Heavenly Homemakers

Encouraging women in homemaking, healthy eating and parenting

The Easiest (and Fastest) Way to Cook Spaghetti Squash

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I just learned to cook spaghetti squash in ten tiny minutes, from start to finish. Unbelievable!

Is it just me, or is it incredibly fun that God created a squash that once cooked, shreds out like noodles? He did all the work. We simply have to cook it. (There is a deep spiritual parallel here we should adopt and live by: God does God’s work. We simply get to be His glorious tools to be a part of His work as we listen and obey Him. I love this.)

So God’s spaghetti squash. It’s always been easy to prepare in the oven, but I just learned how to make it in my Instant Pot. It cooks at high pressure for 5 minutes and just like that, the spaghetti squash is ready to shred and eat!

First, use a sharp knife to cut the spaghetti squash into four rings like this:

Use a spoon to dig out the seeds.

Place the spaghetti squash rings onto the metal trivet inside your Instant Pot. Put 1 cup of water under the trivet.

Put the lid on the Instant Pot and seal. Set it to manual, for 5 minutes at hi pressure.

The cooking process will be barely over this 5 minutes because the Instant Pot won’t come to full pressure or need to release. So in just these few minutes, the squash is cooked and ready!

Use a fork to pull the squash apart into “noodles.”

So delicious as-is!

Or, my personal favorite: we mix leftover spaghetti sauce with leftover Alfredo Sauce and pour it over the spaghetti squash. What a nourishing meal!!

Warning: Spaghetti Squash doesn’t taste like regular pasta. I consider spaghetti squash to be a pasta replacement, but only as a vehicle to hold my sauce. I LOVE spaghetti squash covered in sauce, and in fact, I love it more than wheat pasta. But it doesn’t taste the same. It tastes like a mild vegetable covered with delicious sauce. Bring it on!

The Easiest (and Fastest) Way to Cook Spaghetti Squash

The Easiest (and Fastest) Way to Cook Spaghetti Squash
 
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Serves: 3-6
Ingredients
  • 1 Spaghetti Squash
  • 1 cup water
Instructions
  1. Slice the squash into four rings.
  2. Remove the seeds with a metal spoon and discard.
  3. Pour one cup water into the Instant Pot.
  4. Place the prepared squash rings onto the metal trivet in the Instant Pot.
  5. Place the lid on and seal.
  6. Cook for 5 minutes at high pressure.
  7. Remove the cooked squash and pull the insides away from the rind with a fork.
  8. Serve as is or smothered in sauce.

Don’t have an Instant Pot? Here’s what I think about mine. (Spoiler alert: I love it.)

How to Cook Spaghetti Squash in the Oven

  1. Slice the squash into four rings.
  2. Remove the seeds with a metal spoon and discard.
  3. Place the prepared squash rings into a 9×13 inch baking dish.
  4. Bake in a 350 degree oven for 30-45 minutes.
  5. Remove the cooked squash and pull the insides away from the rind with a fork.
  6. Serve as is or smothered in sauce.

Are you a spaghetti squash fan?

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The Most Amazing Flourless Chocolate Cake Recipe

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I am about to introduce you to The Most Amazing Flourless Chocolate Cake.

Why do I sometimes share flourless treat recipes? Because we can all stand to eat fewer grains. (But apparently I’ve decided that chocolate is still a necessity.) It’s also fun to bless the gluten free or grain free eaters among us. And I promise you this: EVERYONE will be blessed by this Amazing Flourless Chocolate Cake recipe!

I’m finding that flourless=moist. How about that? Want more of our family’s favorite flourless treat recipes? Here you go!

11 Flourless Treat Recipes

Now how about the most Amazing Flourless Chocolate Cake?

I will warn you that while most of the recipes I share now are 1-step, simple as can be recipes – this Flourless Chocolate Cake is a bit more involved. Worth it? Oh, it is so worth it. I got this recipe years ago from my friend Kim and it is truly incredible!

