Tag: multiple servings

Puppy Chow {THM:XO}

This also happens to be another recipe that came about after a discussion with a coworker, which seems to be where 75% of my ideas for recipes come from!

 Now, I know there are THM approved, single fuel recipes for Puppy Chow made with pork rinds or nuts and/or coconut flakes, but when I was brainstorming this recipe I was wanting something lighter, as nuts sometimes are a bit heavy for me…..Rice Cakes were the answer!

I know this is an XO, and since I’m still in weight loss mode I try to limit my XO’s. I do make an exception for this since I only make it a few times a year. It is seriously dangerous to have around. I have to scoop out a serving size or else I could eat the whole batch. (I’m not joking. I seriously have to put my self control to work when I make this!)

So, go ahead and make at your own risk! I know you won’t be disappointed!

My sister, Abby would be happy to have a constant supply of this around. She one of those who can eat 90% XO’s and not gain an OUNCE. A bit  lot of envy/jealousy  there on my part! (Don’t worry, I’ve worked through it!) Love you sis!!

Print Recipe

Puppy Chow

Ingredients

  • 1- 8.5 oz. pkg. brown rice cakes, salted or unsalted (I use the Lundberg brown rice cakes) Find them here or at your local health food store.
  • ½ cup butter, or coconut oil if desiring dairy free
  • 1 ¼ cup sugar free chocolate chips (or 9 oz. 85% or darker chocolate, chopped)
  • 1 cup creamy natural peanut butter
  • 1 ½ teaspoons vanilla
  • ¼ teaspoon salt (decrease to ⅛ teaspoon if using salted rice cakes)
  • 1 bag swerve confectioners style sugar (approximately)

Instructions

  • Break rice cakes into 1/2-1 in. pieces into a large bowl. Set aside.
  • Melt butter and chocolate together over low heat, stirring constantly.
  • Stir in peanut butter, vanilla, & salt. Mix until smooth.
  • Pour over broken up rice cakes & stir until evenly coated.
  • Scrape mixture into large paper bag & toss with desired amount of swerve confectioners style sugar (I use the whole bag.) until evenly coated.
  • Spread out on newspaper or paper bags until dry.
  • Try not to devour the whole thing in one sitting!

Notes

You may use any other on plan powdered sweetener to toss this in, just don’t use Super Sweet. It’d be WAY to potent for this recipe!

Lemon Cheesecake Crumb Bars {THM:S}

Perfectly lemony cheesecake bars to brighten up your gloomy winter doldrums!

With winter upon us here in the North-woods of Wisconsin, we sometimes need some cheering up and a boost of Vitamin C! What better way than to combine the answer to both needs in a deliciously lemony cheesecake bar!?

One day I had a TON of egg yolks I needed to use PRONTO, so I made lemon curd, which I then stuck in the freezer until I could think of ways to use it besides Lemon Meringue Pie.

Enter these bars…years ago at the bakery where I work we had a cheesecake crumb bar. It wasn’t extremely popular so it was discontinued. I’d completely forgotten about those bars until I was discussing with a coworker about items that we had made in the past and this memory floating to the front of my mind.

As soon as possible I got into my kitchen and made these. It’s one of the few recipes I’ve created that was perfect from the first shot….now if only I could get that to happen more often! 🙂

For zesting lemons, I highly recommend this zester. I use it pretty much on a daily basis between work and home. In fact, I own 2 or 3 of them myself! You need to garnish your pie, whipped cream topped hot cocoa, with beautiful chocolate shavings, etc? You need to pile the Parmesan cheese on your pizza? Your rice pudding needs a bit of fresh nutmeg? You need fresh lemon zest for this recipe? Then this is the right tool for you!! 🙂

Print Recipe

Lemon Cheesecake Crumb Bars

Course: Dessert
Keyword: bars, cheesecake, dessert, lemon, Low carb, sugar free
Servings: 18

Ingredients

Crust & Crumb Topping

  • 1 ½ cups THM Baking Blend
  • ¾ cup oat fiber
  • 1 cup THM Gentle Sweet or desired alternative sweetener of your choice
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 fresh lemon, zested
  • 1 cup butter, melted

Filling

  • 1 – 8 oz. package Neufchâtel cheese, softened
  • 2 cups lemon curd (I recommend this one from Joy & Simplicity.)
  • ½ cup sour cream or nonfat greek yogurt
  • 1 egg

Glaze

  • 1 cup Swerve Confectioners Style sweetener, or other powdered sweetener of your choice
  • 1 pinch salt
  • 1 fresh lemon, juiced

Instructions

Crust:

  • Preheat oven to 350°. Lightly grease a 13×9 pan and line with parchment paper and then lightly grease parchment paper.
  • Whisk all crust ingredients in a medium bowl except for melted butter.
  • Add melted butter and mix using a hand mixer on low or a wooden spoon until butter is completely mixed in with no dry spots remaining.
  • Place ½ of crumb mixture in prepared pan and press down firmly. ( I like to use a measuring cup or a tamper to get it pressed down evenly.) Set remaining ½ of crumbs aside
  • Place in oven and bake for 8 minutes.

Filling:

  • Whisk Neufchâtel cheese until smooth.
  • Add lemon curd and sour cream and whisk until smooth and evenly mixed, scraping down bowl as needed.
  • Whisk in egg until smooth.
  • Spread Neufchâtel cheese mixture evenly over baked crust. (There’s no need to let the crust cool completely.)
  • Sprinkle remaining crumb mixture evenly over top of cheesecake batter and LIGHTLY pat down.
  • Place in oven and turn oven temperature down to 325°. Bake for 35-40 minutes, or until lightly browned and instant read thermometer inserted in center of bars reads 160°.
  • Set aside to cool.

Glaze & finishing:

  • Whisk together glaze ingredients until smooth.
  • Once bars are cooled, drizzle glaze over top of bars.
  • Place in refrigerator until chilled.
  • You may cut and serve in pan as-is, or using excess parchment paper as handles, remove chilled bars from pan to cutting board and cut into desired size.
  • Store covered in refrigerator.

Notes

After zesting lemon, juice lemon and set the juice aside to use in the glaze.
If you don’t have parchment paper you can make these without it, it just greatly aids in removal of the bars without sticking and makes the pan MUCH easier to clean.
If you don’t have a fresh lemon available: omit zest from crust. Use 3-4 Tablespoons bottled lemon juice in the glaze.