Thursday, July 31, 2008

Niagara Falls

Jim and I walked across the falls in June 2008 on a tight rope!

Friday, July 18, 2008

"altered shoe"

Here is the first shoe I altered. Now I have an excuse to buy high heeled shoes - the higher the better.
I am going to decorate them, using fabrics, trims, modpodge and some hot glue.

I bought some really nasty ones at a new thrift store - thinking of turning them into witch's shoes. Might even add some legs!

Friday, July 4, 2008

7-3-08 Jim turns 50: sugar free, low carb birthday cake



6 egg whites
1/2 tsp cream of tartar
1 1/2 cup Splenda
1 tsp almond extract

1/4 cup slivered almonds

Chocolate cream filling:

1 1/2 cups heavy cream (whipping cream)
1/4 cup unsweetened cocoa
1/2 cup Splenda
2 tablespoons sweet 'n low
1/2 tsp vanilla
(1/4 cup creme de cacao- optional)


Preheat oven to 300 degrees

To make meringue tortes:

Beat egg whites, cream of tartar & almond extract until soft peaks form. Gradually beat in splenda and continue beating until the mixture is stiff.
Spray cookie sheet with PAM. Spread mixture in three 6 inch circles on cookie sheet. Bake in preheated oven for 25 minutes or until lightly browned. Remove from sheet and let cool.

To make chocolate cream filling:

Combine splenda, sweet n' low, cocoa, vanilla extract and cream in mixing bowl and beat until thick. Add creme de cacao, if desired, and beat until stiff.

Putting it together:

Place one layer of torte on serving plate, spread 1/3 of filling on top. Repeat with second layer. Place third layer on top and spread with filling. Sprinkle almonds on top. Refrigerate several hours.

Makes 10 servings. 5.7 grams of net carbs/serving, if made with creme de cacao.