Brownie Batter Overnight Oats (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

These Brownie Batter oats are so rich and chocolatey, you won’t believe they’re an E!

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I’m a chocoholic, I admit it. If I have a dessert choice, it will almost always include chocolate in some form. Honestly, chocolate is good any time – breakfast, lunch, snacks, or dessert. These oats are so decadent, you could enjoy them as a filling E dessert and not feel like you’re missing any richness.

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The prep for overnight oats could not be easier – combine the oats, unsweetened vanilla almond milk, whey protein isolate, Pyure or THM Gentle Sweet, vanilla, Lily’s chocolate chips, unsweetened cocoa powder, and salt in a wide mouth mason jar with a small spatula. Pop a lid on it, then set it in the fridge for at least one hour, or overnight. You could even make this up to 5 days in advance, if you’re looking for a grab-and-go snack, breakfast, or dessert. I prefer the wide mouth jars for these overnight oatmeals because it’s a little easier to get the ingredients into the jar and really get them combined, however you could use anything that will hold the ingredients and has a lid.

Once the oats have a chance to soak and become soft, the chocolate chips actually break down slightly and almost create this pudding-like thickness. I enjoyed these as an afternoon snack, and I really felt like I was eating a completely rich pudding or sinful chocolate dessert.

These oats are so versatile, they could pass for breakfast, an afternoon snack, or a protein-packed E dessert. And, really, who doesn’t want a decadent chocolate grab-and-go meal?

Brownie Batter Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Set 1hour+
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Combine all ingredients in a wide mouth mason jar with a small spatula. Cover with a lid and set in the fridge for at least one hour, or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave to desired temperature.

Thin Mint Mini Cheesecakes (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I wanted to think of a fun, green dessert to celebrate St. Patrick’s Day this weekend, but was having trouble with inspiration. Then my husband suggested his favorite – mint chocolate. My mind got to churning, then I settled on mini mint chocolate cheesecakes, and I could not be happier!

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Cheesecake is one of those desserts that’s pretty straight forward and easy to prepare.  However, not everyone has a spring form pan laying around their house – what to do? Mini cheesecakes in a muffin pan! Honestly, I think that’s almost better than one big cheesecake. You have better portion control, no slicing, and it’s easier to store. Of course, if you REALLY wanted to, you can make this exact recipe in a 10-inch springform pan instead of a muffin pan.

Start by combining the ingredients for your crust in a small bowl: almond flour, unsweetened cocoa powder, Pyure or THM Gentle Sweet, and salt. Whisk to combine.

Then pour in the unsalted butter and combine it with your hands. The mixture isn’t terribly wet, but you do want it sticking together slightly. Think of damp dirt – that’s what you’re going for here.

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Line your muffin pan with paper or silicone liners. Begin pressing the crust mixture into the bottom of your liners. You want to firmly press it down so that the crust stays together once the liners are off, and it gets a little crispy. You definitely don’t want to skip the liners here, because then the crust will not crisp or stay together, and you’ll have a hard time getting the cheesecakes out of the pan.

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Next, prepare your green, minty cheesecake filling.

Combine the softened cream cheese, vanilla extract, eggs, Pyure or THM Gentle Sweet, and peppermint extract until thick and creamy. Begin adding your green food coloring about 8-10 drops at a time, until you’ve achieved your desired hue.

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Use an ice cream scoop to scoop even portions of the filling onto your crusts.

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Pop them into a 350 degree oven to bake for 25-30 minutes. They won’t get too golden (if they do they’re over-baked!), so look for a little color towards the centers and they should feel firm (with a tiny giggle) in the middle.

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Let them cool at room temperature for about 10-12 minutes, then pop them into the fridge for 2-3 hours to cool and set.

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After they’ve had a chance to firm, make the ganache topping. Start by heating the cream over low heat in a small sauce pan. Chop the 85% dark chocolate or Lily’s chocolate chips and add it to a heat-safe bowl. When the cream is hot, and bubbling a little, pour it over the chocolate and whisk until smooth and creamy.

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Begin spooning the warm ganache over the tops of your cheesecakes. You want enough for each one, so don’t get too happy about it in the beginning. Spread one generous tablespoon of ganache over the top of each cheesecake. If you have leftovers at the end, then you can go back and fill as needed.

