Low Carb/High Protein Pumpkin Bread

Tweet

Hi Everyone!

This fall weather has me in the mood for pumpkin bread.

Since my bariatric surgery, regular pumpkin bread is not on the menu, so created this version for hubby and I. It turned out very tasty, so I thought I would share. :)

This is the pan I used. Love my Kitchen Aid mini loaf pan! 

You could use a regular loaf pan or cupcake pan if you don't have a mini loaf pan. 

Trudy's Protein Pumpkin Nut Bread

Ingredients:

• 1 (15 oz.) can pumpkin puree (not pie filling)
• 1 c. Splenda (or other non-calorie sweetener)
• 1/4 c. Torani Brown Sugar Cinnamon syrup
• 2 eggs
• 1 tsp. pure Madagascar Bourbon vanilla extract
• 1 tsp. butter vanilla emulsion
• 1 tsp. pumpkin pie spice
• 1/2 tsp. cinnamon
• 1 c. low carb baking mix (I use Carbquick)
• 1/3 c. vanilla protein powder (I use Isopure)
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup chopped walnuts or pecans

Directions:

Pre-heat  oven to 350 degrees or 325 for dark non-stick cookware.

In a large mixing bowl, combine pumpkin, sweetener, syrup, eggs, and  flavorings Mix on medium speed for about 1 minute scraping bowl mid way.

Sift baking mix, spices, protein powder, baking soda, and salt directly into pumpkin mixture.

Mix just until well blended.

Add nuts and blend just until incorporated.

*Spray a mini-loaf pan with non-stick cooking spray (I use Baker's Joy)

Scoop equal amounts of the batter into each mini loaf, and spread evenly.

Bake at 350 for about 20-25 minutes or until a toothpick inserted comes out with a moist crumb. Allow to cool thoroughly before removing mini-loaves.

Wrap each loaf individually and refrigerate until ready to eat.

*If you don't have mini loaf pans, you may also use a full-sized loaf pan or a cupcake pans.

Thanks for dropping by! :)

Trudy's Smoky Corn Chowder with Shrimp and Bacon Yummmm!

Tweet

Hi everyone! 

I haven't been doing anything crafty (that I can share yet) lately, but I did create a yummy soup I thought I would share with you.

I would love it if you pinned and/or shared it with your facebook friends.

Comments are always welcome! :)

Trudy's Smoky Corn Chowder with Shrimp and Bacon

6 slices bacon, cut into 1/2-inch pieces
12 oz. package pre-cooked shrimp
1/2 medium yellow onion, diced
3 cloves garlic, minced
1 tsp. paprika
2-3 drops liquid hickory smoke
1/8 tps. red pepper powder
2 ears fresh corn, kernels removed
2 cups chicken stock (I used home-made but canned will work fine)
1/2 cup fat free half and half
1 Tbsp. cornstarch mixed with 1/4 cup water
coarsely ground salt and freshly ground pepper


Fry the bacon in a large pan until crispy. Remove from the pan and set aside on a paper towel to drain. Drain all but 1Tbs. bacon fat from the pan.

Add the onions and garlic to the pan and sauté 5 minutes. Add the paprika, liquid smoke, red pepper and a pinch of salt and pepper. Sauté another minute.

Add the fresh corn to the pot and sauté one minute.

Add the stock and half & half to the pot. Stir to combine. Keep on a low simmer for 15 minutes.

Ladle about 2 cups of the soup into a blender and pulse until creamy. Pour back into the pot and stir to combine.

Add shrimp and bring just to a slow boil.

While stirring constantly, pour the cornstarch and water mixture into the soup and bring back to a boil. Remove from heat

Garnish with bacon, paprika and a sprig of fresh parsley.

ENJOY!!! 

Quilt Block Cookies and Spiced Orange Sugar Cookie Recipe!

Tweet

Hi Everyone!

I have been busy making cards for special projects, that I can't share at this time, so I thought I would share something else.

I am also a quilter and...I love to make cookies, and have combined the two loves to make these fun quilt block cookies. I have to admit that it's not my original idea. I first saw something similar on Pinterest from Emily and Amy's Treats.

Mine are 2 1/2" squares, all with different "fabric" designs. 

The hard part was deciding which quilt pattern to photograph them in. 

