Angel Food Strawberry Dessert—THM S

Angel Food Strawberry Dessert—THM S

Who is anxious for luscious, juicy, sun-kissed strawberries? I, know I am. Quart boxes piled full of berries in rows at roadside produce stands signal that summer has arrived in all it splendor. This cake tastes just like my Grandma’s Angel Food cake many years ago. The cake layer is a FP and can also be topped with a fat-free Greek Yogurt filling for a FP Dessert. The recipe as a THM S and has the FP option listed, also. This is a winner with our family.

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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.

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

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 tablespoon cinnamon
  • 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

Refrigerator Pickled Jalapenos THM-FP

Cleaning out the remains of my garden this fall, I had a small bucket of Jalapenos to use up. Maybe I was being lazy but I didn’t want to take the time to can them. This recipe saved my day. It can be made in a very short time and best of all, they are so delicious.  The Jalapenos are not super hot like you would imagine but have a mild sweet flavor.   I may even have to buy some Jalapenos this winter to replenish our supply!


Refrigerator Pickled Jalapenos 

  • 3/4 cup hot tap water
  • 3/4 cup apple cider vinegar
  • 2 teaspoons mineral salt
  • 2 tablespoons THM Gentle Sweet
  • 3 garlic cloves
  • 3/4 teaspoon oregano
  • sliced jalapenos to fill a quart jar
  • additional water

Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill the quart jar with water and shake to loosen some seeds. Pour the out the water and discard. Combine 3/4 cup water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks before using if you can wait that long.

These are so tasty on wraps, burgers, omelets, and just about anything. They have a sweet mild flavor and we just love them.

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   Mineral Salt   Gentle Sweet 

Refrigerator Pickled Jalapenos

Course Side Dish
Cuisine Mexican
Prep Time 15 minutes
Servings 60
Author Glenda Groff

Ingredients

  • 3/4 cup hot water
  • 3/4 cup apple cider vinegar
  • 2 teaspoons mineral salt
  • 2 tablespoons THM Gentle Sweet
  • 3 garlic cloves
  • 3/4 teaspoon oregano
  • sliced jalapenos to fill a quart jar
  • additional water

Instructions

  1. Wash and slice Jalapenos, discarding the tops and stems. Pack into a quart jar. Fill The quart jar with water and shake to loosen some seeds. Pour the water out and discard. Combine 1/2 cup water, vinegar, salt, and Gentle Sweet together. Stir until salt and Gentle Sweet are dissolved. Place garlic cloves and oregano on top of the jalapenos. Pour brine in to fill the jar. Add lid and ring. Store in the fridge for 2-3 weeks. These are so tasty on wraps, burgers, omelets, and just about anything. These have a sweet mild flavor and we just love them.

You will find many more canning and preserving 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 FREE with the purchase of a cookbook.  Buy It Now.

Strawberry Milk with Kefir THM-FP

Do you remember as a child stirring a heaping tablespoon of strawberry powder into a cold glass of milk? Have you ever wished you could have a that cold glass of strawberry milk again? You can! This recipe has rekindled my love for  strawberry milk and is so refreshing poured over a glass of crushed ice.

Strawberry Milk with Kefir

Blend all ingredients together in a blender. Pour over crushed ice. 1 serving

This post does contain affiliate links with the products I love to use. If you purchase items through these links, I receive a small commission but your price doesn’t change. I love to use my cast iron skillet for this recipe. 

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Trim Healthy Mama Store   Gentle SweetStrawberry Protein Powder,  Baobab Boost Powder

Strawberry Milk with Kefir THM-FP

Course Drinks
Prep Time 5 minutes
Servings 1
Calories 280 kcal
Author Glenda Groff

Ingredients

  • 1 cup almond milk
  • 1 cup Kefir double fermented
  • 1 scoop THM Strawberry Protein Powder
  • 1/2 teaspoon vanilla
  • 2 teaspoons THM Gentle Sweet
  • 1/2 teaspoon Strawberry Flavoring
  • 1-2 teaspoons  Baobab Powder

Instructions

  1. Blend all ingredients together in a blender. Pour over crushed ice. 1 serving

You will find many more drinks, smoothies, and shakes 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.

