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

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Understanding Sourdough Bread – THM E

 Bread baking has always fascinated me every since I helped my Old Order Mennonite grandma bake bread at a young age. I have fond memories of kneading bread dough in her old metal dishpan. After baking most of our bread and any kind of yeast dough you can imagine for the last 30+ years, I ventured into the Sourdough world and I love it.  Fermenting the dough for 7 hours or longer breaks down the phytic acid in the grain making it so much easier for our bodies to digest. Have you ever wonder why certain ingredients are in bread, why they are necessary, and why certain flours are used? I will try to explain why I use the items I do in my recipes. There are 40+ recipes using sourdough starter, detailed instructions on feeding your starter, and troubleshooting tips in the 600 page spiral bound Around the Family Table Cookbook.

This post does have affiliate links with the products I love to use. 3 breads 25

White Whole Wheat Flour — White whole grain flour is made from hard white spring wheat, is lighter in color, and taste than regular whole grain flour. It has a 13% protein content. This is my preferred flour when baking sourdough bread. It comes in various names such as Golden 86, Prairie Gold, etc. I buy 50 pound bag of Prairie Gold White Wheat Flour from our local grocery store. Under Trim Healthy Mama guidelines this flour can only be used with sourdough starter as the starter ferments the grain making it easier for our bodies to digest or it can be used in Gwen’s Nest Bread which is fermented for 3 days in the refrigerator.

White Whole Wheat Pastry Flour — Pastry flour is made from soft white spring wheat and will have less gluten which makes it perfect for biscuits, pancakes, waffles, etc. This flour WILL NOT make a nice loaf of bread as it does not have the needed gluten required to raise a loaf of bread. I love using this flour to make soft, flaky sourdough biscuits. Under Trim Healthy Mama E guidelines this flour can only be used with sourdough starter as the starter ferments the grain making it easier for our bodies to digest.

Whole Wheat Flour — This flour is made from hard red winter wheat and has the classic whole wheat flavor. It has 14% protein content and is America’s top selling whole wheat flour. This flour does make a darker loaf than the white whole grain flour. I prefer to mix this flour with white whole grain flour when make 100% whole wheat bread as it is stronger in taste. Under Trim Healthy Mama E guidelines this flour can only be used with sourdough starter as the starter ferments the dough making it easier for our bodies to digest or it can be used in Gwen’s Nest Bread which is fermented for 3 days in the refrigerator.

 

King Arthur Bread Flour — This is the best flour I have found to feed sourdough starter and the only one I will use.  Bread flour is much higher in gluten than regular flour. Adequate gluten is needed to get an sufficient rise in bread loaves. When bread flour is mixed with liquid, the gluten swells to form a network of  strands and this forms the structure of bread loaf. The gluten can be seen in the elasticity of the dough. 100% Whole grain bread will need extra gluten to get an adequate rise simply because whole grain flour is heavier with the bran in it. Using white flour for the starter will give you about 1 1/3  teaspoon of flour per slice of bread in the recipes on this blog.

Rye Flour — I love rye bread and this is my favorite flour to use. Rye flour is much low in gluten and the gluten it does contain in lower in quality. So it is best to combine rye flour with wheat flour it you want an adequate rise with your bread.  Bread made with mostly rye flour will be very dense with much smaller holes than wheat bread. Rye does contain more free sugar than wheat flours so it will ferment and sour much faster.  When mixing bread dough with a high percentage of rye flour it will requires less mixing/kneading time because it is simply a more fragile flour than wheat.

Oat Flour —  The addition of oat flour to bread dough gives it a soft chewy texture. Oat flour has very little gluten so you cannot add a large amount. The more oat flour you add the more dense and crumbly your bread will be. Oat flour added to pancakes, waffles, English muffins add a wonderful texture. It does not need to be fermented by THM E guidelines so it can be used to rolled out biscuits, noodles, cinnamon rolls,  etc when extra flour is needed just before baking.

Sourdough Starter — 
Sourdough Introduction 2 This is the most important item in your sourdough bread.  A mature starter is a must when baking bread. I prefer a thick starter as you can see from the picture. It gives a much better loaf of bread and doesn’t get sour as quickly. I do not recommend starting your own starter unless you have months to feed it to get it mature enough to raise 100% whole grain bread. I bought a dried packet of sourdough starter and it took 3 months of constant feeding to have it mature enough to get a decent rise with 100% whole grain bread. You can read more about  Sourdough Starter  at this link.   King Arthur Flour does have a good sourdough starter to purchase.  I will also send a small jar of starter at your request for the cost of shipping/packing or if you order Around the Family Table Cookbook it will included free of charge. You do need to request it when you place your order. I love to use my Pampered Chef  measuring bowl to store my starter. I can see at a glance how much I have and how much I will need to feed it.

