Special Occasion Strawberry Lemonade Cake - S

    I made this wonderful cake for my Mom for her birthday. It was a hit! We ate way too much of it. Even the non-THMers were caught snitching pieces.

    Don't be intimidated by this picture. You don't have to be a cake decorator to make it. It just might not look as nice ;) My instructions won't include any cake decorating equipment.

Special Occasion Strawberry Lemonade Cake

1 Recipe of Special Occasion Chocolate Cake from the Trim Healthy Mama Book

(Page 384 - omit cocoa powder)

1/2 Recipe of Singing Canary Pudding

(made very thick and refrigerated overnight)

1 1/2 Recipes of Whipped Cream

1 Lb of Fresh Strawberries, Hulled and Sliced.


Bake cake according to directions (remember to omit cocoa powder ) in
two 8'' round cake pans. Allow to cool completely.

Place first layer on a cake plate. Spread a good amount of the Singing Canary Pudding
on top (no more than 1/2 of the amount but that might be a little much). Add a single
layer of sliced strawberries. Place second cake layer on top. Ice sides with the Whipped
Cream. You 'll want it to be fairly thick as this is the only 'icing' the cake will receive.
On top add more Singing Canary Pudding ( try to keep it from getting too close to the
 sides or it will 'bleed' down the cake) and the rest of the sliced strawberries.

If you're going for a good presentation, you might want to just hold the last layer
 of pudding and strawberries for right before you serve. If you do that you
can also add whipped cream to the top when you ice the cake.

If you want to make this patriotic, use blueberries with the strawberries!

Grab a grandson whose birthday is two days after your's, make a wish and blow out the candles!
(Last step is optional)

Happy weekend, everybody!

Coconut Custard Pie - S

Coconut Custard Pie

1 cup of Unsweetened Coconut

4 Eggs

1/2 tsp of Salt

1 can of Full Fat Coconut Milk

(or 1 3/4 cup of milk of choice)

*1/4 cup of Xylitol

1/2 tsp of Coconut Extract, optional

Sweeten coconut to taste and toast in a pie pan in oven at 350 degrees for about 4 minutes, stirring several times. It will not be fully toasted.

In blender add 1/2 of the toasted coconut and all the rest of the ingredients. Blend on low for a few minutes.

Pour into a buttered pie pan and bake at 350 degrees for 10 minutes. Sprinkle the other half of the coconut on top and finish baking, about 10 more minutes.

If you'd like serve with a few frozen berries. After I took this picture, I smashed them with my fork and put them on top of the pie. Oh My Word! Did that ever take it to another level!

Enjoy!

* You may need more sweetener

Special Occasion Coconut Cake - S

I wanted a coconut cake last year for Easter. It was my first holiday on THM and I knew I would NEED a good THM dessert to keep me from diving for the other Easter goodies we were having. It worked! I'll be making it again this year.

Special Occasion Coconut Cake - S

1 recipe of the Special Occasion Chocolate Cake

recipe from the Trim Healthy Mama Book

(page 384)

omit the cocoa powder

1-2 tsp of Coconut Extract, optional

Mix and Bake cake as directed (remember to omit the cocoa powder!)

I baked mine in two 8'' round cake pans.

1 recipe of Icing for Cake Serene's Superfood Option

(page 385)

omit the cocoa powder

Instead of using stevia extract powder, I would use xylitol or erythritol for 

the sweetener, because you're going to need a little more powder verses 

liquid ingredients to achieve a better icing consistency.

(or you could try powdering a little unsweetened coconut to equal 1/2 cup

I think this would work great.)

Spread a little icing between layers before Icing cake.

1 cup of Unsweetened Coconut

(more or less)

Sweeten with stevia and toast on stove top or in oven.

Press onto side and top of Iced cake.

Low Carb Peanut Butter Eggs - S

   The recipe I promised to some of y'all has now arrived! I know you've been waiting on pins and needles while everybody else gets to enjoy 'the real (fake) deal'. I think you'll find it was worth the wait.

