Holiday, Makeover Monday, Recipe, S

Makeover Monday ~ Pecan Pie Cheesecake

It is  Monday, so it is time for another recipe makeover. I love to take favorite recipes and make them THM friendly. One of the biggest hurdles people have to overcome is thinking that healthy eating means never having their favorite foods again. The truth is that you can make a healthy version of almost any meal. And most meals don’t require that much work to re-make!

This weeks recreation combines Pecan Pie and Cheesecake. The original recipe can be found at Delish. This was a part of our Christmas celebration. Oh, My, Goodness! It is delicious! Loved by every single person that tasted it! You really want to make this one!

Pecan Pie Cheesecake ~ THM S

What you will need:

Pecan Pie Cheesecake

Two favorite desserts in one!

Ingredients

FOR THE CRUST

  • 3/4 c baking blend
  • 3/4 c chopped pecans
  • 6 tbsp. melted butter
  • 1/4 c. xes sweetener or gentle sweet
  • 1/2 tsp black strap molasses
  • pinch of mineral salt

FOR THE CHEESECAKE

  • 3 8- oz bars cream cheese softened
  • 2/3 c xes sweetener or gentle sweet
  • 1 tsp black strap molasses
  • 3 large eggs
  • 1/4 c. sour cream or plain Greek yogurt
  • 1 tsp glucomannan
  • 1 tsp. vanilla extract
  • 1/4 tsp. mineral salt

FOR THE PECAN PIE TOPPING

  • 4 tbsp. butter
  • 1/2 c. xes sweetener or gentle sweet
  • 1/2 tsp black strap molasses
  • 1/2 tsp. ground cinnamon
  • 1/4 c. heavy cream
  • 1 3/4 c. whole or chopped pecans
  • pinch of mineral salt

Instructions

  • Preheat oven to 325º and grease an 8″ or 9″ spring-form pan with cooking spray.
    Make crust: Place all crust ingredients into a food processor and process until well mixed. Press mixture into prepared pan.
    Make cheesecake filling: In a large bowl using a hand mixer or in a stand mixer using the paddle attachment, beat cream cheese, sweetener and molasses. Add eggs, one at a time, then sour cream or yogurt, glucomannan, vanilla, and salt.
    Before pouring filling over cheesecake I like to insert strips of parchment around the cheescake and the put the collar back on my springform pan. This keeps the topping from sticking to the pan. Pour filling over crust. 
    Wrap bottom of pan in aluminum foil and place on a baking sheet. (If you want to bake the cheesecake in a water bath, wrap bottom of pan and place in a deep baking pan. Pour in enough boiling water to come up halfway in the baking pan.) Bake until center of cheesecake only slightly jiggles, about 1 hour. Turn off heat, prop open oven door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and refrigerate cheesecake in pan until firm, at least 5 hours and up to overnight.
    Before serving, make pecan pie topping: In a nonstick skillet over low heat, melt butter and brown sugar until bubbly (keep heat low to avoid burning butter). Stir in cinnamon, heavy cream, pecans, and salt until completely coated, then remove from heat and let cool and slightly thicken. (You can make the topping up to an hour in advance and keep at room temperature; don’t refrigerate as the butter will solidify.)
    Release spring-form pan from cheesecake and spoon over cooled pecan pie topping. Serve.

Notes

This topping will stay runny like caramel sauce at room temperature. Once refrigerated it solidifies into a soft candy like consistency. You can choose how you want to serve. I chose to allow the topping to solidify on the cheesecake. If you do this you will need a serrated knife to cut the cake to prevent “crushing” the cheesecake.

Do you have a favorite recipe you would like me to THM’ify? Comment below and I will see what I can do!

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Don’t forget to check out the No Excuses THM New Year Challenge!!
Dessert, Holiday, Recipe, S

Snicker-Doodles ~ THM S

Remember my Snicker-doodle Cheesecake Bars? Well the cookie layer of that dessert was so yummy I decided to see if it would stand on it’s own as Snicker-doodle cookies. And it did! I added the cream of tartar that is a must in all snicker-doodle cookie recipes and whipped up a batch of these for Christmas. They turned out great!