Honey — I use raw honey to give just a bit of sugar for the bacteria in the starter to feed on. You can reduce the amount of honey in my recipes but I have found this amount works great. There is less than 1/4 teaspoon per slice of bread.

Olive Oil/Butter/Coconut Oil — Fats in bread will help it to stay fresh longer and it will not dry out as quickly. Oil will also keep the strands of gluten shorter resulting in a finer textured loaf. You can reduce the amount of oil in my recipes but I have found this amount works great in keeping the bread fresh for a number of days. There is less than 1/4 teaspoon per slice of bread.

                                                    
Dough Enhancer/Vital wheat Gluten — When you are baking 100% whole grain bread you will need added gluten to assist in the rise. Whole grain flours have bran in them which makes it more difficult to work with. Gluten proteins need to work together to form elastic strands that form a strong mesh. That is what gives your structure in bread. Bran particles in whole wheat flour present a physical barrier to the strands of gluten coming together to form this structure.  Adequate mixing/kneading does help. As your dough is rising the gluten mesh forms and traps air but only the gluten stretches; the bran cannot. The bran particles can cause the gluten mesh to tear and become leaky. That is why it often is difficult to get an adequate rise with whole grain bread. Adding dough enhancer or vital wheat gluten does help with this although  you can make a soft, light whole grain bread without it with experience.

                                   

Lethicin —  Lecithin is an emulsifier which helps other ingredients mix more easily and remained mixed. It will also extend the shelf life of bread. You can make bread without it but you may want to freeze the bread if you will not be using it within a day or two.  Trim Healthy Mama Lethicin is a favorite to use.

Salt — You may wonder why I add salt 20 minutes after mixing the bread dough. Salt can inhibit the flour from absorbing water. Whole grain flour takes longer absorb moisture. than regular white flour.  When salt and yeast compete for water, salt will win. Salt slows down fermentation and enzyme activity in the bread dough. It also, plays an important part in tightening the gluten structure in the bread dough adding needed strength to the it.   Trim Healthy Mama Mineral Salt is a high quality salt to use.

Year ago I was given a Bosch Mixer  which I love. I have used it to make 1000’s of loaves of bread and it still works great. They are a wonderful investment for your kitchen and a great time-saver when kneading bread.  Sourdough isn’t as difficult as it sounds and with experience you will soon be making incredible tasty food.  I do keep my starter in the fridge and only get it out when I want to make something. I love to mix biscuit, cinnamon rolls, and pasta and store it in the fridge for 3-5 days until I have time to make them. The cold dough handles wonderful and you get a very nice fermentation period.

Does this bread work for the THM plan? This bread is considered to be an E fuel. You will need to be sure you don’t overdue the fats as each bread slice has 1/4 teaspoon of fat in it.

Why don’t you need to use sprouted flour? Sprouted flour already has the phytic acid broken done by the sprouting. Using sprouted flour with sourdough starter will break down the flour even further result in an unstable loaf that will not rise properly. It is also a more costly flour so save it to use in sprouted bread where you use yeast as a leavening agent.

Can I use yeast in sourdough bread? You can use yeast in sourdough bread but you do need to make sure you get the full 7-8 hours of fermenting time before you bake the bread for it to be on plan.

Can I refrigerate my sourdough and bake it another day? Yes, you can. The fermenting time must be double when you refrigerate the dough to get the fermentation you need.

When you discover sourdough baking, it opens a new world. Anything made with yeast can be made with sourdough starter. PicMonkey Collage sourdough

Vanilla Cottage Cream THM FP

Do you ever need more protein with a THM E or FP meal to keep you from getting hungry so soon? I, especially need added protein with an oatmeal breakfast. This also is a simple dessert to top off you evening meal. cottage whip

Vanilla Cottage Cream

Combine ingredients in a bowl. With a hand blender blend until smooth and creamy. Refrigerate until ready to serve. Serve 3-4. This is a favorite to eat with oatmeal for an E breakfast.

*Full fat Cottage Cheese and Greek Yogurt can be used for an S option.