The Most Amazing Flourless Chocolate Cake

The Most Amazing Flourless Chocolate Cake Recipe
 
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Serves: 12
Ingredients
  • 12 ounces bittersweet chocolate chips or bittersweet chocolate, roughly chopped
  • 1 cup (2 sticks) plus 3 Tablespoons butter, cut into chunks
  • 1¼ cup sugar or sucanat (more or less to taste)
  • 6 eggs
  • 1 cup unsweetened cocoa powder
  • 1 Tablespoon milk
  • 1 Tablespoon honey
  • ¼ teaspoon vanilla
Instructions
  1. Preheat oven to 375°. Butter a 9-inch spring form pan, then line the bottom with a circle of parchment paper. Butter the paper, and set the pan aside.
  2. Place two-thirds (8 ounces) of the chocolate and 1 cup (2 sticks) of the butter in a medium saucepan over medium low heat. Stirring often, melt chocolate with butter until completely blended. Remove from heat and transfer to a large bowl. Add sucanat and mix well. Add eggs one at a time, whisking well after each addition. Sift cocoa into bowl and stir until just blended.
  3. Pour batter into prepared pan and bake for 35 to 40 minutes, or until cake has risen and top has formed a thin crust. The cake should be just firm in the center when done. Cool for 10 minutes, then invert onto a plate, removing sides of spring form pan. Remove and discard parchment paper and set cake aside to cool completely.
  4. While waiting for the cake to cool, make the chocolate glaze. Melt remaining 4 ounces chocolate and 3 tablespoons butter in a small saucepan over medium low heat, stirring until smooth. Remove from heat, then stir in milk, honey and vanilla. Set aside to cool slightly.
  5. When cake has cooled, pour glaze onto the center. Using a spatula or the back of a spoon, smooth the glaze very gently along the top and sides of the cake. Chill cake, uncovered, for 30 to 60 minutes before serving to set the glaze and make the cake easier to slice.

 

Doesn’t that look fabulous? It is super rich and oh so chocolaty. Save this recipe to use at your next special occasion. Or next Thursday is fine too. :)

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Simple Oatmeal Cookies (5-Ingredients!)

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Just when you thought cookie baking couldn’t get any easier, these Simple Oatmeal Cookies came along and rocked your world.


Have you tried making the Simple Butter Cookie recipe I shared a few weeks ago? If so, you’ll realize that these Simple Oatmeal Cookies look a bit familiar.

Here’s the thing about Simple Recipes: They all use similar, simple ingredients. Mix and match a few of the most basic, real food ingredients and you’ve got yourself a vast array of delicious meals and snacks to enjoy. (Download a free Simple Ingredients list here. We love this list!)

Real food cooking truly isn’t difficult! This new cookie recipe I’m sharing with you includes only 5 ingredients. So simple!

Did you get your High Five Recipes eBook yet? 111 Recipes all with 5 or fewer ingredients. It’s a must have!

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Spoiler: All I did to create this cookie recipe was add oats to the Simple Butter Cookies. It’s too easy. And super delicious.

Simple Oatmeal Cookies

Simple Oatmeal Cookies (5-Ingredients!)
 
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Serves: 15-18
Ingredients
  • 1½ cups melted butter
  • ⅓-1/2 cup sugar (raw, white, brown, or sucanat)
  • 1 tablespoons vanilla extract
  • 1½ cups whole rolled oats
  • 3 cups whole wheat flour (I use freshly ground soft white wheat)
Instructions
  1. Cream butter and sugar together in a bowl.
  2. Stir in vanilla.
  3. Mix in flour and oats until well combined.
  4. Scoop Tablespoon-sized balls of dough onto cookie sheets.
  5. Press the dough down with your fingers or a fork.
  6. Bake in a 350 degree oven for 8-12 minutes or until cookies are golden brown.

So what’s the difference in this recipe compared to the Best Oatmeal Chocolate Chip Cookies recipe I shared a couple weeks ago? You mean besides the chocolate chips?

Well, this recipe is much lower in sugar. This one is great for a snack or on-the-go breakfast, whereas the Oatmeal Chocolate Chip Cookies are definitely a dessert. I make this Simple Oatmeal Cookie recipe as a low sugar treat for myself and my family. I make the Oatmeal Chocolate Chip Cookies to serve guests.

So let’s hear it for Low Sugar Treats! And High Five Recipes! And Healthy Snacks! All with simple ingredients and easy recipes.

Making your real food kitchen simpler, one recipe at a time. :)

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Super Moist Flourless Peanut Butter Brownies

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Like the old saying goes, when life gives you Super Moist Flourless Brownies, switch the almond butter for peanut butter and turn them into Super Moist Flourless Peanut Butter Brownies.

