Tag Archives: dessert

Starting the Trim Healthy Mama plan

Are you wanting to get started on the low-glycemic Trim Healthy Mama plan and just don’t know where to start?  I’ve put together some ideas on how to get started and stick to the plan.  Try it for a week and see if you feel better.  🙂

Trim Healthy Mama tips

 

There are more tips and meal pictures on THIS page.  Remember healthy fats and slow burning carbs are welcome on this plan, just not at the same meal.

If you’re starting the THM plan, a good blender will be needed to make all the delicious blended drinks, like this Peanut Butter Milkshake, and even some of the new baked goodies.

blender

The new Trim Healthy Mama cookbook is very affordable and full of healthy recipes and tips to continue on your THM journey.   Click on the picture below to purchase the cookbook.

THM cookbook

The original plan book is a thick book full of recipes, plan tips, health tips, and even tips on your relationship with your spouse.

thm

The new plan book is in an easier-to-read format and is all about the plan.

thm plan

Some more great items to have on hand for your journey to weight loss and health.

Trim Healthy Mama Baking Blend

Super Sweet Blend

Gentle Sweet

Pristine Whey Protein Powder

Great Lakes Collagen (great for hair, skin, and nails)

 

To find out more about Trim Healthy Mama, visit their website.

butterfly

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I may receive a very small compensation at no extra cost to you.  Thanks!

 

 

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French Silk Pie ~ Sugar Free

I love dessert and dessert for me usually involves chocolate! 

I made this recipe several weeks ago and was very impressed with the richness and depth of chocolate flavor. 

*Please see COOK”S NOTES regarding raw eggs

pie

FRENCH SILK PIE

1 stick of real butter (softened)
3/4 cup sweetener that measures like sugar ( I used Stevia)
1 tsp vanilla extract
2 squares Baker’s chocolate, melted
2 eggs
Real whipped cream for topping
1 prepared crust (I used a nut crust like the one here)

pie recipe
In a stand mixer bowl, cream the butter and sweetener
until well blended.   Add the vanilla and melted chocolate.
Mix well.

Add the first egg and mix for 5 minutes on medium.
Add the 2nd egg and mix for 5 more minutes.
Mixture should be fairly thick (mousse-like) by that time.
Pour into prepared crust.  Chill.

Serve each slice with a dollop of real whipped cream.

*I like to warm the pie up just a few seconds in the microwave
before serving.  Just maybe 3-5 seconds or it melts into a sauce. 🙂

COOK’S NOTE:  The eggs in this pie are uncooked. On a personal level, I’ve never had sickness from using raw eggs in recipes, the risk which is evidently quite low. But for those who are very old, very young, pregnant, or have a compromised immune system, please do not risk eating raw egg products.

With that being said, buy good quality, organic if possible, eggs.  Check for any breakage, even hairline cracks and don’t use those. Wash the eggs in a sink of soap and water. The salmonella is a bacteria found in chicken intestinal tracts and it gets deposited onto their egg shells, therefore, an unbroken egg should be sterile inside.

 

Sharing with Thrifty Thursday!

 

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks for your support!

Peanut Butter Cornflake Candy

Sometimes we associate certain recipes with certain people and oh, what good memories they bring.

A lady at my church, Ms. Helen,  made these tasty candy-like cookies for almost every covered dish dinner we had.  What a special lady and how I miss her!

So when another lady, Ms. Dot, blessed me with several boxes of cornflakes cereal, I decided to make some goodies for the helpers at our church’s yard sale.  They were gone in a flash!

Easy, simple, and a great bake-sale item, I hope you try this soon.

cornflake candy

Peanut Butter Cornflake Candy

1 cup of white granulated sugar
1 cup of light corn syrup
1 cup of peanut butter
½ tsp salt, optional
5 cups of plain cornflakes

Measure out cornflakes into a large glass bowl and prepare a large sheet pan by lining with parchment paper or buttering the pan.

Combine sugar and corn syrup in a large saucepan and bring to a boil. Remove from heat and stir in the peanut butter, adding salt if you want to at this time.  (I usually do all this with a wooden spoon, beating the mixture like fudge.)

Pour over the cornflakes and mix well. Working quickly, drop by spoonfuls on the prepared sheet pan and set aside to cool.

NOTE:  Mixture can also be pressed into a buttered 9 x 13 inch baking pan and cut into squares.

***

And if you’re in the mood for some peanut butter cookies or candy, but you’re watching your sugar intake, try these recipes:

SF PEANUT BUTTER COOKIES

LINDA’S CHEWY PEANUT BUTTER CANDY

 

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!  🙂

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!

Brownie Crusted Butterfinger Cheesecake

(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 spring form baking pan (I have this set) lined with parchment paper.

Cheesecake filling:

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
chopped

Blend the first five ingredients in a large mixing bowl.  Fold in the whipped topping and crushed candy bars.  Spread the cheesecake mixture onto the brownie crust.  Sprinkle with crushed candy bars and brownie crumbs.  Cover and refrigerate overnight.

Topping:

1 Butterfinger candy bar (2.1 ounces), frozen and chopped

brownie crumbs, optional

Sharing with…

   

PITY PARTY 71 over at 30 Handmade Days

And now featured on BUTTERFINGER’S  Facebook page.  🙂

Cake Batter Blondies

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.

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. 😀

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!

Linking to:

Stormy Monday

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.

 

 

Mary Todd Lincoln’s Vanilla Almond Cake

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. 

Mary Todd Lincoln’s Vanilla-Almond Cake (via Recipe Goldmine)
  • 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
  1. Cream together sugar, butter, and vanilla extract.
  2. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
  3. Gently fold in the egg whites.
  4. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
  5. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.
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.
Information from the Hermitage website.




Just for Fun…and a tease! :)

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!

First…

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?!  😀

Snow Cream!

(Recipe Re-run)

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.

Sharing with…




Great Low Carb Breakfast Recipes

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

 


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°. 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.
.
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.
.
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.
.
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.
.
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.
.
Once again, Happy New Year to you and yours!



Easy Coconut Macaroons

I saw this recipe over at The Gourmand Mom and I’m so glad I did.


This is an easy and quick cookie recipe and the results are delicious!

I’m hooked!

I made these twice and added them to several

different trays that I gave out.

My niece said they were her favorites.  They

are so simple to make that I plan

on making them again…and again.

I made half of the recipe.

COCONUT MACAROONS

1/2 cup flour.
1/8 teaspoon salt.
3 1/4 cups sweetened flaked coconut.
1 14-ounce cans sweetened condensed milk.
1/2 tablespoon vanilla extract.
Melted chocolate chips.

Bake for 20 min at 350º.  Cool and drizzle with chocolate.  Enjoy!

Today I’m enjoying the parties over at




Holiday Goodies!

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

1 (8oz) cream cheese
1 cup milk
1 1/2 cups powdered sugar
1 tsp vanilla
2 (12 oz) tubs Cool Whip
1 can cherry pie filling
1 angel food cake

In large bowl mix cream cheese with milk, sugar, and vanilla.  Blend with hand mixer.  Fold in Cool Whip.  Slice cake and tear into small pieces. Layer ingredients in punch bowl.  First – cheese mixture, cake, cherry pie filling – layering until all mixtures are gone – cherry layer on top.


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

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What have you made over this holiday season?