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Once they’re all covered, pop them back into the fridge for another 45 minutes, or until serving. The ganache will be firmly set, but still soft to a fork (or mouth ^_~).

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These mini cheesecakes are the perfect, impressive yet low-maintenance dessert. They look so pretty, and don’t take a ton of effort.

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The filling is luscious and creamy with just a hint of mint, while the crust is coarse and chocolatey. Then you have the rich ganache on top that’s smooth and soft.

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The perfect treat to celebrate a holiday, or any day!

Thin Mint Mini Cheesecakes (THM S)

  • Servings: Makes 22-24
  • Time: 1 hour plus cooling time
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350 degrees.
  2. Combine the crust ingredients except for the butter in a small bowl. Pour in the melted butter and combine with your hands.
  3. Press the crust firmly into the bottom of your lined cupcake pan.
  4. For the filling, combine the eggs, cream cheese, vanilla, and Pyure until creamy. Add the peppermint extract and combine. Begin adding the green food coloring, 8-10 drops at a time, until your desired hue is achieved.
  5. Add the filling by using an ice cream scoop to portion out the filling into each crust.
  6. Bake at 350 for 25-30 minutes, or until firm to the touch (not too browned).
  7. Cool for 10-12 minutes at room temperature, then remove to the fridge for 2-3 hours to finish cooling and setting.
  8. Make the ganache by heating the cream over low heat in a small sauce pan. When it’s hot and bubbling a little, pour it over the chopped chocolate in a heat-safe bowl. Whisk until smooth and slightly thickened.
  9. Spoon the ganache over the tops of the cheesecakes and spread to the edges. Cool the cheesecakes in the fridge about another 45 minutes for the ganache to set.
  10. Store in the fridge until serving.

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

I am THE chocolate gal. Chocolate is always a good idea, and it never lets you down.

I’m also notorious for not being able to make decisions. I don’t always know the right answer, but I do know that a well-placed combo is always a good idea.

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This ice cream base has quickly become one of my favorites. First, it’s zero cook. As in, nothing on the stove – no tempering, no custard, nada. Second, it’s incredibly creamy – especially for a base that involves zero milk or cream. Third, the only tool you need is a blender.

In a high-powered blender place the eggs and egg yolks, unsweetened cocoa powder, MCT oil, Pyure, vanilla, and a pinch of salt.

The ingredient that trips some people up is the raw cacao butter. Raw cacao is basically the other half of cocoa powder. They’re different parts of the same cocoa bean.

I use Big Tree Farms, which comes in 1oz cubes. It takes 6 cubes to make 1/3 cup. *NOTE: Cacao butter has a high melting point. Chop it finely to get it to melt quicker, but don’t be surprised if it still takes over 2 minutes to melt. Once you get that melted, add the solid coconut oil to the bowl with the cacao. The heat from the cacao will quickly melt the coconut oil, while bringing down the temperature of the cacao slightly. (Which is helpful when adding this to your eggs.)

Add melted cacao and coconut oil to the egg mixture and blend on high for 2-3 minutes, until slightly thickened and smooth.

While keeping the blender going on high, begin adding one ice cube at a time blending for about 10 seconds between. This step is mainly to bring down the temperature of the mixture, and to dilute it slightly.

Once all the ice cubes are added, add the vegetable glycerin then refrigerate the mixture while you mix together the cookie dough.

In a small bowl, combine the butter (or coconut oil), coconut flour, vanilla, Pyure, and whey protein isolate. *NOTE: If you want to keep this dairy free, just add extra coconut flour instead of the whey.

Fork the cookie dough ingredients together. The dough should stick together without feeling too wet.

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Add the chopped chocolate, then remove the dough to the fridge to set slightly.

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Add the chocolate ice cream base to your prepared ice cream machine. Churn the ice cream for about 15-20 minutes, or until the ice cream reaches soft serve consistency. Take the paddle out, then gently stir in the peanut butter.

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In a long, shallow freezer-safe dish, add about half of the ice cream base. Dot the base with about half of the cookie dough crumbles.

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*NOTE: I rolled my cookie dough into larger balls, which probably worked against me as they will harden some in the freezer. I highly suggest you leave it in smaller chunks.

