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Posts tagged ‘recipe’

Kate’s Flaming Gingerbread Cookies

A few years ago, my sister Kate decided to make a batch of gingerbread cookies before Christmas eve service. One of the first steps was boiling molasses and spices together. She turned her back for just a minute – and the molasses boiled over on the gas stove, caught fire, and turned into a massive fireball. While we were rooted in shock, Erik grabbed the fire extinguisher and sprayed down the kitchen – and Kate, who looked like a kabuki player when the air cleared. Years later, we’re still finding pockets of white powder and molasses drops welded to the underside of cupboards.

In honor of Kate, I tried the cookies this year – with a very, very large pot for the molasses and spices. It’s worth it – the cookies hit the happy median between chewy and tender, and the spices come through.

22 carbs/oz, makes about 2 dozen cookies.

Merry Christmas!

Gingerbread Snowflakes
2/3 cup molasses (not robust)
2/3 cup packed dark brown sugar
1 tablespoon ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
2 teaspoons baking soda
2 sticks (1 cup) unsalted butter, cut into tablespoon pieces
1 large egg, lightly beaten
3 3/4 to 4 cups all-purpose flour
1/2 teaspoon salt

Bring molasses, brown sugar, and spices to a boil in a 4- to 5-quart heavy saucepan over moderate heat, stirring occasionally, and remove from heat. Stir in baking soda (mixture will foam up), then stir in butter 3 pieces at a time, letting each addition melt before adding next, until all butter is melted. Add egg and stir until combined, then stir in 3 3/4 cups flour and salt.
Preheat oven to 325°F.
Transfer dough to a lightly floured surface and knead, dusting with as much of remaining 1/4 cup flour as needed to prevent sticking, until soft and easy to handle, 30 seconds to 1 minute. Halve dough, then wrap 1 half in plastic wrap and keep at room temperature.
Roll out remaining dough (1/8 inch thick) on a lightly floured surface. Cut out cookies and transfer with spatula to 2 buttered large baking sheets, arranging them about 1 inch apart.
Bake cookies in upper and lower thirds of oven, switching position of sheets halfway through baking, until edges are slightly darker, 10 to 12 minutes total (watch carefully toward end of baking; cookies can burn easily). Transfer cookies to racks to cool completely.
Go to town with icing, sprinkles, etc. (and bathe child).

Chocolate Coconut Ice Cream (dairy-free, gluten-free)

“Oh my God – this tastes like real ice cream!” Erik exclaimed. After years of dairy deprivation, he makes do with soy and coconut milk ice creams from the store, but he rated this far above all of them. It’s very rich, creamy, and easy (3 main ingredients), and adapted from a great recipe on Savory Sweet Life, with a little rum and vanilla added in. It could easily be made almost no-carb by using liquid Stevia instead of some of the agave (agave covers up Stevia’s bitterness). T1 lowdown – this is very low GI, and we’ve ended up just correcting down rather than bolusing for it up front. Enjoy!


1 14 oz can coconut milk  -> 3 carbs
Use full fat coconut milk rather than “light” or “reduced fat” for full-on, ice cream richness!

1/3 cup agave syrup  -> 80 carbs

2 tablespoons cocoa powder   -> 4 carbs
Favorite brand: Ah!Laska Baker’s Cocao – very, very chocolatey

1 teaspoon vanilla extract

1 tablespoon rum/orange liquor – big flavor booster

Optional additions (may change carb factor): shredded coconut, chopped chocolate, shot of cold espresso, cinnamon, cayenne pepper (for Mexican version)


Put everything in a blender.

Blend everything for 30 seconds (or beat by hand like we did for several minutes!), pour into ice cream maker, and follow manufacturer’s directions.

Totals (serves about 4 people): 510 grams/18 oz, 87 carbs

Carb factors: .17 carbs/gram, 5 carbs/0z

Erik’s Yellow Layer Chocolate Birthday Cake (dairy-free, low carb)

This one’s for Erik, who wanted a traditional yellow layer cake for his birthday, with chocolate frosting. With the list of dietary needs in our house, this meant: dairy-free (Erik), lowish carb (Luke), but absolutely comparable to the original (me). This adapted version of a yellow layer cake comes from the good old Joy of Cooking plus a dairy free chocolate frosting from Elana’s Pantry. The recipe is componentized (and the original still visible, with carbs) so you can play around with it.

