Loading...

Follow The Peach Kitchen » Desserts | Philippines Des.. on Feedspot

Continue with Google
Continue with Facebook
or

Valid

I love coffee as much as I love the oxygen that surrounds us. Ganern. So nung mauso ang Coffee Jelly, I started making them by the tub full and consuming them after every meal. Grabe! Sometimes, I use the heat as an excuse to eat this instead of just drinking my usual cup of joe. Good thing this is one of the easiest desserts to make a low carb sugar-free version of.

READ: COFFEE JELLY DESSERT

So I made Low Carb, Sugar Free Coffee Jelly the other day.  Actually, I’ve been making them since April, di ko lang nakukwento…LELs.

To make this low carb and sugar-free, I ommitted the evaporated milk and condensed milk and replaced it with almond milk and an alternative sweetener (Equal Gold). And instead of using gulaman or agar-agar, I used gelatine. If you’re on a strict low carb diet that aims to consume only 20g of carbs per day, Knox or Ferna Gelatine is a great low carb gelatin brand to use instead of the usual gulaman or agar-agar powder. If not, then any would do.

Just make the gelatin according to package direction, substituting brewed coffee for half of the water. If you are using instant coffee, you can add 1 teaspoon of instant coffee per cup of water required. When your coffee jelly is set, just cut them into cubes and combine it with the rest of the ingredients: all purpose cream, almond milk, and sweetener. Chill and it’s ready to serve.

OTHER RECIPES YOU MIGHT LOVE…
5.0 from 2 reviews
Low Carb, Sugar Free Coffe Jelly
 
Author: Peachy Adarne
Ingredients
  • 2 10g sachet of gelatin, I used Ferna Gelatine
  • 1 cup hot water + 3 cups brewed coffee
  • OR 4 cups water + 4 tsp instant coffee
  • 1 tbsp vanilla extract
  • 2 cups all-purpose cream
  • 1 cup almond milk
  • 2 tbsp (or more) alternative sweetener, I used Equal Gold
Directions
  1. Make the Coffee Jelly: Dissolve gelatine into 1 cup of hot water. This may not get completely dissolved. Pour over 3 cups brewed coffee and continue stirring until all the gelatin is dissloved and no visible powder is left.
  2. Add the vanilla extract and stir well.
  3. Refrigerate to set. It's better to refrigerate it overnight.
  4. Cut the jelly into cubes and transfer to a large bowl. Add all purpose cream, almond milk, and sweetener.
  5. Mix well but be extra careful to avoid crushing the coffee jelly cubes.
  6. Transfer to a container and chill. This is best served super cold but not frozen.
  7. Enjoy after a meal.
Notes
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Nutrition Facts

Serving size 1 cup

Servings per container 8

Amount per serving
Calories 228

Calories from Fat 198

% Daily Value*
Total Fat 22g 34%
Saturated Fat 16g 80%
Trans Fat g
Cholesterol 66mg 22%
Sodium 8mg 1%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb, Sugar Free Coffee Jelly appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
These Chocolate Walnut Brownies are so fudgy, dense, and chocolatey that you won’t believe they are sugar free, low carb and keto-friendly!

My husband, dubbed peanutbutter in this blog, loves donuts. Whenever he sees these round sweet delicious things, he couldn’t resist buying and having it with his coffee. Actually, he loves anything sweet with his coffee, he just loves donuts a little bit more. .. And I, well, I have a sweet tooth. Since we decided to go on a low carb, sugar free, way of eating from now on, I thought I should make more sugar-free dessert to satisfy our cravings.

Hence this Low Carb Sugar Free Chocolate Walnut Brownies.

It’s my first time to try this and all I can say is that even though it’s not yet perfect, I kind of liked how rich and fudgy it turned out. You may want it a bit sweeter though, and for that, you can just add a little bit more sweetener (around ¼ cup) or if you may want it more chocolatey, just add a bit more dark chocolate chips.

