Leigh

Skeleton cookies

Posted on by Leigh

Skeleton cookies

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Prep Time: 2 hours
Cook Time: 15 minutes
Servings: 24 cookies

Equipment

  • 1 cookie cutter ginger bread man
  • 1 piping bag
  • 1 baking paper
  • 1 electric mixer

Ingredients

Cookies

  • 1½ cups all purpose flour
  • 62 g cocoa powder dutch processed
  • 1 tsp baking powder
  • 170 g butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Royal Icing

  • 1 med egg white
  • 2 cups confectioners sugar

Instructions

  • Make the cookies:
  • Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for rolling, add 1 more Tablespoon of flour.
  • Dust the surface for rolling. With a rolling pin lightly dusted with cocoa powder or flour, roll the dough out to about 1/4-inch thickness. Use more cocoa powder/flour if the dough seems too sticky.
  • Cut out the men with the cookie cutter and set on a baking sheet lined with baking paper.
  • Bake in a preheated oven 350°F (177°C) for 15min. Allow to cool on the tray for 5 minute. then transfer to cooling rack and allow to cool completely before decorating.

Icing the cookies

  • Place egg white in the bowl of an electric mixer and beat using the whisk attachment until frothy.
  • Add the sugar a little at a time and mix well, beating on low speed and scraping down the sides.
  • Increase the speed to high and continue to beat the mixture until soft peaks form, about 5 minutes. At this stage, the icing will be very thick. You can add a few drops of water to get it to the consistency you prefer.
  • Put the icing in a piping bag and decorate the cookies
  • Enjoy cookies right away or wait until the icing sets to serve them. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

Note about raw egg

  • Raw eggs should not be used in food preparation for pregnant women, babies, young children, the elderly, or anyone whose health is compromised. Try meringue powder if you prefer!
Leigh

Zombie finger cookies

Posted on by Leigh

Zombie finger cookies

Print Pin Rate
Prep Time: 30 minutes
Cook Time: 20 minutes
Servings: 24 cookies

Ingredients

  • 1½ cups all purpose flour
  • 62 g cocoa powder dutch processed
  • 1 tsp baking powder
  • 170 g butter room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 drops green food colouring
  • 24 almonds blanched

Instructions

  • Make the cookies:
  • Whisk the flour, cocoa powder, baking powder, and salt together in a medium bowl. Set aside.
  • In a large bowl using a mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg and vanilla and green colouring and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  • Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be soft. If the dough seems too soft and sticky for shaping, add 1 more Tablespoon of flour.
  • divide dough in to 24 balls and roll into finger shapes. Press an almond "nail" into the tip of each and lay them on a baking sheet lined with baking paper.
  • Bake in a preheated oven 350°F (177°C) for 15min. Allow to cool on the tray for 5 minute. then transfer to cooling rack and allow to cool completely.

Decorate (optional)

  • We had some icing left over from making the cockroach cupcakes, so we added red food dye and decorated our zombie fingers with these.
Leigh

Sausage mummies

Posted on by Leigh

Sausage mummies

Print Pin Rate
Prep Time: 5 minutes
Cook Time: 25 minutes
Servings: 12 mummies
Calories: 371kcal

Ingredients

  • 12 sausages
  • 1 sheet puff pastry ready-rolled
  • 12 edible eyes

Instructions

  • Preheat the oven to 350F / 180c and line a baking tray with parchment paper.
  • Roll out the pasty and use a pizza cutter or sharp knife to cut six 1cm strips of the pastry
  • Wrap one of the pastry pieces around each of the sausages.
  • Bake in the oven for 20 minutes
  • Stick on the eyes and serve.
Nutrition Facts
Sausage mummies
Serving Size
 
1 mummy
Amount per Serving
Calories
371
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
4
g
Monounsaturated Fat
 
14
g
Cholesterol
 
61
mg
20
%
Sodium
 
591
mg
26
%
Potassium
 
223
mg
6
%
Carbohydrates
 
9
g
3
%
Fiber
 
0.3
g
1
%
Sugar
 
0.2
g
0
%
Protein
 
14
g
28
%
Vitamin A
 
64
IU
1
%
Vitamin C
 
1
mg
1
%
Calcium
 
10
mg
1
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Cockroach cupcakes

Posted on by Leigh

Cockroach cupcakes

Print Pin Rate
Servings: 0

Ingredients

Cupcakes

  • 1 cup all-purpose flour
  • ½ cup cocoa powder
  • 1 cup granulated sugar
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup butter melted
  • 2 large eggs
  • 1 tsp vanilla extract
  • ¾ cup buttermilk

