Low carb individual cheesecakes - a recipe

As more and more research is coming to light about the benefits of eating low-carb as part of a healthy-eating lifestyle, especially when linked to trying to conceive, I decided it was too simple a change not to make.

I had done Atkins years ago, immediately prior to conceiving my daughter, so I had some personal  knowledge that, at least, it won't hurt my chances and was comfortable that I'd be able to "handle" the changes necessary to eat significantly low-carb.

Since late July, I have been following a more-or-less Atkins approach to my dietary life and, after cheating only once (at a fantastic US-themed party in August) and ironing out some kinks (having too much fruit), my body has been responding quite positively and I have now lost more than 8.5 cm from my waist.

My journey isn't over, however, as I would like to be still significantly smaller than I currently am, but I can already feel the benefits (not least of which is gaining some semblance of confidence).

Now that I have made the change and done the hard work of "coming off of sugar" (for the skeptics, research proving sugar addiction exists linked here), I genuinely hope I can spend the rest of my life avoiding it altogether.* Luckily, I've always had more of a garlic-tooth than a sweet-tooth!

This doesn't mean, however, that I don't like the occasional sweet thing (hence the cheating at that party).

When trying to decide something of the dessert/sweet variety to revamp, my mind went immediately to the one thing, the only thing I had cheated with since starting this journey: Cheesecake.

The cheesecake I had at that fateful party was, in fact, Cheesecake Factory cheesecake and the recipe below doesn't compare to how that magical dessert tastes, but it's a place for me to start, a springboard off which I can launch further trials and experiments in trying to recreate the famous and specific flavours of the Cheesecake Factory cheesecake.

Without further ado:

Low-Carb Individual** Cheesecakes

Ingredients:

• 450g cream cheese
• 100g xylitol (or appropriate ratio of other sweetener)
• 1 1/2  tbsp almond flour
• Pinch of salt
• 3/4  tsp vanilla extract
• 2 tsp lemon juice
• 2 large eggs
• 140 ml crème fraîche

Method:

• Preheat the oven to fan  200C. 
• Using a hand mixer, beat the cream cheese at medium-low speed until creamy (about 2 minutes). With the mixer on low, gradually add the sugar, then the flour and salt, being careful to scrape down the sides of the bowl occasionally to ensure the mixture is fully incorporated. 
• Add the vanilla, lemon juice. 
• Whisk in the eggs, one at a time, scraping the bowl to ensure everything is properly blended. 
• Add the crème fraîche.
• Whisk to blend but do not over-work the filling.
• Pour filling into 8 ramekins. 
• Place ramekins on a baking sheet and put them into the oven.
• Bake for 5 minutes. 
• Reduce oven temperature to fan 90C and bake for 15 minutes more. If you gently shake the baking tray, the filling should have a slight wobble. 
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool completely in the oven.
• Refrigerate overnight for best flavour/texture.

I originally made this both with and without a base and both turned out delicious, but because the base I chose is actually a shortbread, it wasn't quite the same as what I as used to so I preferred the cheesecakes without. The shortbread I used for a base. I hope to eventually develop something closer to the Cheesecake Factory base.

*Before I have reached my goal size, I plan on thoroughly investigating the "Keto" way of eating and, considering the results of that research, may switch to that for the maintenance phase of life.

**Due to unforeseen circumstances, our kitchen is without some large appliances - namely, an oven and hob, both of which were gas-powered. Because of this, I made these in a small batch in my toaster oven. If you would like to make a full-size cheesecake, I recommend you:

• Double everything above 
• Brush the sides of a springform tin with melted butter and put on a baking sheet. 
• Pour in the cheesecake filling 
• Bake for 10 minutes. 
• Reduce oven temperature to fan 90C fan and bake for 25 minutes more. (Gently shaking the tin should give the filling a slight wobble.)
• Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. 
• Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

• Refrigerate overnight.

10 Things You Probably Didn't Know About Me...

As it's been a while, I thought I'd ease myself back into blogging regularly(ish) with something simple... One of those ubiquitous, annoying "10 Things..." lists.

Bugger off. It's my blog and I can do what I want to, so there!