I used almond flour to make this brownies in order for it to be low carb and replaced sugar with Equal Gold. It’s granular and it’s okay to use in baking.  Plus it doesn’t have a bitter aftertaste. I couldn’t find any sugar-free chocolate chips but since I like the taste of dark chocolate, I just used Guittard extra dark chocolate chips. It worked for me because I like anything bittersweet.

Anyway, I have a new feature on the blog. I added a nutrition label on each recipe which can serve as a guide when we’re trying to track down what we’re eating.

OTHER RECIPES YOU MIGHT LOVE…
Low Carb Sugar Free Chocolate Walnut Brownies
 
Author: Peachy Adarne
Ingredients
  • 1⅓ cup almond flour
  • ½ tsp baking soda
  • ¾ cup unsweetened cocoa powder
  • ⅔ cup butter
  • ¾ cup sugar alternative
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup warm water
  • ½ cup extra dark chocolate chips
  • ½ cup chopped walnuts
Directions
  1. Preheat your oven to 350ºF and prepare a square non-stick baking pan.
  2. In a medium bowl, combine almond flour, baking soda, and unsweetened cocoa powder. Mix well and set aside.
  3. Using a paddle attachment, cream the butter and sugar alternative. When this has been well-combined, slowly add the almond flour mixture.
  4. Then add the eggs on a time. When it's mixed well, add the vanilla extract.
  5. The mixture will be a bit dry at this time, so add your warm water ¼ cup at a time on low speed.
  6. Turn off the mixer and fold the chocolate chips and chopped walnuts by hand. Transfer to your baking pan and bake for 25-30 minutes. Do the toothpick test and if it isn't done yet, bake for 5 more minutes. Let this cool before slicing.
  7. In my opinion, these brownies are best served when chilled. It's more fudgy.
Notes
**Please use a granular sugar alternative for best results.I used Equal Gold
** More chocolate chips used means more melted chocolate texture

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have. Nutrition Facts

Serving size g

Servings per container 20

Amount per serving
Calories 132

Calories from Fat 99

% Daily Value*
Total Fat 11g 17%
Saturated Fat 5g 25%
Trans Fat g
Cholesterol 35mg 12%
Sodium 85mg 4%
Total Carbohydrate 7g 3%
Dietary Fiber 2g 8%
Sugars 3g
Protein 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb Sugar Free Chocolate Walnut Brownies appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 
This Mango Bango will absolutely knock your socks off! It has mango cubes and chewy nata de coco chilled in sweetened cream… so simple yet so delicious…

Happy New Year guys!  It’s been six days through the new year and it’s just now that I’ve been able to have a some rest and recover with the busy, hectic season.

Before I share with you what happened during the New Year, let us, first talk about this MANGO BANGO dessert. I got it from my Kumareng Rizza who seem to always make it whenever they have a celebration. (Thanks for the recipe, Rizza! Mwah!). It’s so easy to do you can make it with your eyes closed. And it’s a simple recipe and yet soooo delicious.

It starts off with lots of mangoes (2 kilos to be exact) which I diced. The seeds were eaten by the kids, of course. The diced mangoes were combined with Sweetened Nata De Coco (coconut jelly), all purpose cream, and condensed milk. Voila! Dessert na! It was just chilled in the fridge for several hours and it’s ready for serving.

This is perfect for occasions where you have lots to cook ’cause it’s just combine-and-chill type of a dish. No cooking involved at all. But it tastes like something you’ve slaved for in the kitchen for hours.

NEW YEAR’S EVE

Onto our New Year’s Eve celebration. This is our third year in a row that I just found out we were having New Year’s Eve at home. Again I didn’t have time to plan our menu. We didn’t even have our obligatory 2019 photo because it was raining from Christmas to New Year.

To tell you honestly, ever since Christmas, I wasn’t really in the mood to plan anything because I wasn’t sure how Christmas Eve and Christmas Day is gonna be celebrated. Which side are we going and if everyone will cooperate with my plans.  So we ended up with last minute preparations.

