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Keto Flourless Chocolate Mug Cake

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This Keto Flourless Chocolate Cake can be made in your favorite mug for a treat to curb your sweet tooth. Keto Mug Cake Recipes are so easy it will become your new favorite keto dessert!

flourless mug cake

Since discovering these low carb chocolate chips I have been on a bit of a chocolate kick. Like these Keto Peanut Butter Cups! 

This mug cake is similar to a Keto Mug Brownie in texture - and it is so soft and rich just a few bites are all you need! 

keto mug cake

Depending on the exact ingredient brands you use, this keto mug cake has about 6 net carbs. I like to eat half and save the other half for later! 

Remember to always check your ingredient labels and measure your ingredients for the exact macros. 

You can choose to top this flourless mug cake with your favorite low carb berries - or not! Sometimes all I want is chocolate! 

keto flourless chocolate cake

MACROS

I plugged this recipe into my favorite Keto Tracker App - Carb Manager - and it came up with the following macros:

Each Keto Flourless Mug Cake has 9 net carbs, 15 total carbs, 6 g fiber, 17 g fat, 9 g protein, and 229 calories. This gives it a B rating.

This Keto Chocolate Mug Cake is pretty rich - so a few bites is generally all you need to curb your craving! Enjoy!

Looking For More Keto Recipes? Check out my entire Library Here.

Keto Flourless Chocolate Mug Cake

Serves: 1

Ingredients:

  • 1 Beaten egg
  • 2 tbsp. Unsweetened cocoa powder
  • ¼ tsp. Baking powder
  • ½ tsp. Vanilla extract
  • ½ tsp. Almond extract
  • 5 Grams Keto friendly chocolate chips
  • 1 tbsp. Erythritol
  • 1 tbsp. Heavy whipping cream
  • 1 tsp. Butter unsalted
  • ¼ c. Raspberries (optional)

Instructions:

Place 1 teaspoon of butter into a ramekin or mug, and melt the butter in the microwave. Swirl it around to coat the inside of the container. You can also use a cooking spray to grease the inside of the container if you prefer.

In a small bowl, mix together 1 beaten egg and 1 tablespoon heavy whipping cream.

Add ½ teaspoon vanilla and ½ teaspoon almond extract to the egg mixture.

In another small bowl, combine the cocoa powder, erythritol and baking powder, mix to combine well.

Pour the dry ingredients into the greased ramekin or mug.

Add the wet ingredients on top of the dry ones, and stir well with a spoon or fork until the mixture is smooth.

Toss in the chocolate chips

Microwave for 90 seconds.

Remove the ramekin or mug from the microwave after a minute, and either serve in the container or dump out and serve on a plate of your choice.

Crush up ¼ cup of raspberries if desired, and serve on top of the cake. This step is optional, but it makes the difference between a good cake and a great one, give it a try!

keto mug cake recipe
Yield: 1

Keto Flourless Chocolate Mug Cake

Keto Flourless Chocolate Mug Cake

This delicious Keto Flourless Chocolate Mug Cake will cure your sweet tooth without going over on your daily carbs! 

Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes

Ingredients

  • 1 Beaten egg
  • 2 tbsp. Unsweetened cocoa powder
  • ¼ tsp. Baking powder
  • ½ tsp. Vanilla extract
  • ½ tsp. Almond extract
  • 5 Grams Stevia chocolate chips
  • 1 tbsp. Erythritol
  • 1 tbsp. Heavy whipping cream
  • 1 tsp. Butter unsalted

Instructions

  1. Place 1 teaspoon of butter into a ramekin or mug, and melt the butter in the microwave. Swirl it around to coat the inside of the container. You can also use a cooking spray to grease the inside of the container if you prefer.
  2. In a small bowl, mix together 1 beaten egg and 1 tablespoon heavy whipping cream.
  3. Add ½ teaspoon vanilla and ½ teaspoon almond extract to the egg mixture.
  4. In another small bowl, combine the cocoa powder, erythritol and baking powder, mix to combine well.
  5. Pour the dry ingredients into the greased ramekin or mug.
  6. Add the wet ingredients on top of the dry ones, and stir well with a spoon or fork until the mixture is smooth.
  7. Toss in the chocolate chips
  8. Microwave for 90 seconds.
  9. Remove the ramekin or mug from the microwave after a minute, and either serve in the container, or dump out and serve on a plate of your choice.
  10. Crush up ¼ cup of raspberries if desired, and serve on top of the cake. This step is optional, but it makes the difference between a good cake and a great one, give it a try!

Notes

Carbs: 6 net (can vary depending on the brands you choose)

Nutrition Information:

Yield:

1

Serving Size:

1

Amount Per Serving: Calories: 257Total Fat: 17gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 213mgSodium: 207mgCarbohydrates: 16gNet Carbohydrates: 9gFiber: 5gSugar: 6gSugar Alcohols: 2gProtein: 9g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto cake recipes

Keto Ice Cream - Maple Pecan

By 3 Comments

While one of the best parts of the keto diet is getting control of your sugar cravings, sometimes it is still nice to have a bite of something sweet. Keto Ice Cream can be made at home for a fraction of the cost and tastes just as delicious as any keto ice cream brand. 

keto ice cream

I am not a huge fan of ice cream - but my family sure is - and having a sweet treat that keeps us all on track is a total win-win. 

We have tried a couple of keto-friendly ice cream brands from the store, and still were not quite satisfied, so I took on the task to make it myself. 

simple keto ice cream

The beauty of making your own keto ice cream is you can make it as sweet as you want! 

I made mine a little less sweet - that way I could enjoy my Keto Chocolate Chip Cookies right along with it! 

I did use an ice cream maker to make this - and highly recommend this one for making keto ice cream, sorbet, frozen yogurt, etc.

Looking For More Keto Recipes? Check out my entire Library Here.

Simple Keto Ice Cream - Maple Pecan

how to make keto ice cream

Keto Ice Cream Ingredients

  • 2 c. Heavy whipping cream
  • ½ - 1 teaspoon Liquid Stevia
  • ¾ c. Unsweetened vanilla almond milk
  • 1 tsp. Vanilla extract
  • ½ tsp. Maple flavoring extract
  • 2 tbsp. Keto-friendly maple syrup (we used this one)
  • Chopped pecans for garnish

How To Make Keto Ice Cream

Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it thickens and just begins to form semi-soft peaks.

low carb ice cream

Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to the mixing bowl.

Mix in the vanilla extract, maple flavoring extract, and keto-friendly syrup.

Blend the ingredients together at medium speed until they thicken again.

almond milk ice cream

Taste the mixture to see if more sweetener needs to be added.

If you would like it to be sweeter, you can add another ½ teaspoon of liquid Stevia at this time.

Avoid adding too much liquid Stevia, as it can give your ice cream a bitter taste.

Once the mixture has thickened, pour it into your prepared ice cream maker, and make it according to your machine’s instructions.

For us, it took about 20 minutes.

keto ice cream

Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans.

Leftover ice cream can be kept in the freezer in an airtight container.

Keto Ice Cream – Maple Pecan

Keto Ice Cream – Maple Pecan

This delicious sweet keto treat will curb your sugar cravings without blowing your macros! Goes perfectly with my Keto Chocolate Chip Cookies. 

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 c. Heavy whipping cream
  • ½ - 1 teaspoon Liquid Stevia
  • ¾ c. Unsweetened vanilla almond milk
  • 1 tsp. Vanilla extract
  • ½ tsp. Maple flavoring extract
  • 2 tbsp. Keto-friendly maple syrup
  • Chopped pecans for garnish

Instructions

  1. Place 2 cups of heavy whipping cream into a mixing bowl, and beat on high until it thickens and just begins to form semi-soft peaks.
  2. Add the unsweetened vanilla almond milk and just ½ a teaspoon of liquid Stevia to the mixing bowl.
  3. Mix in the vanilla extract, maple flavoring extract and keto friendly syrup.
  4. Blend the ingredients together at a medium speed until they thicken again. 
  5. Taste the mixture to see if more sweetener needs to be added. If you would like it to be sweeter, you can add another ½ teaspoon of liquid Stevia at this time. Avoid adding too much liquid Stevia, as it can give your ice cream a bitter taste.
  6. Once the mixture has thickened, pour it into your prepared ice cream maker, and make it according to your machine’s instructions. For us, it took about 20 minutes.
  7. Scoop the ice cream directly into serving bowls, and garnish it with chopped pecans. Leftover ice cream can be kept in the freezer in an airtight container. 

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 314Total Fat: 32gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 15gCholesterol: 67mgSodium: 17mgCarbohydrates: 7gNet Carbohydrates: 3gFiber: 1gSugar: 5gSugar Alcohols: 3gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

LOVE IT? PIN ME FOR LATER! 

keto friendly ice cream recipe

Keto Pumpkin Cheesecake Mousse

By 1 Comment

Since starting keto I have backed off sweets, but sometimes I just need a little something to indulge in. Keto Pumpkin Cheesecake Mousse has been the perfect cure for my sweet tooth.

Keto Cheesecake Mousse - also called Keto Fluff - combines delicious fats with a seasonal favorite pumpkin and pumpkin spice for a dessert that is decadent but still fits into the low carb category.

keto pumpkin cheesecake mousse

There are two kinds of people in the world, those who love pumpkin/pumpkin spice and those who hate it, there is really no middle of the road on this hot-button issue. Which side do you stand on?

