dessert

Sugar Free Muddy Buddies THM S

December 24, 2020 by Stacy Craft Leave a Comment

You might call it puppy chow or maybe muddy buddies. Either way, you know it is a delicious peanut butter and chocolate cereal treat, coated in powdered sugar.

If you are thinking you can’t have that this year, think again! These sugar free muddy buddies are a THM S recipe.

If you are missing Muddy Buddies this year and want to be able to enjoy a healthier version, this recipe is for you.

We sub out all the bad stuff for on plan ingredients to create these yummy & sugar free Muddy Buddies.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Sugar Free Muddy Buddies THM S

I have been on a Wasa cracker candy kick the last couple of days. Earlier this week I made some killer Wasa cracker toffee (Christmas Crack) and it was seriously amazing.

Like so good that you need to pin it now so that you don’t forget it.

Ok, back to the puppy chow. Making this is super easy and if you have made puppy chow before, you can make this in just about the same amount of time!

What You Need for THM Muddy Buddies

To make this THM S dessert, you need 6 ingredients.

Wasa Light Rye Crackers
Butter
Jif No Sugar Added Peanut Butter (Or other on Plan PB – Here is a great list of options)
On Plan Chocolate Chips
On Plan Confectioners Sugar
Vanilla

Making the Low Carb Muddy Buddies

Low carb puppy chow is made almost the same way that the sugar loaded version is made. The biggest difference is in prepping the Wasa Crackers.

Making the “Cereal”

You want to break the cracker in half. Next, break each half into half again. Then break each piece in half once more. So you will make each Wasa into 8 pieces.

I try to keep them all about the same size but just go with it. It doesn’t need to be perfect.

Tips for Making the Wasa “Cereal” Close to the Regular Recipe

I tried cutting them (ya know to get equal looking pieces because the perfectionist in me wanted them to look better). Don’t do that. It makes a big mess and it is just a lot easier to break it with your hands. I do think it tastes better in smaller pieces so try and get them as uniform as possible.
Only use about 3/4 of the Wasa package. I feel this way when using Chex cereal too but it is particularly important for the Wasa recipe. You want good peanut butter & chocolate coverage on each cracker piece. If you use the entire package of crackers, you won’t get that.

Make the Peanut Butter Chocolate Coating

Melt the peanut butter, chocolate chips and butter in a medium saucepan over low heat until melted and smooth. Add the vanilla and pour over the broken Wasa crackers.

Using a spatula carefully cover all of the Wasa pieces.

Coat The Crackers with Confectioner’s Sugar

Add the Swerve powdered sugar and the chocolate covered Wasa into a gallon ziplock bag. Seal the bag and shake until most of the sugar is covering the crackers.

Remove the sugar free muddy buddies from the bag and spread out on a large sheet of wax paper to dry.

It takes about an hour.

Store in an air tight container or a zip bag.

Serving Size

1 Wasa Light Rye cracker is permitted in an S setting. If you break your crackers into 8 pieces, the will be your serving size.

It doesn’t seem like much but they are quite satisfying so make yourself a plate of 8 pieces and enjoy!

Keto Double Layer Pumpkin Cheesecake (THM S)

October 18, 2020 by Stacy Craft Leave a Comment

This Keto double layer pumpkin cheesecake is filled with seasonal fall flavors that your friends and family will love (whether they are off sugar or not).

This keto double layer pumpkin cheesecake is seriously amazing. I have made it twice in as many weeks and it has already been given a spot on our Thanksgiving dessert table this year.

The nutty crust pairs perfectly with the creamy layers of cheesecake and pumpkin flavors.

Wanna know a secret? I used to think that I didn’t like pumpkin. Like at all. Give me all the chocolate and peanut butter but I am skipping right over the pumpkin pie. But for some reason this year all things pumpkin have just been screaming my name.

I’ve made pumpkin spice almonds, a dump Cuffin pumpkin cake, baked pumpkin spice oatmeal, keto peanut butter pumpkin spice cookies, and Aldi Zero Carb Pumpkin Bread roll ups.

