Layered Chocolate & Peanut Butter Fudge

Hey beautiful people. Someone in ##loseit suggested demanded that I make layered fudge. So I bring you chocolate-peanut butter fudge. This should be it for fudge for a few weeks, too. There are other flavours I'd like to try my hand at eventually, though.

a delicious slab of layered chocolate and peanut butter fudge.

Serving Size: 1 piece, makes ~24 pieces
Nutritional Information: 79 cals, 3g of carbs & 1g of fiber (2g net carbs), 7g of fat, 3g of protein

Prep Time: 5-10 minutes
Cooking Time: 10-20 minutes
Cooling Time: 2+ hours

Your Ingredients:

Peanut Butter Fudge

• 1/2 stick of unsalted butter
• 1 cup of smooth or whipped peanut butter (I used Kraft Whipped Peanut Butter & Dip)
• 2 oz of light cream cheese
• choice sweetener (I used 1/2 cup of Splenda)
• 1 scoop** of vanilla or chocolate whey protein powder

**When I made the peanut butter fudge for this layered fudge batch I only used 1 scoop of protein powder. The peanut butter fudge I posted a couple weeks ago used 2 scoops. Either will be fine. Nutritional values reflect ingredients actually listed.

Chocolate Fudge

• 1/2 stick of unsalted butter
• 4 oz of light cream cheese, softened
• 1 scoop (1/3 cup, or 35g) of chocolate whey protein powder
• 1/3 cup of unsweetened cocoa powder
• choice sweetener (I used 1/2 cup of Splenda)

Topping

• ~ 1 oz of dark chocolate (I use Lindt Ecuador 75% Dark)

Your Tools:

• A 1 quart saucepan
• A wooden or silicone spoon or spatula, or whisk
• A ~9x5 glass casserole dish or 8.5x4.5x2.5 metal loaf pan
• A freezer baggie 

The Directions:

As with the other batches of fudge, I'm lazy so I will copy and paste most of the directions.

Start with the chocolate fudge!


Step 1 -

Lightly grease whatever small baking dish you picked out. Or line it with parchment paper. Or both. I am going to go ahead and recommend that you use parchment paper. That way, the slab can be easily lifted from the dish.

Step 2 -

Cut your 1/2 stick of butter into smaller chunks or slices for easy melting.  Put your saucepan on low-medium heat and begin melting the butter.

Note: less heat is better. If you cook the fudge for too long, or on too high of a heat, the butter eventually cooks out of whatever you are trying to mix it with. You'll know this is happening when the chocolate pools in the middle of the pan, surrounded by a ring of butter. Make sure to stir often.

Step 3 -

Add the softened cream cheese to the butter mixture, stirring until all the cheese is melted. Once that is blended, add your sweetener and stir (again, I used 1/2 cup of Splenda). Next, add the protein powder and cocoa powder gradually as you stir. 

Step 4 -

Finally, once all ingredients have blended together, pour the 'batter' into your prepared dish. Put the chocolate fudge in the fridge and move on to the peanut butter portion!

Step 5 -

Cut your 1/2 stick of butter into smaller chunks or slices for easy melting.  Put your saucepan on low-medium heat and begin melting the butter. While the butter is melting go ahead and add a cup of peanut butter. Stir these two ingredients together while melting.

Step 6 -

Add your cream cheese to the melty pot and stir until melted. Add whatever sweetener you decided to use. I'll dump 1/2 cup of Splenda in there. Next, gradually add the whey powder. 

Step 7 -

Pour your peanut butter fudge 'batter' on top of the chocolate fudge you made a few minutes ago. 

Step 8 -

Put your dark chocolate in a freezer baggie and microwave it for ~15 seconds. Snip a tiny hole in the corner of the bottom of the bag. Drizzle the melted chocolate over top of the peanut butter. Refrigerate your fudge for 2 or more hours, then enjoy. Store the fudge in the fridge.

Finished Product

xo,
Jennifer

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Chocolate Fudge

There's going to be a lot of fudge happening over the next few weeks. Happy with my peanut butter fudge, I've been working out other flavours. I've done a layered recipe and I'm currently trying to work out a maple fudge recipe.

For now I bring you chocolate fudge. I have two slightly different recipes, both equally enjoyable. The first (with dark chocolate) is dense and heavy, and dryer than the other recipe. When I eat it all I can think is "this would go really well with a glass of milk."

Many of the ingredients as well as the process parallels my peanut butter fudge recipe.

