Red, Wine, & Bleu Burgers (THM S)

Burgers are a staple in my household. Husband loves them. Kids love them. I love them! Plus, they are ridiculously easy to make.

This whole recipe (burgers plus a sauce topper) is less than 10 ingredients. Unbelievable, I know, but this recipe packs in the flavor with just a few ingredients.

I seasoned up 2lbs of ground beef sirloin with sliced scallions, salt-free all purpose seasoning, Worcestershire sauce, and dry sherry.

It probably sounds weird to “season” burgers with wine before cooking, but trust me the flavor is *amazing*. The sherry adds a beautiful depth of flavor while keeping the burgers nice and moist. I cooked my burgers to a strong medium (warm, pink center) and there was no trace of raw alcohol.

Mix the burgers with your hands until just combined, score with the side of your hand into sections (for even patties – I got about 7 big burgers out of this), and form into patties.

My best burger tip is to always make these slight dents in the center of your patties prior to cooking. The centers rise as they cook, so instead of them rising and you ending up with cylindrical burgers they rise to the height of the outsides, making it flat.

Before tossing your burgers onto the grill or sauté pan, season each one with a little extra salt and pepper on the outsides. This helps to ensure they’re seasoned well.

I cooked these burgers in a cast iron skillet for about 4-5 minutes on each side, turning only once.

While the burgers are cooking, make the bleu cheese sauce.

Place the sour cream into a small bowl with the bleu cheese crumbles, a few dashes of hot sauce, salt and pepper, and a touch of half and half or heavy cream to slightly thin the sour cream.

When the burgers are done, top each one with a generous helping of bleu cheese sauce. I served my burger alongside some fresh celery sticks and Trader Joe’s parsnip chips (which are seriously amazing, by the way. 1g of net carbs per serving and they’re a real chip!).

You can serve the burgers atop lettuce (red or green leaf would be a great choice), or stuff it into half a Joseph’s pita. Either way, it’s delicious!

The burger itself really is incredible – the sherry keeps it moist while adding a slight red wine flavor and the dry seasoning adds a punch of different herbal notes (citrus, parsley, rosemary, etc.) with a little hint of onion from the scallions.

The bleu cheese sauce makes it rich and a little tangy from the cheese. [Really, I think beef and bleu cheese were put on this Earth to be best buds because they certainly rock together.]

These burgers would be perfect for a holiday party! With a burger this good, your guests will be knocking down your door for the recipe.

 

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!

• Servings: 4-6
• Time: 15 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

For the burgers:
• 2lbs ground sirloin
• 3 scallions, thinly sliced
• 1 1/2 Tbsp salt-free all purpose seasoning
• 2 tsp Worcestershire sauce
• 1/2 c dry sherry, or other dry red wine
• salt and pepper
For the bleu cheese sauce:
• 1/4 c sour cream
• 1/4 c bleu chesse crumbles
• 4-6 dashes hot sauce
• salt and pepper
• half and half or heavy cream to thin slightly (about 1-2 Tbsp)

Directions

1. Preheat a large skillet or grill over medium-high heat.
2. Combine all ingredients for the burgers in a large bowl, and use your hands to incorporate everything together gently. Score the meat with the side of your hand into even secitons, then form patties. Make a slight dent in the center of your burgers for even cooking, then season the outsides with salt and pepper before cooking.
3. Cook for about 4-5 minutes on each side, turning only once.
4. While the burgers cook, prepare the bleu cheese sauce.
5. Combine all ingredients for the bleu cheese sauce in a small bowl and set in the fridge until serving time.
6. When the burgers are finished, top each one with a couple generous tablespoons of bleu cheese sauce. Enjoy as a lettuce burger, or stuff it into a Joseph's pita.

Southern Style Pulled Pork (THM S)

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Barbecue is my family’s all-occasion food. Holiday? Barbecue. Birthday? Barbecue. The weekend? Well, you get the picture.

This recipe is so easy, you’ll be making barbecue every chance you get too!