My New Year’s Eve menu at home was Steak, Cheesy Baked Salmon, Truffle Mushroom Spaghetti, Chinese Steamed Whole Fish, Pumpkin Soup, and some garlic bread.

We weren’t even able to dress up and take lots of photos…

On New Year’s Day, we had a boodle fight-style lunch at Tita Becka’s

And that’s it. That’s how we celebrated the New Year. Not much huh?

Well, I’m still keeping a positive outlook on 2019 and planning on having a great year.

Happy New Year everyone!

OTHER RECIPES YOU MIGHT LOVE…
Mango Bango
 
Author: Peachy Adarne
Ingredients
  • 2kg mangoes, peeled and diced
  • 4-5 cups of sweetened nata de coco, syrup drained (I used Ellet's brand)
  • 2 cups all purpose cream
  • ½ cup sweetened condensed milk (more, if you prefer it sweeter)
Directions
  1. Combine everything in a large bowl. Mix well.
  2. Add more condensed milk if you prefer it sweeter and more cream if you prefer it thinner or a little soupier.
  3. Chill for 3 hours or overnight before serving.
3.5.3251

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Mango Bango Dessert + New Year 2019 appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

These Oatmeal Raisin Cookies are so easy to make and delicious, best of all, it’s soft, chewy and loaded with raisins. We love to eat it cold straight from the fridge!

Woohoo! It’s friday and our house had a significant “Christmas” makeover over the last few days. We’ve put up the Christmas tree, we have a nativity set over Twinkle’s cabinet in the living area, and our good ole’ little Santa Clause is standing upright beside the tree. We have our Parol on the bedroom window. And we are putting up Christmas garlands and stockings on the stairs today which signifies we are finally done with decorating. Yay!

We still have a loooong way to go, though. We have gifts to wrap, places to be, people to hug, a birthday to plan (gasp! mine!) and more Christmas planning to do. But first things first. THIS Oatmeal Raisin Cookies. Our December coffee needs a partner, after all

peanutbutter and I are such huge fans of Oatmeal Raisin Cookies. Because it has rolled oats (and raisins, instead of chocolate chips) we think it’s healthier than the usual cookies. *wink*

This cookie starts off by combining all purpose flour, ground cinnamon, baking soda, and salt. Then the butter and sugars are creamed. We add in an egg, vanilla extract, and the flour-cinnamon mixture. After that, in goes the old-fashioned rolled oats and the raisins.

It’s best to refrigerate the cookie dough before baking to allow the flavors to blend in and to prevent them from spreading itself thin while baking. We want these cookies thick, remember?

You may bake it for 10 minutes if you prefer softer cookies but I find baking it a bit more for 12-14 minutes just right. It’s cooked a little toasted and provides the perfect chewiness.

Then in goes in the fridge. 

Yes! We love eating it chilled because it tends to get more chewy when cold. It’s perfect with a cup of hot coffee or a glass of cold milk. Whichever you choose to pair it with, I’m sure you’ll love it 100%

How do you prefer eating your Oatmeal Raisin Cookies?

OTHER RECIPES YOU MIGHT LOVE…
Soft and Chewy Oatmeal Raisin Cookie
 
Author: Peachy Adarne
Ingredients
  • 1 cup all-purpose flour
  • 1 tsp ground cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened to room temperature
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 and ½ cups old-fashioned rolled oats
  • 1 cup raisins
Directions
  1. Mix together the all-purpose flour, ground cinnamon, baking soda, and salt. Mix it well and set aside.
  2. In the bowl of your stand mixer, cream together the butter, brown sugar, and white sugar for two minutes until well combined. Add the egg and vanilla extract and mix until fully combined.
  3. Slowly add in the flour and mix until fully combined.
  4. Turn off mixer and add in the rolled oats and raisins and mix by hand.
  5. Cover the cookie dough with plastic wrap and refrigerate for 30 minutes.
  6. While cookie is chilling, preheat the oven to 350°F and line two large baking sheets with parchment paper.
  7. After 30 minutes, get your cookie dough from the fridge and using a small ice cream scoop, scoop the cookie dough and drop onto the prepared baking sheets. Make sure to leave a small space in between cookies as they will spread a little while baking.
  8. Use the round side of the scooper to flatten the cookie dough just a little.
  9. Bake in separate batches at 350°F for 12-14 minutes or until the edges of the cookies are lightly golden brown.
  10. Remove from the oven and cool on the baking sheet for 5 minutes, then transfer the cookies to a wire rack to finish cooling.
  11. Serve warm or chilled. We find this best eaten when chilled!
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Soft and Chewy Oatmeal Raisin Cookie appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Pumpkin Spice Loaf is moist and loaded with warming spices and topped with a flavorful Brown Butter Maple Cream Cheese Frosting –best paired with this Pumpkin Spice Latte!

