Dessert, Holiday, Makeover Monday, Recipe, S

Makeover Monday ~ Snicker-Doodle Cheesecake Bars

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!

I have always loved Snicker-Doodles! I also really love cheesecake! That means these bars have got to be fantastic! The original recipe can be found at Delish.

Snicker-Doodle Cheesecake Bars ~ THM S

INGREDIENTS

FOR THE CHEESECAKE LAYER

FOR THE SNICKER-DOODLE LAYER

DIRECTIONS

  1. Preheat oven to 350º and grease a 9″-x-13″ baking pan with cooking spray.
  2. Prepare cheesecake layer: In a large bowl, beat cream cheese and gentle sweet until fluffy. Add eggs, vanilla, and salt and beat until combined.
  3. Prepare snicker-doodle layer: In a medium bowl, whisk together baking blend, oat fiber, baking soda, 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.
  4. Press about two-thirds of the snicker-doodle dough into an even layer in the bottom of the pan and sprinkle with half of the cinnamon/gentle sweet mixture.
    20181026_195243.jpg
    Pour cheesecake batter on top and smooth with a rubber spatula.
    20181026_195438.jpg
    Break up remaining snicker-doodle dough into small clumps and sprinkle over cheesecake layer, then sprinkle with more cinnamon sugar.
    20181026_195349.jpg
  5. Bake until edges are set and center of cheesecake mixture is only slightly jiggly, about 30 minutes.
    20181026_195419.jpg
    Let cool completely before slicing into squares.
    20181026_195538.jpg

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

Do you have your Thanksgiving Menu planned yet? If not go check out My Thanksgiving Picks to find 20 recipes all in one place!

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Dessert, Holiday, Makeover Monday, Recipe, S

Makeover Monday ~ Pumpkin Spice Chocolate Chip Cookies

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!

Here is another pumpkin recipe for you to choose from. Normally I think of cookies as a Christmas dessert, but Pumpkin Spice cookies? Those need to go at Thanksgiving, right? The original recipe can be found on Delish.

Pumpkin Spice Chocolate Chip Cookies

INGREDIENTS

1 cup oat fiber
1 tsp baking soda
1 1/2 tsp pumpkin pie spice
1/4 tsp mineral salt
1 cup (2 sticks) unsalted butter, softened
1 can pumpkin purée
large egg

DIRECTIONS

  1. Preheat oven to 375° and line two large baking sheets with parchment paper.
  2. In a small bowl, whisk together baking blend, oat fiber, baking soda, pumpkin spice, and salt.
  3. In a large bowl using a hand mixer, cream together butter, gentle sweet and molasses until light and fluffy. Beat in pumpkin, egg, and vanilla extract until combined, then add dry mixture. Beat on low until no dry mixture appears, then fold in chocolate chips. Refrigerate dough for 30 minutes.
    20181028_214540.jpg
  4. Scoop 1” balls onto prepared baking sheets, 2 inches apart.
    20181028_214615.jpg
  5. Flatten dough into cookie shape (the cookies will not spread).20181028_214655.jpg
  6. Bake about 12 minutes. Using my small cookie scoop I got exactly 45 cookies.
    20181028_214729.jpg

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

Do you have your Thanksgiving Menu planned yet? If not go check out My Thanksgiving Picks to find 20 recipes all in one place!

Beverages, Crossover, Dessert, Dinner, Drinks, E, FP, Holiday, Recipe, S, Sauces, Dressings, Sides, Snack, Veggies

My Thanksgiving Picks

Do you know that Thanksgiving is 3 weeks from today! I feel ready and I hope you do too. I have spent the last several weeks gathering and posting recipes here to get ready for the holiday season. Here is what I have gathered.

