Peanut Butter Cream Cheese Bars THM-S

Bars are an easy item to bake when you are a busy mom. These bars are moist and full of flavor and who doesn’t like peanut butter, chocolate, and cream cheese!! These are even better a day or two after they have been baked and they also freeze well.

Peanut Butter Cream Cheese Bars
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Walnut Frosties THM-S

Two English Walnut trees grace the front yard of the old home place where my parents live and my grandparents before them. These trees were planted by my grandparents who prized the nuts for baking. Memories were made picking up the walnuts with my grandmother and spreading them in the attic to dry. Over the winter months my grandfather would sit at the kitchen table shelling them.  I much prefer English walnuts over Black Walnuts which have a more bold earthy taste.  

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Cranberry Pecan Scones THM-S

Cranberries and pecans star in these soft moist scones. They also freeze very well for a convenient additional to a cup of coffee of tea. I buy bags of cranberries over the holiday season and freeze them to use all year long .

cran 1

This recipe is compliments of Frieda Yoder and she has graciously allowed me to print it it Around The Family Table Food-Fun-Fellowship Cookbook.

Cranberry Scones THM-S

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix or Gentle Sweet
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter, melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoon orange zest
  • ½ cup cranberries, chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter, softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix, powdered or Gentle Sweet
  • cream

Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

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Trim Healthy Mama Store   Gentle Sweet

Cranberry Scones THM-S

This delicious scone recipe is compliments of Frieda Yoder. These store very well in the freezer.

Servings 8
Author Frieda Yoder/Glenda Groff

Ingredients

Scone Mix:

  • 3 cups Almond Flour
  • 1/3 cup Sweet Mix
  • 1 tablespoon baking powder
  • 1/3 teaspoon salt
  • ¼ cup butter melted
  • 2 tablespoons heavy cream
  • 1 teaspoons vanilla
  • 2 eggs
  • 1 tablespoons orange zest
  • ½ cup cranberries chopped
  • 1/3 cup pecan pieces

Glaze:

  • 2 tablespoons butter
  • 2 tablespoons cream cheese
  • 1 ounce cocoa butter softened
  • 1/8 teaspoon xanthan gum
  • 2 tablespoons Sweet Mix powdered
  • cream

Instructions

  1. Preheat oven to 325 degrees F. Combine almond flour, sweet mix, baking powder, and salt together. Set aside. Whisk together, butter, cream, vanilla, and eggs together. Pour over dry ingredients, along with orange zest and mix until just combined. Add cranberries and pecans and mix again. Grease parchment paper and place on a cookie sheet. Shape dough into a round circle about 1 inch thick. Cut into 8 wedges and spread apart. Bake 12-14 minutes. Cool. For glaze: Blend together butter, cream cheese, cocoa butter, xanthan gum, and sweet mix. Add cream as needed for spreading consistency. Drizzle on glaze. 8 large scones.

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

To save this pin, click on the writing below the picture. That works the best for certain smartphones.

Pumpkin Pie Bars THM-S

This past weekend as I watched snowflakes swirling past the window, all I could think of was — I’m not ready for fall to be over with the colorful leaves, apples, and pumpkins. But just as God has promised there will always be the cycle of seasons, after fall comes winter. My teacher daughter was given 4 huge neck pumpkins by one of her student. These pumpkins make the best pies and if you are in a crunch for time this recipe tastes just like a pumpkin pie. I love that it is so easy to make without the hassle of rolling out pie crusts.

Pumpkin Pie Bars THM-S

For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

**NOTE: THM Oat Fiber is the best on the market. It does not have the gritty texture and funny after taste of some kinds.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with us moving to a mission outreach of our church. Below are a few of my favorites listed under the affiliate store I purchase them.

Amazon

         

Trim Healthy Mama Store  Oat Fiber  Gentle Sweet   Baking Blend

Pumpkin Pie Bars THM-S

Author Glenda Groff

Ingredients

Crust:

  • 1 cup THM Baking Blend
  • 1/3 cup rolled oats
  • 2 tablespoon oat fiber
  • 1/4 cup Brown Sugar Sweetener Mix
  • 1/2 cup cold butter

Filling:

  • 4 cups cooked pumpkin
  • 5 eggs
  • 1/2 cup Brown Sugar Sweetener Mix
  • 1 tablespoon cinnamon
  • 1/2 teaspoon blackstrap molasses
  • 2 teaspoons vanilla
  • 1 teaspoon salt
  • 1 tablespoon oat fiber
  • 1 teaspoon caramel flavoring
  • 3 cups milk I used 2 1/4 cups almond milk and 3/4 cup cream
  • whipped cream and pecans for garnishing

Instructions

  1. For crust: Preheat oven to 350 degrees F. Combine all ingredients in a food processor. Pulse until mixture is crumbly. Press crumbs in layer in a 9 x 13 glass baking pan. Bake for 15-18 minutes or until light brown. Remove from oven. Set aside. Combine filling ingredient in a blender jar. Blend for 2 minutes.  Pour carefully over crust. Bake for 40-45 minutes or until set.  Remove from oven and cool completely.  18 servings

You will find many more recipes for your Holiday meals in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook.   Buy It Now.

When using this pin, click on the writing below the picture to save. That works the best for some smartphones.