Here's another.  ;)

I thought I would share a tasty recipe with you as well. I started with this awesome End All For Vanilla Sugar Cookie recipe from Lila Loa, then added a few ingredients for a different flavor. So...here is my twist.

Spiced Orange Sugar Cookies

1 cup salted butter

1 1/2 cups sugar

2 eggs

1 teaspoon vanilla

1 teaspoon orange extract

the zest from one orange

3/4 tsp cardamom

1/2 teaspoon salt

3/4 teaspoon baking powder

4 cups flour

 Cream butter and sugar together. Add eggs, vanilla, orange extract, orange zest and cardamom. Mix well. Add baking powder and salt and mix to incorperate.  Add flour 1 cup at a time. Chill in refrigerator for at least an hour. Roll out on a lightly floured surface to 1/4 inch thick. Bake at 375 F for 5-6 minutes, or until just barely starting to color on the edges. 

I used Royal frosting to decorate mine, but you can sprinkle with sugar before baking or use  Butter-cream frosting if you would prefer. 

I just had to share this photo with you too. I splurged and bought myself some red enameled stainless steel mixing bowls and this was the first time I used one. The butter looked so cool in it that I had to pop a photo. It's hard to tell where the butter stops and the reflection starts! :)

If you would like a link to a great Royal Frosting recipe and some awesome tutorials, check out this post at The Sweet adventures of Sugarbella.

Thanks so much for dropping by!

Hope your day is a sweet one! :)

Cake Pops! I Love Gettin' Crafty in My Kitchen! :)

Tweet

Hi Everyone!

I got to spend a little time gettin' crafty in my kitchen last night. :)

I made some cake pops for a bake sale (of sorts).  :)

Thought I would share the photos so you can see that I do more than just cards. :)

I made a lot more pops in assorted flavors, but forgot to take pictures of all of them. Ugh!  :)

I also made some mini ones without sticks. I guess that makes them "cake truffles". :)

Hope you all have a super sweet day!  :)

Really Reasonable Ribbon Recipe Swap and Clear Dollar Stamp Tutorial

Tweet

Hi Everyone!
Today is day 5 of our "Recipe Swap and Food Packaging Week" over @ Really Reasonable Ribbon's Ramblings!It is also my tutorial day over @ Clearly iStamp, so I am going to make my post here a short one so you can go visit my posts on those sites if you would like. :)
For those of you who don't know, I create digital stamps and lately have been doing some fun cupcake wrappers. Bonnie suggested that I feature my "Snowflake Cupcake Wrappers" during this special week, and I needed to do a tutorial for Lori @ Clearly iStamp, so I thought I would show you a very simple way to decorate and present a cupcake.This would be a great little gift for a teacher, co-worker, mailman, paper boy, or just about anyone!
This is what the gift looks like all prettied up with Really Reasonable Ribbon's - Double Band Teal Satin/Grosgrain ribbon.

Here is my digi set that I used to create the wrapped cupcake.

It is available for instant download for just $2.50!

 I was very excited to see that Wilton makes blue snowflake sprinkles.

I have seen them in almost all stores I have been in lately!

This is what my cupcake looked like after a little taste testing. Mmmmm nummm yummy!

To see the quick tutorial on how to create pretty packaged cupcakes for gift giving,
please visit the Clearly iStamp blog.
To get the recipe for True's Blue Hawaii Cupcakes, please visit our Really Reasonable Ribbon's Ramblings blog.

I hope you will come back here after you visit the other sites and let me know what you think!

Have a sweet day!

Hugs,

True :D

"Cool It!" with RRRR and an Yummy "Cool" Salad Recipe!

Tweet

Hi Everyone!

It's the 15th of the month which means it's time for another fun Really Reasonable Ribbon's Ramblings challenge.

I think we are all in the "Summer" card making mode so why not jump on in and enter our challenge? You could win a great prize from Really Reasonable Ribbon!

The theme this time is "Cool IT!". With a record number of days in July over 100 degrees, we could all stand to "cool it"!  :)

For my card, I used the "Ice Cream Cone" stamp that I illustrated for Clear Dollar Stamps.

I chose to use "sherbet" scoops for my cone to match the pretty Lemon Diamond Satin and Orange Swirls from Really Reasonable Ribbon.

