Remove Marker from Wood! - I did a Pin!

I saw this pin on Pinterest about how to remove permanent marker from wood.  I've had this dresser forever (since I was a little girl) and as long as I can remember, it has had some red marks on it.  (see below)

The dresser is small and nothing spectacular but the red marks have driven me a little insane for awhile now.  There was another one but I tried the pin before taking photos of it, so I don't have both marks to show.  Anyway, I tried the above pin and it worked pretty well!!  Here's what I used....

Rubbing Alcohol 91% (I don't think the percentage really matters)
and...
a cheap 2-in-1 Magic Eraser sponge from The Dollar Tree

I saturated a corner of the white side of the sponge with rubbing alcohol and just rubbed the red marker and within a short while (less than 30 seconds), the marker was pretty much gone!!

After rubbing it, there was white residue left (I'm assuming from the mixture of the alcohol and whatever is in the Magic Eraser)

So, I took some Coconut Oil (probably any kind of oil would work) and rubbed it over the white...

And then I used the blue side of the Magic Eraser to wipe the oil off...

Here's the finished product!!  The marker is still very faintly there but I can totally live with it, versus what it was like before!!!

Ta Da!!  (Almost) All Gone!! 

Layered Coconut Flour Cake with Cream Cheese Frosting (low carb)

After making the Coconut Flour Bread recipe, I got more creative.  I've been wanting sweet treats so I decided to play with the recipe a little more.  I've seen some recipes for 'Crepe Cakes' on Pinterest and decided to make something similar.  However, I seem to have a hard time making low carb crepes based on recipes I've gotten off the internet (so far anyway!) so I decided to bake the 'faux crepe cake' this time.

Coconut Flour Cake

4 eggs (I used All Whites Liquid Egg Whites - 12 Tbsp)
4 Tbsp coconut flour
2 Tbsp unsalted almonds, ground into a flour
3 Tbsp protein powder
1/2 tsp Almond Extract (or any kind of extract you want to use in order to flavor your cake.  I just have been craving almond for some reason!)
4 Tbsp butter, unsalted (at room temperature so it's soft)
6 Tbsp Splenda (or granulated sweetener of your choice, add more or less to taste)

Preheat the oven to 350* F.
Combine all the dry ingredients first, then added the eggs, butter and extract.
Place parchment paper on a cookie sheet.
Pour batter / dough onto the parchment paper in a very thin layer.  If you have a small cookie sheet, you should be able to use it and fill the cookie sheet.  However, my cookie sheets are all average / large sized so I had a few inches of empty paper on either side and about 1 inch on the top and bottom.  Because of possible cooking inconsistencies in some ovens, I baked it about 5 minutes, then rotated the cookie sheet so the side that had previously been in the front of the oven was now in the rear and baked it for about another 5 minutes.  Times may vary.
When the 'cake' was done, I tried to cut it in fairly even sizes and let cool.  It doesn't take long because it's so thin.

Cream Cheese Frosting

8 oz. Cream Cheese, brick style, the entire brick
8 Tbsp. Half & Half or Heavy Cream
4 tsp. Splenda (or to taste)
about 1 tsp. Extract (I used Almond)

Soften the cream cheese.  I softened it in the microwave for about 20 seconds.  Combine all the ingredients.  I used a hand mixer in order to 'whip' the heavy cream into the cream cheese better, otherwise it would have been too lumpy and liquid.

Application:

Take a 'slice' of the cake, place on a plate / platter.  Apply a thick layer of frosting to the cake.  Place another 'slice' of cake on top of that, apply another thick layer of frosting.  Repeat.  At the top layer, you can either apply the layer of frosting just to the top or also down the sides.  I applied it just to the top.  

Layered Coconut Flour Cake with Cream Cheese Frosting (low carb)

Depending on the thickness of your layering of the frosting, you will probably have some leftover.  You may want to decrease the quantities some.  If you do have some leftover, you can just dollop some on top of the cake when you serve it or do whatever you want with it.  I ate what was left and it was delicious!!  Here's a photo of my cake.  I shared it with my family and we had 4 healthy servings.  I think it was a little dry (the cake part) so next time I think I'd use whole eggs rather than just the whites to see if that moistens it some.  The nutritional info below is based on whole eggs.

Coconut Flour Cake with Cream Cheese Frosting - Nutritional Information (4 servings)

513 calories, 10 carbs, 46 fat, 17 protein, 3 fiber, 277 sodium

Coconut Flour Bread (low carb)

I found this recipe here and decided to try it, though I didn't follow the recipe completely because I get sidetracked and tend to do my own thing once I get the ingredients together.  The less ingredients, the more appealing it is for me to try a recipe for some reason.  I guess I think it's going to be 'easier' (not always the case!)  This was a fairly easy recipe though.  Here it is...

Coconut Flour Bread

In a frying pan, add 2 Tbsp unsalted butter (or coconut oil) on medium to melt.

In a bowl, mix thoroughly:

2 eggs... I used All Whites - Liquid Egg Whites (6 Tbsp. total)
2 Tbsp coconut flour
2 Tbsp Bob's Red Mills - Unflavored Whey Protein Powder (you can use any kind you want, that's just the only unflavored kind I have in my house)
dash of salt or other seasonings… I opted not to use any

After the ingredients were mixed thoroughly, I poured the batter out (in two separate parts) in the frying pan and 'fried' it like a pancake.  Flipping over in a few minutes.  It didn't take too long and the batter is thick.  (the 'fried' version is to the right in the photo below).  To turn it into a sandwich, I cut one of the 'pancake' style breads in half (horizontally) and put my lunch meat and cheese in the center.

Coconut Flour Bread (low carb)

I then decided to get somewhat creative and try baking it.  I preheated the oven to 350* F.  When it was at the desired temperature, I laid some parchment paper out on a cookie sheet and, after making a new batch of 'dough' (this time with the butter added into the recipe), I poured it out onto the parchment paper and spread it out as thin as I could without being able to see any of the parchment paper through the dough.  This 'bread' is pictured above on the left hand side.  I spread it out based on what I imagined would be enough (once cut) to make two sandwiches with a 'slice of bread' for both sides, if that makes sense.  That's why, in the picture, there are 4 'slices of bread'.  It's a little dry.  I think the whole eggs may make it a little more moist.

With the butter counted as an ingredient, the nutritional information for 1 serving (there are 2 servings with the recipe, according to how I did it, anyway) is as follows (based on information from MyFitnessPal and with using whole eggs rather than the egg whites)...

Coconut Flour Bread - Nutritional Information (1 serving)

235 calories, 5 carbs (2 net carbs), 19 fat, 12 protein, 3 fiber, 106 sodium