Cover with the last half of ice cream, then the last of the cookie dough. Swirl the ingredients together by placing a toothpick into the mixture and circling it around.

Place the ice cream in the freezer for 45 minutes to 1 hour to harden up. Scoop and serve!

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Creamy, rich chocolate ice cream with a thick peanut butter swirl and chewy cookie dough pieces. Does it get any better than this?!

Chocolate Peanut Butter Cookie Dough Ice Cream (THM Deep S)

  • Servings: Multiple
  • Time: 20 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a high-powered blender, combine all ingredients for the ice cream base except ice, peanut butter, and vegetable glycerin. Blend on high for 4-5 minutes. Mixture should be slightly thick and creamy.
  2. Keeping the blender on high speed, begin adding one ice cube at a time, blending well between (for about 10 seconds).
  3. Add the vegetable glycerin and place the mixture in the fridge while you make the cookie dough.
  4. Combine all ingredients for the cookie dough in a small bowl. Mixture should stick together without feeling too dry or crumbly.
  5. You can either leave the cookie dough chunky, as is, or you can form it into small balls between your hands. Don’t make the balls too thick, because they will harden in the freezer. Place cookie dough in the refrigerator to harden slightly while you churn the ice cream base.
  6. Churn the ice cream base in an ice cream machine, according to manufacturer’s directions. When it’s finished, the mixture should be the consistency of soft serve. It took my machine about 15-20 minutes to get this texture.
  7. Remove the ice cream paddle, and gently stir in the peanut butter.
  8. Add about half of the ice cream to a freezer-safe container (I prefer one that’s longer, rather than tall), place about half of the cookie dough on top of the ice cream. Add the rest of the ice cream and cookie dough. Gently swirl the mixture together by placing a toothpick or skinny spatula down into the ice cream and making circles.
  9. Place the ice cream in the freezer to set for about 45 minutes to an hour.

Dark Chocolate Torte (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Warning: decadence ahead.

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I’ll go ahead and admit it, I’m a chocoholic. Chocolate is my buddy. It’s always the perfect companion to my meals, smoothies, and even coffee. And I ain’t even a little sorry.

If you’re wondering what a torte is, it’s basically a cake minus the flour. There’s not a single teaspoon of flour in this recipe, and I’m willing to bet you have all the ingredients sitting in your pantry.

Although the method to it *may* seem consuming – it’s really very easy.

Let’s go ahead and talk about the base of the cake: the chocolate.

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I used a base of 85% chocolate and unsweetened baking chocolate. When you cut the torte into 12 servings (or more, up to 14), you’re getting about an ounce of 85% chocolate in every slice – which is the limit for one serving on the THM plan. However, you have more options if you’re concerned about going over the sugar limit.

*NOTES: I wouldn’t recommend replacing the unsweetened baking chocolate, because it helps keep the torte from getting too sweet, plus you sweeten things further with a homemade syrup anyway. However, you can replace the 85% chocolate with Lily’s chocolate chips. Lily’s chocolate is used in the ganache, at the end, so if you use Lily’s for the cake as well you’ll need a total of 20oz.

Start prepping the cake by making a homemade syrup of Pyure and water. Bring it to a boil, stirring occasionally, and simmer rapidly for about 4-5 minutes until the Pyure is completely dissolved.

Next: choppity chop the chocolate.

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Cube the butter and melt it in a double boiler over a pan of rapidly simmering water.

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When the butter is almost fully melted, add the chocolate and whisk frequently until melted.

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Keep whisking until the chocolate is completely smooth and melted.

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Next, remove the bowl from the heat, and add the syrup you made earlier.

*NOTE: My first instinct was to add the syrup in batches. After my first little bit of syrup, it seemed as though the chocolate was breaking because no matter how hard I whisked it still retained this “lumpy” almost brownie-batter-like consistency. Then I added the whole remainder of the syrup, and everything was perfect. All of that to say, just add all of the syrup at once.

Whisk, whisk until everything is smooth.

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Add in the eggs, whisking vigorously.

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Again, the mixture should be slightly thickened (almost pudding-like), and completely smooth.

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Next, prepare your pan. This mixture goes into a 10in springform pan. Start by tracing a circle of parchment paper.

