5-Minute Hot Fudge Sauce (THM S)

You will not believe that you’re only 5 minutes and 6 ingredients away from rich, decadent hot fudge.

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I haven’t had hot fudge in years, and I either forgot how good it was or homemade just blows everything else out of the water.

I decided to try an easy method using ingredients I already had on hand: cocoa powder, butter, cream, and sweetener. I simply combined the cocoa powder and sweetener with heavy cream in a small skillet, whisking until the cream became hot (but not bubbling). I then whisked in a stick of cubed salted butter (normally I do unsalted for baking, but this was all I had and it worked perfectly), vanilla extract, and caramel extract. Keep whisking until the sweetener dissolves, and the mixture is nice and smooth.

You may be thinking that the caramel extract is weird, but trust me when I say it makes the sauce. I had the sauce made without it, and thought, “It’s missing something. More cocoa powder? Vanilla?” Kept thinking, and eventually came to caramel extract. It’s a small amount, so it doesn’t taste of caramel, it just adds a nice background flavor and depth.

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Don’t skimp on the cocoa powder here, make sure you use something good [because, hello, this is a chocolate recipe]. The brands I’ve tried and really enjoyed are Guittard, Ghiradelli, and Pernigotti.

To store the hot fudge, just cool it and store in a pint mason jar, or any container with a lid. It will harden in the fridge, but that’s to be expected. I played around with reheating it, and the best method I found was to reheat a few tablespoons in a small sauce pan on the stove. You can try it in the microwave, however in my testing it didn’t reheat well in the microwave (my best guess is that it scorches the chocolate, causing the mixture to separate).

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This sauce is glorious – it’s thick, rich, gooey, chocolaty. Frankly, it tastes like a liquid brownie and it’s the most fantastic thing in the world. Put it on ice cream, a spoon…cardboard, and it will taste amazing.

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Try it over my Fat Bomb Vanilla Bean Ice Cream for an easy, extra special treat!

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!

5-Minute Hot Fudge Sauce (THM S)

  • Servings: Multiple; Makes about 1 pint
  • Time: 5 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Whisk the cocoa, sweetener, and cream in a small sauce pot over medium-low heat until the cream is hot, but not bubbling.
  2. Whisk in the cubed butter and extracts.
  3. Continue whisking over low heat until the sweetener is fully dissolved.
  4. Cool slightly and store in the fridge. Reheat single servings on the stove as needed.

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.

Chunky Monkey Overnight Oatmeal (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!

I am so excited to share these overnight oats recipes with you! They’re a fantastic (and EASY) make-ahead E breakfast. It’s perfect for those rushed mornings on-the-go.

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Chunky Monkey is my favorite ice cream flavor combination of all time. If you’re unfamiliar with it, it’s banana ice cream with dark chocolate chunks and walnut pieces. Can’t really have the walnut pieces with this, unless you want to make it a crossover, but with the help of Lily’s chocolate chips I can have the chocolate-banana combo. [Side note: I will make a low carb chunky monkey ice cream one day – count on it.] A serving size of Lily’s chocolate chips is about 60 chips, which I figured out (through counting tiny chips) is roughly 2 Tablespoons (and has only 4.5g of fat at the full serving, perfect for an E). I only used one Tablespoon in this recipe, and it was plenty chocolatey.

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These oats took me just 5 minutes to prep (and I prepped 4 at once!), and they use simple ingredients – nothing crazy here. The only prep involved is to place all of the ingredients into a wide mouth mason jar, or something similar, and stir until combined. I like the wide mouth jars for this, because it’s easier to get down into the jar with a small spatula to stir everything together. Of course, the jars all come with their own lids making storage a breeze.

The oats have to be in the fridge for at least an hour, but you can prep a few days worth at a time, up to about 5 days.

Place the oats into the jar, then follow with vanilla, salt, whey protein isolate, unsweetened vanilla almond milk, Pyure or THM Gentle Sweet, mashed banana, and Lily’s chocolate chips. Stir to combine, then set in the fridge for at least one hour.

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Then in the morning, you have these perfectly softened, creamy oats with chunks of banana and rich chocolate chips. These oats, coupled with a big cup of collagen green tea, were the perfect light, yet filling breakfast before heading off to the gym.

Chunky Monkey Overnight Oats (THM E)

  • Servings: Single
  • Time: Prep 5 minutes, Setting 1 hour+
  • 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, cover, and set in the fridge for at least one hour or overnight.
  2. Enjoy straight from the fridge, or heat in the microwave before serving.

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
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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.

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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Microwave Peppermint Meltaways (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 keep this blog running with free recipes. Thank you!

I bring you yet another easy, yet impressive holiday treat – meltaway candy.

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If you haven’t had a meltaway before, it’s quite simply chocolate with a more buttery, soft texture. It’s still firmly set at room temperature, but a little “snap” is taken away and you’re left with buttery, chocolatey goodness.

This recipe uses just 3 (THREE!) simple ingredients to create festive and impressive holiday candy.

I used 85% dark chocolate for this recipe, and sweetened it a touch using some liquid stevia. You could also use Lily’s chocolate chips, and they wouldn’t need any additional sweetener.

Start by melting the chocolate of your choice with 2 Tablespoons of all vegetable shortening (I used Nutiva, but any red palm/coconut oil blend will do. The softer the better!). I chose to do this in the microwave, as it takes less time. If you don’t have a microwave, or don’t like to use one, you can follow these same steps by melting the chocolate in a double boiler.

When the chocolate is completely melted, add liquid stevia (if using), 1/4 teaspoon peppermint extract, and a pinch of pink salt.

Start spooning the chocolate into your festive candy molds. I used some “heirloom” (I use that term loosely, as they are just old, cheap, and cute) plastic molds. Silicone candy molds are 100% fine to use also!

*NOTE: If you’re using plastic (maybe silicone also, I don’t have much experience with them. Use your best judgment!) molds, be sure to spray or lightly butter your molds before pouring the chocolate. They will pop out with ease after chilling.

After all the chocolate is poured, pop the candy molds into the fridge for about 30 minutes to set. Pop them out and enjoy at room temperature, or store them in a zip-top bag for later use.

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How cute are these?! And with barely 5 minutes of effort.

Peppermint Meltaways (THM S)

  • Servings: Multiple
  • Time: 5 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients


Directions

  1. Melt the chocolate and shortening together in the microwave or double boiler.
  2. Add the peppermint, salt, and stevia (if using).
  3. Prepare your candy molds with a spritz of coconut oil or some soft butter. Pour the chocolate mixture by the tablespoon into each of the molds.
  4. Chill for 30 minutes, or until firm.
  5. Enjoy at room temperature or store in the fridge for later use.