The first thing on my menu is the turkey of course. I started using a “spatchcock” method for cooking my turkey lately and I highly recommend it! It cooks so much more quickly and evenly. Check out how to Spatchcock a Turkey and get a bonus gravy recipe HERE.20181022_185256.jpg

Here are my picks for the best things to have alongside the bird:

Sweet Potato Casserole (Crossover or E)sweet-potato-casserole-ck

Bean Casserole (XO)20181003_120219.jpg

Green Bean Casserole (E)20180929_142924.jpg

The Best Green Beans (S)20180929_145432.jpg

Loaded Veggie Casserole (S)20180928_172248.jpg

Roasted Veggies (S, E or XO)ro veg

Stuffing (S)stuffing

Cranberry Sauce (FP)20181001_181830.jpg

Mashed Cauliflower (S or FP)20181004_123121.jpg

Rolls20181003_142645.jpg

And for dessert I suggest the following:

Pumpkin Roll (S)20180929_123011.jpg

Coconut Cream Pie (S)slice-of-pie

Pecan Pie (S)20181008_162705.jpg

Pumpkin Spice Cheesecake (S)20181016_080056.jpg

Pumpkin Pie (S)20181020_194023.jpg

Tagalong Pie (S)20181008_191531.jpg

Need some beverage suggestions? Here are my favorites:

Cranberry Wassail (FP)cranberries_562459

Pumpkin Spice Latte or Creamer (S or FP)20180927_114736.jpg

How is your holiday planning going?

Dessert, Holiday, Makeover Monday, Recipe, S

Makeover Monday ~ Pumpkin Pie

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!

While I am still in the mode of Thanksgiving recipes, let’s do a traditional pumpkin pie. The original recipe for this pie can be found at Delish. This is the best pumpkin pie I have ever had, and can I just say, I am loving this crust!

INGREDIENTS

FOR THE CRUST

3/4 c. oat fiber
1/2 c. unsalted butter, cut into 1/2″ pieces
1/4 tsp. mineral salt
1 1/2 tsp. apple cider vinegar
1/2 c. ice water (more if needed)

FOR THE FILLING

1 (15-oz.) can pumpkin puree
1 1/4 c. heavy cream
3 large eggs, beaten
2 tsp. pumpkin pie spice
1/4 tsp. mineral salt
1 tsp. pure vanilla extract
Whipped cream, for serving (optional)

DIRECTIONS

  1. Place oat fiber, baking blend and butter into freezer for 15 minutes before starting crust process.
  2. In a large food processor, pulse oat fiber, baking blend, Gentle Sweet, and salt until combined. Add butter and pulse until pea-sized and some slightly larger pieces form. With the machine running, add vinegar, then ice water into feed tube, 1 tablespoon at a time, until dough starts to come together and is moist but not wet and sticky (test by squeezing some with your fingers). Mixture will be crumbly.20181020_194601.jpg
  3. Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).20181020_194549.jpg
  4. Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight.
  5. Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
  6. On a lightly floured surface, roll out dough into a 12” circle. I highly suggest rolling this out on parchment paper. That way you can turn it over onto the pie plate and peel off the paper. Drape over pie dish and gently press to fit (don’t stretch). Prick bottom with a fork. Remove any excess pie dough. I decided to try a decorative pumpkin cut out with my excess crust. I just kept the pumpkins in the fridge while the crust was pre-baking, however I think, having done it, it might have been a good idea to pre-bake them as well.
  7. Bake 10-12 minutes and remove from oven. Reduce heat to 350º.
  8. Meanwhile, in a large bowl, whisk together pumpkin, cream, gentle sweet, molasses, beaten eggs, glucomannan, pumpkin pie spice, salt, and vanilla until smooth.
  9. Pour pumpkin mixture into par-baked crust. Bake until filling is slightly jiggly in the middle and crust is golden, 55 to 60 minutes. Cool in turned off oven with door propped open for 1 hour, then cool completely on a wire rack before slicing and serving.
  10. Serve with whipped cream, if desired.

I might have gotten a little anxious and cut the pie before it was cool, which explains the “swoop” to my tiny sliver of pie! It was yummy though!

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

Want some help on your journey? Join my fall book study group! Study starts tomorrow!! Anyone who participates in this book study will also be eligible for a 10% discount for any of my coaching or class packages that are booked before January 31st, 2019!

Dinner, Holiday, Recipe

How to Spatchcock a Turkey + Gravy Recipe

The most time consuming part of your Thanksgiving day is definitely cooking the turkey. It keeps the oven occupied for the better part of your day. The length of time it takes to cook often means that the breast meat dries out by the time that the thigh meat is cooked properly. Well this method of cooking fixes both of those problems! Spatchcock is the very strange term for this method. Here is the explanation I found:

Think of it as butterflying the chicken. The real term is to “spatchcock.” Alan Davidson explains in The Oxford Companion to Food: “The theory is that the word is an abbreviation of ‘dispatch the cock,’ a phrase used to indicate a summary way of grilling a bird after splitting it open down the back and spreading the two halves out flat.”

