Posts Tagged ‘Swerve’
Intermittent fasting–have you heard of it? If you’re curious or interested in trying it, I’ll attempt to break it down here. It’s not “just another diet.”
Hello, again, Dear Readers:
Yes, it’s still 2020. I’m sorry, nothing I’ve tried can fix that.
No, we haven’t tried the Apple Jack Daniels. But it’s not yet 2021, is it?
Got a couple of things to tell you about. And, it was my birthday!
The Birthday Cake, Again
So nearly every year since 2002 or 2003, I’ve made this delicious cake from Suzanne Somers’ Desserts book. Of course, I have to fiddle with it, because there is no more Somersweet and I have to use Swerve Sweetener instead.
My favorite!
Unfortunately, mine never comes out quite as neat as the picture:
Beautiful, isn’t it? Because it’s the cookbook picture.
This year’s cake came out better than last year’s, the second time I made the cake part. I only make it once a year, so I don’t practice a lot. The buttercream and the ganache are pretty standard, but the cake is a bit fussy.
Despite it’s odd appearance, it’s still delicious.
The only ingredients are:
- Eggs
- Chocolate
- Butter
- Baking Soda (just a pinch)
- Cream
- Vanilla Extract
- Swerve
Whip the eggs into a frenzy:
They triple in volume here.
And bake.
That’s pretty much it–no “gluten-free” ingredients, and yet it is truly gluten-free. Of course, once I was done, there was some cleaning to do.
Yup. Crime scene!
BF decided he’d rather have the brownies I made him from scratch a week or so ago, and they are definitely not gluten-free. He was also given some of these:
Because brownies are best from Pizza Hut!
I cut my cake up into 16 slices, so I’ll have it for a while.
I stopped making the delicious cheesecake when I was ill recently. Just like that, I stopped making it. I’ll make it again soon.
Also made it to Starbucks for my free drink: a Venti Iced Decaf Cafe Americano with a heavy splash of cream and some sugar-free Vanilla syrup.
Yummy!!
Later that night, we stopped at the local JC Penney for a trip into Sephora for my birthday gift:
Can’t wait to try these soon.
Last year, a storm passed through, and JC Penney was closed after a massive power outage, so I never got my gift. Turns out you can go anytime during the month of your birthday. I’ll remember that.
All in all, it was a nice day, but no cold front this year.
Farewell, Sweet Tomatoes
You’ve probably heard that one of my favorite places in Houston, Sweet Tomatoes, has closed all their locations nationwide. They were also called “Souplantation” in some parts of the US. It’s just one of the many side effects of the “pandemic” that has cost billions in lost. . .everything.
Note: these pictures from Sweet Tomatoes were all sourced from a Google search.
On a side note, gourmet kitchen stuff store Sur la Table has closed up about half of their stores, which includes the one in Baton Rouge. It was part of a “restructuring” thing, but of course, I can always order online. Pier 1 Imports is now online-only, like Wayfair and Overstock.
I’ve written about Sweet Tomatoes before, and I just loved all the variety of things they had.
A great place, it was.
Their website has been taken down, and all the buildings are now just empty. Their pantries and perishable ingredients were cleared out months ago. I hope the workers were able to take home everything instead of throwing them away.
I loved going there when I was in The Woodlands, especially before or after visiting Dr. Davis at Woodlands Wellness or when I was attending a concert. Wish I could have taken BF there–he would have enjoyed it, consuming less salad and more of the “other stuff.” I love salad, so it was just the best place for me.
THAT is a a salad bar!
Last week we had dinner at the local La Carretta with BF’s family, and I mentioned it to his sister. I asked, “If I say, ‘Joan’s Broccoli Madness,’ do you know what I’m talking about?” Indeed she did–BF’s sister and brother-in-law went to Sweet Tomatoes many times in Atlanta and were also sad to see it go.
Delicious, is it not?
We tried explaining it to BF, but he just didn’t get it. He went on to tell his sister that I was still trying to do him in by making him eat quinoa.
It was, if I remember correctly, about $15 for the all-you-can-eat nature of the place. Of course, my thing was THE SALAD.
Joan’s Broccoli Madness
If you never had the pleasure of going, I’ll give you a visual.
When you walked in, a very long salad bar greeted you, with some specialty salads like Joan’s Broccoli Madness at the front.
Talk about a smorgasbord!
As I mentioned in my previous post (without pictures, unfortunately) I never forgot the salad with cherries in it. It was one of the most memorable visits, all by myself, before a concert.
After the prepared salads, there were fresh greens, other vegetables like tomatoes and cucumbers, proteins like egg and chicken, then salad dressings followed by toppings of all kinds. You could choose from cheeses, bacon bits, dressings, nuts (ranch dressing with sunflower seeds are still my favorites) raisins, dried cranberries, chow mein noodles, and other crunchy things. I loved it all.
This is just a sample picture of what you could choose–and all you could eat.
Get to a table, put down your salad, and go over to the prepared food area where you could choose from:
- Soup Bar (including a turkey chili I loved)
- Potato Bar
- Pasta Bar
- Pizza Bar
- Bakery Bar
This is after you finish the salad bar line
Many of their baked items were square, from the cornbread to the blueberry muffins and brownies. It was one of those little things that made Sweet Tomatoes unique.
Delicious, it was
Even the interior was comfortable, with a very interesting tomato-pattern carpet:
Tomato in carpet usually sounds like a cleaning issue!