Many times, you see barbecue done with a dry rub. While dry rubs are wonderful, I decided to go with a wet seasoning.

I started with a big, boneless pork shoulder, then the rest of it happens in a food processor or blender.

Place all of the seasoning mixture, except for the water, into your food processor. For the jalapeños, I seeded one half of it so that it would have some heat but not too much. If you like it spicy, feel free to leave the seeds and ribs on both sides, or remove them for a more mild flavor.

Pulse until it forms a slightly thick paste.

There will still be pieces of onion and jalapeño – that’s OK!

Place the pork shoulder directly into your Dutch oven, pour the wet rub over the pork and massage it all over.

Carefully pour (around the pork, not ON) in the water. Place the lid on your Dutch oven and place it into a pre-heated 300 degree oven.

This bad boy is going to cook low and slow for 4.5-5 hours with the lid on, then the lid comes off and it will continue cooking another 45 minutes to an hour.  The pork should have a dark outer bark when it’s done.

Cooking the pork in the oven as opposed to the slow cooker gives you tender meat, while also having a crispy outer bark. The bark, to me, is one of the BEST parts. It’s crispy, flavorful, and a little smoky. The fat cooks down, making all of the meat perfectly tender. It’s the best of both worlds between a slow cooker and smoker.

Let the meat rest for about 10 minutes before shredding it between two forks.

Serve immediately, or refrigerate for a make-ahead meal on a weeknight. Try it with my quick and easy Sweet & Spicy Paleo Barbecue Sauce!

• Servings: 4
• Time: Prep, 10 minutes; Cook time, 6 hours
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 2.5 – 3lb boneless pork shoulder
• 1/4 c EVOO or liquid coconut oil
• 1 small red onion, quartered
• 1 jalapeño, halved (option to seed halfway, all the way, or not at all)
• 2 cloves garlic
• 1 Tbsp Pyure or THM Gentle Sweet
• 1/2 tsp blackstrap molasses
• 1 Tbsp chili powder
• 1/2 Tbsp smoked paprika
• 3/4 Tbsp salt
• 2 tsp pepper
• 1/4 tsp ground cayenne pepper
• 1 cup water

Directions

1. Preheat oven to 300.
2. Place all seasoning ingredients, except for the water, into a food processor and pulse until a slightly thick paste forms.
3. Place the pork into a large Dutch oven, pour the seasoning mixture over it and massage into the pork. Pour the water (around, not ON) into the pot with the pork.
4. Cover and place into the oven for 4.5-5 hours.
5. Remove the lid, place back into the oven for another 45 minutes to an hour.
6. Let the meat rest for 10 minutes before shredding between two forks.

 

 

Gluten/Sugar Free Graham Cracker Crust (THM S)

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This crust is mind-blowing! If you are gluten/sugar/grain free, and have been missing that graham cracker flavor in your pies, cheesecakes, whathaveyou – it is BACK.

Nothing pleases me more than when I get a recipe right on the first try, and this was one of those times. This crust is sweet with a slight taste of cinnamon, and a hint of brown sugary goodness from blackstrap molasses.

I made this crust as a no-bake, but you definitely could bake it for a cheesecake or other pie, if desired.

First, simply combine all ingredients except for the melted butter in a small bowl. (The molasses won’t really go anywhere, but that’s OK. The butter will take care of it.)

Next, start drizzling in the melted butter a few tablespoons at a time until the crust starts sticking to itself in large chunks.

The crust will be somewhat wet, but still have a degree of crumbly texture to it.

Spoon it straight into your pie, or tart, pan and begin pressing it firmly into the bottom and sides of the pan. I find it helpful to use damp hands so the crust sticks more to the pan than it does to you.

After pressing the crust into the pan, chill for about an hour  before filling. If you’re choosing to bake, blind bake your crust for 10-12 minutes at 350 prior to filling.

That’s it! Use this crust as a base for any yummy baked (or unbaked!) flavor you want to create.