Related Article: Keto Pumpkin Spice Fat Bombs 

I am firmly in the camp that believes there is no such thing as too much pumpkin spice in the world so I am always looking for ways to sneak it in, even into my keto lifestyle. Pumpkin cheesecake is ALWAYS a yes. 

keto pumpkin cheesecake

Pumpkin Cheesecake Mousse

Ingredients:

  • 4 oz. cream cheese, softened
  • ¼ cup heavy whipping cream
  • 2 T. pumpkin puree (I use this one)
  • 1-2 T. artificial sweetener-optional
  • ½ tsp. Pumpkin pie spice
  • 2 T. butter, softened
  • ½ tsp. Vanilla extract

Instructions:

Place all of the ingredients in the bowl of a hand or stand mixer and whip on high until smooth and creamy, I like to mix it at least 4-5 minutes to get a smooth and well-combined flavor.

If you don’t need the addition of the sweetness you can leave out the artificial sweetener altogether.

Scoop into individual bowls ( I consider this 2 servings, for me). Place in the refrigerator to chill and set up for 2 hours.

Top with a dash of nutmeg or pumpkin pie spice before serving.

Change up the flavor to suit your taste by using almond, coffee, hazelnut, or walnut extract in place of the vanilla.

keto pumpkin cheeecake fluff

Looking For More Keto Recipes? Check out my entire Library Here.

MACROS

As with all keto recipes, I suggest you scan your own ingredients to make absolute sure the macros are correct. Different brands vary greatly. 

I divide this recipe into 4 small servings. It is REALLY rich - so you only need a couple bites to really curb your sweet tooth and feel satisfied. 

When I plug this recipe into my favorite keto app - CarbManager - I come up with the following macros for each serving:

  • 3 net carbs / 4 total carbs
  • 20 g fat
  • 2 g protein
  • 193 calories
Yield: 4

Keto Pumpkin Cheesecake Mousse

Keto Pumpkin Cheesecake Mousse

Tame your sweet tooth and indulge in this rich and creamy Keto Pumpkin Cheesecake Mousse. 

Prep Time 5 minutes
Additional Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 4 oz. cream cheese, softened
  • ¼ cup heavy whipping cream
  • 2 T. pumpkin puree
  • 1-2 T. artificial sweetener-optional
  • ½ tsp. Pumpkin pie spice
  • 2 T. butter, softened
  • ½ tsp. Vanilla extract

Instructions

  1. Place all of the ingredients in the bowl of a hand or stand mixer and whip on high until smooth and creamy, I like to mix it at least 4-5 minutes to get a smooth and well-combined flavor.
  2. If you don’t need the addition of the sweetness you can leave out the artificial sweetener altogether.
  3. Scoop into individual bowls. Place in the refrigerator to chill and set up for 2 hours.
  4. Top with a dash of nutmeg or pumpkin pie spice before serving.

Notes

Change up the flavor to suit your taste by using almond, coffee, hazelnut, or walnut extract in place of the vanilla.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 193Total Fat: 20gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 61mgSodium: 139mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 0gSugar: 2gSugar Alcohols: 2gProtein: 2g

Nutrition calculations based on exact ingredients used and may vary between brands. Macros have been calculated using the CarbManager App. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

PIN ME FOR LATER! 

keto pumpkin cheesecake

Keto Cream Cheese Brownies

By 3 Comments

Keto Cream Cheese Brownies are everything you love about a keto dessert - sweet, filling, and near-perfect macros!

keto cream cheese brownies

If you loved my Keto Peanut Butter Cookies or Keto Chocolate Chip Cookies, you are going to really love these Keto Cream Cheese Brownies.

I have kinda been on a roll recently with Keto Desserts. While I am a firm believer in that you should curb your addiction to sweets to really succeed with your keto goals, I also feel like it is just as important to do what you need to do to stay on track - and sometimes that means a bite of something sweet.

These Chocolate Cheesecake Brownies are as pretty as they are delicious. they are perfect Keto Party Food and no one will ever believe they are not normal cheesecake brownies! They taste the exact same!

cream cheese brownies

These Keto Cream Cheese Brownies will cure your chocolate craving but have a savory cream cheese swirl topping that makes them just that much better. The biggest problem is not eating the entire pan...

Looking For More Keto Recipes? Check out my entire Library Here.

My favorite part about these brownies is that they are delicious warm - but I even love them right out of the refrigerator.

MACROS

I plugged this recipe into my favorite Keto Calculator App - Carb Manager - and it came up with the following macros:

Each Keto Cream Cheese Brownie has 4 net carbs, 6 total carbs, 2 g fiber, 27 g fat, 5 g protein and 267 calories.

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Keto Cream Cheese Brownies

Ingredients:

FOR BROWNIES

  • 1 cup unsalted butter melted
  • 1 cup Granulated Sugar Substitute (I love this one!)
  • ⅔ cup cocoa powder
  • ½ teaspoon salt
  • 2 eggs room temperature
  • ¾ cup almond flour

FOR SWIRL

  • 1 package cream cheese 8 ounces softened
  • 1 egg room temperature
  • ⅓ cup Granulated Sugar Substitute
  • 1 teaspoon vanilla extract

Instructions:

Preheat oven to 350°F/180°C.

Line 13x9 inch pan with parchment paper on the bottom and sides.

Set aside.

Add butter, sweetener, cocoa powder, and salt to a medium bowl.

Mix until sugar and cocoa is completely dissolved

Add one egg at a time, stirring well after each.

Next, add almond flour, and stir until fully blended.

In a separate bowl add cream cheese, egg, sweetener, and vanilla.

Mix until smooth.

Pour brownie mixture into prepared pan.

Dollop cream cheese mixture in various spots onto the brownie mix and drag a knife through to create a marble pattern.

Bake 15-25 minutes or until a toothpick stuck into the center comes out almost dry.

Yield: 12

Keto Chocolate Cheesecake Brownies

Keto Chocolate Cheesecake Brownies

Delicious Keto Chocolate Cheesecake Brownies are just exactly what you need to curb your sweet tooth without wrecking your macro goals! 

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

For batter

  • 1 cup unsalted butter melted
  • 1 cup erythritol
  • ⅔ cup cocoa powder
  • ½ teaspoon salt
  • 2 eggs room temperature
  • ¾ cup almond flour

For Swirl

  • 8 oz cream cheese softened
  • 1 egg room temperature
  • ⅓ cup erythritol
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 350°F/180°C.
  2. Line 13x9 inch pan with parchment paper on the bottom and sides.
  3. Set aside.
  4. Add butter, sweetener, cocoa powder and salt to a medium bowl.
  5. Mix until sugar and cocoa is completely dissolved
  6. Add one egg at a time, stirring well after each.
  7. Next, add almond flour, and stir until fully blended.
  8. In a separate bowl add cream cheese, egg, sweetener, and vanilla.
  9. Mix until smooth.
  10. Pour brownie mixture into prepared pan.
  11. Dollop cream cheese mixture in various spots onto the brownie mix and drag a knife through to create a marble pattern.
  12. Bake 15-25 minutes or until a toothpick stuck into the center comes out almost dry.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 267Total Fat: 27gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 106mgSodium: 182mgCarbohydrates: 6gNet Carbohydrates: 4gFiber: 2gSugar: 1gProtein: 5g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto cream cheese brownies

Patriotic Firecracker Strawberry Pops

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Looking for the perfect 4th of July Dessert recipe to wow a crowd? These Firecracker Strawberry Pops are fun and easy to make and will be loved by everyone!

fourth of july strawberry pops

If you have been around MoscatoMom a while you may remember my Fourth of July Surprise Cupcakes or Simple Patriotic  Donut Recipes, but this year I wanted to make something a little... well healthier.

We are all working on cutting back on sugar in our diets but still want to enjoy a sweet treat now and then. This year I am going with these Patriotic Firecracker Strawberry Pops which can even be modified to low carb!

fourth of july dessert

There are few things that taste better than chocolate covered strawberries, so making Keto Chocolate Covered Strawberries sounds like absolute perfection. And since strawberries are naturally low in carbs it would be a great treat!

I love when a few modifications to a recipe make it keto friendly. Maria Emmerich has a recipe for Keto Almond Bark that would make this treat keto friendly!

I absolutely love patriotic holidays where we get to remember and celebrate and be thankful to live in such an amazing country, but really, I love all things "red, white, and blue" no matter what time of year.

three chocolate covered strawberries

My friend Linda featured some All American 4th of July Home Decorating ideas this week that I absolutely loved! Whether you are celebrating for Independence Day or just want a beautiful treat, these Strawberry Firecracker Pops are perfect!

Yield: 24 strawberries

Patriotic Firecracker Strawberry Pops

Patriotic Firecracker Strawberry Pops

Fun and festive Patriotic Firecracker Strawberry Pops are the perfect summer party treats! Perfect for Fourth of July, Memorial Day, President's Day and more!

Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes

Ingredients

  • 24 medium strawberries (1 pint)
  • 12 oz Red Candy Melts
  • 12 oz White Candy Melts
  • 3 tablespoon Blue Sugar Sprinkles

Instructions

  1. Place a stick through the end of each strawberry.
  2. Next, melt your red chocolate down. Place in microwave safe dish and microwave in 30-second intervals until melted.
  3. Dip the strawberry into red chocolate all the way down to the stick, to hold it in place.
  4. Next melt your white chocolate down.
  5. After your red chocolate is hardened and set dip strawberry in white chocolate, a little over half way down.
  6. Let white chocolate cool about halfway (make sure it is still somewhat melted) dip end of strawberry in blue sugar.
  7. Let strawberry set.
  8. Serve and enjoy!