I was thinking about Joan’s Broccoli Madness the other day, and guess what? There are recipes online for this deliciousness from:
They’re pretty much the same recipe, and I hope to make it soon, possibly for Thanksgiving.
Louisiana’s Answer:Â The Salad Station
OK, I’m not going to lie–The Salad Station isn’t exactly like Sweet Tomatoes, they don’t have a carpeted dining area, nor do they serve Joan’s Broccoli Madness, and that’s OK. But when my birthday was looming this year, I asked BF where he was taking me. “I don’t know yet” was his answer.
I have long wanted to try The Salad Station–especially since there’s no chance of ever going to Sweet Tomatoes ever again. Every time I brought it up, he said, “but there’s nothing for me to eat.” He was wrong, of course, and had bacon and ham on his salad, while I chose boiled shrimp. Because I don’t have to mess with them.
We’re not talking about flying to Beverly Hills–or even Houston–for an exclusive restaurant. It’s just a ride to Hammond, although we could have gone to Denham Springs, Baton Rouge, or any other location. I talked BF into it, and he said, “whatever makes you happy.” Awww.
Salad Station does have many of the same qualities as Sweet Tomatoes, but they are smaller. Like Central Market and a few other places, you buy your salad by weight–it’s not “all you can eat for one price.” That’s OK too. However, BF was surprised when my salad was weighed–it was twice the size of his. But as you can see, BF has a markedly different definition of “salad.”
Just like the last time–two different interpretations of salad. Those are Parmesean cheese crisps at the top of my bowl.
Their salad bar is wide open as it was before, and they require you to wear your mask while you’re there. (Everyone in Louisiana does.) They also have thin plastic gloves you’re required to wear while choosing ingredients. Not a problem, and we took them off when we sat down to eat.
Yes, this does segway into the main topic of the blog post.
Intermittent Fasting
You’re probably thinking, “get to the point of the blog, will you?” I am.
I’ve been doing Intermittent Fasting for a few weeks now. I started right before my “breathing emergency” last month but had to quit while I was on Prednisone. A couple of days after I took the last pill, I went back to IF, and have been doing fine since.
Amy’s Disclaimer: I’m not a doctor, nurse, scientist, or other type of healthcare practitioner. I’m a blogger who writes about different topics, occasionally diet, health, and wellness. I’m by no means an expert on these things. Should you choose to pursue IF or any other thing I’ve written about, please do some additional research before you start, or speak with a health care provider who can guide you.
Additional disclaimer: I’m not an MLM representative, and not trying to sell anything with this post. There’s no sponsorship to this post, no products to buy. I’m just passing along information. You can buy a book or two, and there are Amazon links here, as there are in many of my blogs. But should you choose to begin intermittent fasting, you don’t need to spend any additional money on it. Books are available at your public library, including online, for free, if you choose.
How To Eat On IF
Intermittent Fasting isn’t really a “diet,” and doesn’t require any special foods, supplements, shakes, or other financial outlays. You can find plenty of info online, particularly on Pinterest. Like any subject, there is “good” information and “bad” information, equally accessible. (I’m a copywriter, ask me, I know!)
Fasting has its roots in many religions, including Hinduism, Judaism and Islam. (That “fish on Friday” thing is Catholicism, but I think that’s been made optional.) There is “wet fasting,” where you drink water and maybe a few liquids as well as “dry fasting,” where you consume nothing, including water. If you decide to do any kind of fasting, I highly recommend doing some reading first, either from the library or from online searching. Just don’t assume you can stop eating and drinking and figure you’ll detox and lose every excess pound you have. NO–hydration is important, the body needs water for its many processes. I’m not a fan of “dry fasting,” and do not recommend it.
Intermittent Fasting’s basic premise is that you “wet fast” for a specific window of time during your day, generally overnight, or whenever you get to bed. Easy, right? Then you enjoy food during your “eating window,” which is also a specific period of time.
What period of time is that? YOU figure that out for yourself. If you work evening or night shifts, then, of course, your eating window will be when you’re awake, and the fasting window is when you’re asleep.
Easy, right? Well, there’s a little more to it than that.
Getting Started With IF
I have these books on the subject:
- Intermittent Fasting For Beginners, Amanda Swaine
- Intermittent Fasting For Women, Lori Russell
- The 21-Day Intermittent Fasting Weight Loss Plan, Andy De Santis, and Michelle Anderson
No, I haven’t read them yet.
I got started when cookbook guru Stephanie O’Dea published her new e-book, 2,4,6, Eat: Intermittent Fasting Simplified. I have read this one.
The first three books were gifted from Callisto, some of the last physical copies before they went digital. Stephanie, on the other hand, wrote four e-books during the lockdown, this being one of them. When they were published, she mentioned them in her regular weekly emails, and they were 99 cents each at that point. I bought all four. Her book on IF is the one I read first–in less than an hour if I remember correctly. Much like her cookbooks, Stephanie lays it out as if you were sitting with her in Starbucks and talking about it.
You can do IF with your CrockPot, too.
So how did Stephanie do with it? In a nutshell, she’s lost the last few pounds she was trying to shed, and she looks great. I mean, she already looked great, but now she looks even better.
