Mummy Dogs

I've been seeing photos of "Mummy Dogs" all over the place lately - Pinterest, FB, instagram, etc.

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I thought it would be a fun thing to try to make for Alena - Keto/MAD style of course. The "normal" recipe involves wrapping crescent roll dough around a hot dog (mummy style) and then baking the entire thing.

Obviously I couldn't use crescent roll dough for Alena - WAYYYYY too many carbs in that! So I thought I'd try to make them with her standard almond cracker dough (Recipe can be found here, at the Charlie Foundation website)

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I made the cracker dough and then cut it, with a pizza cutter, into strips. I wrapped these around the hot dog to make it look like a mummy. This was pretty hard because the dough kept breaking. Eventually I just stuck the dough on and used a wooden skewer to separate the "strips". Then I stuck these puppies into the preheated toaster oven at 325 for about 17 minutes - until the cracker dough started to turn a nice golden brown. I put mustard on for the eyes and served them with a side of Walden Farms ketchup. She also had some nuts, cauliflower, olives, and Parmesan cheese, to round out the meal.

Alena (and her brother, Aidan) were pretty excited about these! So much fun!

Golden Chocolate Egg

I got pretty ambitious for Easter last year and decided to make Alena a Golden Chocolate Egg. It was a HUGE success. She was so excited to peel the egg and find chocolate inside.

Here's how I did it.

I blew an egg of it's shell and rinsed the shell out. (Yes, this took a while - and I broke a few of them in the process...) Then I made the peanut butter and chocolate mixtures from my Peanut Butter Cup recipe. Since there were already two small holes in the egg shell from blowing it out, I made one of these holes slightly larger.

I poured (well, dripped really) the chocolate mixture into the egg shell and swirled it around. Then I put it into the freezer and waited a while until I thought the chocolate was frozen. Then I dripped some of the peanut butter mixture in and swirled it around to coat the chocolate layer. Back into the freezer. I worked in layers like this until I thought there were enough layers for it to hold together when peeled. (Probably about 5 times for each the chocolate and peanut butter).

Then I decorated the egg with some leftover gold metallic egg paint that we had used to decorate our eggs with. My vision was to have the entire egg covered in gold paint. Because the egg was frozen, however, I wasn't able to get a completely golden egg. But it still looked awesome, and she loved it!

Cockroach Clusters

Here is a recipe for the cockroach clusters I made for Alena's Harry Potter themed Birthday party when she turned 8. I make them often for Halloween, or any time she wants a "creepy" treat. She loves them!

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COCKROACH CLUSTERS (3.64:1 Ratio)

25g Unsweetened Bakers Chocolate
20g Sliced Almonds
20g Coconut Oil
25g Coconut Flakes (unsweetened, of course)
Liquid Sweetener (sucralose or stevia) to taste

In a microwave safe bowl, heat chocolate and coconut oil at 10 second increments until melted. It helps to take it out and stir it once it begins to melt. Add sweetener to taste. Add sliced almonds and coconut flakes and stir to coat. Spoon batter onto wax paper and form into small clusters. You will have to encourage the almonds and coconut flakes to stand up as the chocolate cools. Store in the refrigerator. Remove just before serving.