Then, butter your springform pan.

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Place the parchment circle in the bottom, then throw some butter on that too. [I know, it seems like overkill, but you REALLY want that cake to glide right out of the pan.]

Next, wrap the bottom and sides of the pan in a few sheets of heavy duty aluminum foil. Wrap that baby up nice and tight.

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Pour the batter into the pan, and lightly tap it against the counter to release any bubbles.

Next, place the pan into a deep roasting pan, and gently pour steaming hot water into the roasting pan (without getting any into the cake pan). This keeps the cake from puffing while it bakes.

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(Gently) Place the cake into a 350 degree oven and bake for 35-45 minutes. When the cake is done, it should be firm to the touch in the middle.

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Take the cake out of the water pan, and cool it completely to room temperature in the springform.

You have two options for applying the ganache: You can take the cake out of the springform and place it onto a rack fitted over a baking sheet then drizzle on the ganache. OR. You can leave the cake in the springform, pour the ganache over the top, refrigerate, then remove the whole cake from the springform.

The only drawback to taking the cake out first, is that you’ll lose some of the ganache on your baking sheet [which you can always pick off and eat later ^_~]. The drawback to doing it in the springform, is that there’s less ganache on the sides and it’s a little more difficult removing the cake from the pan. Whichever way you slice it, the cake is equally tasty.

Heat the cream in a small sauce pan, then add the chocolate and whisk until it’s melted and smooth. Immediately pour the ganache onto the cake, and refrigerate to set.

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How gorgeous is that?

You can serve the cake straight from the fridge, or at room temperature. If you plan on serving the cake later, cover and store it in the fridge. You can also slice it into servings, wrap in plastic, and freeze for later.

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Glorious, deep chocolate flavor that absolutely melts in your mouth.

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You will not regret trying this recipe.

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Dark Chocolate Torte (THM S)

  • Servings: 12-14
  • Time: about 1.5 hrs
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Start by prepping the syrup. Place the water and Pyure into a small sauce pan, and bring to a boil. Continue boiling for 3-5 minutes, until the Pyure is completely dissolved. Set aside.
  3. Place the butter in a medium bowl fitted over a pan of rapidly simmering water. When the butter is melted, add the chocolate and/or chocolate chips. Whisk until the chocolate and butter are completely smooth and melted.
  4. Remove the chocolate from the heat, and whisk in reserved syrup (all at once!) until completely smooth.
  5. Add all the eggs at once, and whisk vigorously until smooth.
  6. Prepare a 10in springform pan with butter, parchment paper, and heavy duty aluminum foil (see instructions above). Pour the batter into the prepared pan, then place into a larger pan and pour steaming hot water around the sides.
  7. Bake at 350 for about 35-45 minutes, until the middle of the cake is firm to the touch.
  8. Remove the cake from the oven and water pan, and cool completely to room temperature.
  9. Prepare the ganache by heating the cream in a small sauce pan over medium-low heat. Add the chocolate chips, and whisk until smooth. Pour the warm ganache over the cooled cake, and use a flat spatula to evenly disperse it over the middle and sides of the cake.
  10. Pop the cake into the refrigerator and chill until firm.
  11. Serve at room temperature, or chilled. You can cover and freeze individual slices, or refrigerate slices for later.

Orange Spiced Truffles (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Truffles are quickly becoming one of my favorite holiday treats. They’re easy to make, but they look so  *fancy*. Plus, you can get really creative with the flavors! Thus, these spicy chocolate-orange truffles were born.

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Of course, the base of almost any truffle is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

The spice used in these truffles is cardamom. It’s a strong and unique flavor, so you won’t need much of it, but it  truly makes these truffles something to talk about. The flavor is equal parts herbaceous and floral, with an aromatic scent. I also used orange extract and orange liqueur.

*NOTE: Orange liqueur does not add any extra sugar to these tiny delights. It does carry about 7g carbs per one fluid ounce (which is what’s used here), so it adds less than 0.5g carbs  per truffle. If you don’t want to use alcohol in these, you can leave it out.

The only work involved in these babies is prepping the chocolate mixture.

First, you heat the cream with any granular sweetener you plan to use (if using), orange extract, cardamom, salt, and butter. You want to heat the cream almost to its boiling point, so that it’ll melt the chocolate quickly.