Notes

Make this recipe keto friendly by using Maria Emmerich's recipe for Keto Almond Bark with natural food colorings to tint!

Recommended Products

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  • Wilton Bright White Candy Melts Candy, 12 Oz, Pack of 6
    Wilton Bright White Candy Melts Candy, 12 Oz, Pack of 6
  • Wilton 12 oz. Red Candy Melts Candy, 6-Count
    Wilton 12 oz. Red Candy Melts Candy, 6-Count

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 245Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 22mgCarbohydrates: 61gFiber: 0gSugar: 40gProtein: 0g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Butterscotch Brownies & Caramel Icing

By Leave a Comment

With school officially out for summer, Midge and I have been cooking up a storm. Every day it has looked like a tornado has gone through the kitchen, but at least we are having fun and making memories. Our latest creation going about as far away from keto as you can possibly get - but hey, we are all about finding a balance around here - and sometimes I need a splurge. These delicious Butterscotch Brownies with Caramel Icing are just exactly that.

bitterscotch brownies

Butterscotch is my daughter's favorite flavor - I guess that is because it reminds her of her Papa who carries little butterscotch candies around in his pocket. Every time he sees her she knows he is going to reach his hand into his pocket and hand her a little gold wrapped candy. Her eyes just light up every time.

These Butterscotch Brownies are simple to make and taste amazing - plus they made the entire house smell like absolute heaven. I love that Midge is getting to the age that she is so much help in the kitchen - and she loves how "cool" experimenting with new recipes is. I have to say she is turning into quite the little chef. I, on the other hand, didn't learn to cook anything until I turned 30... so I am happy to be teaching her what I know but also learning right along with her.

I do want to try my hand at making a low carb version of these. As it was I just maintained extreme portion control - which I admit was easier said than done. Thankfully I still had some of my Keto Snickerdoodle Cookies on hand to curb my sweet tooth while the family devoured these.

Yield: 8

Butterscotch Brownies with Caramel Icing

Butterscotch Brownies with Caramel Icing

These Butterscotch Brownies with Caramel Icing are a unique dessert that everyone will love. Perfect for potlucks, this is one dish everyone can indulge in.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

Batter:

  • 1 cup of packed Brown Sugar
  • ¾ cup of Flour
  • ½ cup of chopped Walnuts
  • 1 teaspoon of Baking Soda
  • ¼ teaspoon of Salt
  • ¼ cup of Butter
  • 1 Egg
  • ½ teaspoon of Vanilla

Frosting:

  • 2 tablespoons of Butter
  • ¼ cup of packed Brown Sugar
  • 2 tablespoons of Milk
  • 1 and ½ cups of Confectioners' Sugar

Instructions

  1. Preheat oven to 350 degrees and grease an 8 in. square baking pan.
  2. Combine brown sugar, flour, walnuts, baking powder and salt into a large mixing bowl.
  3. Add in butter, egg, and vanilla and beat with a hand mixer until smooth.
  4. Pour batter into baking pan and bake for 20 to 30 minutes until baked through and golden.
  5. Let cool.
  6. In a small sauce pan bring butter, brown sugar and milk too a boil.
  7. Stir lightly and then reduce heat. Leave on heat for about one minute, and then remove from heat.
  8. Let cool COMPLETELY, and add in confectioners' sugar, the more you add the thicker it will get.
  9. Stir well with a spoon until smooth.
  10. Ice your brownies.
  11. Serve and enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 210Total Fat: 10gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 31mgSodium: 208mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Sand Dollar Keto Snickerdoodle Cookies

By 2 Comments

I have to admit - I have been a little obsessed with keto cookies recently. Ever since I made the Keto Peanut Butter Cups and realized that yes you can, in fact, have delicious sweet treats while staying low carb, I have gone on to enjoy Keto Peanut Butter Cookies, Keto Chocolate Chip Cookies, and my new favorite - Keto Snickerdoodles. 

keto cookies

Looking For More Keto Recipes? Check out my entire Library Here.

Up until I made this recipe I had actually never tried a Snickerdoodle, but I absolutely love everything cinnamon, so I thought this would be a great chance to try them out. I was amazed at how simple the recipe was.

In fact, as the ingredients were mixing I was actually double checking the recipe to make sure I had not forgotten something. I was amazed when just three ingredients turned in to the perfect cookie dough.

Related Article: 15 Best Keto Cookies Recipes

Now one thing I will say - I am going to add more cinnamon next time. While there was a hint of cinnamon flavor, I was really expecting more. Also, I use Swerve Granulated Sweetener for most all of my keto cookies and in this recipe and it turned out perfectly.

Since this weekend marks the official kick-off to summer I wanted to dress these cookies up a bit. Since the main ingredient is almond flour I knew adding slivered almonds would be an easy way to make them pretty without messing up the taste.

The most difficult part of this Sand Dollar Keto Snickerdoodle Recipe was finding five slivered almonds that were complete and close enough in size to make the little star. I had to table my OCDiva a bit to get through that part, but I was super happy with the results.

The almonds on top are completely optional of course, but aren't they cute?! Maybe it is the beach lover in me, but making anything beach themed makes me happy. I did, after all, have a beach themed wedding complete with beach theme save the date cards.

keto snickerdoodle recipe

MACROS

This recipe makes 16 cookies and according to my Favorite Keto Tracking App - Carb Manager (which is totally worth the upgrade!) each cookie has 2 net carbs, 2 g fiber, 14 g fat, 3 g protein and 148 calories - and that is including the extra almonds! Can't beat that!

Nutrition calculations are based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Yield: 16 cookies

Keto Snickerdoodle Cookies

Keto Snickerdoodle Cookies

Delicious and simple Keto Snickerdoodle Cookies are the perfect bite of something sweet! Add almond slivers to make Snickerdoodle Sand Dollars - perfect for summer snacking!

Prep Time 10 minutes
Cook Time 13 minutes
Total Time 23 minutes

Ingredients

For the cookies:

  • 2 cups super fine almond flour
  • 1 stick unsalted butter, softened
  • ¾ cup granulated erythritol
  • slivered almonds

For the coating:

  • 3 tablespoon granulated erythritol
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat oven to 350*
  2. In an electric mixer, mix cookie ingredients until well combined. 
  3. With a spoon, roll dough into 16 balls of equal size and spread out on a parchment lined cookie sheet. 
  4. In a shallow dish, mix coating ingredients well and gently roll each cookie ball until completely covered.
  5. Replace cookies on parchment and gently flatten using your hands of a glass. 
  6. Arrange five slivered almonds to make a star in the center. 
  7. Bake at 350* about 12 minutes.
  8. Remove and let cool before serving. 

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 145Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 15mgSodium: 9mgCarbohydrates: 5gFiber: 2gSugar: 1gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Mini Keto No Bake Cheesecake

By 20 Comments

This keto no bake cheesecake post was sponsored by Fresh From Florida as part of an Influencer Activation for Influence Central, however, all opinions expressed are my own. 

This Keto No Bake Cheesecake with Fresh Blueberries is easy to make and a total family favorite around here! No one can even tell it is low carb!

fresh from florida blueberries

When I was a young girl I remember going with my grandma to a little bakery in the mall in South Florida that made fresh Blueberry Cheesecake Muffins every morning.

I remember my grandmother telling me how you could always "taste the difference" when real fresh ingredients were used. I always remembered Granny's advice, and as I have grown up I have always tried to choose the freshest ingredients for all of my meals.

When I had the chance to team up with Fresh From Florida and saw that blueberries are one of the top Florida produce in season right now, I just knew I had to recreate my beloved muffins - but keto style!

Looking For More Keto Recipes? Check out my entire Library Here.

Fresh From Florida blueberries - as well as all Fresh From Florida labeled fruits, vegetables, and seafood - are part of the Florida Agricultural Promotional Campaign (FAPC) which means you are getting the best, freshest food from right here in Florida.

Florida's 47,000 small farmers make it easy for everyone to eat fresh produce year-round. Best of all - Fresh From Florida brands are available at many local grocery stores, convenience stores, and roadside stands. I love that I can get everything I need to feed my family the best food right at my local Publix.

fresh from florida blueberries

I have always been a fan of cheesecake - and joke that one of the reasons keto was the right choice for me is because I could make a keto no bake cheesecake that was compliant. I can personally eat cream cheese with just a spoon, but a few added ingredients make it that much more amazing.

Most cheesecake ingredients suggest adding vanilla extract - but I mistakenly used almond extract once, and it made such a delicious difference, it is all I have used ever since.

Related Article: Keto Lemon Blueberry Loaf

keto no bake cheesecake

You can actually make these one of two ways - either by filling your cheesecakes with the delicious blueberry sauce, or you can simply mix the blueberry sauce in with your cheesecake mix for beautiful little purpley cheesecakes. Either way is delicious.

For these, I thought it would be fun to fill them for an extra little bite of blueberry surprise.

keto no bake cheesecake

This recipe makes 12 individual blueberry filled cheesecakes. I used Swerve Sugar Replacement which is made with erythritol which does not affect blood glucose or insulin levels.