T1 lowdown: It’s low glycemic index (for Luke, at least) – we had a mild low after, then a mild high 4 hours later (came down after one correction). We haven’t mastered the art of extended bolusing yet – will repost if we figure out what works!

Special ingredients: Coconut sugar (lovely, caramelly stuff with half the carbs of sugar, very low GI – and very expensive), liquid Stevia, agave syrup, almond flour, and grapeseed oil.

8 Yolk Gold Cake with Chocolate Frosting
Makes 3 9-inch round layer cakes

Whisk together:
     2 ½ cups sifted cake flour  (250 carbs)  2 cups sifted cake flour (200 carbs) + ½ cup almond flour (12 carbs)
     ¼ teaspoon salt
     2 ½ teaspoons baking powder

Beat thoroughly:
     8 large egg yolks
     1 teaspoon vanilla
     8 drops liquid Stevia (or to taste)

In separate bowl, beat together:
     ¾ cup butter (or 2/3 cup grapeseed oil for dairy-free version)
     1 ¼ cups sugar (250 carbs) ½ cup sugar (100 carbs) + ½ cup coconut sugar (35 carbs)

Beat in egg yolk mixture.

On low speed, add dry ingredients in 3 parts, alternating with
     ¾ cup milk (9 carbs) ¾ cup almond milk (6 carbs)

Pour batter into 3 9X2 inch cake pans (greased and floured or lined with parchment paper). 
Bake at 350° for 18-20 minutes.

Cake (original) total = 509 carbs/740 grams = .7 carbs/gram
Cake (modified) total = 353 carbs/740 grams = .5 carbs/gram

Dark Chocolate Frosting (from Elana’s Pantry)
1 healthy cup chopped Trader Joe’s 72% dark chocolate ->  175 g/.5 carb factor = 87 carbs (weigh each time – different types of chocolate have different carb counts)
½ cup grapeseed oil
2 tablespoons agave nectar -> 32 carbs
1 tablespoon vanilla extract
pinch celtic sea salt

In a small saucepan over very low heat, melt chocolate and grapeseed oil

  1. Stir in agave, vanilla and salt
  2. Place frosting in freezer for 15 minutes to chill and thicken
  3. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy

Frosting total =  300g/120 carbs = .4 carbs/gram


Cake (modified) + frosting = 1038g/473 carbs = .45 carbs/gram

Coconut Brownies (dairy-free, low carb)

Adapted from a New York Times recipe, this one swaps out agave syrup and Splenda for sugar, almond meal and ground flaxseeds for part of the flour to lower the carbs, but it’s still intensely chocolatey and properly gooey, with no taste of Splenda. 🙂 If you want a more caramelized crust, exchange some of the agave for sugar. The brownies are about 10 (10.8) carbs/oz and pretty low glycemic index.

3/4 cup olive oil, plus more to grease pan
1/3 cup cocoa powder -> 10 carbs
2 ounces unsweetened chocolate, finely chopped -> 21 carbs
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups sugar 1 cup agave syrup -> 256 carbs + 1 cup Splenda
1 3/4 cups all-purpose flour 1 cup whole wheat flour -> 92 carbs + 1/4 cup almond meal -> 12 carbs + 1/4 cup ground flaxseed -> 8 carbs
3/4 teaspoon kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped -> 28 carbs
2 cups shredded unsweetened coconut -> 48 carbs
Fleur de sel, for sprinkling -> Optional. 1-2 t at most with unsweetened coconut

1. Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
2. In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the agave/Splenda, whisking until fully incorporated. Using a spatula, fold in the flour/almond/flaxseed meal mix and salt until just combined. Fold in the bittersweet chocolate pieces and half the coconut.
3. Pour the batter into the prepared pan and smooth with a spatula. Top with remaining coconut. Sprinkle with fleur de sel (optional) and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Yield: About two dozen brownies; 44 ounces/475 carbs total

20 carbs per brownie/10.8 carbs per oz