Vanilla Cottage Cream THM-FP

with a THM-S Option

Prep Time 5 minutes
Servings 4

Ingredients

  • 1 cup fat-free cottage cheese
  • 1 cup fat-free Greek Yogurt
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons THM Gentle Sweet
  • 1/4 teaspoon xanthan gum

Instructions

  1. Combine ingredients in a bowl. With a hand blender blend until smooth and creamy. Refrigerate until ready to serve. Serve 3-4. This is a favorite to eat with oatmeal for an E breakfast.  *Full fat Cottage Cheese and Greek Yogurt can be used for an S option.

 

There are affiliate links in this post, 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.

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

 

vanilla cottage cream

Pumpkin Cream Cheese Filled Cupcakes THM S

Here is a moist cupcake that is so handy to take along to picnics and potlucks in the summertime. And, yes, you can eat pumpkin items all year long, not just in the fall. cupcake

Pumpkin Cream Cheese Filled Cupcakes

Filling

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • pinch of salt
  • 1 cup sugar-free chocolate chips

Pumpkin Cake batter:

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup whey protein powder
  • 4 teaspoons baking powder
  • 1 tablespoon cinnamon
  • 1/2 teaspoon salt
  • 2 cups pumpkin puree
  • 1/2 cup melted butter
  • 4 eggs
  • 1 cup almond milk

Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

 This post does include affiliate links. 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. I love the hand blender to blend the liquid ingredients together for these cupcakes. 

Amazon 

                    

          

Trim Healthy Mama Store

THM Gentle Sweet  THM Chocolate Chips   THM Baking Blend  Whey Protein Powder

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.  

Pumpkin Cream Cheese-filled Cupcakes THM-S

Course Dessert
Servings 26

Ingredients

Filling:

  • 12 ounces cream cheese
  • 1 egg
  • 3 tablespoons THM Gentle Sweet
  • 1 cup THM Chocolate Chips

Pumpkin Cake Batter

  • 1 cup almond flour
  • 1 1/2 cups THM Baking Blend
  • 1/2 cup peanut flour
  • 1/3 cup THM Gentle Sweet
  • 1/4 cup Whey Protein Powder
  • 4 teaspoons baking powder
  • 1/2 teaspoons salt
  • 2 cups pumpkin puree
  • 1/2 cup butter melted
  • 4 eggs
  • 1 cup almond milk

Instructions

  1. Preheat oven to 350 degrees F. Filling: Blend together cream cheese, egg, Gentle Sweet, and salt until smooth. Stir in chocolate chips. Set aside. Cake batter: Combine almond flour, THM baking blend, peanut flour, Gentle Sweet, protein powder, baking powder, cinnamon and salt together. Set aside. Blend together pumpkin, butter, eggs, and almond milk. Stir into dry ingredients. Line cupcake pans with cupcake papers. Fill 1/3 full with batter. Make a slight indentation in the cent of the batter. Drop a spoonful of cream cheese mixture in the indention in the batter. Bake 15-20 minutes o r until toothpick inserted in the center comes out clean. 26 cupcakes

cupcake 2

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.

Chipotle Sandwich Sauce – THM FP

My family loves sandwiches on hot, humid, summer days. Most bread options are an E and I wanted a tasty sauce that is low in fat so it can be add to a sandwich without having a crossover. A family favorite is Sourdough Flat-breads filled with various kinds of meat. Pictured below is grilled chicken tenders on Sourdough Flatbread with Chipotle Sandwich Sauce and extra Chipotle hot sauce simply because I like the added heat. This sandwich is an E because of the Sourdough Flatbread and sauce can be used in an S or FP setting.

PicMonkey Collage dip

Chipotle Sandwich Sauce

  • 1/3 cup Duke Mayonaise
  • 2/3 cup Fat-free Greek Yogurt
  • 2 tablespoons ketchup, sugar free
  • 1 tablespoon fresh cilantro
  • 2 tablespoon chopped dill pickles
  • 1/4 teaspoon garlic powder
  • 1 tablespoon chopped onion
  • 1/4 teaspoon THM Gentle Sweet
  • 1-3 teaspoons Chipotle Hot sauce 

Combine  all ingredients in a bowl. Blend until smooth with a hand blender.  Store in the refrigerator. 1 1/4 cups Chipotle sauce. 1 tablespoon sauce is 3.0 grams of fat. I limit myself to 1 tablespoon for an E meal but more could be used in an S meal.

This post has affiliated links, 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.

