Sign Up for Updates

Enter your email below to stay up to date with Karla!

About Karla About Karla About Karla About Karla
28Sep

August’s Brilliant Blog Award Winner


Oops. I goofed. I completely missed the Brilliant Blog Award for August, didn’t I? Chalk it up to being overwhelmed with student teaching. For that I apologize. My oversight in no way reflects how much I love August’s winner: Walking Healed by Shelley Willburn! I love Shelley Wilburn’s blog for so many reasons. Yes, I know, she’s a colleague and a dear friend, but seriously, this woman’s enthusiasm and willingness to be passionately transparent always draws me in. Watching her grow as a writer over the years has been so inspiring. I love her fearless yearning to obey Jesus and follow Him! Be sure to check out this lady of the mis-matched socks. You’re going to be inspired by her life and healing! And don’t forget to vote for your favorite blog by visiting it, and clicking on its brilliant blog button! Please tweet: Congratulations, Shelley Willburn! Your blog is...

Read More
17Sep

Sugar-Free, Low-Carb Cheesecake? Yes, please!


I love cheesecake and I love desserts. And probably the best part of being on a low-carb eating plan is this delicious treat! You can make it as fancy as you want, but what I’m sharing with you is a very fast and quick cheesecake recipe for when you’re having an emergency craving that won’t go away. You can add other sweeteners such as agave, honey, xilitol or stevia. But for my family, it’s more cost-effective to use Splenda. I know it’s not the healthiest choice, but for a once-in-a-great-while treat, I don’t mind using it. I hope you enjoy my throw-together recipe!   Karla’s Low-Carb Emergency Cheesecake For the crust: 1-1/2 c almond flour or meal 3 tablespoons butter 3 tablespoons of Splenda (or other non-liquid sweetener)     For the Filling: 3 8-ounce packages of cream cheese 3 eggs 1 tablespoon vanilla extract 1 Cup of Splenda (or other sweetener)   Mix the crust in a pie pan. Press it down on the bottom and sides with a fork or your hands. Mix the filling. Pour into the pie crust. Bake at 350 F for 35 minutes or until golden brown and cracked on top. If you don’t want a crust, just pour into a greased pie pan for a simple custard-type...

Read More

“Stories are light. Light is precious in a world so dark." -- Kate DeCamillo