Low Carb Crab Cakes

A few weeks ago, we decided to have a typical Maryland style crab feast.  Having grown up in Maryland, both my husband and I, just love, love, love crabs.  Well we had a ton of crab leftover, so my daughter asked me to make crab cakes.

Well days went by and then weeks and I never made the crab cakes.  The other day I came across the extra crab meat in the freezer, and we decided to throw it out since it was old.  It may have been ok, but we didn’t want to take any chances.

Needless to say, I was feeling guilty for not making the crab cakes.  But today, I lucked out!  I was grocery shopping at The Fresh Market and they had Lump Crab Meat on sale 20% off!  I took it as a sign from the Universe.  Time to make crab cakes!

I googled a low carb recipe and came across a crab cake one from the blog, IBreatheImHungry.  She has lots of great gluten free and low carb recipes.  Here is a link to it –> Low Carb Crab Cakes.

I’ve seen a number of recipes from this blog and they’ve always looked delish.   Not to mention, this recipe is very close to how I usually make my crab cakes.  But I’ve never tried making them low carb before.  So why not.  I figured I’d give it a go. 

The surprise ingredient is Coconut flour, which replaces the white flour and breadcrumbs as the binding agent.  I found that as a binder, it just doesn’t keep the crab cake together as well as white flour and breadcrumbs would.  But that didn’t matter to me at all.  The flavor of these cakes is super delicious!   I did not miss the typical breadcrumbs or flour at all.   In fact, I will probably opt to make this recipe over my typical crab cake recipe from now on!

Here’s how my cakes looked before cooking.

And here’s now they looked after cooking.  


You can really see how they didn’t hold together.  But they browned up beautiful in the coconut oil and the flavor is just spot on!  My daughter asked for seconds and didn’t want to stop eating it!

All in all…this recipe definitely sticks!  You have got to try it for sure!



Crazy dough

I came across this recipe for crazy dough on Facebook.  The dough is supposed to be an all purpose dough….use it for pizza, rolls, pie crust, whatever!  Doesn’t that sound awesome!?!?  I thought so too.  The recipe is from the blog Kitchen Nostalgia, http://www.kitchennostalgia.com. Here is a link to the recipe —> Crazy Dough For Everything.

The dough was really easy to make.  When I made it, it needed a lot more flour.  But that could be due to the humidity in the air here in FL.  

Here’s what my dough looked like.

I wanted to use the dough for chicken pot pies.  So I rolled the dough out as thin as I could and then lined some  mini pie shells and baked them.  They turned out golden and beautiful!   But puffed up and the crust pulled away.  Not good for a pie but certainly perfect for pizza!

For me personally, the taste just wasn’t where I liked it.  Super yeasty.  And I’m not a big fan of yeast.  So for me, I won’t be making it again.  But for anyone that likes yeasty rolls and bread….this would totally work!  My daughter really liked the taste of the dough.  And being how easy it was to make…I’d say it’s definitely a winner!  So all in all…I give it an OK!  Not gonna stick for me…..but good enough for anyone that likes a yeasty dough!


Strawberry Oatmeal Bars

As if I didn’t already have enough sweets…I could not resist trying to make these Strawberry Oatmeal Bars.  The recipe is from Ree Drummond, The Pioneer Woman, on the Food Network.   I must admit, that I truly love a bunch of her recipes.  That woman just has great taste!  So here is a link to the recipe –> Strawberry Oatmeal Bars.  


Don’t they look just delicious?!?!  I mean seriously!  So I came upon this recipe because I had a batch of puréed strawberries from this Spring.  See I live in FL and our strawberry season is early in the first quarter of the year.  We had picked a ton of strawberries this year and I decided to purée the leftovers and froze them.  Well looking at my freezer stash, I realized I needed to find something to do with this strawberry purée. When I googled strawberry recipes, Ree’s came up.  Boy am I glad it did!

This recipe is super easy.  Again, you all know I’m not a baker.  But I’m not sure you can count these bars as officially a baking type thing.  I mean it really is just too easy.  Dump some oatmeal with flour, brown sugar, butter, salt and baking powder and voila…it’s magic!   Now Ree’s recipe calls for salted butter, but I used unsalted.  I never use salted butter.  And I’m glad I did.  I think if I used salted butter, it would be too salty.  I also have to say that her recipe calls for using any flavored jam.   My strawberry purée was naturally sweet but not overtly.  Which I think you’d expect from a natural purée.  Store bought jams tend to have a lot of sugar.  So my recommendation would be to cut down the 1 cup of brown sugar to 1/2 – 3/4.  The 1 cup though was perfect with my purée.

I also saw some comments about how it didn’t fit into a 9×13 pan.  Personally mine fit perfect.  I had doubts when I was putting it into the pan, but after it baked and expanded, it was perfect.  Here’s a picture of my finished pan.

Doesn’t that just look yummy???!!!  My kitchen smelled amazing!  And bonus…it only took 30 mins to bake!  See…told ya it was easy!

For me, this is a recipe that will definitely be sticking!  Try it out!  Thanks Ree!  As always, you rock!