You Will Need:

Snicker-Doodles ~ THM S

Author: myhealthyjourneyforlife

Ingredients

INGREDIENTS

  • 3/4 c baking blend
  • 3/4 c oat fiber
  • 1/2 tsp. baking soda
  • 1/4 tsp. mineral salt
  • 1/2 tsp. cream of tartar
  • 2 sticks butter softened
  • 3/4 c. xes sweetener or gentle sweet
  • 1 tsp black strap molasses
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 2 Tbsp sweet blend mixed with 1/2 tsp cinnamon for dusting

Instructions

DIRECTIONS

  • Preheat oven to 350º and like a baking sheet with parchment paper.
  • In a medium bowl, whisk together baking blend, oat fiber, baking soda, cream of tartar, cinnamon, and salt. 
  • In a large bowl, beat butter, gentle sweet and molasses with a hand mixer until pale and fluffy, about 3 minutes. 
  • Add eggs and vanilla and mix until just combined. Gradually add dry mixture and mix on low until just combined.
  • Mix together sweet blend and cinnamon in a small bowl for dusting.
  • Divide dough into 1 1/2 inch balls. Roll each ball in cinnamon sugar and flatten slightly. Place on the parchment lined baking sheet.
  • Bake for 10-12 minutes.

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Don’t forget to check out the No Excuses THM New Year Challenge!!
Beverages, Drinks, Holiday, Recipe, S

Egg Nog ~ THM S

Holiday parties demand holiday beverages, and no beverage screams holiday more than egg nog! This rich, sweet drink is sure to please everyone at your gathering. It is super simple to make and I challenge you to find someone who doesn’t like it just as well as it’s sugary store bought counterpart.

You Will Need:

Egg Nog ~ THM S

Classic holiday special drink. Make it extra rich and creamy by subbing half of the nut milk for half and half.
Author: myhealthyjourneyforlife

Ingredients

  • 6 large eggs
  • 2/3 cup xes sweetener or THM Gentle Sweet
  • 1/4 teaspoon mineral salt
  • 4 cups almond or cashew milk divided
  • 1 tablespoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • Additional nutmeg optional

Instructions

  • In a heavy saucepan, whisk together eggs, sweetener and salt. Gradually add 2 cups of the nut milk; cook and stir often over low heat until a thermometer reads 160°-170°, about 15 minutes. Do not allow to boil. Immediately transfer to a large bowl.
  • Stir in vanilla, nutmeg and remaining nut milk. Place bowl in an ice-water bath, stirring until milk mixture is cool. (If mixture separates, process in a blender until smooth.) Refrigerate, covered, until cold, at least 3 hours.
  • To serve, beat cream until soft peaks form. Whisk gently into cooled milk mixture. If desired, sprinkle with additional nutmeg before serving. This produces a thick creamy layer that rises to the top somewhat. If you don’t want that you can skip beating the cream and just add it, unbeaten, into the drink mix. This will produce a thick drink with a more storebought type consistency.

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Don’t forget to check out the No Excuses THM New Year Challenge!!
Holiday, Recipe, S, Snack

Spinach-Artichoke Dip

I love spinach-artichoke dip! The warm, cheesy spread is good on so many things. And a dip with two different vegetables in it? Spread it on raw veggies and you’ll be getting a nice serving of vegetables without even realizing it! Want something other than veggies to dip in it? Try the crunkers recipe on page 452 in the THM Cookbook.

Spinach-Artichoke Dip ~ THM S

You Will Need:

  • mineral salt 
  • fresh spinach, stems removed
  • butter
  • minced onion
  • garlic
  • oat fiber
  • almond or cashew milk
  • heavy cream (lighter option: half and half or more nut milk)
  • lemon juice
  • Worcestershire sauce
  • parmesan cheese
  • nutritional yeast
  • cup sour cream (lighter option: 0% Greek yogurt)
  • shredded white sharp cheddar cheese
  • artichoke hearts, squeezed dry and roughly chopped

Spinach-Artichoke Dip ~ THM S

Author: myhealthyjourneyforlife

Ingredients

Ingredients

  • 1 tsp mineral salt put in water to boil spinach
  • 2 10- ounce bags fresh spinach stems removed
  • 1 tablespoon butter
  • 2 tablespoons minced onion
  • 1 clove garlic minced
  • 1/2 tsp mineral salt
  • 2 teaspoons oat fiber
  • 3/4 cups almond or cashew milk
  • 1/2 cup heavy cream lighter option: half and half or more nut milk
  • 1/2 teaspoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 cup grated parmesan cheese
  • 1/4 cup nutritional yeast
  • 1/4 cup sour cream plus more for serving (lighter option: 0% Greek yogurt)
  • 1/2 cup shredded white sharp cheddar cheese
  • 1/2 cup artichoke hearts thawed, squeezed dry and roughly chopped

