stainless steel scoop)

Directions

Preheat the oven to 350 °F and line the baking sheet with parchment paper.

Open the bag of Livlo Blueberry Scones Keto Baking Mix and pour the contents into a mixing bowl.

Cut the very cold butter into 1/4" or smaller cubes and stir them into the dry mix in the bowl. Then, use a pastry blender to "cut in" the butter until it is in smaller bits and evenly incorporated.

photo of Livlo blueberry scones mix in bowl with butter bits cut in and the beaten eggs nearby

Stir in the beaten eggs and mix well to form a soft but thick dough.

Prepared Livlo Blueberry Scones Keto Baking Mix dough in mixing bowl

Use the cookie scoop to portion the dough evenly into 10 well-spaced mounds on the parchment lined baking sheet. Since I have only a tabletop oven currently, I baked mine in two batches on two smaller baking sheets.

Mounds of prepared Livlo keto blueberry scones mix dough on parchment lined baking pans

Bake the keto blueberry scones in the preheated oven for about 15 minutes, or until the tops are golden. Let them cool on the baking sheet for 5–10 minutes, then remove them to a cooling rack to finish cooling. (If you don't let them cool before trying to move them or pick them up, they will fall apart.)

Baked keto blueberry scones on a cooling rack

Drizzling them with a glaze is optional. There is a simple recipe on the package (powdered sugar alternative/sweetener mixed with low carb, unsweetened non-dairy milk, plus a drop of vanilla or lemon extract, if desired). However, these keto blueberry scones are also lovely without any glaze, which is how we usually have them.

Freshly baked keto blueberry scones on a serving plate

Optional Add-Ins

Sometimes I'll add a little almond extract along with the eggs when I prepare the dough. I love the flavor combination of almond and blueberry!

Occasionally, I'll amp up the berry flavor even more by adding some fresh or dried blueberries into the dough, which makes these scones even yummier and more nutritious with very little increase in net carbs per scone.

If you want to try this variation, I highly recommend adding only fresh or dried blueberries, not frozen ones. The chemistry of keto baking is different from that of conventional baking and the extra moisture from the thawed frozen berries can negatively affect the texture of your scones.

Fresh, tiny wild blueberries from Maine or Canada, if you can find them where you live, have the best flavor and their small size allows you to distribute them more evenly through the dough. Alternatively, you can uses organic dried wild blueberries with no added sugars or oils. They can be a bit pricey, but fortunately even a small amount packs a big flavor punch.

Quick & Easy Livlo Blueberry Scones Keto Baking Mix Review 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

Wednesday, December 8, 2021

Hooray, Today is National Brownie Day and Time to Celebrate!- A Recipe Review

Come celebrate with me!

Today is National Brownie Day and I can't think of a better way to celebrate than to get out the mixer and fix my family up with some ooey, gooey, good BROWNIES!

National Brownie Day - Brownie recipe in cookbook

I think the thing I like the most about BROWNIES, is that they can be a very plain (but still delicious) dessert, or you can dress them up in so many different ways to make them look picture perfect for any company you may have.

Did you know that the first brownies recipes were published around the turn of the century about 1904. They were part of regional cookbooks and often found in newspapers. That is a pretty long history if you ask me. And they are still favorites all around the country. Chocolate brownies are number one with "Blondie" Brownies coming a close second.

What's a Blondie? Let's set the record straight, it has nothing to do with Hair! Blondies are cousins to Brownies, just made without the chocolate, hence the lighter color and name!

Did you know that there are several myths about where Brownies first came into being? One myth has a baker accidentally mixing liquid chocolate in a biscuit recipe. Oh happy accident if that is the way it happened. Another myth is that someone making a chocolate cake forgot to add the flour to the recipe and then there's the one of the housewife who ran out of baking powder and decided to serve her guests "flattened cake". This last one is my personal favorite because I have been known to do without certain ingredients and adding others in their stead, when making a recipe. Sometimes it works and sometimes it is a disaster.