I admit that I often get on recipe kicks at my house. We discover a new recipe we love and we make it thirty times in forty days because we can’t get enough. (Sometimes, but not always, I exaggerate.) So it is with both varieties of these Super Moist Flourless Brownies. They are so incredibly good that we have gone through a ridiculous amount of Almond Butter and Peanut Butter in the past month and a half.

There goes the grocery budget.

Well, only sort of. After all, both of these brownie varieties are super wholesome and full of protein. So I’ll put out a pan of these for breakfast (no one complains, mind you) and because they are so rich and filling, there’s no need for me to add meat to the meal. Therefore, we’re subbing nut butter for bacon on days like this. Money-wise, it’s kind of a wash. Taste wise, well, we love our bacon, but the trade off is brownies. So everyone is happy.

If you’ve tried the Super Moist Flourless Brownie recipe (only 5 ingredients!) you’ll look at this one and notice that the only difference is a direct exchange of peanut butter for the almond butter. It’s too easy!

But here’s the thing: The tiny ingredient switch makes for a significant flavor change. This Super Moist Flourless Peanut Butter Brownies recipe really turns out a treat with the awesome peanut-butter-chocolate taste so many of us love! The Super Moist Flourless Brownies recipe made with almond butter taste like regular, but amazing, brownies.

So we love both. A lot. Like, I’m buying cases of Almond Butter just so we can make brownies. I can’t help it.

Make Your Own Nut ButtersYum

I consistently make Homemade Peanut Butter, which does save a few pennies, but mostly just produces the most amazing peanut butter in the whole wide world. This one is super creamy and spreadable, our favorite. This one is made with straight peanuts, also incredible. Both are nourishing.

I have experimented with making Almond Butter but for the most part, I buy it already made.

Whether you make or buy your nut butters, I recommend using unsweetened, natural butters in these recipes.

Super Moist Flourless Peanut Butter Brownies

Super Moist Flourless Peanut Butter Brownies
 
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Serves: 12
Ingredients
  • 1½ cups (12-ounces) Peanut Butter
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking soda
Instructions
  1. Stir all ingredients together until well combined.
  2. Spread batter into a buttered 8x8 inch baking dish.
  3. Bake in a 350 degree oven for 13-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

 

Can you believe, these brownies have taken the place of my Fat Bombs for now? Depending on the day. I guess it’s apparent I really like my chocolate and my peanut butter, in all its healthy forms.

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How to Make Roast Gravy

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If you saw my recent “Easiest Way to Make Beef Roast in the Instant Pot” post, you saw that I promised to share How to Make Roast Gravy. Where there is roast, there must be gravy. There is no other way.

While I shared that I struggled with making a good roast for over 20 years before figuring it out, I perfected my gravy-making skills long ago. I guess that’s a good thing, seeing as my roasts weren’t great. At least we drown the dry meat in gravy.

Making gravy truly isn’t difficult, though in my case, it took some practice. Did I ever tell you about the first time I made gravy for Matt? He had to spread it onto his potatoes with a knife. Good times. (That was in our dating days. Praise God he saw gravy-making potential and still chose to marry me. It was probably because of how I rocked the big hair. Or the high waist pants, which are somehow now back in style. Why, girls? Why?)

How to Make Roast Gravy

How to Make Roast Gravy
 
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Ingredients
  • 1-2 cups beef broth/drippings from a roast
  • ¼ cup cold water
  • 2 Tablespoons corn starch or arrowroot powder
  • Sea salt to taste
Instructions
  1. Pour the drippings from a cooked roast into a small sauce pan.
  2. Heat to boiling.
  3. Meanwhile, whisk together water and cornstarch in a small glass or jar.
  4. Slowly pour water/cornstarch mixture into the boiling beef broth, stirring/whisking constantly.
  5. Continue to cook and stir over medium heat until the mixture has thickened into gravy.
  6. Salt liberally as desired.

 

Need to thicken your gravy? Make another mixture of water/cornstarch and whisk it in to the boiling broth little by little until you’ve reached the desired gravy consistency you want.

It is important that you mix the water and cornstarch together before stirring it into your drippings/broth! Sprinkling cornstarch directly into the hot drippings will only give you lumpy gravy. Ask me how I know.

What are you better at making: Roast or Gravy? Maybe now we can all be good at both!

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The Easiest Way to Make Beef Roast in the Instant Pot

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My mom used to be the queen of perfect Sunday roasts. But for some reason, it’s taken me over 20 years to figure out how to get my roast to fall apart and taste delicious. Today I’ll share what I’ve learned about making beef roast in the Instant Pot. Aha! Now we’re on to something.

