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



  • 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



  • 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!!
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


  • 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


  • 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.


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!!
Beverages, Dessert, Drinks, Holiday, Recipe, S

Slow Cooker or Stove Top Hot Cocoa ~ THM S

Looking for a rich and decadent hot cocoa recipe to serve at your next holiday get together? Look no further!!

You will need:

Slow Cooker or Stovetop Hot Cocoa ~ THM S

This is a rich, decadent recipe for hot chocolate!
Course: Drinks
Servings: 8
Author: myhealthyjourneyforlife


  • 1 1/2 c. Thm chocolate chips
  • 1/4 c. cocoa powder
  • 1/2 c. xes sweetener or gentle sweet
  • 1 tsp. vanilla extract
  • 1 c. heavy cream
  • 6 c. almond or cashew milk
  • Mazing Marshmallows from the cookbook, p. 389


  • Combine all ingredients except marshmallows in a slow cooker and stir to combine.
  • Cook, covered, until everything is melted, stirring occasionally, 2 hours on LOW.
  • Alternatively you could do this on the stovetop, stirring often till completely heated through.
  • Ten minutes before serving, add marshmallows and let them get melty, or add to each mug.
  • Garnish with more marshmallows, if desired.
Dessert, Recipe, S

Pie Crust Two Ways

I have made several pies this holiday season and I have settled on my two favorite pie crusts. One is no-bake necessary (meaning, it can be baked but it does not have to be) and the other is a more traditional roll and bake pie crust. No matter what pie you are making, one of these will probably work! They are both delicious and both fall into the THM S category.

The No-Bake crust can be used the same way a graham cracker crust would be used, covering the bottom and sides of a pie plate or it makes a nice thick crust for a cheesecake in a spring-form pan so instructions are given for both.

The traditional crust can be par-baked for baked pies or fully pre-baked for no bake pies. Instructions are given for both as well as doubling instructions.

No-Bake Necessary Pie Crust ~ THM S



  • Grease a pie pan or spring-form pan with cooking spray.
  • In a food processor, add all crust ingredients and process until well combined.
  • Press crust into bottom and up sides of pie pan or just onto the bottom of a spring-form pan. I like to use plastic wrap or parchment paper to help me get a good even crust without getting my hands all messy!

Roll and Bake Pie Crust ~ THM S



  • Place oat fiber, baking blend and butter into freezer for 15 minutes before starting crust process.
  • 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.
  • Turn dough onto a lightly floured surface, form into a ball, and flatten into a disk (making sure there are no/minimal cracks).
  • Cover with plastic wrap and refrigerate until dough is very cold, at least 2 hours or up to overnight. (Allow me to come clean here…If you follow the refrigeration instructions in this part of the recipe it will result in a slightly flakier crust. This is because of the steam created from the cold dough in the hot oven. HOWEVER,  if you are short on time, or just lazy like me, you can skip all the refrigeration steps and go straight to rolling out and baking. You still get a delicious crust!)
  • Preheat oven to 425º and lightly grease a 9”-x-1.5” pie dish with cooking spray.
  • 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.
  •  Bake 10-12 minutes and remove from oven.

This pie crust can now be used for your favorite pie. The 10-12 minutes is just to par-bake the crust. If your pie will not be baked and you need a fully baked crust let it bake 18-20 minutes, checking often to make sure it does not burn. This recipe is for a single crust pie. Double the recipe for a double crust pie.

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.

Dessert, Makeover Monday, Recipe, S

Makeover Monday ~ Gooey Butter Cake

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!

As a St. Louisan, there are some things that you just have to have. Gooey butter cake is one of those things! Do you know that recipes for gooey butter cake call for up to 4 CUPS of powdered sugar in the filling alone!?!? Well, obviously that is never going to do. Is it possible to make a reasonable, no sugar substitute for this amazing cake? Let’s find out, shall we? Original recipe can be found HERE.

Gooey Butter Cake ~ THM S




  • 8 ounces of cream cheese
  • 8 tablespoons of butter, softened
  • 2 eggs
  • 1 cup powdered sweetener like xes sweetener or gentle sweet (if your sweetener is not powdered you can use a coffee grinder or blender to powder it, powder first, then measure)
  • 1 teaspoon vanilla
    • Preheat oven to 350 degrees F.
    • Combine the dry cake ingredients with the egg, melted butter, water and vanilla and mix well with an electric mixer. This will be crumbly, not wet like a regular cake batter.
  • Press the mixture into the bottom of a lightly greased 9×13 baking pan.
  • In a large bowl, beat the cream cheese until smooth. Add the eggs, softened butter and vanilla and beat together then add the powdered sweetener and mix well. Pour over cake layer.
  • Bake for 40 minutes. Make sure not to over bake as the center should be a little gooey. When you take the cake out of the oven it will not look like gooey butter cake but rather it will look like cheesecake. Don’t worry, just let the cake cool.
  • When the cake is cool you can sprinkle a little more powdered sweetener over the top if you’d like. Slice into squares, serve and enjoy!

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.