Ok, here's the pumpkin cookie recipe that I got from the Atkins forum. I changed it a bit to make it work best for me. The first batch I did were pretty gross!
1/2 cup of butter warmed
1/2 cup of flax flour
5 tsps of liquid sugar twin
mix together and then add
2 cups of pure pumpkin. (You get it canned but make sure it's not the pie filling that has added sugar and spices )
1 tsp baking powder
1 egg
1 additional cup of flax flour
1 tablespoon of cinnamon.
I was making it up as I went along so in the end I added a bit more pumpkin to fix the consistency. Didn't measure it....but it should look like regular cookie dough.
Place small drops on a baking sheet (should make about 35 cookies) and use a wet fork to flatten them down. The first time I did it I didn't flatten them and they baked up weird.
Bake at 400 for 30 minutes. May take less if you have a good oven...i don't. The insides stay soft, almost like they're not cooked, but they dry out a bit by the next day and have a pretty good consistency.
It's a trial and error recipe for sure!
<3 Stephie
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When does the pumpkin go in?
ReplyDeleteBahahahah.....oh god. I did this really quick at work and I kept reading the list trying to figure out what i was forgetting!
ReplyDelete2 cups of pumpkin goes in after you mix the first 3 ingredients. :) I'll edit the post now!
Since you're playing with recipes this one was a staple food that we loved and still make sometimes (it's horrifically fattening if you're not on Atkins though) and you can cut it up and bring it for lunch, you can change it up every time and it's just super yummy! It's not exact though. And my style of writing a recipe fails. But it's so delicious you won't care.
ReplyDeleteBacon Cheeseburger Quiche:
1 lb. very lean hamburger
1 small chopped onion
4 slices crisp-cooked bacon, chopped in bits
3 eggs
1/2 cup mayonnaise
1/2 cup half-n-half
8 oz. shredded chedder or swiss cheese
1 cup ranch dressing
garlic salt to taste
black or white pepper
Brown hamburger in skillet with onion. Remove and mix in bowl with bacon pieces, breaking up any larger clumps with a fork or pastry mixer until you have a fine mix. Drain well of any excess grease and press into the bottom of a deep-dish pie pan.
Spread ranch dressing over the beef, not too thick (you should still see the beef through the dressing) Set aside.
Preheat oven to 350F.
Combine remaining ingredients in mixer bowl and whip well. Pour mixture over beef "crust" and bake 40-45 minutes until top is browned and "set". Cool 15-20 minutes before slicing.
The ranch is like the secret ingredient of deliciousness, no one will guess what you did to the quiche but it will taste awesome :D You *could* add veggies too, if you wanted...but why.