Cookies, Bars, and Candy

Peanut Butter Skillet Cookie – THM S

/ glenda1969 / 2 Comments

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. 

 

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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

/ glenda1969 / Leave a comment

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.  

Print

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.