A Note About Ingredients

I did something a little different in this recipe. I used Oat Fiber! Why would you do such a thing, you ask?
1. To achieve a better consistency
2. It's cheaper than more xylitol for a better consistency
3. More xylitol would be too sweet
4. It will help lower carb content and makes a good 'filler'

I'm not sure if oat fiber qualifies as gluten free. There seems to be some controversy on the internet. If you're unsure and don't want to use it you can omit it. I would recommend adding a little more cream cheese and freeze them harder before you dip them.

Dipping Chocolate Ideas

You can dip these in
1. The original Skinny Chocolate Recipe which can be found in the Trim Healthy Mama Book.
2. My version of Skinny Chocolate (everybody has their own version)
3. 85% chocolate bar, melted (probably too thick on it's own and could get very expensive)
4. The Nut Slab Chocolate recipe from the Trim Healthy Mama book ( minus the nuts)*
5. A combination of Skinny Chocolate and 85% Chocolate Bar (This helps a little with the table stable problem and seems to coat a little thicker, depending on what ratios you use)

* I've never tried this. Proceed at your own risk ;)

Peanut Butter Eggs - S

1 cup of Peanut Butter

1/2 cup of Butter

4 oz of Cream Cheese

4 Tbsp of Oat Fiber

5 slightly heaping Tbsp of Xylitol, Powdered

Chocolate of Choice, for dipping

Cream together peanut butter, butter, and cream cheese. 

Add oat fiber and mix well.

Add xylitol, mix again, scraping sides of mixer bowl.

Scoop out dough balls (I used a 2 tbsp cookie scoop) onto

a wax or parchment paper lined sheet.

Freeze for at least 30 minutes, you may need longer.

After dough has chilled or frozen dip each into the melted chocolate and return

 to freezer for about 15 minutes.

Enjoy your own bit of Peanut Butter/Chocolate Heaven!

I would love to get your feedback. Let me know what you think! 

Chocolate Chip Cookie Dough - S

EDITED TO ADD:  Blackstrap Molasses  

 This is my first success with oat fiber. In theory, I love the stuff. Low carb, low fat, high fiber, what's not to love?  Umm..., the taste (like cardboard), and how difficult it is to use in recipes. If it is not used carefully, it also resembles cardboard in texture.

    I LOVE cookie dough! This is one of my major weaknesses. At work (food service) I have to constantly repeat to myself "I will not eat raw cookie dough, I will not eat raw cookie dough" I have found nothing to compare and fix this void in my life...UNTIL NOW!!

    I gave a bite of this to my brother to taste. He said "It looks like cookie dough". Well first hurdle over (it doesn't look like cardboard)! He tasted it and said "It tastes like cookie dough". He said it just like that. Very matter of factly. A perfect reaction! He does not diet. He does not understand the need to rejoice over an achievement like this! He just thinks it tastes like cookie dough.

    I would not try to use this dough for baking purposes. I don't think it would do well. I'll try to make one that will, someday....

Chocolate Chip Cookie Dough - S

Single Serving Size

2 Tbsp of Almond Flour

1 Tbsp of Oat Fiber

pinch of Baking Soda

pinch of Glucomannan

pinch of salt

1 Tbsp of Xylitol

1/2 Tbsp of Almond Milk

2 tsp of Butter, softened

1/4 tsp of Vanilla Extract

small splash of Almond Extract
fork tines* of Blackstrap Molasses

Chopped 85% Chocolate, to taste

Chopped Nuts of Choice, optional

Put all ingredients into a mug or bowl (I think a mug works better).

Using a fork, mix well. 

This is truly a workout for your arm!

Enjoy!

*This terminology means - dip the tip of your fork tine into molasses. That is the amount you want.

    

Black Bottom Cupcakes - S

One of my favorite pre-THM desserts were those very yummy black bottom cupcakes. My sister decided to make these tonight. My first reaction was "bummer, I can't have that". My second reaction was "Why Not? I bet that's really easy to THMify"

    My second reaction was, happily, more accurate than the first! This recipe was VERY easy to convert. And I thought they tasted great (not that I ate three of them or anything, ahem..)

