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boon3d - 954 posts

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  • My shelf of @paleotrailerllc 3D printed Boons, customized Boons, and original creations all adorn one of the new shelves. I love the colors and their happy faces! They make me smile every time I look at them. Which ones do you have? Missing any? Contact @paleotrailerllc and give one of these cuties a forever home at your house or office! #dinoaddict #plasticpaleontology #toydinosaur #boon3D
  • My shelf of @paleotrailerllc 3D printed Boons, customized Boons, and original creations all adorn one of the new shelves. I love the colors and their happy faces! They make me smile every time I look at them. Which ones do you have? Missing any? Contact @paleotrailerllc and give one of these cuties a forever home at your house or office! #dinoaddict #plasticpaleontology #toydinosaur #boon3D
  • 227 5 17 November, 2018
  • “Somebody” just had to have a waffle for breakfast this morning! The Texas-sized/Texas-shaped waffle was delicious! Again, “Somebody” decided to pretend he was a mammoth in the middle of a tarpit! So we had to have another bath this morning before we finally got on the road! Scaly-babies are a lot of work!!! #dinoaddict #roadtrip #dallastexas #boon3d
  • “Somebody” just had to have a waffle for breakfast this morning! The Texas-sized/Texas-shaped waffle was delicious! Again, “Somebody” decided to pretend he was a mammoth in the middle of a tarpit! So we had to have another bath this morning before we finally got on the road! Scaly-babies are a lot of work!!! #dinoaddict #roadtrip #dallastexas #boon3d
  • 400 17 16 March, 2019

Latest Instagram Posts

  • 'nother sticker for my redbubble 🌟
  • 'nother sticker for my redbubble 🌟
  • 17 4 8 October, 2019
  • Paleo and Keto and...er...Boon friendly pumpkin cheesecake!!! #dinocave #dinosaurs #paleotrailerllc #boon3d #3dkitbash #3dprinter #3dprint #keto #paleo #pumpkin #cheesecake #jurassicworld #jurassicpark 
Ingredients

Base:

2 Tbsp powdered Erythritol

2 Tbsp butter

1 cup almond flour or ground walnuts

1/2 tsp pumpkin spice

Filling

2 cups (16 oz) cream cheese at room temperature

1 cup powdered Erythritol

1 cup canned pumpkin puree or steamed pumpkin *see note

2 large Eggs at room temperature

1 tsp Vanilla Extract

1 tsp pumpkin spice mix *see note

Instructions

To make the base:

Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.

To make the filling:

In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
  • Paleo and Keto and...er...Boon friendly pumpkin cheesecake!!! #dinocave #dinosaurs #paleotrailerllc #boon3d #3dkitbash #3dprinter #3dprint #keto #paleo #pumpkin #cheesecake #jurassicworld #jurassicpark
    Ingredients

    Base:

    2 Tbsp powdered Erythritol

    2 Tbsp butter

    1 cup almond flour or ground walnuts

    1/2 tsp pumpkin spice

    Filling

    2 cups (16 oz) cream cheese at room temperature

    1 cup powdered Erythritol

    1 cup canned pumpkin puree or steamed pumpkin *see note

    2 large Eggs at room temperature

    1 tsp Vanilla Extract

    1 tsp pumpkin spice mix *see note

    Instructions

    To make the base:

    Preheat oven to 325F. Line an 8x8 pan with parchment paper or grease with butter; set aside.
    In a medium mixing bowl, combine melted butter and erythritol, mix until fully blended. Add almond flour and pumpkin spice; stir until combined.
    Transfer mixture to 8x8 pan and press evenly mixture on the bottom of the pan. Cook in the oven for 10 mins, then set aside to cool.

    To make the filling:

    In a large mixing bowl, beat cream cheese and Erythritol until smooth. Add pumpkin puree, eggs, vanilla, and spices. Beat together until well combined.
    Pour into crust. Spread out evenly and bake for 40 minutes or until the edges are firm but the middle still jiggles slightly (it will appear dry completely across the top). Remove from the oven and let sit for 10-15 minutes then cover with plastic wrap or foil and refrigerate for at least 4-6 hours before slicing.
  • 73 2 10 September, 2019