Potters, Hopton-On-Sea August 2017

Here goes!

10 Things You Probably Don't Know About Me:

1. I absolutely loathe photos of me. The above photo was taken by my lovely Sister-In-Law at her insistence. I understand her reasoning, hence why I stood for the photo(s! She took more than one!). Hopefully, someday I'll be able to look back on photos of myself and be OK with them. (Let's see if I can leave that photo there and not chicken out and take it down before this post goes live!)

2. I struggle with the concept of Good Enough. This has been an on-going theme throughout my life and I have actually had some very good, very expensive therapy regarding it. Throughout my life, I have felt that I am a disappointment to others, to myself. It's coupled with a strong sense of Perfectionism/Fear of Failure that means I hold myself to a far higher standard than I hold others and means that I am often overly, and even damagingly, self-critical. I have a fear of starting things, projects, because of this fear of failure - because if I don't start then I can't fail, right?! I frequently need to remind myself that I am good enough, that I am deserving of good things, deserving of being treated well and with respect. I am far better than I was but I acknowledge that I still have a long way to go... and that's good enough!

3. My favourite colour is Aurora Borealis (AKA "Iridescent"). It's actually a collection of colours; blues, greens, pinks, etc.

The surface of my bed-side table. Glitter under bartop resin. iPhone camera. Unedited.

4. I can't stand the word "toppings". Even saying it in my head makes me feel weird. This makes loving and ordering pizza rather difficult!

5. I have never eaten shrimp in any form. Does this make me strange(r)?

6. I am a big child. One of my life mottos is: I am forced to grow old; I refuse to grow up!

Card-carrying member. iPhone camera. Unedited.

7. We're moving! We're moving (further) away from London - eek! When I moved to London in 2004, I presumed that that was it. I fell in love. Love, I tell you!

I was first an "EastEnder" (but never on the soap). Then, in 2009, I moved "south of the river" gasp! And, again, became an EastEnder in 2012ish for a short while. Since then, I've lived for about 4 years in Essex, just beside London. London, for the past 13 years, has - at the very least - always remained in arm's reach! I'm not sure how I feel about being a 2-3 hour drive from my favourite city. The implications and my emotions surrounding it are, no exaggeration, bittersweet.

We're moving to a lovely part of the world called "Lincolnshire". It will be a significant change of lifestyle and will include the chance to develop hobbies, join clubs, exercise more.... All manner of things that the frantic pace of living "down south" doesn't seem to allow.

8. I love taking photographs. I have loved taking photos since I was a smaller child. We couldn't afford a decent camera so I spent my childhood working through a succession of cheap, crap cameras that used 110 film and did nothing to enhance my ability to take a photo. I even had a micro 110! How on earth one was supposed to get any kind of quality photos with one of those, I will never know!

In high school, I had wanted to take a photography class but it required having a 35mm camera with which to take the pictures. Again, the budget didn't allow this. I took it on the chin but was definitely envious of classmates who had access to a decent camera and felt an almost physical ache when I saw the photos they'd taken for the class.

When I was in my late 20s/early 30s, I was able to afford a decent and expensive (at the time) camera. I was super excited! Then, as life moved on, I never learned how to use it properly. It sat. I played with it a bit. I never really did anything with it other than use it in fully automatic mode, defeating the purpose of having that camera over a "point and shoot" version.

When we've moved, I plan on snapping more and joining a local camera club (there are at least three I can choose from!). I've recently bought some new lenses, some instruction books, and my desire to take good photographs is now even stronger than ever as I get one step closer and I'm super excited!

Random building in Southend-On-Sea. iPhone camera. Unedited. 19th August 2017

Potters, Hopton-On-Sea. iPhone camera. Unedited. August 2017

9. I love to sing! Like, seriously, love to sing. Thing 2, however, means that I am convinced I can't sing very well. People who are professional musicians/professors in music have told me that I can carry a tune and I still shy away from singing in front of anyone with whom I am not 100% comfortable around. I was in chorus all through grade school and junior high and a big part of me wishes I had carried on through high school... not because of who I could have been through singing; I have no aspirations... I just lament that I could have continued doing something I love instead of backing away because it wasn't cool.