Add the hot cream to the chopped chocolate. Whisk, whisk, whisk….

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Keep whisking the chocolate and cream until the chocolate is fully melted. You’ll then reach this stage.

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The mixture has this seemingly “gritty” texture because the butter is not yet fully incorporated. Whisk a bit more vigorously, and…

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You get to this stage! Rich, velvety smooth chocolate. At this point, add in your orange liqueur, and whisk a little more.

Pop the mixture into the fridge for quick hardening, or if you want to roll the truffles at a later time.

*NOTE: When you’re ready to roll out the truffles, make sure your hardened chocolate has been on the counter “defrosting” for at least 20-30 minutes prior to scooping. Trust me, this step makes scooping/rolling a LOT easier. You’ll barely even have to handle them, if the chocolate is soft enough.

I then rolled them in chopped raw macadamia nuts. I thought macadamias would best compliment the orange-chocolate flavor, but you can use any unsalted nut you like. Or, if you don’t mind the extra work, you can dip them in melted dark chocolate!

I also use the term “rolled” very loosely. By “rolled” I mean I scooped the chocolate using a small cookie scoop (about 1 Tbsp), turned it directly into the chopped nuts, tossed lightly, and rolled gently between my hands to get a more rounded shape. Using this method, my hands got away nearly mess-free.

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It’s just that easy!

What could be better than deeply dark chocolate spiced with cardamom and orange liqueur then rolled in crunchy macadamia nuts? Dessert achieved!

If you liked this variation, also try my Dark Chocolate Espresso Truffles!

Orange Spiced Truffles (THM S)

  • Servings: Makes approx. 16-18
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz 85% dark chocolate
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1/4 tsp orange extract
  • 1/8-1/4 tsp ground cardamom
  • 2 Tbsp orange liqueur
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (See note above if choosing to use a granular sweetener)
  • about 1/2 c finely chopped macadamia (or other) nuts

Directions

  1. Bring the cream, butter, orange extract, cardamom, salt and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the orange liqueur. Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

Dark Chocolate Espresso Truffles (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you like holiday treats that are easy to make and take very little effort, then these are for you!

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Of course, the base of these truffles is really good chocolate. I started with a base of 85% dark chocolate, because that’s what I keep on hand most times. A few other options you have would be unsweetened baking chocolate, a Lily’s Baking Bar, or sugar free chocolate chips. If you choose to use unsweetened baking chocolate, you can use a few teaspoons of  THM Super Sweet to get the sweetness where you want it. You can also use a few drops of liquid stevia if you want to sweeten any of the already-sweetened options just a tad.

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*NOTE: If you’re planning to use unsweetened chocolate with a granular sweetener, add the sweetener to the cream mixture so that it has a chance to dissolve before going into the chocolate. You can always adjust further with liquid stevia.

I flavored up the chocolate using instant espresso, a pinch of pink salt, and Kahlua coffee liqueur.

*NOTE: The Kahlua in this recipe is very little, and adds less than 1g of sugar to each truffle. If you’re concerned about using it, or don’t want to use any alcohol, you can substitute with a touch of rum extract.

The only “work” (I use that term very loosely here) involved is whisking the heated cream into the chocolate.

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Whisk, whisk, whisk.

Then you get to this stage.

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Notice, the chocolate is melted but the texture looks “gritty.” This means the butter has yet to be fully incorporated, and the mixture is still “broken.” Keep whisking, maybe even a bit more vigorously…

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Then you get this!

Velvety smooth, rich chocolate.

At this point, you have two options: cover and refrigerate to  accelerate the hardening process or let the mixture stand (covered) until it stiffens at room temperature. If you don’t want to portion them out right away, I would suggest refrigeration until about 20-30 minutes before you’re ready to roll.

*NOTE: When you’re ready to roll, make sure the chocolate has had a chance to thaw a bit on the counter – it will make portioning much easier (like barely even having to touch it, easy).

As far as coating goes, you can really use any nuts that you like. Pecans or pistachios would be great here! I chose to use finely chopped hazelnuts, because chocolate LOVES hazelnuts.

