Brownie Batter Overnight Oats (THM E)

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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


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.

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
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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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Black Widow Brownie Trifle

Happy Halloween!

Halloween has always been a fun day full of treats. Maybe because it also happens to be my sweet Daddy’s birthday.

I made this to take to my dad for his birthday so that the kids and I have something we can enjoy.

I’ve been secretly [or maybe not-so secretly] trying to get my parents on the THM bandwagon for months to no avail. However, I know the way to someone’s heart is usually through their stomach, so I thought some real food could aid in the persuasion efforts.

It also just happens to be a super festive treat for the holiday.

Side note: I am not an artist. I tried doing a spider web design with some melted chocolate, and it didn’t come out the way I hoped. When in doubt, just scribble! You could also drizzle with the FP chocolate syrup on page 479 of the THM cookbook.

There are 4 layers to this trifle: black velvet brownies, caramel sauce, white chocolate orange-colored pudding, and whipped cream. You can leave out the coloring in any of the components if it bothers you, it’s just for looks.

All the components of this trifle taste fantastic on their own, so you can mix and match as you please.

I started by crumbling the brownies into the bottom of my big trifle dish. I left some pieces a little bigger, for textural purposes, and crumbled most of it pretty fine so that it was kind of dirt-looking. I drizzled the warm caramel on top of the brownies, topped with the set white chocolate pudding, and finished with a big helping of whipped cream. As I said before, you can drizzle the top with chocolate syrup, or melted 85% dark chocolate (just know that it will harden after a bit).

Black Velvet Brownies (THM S)

  • Servings: 10-12
  • Time: 1 hour
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 3/4 c almond flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/3 c coconut oil, melted
  • 1/4 c unsalted butter (1/2 a stick), melted
  • 1/2 c unsweetened cocoa powder
  • 1/2 c heavy cream
  • 1/2 c Pyure or Gentle Sweet
  • 1/4 c sugar free chocolate chips (I used Lily’s)
  • 2 eggs
  • 1 tsp vanilla
  • black gel food coloring (I used about 1 tsp to get a rich black color)

Directions

  1. Preheat oven to 350.
  2. Mix the dry ingredients, except for chocolate chips, together in a medium bowl. Add the melted butter and coconut oil.
  3. Whisk together the eggs, vanilla, and cream, then add to the rest of the mixture.
  4. Fold in the chocolate chips.
  5. Pour the batter into a prepared 8×8 dish. Bake at 350 for about 35-45 minutes, or until an inserted toothpick comes out clean.


Caramel Sauce (THM S)

  • Servings: 8-10
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1/4 c unsalted butter
  • 3 Tsp Pyure or Gentle Sweet
  • 1 Tsp coconut sugar (or you can replace with additional molasses)
  • 1 tsp blackstrap molasses
  • 1/2 c heavy cream
  • 1/4 tsp xanthan gum
  • 1/4 – 1/2 tsp sea salt

Directions

  1. Melt the butter over medium heat in a large sauce pan. Add the Pyure, coconut sugar, and molasses and simmer over medium heat allowing the mixture to boil, but not burn.
  2. Remove from the heat, and whisk in cream (mixture will bubble, so be careful).
  3. Whisk in xanthan gum and salt, and return to low heat for 1-2 minutes, whisking often.
  4. Cool to room temperature, then store in the fridge. This makes about 1 cup of sauce.

White Chocolate Pudding (THM S)

  • Servings: 8-10
  • Time: 30 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 c unsweetened vanilla almond milk
  • 1 c heavy cream
  • 3 whole eggs
  • 2 egg yolks
  • 1/2 c Pyure, or Gentle Sweet
  • 2 oz raw cocoa butter, chopped
  • 1 tsp vanilla
  • 2 tsp unflavored gelatin, I used Knox Geltain
  • pinch of salt
  • orange food coloring, optional

Directions

  1. Bloom the gelatin in about 1/2 c of warm water.
  2. Combine the almond milk, cream, and cocoa butter in a large sauce pan over medium-low heat. Bring the mixture almost to a boil (thick enough to coat the back of a wooden spoon).
  3. In a small bowl, whisk together the eggs, yolks, vanilla, salt, and sweetener. Add one ladle of the hot milk mixture to the eggs while whisking. Then add the egg mixture back into the milk, whisking constantly.
  4. Add the bloomed gelatin and simmer over medium heat for about 3 minutes.
  5. Pour the mixture through a fine sieve over a fridge-safe bowl. Cover the top with plastic wrap, placing it directly on top of the pudding (this prevents it from getting a “skin”). Refrigerate for at least 5-6 hours.


Whipped Cream (THM S)

  • Servings: 8-10
  • Time: 7 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 1 1/2 – 2 c heavy cream
  • 2-3 Tsp Pyure, or ground Gentle Sweet
  • 2 tsp vanilla
  • pinch of salt

Directions

  1. Combine all ingredients in a large bowl and whip on high with a hand mixer (or in a stand mixer) for about 5 minutes.
  2. When soft peaks start to form, taste and adjust for sweetness, then whip until stiff peaks form (about another 2-3 minutes).
  3. Store in the fridge in an air-tight container.

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