Guess what? Ina Garten has a new cookbook coming out October 20th!
But guess who has a new cookbook coming out exactly one week prior on October 13th???
That’s right, your girl!
Me. I’m your girl. Not Ina, although we love her and want desperately to drink vodka with her.
I’ve been hard at work making new recipes for the ultimate low carb party book: Eat Happy Cocktail Hour.
Same as with Eat Happy Italian, the publisher wants me to do my level best to get y’all to pre-order the physical copy of book so they know how many to print, so I’m doing a huge amount of pre-order book bonuses outlined here, (for hard copy orders only) plus you’ll find the links to all of the retailers.
Then you can upload a screenshot of your receipt, and as soon as the bonuses are ready, I will send them to you. YES it’s actually me emailing book bonuses to you guys, so please be patient with me!!
Cocktail Hour is a party book, with low carb cocktails, mocktails, dips, and bites.
AND IT WILL BE HARDCOVER!!
It is meant to be a pretty book for the coffee table or a gift, but most importantly, I want you to feel empowered to make delicious party food that doesn’t ruin your health goals.
You know you are in good sugar free hands with me, babe.
Please pre-order here, and let me know if you have any questions in the comments!
And if you don’t want bonuses but just want to pre-order, here’s the direct Amazon link to the book. Amazon will not charge your card until the book ships, BTW.
Thank you for your support! You know I am humbled and grateful for it, and that I will always overdeliver on my content, books, and products.
Here are some photos from the new book to whet your whistle…
OK, let’s make some breakfast!
This Blueberry Chaffle recipe is an adaptation of my Grain Free Blueberry Muffin recipe from Eat Happy Too.
The term chaffle is a portmanteau combining cheese and waffle, and it can be made any number of ways, usually a combination of cheese, egg, flavor, and either pork rinds or almond flour to keep it low carb.
I do not add any sweetener to these chaffles, but you do you. I serve them warm with butter, and they’re oh so satisfying.
I use a DASH mini waffle iron. It heats up quickly, only needs a few sprays of coconut oil, and it cooks evenly. For $10 you can’t beat it.
Here’s the downloadable, printable PDF of this recipe:
BLUEBERRY CHAFFLE
Yields 6 4” waffles
3/4 cup almond flour (or use crushed plain pork rinds)
1/2 cup cream cheese, at room temperature
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
2 tablespoons whole milk or almond milk
2 eggs
1/2 cup frozen blueberries, thawed, excess water patted dry
Coconut oil spray to grease the mini waffle iron
Butter and whipped heavy cream, for garnish
Heat the mini waffle iron to high setting. In a medium mixing bowl, mix together the almond flour, cream cheese, cinnamon, salt, vanilla, milk, and eggs until the cream cheese lumps have been mixed in. Gently fold in the blueberries. Spray the coconut oil on both sides of the waffle iron right before cooking a waffle. Using a 1/4 cup measuring cup, pour the batter into center of waffle iron and press it closed. Let the waffle cook 90 seconds to 3 minutes, or until cooked through. Remove the waffle with a rubber spatula and repeat the process until all the batter is used up. Serve immediately, garnished with butter and whipped cream, if desired.
Congratulations on your book!
The Blueberry Chaffle looks and sounds like a great idea! Could I use the same batter to make pancakes?
My preorder is in 🎉😀 October can’t come soon enough!