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Fraction Examples

¼ ⅓ ½ ⅔ ¾ ⅛ ⅜ ⅝ ⅞

1¼ 1⅓ 1½ 1⅔ 1¾ 1⅝ - 2¼ 2⅓ 2½ 2⅔ 2¾ 2⅝ - 3¼ 3⅓ 3½ 3⅔ 3¾ 3⅝

4¼ 24⅓ 4½ 4⅔ 4 ¾ 4⅝ - 5¼ 5⅓ 5½ 5⅔ 5¾ 5⅝ - 6¼ 6⅓ 6½ 6⅔ 6¾ 6⅝

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¼ tsp, ½ tsp, ¾ tsp, 1 Tbsp, 1⅛ cups, 1¼ cups, 1⅓ cups, 1½ cups, 1⅔ cups, 2½ cups

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1 ½ Cups

Egg Free Chocolate Chip Cookies

    Soft and chewy egg-free chocolate chip cookies! Highly requested by my family, friends, and co-workers. They say they are the best cookies they've ever eaten.

    Prep Time20minutes 

    Cook Time9minutes 
    Total Time29minutes 
    Course: Dessert
    Cuisine: American
    Keyword: chocolate chips, cookies, egg-free

     

    Servings:  people
    Author: Egg Free Life

    Equipment

      • 2 Cookie Sheet Pan
      • 2 Parchment paper sheets
      • 1 Mixing Bowl
      • 1 Measuring cup
      • Measuring spoons sizes: Tbsp, tsp, 1/2 tsp, 1/4 tsp

    Ingredients

      • 1 cup Butter ( 2 sticks) softened
      • ½ cup Raw Sugar
      • 1 cup lightly packed light brown sugar or turbinado sugar
      • ½ tsp Cinnamon
      • ¼ tsp Ginger
      • ½ tsp Pink salt
      • 2 Tbsp Flaxseed For Flaxseed as an egg replacer, combine with 3 Tbsp warm water and 3 Tbsp warm milk
      • 1 tsp Baking Soda By using the warm water and warm milk then adding the baking soda last it helps to activate the baking soda
      • 2 cups Hershey's Milk Chocolate Chips (11.5 oz pkg) I prefer Hershey's brand over the Nestle brand for the chips, as they are smaller in size and help make the cookie soft and chewy

    Instructions

      • Directions - Preheat oven to 375 degrees

    Add, Butter, sugars, cinnamon, ginger, salt, and vanilla

      • Mix these until they are well-incorporated
      • Add the flour and mix well in the mixing bowl.
      • Warm the water and milk in a small cup and microwave for approximately 30 seconds. Then stir in the flaxseed and add the baking soda. Add this mixture immediately to the mixing bowl and mix into the batter.
      • Stir in the chocolate chips
      • Butter the parchment paper and place it on the cookie sheet. Use a teaspoon to drop some cookie dough onto the parchment paper. Leave a little space between each cookie. Bake in the oven for 8-10 minutes. If you want a crispier bottom on the cookie don't use the parchment paper.

    I recommend you limit your food portions to no more than five net grams of carbohydrates per food item. That makes it a lot easier to keep your insulin from spiking from a single food item. In order to help you achieve this, I made a list showing how much food five grams of net carbohydrates is for a lot of foods. I do not recommend eating five net carb grams of spinach in one sitting.

    I have arranged the food groups in the general order in which they should be added to your diet when following the Atkins Diet OWL plan.

    Vegetables
    Amt
    Item
    Notes
    1 ½ cups OR 12 medium Asparagus Spears Raw or cooked
    13 cups Lettuce Raw, Shredded
    49 cups Spinach Raw, About 0.2 net carbohydrates per cup

     

    The essence of Chai and Orange with Cream Cheese Frosting on an Eggless Pumpking Pie Spice Cake. Yum!
    Print Recipe

    Chai Reflection Cream Cheese Frosting

    This frosting has hints of Chai and Orange with the richness of cream cheese and goes perfectly with my recipe for Eggless Pumpkin Spice Cake. It is a favorite in my family!
    Prep Time10 minutes
    Cook Time0 minutes
    Refrigeration Time30 minutes
    Total Time40 minutes
    Course: Dessert

    Ingredients

    • 1 Stick Salted Land O Lakes Butter
    • 1 8 oz Philidelphia Brand Cream Cheese
    • 4 Cups 10 X Powdered Sugar I use Dixie Crystal or Dominos powdered Sugar because it is made with Pure Cane Sugar and not added preservatives
    • 2 Tbsp Orange Juice
    • 2 Tbsp Heavy Cream
    • 1 tsp Pure Vanilla Extract
    • ½ tsp Ground Cinnamon
    • ¼ tsp Ground Cloves
    • ¼ tsp Ground Nutmeg
    • ¼ tsp Cardamon

    Instructions

    • Let Butter and Cream Cheese stand at room temperature for 30 minutes
      1 Stick Salted Land O Lakes Butter, 1 8 oz Philidelphia Brand Cream Cheese
    • Blend on low for approximately 2 minutes
    • Add the Cream, orange juice and vanilla
      2 Tbsp Orange Juice, 2 Tbsp Heavy Cream, 1 tsp Pure Vanilla Extract
    • Stir long enough to incorporate the liquid with the Butter and Cream Cheese
    • Add All the spices and fold into the mixture
      ½ tsp Ground Cinnamon, ¼ tsp Ground Cloves, ¼ tsp Ground Nutmeg, ¼ tsp Cardamon
    • Add the powder sugar one cup at a time and fold it in to the frosting
      4 Cups 10 X Powdered Sugar
    • Using a blender on medium blend the frosting ingredients for approximately 3 - 4 minutes
    • Place in Refrigerator for approximately 30 minutes or until the cake has cooled for one hour
    • Now you may frost the cake. Keep the cake refrigerated until you are going to serve it.