Blueberry Crumb Cake

This is another George Stella recipe that was part of last night's Thanksgiving feast.



This is my second attempt at making this. For some reason, it doesn't look as pretty as my first attempt. The first time around, I subbed the soy flour with almond flour because I was afraid I wouldn't like soy flour (my sister and father both warned me about it). But this time, I used the right flours but added plenty of cinnamon to the soy, in fear of ruining the whole recipe by making it taste weird.

But it turned out fine. Not as good as the first time but the soy wasn't as strong as I thought it'd be. Not sure if that's from all the cinnamon or that I just don't mind soy flour. It's a dessert that tastes best cooled in the fridge for a couple hours because of the cream cheese in it. The crumb topping was my favorite part.

Pros:

Something different and edgy but easy to make

Cons:

The almond flour is expensive

Recommended? Yes siree!

Will I use this recipe again? I have and I will.

Where to find this recipe:

George Stella's Blueberry Crumb Cake

Extra comments: I subbed the soy milk with heavy cream. I don't usually have that kind of thing on hand and this did the same job. I will most likely keep using heavy cream.

Good luck!

Pumpkin Pound Cake

It's Thanksgiving! I've never really liked pumpkin but ever since I saw the pumpkin bread my boss made at the bakery I work at, I've been craving cinnamon and pumpkin like never before.

I dug out this recipe I printed off quite awhile ago from one of my favorite low-carb chefs, the brilliant George Stella.

As you can see, it didn't last long. But it did satisfy my cravings! And was great to snack on as we decorated the Christmas tree. And as it baked in the oven, the house even smelled like Christmas. I let it cool in the fridge for a few hours after taking it out of the oven. This is the perfect holiday treat! I couldn't eat more than two slices at once though. I can say with confidence that it's definitely for your sweet tooth!

Pros:

Delicious, moist, can feed plenty of people

Cons:

Ingredients are expensive and takes almost an hour and a half to bake

Recommended? Yes.

Will I use this recipe again? Due to the price, I will probably save this for special occasions but I will definitely use it again.

Where to find this recipe:

George Stella's Pumpkin Pound Cake

Extra comments: I sprinkled the top with cinnamon and sugar substitute to give it a little more flair. This makes for a great crust also.

Good luck!

Pizza and Breadsticks

Don't think there's such a thing as low-carb pizza and breadsticks? Well there is! And Your Lighter Side can prove it.

This is what it's supposed to look like.

What mine looks like ...

I think this turned out great! I like my pizza crispy so I cooked it a little longer. Though I love the pizza, I think the breadsticks were even better! They are quite the pair though. Can't have one without the other.

This is my second attempt at making this. You'll know what little things you need to change the second time around. For example, if you don't cook the the crust long enough, the middle won't be as firm as you'd like. But if you cook it too long, the outside of the crust will crisp up too much and get pretty dark. It will still taste great though!

I ran out of mozzarella cheese so I also used cheddar. I found it tastes better this way too. Personal choice is all. It's hard to believe the crust is made mainly from cauliflower. It doesn't taste like cauliflower one bit. So don't have that scare you away.

Pros:

Simple, easy to make

Cons:

Burns easily so you have to keep your eye on it

Recommended? Yes.

Will I use this recipe again? I sure will.

Where to find these recipes:

The Pizza
The Breadsticks

Extra comments:

If you are making both at the same time, remember to make the breadsticks first. I made the mistake of making the pizza first the first time around. You'll save much more time if you make the breadsticks first. If you are making pepperoni pizza, fry the pepperonis on the stove and lay them out on paper towels to get the grease out. It also makes them nice and crispy on the edges.

Good luck!

About Lucy Mae's Kitchen

Hello there. I see you've stumbled across my blog. It's nice to have you. Should we start with an introduction, maybe? Get to know each other a little better?

I'm Lucy Mae. I grew up playing around with different seasonings and mixing recipes and baking cookies (though there was never very much cookie dough left to actually make cookies- oops). So I've always loved cooking and baking. But now I've found something I love even more: low-carb cooking and baking. Not every recipe works out but when I find one I really like, I continue to use it over and over. I love to hear about new recipes, either by word-of-mouth or books or blogs or television shows. And I love to hear how the same low-carb recipes worked out for others. So please share!

What really inspired me to start trying out so many recipes is the site, Your Lighter Side. You'll be seeing a lot of products of their recipes on here for sure!

And to give you an idea of what Lucy Mae's kitchen actually looks like ...

Why does it look so clean, you wonder? Well, I better get started on that.