I'll be adding in the recipes from the baking classes in blog form so that everyone will be able to follow the multiple recipes and other assorted information. We had a great time at the July 3, 2016 baking class. We went over the recipes and tasted an assortment of fat bombs which included:
Pepperoni or Salami Fat Bombs
6 oz. Cream Cheese
Pepperoni or mini salami slices
2 T Pesto
3 T diced sun dried tomatoes or low carb spaghetti or pizza sauce
1 T Fresh Basil, chopped
1/4 tsp garlic salt
Dice half the family pack of pepperoni or salami slices. Soften cream cheese and mix all ingredients together until it is all incorporated well. Place a tablespoon of the chilled mixture onto a pepperoni or salami round. Top with your favorite garnish and chill for at least half an hour.
These fat bombs are some of my favorite savory snacks. They travel well and people will never know that they are low carb if you want to take them somewhere as an appetizer.
Blueberry Fat bombs
1cup (8 ounces) Kerrygold butter
1cup (8 ounces) coconut oil
¼ cup (2 ounces) sour cream
¼ cup (2 ounces) heavy whipping cream
¼ cup (2 ounces) Jordan’s Blueberry sugar and carb free syrup (more or less to your taste).
You may also substitute any other flavor extract and the sweetener of your choice. I used the Jordan’s sugar free syrup because I had it. Soften butter and coconut oil then mix in all of the remaining ingredients. Make sure that you don’t actually get the butter really hot. If you do let it cool to room temp so that the butter, oil, sour cream and heavy whipping cream do not separate. If you do have this problem set the mixture into the refrigerator for 3 minute intervals until the mixture is stable and does not separate. Pour into mold place a blueberry in the center if you like... and freeze. Makes approximately 36 pieces (I used 24 piece sectioned silicone molds).
Total Fat: 11.7 g
Sodium: 2.5 mg
Total Carbs: 0.2 g
Dietary Fiber: 0.0 g
Protein: 0.1 g
Homemade Boursin Cheese
3 garlic cloves diced
8 ounces butter, at room temperature
16 ounces cream cheese, at room temperature
1/4 cup grated parmesan cheese (the real stuff, and freshly-grated)