But let's get back to the good stuff. Brownies are a favorite in most families and I know from past experience that they are wonderful sellers at any "Bake Sale." Simple brownies are just made in the pan and cut up. Dressing your brownies up with frosting and sprinkles or nuts can give the lowly brownie a very dressed up, decadent appearance suitable for any company!

You can also find many recipes for Brownies and some of the best are the ones that have been shared in regional cookbooks and simple cookbooks put together for School or Church fundraisers. You know you are getting tried and true recipes from these sources. It's a matter of pride for the bakers who attach their name to the recipe!

So no further stalling, here is a great recipe that I have used and loved!

Originally found on Ricardocuisine,com:

INGREDIENTS

6 oz dark chocolate, chopped
3/4 cup unsalted butter
2 eggs
3/4 cup brown sugar
1/4 tsp salt
1/2 cup all-purpose flour
optional ingredients can include chopped walnuts, chopped hazelnuts, broken pieces of candy canes, mini marshmallows (either the plain or fruit flavoured)

DIRECTIONS

Oven rack should be in the middle part of the oven pre-heated to 350 F.
Butter or spray with non-stick spray the bottom of an 8 inch square baking dish. Use parchment paper and let the excess hang over the sides of your baking dish.
Using a bowl, over a pan of boiling water, or alternately in the microwave oven, melt chocolate and butter. Let cool.
In a separate bowl, combine eggs, brown sugar and salt with a whisk until the mixture is smooth. Add chocolate/butter mixture and flour and stir until smooth. Pour this all into the prepared pan.
Baking time about 23 to 25 minutes or until a toothpick inserted in the center comes out just a little bit moist (If it is dry you will have very dry brownies and should use icing to get some moisture back into the mix)
Let cool in the pan and place the pan on a rack. It will take about 1.5 hours. Remove from pan and cut into squares. Or if you want to get really artistic, you can cut them into any desired shape and eat the extra pieces from between! Serve warm or cold.

These are plain brownies with great taste and nice presentation. But, and this is a big BUT, you can add other ingredients to this basic brownie recipe to make something even more special! Add chopped nuts, or marshmallows (the little mini ones), crushed peppermints are a great add too, or leave the recipe as is and make an icing for them. The combinations are endless and each will have a slightly different flavor when you are done.

All I know is that your family will enjoy this treat and you just might find yourself making them more than once in a while.

These days I make these brownies for the family, but, I myself will not indulge. I will make the recipe that our own Margaret Schindel has finessed to fit with my Keto Lifestyle! So I still get to have some Brownie fun without all the carbs! You can find her recipe right here: and a whole lot more.

Now I'm going to make another suggestion for all of you! If you have children, grandchildren, nieces and/or nephews, invite them over to share all these wonderful Brownies you've made and then spend the afternoon writing letters to SANTA!

Did you know that you could write to SANTA, send your letter in the mail and get a response from him and all it will cost you is the time to write the letters?

Canada Post and all their "ELVES" make sure that letters addressed to Santa, get to him! His address is very simple:

SANTA CLAUS

NORTH POLE

CANADA

and don't forget the postal code:

HOHOHO

No Postage necessary, the elves will get the letters to Santa, but be sure to send a return address!

Now everyone's tummy is full of goodness and the letters have been written, so it's time to settle in and wait for that wonderful holiday that is just on the horizon!

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Wednesday, December 1, 2021

Luscious Low Carb Keto Triple Peppermint Cheesecake Brownies Recipe

Peppermint and chocolate are a flavor match made in heaven, especially around the holidays! These luscious, big, fudgy low carb peppermint cheesecake brownies feature a yummy a mint cheesecake swirl and are topped with a melted peppermint chocolate bar topping.

My new low carb peppermint cheesecake brownies recipe is so rich and decadent, no one will guess they are a keto friendly treat unless you tell them. You, your family and your holiday guests of all ages will love them!

Here’s my review of this quick and easy low carb keto mint brownies recipe.

Triple Peppermint Cheesecake Brownies - Keto, Low Carb and Luscious

Although this image show them in an 8-inch square pan cut into 16 squares, which I did for the first batch, I now bake them in a 9-inch square pan and cut them into 20 rectangular bars (four "columns" and five "rows") for a larger serving, which is how I have written the recipe.