Guess what we are pairing our coffees with today? …… THIS.

Pumpkin Spice Loaf with Brown Butter Maple Cream Cheese Frosting. YES. Moist, flavorful, full of warming spices and topped with a rich and equally flavorful topping– so dang amazing!

It’s kinda my “Fall Pahabol” since it’s the end of November and sooner or later I gotta start with a few holiday recipes for the kids.

Can you believe it? It’s already the last week of November and 29 Days before Christmas… This is all I can do to hold on to every last bit of Fall that I can.

So what is keeping everybody busy these days? Aside from overeating and Christmas-movie-bingeing on Netflix? Well, I actually decided to go back to working-out. You might be thinking I’m out of my mind because it’s the holidays but I actually think that’s what might keep me sane (hello endorphins!). After all, I shouldn’t have stopped. I’ve kept the habit and it’s supposedly already a part of my life but life became hectic and I thought it’s one of the things I should give up. Well, because I love doing it so early in the morning and my brain kicks up all its ideas early in the morning, I thought I had to choose.

Boy, was I wrong. Dead wrong. I think I’m going downhill healthwise because of that and I haven’t been feeling too well too. So here am I again on Day 1. — in the middle of the holiday. LOL. I’m not saying I’m gonna give up on the things I’d like to eat, though.  Especially if it involves pumpkin spice and cream cheese frosting.

So this Pumpkin Spice Loaf with Brown Butter Maple Cream Cheese Frosting had to happen. It has been long overdue, anyway. I’ve been trying to get my hands on a good Pumpkin Spice cake or loaf or bread last year. Of course, since di naman uso si Pumpkin Spice here in the Philippines, I wasn’t able to find one. I wanted to make one but since Twinkle was on her terrible twos and I didn’t have househelp, I wasn’t able to do anything. Nganga.

The only way I could satisfy my craving for Pumpkin Spice is to make one. So here I am making what I’m craving..heehee….

To make the Pumpkin Spice Loaf, I used lots of my homemade pumpkin spice and pumpkin puree along with basic things like flour, eggs, and buttermilk. The pumpkin spice makes this so flavorful and makes your house smell delicious. The pumpkin puree and buttermilk makes the bread super moist but the Brown Butter Maple Cream Cheese Frosting makes this addictive!

What I did with the frosting is that I made brown butter by heating up the butter until it becomes brown and nutty and then chilling it to be able to mix it with the cream cheese and the spices. Brown butter + cream cheese + maple syrup + cinnamon + nutmeg = Euphoria.

A slice of this loaf is great paired with your morning coffee, a midday pick-me-upper, or an all day dessert/snack. I don’t think you’ll be able to stop eating it until it’s all gone.

And I think there’ll be another round of this loaf (this time with walnuts) before the months ends….

Then I guess by then I’ll be ready to put up the Christmas Tree?