This method results in fast, even cooking. Freeing up your oven for other things during the day. Here is what you will need to do.

How to Spatchcock a Turkey (or any poultry)

  1. Cut Out the Backbone

    Put the turkey breast-side down. Use poultry shears to cut along both sides of the backbone, beginning at the tail end. When it gets hard to cut use just the tip of the shears. This process is not super simple. It takes some “oomph” to cut through the rib bones. Have lots of towels handy to keep your hands from getting slippery. This picture shows my initial cuts in the skin along the sides of the backbone.
    20181022_170335.jpg

  2. Open the Turkey

    Take hold of edges, and open the turkey. Turn the turkey breast-side up.

  3. Break the Breastbone

    Place your hand on one side of the breast, close to the breastbone, and push down firmly until you hear a crack then do the other side. (You may want to have someone tall do this part or stand on a step stool to give you better leverage. I seriously had to stand on a stool and press hard. I am 5’7″.)

  4. Flatten the Turkey

    Pull the thighs outward so the turkey lies flat. Tuck the wing tips under to secure.

  5. Brush with Oil or Butter and Roast

To Roast:

  • Preheat oven to 450 degrees.
  • Roast, rotating sheet halfway through, basting twice. Continue to cook until a thermometer inserted into the thickest part of the thigh reaches 165 degrees, about 1 hour and 20 minutes. Let stand for 20 minutes before carving.
  • These instructions are based on a 12 pound bird. A larger bird may require a bit more time. Please use a meat thermometer to check if the meat is cooked fully. (Mine was a 16 pound bird and it took just under 2 hours.
     

    The skin is super crispy and even the breast meat is nice and juicy!
    20181022_212636.jpg

Use for the giblets:

  • If you don’t choose to use them in your Thanksgiving preparation please don’t throw them away! Use the giblets, neck-bone and the backbone you removed in the spatchcock process to make stock. (The picture on the left is just the neck, back and giblets simmering. The right is that plus the carcass being made into stock.)
     

  • I like to use the giblets for Thanksgiving day in both my stuffing and gravy. To prepare them. When I remove the giblets and neck-bone from the bird I put them straight into a saucepan, cover them with water and set the covered pot to simmer on low for at least an hour. After the giblets are cooked I remove the meat from the neck-bone and then chop that meat and the giblets into tiny pieces, removing any fat. I put a little over half of this into the stuffing and the rest into the gravy.

Now for the gravy:

  • Take the drippings from the roasting pan and put them in a saucepan on medium to medium-high heat.
  • Add enough chicken or turkey stock to bring the amount of liquid up to 1-2 cups depending on how much gravy you want.
    20181022_192913.jpg
  • Taste your liquid. Your seasoning requirements are going to vary based on the amount of seasoning you put on your turkey that transferred to the drippings. You will probably want to add about 1/2 tsp salt, 1/4 pepper and a TBSP nutritional yeast. Alternatively you can add a TBSP of THM. Bouillon (That link will take you to a recipe for stuffing AND the bouillon). It is very important to taste and season to your liking.
    20181022_193037.jpg
  • Once you have the flavor you like then you will add glucomannan, whisking rapidly as you add to prevent clumping. The amount you add will depend on the amount of liquid you are using. You will want to start with 1/4 tsp per cup of liquid. Allow the gravy to simmer at a low boil, stirring occasionally. After about 5 minutes of simmering, if the gravy is not thick enough add another 1/8-1/4 tsp at a time, every 5 minutes, until it is as thick as you’d like. Do not add too much at a time.
  • Taste again to make sure your seasoning is still correct. Sometimes glucomannan can “dampen” flavors, making it necessary to add more seasoning. Once seasoning is correct, add the giblets if desired.
    20181022_193729.jpg

Want some help on your journey? Join my fall book study group! It starts in just a few days!! Anyone who participates in this book study will also be eligible for a 10% discount for any of my coaching or class packages that are booked before January 31st, 2019!