Holiday Bites: Sugar Free Peanut Butter Cups

I am a Reese’s Mini Peanut Butter Cups, but they are Hell on the diet…these are Keto Friendly & give me a little less guilt.  #ThisGirlLovesToEat

Sugar Free Peanut Butter Cups

  • 9 oz Bag Lily’s 55% Cacao Sugar Free Chocolate Chips
  • 3/4 Cup No Sugar Added Peanut Butter
  • 2 TBLS Crisco Solid Shortening
  • 2 TBLS Butter

Melt together the chocolate chips and the shortening over low heat until smooth.  Using either a silicone mini muffin pan or a mini muffin pan lined with mini muffin liners, drizzle about half of the melted chocolate into each cup, making sure to drag or brush it up the sides of each.  Put pan into the freezer for 15 minutes.

Meanwhile, melt together the peanut butter and butter until smooth and remove from heat.  Take frozen chocolate cups from the freezer and divide the peanut butter into each cup then top with the remaining melted chocolate.

Place pan back into the freezer for at least 2 more hours then remove the chocolates from the muffin liners.  Store in a sealed container in the refrigerator.

Nutrition Information (Per 1 Peanut Butter Cup)

  • 66  Calories
  • 1.45 g  Fat
  • 4 g  Carbs
  • 1.3 g  Protein

Holiday Bites: Naughty But Nice Peppermint Fudge

I was honest when I said that I abide by the adage that calories, fat, and carbs don’t count in December, but that doesn’t mean that I don’t try, where I can, to trim all of them to try and stay loyal to my Keto lifestyle.  So, this is the Chocolate Peppermint Fudge from a couple of days ago, just slimmed down a bit… As written, each of the 36 pieces clocks in at 77 Calories, 5.6g Fat, and 2.6g Carbs.  Because this fudge turned out so rich, and was so thick from the 8 x 8 pan, I cut each piece in half again so the nutrition information in that case would be: 38.5 Calories, 2.8g Fat and 1.45g Carbs.  My sweet tooth was completely satisfied with one piece halved. #ThisGirlLovesToEat

naughtybutnicefudge

Naughty But Nice Peppermint Fudge

  • 1 TBLS Melted Butter
  • 1 Cup Truvia
  • 1 Cup Heavy Cream
  • 3 TBLS Keto Light Corn Syrup
  • 2 TBLS Water
  • 1/2 tsp Kosher Salt
  • 4 Ounces Unsweetened Baking Chocolate
  • 2 Ounces 60% Bittersweet Baking Chocolate
  • 2 tsp Vanilla
  • 4 TBLS Butter, cut into pieces
  • 1/8 to 1/4 tsp Peppermint Oil (to taste – see tip below)
  • 2 Ounces Peppermint Candies, finely crushed

Line an 8×8″ baking dish with foil, overlapping the edges.  Melt 1 TBLS Butter and brush the foil with it thoroughly.

Heat Truvia, cream, corn syrup, salt, and 2 Tbsp. water in a medium saucepan over medium heat, stirring, until sugar dissolves.  Add chocolate.  Stir until melted and mixture is smooth, then bring to a boil.  Fit saucepan with candy thermometer and increase heat to medium-high.  Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238° F.

Immediately pour mixture into a large bowl.  Dot top of mixture with butter; do not stir.  Rinse thermometer, removing any sugar crystals, pat dry, and fit on bowl.  Let mixture sit until thermometer registers 110° F, 30–45 minutes.

Remove thermometer.  Add vanilla extract and peppermint flavoring to mixture and beat with a hand mixer (I admit I used my stand mixer…I don’t own a hand mixer :|) on high speed until mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.

Scrape into prepared pan; smooth surface, then top with peppermint candies, pressing gently into surface.  Cover with plastic and cool in refrigerator until set, at least 3 hours.

Using foil, remove fudge from pan, peel away foil, and cut fudge into a 6×6 grid to make 36 squares.

Nutrition Information: (Makes 36 Squares – 1 piece per serving)

  • 77  Calories
  • 5.6 g  Fat
  • 2.6 g  Carbs
  • <1 g  Protein

Do Ahead: Fudge is best stored in a tightly sealed container, between layers of waxed paper, in the refrigerator.

Tips: 1) Crush the candies in a zip bag using a rubber mallet or rolling pin, 2) Peppermint oil is quite strong so, for less intense peppermint punch, you can easily cut it to 1/8 tsp, and 3) A hand mixer is better than a stand mixer for this recipe, but I do admit that I got lazy this time and used the stand mixer and it turned out just fine.

