The Easiest Sweet Vanilla Coffee Creamer Recipe

Before I say anything else about this Sweet Vanilla Coffee Creamer, I should tell you that this tastes 100-times more amazing if you use Homemade Vanilla Extract. Not that I’ve tested it on anything else. This is just an obvious conclusion since homemade vanilla makes everything 100-times better.

Homemade Vanilla Creamer

You like how my fruit bowl is in the picture behind my coffee mugs and bottle of coffee creamer? It is there to show that photography is not my gift. Also, using precious energy to walk all the way around the table and move it out of the picture would have been just too much. What am I? A teenager? Plus I hadn’t had my coffee yet. Thanks for understanding.

I did take the time to scatter coffee beans and vanilla beans on the table for effect. Mostly they just smelled really good. Try to imagine.

So why did I make a Sweet Vanilla Coffee Creamer recipe to share with you? After all, I drink my coffee with no sweetener – just some cream (which is perfectly sweet if you ask me). I did it for the kids. MY kids. Yup. Justus and Elias enjoy a cup of coffee with me now a few mornings each week. It’s pretty special that we can share this simple pleasure together. There’s just something cool about sharing a cup of coffee with someone. (Though to be clear – I do not share my own personal cup of coffee. It’s mine and everyone else can back away and get their own cup. I guess I should have said that I share my pot of coffee. I’m sorry to give you the impression that I was actually nice enough to share even a drop of what is in my mug each morning.)

For the past several months, the boys have been making their coffee with a splash of cream and a squeeze of NuNaturals Chocolate Syrup. I love that this makes such an amazing cup of coffee that they love – particularly because it contains no sugar. If you haven’t tried this concoction, you really want to. You won’t believe how good it is.

A couple of weeks ago, Elias asked what else he could do with his coffee – you know – for a little variety? He played with different NuNatural Flavored Stevia options, but nothing hit a home-run for him.

So we experimented with ingredients to come up with this Sweet Vanilla Coffee Creamer. Unfortunately it’s not stevia-sweetened like the chocolate syrup – so he has this one less frequently. Still though – he thinks it’s pretty tasty and worth sharing with you. Remember – Homemade Vanilla makes all the difference. Why just put in one teaspoon when you can put in two?

Sweet Vanilla Coffee CreamerYum

The Easiest Vanilla Coffee Creamer Recipe
 
Author:
Ingredients
  • 1 cup half-and-half
  • 3-4 Tablespoons real maple syrup
  • 2 teaspoons vanilla extract
Instructions
  1. Place all ingredients in a jar or bottle.
  2. Shake well.
  3. Refrigerate for up to two weeks.
  4. Shake well before each use.
  5. Pour desired amount into a hot cup of coffee and stir.

Homemade Sweet Vanilla Coffee Creamer Recipe

Feel free to sweeten it more or less to reach your desired flavor preference. This recipe is a no-brainer so even if you don’t measure exactly, you can’t mess it up.

Would you be so kind as to leave a comment sharing how you like your coffee? I know my boys would have fun playing with different combinations and flavors – and maybe we can come up with more recipes to share!

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Low Sugar Dairy Free Chocolate Sauce (3 Ingredients!)

Dairy free chocolate sauce….the new way to top a waffle.

Dairy Free Chocolate SauceWe sure do eat a lot of cream cheese around our house.

This has nothing to do with the recipe I’m about to share with you – except that it is my way of saying, “We definitely aren’t a dairy-free family.”

Why a Dairy Free Chocolate Sauce then?

  • Because coconut milk is nourishing and I like to use it in addition to cow milk as a way to give my family a variety of nutrients.
  • Because I love having recipes on hand that I can use to bless our friends who can’t eat dairy.
  • Because this Chocolate Sauce is rockin’ and I can actually eat it because it is low in sugar.

You pretty much can’t mess up this recipe. Go ahead. Try. Not that you would. (I mean, I can sometimes mess up a recipe without even trying, say…when I’m trying to talk and cook at the same time??)

But this recipe is really fool-proof and adaptable. You can make it a little sweeter if you like. You can keep the sugar low and enjoy this as a “dark chocolate” sauce. You can add a splash of vanilla extract or mint extract.