Peanut Butter Skillet Cookie – THM S

Father’s Day is just around the corner—this skillet cookie is great to serve to that special man in your life. You can replace the chopped peanuts with sugar-free chocolate chips. Try it, you may be surprised how easy is it is to make.

This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Peanutbutter skilllet cookie

Glaze:

Melt butter in a 10 inch cast-iron skillet. Blend melted butter, peanut butter, and eggs together. In a mixing bowl, combine baking blend, almond flour, peanut flour, baking powder, salt, and Gentle Sweet. Stir wet ingredients into dry ingredients until just moistened. Spread batter into 10 inch skillet. Sprinkle with peanuts. Bake at 350 degrees F. for 10-12 minutes. Center should be soft. Cool. Melt peanut butter and drizzle over cookie. Melt chocolate chips with butter. Drizzle over cookie. 8 servings

I combined the glaze ingredients to use to pipe the writing on the cake. I  piped whipped cream around the edges for decoration. 

 

Peanut Butter Skillet Cookie THM-S

Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 8
Author Glenda Groff

Ingredients

  • 1/2 cup butter
  • 1/4 cup sugar-free peanut butter
  • 2 eggs
  • 2/3 cup THM Baking blend
  • 3/4 cup almond flour
  • 2 tablespoons THM Peanut Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup THM Gentle Sweet
  • 2 tablespoons chopped peanuts or THM Chocolate chips

Glaze:

  • 1 tablespoon sugar-free peanut butter
  • 2 tablespoons THM Chocolate chips
  • 1 teaspoon butter

Instructions

  1. Melt butter in a 10 inch cast-iron skillet. Blend melted butter, peanut butter, and eggs together. In a mixing bowl, combine baking blend, almond flour, peanut flour, baking powder, salt, and Gentle Sweet. Stir wet ingredients into dry ingredients until just moistened. Spread batter into 10 inch skillet. Sprinkle with peanuts. Bake at 350 degrees F. for 10-12 minutes. Center should be soft. Cool. Melt peanut butter and drizzle over cookie. Melt chocolate chips with butter. Drizzle over cookie. 8 servings

 

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them.

This is my favorite peanut butter to use. I also love this hand blender to blend the liquid ingredients together.

THM Gentle Sweet THM Baking Blend THM Peanut Flour THM Chocolate Chips

You will find many more cookies, bars, and candy in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now

Root-beer Float Finger Jello – THM FP or S

If you love the taste of Root-beer Floats you’ll love this finger jello. Best of all it is sugar-free, gluten free, and can be dairy-free as a THM FP. There is also an option for THM S with cream. Rootbeer Float Finger Jello

Root beer part:

White Part:

  • 1 cup cream for THM S OR 1 cup almond milk for THM FP
  • 2 1/2 tablespoons unflavored gelatin
  • 1 teaspoon vanilla
  • 2 tablespoon THM Gentle Sweet

Root beer part: Soften gelatin in 1 cup water for 5 minutes.  Bring remaining water to a boil, remove from heat and whisk in soften gelatin. Stir until it is all dissolved. Add extract and sweetener. Pour into a 9-inch square pan. Chill until set. White part: Soften gelatin in 1/2 cup cream (THM S) OR almond milk (THM FP) for 5 minutes. Heat remaining almond milk (THM FP) OR cream (THM S)until almost a boil. Whisk in gelatin until dissolved. Add vanilla and Gentle Sweet. Pour over root beer mixture and chill. Cut into 20 pieces.

*some extracts are stronger, you may want to add less and taste before adding the entire amount.

Using all cream will be a THM S. Using all almond milk will be a THM FP. I will sometimes use 1/2 cup cream and 1/2 cup almond milk to still have a creamy taste but with a reduced calorie load. You can still eat 3 pieces and be under 5 grams of fat.

If you purchase items through these links, I receive a small commission but your price doesn’t change. Below are a few of my favorites listed under the affiliate store I purchase them. Thank you for considering this. I love my hand blender for blending. It is my most used kitchen appliance in the house. 

Amazon 

                   

Trim Healthy Mama Store

THM Gentle Sweet

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. You may also request a small jar of sourdough starter with the purchase of a cookbook. Buy It Now.  

Root Beer Float Finger Jello

THM-FP or S

Servings 20

Ingredients

Root Beer Part:

  • 2 cups water
  • 5 tablespoons unflavored gelatin
  • 1/4 cup THM Gentle Sweet
  • 1-2 teaspoons root beer extract
  • brown food coloring, optional

White Part:

  • 1 cup cream for S or almond milk for FP
  • 2 1/2 tablespoons unflavored gelatin
  • 1 teaspoon vanilla
  • 2 tablespoons THM Gentle Sweet

Instructions

  1. Root beer part: Soften gelatin in 1 cup water for 5 minutes. Bring remaining water to a boil, remove from heat and whisk in soften gelatin. Stir until it is all dissolved. Add extract and sweetener. Pour into a 9-inch square pan. Chill until set. White part: Soften gelatin in 1/2 cup cream (THM S) OR almond milk (THM FP) for 5 minutes. Heat remaining almond milk (THM FP) OR cream (THM S)until almost a boil. Whisk in gelatin until dissolved. Add vanilla and Gentle Sweet. Pour over root beer mixture and chill. Cut into 20 pieces.