After years of trial and error, I finally learned to make a Melt–in-Your-Mouth Beef Roast in the Crock Pot. This is all well and good except for the days I don’t have 12 hours to wait for my beef roast to cook to perfection. A recent Sunday morning, “What can I make for lunch before we leave for church in ten minutes?!” panic led me to investigate how to make a beef roast in my Instant Pot.

Wait. You don’t have an Instant Pot? Trust me. I understand. It took me years of hearing about them to get on the Insta-Train. Now that I’m on board, I’m declaring it to be one of my favorite appliances. Is an Instant Pot worth your investment? I give an emphatic, “Absolutely!” (I have this one.)

So anyway, back to my pot roast. I discovered that there are many Instant Pot roast-making instructions out there. But I have to admit what you already know about me: I really do not like recipes that instruct me to take several steps before walking away from my food to let it cook. After all, what good is using a Crock Pot or Instant Pot if I have to spend 30 or more minutes prepping the food?

Therefore, while most recipes I found instructed that I sear both sides of the roast and sing it a lullaby before allowing the Instant Pot to work its magic, I decided to do what I do best: Throw the food into the pot, turn it on, and walk away. After all, I don’t have time to sear meat on a Sunday morning, nor am I interested in going to church smelling like caramelized onion. And all my fellow worshipers said amen.

I figured the worst that might happen if I took a few shortcuts is that my roast would be mediocre, something my family has dealt with for most of my roast-making life. This is why God invented gravy.

So into the Instant Pot went the roast. I dumped on some sea salt, worchestershire sauce, water, onion, and carrots. We went to church and came home to this:

The meat fell apart. The flavor was incredible. Continue to sear your roast if you must, but as for me and my house, I will continue to throw in the food and let the appliances do the work.

The Easiest Way to Make Beef Roast in the Instant Pot

The Easiest Way to Make Beef Roast in the Instant Pot
 
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Serves: 6-8
Ingredients
  • 3 pound beef roast
  • 2 Tablespoons Worcestershire sauce
  • 1 medium-sized onion
  • Sea salt and pepper to taste
  • 5-8 medium-sized carrots
  • 1 cup water
Instructions
  1. Place roast on the metal trivet in your Instant Pot.
  2. Pour 1 cup water into the bottom of the pot.
  3. Cut onion into fourths and place in the pot.
  4. Peel carrots, cut them in half, then place them on the roast.
  5. Salt liberally, pepper as you like.
  6. Place the lid on the Instant Pot and seal it.
  7. Cook it at High Pressure, Manual Setting, for 70 minutes.
  8. I do natural release as I'm usually still at church during this time.
  9. Shred meat and serve!

 

Add 3ish pounds of scrubbed and cut potatoes to the pot if you like. :)

Be on the lookout for a tutorial on making Roast Gravy.

Am I the only one who has struggled to make a good pot roast? Here’s hoping this recipe solves all your roast-making issues!

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Simple Cheeseburger Hashbrown Cups (or Casserole)

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Sometimes I experiment with recipe ideas and they turn out to be big flops. You don’t know about these because they don’t get shared here, for all the obvious, not-so-tasty reasons. This Simple Cheeseburger Hashbrown Cup or Casserole recipe got rave reviews at our house, making it definitely blog worthy. How can cooking real food continue to get easier??!

Have I mentioned that I discovered Mr. Dells Frozen Hashbrowns at the grocery store and declare them to be a fabulous option? They contain one ingredient: Potatoes. Other frozen hashbrowns at the store have a slew of ingredients listed that I can’t pronounce. So either make your own frozen hashbrowns or see if you can find a brand like Mr. Dells that includes plain ol’ potatoes. I try to have big bags of these on hand at all times now as they are super convenient!

To make this recipe, simply brown meat and stir in the remaining ingredients. Spread mixture into a casserole dish (easy!!) or scoop the mixture into muffin tins (still easy but one more step). Bake and serve. Enjoy the deliciousness!