Black Bottom Cupcakes - S

1 batch of Special Agent Brownie batter

(or whatever you're favorite plan approved chocolate cake/brownie recipe)

4 oz of 1/3 less fat Cream Cheese

2 1/2 Tbsp of Xylitol

1 egg

1 square of 85% dark chocolate, finely chopped

Mix cream cheese, xylitol and egg until well blended.

Stir in chopped chocolate.

Divide brownie batter evenly into 12 cupcakes.

Use about 1 Tbsp of Cream Cheese mixture and drop in the center of unbaked cupcakes.

Bake at 375 for about 15 minutes.

Allow to cool for a few minutes before eating.

A Very THM Valentines! - S

    Valentine's Day is a very unique holiday. Some people only celebrate with their sweetheart. Some people think it should be celebrated with all the Ladies in their life. Some think all the single ladies should have a special day together. And still others think it's a day to show love to EVERYBODY they know. Due to this, Valentine's day is sort of a free for all, tradition-wise.

So.... I'm just going to throw out random ideas/recipes and ya'll can put them together however you like!

Breakfast Ideas

                            Strawberry Stuffed French Toast

or you could consider something a little different and have

Stuffed French Toast Omelettes

  If you're looking for something a little more traditional you could try a low carb pancake option like this one from Gwen's Nest and top it with Whipped Cream and Strawberries/Raspberries

Low Carb Pancakes

(If you're talented, you could make them in a heart shape! I've never done this, I don't think I'm that talented)




Appetizer Ideas

You could make this plan approved Bruschetta recipe

Fresh Bruschetta   Instead of using bread, make Joseph's Crackers and use a cookie cutter to shape them into (hearts! How Cute!

You could also make this dip...

Special Occasion Salmon Stackers

 * you could also use ham, bacon, or chicken, if you're so inclined*

Mix desired amount of cream cheese with herbs of choice

(some ideas- rosemary, garlic powder, onion powder, italian seasoning, liquid aminos)

Spread cream cheese on Joseph's Crackers (these could also be hearts as described above)

Layer sliced tomato on top of cream cheese mixture.

Layer sliced onion on top of tomatoes.(optional)

Layer smoked salmon on top of onion.

*Alternately, you could finely chop the tomatoes and onion, use canned salmon, and 

mix all ingredients with the cream cheese, then spread on crackers. Not as fancy, but easier*

If you're so inclined... you could take shrimp and arrange them in hearts and put a little homemade cocktail* sauce in the center *so cute*

*For the cocktail sauce you can use THIS basic recipe. 

Substitute the ketchup with THIS THM approved recipe.

Soup

 You could make the Just Like Campbell's Tomato soup from the Trim Healthy Mama Book. It's Red!

Entree

Salmon is pink! If you 're not in the mood for steak - which is a little pink in the center ;), try salmon! There are quite a few salmon recipes in the above mentioned book! If you don't have the book, do an internet search. I'm sure there are a few good one out there! (If you're not opposed to pork, ham is also pink!) 

Now, the most important part of the Valentine's Dinner (for me, at least)

Dessert!

You could try the traditional

Chocolate Covered Strawberries

*some of them I rolled in the Coconut Caramel Crunch from Gwen's Nest*

Or you could try

No Bake Cheesecake

 *I made it in individual cups and topped with berries for a nicer presentation*

For a lighter chocolate dessert try 

Chocolate Mousse

8 oz Heavy Whipping Cream

6 Tbsp of Cocoa Powder

1 Tbsp of Vanilla

4 Tbsp of Xylitol

Whip all ingredients until it's a light, whipped consistency. 

Top with sliced berries, if desired. 

However you choose to celebrate, We here at The Trim Recipe Blog wish you a Very Happy Valentine's Day!

Chocolate Covered Strawberries - S

Here's a quick Valentine's Dessert for you. Hope you enjoy!

* I rolled some of these in the Coconut Caramel Crunch recipe from Gwen's Nest*

Chocolate Covered Strawberries - S

1 batch of My Skinny Chocolate

Strawberries, washed, dried and chilled in fridge

The secret to this is getting the chocolate to the right consistency for dipping.

