(NOT) Pecan Pie Truffles

15 10 2013

i am nuts about nuts! Let’s be frank, I am nuts about marzipan. I swear, my taste-buds pre-surgery were weird. I loved Turkish delight, marzipan, and Bridge Mix. Ken use to say I had the sweet tooth of a 65 year old woman. So after making the peanut butter truffles, I started to mull over how I would make truffles that were a mix between rum balls (which are almond flour) and marzipan. I have many different styles of nut truffles on this blog, lime cashew truffles, the aforementioned peanut butter truffles, rumballs, and now pecan pie truffles.

Nothing says the south in your mouth than a good pecan pie. Canadians have their version, the butter tart, which is equally as delicious. Pie, either in tart form or a full on slice is never a bad thing. I quite like these pecan truffles and it does remind me of a big slice of pie.


Pecan Pie Truffles
by moi!
1/3 cup butter, melted
1/2 cup nut butter (preferably natural), whatever you prefer..I used cashew butter
1/2 cup granulated erythritol, or whatever sweetener you want
16 drops stevia extract
1 tsp cinnamon
½ tsp of nutmeg
½ tsp of ginger
1 tsp maple syrup extract
1.5 cups pecan flour

Coating (optional): 72% or higher cocoa chocolate, melted in the microwave

Melt butter and combine with nut butter in a large bowl until you have a smooth mixture. Throw in the rest of the ingredients keeping the nut flour (pecan flour in this case) nearby as all nut flours absorb liquid differently. The key to getting a good truffle is when the dough come away from the sides of the bowl, you know that you will be able to roll it. If the dough is too sticky, you will have a mess of a time trying to get it into ball form. Add some more nut flour or some super absorbent coconut flour in tbsp increments until the dough starts to come off the sides and forms a large ball. Shape balls into desired size and place in the fridge for a couple of hours until hard. You can stop here and don’t necessarily need to coat in chocolate. It depends on how much time you have and whether you feel the need.

Heat chocolate in microwave in 30 sec increments, stirring between each session until chocolate is melted. Roll each chilled ball in chocolate and place on wax paper to harden. Store in fridge until ready to serve.


Cinnamon Chicken & Primal Countdown

27 12 2011

Merry Ho-Ho to everyone! I trust everyone feels stuffed and sort of lethargic?? Moi aussi! The holidays are such a hype, that after it’s over it always feels like a professional hit… slow, slealthy, and when you least expect it–WHAM.
Enough with the turkey!

I am feeling the after effects of the holidays, too much salt, too many carbs, and just an overall “too much”. People are overly generous this year, and I am thankful. It also spurs some Catholic guilt in me, so yesterday morning Ken and I cleaned out our closets and one storage space and brought 4 Costco sized bags to Value Village for donation.

I will say my favourite gift is the gag gift my sister bought me, it’s a toque that has a knitted beard on it.. I guess it is like the Movember version of a winter hat. It will be great for winter running.


I am looking ahead at the new year and my paleo-primal experiment with some anticipation… 30 days won’t be easy, and is has me working out some things like what I am doing with my coffee?? no milk, no coffeemate.. we’ll have to come up with something there. I test drove this cinnamon chicken recipe to see if was going to be good for my 30 days. Ken isn’t big on tagine, but I am, so this seemed like a middle ground. It was FANTASTIC, not because it was paleo, but because it was super good and dead easy.

Cinnamon Rubbed Chicken

8 bone in chicken thighs, skin removed (you can use anything for this, a whole chicken, whatever you have going)
1 tbsp cinnamon
2 tsp sweet paprika
5 garlic cloves, minced or 2 tsp pre-minced garlic
olive oil

Pre-heat oven to 400 degrees and grab a 8 x 8 baking dish and prep with non-stick spray or line with tinfoil.
Skin the chicken thighs or leave the skin on it you prefer. Chicken thighs have enough fat IMO that you dont need the skin on as well.
In a bowl mix the cinnamon, paprika, and garlic until it forms a paste. If the paste is too dry, glug in some olive oil to moisten it up.

