Now, Almond Flour and Mozzarella are your friends!
This is a gift – given to me, and I now pass along to all of you. A gift for those doing the low-carb-thang, the gift of bagels. Yes, my friends, even though we have sworn to abstain from carbs and their glorious servants of bread, here is a bagel you can easily bake and eat!
This life-saver was brought to us from Wholesome Yum, and what a joy! The few things I miss eating low-carb are the bread-y things, bagels being one of my favorites. This recipe is a spin-off from the infamous Fat-Head Pizza dough, and is made primarily from almond flour and mozzarella. I know it sounds like it will make a mess putting it together, but it’s really easy to clean up – so don’t let that stop you! I threw these together at 10 pm, cleaned up, and was done eating one by 11!
On my next attempt, I’m going to throw a little yeast in the mix, not for any dough-raising properties, but to see if I can add a little of the flavor and smell of a traditional yeast bread. If it works, it will be killer!
These don’t toast up like regular bagels, although some people have had luck broiling in a toaster oven, while others fry the buttered halves in a skillet. I put mine in the toaster on the longest setting and then buttered ’em, and while not crispy, they were still awesomely delicious.
These total out at about 360 calories and 5 net carbs each. This may not be an every day snack, but if it fits your macros for the day – woo-hoo! I hope you get the chance to give them a try, maybe with some Kerrygold butter! Good luck and good eating!
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stir together the almond flour and baking powder, breaking up any lumps.
In a separate bowl (glass is preferable), combine the shredded mozzarella and cream cheese. Microwave for 1 minute, stir, microwave one more minute and stir once more until well mixed.
Stir the flour mixture and eggs into the melted cheese mixture. Knead with your hands until a dough forms and ingredients are fully mixed. The dough will be very sticky. If the dough becomes too stiff before fully combined, microwave an additional 15-20 seconds to soften it.
Divide the dough into 6 parts. Form each into a long snake, and then stick the ends together to make a bagel shape on the lined baking sheet. If you're adding any toppings, brush with an egg wash and lightly press the toppings on, or brush with a light coating of butter.
Bake for 10-14 minutes, until the bagels are firm and golden.
Hubby’s Big 5-0 was coming up, so a few days before, I asked him what kind of cake he wanted for this momentous event. “Hmm…” he says, “like what?” Oh geez…. “Well, you’ve got the old chocolate standby, or carrot cake, or maybe something with strawberries since they’re your favorite.” His eyes got a little bigger. “How about like a strawberry shortcake, except a regular cake instead?” The decision was fast and sure – now I needed to come up with a way to make it happen!
Keeping in mind the cake had to be gluten-free, I hit the internet, and soon found just what I was looking for from The Pioneer Woman. A nice easy recipe with whole ingredients. Bonus? When frosting the cake, you’re going for the rustic, shabby-chic kind of finish. This is a win-win for me because I have ZERO skills when it comes to frosting and decorating baked goods. This is something that future-me wants to work on, but that time is definitely not now! (In an ironic plot twist, I frosted this cake pretty darn nicely, see pics.)
So let’s see, we have strawberries (yum), cake (yum), cream cheese frosting (super-yum), and a milestone birthday to celebrate (YAY!) I call this one a WINNER!
Preheat oven to 350 degrees. Grease and flour an 8-inch cake pan.
In a medium bowl, sift together dry cake ingredients.
In your main mixing bowl, cream the 9 tablespoons of butter with the sugar until light and fluffy. Add eggs one at a time, mixing after each. Add sour cream and vanilla and mix until combined. Add sifted dry ingredients and mix on low until just barely combined.
Pour into the cake pan and bake for 45 to 50 minutes, or until set. Turn cake out onto a cooling rack as soon as you remove it from the oven.
Remove the stems from the strawberries and slice them up. Add 3 tablespoons sugar. Stir together and let it sit for half an hour. After 30 minutes, split into 2 bowls and smash. Sprinkle each half with an additional tablespoon of sugar and allow to sit for another 30 minutes.
While waiting, make the frosting. Mix together the cream cheese, 2 sticks butter, powdered sugar, and vanilla. Beat until light and fluffy.
Slice cooled cake in half to make 2 rounds, place cut side up. Spread strawberries and juice evenly over each half. Place cake halves into the freezer for five minutes to firm them up a bit.
Remove from freezer. Use about ⅓ of the icing to spread over the top of the strawberries on the bottom layer. Place the second layer on top. Add half of the remaining icing to the top spreading evenly, then spread the remaining ⅓ cup around the sides.
If you’re ever feeling a lil bit grumpy, I have just the thing for you! Brown sugar caramel, pineapple, and maraschino cherries, soaking into a cake rich with butter and sour cream…if it doesn’t make you smile, it will at least make your tummy happy! Plus, how fun is it to pull a regular-looking cake out of the oven, turn it out of the pan, and BAM! All kinds of stuff happening there! The beautiful browned pineapple and bright cherries, the gooey caramel oozing down the sides, it’s like finding a treasure hidden in your oven.
I love the look of a pineapple upside down cake, and I’m a huge fan of caramelized anything, but my favorite part of this recipe is actually the cake. It contains sour cream and a lot of butter. It’s dense but tender, and brings to mind the flavor of a decadent pound cake, with the added flavors of brown sugar and pineapple layered over the top.
This isn’t what I would consider an “everyday/anyday” cake (mostly because I usually don’t have pineapple rings on hand!), but it’s simple enough to put together, much easier than the presentation of the cake suggests. But even if you do keep pineapple rings stocked in your pantry, I do not recommend that you make this regularly. You may think it’s strange for me to discourage repeated use of a recipe on this site, but this cake absolutely has got to be bad for you. It has 3 sticks of butter in it. And a lot of sugar. I don’t think the “…but it has fruit in it!” health claim works in this situation, and I’m pretty sure your doctor will send me hate mail if you make this too often.