Merry Christmas!

The day always seems to go by so fast after having been inundated with Christmas paraphernalia since Ocober 31st.   So after a day of craziness, kids and wrapping paper, now I'm wrapping it up.  I'll be on vacation for a bit.  But I'm going to leave you with something sweet and simple.  Maybe you'll think, "Hey, why didn't you post this sooner?? I could have used that at dinner!"  But I assure you, with as easy as it is, you'll make it more often.  Dip strawberries and melon, top ice creams, or just serve with your favorite warm fall custard, this recipe is sure to please.  

If you already have this one, don't worry, I have a whole book of more to come, keep checking back!


Sweet Whipped Cream

1 pint heavy whipping cream
dash of cream of tartar
12-15 drops liquid stevia (any flavor you like!)

If not using flavored stevia:   1 tBsp vanilla extract (or your favorite flavoring)


You'll want to use the electric mixer for this one.  Pour the whipping cream into a bowl with the cream of tartar.   Whip until starting to get foamy but not peaking.  Pour in stevia, whip a few seconds, pour in vanilla (or flavoring) and whip steadily until stiff peaks form (but do not break!)

There IS a bit of an art form to this.   There is a fine line between thick, rich, sweet whipped cream - and vanilla flavored sweet butter... and there's NOTHING wrong with sweet butter!  It tastes great on GF french toast, GF coconut pancakes and a bunch of other things... however, if you're going for whipped cream... keep an eye on it while you're whipping.

(Oh yes!  That IS a gluten free, added-sugar free pumpkin pie in that picture!)
Just try to keep the kids fingers out of this one!

Merry Christmas!