Food Wednesdays

 Hello Everyone, and welcome to this week's Food Wednesdays

  I thought I would set this event for a link up event, so we can share food and recipes and such with each other. No rules, just all about the Food, and to be kind to one another. This is a new event, so if you can check back late Wednesday to catch any new link ups, that would be great and hopefully find a new friend as well.

    Last week I shared my favorite sugar vanilla cut out cookie recipe with you, so even though it's past Valentine's day (I do still have some cookies left in our cookie jars) I want to share my cookies along with a keto frosting I have been using with success.

   For my gluten free cookies I grabbed a couple different heart cutters and also my wolf and bison cutter. For the wheat version, I grabbed heart cutters-one larger than the one I used for gluten free, and also two fish cutters.

This vintage board was a wedding present from my brother. I really love it for rolling out cookies especially.

This is the frosting recipe I found online and it works well

  This recipe gave me exactly enough for both batches, it came out perfect for all the cookies. You would only need half the recipe for one batch of cut out cookies.      One could also use half powdered sugar and half keto powdered sweetener. I try to cut down the sugars in a recipe where possible. These keto sweeteners do have a a bit of a different flavor to them so I am thinking next time I may combine with a little powdered sugar.

  Over last weekend I also baked up another crisp. My readers are probably getting tired of reading about my crisps but I like them as I can easily make a gluten free for both of us-instead of baking up two pies with different crusts.

  If you read my T post, I am sharing the same photo again here.

   Here are the ingredients though and the recipe I like to use now

   In this photo you can see the jar that says apple. This is dried apples ground to a powder so I add a teaspoon or so to the topping to add more apple flavor.

   I rinsed the ice off under running cold water before adding these blueberries to the cast iron pan I loved this mostly blueberry crisp with a few apples-will make again for sure.

My changes to the above recipe link:

Filling:

   If I am using apples I place the peeled thin slices into cold water with a couple tablespoons of lemon juice. Then drain them before assembling

  Instead of brown sugar I use coconut sugar, or Swerve brown sweetener, or Splenda or a combination It depends on the fruits I am using.

I do not use salt in my recipes

Instead of cornstarch I use instant tapioca

   Most recipes have you adding the fruit, sweetener, and thickener in a bowl and mix it all together. I don't do that-I layer the fruit, sprinkle the sweetener over the fruit, then sprinkle lightly all over the instant tapioca, and I like to sprinkle over on top the cinnamon or I have a apple baking spice that is really nice. Continue the layers you reach almost to the top.

Topping:

   i change the brown sugar to coconut sugar and/or Swerve brown sweetener

   I omit the salt

     I really like the oat flour in this topping recipe it helps to bind it all together

   These crisps can really be made with most any fresh fruit-fun to play around with different combinations-this is really nice all year round too. 

Now it is your turn to link up your Food Wednesday post-please link up the url to your actual post and not your blog url thank you