Oh my goodness, you could stir in some peanut butter! I just thought of that, will try it, and get back to you. You’ve gotta love it when a delicious brainstorm comes in the middle of writing a sentence.

How to use your Low Sugar Dairy Free Chocolate Sauce

  • We love it on fresh strawberries, bananas, blueberries, or raspberries.
  • Often we use it as an apple dip.
  • Try stirring it into a cup of hot coffee. Yup.
  • Instead of maple syrup, spread this sauce over your pancakes or waffles.
  • Hello. Just eat it on a spoon.
  • You can drizzle this on ice cream, but if you do have to eat dairy free, you’d also have to make or find dairy free ice cream (this was obvious but still worth mentioning)

Low Sugar Dairy Free Chocolate SauceYum

Low Sugar Dairy Free Chocolate Sauce
 
Author:
Ingredients
  • 13.5 ounce can of full fat, unsweetened coconut milk
  • ⅓ cup unsweetened cocoa powder
  • ¼ - ½ cup sweetener (honey, sucanat, or brown sugar)
Instructions
  1. Mix ingredients in a small saucepan, cooking and stirring on medium heat until well combined.
  2. Serve warm or cold.
  3. Store this sauce in a covered container in the refrigerator, rewarming on the stove-top as needed. It will keep for up to a month in the fridge.

Low Sugar Dairy Free Chocolate Sauce

This sauce just takes a few minutes to whip up and it seriously tastes like a gourmet treat.

Need Coconut Milk?

I typically purchase cans of coconut milk in bulk online. Some of my favorite resources are:

Want the Dairy-Full version? You’ll find one here. Be warned: it’s super full of sugar. I should play with that and see how we can reduce it!

Can you think of other great ways to eat this sauce? 

My Favorite Grilled Chicken Tip

Grilled chicken used to be so blah to me. This is because I find it difficult, when grilling boneless chicken breasts, to pull them off the grill at that magic moment that they are fully cooked but not overdone. Dry and tough and stringy – I’m just not a fan of boneless chicken breasts anymore.

A couple years ago, we discovered the secret. We didn’t realize this was a secret, we just happened upon it and loved our new chicken and never looked back. Last May during Asa’s graduation celebration week when we have a full house of people, one of the meals we served was Grilled Chicken. Everyone loved it and the question was asked, “Matt, what’s your secret to making such good chicken breasts on the grill?”

His reply? Don’t use chicken breasts. Use boneless chicken thighs instead.

Aha!! And here everyone thought we were serving them the perfect grilled, tender, juicy, flavorful chicken breast.

How to Make Perfect Grilled ChickenYum

  1. Use boneless chicken thighs instead of breasts. This makes all the difference.
  2. Marinate the thighs in something delicious before grilling (suggestions below)
  3. As you can see from the picture below, I blackened the chicken more than I meant to – and the meat still turned out juicy and flavorful! This is because chicken thighs have more fat than chicken breasts so they are much harder to ruin.
  4. We usually cook boneless thighs for 10-15 minutes on each side, turning it from time to time.

My Favorite Grilled Chicken Tip
Ever since I figured out this grilled chicken tip, I’ve started using boneless thighs just about anytime a recipe calls for boneless breasts – whether I’m grilling or not. The fat in chicken is a healthy fat – all the more reason to enjoy chicken that actually tastes good. Goodbye, boneless chicken breasts. I don’t miss you.

Obviously, bone-in chicken is also amazing on the grill. It takes longer to cook, but if you have the time – it’s worth it. In a pinch (often), I’ve found that cooking boneless chicken thighs on the grill makes for a super quick meal that has become a family favorite! I think we can all agree that super quick meals make us all happy.

An Easy, Complete Grilled Chicken Meal

Monday evening Matt, Elias, and Malachi had soccer practice, Justus had guitar lessons, and I had yoga class. Before leaving, I quickly grilled some chicken. We all met up at home later and got out the Homemade Ranch Dressing, some shredded cheese, and a container of mixed greens. We chopped up the chicken and drooled all over our amazing salads. See how easy that was?

grilled chicken2

Fresh tomatoes would have been amazing in this salad had I had some in the house.