Raspberry Cake Roll THM S

Raspberries are a delightful treat in mid-summer. I have both red and black raspberry patches in our orchard.  Black Raspberries are my all time favorite and but the Red Raspberries are ever-bearing and give all summer. They do require some work with pruning but give a bountiful crop every year.  My children love to walk through the patch and eat their fill when they are sent to pick.

Raspberry Cake Roll THM-S

Cake:

Raspberry Filling:

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll — sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

*You can also cut the cake into thirds to make a torte. Begin by layering cake, filling, cake, filling , and ending with cake.

This post does contain affiliate links with the products I love to use. 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 my Kitchen Aid Mixer for making this dessert. 

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Trim Healthy Mama Store 
 

Raspberry Cake Roll THM-S

Servings 12
Author Glenda Groff

Ingredients

Cake:

  • 6 egg whites, room temperature
  • 1/4 teaspoon cream of tartar
  • 1 1/2 teaspoons vanilla
  • 1/4 cup THM Gentle Sweet
  • 1/4 cup THM Oat Fiber
  • 1/4 cup THM Whey Protein Powder
  • 1/4 teaspoon baking powder

Raspberry Filling:

  • 8 ounces cream cheese
  • 1 cup Greek Yogurt
  • 1 1/3 cups whipping cream
  • 1 cup raspberries
  • 1/2 cup THM Gentle Sweet
  • 3/4 teaspoon xanthan gum

Additional 1 tablespoon oat fiber and 1 tablespoon erythitol for dusting

Instructions

  1.  Cake Directions: Beat egg whites until frothy. Add cream of tartar, vanilla, and Gentle Sweet. Beat until glossy and semi-stiff. Sift together oat fiber, protein powder, and baking powder. Fold into egg white mixture. Line a 10 x 15 baking sheet with parchment paper. Spray generously with non-stick spray. Spread batter evenly over parchment paper. Bake at 350 degrees F. for 8-10 minutes. For cake roll --- sprinkle a cotton tea towel with 1 tablespoon oat fiber and 1 tablespoon powdered erythitol.  Remove cake from oven.  Flip cake upside down over towel, remove parchment paper. Roll up cake starting at the narrow end. (towel is rolled up with cake. Cool completely.

    Filling Directions: In a mixer bowl, whip cream cheese and yogurt together until smooth. Add cream, berries, and Gentle Sweet. Whip until thickened. Add xanthan gum. Whip for 30-45 seconds. Unroll cake. Spread filling over cake and roll. Refrigerate. 12 servings

You will find many more cakes, pies, and dessert 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.

Candied Jalapenos (Cowboy Candy) THM-FP

Are you wondering what to do with the multitude of peppers your garden is producing? Here is a delicious spicy way to preserve jalapenos to eat all year long. These Candied Jalapenos give a sweet spicy bite to sandwiches, pizza, eggs, and much more and best of all they are sugar free! This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Candied Jalapenos — Cowboy Candy

In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head-space.  Adjust lids and rings.  Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

*When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

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

Amazon

               

Trim Healthy Mama Store  THM Gentle Sweet

Candied Jalapenos (Cowboy Candy) THM-FP

Author Glenda Groff

Ingredients

  • 4 or 8 ounce canning jars
  • 10 cups sliced jalapenos
  • 2 cups apple cider vinegar
  • 1 1/2 cups THM Gentle Sweet
  • 1 cup water
  • 1 teasoon celery salt
  • 3 garlic cloves, minced
  • 1 teaspoon turmeric

Instructions

  1.  In a kettle, boil vinegar, Gentle Sweet, water, and spices together. Add Jalapenos and return to a boil. With a slotted spoon, ladle the jalapenos into the jars, packing in slightly. Add juice leaving a 1/2 inch head space. Adjust lids and rings. Place jars in a hot water bath canner. Water level should be 2 inches above jars. Bring to a boil and boil for 10 minutes. Remove jars from canner to  cooling rack. Cool completely. Store in a cool place. 10 1-cup jars.

