Category Archives: wrks4me – Recipes

Death by Chocolate Bundt Cake

26 Wednesday Jul 2017

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Death by chocolate cake

Ingredients

  • 2 cups of flourwrks4me_terry_tested-11
  • 1 3/4 cups of sugar
  • 1 1/2 teaspoons of baking soda
  • 1 cup of unsalted butter
  • 1/3 cup of cocoa powder
  • 1 cup of water
  • 1/2 tsp of salt
  • 2 large eggs
  • 1/2 cup sour cream (or use yogurt, cream, buttermilk)
  • 1 teaspoon vanilla

Death by chocolate cake 2

FOR GANACHE

  • 4 ounces of a dark chocolate Bar (sweetened) or milk chocolate bar
    (DO NOT USE Bakers – unsweetened chocolate squares – WILL BE BITTER)
  • 1/4 -1/2 cup of whipping cream (2 oz to 4 oz)

Directions

  1. Preheat oven to 350 degrees F
  2. Combine flour, sugar and baking soda into a bowl
  3. Put butter in pan and melt over medium heat, add cocoa powder, water and salt and heat till butter is melted and everything is incorporated (use a whisk)
  4. Make a well into the flour mixture pour in 1/2 of the cocoa mixture and whisk. Add remaining chocolate mixture and continue to stir
  5. Add one egg at a time and then the vanilla and finally the sour cream. Mix well with a whisk and pour into a oil sprayed silicon bundt pan preferably. Put the bundt pan on a cookie sheet and put in preheated oven
  6. Bake for 50 minutes and test with a wooden skewer
  7. Remove from oven and cool on a wire rack

To make Ganache

  1. Heat whipping cream  in a microwave til very hot
  2. Pour whipping cream over chocolate and stir til smooth and glossy
  3. Pour over top of cake
  4. Note: Start with small amount of whipping cream and stir. If too thick add more cream until smooth. As it cools it will thicken up more.

Optional Cream Cheese Icing

  • 2 cups of icing sugar
  • 1 teaspoon vanilla
  • 1/2 cup of butter
  • 1 (250g) package of cream cheese

Put all ingredients into a mixing bowl and beat until smooth with a hand mixer

Serve and enjoy

Original recipe & video directions

 

Strawberry Mousse Cake

26 Wednesday Jul 2017

Posted by in Dessert, wrks4me - Recipes

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Strawberry mousse cake

Ingredientswrks4me_terry_tested-11

  • 1 (28 oz) Gelatin powder
  • 30 grams of boiling water
  • 135 grams digestive cookies
  • 40 grams of melted butter
  • 450 grams of whipping cream
  • 60 grams of sugar
  • 1 teaspoons of vanilla
  • Lady Finger6-8 Giant Lady Fingers (ie Milano brand)
  • Half strawberries for lining the sides of the springform pan (see photo above)
  • Strawberries pieces for middle
  • Sliced Strawberries for decoration of top

Strawberry mousse cake 2

Start by making Strawberry Purée

  • 3 tablespoons of sugar
  • 200 grams of frozen or fresh strawberries
  • 3 tablespoons of cold water
  • 1 tablespoon of lemon juice
  • 9″ springform pan
  • 28 grams of gelatin powder
  • 30 grams of boiled water

Directions

  1. Prepare gelatin by adding 30 grams of boiled water to 1 (28 gram) package of Gelatin in a heat proof bowl
  2. Let sit for 10 minutes


Continue to make the rest of the cake 

STEP 1

  1. Put Digestive cookies in a plastic zip bag and crush
  2. Put into a bowl
  3. Add 40 grans of melted butter
  4. Press into the bottom of a 9″ springform pan
  5. Take the strawberry halves and arrange them along along the bottom and touching the sides of the pan facing out (see photo above)

STEP 2

  1. Put 200 grams of frozen or fresh strawberries in a food processor and dice
  2. Put strawberries, lemon juice and sugar in a pot
  3. Heat on low heat
  4. Add gelatin to warm strawberries
  5. Bring to a boil and simmer for 5 minutes
  6. Make sure the strawberries are a purée or use a hand blender to smooth it out
  7. Cool down as the purée will be added to the whipped cream mixture

STEP 3

  1. In a cool bowl add 450 grams of whipping cream
  2. Whip cream with a mixer until soft peaks form
  3. Add the 45 grams of sugar and the 2 teaspoons of vanilla  a little at a time until peaks are glossy