Instructions

Directions

  • Bring a largepot of salted water to a boil. When water is boiling, stir in the spinach and cook until bright green, about 30 seconds. Drain and rinse under cold water; squeeze out the excess moisture, then finely chop.
  • Melt the butter in a large saucepan over medium heat. Add the onion, garlic and 1/2 teaspoon salt and cook until the onion is soft, about 2 minutes. Add the oat fiber and cook, stirring, until lightly toasted, about 1 minute. Whisk in the nut milk and cream and cook, whisking constantly, until thickened, about 1 minute. Remove from the heat. Stir in the lemon juice, Worcestershire sauce, parmesan, nutritional yeast and sour cream.
  • Return the pot to medium heat. Add the spinach, cheddar and artichokes and stir until the cheese melts and the dip is heated through. Serve warm with raw veggies or crunkers recipe on page 452 in the THM Cookbook.

Notes

If you want, you can put the warmed dip in a casserole dish and sprinkle the top with more cheese. Bake at 350 degrees until cheese is melted. 
If you make the dip a day ahead just top with cheese and refrigerate. Then bake at 350 degrees for 15 minutes or till cheese is melted and dip is heated through.

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Don’t forget to check out the No Excuses THM New Year Challenge!!
Dessert, Holiday, Recipe, S

Snowball Cookies and a Christmas Cookie Round-Up

I have tweaked a traditional snowball cookie recipe to give you an on-plan treat to enjoy this holiday season! I have included the recipe below. In addition I have asked some of my blogger friends to give me some of their favorite cookie recipes to help you out as you finish up your holiday baking this week. Please check out their recipes as well!

For the Snowball Cookies you will need:

Snowball Cookies ~ THM S

Whether you call them Russian Tea Cookies or Snowball Cookies, these classic treats will please everyone on your list! Makes 20 Cookies
Author: myhealthyjourneyforlife

Ingredients

  • 1 cup pecans
  • 2/3 cup baking blend
  • 1/4 tsp glucomannan
  • 1/4 tsp mineral salt
  • 1/2 cup butter softened
  • 1/4 cup xes sweetener or gentlesweet
  • 1 tsp vanilla extract
  • 1 egg

For the Powdered “Sugar” Coating

  • powdered xes sweetener or gentlesweet as needed

Instructions

  • Add pecans to a food processor and process until finely ground flour but not pecan butter.
  • Add pecan flour and baking blend to a skillet and toast over medium heat until golden and fragrant, about 4 minutes. Remove from pan and set aside to cool. Whisk in the glucomannan and salt, set aside.
  • Cream butter in a large bowl. Add in sweetener and continue to beat until light and fluffy. Add in vanilla extract and egg, beating until just combined.
  • With your mixer on low, add in half of the flour mixture, mixing until just incorporated, then mix in the rest.
  • Wrap cookie dough with cling wrap and refrigerate for at least an hour. Dough may be made several days ahead.
  • Line a baking tray with parchment paper. Divide dough into 20 balls. Place balls on the prepared baking tray.
  • Place baking sheet with cookies in the freezer for 15 minutes prior to baking. Preheat oven to 350 degrees.
  • Bake for 9-11 minutes. The cookies will be barely golden and still appear largely uncooked. Dust with a touch of powdered sweetener immediately (it will dissolve into the warm cookies).
  • Allow to cool completely before rolling in more powdered sweetener. Store in an airtight container for up to 1 week.

Notes

It does not take much sweetener for the powdered coating. Less is more with stevia based blends. I actually decided to use just ground xylitol for the powdered coating. It took less than 1/4 cup.

Blogger Cookie Round-Up

Taryn at Joy Filled Eats shared these three recipes:

Phoebe from Unconformed Kitchen shared these recipes:

Maya from Wholesum Yum shared these recipes:

Teresia from Nana’s Little Kitchen shared these recipes:

Sarah from My Montana Kitchen shared these recipes:

And finally, Glenda from Around the Family Table shared her latest recipe:

As always, I appreciate it when you choose to shop through my affiliate links. It costs you no extra but provides me with a small compensation that helps me keep adding valuable content to this blog.

Don’t forget to check out the No Excuses THM New Year Challenge!!