When we move, however, there are three local choirs that I plan on investigating and, though it will be a genuine struggle to get the guts to do so, I plan on auditioning for at least one! I know! I'm just as surprised as you are, maybe even more so!

10. I am slowly writing a book about me. It will be a fictional adaptation based on my life leading up to age 40. Do you know enough about me to tell the difference between fact and fiction?

What are 10 things about you that I probably don't know?

Lots of love and a personal challenge for 2011

MrB and I don't celebrate St Valentine's Day in any formal, traditional way. (Several years ago I told MrB that if he were to send me flowers at my office that year he'd then be off the hook for the rest of our Valentine's Days together. He sent gorgeous balloons instead, one even being a giant frog, and he was very definitely off the hook.) Instead we celebrate the anniversary of a special day in our shared history on the 13th of February each year and treat the 14th as any other day of the year, specifically trying to avoid the commercialism that surrounds it 'nowadays.

Today, though, I thought I'd share a recipe I created last month and hey! I made it heart-shaped!

Happy Valentine's Day!



Almond Cookie-Press Cookies

1 cup dairy-free margarine at room temperature (plus some for buttering baking trays)

1/2 cup vegan cream cheese

1 cup granulated/castor sugar

3 cups plain flour

1/4 teaspoon salt

1/2 teaspoon vanilla extract

1 1/2 teaspoons almond extract

1/4 teaspoon baking powder

Fully combine margarine and cream cheese in a medium bowl. Add sugar and cream together.

Add salt, baking powder, vanilla and almond and blend well.

"Butter" (read: coat with a thin layer of dairy-free margarine) several baking trays (this recipe makes a LOT of cookies and I forgot to count how many but I'd comfortably guess it's more than 40!) before you start pressing your cookies. I was making cookie-press cookies based on recipes/videos I'd found online and when they recommended buttering your trays before you start; I though I'd be fine to just use baking paper. Boy, was that a silly move! The cookies won't stick to the baking paper which means they won't pull away from the cookie-press which means you're pressing cookies for no good reason. Please, people, learn from my mistakes! *grin*

Using a flexible spatula, fill cookie-press with dough and choose your shape disc. I chose the disc for making heart shapes (largely because I couldn't figure out which discs made which shapes) and away I went. My cookie-press has two cookie-thickness settings so I chose to use the thinner cookie setting and I pressed once for each cookie as I wanted them to be little morsels rather than "cookies", if that makes sense.

I then baked the cookies at 200C/350F for about 8 minutes. Too much longer and they started to colour. I wanted them to just be set with a hint of goldenness.

Allow to cool on baking tray for at least 10 minutes, remove to rack to cool completely.

I can't wait to use my cookie-press again! This time I might have to use each shape disc just to see what each produces!

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I'm on a self-induced (though inspired by futuregirl's*) craft diet this year.... A Challenge, if you will, to use what I have rather than buying more and more and making less and less.

What follows are photographic evidence of why I need to make this commitment to myself, to my bank balance, to the world (- why am I such a consumer?!) but please don't judge me too harshly... I do need to organise the whole set-up (that's on my list and it starts with filing about 45 years worth of paperwork) - and get a desk chair - but I know I've got at least a year's worth of crafting in there!

Want to know the worst part?.... That's not even any of my yarn in there! There's more *gasp* in other rooms in the house (living room, closet in the bedroom, etc)!

So, I've got a list longer than I am tall of things I want to make this year with the supplies I have so I now just need to get the motivation to actually do something other than brainstorming and dreaming and coveting!

Did you know that this is the first year in three years that I haven't been to my favourite two yarn stores in London to splurge on the Rowan Yarns sales? One of these retailers reported a drop in January sales as compared to the previous two years. *sigh* I know it's not all down to me but it brings home just how much I'd been spending on craft items and not getting many, if any, craft Finished Objects out of those items.

Have you set yourself a personal challenge for 2011?

*If you get the chance, peruse futuregirl's blog a bit... She's a Crochet Badass and totally inspirational for all "makers" out there.