Since blueberries are naturally low carb as well, these delicious treats come in with 3 net carbs, 166 calories and 4g of fat in each one. They are so rich they are a perfect way to satisfy your sweet tooth and are filling enough to keep you full.

keto blueberry cheesecake

You can Follow The Fresh on Instagram, Twitter, and Pinterest and be sure to also check out their Fresh From Florida Recipe Page which has simple and delicious recipes that you can make year round. And when you shop, look for the Fresh From Florida label on all of your seasonal favorites.

Yield: 12

Keto Blueberry Cheesecake

Keto Blueberry Cheesecake

These delicious keto blueberry cheesecakes will cure your sweet tooth while helping you hit your daily macros! 

Prep Time 10 minutes
Cook Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

Keto Cheesecake

  • 2 pkgs cream cheese, softened
  • ½ cup erythritol
  • 1 teaspoon almond extract
  • 2 tablespoon heavy cream

Blueberry Sauce

  • 2 tablespoon butter
  • ½ cup erythritol
  • 1 package Fresh From Florida blueberries
  • 1 tablespoon lemon juice

Instructions

Keto Cheesecake

  1. Mix together cream cheese and Swerve with an electric mixer until well combined. 
  2. Gently pour in heavy cream and almond extract and turn mixer to high.
  3. Mix for about 2 minutes until mixture is very light and fluffy.
  4. Spoon into piping bag with extra large tip and put into lined muffin tin. 

Blueberry Sauce

  1. In a double boiler, melt butter, lemon juice, and Swerve together stirring often. Add fresh blueberries and continue stirring. 
  2. As blueberries heat up and their juices start to leak, gently press them into the side of the double boiler with the back of a spoon to release juice. 
  3. Stir and let cook about 3 minutes, stirring often.
  4. Pour blueberry mixture into a strainer to remove seeds and skins. 
  5. Let sauce cool before putting into piping bag with Bismarck tip. 
  6. Push tip into the center of cheesecake and squeeze approximately 1 tablespoon into the center gently. 
  7. Place fresh blueberries on top and to cover hole made from the tip. 
  8. Place cheesecakes in the refrigerator to chill for at least one hour.
  9. Serve cold. 

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 50Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 42mgCarbohydrates: 4gNet Carbohydrates: 3gFiber: 0gSugar: 0gSugar Alcohols: 1gProtein: 0g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto blueberry cheesecake

Simple Rice Krispie Nests for Easter

By 2 Comments

Looking for a kid-friendly Easter treat to enjoy at your family gathering this year? These Simple Rice Krispie Nests are fun and easy to make and absolutely delicious!

Easter Rice Krispie Nests

Every year I have the pleasure of hosting a big Easter Celebration at my house. I think that is why I love my house so much - it fits our entire family comfortably - and there is nothing I love more than hosting everyone for a big meal, some fun games, and tons of laughs.

This year I have to admit Easter has snuck up on me a bit, so I am spending this week getting ready for our Easter Meal with some simple but adorable snacks and desserts that I will be sharing all week.

The first are these super cute and easy kid-friendly Rice Krispie Nests filled with Gimbal's Fine Candies Jelly Beans! Aren't they cute!?

rice krispie nests

Since 1898 Gimbal's Candy Kitchen has been making delicious family recipe candies that have been loved by millions. From old-time favorites to fun and innovative new candies - everything is made with pride in USA.

Gimbal's Fine Candies offers delicious Gourmet Jelly Beans and Gourmet Sour Jelly Beans that are packed with Antioxidant Vitamin C and burst with real juice and intense flavor.

Whether you are adding them to a recipe or simply enjoying a handful all by themselves, Gimbal's Gourmet Jelly Beans have all the flavors you love.

They offer 41 flavors in an array of colors that make cooking and decorating fun. I love jelly beans all year long - but especially for Easter they are perfect for Easter Baskets and bring a fun and delicious touch to decorating!

Gimbal's Jellybeans would even work great with my Springtime Surprise Cupcakes! Aren't these beautiful?

Midge is especially excited about helping to make these little Rice Krispie Nests - and I am excited that they are easy enough that I can let her pretty much handle those while I work on something else!

They only take a few minutes to put together and make the perfect little Easter Decorations for our family luncheon.

rice krispie easter nests
Yield: 6 nests

Easy Rice Krispies Easter Nests

Easy Rice Krispies Easter Nests

These simple and delicious Easter Rice Krispie Nests add a touch of fun and charm to your Easter Celebration! Easy to make and delicious to eat!

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup Gimbal’s Gourmet Jelly Beans
  • 3 cups of rice krispies cereal
  • 2 cups of marshmallows
  • 1 tablespoon of butter

Instructions

  1. Under low heat, melt butter in large saucepan
  2. Add marshmallows and stir continuously until melted; remove pan from heat
  3. Add rice cereal and stir until mixed
  4. Using a greased muffin pan, take small balls of mixture and press into muffin dents, leaving room in the middle for “eggs”
  5. Once fully cooled, fill the “nest” with a small handful of Gimbal’s Gourmet Jelly Beans.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Gimbal's Fine Candies Gourmet Jelly Beans, 41 Flavors, 40-Ounce Jar
    Gimbal's Fine Candies Gourmet Jelly Beans, 41 Flavors, 40-Ounce Jar
  • Kellogg’s Rice Krispies Breakfast Cereal, Original, Fat-Free, Family Size, 24 oz Box
    Kellogg’s Rice Krispies Breakfast Cereal, Original, Fat-Free, Family Size, 24 oz Box
  • Jet-Puffed Jumbo Marshmallows, 24 Ounce Bag
    Jet-Puffed Jumbo Marshmallows, 24 Ounce Bag

Nutrition Information:

Yield:

6

Serving Size:

1 nest

Amount Per Serving: Calories: 269Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 121mgCarbohydrates: 62gFiber: 0gSugar: 38gProtein: 1g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Keto Chocolate Chip Cookies

By 37 Comments

Keto Chocolate Chip Cookies are a must have for anyone on the ketogenic diet. Super easy to make and full of flavor - you will want these on hand ALL the time!

keto cookies

I have a confession - ever since Christmas, I have been struggling with battling my sweet tooth. Every time I eat an amazing, savory keto meal, I want to finish it off with just a bite of something sweet.

It put me on the hunt to find a keto friendly dessert that was small enough that I would satisfy my sweet tooth without going overboard on my carbs.

I am happy to say that these Keto Chocolate Chip Cookies are just exactly what I needed.

Looking For More Keto Recipes? Check out my entire Library Here.

One thing I have also noticed is that I do not come anywhere near my daily recommended fat macro, so I decided to add some coconut in as well.

This is totally optional - and the cookies taste delicious with and without the added coconut.

Next time I may add some walnuts too. Having just the basic cookie recipe lets you play with adding in all kinds of goodies!

keto chocolate cookies

My go-to granulated sugar substitute is this monk fruit sweetener, and for these cookies, I used the Golden variety and it turned out perfectly.

It does have erythritol in it, so it is quite sweet despite having zero net carbs.

It is similar to brown sugar but not quite as moist - that is why the coconut oil was so important.

Related Article: 15 Best Keto Cookies Recipes

I also found the tastiest Keto Chocolate Chips that melt perfectly. In fact, I use them now in all of my Keto Chocolate Desserts.

low carb cookies

This keto cookie dough freezes great too - so you can make a batch and only cooking the number of keto cookies you want... which is good for days you do not have much willpower.

And then there are also those times when you just want a bite of cookie dough... and well that is ok too.

low carb chocolate cookies

This recipe is a bit tricky - and best made with an electric mixer. The coconut oil and eggs must be beaten together and will expand some as they combine.

Also, I have found using organic coconut flour VERY loosely packed works best.

My favorite coconut oil to use is the Greenwise brand from Publix - make sure to start with it solid and room temperature for best results.

I have used the recipe a few times and notice that different brands of coconut oil do not whip up as well.

MACROS:

Upon the recommendation of one of my amazing readers, I have started using the CarbManager App to calculate my recipes.

Please note that in order to have these exact macros, you must use the exact ingredients I have listed.

1 Keto Chocolate Chip Cookie without shredded coconut:

3g Net Carbs
7g Fiber
10g Fat
3g Protein
116 Calories

1 Keto Chocolate Chip Cookie with shredded coconut:

4g Net Carbs
7g Fiber
13g Fat
3g Protein
143 Calories

Between these and my Keto Friendly Peanut Butter Cups, my sweet tooth has been tamed.

Yield: 24 cookies

Keto Chocolate Chip Cookies

Keto Chocolate Chip Cookies

These delicious and simple Keto Chocolate Chip Cookies will satisfy your sweet tooth without blowing your daily macros. Add coconut for even more flavor and fat! 

Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Ingredients

  • ½ cup coconut oil, room temperature, solid, not melted
  • 1 cup granulated low carb sweetener
  • 2 eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup coconut flour, - do not pack
  • ¼ teaspoon salt
  • ¼ teaspoon baking soda
  • 1 teaspoon baking powder
  • 12 ounce bag sugar free chocolate chips
  • 2 cups shredded coconut (optional), unsweetened

Instructions

  1. Preheat oven to 375 degrees.
  2. In a large mixing bowl, beat together the coconut oil and sweetener with an electric mixer until well combined. Add the eggs and vanilla extract then beat for 1-2 minutes. The mixture will expand and be light and fluffy. NOTE* If you are using shredded coconut, add one more egg. 
  3. In a separate mixing bowl, combine the coconut flour, salt, baking soda, and baking powder. Turn electric mixer to medium speed and add the flour mixture to the wet mixture a little at a time until well combined. Remove from mixer. **NOTE: If you have packed the coconut flour it will not be the right consistency with the wet ingredients. That is why it is important to use an electric mixer and add the ingredients in slowly. If the mixture is too wet, add ¼ cup additional coconut flour. 
  4. Add the chocolate chips and coconut to the cookie dough and stir in gently.
  5. Line a cookie sheet with a silicon non-stick baking mat or spray the cookie sheet with non-stick cooking spray. Scoop the cookie dough onto the cookie sheet in 1 ½ inch balls.
  6. Bake the cookies at 375 degrees for 8-9 minutes, until the edges are golden brown. Remove from the oven and gently move to a wire rack or parchment paper to cool. Cookies will be very soft coming out of the oven and will firm as they cool. 