I also joined a Facebook group called Intermittent Fasting For Women, which is not affiliated with Stephanie’s own Facebook group (I’m also in that, link in her blog.) There are over 360,000 members around the world focused on one thing: fasting intermittently to lose weight that won’t come off any other way. Very encouraging, and if you ask a question in this big group, you’ll get many different answers to it.
Many of these women show pictures of their results, but I’m not posting any pictures in my underwear on Facebook. Some have small amounts of losses, but they’re visible–all depends on how they’re doing IF, how long, and how much exercise they get. Some show considerable results, like the ladies who are quite large and have shrunk down to a tiny size 6 (or less.) Many become absolute bombshells after losing weight. In fact, sometimes when I see these pictures, I comment, “bombshell alert!” One lady who posted is about 63, and she looks fantastic. Another lady who is 72 is no longer using her “Bumblebee” chair to get around (although she is using a cane.)
I’m not there yet.
What To Eat On Intermittent Fasting
Well, that’s the $64K question, isn’t it?
Of course, it’s best to eat as healthy as you can. Many people find that keto is a good thing for them, and as I always say that I eat “keto, mostly,” since BF likes to make jambalaya or red beans and rice occasionally. But some folks may decide to eat paleo, low-carb, or simply eat what they’ve always eaten, just changing the times of day they eat.
Then there are those who eat the same foods that they ate before but at different times and maybe different amounts. They lose too. They may eat a few Oreos or a candy bar along with salads and grilled chicken during their eating window, but ONLY during the eating window, and maybe decrease the amounts, or increase your fasting window during a “treat day.”
Everyone has an idea and offers advice. But the most prevalent thing I’ve seen is, “You do you, and what works for you.” If having a little sugar-laden French vanilla coffee creamer isn’t stopping your weight loss, go for it, in moderation.
Drinking water is encouraged since you need it. Not the excessive soft drinks BF chugs down on a daily basis. In my case, I’m still drinking the lime water all the time, along with coffee, occasionally tea, with pink sweetener and cream in the last two.
Here’s the thing: there aren’t any “special foods” you need to eat on IF. Do you like keto, paleo, or low carb? Go for it. Want more gluten-free, dairy-free, or sugar-free foods? That can work, too. You can count calories–but I don’t, and neither do a number of other IF devotees. And if it doesn’t, try something else, add exercise, increase your fasting window, or whatever you want to, and wait for the results.
Unlike the popularly advertised diet plans on TV, you don’t need to buy any brand, type, or style of food. It’s great that so many celebrities have lost weight with the diet plan thing, but that’s not what IF is about.
The key is: You do you.
My Current IF Results
I’ll be perfectly honest here–I haven’t dropped what feels like 915 pounds in a matter of days. That’s not happening any more than riding my bike for 30 minutes once and being in top shape for the Texas MS 150 tomorrow. I did the hCG diet for about a year and a half–I lost weight, but even the hCG diet doesn’t work like that either. But in my case, my current results are:
-
- The scale hasn’t yet gone down, but remember–there’s water weight, and “weight” fluctuates anyway, particularly in women. I don’t get on the scale often because it can be discouraging.
- I’ve noticed some “shrinkage” here and there, but I’ve not yet gone down to smaller clothes yet.
- Although I did fill up the bowl at The Salad Station just like I did at Sweet Tomatoes, I didn’t finish it like I used to. I credit that to Intermittent Fasting. I took about half of it home for the next day, then had a sliver of cake when we got home an hour later, then my “fasting window” began.
My current exercise consists of the occasional walking tours of Walmart, along with regular use of the Thighmaster set, and slinging around a kettlebell weight, the latest of which is 20 pounds. I’m trying to get to the point where I can get a half-hour of yoga, HIIT (“High-Intensity Interval Training“), or bicycling in place in my day.
While in Academy after dinner, I did check out the availability of heavier kettlebells. (They seem to be difficult to find in some places.) Right now I’m lifting a 20-pound (padded) Bionic Ball kettlebell, but I want to eventually lift more. I told BF that if I start swinging around a 40-pound kettlebell like a roll of paper towels, he’d better be on guard.
Nah–I’m not going to swing it at him. I just like poking him in the ribs now and again. Trust me, it works both ways.
Honestly, IF is not terribly difficult once you get into a rhythm. You just have to remember not to have a nibble of something before bed, or you’ll break the fast and it won’t work. And Stephanie’s book is HIGHLY recommended. It’s not a long or difficult read and is very informative.
And The Cat
I loved my felines, Catmandu and Kismet, who have long been gone for many years. Our current apex predator, Tab E. Cat, is all about BF, and couldn’t care less what else is going on as long as he can curl up with him. He only likes me when I have food.
Until one day.
I did try to do IF while on Prednisone, but it wasn’t happening, so I quit for the duration of the medicine. One of the drug’s side effects is that you can become very hungry. I did, and just didn’t bother with IF for a couple of weeks, but sticking closely with keto as much as I could.
One night, about 11:00 pm, my stomach was letting me know it wanted something–fast. I went into the fridge and found some sliced roast beef that BF was using for sandwiches. (Notice I said “was.”)
Taking out a couple of slices, I went to talk to BF, who was now curled up in bed with the cat. The beast was nestled under his left armpit. Upon seeing and smelling the roast beef slices, Tab E. Cat looked up at me, opened his eyes, walked OVER BF’s chest, and up to me, completely ignoring him. He meowed, giving me that wide-eyed cat look that said, “oh, that looks delicious, I’d love to have some!” I gave him a small bit to avoid getting clawed. BF was shocked, and said, “great, now I’m chopped liver.”
