Instant Pot Peanut Butter Cheesecake with a Kiss of Chocolate
This peanut butter cheesecake was a huge hit at our house because three of my husband’s favorite things are cheesecake, peanut butter and chocolate. This is another recipe from dessert creating days at Millard’s at the Summit restaurant.
Fun Veggie from the Farmer’s Market – Cue Ball Zucchini
I love visiting the local farmer’s markets and developing relationships with the growers is so rewarding to me. These farmers and growers have taught me so much about vegetables and ingredients along my journey.
When I worked at the restaurant, Millard’s at the Summit, one of my joys was creating desserts for the owner. We both liked the same family style type desserts. This recipe is a an on plan version of our Dark Cherry Clafoutis (Custard Pie). Clafoutis is delicious but would be a crossover with the Trim Healthy Mama lifestyle. Flaugnarde (pronounced: [floɲaʁd]) is a baked French dessert with fruit arranged in a buttered dish and covered with a thick flan-like batter.
We love chocolate and coffee at our house. This is another great recipe from my recipe box and cheesecake baking days from Millard’s at The Summit restaurant. Although my original recipe called for rum I wanted to bring this delicious cheesecake into a healthy version for Trim Healthy Mama followers.
Instead of dissolving the instant coffee into rum I used sour cream and it works beautifully. Well worth the few minutes that it takes for the two to meld together.
If you are like me you love using your Instant Pot in your Trim Healthy Mama journey. The Instant Pot is great for breakfast, lunch, dinner, meal prep and desserts. Sounds crazy but I have actually found the need to have more than one Instant Pot. I have three favorites – the DUO80 8 quart 7 in 1, the DUO 60 6 quart 7 in 1, and the DUO60 Plus 60 9 in 1.
I remember those poke cakes that my grandmother used to make with a cake mix and brightly colored jello. They certainly were fun and colorful but not very healthy. This lemon sticky poke cake is low carb, gluten free, fun and easy to make. It can be cooked in the Instant Pot or traditionally baked the oven. It has a very unique texture and an incredible lemon flavor.
I love making a crust-less quiche in the Instant Pot. I often use my Vitamix to blend the eggs and wet chop my veggies to save time. This makes for a quick and satisfying breakfast that you can cook while packing lunches for your family. Once it goes into the pot you don’t have to worry about it over cooking or burning. This recipe will serve 4.
I’ve always had a love of baking but cheesecakes were one of my specialties. Working as part of the wait staff at a local restaurant, Millard’s at the Summit, our chef and leader Rick Denny was always open for specials and menu ideas from his staff. Rick allowed me to create and bake specialty cheesecakes for the restaurant. This work experience is how my love of creating unique desserts emerged.
When I was a child my mother used to make us special pumpkin pie pudding cups. This is a tradition that I carried on with my family. She would do these while making the Thanksgiving pies. For my brothers and I this was a big deal when we were growing up on the farm. I honestly think it was Mom’s way of making us something special that was healthier than cake or cookies.