LC/GF/DF Chocolate Chip Cookies w/Pecans

Pinterest came through with a scrumptious cookie recipe that I have twice since last night! Definitely a keeper πŸ‘πŸΌπŸ‘πŸΌ Click here to see the original recipe.


2 tblsp raw organic coconut oil, solid not melted

3 tblsp raw organic honey

1 organic egg

1 tsp organic vanilla extract

2 c blanched super fine almond flour

1/2 tsp baking soda

Pinch of kosher salt

8 tblsp semi-sweet chocolate chips

5 tblsp chopped pecans


In a medium bowl add coconut oil and honey. Combine completely working out any lumps. Add egg and vanilla extract, mix again. Add remaining ingredients and use a silicone spatula to combine. Using a melon baller, dole out the cookie dough onto parchment or non-stick foil lined sheet pans. Flatten slightly with palm of hand and bake in a 350-375 degree oven for 8 minutes. (I used a toaster oven to bake my batches and found that 350 degrees worked better than 375. Adjust the temp and time according to your oven(s).) Let cool completely on sheet pans and move to cooling wrack or serving plate.

I was able to get 37 cookies.

Nutritional Info for 1/37 of a serving(according to MyFitnessPal:

Calories: 102

Fat: 7.9g

Carbs: 6g

Fiber: 1.5g

Net Carbs: 4.5g

Definitely a keeper and a must try for anyone needing to satisfy a sweet tooth.

Happy Eating!


LC/GF Chocolate Cake & Buttercream Frosting Review

Hey everybody!

If you are following the Night Owl Kitchen Blog on Instagram and/or Facebook then no doubt you know where this post is going to go. 😏

Friday was a busy cooking day here, mostly because of G-Man. Those of you who have been following since the beginning know that I’m a control freak in the kitchen and really don’t let kids (mine or anyone elses) help that often. But I gave in since he was so determined to make anything. He had my Memaw’s olf Pillsbury cookbook out asking if he could make a thick crust pizza. I kept telling him no, that’s not low carb. Finally I told him, ok, you can help me make dinner. He wasn’t too interested in in what I had planned until I showed him some Googled images. That’s when his eyebrows shot up and he said “whoah”. But that’s for another post! 

He didn’t want to stop after helping with dinner. No, after getting dinner into the oven he asked me if we could make a dessert. Kid you’re killing! He asked me to make REAL brownies, you know high carb, one bowl Baker’s chocolate brownies. Yeah those. So we compromised, I pulled out the low carb family cookbook that mom and I have spent the last few years putting together. These are mostly tried and true recipes that we’ve been making since 2011, and there are some recipes in there that are waiting to be made. This low carb chocolate cake was that recipe!

Let me preface this by saying, this cake is crazy good! This was my first time making a low carb double layered cake complete with a low carb frosting. Most of the desserts I make are simple(i.e. brownies, fruit desserts, coconut pound cakes, etc.). G-Man helped with every part of this recipe, which original credit is giving to Tropical Traditions. We did have to make a little change to the original recipe, in order for this to be truly low carb we swapped out the sugar and used granulated stevia, which measures cup for cup. We don’t keep much liquid dairy in the house anymore, so for that we measured out half a measurement of heavy cream and made up the difference with water to simulate half n half. But you can certainly use whatever you have on hand. 

G-Man measured out the ingredients, while I whipped up the wet he stirred together the dry. Of course, the reward for such amazing help is getting to lick the beaters and batter bowl. Family tradition around here! πŸ˜‰ I waited for his seal of approval and boy did he give it! The little fiend even pinched a few bites of batter right out of the cake pans!!! Apparently he liked it A LOT! Thank goodness, he is so hard to convince sometimes but I guess letting him help out with the whole process made it worthwhile for him. 

So, where’s the recipe?

I haven’t received permission from Tropical Traditions to share it here on my blog. But you can click HERE for the original recipe, just remember to swap out the sugar for a low carb granulated sugar option. We buy the Great Value brand of Stevia in the Raw, it’s actually pretty good! Have yet to notice any bitter aftertaste and it measures cup for cup, which makes it easy to use.