Only when there’s food involved, Honey.
Until Next Time
Whether you’re looking to lose for the holidays or get a jump on next summer’s bathing suit season, Intermittent Fasting may be just what you need to start shedding extra pounds you didn’t intend to have. It just takes a little information, understanding, and planning to get started–and not a lot of money. Will it work for you? Try it, on your schedule, just don’t expect an overnight transformation.
Enjoy!
Cheesecake–the word conjures up images and tastes of sweet and creamy, and with good reason.
Hello, again, Dear Readers:
As promised (and way too late), here is my blog on cheesecake. Today’s post comes with two separate recipes from two different books, one of which was a gift from Callisto Press.
I don’t remember the first time I had cheesecake, but it was probably one of those frozen numbers. However, I remember being in a restaurant somewhere in New Orleans in the late 80’s and ordering blueberry cheesecake for dessert. Luckily, I got the last slice they had. That didn’t go over well with my dining companions, but today I couldn’t tell you who they were.
Learning Cheesecake
I’ve bought many of them until I learned how to make them from Suzanne Somers’ cookbooks. From her first book, Eat Great, Lose Weight, I started making the Sugarless Cheesecake on page 186, but with Somersweet when it became available. The original recipe called for Nutrasweet, which I would never use. Later, she discovered that Nutrasweet wasn’t the best option and eliminated it from subsequent books.
From Get Skinny On Fabulous Food, I also like the Cappuccino Chocolate Chunk Cheesecake, which involves some sugar, so it’s “Level Two.” This means you’re incorporating some carbohydrates into your eating plan. I always made it with Somersweet. But with the wide availability of sugar-free chocolate and chocolate chips, I might revisit this recipe and try it again with erythritol (Swerve.)
In her Sexy Forever Recipe Bible, which is partly a “best of” compendium book but with other new recipes, there are three cheesecake recipes. On page 343, the New York Style Cheesecake is from one of her smaller books, Desserts. The next one is called Cappuccino Cheesecake on page 345, and is similar to the Cappuccino Chocolate Chunk Cheesecake. All of these recipes used Somersweet. I’ve never made it, but on page 344, there is also Peppermint Cheesecake With Chocolate Crust from another book.
There may have been one or two others here and there, but until recently, Suzanne Somers’ recipes have been the standards by which I make cheesecake.
Today I offer two more delicious offerings that are also healthier options.
Cheesecake #1: Keto In The Instant Pot
I’ve mentioned the multiple keto cookbooks I’ve been gifted, but there is one that I bought: Keto In An Instant by Jen Fisch.
Newest book by Jen Fisch.
Last year I reviewed her book Keto In 30 Minutes. I later got her first book, The Easy 5-Ingredient Ketogenic Diet Cookbook: Low-Carb, High-Fat Recipes for Busy People on the Keto Diet while on a Target run. She has one more book that I plan to get soon.
After her 30-Minute book, I subscribed to Jen’s emails and found out about the upcoming IP book, and later pre-ordered it. Jen promised, and this book delivers with some tasty food, some of which BF likes.
This is one particular recipe he likes, minus the okra.
One particular delight, of course, is her Vanilla Bean Cheesecake on page 197.
Because it’s an Instant Pot, you’ll need a six-inch springform pan. Naturally, I happen to have one, bought about 1996 or 1997 to make a no-bake cheesecake for “company” from a Martha Stewart magazine dinner. (I was a newlywed at the time.) Used once, I’ve dusted it a few times, so I was glad to find a reason to use it.
The crust is made from almond flour, a tablespoon of erythritol, and two tablespoons of melted butter. Jen’s trick to ensure a nice crust is to encase the bottom in foil that’s lined with a paper towel. Press the crust down in the bottom of the pan, just as you would with graham cracker crumbs.
A simple nut crust underneath
I don’t have any pictures of what comes next, so I’ll have to tell you: mix up 12 ounces of softened cream cheese, the insides of a vanilla bean (or a little more than a teaspoon of vanilla extract), 3 large eggs, a quarter-cup of heavy cream, a teaspoon of grated lemon zest, and two teaspoons of fresh lemon juice with your electric mixer (a hand mixer will work.) Then pour this over the crust.
Into And Out Of The Instant Pot
Ok, as with most pressure-cooker recipes, you’ll need to add a cup of water into the pot. Add the trivet with the lifting handles, then carefully put the pan on top of the trivet in the pan. Cover the top of the springform pan with foil.
Put the lid on and secure it, then set it to cook on high pressure for 45 minutes. When the 45 minutes is done, let it depressurize on its own for 15 minutes, then quick release to pop the pressure completely. Now you can remove the lid.
You’ll first remove the pan with the trivet from the pot–be careful, it’s hot–and remove the foil and paper towel from the bottom. Let it sit out for an hour to cool, on a wire rack. After an hour, cover the pan with foil and put it in the fridge for anywhere from 4 to 24 hours.
Obviously I didn’t follow the directions exactly.
Yes, I know, sometimes I don’t do it exactly right or I don’t read the directions correctly. It happens. At this stage, it’s light and fluffy, but it hadn’t been refrigerated. Once it’s refrigerated, it’s a little flatter, more solid, and more like a cheesecake, as in this picture.
