My Favorite Muffin in a Mug So Far! Samoa! Gluten-free, Trim Healthy Mama (S), Sugar-free

A couple weeks ago, Gwen's Nest, posted a Samoa milkshake. If you like Samoas but have not tried it, go, now, make it, it is that good! However, I live on the edge of the snow belt, it is cold here, and currently we are under several inches of the white fluffy stuff. I didn't want a milkshake today, I wanted a warm, flavorful muffin. *Just poked the last bite into my mouth, yummm, happy.* 

I wish I could share a bite but the best I can do is share a picture, and recipe; you have to make your own. 

There is the picture, and here is the recipe. 

Samoa Muffin in a Mug 
1 tablespoon coconut oil, butter, or MCT oil
2 tablespoons flax meal
3 tablespoons almond meal
1 tablespoon erythritol
dash stevia
1 egg
1/2 teaspoon baking powder
1/2 teaspoon vanilla
dash salt
1 square chopped 90% chocolate, I used Lindt
2 tablespoons shredded coconut, unsweetened
1/2 teaspoon coconut extract
1 teaspoon caramel flavor
1/2 teaspoon butter flavor
Mix all in lightly oiled mug, I used a small pyrex glass container. 
Bake 350F. for 20 minutes or 1 minute in microwave.
Here is the usual stream of photos.

I love Muffins, they are a great grab-n-go snack, or breakfast on the run. Sometimes I will line up the glass containers and make a string of muffins, varying the flavors in each, this way I can just put 1/2 or whole muffin in ziploc baggies to drop in my purse as I run out the door for appointments or errands. 
Enjoy!

Tuesday Link-up at Gwen's Nest
Trim Healthy Mama

Mini Chocolate Chip Cheesecake- THM (S), Gluten-free, Sugar-free, Low Carb, and Packed with Rich Flavor!

Today's recipe is a twofer. Does this assault your vocabulary? I "Googled" it, according to Google, twofer is a word; two for the price of one. Since this is free then is there a word for this? Gratis. Same root as gratitude. I, for one, am so grateful for cheesecake, among other things; for example, sharing it with my family. Moving right along.

This is/was the last bite of a luscious, oh, so creamy, chocolate chip cheesecake. So good, so sad that it is gone.

Now this is what I did with some extra batter.

 Yes, folks, this is an espresso "MIM" (muffin in mug) , minus the chocolate chips because there were plenty in the cheesecake batter and I wanted to keep this low carb and THM. This is what happens when you play in the kitchen , sometimes the experiment does not fit the pan you intend to use. So while I was looking at about 1/3 cup batter which would not fit in the tiny spring form pan this muffin popped into my mind, little wonder, it was good all by itself, adding cheesecake would skyrocket it to another incredible level!

First the cheesecake, I made a large regular cheesecake for my family, then made a tiny low carb one just for me using a  4" mini spring form pan.

Crust:
1/2 cup plus 2 tablespoons almond flour
2 tablespoons butter, melted
2 teaspoons erythritol
dash salt
dash stevia if you like things really sweet
Mix all in a small bowl,

 then press into the bottom of a baking dish. I lined this one with parchment paper so I wouldn't miss even one crumb of the crust.

Batter:
8 oz. cream cheese, regular or 1/3 fat, room temperature
2 tablespoons erythritol
dash stevia
1 teaspoon vanilla
1 egg
1-2 squares 90% chocolate bar, chopped (I used Lindt)
Preheat oven to 350F.

Beat the cream cheese until fluffy.

Add the erythritol, stevia, egg, and vanilla, beat until fluffy again.

Stir in the chocolate.

Spoon onto crust.

Bake for 20 minutes, or until it doesn't jiggle, some movement is good but you don't want a loose, wet jiggle. Got it? :)

You should have, if you used the same size pan, about 1/3 cup extra batter, give or take. Mix up your favorite MIM, and bake half way.

Now spoon the cheesecake batter on top.

Continue baking, 350F for another 15 minutes.

How could you call this diet food?!

If you don't want to make both, then use a larger pan for the cheesecake and you won't have any batter left, maybe a 5 or 6" oven proof bowl. As for me, extra cheesecake batter just makes my creative juices run wild!

You can also see this and other yummy low-carb or THM recipes on Gwen's Nest .
Special thank you to Pearl and Serene the authors of Trim Healthy Mama.