The hand blender pictured below is my favorite kitchen appliance other than my Bosch  Mixer. I use it multiple times a  day for smoothies, drinks, etc. I feel it is well worth the money to invest in a good quality hand blender because it does an awesome job compared to the cheaper ones.

Amazon

                                        

Trim Healthy Mama Store

THM Gentle Sweet

You can 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.  

Chipotle Sandwich Sauce

Prep Time 5 minutes
Servings 16

Ingredients

  • 1/3 cup Duke Mayonnaise
  • 2/3 cup Fat-free Greek Yogurt
  • 2 tablespoons ketchup, sugar free
  • 1 tablespoon fresh cilantro
  • 2 tablespoons chopped dill pickles
  • 1/4 teaspoon garlic powder
  • 1 tablespoons chopped onion
  • 1/4 teaspoon THM Gentle Sweet
  • 1-3 teaspoons Chipotle Hot Sauce

Instructions


  1. Combine all ingredients in a bowl. Blend until smooth with a hand blender. Store in the refrigerator. 1 1/4 cups Chipotle sauce. 1 tablespoon sauce is 3.0 grams of fat. I limit myself to 1 tablespoon for an E meal but more could be used in an S meal.

No-Bake Orange Creamsicle Cheesecake THM-S

Cheesecakes have always been a favorite of mine. They are one of the easiest dessert to convert to THM and taste so “normal”. Here is a delicious Orange Creamsicle Cheesecake that our family loves.

orange cheesecakeCrust:

  • 1 1/3 cups blanched almond flour
  • 2 tablespoons THM Gentle Sweet
  • 3 tablespoons cold butter

White Filling:

  • 1/2 cup water
  • 1 tablespoon unflavored gelatin
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream or Greek yogurt
  • 1/4 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • 3/4 cup whipping cream

Orange Filling:

  • 1/2 cup water
  • 1 box Orange Xylitol jello 
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream
  • 3 tiny spoons THM Stevia
  • 1 teaspoon Orange Flavoring
  • 3/4 cup whipping cream

Whipped Cream Garnish:

  • 1/2 cup cream
  • 1 1/2 tablespoons THM Gentle Sweet
  • 1/4 teaspoon Xanthan gum
  • 1/4 teaspoon vanilla
  • orange slices if desired

In a food processor, pulse the crust ingredients together until crumbly. Pat into a 9 inch spring-form pan. Refrigerate crust.  White Filling: Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave. Cool until room temp. In mixer bowl whip cream cheese, sour cream, Gentle Sweet, and vanilla until smooth. Add cream and mix until thickened. With mixer mixing, drizzle in gelatin. Whip until well combined. Set aside.  Orange Filling: *Heat water until boiling. Add jello. Stir until dissolved.* Cool. In bowl whip cream cheese, sour cream, Stevia, and orange flavoring together until smooth. Add cream. Whip until thickened. With mixer mixing, drizzle in orange jello. Mix until well combined. remove crust from fridge. Add fillings by large spoonfuls, alternating the two kinds. Swirl with a knife. Refrigerate until for 3 hours or until set. Remove pans sides. Place cheesecake on serving platter. Whipped Cream Garnish: whip cream, Gentle Sweet, xanthan gum, and vanilla until thickened. Pipe in swirls and add orange slices if desired.  16 servings.

If you cannot buy orange jello, You can substitute 1 tablespoon unflavored gelatin, 3 tablespoons THM Gentle Sweet, orange food coloring, and an additional 2-3 teaspoons orange flavoring for the pack of jello.  You would need to (Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave) instead of the directions between the *’s.

 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. The Kitchen Aid Mixer is my favorite for cheesecakes, cookies, cakes, and whipping cream. And, yes, I do also have a Bosch Mixer that I use for all my sourdough items. My Kitchen Aid is 26 years old and still working great. 

Amazon 

Trim Healthy Mama Store

THM Gentle Sweet

THM Stevia 

You can find more cheesecake 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.  

No-Bake Orange Creamsicle Cheesecake THM-S


Servings 16

Ingredients

Crust:

  • 1 1/3 cups blanched almond flour
  • 2 tablespoons THM Gentle Sweet
  • 3 tablespoons cold butter

White Filling:

  • 1/2 cup cold water
  • 1 tablespoon unflavored gelatin
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream or Greek Yogurt
  • 1/4 cup THM Gentle Sweet
  • 1 teaspoon vanilla
  • 3/4 cup whipping cream

Orange Filling:

  • 1/2 cup water
  • 1 box Orange Xylitol Jello
  • 12 ounces 1/3 fat cream cheese
  • 2/3 cup sour cream or Greek Yogurt
  • 3 tiny spoons THM Stevia
  • 3/4 cup whipping cream

Whipped Cream Garnish:

  • 1/2 cup whipping cream
  • 1 1/2 tablespoons THM Gentle Sweet
  • 1/4 teaspoon vanilla
  • 1/4 teaspoon xanthan gum
  • orange slice

Instructions

  1. In a food processor, pulse the crust ingredients together until crumbly. Pat into a 9 inch spring-form pan. Refrigerate crust. White Filling: Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave. Cool until room temp. In mixer bowl whip cream cheese, sour cream, Gentle Sweet, and vanilla until smooth. Add cream and mix until thickened. With mixer mixing, drizzle in gelatin. Whip until well combined. Set aside. Orange Filling: *Heat water until boiling. Add jello. Stir until dissolved.* Cool. In bowl whip cream cheese, sour cream, Stevia, and orange flavoring together until smooth. Add cream. Whip until thickened. With mixer mixing, drizzle in orange jello. Mix until well combined. remove crust from fridge. Add fillings by large spoonfuls, alternating the two kinds. Swirl with a knife. Refrigerate until for 3 hours or until set. Remove pans sides. Place cheesecake on serving platter. Whipped Cream Garnish: whip cream, Gentle Sweet, xanthan gum, and vanilla until thickened. Pipe in swirls and add orange slices if desired. 16 servings.


Recipe Notes

If you cannot buy orange jello, You can substitute 1 tablespoon unflavored gelatin, 3 tablespoons THM Gentle Sweet, orange food coloring, and an additional 2-3 teaspoons orange flavoring for the pack of jello. You would need to (Soften gelatin in cold water for 5 minutes. Heat until clear and syrupy–30-40 seconds in microwave) instead of the directions between the swirls.

cheesecake collageWP Recipe Maker #1232

Strawberry Frozen Yogurt and Strawberry Sorbet THM-FP

Warm summer weather calls for cold, creamy ice cream. Here are two recipes for frozen yogurt and sorbet that are delicious for the hot muggy days. Best of all, they are THM FP.

PicMonkey Collage st

Strawberry Frozen Yogurt

  • 3 cups sliced strawberries
  • 3 cups Greek Yogurt, fat free
  • 1/3 cup THM Gentle Sweet or Pyure Stevia Blend
  • 1 teaspoon vanilla

Blend ingredients together until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. Serves 6-8. I freeze the remaining frozen yogurt in individual containers. 30-45 minutes before I want to serve it, I remove it from the freezer and place it in the fridge. It softens slightly and is so handy.

Strawberry Sorbet

  • 5 cups whole strawberries
  • 1 1/4 cup coconut milk, cartoned not canned
  • 1/3-1/2 cup THM Gentle Sweet or  Pyure Stevia Blend
  • 1 teaspoon vanilla

In a blender combine strawberries, milk, sweet mix, and vanilla. Blend until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. 6-8 servings.

 Below are a few of my favorite items for these recipes. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

                     

Trim Healthy Mama Store 

My THM affiliate link is now available for you to purchase items through. They have very high quality products.  THM Gentle Sweet

You can find many more ice cream 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.  

Strawberry Frozen Yogurt THM-S

Course Dessert
Servings 8

Ingredients

  • 3 cups sliced starwberries
  • 3 cups fat-free Greek Yogurt
  • 1/3 cup THM Gentle Sweet
  • 1 teaspoon vanilla

Instructions

  1. Blend ingredients together until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. Serves 6-8.

Recipe Notes

I freeze the remaining frozen yogurt in individual containers. 30-45 minutes before I want to serve it, I remove it from the freezer and place it in the fridge. It softens slightly and is so handy.

Strawberry Sorbet THM-FP

Ingredients

  • 5 cups whole strawberries
  • 1 1/4 cups coconut milk, cartoned
  • 1/3-1/2 cups THM Gentle Sweet
  • 1 teaspoon vanilla

Instructions

  1. In a blender combine strawberries, milk, sweet mix, and vanilla. Blend until smooth. Freeze in a 1.5 quart tabletop ice cream freezer following manufactures instructions. 6-8 servings.