Frosting

  • 1 cup butter softened
  • 2½ cups powdered sugar
  • ¼ cup milk
  • 1 tsp vanilla extract

Decoration

  • 12 dates halved and pitted
  • 12 chocolate chips
  • 60 g dark chocolate

Instructions

Cupcakes

  • Preheat your oven to 350°F (175°C). Line a cupcake tin with paper liners.
  • In a medium-sized bowl, whisk together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
  • In another bowl, whisk together the oil or melted butter, eggs, and vanilla extract until well combined. Add the buttermilk and mix until smooth.
  • Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Be careful not to overmix; a few lumps are okay.
  • Spoon the batter into the cupcake liners, filling each about 2/3 full.
  • Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean. The baking time may vary, so start checking around 15 minutes.
  • Allow the cupcakes to cool in the tin for a few minutes, then transfer them to a wire rack to cool completely.

Frosting

  • In a large bowl, beat the softened butter until creamy.
  • Gradually add the powdered sugar, beating well after each addition.
  • Add the milk and vanilla extract, and beat until smooth and fluffy.
  • Once the cupcakes are completely cooled, frost the cupcakes with a thick layer of frosting. place them frosting down on a baking sheet lined with non stick baking paper. Put in the freezer for 20 min

Decorate

  • Place a halved date on each cupcake.
  • Place a chocolate chip on each for the head.
  • Melt the chocolate and draw on the legs and antennae
Leigh

Oreo cookie spiders

Posted on by Leigh

Oreo cookie spiders

Print Pin Rate
Course: Dessert
Prep Time: 15 minutes
Freeze: 40 minutes
Total Time: 55 minutes
Servings: 12 Cookies

Ingredients

  • 1 Pack Oreos
  • 1 Pack Pretzel sticks
  • 1 Pack Smarties or M&M's
  • 1 Pack Chocolate chips

Instructions

  • Melt about 50g of chocolate chips in the microwave (be careful not to burn the chocolate).
  • Seperate the Oreo cookies into 2 pieces.
  • Cut the pretzel sticks into 2.5cm pieces, dip 1 side into the melted chocolate and lay all of them on baking paper.
  • Put them in the freezer for 20 minutes for the chocolate to harden.
  • Once done take the other side of the pretzel sticks and dip them into the melted chocolate then lightly press them to the inside of the oreo (4 pretzels sticks on each side of the oreo) then close the oreo.
  • Cut the Smarties/M&M's in half.
  • Dip the bottom of the Smarties into melted chocolate and stick them to the top of the oreo.
  • Freeze for 20 minutes to make sure that all the chocolate sets.
Leigh

Prune pistachio oat bars

Posted on by Leigh

Prune pistachio oat bars

Print Pin Rate
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 8 pieces
Calories: 385kcal

Ingredients

  • 200 g dried prunes
  • 100 g unsalted pistachio nuts
  • 200 g rolled oats
  • 60 g almond flour
  • 30 g shredded coconut
  • 30 g chia seeds
  • 2 tbsp honey or a low-carb sweetener of your choice
  • 60 g coconut oil melted
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 160°C (320°F) and line a square baking dish (about 20x20cm) with parchment paper.
  • Place the prunes in a bowl and cover them with hot water. Let them soak for about 10 minutes to soften. Drain and pat dry with a paper towel.
  • In a food processor, combine the prunes, pistachio nuts, rolled oats, almond flour, shredded coconut, chia seeds, honey or low-carb sweetener, melted coconut oil, vanilla extract, cinnamon, and a pinch of salt.
  • Process the mixture until it forms a sticky, crumbly dough.
  • Transfer the dough to the prepared baking dish and press it down evenly using a spatula or your hands.
  • Bake in the preheated oven for 25 minutes, or until the edges start to turn golden brown.
  • Remove from the oven and let it cool in the dish for about 10 minutes.
  • Once cooled, use the parchment paper to lift the oat bars out of the dish. Place them on a cutting board and slice into bars or squares.
  • Allow the bars to cool completely before storing them in an airtight container. You can keep them at room temperature for a few days or in the refrigerator for longer shelf life.
    These low-carb prune pistachio oat bars make for a delicious and nutritious snack, and they're a great option for those looking to reduce their carb intake. Enjoy!
Nutrition Facts
Prune pistachio oat bars
Serving Size
 
