Category Archives: chocolate

Peanut Butter Hot Chocolate

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! ¬†ūüôā

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!

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Chocolate Cola Cupcakes ~ Just 2 ingredients and low calorie

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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My Baked Fudge ~ Sugar Free

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. ūüėÄ

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 400¬ļ 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!

Linking to:

Induction ~ Days 13 and 14

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.

Holiday Candy and Cookie Trays

Happy New Year!

And Happy Birthday to me!

Yesterday I turned another year older.

Since I was so busy over the holidays, I didn’t get to share with

you the holiday candy and cookie trays I made for my family

and friends. ¬† Here’s just a few that I sent out.

Peanut Butter Balls, Coconut Macaroons, Peanut Butter Fudge

(I used my PB Fudge recipe and added 3 tablespoons of cocoa)

Nut Crescent Cookies (recipe below)

Coconut Macaroon, Choco Chip Oatmeal Bars,

Peanut Butter Balls, Peanut Butter Fudge,

White Chocolate Dipped Pretzels,

& Applesauce Nut Cake

(same items as above)


Hello Dollies, Chocolate Peanut Butter Fudge

Here’s the recipe for the cookies:

Nut Crescent Cookies

  • 1/2 cup unsalted softened butter
  • 1/3 cup sugar
  • 1 1/4 cups all-purpose flour
  • 1 cup ground nuts (I used walnuts and pecans)
  • dash salt
  • 1 teaspoon vanilla extract
  • confectioners’ sugar

 

Preheat oven to 325¬į. In a mixing bowl, cream butter and sugar. ¬†Mix in flour, walnuts, salt, and vanilla to make a smooth dough. ¬†Roll into balls and shape into crescents. ¬†(I also flattened some into round cookies.)
Bake cookies on ungreased cookie sheets for about 8-11 minutes, or until just set.  Let stand for 2 minutes; transfer to wire racks to cool.
Dredge in or sprinkle with¬†confectioners’ sugar. ¬†Keep in air-proof container. ¬†Makes about 3 dozen cookies.
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Over the next few days I’ll be sharing some other dishes I made over the holidays. ¬†Some will be low carb, others not so low carb, but my plans are to go back to the low carb lifestyle full time. ¬†I just feel better that way.
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My family doesn’t eat low carb and insists on the old fashioned Southern-style dishes and desserts that I make on occasion. ¬†So be sure and stop by soon as I’m sure there’s a recipe coming up soon that you’ll enjoy.
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Also this year, I want to focus more on things other than food and recipes. ¬†My daughters want to their rooms redecorated and there’s some ideas I have for redecorating my kitchen that I’ll be sharing.
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Another goal I have this year is to exercise at least 4 times weekly.  I have started walking in the evenings and I want to continue to do that as well as adding some light weight lifting and stretching.  So I may be sharing these updates as well.
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Once again, Happy New Year to you and yours!



The best Chocolate Chip Cheesecake ever!

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!

 

CCcheesecake

Chocolate Chip Cheesecake with Brownie Crust

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.

Cheesecake:

2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular  Splenda (or equivalent in Kal Stevia)
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 350¬ļ 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.

* Honeyville Almond Flour 

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.





Layered Peanut Butter Cake

I made this several months ago and wanted to share it here. 

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Layered Peanut Butter Cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
.
Frosting:
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered (confectioners’) sugar
1/3 cup heavy cream
.
Chocolate Drizzle:
1/4 cup cocoa
1/2 cup cream
1/2 tsp. vanilla
Powdered sugar as needed for thickening.
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Directions:
Preheat oven to 325¬ļ. ¬†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.
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Pour batter into prepared pans. ¬†Bake at 325¬ļ ¬†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.
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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.
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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.
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Today I’m linking with

National Pie Day – January 23rd

In honor of National Pie Day…check out these easy,

yet delicious pie recipes.

 

Chocolate Fudge Pie

 Printable Recipe

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Aunt Mary’s Chess Pie

Printable Recipe

.

 

Southern Pecan Pie

Printable Recipe

Low Carb Peanut Butter Chocolate Chip Cheesecake

Okay, if you have a few carbs to spare you can enjoy this rich treat .

chck

 

Jonathan’s Peanut Butter Chocolate Chip

Low Carb Cheesecake

 

 

Crust:

 

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

 

Filling

 

24 Oz. Philadelphia Cream Cheese

1 Cup Granulated Splenda (Ideal brand sweetener)

¬ľ Cup Splenda Brown Sugar Blend (I prefer Ideal brand brown sweetener)

4 Large Eggs

¬Ĺ 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

¬Ĺ Cup Semi-Sweet Chocolate Mini Chips (Enjoy Life brand is soy free)

 

 

Directions:

 

  1. Preheat Oven to 350 degrees
  2. 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. 
  3. Sprinkle shaved chocolate bar and mini chips on top of crust and put into refrigerator while mixing filling
  4. 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, ¬ľ cup of mini chips, and 4 chopped Reeses miniatures.
  5. Remove crust from refrigerator and pour filling into pan.  Sprinkle rest of chopped baking chocolate and mini chips on top and place in oven. 
  6. 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
  7. 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

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks for your kindness.

 

Sugar-free Oreo Blast (low carb)

oreoblast

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.

Another Brownie Recipe

brownie-stack

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)
2 eggs
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.

brownies

Peanut Butter Balls

I‚Äôve 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!
pbballs

Peanut Butter Balls

One 18 oz jar of peanut butter, creamy or crunchy
2 sticks butter, softened
1 & ¬Ĺ boxes of powdered sugar (I usually buy the 2 lb bag and guesstimate according to the mixture‚Äôs 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‚ÄĚ 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 ‚Äėcause they won‚Äôt last long!

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