Dense, rich, dark chocolate fudge

Serving Size: 1 piece, makes ~24 pieces
Nutritional Information (with dark chocolate): 37 cals, 1g of carbs and 1g of fiber (<1g net carbs), 3g of protein, 1g of fat
(without dark chocolate): 32 cals, 1g of carbs, 1g of fat, 3g of protein

Prep Time: 5 minutes
Cooking Time: ~10-15 minutes
Cooling Time: 1-2 hours

Your Ingredients:

With Dark Chocolate

• 1/2 stick of unsalted butter
• 3 oz of light cream cheese, softened
• 1 oz of dark chocolate (I used Lindt Ecuador, 75%)*
• 1 scoop (1/3 cup, or 35g) of chocolate whey protein powder
• 1/4 cup of unsweetened cocoa powder
• choice sweetener (I used 1/2 cup of Splenda)
• cinnamon (optional)

* Chocolate varies a lot. I only use Lindt because it's easy to find and reliable. There is a 65% and 70% bar (Lindt Madagascar) with comparable carbs etc to the Ecuador one. So if you're using Lindt, I'd say anything above 60% would be good.

Without Dark Chocolate

• 1/2 stick of unsalted butter 
• 4 oz of light cream cheese, softened
• 1 scoop (1/3 cup, or 35g) of chocolate whey protein powder
• 1/4 cup of unsweetened cocoa powder
• choice sweetener (I used 1/2 cup of Splenda)
• cinnamon (optional)

Your Tools:

• A 1 quart saucepan
• A wooden or silicone spoon or spatula, or whisk
• A ~9x5 glass casserole dish or 8.5x4.5x2.5 metal loaf pan

The Directions:

The directions are going to be pretty much the same as for the peanut butter fudge. So I'm going to copy and paste a lot.


Step 1 -

Lightly grease whatever small baking dish you picked out. Or line it with parchment paper. Or both. I am going to go ahead and recommend that you use parchment paper. That way, the slab can be easily lifted from the dish.

Step 2 -

Cut your 1/2 stick of butter into smaller chunks or slices for easy melting.  Put your saucepan on low-medium heat and begin melting the butter. While the butter is melting chop or break the dark chocolate (if you're using it). Add the pieces whenever. 

Note: less heat is better. If you cook the fudge for too long, or on too high of a heat, the butter eventually cooks out of whatever you are trying to mix it with. You'll know this is happening when the chocolate pools in the middle of the pan, surrounded by a ring of butter. Make sure to stir often.

Step 3 -

Add the softened cream cheese to the chocolate and butter mixture, stirring until all the cheese is melted. Once that is blended, add your sweetener and stir (again, I used 1/2 cup of Splenda). Next, add the protein powder and cocoa powder gradually as you stir. 

Step 4 -

Finally, once all ingredients have blended together, pour the 'batter' into your prepared dish. Let it cool for a few hours, then slice and enjoy.

Finished Product




xo,
Jennifer

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Peanut Butter Fudge

Heyyyyyyyyyyyy. Peanut butter! Fudge! Peanut butter fudge! It's delicious. Produce, consume, and enjoy.

Okay so I made this recipe a longggggg time ago without protein powder, and it was tasty... but a little too melty. I never posted the recipe because I was not pleased with the results enough to share. Now I am!

If you want super sweet fudge you should add more sweetener than I've listed in this recipe. Although most of my posts are of baked goods, I don't really enjoy super sweet baked things. I like things to be moderately sweet. I feel like this fudge is very rich and just sweet enough.

A side note: This entire recipe can be made by just microwaving the butter & cream and then stirring in the rest. I prefer the stove-top method because it allows for more control over heat and more even cooking.

Serving Size: 1 piece, makes 24 two-bite pieces
Nutritional Information: 74 cals, 3g of carbs & 1g of fiber (2g net carbs), 6g of fat, 3g of protien

Prep Time: 5 minutes
Cooking Time: ~10-15 minutes
Cooling Time: 1-2 hours

Your Ingredients:

• 1/2 stick of unsalted butter
• 1 cup of smooth or whipped peanut butter*
• 2 oz of light cream cheese
• choice sweetener (I used 1/2 cup of Splenda)
• 2 scoops** of vanilla or chocolate whey protein powder***
• cinnamon or cocoa (both of these are optional)

* I have used Kraft Whipped Peanut Butter & Dip in previous recipes. I've been told that this is a tough ingredient to track down. Well, I only buy this kind of peanut butter! Just keep in mind that whatever peanut butter you use will likely change the nutritional values slightly.
** ABOUT A DAMN CUP, STINGROO! My scoop says 35g guys so Stingroo wants me to emphasize that my scoop MIGHT NOT BE THE SAME as your scoop!!! By the way, 35g + 35g = 70g. You need 70g of protein powder.
*** I do not have vanilla protein powder... So obviously I used chocolate. It is delicious, I promise. You can't really taste the chocolate that much but who cares. Fudge. 
*** I have also discovered that unflavoured protein powder works as well.