Overall, the cake recipe is easy to put together. G-Man got to experience measuring out coconut flour, Dutch processed cocoa powder, and learned that sometimes you have to get creative with a thick batter. Indeed this stuff is thick, but that’s the nature of coconut flour. Surprisingly it wasn’t a suck all the moisture out of your mouth kind of dry cake. But you can tell that it is made with coconut flour and that’s why the next time I make it(yes there will be a next time) I’m gonna add a spoonful of sour cream and replace some of the coconut flour with almond flour. It’s not an unpleasant cake at all if you’re used to using coconut flour in baked goods, or you’re so desperate for a low carb dessert you don’t care! LOL! I know that feeling, when you don’t really care what it is as long as it’s low carb and pretty good you’ll eat it in order to kill that craving! This cake recipe will take care of that and then some!

Once we got the cake into the oven we talked about “frosting options”. Which let’s face it, when you’re doing low carb you’re pretty much left with maybe one or two ideas. And he didn’t like either one. So that’s when I took to Google and found this incredible low carb buttercream frosting that blew us away. It tastes like the real deal only better because it’s not going to send your bloodsugar through the roof or make you feel guilty later on for eating a large piece. Truly, there is no judgment here, I will serve up large pieces if that’s what you want. Just saying. πŸ‘πŸΌπŸ‘πŸΌ Low Carb Yum (<–click for recipe) came through for us with flying colors! Again we had to fudge our way through it, no pun intended. We used only granulated stevia as our main sweetener and wound up adding an extra 4 tablespoons of stevia to cut through the bitterness of the cocoa. If you can, use two different sweeteners to help sweeten the cake and frosting. Just like the cake, it’s an easy recipe, comes together quickly, and is so rich! Didn’t feel like I was eating something low carb, it felt absolutely sinful. 😈😜

I sincerely hope you all give this cake a try, it really is a wonderful dessert would be perfect for a birthday, anniversary, get togethers, or just because! Because we mamas need some cake without all the guilt, so get to it!! 

Happy Baking!!

Chocolate Covered Pretzels and Peanuts

Hey everyone, as promised here is my sweet treat recipe that I’ve been taunting everyone with sharing on FB, Twitter, Tumblr, and Instagram today. It’s super easy to make, a great snack in the afternoon or after dinner. But first I wanted to share a little tidbit of inspiration for this recipe πŸ™‚ You see, a few weeks ago my Dad left a bottle of unsalted peanuts that he had mixed with chocolate chips in the car…and it was a scorcher of a day too! Naturally you know what happened, the peanuts were completely coated in melted chocolate. Dad was sad that he had forgotten about them being in the car. So that night just as he was about to put the container of peanuts and melted chocolate in the fridge I stopped him and said it would be a pain to get that hard mess out of the bottle later. I assured him I would take care of it.

I lined our 12–inch pizza pan with release foil and poured out the chocolate covered peanuts onto the pan. Spread it out as evenly as possible and placed it in the fridge overnight. The next day I broke it into chunks and put it all in an air tight container, storing it in the fridge to avoid it melting again. And Dad loved it!! Loved it so much he asked me to do that again, only on purpose πŸ™‚ Which now leads us to this yummy treat!


All you need::

4 cups pretzels
1 cup lightly salted peanuts
16 ounces semi–sweet chocolate chips,melted
1/4 brick + 1 TblspΒ of Gulf Wax, grated and melted
1/4 cup white chocolate chips,melted

Melt chocolate chips in microwave safe bowl with 1/4 brick gulf wax. Pour melted chocolate and wax over pretzels and peanuts in a medium size bowl. Stir to coat. Pour out onto a wax paper or release foil lined pan. Spread out into a single layer. A few clumps are ok. This will set up fairly quickly!
In a separate bowl melt white chocolate and the grated 1 tablespoon of gulf wax. Stir to make sure all the chips and wax are completely melted together. Pour into a quart size bag, cut a tiny hole in the bottom corner of the bad and drizzle the white chocolate over the pretzels and peanuts.
Leave in the fridge to finish setting up for an hour. Break apart and store in airtight container in the fridge(especially in the summer time).


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This was absolutely amazing! Just sweet enough with a nice light touch of salty goodness. Feel free to use any chocolate or flavored chips you prefer. The gulf wax helps to set up the chocolate faster. 100% edible, safe for candy making(we use it every year in our buckeyes and peppermint bark). I plan to make another batch only the next time I will use white chocolate to coat the pretzels and peanuts and drizzle with butterscotch…I love butterscotch!

Let me know what you think and what flavor combinations you use!

Happy Eating!!

~Snow Day~

Not too often do we get snow here in Alabama, so for G–Man it was a real treat to bundle up and head out to play for a bit in the melting snow.