Beyond cutting this chicken up in a salad, I’ve found that it’s super easy to steam a few different veggies while the chicken is grilling. Then we have a pretty fancy looking and tasting meal without any fuss at all. Bonus: it’s nourishing too! (Why would I be posting this otherwise??)

Make Enough So You’ll Have Leftover Grilled Chicken

We ate almost every piece of the three packages I grilled that night (it’s hard to have leftovers in this house). But if possible, I recommend grilling extra chicken if you can. The leftovers taste amazing cold or rewarmed. Eat it as is, in a tortilla wrap, or in a salad.

Marinade Ideas for Your Grilled Chicken

I’ve discovered that you don’t have to marinate your meat very long before you grill. Several hours is better than 5 minutes – but honestly sometimes I forget (how shocking) and just brush on some sauce or dressing before throwing the chicken on the grill. Grilled chicken thighs are very forgiving.

Sometimes we grill a couple different kinds so guests can have options. We make this chicken almost weekly from March to November.

Have you tried grilled chicken thighs? What are your favorite marinades?

P.S. While proofreading this, I occasionally read the word “children” instead of “chicken” in my sentences. This made me giggle-cringe and here I am telling you about it. This post is about chicken. CHICKEN. I need a nap.

Low Sugar Chocolate Fudge Cookies

I didn’t think I could make it happen. Why did I doubt? Cutting down the sugar in chocolate cookies is entirely possible and now we can all enjoy Low Sugar Chocolate Fudge Cookies!

low sugar chocolate cookies

Now, it doesn’t take much for me to think a treat is “plenty sweet” when, according to my boys, it is only “barely sweet” or “not even sweet.” But who was I to argue when Malachi grabbed the spoon to lick it off before it went into the dishwasher? I mean, it did look lickable.

Then when the cookies were done baking and all the boys wanted to try one, who was I to argue? I warned them. I told them the cookies might have more of a dark chocolate taste as opposed to a super sweet chocolate cookie they might be expecting.

You should have heard Malachi when he tried his first cookie. Actually, maybe you did. He was pretty loud. “Mmmm! Mom, these are so good! They taste like a brownie!” The brothers agreed.

Of course then I assumed maybe they’d be too sweet for me. I mean, if my boys thought they were great, that just might mean I’d go straight from one bite to migraine in a matter of minutes. Before trying one myself, I double checked, “Are they going to be too sweet for me? Are you sure I can eat these?” They assured me that the cookies weren’t too sweet, they just tasted good.

They were right.

This is how we know we have a winning recipe: when all the people eating it don’t realize or care that the sugar has been cut drastically and they just happily eat all the cookies like it’s just a “normal” treat.

As always I come back to the question: WHY IS THERE SO MUCH SUGAR IN ALL THE RECIPES???

Not only do we not need it, we don’t even need it. What I mean is: Our bodies don’t need the sugar overload AND treats don’t need as much sugar as we think they need in order to taste good. I’m learning that 1/2 cup of sugar is enough when a recipe calls for 1 1/2 or 2 cups. That’s a drastic cut in sugar without compromising taste.

This calls for a cup of coffee. What better way to celebrate the eating of Low Sugar Chocolate Fudge Cookies?

Low Sugar Chocolate Fudge CookiesYum

Low Sugar Chocolate Fudge Cookies
 
Author:
Serves: 24-30
Ingredients
  • 1 cup melted butter
  • ½ cup sucanat or brown sugar
  • ⅓ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract
  • 2⅓ cups whole wheat pastry flour (give or take)
Instructions
  1. Stir together melted butter, sucanat, and cocoa powder.
  2. Add eggs, baking powder, and vanilla, mixing well.
  3. Mix in flour until your dough has reached a nice consistency (moist but not runny).
  4. If you've added all the flour and the dough is still too runny, add a little more or chill the dough in the refrigerator for 30 minutes to an hour.
  5. Scoop 1" sized cookie dough balls onto a cookie sheet.
  6. Bake in a 350° oven for about 10 minutes.

Low Sugar Chocolate Fudge Cookies

Now of course you’ll want our other Low Sugar Cookie recipes:

You should also be very excited because I don’t think it will be difficult at all to tweak this a little bit and make Low Sugar Brownies. You can bet I’ll be working on that after these cookies are gone from my house which will likely be sometime in the next couple of minutes.

