It has been a difficult couple of months, I keep saying that and I need to get over myself, but I am also trying to justify why I can do so many stupid things.
Fairbanks has been unusually mild this fall and winter. There was a little bit in the fall when it cooled down and we all thought that was it. That is the time of year I pull out my winter gear and get it ready for the long, dark winter. Well, then I went to Pittsburgh for work and came home sick, ran around to Anchorage, home, some more work, and time just slipped by.
It was getting colder in Fairbanks and I started looking for my warmer jacket. I knew I had it before Pittsburgh because I got it out in October. I couldn't find it. I checked at work, I called the Seattle kids to see if I left it there on my way home from Pittsburgh when I stopped for the weekend, I asked my husband, I checked the car and Dave's truck. Nope, no jacket. I decided I must have taken it to Pittsburgh and left it at the hotel or in an airport, I was really sick and probably just didn't think about it.
I was wearing a lighter coat and hadn't zipped the down liner in it yet, but I was getting ready to. The kids came for Thanksgiving and we were busy, and it was pretty warm. The Seattle DIL worked her butt off helping with Thanksgiving and doing dishes non-stop (I'm not exaggerating, her fingers were getting pruny!) So as a thank you, I took her for a pedicure while the three boys hung out.
As we are leaving the nail salon I always go to, Manetta says, "Hey isn't that your coat?"
I turned and looked at the bench where I had thrown my jacket because the coat rack was full when we got there. "Yep, that's the jacket I wore." I said pointing to my jacket on the bench.
"No, that one, hanging up. Isn't that yours?" she replied.
"Oh my gosh! Yes it is!" I screeched. And I did screech. Everyone in the place turned and looked.
I took the coat off the hanger, checked the pockets, two pink gloves in the pockets, and the inner pocket had the key to my storage unit for work. No doubt it was my jacket. I must have worn it when I went for a pedicure before I left for Pittsburgh and forgot to put it on before I left the salon (remember it was a warm fall). Thank goodness they left it hanging there for me (I mean the Seattle DIL) to find!
So, she saved the day, yet again, and I don't have to zip the liner in my other jacket or buy a new one!
She is a rock star!
Cinnamon Cream Cheese Kringle
Maria Emmerich Keto Comfort Foods
Dough
1 3/4 cups shredded mozzarella cheese
1 oz. cream cheese (2 Tbsp.)
3/4 cup blanched almond flour
1 large egg
1/8 tsp. sea salt
Cinnamon Filling
2 Tbsp. melted unsalted butter
2 Tbsp. Swerve confectioners style sweetener or equivalent alternative
2 Tbsp. ground cinnamon
Cream Cheese Filling
1 (8oz.) package cream cheese, softened
1/4 cup Swerve confectioners style sweetener or equivalent alternative
1 large egg yolk
Glaze*
1/4 cup Swerve confectioners style sweetener or equivalent alternative
1 to 2 Tbsp. heavy cream
*(I did not like the glaze, it left that cool, minty feel you can sometimes get from erythritol. Next time I make this I'll leave the glaze off.)
Preheat oven to 400˚
To make dough, place mozzarella an cream cheese in a microwave-safe bowl and microwave for 1-2 minutes, until the cheese is entirely melted. Stir well.
To the bowl, add the almond flour, egg, and salt and combine well using a hand mixer. Use your hands and work it like a traditional dough, kneading for about 3 minutes. Note: if dough is too sticky, chill it in the refrigerator for an hour or overnight.
Grease a 14-inch long piece of parchment paper and place it on a pizza stone or baking sheet. Place the dough on the greased parchment and use a rolling pin or your hands to form it into a large oval about 12 inches by 8 inches. Position the oval so that one of the short sides is facing you.
To make the cinnamon filling, place the melted butter, sweetener, and cinnamon in a small bowl and use a fork to combine well. Place this mixture on top of the dough and spread it out, covering as much of the surface of the dough as possible.
To make the cream cheese filling, place the softened cream cheese, sweetener, and egg yolk in a bowl and mix well to combine. Starting 3 inches from the top of the dough oval and working your way toward you, pour this mixture down the middle of the oval, ending 3 inches from the edge nearest you. Now spread the filling into an oval shape, leaving 1 1/2 inches along each side exposed.
Cut 1 1/2 inch long, 3/4 inch wide flaps along the long sides of the kringle, cutting only into the part that doesn't have any cream cheese filling on it. Fold the top and bottom ends in, on top of the cream cheese filling. Then, starting at the top of the oval, fold the right flap over the ream cheese filling, then the left flap; continue folding the flaps over the filling until the whole kringle is wrapped and a zipper-like kringle is made. Some of the cream cheese will be exposed.
Place the pizza stone with the kringle in the oven to bake for 15 minutes or until the kringle is golden brown and the dough is fully cooked. Remove from the oven and allow to cool on the pan for 10 minutes.
Meanwhile make the glaze; place the sweetener in a small bowl and add just enough heavy cream to make a thin glaze.
Once the kringle is cool, drizzle the glaze over it and sprinkle with crushed almonds, if desired. Store extra in an airtight container in the refrigerator for up to 3 days. Reheat on a baking sheet in a preheated 350˚ oven for 5 minutes or until warm.
makes 8 servings
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December 11, 2017 Sunrise 10:45 Sunset 2:42 Temp H 34 /L 25˚F