YES soup for you!

Being unable to eat milk products has left me with a wanting for certain foods such as pizza, mac'n'cheese, cream of tomato soup with grilled cheese sandwiches...

Thankfully, the list is small and I've stopped craving cheese so I'm able to find easy substitutes for these comforting foods.

Pizza is easy for me; I just use a yeast-free base and don't add cheese to my toppings. Problem solved.

Mac'n'cheese used to be an issue when I really wanted cheese but now it's OK. I sort of miss it but not enough to even take a bite of someone else's.

When it came to cream of tomato soup with grilled cheese sandwiches I was really stuck. I can't have the cream in the cream of tomato soup; can't have the cheese in the grilled cheese sandwich and even finding the right bread for me can be tricky. Nightmare.

That is until last week when I decided to just wing it. Thankfully, for the first time I started writing down what I was throwing into the pot instead of guessing afterwards. This also allowed me to take accurate measurements so, if the experiment worked; I could share it with confidence that what I told you wouldn't result in something horrid!

Well, it definitely worked. It worked so well I decided that night was officially Date Night and (pardon the pun) made a real meal out of it!

Thick and Creamy Tomato Soup

In a large pot add the following:

1/4c Extra Virgin Olive Oil

3 400g (14.5 oz) cans of chopped tomatoes (please approximate if your can size is different)

1 cup chopped spinach (mine was frozen)

2 bags of Steam-Fresh type mixed vegetables (I used Broccoli, Sweetcorn and Carrots by Birds Eye)

1tsp mix dried Italian herbs

1tsp Oregano

1/2tsp onion powder

1tbsp minced garlic (I use Very Lazy Garlic)

1.5L (about 6.5 cups) vegetable stock

Set aside 1 - 1.5 cups soya cream (I used reduced fat to great effect)

Bring this all to a boil allow to do so for about 10 minutes. Reduce to low heat and leave to simmer for about an hour (I left mine for about two hours and simply added some more stock later to thin it a bit but I like heavy soups).

Use food processor to blend the soup (make sure not to over-fill the food processor, this may mean you have to do two batches) and return it to the pot over low heat.

Just prior to serving add soya cream and stir to blend well.

I served this with garlic bread and it was a hearty meal that I intend to make a lot this winter. YUM!

Our backyard/garden/behind-the-flat/house-area is coming along nicely, the ground work is all completed and all that's left is to finish the decking!

I've been baking a bit lately:

Basic Chocolate Cupcakes with Chocolate Mousse topping

Almond Cupcakes with Vegan Cream Cheese frosting...

...and a surprise Chocolate Mousse filling

(Why do I feel the need to add the word "Vegan" when I say "cream cheese" considering the entire dessert is Vegan? I only bake Vegan but I worry that people will see "Cream Cheese" and get the wrong idea, I guess, so it's a little added emphasis that it's still OK even though it's called "cheese". I worry, though, that stressing the Vegan bit only there will lead to people to think that that's the only part that is Vegan. Oh, well. Can't please them all, as they say!)

See you soon!

Those poor, neglected cupcakes!

Mr Landscaper has taken a week "off" (he's working on someone else's garden that was booked before we hired him) and so I spent last week "cleaning".

"Cleaning" consisted of taking everything out, sorting through it, tossing what should be tossed, shredded what should be shredded, donated what should be donated and finally (and most importantly!) organised what was left!

It took me more time than I care to admit but it was fun! I thoroughly enjoyed the work that went into getting everything sorted, streamlined, easier to find/use/clean. I have a deep feeling of satisfaction from having everything in its place and a place for everything. I am, however, more than a little embarrassed at having let things get in such a state that it took so long to pull them back together in some sense of non-chaos.

During this past week I've also done some cooking and baking.

The first thing I baked was Green Tea Cupcakes from Vegan Cupcakes Take Over The World - I've since discovered that simply baking them isn't enough. While I was so busy cleaning I left the poor things sitting for a week. No love, no icing, no photo shoot, not even a bite taken to test how they tasted. The poor things just went to waste. I feel so horrid. They were lovingly created and then quickly forgotten. Left to sit in a bag, unable to live to their fullest potential. Their lives unfulfilled. Their destiny the trashcan instead of satisfying some lonely tastebuds some where. Poor things. I'll have to make them again. Soon. And this time actually pay attention to them!