Low-Carb Homemade Corn Syrup

There’s no way to avoid it, if you’re baking or making candy: you are going to need light corn syrup at some point to get a good result.  After a few trials (and errors), I finally came up with a corn syrup recipe that is close enough to maintain the integrity of the recipes without adding any weird after tastes or textures!

lightcornsyrup

Low-Carb Light Corn Syrup

  • 3/4 Cup Water
  • 1/2 Cup Truvia
  • 3/4 tsp Vanilla
  • Pinch of Salt
  • 3/4 tsp Xantham Gum

In a small saucepan over medium heat, mix the water and Truvia.  Bring to a low boil and stir in the Vanilla.  Reduce Heat to low.

Spoon out 1 TBLS of the hot Truvia mixture and, in a small bowl, stir in the Xantham Gum.  It will be quite thick and sticky.  It’s ok if it’s not entirely smooth.

Stirring continuously, add the Xantham gum mixture to the saucepan.  Return the heat to medium and bring the mixture back to a low boil.  Cook for one minute until the mixture starts to thicken. Remove from heat.

Pour the corn syrup thru a fine mesh strainer, pressing the corn syrup thru while leaving any unincorporated Xantham gum solids in the strainer.

Allow to cool slightly before using.  As this cools further it can become crystallized, although mine did not.  Mine just thickened into a jelly like consistency.  If either happens, just put it in the microwave for 10 – 15 seconds and stir it again before you’re ready to use it.  Makes about 1/2 Cup and doesn’t keep real long, so plan to make it when you will be likely to use it up.  #ThisGirlLovesToEat

Holiday Bites: Chocolate Peppermint Fudge

One of my favorite things about the December holiday season is the permission we all seem to give ourselves to indulge in every hearty, rich, gooey, decadent dish and treat we can before the calendar changes over welcoming a new year. Calories, fat, and carbs don’t count in December, right? 😂😂

Some treats I make year after year, but I’m always looking for new ways to indulge my love for all things food. This year I tripped across a 2016 recipe from Bon Appétit that has two of my favorite holiday ingredients: chocolate and peppermint. It’s one that’s joining the annual must haves list for sure! #ThisGirlLovesToEat

Chocolate Peppermint Fudge

  • Nonstick vegetable oil spray
  • 2¼ cups sugar
  • 1 cup heavy cream
  • 3 tablespoons light corn syrup
  • ½ teaspoon kosher salt
  • 6 ounces unsweetened chocolate, chopped
  • 4 tablespoons butter, cut into pieces
  • 2 teaspoons vanilla extract
  • 1 teaspoon peppermint flavoring or extract or ¼ teaspoon peppermint oil
  • 2 ounces soft peppermint puff candies, finely crushed

Line an 8×8″ baking dish with foil, pressing into edges. Lightly coat with nonstick spray. Heat sugar, cream, corn syrup, salt, and 2 Tbsp. water in a medium saucepan over medium, stirring, until sugar dissolves. Add chocolate and stir until melted and mixture is smooth, then bring to a boil. Fit saucepan with candy thermometer and increase heat to medium-high. Cook, brushing down sides of saucepan with a wet pastry brush as needed to dissolve sugar crystals, until thermometer registers 238°.

Immediately pour mixture into a large bowl (do not scrape bottom or sides of pot). Dot top of mixture with butter; do not stir. Rinse thermometer, removing any sugar crystals, pat dry, and fit on bowl. Let mixture sit until thermometer registers 110°, 30–45 minutes.

Remove thermometer. Add vanilla extract and peppermint flavoring to mixture and beat with a hand mixer on high speed until mixture is light and thick like frosting and has lost its high gloss (will still have a slight sheen), about 4 minutes.

Scrape into prepared pan; smooth surface, then top with peppermint candies, pressing gently into surface. Cover with plastic and let fudge sit at room temperature until set, at least 4 hours.

Using foil, remove fudge from pan, peel away foil, and cut fudge into a 6×6 grid to make 36 squares.

  • Do Ahead: Fudge can be made 3 days ahead. Keep stored at room temperature.

  • Tips: 1) Crush the candies in a zip bag using a rubber mallet or rolling pin, and 2) A hand mixer is better than a stand mixer for this recipe.

