Coconut flour cheddar muffins

cheddar muffins coconut flour 2
kinda biting onto a cheesy  biscuit.

The star of the show:

5 eggs +  1/2 cup coconut flour from my motherland (thanks Trader Joe’s for importing from the Philippines) 

1/2 stick butter 

350 degrees for 15 mins, and enjoy the warm and moist cheesy gooey mess straight from the oven

Mind you, a 1/2 cup of dry coconut flour is 21 grams of carbs s

Meal prep saturday: cheesecake and a messy cheesy cauliflower casserole

Recipe 1-cauliflower with carne molida and oaxaca cheese

Recipe#2 – my first ever cheesecake

Mistakes: (hubby tells me i always watch cooking videos but end up fucking up because of my innate need to experiment, a quality that I got from my mother.)

Overdid the crust using an entire 1/2 quarter cup of butter, should have used only 3 tablespoons.

Overdid the eggs too, used 3 instead of just 2.

After it was out it tasted like flan but now that its refrigerated, it turned out fuckin delicious.

Meal prepping and cooking 3pm-10pm

Bake # 1 

Cheesecake muffin inspired korean, underbaked, but better than the rock I did yesterday.

took a 30 min nap to prepare for battle.
Cook # 2 its for dinner

Fried fish with sauteed spinach in lemon garlic butter sauce- which is superb imo.

Broil #3 – to bring to our potlock tomorrow.

Hasselback chicken, always easy always fancy

I didnt get to take a photo as soon as it hit my take out foil tray

Bake #4- another batch for muffin, which got a little burned.

Muffin set at 475 for 9 mins (which essentially burned 

Broil # 5 – my Filipino beef longganisa (which is not sweet I hate sweet main courses) this is for our week long prep of lunches for work, i have yet to prep my coleslaw for the week. 

Combine toyo, suka and a whole host of marinades. Lovely taste, with a hint of spice but not overpowering. I betcha my hubby would wolf this down with vinegar.

Yaas. 

Lemon bar fail

One Saturday with the last four eggs and just enough chutzpah, I decided it would be amazing to make my own lemon bar.

 

1 1/2 cup almond flour and half a cup of coconut oil for the crust wp-1479057326332.jpg

Note to self: don’t rely on youtube videos to walk you through a baking challenge. My lemon bar ended in a crusty flaky mess.

 

wp-1479057346465.jpg

modifications should be: just use 3 eggs, add a little flour to bind the filling and set the oven at 350 all throughout.

Lesson learned the crusty way.

Though I must say, even if my husband just took one bite and a “bleh” face,  this would be my go to dessert from now on.

gotta learn to make these babies fudgy

image

 

2 tbsp whipped cream cheese
1/2 c flour + 1/2 c coconut flour
1/2 cocoa
Sugar
3 eggs

the back story

We have See’s Candies factory probably 2 buildings away from our gym.
and each time post workout, that wafting smell of chocolate is torturing me and the hubby.
So I baked my own lesser sugar using half a cup of coconut flour, plus, I was really really happy to see that the product is made from my native Philippines, where fresh coconut are sold on the street, for less than 50 cents a pop, unbelievable!

 

 

(An almost) sugarless devils foodcake for my parents anniversary

image

Its chillin now in the fridge. This is the parents cake. Why buy when I can bake and regulate the sugar?
2 1/2 cups all purpose flour
1/2 c hersheys unsweetened cocoa
Bp
Bs
Salt
3 eggs
1/2 cup sugar
1 whole butter
1 1/2 cup hot water with milk and coffee

Ganache
All purpose cream and 1 block of bittersweet chocolate

Simmer the cream in low heat and mix with the chocolate. Set aside and let it cool.

Assemble the cake.
Sift the dry ingredients
Cream the butter sugar and eggs. Mix well with electric mixer.
Add half the dry and warm coffee milk cream to wake up the batter.
Put in a springform pan and bake!

Why I always opt for making my own?
For obvious reasons that its hella cheaper, I am also assured that I control the sugar and I can use the finest ingredients.
So there.

Notes next time:
Jus use 1 box of cream and use real hersheys chocolate.