After a pumpkin filled few weeks, I guess that I really do like pumpkin. Just no pumpkin pie.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Keto Double Layer Pumpkin Cheesecake

Making this cheesecake takes a bit of time to whip up, time to bake, cool and chill. It is not hard but the steps that you need to take make it great for a weekend or holiday dessert.

I served this to 5 people that are not on Keto / THM and they all loved it. It is one of those desserts that even people that are still eating sugar will love – and that hardly ever happens!

Here is what you need to make this sugar free cheesecake.

Ingredients for Low Carb Pumpkin Pie Cheesecake

Crust:

Chopped Pecans
Butter
Cinnamon
Monk Fruit

Cheesecake Filling:

Blocks Cream Cheese
Eggs
Maple Extract (you can sub Vanilla but I really think the maple adds so much)
Monk Fruit

Pumpkin Filling:

Pumpkin Puree
Pumpkin Pie Spice

Making the Pecan Crust

You will start with the crust and this nutty crust makes the entire cheesecake. A bit of crunch and a ton of flavor make this the perfect crust of your keto double layer pumpkin cheesecake.

Add the chopped pecans, cinnamon, sweetener and butter to a blender. Blend until combined.

Spread the pecan mixture into a 9 inch springform pan and bake at 350 Degrees for ten minutes. Allow to cool.

Mixing the Cheesecake Filling

Mix the cheesecake filling ingredients in a stand mixer or with a hand mixture. Remove 1.5 cups of the cheesecake filling and top the crust with it.

Add the pumpkin puree and the pumpkin spice to the remaining cheesecake batter. Mix well and then gently layer the pumpkin mix on top of the cheesecake layer.

Baking Time!

Place your keto double layer pumpkin cheesecake into the preheated oven and bake for 35 minutes.

Allow the cheesecake to cool on the counter for about an hour. Finally, move the cheesecake to the fridge and chill for at least 3-4 hours or overnight. You don’t want to shortcut the chill time.

Top with homemade whipped cream or Fat Free Reddi Whip if you are a Trim Healthy Mama DTS.

Keto Double Layer Pumpkin Cheesecake

Servings

Ingredients

Keto Pecan Pie Crust

1.5 cups pecan pieces
4 tbsp Butter
1 tsp cinnamon
1/2 tbsp monk fruit (optional)

Cheesecake Filling

2 blocks Cream cheese (softened)
1/2 cup monk fruit
1 tsp maple extract
2 eggs

Pumpkin Filling

1/2 cup Pumpkin Puree
2 tsp pumpkin spice

Servings

Ingredients

Keto Pecan Pie Crust

1.5 cups pecan pieces
4 tbsp Butter
1 tsp cinnamon
1/2 tbsp monk fruit (optional)

Cheesecake Filling

2 blocks Cream cheese (softened)
1/2 cup monk fruit
1 tsp maple extract
2 eggs

Pumpkin Filling

1/2 cup Pumpkin Puree
2 tsp pumpkin spice

Instructions

Pecan Crust

Preheat oven to 350 degrees.
Pulse the pecan pieces, butter, cinnamon and monk fruit in a blender or food processor until smooth.
Spread the pecan crust into a greased 9 inch springform pan or a regular pie pan.
Bake for 10 minutes and then allow to cool.

Cheesecake Filling

Decrease the oven temperature to 325 degrees.
Add the cream cheese, monk fruit, maple extract and eggs in a bowl. Using your stand mixer or a hand mixer, combine until smooth.
Take 1.5 cups of the cream cheese mixture and spread it onto the cooled pecan crust.

Pumpkin Filling

Add the pumpkin and pumpkin pie spice to the remaining cheesecake mixture. Mix well.
Pour the pumpkin cheesecake filling over the top of the plain cheesecake layer.
Bake the pumpkin cheesecake for 35 minutes or until set in the middle.
Allow to cool on the counter. Once cool, cover and place in the fridge for at least 4 hours or overnight.
Serve with a big dollop of homemade whipped cream or some fat free Reddi Whip.

