Now that we are back in the swing of things, I can get back to more of my recipes. I can also look back and give you the details of how our trip went. When I said it was fun, I lied. I wrote the last post ahead of time assuming the trip was going to be a success. Tony got the flu before we left and he still wanted to attempt the trip. All was going well until 50 miles outside of North Platte, Nebraska. This was our first stop and we barely made it. Here’s why: Nebraska’s I-80 reopens after record snow shuts down 128-mile stretch. They received 15.3 inches. I was driving in the thick of it before they shut the highway down. I am an experienced winter driver and those conditions scared me to death. I was shaking when I got there.

The highway was shut down until 3pm the next day. That ruined our timeline. We also lost three hours on I70 in Colorado due to icy roads in the mountains. We finally had to bag it at Glenwood Springs, Colorado. We went home right after.

A couple of things to note. First, if you have to travel with someone that is sick, both persons should wear a mask in the car. Second, if you have to stay in a hotel room, get separate beds and mask when in close quarters. I never got sick because I did these things. Finally, if you ever stay in North Platte, check out the North Platte Hospitality Inn. This is not a sponsored post, but I wanted to give them a shout out. The prices were reasonable, the breakfast was good, and the staff were awesome. I got my car stuck when we got there and they helped us get out and into our room with little issue. They even let us stay longer due to the road closure and the General Manager personally notified us when the road opened up. Also, they were close to everything we needed to resupply.

On to the recipe. Another simple dessert recipe for Butterscotch Brownies from Just a Pinch. I liked the simplicity and I’ve never made a butterscotch brownie before.

Here are the original stats:

Here’s what I changed:

• I replaced the all purpose flour with coconut and almond flour to reduce the carbs.
• I removed the added salt to reduce the sodium.
• I replaced the salted butter with unsalted to reduce the sodium.
• I replaced the brown sugar with the sweetener equivalent to reduce the carbs.
• I replaced the evaporated milk with coconut milk to remove the dairy.
• I reduced the servings from 16 to 12 to allow for a larger brownie.
• These became brûlée because of a mistake. The glaze did not thicken as the recipe said would happen. Instead it turned out to be more like a burnt sugar. I was disappointed at first, but it turned out fantastic!

Here is the final recipe:

Low Carb Brûlée Butterscotch Brownies

Makes 12 Bars

• 4 Tbsp Unsalted Butter, Melted
• 1 c Light Brown Sweetener
• 1 large Egg
• 3/4 c Almond Flour
• 1/4 c Coconut Flour
• 1 tsp Baking Powder
• 1/2 tsp Xanthan Gum
• 1/4 cup water
• 1 tsp Vanilla Extract
• 1 c Chopped Pecans

Icing

• 1 c Light Brown Sweetener
• 4 Tbsp Unsalted Butter
• 4 Tbsp Unsweetened Coconut Milk
• 1 tsp Vanilla Extract

1. Preheat oven to 325 degrees. Grease a 8 x 8 glass baking dish. In a medium mixing bowl, combine butter, sugar, egg, flours, baking powder, xanthan gum, water, vanilla, and pecans. Mix well (batter will be thick)
2. Spread in prepared pan. Bake for 20-25 minutes.
3. In a small saucepan, bring brown sweetener, butter, and coconut milk to a boil. Boil for three minutes. Add vanilla 
4. Pour the glaze over the warm bars. Cool completely. The glaze will cool to more of a brule topping.
5. Cut into 12 bars when cool.