How am I doing on THM? I'm glad you asked! I'm doing well! I struggled a bit with staying on plan over Thanksgiving and my weight has been a total yo-yo since my last blog post, but I'm staying the course! I've discovered that I eat way too few E meals AND they are majorly wimpy!!! So I've upped the carbs in my E meals and the scale is starting to move in a steady, downward direction.....just the way I like it! NSV's - I'm able to cross my legs!! (my fellow fluffies will understand that struggle!) and I can wear my size 18/20 sweatpants again!! They are snug and would earn me a spot on People of Walmart if I wore them in public......but they fit and are comfy! Coming from a tight 26/28, I'd say that is a big deal!
Now for the recipe of the week.....
It's my own recipe!! Every Christmas I make German Pfeffernusse Cookies......think, gingerbread meets ginger snap rolled in powdered sugar. They are little bites of heavenly goodness!! They are a bit labor intensive, so I only make them once a year. I was lamenting their loss since my original recipe is full of wheat flour and sugar and then I started to wonder if I might be able to THM-ify my recipe! Good news! I DID IT!!! They are SO good!!!! I hope you take the time to make them this Christmas!
German Pfeffernusse (Peppernut) Cookies - THM S dessert
1/2 cup butter, softened
1/2 cup xylitol
1/4 cup brown sugar substitute (I like this one at Gwen's Nest)
1 egg, beaten
1 Tbsp molasses
1 3/4 cup baking blend (I use this one at Raye's Place)
2 tsp baking soda
1 tsp baking powder
1 Tbsp collagen
1/2 tsp xanthan gum
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp black pepper
2 Tbsp Water
1/4 cup xylitol/erythritol (I use 1/2&1/2) blended with a coffee grinder into powder
1) Beat butter, sugar substitutes & egg until light & fluffy
2) Add molasses and blend well
3) Mix dry ingredients in a separate bowl (not including the powdered sugar) and add slowly to the wet ingredients. (Don't forget to add the 2 Tbsp of water after all the dry ingredients!)
4) Place dough in the fridge for 30 min.
5) Roll small pieces into a pencil shape and cut into 1/2" pieces.
6) Bake on parchment paper or silpat @ 350 for 5-7 minutes.
7) Cool slightly, then toss in powdered sugar
8) Store in a tightly sealed container in the fridge! Hope you enjoy them!
This cookie is such a wonderful, spicy, Christmas-y cookie! I hope your family loves them as much as mine does!
This recipe makes about 160 bite-size cookies. It uses a whole Tablespoon of molasses but that breaks down to 0.1g of carbs per cookie.....not bad! You can enjoy 10 or 20 for only a carb or two!
Merry Christmas!
Dana
1/4 cup xylitol/erythritol (I use 1/2&1/2) blended with a coffee grinder into powder
1) Beat butter, sugar substitutes & egg until light & fluffy
2) Add molasses and blend well
3) Mix dry ingredients in a separate bowl (not including the powdered sugar) and add slowly to the wet ingredients. (Don't forget to add the 2 Tbsp of water after all the dry ingredients!)
4) Place dough in the fridge for 30 min.
5) Roll small pieces into a pencil shape and cut into 1/2" pieces.
6) Bake on parchment paper or silpat @ 350 for 5-7 minutes.
7) Cool slightly, then toss in powdered sugar
8) Store in a tightly sealed container in the fridge! Hope you enjoy them!
This cookie is such a wonderful, spicy, Christmas-y cookie! I hope your family loves them as much as mine does!
This recipe makes about 160 bite-size cookies. It uses a whole Tablespoon of molasses but that breaks down to 0.1g of carbs per cookie.....not bad! You can enjoy 10 or 20 for only a carb or two!
Merry Christmas!
Dana
