Double Stuffed Cookies & Cream Pancakes

 

Chocolate.

One  of the many ingredients that makes the world go round. Or at least, our individual worlds.

 

I was so excited when I saw this recipe on Pinterest and I knew I had to do a makeover low-carb version! With a bit of tweaking and inspiration from one of my favorite pancakes recipes it is finally perfected!

 

I am delighted to share this because seriously, who doesn't love a double stuffed chocolate cookie! These pancakes can be served for dessert or breakfast. Or both. They are just that good.

 

 

Just imagine. Curled up in your coziest pajamas. Sunshine coming in through the windows. A cup of coffee steaming. Fork slicing into these tender, moist and ridiculously-indulgent stack of creaminess and chocolate. Oblivious to the craziness of the world around. Just enjoying your moment or pure, guiltless indulgence!

 

Let's talk cream cheese frosting. A pile of it.

 After all. These are DOUBLE stuffed!

I just really love Cream Cheese Frosting and this recipe is a great low-carb one.

Honestly. It tastes perfect to me. Not sickening like the regular version, but with all the other amazing attributes still in tact!

 

I like my Cream Cheese Frosting with a tang so I add a bit more to this recipe but you can decrease it if you want more of a traditional sweet frosting with not much Cream Cheese flavor. You can totally alter what you need to make it right to blow YOUR socks off!

 

More vanilla? Go for it!

More sweetener? No such thing as too sweet, right?  =)

A Tablespoon or two of more or less cream cheese? Try it out!

 

In fact, there's a big romantic holiday right around the corner.

 

And these can easily be turned into

 

Red

 

Velvet

 

Pancakes!

 

 

Is anybody else excited about this prospect?

 

A date night,  or any night,  guilt-free indulgence that won't make you want to run right into your fatty pajamaies!

 

It's okay, we know you're secret. We all have them!  =)

 

You will need quite an immense amount of dye to make this a decent red color because of the quantity of cocoa needed to give these that good chocolate flavor so if you don't really want to experiment in that area you can just add some red food coloring to your frosting and zazz it up that way as well.

 

Or both if you're really feeling sassy!

 

These would also be great served with some fresh red strawberries and maybe a nice red beverage, and if you're man is into meat they go great with bacon!

Who doesn't need some salty and sweet in Love?

Interesting fact: in cooking, a bit of salt is actually the key to bringing out the sweetness in the recipe. So let me just encourage you that those salty times in your relationship

...they are there for a reason...

savor them

they help make the sweetness even more decadent!

 

 

 

I know many people are concerned about willfully ingesting red dye into their bodies after many studies have proven how harmful it is to our health. I'm more along the lines of, once and awhile as a treat is not a problem. However, if you would like to take a more pure approach to color your purty panikers, then I would suggest trying something like homemade beet coloring (scroll to the bottom of the linked post).

 

Is your mouth watering yet?

Because it totally should be.

 

 

The frosting recipe is listed after the pancakes because I like to assemble mine once they are cooled but if you're a warm cookie person you'll probably want to eat these while the frosting melts into the pancakes. I know right! Ah!

Okay I gotta focus.

So if you want to eat them warm mix the frosting up first and then mix and cook the pancakes. If you like them cooled (more like a cupcake) then start with pancakes and then make frosting.

 

 

Double Stuffed Cookies & Cream Pancakes

Low-Carb, Gluten-Free, Dairy Free & THM friendly (S)

***

 

4 whole eggs,  yolks & whites, separated

1 Tbsp. pure vanilla extract

3  Tablespoons Truvia (I use homemade)

1/2 tsp. good quality white stevia powder

3 Tbsp. unsweetened cocoa powder

1/4 tsp. Salt  (I use Real Salt)

1 & 1/4 cups almond flour,  no clumps

1/4 cup golden flax meal

1/4 tsp. baking soda

1/2 tsp. baking powder

1/2 cup water (give or take a few Tbsps.)

Directions: Separate egg yolks and white into 2 medium mixing bowls. Whip whites with an electric mixer on high until they are stiff enough to hold their peaks when the beaters are pulled out. (Beaters should be turned out to perform this test.) Set whites aside. Proceed to whisk yolks and add vanilla, Truvia, stevia, cocoa and salt. Whip until a bit thickened and frothy. Be careful with the cocoa at first, it's light and powdery so it will erupt if it's not mixed in gently for the first few strokes. Now add almond flour, flax meal, baking soda and baking power. Mix with a spoon or spatula instead of whisk. This should be very thick. Start by adding the 1/2 cup tepid water a bit at a time and stirring in slowly or it will splash. Mix until the whole amount has been incorporated. Now gently fold in the stiff egg whites. If the batter still doesn't seem loose enough you can fold in another 1-2 Tablespoon of water. I find 1/2 cup to be about perfect every time.

Cook your batter on a non-stick griddle. Make them any size you like. (Sorry I'm not a super specific cook. I'm totally into eyeballing things.) You know they are ready to flip when little bubbles appear on top. Since the batter is brown you can't go by color as they don't get nice and golden like regular pancakes. You should start to smell them cooking a bit and there should be at least 5 bubbles on the top before you flip them. Basically , a nice crust should have developed. This takes between 1-2 minutes depending on how hot you have your griddle. I recommend setting it at 350, this would be the highest you would want to go for pancakes. Flip them and cook for about half the time on the other side. You're going for more of moist cupcake feel here, not dry and cookie - like. It takes practice but you can always leave them on the griddle a bit longer if need be, you can't moisten them up after they'd dried out. So test as you go and you may have to take a nibble or two just to be certain. It's okay, we won't snitch on you!   ;)

After that batch is cooked, lay them out on a plate in a single layer. Cover that layer with paper towel and then layer again if need be.

I got 11 pancakes out of this recipe. And mine were decently sized, as you can see!

 

Now, it's time to assemble.

Take your cooled pancakes and your fluffy frosting and arrange in any manner and ratio that suits you best! Eat guilt free indulgence that feels so sinful but is far from it!

THM S serving size, I would recommend no more than 3 at a sitting. Pair with some breakfast meat and coffee if more is desired to round out the course.

 

Double Stuff Cream Cheese Frosting

Low Carb, Gluten Free, THM Friendly (S) 

Not Dairy Free 

(for a Dairy Free frosting option go here and just use same sweetener option as listed below for low carb or THM)

 

8 Tablespoons (1 stick) salted butter, softened

5 ounces Cream Cheese (1/3 less fat will also work well) room temperature

6 Tablespoons powdered Truvia

1 teaspoon pure vanilla extract

 

Directions: The first step is to take out the butter and cream cheese to soften and come to room temperature. If you forgot to do this (like I often do) you can soften it in the microwave on the lowest defrost setting and watch it carefully. You want it softened but not cooked!

Secondly, let's make some powdered Truvia. In your coffee grinder, Majic/Baby Bullet or whatever small high powered blender you have pour in about 1/2 cup granulated Truvia, pre-bought or homemade, whatever your preference. Grind until it turns into a powder like powdered sugar. This may take anywhere from 2-5 minutes depending on your device. It should come out like powder but it may not be perfect smooth depending on how much power your blender has.

I often do this in large batches and then keep it in an air tight container for later use since it can be inconvient to grind it up every time you need it.

Now, in a medium mixing bowl blend butter until it's a bit fluffy. Break cream cheese into smaller chunks and add to the butter. Mix until well incorporated. Add 4 Tablespoons powdered Truvia and vanilla extract. Mix well until light and fluffy. Taste. If more sweetness is desired add the other 2 Tablespoons sweetener and mix again. Frosting is finished and ready to go!

 

 

If you're in the mood for some more guiltless treats for the weekend or are just a Red Velvet lover you can check out these Red Velvet Cake Truffles a brand new recipe posted by my friend Carolyn over at at All Day I Dream About Food. She is a creator of many amazing recipes that consistently blow my tastebuds out of the water! She finds a way to make healthy taste insanely delicious! You won't miss a thing making her recipes!

 

What do you think of this recipe? Any questions or comments please let me know! I always love hearing from my readers!

<3  Maiden Princess

 

Can I Snicker Now?

 

I am a self declared Foodie who is aspiring to be a decent food photographer. I am also a chocolate lover, a Trim Healthy Single, and I talk A LOT! :)  

 

I have been on my THM journey since January and I have fallen head over heels for it. I mean, you can eat a Snickers shake for dinner people! What's not to love? Trim Healthy Mama has given me so much freedom. I don't have to count calories or even feel pressured to exercise an hour every day.

 

Along my journey I have found some recipes likes this one (Snicker's Shake) that continue to prove to me that healthy can be delicious and decadent!
I added real peanut butter to mine and a good 'Glump' of organic heavy cream to make it a Satifying S and it is mighty rich my friend! I added a little more cocoa than it called for because I like it extra chocolately and dark. I added 1 teaspoon of caramel extract because I have Watson brand easily found at Walmart but I could've added more because mine tasted more like a Reeses than a Snickers. Hey, I'm not complaining! I like peanut butter cups quite well too, thank you very much!

I've been holding off trying this combination in a shake because I feared it would taste so far from the real deal that my hopes would be dashed on the sharp edges of the rocks of the realistic. I finally decided to take the plunge tonight, come what may. Goodness! Wasn't I surprised when this did NOT taste like a healthy smoothie but instead like a true dessert that could kick any candy bar craving!

If you've had reservations about trying chocolate in your smoothies and are feeling the need to find something to satisfy your sweet tooth and the Skinny chocolate isn't cutting it, please take the 5 mins. and give this a try!

 

Wait, do you hear that sound? Yes, I'm snickering.... because who knew healthy could be so amazing!

 

P.S. My biggest tip with any recipe is to taste, taste, taste as you go! I stop my blender at least 3 times per smoothie to check and adjust. It makes a BIG difference in the finished product.

Lemon Curd Makes Me Oh So Happy!

 

 

I am a hunter. I hunt down beauty, taste, textures. I grab my Cannon and zoom in close, figure out the angle. Focus in on the dripping, the steaming, the bubbling. Hunt down the colors. Oh, but my camera is not the only weapon I use to catch the wild and elusive beauty in a moment. The tongue is a great tool, as are the eyes. The vibrant colors, the silky textures, the tangy bite at the end. Those deep and rich notes marrying with acidic and explosive. Indeed, I enjoy the hunt.

 

I enjoy creating. That part of me that God designed in His Image. If creating these edible art forms gives me such pleasure, how much pleasure did (does) God take in all of His creations. And He never has flops!

Ever since I started THM I have been finding so many recipes to explore and create; to design with my own personal fingerprints. I am honored to share with you today some of my latest adventures

You've already been previewing pictures of Sugar Free Lemon Curd, and while I do admit to touching up the pictures some to make them jump off the page a little more, it truly was a beautiful yellow color, akin to sunshine in a jar.

We buy farm fresh eggs from a neighbor and the yolks are a beautiful deep golden, almost ochre. Just one of the reasons I love living in the country. Can I share with you one of my dream ambitions? Okay, lean in a little closer. ...... I really, (no I mean like seriously) want to keep a flock of my OWN chickens one day. There is something about hearing the clucking, the downy feathers fluffed up in the breeze, gathering the eggs, still warm, into cupped hands.

Ah, but I digress. Whether you have your own homegrown eggs or buy them from the store, you'll need plenty of Omega rich yolks. The color of your yolks will determine the color of the finished product.

Just in case you need another enticement to make this delightful dessert, it has a superb tart and refreshing flavor. Perfect to savor as you sit on the front porch listening to the birds chatter excitedly about the new life bursting forth all about, a mild Spring breeze blowing through your hair. Perfection. Yes, almost.
This recipe can be whipped up in a snap and is a great way to use up any leftover egg yolks you have when only whites are required. Or if you don't want to wait to accumulate some yolks, just separate the eggs and keep the whites in the fridge for a recipe that calls for only whites. Easy and saves time later on.

Well, I guess it's time to confess. About my flop that is. I love lemon. Have you come to that conclusion yet? I really enjoy sweet and decadent desserts but I have always been a fan for changing it up with a bite of tart here and there. Lemon is my favorite way to get that tart fix. So not long ago I thought I would tweak a Lemon Bar recipe. Let's say the results were edible but less successful that I had hoped. We wouldn't be trying that again. The crust was magnificent, the filling...oh you mean, there is supposed to be a silky layer over the shortbread? Ah yes! Somehow I ended up with a skin dotted with un-dissolved xantham gum, then a runny yellow substance much like an egg yolk texture and delightfully tart and lemony almond crust with a major crumbling issue. This recipe couldn't be the best there was! Yet, out of that flop I found a great crust recipe or shortbread cookie, whatever use you needed at the time.

I happened to be making cheesecakes on this same marvelous baking day and had some extra almond shortbread mixture left over so I baked it into bars. I thought it might go well with my lemon curd. Oh boy! While the lemon curd is much more rich than a normal lemon bar filling the textures and flavors were almost exactly what I wanted.

 

You can find the recipe to these delicious crumb beauties here:

 I Breathe I'm Hungry

I did note when I was making them that using store bought almond flour yields the best results. If you want to use your own almond flour (I experimented with [image that!] homemade ground almonds into flour and it is much more oily in my experience) I would cut down quite a bit on the butter but that's where this recipe becomes your own playground! :)  Also, I made these once with the lemon zest and I liked that the best for sure for the pure and pungent flavor, but lemon extract maybe substituted if need be.

 

 

You really need to try both of these recipes. Either together or separately. Honestly, they don't take long. Whip them up during nap time and eat them for dessert that night. Or better yet set your daughter to it! :)  Prepare yourself for the adventure of beauty and yummy. Your senses are in for a wild ride! Enjoy!

Cup Full Of Cheesecake

Smooth. Creamy. Dreamy.

 

 

Drippy and Decadent.  Tart and Tangy.

 

 

This smoothie is like dessert for breakfast.

I'm not kidding!

You need to try it.

Like today!

 

 

With 26grams of protein and all the flavor of New York cheesecake with berry drizzle, this one is going to become a staple in my house.

Here is my version of this original recipe

 

 

 

cheesecake berry smoothie
             - S

 

1/2 cup cottage cheese

1 cup  unsweetened almond milk

2 tablespoons heavy cream or half & half

splash of vanilla extract

lemon juice to taste (I used about a Tablespoon)

1/2 scoop Jay rob strawberry protein powder

1 pkt. pure stevia powder & 1 pkt. Truvia

1/2 teaspoon xantham gum

2 tablespoons light cream cheese

1 cup frozen berries (I mixed strawberries and raspberries)

ice (5-10 ice cubes)

 

Layer ingredients in order written into a good blender.

We own a ninja and I highly recommend it! The blades all the way up make all the difference in blending in frozen ingredients.

Blend until smooth and creamy.

taste and make any adjustments to your liking. pour into a quart jar and top with optional whipped cream and a frozen berry. Enjoy!

Creative in the Kitchen: Molasses Spice Cookies

As you know, I'm a foodie photographer. :)  I love to capture the textures and beauty of real food in the making. I love food. At every stage. I lick spoons. I use my fingers. I love swirls and drips ....

and granules glistening in afternoon sunlight.....

 

 

                                                                      I love crackles...

 

 

and crumbs......

 

and molasses cookies....

 

 

I used to go down the cookie aisle in the supermarket and just melt when I looked at the box of those flower shaped, sweet and subtly spicy Archway Molasses cookies. For a girl, an old fashioned cookie like that wasn't supposed to be on your mind. You were supposed to be running to the Oreo's or iced Animal Crackers, if you were conservative. Not me. Those brown, sugar-coated, boxed up little goodies are what caught my fancy.

 A few weeks ago when I ran across this recipe that is THM friendly, I just knew it was time to try and see if I couldn't make my childhood sighs of delight come alive again.  However, I must warn you that this recipe turned out a bit too spicy for my liking and they aren't soft and gooey like Archway's. I also noted that they tended to be more of a crumb and shortbread texture than ones made with regular all purpose flour, though they still tasted mighty good. My Mom loves them (she say they are even better frozen!) and even our dog who has tasted tiny snippets is a fan. :)  When I make them again I will be careful not to over bake (read: take them out while still looking a little undercooked) and perhaps add a little more butter to the recipe and cut down on the spices. (Note: I used Homemade Truvia Brown Sugar for recipe and I rolled them in just straight Truvia granules right out of the packet or jar.)

Yet, overall, this recipe creates a beautiful and yummy cookie, perfectly suited for a cup of coffee and a brisk day. The complexity of the spices with the robust molasses are a perfect compliment for a chilly spring wind-in-your-face kind of day, or an old fashioned tea time.