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!
(I’ve added a PRINT button. Hope this helps.)
I’m on a cheesecake kick it seems! :)
Actually I made this for our Pastor’s Appreciation Dinner. Our pastor loves peanut butter and I wanted to make a special dessert. This rich cheesecake was very tasty and gone within just a few minutes.
Butterfinger Cheesecake with a Brownie Crust
For the crust:
Bake your favorite brownie recipe in a springform baking pan lined with parchment paper.
16 oz cream cheese, softened
1/2 cup powdered sugar
1/4 cup heavy whipping cream
1teaspoon vanilla extract
1/2 cup peanut butter
1 tub 8 oz whipped topping
3 Butterfinger candy bars (2.1 oz ea), frozen and
Blend the first five ingredients in a large mixing bowl. Fold in the whipped topping and crushed candy bars. Spread the cheesecake mixture into the brownie crust. Sprinkle with crushed candy bars and brownie crumbs. Cover and refrigerate overnight.
1 Butterfinger candy bar (2.1 ounces), frozen and chopped
brownie crumbs, optional
PITY PARTY 71 over at 30 Handmade Days
And now featured on BUTTERFINGER’S Facebook page. :)
Since I was having company for Sunday dinner, I wanted to
find an easy dessert to throw together.
Cake Batter Blondies
This recipe was perfect!
You’ve got to check out the recipe. It’s just a couple of links away.
Photo courtesy of Scrumdillydilly
and for my low carb friends…
a fabulous looking Chocolate Chip Blondie
or what about LindaSue’s Pecan Blondies?
*Click on the photo to be taken to the recipe.
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!
Storms And Rainbows
by Ruth Warren
Storm clouds gather in a cobalt sky
Beneath a far-away world, gazing high
Embracing power of nature’s force
Commence a journey of ancient course
Whipping winds cleanse the deepening doubt
Assembled force from within, without
Darkness surrounding gathering light
Face assaulted by blustering bite
Arms raised high in a soulful appeal
Summoning strength long thought unreal
Undisturbed, the storm passes by
Quiet electric a new heart held high
In crystal clarity, sublimely calm
Silently praised with cherished alms
Arched in beauty, promises new
Rainbow emerges in precious dew
Unvoiced praise escapes without a sound
Untold joys of inner peace abound
Timeless harmony one could only know
Of tempest storms and peaceful rainbow.
2 years ago around this time, I posted my Southern Pecan Pie recipe.
In honor of Presidents’ Day…
Courtesy of Cakespy.com
Abraham Lincoln / Mary Todd Lincoln’s Vanilla-Almond Cake: It’s said that this is the one Mary made when courting Lincoln in the early days.
Since they both met and later married during the holiday season–not to mention that Honest Abe declared it to be the best cake he’d ever tasted– we figure it’s a good holiday offering to represent Lincoln’s era.
While the cake itself is good–dense, slightly nutty, and plenty buttery–we’re not so sure about its aphrodisiac powers. We made our cake in just one layer, not two; all the more frosting to glaze on over it all.
- 1 1/2 cups granulated sugar
- 1 cup butter
- 1 teaspoon vanilla extract
- 2 3/4 cups sifted cake flour
- 1 teaspoon baking powder
- 1 1/3 cups milk
- 1 cup almonds, finely chopped
- 6 egg whites, stiffly beaten
- White Frosting
- Cream together sugar, butter, and vanilla extract.
- Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
- Gently fold in the egg whites.
- Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
- Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.
In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves.
In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.
Recipe and information courtesy of Cakespy.
Andrew Jackson is from my home state of Tennessee.
His beautiful home, The Hermitage, is located in Nashville. As a 7th grader, my whole school class made a trip to visit the Hermitage.
Since opening as a museum in 1889, approximately 16 million people from around the world have toured the Hermitage mansion, which historians consider the best-preserved early U.S. presidential home.
Misc fact from The Hermitage website
: Andrew Jackson was the only President in American History to pay off the national debt and leave office with the country in the black.
Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment. I’d appreciate it so much!
. . .
Also, just let you know…I’ve been busily baking!
Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.
Here’s some pics to let you know what’s coming up. I’ll be sharing the recipes in the very near future.
I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!
my biscuit recipe baked in a muffin pan.
Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips. To 2 of them I added some peanut butter just to see how they would bake up.
Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet. With the added fruit, I’m not too sure of the carb count.
But this sure is good when heated and topped with a little sugar free vanilla ice cream!
Hope you enjoy looking at the food pictures and will be back to check out the recipes!
Y’all come back now, ya heah?! :D
For all you with snow on the ground…
Here’s a real treat you can make with that white fluffy stuff!
Click on the photo to be taken to the original post.
These are great for a quick breakfast on a cold snowy morning. Grab and go!
(click on the pictures for the recipes)
Cheesy Sausage Egg Muffins
Coconut Flour Pancakes
Cheesy Sausage Balls
Low Carb Biscuits
PB & J Wrap
Low Carb Sandwich Rolls
And last, but not least, ’cause it’s so good…here’s a Chocolate Chocolate Chip Muffin recipe from my friend Grace. It’s my breakfast on this cold snowy morning. It’s even good enough for dessert! Thanks, Grace, for such a tasty recipe!
More low carb links:
Low Carb Diet Recipes
Low Carb Lunches
Low Carb Office Lunch Tips
Low Carb Brown Bag Lunches
Low Carb Low Cal Lunches
Rachel Ray Low Carb Lunch
Low Carb Guy Lunches
More Low Carb Lunch Ideas
AC Low Carb
Simply Recipes Low Carb
Kalyn’s SB Low Carb
Low Carb Friends Soup Recipes
I know Christmas is close and I’ve been so busy in the kitchen,
I’ve had very little time to actually post what I’ve been cooking.
Soon I’ll have a post on the candies and cookies I’ve been making,
but in the meantime … these are some of the dishes
I made for the Thanksgiving holiday.
Glazed Applesauce Nut Cake
Cappuccino Mousse Trifle from Taste of Home
Cherries in the Snow
Aunt Mary’s Easy Chess Pie
Cheesy Broccoli Rice Casserole
1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste
Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.
Corn Spoon Bread from Deep South Dish
Cheesy Garlic Mashed Potatoes
What have you made over this holiday season?
Posted in Cakes, Culinary Creations (High Carb), Desserts, Holiday Hits, Recipes
Tagged baking, broccoli, Brunch, casserole, chess, dessert, easy, holiday
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
My Mom’s Coconut Cream Pie was always my favorite.
On a low carb diet, this is the next best thing. It’s not so much like a cream pie, but it sure is good. And easy. That counts a lot.
Blender Coconut Pie
¼ cup butter
¼ t salt
2 t coconut extract (flavoring)
2 t vanilla
½ t baking powder
1 cup unsweetened coconut
2 cups heavy cream
½ cup Splenda
Pre-heat oven to 350 degrees. Butter a 9 inch pie pan. Place all ingredients in a blender and blend until smooth. Pour into prepared pie pan and bake for approximately 1 hour until top is golden brown and set. Cool. Store in refrigerator overnight to give the “crust” time to better set up. Top with whipped cream prior to serving.
Total net carbs are 31. Each 1/8th of the pie piece has 4 carbs.
Recipe courtesy of the Low Carb Friends Recipe Board. For more reviews and variations of this recipe visit the thread found here on LCF.
I’m also joining a Link Party over at
Posted in A Link of the Week and other Goodies, Holiday Hits, Low Carb Recipes, Recipes
Tagged coconut, cream, dessert, holiday, low carb, pastry, pie, sugar free