 

ice cream pic

 

Sourdough Biscuits THM–Crossover

Delicious soft Sourdough Biscuits add that special touch to a meal. These are a THM crossover because they contain both carbs (wheat flour) and fats (butter). I brushed these biscuits with melted garlic butter to mimic Red Lobster Biscuits. This biscuit dough  can be mixed several days in advance and kept in the fridge. In fact I prefer working with cold dough as it handles much better.biscuits

Sourdough Biscuits

  • 2 ¼ cups white whole wheat flour, I used Arrowhead Mills Pastry Flour***
  • 6 tablespoons butter, room temperature
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.

*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

Here are a few of my favorite item when making biscuits. If you purchase items through these links, I receive a small commission but your price doesn’t change.

         

Sourdough Biscuits THM-Crossover

Servings 12
Author Glenda Groff

Ingredients

  • 2 1/4 cups white whole wheat pastry flour
  • 6 tablespoons butter
  • 1 cup almond milk
  • 2/3 cup sourdough starter
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Instructions

  1. Combine whole wheat flour and butter in a mixer bowl. Mix until crumbly. Add milk and sourdough starter. Mix well. Place in a bowl, cover tightly and refrigerate for 24 hours. Remove from refrigerator. *Sprinkle baking powder, salt, and baking soda on biscuit dough. Knead until thoroughly mixed. **Press dough out ½ inch thick, fold in thirds, press out again, repeat from * twice. Cut with a biscuit cutter and place on a baking sheet. Bake at 425 degree for 20 minutes or until lightly browned.


*An easy way to sprinkle on the baking powder mixture is to put it in a Pampered Chef Shaker.

**When you fold the dough multiple times you will get flaky layered biscuits.

***I used Arrowhead Mills Pastry flour which is made from soft white spring wheat berries. It has less gluten and makes wonderful biscuits. It is 100% whole grain flour.

For Red Lobster Biscuits: 1/2 cup finely shredded cheddar cheese maybe kneaded in the dough along with the baking powder mixture. Melt 3 tablespoons butter. Add 1 teaspoon garlic powder and 2 teaspoons parsley. Brush over biscuits when removed from oven.

You can find many more sourdough 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.

PicMonkey Collage sourdough

 

 

Triple Berry Jam THM–FP

Summer is coming and with it comes delicious berries of all kinds. Triple Berry Jam has become my favorite. I will eat it over ice cream, yogurt, cottage cheese , and I must admit even right from the jar for dessert. Triple Berry Jam

  • 1 ½ cup Black Raspberry juice*, divided
  • 3 cups blended Red raspberries
  • 4 cups blended strawberries**
  • 1 cup xylitol
  • 1 ¼ cup THM Gentle Sweet
  • 3 tablespoons unflavored gelatin
  • 1/3 cup strawberry xylitol jell-o

Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.

I  store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that.

*I will steam my black raspberries with a Juice Steamer lined with cheesecloth. I then freeze or can the juice in the amount needed for this jam recipe.

**For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed.

Strawberry Xylitol Jello can be purchased from this company or many bulk food stores  carry it. If you do not want to use xylitol jello, you can replace the jello with an additional 1 tablespoon unflavored gelatin and 3 tablespoon Xylitol free Gentle Sweet.

 Here are a few of my favorites I use with this recipe. If you purchase items through these links, I receive a small commission but your price doesn’t change. 

Amazon

  

My THM affiliate link is now available for you to purchase items through. They have very high quality products. THM Gentle Sweet

Triple Berry Jam THM FP

4 1/2 pints

Author Glenda Groff

Ingredients

  • 1 1/2 cups black raspberry juice
  • 3 cups pureed red raspberries
  • 4 cups pureed strawberries**
  • 1 cup xylitol
  • 1 1/4 cups THM Gentle Sweet
  • 3 tablespoons unflavored gelatin
  • 1/3 cup strawberry xylitol jello

Instructions

  1. Combine 1 cup black raspberry juice, red raspberries and strawberries in medium-size kettle. Soften unflavored gelatin in remaining ½ cup raspberry juice. Bring fruit mixture to a boil. Whisk in xylitol and Gentle Sweet. Add softened gelatin and strawberry jell-o. Whisk until well combined. Bring to a boil. Ladle into jars, add lids and rings. Cool. 4-5 pints jam.


  2. I store the jam in my extra refrigerator for up to a year. This jam will need to be refrigerated to set up properly with gelatin. You may adjust the gelatin for a thicker or thinner jam. I prefer my jam thick and my recipe will reflect that.
  3. **For Strawberry Jam use 8 1/2 cups blended strawberries instead of the 3 kinds of berries listed.

 

You can find many more jam/jelly 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.

HG cookbook pic 25