OTHER RECIPES YOU MIGHT LOVE…


Pumpkin Spice Loaf with Brown Butter Maple Cream Cheese Frosting
 
Author: Peachy Adarne
Ingredients
pumpkin spice loaf
  • ¼ cup white sugar
  • ½ cup brown sugar
  • 2 large eggs
  • ½ cup canola oil or vegetable oil
  • ¾ cup canned pumpkin puree
  • ⅓ cup buttermilk
  • 1 tsp vanilla extract
  • 1 cup all-purpose flour
  • ¾ tsp baking soda
  • ½ tsp salt
  • 2 ½ tsp pumpkin pie spice (here's how to make homemade pumpkin spice)
brown butter maple cream cheese frosting
  • 3 tbsp unsalted butter
  • 1 pack (oz) cream cheese, (I used philadelphia)
  • 2 tbsp maple syrup
  • ¼ cup brown sugar
  • ¼ cup confectioner's sugar (or more)
  • ½ tsp gorund cinnamon
  • ¼ tsp grround nutmeg
Directions
Make the Pumpkin Spice Loaf
  1. Preheat oven to 350º. Lightly grease the sides and bottom of an 8½ by 4 inch loaf pan. Set aside.
  2. In a medium mixing bowl, whisk together the sugars, eggs and canola oil until smooth.
  3. Add the pumpkin puree, buttermilk,and vanilla to the egg mixture and whisk until combined.
  4. Sift the the flour, baking soda, salt and spice over the bowl with the egg mixture. Use a rubber spatula to gently fold the dry ingredients into the egg and buttermilk mixture. Blend until smooth.
  5. Pour the batter into the prepared pan and bake at 350º for 50- 55 minutes or until the center is set and firm to the touch, and the cake is lightly browned and cracked down the middle.
  6. Remove and allow the cake to rest for 10 to 15 minutes, then remove to a wire rack to cool.
Make the Brown Butter Maple Cream Cheese Frosting
  1. To make the brown butter: Melt the butter in a heavy bottomed sauce pan on medium heat. Continue to cook, swirling the pan occasionally to ensure the butter browns evenly. You will cook until the butter takes on a nutty aroma & turns a toasty brown color. Remove the butter from the heat & transfer it & the milk solids (brown bits that settled on the bottom during cooking) to a heat-proof bowl. Allow the browned milk solids to settle to the bottom of the bowl, then place the bowl in the freezer. Chill until just firm (15 – 20 minutes). Carefully scrape the butter from the bowl, taking care to leave the browned milk solids in the bowl. Discard these solids.
  2. Meanwhile, sift the confectioner’s sugar into a small bowl.
  3. Place the brown butter, brown sugar, & maple syrup in the bowl of a stand mixer fitted with paddle attachment.
  4. Beat on medium-high until the brown sugar has dissolved & the mixture takes on a light color (about 2 minutes). Scrape down the sides of the bowl & the paddle attachment as needed.
  5. Beat in the cream cheese.
  6. Gradually beat in the confectioners sugar. Continue to beat until the frosting is smooth. Add more confectioners sugar until the desired sweetness or firmness is achieved.
Assemble the Pumpkin Spice Loaf
  1. Place a thick layer of frosting on top of the loaf and spread it evenly.
  2. If you wish to firm up the frosting before serving, place the loaf in the fridge for 30 minutes and allow it to cool.
  3. Sprinkle with pumpkin seeds on top before serving.
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Pumpkin Spice Loaf with Brown Butter Maple Cream Cheese Frosting appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Creamy and sweet Avocado Ice Candy that’s everybody’s favorite — (with Keto-friendly, sugar-free version…)

Okay, I know it’s far from Summer and it’s been raining a lot. But I couldn’t resist, we needed a healthy dessert and there are lots of avocados in the market. It’s practically begging me to make Avocado Ice Candy.

We love avocado with condensed milk, not the prettiest of desserts but the taste is amazing. So turning it into smooth, ice-cream-like, convenient to eat, ice candy which you can just get from the freezer anytime you want it -is just well, such a great idea… LOL!

I also made a Keto- Friendly, Sugar-Free Avocado Ice Candy recipe for those who are in keto and are looking for something that could satisfy their ice cream cravings.

Who else makes ice candy during the rainy season?