Stay tuned to my blog as you see me turn this crust into a delicious fresh strawberry no-bake pie. (Yes, it’s as divine as it sounds. ^_~)

No Bake Graham Cracker Pie Crust (THM S)

• Servings: Make 1 9-in tart crust
• Time: Hands on time, 7 minutes; Set time, 1 hour
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 1 1/2 c almond flour
• 1/4 c Pyure or THM Gentle Sweet
• 1 tsp cinnamon (plus a pinch more if you really like to taste the cinnamon)
• 1/2 tsp blackstrap molasses
• 1/2 tsp vanilla
• pinch salt
• 1/4 c melted unsalted butter or coconut oil, for dairy free

Directions

1. Combine all ingredients except for the melted butter in a small bowl.
2. Drizzle in the melted butter until the crust begins to stick together in large chunks.
3. Press into the bottom and sides of a 9-in tart pan, and chill for about 1 hour before filling.

Quick and Easy Shallot Gravy (THM FP)

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This quick gravy has easily become a dinner staple in my house. It’s just as easy to make a big batch for a holiday meal as it is to do 4 servings on a weeknight, and it takes just 5 simple ingredients.

I love this recipe because literally anyone can do this. It doesn’t take a ton of time or skill, and the flavor is always on point. Plus, it can go with ANY meal – who can be mad about that?

This sauce is wonderful with chicken, pork chops or tenderloin, and would even be great over steak.

In my 5-ingredient count, I do not count butter or salt and pepper, as those are pantry items. I do have a few additional flavor options to add freshness and depth, but they aren’t a necessity.

Start by gently sautéing the garlic and shallots together in 1 Tbsp of unsalted butter or coconut oil. Do this on low heat so that the garlic doesn’t burn, and you will only sauté for 2-3 minutes.

Really, who doesn’t love the smell of garlic and shallots cooking away? It’s one of my favorite things. If someone made a candle with that scent, I would be all over it.

Next, add the broth and turn up the heat just a smidge.

Add in the gluten free Worcestershire sauce . This is mainly for salt and to help “brown” the gravy. You could also sub with liquid aminos. Also add the dijon mustard here, if using. I usually add a teaspoon of dijon to my gravy, but this time I didn’t because I was out. Still tasted great, so don’t go out of your way if it’s not a pantry item for you. Sprinkle on the xanthan gum and whisk. Not much xanthan gum is used here, because it thickens up more with heat and whisking – all it needs is a little time. Don’t be too heavy-handed with it because it will get gummy. Just be patient and whisk.

The mixture will simmer for about 5 minutes and reduce slightly. Keep whisking every other minute until you get the thickness you desire.

Take it off the heat, add the parsley, if you’re using it and serve.

It’s the perfect, light complement to any meal.

For a filling Light S meal, try this with my Easy FP Grilled Asparagus.

Quick Shallot Gravy (THM FP)

• Servings: 4-6
• Time: 10 minutes
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 2 cloves garlic, minced
• 1 shallot, minced
• 1/2 Tbsp unsalted butter or coconut oil
• 1 1/2 c fat free chicken or vegetable broth (low sodium)
• 1 tsp gluten free Worcestershire sauce
• 1 tsp dijon mustard, optional
• 1/8 tsp xanthan gum
• salt and pepper
• 2 Tbsp fresh chopped parsley, optional

Directions

1. Heat up a large skillet with the butter on low heat. Add the shallots and garlic and sauté for 2-3 minutes.
2. Add the chicken broth and turn up the heat to medium-low. Add the Worcestershire sauce, dijon (if using), and xanthan gum.
3. Simmer on medium for about 5-7 minutes, whisking every other minute until it’s slightly thickened.
4. Remove from the heat and add the parsley, if using. Serve immediately.

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!

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.

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.

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.

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

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.

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.

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.

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.

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 ^_~).

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

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.

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

• Servings: Makes 22-24
• Time: 1 hour plus cooling time
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

Crust:
• 1 1/4 c almond flour
• 1/4 c unsweetened cocoa powder
• 1 Tbsp Pyure or THM Gentle Sweet
• pinch of salt
• 1/4 c unsalted butter, melted
Filling:
• 4 8oz blocks cream cheese, softened
• 2 eggs
• 2 tsp vanilla extract
• 3/4 tsp peppermint extract
• 1/2 c Pyure or THM Gentle Sweet
• green food coloring
Ganache:
• 1 cup heavy cream
• 1 cup chopped 85% dark chocolate or Lily’s chocolate chips

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.

Bacon-Wrapped Jalapeño Poppers with Sweet Sriracha Sauce (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!

Let it be known that I am a bacon fiend. I eat bacon morning, noon, and night. When I discovered the glory of homemade jalapeño poppers using bacon – shut the front door!

I’ve seen many bloggers make these poppers before – this isn’t new. However, I almost never see a sauce with them. Ranch, I know, is probably a favored staple. While I have a very special place in my heart for ranch, I much prefer a sauce with some heat.

Enter: Sriracha.

If you haven’t been introduced to the glory that is Sriracha, you need to get on it. It packs the heat of chiles minus the vinegar-y flavor you get with hot sauce. Even my kids love Sriracha! [Side note: My older toddler, who loves all things spicy (totally my kid) was all over these poppers. Even my younger one was digging them – more like, he was taking the bacon off the jalapeño and dipping it in the sauce, but I still count that as a win.]

The crowning glory of this appetizer is that it’s insanely easy to make. The poppers take just 3 ingredients, and the sauce is 3 ingredients. How easy is that?

For the poppers, you’ll need a baking sheet with a rack or a broiler pan and some toothpicks. It’s best to use a rack when cooking bacon in the oven, because it will crisp faster and all the grease drops into the bottom pan (i.e. no soggy poppers). Also, the toothpicks help keep the bacon firmly wrapped around the pepper.

First, you’ll have to clean 6-10 fresh jalapeños. Believe it or not, I have a fantastic trick for cleaning these in a flash without getting the pepper heat all over your hands/nails/everywhere.

It involves this little gadget: a grapefruit spoon.

A grapefruit spoon for jalapeños? But how?!

Easy.

Cut the top off of pepper, and slice it in half lengthwise. Hold the pepper by the small end. Place the serrated tip of the spoon against the inside of the pepper, grip firmly, and drag it down the pepper until the ribs and seeds are removed.

BOOM. And no hot pepper juice under your nails to burn your face off later.

Next, prepare the softened cream cheese with some salt and pepper. Spoon it straight into the pepper, wrap in bacon, and secure with toothpicks.

Place the poppers into a baking sheet with a rack, or broiler pan fitted with a rack, and bake at 375 for about 15-20 minutes.

You’ll notice the sauce is a bit of a hodgepodge. The reason for this is because I was down to the last bits of my jelly and sriracha. However, there’s a bonus to that because I shook the sauce right inside the jelly jar in order to get as much of that flavor as I could. Saves me a bowl and whisk to wash!

In a small bowl, or jelly jar, combine the strawberry and raspberry all fruit spread, water, sriracha, and xanthan gum. Shake and adjust as necessary to get the texture and sweetness you desire.

Can it really be that easy? Yes. It can.

• Servings: Makes 1-2 dozen
• Time: about 30 mins
• Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

• 6oz softened cream cheese
• 8 fresh jalapeños, halved and cleaned
• 8 slices thick-cut bacon, cut in half
• salt and pepper
• 2 tsp strawberry all fruit spread
• 1-2 tsp Sriracha
• 1 Tbsp raspberry all fruit spread
• 1/8 tsp xanthan gum
• 2-3 Tbsp water

Directions

1. Preheat oven to 375.
2. In a small bowl, season the softened cream cheese with salt and pepper.
3. Begin spooning the cream cheese into the halved jalapenos. Wrap with half a bacon strip, and secure the ends with toothpicks.
4. Place the wrapped poppers onto a baking sheet fitted with a rack, or a broiler pan.
5. Bake the poppers at 375 for about 15-20 minutes.
6. While the poppers are baking, make the dipping sauce. Combine the all-fruit spreads, Sriracha, and xanthan gum in a small bowl. Add water 1 Tbsp at a time until it reaches your desired consistency.
7. Enjoy immediately. [While they last!]