Doesn’t that look delish?
There is never a bad time to have a delicious cheesecake, especially if it’s a healthier version:
And what’s wrong with having cheesecake with breakfast, or egg & cheese chaffles for dinner?
If you’re just wild about the Instant Pot, as BF’s sister and sister-in-law are, this is a great dessert anytime. Remember, it’s only a six-inch diameter, and you’ll need that size of a springform pan if you don’t have one already. They’re not expensive, and that’s the perfect size for the Instant Pot. Plus you’ll have to plan ahead.
But that’s not the only way to do this.
Cheesecake #2: Even Easier
Ok, so now you know how to make a delicious, low-carb/keto/sugarless/gluten-free cheesecake in your Instant Pot.
What if you don’t have an Instant Pot, or don’t want to mess with yours? Ladies and gentlemen, I have yet another solution: The Everyday Vanilla Cheesecake from The 30-Minute Low-Carb Cookbook by Pamela Ellgen. It’s on page 126, and I’ve been making it since December 16th of 2019. How do I know? Because whenever I got the book, in October, I think. I flipped through it and kept thinking I needed to try this out. Finally, I did, loved it, dated the recipe, and I’ve been making it ever since.
Literally. When I make one, I seek out the ingredients for the next one. That is, I get more cream cheese, and check my supplies of almond flour, cream, lemon, and butter.
What’s so great about this cheesecake when you’ve got Jen Fisch’s deliciousness? Well, for the following reasons:
- There is little baking/cooking–the crust is baked for a short time, but the filling isn’t
- No eggs are involved, good for people like The E Man, who is allergic to eggs
- You can eat a slice of cheesecake in an hour
- It’s two inches bigger than Jen’s
Not that Jen’s cheesecake isn’t worth it, because it is. But even Jen may like this one, even though it’s not hers. (I don’t know, I haven’t asked. Just an opinion.)
The Setup
This version happens in two parts, essentially. Unlike Jen’s Instant Pot cheesecake, you’ll make the crust first, bake it, then mix up the filling. But before we get started I need to tell you about the sweet part.
Swerve Or Erythritol?
Like most of the newer low-carb and keto dessert recipes, they tend to call for Swerve brand sweetener, which I wrote about a while back. It’s a great replacement for the extinct Somersweet, and it works just like they say it will, cup-for-cup.
However, erythritol is available in a number of forms, and from a number of places, including Whole Foods, Amazon, and Vitacost, which has a 3-pound bag for $13.99. From what I’ve seen, that’s not bad. Vitacost also sells other brands, as well as Swerve for about the same price as other stores, including Walmart.
Should you decide to pass on Swerve and buy plain erythritol, you may find that it’s like regular granulated sugar. It doesn’t dissolve or “melt” like regular sugar would, so you have to grind it yourself. It doesn’t take much to do, just drop it in the food processor until you get the consistency you need.
Remember my little blender/food processor combo?
It’s perfect for this task, because then I empty out the powdered erythritol and blend up the crust. It works like this–first I grind up the sweetener:
I drop all that I need for the entire recipe in and grind all at once.
I dump the whole thing into a pinch bowl:
These little bowls are very handy for setting out ingredients anytime.
And then get on with the crust, starting with the half-stick of melted butter:
Butter binds the almond flour to make a nice crust for your cheesecake.
I pour it into the food processor first:
There is a bit of residue from the erythritol, that’s OK
Then add two cups of almond flour:
Right on top of the butter
A small bit of salt:
Just a tiny bit for contrast, no need for salty/sweet
Then add the two tablespoons of sweetener:
Goes right on top
Now blend it up:
This little food processor function is great.
It takes a couple of minutes for the whole thing to mix up perfectly. It took longer if I put the butter in after the almond flour.
Looks like this.
Once it’s well blended, add it to your ungreased, unlined springform pan.
Just like that. It’s the consistency of cookie dough.
You’ll need to press it into the pan. A trick I learned on The Food Network was to use the bottom of your measuring cup. It’s fast and easy as well as a lot more even. If you have arthritis, you’ll likely prefer that too.
It doesn’t take long, and once you get the hang of it, you’re done.
Works great, doesn’t it?
Now in the process, you’ll see some of the crust move up the sides. I like to take that off so that it doesn’t break off and make a mess when the cheesecake is done.
A butter knife would work well, too.
When you’re done, it’s nice and neat.
see?
Bake it at 350F for about 8 minutes:
Perfect!
When it’s done, you’ll have a lovely crust.
Doesn’t take long at all.
When the time is up, put it in the freezer. In my case, I put a cork trivet underneath to keep it from melting the ice trays. Our kitchen fridge and freezer don’t have a lot of room.
Be careful not to grab the clamp–I did that once. Fortunately, nothing bad happened, even though the pan was very hot.
Now time to get on with your filling.
Making The Filling
I start this while the crust is baking, and in the middle, I have to stash the crust in the freezer.
Your sweetener is already measured, so now just squeeze out your lemons and measure out the heavy whipping cream:
Just a half-cup.
Add your ingredients to the bowl, starting with your room-temp cream cheese:
They’re really soft, so they fall right out of the foil packets
Add in your previously ground sweetener, one-third cup:
It looks just like sugar!
Then the cream:
Then the lemon juice and vanilla:
I found my favorite Mexican Vanilla in Hammond, of all places. Must get more soon.