Using a small scoop will be your best, and easiest, bet for portioning these out. Plus, it’ll keep your hands pretty clean. Scoop the chocolate, turn it directly into the chopped nuts, toss lightly to coat, then roll the truffle gently between your hands and set aside. Lather, rinse, repeat…

Once they’re all rolled, store them in a zip-top bag in the refrigerator until use. They keep fine at room temperature (for gift boxes and such), but for long-term store in the fridge.

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Don’t they look divine? Rich chocolate spiked with espresso and Kahlua, rolled in crunchy hazelnuts. Beautiful as a holiday gift, dessert, or as an everyday treat in your fridge.

If you liked this recipe, try my Orange Spiced Truffles next! You won’t be sorry. ^_~

Dark Chocolate Espresso Truffles (THM S)

  • Servings: Makes approx. 15-18
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz chocolate (85% or Lily’s, see Note above), roughly chopped
  • 1/2 c heavy cream
  • 2 Tbsp unsalted butter
  • 1 tsp instant espresso powder
  • 2 Tbsp Kahlua, or 1/2 – 1 tsp rum exract
  • pinch of salt
  • THM Super Sweet or liquid stevia to taste (see Note above if using a granular sweetener)
  • 1/3 – 1/2 c finely chopped hazelnuts (raw or roasted, unsalted)

Directions

  1. Bring the cream, butter, espresso granules, salt, and sweetener (if using) almost to boiling in a small sauce pan. The mixture should not boil, but should be steaming hot.
  2. Pour the hot cream into a small bowl, over the chopped chocolate and whisk until the chocolate and cream are fully incorporated.
  3. Whisk in the Kahlua (or rum extract). Cover and chill until firm.
  4. When ready to portion, take the chocolate out of the fridge for at least 20-30 minutes prior to scooping.
  5. Scoop the mixture into 1 Tbsp balls, turn directly into chopped nuts and roll gently to coat. Roll lightly between your hands to get a more rounded shape, if needed.
  6. Store at room temperature for up to 2-3 hours, or in a zip-top bag in the fridge for future use.

No Bake Apple Oatmeal Breakfast Cookies (THM E)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

If you love recipes that are easy to follow, tasty, and don’t have a ton of ingredients, this one’s for you!

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And, I mean really, who doesn’t want to enjoy an easy E cookie?!

These cookies come together in less than 5 minutes, and I’m willing to bet you have all the ingredients hanging out in your kitchen. Apples, oats, sweetener, cinnamon, vanilla, nutmeg, and butter. That’s it! I know, it can’t possibly be that easy. Trust me, it is.

You can mix this up  depending on what type of apples you have. I used a Gala, which is more sweet. You just want an apple with a nice, firm texture. Aside from that, you can pick however tart or sweet you like. I personally think a Granny Smith would work excellently here.

You mix the ingredients together over a stovetop, form into balls, press, and refrigerate.

When you’re forming into balls, using a small cookie scoop (about 1 Tsp) will be your best bet. It helps you firmly pack the mixture into a ball, which makes the rolling process easier. When you roll, your hands should be slightly damp, and you don’t want to handle it too much. Get it in a ball, and call it a day.

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Same for when your pressing them down – dampen  the glass a bit to prevent sticking, press and call it a day.

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Place them in the fridge for at least one hour, or overnight. In the morning, you’ll wake up to a beautiful sheet of no-bake cookies.

Since these cookies use butter, and are an E, you want to limit your cookies to 1 or 2 in a serving. The recipe makes about 18-20, depending on how tightly you pack and roll the cookies.

No Bake Apple Oatmeal Cookies (THM E)

  • Servings: Makes 18-20 cookies
  • Time: 7 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 large apple, peeled and grated
  • 1/4 c Pyure, or THM Gentle Sweet
  • 1/4 c (1/2 stick) unsalted butter
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp nutmeg
  • 1 1/2 c rolled oats
  • pinch of salt
  • *Tsp = Tablespoon, tsp = teaspoon

Directions

  1. In a medium sauce pan, melt the butter over medium-low heat.
  2. Add the sweetener, apple, vanilla, cinnamon, nutmeg, and salt, and stir until the sweetener dissolves.
  3. Stir in the oats, and turn off the heat. Keep stirring until everything is incorporated. Let the mixture stand for about 5-7 minutes, for the temperature to come down before rolling.
  4. Using a cookie scoop, scoop the dough into 1 Tsp balls, and roll gently between dampened hands.
  5. Gently press the balls flat with the bottom of a glass.
  6. Chill for at least one hour, or overnight.