I mix up the chocolate and set it in the freezer for 1 minute. 

(I set the timer, because in one short minute, I can forget all about my purpose in life and wander away chasing a stray butterfly)

This freezes fast so you want to be careful.

After one minute,  stir the chocolate and return to freezer. 

Repeat until desired consistency. 

If you get it too thick or too hard, melt it and start the process over!

When you're chocolate is how you want it, dip berries in one at a time and place on wax paper

to set up (I just learned the wax coated paper plates work REALLY well for this, too!). 

Stick in the freezer for a few moments.

ENJOY!

A Frosting/Icing Collection - S

Does anybody know what the difference between icing and frosting is? I'm not really sure there is a difference. So I just use whichever name sound better at the time.

    Nevertheless, it doesn't matter what we call it. I'm just happy we have THM versions to call something.
Here is a collection of frostings I have accumulated over the past year or so. I think it's a fairly complete collection.

Whipped Cream

This makes a nice white icing. You can use this on most cakes in place of buttercream icing.

Chocolate Icing

8 oz Heavy Whipping Cream

6 Tbsp of Cocoa Powder

1 Tbsp of Vanilla

4 Tbsp of Xylitol

Whip all ingredients until it makes a nice icing consistency. 

If you whip it longer, you can put a little in a dish, top with sliced

berries, and eat it with a spoon. We call this Chocolate Mousse

Cream Cheese Icing

2 Tbsp of Softened Butter

2 Tbsp of Browned Butter*

1/2 cup of Cream Cheese

4 Tbsp of Powdered Xylitol

1 tsp of Vanilla Extract

1/2 tsp of pumpkin pie spice, optional

Whip both butters and the cream cheese together until well mixed. Add xylitol, vanilla, and pumpkin pie spice. Whip until fluffy (won't be as fluffy as the  real fake  thing) 

If you don't want to bother browning butter, don't. Just use a total of 4 tbsp of butter.

If your making something that won't blend well with pumpkin pie spice, don't add it. 

Peanut Butter Icing

4 Tbsp of Peanut Butter
8 Tbsp of Heavy Cream
Sweetener to taste

Whip all ingredients in an electric mixer until it 'fluffs' up.


Mocha Cream Frosting

1 cup of Heavy Cream
1 tsp of Instant Coffee
1/3 cup of Xyltol
1/4 cup of Cocoa Powder

Mix heavy cream and instant coffee in an electric mixer bowl. Stir slowly to help the coffee dissolve.
Add xylitol and cocoa powder and whip to a frosting consistency.

Coconut Whipped Cream

This recipe is from the Trim Healthy Mama Book. I can't type it here due to copyright laws, but I wanted to mention it here because it fits the catagory well.



Is there any type of icing/frosting I missed? Leave me a comment and maybe I can come up with something! 

Stuffed French Toast Omelettes - S

This interesting little recipe started from one I came across on lowcarbfriends.com. I THMified it and followed the rest of the instructions. They were surprisingly good! Then I had an idea...Success!

Remember... this recipe is not just for breakfast. It would also make a nice quick snack or dessert!

Stuffed French Toast Omelettes -S

2 large eggs
1 Tbsp of Truvia
2 Tbsp of heavy cream
2 tsp cinnamon 
1/2 tsp maple extract 

(I used Frontier Brand) 
Butter, for frying

Whisk all ingredients (except butter) in a bowl. 

Pour into a hot pan as if you were making an omelette
(which you are).

Instead of filling with savory ingredients, 

spread some Cream Cheese or Whipped Cream and Strawberry Topping on half and flip the other side of the egg on top (omelette style).

My Skinny Chocolate - S

I just made this the other day and wanted to share it with you.  

I think it's the best I've ever made! This is the recipe I will use for now on!

My Skinny Chocolate - S

1/2 cup of  Cocoa Powder

3/4 cup of Coconut Oil, softened

2 Tbsp of Butter, softened

2 Tbsp of Xylitol

Dry Roasted Almonds, optional

Small sprinkle of Salt on top, optional

Mix first 5 ingredients well.  Spread on a parchment lined baking sheet (or whatever works for you).