Take a small spoon and smear the tops of the chicken thighs with the paste. They don’t have to be completely coated with the paste. Throw some salt and pepper over the whole things and pop into the oven for 30 minutes.

Depending on size of thighs, check for doneness. I think ours took an additional 10 more minutes. I pulled them from the oven, and let rest as I prepped the plates with some pre-roasted butternut squash & carrots. I have been making up pre-roasted batches of veggies as it makes life so simple. Plate one chicken thigh and a scoop of veggie on plate, pour 1 tbsp of pan juices over the chicken and serve.

I can’t describe how wonderful this dish makes the house smell.. cinnamon and garlic and wonderful. The nuts on these are equally wonderful. Small stomachs, this serves 8 (one thigh per serving with veggie-veggie not included in nuts)

Calories 115, Carbs 0g, Fat 5g, Protein 16g, Sugar 0g

Black Bean Cakeball Madness – Part 2

6 07 2011

So my friend Cat made this recipe last night and asked me about the 15 oz can of black beans, and I realized I never really checked my can. When I did the math, I realized that the 540 ml can was closer to 19oz than 15oz, which is probably why this cake was incredibly MOIST. I think it was a good mistake, and would probably use this can size from now on.

courtesy of Natalie Dee..

As I said on my previous post, it was pretty moist (and now I know why), so I threw in the chunks of the cake in my mixer, added 1/4 cup of icing, and whirled it to make cake balls for the cottage. You could use low fat cream cheese, OR whipped peanut butter. Do you see what just happened there ?? GENIUS ! I am going to try that next time.

Instructions for Operation Chocolate Cake Balls

*snubs her nose at Pilsbury and their overpriced boxed cakes*

I rolled them into 30 balls (there would have been 36 if Ken hadn’t had a test sample the night before to check for poison) and popped them into the fridge to firm up, about 30 minutes.

I grabbed two bars of really really GOOD dark chocolate. I don’t want to come off a chocolate snob, but Hershey’s SF chocolate is awful. I cracked them into pieces, and nuked them for a minute stirring them on occasion until they were melted.

My fatal mistake, and one I hope you won’t repeat, is to add a bit of Torani syrup to the chocolate for flavouring. DON’T DO IT.. the crap chocolate will take syrup, the good chocolate will seize up instantly making fudge. I tried a bit of heavy cream and a re-warming in the microwave to get a thinner fudge. I rolled half of the cake balls in this crazy fudge concoction, the other half were naked because the chocolate was so thick !!

This is a cake ball only a mother could love… and well, they were a HUGE hit at the cottage. SUPER fudgy, super delicious and GONE in one day.

Ken ate the turd looking one and said it was SO delicious and didnt care what they looked like. This is why I married this man !

Nuts are for two cakeballs per serving, with 18 servings per batch, assuming ALL of them covered in chocolate.
146 calories, 12 g of carbs (8 g net), 6 g protein, 4 g fibre

Cottages & GERMEXICAN !!

4 07 2011

Germexican ?
So Chexican is all the rage, a combo of Chinese and Mexician cuisines. This weekend was Canada Day and we were at my friend’s cottage celebrating with sun, sand, a floating raft that held 6 people and FOOD.

Urban Dictionary says :
A person who is of german/mexican descent
yo dude,did you know jose is germexican

We were all responsible for one dinner, and I had a Kohlrabi that I wanted to use. Kohlrabi has a mild radish taste and it is a German turnip. I decided to meld German and Mexican and made marinaded chicken fajitas with grated kohlrabi-guac-salsa verde topping. It isn’t uncommon for Hispanic food to have grated radish as a topper… and i love the look of them.

Mexican Chicken Marinade

1 ziplock bag
2 lbs of chicken breasts (whole)
1/4 cup of lime juice
4 tbsp olive oil
2 cloves of the garlic, minced
1 rounded teaspoon of cumin
juice of one orange
a large pinch of chipolte flakes or one chopped jalapeno
1/4 cup of chopped cilantro

Combine all of the ingredients, plop in the chicken boobs and marinate for 24 hours in the fridge. Swish it around every time you head into the fridge to grab a drink. Fast forward to the next day. Heat grill and cook until you get an internal temperature of 170 degrees. Tent for 10 minutes and carve on a bias.