Avocado Ice Candy
 
Author: Peachy Adarne
Ingredients
  • 2-3 avocado
  • 2 cups evaporated milk
  • ½ -1 cup sweetened condensed milk depending on how sweet you prefer your ice candy
Directions
  1. Put everything in a blender and blend until smooth.
  2. By using a funnel, fill your ice candy bags up to 2 inches off from the opening.
  3. Twist the plastic bag to prevent it from spilling and then tie in a knot.
  4. Put in the freezer for a few hours or overnight.
  5. Enjoy on a very hot day.
3.5.3251

 
Avocado Ice Candy (Keto - Friendly)
 
Author: Peachy Adarne
Ingredients
  • 2-3 avocado
  • 1 cup heavy cream
  • 2 cups water
  • 2-3 tbsp erythritol or stevia, you can add more if you prefer it much sweeter (I used Swerve)
Directions
  1. Put everything in a blender and blend until smooth.
  2. By using a funnel, fill your ice candy bags up to 2 inches off from the opening.
  3. Twist the plastic bag to prevent it from spilling and then tie in a knot.
  4. Put in the freezer for a few hours or overnight.
  5. Enjoy on a very hot day. It tastes just like ice cream!
3.5.3251

 If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Avocado Ice Candy (With Keto Version) appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

I know you’re itching to tell me “I told you so“…. Well, you were right. Just as expected, we didn’t last with the Keto diet.

I told you it was peanutbutter who suggested we should try this diet. Well, he was the first one to say we should give it up too. I guess we should blame it on the fact that we were always being invited out and eating out. It’s hard to avoid carbs and sweets when you’e out and there are no Keto alternatives you can replace it with.

So we agreed to just eat low carb and sugar-free as much as possible to maintain a healthy diet. And I’ll continue baking pastries and sweets that are low carb and sugar-free at home — especially because peanutbutter has to have some kind of sweet to partner with his coffee (and he drinks his favorite brew twice a day).

Today, I’m sharing with you my first LOW CARB, KETO-FRIENDLY, SUGAR-FREE STRAWBERRY CHEESECAKE.

I used almond flour instead of crushed graham for the crust and replaced sugar with Swerve (a sweetener that’s quite great for baking). The rest of the ingredients are the same. You’ll also need to rev up your oven, get your mixing bowls, a fork and the baker’s best friend, the hand mixer. But if you don’t have one yet, relax, here’s a roundup of the top hand mixers I recently came across. Since I use a mixer in most of my recipes it’s important you have the best possible one for the right consistency. Also, while it doesn’t look quite as good, I can assure you that it tastes just like regular cheesecake, if not better.

I tell you, this Sugar-free Strawberry Cheesecake did not last long in the fridge! You know how much I love cheesecake, right?

Now what flavor should I make next?

Low Carb Sugar-Free Strawberry Cheesecake (Keto)
 
Author: Peachy Adarne
Ingredients
almond flour crust
  • 1 cup almond flour
  • ¼ cup butter, melted
  • 1 tbsp erythritol, I used Swerve
  • 1 tsp vanilla extract
keto cheesecake
  • 16 oz (2 blocks) cream cheese
  • ½ cup + 2tbsp erythritol, I used Swerve
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 tsp lemon extract
  • ½ cup sour cream
keto strawberry topping
  • 1 cup frozen strawberries
  • 2 tbsp water
  • 3 tbsp erythritol, I used Swerve
Directions
  1. Preheat the oven to 350 º F.
  2. In a medium bowl, combine almond flour, melted butter, erythritol, and vanilla extract..
  3. Use a fork to mix everything together and then pour the mixture into your greased springform pan.
  4. Press the mixture into the bottom of the prepared pan and bake for 10 minutes or until set.
  5. Remove from the oven and let it cool. Do not turn off the oven.
  6. Meanwhile, using a stand or electric mixer, beat cream cheese and sweetener until smooth.
  7. Then add in eggs, sour cream, vanilla extract, and lemon extract.
  8. Continue to beat until creamy and combined.
  9. Pour filling over the crust and spread evenly with a spatula.
  10. Return pan to the oven and bake for 25 minutes or until filling is set but still shaky in the center.
  11. Cool into room temperature for an hour then refrigerate until completely chilled.
  12. Meanwhile, while cheesecake is cooling, make the Keto Strawberry Topping
  13. To make the Keto Strawberry Topping: Simmer the frozen strawberries, water and sweetener in a sauce pan for 5-10 minutes. Mash the strawberries with your spatula while simmering. You can add additional water to thin it out, if you prefer a much thinner sauce.
  14. Cool the Keto Strawberry Topping into room temperature and top over cheesecake
  15. Serve chilled.
3.5.3251