STEP 4

Fold the cooled strawberry purée into the whipped cream and mix carefully

STEP 5

  1. Pour half of the mouse mixture into the bottom of the springform pan
  2. Layer the soft lady fingers on top the mousse mixture
    (if using hard lady fingers dip the both sides into some milk with a little vanilla in it)
  3. Add a small amount of mousse and then add the diced strawberries as a layer
  4. Add the remaining strawberry mousse mixture and spread the top flat

Step 6

  1. Arrange sliced strawberries starting from the outside in rows.
  2. For the second row start the strawberries row by layering strawberries over the first row and offset them between the first row strawberries
  3. Continue with additional rows and finish with a single whole strawberry in the middle (check photo above)

STEP 7

Cool overnight to set

Serve cold and enjoy

 

 

 

Baked Brie or Camembert

15 Saturday Jul 2017

Posted by in Appetizers, Low Carb, wrks4me - Recipes

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Baked Brie

Ingredientswrks4me_terry_tested-11

  •  Brie or Camembert
  • 1 White onion
  • 1/2 cup of Cranberries
  • Drizzle of Maple Syrup (you can also use your favourite table syrup including low sugar
  • Pad of butter for frying

Directions

  1. Put brie or cambembert into a brie baker, small pyrex with lid any other microwave or oven safe container
  2. Slice onions and put into a fry pan with butter and fry until translucent
  3. Put in cranberries and drizzle with maple syrup
  4. Pour over brie or camembert
  5. When ready for serving put into a microwave for 1-2 minutes or until cheese is soft.
    Or bake in an oven at 350 degrees F for 15-20 minutes depending on the size of the cheese ring
  6. When ready, spread over sliced pieces of baguette bread (If you are low carb serve with sliced apples or pears, flaxseed crackers or cucumber sticks.

Enjoy

 

 

OMG The Best Low Carb Chocolate Chip Cookie EVER!

12 Wednesday Jul 2017

Posted by in Baking, Gluten Free, Low Carb, wrks4me - Recipes

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Walnut Chocolate Chip Cookies

I have been trying everything to make a low carb, low sugar chocolate chip cookie. I’ve tried every combination of almond flour and coconut flour, even a combination of nut flours and regular flours, but couldn’t come close. So I went back to square one and started with things I like to make a great tasting, great texture and chewy and crunchy cookie. So I started making the batter and when I finished, I tasted the mixture….I realized that this might be the real thing as I enjoyed eating just the batter. Try it, I’m certain you’ll love it as much as I do. Remember nuts are used in this recipe so make sure to let people know in case they have a nut allergy.

Ingredientswrks4me_terry_tested-11

  • 1 cup of finely ground walnuts (I put them in my food processor)
  • 1/4 cup of coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthium gum (adds texture)
  • 1/2 cup sweetener (I use a Splenda or Truvia Baking Blend or “Fling Brand Sweetener. Note: Truvia Baking Blend and “Zing” both have sugar so choose accordingly). Others prefer Swerve or Natvia, so use your favourite sugar substitute, but make sure it’s one that’s OK for baking.
  • 1/2 cup butter (softened)
  • 1 egg (room temperature)
  • 2 teaspoons of vanilla
  • 2 ounces of 90% dark chocolate (chopped into small pieces)
    The darker the chocolate the less sugar (see below)
  • 1/3 cup of chopped walnut pieces
  • 1 1/2 teaspoon instant coffee (this gives a smoother flavour)
Use Dark Chocolate
Has less sugar

Directions

  1. Preheat oven to 350 degrees F.
  2. Put butter and sugar substitute into a food processor or into a bowl and cream together
  3. Add your ground walnuts “flour”, coconut flour, baking soda, baking powder, salt, xanthium gum, instant coffee and mix until well blended
  4. Then add the wet ingredients (egg and vanilla) and blend till smooth
  5. Fold in the chocolate pieces and chopped walnuts
  6. Spoon onto a cookie sheet lined with parchment paper or silicon baking sheet
  7. Bake for 8-10 minutes in the middle of the oven (because nuts can burn, check often)
  8. Remove from oven and put cookies onto a cooling rack

Note: Because these are nut based they do not have as long a shelf life as normal cookies, but they are so delicious they probably won’t say around long anyways.

Enjoy

 

Rosé Wines

29 Thursday Jun 2017

Posted by in Drinks

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Rose Wines

When it comes to wines, one can be a little intimidated with all the choices, being red, white, cabernet, malbec, sauvignon, European vs North American vs South American, and the list goes on.

I have found that a happy medium and a wine that goes with any dish or just for sipping is a rosé. However some vineyards say they are offering a rosé but it actually is a pino grigio or a mix to red and white wines. The truth is a rosé is not a mixture but is made from the must (juice) of the same grape varieties which are left in contact with the skin of the grapes for only a few hours. This gives its delicate colouring.

