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Ep 20: Chocolate Coconut Cupcakes & Champagne w Amanda Lepore! NEW YEAR’S EVE FINALE!!

It’s been a great year kiki kids!! But alas it’s time to say goodbye!!

And no doubt we’re going out with a bang this year with not 1 recipe this week but 2!! My low-carb chocolate coconut cupcakes and a tasty champagne punch to toast 2013 with!!

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And since Kiki Kitchen is all about nightlife I thought what better way to close the year than with the queen of nightlife herself AMANDA LEPORE!!

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Amanda was such a doll and so happy to be in the Kiki Kitchen. Although my cups were a lot smaller than hers!!

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She even taught us how to make one of her favorite recipes!

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And got me to eat a little sugar.

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It was nice to ring in the new year with such glamour!!

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If youd like to make these at home just follow the instructions below!

TO MAKE CUPCAKES YOU WILL NEED:

2/3 C Coconut Flour

4 Eggs

2 Egg Whites

1/3C Unsweetened Cocoa Powder

1/3 Splenda and a little more for glaze

1 C Coconut Milk

1/2 t baking powder

1 t vanilla

2-3 tablespoons of water

A little Heavy cream for glaze

Fresh Raspberries

TO MAKE CUPCAKES:

1. Preheat oven to 350

2. Combine flour, eggs, cocoa, 1/3C splenda, coconut milk, baking powder and vanila in a bowl

3. Slowly stream in a little water to loosen batter to cupcake consistency – should not be too thick and coat spoon

4. Spoon into cupcake tin lined cupcake tray

5. Bake for 35 minutes until tops are firm yet moist

6. Transfer to rack to cool

7. While cooling, whisk up glaze with a little splenda and heavy cream

8. Drizzle glaze onto COMPLETELY cooled cupcakes (otherwise warm cupcakes will absorb glaze)

9. Top with one fresh raspberry and serve

TO MAKE CHAMPAGNE PUNCH YOU WILL NEED:

1 Cup Crystal Light Pink Lemonade

2 Cups Champagne

2 Shots Absolut Citron

Fresh Rasperries

ICE

TO MAKE PUNCH:

1. Combine all ingredients in a pitcher and stir

2. Serve with ice!

THAT’S IT FOR SEASON 1 KIDS!!! HAVE A HAPPY NEW YEAR AND MAKE NEW YEAR’S EVE A KIKI!!!

LOVE TO YOU ALL!!!

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xx

GLENN

Ep 19: Christmas Gingerbread Almond Flour Cookies w Bianca Del Rio (8.1g carbs)

Merry Christmas Kiki Kids!!

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In honor of the holiday season I thought Id whip up a tasty favorite, gingerbread cookies!! But forget all those carbs, we’re using low-carb almond flour in these babies!

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And forget gingerbread men too. We’re making gingerbread drag queens & go-go boys! In addition to my sexy little Santa’s helper I also had special guest Bianca Del Rio stop by to spread her special blend of holiday cheer!

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She even loves my holiday cookies!! Success!!

You can too! Just follow these instructions below to have a MERRY MARY CHRISTMAS!!

YOU WILL NEED:

2C Almond Flour

1 t ginger

1/2 t cinnamon

1/4 t allspice

1/4 t ground cloves

1/2 t baking soda

Pinch of salt

2T Honey

2T Brown Sugar Splenda

1 Egg

1/4C softened unsalted butter

To Make Cookies:

1. Preheat oven to 350 degrees

2. Combine all ingredients in a bowl and mix with fork

3. Cover with plastic wrap and freeze for 30 min

4. Roll out between 2 pieces of wax paper

5. Cut with cookie cutters and transfer to greased baking tray

6. Bake for 10 minutes until edges start to brown

7. Let cool on a rack and decorate with toppings of your choice!

MERRY CHRISTMAS!!

Ep 18: MOCK & Cheese w Dallas DuBois (6g carbs)

Hi Kiki Kids! So sorry i forgot to post this one last week!

Short re-cap. Dallas DuBois came over. Instead of Kraft Mac & Cheese I made her my special Low Carb Cauliflower & Artichoke MOCK & Cheese and she loved it!

