Low Carb Tamale Pie

I’m playing around with some low-carb crusts for Tamale Pie. This one turned out pretty good! The crust was crunchy on the outside, a little fluffy on the inside and slightly sweet. Similar but different to the masa or dough of a typical tamale.

HOW TO MAKE IT

This recipe is the perfect solution for left over carnitas. When it’s just Michael and me, we always have an extra 1 and 1/2 to 2 pounds of meat left. For the carnitas: just put 3 and 1/2 to 4 pound pork shoulder in a slow cooker on low for 8 hours rubbed in a nice carnitas blend of seasonings, set atop roughly chopped onion and 1 and 1/2 cups chicken stock.

We make low-carb (lettuce leaf) tacos for the first meal. Then use the left over carnitas for this Tamale Pie recipe.

In an 8 inch casserole dish. Layer as follows:

1. Carnitas

2. Sauce (I mixed salsa with cream cheese and cream. But enchilada sauce with chopped green chiles is another good option. I’m going to try that next.)

3. One cup of shredded cheese (I used the pre-shredded Mexican mix)

4. Then dollop and spread dough on top

Cook at 325 degrees for about 50 minutes to get the top of the crust a little crispy. Let it cool a little and enjoy!

TAMALE CRUST

For the crust, I found this recipe on All Day I Dream About Food. Carolyn has many wonderful low-carb recipes. I’m a big fan!

Quatre Quarts Breakfast Cake

I learned to make this cake on a visit to Paris a few years ago. It’s commonly served as a breakfast cake and you can find it in most Parisian cafes. I made it for Ryan on his last day at work. Best of luck, Ryan!

How to Make It

The basic version of this cake is four equal parts each of eggs, flour, sugar and butter; which is how it gets its name. For a nine inch round cake pan, like I did, use the following quantities:

The Cake:

• 6 oz. sugar

• 6 oz. salted butter (1 1/2 sticks), melted

• 3 large eggs should be about 2 oz. each for a total of 6 oz., separated

• 6 oz. flour, sifted

Preheat oven to 350 (f). Mix the sugar and melted butter together in a large mixing bowl. Add one yolk at a time, mixing thoroughly after each yolk is added. Add the flour a little bit at a time, mixing well after each addition. In a separate bowl, whip the egg whites until they are stiff and then gradually fold into the batter. Don’t over-mix this, as the air in the whites will help the cake be somewhat fluffy (although it is decidedly a dense cake, which I love for breakfast). Pour the batter into a buttered cake pan. Bake for about 40 minutes, or until an inserted toothpick comes up clean.

This cake is delicious plain or jazz it up by adding a syrup and glaze, like I did here.

Lemon Syrup:

• ½ cup sugar

• ¼ cup fresh lemon juice

Cook the sugar and lemon juice in a sauce pan over medium heat until the sugar is completely melted. Once the cake has cooled a little (about 10-15 minutes), remove it from the pan and place it on a cooling rack over a baking sheet. Drizzle the syrup over the cake. The cake will absorb the syrup. Nice, right?

Lemon Glaze:

• ¾ cups powdered sugar

• 1 tablespoon fresh lemon juice

Place the cake on a serving plate. Mix the sugar and lemon juice together thoroughly and then drizzle over the cake allowing the glaze to run down the sides.

Coconut Cake with Lemon Cream Cheese Frosting

Oh no you did not! Well, actually, I did. This - not low fat, not low carb - delectable cake was a big hit at my little dinner party.

Ingredients

The recipe is slightly modified from Sally’s Baking Addiction’s Lemon Coconut Cake. The following recipe is for a three-layer cake, whereas I made a 2-layer cake (as seen in pictures above).

The Cake:

• 3 cups of sifted cake flour (I use King Arthur cake flour)

• 1 Tablespoon baking powder

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 1/2 cup canned coconut milk, room temperature

• 1/2 cup buttermilk, room temperature

• 1 1/2 cup (3 sticks unsalted butter), softened to room temperature

• 1 cup granulated sugar

• 1/2 cup packed light brown sugar

• 5 large eggs, room temperature

• 1 Tablespoon pure vanilla extract

• 6 ounces sweetened shredded coconut

The Cream Cheese Frosting:

• 8 ounces brick style cream cheese, softened to room temperature

• 1/2 cup (1 stick) unsalted butter, softened to room temperature

• 3 cups confectioners’ sugar

• 2 Tablespoons coconut milk or heavy cream

• 1 teaspoon pure vanilla extract

• pinch salt

• topping: sweetened shredded coconut and fresh mint for garnish

How To Make It

1. Preheat oven to 350°F. Spray or lightly butter three 9-inch cake pans. Set aside.

2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together in a large bowl. Set aside. Combine the coconut milk and buttermilk together in a small bowl or liquid measuring cup. Set aside.

3. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. With the mixer running on low speed, add the eggs one at a time, then add the vanilla extract. Beat on medium-high speed until combined.

4. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the milk mixture and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick. Finally, fold in the coconut. The batter will be lumpy once coconut is added.

5. Pour batter evenly into each cake pan. Bake for around 22-25 minutes or until the cakes are baked through. Remember to rotate the pans halfway through baking to ensure even baking. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cakes to cool completely in the pans set on a wire rack.

6. Make the frosting: In a large bowl using a handheld or stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and butter together on medium speed until smooth, about 2 minutes. Add confectioners’ sugar, 1 Tablespoon coconut milk/cream, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes.

7. Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with a thin layer of frosting. Top with 2nd layer and evenly cover the top with a thin layer of frosting. Finish with the third cake layer and spread the remaining frosting all over the top and sides. Garnish the top with coconut and fresh mint leaves. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.

Cheese Cake Bites - The Perfect Party Bring

I made these cheesecake bites for a Valentine's Day party. Use your favorite plain cheesecake recipe and jazz it up by adding a special flavor (liquers, extracts). I crushed cinnamon graham crackers and mixed with a bit of melted butter for a little crust layer. Then mix a little sugar, water and fresh fruit for a sweet topping. Top that with fresh fruit. Pretty and scrumptious!