Some affiliate links have been used in this post.

Butter Pecan No-Bake Cheesecake with Shortbread Crust- Low Carb and THM !

I ate the last piece, all by myself, hiding in my office, it was that good. There was only one piece left, really. I see it as a sacrifice, I saved the family from an evening of discord.

I used a default almond crust to be low carb, gluten free, and THM compliant. Not as tender as a regular flour shortbread but very tasty and still a gentle crunch. 

Crust Ingredients: 
1 cup almond flour (ground almonds)
pinch salt
1/4 teaspoon erythritol plus a dash stevia
4 tablespoons melted butter
Combine with a fork, press into the bottom of a 8x8 baking dish or four of these cute little tart pans. 

 Best grass fed butter I have ever had!

 Bake at 350F for 10 minutes or until the edges just begin to show brown.

Toasted Pecans: 
The number of pecans you use here is up to you, I used 5 on each of the tart pans. So whatever pan or design you desire toast that many, plus a few more for nibbling.
Put pecan on a small pan with a pat of butter and a sprinkle of salt. I lined my pan with parchment paper for easy clean up. Toast at 325F for 12 minutes. Watch them, they burn quickly. 

 Cool completely before topping the cheesecake.

Filling Ingredients: 
6 oz. cream cheese, at room temperature
1/2 cup cream 
1 teaspoon vanilla
1-1 1/2 teaspoons butter flavor, begin with 1 then taste before adding more
pinch salt
3 tablespoons erythritol plus dash stevia
1 teaspoon beef gelatin 
In a small sauce pan, warm the cream then wisk in the gelatin. Set aside to cool. When completely cool, beat until fluffy. 

 In a medium mixing bowl, beat the cream cheese, vanilla, butter flavoring, salt, and sweeteners until fluffy. 

Fold the cream into the cream cheese mixture. 
Spoon into the cooled crust, top with the toasted pecans.

 Chill for a couple hours before serving. 

I get my beef gelatin from Azure Standard Co op, if you don't have one near you then I linked Amazon for you because it is hard to find. The Rumiano butter also came from Azure, you really have to find a co op near you. http://www.azurestandard.com/  Also the best yogurt, vanilla, great prices on so much. And no, I get no compensation for saying that, it is just true and worth sharing! 

My recipe is also featured on Stacy Makes Cents  and Gwen's Nest Trim Healthy Mama Tuesdays. 
Thank you to Pearl and Serene the Trim Healthy Mamas!

Hot Buttered Pretzels

I am not a shopper. Walking the mall is not my favorite past time. I do like to browse stores like Williams-Sonoma, go figure?! So what does the mall hold? Soft, golden, buttery pretzels; the aroma wafts throughout the walk ways for several stores, chases me around the kiosks, calling to me.
One of my favorite cookbooks, King Arthur Flour Baker's Companion, has an excellent hot buttered pretzel recipe. I have never made something from this book which has not turned out well.

There you have it, still warm, soft, brushed with real butter, oh happy day! The only change I made to the King Arthur recipe was to give the dough a baking soda bath before baking, instead of sugar, this causes the exterior to be alkaline and give the pretzel the familiar chewy texture, it also causes the exterior to brown quickly without drying the interior.
Dough:
2 1/2 cups all purpose flour
1/2 teaspoon salt
1 teaspoon sugar
2 1/4 teaspoons instant yeast
1 cup warm water
Bath:
1/2 cup warm water
1 tablespoon baking soda
Topping:
3 tablespoons butter, melted
coarse salt of choice, kosher or pretzel
In a large mixing bowl, combine the water for dough, sugar and yeast, allow to rest 5 minutes.

 Add the rest of the dough ingredients, knead for 5 minutes, until soft and smooth, not sticky. Cover and allow to rise 30 minutes.

Knead again for 1 minute.

Cut into 8 pieces.

Preheat oven to 500F.
Mix the water and baking soda in a small pan, warm and stir until most of the soda is dissolved and it is hot to the touch.

Roll each piece into a long snake.

Dip into the hot soda bath.

Tie into shape, place on a lightly greased sheet pan.

Sprinkle with salt.

Bake for 8-9 minutes.

Brush with melted butter.

Can hardly wait! What?! Who is going to miss that little piece?

Enjoy warm. These are best the day they are made.

Gone...so sad.