Can there be anything better on a cold snowy day?!
I’m a little “under the weather” and this Peanut Butter Hot Chocolate made for me by my sweet younger brother just hits the spot.
Rich, creamy and darker than my photo…well, it’s just delicious and you’ll have to try it for yourself! :)
Peanut Butter Hot Chocolate
2 cups whole milk
1 cup heavy cream
5 ounces milk chocolate, chopped (about 1 cup)
1/4 cup creamy peanut butter
Warm milk and cream in a medium
saucepan over a medium-low heat.
Add chocolate, and whisk until melted and combined.
Continue to warm mixture until thick, about 5 minutes. Whisk in
peanut butter until smooth.
Pour into mugs and enjoy!
Sometimes you just need that chocolate fix but you don’t want to go overboard on calories…
Enter Chocolate Cola Cupcakes!
With just two ingredients, it’s hard to beat the ease and convenience of these tasty little morsels!
I did dress mine up a bit with some light whipped topping and a fresh strawberry, but that is totally optional.
Chocolate Cola Cupcakes
1 box Pillsbury Devil’s Food Cake Sugar Free (just mix)
12 oz Diet Pepsi (or other diet cola flavor)
Lite Whipped Topping, optional
Fresh strawberry halves, optional
Blend the cake mix and the cola together.
Spoon into cupcake liners. Bake according to mix instructions.
Makes 18 regular size cupcakes.
Without whipped topping and strawberry per serving:
Cal 80, carb 19, fat 2, protein 1, fiber 1
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When the desire for something warm, chocolaty and sweet hits me, I usually want it homemade.
My family likes the individual Molten Chocolate Cakes I make for them. So do I! But…I don’t need the sugar, so I set about making something similar for myself.
I checked to see what ingredients I had on hand and this is what I came up with. I had no idea if this would work without flour or an egg, but guess what?! It did!
It’s actually very yummy, especially with a little sugar free ice cream on top. The individual serving size is just the right amount for a single serving. It satisfies and when its gone…it’s gone.
On hand I had cream, cocoa, granulated Splenda, unsweetened coconut and vanilla.
In a small cup, I mixed about 1/3 cup of heavy whipping cream and 2-3 teaspoons of cocoa together. It became mousse-like. I added Splenda to taste and about a tablespoon of unsweetened coconut. I know this all sounds kinda weird, but it worked for me! lol
I lightly buttered my little baking dish and spread the mixture on the bottom and a little up the sides.
I put it in a 400º toaster oven for about 15 minutes. The crust on top looked just like a brownie! And inside it was all gooey. Yum-yum!
See all that warm, gooey, yumminess!
Once again I’ve found myself super busy. It’s rush season in the screen printing business, so that means it’s harder to post. It’s even harder to take a decent lunch hour! lol
Anyway, maybe I’m being too impatient. Common sense told me I probably wouldn’t lose more than my first Induction 10 years ago, when I lost 7 lbs.
Maybe I should be happy that I’ve lost 6.5, but it is a little disappointing after all my effort. I’d love to lose 10-15 lbs in 4 weeks. Hopefully that will be doable.
Here’s my Sunday dinner and dessert. Both are supposed to be Induction Friendly. The cake is something I won’t have often. I wasn’t overly impressed with it and think I prefer my *Baked Fudge.
For more on these recipes and my progress, please check my Induction Page.
*My Baked Fudge is a recipe that I threw together one evening several months ago when I wanted a sugar free warm chocolaty treat. I will be sharing the very easy recipe real soon.
This is absolutely one of the best
Chocolate Chip Cheesecakes
I’ve ever tasted!
A few days before, I had made some low carb almond flour brownies. They were okay, but nothing to write home about. I hated to waste, so I decided to recycle what was left of the brownies. I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips! So I drug out this recipe I have used before, along with a 9″ spring form pan. I’m so glad I did!
Chocolate Chip Cheesecake with Brownie Crust
I crumbled my leftover brownies in a bowl along with an egg and mixed it well. I pressed that mixture into the bottom of the spring form pan to form the crust.
2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular Splenda
1 tsp vanilla
1/2 cup sugar free chocolate chips
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle. Cool in the oven for a few hours. Refrigerate overnight.
This cheesecake makes several servings and even a small slice is very satisfying.
Note: If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.
I made this several months ago and wanted to share it here.
Layered Peanut Butter Cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
1 (18.25 ounce) package butter cake mix
2/3 cup water
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered (confectioners’) sugar
1/3 cup heavy cream
1/4 cup cocoa
1/2 cup cream
1/2 tsp. vanilla
Powdered sugar as needed for thickening.
Preheat oven to 325º. Grease and flour two 9 inch round cake pans.
Combine 1/2 cup peanut butter and 1/2 cup (1 stick) butter. Cream until light and fluffy. Add eggs one at time, mixing well after each. Add cake mix alternately with the water. Stir until just combined.
Pour batter into prepared pans. Bake at 325º for 25 minutes or until cake bounces back to the touch. Allow cakes to cool in pan for 10 minutes and then turn out on a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
To Make Peanut Butter Frosting: Combine 1 cup peanut butter, and 1/2 cup butter. Cream together until light and fluffy. Add the powdered (confectioners’) sugar. Mix in enough cream to make the frosting of a spreading consistency. Apply to cool cake.