Now start mixing:
It starts out like this, but gets very smooth in a few minutes.
You’ll know when it’s ready:
Just like that.
Take a taste and see if you like it.
Secret Weapon: Liquid Stevia
Ok, if you feel like the filling isn’t quite sweet enough, here’s what you add to the filling, one drop at a time:
Any brand of stevia will do. Add drop by drop, it’s powerful!
I put about six drops in and blend it along with the erythritol. It doesn’t change the taste, and makes it a tad sweeter, but not overly sweet. If you want more, add a little more–but one drop at a time, or you’ll ruin the cheesecake.
And if you’re alone in your kitchen, you get a special treat at this point.
Yum!
At this point the crust may still be hot, so you might leave the filling off to the side and do a little cleanup, maybe fill up the dishwasher or set some things aside to soak. Doing so will give the crust a little more time to cool off.
Filling And Freezing
Ready? Carefully pour and/or scoop the filling into the not-so-hot-now crust:
Really easy to do
Use a spatula or other tool to smooth out the top:
It will freeze like that, so it’s important.
Back into the freezer:
Almost ready
The book says 15 minutes in the freezer to “firm up,” or an hour in the fridge. Your choice. I usually leave it for more than an hour, but of course, it’s hard as a rock.
BF had to repair this hinge for me because one day I pulled out the rivets with a frozen cheesecake:
Yes, I broke it, and he fixed it.
But generally, it pops right out:
It usually just separates when the pan expands.
The Faster Cheesecake
This is what you end up with:
Isn’t it lovely? All nice and neat!
Because I consume this cheesecake a sliver at a time, I cut it in quarters first:
Mine is a bit frozen, so it’s a little difficult
Makes it easier
And then with a smaller knife, I cut a slice out:
Ta-dah!!
It really is that easy and that good. You could eat the whole cheesecake if you wanted to (even I can’t do that) but it’s very rich and delicious, so you don’t need much.
BF said he had a small bit of it when I wasn’t looking, and he agrees that it’s quite delicious. I’ve served a bit to one of his car-guy friends who has been here for dinner several times (because he was here at the right time.) He was quite impressed because I did warn him it was gluten-free and sugar-free.
Other Cheesecake Notes
The first thing I should mention is that in order to make the cheesecake quickly and make sure the filling comes out smooth is to leave the cream cheese out for a good long while.
My suggestion is a minimum of four hours. But if you’re making a cheesecake after work, just take it out of the fridge and leave it on the stove in the morning and get to it when you’re ready. If you want to make it first thing in the morning and have it at dinner that night, take leave the cream cheese out all night.
Make sure that if you have critters, they can’t reach the cream cheese packets. Never mind how I know that. You probably don’t need to leave it out for two days as I do sometimes. Unintentionally.
Use ONLY fresh lemon juice for this, or lime, as I’ve done a few times. If you use lemon extract, you will regret it. Immediately. Nevermind how I know this.
Conclusion: Cheesecake Is Delicious
I’ve added both of these to the Recipes page, as well as the recipe for El Chico’s Chorizo, which I intended to add at the time of the post and apparently forgot.
I also took the opportunity to do a bit of updating on the recipes page, and it’s a little easier to find things now.
If you really like cheesecake, there is no end to the recipes you can find online. Check Pinterest, AllRecipes, do a Google search, or any website you prefer, recipes are available with a few clicks. Whether you want gluten-free, low-carb, dairy-free, or you want the best cheesecake there is, go looking for it, you’ll find it. (I just can’t vouch for them all!)
Cheesecake, Slow Cooker Style
Remember my slow cooker post a few years ago when I made a low-carb chocolate custard? Slow cooking expert Stephanie O’Dea has two recipes on her website for cheesecake, one standard type, and one for pumpkin cheesecake. Both can be made anytime–canned pumpkin is available year-round in the grocery store, likely on the bottom shelf.
Stephanie’s aren’t keto, but if keto isn’t your thing, that’s OK too. I’m thinking maybe a pumpkin cheesecake if we meet up with BF’s family at his Dad’s place up the road. I brought what he calls the waffled “Awful Falafel” to Thanksgiving last year and loved watching him cringe when his sister, brother-in-law and sister-in-law enjoyed it. That’s what he gets for yakking to his friend in San Diego about my “horrible” cooking. I’m sure a pumpkin cheesecake might be a welcome addition this year, too.
The “Keto House”
On a related note, Jen Fisch’s first book was highly successful and allowed her to buy and renovate a house in Arizona. It’s now available to rent on AirBnB and Homeaway, a beautiful desert oasis that makes me want to plan a trip with BF sometime. It’s big, so we could go with several people, but maybe I just want to go with him, too.
That’s a ways off right now, but darnit, it’s a goal!
That’s all for now. More tasty food coming.
Happy Dining!
Hi, again, Dear Readers–let’s Swerve!
I’m sorry to be late again, *life* has happened, and there are dogs involved. We’re getting that sorted out, and I’m always looking for new things to bring you.
As I alluded to in a recent post, there is something available for folks who miss SomerSweet, and anyone who’s looking for a sweet alternative to sugar that isn’t toxic or make you feel ill after eating it. An alternative sweetener that allows you to sweeten foods naturally without wondering what will happen in an hour. And one that’s somewhat accessible without ordering it from somewhere else. I found it: and it’s called Swerve.