However, these are so rich that you can easily cut them into smaller portions and still have a very satisfying portion with fewer calories and carbs if you prefer.

How to Make Keto Triple Peppermint Cheesecake Brownies

Makes 20 brownies.

Tools, Supplies and Equipment

9" square pan (I love my heavy-duty USA Pan Bakeware 9-inch Square Cake Pan, Nonstick & Quick Release Coating)

If You Care unbleached baking parchment

Electric mixer with mixing bowl

A second mixing bowl (I used the 3-quart bowl from my OXO Good Grips 3 Piece Stainless Steel Mixing Bowl Set with non-skid bottoms, which I love)

Silicone spatula

Table knife (for swirling the cheesecake and brownie batters)

Cooling rack

Aluminum foil

Ingredients

Butter or coconut oil (to grease the corners of the pan and the baking parchment)

For the peppermint cheesecake batter:

8 oz full fat cream cheese, softened

1 egg, room temperature

3/4 teaspoon Watkins pure peppermint extract

3 tablespoons BochaSweet sugar replacement granulated sweetener (my favorite, but often out of stock) or Swerve granular sugar replacement

For the chocolate fudge brownie batter:

1 bag Good Dee's Soft Baked Keto Brownie Mix, Double Batch Bag 1 lb bag

1 cup (2 sticks) Kerrygold salted butter (or other grass-fed butter), melted and cooled

4 large eggs, room temperature

1 teaspoon Watkins pure peppermint extract

56g (132 chips) Lily’s peppermint white chocolate baking chips (no sugar added)

For the mint chocolate topping layer:

2.5 oz (70 g) bar of The Good Chocolate zero sugar 65% dark chocolate peppermint

Directions

Preheat the Oven and Prepare the Baking Pan.

Preheat the oven to 350 °F.

Cut two lengths of unbleached baking parchment to fit the 8-inch square baking pan, leaving at least one piece long enough for the ends to hang over the edges of the pan. (I like to cut both pieces long.) The overhanging ends will serve as handles to help you lift out the baked and cooled brownies.

Grease the corners of the pan and the baking parchment (excluding the overhanging flaps) with butter or coconut oil. Set the prepared pan aside.

Make the Peppermint Cheesecake Batter.

Put the softened cream cheese into the bowl of the electric mixer and beat until soft and smooth, scraping the bottom and sides often with the silicone spatula.

Add the egg, peppermint extract and BochaSweet sweetener. Beat on medium speed until well blended. Set the peppermint cheesecake batter aside.

Make the Peppermint Chocolate Chip Brownie Batter.

Empty the 1-lb. bag of Good Dee's Soft Baked Keto Brownie Mix, Double Batch into the second mixing bowl. Stir in the melted and cooled butter with the silicone spatula until well combined.

Stir in the 4 eggs and peppermint extract until well blended. (Do not beat, whip or overmix the brownie batter.)

Stir in the peppermint white chocolate baking chips.

Layer and Marble the Brownie and Cheesecake Batters.

Spread half the chocolate brownie batter in an even layer in the prepared pan. Top with half the peppermint cheesecake batter, dropping it onto the brownie batter layer in large, evenly spaced dollops.

First layers of peppermint brownie batter with dollops of peppermint cheesecake batter

Scrape the remaining chocolate brownie batter into the pan, covering the peppermint cheesecake batter without disturbing it too much.

Remaining peppermint brownie batter dollops covering the peppermint cheesecake batter dollops

Then, drop dollops of the remaining peppermint cheesecake batter over the top. If possible, try to stagger the locations of these dollops to place them in between the previous cheesecake dollops. (If you can’t tell where the lower dollops are when they are covered by the brownie batter, no worries!)

Remaining peppermint cheesecake batter dollops added

Swirl a table knife through all four layers of batter so it’s loosely marbled, taking care not to mix the batters too much. You want the chocolate brownie batter to remain brown and the peppermint cheesecake batter to remain white as much as possible.