  2. *When slicing jalapenos, gloves should be worn to prevent hands from burning. If you desire less heat, swish the pepper slices in water not remove some of the seeds.

 AROUND THE FAMILY TABLE COOKBOOK

There are many more canning and preserving recipes(over 60) in  Around the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the correct fuels. There is also DIY recipes for Baking Mix and Sweetener that are more economical. Check out our NEW blog store at this link … https://aroundthefamilytableblog.com/store/

Pickled Red Beets THM FP

Pickled Beets have been a favorite in my Mennonite /Pennsylvania Dutch Heritage. My grandmother canned these and I’m sure her grandmother did, too. These beets are eaten cold and often the brine is used to pickle hard-boiled eggs.  This post does contain affiliate links with the products I love to use. I receive a small commission but your price does not change.

Pickled Beets

  • 2 gallons small-medium red beets
  • 6 cups red beet juice*
  • 2 cups White Vinegar
  • 2 cups Apple Cider Vinegar
  • 4 teaspoons Mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water

Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, and water. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place.

*Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.

Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets and juice. Refrigerate. The eggs get a delicious pickled flavor and I love to set them alone or on a salad.

Scrubbed beets in the Insta-Pot ready to cook. 

Cooked beets waiting to be peeled. When you cut the tops and tails of the rest of the skin just slides off.

Trimmed and peeled beets and brine ready for the canning jars. Jars filled 3/4 full with beets.

Jars in the canner covered with 1 inch of water.  Sealed jars of beets ready for storage.

This recipe is not FDA approved but has been used for many years with great success. Pressure Canning is not necessary with this recipe because of the amount of vinegar in it. 

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 Mineral Salt   THM Stevia     

Pickled Beet THM-FP

Pickled beets

Author Glenda Groff

Ingredients

  • 2 gallons red beets

Brine

  • 6 cups reserved beet juice
  • 2 cups white vinegar
  • 2 cups apple cider vinegar
  • 4 teaspoons mineral salt
  • 3/4 teaspoon THM Stevia
  • 2 cups water
  • 1/2 teaspoon cloves, optional

Instructions

  1. Cut tops off red beets leaving about 1 inch of stems. Leave tail/root attached. Scrub red beets well to remove dirt. Add 2 quarts water to beets and cook until semi soft. Remove beets from liquid and allow to cool. Strain liquid through a cloth to remove all grit. Set red beet liquid/juice aside. Cut stems and tails off of beets and remove the skin. Slice the beets or if they are small leave them whole. Fill canning jars 3/4 full of beets. In a kettle combine reserve beet juice, vinegar, salt, stevia, water, and cloves if desired. Heat brine until boiling. Pour brine into jars leaving 1 inch head space. Add rings and lids. Place in a water bath canner. Cover jars completely with water. Bring water to a boil, reduce heat, and simmer 15 minutes. Turn off heat. Allow jars to set for 10 minutes in canner. Remove from canner and allow to cool for 12 hours. Check from sealed lids. Store in a cool place. 8 quarts

  2. *Insta-Pot is your best friend when cooking beets. I put 1 quart of water and 1/2 of the beets in my Insta-Pot. Choosing the manual setting I cooked them for 2 minutes. They were perfect. No splattering mess cooking on the stove top.
  3. Pickled beets are a THM-FP with 1/2 cup serving. A larger amount will be an THM-E.

  4. A favorite ways to use these beets is to add 12 hard boiled eggs to one quart of beets. Refrigerate. The eggs get a delicious pickled flavor. 

There are many more canning and preserving recipes (over 60) in  Around the Family Table Cookbook which features over 600 pages or recipes from a Mennonite mother of eight who loves to cook. These recipes are styled after the Trim Healthy Mama way of eating and are labeled with the correct fuels. There is also DIY recipes for Baking Mix and Sweetener that are more economical. Check out our NEW blog store at this link … https://aroundthefamilytableblog.com/store/