No Bake Strawberry Cheesecake Cups

June 21, 2020 by Stacy Craft Leave a Comment

These no bake strawberry cheesecake cups start with a rich buttery graham cracker crust.

The fresh strawberries and a light and creamy cheesecake are layered in individual cups for a delicious and pretty summer dessert.

I hosted my bunko friends at my house this weekend. When we meet, the host provides dinner, drinks and of course dessert before we play.

For dinner I had decided on a family favorite of ours – crack chicken puffs. They are filled with cream cheese and bacon and wrapped in crescent dough. These bundles taste great but definitely rich.

So for dessert, I was wanting something a little lighter and with a summer feel.

But here’s the deal. Even though I wanted a light dessert, it still had to taste amazing because dessert is my favorite part of a meal.

And the big 2 lb package of strawberries in my fridge was staring me in the face so I pivoted from my usual chocolate and went fruity.

These no bake strawberry cheesecake cups are layered with a creamy cheesecake filling and fresh strawberries. And so good!

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

No Bake Strawberry Cheesecake Cups

These little cups are so pretty which I love because you eat with your eyes first! The layered trifle look makes this simple dessert look fancy with very little work.

And individual treats are always fun!

These no bake strawberry cheesecake cups use just a few ingredients that you probably already have most of at home.

What You Need:

Graham Cracker Crumbs
Butter
Sugar
Cream Cheese
Heavy Whipping Cream
Vanilla
Strawberries
9 oz Plastic Cups

Making Strawberry Cheesecake Mini Parfaits

To make these individual desserts, you want to make the crust first so that it has time to set up while you make the cheesecake filling.

Combine the graham cracker crumbs (they make these already crushed up so you don’t have to do it yourself), melted butter and sugar in a medium bowl.

Stir until it starts to clump together. Keep stirring until the butter is well combined with the graham crackers and sugar.

Take 2 tablespoons and place it into the bottom of each cup.

Use a fork to gently press the crust into the cup.

Place the cups with the crust into the fridge to set up while you make the cheesecake filling.

No Bake Cheesecake Filling

To make the filling, combine the softened cream cheese with the sugar and mix using a stand or hand mixer until smooth.

Add the Heavy Whipping Cream slowly and the vanilla.

Beat until light and fluffy.

Add the cheesecake filling to the gallon zip bag. Cut off the end so that you can use it as a piping bag (it makes it easier to fill the cups).

Dice the strawberries.

Assembling the Dessert Cups

Now you are ready to assemble the no bake strawberry cheesecake cups.

Your cups should have the graham cracker crust set up now.

Cheesecake Filling

First add a generous squeeze or two of cheesecake filling from your homemade piping bag.

Using a spoon, spread the filling out into an even layer in each cup.

Stawberries

For the next layer, add a tablespoon or two of diced strawberries to each cup.

Then repeat another layer of no bake cheesecake filling and a final layer of diced strawberries.

Put back in the fridge for at least one hour. They are best eaten the same day.

But I will tell you, I ate one for breakfast the day after and it was still just as yummy!

No Bake Strawberry Cheesecake Cups

Servings

Ingredients

Servings

Ingredients

Instructions

Combine the melted butter, graham cracker crumbs and 1/4 cup sugar in a medium bowl.
Stir it together until it starts to clump together and the butter in well incorporated into the cracker crumbs.
Place 2 tablespoons of the crust mixture into the bottom of each plastic cup.
Use a fork to press the crumb mixture firmly into the bottom.
Place the cups in the fridge while you make the cheesecake mixture so that it can firm up a little.
Mix the softened cream cheese and 1/2 cup of white sugar to a large bowl and mix until incorporated.
Slowly add in the heavy whipping cream and vanilla. Beat until light and fluffy.
Dice strawberries.
Using a gallon ziplock bag with the cheesecake filling, pipe some filling into each cup.
Using a spoon, spread the cheesecake filling out.
Add a layer of diced strawberries.
Repeat another layer of cheesecake filling and end with a layer of strawberries.
Chill for at least one hour. Best served the same day.