Your Tools:

• A 1 quart saucepan
• A wooden or silicone spoon or spatula
• Some kind of small baking dish. I've used a glass casserole dish that was ~9x5, and a metal loaf pan (8.5x4.5x2.5). I prefer the metal loaf pan.

The Directions:

Step 1 -

Preheat your oven to 350F. Just kidding. We're making fudge! Lightly grease whatever small baking dish you picked out. Or line it with parchment paper. Or both. 

Step 2 -

Cut your 1/2 stick of butter into smaller chunks or slices for easy melting.  Put your saucepan on low-medium heat and begin melting the butter. While the butter is melting go ahead and add a cup of nombutter. I mean peanut butter. Nom. Stir these two ingredients together while melting to create nombutter-butter!

Step 3 -

Ugh this part. Add your cream cheese to the melty pot and groan while you stir it. Complain loudly that cream cheese doesn't melt nearly as quickly or neatly as butter-things. Feel disgusted when the cream cheese starts to melt into chunks. Stir. Stir some more. Is the cream cheese melted yet? Keep stirring if not. 

Step 4 -

Okay, now that the cream cheese is deliciously blended with the nombutter-butter (YUM!) add whatever sweetener you decided to use. I'll dump 1/2 cup of Splenda in there. Stir this up until you're the only one who would be able to tell there was any sweetener in it, and only because you put it there.

Step 5 -

Now add the whey powder. I recommend not adding it all at once, but maybe about half a scoop at a time (then stir). But you can do whatever you want. Add it all at once. Or don't. 

Step 6 -

Pour your melty concoction into the baking dish you prepped earlier. Sprinkle some cinnamon or cocoa on top if you want. I sprinkled cinnamon-Splenda and omgyum.

Toss the fudge in the fridge for an hour or two. Cut and serve, or go at it with a fork. Store fudge in the fridge. Fudgeinfridge. 

Finshed Product

a slab after cooling in a metal loaf pan (lined with parchment paper)

xo,
Jennifer

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Flax Crackers

Second post of the day. Because I can.

Yeaaaah crackers. I got this idea because I always loved Melba Toast smothered in cream cheese. I used my flaxbread recipe the first time and later made some adjustments. I am pleased enough with the results to share.

Serving Size: I dunno, some x number of crackers. This recipe makes ~24 crackers
Nutritional Information per cracker: 50 cals, 2g of carbs & 2g of fiber (~0g net carbs), 4g of fat, 1g of protein

Prep Time: 5-10 mins
Cooking Time: 45-60 mins

Your Ingredients:

• 1 cup of ground flaxseed (flaxmeal)
• 3 large eggs
• 1/4 cup of 100% parmesan cheese
• choice spices (I used ~1 tsp of garlic salt)

Your Tools:

• An 8 x 4 x 2.5 inch or 8.5 x 4.5 x 2.5 loaf pan
• A 15.25 x 10.25 x .75 or larger cookie sheet
• A fork, whisk, or mixer (though a mixer isn't really necessary)
• A spatula
• A cutting board and a bread knife
• A medium - large mixing bowl
• parchment paper

The Directions:

Step 1 -

Preheat the oven to 400F. Line loaf pan and cookie sheet with parchment paper. Lightly grease both.

Step 2 -

Put all your ingredients in a mixing bowl and mix with a fork (or similar tool).

Step 3 -

Dump the bread batter into the loaf pan and bake for 20 minutes at 400F.

Step 4 -

Don't let the bread cool too long. Take it out of the pan ASAP and transfer it directly to your cutting board. Slice the loaf thinly enough to make ~24 slices. Don't worry if the bread is still moist. It's going back into the oven.

Step 5 -

Transfer all your slices to the lined cookie sheet. Sprinkle with any extra seasoning you want. Put the bread in the oven and decrease the temp to about 325F. Bake for ~15-20 minutes and then flip all the slices, baking for another ~15-20 minutes. 

Step 6 -

Top with your favourite things and enjoy.

Finished Product

mmm cream cheese and dark chocolate chips

 

xo,
Jennifer

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Crustless Quiche

Helloooo. It's reading week! I am certainly doing a lot of reading.

I've been meaning to share this delicious recipe with you all. I make it a lot, typically two batches at a time so I can make a whole pie for dinner and have personal pies saved for later. This is my favourite recipe for when I have a bunch of ingredients in the fridge that I think might go bad soonish, or if I've made ham or something.

Serving Size: 1 personal pie, makes 4 pies (or) 2 slices, makes 8 slices
Nutritional Information (egg & cheese): 205 cals, 3g of carbs, 14g of fat, 18g of protein
(with egg, cream, & cheese): 405 cals, 7g of carbs, 34g of fat, 19g of protein

Note: you'll have to adjust the nutritional content based on the filling ingredients you use. Recipe calculators are great.

MFP has a user-friendly one.

Prep Time: 10-15 minutes
Cooking Time: 40 minutes

Your Ingredients:

Basic Pie

• 4 whole eggs
• 1 cup of cottage cheese (I use 4% m.f.)
• 1 cup of choice cheese (I typically use medium cheddar)*
• 1 cup of heavy cream**
• Choice seasoning

*If you want to put a bit of cheese on the top of your pie, you'll want 1 1/4-1 1/2 cups of cheese.

**Heavy cream is totally optional. I've made this recipe both with cream and without it. The results were delicious each time. The difference is how fluffy and moist your quiche turns out. More cream means more fluff/moisture. Less/none means your pie will be pretty sturdy (and still delicious). Not sure which you want? Try just 1/2 a cup of cream!

Possible Filling Choices

• Bacon, ham, left over pork chops or steak
• Mushrooms, green pepper, tomato, zucchini
• Swiss, mozzarella, provolone cheese
• Pretty much anything you feel like putting in the pie

Fillings I Typically use

• 1 cup of chopped/diced ham
• 1 cup of chopped/diced white mushrooms
• 10 sliced cherry tomatoes
• 1/2 cup of swiss cheese
• garlic salt, onion powder, and chili powder

Your Tools:

• A medium-large bowl & whisk
• A cutting board & knife
• A cheese grater & something to hold your cheese
• A 10 or 12 inch frying pan
• 1 8 inch pie plate or 4 personal pie plates*

*Personal pies are great for freezing! If you want to make a batch for later, follow this recipe. Once the pies are baked and cooled, just cover the pies with foil and toss them in the oven. Reheat them in the oven directly from the freezer for 40 minutes.

The Directions:

Step 1 -

Preheat your oven to 400F. Chop up your filling meats and toss them in a frying pan at about medium heat. Then chop up your veggies and add them to the frying pan once the meat is roughly cooked. Cover and let the food fry, stirring occasionally.

Left over meat from when I made pulled pork, zucchini, and cherry tomatoes

Bacon and green pepper

Ham and mushrooms

Step 2 -

Grate all your cheese! Eat the chunky bits that don't get grated properly! Yum. Now set the grated cheese aside. In a medium-large bowl beat all four eggs well (add the cream now, too, if you're using it). Oh, don't forget to go back and stir the stuff that's frying. If it looks just about cooked, turn it to low. Now add the cottage cheese to the eggs and whisk those together. Once that is blended, feel free to add whatever spices you want.

Step 3 -

In your pie plate (or personal pies), sprinkle the grated cheese along the bottom to mostly cover it. Don't bother smushing the cheese down or anything. Next, cover the cheese with about half the egg & cottage cheese mixture, making sure to get the edges. When making personal pies I measure out 1/4 cup of the mixture for each pie during this step. 

Step 4 -

Now it's time to add the filling! Turn off that burner and scoop the ingredients onto the cheese & egg mixture already in the pie plate. Top the filling with the rest of the egg & cottage cheese blend. Finally, sprinkle the top with grated cheese (if you grated extra) and any additional spices! I like to sprinkle the top with chili powder. 

Step 5 -

Bake at 400F for 40 minutes. If, while your pie bakes, you think it might explode... it won't. At least mine never has. When you remove it from the oven it will look HUGE, especially if you used cream. The pie will shrink as it cools. Which reminds me - let your pie cool for 5 minutes or so before cutting and serving. 

If you're using personal pie plates, I recommend putting all four onto one cookie sheet to make for easy baking.

no cheese on top!

 Finished Product

This particular quiche was made sans-cream

xo,
Jennifer

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Mozzarella Sticks

Howdddddy doodle.

I took a vote in ##loseit and 3+1 people voted that I post a mozza stick recipe. So that's what I am about to do. I have tons of other recipes actually just waiting to be written about, pictures taken and all, but I just don't have the time. This makes me sad... I should be studying as I type this. But I'm not. I'm currently working on a low-carb "melba" toast concoction, so while it is in the oven I bring you...

MOZZA STICKS!

Mmmm. Dippable, gooey, low-carb mozza sticks.

warning: this is a messy recipe! beware.

Serving Size: 4 sticks, makes 8 sticks
Nutritional Information per 1 stick: 84 cals, <1g carbs, 6g fat, 7g protein 
Nutritional Information per 4 sticks: 335 cals, 4g carbs & 2g fiber (2g net carbs), 26g of fat, 26g of protein

Prep Time: 10 minutes
Cooking Time: 10 minutes

Your Ingredients:
The amount of ingredients I use for this recipe sometimes fluctuates. Sometimes I'll decide to dunk and coat the sticks more than usual so I obviously end up using more, but this is a good starting point and is what the nutritional value is based on. If you run out of, say, your "breading", it is super simple to make a bit more.

• 4 mozzarella stringable cheese sticks, frozen*
• 1-2 large egg, beaten
• 1/4 cup of 100% Parmesan cheese (i.e.: Kraft, not brick)
• 1/4 cup of ground almond/almond flour**
• choice seasoning

* The cheese sticks MUST be frozen before you begin the process of dunking and coating. You can cut them in half before you freeze them, or when they are frozen.

** If you don't have almond flour you could try it with flaxmeal, or peanut flour. I haven't made mozza sticks with either of those flours but there is no harm in trying.

Your Tools:

• Two bowls
• 10-12 inch frying pan
• Whisk
• Tongs

The Directions:

Step 1-

Beat your egg in one bowl. In another bowl, mix your dry ingredients (the "breading").

Step 2-

Remove cheese sticks from the freezer. If they are not already cut in half, do so now. Try to do it quickly (but don't hurt yourself) as the cheese will actually thaw pretty quickly. We want the cheese sticks to still be frozen when we fry them.

Step 3-

Now that all your cheese sticks are ready (you should have 8 halves), you can begin the process of dunking and coating your sticks.

after 2 cycles and a "rolling" (tip found below)

a. Drench a stick in egg
b. Roll the stick in breading
c. Repeat 'a' & 'b' for the remaining sticks
d. Repeat 'a' & 'b' once more for all sticks
e. If you have egg left over, dunk all sticks in egg briefly once more*

* I find that the extra dunk in egg helps "seal" the stick while cooking. It isn't necessary, so don't fret if you don't have enough egg left. 

tip: If, after the second dunk, you gently roll the sticks between your palms (pressing the breading together), it helps make the sticks sturdier when cooking. However this is not necessary and is easy to mess up.

Step 4-

Preheat your pan on medium-low for a short while (you can check if it's heated by sprinkling a drop of water on it. If it sizzles, you're good). Place all sticks on the pan and increase heat to medium or medium-high. We want to cook the sticks quickly so they don't melt out of the breading too much*. 

Use your tongs to turn the sticks every minute or so. Continue frying each side until the sticks are a nice, crispy golden brown.

*No matter how many times I make this, I always end up with one or two mozza puddles. They still taste delicious.

Step 5-

Place all sticks on a plate and serve with your favourite low-carb dipping sauce. I actually use a low-carb pizza sauce with some Franks Red in it. 

Finished Product

xo,
Jennifer

p.s.
I know all the pics I take are low-quality. I take them on my phone and I don't care much about lighting. I just want you guys to be able to see what I've been doing! 

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Peanut Butter Cups

Okay, do you all love peanut butter as much as I do? I hope so. These are delicious. I received a request for peanut butter cups and after doing some research to figure out where to start, this is what I've come up with. If you like your treats sweeter, feel free to add sweetener until you're happy with it. I personally think these are delicious without being super sweet. They are very rich.

Also, if you want more of a bite-sized treat, you could use mini paper muffin cups! I might do that next time. I also have a variety of silicone ice cube trays that are calling to me...

Serving Size: makes 12 cups
Nutritional Information: 118 cals, 4g carbs & 1g of fiber (3g net carbs), 11g of fat, 3g of protein

Your Ingredients:

Chocolate Shell

• 3 oz of dark chocolate (I am using Lindt 75% dark, pictured)
• 1/4 cup of unsalted butter
• 1 tablespoon of splenda or equivalent amount of choice sweetener
• 1 teaspoon of vanilla extract

Peanut Butter Filling

• 1/2 cup of peanut butter (I am using Kraft Whipped Peanut Butter)
• 1 teaspoon of vanilla

Your Tools:

• Small pot
• Silicone basting brush (If you don't have one, a small spoon should do)
• Microwaveable container 
• 12 medium paper muffin cups

The Directions:

Step 1 -

Start by measuring out 3 ounces of dark chocolate (I used Lindt 75%, but 80-90% would also be fine if you like dark chocolate. You can also add a bit more sweetener if you go darker). Chop up your chocolate. In your small pot, on low heat*, melt butter, chocolate, vanilla, and sweetener together. Stir until smooth.

*Chocolate melts incredibly easily so you need minimal heat for this task - too much heat will burn your chocolate. 

Step 2 -

Turn off your burner or at least reduce it as low as it will go. I prefer to leave it on as low as possible so that the chocolate remains smooth enough to work with easily, but not so hot that it deforms the paper cups. Using your silicone basting brush (if you don't have one, just use a the back of a small spoon, though a silicone basting brush is best for this task I found), line your 12 medium paper muffin cups with chocolate, covering the bottom and about 1/3 of the way up the cup.

This can be a little tricky if you've never done this before, but I will try to explain the technique I used... Dip the basting brush in the chocolate and then tap the bristles of the brush on the bottom part of the muffin cup until a little pool of chocolate forms. Then, push the chocolate to the edges and 1/3 of the way up the sides (don't worry about the bottom staying covered at this point). Do this all the way around the cup and try to make sure the chocolate is thick enough that it stays dark - if light comes through some parts, that's OK, it can be fixed later. Once the sides are done, go back and cover the bottoms again if they didn't stay covered. 

Once all 12 cups are done, put them in the freezer for about 10 minutes or until firm.

Step 3 -

If you had difficulty in the last step getting the chocolate to stay on the sides of the muffin cup, you can run your basting brush over them again and then put them back in the freezer for 5 more minutes. Now you'll want to make the peanut butter filling*. Put half a cup of peanut butter in a microwaveable container and microwave it for 20-30 seconds. Next, add a teaspoon of vanilla extract and stir. If your peanut butter is hot, stick it in the freezer for a minute or two. We want it to be thin but not so hot that it will melt your chocolate cups. When it's warmish but still thin, spoon your peanut butter filling into each of the 12 cups and spread it. You don't want to put peanut butter all the way to the top of the chocolate cup, as you want room to put a top shell on. Also the peanut butter doesn't have to go all the way to the edge. If it looks good to you it's probably fine. Put your cups back into the freezer for about 5 minutes.

Sorry, I forgot to take a picture of this step :(

* I used Kraft Whipped Peanut Butter but you can use any kind you want, just keep in mind that the nutritional value of your cups will be different. 

Step 4 -

If your chocolate isn't already warm, turn the heat on low and warm up the chocolate so it's a workable consistency. Then grab your cups from the freezer. With your brush (or spoon), put the remaining chocolate in the 12 cups, covering the peanut butter. Make sure you push the chocolate all the way to the edge so it goes down the side of the peanut butter and melts into the other chocolate shelling. 

Once all the cups are covered, put them back in the freezer for another 10-20 minutes, after which you can decide whether you want to remove all the paper muffin cups or just leave them in. I removed them. 

Your finished product has to be kept in the fridge or freezer. Enjoy!

Finished Product

xo,
Jennifer

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Cream Cheese Icing

This is the recipe I used for the icing on my pumpkin muffins.

Serving Size: Should be enough to frost 12 muffins
Nutritional Information: 38 cals, 1g carb, 3g fat, 1g protein

Prep Time: 5 minutes
Cooking Time: 5 minutes

Your Ingredients:

• 1/2 cup of plain cream cheese (I used light cream cheese)
• 1/3 cup of heavy cream
• 1/4 cup of splenda (or equivalent choice sweetener)
• 1 teaspoon of vanilla extract

Your Tools:

• A mixing bowl
• A hand or stand mixer or food processor 

The Directions:

Step 1 -

Put all your ingredients in the same container and go nuts mixing them together. Then spread your concoction over your muffins or pancakes or something. Eat it with a spoon.

xo,
Jennifer

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