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 116Total Fat: 10gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 85mgCarbohydrates: 21gNet Carbohydrates: 3gFiber: 7gSugar: 4gSugar Alcohols: 10gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
keto chocolate chip cookies

Springtime Surprise Cupcakes

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Even though it is a dreary day here on the Gulf Coast, I am already thinking of Spring and getting excited about some warmer weather!  I am a true Florida girl who thinks anything under about 70 degrees is "freezing" and I am looking forward to days of going barefoot instead of fuzzy socks and house slippers! In an effort to help will Springtime to get here, I baked up these brightly colored cupcakes with a hidden surprise inside!

But these are not just your typical brightly colored cupcakes. To make these cupcakes even more fun I filled them with Spring M&Ms - a family favorite. What could be better than a light fluffy cupcake - with surprise chocolates inside?!

Yield: 12

Springtime Surprise Cupcakes

Springtime Surprise Cupcakes

Bring in the Spring with these colorful Springtime Surprise Cupcakes - filled with your favorite candies!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Cupcakes-

  • 1 ½ cups flour
  • 1 ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ⅔ cup sugar
  • 1 ½ sticks butter
  • 2 teaspoon vanilla
  • ½ cup milk

Frosting-

  • 2 drops pink gel food coloring
  • 3 cups powdered sugar
  • ⅓ cup butter
  • 1 teaspoon vanilla
  • 2 tablespoon milk
  • ½ cup Spring colored M&Ms

Instructions

  1. Preheat your oven to 350 degrees, and line a muffin tin with cupcake liners. 
  2. In a large bowl, combine flour, baking powder, and salt, whisk, and set aside. 
  3. In another bowl, cream together butter and sugar until fluffy. 
  4. Add vanilla and eggs, mix until combined. 
  5. Add in dry ingredients and milk, alternating and mixing in between each addition. 
  6. Fill cupcake liners ⅔ full. Bake 18-20 minutes. Allow cupcakes to cool. 
  7. Meanwhile, in a large bowl, mix together butter and powdered sugar, add vanilla and food coloring, mix again. Add milk slowly until frosting is the perfect consistency. 
  8. Once cupcakes are cooled, cut a small piece out of the top. 
  9. Fill with M&Ms, and trim the fluffy end of the piece you removed and just place the top of the cupcake back. 
  10. Top the cupcakes with frosting and add sprinkles if desired. Enjoy!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 418Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 77mgSodium: 265mgCarbohydrates: 58gFiber: 1gSugar: 44gProtein: 4g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Paleo Fudge - Chocolate Pistachio

By 10 Comments

This Paleo Fudge Recipe brings together sweet chocolate and savory pistachios for a unique and delightful treat - perfect for enjoying and gift giving this holiday season!

Paleo Fudge

I am so excited about the holidays this year. In years past I had a little trouble getting into the holiday spirit because it always seemed like I would spend the entire season eating food that I knew I would regret later - both mentally and physically.

This year I have been determined not to go "off the rails" and while I have not stayed 100% Keto, I have stuck to healthy holiday treats. When I saw a recipe for Paleo Chocolate Pistachio Fudge I knew I had to try it!

I remember making homemade fudge with my Grandma many years ago, so I was excited to get to make some with my girls this year.

The Teen is a pistachio-aholic, so I knew she would be stoked to help out. (Seriously, the child gets a bag of shelled pistachios like this one in her stocking every year!) Even better - it only takes a few ingredients which I already had on hand. Can't beat that.

Paleo chocolate

Gather all of your ingredients and pre-measure to make putting everything together a breeze. Combine the almond butter and the coconut oil in a microwave-safe bowl and heat it for 30 seconds, or till the almond butter is warm and soft and the coconut oil has melted. Mix well.

Paleo Fudge recipe

Add the cocoa powder and maple syrup and mix well. There shouldn’t be any lumps. A wire whisk works well.

how to make fudge

Add the ¾ of the chopped pistachios and gently fold it in.

chocolate pistachio fudge

Line a 4x6 pan with plastic wrap or parchment paper. Pour the fudge batter into the prepared pan. Tap to release any air bubble and spread it as evenly as possible. Top with the reserved chopped pistachios.

Paleo Fudge

Let it chill in the freezer for at least 4 hours. Overnight is better. Cut into 5 even rows. Cut each row into 3 squares. Serve immediately or store in a sealed container in the freezer.

Paleo Fudge
Paleo Fudge

This is a delicious treat that will wow all of your loved ones this holiday season. It is also the perfect simple treat that is great for gift giving! I even sprinkled a little bit of coarse sea salt on top to give it even more of a kick - absolutely delicious! Try it yourself - it is sure to be your new family favorite!

Yield: 24

Paleo Chocolate Pistachio Fudge

Paleo Chocolate Pistachio Fudge

This Paleo Fudge Recipe brings together sweet chocolate and savory pistachios for a unique and delightful treat – perfect for enjoying and gift giving this holiday season!

Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

  • 1 cup of smooth and creamy Almond Butter
  • ¼ cup of Coconut Oil
  • 2 tablespoon of unsweetened Cocoa Powder
  • ¼ cup of Maple Syrup
  • ½ cup of chopped Pistachio

Instructions

  1. Combine the almond butter and the coconut oil in a microwave-safe bowl and heat it for 30 seconds, or till the almond butter is warm and soft and the coconut oil has melted. Mix well.
  2. Add the cocoa powder and maple syrup and mix well. There shouldn’t be any lumps. A wire whisk works well.
  3. Add the ¾ of the chopped pistachios and gently fold it in.
  4. Line a 4x6 pan with plastic wrap or parchment paper.
  5. Pour the fudge batter into the prepared pan. Tap to release any air bubble and spread it as evenly as possible.
  6. Top with the reserved chopped pistachios.
  7. Let it chill in the freezer for at least 4 hours. Overnight is better.
  8. Cut into 5 even rows. Cut each row into 3 squares.
  9. Serve immediately or store in a sealed container in the freezer.
  10. You can serve immediately from the freezer. No need to thaw.

Notes

  1. Spray the spatula with a bit of nonstick spray before spreading the fudge batter in the pan. It will spread much better.
  2. Run the knife through the hottest tap water and then wipe it dry before slicing the fudge. You will get neat squares.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 110Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 13mgCarbohydrates: 5gFiber: 1gSugar: 3gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
Paleo Fudge

Mini Pumpkin Keto Cheesecake

By 2 Comments

My favorite keto dessert is cheesecake - and this Keto Pumpkin Cheesecake cures my sweet tooth with my favorite flavors of Fall!

Once fall hits I am ready to indulge and celebrate everybody’s favorite gourd - pumpkin, preferably if it's combined with sweetness and pumpkin pie spice.

The keto/ low carb lifestyle is so easy that you never have to give up your favorite things, you just need to tweak them a little to make it work.

I try not to use any kind of sweetener, even artificial sweeteners but sometimes (moderation is key) you need a something a little wonderfully sweet, like this Mini Keto Pumpkin Cheesecake recipe.

I am still perfecting the aesthetics for these, but to be honest they taste so good it does not even matter. The hardest part about this recipe is not devouring every bite in one sitting.

Even Mike and the girls absolutely love these and can not tell that they are low carb at all! Talk about a total win!

Yield: 12

Mini Keto Pumpkin Cheesecake

Mini Keto Pumpkin Cheesecake

My favorite keto dessert is cheesecake - and this Keto Pumpkin Cheesecake cures my sweet tooth with my favorite flavors of Fall!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

Filling:

  • ⅓ cup pumpkin puree
  • 4 oz. cream cheese, softened
  • ¼ cup half and half
  • 3 tablespoon butter, softened
  • 2 tablespoon erythritol
  • ¼ tsp. Vanilla extract
  • ½ tsp. Pumpkin pie spice

Crust :

  • 4 T. butter
  • ¾ cup Almond flour
  • ¼ cup Coconut flour
  • 2 tablespoon Ground flax seed
  • 1 tablespoon erythritol

Instructions

  1. Preheat oven to 350.
  2. Melt butter and combine it with the almond flour, coconut flour, flax seed, and sweetener.
  3. Press into and up the sides of a mini muffin tin, use the back of a spoon or a small bottle to press and mold it into a little cup shape.
  4. Bake for 5 minutes until crust edges are just golden brown. (You can skip this step if you like, it just gives a nice toasted flavor to your crust.
  5. Allow crust to cool.
  6. In a stand or hand mixer combine pumpkin puree, cream cheese, half and half, butter, sweetener, and pumpkin pie spice until smooth and creamy.
  7. Scoop or pour filling over the crust till it is just overflowing, sprinkle with a tiny bit of pumpkin pie spice or cinnamon to finish off.
  8. Chill in the refrigerator for 2-3 hours until mixture is firm.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 162Total Fat: 15gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 29mgSodium: 90mgCarbohydrates: 5gNet Carbohydrates: 3gFiber: 2gSugar: 2gProtein: 3g

Nutrition calculations based on exact ingredients used and may vary between brands. For exact macro measurements, always calculate your own macros using the exact ingredients that you use.