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You can too! Just follow these simple steps below:

 

You Will Need:

1 Head of Cauliflower Florets

1/2C Artichoke Hearts

1C Heavy Cream

1/4 Low Fat Cream Cheese

2t dijon mustard

Pinch of nutmeg

1t garlic powder

Salt & Pepper to taste

1C Shredded Gruyere Cheese

1C Shredded Sharp Cheddar

To Make Mock & Cheese:

1. Preheat Oven to 375 degrees

2. Boil the florets in salted water for 5-7 minutes until al dente then dry on paper towels

3. Place in a bowl and stir in artichoke hearts

4. In a medium sauce pan bring heavy cream to a simmer

5. Whisk in cream cheese, mustard, nutmeg, garlic powder, salt & pepper, until smooth

6. Add 3/4C Gruyere & 3/4C Cheddar and whisk until all has melted

7. Pour cheese sauce over cauliflower & artichoke and stir well

8. Pour into a grease baking dish

9. Top with remaining cheese

10. Bake for 20 minutes until top is golden and bubbly.

11. Garnish with fresh parsley and serrrve!

Ep 17: Mixed Veggie & Potato Hanukkah Latkes w He’Bro (12.3g carbs)

SHALOM KIKI CHILDREN! AND HAPPY HANUKKAH!

I got a great new recipe for all you boys and goys!! My low-carb latkes, perfect for your Hanukkah kiki.

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These low carb concoctions are perfect to invite the Jew gals over to kvetch and schmooze. The secret to them is 1 part potatoes, to 1 part grated zucchini, to 1 part grated turnip! A perfect holiday treat that wont take it’s toll on your waistline.

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And who better to come over and share these treats, without all the Jewish guilt, other than NYC Queen Jew and founder of He’Bro, the party resource for all of the NYC gay Jew boys – JAYSON LITTMAN.

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Jayson even brought some He’Bro helpers who fried these babies up for me.

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And play dreidels with the gaydels!

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Dont worry we kept it kosher – KINDA!

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If you’d like to make these gnoshes at home just follow the instructions below and prepare to PLOTZ!

You Will Need:

1 Cup Grated Potatoes (About 1 large one)

1 Cup Grated Zucchini (About 1 large one)

1 Cup Grated Turnip (1/2 of a regualr sized turnip)

1/2 C low-carb latke meal or low-carb potato mashers (Like Dixie)

2 Eggs

1 small onion, grated

Kosher Salt

Pepper

1 T Garlic Powder

oil for frying

To Make Latkes:

1. Heat Olive Oil over medium heat

2. Combine all ingredients in a bowl and mix well. Let stand for 5 minutes.

3. Drop about 1/4C of the latke mixture in to the pan to fry. Do not overcrowd the pan with latkes

4. Fry about 4 minutes, flip once and fry other side for 4 minutes.

5. Remove and Let drain on rack or paper towel

6. Serve with sour cream or applesauce

ENJOY BOYS & GOYS!!

Ep 16: Chicken & Bean “Bottom’s” Burritos w Ryan Raz (18.7g carbs)

Hi Y’all! Back with another yummy kiki dish to serrrrrrve you!

This week’s episode is all about feeding all you hungry bottoms out there! I mean there’s a lot of y’all, no!?

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So I thought what better dish to cook up other than a bottom’s most feared food – THE BURRITO!

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And what better bottom to come help me out other than porn superstar and notorious power bottom Ryan Raz.

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But Ryan Raz brought a bag of tricks of his own to my kitchen and schooled me on burrito while educating me on fiber – what bottoms should really be eating!

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Of course, no good bottom should really try this dish! But be sure to eat your fiber kids!!

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If you bottoms would like to make these at home just follow the simple steps below:

You Will Need:

14 Low Carb Whole Wheat Tortillas

1Lb Chicken Diced

1T Chile Powder

1 small onion, diced

1/2 green pepper, diced

3 cloves garlic, chopped

1 15oz can of diced tomatoes

1 15oz can of black beans, drained

1 3oz can of green chiles

1 small can of corn niblets

salt & pepper to taste

Shredded cheese, lettuce, cilantro, lime juice to garnish

1 t olive oil

To Make Burritos:

1. Heat olive oil in large pan over medium heat

2. Add chicken and chile powder and cook for 2-3 mnutes

3. Add diced onion, peppers, garlic can of black beans, salt & pepper and sautee for 3-5 more minutes

4.  Add tomatoes, chiles and cook 3 more minutes

5. Finish off with corn and cook 3 more minutes

6. Spoon 1/2c of mixture into tortilla and top w cheese, lettuce, cilantro and lime juice.

7. Roll and SERRRRVE

Happy bottoming!

Ep 15: Twinkies (Twunkies) w Markus & Kristian (6g carbs)

Hey Twinkies & Kiki Kids!!

As we’ve all learned recently we might be saying goodbye to our good ol friend, the Twinkie!! No, no, no not “those” kinda Twinkies. The snack cakes silly!!

And while Hostess brands can still be saved I say let’s just mourn the loss now and get low-carb low-sugar on these twinkies with my Grown Up “Twunkies!” For the 20 Something crowd!

And while one of my guests canceled last minute due to being, uhhh, “sick” – my good ol friend Markus was happy to step in and help me cream up these soft lemon sponge cake goodies.

She even brought a friend with her – NYC uber twink Kristian who has never creamed anything before in his life but did a great job regardless.

And of course, we sent her home with a load of cream!

If you’d like to make these twinkies at home you will be happy to find out how moist and delicious they are! Cant wait for you to try them! Just follow these simple instructions below.

You Will Need: 

5 Eggs

1/3C Stevia or Splenda

1T Vanilla Extract

Zest of 1 Lemon

1/4C Coconut Flour

1/4C Heavy Cream

Pinch of Salt

1/2 t baking soda

Non Stick Cookie Spray

Twinkie Pan, Cupcake Pan, or 9×9 baking dish

1C Heavy Cream

1t vanilla

1t stevia or splenda

To Make Twunkies: 

1. Preheat oven to 350

2. Separate Egg Yolks and reserve Egg Whites in Small Bowl

3. Mix Yolks and 1/3C Splenda together in medium mixing bowl

4. Stir in 1T Vanilla and lemon zest

5. Beat in coconut flour a little at a time

6. Stir in salt and baking soda

7. Mix in 1/4C heavy cream

8. Pour egg whites into batter and fold in gently for about 1-2 minutes

9. Pour into pan

10. Bake for 15 minutes and place on rack to cool when done

11. In small bowl whip together 1c heavy cream, 1t vanilla, 1t stevia until thick and cream rises to stiff peaks.

12. Transfer whipped cream to filling injector

13. Once twinkies have completely cooled inject cream filling into 3 holes through flat side of twinkies.

14. Place twunkies face down on plate and serrrrrve immediately.

ENJOY TWINKIES!!!

EP 14: Crustless Pumpkin Pie w Daniel Nardicio (20.5g carbs)

Happy Thanksgiving all you krazy kiki kids!!

This week’s episode is all about giving thanks! Thanks for good low-carb dishes! Thanks for go-go boys! And thanks for underwear parties!

Which is why it was perfect to have my good friend and notorious NYC Underwear party promoter Daniel Nardicio over to help me make Crustless Pumpkin Pie and Whipped Cream for my Thanksgiving table!

 

Watch what he thinks of my low-carb delights and then watch what I think of his very own recipe: Go-Go Boy Pie. This one needs to be seen to be believed – although it sure turned out, delightful.

If you’d like to make this goodness at home just follow these simple directions:
For Pie You Will Need:

1 15 oz can of canned pumpkin

3/4C Brown Sugar Splenda

3 Eggs

3/4C Heavy Cream

Pinch of Salt

1t cinnamon

2t pumpkin pie spice

To Make Pie:

1. Preheat oven to 350

2. Combine all ingredient in a bowl and mix well

3. Pour into a well greased pie pan

4. Bake for 50 minutes

5. Place on cooling rack for AT LEAST 20 minutes before serrrving.

6. Top with whipped cream.

For Whipped Cream You Will Need:

2C Heavy Whipping Cream

3t vanilla

2t Stevia

To Make Cream:

1. Combine all ingredients in a bowl

2. Whip to stiff peaks

3. Top on pie

 

HAPPY THANKSGIVING!! Youre welcome!

 

 

 

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