It's been a yucky week. Adrian has been sick. :( He's been congested and coughing. He seems to be feeling better now, but still has a little cough. I've been giving him Vit D3 so hopefully that speeds up recovery. He's been in good spirits for the most part. Yesterday was bad though. He screamed for hours. I was also running high blood sugars and I'm thinking there is a correlation, since this has happened in the past as well.
I've had horrible blood sugars for the past week. It's been extremely frustrating as I'm doing all the right things. I'm not sure if it's due to illness (I keep feeling like I'm getting sick, scratchy throat etc), or if my body has finally adjusted to nursing and needs more insulin now, or I don't know what. I've steadily been increasing basal rates. I think part of this is because since lowering my carbs even more, I've become more intolerant of them, so even a small amount spikes me. A cup of coffee with heavy whipping cream and Splenda spiked me to 173 this morning (though this could be combined with dawn phenomenon). I was feeling horrible last night. My blood sugar was well over 200 and I had max ketones. It's a constant struggle.
4 oz almond flour
1 tsp baking powder
1/4 tsp salt
6 large eggs
1/2 cup Splenda (or stevia, whatever you like)
1 tsp vanilla extract
Grease a 15-by 10-by 1-inch pan with butter. Line with parchment paper and grease with butter again. Preheat the oven to 350 ° F (175 ° C).
Combine the almonds, baking powder and salt. Separate the eggs. With an electric mixer, beat the yolks and Splenda with an electric mixer until thick and lemon coloured, 3-4 minutes. Beat in the vanilla. Fold in the almonds. With a clean bowl and beaters, beat the egg whites to firm peaks. Stir 1/4 into the almond mixture. Fold in 1/2 of the remaining whites until barely combined and then the remaining 1/2 until thoroughly combined. Spread evenly into the prepared pan. Bake for 20-25 minutes until the top springs back when pressed lightly. Let cool.
- 5 eggs
- 5 Tbsp. Splenda
- 1 500 gr. Container mascarpone
- 1/2 cup strong coffee
- 3 Tbsp. rum
- 1/2 cup cocoa
With clean bowl and beaters, beat the egg whites to soft peaks. Stir 1/4 into the mascarpone mixture. Fold in the remaining 3/4. Choose a large straight-sided dish, such as a soufflé dish to assemble the Tiramsu in.
Cut the almond cake into 16 fingers by cutting in half crosswise, then lengthwise. Cut each half crosswise into 8 fingers. Combine the rum and coffee in a shallow dish (I used imitation rum). Place the cocoa in a sieve over a bowl. (Yeah I just sprinkled)
Sprinkle the bottom of the dish lightly with cocoa. Quickly dip a few of the fingers into the coffee mixture and line the bottom of the dish. Do not get them too wet or your tiramisu will be runny. Spread on 1/4 of the mascarpone mixture and dust the top with cocoa. Repeat the process 2-3 times so you have 3-4 layers. End with a sprinkling of cocoa. Cover and refrigerate overnight. ( I just put in the freezer for a couple hours because I am lazy).
It came out amazing! Everyone loved it, including my pickypicky son.