Iced Vanilla Bean Cut Out Cookies (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Everyone loves a classic sugar cookie, especially around the holidays. Stamping out and decorating cookies with my kiddos is one of my favorite things about the holidays.

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This was my first holiday season as a full-fledged Trim Healthy Mama. Last year, I attempted a few on-plan treats, but the vast majority of my holiday goodies were done the old-fashioned way. This year, I was determined to get through the season while staying on plan, and enjoying some sweets along the way.

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I admit, I was a little scared to attempt a cut-out cookie. However, I’m happy to report that this recipe turned out wonderful on the very first try. It also has fairly simple ingredients, that you likely have in your pantry.

The base of these cookies is butter, almond flour, and coconut flour. I used both almond extract and vanilla bean paste for a rich flavor. If you don’t enjoy almond extract, it’s not a *lot*, so you won’t really taste it. You can also leave it out if you choose. What gives these cookies a deep vanilla flavor, is vanilla bean paste. It has the deep flavor of vanilla beans, minus the work of de-seeding the pods. I find the paste at Walmart, in the cake decorating section (where pastry bags, tips, and similar tools would be found). If you don’t have it, you can replace with vanilla beans from a pod or extra vanilla extract.

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The key is to chill the dough for as long as possible prior to cutting and baking. You’ll want to chill it for a minimum of two hours to overnight (I opted for overnight). Once you’re ready to cut, make quick work out of rolling and cutting the dough. If you re-roll the excess dough, handle it very lightly so that you don’t warm it too much.

These cookies hold their shape perfectly don’t spread much (if at all). They have a soft, buttery texture while being able to withstand icing and decorations. Basically, the perfect “sugar” cookie.

I kept the frosting fairly simple: just 4oz cream cheese, 2 Tbsp soft unsalted butter,  2 Tbsp heavy cream, vanilla, and sweetener to taste. Whip it all together until light and fluffy. You can add food coloring if you wish. I also dyed some erythritol with a few drops of red food coloring.

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A very yummy snowflake, if I do say so myself.

Vanilla Bean Cut Out Cookies (THM S)

  • Servings: Makes 16
  • Time: Prep, 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. In a medium-sized bowl, cream together softened butter and sweetener.
  2. In a separate, small bowl combine the flours, baking soda, and salt.
  3. To the butter mixture, add the egg, vanilla bean paste, and almond extract (if using).
  4. Begin adding the flour mixture into the butter mixture, about 1 cup at a time, until fully incorporated.
  5. Turn dough out onto a piece of parchment, and form into a ball. Cover in cling wrap, and refrigerate for at least 2 hours, up to overnight.
  6. After chilling, preheat oven to 350.
  7. Roll dough out between 2 pieces of parchment paper to about 1/4″ – 1/2″ in. thickness.
  8. Stamp out shapes using cookie cutters, and arrange on a parchment lined baking sheet.
  9. Bake at 350 for 8-10 minutes. Cool completely before frosting.

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Peppermint Cheesecake Brownies (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Are you ready for all the decadence and none of the guilt?

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I bring you, peppermint cheesecake-stuffed brownies. OH, YES I DID.

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I’m a lover of recipe books. I have memories of flipping through my mom’s old cookbooks when I was a kid. It’s inspiring looking at all the pretty food, plus it gives you new and different ideas.

One day I was flipping through an old Pillsbury holiday booklet (not even a cookbook, more like a mini magazine. Yes, I keep those too.), and came across these cheesecake-stuffed brownies. Oh. My. Gravy. Who wouldn’t love that mash-up?! So, I decided to take it a step further and give the brownies a mint flavor.

I took this brownie recipe (minus the black food coloring), halved the vanilla and added peppermint extract. I also halved the chocolate chips, and only added them to the base layer.

Once the brownie layer is whipped together, halve the batter between 2 bowls and add the chips to the bottom layer. Spray an 8×8 baking dish with coconut oil, and spread the base layer evenly into the bottom of your dish.

