Peanut Butter & Jelly Bites (Low Carb)

I made up these little bites when I was doing Low Carb diet.  I needed something to cure my sweet tooth and these were perfect.  They are made with mini fillo dough shells.  You can buy in your local grocery store.  The shells can typically be found in the frozen food section, usually by the pie crusts! They are really delicious!

Peanut Butter & Jelly Bites (Low Carb)

15 mini fillo dough shells, thawed
6 oz softened cream cheese
4 T creamy peanut butter
1 T sugar substitute (I use Swerve)
1/4 cup sugar free raspberry jelly

Directions: I a medium bowl, add in the cream cheese and sugar substitute and cream using a hand mixer.  Add in the peanut butter and continue to mix with hand mixer. You are looking for a creamy smooth texture.

Scoop the mixture evenly into the fillo dough shells and top with a small scoop of jelly. Enjoy!

If you plan on eating later or the next day you can make the peanut butter mixture and put in the refrigerator until ready to use.  These don’t store very well as after a few hours they may start to get soggy.

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Cheeseburger Cupcakes

These little cheeseburger cupcakes are so fun to make. This post isn’t going to be recipes for these little cute cupcakes. It’s just going to simply explain how to assemble them.  I made these for my favorite little people.  My niece and nephews a while back, when they were a few years old.  They are 12, 10 and almost 10 now.  These are very sweet, they are more for the look, but the kids didn’t eat much of them back then.

I got such a kick out of making these.  When I put them together I actually bought some of the stuff and made some of the components of this cupcake.  Take a look below how to make/assemble them!  These would be perfect for a BBQ!

Cheeseburger Cupcakes

Bun: Yellow cupcakes (unfrosted) either homemade or store bought
Burger: Brownie Bites
Cheese: Melted Marshmallows with yellow food coloring
Ketchup: Red Frosting ( Just put along the edges, so you can see it)
Lettuce: Coconut flakes with green food coloring
Seeds: Rice Cereal

Directions: To assemble these adorable cupcakes, cut the yellow cupcake in half. Add the brownie bite to the bottom half of the cupcake.  After melting the marshmallows put over top of the brownie bite.  Add a little bit of red frosting (just to the outer area so you can see it.) Next sprinkle on the coconut flakes.  Top with the other half of the cupcake and add a few pieces of rice cereal to act as the seeds on the bun.

 

Cinnamon Cream Cheese Balls

Who doesn’t like an easy recipe for something sweet. I made these for a breakfast item, like a cinnamon dount stuffed with cream cheese. But the more I think about it you can really eat these anytime. Add some chocolate syrup to dip it in and it can be a dessert.

These are really simple to make and can be a fun recipe to make with kids. Take a look and give it a try!

Cinnamon Cream Cheese Balls

Ingredients:

4 large canned biscuits, cut in 4s
1 stick butter
1/2 -3/4 cup granulated sugar
2-3 T cinnamon
1/4 cup nuts, finley chopped (optional)
6 oz cream cheese, cut in 16 pieces

Directions: Preheat oven to 375°. Add a piece of cream cheese into a piece of biscuit. Roll up into a ball, making sure the seams are pinched together tight. Complete with all of the biscuts. In a bowl mix together cinnamon, sugar and nuts (if using), melt butter in a second bowl.

Next roll the balls into the butter and then into the cinnamon mixture. Continue with all the rest of the balls. Put on a baking sheet about an inch or so apart. They will puff out slightly. Bake in the oven 17-20 minutes. (Note: oven tempatures will vary)

Remove from the oven and serve warm.

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3 Fun & Easy Baking Ideas For Kids

I have 1 niece and 2 nephews who are my entire world. My niece, Gianna is 12, my nephew Anthony is 10 and my nephew Michael is 9 and will be 10 in a few months.   I love them so much. I enjoy the time I spend with them.  I’ve been cooking with them since they were young. I’ve been making pizza with them since they were in diapers.  I still remember making a pizza with my niece and nephew and my niece saying ” The more cheese the better.”  I asked her where she got that from and she said, “From you Auntie Julie!” My heart just about erupted.