The importance of rosé was not lost when Angelina Jolie and Brad Pitt at their vineyard “Miraval”. Here they offer 2 wine wines, a red and a rosé called Miraval Rosé.

Angelina Jolie and Brad Pitt have made the rosé even more popular by offering their Mirival Rosé at their vineyard in France along with 2 white wines, and a red.

Enjoy

Beef Stroganoff

26 Monday Jun 2017

Posted by in Main Dishes, wrks4me - Recipes

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Beef Stroganoff

Ingredientswrks4me_terry_tested-11

  • 1 1/2  to 2 pounds round steak, cut into thin strips
  • All-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 1 medium onion, sliced
  • 8 ounces fresh mushrooms, sliced
  • 1 (10 3/4-ounce) can beef broth
  • 1 (10 3/4-ounce) can cream of mushroom soup
  • 1 teaspoon garlic powder
  • 1 cup sour cream
  • Salt and black pepper
  • Cooked egg noodles

Directions

  1. Cut Beef into thin strips and put into a bowl
  2. Dust with flour and sprinkle with salt and pepper then add the garlic powder and mix
  3. In a fry pan add oil and brown meat, then put into a slow cooker
  4. Add onions to pan and brown lightly, add them to the slow cooker
  5. Add beef broth and mushroom soup to slow cooker
  6. Cook on low for 6 hours or until tender
  7. 1/2 hour before serving fry mushrooms in butter and add to slower cooker along with the sour cream
  8. Serve over cooked noodles with a dollop of sour cream

Enjoy

 

 

No Bake Cherrio Bars

25 Sunday Jun 2017

Posted by in Baking, wrks4me - Recipes

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Cheerio Bars

Ingredientswrks4me_terry_tested-11

  • 2 cups of semi-sweet chocolate chips
  • 3/4 cup of peanut butter
  • 4 cups of Cheerios™ (I use Multigrain Cheerios™)

Directions

  1. Place semi-sweet chocolate chips and peanut butter in a large microwave save  bowl and heat at 30 seconds at a time until chips are melted
  2. Pour over the Cheerios™ and mix until completely coated
  3. Spread the mixture into a parchment lined pan (or pre-buttered). Refrigerate until chilled and cut into bars and serve

Enjoy

Options: You can use other varieties of Cheerios™ or Cheerio type cerials, such as Chocolate, Gluten-Free, Honey-Nut

Original Recipe

Bean Salad (No sugar added)

25 Sunday Jun 2017

Posted by in Low Carb, Salads, wrks4me - Recipes

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bean salad

Ingredientswrks4me_terry_tested-11

  • 1 can drained green beans (396 ml or 14 ounces)
  • 1 can drained wax beans (396 ml or 14 ounces)
  • 1 (15 ounce) can dark red kidney beans, drained and rinsed
  • 1 (15 ounce) can of Romano beans or the beans of your liking, drained and rinsed
  • 1 (15 ounce) can garbanzo beans, drained and rinsed
  • 1⁄2 red bell pepper, diced
  • 1/2 white or purple onion diced
  • 2 stalks of celery diced

Dressing

  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1⁄2 teaspoon black pepper
  • 1⁄2 teaspoon garlic powder
  • 1 teaspoon salt (I use “Windsor® Half Salt)
  • 1⁄4 cup olive oil
  • 1⁄3 cup red wine vinegar
  • 1⁄4 teaspoon hot sauce

Directions

  1. Put all beans and vegetables into a bowl
  2. Mix together all the dressing ingredients and whisk together
  3. Pour over beans and vegetables
  4. Put into the refrigerator and cool
  5. Serve cold

Enjoy

Original Recipe

Terry’s Pina Colada

25 Sunday Jun 2017

Posted by in Drinks, wrks4me - Recipes

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pina collata

Ingredientswrks4me_terry_tested-11

  • Frozen Pineapple slices (put pineapple slices in the freezer til frozen)
  • Coconut Water
  • Whipping Cream (or canned coconut cream)
  • Pineapple juice
  • (optional white or spiced rum)

Directions

  1. Put 4 half slices of frozen slices in a blender
  2. Add 2 oz each of whipping cream, coconut water and pineapple juice (if using coconut cream omit coconut water and whipping cream and just use 4 ounces of coconut cream)
  3. Add 2 oz of optional rum, either white or spiced or 1 oz of each
  4. Blend until smooth
  5. pour over shaved ice

Enjoy