 

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Low Carb Sugar-Free Strawberry Cheesecake (Keto) appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

This Strawberries and Cream Ice Candy is creamy, sweet, refreshing, refreshing, sugar free, and keto friendly… 

Since it’s Summer and it’s super kadooper init especially at noon, the husband on keto is asking if we could have ice cream. Of course, we couldn’t because it’s chock full of sugar. I’m still too lazy to make ice cream for him so what I did was make a Keto-Friendly, Sugar Free Strawberries and Cream Ice Candy!

It’s something traditional ’cause we always make ice candy during the summer. (Check out this: Pineapple Ice Candy and Red Beans and Coconut Ice Candy). It’s also one way to give him the dessert his sweet tooth is asking for without letting him get off the Keto train.

He was so happy to be able to eat dessert after lunch. AND he was so happy he could eat something sweet and cold in our sweltering weather…

Oh gosh, I’m crossing my fingers we survive the three months I’m hoping for….

Keto Strawberries and Cream Ice Candy
 
Author: Peachy Adarne
Ingredients
  • 500g frozen strawberries
  • 1 cup heavy cream
  • 2 cups water
  • 2-3 tbsp erythritol or stevia (I used Swerve)
  • 1-2 tbsp chia seeds (optional)
Directions
  1. Put everything in a blender, (except chia seeds) and blend until smooth.
  2. When everything is blended, mix in the chia seeds.
  3. By using a funnel, fill your ice candy bags up to 2 inches off from the opening.
  4. Twist the plastic bag to prevent it from spilling and then tie in a knot.
  5. Put in the freezer for a few hours or overnight.
  6. Enjoy on a very hot day. It tastes just like ice cream!
3.5.3251

If you make this recipe, kindly snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Keto Friendly Strawberries and Cream Ice Candy appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Easy to make Delicia Truffles that chocolate lovers will surely love! It only has three ingredients!

It is hot out! Have you noticed?

Summer hasn’t officially arrived yet but I can feel myself melting every single day. Grabe ang inet!

We already have a couple of scheduled Summer Getaways with the family and I can ‘t wait for Ykaie’s school to be oevr and for her Summer vacation to start. But before all that, syempre she has projects to finish and of course, final exams. And this week is THE week.

Ykaie has been feeling all the pressure of her final exams. She told me she has to study her lessons from the first grading up to her lessons last week. Plus she has a take home project for the upcoming weekend.

To ease up on all the pressure she’s feeling and to make her delighted, I whipped up another batch of these Delicia Truffles.

These are like the  Oreo Truffles I made before. I call them Delicia Truffles because instead of cream cheese, I made this with Gardenia Delicia Hazelnut Chocolate Spread — my newly discovered spread that tastes soo good but is so sulit in the budget. It tastes like the leading brand of hazelnut chocolate spread but a jar costs only ₱99.

This recipe is so easy to make and only has three ingredients — Oreos, Gardenia Delicia, and dark chocolate chips. The sprinkles is optional.