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

How To Make Maple Syrup Candy

By 3 Comments

Summer is ending, and with it, our delight in light, fruity hot-weather flavors. Fortunately, fall offers a veritable bounty of good tastes and smells. Instead of fresh berries and cherries, we can indulge in hearty baked apples; instead of burgers on the grill, we can fill our homes with the smell of roast turkey. Finally, instead of sugary-sweet popsicles, we can enjoy the more complex flavors of maple syrup candy.

Maple syrup is a wonder-ingredient for so many reasons. For one, it contains all sorts of vitamins and minerals, making it a healthful alternative to sugar. More importantly, it boasts a deep, rich flavor that complements dozens of dishes, sweet and savory. In autumns past, I’ve used maple syrup in dumplings, in puddings, and even in a wild rice soup.

However, if you want to highlight the maple goodness, you must make maple syrup candy. Though the stuff looks like fudge, it is creamier than a dream, melting in your mouth as soon as you take a bite — if you do it right. I’m not the most adept confectioner, but after a few years of tinkering, I’ve finally mastered this recipe. Now, my family can’t transition from scintillating summer to fulfilling fall without my homemade maple syrup candies.

Before you launch into making these fun, delicious sweets, there are a few considerations to discuss. First, all candy making requires a specific set of tools. First, you need a reliable candy thermometer. I use a cheap and traditional Taylor-style thermometer which is easy enough to replace, but more experienced confectioners usually use a digital variety, which are a bit quicker at reading temperatures. Next, I do recommend you find some cute, heat-tolerant, silicone candy molds. You can pour your maple concoction into a rimmed cookie sheet — or baking pan — and cut the chunk into bite sizes later, but there is something simply satisfying about seeing your maple candies in autumnal shapes, like leaves and acorns.

When it comes to ingredients, this recipe could not be easier. Because you are working with just two ingredients, the quality of those ingredients matters. I use only top-shelf, barrel-aged maple syrup, which has a richer flavor than cheaper maple syrups. You should be careful to avoid maple-flavored syrups, which are just unhealthy high-fructose corn syrup in disguise. Additionally, I try to find cream from a local dairy, which tastes fresher. If you are dairy-free, you can use coconut oil or a similar oil with little flavor.

In all, I usually end up with about two pounds of maple candy — which is plenty to send to school with kids, give to teachers and neighbors, and still sneak snacks for myself.

Maple Syrup Candy

Maple Syrup Candy

This timeless candy is a crowd favorite. Maple Syrup Candy is a must have for the holidays.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 quart pure maple syrup
  • ¼ teaspoon cream

Instructions

  1. Pour the maple syrup into a heavy saucepan with high sides — ideally one that can hold at least 2 quarts. The syrup will bubble as it heats, expanding significantly, so bigger pots are better.
  2. Attach the thermometer to the side of the pan so the sensor touches the syrup but not the pan’s bottom.
  3. Without stirring, allow the syrup to heat up. When the syrup bubbles near the top of the pan, add the cream. When the mixture reaches 235 degrees Fahrenheit, remove from heat immediately. If you live above or below sea level, you should subtract or add the difference from a 212-degrees F boiling point.
  4. Allow the mixture to cool untouched until it reaches 190 degrees Fahrenheit.
  5. Remove the thermometer, and begin stirring slowly with a wooden spoon. The mixture should become less glossy and crystals should begin to form.
  6. When the mixture looks light and creamy, pour into the molds.
  7. Let the candies sit in the molds for at least one hour before gently removing them.
  8. Store in an airtight container.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 138Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 35gFiber: 0gSugar: 32gProtein: 0g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Chocolate Chip Cookie Recipes

By 2 Comments

Did you know that next Monday, May 15th is National Chocolate Chip Day? Yes, those tasty little bits of chocolate have their very own day! Chocolate Chips are said to have originated back in 1937 when Ruth Graves Wakefield of Whitman Massachusetts cut up bits of semi-sweet chocolate to add to her cookies that she served at the Toll House Inn. According to the National Day Calendar, "The cookies were a huge success and in 1939 Wakefield signed an agreement with Nestle to add her recipe to the chocolate bar’s packaging.  In exchange for the recipe, Wakefield received a lifetime supply of chocolate.  The Nestle brand Toll House cookies were named for the Inn." How neat is that?

In honor of National Chocolate Chip Day, I have rounded up the Twelve Best Chocolate Chip Cookie Recipes on the web! Whether you are looking for Low Carb, Gluten Free, Coconut or just a basic, delicious Chocolate Chip Recipe, this list has you covered! Check it out!

Whether you are indulging in a sheet of Chocolate Chip Cookies for National Chocolte Chip Day or just a random Tuesday, these recipes are sure you please your taste buds!

Double Tree Hotel Cookie Copycat Recipe | The Little Kitchen

Thick Chocolate Chunk Pecan Cookies | Small Town Woman

Chocolate Coconut Cookies | My Organized Chaos

Gluten Free White and Dark Chocolate Chip Cookies | Fearless Dining

Gluten Free Coconut Oatmeal Chocolate Chip Cookies | Fearless Dining

Gluten Free Orange Chocolate Chip Cookies | Noshtastic

Smoked Salt & Browned Butter Chocolate Chip Cookies | The Baking Fairy

Gluten Free Chocolate Chip Cookies | The Baking Fairy

Cream Cheese Chocolate Chip Cookies | The Baking Fairy

Sugar-Free Low Carb Chocolate Chip Cookies | Wholesome Yum

NY Times & Jacques Torres Chocolate Chip Cookies | A Side Of Sweet

Cranberry Maple Granola Cookies

By 1 Comment

This year instead of trekking off to the store to buy a bunch of stuff we do not need, my family and I have decided to exchange foodie gifts - things that we know everyone will love and actually USE. With less than two weeks before the big day, I wanted to find some recipes that are unique but still healthy. Viki's Granola is a delicious, nutritious snack that can be enjoyed alone or in recipes like cookies, parfaits, and more! Check out this recipe for Viki's Cranberry Maple Granola Cookies as well as other gifting ideas featuring Viki's Granola.

cranberry maple granola cookies

Here are some unique gifting ideas highlighting this classic, crunchy treat:

  • DIY Cookie Ingredients Mason Jar: Present your favorite cookie recipe in a mason jar for a decadent housewarming gift! (Check out Viki's Granola Maple Cookie Recipe below)
  • Stocking Stuffer: Amongst all the chocolate and sweets – throw some treats in your stockings that can be enjoyed guilt-free! (think: Viki's Granola On-the-Go Pouches)
  • Foodie Gift Basket: No one needs a basket full of mini muffins or random snacks they will never eat. This year, make your own customized baskets and fill them with items you know your friends and family will love! (How about a breakfast-themed box with their fave coffee beans, granola, jams, and more)
cranberry maple granola cookies
image credit: TasteOfHome.com


Cranberry Maple Granola Cookies

  • Ingredients:

     

    • 4 cups Viki's Granola Maple Cranberry
    • 1¾ sticks unsalted butter (room temperature)
    • ½ cup light brown sugar
    • ¼ cup sugar
    • 1 large egg
    • ¼ teaspoon salt
    • 1 cup all-purpose flour
  • Directions:
    • Preheat oven to 375 ˚F

     

    • Line two baking sheets with parchment paper or silicone mats

     

    • Working with a stand-up mixer fitted with a paddle attachment, beat the butter at medium speed until smooth, about 2 minutes

     

    • Add sugar and beat for another 3 minutes

     

    • Add the egg and salt and beat until well blended

     

    • Reduce mixer speed to low

     

    • Add the flour, mixing only until incorporated, then add the granola

     

    • Make sure to remove any bits of dry ingredients left at the bottom with a rubber spatula

     

    • Scoop out rounded tablespoon of dough; arrange the mounds on baking sheets leaving 1½ inches of space between them

     

    • Flatten the mounds lightly with your fingertips

     

    • Bake 10 to 12 minutes. The cookies should be golden brown but not firm

     

    • Let them cool for 2 minutes before transferring to a wire rack

Enjoy!!

cranberry maple granola cookies

Simple Santa Hat Pretzel Candy

By 8 Comments

While perusing Pinterest last night while waiting for the Chocolate Chex Candy to harden, I ran across these adorable Santa Hat Pretzels.   Since I had all of the ingredients on hand, I took it as a sign that I just had to make them!

Simple Santa Hat Pretzel Candy

Ingredients:

  • Miniature pretzels
  • White almond bark or candy melts
  • Red sugar sprinkles
  • Miniature marshmallows

Melt almond bark or candy melts as instructed on the packaging.  Dip miniature pretzels half way into melted chocolate and then immediately into a bowl of sprinkles, leaving some white showing.  (*Note: before you think you can get off easy and just "sprinkle" the sprinkles... it doesnt work.  Trust me, I tried.)   Cut mini marshmallow in half and place sticky side down to make the "puff" at the end of Santa's hat.  Place gently on greased cookie sheet or wax paper and let cool.

These were absolutely the cutest, quickest, easiest candy I have made all year.  They are perfect for gift giving, Christmas parties, and to snack on all holiday season!