I still miss my HEB.
Now, y’all keep hearing me say this. I really do, and here’s one of the main reasons:
Notice the drink holder spots?
That’s right, I’m really ticked off about this. HEB, Kroger, Randall’s, and other stores in Houston (and around the country)  have cup holders for your coffee. Many stores, like Kroger, Randall’s, and Target, have Starbucks locations in the store. (The Walmart on I-45 has a McDonald’s in the front of the store as well.) I mean, coffee is a thing now, right? People shop with their coffee, especially during the cold winter months, so why not?
See? They all have them!
When I went to Winn-Dixie a couple of days before Thanksgiving, I stopped in at the PJ’s in front of the store for a coffee. Once I grabbed my basket, I realized–no place for coffee! I had to be very careful balancing a coffee in one hand, or balancing it in the “seat” part of the basket. It’s 2016—child seating areas have been in grocery store baskets since I was a kid—so why don’t they have coffee cup holders in the rest of the US?
Pictures from HEB in Clear Lake
Neighbor E graciously took these pictures for me last Saturday, and included a pic of our friends there, Miss Lei:
Hi, Miss Lei!!!
She made a different version of the hatch apple cake, and E got me the recipe for you:
Note: this isn’t the dump cake version. You don’t use the whole jar, either.
And check out the display that’s right in front of the bakery, inside the store.
NOW do you see why I miss my HEB? (And many thanks to Neighbor E for the great pictures, too!) Well, I’m getting there. And, BF makes it easier. He’s been to our HEB, so he understands why.
Turkey thighs found!
I did find more turkey thighs at the Rouse’s on Veterans Memorial Boulevard, and I bought both packs—they were under $2! Next trip to NOLA, I’ll go look again. The newest Trader Joe’s is across the street; I just went there for a couple of bottles of water for the trip home (and I know they’re 17 cents each.) But it’s nice, just like the one in Baton Rouge, and the one in The Woodlands. If you haven’t been to a Trader Joe’s, and there’s one in your area, might be worth a visit. I very nearly brought home a packet of their Pork and Beef Tamales. They actually are a product of Mexico. They’re real tamales, and very tasty too.
Anyway. . . .
Do *you* have a coffee while you shop?
I did notice that my Whole Foods in Mandeville has coffee cup holders in their baskets—the little “urban” baskets, as I call the smaller ones with two compartments, have them in the handle like HEB does. The bigger baskets, the ones with the child seats in them, have these plastic holders, which also hold things like flowers:
This will hold coffee or a bunch of flowers.
I know, I know. . .these are “first world problems.” But DARNIT! When there’s a PJ’s right in front of the store, why can’t Winn-Dixie shoppers have holders for coffee too?
What’s this foolishness?
Speaking of Whole Foods, I saw this little gem last time:
Not Beef? Not interested!
No kidding, “Not Beef.” OK, riddle me this, Batman—if you’re truly a vegan and/or vegetarian, and you do not partake of a product that comes from “anything with a face,” why are you in need of a product that tastes of simulated beef? Is this to go with your “plant-based burger meat?” Not a joke, and it’s $3 a box!
Yuck.
No, OK? And that recipe for “Not Beef Noodle Soup” starring cut bits of tofu? Yeah. . .not happening in the Casa. Even if I weren’t allergic to soy, I wouldn’t try it. What’s the point? Besides, BF would run me up the street for bringing tofu into his house.
I know, I know–Whole Foods is giving customers what they want, or what they think they want. This is America, the land of invention, so. . .spend your money where you like, but I still think it’s silly.
Resistance is futile
Oh, and, despite my refusal to do so, I now have a Winn Dixie Customer Reward Card, similar to the ones I have for Kroger, Randall’s, Vitamin Shoppe, Petsmart, Petco, IKEA, and a myriad of other stores in Houston and elsewhere. I added the app to my phone, too. Lucky me, they have “fuel points” that we can use to save a few rubles when we fill up The White Knight. So I hope to be able to use the points soon. I spoke to Winn-Dixie today to resolve an issue with duplicate cards.
While I on the phone with the nice lady, I expressed my discontent with having no place to put my coffee cup while shopping. (The PJ’s is right there, for heaven’s sake!) She didn’t know why that was, but she promised to pass along the suggestion to management. So maybe during the next upgrade of baskets, Winn-Dixie will get with the 21st Century and have a place for customers to put their coffee cups while shopping there.
Enough of that—this is the post you’ve been waiting for.
Let’s do the Swerve!
If you’re one of those folks who is missing SomerSweet, isn’t happy with stevia, or would like to move away from the Splenda, Equal or other chemical sweeteners you’ve become accustomed to using, Swerve might be what you’re looking for.
As I mentioned in my last post, I found Swerve in the Mandeville Whole Foods on my first trip. Swerve is erythritol, a natural sweetener that doesn’t have any nasty side effects like chemical sweeteners, and no, um, gastro issues. This is great news for diabetics and anyone who wants to cut down or eliminate sugar from their diet. You can have some sweet stuff and not be tempted by something you know you shouldn’t be eating. It’s especially useful this time of year when you know how all the well-laid plans go pear-shaped when someone shows up with anything called “Black Forest,” “Chocolate Cherry,” “Peppermint,” or the thing that makes me knock a big guy out of the way. That would be nearly anything with chocolate and raspberry in the same place.
