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Pumpkin Chocolate Chip Squares (THM S)

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These squares are so soft, chewy and moist.  I’ve made them a couple of times now and my kids clean them out in 2 days.  I’m happy to let them go to town with these treats, they’re sugar free, gluten free and so healthy for their growing bodies.

 

I went through a short lived 3.5 month time period that my daughter wasn’t enjoying any Trim Healthy Mama treats I made. (learn more about THM here)

She was going through a phase ….she only wanted real sugary treats.   I don’t make those  at home so she was out of luck.  Thankfully all of a sudden a switch flipped and she’s loving everything I make again.  Phew!

When I looked back on the situation her tastes changed when we were celebrating Canadian Thanksgiving, American Thanksgiving, Christmas parties, church functions, and family meals.  She was getting a tonne of sugary treats at those functions, and that fueled her desire for more.  I also have to admit I enjoyed some sugary treats as well.  T’was the season and all.  lol

It makes sense to me now.  She would eat those sugary treats then have no interest in my THM treats.  Sugar is a sneaky and unrelenting trickster, when you’re hooked there’s not much that will satisfy the cravings.

Thankfully now that those special events, and seasonal family gatherings have passed, I’ve been able to clear out the sugar from my family’s diet.  Now all my THM baking is loved, and requested again!  I couldn’t be happier.

I hope you love this recipe as much as we do.  It’s a huge hit every time I make it.

This recipe was inspired by a recipe called “Jenifer’s IP Tweaks for BAM Pumpkin Cake” (E fuel).  A variation of the popular THM recipe Bust-a-Myth Banana Bread located in the THM Cookbook pg 298.  You can see Jenifer C’s original recipe on  Trimhealthymembership.com membership site.

 

Ingredients:

  • Butter to prepare your 9 x 13 pan
  • 1 cup Pumpkin Puree
  • 1 cup Oat Flour
  • 1 cup Baking Blend (BUY HERE)
  • 1/2 cup Oat Fiber (BUY HERE)
  • 1/2 tsp Mineral Salt (BUY HERE)
  • 2 tsp Baking Powder (aluminum free preferably)
  • 1 tsp Baking Soda
  • 6 Tbsp Super Sweet Blend – OR – 3/4 cup Gentle Sweet Blend (BUY HERE)
  • 1 cup Fat free Greek Yogurt
  • 4 Whole Eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp Ginger
  • 1/4 tsp Cloves
  • 2/3 cup Sugar Free Chocolate Chips (THM BRAND – Lily’s or Krisda Brand works well) (BUY HERE)

 

Instructions:

  1. Preheat oven to 350 degrees.
  2. Prepare bottom and sides of a 9 x 13 baking pan with butter .
  3. In a large mixing bowl add all ingredients, except the chocolate chips.
  4. Blend ingredients well, scrape down sides of mixing bowl to ensure complete mixture of ingredients.
  5. Add chocolate chips and mix in by hand.
  6. Pour entire mixture into your prepared 9 x 13 pan, use a spatula to spread evenly in your pan.
  7.  Baked at 350 degrees for 45 to 50 minutes.  Check center with toothpick for doneness.
  8. Let cool completely, and cut into 15 equal squares

*Due to this recipe using oat flour, limit your serving size to 2 of the 15 equal squares to keep within an S setting (fat source), more will throw you into the Crossover setting (both fat, and carb source), which is known to stall weight loss.

 

With Love,

Chrissy ❤

[mpprecipe-recipe:26]

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Breads, Muffins & Cookies

Spice Cake Cupcakes with Maple Brown Sugar Cream Cheese Icing (THM S)

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It’s fall here in beautiful Nova Scotia, and the days are definitely getting cooler, the leaves are starting to turn, and most importantly baking season is back on baby!  Although I do admit whenever I’d find a cool enough day during the summer the oven would come on and we’d suffer but we’d eat yummy low-carb baked goodies.   Sadly that didn’t happen often enough.  I really missed being in the kitchen creating and smelling the aromas that wrap around you, coaxing you to salivate as you await the finished product.  Then finally just when you think you can’t wait a minute longer you finally get to bite into that yum yum……. AHHHHHH catharsis!!!! ❤ ❤ ❤

Fall always inspires me to create warm sweet spicy numbers.  You know exactly what I mean don’t you?  How about some…pumpkin, apple, pear something or other… to name a few.  However today I’m keeping it super simple with a recipe I know you’ll love as much as I do.

IMG_1108

 

It’s so sweet and spicy, with the playful flavors of cinnamon, nutmeg, clove and allspice marrying together so delicately and perfectly.   Deciding to top this with a Maple Brown Sugar Cream Cheese Icing made perfect sense to me, and it matches the warm spicy flavors so perfectly that you’ll be so glad you got yourself into the kitchen to make these beauties.

These Spice Cake Cupcakes truly are the quintessential “flavors of Fall” all on their own….warm, spicy, and sweet, but when you top them off with Maple Brown Sugar Cream Cheese Icing….you’re automatically transported to thoughts of Thanks-giving, fall foliage, and big warm sweaters.  Delightful! ❤ ❤ ❤

IMG_1121

 

Ingredients:

For the Cupcakes-

1 cup Almond Milk (at room temperature)

2 tsp white vinegar

2/3 cup Gentle Sweet  – OR – 1/3 cup Super Sweet (buy here) Or sweetener of choice…here’s a handy sweetener conversion chart

1 cup Butter softened (Or Coconut oil for dairy free)

5 large Eggs

1 3/4 cup Baking Blend (buy here) – OR – 1 3/4 cup Nili’s Baking Mix (see here)

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

2 tsp Cinnamon ground

1 tsp Nutmeg ground

1/2 tsp  Allspice ground

1/2 tsp Cloves ground

1/4 tsp Mineral Salt (buy here)

For the Icing-

1/2 cup Butter softened

8 oz Cream Cheese softened

1 1/2 tsp Maple Extract

2 Tbsp of Gwen’s Nest Brown Sugar (find recipe here) *important info see notes!!!

Instructions:

For the Cupcakes-

  1. Preheat oven to 350 degrees F, prepare muffin tin with butter or if using cupcake liners spray liners with coconut oil.
  2. Add white vinegar to Almond Milk and set aside
  3. Cream together sweetener and butter in a large bowl stand mixer or with a hand held mixer.
  4. One by one add eggs and blend well for each egg.
  5. Add remaining dry ingredients and mix until well blended, wiping down sides of bowl as you go.
  6. While mixing slowly add the almond milk/white vinegar mixture.  Blend well
  7. Scoop batter into prepared muffin tin by the 1/4 cup size scoop.
  8. Bake at 350 degrees for 25 mins (while cupcakes are baking make icing)
  9. Let cool completely before icing.

For the Icing-

  1. Whip together softened butter and softened cream cheese in medium sized bowl stand mixer or hand mixer until fluffy
  2. Add sweeteners and extract and whip well wiping down sides of bowl as you go.
  3. Set aside to ice the cupcakes until they are fully cooled.

*I make Gwen’s Brown Sugar recipe with Super Sweet Blend but in the same amounts. She recommends you use Xylitol or Erythritol, so if you do indeed use Erythritol or Xylitol to make her brown sugar use 2/3 cup instead of 2 Tbsp as noted.

With Love,

Chrissy ❤

[mpprecipe-recipe:12]

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