Nuts on this is negligible, count it as chicken, white meat, no skin.
Sorry I don’t have a delicious picture of our delicious meal… it was consumed with fervour.
I DO have a picture of the floating island.. it’s called “Capri Island” but I think with the right marketing we could run a floating casino on it with cheap well drinks.

Welcome Home Old Friend

17 02 2011

Our Diamond Brooch is back !
You feel ultra special holding something so beautiful!
I love my job.
Welcome back Bvlgari brooch !

Coconut Custard a.k.a deliciousness

30 12 2010

We love custards and “bakes” in our house. It is an excellent way to get protein, as well as much needed fibre into our diet and still watch our net carb intake. This feels like dessert to us, and along with the espresso custard and pumpkin bake, these are complete comfort foods without any eaters regret. God knows at this time of year there is a lot of guilt associated with food. Have a safe and happy transition into 2011 !

Coconut Egg Custard
from JULES Food

4 lrg eggs (real eggs work best, not eggbeaters)
2 c. milk (i use 1c. whole and 1c. skim)
1 scoop vanilla whey protein powder
1/2 c. low fat cottage cheese
1/2 c. baking splenda
1/2 tsp vanilla
1 tsp coconut extract (more or less, depending on quality/strength)
1/4 c. wheat flour
1/4 c. almond flour/meal
1/4 cup unsweetened fine shredded coconut (a little extra if you want more texture)

preheat oven to 350 degrees and grease a 9 x 9 pan with cooking spray. Mix eggs, milk, and cottage cheese until blended. Use beaters or an immersion blender to blend in the cottage cheese and de-chunk it. No lumps is what you are striving for.
Add the rest of the ingredients and blend again until smooth looking. Pour into pan and pop into the oven for 40 to 60 minutes. I set my timer for 40 minutes and then keep checking to see if this is still jiggling in the middle, if so, pop it back into the oven.

Done and slight shame spiral as you can see a chunk or two.

Disco this up for dessert with whipped cream and a sprinkle of cinnamon OR have it plain as a breakfast treat. This is one of those recipes that is hard to tell it is "healthy" so it could be brought to a brunch or served as part of a brunch.

This recipe makes 9 servings, with the nuts being:
138 calories, 6.6g fat, 9.6g carbs, 1g fibre and 9g protein.

Jam-ming !

19 12 2010

DIRTY.. well not really ! My mother was Martha Stewart before Martha Stewart knew she was Martha Stewart. My mom made quilts, knitted, could wire in a light fixture and make anything from scratch in the kitchen. We never ate a casserole once when we grew up, never had mac and cheese from a box and never EVER had jam bought from a store. As kids you always want what you never have, so store bought jam seemed so exotic.

Fast forward to adulthood and the fact that store bought jam tastes awful ! I use to make jam every summer all summer when Niagara on the Lake area cranked out all the summer fruit. It was hectic. I mentioned this to my mom, who said, “prep and freeze the fruit in batches and then you can make it anytime” BRILLIANT !
So in mid-December I grabbed 4 cups of prepped Niagara on the Lake cherries from the freezer and made jam for ME… I usually make full on sugar jam, but was resentful that I couldn’t eat it.

Finding sugar free friendly pectin at this time of year was a bit tough, but i DID find it ! Hurray !

I used the directions inside the box of pectin, 1 cup of apple juice, some lemon juice, pectin and five cups of stemmed and pitted cherries… OH and a dab of butter (to prevent foaming)

Let the whole thing boil, add sweetener (yes, i added half the splenda that they recommended because sweet cherries, are well, sweet)
Canned and sealed ready for the year. I love putting jam on greek yogurt or topping ricotta cheese with it. It makes a higher protein snack and it adds a dessert quality as well. I will use one jar to make a sugarless cherry cheesecake for sure.

What do you use jam in ?