Simple Cheeseburger Hashbrown Cups or Casserole

Simple Cheeseburger Hashbrown Cups or Casserole
 
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Author:
Serves: 24 cups or 6-8 servings
Ingredients
  • 1 pound ground beef, lamb, or turkey
  • 15-ounces frozen shredded hashbrowns
  • ½ - 1 cup ketchup (depending on how much your family likes ketchup)
  • 3 eggs
  • 3 Tablespoons dried minced onion
  • 2 cups shredded cheese (we like Colby jack or pepper jack best, but any variety will work!)
  • Sea salt and pepper to taste
Instructions
  1. Brown meat in a skillet until no longer pink.
  2. Mix cooked meat and remaining ingredients together in a bowl until well combined.
  3. For Cups: Scoop mixture into prepared muffin tins (I find that it works best to melt a bit of oil in each tin so that the baked nests pop right out!) Bake in a 400 degree oven for 30 minutes or until golden brown.
  4. For Casserole: Spread mixture into a 9x13 inch baking dish. Bake uncovered in a 350 degree oven for 45 minutes or until golden brown.

Freezer Friendly!

Make this recipe into a casserole, cover, and freeze. When you’re ready to bake it, take it from the freezer, cover it with foil and slide it into a cold oven. Bake at 250 degrees for 2.5 hours or until bubbly.

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Simple Crock Pot Salsa Shredded Beef (2 Ingredients!)

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Ready to cook dinner while you’re sleeping? This Simple Crock Pot Salsa Shredded Beef idea is genius!

My Simple Overnight Melt-in-Your-Mouth Beef Roast has become a staple around here. So one night I thought, “Why can’t I try the same idea but use salsa instead of bbq sauce? Then we can have Mexi-Wraps for lunch tomorrow?

I love it when good ideas turn out amazing results! But I love it even more that this recipe is so easy your two year old can make it. My favorite is that this cooks while we’re sleeping so we can wake up and have a good meal ready to serve later in the day. Or if you prefer, start this cooking in your crock pot first thing in the morning and have an awesome meal ready at the end of the day.

Now, some have cautioned against putting frozen meat in a crock pot. I have no hesitation about this, and I think we all know I’m terrible about ever remembering to thaw meat. So if given the chance, I will put frozen meat into my crock pot because this saves brain power. Coffee can only do so much.

The work involved in making this Simple Salsa Shredded Beef includes none other than:

  1. Putting a frozen roast in a crock pot.
  2. Dumping on a jar of salsa.
  3. Letting it cook all night or all day.

Praise God, Glory Hallelujah.

After cooking for 10-12 hours, this meat has become so flavorful and tender it practically falls apart before you even come near it with a fork. Shred it quickly, cry a joyful tear over how marvelous your meal is going to be, and serve this to your family with a smile. After all, you didn’t have to work hard to make this. So you still have energy to smile. What a gift.

Use this Simple Salsa Shredded Beef as Mexi-Wraps in tortillas with taco/burrito fixin’s. Use it to make Simple Spanish Rice Bowls. Toss it into a Taco Salad. Eat it directly out of the crock pot. Who can help it?

Simple Crock Pot Salsa Shredded Beef

Simple Crock Pot Salsa Shredded Beef (2 Ingredients!)
 
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Author:
Serves: 6-8
Ingredients
  • 3-4 pound beef or lamb roast
  • 16-ounces salsa
Instructions
  1. Place frozen or thawed roast into a crock pot.
  2. Pour salsa over the top.
  3. Cook in a crock pot on low for 10-12 hours if frozen. If thawed, cook for 8-10 hours on low.
  4. Shred meat and serve.

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Super Moist Flourless Brownies

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From now on, these Super Moist Flourless Brownies are the ones I will be making for my family. I’m very happy to share that there are no bananas involved in the making of this recipe. Allow me to explain how I really feel about this…

Deliver me from all recipes that are naturally sweetened with bananas. (See also: Pudding made creamy because of avocados.)

I love the idea; I think it is beautiful. What a fantastic way to sneak in fruits and veggies by adding them to our treats! But I’ve tried the banana-peanut butter-cocoa powder ice cream and I just can’t make myself like it. The same is true of the pancakes made with only bananas and eggs. Chocolate pudding made by blending avocados? I just can’t.

Am I picky? I like to think not. For goodness sake, I’m the girl who eats fresh spinach straight out of the container as a snack (basically this is me being too lazy to actually take time to get out bowl and a fork). So picky I am not. But I just can’t get into eating blended frozen bananas that are pretending to be ice cream.

Should we broach the subject of brownies made with black beans? I think this is a genius idea, but my children are less than impressed. Most of my healthy attempts at creating a low-sugar-no-flour brownie have fallen ridiculously short of, “Mom, make them this way every time!”