The cardstock is Oatmeal Hopsack and Brilliant White from Discount Card Stock.

I used a Fine Tip Sharpie marker do doodle the frame around the cone and the sentiment.

The image was colored with Prismacolor pencils. I like to carry elements throughout my card. If you will notice the diamonds on the ribbon, the diamonds on the cone and I also crosshatched over the image piece, including the cone. I kind of like the effect! :)

Here is a look at my stamp. It sells for just $4.99 @ Clear Dollar Stamps!

My son and daughter-in love went to the Branson area for their honeymoon and stayed at an amazing Bass Pro resort called Big Cedar Lodge. Hubby and I stayed there last year and they have the most wonderful restaurants on site. I told the kids they had to try the Blueberry Poppy Seed Dressings that The Devil's Pool Restaurant serves. They did and liked it. They were super thoughtful and brought us home a bottle! Mmmmnum yummy! :)

I love it on my special concoction salad I like to call "True's Spinach Salad". Real original right? LOL!

I got a brand new camera the other day and wanted to try it out so...you get to see my salad! :)

I just thought it was a good subject matter for testing the "background de-focus" feature on my camera. It turned out good thus the bonus recipe post! LOL!

Click the picture to make your mouth water! :)

I don't measure when I make this but I can tell you what is in it and you can add whatever amounts of each ingredient you like to suit your own taste.

True's Spinach Salad

Baby Spinach

Lightly seasoned sauteed chicken chunks (salt, pepper, a little seasoned salt) *cooled*

Sliced dates

 Crumbled goat cheese

Sugared whole almonds 

Seasoned Croutons

Blueberry Poppy Seed Dressing

It sounds like a very odd combination but it is truly ma-vo-lous! :)

Head on over to the Really Reasonable Ribbon's Ramblings blog to check out the other girl's beautiful projects and to find out how you can join in on the fun!  :)

Thanks for dropping by!

Hugs,

True :D

Happy 4th! Life's the Berries! :)

Tweet

Hi Everyone!

Hope you are all having a wonderful 4th!

I got my famous "Bacon, Egg, and Cheese Potato Salad" finished. My Sugar-free "Summer Berry Cheesecake" is done, and I had some time left to make these fun 4th of July chocolate covered strawberries.  A friend of mine posted a picture of some like them on Facebook, and I just had to give 'em a go.

Don't they just make you smile?  :)

We are waiting for our son and daughter-in-law to arrive so we can head off to our evening festivities. Maybe I should put the berries on a smaller platter...but then maybe they wouldn't all fit. Darn....I'd have to eat the extras!  :)

Hope you all have a safe, happy, and healthy 4th of July!

Thanks to everyone who has made sacrifices for our freedom!

GOD BLESS AMERICA!

Hugs,

True :D

One of my favorite recipes! :)

Tweet

Good Tuesday morning my friends!

I have been super busy this past week creating for publications and design team projects (that I can't post yet).

I will post a beautiful new layout of one of our little fur baby princess's tomorrow...YES....I am working on another layout! The card maker is converting! LOL!

Anyhow, last night, my dear sweet hubby had a special request for supper. He wanted Escalloped Pork Chops. I hadn't made them for a very long time. You know how it is...getting into a rut and doing the same few dishes all of the time. You would think that this being one of my favorite main dish recipes that I would do it more often.

We love it so much that I thought I would share it with my crafty friends. It makes a wonderful dish to take to friends for special events or to say "I care", because it makes a huge pan full and has both meat and potatoes.

It is really hard to tell the size by looking at the photo but I did mine in a huge Paula Dean roasting pan and used 10 large boneless chops even though the recipe calls for 6-8.

To elaborate on the recipe...The chops should be dredged in flour seasoned with salt and pepper and browned in a small amount of cooking oil. Also, after placing the potatoes and onions in the pan, sprinkle with a little salt, pepper, and garlic salt. Place browned pork chops on top. Slice fresh mushrooms on top of that. Then you will heat the soups and water in a saucepan and stir until smooth. Pour over the chops then sprinkle with parsley flakes. Cover with foil and bake at 325 for approximatively 2 hours. Remove foil and turn temp up to 350 and continue cooking for about 10 more minutes to give the top a golden brown color.

Hope you likie!

Hugs,

True :D