Sprinkle the salt (if you choose).

 Freeze. Eat. Lick your fingers.

Cranberry Cheesecake in a Cup - S

  This recipe was inspired from the Cheesecake Berry Crunch recipe in the  Trim Healthy Mama Book. I am a recent cranberry convert and had never previously thought to use them for this recipe.  It was actually pretty good and I was glad to be able to get more of the health benefits from the cranberries.

   

    I didn't want a whole recipe. I just wanted a little something so I worked the recipe to 'sweet tooth fixer' size. Worked like a charm ;)

                                                  Doesn't look very appetizing, I know. But it is ;)

Cranberry Cheesecake in a Cup - S

1/4 cup of Cranberries

1/4 cup of Almonds

1/8 tsp of Stevia, or to taste

a few drops of Vanilla and Almond Extract

2 Tbsp of Cream Cheese

pinch of sea salt

Put all ingredients into a blender or single serve blender cup. (I used a blender cup)

Process only a little to get it 'chunky'. 

I pulsed a few times, scraped the sides of the cup and pulsed a few more times.

Enjoy!

A Very THM Christmas - Cookie Edition - All S

 

     I would like to start this post out by sharing a few revelations I've had this week with you.


1. There is a God

2. I am not Him

3. I'm not Superwoman, either.


    I have been trying since before Thanksgiving to find good THM approved Christmas cookies recipes, or recipes I could convert. This task was a little harder that I had originally thought.

    "Just dig up a few recipes", she says. 

"It'll be easy" she says.

 (The best laid plans of mice and men)

    So... this post isn't quite what I had planned (but we are just going to say that I wanted to make sure I had some cookie recipes I could experiment with next year. Yeah, that should work. They'll totally believe that was the plan all along! very clever!)

Ahem... where was I? Oh, Yes! Christmas Cookies! Despite my above complaining  commentary, all is not lost, I do actually have a few really good recipes! Check them out and leave me a comment letting me know what you think!

No Bake Chocolate Coconut Cookies

1 cup of  Unsweetened Coconut, blended to finer consistency

2 Tbsp of Cocoa Powder

1 Tbsp of Coconut Oil

2 Tbsp Butter

2 Tbsp of Powdered Xylitol

(you could probably substitute stevia extract, I haven't tried)

1/2 tsp of Almond Extract

Mix all ingredients together. Form into balls of desired size. 

(for this picture I used a 1 Tbsp cookie scoop, for Christmas feast purposes, I recommend 

making them about 1/2 Tbsp in size)

Store in the freezer. 

YIELD: 18 (1/2 Tbsp size)

No Bake Coconut Lemon Butter Cookies

1 cup Unsweetened Coconut, blended to a finer consistency

3 Tbsp of Butter, slightly softened

2 Tbsp Powdered Xylitol

(stevia extract might work, I haven't tried it)

1 tsp of Vanilla Extract

4 drops Lemon Essential Oil

 Mix all ingredients together. Form into balls of desired size. 

(for this picture I used a 1 Tbsp cookie scoop, for Christmas feast purposes, I recommend 

making them about 1/2 Tbsp in size)

Store in the freezer. 

YIELD: 14 (1/2 Tbsp size)

Black Bean Chocolate Chip Cookies

We loved these hot out of the oven. I did think however, as they cooled, you noticed the bean flavor a little more. They were still very good. The consistency also got a little softer as time went on. I think these would be great if you're going to bake them and serve them within a few hours. These aren't really a cookie that you want to make ahead and freeze.

I used this recipe for the chocolate chips:

THM Chocolate Chunks

Pecan Balls

My family thought this recipe was perfect the first batch I made! I love it when a recipe works!

We did decide we're going to make the balls much smaller next time. 

I didn't count how many cookies one recipe made, but the picture above is basically one batch.

I used about 1/2 Tbsp of dough per cookie.

The next couple recipes I don't have pictures for, because in the rush, I forgot to take pictures and I didn't have time to make another batch to photograph. Sorry!