I've also made some delicious Veggie Burgers from a recipe created by this talented lady. With her permission, I'm now going to share the recipe for these little beauties with you.

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Smoky Tofu and Red Bean Burgers

(makes 6 patties)

1 14oz. can red kidney beans, drained and rinsed 7 oz. firm tofu, squeezed of excess water and crumbled 1 carrot, grated 1/2 onion, chopped finely 2 cloves garlic, minced handful of parsley, chopped 1/2 cup whole grain vegan breadcrumbs (I use a little more to hold the patty together) 2 T flour 1/4 tsp liquid smoke 1 tsp soy sauce 1 tsp all purpose seasoning (like Mrs. Dash or Trader Joe’s 21 Seasoning Salute) 1/2 tsp each of garlic and onion powder (you may add less if you like) 1/2 tsp paprika salt and pepper to taste

Mash beans in a bowl and add the crumbled tofu. Add the rest of the ingredients and stir to combine. I like to use a blender/masher or fork to help chop and smoosh the mixture which will make it form into patties easier. You may have a taste in order to adjust seasonings.

Refrigerate mixture in the fridge for about 30 minutes. Shape into patties and place on oiled baking sheet. Bake for 25-30 minutes, flipping halfway at 400 degrees F or until browned and crispy. (I actually fry mine in olive oil), Serve on a bun w/ caramelized onions, lettuce, tomato, sprouts and sauce below:

Thousand Island Burger Sauce With A Kick

1/2 cup vegan mayo 2-3 T ketchup 1 T chopped dill pickle or relish a squirt of lemon juice 1/4 tsp all purpose seasoning blend salt and pepper to taste 5-6 drops of hot sauce

Combine all ingredients and chill. Is great on the tofu burger and with seasoned fries.

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I made mine a little differently. I placed my ingredients in my food processor and sort of pureed them. This meant I had to add more dry ingredients so I increased the flour by 1/4 cup and the breadcrumbs by 1 cup.

I really loved the way these tasted and can totally see them as "meatballs" in a pasta recipe! I will definitely make these again. And soon!

Now, for those of you wondering how I can have breadcrumbs since I can't have yeast I'll let you in on a little secret; I cheat.

Every once in a while (less often than I like, to be honest) I get to a Whole Foods and buy their sourdough bread. (It's amazing and light and not the least bit sour. I don't understand how this is but I don't argue!) When I slice it I don't like the ends as they're too thick for sandwiches or the toaster. Because of this I specifically leave the ends extra thick and throw them in the freezer. Then, I forget about them until I throw more into the freezer. Then I forget about them again and again until, eventually, I need breadcrumbs and I lament about not being able to have yeast. This happens for about 20 minutes before it finally dawns on me that I actually have yeast-free bread that I can use to make my own breadcrumbs! Yeah, sometimes I can be pretty slow. Don't ask. We don't like to talk about it.

I take the bread ends out of the freezer, let them defrost and then stick them into my food processor. (I find it's a lot easier to cut the thawed bread into golf-ball-sized pieces and use the "pulse" button on my machine. It cuts down a lot of the frustration and it makes the whole process take a lot less time.)

I then bag them in one cup portions (most recipes seem to call for this amount, why is that?), label the bags and store them in the freezer.

So, this week the landscaper is back (mid-week) and I can't wait. The closer we get to the finished product the more antsy I get to see it, use it, adore it.

I'm also getting a couple of little health nigglings sorted out in the next few weeks and working on my nutrition as I work on a vegetarian/vegan way of eating. (It's becoming more and more difficult as I'm having difficulties digesting beans without intense gas/wind and associated pain. Considering I'm allergic to lentils and don't want to over-do soy... I'm running out of ideas for proteins *frown*)

That's a savory recipe shared and the infamous vegan chocolate chip cookies recipe is on its way (hopefully this week) - so what would you like to see me make next?