A FRESH START!

Hi, everyone!

Happy Wednesday.

This year just seems to fly buy. I'm slowly getting the house in order. 

For the past several months I've been focusing on our homestead projects, stocking the pantry ahead of Bob's retirement last December and finding  new places to clear out to make room for homestead storage. 

Now that I have that in line, I'm starting to focus on the monthly cleaning schedule again and trying to get my studio in order. I've been pitching, rearranging; all while getting back to the business of writing.

I still want to put stuff in Etsy but with the postal service not doing it's job, I'm afraid to ship anything unless I do it through UPS and I don't think people want to pay that price - even though I have. UPS is just more dependable. 

Anyway, I just wanted to pop in and say posts will be more regular. I put them in my planner yesterday for the entire month of June as well as stickies on my production kanban board. I've missed the structure of my planners and the board. 

I hope you're still here and will hop back on the train. We're going places with new topics related to the homestead. I can't wait to share them with you.

Be safe, Be prepared, Be Blessed!

~ Kelly

SEMI-KETO FRIENDLY BREAKFAST COOKIES

 Good morning, everyone!

I haven't been here in awhile but I have it scheduled to change that.

A writer friend of mine asked for my 'keto' breakfast cookie recipe so I thought it would be easier to share it with her here.

Three important notes:

I don't make these completely keto-friendly. First, I'm not on keto, just low-carb. To that end, I use real milk chocolate chips. There is about 1/4 C. in each batch and I only have 2 each morning. You CAN use Lilly's chocolate chips but I don't find them cost-effective on a limited income. 

Second, you need to refrigerate them They will mold quickly.

The other note is that almond flour seems to make things dry. To help this, I wrap two in a paper towel and microwave them at about 12 min. and they aren't as dry.

With that in mind, here's the recipe:

Preheat Oven to 350* F.

1-1/2 C. Almond Flour

1 Scoop Vanilla Protein Powder (I use the equate brand from Walmart but you can use your choice)

1/2 C. Melted Butter

2/3 C. Sweetener (I use Stevia)

1 tsp. Cinnamon (optional but good for blood sugar suppoprt)

2 Large eggs

1 tsp. Vanilla

1 tsp Baking Powder

1/2 tsp salt

chopped nuts (optional)

Sift dry ingredients together. Add butter to combine, then add eggs & vanilla

Scoop out onto parchment lined baking sheet (easier cleanup. - treat these as you would a choco. chip dough)

Flatten slightly.

Bake until edges are golden - about 10 minutes.

Remove to coolling rack. 

I cut strips of the parchment paper from the baking sheet into strips about the width of the cookie and wrap 2 cookies per strip then store in air-tight container in the refrigerator. 

Yields about 12 cookies.

Enjoy!

Be safe, Be prepared, Be Blessed!