Low Carb Peanut Butter Cookies

68 calories (per cookie)  9.8g carbs (.6g fiber, 3.9g sugar).  2.5g protein

~Shopping List~

    • ½ cup almond flour
    • 1/2 cup granulated Truvia
    • 1 cup peanut butter (creamy or crunchy, you choose)
    • 3 eggs
    • ¼ tsp salt
    • 1 tsp. vanilla extract

~To do~

Pre-heat oven to 350 F.  Prepare baking sheet with baking parchment or cooking spray.

Mix all ingredient in mixer until well combined and dough has formed.  Make balls of dough and place balls on pan. (They don’t need to be far apart, they don’t puff up.)  Flatten cookies slightly making a crisscross mark on cookie with a fork.  Bake for 15-17 minutes till edges are golden brown.

Makes 16.

2 Minute Cake (sugar free)

0 sugar calories

~Shopping List~


  • 1/4 cup Truvia Baking blend
  • 1/2 cup almond flour
  • 3 Tbsp unsweetened cocoa powder
  • 1/8 tps. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. coconut oil
  • 1 egg
  • 2 Tbsp half and half


  • 1 cup whipping cream
  • 1 tsp. Truvia

In a bowl, mix together the dry ingredients. In another bowl mix together wet ingredients, and then combine the dry mixture into the wet. Put 1/4 of the batter into a coffee mug and microwave on high for 1 minute. Whisk together Truvia and whipping cream until thickened. Top cake with cream. Refrigerate remaining batter for later use.

Recipe from Happy Hormones Slim Belly

Biscuits d’Aurélie à la Jennifer

This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn.  The original is just the list of ingredients leaving plenty of room for you to add your own personality.

~Shopping List~

  • 1 tasse de beure ou de graisse fondue (1 cup butter or crisco)
  • 2 oeufs (2 eggs)
  • 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop)
  • 1 tasse de cassonade (1 cup brown sugar)
  • 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined)
  • 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder)
  • Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups)

~What to do~

Beat butter to add air.  Add eggs, syrup, cassonade, milk/baking soda, and baking powder until well blended (the butter will still be visible in small chunks.  Add flour a little at a time until the mixture becomes the consistency of a butter cookie batter.  Cover in wax paper and place in the refrigerator for 2-4 hours (until set).  It can sit overnight if needed.

When ready to bake, preheat oven to 350 degrees and grease the baking pan with butter.  Roll out sections of dough and cut out using your favorite cookie cutters (or simply roll into balls and flatten on the baking sheet).  Bake for 7-10 minutes (until light gold).  Let cool and eat.

biscuits d Aurelie

~Spice it up~

Like in the picture, you can also add your favorite decorations.  Cream cheese frosting and sprinkles go nicely with the flavour of the cookie.

Mary’s Coconut Cream Pie

~ Shopping List ~

  • 3/4 cup sugar (white)
  • 3 1/2 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 pie crust (baked)
  • 3 eggs, separated
  • 2 tablespoons margarine (or butter)
  • 1 teaspoon vanilla
  • 1 1/2 cup coconut

~ What to do ~

Microwave sugar, cornstarch, salt and milk for 5 to 7 minutes, stirring after 3 minutes.

Beat egg yolks lightly with fork.  Stir small amount of hot mixture into the yolks (be careful not to put too much or you’ll cook the eggs).  Pour egg yolk mixture into the rest of the hot mixture, mix well.

Microwave 1.5 minutes then stir well and microwave an additional 1.5 minutes.  Add margarine/butter and vanilla mix well.  Then add coconut, mixing well.

Pour mixture into baked pie crust.

Topping:  Beat 3 egg whites and 1/4 teaspoon cream of tartar until whites are foamy, gradually add 6 tablespoons sugar 1 tablespoon at a time.  Beat until stiff peaks form.  Top the pie.

Bake at 350 degrees until browned (about 12-15 minutes).

Sugar Cookies

~ Shopping List ~

  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla extract

~ What to do ~

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.   Sprinkle with colored sugar before baking (or wait until the cool after baking to frost).

Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Cream Cheese Frosting

This frosting is a perfect topping for our Red Velvet Cake.

~ Shopping List ~

1 stick margarine
1 8oz. pkg. cream cheese
4 cup = l box powdered sugar (sifted)
1 cup chopped nuts (optional)
1/2 teaspoon vanilla

~ What to do ~

Let margarine and cream cheese soften at room temp. Cream well with mixer. Add powdered sugar (sifted) and continue beating until creamy. Add vanilla and nuts. Spread on cool cake.

Red Velvet Cake

This decadent cake can be dressed up for the most formal occasions or just enjoyed as a simple picnic desert.

~ Shopping List ~

1/2 cup shortening
1-1/2 up. sugar
2 eggs
2 oz. red cake coloring
1 teaspoon vanilla
1 tablespoon cocoa
1 teaspoon salt
2 -1/2 cup plain flour
1 cup buttermilk
1 teaspoon soda (don’t sift w/flour)
1 tablespoon vinegar

~ What to do ~

Cream shortening and sugaar. Add eggs one at a time beating after each addition. Add cake coloring, vanilla and cocoa. Sift flour and salt together and add alternately w/buttermilk. Mix soda and vinegar and fold in immediately. Bake in 3 layers at 350 degrees for 30 to 35 minutes.

We recommend using this Cream Cheese Frosting to top it off.

Banana Muffins

~ Shopping List ~

  • 2 cups all purpose flour
  • 1 cup white sugar
  • 1 cup mashed bananas
  • 1/2 cup butter
  • 2 eggs
  • 6 tablespoons milk
  • 2.5 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt

~ What to do ~

Preheat oven to 350 degrees (F).  Mix flour, baking powder, baking soda, salt and cinnamon in a bowl and set aside.

In a separate large bowl cream butter and sugar.  Add eggs.  Mix until smooth.  Mix in milk and banana.  Fold flour mixture into liquid ingredients.  Fill muffin tins 2/3 full.  Bake for 25-30 minutes.


Finding myself without white sugar (a very happy surprise on one hand, though adding difficulty to this recipe) on a holiday, I had to find a substitute.  Because of my husband’s adoration of maple syrup, it was an obvious choice.  Here’s what to do if you substitute the sugar for maple syrup:  Substitute 3/4 cup maple syrup plus 1/4 teaspoon baking soda for each cup of granulated sugar, and drop the milk back to 6 tablespoons (or eliminate all together depending on the consistency of your batter).

Peanut Butter Chocolate Oatmeal Cookies

~ Shopping List ~

1 stick butter (1/4 cups)
2 cups sugar
1/2 cup cocoa
1/4 teaspoon salt
1/2 cup milk
1 cup peanut butter
1 teaspoon vanilla
3 cups oatmeal

~ What to do ~

Mix butter, sugar, cocoa, salt and milk.  Bring to a boil (for 1 minute) then remove from heat.  While hot, stir in peanut butter and vanilla (the smell at this point is amazing!).  Mix well.  Add oatmeal mixing well.  Drop quickly onto wax paper (or greased cookie sheet).

Do not bake.


Peanut Butter Cookies

~ Shopping List ~

1/2 cup shortening
1.25 cups packed light brown sugar
3/4 cup peanut butter
1 egg
3 tablespoons milk
1 tablespoon vanilla extract
1.75 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

~ What to do ~

Preheat oven to 375 degrees (F).  In a medium bowl, cream together shortening, brown sugar and peanut butter until smooth.  Stir in egg, milk and vanilla.  Combine flour, baking soda and salt; stir into the peanut butter mixture.  Roll into small balls, cover in sugar.  Place on un-greased cookie sheet.  Lightly flatten using a fork (creating a cross pattern).  Bake for 8-10 minutes.  Allow cookies to cool for 5 minutes on cookie sheet before transferring to wire rack to cool completely.

Fun alternate:  Form cookies into letters to spell out messages (I love you, Happy Birthday, Merry Christmas, etc.)