1 Serving
Amount per Serving
Calories
385
% Daily Value*
Fat
 
21
g
32
%
Saturated Fat
 
9
g
56
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
3
g
Monounsaturated Fat
 
4
g
Sodium
 
87
mg
4
%
Potassium
 
434
mg
12
%
Carbohydrates
 
46
g
15
%
Fiber
 
8
g
33
%
Sugar
 
17
g
19
%
Protein
 
9
g
18
%
Vitamin A
 
250
IU
5
%
Vitamin C
 
1
mg
1
%
Calcium
 
79
mg
8
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Peanut butter cookies

Posted on by Leigh

Peanut butter cookies

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 135kcal

Ingredients

  • 200 g natural peanut butter (unsweetened)
  • 60 g almond flour
  • 60 g granulated erythritol
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Instructions

  • Preheat your oven to 180°C (350°F).
  • In a mixing bowl, combine the natural peanut butter, almond flour, granulated sweetener, egg, vanilla extract, baking powder, and a pinch of salt. Mix well until all the ingredients are fully combined and a dough forms.
  • Line a baking sheet with parchment paper.
  • Scoop out small portions of the dough and roll them into balls, then flatten each ball with a fork to create the classic peanut butter cookie pattern.
  • Place the cookies on the prepared baking sheet, leaving some space between them.
  • Bake in the preheated oven for about 12 minutes, or until the cookies start to turn golden brown around the edges.
  • Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes.
  • Transfer the cookies to a wire rack to cool completely.
    These low-carb peanut butter cookies are delicious and have fewer carbohydrates compared to traditional peanut butter cookies. Enjoy them as a tasty treat while keeping your carb intake in check.
Nutrition Facts
Peanut butter cookies
Serving Size
 
1 Serving
Amount per Serving
Calories
135
% Daily Value*
Fat
 
11
g
17
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.002
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
4
g
Cholesterol
 
16
mg
5
%
Sodium
 
76
mg
3
%
Potassium
 
99
mg
3
%
Carbohydrates
 
10
g
3
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
5
g
10
%
Vitamin A
 
23
IU
0
%
Calcium
 
31
mg
3
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Low carb cheesecake

Posted on by Leigh

Low carb cheesecake

Print Pin Rate
Prep Time: 10 minutes
Cook Time: 55 minutes
Refrigerate: 5 hours
Total Time: 6 hours 5 minutes
Servings: 8 people
Calories: 442kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g melted butter
  • 2 tbsp erythritol

For the Filling

  • 500 g cream cheese (full-fat)
  • 150 g granulated erythritol
  • 2 large eggs
  • 200 g sour cream
  • 1 tsp vanilla extract
  • 1 lemon zested (optional)

Instructions

  • Preheat your oven to 160°C (320°F).
  • In a mixing bowl, combine the almond flour, melted butter, and sweetener for the crust. Mix until it forms a crumbly texture.
  • Press the crust mixture into the bottom of a greased 8-inch (20cm) springform pan to form an even layer. You can use the back of a spoon to help press it down.
  • Bake the crust in the preheated oven for about 10 minutes or until it starts to turn golden. Remove from the oven and let it cool while you prepare the filling. Leave the oven on.
  • In a separate mixing bowl, beat the cream cheese until it's smooth and creamy.
  • Add the sweetener, eggs, sour cream, vanilla extract, and lemon zest (if using) to the cream cheese. Mix until all the ingredients are well combined and the filling is smooth.
  • Pour the cheesecake filling over the cooled crust in the springform pan.
  • Place the cheesecake back in the oven and bake at 160°C (320°F) for about 45 minutes, or until the edges are set but the center still has a slight jiggle.
  • Turn off the oven and crack the oven door open. Allow the cheesecake to cool in the oven for an hour.
  • After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours, or overnight for best results.
  • Once the cheesecake is well chilled, you can optionally top it with fresh berries or a low-carb berry sauce.
  • Slice and serve your low-carb cheesecake, and enjoy!
    Please note that the nutritional information may vary based on the specific brands of ingredients you use and any optional toppings or modifications. Always check the labels and calculate the exact macros for your recipe if you have specific dietary requirements.
Nutrition Facts
Low carb cheesecake
Serving Size
 
1 Serving
Amount per Serving
Calories
442
% Daily Value*
Fat
 
42
g
65
%
Saturated Fat
 
19
g
119
%
Trans Fat
 
0.2
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
138
mg
46
%
Sodium
 
262
mg
11
%
Potassium
 
152
mg
4
%
Carbohydrates
 
32
g
11
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
10
g
20
%
Vitamin A
 