Coconut Flour Chocolate Chip Cookies

These cookies did, in fact, taste GREAT! BUT... I couldn't get them to bake right. The first pan I baked did okay. The second pan (same batch of batter) total flop. (I'm not sure what I did, but I'm pretty sure it was my fault and not the recipes). We didn't want to lose those wonderful cookies though, so we scraped the too soft, too spread out-ish ( I don't quite know how to describe them, obviously) into an 8x8 baking dish and pressed the partially cooked dough down. When we tried baking the third pan, same problem. We continued our pile of half baked cookies in the 8x8 pan. When we were done trying to figure out how to make the batter into 'cookies' and had put it all into the baking pan, we just slid that pan into the oven and baked for a few minutes. We called them Cookie Bars. One family member thought they were so good, she wanted them as her gift for Christmas! 

Snickerdoodles

This recipe went just as planned. I simply substituted the 4 Tbsp of coconut oil for 6 Tbsp of Butter, and instead of the honey, I used 1/2 tsp of Stevia Extract.  I rolled the cookie balls in xylitol/cinnamon mixture.

They were VERY good. 

Lemon Shortbread Cookies

I tried two different recipes for this one. I thought this recipe was the clear winner. 

Note: All the measurements for this recipe are in ounces... not cups, Tbsp, etc. 

I understand why she did this but I also realize that can be frustrating for some bakers, so I'm going to rewrite the ingredients here for you with the different measurements. Also I tweaked this, the original recipe doesn't call for Lemon Essential Oil, but I thought it rounded out the lemon flavor nicely. You decide if you want to add it or not.

1 3/4 cup of Almond Flour

3 Tbsp of Chia Seeds

2/3 cup of Xylitol

1 tsp of glucomannan (she used xanthan gum)

6 Tbsp of Cold Butter

4 drops of Lemon Essential Oil, optional.

Make sure you click on the link to read the directions. These are not drop cookies and she gives very good 

instructions to help your cookies turn out right.

And now... I saved my favorite recipe for last! I am VERY sorry I don't have a picture of this one.

 It is so pretty and festive! These cookies taste GOOD! We love them. I expect them to get eaten the quickest. So Good! 

I was concerned this recipe would get soft or soggy after they sat around a little bit, but they DIDN'T!!

When they had cooled, I immediately put them in the freezer and just stored them there until I was ready to serve. They held up way better that I expected.

Thumbprint Butter Fluff Cookies

1 cup of Butter, softened (I used unsalted)

8 oz of Cream Cheese (I used 1/3 less fat)

1 cup of Almond Flour

1/2 cup of Coconut Flour, divided

1/2 cup of Xylitol

1 tsp of Baking Powder

1 egg

'Jelly' of Choice

( I used leftover Cranberry Sauce, mine was as thick as jelly anyway

You could also use any Fuel Pull version of Slim Belly Jelly you have on hand

If you have no idea what Slim Belly Jelly is, the recipe is in the Trim Healthy Mama Book)

Cream butter and cream cheese until fluffy. Add almond flour and 1/4 cup of the coconut flour.

Mix well and add rest of ingredients, except 'jelly'.

Add the other 1/4 cup of coconut flour, mix well and let sit for about 5 minutes.

Drop spoonfuls onto and ungreased baking sheet. Using either your thumb or the back of a spoon, 

create an imprint into the top of the cookie. Fill with about 1/2 tsp of 'jelly'. 

Bake at 375 degrees until cookie bottoms begin to brown, about 7-10 minutes.

*********************************************************************************

I don't know if everybody already knows this and I'm just the last one to figure this out, but as I made these different kinds of cookies this year, if there happened to be any leftovers after our initial taste test(s),  I kept a container in the freezer and just added them in. I didn't have to individually quick freeze them and anytime we wanted we could just grab a single cookie straight from the freezer and eat it. Some you might want to let thaw for about 5 minutes or so, but who cares? This is a rather helpful technique for our Christmas celebrations. Just thought I'd share.

After reviewing this post, I realize I have more recipes rounded up than I thought. It's actually a pretty good list. Maybe I am Superwoman?? Hmm... I'll have to think on that.

Wishing You a Very Merry Christmas!