Holiday Bites: Crab & Brie Wontons

If you feel like the dishes have barely been done following Thanksgiving dinner when discussions and planning for December holiday parties and dinners begins, you could be right.  For those of us who love to entertain and treat our friends and family to fine meals, there are never enough days to plan the perfect meal.  This appetizer, from the December 2019 issue of #EatingWellMagazine, is rich and flavorful while also being surprisingly low in calories, fat, and carbohydrates!  #ThisGirLovesToEat

crabandbriewontons

Crab Wontons with Brie

  • 4 ounces Lump Crab Meat, drained & picked over
  • 4 ounces diced Brie Cheese
  • 1/4 Cup Mayonnaise
  • 2 TBLS Minced Jalapeno
  • 2 TBLS Minced Chives
  • 1/4 tsp Ground Black Pepper
  • 1/8 tsp Salt
  • 24 Wonton Wrappers
  1. Place a rimmed baking sheet in the oven; preheat to 350°F.
  2. Combine crabmeat, Brie, mayonnaise, jalapeño, chives, pepper and salt in a medium bowl. Scoop about 2 teaspoons of the crab mixture into the center of each wonton wrapper. Use your finger or a pastry brush to moisten the edges of the wrapper with water. Carefully lift two opposite points up until they touch. Gently pinch together to seal. Fold the remaining two points up toward the center just to close the opening. Pinch the edges together to seal into a four-pointed star.
  3. Carefully transfer the wontons to the hot baking sheet. Generously coat them with cooking spray. Bake until golden brown, 16 to 18 minutes.

To make ahead:  Assemble wontons (Step 2) up to 8 hours ahead. Cover and refrigerate.

Nutrition Information:

Serving Size 2 Wontons

  • Calories – 121
  • Fat – 7 g
  • Carbs – 10 g
  • Protein – 5 g

Time for a Thanksgiving Cocktail

The frantic shopping and prep is done and this girl is doing Tomahawks instead of Tom Turkey at her house. Now it’s time to sit back with a celebratory cocktail! #ThisGirlLovesToEat

Stoli shared the perfect choice via Twitter.

Stoli Turkey Day Martini

  • 1.5 parts Stoli Ohranj vodka
  • 1 part Organic Cranberry Juice
  • 0.5 parts Fresh Lemon Juice
  • 0.5 parts Maple Syrup
  • Prosecco (Approx 0.5 parts to top off with)

Shake all of the parts, strain into your martini (or saucer champagne) glass, and garnish with a sugared cranberry & twist of lime. Cheers!

Sweet Noodle Kugel

NoodleKugel2

When my father-in-law found out I enjoyed cooking, one of the first things he gave me was his Mother’s Jewish Cookbook.  He then opened it to much used page that had a recipe for a traditional #SweetLokshenKugel.  I was behind the 8 ball for a couple of  reasons on this one: I am not Jewish, so many of the words used in the, 70 + year old cookbook were, quite literally, foreign to me and, without the benefit of a picture accompanying the recipe, I was clueless as to what the recipe was actually for.  Dad did clue me in that it was for a noodle kugel that his Mother used to make, but beyond that he was pretty much useless. 😉  Once I #googled some of the words for the kosher ingredients and, what turned out to to be brand names, I was able to modernize the recipe and create something that he loved and requested for many years.

Sweet Noodle Kugel

  • 16 oz Wide egg noodles
  • 1 Cup Sugar (I now substitute 1/2 Cup Truvia)
  • 1 Stick Butter, melted
  • 1 Large Egg
  • 1 Medium Granny Smith Apple, grated
  • 8 oz Golden Raisins
  • 1 – 20 oz Can Crushed Pineapple (mine came in heavy syrup)
  • 1-2 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Vanilla

Preheat the oven to 350° F.  Grease a 13 x 9 inch baking dish with butter and set aside.

Boil the noodles for 10 minutes.  Drain and put into a large mixing bowl or return to the pan you cooked them in.  Add the butter to the noodles and toss to combine.

Combine the Sugar (or Truvia), Egg, Grated Apple, Crushed Pineapple (undrained), Raisins, Vanilla, Ground Nutmeg and Cinnamon, stirring well.

Add the combined ingredients to the noodles and toss until well distributed throughout.

Pour the noodle mixture into the prepared baking pan and bake for 45 minutes to an hour, just until tips of the noodles on top begin to brown.  Cool and cut into 16 – 20 equal pieces.  Can be served warm or room temperature.

Nutrition Information (for 16 servings using Truvia)

  • 205  Calories
  • 6.5 g  Fat
  • 26.62 g  Carbohydrates
  • 4.75 g  Protein

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