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First, a mini ski slope just like in the Olympics πŸ™‚ GO

Team USA!!!

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After making his mini snowman he couldn’t wait any longer to eat some snow πŸ˜‰

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Southern winter wonderland!

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Snow angels!!

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Yeti, Yeti, Yeti! RAWR!!!!

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All snugly warm, dry and playing on the kindle.

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But you cannot have a snow day without snow cream (vanilla and chocolate flavored)!

NOK’s Hot Cocoa Flavored Snow Cream

1 medium bowl of fresh snow (top layer only)

3–4 packets of favorite hot cocoa mix

1/4–1/2 cup sugar


Carefully incorporate the cocoa powder into the snow with sugar and milk. Blend until creamy. Enjoy and store extra in freezer.

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Have a wonderful day, enjoy the snow and stay warm!

Crock Pot Fudge Brownies

Hiddy ho folks, just thought I’d toss an evening post at ya πŸ™‚ Aren’t I a peach?! Welp, today was chock full of kitchen time. Went in around 2pm to try a couple of recipes, one of which I froze after it cooled, and the other is the topic of tonight’s post! I didn’t finally get to leave the kitchen till close to 7pm…not complaining but boy was I tuckered after all that baking and cleaning. I have never made any dessert in the crock pot before. Sure I thought about it, but when you’ve never gone there before you begin to have these thoughts of “what if” and the only thing I kept picturing was this funky rubber dessert borderline dry and burnt. Now that I’ve cut my teeth on some crock pot dessert making I am definitely feeling more confident.

My family is used to the homemade one bowl brownie recipe found on the inside of the Baker’s Unsweetened chocolate squares box. They are to die for, very few things chocolate will I eat, but homemade brownies I’ll give in and eat a piece or two. But I didn’t use our familiar recipe for tonight’s dessert. No, I branched out and went looking for a recipe that was meant for the crock pot, the thing was I kept running into recipes calling for brownie mixes. I’m not against those, if you got it use it, but we don’t keep prepackaged brownie mixes in the house and onward I went in my search for a homemade version. After cruising through the web, hopping from one blog to the next I settled on a recipe from Mom on A Mission. I liked how Jackie presented her brownie recipe: simple, basic ingredients that most everyone keeps in their pantry, and leaves plenty of room to play with the recipe. With iPod in hand, I put the water for the noodles on the flame to bring to a boil (for dinner) and set out making crock pot fudge brownies.

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If there’s anything I’ve learned from living with chocoholics is that there is no such thing as too much chocolate. Jackie’s recipe already called for 1/2 cup of chocolate chips and me, well to kick things up another notch I added another 1/2 cup on top. That certainly had my oldest nephew ooo’ing over it. If you’re not familiar with making homemade brownies, this recipe will be a cinch even for you. There’s no melting of chocolate, no having to take care with hot melted chocolate turning your chilled eggs into a chocolate scrambled mess…this recipe calls for cocoa powder, natural or dutch processed. We keep Hershey’s in the house so that’s what I used. Mixed the wet ingredients together, combined the dry ingredients in a separate bowl and folded them together along with the chocolate chips. I will add this side note, it’s easier to add the vanilla extract in with the eggs and oil before you go to mix in the dry ingredients. I do this even when I make the melted chocolate version. This way you’ll be less likely to overwork the batter and have lighter brownies as a result!

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Ta-Da!! Looks amazing and tasted every bit as good as the oven variety! I don’t joke or over exaggerate about such things, it’s either good or it’s not. Trust me, if this hadn’t turned out the way it should I wouldn’t be writing about it! The general family consensus: Very good. Fudgy, little hot pockets of gooey chocolate chips morsels, and the only thing that was missing was a healthy scoop of vanilla ice cream. Boy, does that bring back some childhood memories! All in all this was a fantastic recipe, I’m pleased to say this is going into our private family cookbook here to be cherished for all time πŸ™‚

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If you’ve never had crock pot brownies before may I suggest you make these the next time you have a sweet tooth? If you have a larger crock pot definitely double this recipe and take to your next potluck social, I promise you they will be a hit! You can find the recipe over at Jackie’s blog, Mom on A Mission (<—click there for the recipe), and be sure to leave your feedback there for her.Β 

Hope you all enjoy the rest of your sugar induced coma evening and will see you all tomorrow! Night πŸ™‚