OMG It's OMM!

(Oh My Goodies It's One Minute Muffin!)

This recipe is so simple and has been around for so long that it's been tweaked twelve ways to Sunday and I have to confess that I do not know who created this recipe first. How I wish I was the person who woke up one day, sat up and exclaimed, "By George I've got it! I will make a one minute muffin that doesn't use any flour at all and all low carbers will enjoy!" I seriously do.

When I got my flax meal (ground flax seeds) sample from FlaxAsia, I knew that the first thing I would make is the OMM. I had always wondered if the hype was worth it. So I made the recipe as is and I was blown away! It was delicious and looked, tasted and FELT just like a real muffin, like it was made with high carb ingredients. The texture is what I really loved.

When I made it again, I tweaked it a little bit to make it sweeter. Here's the original recipe with the italized text my tweaks.

One Minute Muffin
Ingredients
1/4 c flax meal
1 packet Splenda or equivalent sweetener *I used 3 packets because I wanted it to be a sweet muffin
1/2 t baking powder
1 t cinnamon *I added more, didn't measure though
1 beaten egg
1 T butter

Directions
1. Mix dry ingredients well. Add wet ingredients and mix everything well.
2. Pour into a microwave-friendly container. I just bought these cute shaped silicon muffin cups and I was able to make two "muffins" with just this recipe. Some people would use a square or circle-shaped container.
3. Microwave on high for a minute. Pop the muffin out of the container, don't worry it is quite sturdy and will not crumble.
4. Enjoy. I mixed cream cheese, Splenda and a little butter and put that on top. You can also just slather butter on top or plain cream cheese or sugar free jam (if you use SF jam it won't be Induction-friendly anymore).

Ready for some food porn?


Naked muffins... they taste just as good but why pass up an excuse for frosting?


Cute muffins


Look at that texture! It's very bready and sturdy and chewy!

No Bake ChocoNut Cheesecake

My hubby says this is the best cheesecake I've ever made. No pressure. It's not really my recipe as I just followed the no bake cheesecake on the Knox box. But I think the crust made this cheesecake even better.

No Bake Choconut Cheesecake

Ingredients
For Crust
1 1/2 cups of peanuts, if using raw roast first
1/2 cup Splenda, granulated
1/4 cup butter
2 oz dark chocolate
1 T butter

Directions
1. Grind peanuts until fine. Mix Splenda and butter. Pour onto prepared pie pan and gently push the crust mixture and until the bottom of the pan is covered. Place pan in freezer.
2. Chop dark chocolate and then put in microwave safe bowl with 1 T butter. Heat for 30 seconds, pausing every 10 seconds to swirl.
3. Take crust out of freezer. Pour the melted chocolate onto crust. Using a rubber spatula, spread the melted chocolate until the entire crust is covered thinly. Put back in freezer or fridge.

For Cheesecake Filling
2 8oz cream cheese, room temperature
1 t vanilla extract
1/2 cup Splenda, granulated
1 package Knox gelatin
1 cup boiling water

Directions
1. Beat cream cheese with vanilla until there are no lumps and cream cheese is smooth.
2. Mix Splenda and gelatin in a bowl and then add boiling water. Stir to dissolve gelatin.
3. While beating the cream cheese and vanilla, pour the gelatin mixture gradually. Mix for a few seconds.
4. Take crust out of the fridge and pour the filling in. Let set in fridge for at least 2 hours.

Since I had some sugar free toffee squares, I chopped them up and just sprinkled over the crust before pouring the filling. Although it gave a nice crunch, the cheesecake doesn't really need it since the crust is so good.

As you can probably tell this is not for an every day treat. Make it for a special occasion and invite people so you don't eat the whole thing by yourself.

"I-Can't-Believe-This-Isn't-Cheating" Cream Cheese Balls

You might think I'm exagerrating but I'm not. Whenever one of these cream cheese balls touch my lips, my brain sends out an alarm: CHEATING! CHEATING! CHEATING! But I, of course, know that the nerve endings in my brain are just spazzing out from the deliciousness that my tongue is experiencing.

I first met these balls whilst reading a thread on LCF about what to do with 18 blocks of cream cheese. Since my hubby hoardes Philly cream cheese blocks like it's going out of style (but seriously, we don't find them so easily in our neck of the woods so hoarding is a great idea, moreso because of this recipe). “didi” posted,“Keto Balls! They can live in the freezer.” Followed by the link to the recipe.

Now... Keto balls sounded... vile, like something you'd find living in the socks you wore to the gym once and forgot to throw into the washer because it managed to crawl BY ITSELF under the bed only to be found when you were looking for your flip flops. It sounded nasty and gross. But since I like living on the edge, I clicked the link. And boy was I happy to be the adventurous clicker that I am. Because this recipe is anything but vile or nasty or gross. It is divine and easy and oh-so-good you'd forget, your brain will actually forget, that it's LEGAL.

You may find the original recipe here. The one below is a double batch and with a minor tweak.


See the lovely flecks of green from the pistachios?

Ingredients

Cream cheese, 2 (8 oz) blocks
Unsalted butter, 2 sticks or 1 cup
Splenda, 1 cup
Nuts of your choice (I used ½ cup of pistachios)

1.Make sure the cream cheese and butter are at room temperature. This will make it easier to mix. With an electric mixer, blend the cream cheese and butter well. Add the Splenda and mix some more.
2.For the nuts, I chose to incorporate them into the mixture rather than cover the balls. I only had ½ cup of pistachios that I crumbled and crushed into smaller bits, not powdery though. I gently folded the nuts into the mixture.
3.Refrigerate for at least an hour.
4.Scoop the mixture onto a cookie sheet lined with cling wrap or parchment paper. I used my small ice cream scooper which can hold 1 tablespoon + 1 teaspoon. Then I stuck toothpicks into the little balls before putting the cookie sheet into the freezer. You can certainly roll after scooping, but I didn't want to deal with the mess. I made about 30 balls with this batch.
5.After freezing, transfer the cream cheese balls into a covered container and keep in the freezer.

Just a couple of notes: I have recently gotten sensitive to sweeteners and the 1 cup of Splenda used here is too sweet for me. Next time I will use less Splenda, maybe start with half a cup and take it from there. Second, make sure you use UNsalted butter so that the flavor of the cream cheese remains the star of the show. Third, with the nuts this is obviously NOT for Induction but you can just omit the nuts and I bet it will still taste good and you'd feel like you're cheating. Lastly, didi is right. These will live in the freezer... but not for too long. I have to constantly remind myself that I can only have one ball a day. So thanks to didi for linking this and to MandyM for posting the recipe on LCF.