Ykaie finds these to be a great snack while she’s reviewing and she pairs it with cold milk. I’m sure your kids will be delighted with these as well…

4.0 from 1 reviews
Easy Delicia Truffles
 
Author: Peachy Adarne
Ingredients
  • 1 pack Oreo cookies, that’s around 24 pieces
  • 3-4 tbsp Gardenia Delicia Chocolate Hazelnut Spread
  • 1 cup chocolate chips or candy melts
  • 1 tsp canola oil
  • Sprinkles for decoration {optional}
Directions
  1. Remove Oreo fillings. I think it’s too sweet if you include them in the truffles.
  2. Use a food processor to crush oreo cookies. If you don't have a food processor, imagined the face of somebody you're fond of to crush Oreos manually.
  3. Add in Gardenia Delicia Chocolate Hazelnut Spread. You can either mix it in through your food proccessor or mix it with a spoon manually.
  4. Roll the mixture into 1″ balls and place on a plate or a plastic container.
  5. Refrigerate for a few hours. I let mine sit in the fridge overnight.
  6. Combine chocolate chips and canola oil.
  7. Melt chocolate chips using double broiler or microwave.
  8. Dip oreo balls into chocolate, tap off the excess, and set aside on a wax-paper-lined cookie sheet to dry.
  9. You can sprinkle crushed cookies or rainbow sprinkles to make it cute.
  10. Refrigerate for a couple of hours before serving.
3.5.3229

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Easy Delicia Truffles appeared first on The Peach Kitchen.

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

It’s four days before Christmas and our household is busier than ever. I still have some last minute Christmas shopping to do and just like Santa — I am checking my list twice — thrice even — just to make sure I don’t forget anything.

I already shopped for my Noche Buena ingredients last week at Shopwise. They have a Christmas Sale going on which is until December 31,2017. Lots of sales, discounts, and promos on different items such as toys, clothes, small appliances, wines, chocolates, pasta, queso de bola, ham, snacks and everything that you need this holiday.

One of our Noche Buena handa that I shopped for is this Special Fruit Salad. Syempre, hindi naman nawawala ang Fruit Salad on our Christmas table. Here at home, favorite sya ng lahat except Ykaie.

To make it special, I put a twist on this year’s Fruit Salad. I put a variety of fresh fruits like strawberries, cherries, dragonfruit, apple, and grapes. (I shared the procedure at the end of my Shopwise Shopping video below)

Behind the scene of the video is my kulit Twinkle wanting to take her turn in mixing the Fruit Salad….

and there she was! Happy that she finally got her turn…

This Special Fruit Salad is soooo good!! A bit expensive ’cause I splurged on the fruits I added. But, hey, it’s Noche Buena — a special time of the year!

Kayo mga mommies and daddies? Nakapamili na ba kayo ng mga ingredients para sa mga ihahanda nyo sa Noche Buena and Christmas Day? Eh ng gifts for inaanaks and relatives??

Well, kung hindi pa and if you still have some last minute shopping to do just like me. I suggest you do your shopping at  Shopwise and take advantage of their Christmas Sale until December 31, 2017! Napakaraming sales, discounts and promos. They even have gift baskets ranging from ₱400 – ₱1,600. I’m sure you’ll be making the most out of your budget and time there.

Sharing with you my Shopwise Christmas Sale shopping and  Special Fruit Salad video below.

Shopwise Christmas Sale and Special Fruit Salad Recipe - YouTube

5.0 from 2 reviews
Special Fruit Salad + Shopwise Christmas Shopping Video
 
Author: Peachy Adarne
Ingredients
  • 1 can of your favorite Fruit Cocktail
  • 1 large diced fuji apple, diced
  • 1½ cup diced strawberries
  • ½ cup pitted cherries
  • 2 cups seedless grapes
  • 2 cups diced dragonfruit
  • 1 cup diced cheddar cheese
  • 2 cups all-purpose cream
  • 1 can condensed milk
Directions
  1. Combine all the ingredients in a large bowl and mix well
  2. Put in the fridge to chill for 4 hours or more before serving.
  3. Serve cold.
Notes
You can put as little or as much fresh fruits as you like. You can also add other fruits like mango or kiwi.
3.5.3226

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Special Fruit Salad + Shopwise Christmas Shopping Video appeared first on The Peach Kitchen.

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview