A Quote for Tuesday: Week 14

A Quote for Tuesday: Week 13

A Quote for Tuesday: Week 12

A Quote for Tuesday: Week 11

A Quote for Tuesday: Week 10

A Quote for Tuesday: Week 9

Delicious Apple Cinnamon Oatmeal

This is my favorite Fall breakfast of the year. It is very easy, although I have to be honest and say that my mom usually makes the oatmeal for me. I just add the stuff on top!

To make this very easy oatmeal, start by making a bowl of your favorite kind of oats. I used steel cut oats, but rolled oats work just fine. Just make however much you generally eat. While your oats are cooking, cut up an apple. Put the apple chunks in a small pan with a little bit of water and cinnamon. Put a lid on the pot and turn the stove on high. Boil the apples until they are tender. Dump this on top of your bowl of oatmeal. Top with a spoonful of Greek yogurt. If desired, sprinkle a little more cinnamon and some syrup on top.

There you go! That's how you make my favorite oatmeal! Enjoy! Oh, and happy Fall!

P.S. If you have a favorite Fall recipe, please share in the comments!

New Trim Healthy Mama Cookbook!

This cookbook is truly wonderful! Serene and Pearl have done it again. This is their second book and it is full of amazing recipes. The photos and layout of this cookbook are beautiful. I have only tried a few recipes from this book so far, but my three favorites would have to be the Volcano Mudslide Muffin in a Mug, Cheesecake, and Bangin' Ranch Drums. Yummy!

I highly recommend this cookbook. It is incredible! Oh, one more favorite is the Good Girl Moonshine. If you get the cookbook, you must try it. Just sayin'!

A Quote for Tuesday: Week 8

A Quote for Tuesday: Week 7

A Quote for Tuesday: Week 6

A Quote for Tuesday: Week 5

A Quote for Tuesday: Week 4

A Quote for Tuesday: Week 3

A Quote for Tuesday: Week 2

Mint Fudge

• 1 1/4 cup heavy cream
• 3 Tbs + 1 tsp THM Gentle Sweet (you can substitute whatever sweetener you want... gentle sweet is what I used)
• 1/2 tsp vanilla extract 
• 6 ounces unsweetened chocolate, chopped
• 8 ounces cream cheese, softened
• 1 Tbs + 1 tsp THM Gentle Sweet
• 2 Tbs heavy cream
• 1 1/2 tsp mint extract
• 1 tsp matcha powder (this is optional, but it is what turns the mint part green, so I always use it.)

1) Line an 8x8 square baking pan with parchment or waxed paper. (I didn't have any this morning, so I just used plastic wrap, which works just as well.)

2) In a small saucepan, whisk together cream and sweetener over medium heat. Bring to just a boil, then remove from heat. Stir in vanilla extract.

3) Add chopped chocolate and let sit for a few minutes until the chocolate is melted completely, then whisk until smooth.

4) Pour half of this chocolate mixture into the prepared pans and spread evenly to the edges. Transfer to the freezer for about 20 minutes to firm up. Put a lid on the remaining chocolate so that it stays warm.

5) To make the mint layer, beat cream cheese, sweetener, cream, mint extract and matcha powder together until smooth.

6) Spread over the first chocolate layer evenly, smoothing to the edges.

7) Top with remaining chocolate, spreading evenly to the edges. Put back into the freezer until set.

8) Remove from freezer and cut into squares. Enjoy!



Note: I originally found this recipe at All Day I Dream About Food. (I love this blog, btw!) As with almost every recipe I ever make, I did make a few changes to it.  

A New Series: A Quote for Tuesday

Hi everyone!

Today I am beginning a new series on the blog. Every Tuesday I will post a cooking quote. I have this thing for quotes, so I thought I'd share some!! If you have a favorite cooking quote, share it in the comments!!

So, with no further adieu, here's today's quote:
 

 

THM Mini Cheesecakes

• 2 (8-ounce) packages of cream cheese, softened
• 2 eggs
• 10 teaspoons Truvia
• Squirt of vanilla extract
• Juice of 1/2 lemon or two squirts of lemon concentrate

Preheat oven to 350 degrees and put muffin cup liners into muffin tins. 

Mix all ingredients in a bowl with an electric mixer until smooth. Pour into muffin tins and smooth the tops. Put cheesecakes in the oven and bake for about 30 minutes (depends on your oven - might take a little more or less time).

While the cheesecakes are baking, mix up the chocolate whipped cream. Beat 1 cup of heavy cream until it is the consistency and thickness of whipped cream. Melt half a cup of dark chocolate chips (I used Lily's Dark Chocolate Chips) in a saucepan. You may want to add a splash or two of cream to the melted chocolate to thin it a little bit. Do this while it is still on the heat though, or it will just thicken immediately. Add the melted chocolate to the whipped cream and beat with mixer.

When the cheesecakes are done cooking, let them cool on a wire rack before putting the topping on. If you do it right away, the cream will just melt. Once they are cooled, spread the whipped cream on top. You can also pour a little berry puree on top of the whipped cream.

Now all you have to do is take a big bite! Be careful though, they are addictive! They're THM though, so who cares, right?!

P.S. While these are healthy, they don't taste healthy. Promise.