Peppermint brownie and peppermint cheesecake batters marbleized in the pan

Bake the Brownies and Add the Mint Chocolate Topping.

Place the pan in the preheated oven and bake at 350 °F for 30–40 minutes, just until the center tests almost done with a toothpick. The brownies will continue to bake in the hot pan as they cool.

As soon as the brownies test done, move the pan to a cooling rack.

Immediately unwrap The Good Chocolate dark chocolate peppermint bar and break it along the score lines into six squares. Place the chocolate squares on top of the piping hot brownies, spacing them evenly about 1.5 inches away from the edges of the pan.

Hot, baked peppermint cheesecake brownies topped with squares of The Good Chocolate dark chocolate peppermint bar

Carefully lay a sheet of aluminum foil over the top of the hot pan, tenting the foil loosely so it doesn’t touch the surface of the chocolate. Do not try to crimp/seal the edges of the foil to the edges of the pan.

Remove the foil after about 15 minutes and set it aside. Carefully spread the melted chocolate over the brownies in a thin, even layer.

Melted peppermint dark chocolate squares spread over top of brownies in pan

Finish Cooling, Chill Briefly and Cut Into Squares.

Allow the brownies to continue cooling in the pan on the cooling rack for at least an hour.

Cover the cooled pan of brownies with the reserved foil and place it in the refrigerator for 60-90 minutes, just until the surface of the mint chocolate topping layer firms up.

Use a spatula to loosen the parchment from the edges of the pan, if necessary. Run a sharp knife under hot water and immediately wipe it dry, then use the warmed knife to slice through just the hardened mint chocolate coating layer to score it into 16 squares, as shown. Then score a line down the center of each square to make 32 rectangles (not shown).

Note: The photo shows the dark chocolate peppermint candy bar coating scored into 16 squares, which is how I had cut them before I photographed them. Once we tasted them and realized just how rich these brownies are, we subsequently decided to cut each big square in half to make narrower brownie bars.

Scoring the chilled and hardened mint chocolate topping layer while still in the pan

Use the overhanging baking parchment paper handles to lift the uncut brownies out of the pan and onto a cutting board.
Using the scored lines in the chocolate coating as a guide, cut the brownies into 32 pieces.
Place them in a covered food storage container, layered between waxed paper or parchment paper, if necessary, and refrigerate until ready to serve.

Finished keto triple peppermint cheesecake brownies on a decorative Christmas serving platter

These low carb keto triple peppermint cheesecake brownies are so rich and decadent, we decided to cut them in half after I photographed them and we tasted them.

Nutrition Facts

Calories and Macros (Estimated)*:

Serving: 1 brownie (1/20 recipe)

Calories: 207

Net Carbs: 2.5g

Total Carbs: 23.9g

Fiber: 8.5g

Sugar: 0.2g

Added Sugar: 0.0

Sugar Alcohols: 3.2

Protein: 3.8g

Fat: 18.3g

Saturated Fat: 10.6g

Cholesterol: 79.1

*This nutrition data was calculated by the Carb Manager Premium app after I entered the ingredients and amounts into the Create Custom Recipe function.

A Delicious and Festive Christmas Gift (Especially for Anyone Following a Low Carb or Keto Diet!)

I have always loved giving homemade Christmas cookies and other festive baked goods to family members and friends around the holidays. A beautifully wrapped holiday-themed decorative tin lined with a doily and filled with these fabulous low carb keto triple peppermint cheesecake brownies would make a festive and much appreciated gift for anyone. For someone who is watching their sugar and carbs, make sure to include the recipe. Better yet, make up a low carb keto holiday gift basket including these brownies, the recipe and the ingredients so your gift recipient can make more of them after the ones you gifted them have been eaten!

The Perfect Pairing of Low Carb Keto Holiday Dessert Recipes

For the ultimate holiday sweet treats indulgence, pair my Low Carb Keto Peppermint Cheesecake Brownies Recipe with my Ultimate Keto Hot Chocolate Recipe!