Dinners: Ham

This is a ham.
‘Nuff said.

 

Dinners: Backyard Barbeque

Nothing beats late Spring / early Summer backyard barbeques. Nearly everything is keto-friendly.
Here I’ve snagged some beef ribs, sliced pork, shredded bbq pork, deviled eggs, and salad.
Oh man. Love it. I was a hog in heaven, I’ll tell you what.

 

 

 

Snacks: How to avoid that birthday cake

A family member recently had a birthday, and the in-laws were very supportive in noticing that I couldn’t possibly eat any cake without getting kicked out of ketosis HARD.
So they bought me this~!
A beautiful little package of salami-wrapped mozzerlla from the deli-tray section of our local Walmart. Oh man.
I was full and happy and could care less about that cake once I got a few of these lovelies down my gullet.
10/10 Would purchase again if I have to be around a lot of carbs on short notice.

 

Bebinca: A Christmas Miracle

Do you know what Bebinca is? No?
Well neither did I until just 2 days ago when my husband decided he wanted me to bake him one for his 25th birthday.
It turns out that it’s a type of cake from Goa, a state on the West coast of India.
It’s traditionally served at Christmas time in Catholic households there.
Serendipitous for us, since I’m Catholic and my hubby is on the road to becoming one.
( I pretty much had him choose from a random internet list of cakes with no pictures. )
ANYWAY, here we go! It’s Bebinca adventure time!

A Traditional Bebinca

First off, here’s the recipe:

Thanks to Sweet Journey of Inspiration
http://sweetjourneyofinspiration.blogspot.com/2010/04/bizarre-things-to-love-at-home-indian.html

“Bebinca” recipe: (With my alterations.)

– 2 cups of canned coconut milk

– 2 cups of sugar

– 12 egg yolks

– 1 cup of white all purpose flour, sifted

– 2 tablespoons melted butter
– 2 tablespoons vegetable oil

– 1/2 teaspoon Nutmeg powder
– 1/2 tablespoon Cinnamon
– 1 pinch ground cloves (you can either grind them with a mortar and pestle and pick out the TINIEST pieces, or buy pre-ground cloves. Just use a pinch, this stuff is strong!)

– 1 teaspoon Salt
-Imitation Coconut Extract
-Non-Stick Spray
-Parchment Paper to Line Pan With
-Red and Green Food Coloring
~~~~~~~~~~~~~~~~~White Chocolate Ganache:

-White chocolate chips
-Heavy Cream

Method:
1. In a bowl, combine the coconut milk and sugar and stir till sugar dissolves. Add the egg yolks one at a time, beating continuously. Add the flour, two tablespoons of butter, the nutmeg powder, ground cloves, cinnamon and salt and mix well into a smooth batter. Add in your coconut extract by taste.

2. Preheat the oven to 350 Degrees F. Spray your baking pan/dish with non-stick spray. THEN Line your tray with parchment paper. I had to use kitchen scissors to cut some paper to the right size. THEN Grease your baking tray/dish with non-stick spray and 2 tablespoons of butter. ( Yes, you are greasing underneath and on top of that paper. ) Add half a cup of batter (or until the bottom of your pan is covered) and bake for 20 minutes. Spread 1 tablespoon of butter on the baked layer, spray the edges with a little more non-stick spray, and pour another half cup (or so) of the batter over it. (Again, until you can no longer see the layer underneath.) Bake the second layer and every layer after that for 15-17 minutes.

3. Continue greasing, layering and baking till all the mixture is used up. Each layer should be baked for 15-17 minutes. Spread one tablespoon of butter over the last layer. Remove from the oven and set aside to cool. Turn the bebinca out upside down when completely cold. It should slide out of the pan no problem!

4. Cut the bebinca into one-inch thick slides and serve with ice cream.

OR

5. Make your ganache by heating the heavy cream on the stove and pouring a little bit at a time over your white chocolate chips until they are completely melted. You may have extra cream left over. Don’t freak out and pour it into your ganache! Either put it in the fridge for later, or use it in another recipe, like hot chocolate!

6. Take your ganache and stick it in the freezer, checking every 5 or 6 minutes, and stirring it until it thickens into an icing.
Then just pour it over your cake and enjoy!

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Now, here is the process of making the Bebinca!
~~~~~~~~~~~~~

Throw all of your ingredients together in a big bowl.

Realize that you saved your spices until the very end. Add your pinch of ground cloves.

Add your nutmeg.

Add your cinnamon.

Realize that you also haven't added your oil yet. Add the oil and the butter. I had to use margerine since we have some butter-sensitive stomachs in the house.

Split your batter in half and add red and green food coloring for that festive holiday look!

Cut some parchment paper to fit the bottom of your pan.

Yes, I greased both underneath and on top of the paper. Nevermind the fact that I also liberally sprayed the pan with non-stick spray!

Pour your batter, and stick the pan into your 350 degree oven.

Take your first layer out of the oven after 20 minutes and become excited at how good it's coming out.

Now put on your second layer and get excited again at the possibilities coming your way!

Keep layering and baking until you get to the final layer!

It's done! Liberally put more melted butter over the top and just let it sooooaaak in...

Prepare your white chocolate ganache ingredients. / Make ganache.

When it's cool enough, flip your bebinca out onto a serving platter. Let it cool to room temp before sticking it in the fridge. (If you do.)

Cover your cake in the ganache and either let it set in the fridge (if you can wait that long), or enjoy!

Eaaat. Eeeeaaattt. It's. So. Beautiful. *Sobs uncontrollably while stuffing her face.*

Fork. Face. Repeat.

~~~~~~~~~~~~~
Give yourself at least 4 hours to do this. It can be made the day beforehand.
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