Whole Wheat Stir-and-Pour Cinnamon Swirl Bread

It would appear that there is a theme this week in the Stir-and-Pour Bread category. First, a Stir-and-Pour Pizza Crust, now a Stir and Pour Cinnamon Swirl Bread. Hey, I’m just trying to make your lives easier, one recipe at a time.

Stir and Pour Cinnamon Bread Recipe
Or in this case I guess I would have to say that it’s the same recipe over and over made with a few variations. This in and of itself keeps life easy because after a while, you’ll have the basic recipe memorized and the variations will come naturally.

So let’s review.Yum

Get to know this basic and incredibly easy Stir-and-Pour Sandwich Bread recipe. That recipe has forever changed my bread-making life and I will never (probably) knead bread again. Why would I when I can just stir and pour – then take a nap?

With this basic recipe, we’ve learned that we can make Stir-and-Pour Rolls and Stir-and-Pour Pizza Crust. Today we learn that we can make Stir-and-Pour Cinnamon Swirl Bread. If you want, you can add raisins to make Cinnamon Raisin Bread. Or you can add dried cranberries to make Cinnamon Cranberry Bread. Or you can add dried apples to make Cinnamon Apple Bread. Or you can add nuts to make Cinnamon Nut Bread.

Or you can add all of the above to make Cinnamon Apple Raisin Cranberry Nut Bread.

How happy are all of us right now that this recipe offers so many wonderful possibilities? We are all so, so happy.

You might notice that since originally posting the basic recipe, I have ditched the optional cream and egg. They are optional, after all. I’ve found after making the recipe so many times that the egg and cream didn’t make much difference so I skip those steps which cuts out a good 32 seconds in bread making time. Every 32 seconds counts.

Whole Wheat Stir-and-Pour Cinnamon Swirl Bread

Whole Wheat Stir-and-Pour Cinnamon Swirl Bread
 
Author:
Serves: 1 loaf
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
  • 3 Tablespoons sucanat or brown sugar mixed with 1 Tablespoon ground cinnamon
Instructions
  1. Stir together flour, yeast, sucanat, salt, and water.
  2. Cover and allow it to sit for 30 minutes.
  3. Pour ⅓ of the mixture into a well-buttered loaf pan.
  4. Sprinkle ½ of the cinnamon/sugar mixture over the dough.
  5. Spread another ⅓ of the dough over the cinnamon/sugar layer.
  6. Sprinkle remaining ½ of the cinnamon/sugar mixture over the dough.
  7. Spread remaining dough over the top.
  8. Bake in a 350° for 50-60 minutes or until evenly browned.
  9. Allow it to sit in the pan for 15 minutes.
  10. Remove the loaf to let it cool completely before slicing.

As you can see, instead of actually swirling the cinnamon-sugar, we’re actually layering it. This method works great!

Whole Wheat Stir and Pour Cinnamon Swirl Bread

I am super excited about all these great Stir and Pour options! Have you tried any other variations you can let us know about?

Stir-and-Pour Whole Wheat Pizza Crust

Remember the Whole Wheat Stir-and-Pour Bread recipe I shared a few months ago? Not too long after I shared that, a reader Shelby, and then others, emailed to let me know they’d been using that recipe to make pizza crust.

Stir and Pour Pizza

Bless you. Bless you all. Now our homemade pizza making lives are easier than ever! Mix the dough, let it sit, spread the dough on baking sheets, let it bake. Your hands won’t even get messy. 

It took a little tweaking for me to get this crust just right. The recipe is the same as the bread, but it took a few tries for me to learn how thick or thin to spread this dough. I’m not a big fan of a thick crust, but the beauty of this recipe is that you can make it as thin or thick as you like!

I spread the dough into two large pizzas and could probably spread it into three if I tried. This recipe goes a long way toward a big pizza meal!