Warm Bacon & Blue Cheese Dip (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 aren’t already  aware, bacon and blue cheese are besties.

I remember my mother-in-love making a fabulous bacon and blue cheese spread years ago, before my husband and I were married, and I think that was the moment her and I became best buds. We completely bonded over our mutual love of this spread, and it never died.

Another example: For my husband’s and my anniversary a few years ago, we went all-out to a fancy steakhouse nearby. I still remember that meal, because it was so amazing. Beautifully seared steak alongside a risotto which featured, you guessed it, blue cheese and bacon. THEIR LOVE CANNOT BE DENIED.

Flash forward to Thanksgiving season this year, and I was heavily contemplating what appetizers to make for our Friendsgiving meal [we spent our day with friends, so we dubbed it Friendsgiving ^_^]. In dreaming up ideas, my mind came to this conclusion: a warm bacon and blue cheese dip.

Cream cheese, scallions, crispy bacon, blue cheese, and a variety of stringy cheeses to take it that extra mile (because I can).

People went nuts over it. Even people like my husband who feel “meh” towards blue cheese, could NOT get enough of this dip. Simple ingredients, easy prep, and you get something that’s equal parts impressive and tasty.

I mean, need I do more explaining?

Serve this dip with some baked low carb pitas and/or an assortment of crudites (zucchini sticks, cucumbers, celery, mini sweet peppers, cauliflower, broccoli, etc.).

I’m loving this new stoneware made by Le Creuset. The larger stone baking dish fit this dip perfectly, and it made for great presentation (straight from the oven to the table). If you don’t have a dish like this, that’s OK – just pick something relatively long and shallow that will make for easy spooning/dipping.

• Servings: Multiple
• Time: Prep, 10 mins, Bake 30 mins
• Difficulty: Easy
• Print

Credit: Erin Murray, My Fling with Food

Ingredients

• 2 8oz blocks cream cheese, softened
• 12 oz bacon, cooked and crumbled
• 1/4 c heavy cream or half and half
• 3 scallions, thinly sliced
• 1 clove of garlic, minced
• 1/2 c shredded mozzarella cheese (or a mix of mozzarella and monterrey jack)
• 1/4 c blue cheese crumbles
• 3 Tbsp fresh parsley, chopped
• 6-10 dashes hot sauce
• 1/4 c shredded parmesan cheese
• salt and pepper

Directions

1. Preheat oven to 375.
2. In a small bowl, combine all the ingredients, leaving out half of the mozzarella, parmesan, and parsley. You can also reserve a small handful of bacon as topping.
3. Lightly butter your baking dish, and spoon in the dip mixture.
4. Top with the remaining cheeses and parsley. (If you’re worried about the mixture dripping, you can place the dish on a sheet pan. Although, mine did not boil over.)
5. Bake for 25-30 minutes at 375, until hot and bubbly.
6. Serve hot with an assortment of crudites.

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.

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.

*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….

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

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

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.

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!

• 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!

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.

*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.

Whisk, whisk, whisk.

Then you get to this stage.

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…

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.

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. ^_~

• 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.

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.

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.

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.

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.

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

• 1 c, plus 2 Tbsp blanched almond flour, lightly packed
• 1/4 c coconut flour
• 6 Tbsp unsalted butter, softened
• 3 Tbsp Pyure , or THM Gentle Sweet
• 1 egg
• 1 tsp vanilla bean paste or 1 1/2 tsp vanilla extract
• 1/4 tsp almond extract, optional
• 1/4 tsp baking soda
• 1/4 tsp salt

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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