1222
IU
24
%
Vitamin C
 
7
mg
8
%
Calcium
 
137
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Lemon bars

Posted on by Leigh

Lemon bars

Print Pin Rate
Prep Time: 15 minutes
Refrigerate: 2 hours
Servings: 4 people
Calories: 594kcal

Ingredients

For the Crust

  • 150 g almond flour
  • 50 g coconut flour
  • 75 g powdered erythritol
  • 1/4 tsp salt
  • 120 g unsalted butter melted

For the Lemon Filling

  • 4 large eggs
  • 150 g powdered erythritol
  • 2 lemons zested
  • 150 ml lemon juice
  • 2 tbsp coconut flour
  • 1/2 tbsp unflavored gelatin powder
  • 1/4 tsp salt

Instructions

For the Crust

  • In a mixing bowl, combine the almond flour, coconut flour, powdered erythritol, and a pinch of salt.
  • Melt the unsalted butter and add it to the dry ingredients. Mix until a crumbly dough forms.
  • Line an 8×8-inch (20x20cm) square baking dish with parchment paper, leaving some overhang on the sides.
  • Press the dough evenly into the bottom of the lined baking dish to form the crust. You can use the back of a spoon or your fingers to do this.
  • Place the crust in the refrigerator while you prepare the lemon filling.

For the Lemon Filling

  • In a separate bowl, whisk together the eggs, powdered erythritol, lemon zest, lemon juice, coconut flour, unflavored gelatin (if using), and a pinch of salt until well combined.
  • Pour the lemon filling mixture over the chilled crust.
  • Refrigerate the bars for at least 2-3 hours, or until they are set and firm.
  • Once set, lift the bars out of the baking dish using the parchment paper overhang and transfer them to a cutting board.
  • Cut into squares or bars.
  • Optionally, dust the top with a little powdered erythritol before serving.
  • Store any leftovers in the refrigerator in an airtight container.
Nutrition Facts
Lemon bars
Serving Size
 
1 Serving
Amount per Serving
Calories
594
% Daily Value*
Fat
 
50
g
77
%
Saturated Fat
 
21
g
131
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
8
g
Cholesterol
 
251
mg
84
%
Sodium
 
406
mg
18
%
Potassium
 
191
mg
5
%
Carbohydrates
 
81
g
27
%
Fiber
 
11
g
46
%
Sugar
 
5
g
6
%
Protein
 
18
g
36
%
Vitamin A
 
1034
IU
21
%
Vitamin C
 
44
mg
53
%
Calcium
 
131
mg
13
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Keto chocolate avo pudding

Posted on by Leigh

Keto chocolate avo pudding

Print Pin Rate
Prep Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 228kcal

Ingredients

  • 2 avocados
  • 60 g unsweetened cocoa powder
  • 60 ml coconut milk
  • 60 ml almond milk
  • 60 g powdered erythritol or your preferred keto sweetener
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Optional toppings for garnish

  • whipped cream
  • chopped nuts
  • raspberries

Instructions

  • Cut the avocados in half, remove the pit, and scoop out the flesh into a food processor or blender.
  • Add the unsweetened cocoa powder, coconut milk, almond milk, powdered erythritol (adjust the amount to your desired level of sweetness), vanilla extract, and a pinch of salt to the avocados.
  • Blend everything together until smooth and creamy. You may need to stop and scrape down the sides of the blender or food processor a few times to ensure everything is well combined.
  • Taste the mixture and adjust the sweetness if necessary by adding more powdered erythritol.
  • Once the pudding is smooth and sweetened to your liking, transfer it to serving bowls or glasses.
  • Cover and refrigerate for at least 30 minutes to chill and allow the flavors to meld.
  • Before serving, you can garnish your keto chocolate avocado pudding with whipped cream, chopped nuts, or fresh raspberries if desired.
  • Enjoy your delicious and healthy keto chocolate avocado pudding!
Nutrition Facts
Keto chocolate avo pudding
Serving Size
 
1 Serving
Amount per Serving
Calories
228
% Daily Value*
Fat
 
20
g
31
%
Saturated Fat
 
6
g
38
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
11
g
Sodium
 
180
mg
8
%
Potassium
 
748
mg
21
%
Carbohydrates
 
33
g
11
%
Fiber
 
12
g
50
%
Sugar
 
1
g
1
%
Protein
 
5
g
10
%
Vitamin A
 
147
IU
3
%
Vitamin C
 
10
mg
12
%
Calcium
 
53
mg
5
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.