No Bake M&M Cookie Dough Truffles

By 18 Comments

'Tis the Season for all things sweet - and no holiday is complete without my No Bake M&M Cookie Dough Truffles!

I have a major weakness when it comes to sweets... chocolate chip cookie dough.

Ever since I was a little girl I remember having an obsession with eating cookie dough. I would sneak into the refrigerator at my grandmother's house and pinch off a bite almost every night!

When I saw a recipe for No Bake Cookie Dough Truffles I had to try them - but instead of normal chocolate chips I wanted to add something a little more festive.

No Bake M&M Cookie Dough Truffles

No Bake M&M Cookie Dough Truffles

INGREDIENTS:

2 ½ cups all-purpose flour
1 teaspoon salt
2 sticks butter or margarine, softened
¾ cup sugar
¾ cup packed brown sugar
1 teaspoon vanilla
⅓ cup milk
2 cups milk chocolate chips or candy melts
1 tube of Mini M&M's... or two, if you like them as much as I do.

DIRECTIONS:

Beat butter and sugars and in a large bowl with electric mixer on medium speed for two to three minutes. Add milk and vanilla.

Stir in flour and salt and mix on low speed. Gently stir in M&Ms by hand - over stirring may cause colors to run.

Cover and chill dough for 1 hour.

When dough is firm enough to handle, coat your hands with flour and form dough into 1" balls and arrange on a baking sheet lined with waxed paper.

Want another easy and amazing recipe for M&Ms?  Check out my Chewy M&M Cookies Recipe!

Place sheets in freezer and let chill for 30 minutes.

Melt chocolate chips or candy melts in microwave stirring every 30 seconds until it is completely melted.

Using a fork dip cookie balls into chocolate to cover. Be sure to tap fork on side of pan to let drip and remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.

Makes approximately 40 truffles.

no-bake-mm-cookie-dough-truffles

These little guys were a huge hit around our house and they are so simple to make, even Midge helped out. They also work great in a pinch when you need something to take to a holiday party without spending a fortune.  

And unlike real cookie dough which has raw eggs, this is a much safer alternative to noshing a tube of real cookie dough.

Yield: 40 truffles

No Bake M&M Cookie Dough Truffles

No Bake M&M Cookie Dough Truffles

No holiday is complete without these No Bake M&M Cookie Dough Truffles! They are the perfect bite-sized sweet treat your whole family will love!

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Additional Time 1 hour 15 minutes
Total Time 2 hours 45 minutes

Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 2 sticks butter or margarine, softened
  • ¾ cup sugar
  • ¾ cup packed brown sugar
  • 1 teaspoon vanilla
  • ⅓ cup milk
  • 2 cups milk chocolate chips or candy melts
  • 1 tube of Mini M&M’s… or two, if you like them as much as I do.

Instructions

  1. Beat butter and sugars and in a large bowl with electric mixer on medium speed for two to three minutes. Add milk and vanilla.
  2. Stir in flour and salt and mix on low speed. Gently stir in M&Ms by hand – over stirring may cause colors to run.
  3. Cover and chill dough for 1 hour.
  4. When the dough is firm enough to handle, coat your hands with flour and form dough into 1″ balls and arrange on a baking sheet lined with waxed paper.
  5. Place sheets in freezer and let chill for 30 minutes.
  6. Melt chocolate chips or candy melts in microwave stirring every 30 seconds until it is completely melted.
  7. Using a fork dip cookie balls into chocolate to cover. Be sure to tap fork on side of pan to let drip and remove any excess coating, and return to waxed paper-lined baking sheets. Chill until set.
  8. Makes approximately 40 truffles.

Nutrition Information:

Yield:

40

Serving Size:

1

Amount Per Serving: Calories: 149Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 99mgCarbohydrates: 19gFiber: 1gSugar: 12gProtein: 2g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts

Thanksgiving Sugar Cookie Turkeys

By 1 Comment

As hard as it is to believe, Thanksgiving is just a mere four days away. Since everyone is coming to our house again this year, I wanted to make some super fun desserts that I know everyone will love. Last year my Rudolph Sugar Cookies were a huge hit at Christmas, so I decided to do Thanksgiving Turkey Sugar Cookies this year. I wasn't sure exactly how I was going to make the shape, but a quick trip to Hobby Lobby and I had it all figured out. These adorable little turkeys are made with the Wilton Dog Paw Cookie Cutter and the "feathers" are Wilton Autumn Micro Leaves Sprinkles! How cool is that!? Then by the register, I saw Chocolate Covered Sunflower Seeds and I knew my idea was coming together!

thanksgiving-sugar-cookies

Turkey Sugar Cookies

Ingredients:

  •  1 ½ c butter, melted
  • 2 ½ c white sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • 5 c all purpose flour
  • chocolate icing
  • Chocolate Covered Sunflower Seeds
  • Wilton Candy Eyes
  • Wilton Dog Paw Cookie Cutter
  • Wilton Autumn Micro Leaves Sprinkles

Mix together butter, sugar, eggs, vanilla extract, baking powder, and salt until well mixed and no lumps. Begin mixing in flour about a cup at a time, mixing well. Mix all five cups of flour in to make one large ball of dough. Cover tightly and refrigerate at least one hour. The colder the dough is, the easier it is to work with. Divide your dough into workable sections and roll out to about ⅓ inch thickness. Using your dog paw cookie cutters, cut cookies out and place on a cookie sheet.  Note: Keep the cookie cutters floured and they will not stick. The cookies will not rise too much so you can put them pretty close together. Bake at 350* for about 9 minutes or until bottom just begins to brown.  DO NOT OVERCOOK! This recipe will keep the cookies nice and soft as long as you do not overcook them. Once finished put them on a wire rack to cool completely.

turkey-sugar-cookies

Once your cookies have completely cooled, you can decorate your little "turkeys" using a piping bag and chocolate icing. Begin by outlining and filling in the area where your "feathers" will go. Simply outline the edges and fill in with a thin layer of icing to make the sprinkles stick.

sugar-cookie-turkeys-2

Lastly, fill in the bottom of the turkey with icing and set your Candy Eyes and Chocolate Covered Sunflower Seeds and let set. You may need to use food tweezers to get them in the right place.

turkey

These cookies taste as cute as they look. The cookie dough is not too sweet, so the icing is not overpowering. The only problem is that they are SO cute - you almost do not want to eat them!

thanksgiving-turkey-sugar-cookies

From our family to yours - Have a Happy Thanksgiving!!

lynsey

Candy Corn Turkeys

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I have to admit - I was one of those people ready to put up my Christmas Tree the day after Halloween. It is true - I am one of those super obnoxious people that as soon as the calendar changes to November I start humming Christmas carols and planning how to decorate the house. But there is a holiday in between the two holidays that does not get enough credit here on MoscatoMom - and that is Thanksgiving. This year I decided to slow down a little bit and enjoy Thanksgiving with some fun foodie crafts. Even though we are staying pretty low-carb in the Thanksgiving Meal options, desserts are no-holds-barred, so these adorable little Candy Corn Turkeys will make a fun addition to the Thanksgiving dessert table.

candy-corn-turkeys-featured

Candy Corn Turkeys

Ingredients:

  • Keebler Grasshopper Cookies
  • Whoppers Malted Milk Balls
  • Candy Corn
  • Wilton Candy Eyes
  • Chocolate CandiQuick meltable chocolate
  • Ziplock bag

Begin by cutting approximately ¼ inch of one Keebler Grasshopper Cookie to make a flat surface. Melt chocolate CandiQuick per instructions on the packaging. Dip flat side of cookie into chocolate, and set securely on second Grasshopper cookie. Let set.

candy-turkey

Then, dip one side of Whoppers Malted Milk Ball in melted CandiQuick and set squarely in the center of the cookies. It will look somewhat like a clam with a pearl. Note: Some Whoppers are larger than others - we found the smaller size worked best to give plenty of room for the candy corn "feathers."

candy-turkey-how-to

Next, put some of the melted CandiQuick into a ziplock bag and snip the very corner to create a piping bag. Squeeze a small amount of CandiQuick onto the back of each piece of Candy Corn and gently secure each "feather" in place. It is best to begin with the center and go out down the sides. Be sure to only put the chocolate on the section of the candy corn that will be touching the cookie. Cut off the orange tip of a candy corn to make the "beak" and secure eyes and beak with CandiQuick. Let turkey set completely before moving! Enjoy!

candy-corn-turkeys-2

This was a super fun foodie craft that is simple, looks adorable, and even tastes great! Whether you plan to "gobble" these little guys up or just want something super cute to adorn your table, Candy Corn Turkeys fit the bill. They would also be a fun After School Thanksgiving Craft or even a Sunday School Craft. The best part - getting to eat the little cookie bit leftovers!

St Patrick's Day: Simple Shamrock Cupcakes

By 15 Comments

These adorable Shamrock Cupcakes are the perfect St Patrick's Day dessert! Learn how to make shamrock shaped cupcakes in a normal muffin tin!

shamrock cupcakes

This weekend Midge wasn't feeling her best, so we chose to stay in and do some baking. Even though I do not do much eating of the sweets since my whole30, I do still love baking and decorating cakes, cookies, cake pops, and of course cupcakes.

Related Article: Shamrock Eggs St Patrick's Day Breakfast

Since we made our St Patrick's Day Deviled Eggs I was in a "green" kind of mood, so we decided to make some shamrock cupcakes.

I used my favorite Duncan Hines Blue Velvet cake mix and icing, and in no time we were devouring these little cuties.