To make Chocolate Drizzle: Mix all ingredients in a small bowl and microwave at 70% power for 2 minutes. Stir and cool. Drizzle over top of cake.
*For the low carbers looking for a treat, here’s some choices:
. . .
Today I’m linking with
In honor of National Pie Day…check out these easy,
yet delicious pie recipes.
Chocolate Fudge Pie
Aunt Mary’s Chess Pie
Southern Pecan Pie
Posted in Aunt Mary's Recipes, chocolate, Desserts, Home and Family, Recipes
Tagged chocolate, easy, fudge, pastry, pecan, pie, sweet, treat
Okay, if you have a few carbs to spare you can enjoy this rich treat .
Jonathan’s Peanut Butter Chocolate Chip
Low Carb Cheesecake
4 Voortman Sugar Free Chocolate Chocolate Chip Cookies
5 Murray’s Sugar Free Peanut Butter Cookies
1 Cup Almond Flour
3 Tbsp Granulated Splenda
6 Tbsp Melted Butter
1 Oz. Un-Sweetened Baking Chocolate Bar
1 Tbsp Semi-Sweet Chocolate Mini Chips
24 Oz. Philadelphia Cream Cheese
1 Cup Granulated Splenda
¼ Cup Splenda Brown Sugar Blend
4 Large Eggs
½ Cup Kroger Just Right Lower Sugar/Sodium Creamy Peanut Butter
1 Tbsp Pure Vanilla Extract
1 Cup Sour Cream
8 Reeses Sugar Free Miniatures
2 Oz. Un-Sweetened Baking Chocolate Bar
½ Cup Semi-Sweet Chocolate Mini Chips
- Preheat Oven to 350 degrees
- In a food processor, pulse cookies until small crumbs. Remove and place in bowl and mix in almond Flour and Splenda. Stir with spoon until well mixed. Add melted butter; mix well and press into bottom of spring form pan.
- Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
- Place softened cream cheese, Splenda, brown sugar Splenda, and eggs and mix together until smooth. Add peanut butter and vanilla and mix until creamy. Add sour cream and finish mixing. With spoon, fold in 1 oz of chocolate bar, ¼ cup of mini chips, and 4 chopped Reeses miniatures.
- Remove crust from refrigerator and pour filling into pan. Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven.
- Bake for 60-80 minutes. Time will vary depending on oven. Do not overcook, the middle should be almost set. Insert a toothpick into center and you should have a small amount of filling on toothpick
- Run knife around the edge and cool before removing the pan outer ring. Sprinkle remaining chopped Reeses miniatures and refrigerate overnight.
20 small servings = 13 carbs per serving
Want a quick and easy treat or a simple after-dinner dessert? What about a Sugar-free Oreo Blast?
Sugar-free Oreo Blast (low carb)
1 serving Breyer’s CarbSmart vanilla ice cream
1 serving Sugar Free Oreos, broken into pieces
Place ice cream and cookie pieces into food processor.
Pulse until blended. Serve in a cute ice cream dish or
small glass. Top with 1/2 a SF Oreo.
Now, find a nice quiet spot outside in the swing on a warm sunny day and eat slowly.
Tomorrow…an easy 3 ingredient recipe for a quick supper.
Honest, that’s the title of this recipe. I considered calling it Easy One Bowl Brownies, but decided to go with what I wrote down on the card. This is another from my vintage recipe collection.
This recipe is very forgiving and I have made substitutions in the past with great results.
Another Brownie Recipe
1 stick butter, melted ( I have used 1/2 cup oil or 1/2 cup applesauce)
5 T cocoa ( I used 2 squares unsweetened baking chocolate)
3/4 c flour
1 cup sugar (I added 1/2 cup brown sugar)
1/2 cup pecan pieces, optional
Mix all together. Pour into 7 x11 dish for thicker brownies.
Bake at 350 for 20-25 minutes.
Posted in chocolate, Culinary Creations (High Carb), Desserts, Party Treats, Recipes
Tagged baked, brownies, chocolate, cocoa, dessert, easy, egg, homemade, pecan, sweet, treat
I’ve been making this recipe for 27 years now. I first made it as a teenager while living at home back in the 1980′s. It was a favorite of my brother and he still requests them today. This recipe is great for the Christmas holiday or even Easter!
Peanut Butter Balls
One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ½ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture’s consistency)
Chocolate Bark (1 lb or as needed to dip the balls)
(My recipe actually calls for chocolate chips and parrafin melted over a double boiler, but chocolate bark melted in the micorwave is easier)
Cream the peanut butter and the butter in a heavy duty mixer. I burnt up a couple of handheld mixer motors before my Handyman got me a Kitchenaid stand mixer. Add the powdered sugar a little at a time until mixed thoroughly. The mixture will be VERY thick.
Roll into 1” or smaller balls. I then chill mine for a few hours. Melt the bark in a small deep bowl in the microwave until creamy smooth. Proceed to dip balls and place on a parchment covered sheet pan until the chocolate hardens. This recipe makes several dozen.
Store in the fridge for several days or on the counter ‘cause they won’t last long!
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Posted in chocolate, Culinary Creations (High Carb), Desserts, Holiday Hits
Tagged balls, chocolate, dip, holiday, peanut butter, recipe, sugar. dipped, sweet, treat