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!

Advertisements
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!

Dessert, Holiday, Makeover Monday, Recipe, S

Makeover Monday ~ Tagalong Pie

I’m starting something new! Each Monday I will be posting a 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! So from now on, Monday’s will be dedicated to recipe makeovers.

For the next 8 weeks at least, Makeover Monday will be dedicated to making over some awesome desserts for the holidays. Put these recipes in your arsenal and you’ll be much less likely to join the masses that will spend the holidays gaining weight. You’ll be able to enjoy delicious treats with no guilt!

Who doesn’t love chocolate and peanut butter? This decadent dessert is a take-off on the girl scout cookie that shares its name. The original recipe for this pie can be found at Delish. This dessert got rave reviews from everyone, THM and non-THM alike!

INGREDIENTS

For Cookie Crust

For Pie Filling

For Topping

DIRECTIONS

  1. Preheat oven to 350°.
  2. Make the Crust:
    • Beat butter and sweetener until creamy.
    • Add vanilla and egg and mix thouroughly.
    • Add remaining ingredients and mix until dough forms.
    • Spray bottom of springform pan with bin stick spray. Press sugar cookie dough in an even layer to fill the bottom of a 9” springform pan.
    • Bake until golden, about 20 minutes, then let cool completely.
    • Before filling I like to loosen the springform pan and line the sides with strips of parchment paper to keep the filling from sticking to the sides. After I get it in I cinch the springform pan back together. Then I cut slits in the top of the parchment so I can fold it out of my way. If you don’t do this step be sure to spray the sides with non-stick spray.
  3. Make the Filling:
    • In a medium bowl, combine cream cheese, peanut butter, gentle sweet, molasses and vanilla.
    • Beat with a hand mixer until light and fluffy. Because this is natural peanut butter it is not going to get “creamy” like sugared peanut butter will. Don’t worry, it will come together even if it feels kind of “stiff” at this point. Set aside.
    • In a separate large bowl, beat 1 cup heavy cream until stiff peaks form.20181008_191447.jpg
    • Add half of the peanut butter mixture and beat with a hand mixer until evenly incorporated. Add the remaining peanut butter mixture and beat until fluffy.20181008_191426.jpg
    • Spread mixture evenly into the cooled cookie crust. Freeze for 30 minutes, until the peanut butter layer is firm.20181008_191407.jpg
  4. Make the Ganache and Peanut Butter Swirl:
    • In a small bowl mix peanut flour, sweetener, salt and water with a whisk until smooth. It should be a pourable consistency. Set aside.
    • Place chocolate chips in a medium heatproof bowl and set aside.
    • Heat remaining 1/2 cup heavy cream in a small saucepan over medium heat.
    • When bubbles begin to break the surface around the edges of the pan, turn off the heat.
    • Pour hot cream over chocolate chips, whisking constantly until the sauce is smooth. Pour over the frozen peanut butter layer.
    • Immediately, before the ganache sets, drizzle the peanut butter “sauce” in a spiral pattern around the chocolate layer.
    • Starting at the center of the pie, drag a toothpick gently in a straight line to the edge of the pie. Repeat to continue pattern all the way around the pie to resemble a spider web.
    • Place pie in freezer for another 15 minutes. Remove from springform pan; slice and serve cold.

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