Rice Pudding – the ultimate comfort food

In my book, there’s nothing more comforting than a big bowl of Rice Pudding….specifically, my Nana’s Rice Pudding.  Now my Nana’s recipe is pretty simple and one that I don’t deviate from at all.  But it’s been so long since I made it, that when I thought of doing it this morning, I couldn’t remember the exact measurements.  I’m sure my Nana is rolling over in her grave right now thinking how I could have possibly forgotten her recipe.

So I went to Pinterest to find a recipe.  And since Pinterest never lets me down, I found one that was pretty darn close to my Nana’s.  So for everyone that loves rice pudding, here it is:  https://youngwifey.wordpress.com/2011/06/29/nanny-floridas-old-fashioned-rice-pudding/.


This recipe is about as close as it gets to my Nana’s.  So I thought I’d post it for anyone who likes rice pudding.  Many recipes use eggs to make the custard. Not my Nana’s.  No eggs needed and it turns out perfect every time.  So for anyone that has egg allergies, which both my boys do, this recipe is perfect!

I later had lunch with my sister, who reminded me of the measurements for my Nana’s recipe.  So of course I used that.  So I’ll post her recipe as well.

Nana’s Rice Pudding

1/2 cup long grain rice (uncooked)

1/3 cup sugar

4 cups milk (whole is preferred)

1 tsp vanilla

3 sticks of cinnamon

1/4 tsp salt


Preheat oven to 325 degrees.  Pour milk into saucepan and heat milk until scalding.  Remove from heat.  Place uncooked rice in a pot and cover with water.  Boil rice for 15 mins.  Remove rice and drain.  In a pyrex baking dish, combine rice, salt, cinnamon and vanilla and milk.  Stir to dissolve sugar.  Place in oven and back for 1 1/2 – 2 hrs.  Stir pudding every 15 mins.  If scalding occurs on top, skim it off with a spoon.  Once rice has absorbed all the milk and the pudding comes together, remove from oven.  Let sit.   Enjoy!

Close to the one I found.  One difference is butter.  My Nana’s doesn’t use any.  

Here’s a pic of my pudding after it cooked.  Soooooo delicious!  Like a big hug from my Nana!  Love it!
This will always STICK in my book!  

Try either recipe….you’ll be glad you did!


Two Ingredient Pumpkin Cake

We had some people over for our annual Fantasy Football draft the other night.  After eating our usual yummy football fare, my best friend was left feeling a bit wanting. Moshe wanted something sweet but not wanting anything chocolatety.  I remembered seeing a recipe for a cake that used only two ingredients…a can of pumpkin and cake mix.  So we googled around and found this recipe. 

Two Ingredient Cake –>

This couldn’t have been any easier.  You have to use an electric mixer…mixing by hand simply won’t work. The mixer is definitely the right tool to use.  And even though it’ll look like it won’t mix and you need water or oil….don’t….keep mixing.  It will come together and become the proper mixture.  The mixture came out pretty thick and almost clumpy. But never fear.  Here’s what mine looked like before baking.  I did mine in a cupcake pan only because I didn’t have a smaller cake pan.  I also used the cake mix that I had on hand in my pantry…not the one the original blogger used….but that’s ok.  I realized it didn’t matter.  So feel free to you whatever cake mix you have in your pantry.

I followed the instructions on the box…baked at 350 for about 20 mins.  They came out perfect!  Although they tasted great….I decided to make a cream cheese frosting to go with it.  Here’s a link to that recipe.  Easy cream cheese frosting from Foodnetwork.com.  Delish!  My only ding I would say would be to up the pumpkin taste as these only really have a hint of it.  Because I love anything pumpkin, I’ll probably add a tablespoon of pumpkin spice next time.  This recipe is super worthy of keeping!


This recipe sticks for sure!  Try it!


Chocolate Devils

When I was pregnant with my daughter, aka “Kid 1”, I had two food cravings.  One was for Baskin Robbin’s strawberry milkshakes.  I seriously had them every day.  Probably why I gained 60 lbs.  But that’s a whole other story.  The second craving was for Hostess Ho-Ho’s…or devil cakes as some people like to call them.  OMG.  I think I ate an entire box (or two) per week!  Love, love, love them!  Well, I came across this recipe from the Pioneer Woman, Ree Drummond, on the Food Network for Chocolate Devils.

Click for recipe here –>  Chocolate Devils

Seriously this is a must try!  How yummy do those look?!!?!  Although, I will warn you.   It is fairly time consuming.   I opted not to do the smaller Devils that Ree does.  It seemed easier for this inexperienced baker.  I also left off the cherries.  I’m just not a cherry fan.  Though I am sure it would be delicious with this cake.

My kids take after me when it comes to sweets.  They just aren’t cake eaters.  Typically we usually do donuts, Rice Krispy treats or ice cream for their birthdays.  But this cake…well…it’s changed everything!  They all love it!  Finally a cake we all can enjoy!  Here’s what my cake looked like when I was done.  Ok so it’s not as fancy or as pretty as the pic on Food Network.  But I guarantee it is just as tasty!

This recipe sticks and will be in our family forever!  Try it and let me know what you think!