Nutella And Strawberry Puff Pastry

January 17, 2019 by Stacy Craft Leave a Comment

Puff pastry stuffed with Nutella and strawberry sauce for a new take on the traditional chocolate covered strawberry. A Nutella and strawberry puff pastry on your breakfast or dessert table will please everyone in sight!

Valentine’s Day Treat

The Nutella and strawberry puff pastry was inspired by Valentine’s Day that will be here before you know it (didn’t we just finish Christmas?!). My daughter helped me set out all of our pink and red heart shaped decorations this weekend and it put me in the V-Day mood. And made me want to bake something.

A sweet breakfast treat that would have some flavors often associated with Valentine’s day is what I came up with. And when I think of Valentine’s, I of course think of chocolate. But I also think of big, juicy strawberries drenched in delicious chocolate. And puff pastry is just amazing.

This Nutella and strawberry puff pastry is stuffed with a chocolate covered strawberry filling and also shaped into a cute little heart. Such a cute and easy Valentine’s Day breakfast or even dessert that tastes amazing.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Nutella And Strawberry Puff Pastry

Do you know what I love? A fun, holiday inspired treat that doesn’t take ten years to make. All through out the year we make seasonal treats like Halloween Mummy Cakes and Turkey Egg in a Hole Breakfasts. Keeping with my simple holiday motto, before you know it you will have a sweet V-day treat on the table for your family to enjoy.

Unfold the puff pastry sheet. Using a rolling pin, gently roll out the first puff pastry sheet. Don’t roll it thin, just spread it out a bit. A couple of firm rolls of the pin horizontal and vertically is all that i did. Do the same for the second puff pastry sheet.

The puff pastry was folded in thirds, so you will see 3 vertical “columns.” The filling is going to go in the middle column. First spread the Nutella out, go light at the top and bottom so that it doesn’t spill out when you wrap it. I used 1/2 cup of nutella between the 2 puff pastry sheet.

If you hate measuring, don’t. Just spread some Nutella! That is the beauty of this Nutella and strawberry puff pastry. It is easy.

Then spread the strawberry topping. I used a tablespoon per pastry.

Create the Puff Pastry Braid

Now you need to cut the pastry so that the braid can be created. I use a pizza cutter. Start on one side and cut until you meet the filling. Skip over the filling and cut the same size on the other side. I try to do about an inch thick but I am not very meticulous and it works out fine.

Fold over first strip of pastry from the left and then the right starting at the bottom. Continue overlapping the strips until you get to the top. You may need to pinch the ends at the top and bottom a little to prevent the filling from spilling.

Place on a greased baking sheet. Gently take the two separate pastry braids and shape them into a heart shape if you want this to have even more of a Valentine theme.

Using a silicone brush, spread a beaten egg over the top of the pastry. This is optional but it gives a nice shine to the top.

Bake the Pastry

Bake at 400 degrees for about 10-15 minutes. Watch it close so that it doesn’t burn on the bottom. Mine was done in about 13 minutes.

Top with a sprinkle of powdered sugar.

I hope you enjoy this Nutella and strawberry puff pastry recipe for Valentine’s Day or anytime you are craving the combo of strawberries and chocolate!

Nutella and Strawberry Puff Pastry

Cook Time

10-15 minutes

Servings

Ingredients

2 TBSP Smucker's Strawberry Topping Separated
1/2 Cup Nutella Separated
1 Box Puff Pastry
1 Whole Egg Beaten
Powdered Sugar (For Garnish)

Cook Time

10-15 minutes

Servings

Ingredients

2 TBSP Smucker's Strawberry Topping Separated
1/2 Cup Nutella Separated
1 Box Puff Pastry
1 Whole Egg Beaten
Powdered Sugar (For Garnish)

Instructions

Thaw puff pastry on the counter for 30-45 minutes
Preheat oven to 400 degrees.
Gently unroll the first puff pastry and remove paper.
Using a rolling pin, gently roll out the puff pastry slightly.
Spread 1/2 of the Nutella down the center of the puff pastry.
Spread 1 tablespoon of the strawberry topping on top of the Nutella.
Cut 1 inch segments of the puff pastry on the left using a pizza cutter, skip the middle (where the filling is), cut 1 inch segments on the right side. Repeat until the entire pastry is cut.
Starting at the bottom, fold in the left side of the pastry over the middle. Next lay the right side over the left that you just folded. Continue to "braid" until you reach the top.
Repeat with the remaining puff pastry and remaining Nutella and Strawberry topping.
Place on a greased baking sheet. If you wish, shape the two puff pastries into the shape of a heart.
Brush the top lightly with beaten egg.
Bake at 400 degrees for 10-15 minutes.
Sprinkle with powdered sugar.

