Playing around with the recipe tool in Carb Manager, it looks like my croissants (small, 40 grams each) are about 15 grams of carbs each. If I use allulose, cream and carbalose flour, I can get that down to 5 net carbs each (10 total carbs). Adding chocolate sticks to make chocolatines adds another 5 carbs back.
Will have to try that to see how they taste but based on the apple pie I made on Sunday probably similar to the croissants I made some years ago using soft red winter whole meal wheat flour instead of AP flour.
Probably leftover chili and chicken thighs for supper here, plus maybe some salad.
The shape changed during final proofing and baking to the point where it looked less like a turkey, but it was an interesting idea and demonstration of bread shaping skills. If it had been done with dead dough (which doesn't rise much, if any), it would have made an interesting centerpiece.
left over pizza, jazzed up with more pepperoni and sauce.
The apple pie is pretty good, I used the all-butter crust recipe I usually use, but with Carbalose instead of pastry flour. I did have to add a bit more water to get it to form a dough, that's typical with Carbalose products. Could have used a little more cinnamon, but that's always subjective. (And Diane almost always thinks a recipe needs more cinnamon.)
This year's Winesap apples are a bit more tart than the ones I got (at a different orchard) last year, I noticed that when I was peeling them, and I also didn't adjust the recipe for the difference in sweetness between sucrose and allulose (about 70% as sweet), but sometimes that recipe is almost too sweet.
The Carbalose crust was reasonably flaky, perhaps a bit more assertive in taste than pastry flour, but it definitely tastes like an apple pie.
Instead of an egg wash, I used cream, with just a little sparkling sugar (adding less than 1 carb per slice). I took it out of the oven a few minutes early because the outer edges were getting dark but the crust seems fully baked.
I used my new pastry rolling bag from King Arthur, it seemed to help keep the crust from fracturing. Now I need to test it on pizza dough.
The freeze we had the other day killed off the tomato leaves but didn't damage the fruit, so I'm still picking tomatoes as they ripen. I got enough ones larger than a cherry/grape tomato today that we're having BLT's for supper.
I have the lower-carb apple pie in the oven, it'll be a while before it's done and cool enough to taste.
It's out and it looks like an apple pie:
The cinnamon stick for the stem is cute, but probably more decorative than flavorful.
Haven't tried it myself, but the idea makes sense, sort of like breading or tempura but without the frying part. I'm not fond of the taste of cornstarch (or the carbs), I wonder what else might work?
You could do what my wife does, just peel the skin off. Leaving the skin on does make a difference in how the surface of the chicken cooks, it keeps it from drying out.
We had more of last night's pizza tonight. I put extra pepperoni on then, and I gave mine the Detroit pizza touch, I added more sauce on top. I also had a salad.
15 years is pretty good for a digital thermometer.
I got a yellow one so it would be easier to find, too. And it does help.
It's Friday Pizza night here.
Diane found this recipe online somewhere, and I had some chicken thighs that I wanted to cook anyway, so I tried it.
It is very good, the pan sauce was tangy, and this recipe is a keeper.
Here's what I posted on October 8th, you're within roundoff limits:
Unmodified, it comes out per muffin (yield of 12) as:
31.8 total carbs, 1.5 fiber, 30.3 net carbs
4.1 grams protein
3.4 grams fat
171 calories
We did get our hard frost last night (28) so tomato season is over.
Tonight we're having chili from the freezer.