Whole Wheat Stir-and-Pour Pizza CrustYum

5.0 from 1 reviews
Stir-and-Pour Pizza Crust
 
Author:
Serves: 2 large pizzas
Ingredients
  • 4 cups whole wheat flour (I use freshly ground hard white wheat)
  • 2 teaspoons active rise yeast
  • 2 Tablespoons sucanat or sugar or honey
  • 1 teaspoon sea salt
  • 2 cups warm water
Instructions
  1. Stir all ingredients together.
  2. Cover and allow it to sit for 30 minutes.
  3. Spread dough on two *well-buttered* large pizza pans (three if you want a thinner crust)
  4. Bake in a 375° oven for 10 minutes.
  5. Pull partially baked crust out of the oven and top it however you like.
  6. Bake for 10-15 minutes more or until cheese has melted and becomes bubbly.

Whole Wheat Stir and Pour Pizza Crust

I found that spreading the dough onto my baking pans with a rubber spatula worked best. I always use baking stones (like these) for pizza because I think they turn out the best crust. I’ve not tried them on metal baking sheets, so you may need to adjust the baking time if you don’t use stoneware.

You can definitely make these crusts ahead of time and freeze them until you are ready to bake pizza. This means that the easiness just gets easier. Amen and amen.

Have you tried the Whole Wheat Stir-and-Pour Bread recipe? How about Pizza Crust? Have you tried using it for pizza crust?

Just wait until later this week! I’ve got another great way to use this recipe that I’ll share with you!

Make Your Own “Jiffy” Cornbread Mix (the Healthier Way)

You get to learn to make cornbread mix! Your day is now complete.

Homemade Cornbread Mix

It’s borderline ridiculous how little time I have to spend on meal prep now. #life with teenagers #workingfromhome Or maybe it’s how little time I want to spend on meal prep. This, from a girl who loves to cook.

The thing is – I love food and I love feeding people. But I also love efficiency and simplicity. I’ve learned to make a hearty main dish, then throw out the simplest fruit and veggie side dishes possible. It’s all nourishing and filling and it takes very little work. I love this so much.

So when it comes to “bread as a side dish,” I very rarely have time or spend time or choose to make it a priority. After all, there are many more nourishing side dishes to choose from (tossed salad anyone?).

Sometimes though, we all just need a good cornbread muffin. Like with chili or soup or well, with chili or soup. To me, that’s when cornbread muffins are the best. I haven’t made cornbread in over a year – not because it’s hard to make – but because it’s just one more thing to do and I don’t have time for one more thing. (I’m almost pitiful. Almost.)

Last week, two things happened:

  1. I ran across this recipe for homemade Jiffy mix.
  2. We shared a meal with some friends in which delicious soup and cornbread was served.

I decided that if I had cornbread mix on hand, it would save me a few minutes of meal prep and simplify my life. Instead of talking myself out of mixing up a batch of cornbread because of the extreme difficulty of getting out and measuring flour and baking powder (the struggle is real) I could just dump the pre-measured ingredients into a bowl and stir in the liquids.

I adapted the recipe (included whole grains and cut out some sugar), multiplied the recipe to make it more efficient, stirred ingredients into a big bowl, and had six jars of muffin mix in less than 10 minutes.

Cornbread Mix

Funny how this simple task of making a mix ahead of time is so helpful. It doesn’t take much, you know?

Cornbread Mix in Jars

Will you save money making this cornbread mix yourself? I don’t know. How much is a box of Jiffy these days? They used to be 33¢ but I haven’t looked at them in several years. I didn’t do the math on this mix (because if I don’t have time to make cornbread I probably don’t have time to break down the cost of cornmeal). But I’m almost sure it only takes a few cents to make this – and I used 100% whole grain flour and organic cornmeal.

Homemade Cornbread MixYum

Homemade "Jiffy" Cornbread Mix (the Healthier Way)
 
Author:
Serves: 6 mixes
Ingredients
  • 4 cups whole wheat flour
  • 3 cups cornmeal
  • ¼ cup sucanat or sugar
  • ¼ cup baking powder
  • 1 Tablespoon sea salt
Instructions
  1. Mix ingredients well in a large bowl.
  2. Scoop about 1⅓ cups of mix into six pint-sized jars.
  3. Store in the freezer until ready to use.
  4. To make cornbread: Empty contents of jar into a bowl. Add 1 egg, ½ cup milk, and 2 Tablespoons melted butter or coconut oil. Spread batter into an 8x8 inch baking pan or scoop into 6-7 prepared muffin cups. Bake in a 400° oven for 15-20 minutes.