Oatmeal Cream Pie Turkey Treat

November 19, 2018 by Stacy Craft Leave a Comment

Your kids can create an easy oatmeal cream pie turkey treat after Thanksgiving dinner. The DIY turkey dessert is fun and simple to set up for the kids to enjoy.

How is Thanksgiving already here? Last year I had just had a baby and I don’t think I really cared what holiday it was because I was so tired. But this year I decided to get ambitious and host our family Thanksgiving for 15 people. So while I am trying to figure out how to brine a turkey fun activities like this oatmeal cream pie turkey treat will be occupying my 4 year old.

We did a test run on this easy to make turkey dessert a few weeks ago. My daughter had lots of fun arranging the colorful feathers on her cute little turkey.

(Affiliate Links are used in this post. A small commission may be paid to me at no extra cost to you and that helps to support this page. Please see my disclosures page for additional information.)

Oatmeal Cream Pie Turkey Treat

I was in a turkey breakfast theme earlier this month. Turkey shaped Bagels with Apple feathers and Turkey shaped Eggs in a basket were hits at the breakfast table. We love fun shaped food! So we expanded to a cute after school treat with this oatmeal cream pie turkey treat dessert.

You could even set up a little oatmeal cream pie turkey treat station for the kids to make after Thanksgiving dinner. So while you are eating your favorites like 5 minute caramel pie or pumpkin cheesecake, the kids can DIY their own sweet turkey.

What You Need:

Oatmeal Cream Pie

Airheads

Candy Eyes

Candy Corn

Store bought desserts with a holiday twist became a favorite of ours over Halloween. They are so easy and provide a no bake way to get kids involved in the kitchen. The steps to make these oatmeal cream pie turkey treats are very simple.

I prepped everything, gave my 4 year old some guidance on how it would look and then let her get to work. To prep the oatmeal cream pie, take a knife and gently separate the two cookie pieces. Just do it carefully since the oatmeal cookies are very soft.

Cut up the air heads to make smaller feathers. I used leftover Halloween candy for this part!

Now just have your kids arrange the feathers. Replace the top oatmeal cookie and create a turkey face. The candy corn is the nose and I cut a tiny piece of a red airhead for the turkey gobbler.

Here is my little one working very seriously on her oatmeal cream pie turkey treat after Mother’s Day Out one day.

My little one had fun making these quick and easy turkey treats. Would your kids enjoy making this?

dessert

Sugar Free Muddy Buddies THM S

What You Need for THM Muddy Buddies

Making the Low Carb Muddy Buddies

More On Plan Low Carb/THM S Sugar Free Treats:

Keto Double Layer Pumpkin Cheesecake

Ingredients for Low Carb Pumpkin Pie Cheesecake

Making the Pecan Crust

Mixing the Cheesecake Filling

Baking Time!

No Bake Strawberry Cheesecake Cups

What You Need:

Making Strawberry Cheesecake Mini Parfaits

No Bake Cheesecake Filling

Assembling the Dessert Cups

Puff pastry stuffed with Nutella and strawberry sauce for a new take on the traditional chocolate covered strawberry. A Nutella and strawberry puff pastry on your breakfast or dessert table will please everyone in sight!

Valentine’s Day Treat

Nutella And Strawberry Puff Pastry

Create the Puff Pastry Braid

Bake the Pastry

Your kids can create an easy oatmeal cream pie turkey treat after Thanksgiving dinner. The DIY turkey dessert is fun and simple to set up for the kids to enjoy.

Oatmeal Cream Pie Turkey Treat

What You Need: