yzma1587

[yzma1587]

Creamsicle Fudge Recipe

Ingredients:

3 cups of white sugar

2/3 cup evaporated milk

6 tbsp of butter

12 oz. white chocolate chips

5.5 oz. marshmallows 

1 tsp vanilla

Yellow & red food gel

1 1/2 tsp orange oil

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your white chocolate chips. Mix that up till smooth. Add in 7 oz of marshmallows. Mix till smooth. 

Pour 1/2 the mixture into a bowl and set aside. Pour the rest into a lined 8x8 pan.

Add a few drops of yellow and red food gel into the bowl mixture. Add the orange oil and mix well. If you want a stronger flavor or brighter color, double the oil and color.

Set aside to cool. You can cool in the refrigerator or at room temperature.

Store in an air-tight container for a few weeks. Can also be frozen.

[yzma1587]

Rocky Road Fudge Recipe

Chocolate Fudge Ingredients:

3 cups of white sugar

2/3 cup evaporated milk

6 tbsp of butter

6 oz. milk chocolate chips

6 oz semi-sweet chocolate chips

7 oz. marshmallows or Fluff

1 tsp vanilla

1 cup walnuts

1 cup mini marshmallows

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your chocolate chips. Mix that up till smooth. Add in 7 oz of marshmallows (or 7 oz of marshmallow fluff). Mix till smooth. Add vanilla & mix.

Add in your walnuts. Let cool slightly then gently fold in your mini marshmallows just enough to get them mixed in. Yu don’t want them to melt.

Pour in your parchment-lined 9x12 pan and set aside to cool. You can cool in the refrigerator or at room temperature.

Store in an air-tight container for a few weeks. Can also be frozen.

[yzma1587]

Chocolate Coconut Fudge

Ingredients:

2 cups of sugar

2/3 cup evaporated milk

3/4 cup of butter

6 oz. milk chocolate chips

6 oz. semi-sweet chocolate chips

13-14 oz. of Marshmallow Fluff

1 1/4 tsp. Coconut Extract

1 cup shredded sweetened coconut

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your chocolate chips. Mix that up till smooth. Add in the marshmallow fluff. Mix till smooth. Add the coconut extract & mix. (Using only 1 1/4 tsp. of extract produced a mild coconut flavor. If you would like a stronger coconut flavor, increase to 2 tsp or more.)

Pour in your parchment-lined 9x12 pan and place in the refrigerator to cool. 

** I don’t usually use Fluff because it’s so sticky and hard to work with, but I tried it again with this recipe. It produced a very soft fudge that took about 24 hours in the fridge to set up and it was much lighter in color than using marshmallows. It was super creamy and very delicious. I pulled back the amount of sugar I normally use to combat the sweetness of the fluff.

[yzma1587]

Maple Walnut Fudge Recipe

Ingredients:

1 cup of white sugar

1/2 cup brown sugar (packed)

2/3 cup evaporated milk

2 tablespoons of unsalted butter

12 oz. bag of white chocolate chips

4 oz. of mini marshmallows (2 cups)

1 1/2 tsp maple extract

1/4 tsp salt

1/2 cup chopped walnuts 

a handful or whole walnuts (or chopped) for topping

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 4.5-5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge. (If you are using a candy thermometer, you want to get it to a soft ball stage, 235°F. But boiling for 5 minutes will get you there depending as long as you keep it on med-high heat.)

After 5 minutes, turn the heat down to medium low and add in your white chocolate chips. Mix that up till smooth. Add in the 4 oz of mini marshmallows. Mix till smooth. Add in salt and maple extract & mix. Last, fold in your 1/2 cup of chopped walnuts. (You can omit this if you don’t like walnuts.)

Pour in your parchment-lined 8x8 pan and set aside to cool for a few hours. You can cool in the refrigerator but sometimes that can harden the fudge too much.

Store in an air-tight container for a few weeks or it can be frozen.

[yzma1587]

Bacon Cauliflower  “Mac” & Cheese

Ingredients

5-ish strips bacon :) 

1 large head cauliflower

4 oz cream cheese

⅓ cup heavy cream

¼ tsp cayenne pepper

1 tsp paprika

2 cups shredded cheddar cheese

2 tbsp dried parsley

Directions

Chop the cauliflower into small pieces & add to boiling water. Cook for about 4 minutes.

Cook the bacon for 6 minutes, or until crisp. Remove & let drain on paper towel. (I cut my bacon before cooking - I think it cooks faster and more evenly.)

Drain your cauliflower.

To the same saucepan, combine the cream cheese, heavy cream,  cayenne pepper, and paprika. Stir to combine, then cook for 4 minutes, until smooth and thick.

Gently fold in the cauliflower to this mixture.

Add the cheddar cheese a little at a time, folding it in.

Fold in the bacon and the dried parsley.

[yzma1587]

Low Carb Granola

Ingredients

1 1/2 cups almonds 1 1/2 cups pecans 1 cup shredded coconut (unsweetened) 1/3 cup sunflower seeds 1/3 cup Swerve Sweetener 1/3 cup peanut butter 1/4 cup butter 1/4 cup water

Instructions

Preheat oven to 300F and line a large baking sheet with parchment paper.

Using a food processor, process almonds and pecans until they become coarse crumbs, leaving some larger pieces. Transfer to a large bowl and mix in shredded coconut, sunflower seeds and Swerve sweetener.

Using a microwave safe bowl, melt the peanut butter and butter together and stir till smooth.

Pour peanut butter mixture over nut mixture and mix well. Add water and mix lightly. 

Spread mixture evenly on prepared baking sheet and bake for 30 minutes, stirring halfway through. 

Remove and let cool completely. When cooled, place in air-tight container for about a week.

** Recipe adapted from All Day I Dream About Food Power Granola. I left out the protein powder and added more sunflower seeds. She figures about 5 net carbs per 1/3 cup.  

** I am not a medical or nutritional professional.

[yzma1587]

Peanut Butter Blossoms

Ingredients:

1/2 cup of Crisco 1 cup of peanut butter 1 egg 1 tsp vanilla 2 tbsp milk 1/2 cup of white sugar 1/2 cup of light brown sugar  1 tsp. baking powder 1 tsp. salt 1 3/4 cups flour 48 Hershey Kisses

Directions:

Preheat oven to 375°F.

Cream together shortening (Crisco), vanilla, egg, milk, and peanut butter. Add brown and white sugar, baking powder and salt. Mix well. Gradually add flour and mix well. If mixture seems too dry, add a little sprinkle of water and mix.

Roll into 1″ balls and coat in white sugar. Bake on parchment-lined pan for 8-10 minutes. (Note: Baking too long will make the cookies crack more when putting the kisses on.)

Remove from the oven and place kisses in the center of each cookie immediately. Let cool for a few hours.

[yzma1587]

Low Carb Cheesecake

(Recipe slightly adapted from Wholesomeyum.com)

Nutritional info from Wholesome Yum recipe: 1 slice (1/16 of recipe)  Calories: 325, Fat: 31g; Total Carbs: 6g; Net Carbs: 5g; Fiber:1g 

Crust ingredients: 2 cups almond flour 1/3 cup butter, melted 3 tbsp Swerve sweetener 1 tsp vanilla extract

Cheesecake filling ingredients: 32oz cream cheese (softened) 1 cup Swerve powdered sweetener 3 large eggs 1 tbsp lemon juice 1 tsp vanilla extract

Crust: Combine almond flour, 3 tbsp Swerve, 1 tsp vanilla and melted butter in a large bowl. Mix until crumbles form. Press into lined springform pan. 

Bake at 350°F for 10 minutes. Set aside to cool.

After cooled, wrap the bottom of the springform pan with aluminum foil to prevent the water bath from seeping in. (see below)

Filling:  Beat the cream cheese and powdered Swerve sweetener together at medium speed until fluffy. One at a time, beat in the eggs. Add lemon juice and vanilla extract. Mix well. Pour over the crust & smooth out the top. Place in a large baking pan and fill about a 1/2″ to 1″ up the side of the springform pan with warm water. (This step is optional but prevents the cheesecake from cracking.)  Bake at 350°F for about 45-55 minutes, until the center is almost set, but still jiggly.

Cool at room temp for an hour and then refrigerate. 

[yzma1587]

Peanut Butter Keto Fudge

Ingredients:

1 cup Heavy Whipping Cream  1/3 cup Erythritol (I used Swerve Brown Sugar) 2 tbsp Butter 1 tsp Vanilla Extract  1 cup Peanut Butter

Directions:

In a medium pan over medium heat, mix together the heavy whipping cream, Swerve, butter, and vanilla extract. Cook for 15 minutes stirring often until a  browned, thick sweetened condensed milk forms.

Remove from heat and let cool for a few minutes and stir in peanut butter. Once combined, pour mixture into a parchment-lined loaf-sized pan. 

Refrigerate for at least 1 hour.

**I cut mine into small pieces. I am not a nutritionist but my estimate based on my ingredients, is about 1 net carb for 4 pieces.**

[yzma1587]

Peanut Butter Fudge Recipe

Ingredients:

3 cups of sugar

2/3 cup evaporated milk

3/4 cup of butter

1 cup of peanut butter

7 oz. marshmallows or Fluff

1 tsp vanilla extract

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your peanut butter. Mix that up till smooth. Add in 7 oz of marshmallows (or 7 oz of marshmallow fluff). Mix till smooth. Add in vanilla & mix.

Pour in your parchment-lined 9x12 pan (or two 8x8 pans) and set aside to cool. You can cool in the refrigerator or at room temperature.

Store in an air-tight container for up to a week.

[yzma1587]

Chocolate Keto Fudge

Recipe from Hey Keto Mama 

https://www.heyketomama.com/the-best-keto-chocolate-fudge/

Ingredients:

1 cup Heavy Whipping Cream 1/3 cup Erythritol (I used powdered Swerve) 2 tbsp Butter 1 tsp Vanilla Extract 1 cup Low Carb Chocolate Chips (I used Lily’s dark chocolate ) 1/4 cup chopped nuts

Directions:

In a medium pan over medium heat, mix together the heavy whipping cream, Swerve, butter, and vanilla extract. Cook for 15 minutes stirring often until a slightly browned, thick sweetened condensed milk forms.

Remove from heat and let cool slightly and stir in chocolate chips. Once chocolate chips are melted, pour mixture into a parchment-lined 8x8 pan and top with nuts. Refrigerate for at least 1 hour.

[yzma1587]

Candy Cane Fudge Recipe

Chocolate Fudge Ingredients:

3 cups of sugar

2/3 cup evaporated milk

3/4 cup of butter

6 oz. milk chocolate chips

6 oz semi-sweet chocolate chips

7 oz. marshmallows or Fluff

1/4 tsp peppermint extract

1-2 oz crushed candy canes

White Fudge Ingredients:

3 cups of sugar

2/3 cup evaporated milk

3/4 cup butter

12 oz white chocolate chips

7 oz marshmallows or Fluff

1/4 tsp peppermint extract

Directions:

Starting with the white chocolate layer: Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your white chocolate chips. Mix that up till smooth. Add in 7 oz of marshmallows (or 7 oz of marshmallow fluff). Mix till smooth. Add peppermint extract & mix.

Pour in your parchment-lined 9x12 pan, sprinkle crush candy canes on top and press into fudge. Set aside to cool. You can cool in the refrigerator or at room temperature.

For the chocolate layer, repeat the process of the white chocolate layer but use the chocolate chips instead. Pour over the cooled white chocolate layer. Top with crush candy canes.

Let set and store in an air-tight container for up to a week.

[yzma1587]

Cookies-N-Cream Fudge Recipe

3 Cups of sugar

2/3 cup evaporated milk

3/4 cup of butter

12 oz. white chocolate chips

7 oz. marshmallows or Fluff

1 tsp vanilla

2 oz crushed Oreos

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your chocolate chips. Mix that up till smooth. Add in 7 oz of marshmallows (or 7 oz of marshmallow fluff). Mix till smooth. Add vanilla & mix. Fold in crushed Oreos.

Pour in your parchment-lined pan (use one 9x12 or two 8x8 pans) and set aside to cool. You can cool in the refrigerator or at room temperature.

Store in an air-tight container for up to a week.

[yzma1587]

Chocolate Fudge Recipe

Chocolate Fudge Ingredients:

3 Cups of sugar

2/3 cup evaporated milk

3/4 cup of butter

6 oz. milk chocolate chips

6 oz semi-sweet chocolate chips

7 oz. marshmallows or Fluff

1 tsp vanilla

Directions:

Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge.

After 5 minutes turn the heat down to medium low and add in your chocolate chips. Mix that up till smooth. Add in 7 oz of marshmallows (or 7 oz of marshmallow fluff). Mix till smooth. Add vanilla & mix.

Pour in your parchment-lined 9x12 pan and set aside to cool. You can cool in the refrigerator or at room temperature.

Store in an air-tight container for up to a week.

[yzma1587]

Turtle Fudge Recipe

Chocolate Fudge Ingredients:

3 Cups of sugar

2/3 cup evaporated milk

3/4 cup of butter

6 oz. milk chocolate chips

6 oz semi-sweet chocolate chips

7 oz. marshmallows or Fluff

1 tsp vanilla

Caramel layer:

11 oz. bag of Kraft Baking Caramel Bits

2 tbsp water

(I purchased this bag at Walmart)

1/2 cup of crushed nuts (any kind you wish)

White Fudge Ingredients:

3 cups of sugar

2/3 cup evaporated milk

3/4 cup butter

12 oz white chocolate chips

7 oz marshmallows or Fluff

1 tsp vanilla 

Directions:

Starting with the white chocolate layer: Melt the butter, milk and sugar in a medium sauce pan over medium-high heat. Bring to a rolling boil. Once boiling, boil for 5 minutes slowly stirring in the center the entire time. Do not scrape the sides during this time or it will crystallize the fudge. 

After 5 minutes turn the heat down to medium low and add in your white chocolate chips. Mix that up till smooth. Add in 7 oz of marshmallows (or 7 oz of marshmallow fluff). Mix till smooth. Add vanilla & mix.

Pour in your parchment-lined 9x12 pan and set aside to cool. You can cool in the refrigerator or at room temperature.

Caramel layer: Combine the caramel bits and 2 tbsp of water and heat on medium low stirring till smooth. Add chopped nuts and mix. Pour over cooled white chocolate layer. Set aside till cool.

For the chocolate layer, repeat the process of the white chocolate layer but use the chocolate chips instead. Pour over the cooled caramel layer.

Let set and store in an air-tight container for up to a week.