Until now.

The ingredients in these Super Moist Flourless Brownies won’t even shock you. There’s no secret ingredient that will cause you to cringe or question whether or not your family might actually try one.

You’ll be wonderfully amazed! These brownies actually have the taste and texture of brownies that come from a box, only of course, the real food ingredients make them even more delicious! My kids took a bite of these and couldn’t believe that these brownies were “actually healthy.” Our first pan lasted a very short time.

Look at these ingredients! How good can we feel about feeding these brownies to our kids? Good enough to serve them for breakfast? Absolutely.

Super Moist Flourless BrowniesYum

Super Moist Flourless Brownies
 
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Author:
Serves: 12
Ingredients
  • 1½ cups (12-ounces) Almond Butter
  • ½ cup honey
  • ½ cup unsweetened cocoa powder
  • 2 eggs
  • ½ teaspoon baking soda
Instructions
  1. Stir all ingredients together until well combined.
  2. Spread batter into a buttered 8x8 inch baking dish.
  3. Bake in a 350 degree oven for 13-15 minutes. (Remove them from the oven when they are just slightly underdone so they come out moist!)

Can you sub out peanut butter for almond butter? I don’t know why not. In fact, I think that would create a delicious chocolate-peanut butter brownie worth writing home about.

Enjoy the simplicity of this recipe! Get excited about the nourishment and energy the brownies provide. Savor eating brownies for breakfast with your morning coffee. Delight in the fact that there are no bananas involved in the making of this treat. As for me and my house, we’ll save the bananas for creating smoothies and banana bread.

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Did you notice that this new Super Moist Flourless Brownie recipe includes only 5 ingredients? How does this keep happening?? (OK, I admit. I’ve been on a High Five Recipe rampage. We all win when I get on a kick like this!)

Want 111 more recipes that include 5 or fewer real food ingredients? Here’s our best collection!

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Also, I’ve got to be sure you all see this incredible deal that is only being offered a few more days! 6 eBooks for $6!!

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Simple Chocolate Chip Cookie Dough Treats

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I’ll admit it. My family took one look at these Simple Chocolate Chip Cookie Dough Treats sitting in the fridge and asked, “Mom, what are those things that look like Poop Emojis?!”

What can I say? I whipped them up and plopped them down and this is what they turned out looking like. You don’t even want to make them now, do you?

I promise they taste delicious! I suppose if you took more time to make them pretty, you can avoid this conundrum at your house. But what’s the fun in that? Forever and always, these snacks will be called Poop Emojis at our house. I don’t even remember what the actual title of this recipe is. Chocolate Chip Cookie something or other?? Meh, the new name is much more fun.

I suppose I’ll find a little maturity here and tell you that these Poo Chocolate Chip Cookie Dough Treats are naturally grain/gluten free, full of protein, are low in sugar, are full of healthy fats, and are a very filling and delicious snack. There you go. See, I can be a grown up when I want to.

{Giggles and pokes an elbow into your ribs while showing you this picture}

I am so sorry. I can’t even. Apparently today, I’m a nine-year old boy. Um, so uh, just whip the ingredients, fold in the chocolate chips, and then freeze the mixture into these funny looking globs and with that, I must stop writing words and just give you the recipe.

Simple Chocolate Chip Cookie Dough Treats

Simple Chocolate Chip Cookie Dough Treats (Low Sugar, Grain Free, 5 Ingredients)
 
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Author:
Serves: 12
Ingredients
  • 8 ounces softened cream cheese
  • 12 ounces almond butter (1½ cups)
  • ½ cup softened butter
  • 30 drops liquid stevia, 3 Tablespoons real maple syrup, or a combination of both
  • 2 Tablespoons mini chocolate chips
Instructions
  1. Combine cream cheese, almond butter, butter, and sweetener in a high power blender or in a bowl with a hand mixer, whipping until smooth.
  2. Fold in chocolate chips.
  3. Scoop mixture onto a parchment paper-lined or silicone lined cookie sheet.
  4. Freeze for 30 minutes.
  5. Transfer treats to an air tight container and store in the fridge.

What do I have to say for myself?

If you can’t beat ’em, join ’em?

I’ll go read my Bible now.

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Want more awesome recipes that only include 5 or fewer ingredients? We’re pretty excited about this gem!

[wp_eStore_fancy1 id=32]

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