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For the cheesecake layer, cream together one 8oz block of softened cream cheese with some Pyure, vanilla, and one egg. Lightly spoon the mixture evenly on top of the base layer, leaving a 1/4 – 1/2 inch border around the edge.

Carefully spoon the remaining batter on top, pushing it to the edges and gently down the edge with a thin spatula to “connect” the brownie layers.

The whole thing then bakes at 350 degrees for 35-40 minutes. Don’t worry, at the end of the baking time it will look puffy, and almost “broken” on top. It’s ok! Once it cools, the cheesecake deflates and everything sets beautifully. The only catch is you have to be patient and let it come all the way down to room temperature before enjoying a slice.

Talk about holly jolly in my mouth! YUM.

Peppermint Cheesecake Brownies (THM S)

  • Servings: 9-10
  • Time: about 1 hour
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. 3. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Halve the batter between two bowls, and fold the chocolate chips into the base layer.
  5. Spray an 8×8 pan with coconut oil, and pour in the base layer.
  6. Mix all the ingredients for the cheesecake layer together in a medium bowl until combined. Gently spoon the cheesecake filling on top of the base layer, leaving a 1/4-1/2 inch of brownie border around the edge.
  7. Gently spoon the other half of the brownie batter on top of the cheesecake layer, spreading it evenly over the top and running a spatula around the edges to seal the brownie layers.
  8. Bake at 350 for 35-40 minutes. An inserted toothpick should come out mostly clean at the end of cooking.
  9. Cool completely to room temperature before slicing.

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Chewy Double Gingersnaps (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Hello, I’m Erin Murray, gingersnap neophyte.

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Everyone has a holiday cookie repertoire that they stick to pretty much every year. Growing up, baking cookies with my mom, her holiday goody stash consisted of red velvet cake (which I WILL turn into a THM cake one day,  BTW.), Danish wedding cookies, chocolate chip nut cookies, M&M cookies, peanut butter kiss cookies, and salted cashews covered in white chocolate.

As I started making my own holiday recipes, my cookie stash looked eerily similar to my moms. So, I decided to branch out. Before long, I was making shortbread, pumpkin bread, chocolate crinkles, pistachio kiss cookies, and holiday spiced nuts.

I hadn’t even sampled a gingersnap until a year ago. (I know. HOW did it take me so long?!) We were visiting my aunt after the New Year, and she makes these awesome vegan gingersnap cookies. And of course my kids were eating them like they were going out of style.

As cookie season rolled around this year, I vowed to try a THM gingersnap recipe.

This recipe does NOT disappoint. I used two different kinds of ginger: ground and fresh grated, rich blackstrap molasses, and spicy allspice for a little *kick*.

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Once the dough is mixed, scoop it with a medium cookie scoop (about 1 Tsp in size) and form into balls between damp hands. Place on a parchment lined baking sheet, about 1-1 1/2 inches apart.

*NOTE: You have the option to roll the unbaked cookie balls into coconut sugar, if you like. Some enjoy that “candy coating” the sugar rolling provides. If you’re worried about sugar spikes, or don’t keep any coconut sugar in the house, don’t worry about it. I only rolled about 6 of 2 dozen in coconut sugar, and I honestly found them on the verge of too sweet. Tread lightly, my friends!

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Bake them in a 350 (or 325 for dark pans) degree oven for 10 minutes, press them down with the flat of a glass or measuring cup, and bake an additional 3-5 minutes.

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These cookies come out soft, chewy, and bursting with rich ginger-y flavor.

Om nom!

Double Gingersnaps (THM S)

  • Servings: Makes 24 cookies
  • Time: 25 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Preheat oven to 350.
  2. Cream together the softened butter, sweetener, and molasses.
  3. Add almond flour, coconut flour, eggs and yolk, ground ginger, baking soda, salt, allspice, and fresh ginger and beat until fully incorporated.
  4. Scoop dough with a Tablespoon or medium-sized cookie scoop, and roll the dough between dampened hands to form balls.
  5. Place the dough about 1-1 1/2 inches apart on a parchment lined baking sheet.
  6. Bake at 350 for 10 minutes, lightly press the cookies down with the bottom of a glass, and bake an additional 3-5 minutes.
  7. Cool and enjoy!