Homemade Cornbread Mix in Jars

Easy as that, you have cornbread.

Are you like me? Do you find that mixing up bread to go with a meal is just a little too much effort (pitiful)? What do you like to serve with cornbread?

High Five Recipes: Easy Butterscotch Bars

People can’t get enough of these butterscotch bars. They’re made with whole wheat flour but no one knows. They’re made with only five ingredients that you probably have on hand – so easy!

butterscotch_bars

I originally posted this recipe in 2010, but decided to post it again for you today. Why? Because butterscotch bars. And also because I have only been home 3 of the past 11 days so I’m behinder than ever. While I play catch up and work on new projects (wait till you see!), I wanted to bless you a recipe so you could bless others.

High Five Recipes 2

You’ll be glad to know that this is a High Five Recipe! (High quality recipes + five ingredients or less = High Five Recipe)

This is not a Low Sugar Recipe, however. So make them to share with others, and saver them slowly (as opposed to gobbling down half the pan before you realize what happened).

 

Easy Butterscotch BarsYum

3.3 from 3 reviews
High Five Recipes: Easy Butterscotch Bars
 
Author:
Ingredients
  • 1 cup melted butter
  • 1¾ cups sucanat or brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1½ cups whole wheat flour
Instructions
  1. Stir melted butter and sucanat together.
  2. Add eggs and vanilla, mixing well.
  3. Stir in flour and mix until well combined.
  4. Pour batter into a 9x13 inch baking pan.
  5. Bake at 350° for 25 minutes.

These bars are gooey, rich, and need I remind you to make them to share with friends?

Now that I’ve been making these butterscotch bars for so many years, I get frequent requests for them.

  • “Laura, would it be too much for me to ask you to make a batch of your butterscotch bars for me for my birthday? Like very year for the rest of my life?”
  • “Laura, my friends and I were talking about your butterscotch bars and now we want some. I told them I’d ask…can you make us a batch?”
  • “How much arm twisting would it take for you to make another pan of your butterscotch bars?”

These requests make my day, and since the bars are so easy to make, I almost always say yes! If you haven’t tried these bars yet, do it. They’re crazy easy, but beware: people will beg you to make more. You’ll have more friends than you ever had before and everyone will love you for providing the butterscotch bars. It’s hard, but you can handle it.

Easy Butterscotch Bars - Five Ingredients!

Strawberry Cream Muffin Recipe (And My Best Muffin-Making Tip)

strawberry_muffins_2

You might remember when I posted this recipe three years ago. Now that it is strawberry season again and I am a tiny bit strawberry focused (or sure, we can call it obsessed if you prefer) – I decided to re-post this for you now.

This Strawberry Cream Muffin is so delicious, you’ll feel like you’re eating dessert for breakfast or snack. Take note that the sour cream in these muffins makes all the difference in how moist and delicious these are. Can you use milk or coconut milk (to make them dairy free) instead? Yes. But they will likely turn out just a little bit dry. Just eat them fresh out of the oven and you’re golden.

Strawberry Cream MuffinsYum

Strawberry Cream Muffins
 
Author:
Serves: 12
Ingredients
  • 1¾ cups whole wheat flour (I prefer freshly ground soft white wheat in these)
  • ½ cup sucanat or brown sugar
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ⅓ cup coconut oil or butter, melted
  • 1 egg
  • 1 cup sour cream
  • 1 cup chopped fresh or frozen strawberries
Instructions
  1. Stir together flour, sucanat, baking powder, and salt.
  2. Add oil, egg, and sour cream, mixing well.
  3. Fold in strawberries.
  4. Scoop batter into 12 well greased or paper-lined muffin cups.
  5. Bake in a 375° oven for 18-20 minutes or until lightly browned.

Strawberry Cream Muffin Recipe

Now my best tip of all: Mix up the batter and freeze it to make your muffin baking/dish washing life easier! Then all you have to do is grab your frozen muffin batter cups out of the freezer, put them into muffin cups the night before you want to bake the muffins, then stumble into the kitchen in the morning and put them into the oven!