BF knows to move if I spot that combo, but I haven’t been in the company of the esteemed Shaquille O’Neal; I’m sure he’d move out of the way just as fast.
The ingredient list.
Here’s a closeup:
How does it compare to the now-defunct SomerSweet?
Very similar, but not exactly the same.
Here’s a peek in the bag:
Swerve!!
The day I bought it, I paid $7.99 for this bag:
My receipt. Thankfully, BF doesn’t look too closely sometimes.
No, it’s not cheap–but it’s useful if you’re looking for healthy ingredients.
Not everybody cares
Please note that in my own experience with healthier foods, not everyone cares that it’s sugar-free, gluten-free, carb-free, or yeast-free. This was especially true at Thanksgiving when my favorite Cranberry Ginger Relish wasn’t well-received. The vegan cornbread made for BF’s Dad wasn’t well-received, either. I’m not doing that again, I’ll make all that stuff for myself. BF “kind of” liked the vegan cornbread, but the “regular” cornbread wasn’t all eaten, either—about half went to Hound Training.
Another example: A few years ago, I brought former Neighbor R a pan of yeast-free brownies at her request (she’d given me a big favor.) She thought that little pan was “too much,” and she gave half to another neighbor. That other neighbor, I was told later, brought them to her booth at a flea market, where “everybody loved them!” No kidding—that neighbor didn’t know they were more expensive, sugar-free and all that, because she was accustomed to making brownies from a box. I’ve said this before: alternative ingredients are pricier than the usual white-flour/white-sugar stuff. So unless you know someone who would appreciate yeast-free brownies, gluten-free cornbread, or other non-standard healthier recipes, it’s probably better to keep them to yourself, or at least in your family’s kitchen.
Swerve is all good
Granular Erythritol is available in a number of places, including Amazon and Dr. Hotze’s in-house vitamin store (called Sweet-N-Natural.) This 2-pound can is $50; SomerSweet was considerably less expensive. But if you don’t have the inclination to pop for that much Sweet-N-Natural, Swerve is a great option to try erythritol. A 12-ounce bag was $7.99 at Whole Foods, and you may find it on sale occasionally for less.
So what do you do with it? Use it like sugar. Between the Swerve website and their Facebook page, you’ll find lots of ideas for using Swerve to satisfy your sweet tooth. They don’t yet have a downloadable PDF file of recipes; you just go there, or to their Facebook page, and pick out what you’d like. I’ve seen some tasty desserts on their site, but I haven’t tried them yet. This one, for Pecan Pie Biscotti, looks pretty tasty. (Access all their recipes here.)
I had a chat with the very nice Natalia at Swerve, and she says that although they’ve been around since 2001, they’ve only stepped up their marketing since 2012. Swerve is available nationwide as well as in Canada and is also available at places like Amazon, iHerb, and Vitacost if your local market doesn’t carry it. (They currently don’t have an e-commerce function on their own website.) You can also use their handy online store locator to find it in your neck of the woods. I had no idea that it was available in Clear Lake, but it is!
Swerve comes in 12-ounce packages, in granular and powdered.
What makes Swerve special?
The cup-for-cup measure is a distinct difference between Swerve and other similar products. Swerve is the only product of its kind that comes in not only granular, like you would put in your coffee, but also powdered for confectionery creations (i.e., truffles.) No one else has a “confectioner’s sugar” version. It’s also gluten-free and non GMO (two big sell factors for me.) Erythritol doesn’t promote tooth decay the way sugar does, and of course, it TASTES LIKE SUGAR! No metallic aftertaste like stevia—I’m sorry, but stevia kind of tastes funny to me. So, I’m liking Swerve a lot.
Unlike xylitol, erythritol is also safe for the dogs who might get under your feet and nibble a bit of crumbs you didn’t know you dropped. Xylitol is very toxic for animals, so if you have some or might use it, do keep an eye out around the critters. Last thing you want is an emergency vet bill for a poisoned animal.
So what does Swerve taste like?
It tastes like sugar! No, really, it tastes like sugar. No aftertaste at all.
I tried Swerve myself recently when I made some coconut oil chocolate to nibble on. With It worked perfectly, and there was no difference between the one I made with SomerSweet and the one I made with Swerve. They were equally tasty, and melted all over my hands as coconut oil is wont to do.
This much coconut oil
Some cocoa powder:
Two tablespoons of cocoa powder, then mix well with a fork:
Chocolate first
Now add Swerve, just stir it in:
See? Works like sugar. Just stir it right in.
I think I added two of those tablespoons, just like SomerSweet. And because the coconut oil was unflavored, a little almond extract does wonders for the taste:
Chocolate. . .er,”candy.”
Please note that almond extract is VERY potent, and you only need a tiny drop for this.
Freeze until hard, and carefully break it into chunks to eat like candy. Well, it pretty much is, isn’t it?
I’m thinking it might be time for another crack at the YeastFreeBrownies, sweetening them with Swerve. I haven’t made them in a while. Maybe BF might even like them, just a little.
So, now you have an alternative, and if you’re like me, a replacement for the beloved SomerSweet. (Or if you’re looking to permanently ditch the toxic chemical ones.) I’ll use the rest of the SomerSweet over time, and will pick up my sugarless cooking and baking with Swerve. BF will probably not like me buying many bags of it at a time, but you know I hate to run out of anything.
Be sweet and enjoy!