I try to do fun things with them when I’m with them. I want them to have the experience and to look back when they are older and remember these times.  My niece, Gianna who is the oldest has really been into baking.  Auntie Julie is not really a baker, I can teach her how to make a beef wellington, or a killer taco but baking has never been my forte.  However, we have been trying.

I’ve kept it simple, we’ve used boxed cake mixes (hey don’t knock it, lol) we’ve just done different things.  The first cake we did was a gravity cake.  That was so much fun.  Then the 2nd one we did was a piñata cake.  You know where you stuff candy into the cake and then cut it open and candy comes out.  Most recently we did ice cream cone cupcakes, this time we made homemade buttercream. (Yes, we did make that from scratch.)

My niece loves to bake more then my nephews.  Gianna’s brother, Anthony gets involved sometimes but isn’t as into it as she is.  I’m going to show you the cakes/cupcakes we made and put how we made them below.  Next time I think we may try French macarons. My niece loves them!

Gravity Cake:

1 box cake mix, your choice on flavor
Ingredients for cake mix
2 container frosting, your choice on flavor
1 box of your favorite candy
2 heavy duty straws

Directions: Make cake according to the box, for 2 round cakes.  Let the cakes cool completely.  Stack the cakes and add some frosting in-between the cakes.  Completely frost the cake.  Add candy pieces of your chose on the top of the cake, to make it look like the candy is coming out of the box.  Next, add the straw to the side of the cake and add frosting to the straw and add some candy on the straw.  Add the box of the candy at the angle.  See picture below.

Piñata Cake:

2 boxes of cake mix,your choice on flavor
ingredients for cake mix
3-4 containers of frosting, your choice on flavor
big bag of unwrapped candy
sprinkles for decoration, optional

Directions: Make cakes according to packages. Make 2 round cakes for each box of mix. 4 layers total.  Let cakes cool completely. Using a narrow cup or glass cut a hole in the middle of each layer. Make sure the wholes match up.  Next stack the layers on top of each other making sure to add a layer of frosting to the middle of each.  Next pour the candy into the hole and make sure to fill to the top.  Add a cut out piece of cake to the top of the cake.  Next completely frost the cake.  Decorate how you’d like.

When you cut into the cake the candy will fall out like a piñata.  See picture below.

 

Ice Cream Cone Cupcakes:

Ingredients:
1 box of cake mix, your choice of flavor
ingredients for cake mix
24 ice cream cones
1-2 stick butter
1-2 cups powder sugar
1-3 T milk
Food coloring, optional

Toppings: Optional
sprinkles
cherries

Directions: Mix up cake mix according to the box.  Add the cones to a muffin tin.  Fill up the cone 3/4 of the way full. About 2 T per cone.  Bake. Remove from oven and let cool completely.

Make the simple buttercream with 1 stick of butter and mix with a mixer slowly adding in the powder sugar.  Add in the amount of sugar you prefer based on how sweet you like it.  Add in milk if you need to thin out the buttercream if it gets to thick.  Note, once you start to work with the buttercream it will soften.

You can separate the buttercream into different bowls to color it with food coloring.

 

 

My favorite little people and I at Christmas 2019!

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Crustless Keto Cheesecakes

I’m BACK!  I fell off the wagon here for a while, too long and I’m sorry.  Just been busy and haven’t been writing down recipes so that doesn’t help when trying to share with the world, lol.  I hope everyone is having an amazing summer.  I actually have had this Keto cheesecake recipe in my drafts for months and I can’t believe I never posted it.  I’m not currently doing Keto but this was by far my favorite dessert.  I never would classify myself as having a “sweet tooth” but when you can’t have candy, cakes, cheesecake or anything remotely close to that you begin to start to crave it.  My mother has the biggest sweet tooth.  I think as I’m getting older I’m starting to become more like her.  I’ve always been the one that would take potato chips over cookies, crackers over cake and a bagel over a muffin any day of the week.  I’ve always been that way.