St Patrick's Day Shamrock Cupcakes

Items needed:

  • Duncan Hines Blue Velvet Cake Mix
  • White icing
  • Food Coloring - all colors
  • Cupcake liners
  • Muffin tin
  • glass marbles
  • Candy "eyes"

Mix up the Duncan Hines Blue Velvet cake mix according to the instructions on the box. Add in yellow food coloring until batter is green.

Place cupcake liners into muffin tin, and then place three marbles in each one - between the tin and the paper. Be sure to get these as even as possible - you want your shamrock cupcake "leaves" to be all the same size.

(forgive my old muffin tin - it was my late grandmother's and I can't stand to part with it)
(forgive my old muffin tin - it was my late grandmother's and I can't stand to part with it)

Put cake batter in to a gallon ziplock bag and snip the corner off to make it easy to guide the batter into the three sections of the cupcake liner.

You only want to fill them about half full. The batter will rise some and you do not want it to come too far up over the liner as that will distort the shape of the shamrock cupcakes.

If it does though, you can easily trim it - it will never be seen once you add the icing 😉

Again, please ignore the tin. She and I cooked about a million muffins in this tin when she was alive.
Again, please ignore the tin. She and I cooked about a million muffins in this tin when she was alive.

Bake until completely cooked through - and let cool completely before removing from tin. The little marbles will be very very hot - just let them cool down with the cupcakes.

It is important that the cupcakes are completely cooled before going on, or the cake will come off in the icing.

easy shamrock cupcakes

Mix green food coloring into your white icing until it is the desired green. Put into ziplock bag or piping bag and pipe on to cupcake in a circular motion. Add candy eyes to one "leaf."

Add a few drops of red and blue food coloring to your green icing to make a charcoal-like color and pipe on a quick smile. Voila!

Serve Shamrock Cupcakes same day or freeze to eat later.

st patricks day cupcake

Valentine's Day Party Wafers

By 2 Comments

These Valentine's Day Party Wafers are an easy Valentine's Day Party Snack for kids and adults!

valentines day party wafer candy

It's only two weeks until Valentine's Day - my absolute favorite holiday! Midge has already been asking what we are going to make for her Class Valentine's Day party... when I suggested we purchase something, she laughed and asked to look at Pinterest. Nice.

Anyway, there used to be times when I would spend a long time working on Homemade Valentine's - like these 3D Valentine's Cards or even these Printable Tic-Tac-Toe Valentine's.

This year I wanted something a little more simple - a little less time - but still just as cute. We have dipped pretzel rods before and those were super tasty, but I wanted something a little different...

These were super easy and really tasty - and I liked that they were perfect for Midge to do all on her own. If you can not find the Strawberry Voortman Wafers at your local store, you can order them from Amazon.

Valentine’s Day Party Wafers

Valentine’s Day Party Wafers

These Valentine's Day Party Wafers are an easy and delicious Valentine's Day Party Food that everyone will love!

Prep Time 2 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 7 minutes

Ingredients

  • I package Voortman Strawberry Wafers
  • 12 oz white almond bark
  • edible candy sprinkles

Instructions

  1. Place a non-stick mat or baking sheet lined with wax paper on your work surface.
  2. In a narrow, tall, microwave safe glass, add the almond bark in chunks and microwave for 1 minute. Stir and repeat every 30 seconds until fully melted.
  3. Dip a wafer halfway into the melted candy, scraping the excess off the bottom of the wafer on the edge of the glass.
  4. Place the wafer on the non-stick mat or wax paper and sprinkle with edible decorations.
  5. Repeat for the remaining wafers, decorating each one after you've dipped it.
  6. Refrigerate for 1 hour.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Voortman, Strawberry Wafers, 14.1oz Bag (Pack of 4)
    Voortman, Strawberry Wafers, 14.1oz Bag (Pack of 4)
  • Brach's Vanilla Almond Bark, 20oz Candy Bag (Pack of 12) Holiday Baking and Candy
    Brach's Vanilla Almond Bark, 20oz Candy Bag (Pack of 12) Holiday Baking and Candy
  • 24.5 Oz Sweet Heart Sprinkles and Quins Mix
    24.5 Oz Sweet Heart Sprinkles and Quins Mix

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 225Total Fat: 19gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 182mgCarbohydrates: 11gFiber: 4gSugar: 4gProtein: 7g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
 

Super Simple Valentine's Day Candy

By 1 Comment

I survived the holidays without indulging in too many sweets... but there is just something about Valentine's Day that makes me want all things chocolate! It is my one holiday a year where I indulge in the sweet stuff - after all I believe that if love had a flavor, it would be chocolate. White chocolate especially. And it would be in the form of this Simple Valentine's Day Candy which is super easy to make, looks beautiful, and tastes even better.

simple valentine's day bark from moscatomom.com

This can be made really for any holiday - but we all know Valentine's Day is my absolute favorite. I like to change it up a bit and add a teaspoon of peppermint extract to the almond bark sometimes to give it even more of a kick. But then, I have a love affair with mint chocolate anything!  Beware though - it is very difficult to stop eating once you start...

Simple Valentine’s Day Candy

Simple Valentine’s Day Candy

This simple homemade Valentine's Day Candy Bark is as pretty as it is tasty. Perfect food craft for kids of all ages.

Prep Time 10 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 12 OREO cookies
  • 24 oz almond bark, cut into chunks
  • ⅓ cup Wilton red candy melts
  • ⅓ cup Wilton bright pink candy melts
  • 2 tablespoons vegetable oil, divided
  • ¼ cup Valentine's Day M&M candies

Instructions

  1. Twist the OREO cookies in half and arrange in a rectangle 6 cookies long by 4 cookies wide on a Silpat or wax paper lined baking sheet.
  2. In a microwave safe bowl, melt almond bark for one minute, stir. Melt for 30 seconds, stir and repeat until fully melted.
  3. In one small bowl add the red candy melts and half the oil. In another small bowl add the pink candy melts and the remaining oil.
  4. Microwave both bowls of candy melts for 30 seconds, stir both with different spoons and continue to heat and stir every 30 seconds until fully melted.
  5. Starting in the center, slowly pour the melted almond bark over the cookies, covering all of them completely, careful not to pour the candy off the edge of the Silpat or wax paper.
  6. Use a spoon to randomly drizzle the red and pink melted candy over the white candy.
  7. Drop the M&M candies randomly over the melted candy.
  8. Cool in the refrigerator for one hour.
  9. Use a knife to cut the candy into random shapes and triangles.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 267Total Fat: 18gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 0mgSodium: 170mgCarbohydrates: 24gFiber: 3gSugar: 13gProtein: 6g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom

Chewy M&M Cookies Recipe

By 20 Comments

These Chewy M&M Cookies are some of the best cookies you will ever have! Soft and delicious - they are everything a Christmas Cookie should be!

chewy m&m cookies

I am not a huge cookie fan generally, but these I can not seem to keep away from. They are the perfect cookie for your Christmas Cookie Exchange.

They are so easy to make, Chewy M&M Cookies are delightfully soft and chewy - just the way we like them. 

Chewy M&M Cookies Recipe

Ingredients

  • 1 cup packed brown sugar
  • ⅔ cup white sugar
  • 1 cup butter melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups M&Ms – I used the Minis!

Instructions

Mix together sugar, butter, vanilla, and eggs and mix thoroughly.

Add in salt and baking soda.

Then gradually add in flour, mixing constantly.

Once it is well blended, add in your M&Ms and mix gently – if you mix too much the colors will start to run.

cookie dough with m&m candies

Spoon mixture out onto a greased cookie sheet and bake 8-10 minutes until the bottoms start to brown.

Cookies will still feel soft to the touch – you want them done but not overcooked.

Once done, gently remove from cookie sheet and let cool on a baking rack.

M&M cookies recipe

These were such a huge hit at the Church Bonfire that I was asked to make them for every event from here on out. 

The good news is that they were easy enough that I happily said I would. The girls enjoyed getting to help make them and from start to finish was less than an hour. Can't beat that!

Want more M&M Cookie Recipes?  Check out the Chewy Strawberry M&M Valentine's Day Cookies!

Yield: 24

Chewy M&M Cookies Recipe

Chewy M&M Cookies Recipe

This Chewy M&M Cookies Recipe will become your all-time favorite cookie recipe! Super soft and delicious - perfect for holiday cookie exchanges!

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

  • 1 cup packed brown sugar
  • ⅔ cup white sugar
  • 1 cup butter, melted
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 2 cups mini M&Ms

Instructions

  1. Mix together sugar, butter, vanilla, and eggs and mix thoroughly.
  2. Add in salt and baking soda.
  3. Then gradually add in flour, mixing constantly.
  4. Once it is well blended, add in your M&Ms and mix gently - if you mix too much the colors will start to run.
  5. Spoon mixture out onto a greased cookie sheet and bake 8-10 minutes until the bottoms start to brown.
  6. Cookies will still feel soft to the touch - you want them done but not overcooked.
  7. Once done, gently remove from cookie sheet and let cool on a baking rack.

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 38mgSodium: 188mgCarbohydrates: 35gFiber: 1gSugar: 24gProtein: 3g

Did you make this recipe?

I would love to see! Tag me on Instagram @lynsey.kmetz or use the buttons below to share it on Pinterest! Thanks for your support!

© Moscato Mom
Cuisine: American / Category: Desserts
chewy cookies
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