The Easiest Way to Make Muffins

I’m loving these Silicone Muffin Cups, by the way. I’ve been using them for a few months now and they make freezing muffin batter so easy! Plus I love that I’m saving money on paper liners. Read more details about this simple time and money saving process here.

Have you tried freezing muffin batter? How about silicone cups? Can’t wait to hear how you like the Strawberry Cream Muffins!

P.S. We have not one but two weddings we are heavily involved in this weekend! Starting yesterday, we have been/are running from party to shower to rehearsal to set up to other rehearsal to wedding to getting hair fixed to wedding. If you didn’t follow all of that, don’t worry. I have it all scheduled down the the minute on my calendar. All that to say, you have no idea how happy I was when I found some frozen muffin batter cups in my freezer on Wednesday. I tossed them at my kids to make for their breakfast Saturday. Perfect!

Low Sugar Chocolate Cheesecake Parfaits

chocolate cheesecake parfait

There is a really weird thing about my dad.

No, no – hear me out. I don’t mean weird like weird. Actually though, if you think about it we all have our own variety of weirdness, do we not? Oh, we do. We are who we are and we think that anyone who isn’t like us is weird. News flash: We are all weird. Weirdo.

So about my dad. He’s super picky about all things fruits and vegetables. He only likes canned green beans, canned peaches in corn syrup, and iceberg lettuce. When he comes to visit and I offer beautiful trays of fresh fruit and steaming bowls of vegetables and he’s like, “What is this broccoli stuff? Hmm, peaches with fuzz. You mean people actually eat asparagus?”

And when it comes to strawberries? I can’t even believe I’m related to him because he will not touch a strawberry. He says it’s the seeds. Oh but he is missing out on one of the finest pleasures of this life on earth.

None of this in and of itself is weird. The weird part is that somehow in a conversation about what we do and not not like, when the subject of beets came up, my dad said, “Beets? Oh, I like beets.”

What?!? He won’t eat a fresh strawberry, a peach off a tree, or about fifty other fruit and vegetable options – but he’ll eat a beet? So weird.

I don’t even like beets. I think they taste like dirt. (Not that I’ve actually eaten dirt.) I’ve tried but I just can’t like them. See, and this makes me weird to those of you who do like beets. I told you we are all weird.

Since my dad won’t eat strawberries, I will continue to eat his share and my share plus all the other strawberries I can get my hands on. They are my favorite.

Our family recently combined two of our favorite recipe ideas: Low Sugar Strawberry Cheesecake Parfaits with Chocolate Whipped Cream. The result is a delicious Chocolate Cheesecake Parfait. Of course, I used strawberries with the chocolate cheesecake to make these. But you could use blueberries, bananas, and whatever other fruit you might like.

Low Sugar Chocolate Cheesecake Strawberry ParfaitsYum

5.0 from 2 reviews
Low Sugar Chocolate Cheesecake Strawberry Parfaits
 
Author:
Serves: 4-6
Ingredients
  • 2½ cups heavy whipping cream
  • 8 ounces softened cream cheese
  • 3 Tablespoons unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 Tablespoon real maple syrup
  • Liquid stevia to taste (I use about 20 drops) (Use a few Tablespoons of sugar if you prefer.)
  • 1 -2 pounds fresh, sliced strawberries
Instructions
  1. Place all ingredients (minus the strawberries) into a blender.
  2. Whip until smooth and creamy.
  3. Spoon mixture into bowls or cups – layering them with sliced strawberries.

Low Sugar Chocolate Cheesecake Parfait

If you have a tried and true you will like beets if you eat them this way recipe, please do let me know. Otherwise, I’ll stick with the other dozens of fruit and vegetable options I do like and I’ll eat strawberries like there’s no tomorrow. Never forget that you’re weird and I’m weird and everyone is weird.

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A quick Mother’s Day gift idea:

Love Is close up

This is the May Flexi-of-the-Month. So beautiful. This (or any Flexi-Clip) would be a fantastic Mother’s Day gift! Bonus: Get a free set of U-Pins (valued up to $16) with every order over $60!

Thanks, Paula, for being a loyal advertiser here at Heavenly Homemakers!