I love baking, but since so many of my “consumers” are trying to eat healthfully, or experiment with different diets now and then, I try to support them, and do not bake as much.  I also need to learn from their good judgment and cut down on these indulgences myself.

However, when Holidays come around, and parties are to be attended to, and family and friends to join for some merry making, I get back to my baking.

I also like to try new recipes, just to expand my horizons a bit, so today I will post a recipe for Pecan Butter Balls, which I found on one of the blogs I visit regularly, and Suzy is a super baker.  I baked Butter Balls before, but these are so much lighter, and use pecans rather than walnuts, which I love so much.

I have slightly modified her recipe for my use, so I will post my version here for you:

Ingredients:

• 1 cup butter, softened
• ½ cup powdered sugar
• ¼ tsp salt
• 2 tsp vanilla extract
• 2 cups sifted flour, all purpose white
• 1 cup pecans, ground up
• Powdered sugar for topping

Directions:

1. Cream the butter with powdered sugar.
2. Add vanilla extract and salt, and mix it in well.
3. Gradually add sifted flour, and continue mixing.
4. Mix in chopped pecans.
5. Cover the dough and keep in the fridge for an hour, or overnight.
6. Using a tea spoon, scoop dough and form into balls.
7. Place balls on a greased cookie sheet, leaving some space between each.
8. Preheat oven to 350°F.
9. Bake for 8-10 minutes, or until set (they will start cracking if baked too long)
10. Gently, remove onto cookie cooling racks.
11. Cool completely.
12. Roll in thoroughly in powdered sugar.

Store in an airtight container in a cool place, or serve immediately.

Tip. These are very delicate when hot, and can fall apart very easily. Be gentle when removing from hot pan for

cooling.  Also, keep handling to minimum, until totally cooled.

Is there anyone out there who did not try some sort of a diet program during their lifetime? I guess most of us tried “a diet” to either lose weight, to shape up for health reasons, or to fit into that favorite dress, or to impress a special person in our life.  Some diets are simpler to follow than others, and some sound better than others, so everyone needs to find one that works the best for them.  Of course, it is always wise to first consult with your health care provider, before making that final decision.

Dieting is not an easy task to keep up with, but worse yet, what do you do about celebrating a Birthday, and you need a special cake for the occasion.   How about a cake for someone on Atkins Diet (high fat and extremely low carbs), which means no sugar and no flour……a couple of main ingredients you always use in making cakes!

Google.com to the rescue!!  I found a real nice recipe for a Sugar Free Pecan Chocolate Cake, but I was quite skeptical about the outcome of this project….cake without flour or real sugar…only sugar substitutes….??? Would it taste like chocolate flavored cardboard???  Would it be very dense?   Would it be very flat???

To make a long story short, the cake turned out great, but since I am not a big advocate  of sugar substitutes, I missed the real sugar taste in the frosting.  However, as the old saying goes “If you can’t have the original, you have to settle for a copy”.

Here is a picture of my cake, and a recipe, in case you find yourself in a similar situation:

Ingredients:

• 2 cups pecans (finely ground)
• 1/3 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1/4 teaspoon salt
• 4 eggs
• 1/2 cup (I stick) butter, melted
• 1 tsp vanilla
• 1 cup of Splenda
• 1/2 cup water

Directions:

1. Heat oven to 350 F.
2. Grease two 8 or 9″ round pans.
3. Process pecans in food processor – pulse until they are meal – but they won’t get quite as small as corn meal (I used a nut grinder).
4. Add the rest of the dry ingredients and pulse again.
5. Add the wet ingredients and process until well-blended.
6. Pour into pans and bake for 15 minutes, or until toothpick inserted in center comes out clean.
7. Remove from the oven and cool before frosting.

Frosting:

• 8 oz cream cheese
• 1 cup Splenda
• 1 tsp. vanilla extract
• 1 tbs. unsweetened cocoa powder
• 2 tbs. butter (softened)

Mix all ingredients well, to a spreading consistency, and frost the cake.