Cheesecake is one of my favorite desserts.  My Mom makes an amazing cheesecake! I’ve never made her cheesecake personally but it’s definitely a family favorite.  I’m not a baker at all. So this was my first attempt!!

These cheesecakes are simple and honestly SOOOOOOOO good.  My Mom loved them, so much.  With only 1.5 grams of carbs per mini cheese cake, you could eat these on Keto or Low Carb diet and not feel the guilt. I was so excited to try these cheesecakes I couldn’t even wait till they were chilled to taste. I did however wait till they were cooled.  They are MUCH better once they are fully chilled.

Give ’em a try, you won’t regret it!

Crustless Mini Cheesecakes
Servings: 12

Ingredients:
2, 8oz cream cheese, softened
3/4 cup sugar replacement (I used granulated Swerve) more or less to taste
2 t vanilla extract
2 eggs
2 T heavy whipping cream
4 T butter, softened

Optional Toppings:
Sugar Free Peanut Butter
Sugar Free Jam
Whip Cream

Directions:

Preheat oven 350.  In a medium mixing bowl add in cream cheese and sugar replacement until smooth.  (Note: Start with less, you can always add more.) Next add in butter, vanilla, eggs and whipping cream until fully mixed.

Add cupcake liners or cupcake silicone cups (see below for the ones I use.) If using paper cupcake liners spray with cooking spray.  Evenly fill the cupcake liners with cheesecake mixture.

Bake in the oven for 13-17 minutes. The middle of the cheesecake should still be slightly giggly.  These cheesecakes may fall slightly once they are removed from the oven and cooled.  Once you remove from the oven. Let cool completely and then chill for at least 2 hours in the refrigerator.

Once ready to eat/serve you can add desired topping if you are doing that.

Chef Notes: These are going to be softer and make crumble a little.  They may also sink as they cool.  Don’t worry they are still beyond delicious, I promise!

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Piña Colada Cake

My birthday was over this past weekend and my Mom made a Piña Colada cake that is one of my favorite cakes she makes. It’s not super sweet and is has a refreshing taste. My Mom use to make this all the time for my Dad and over the last few years I’ve had her make it for my birthday. It’s a delicious alternative to a regular frosted cake and is really very simple.

Check out this recipe and give it a try! It’s definitely a favorite of mine!

Piña Colada Cake

Ingredients:
1 yellow cake mix
1 package instant coconut cream pudding
1 15 oz can cream of coconut, (Mix to remove chunks)
½ cup vegetable oil
4 eggs
1, 8oz can crushed pineapple (drain pineapple if using rum, if not using rum keep liquid from pineapple)
½ cup flaked coconut
½ cup rum (optional, see note below)
1-2 T flour (For pan)
Cooking spray

Directions: Preheat oven to 350. Combine cake mix, ½ cup cream of coconut, vegetable oil, eggs, flaked coconut and rum (if you using.) Mix or beat 2 minutes. Stir in pineapple and liquid if omitting the rum. Mix till full incorporated. Grease with a Bundt pan with cooking spray. Add in flour to lightly coat the pan. Shake off excess flour.

Bake for 50-55 minutes, checking after 45 minutes. Bake until fully cooked and a toothpick comes out clean and the cake bounces back against your finger. (That’s what my Mom says.”

Cool slightly about 15 minutes. Next poke holes all over the top, pushing down almost to the bottom of the cake. Pour remaining cream of coconut over the cake evenly into the holes. Use a spoon if needed to help the liquid get into the holes.

Chill thoroughly before eating.

Note: You can omit the rum from the cake but then just add the liquid from the crushed pineapple for moisture. If using the rum, make sure to remove the liquid from the crushed pineapple. This cake is much better once it’s chilled. If you eat while it’s still warm it will fall apart and not have the same taste.

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After baked

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With coconut cream topping.