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What’s Up Wednesday

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What’s Up Wednesday

What’s Up Wednesday is a monthly compilation of

What’s Up

 posted on a Wednesday.

Here it is…

What we’re eating

WE are counting calories on our MyFitnessPal app so WE don’t overdo it (WE = ME).  But at the same time, still enjoying a tasty treat here and there, though LB enjoys them more than I do.

And speaking of tasty, a no-bake pie recipe caught my eye  on Pinterest.  I tweaked it a bit to make it mostly sugar free and gluten free and not over 494 calories per serving.

Chocolate Peanut Butter Pie

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

Chocolate Crust

  • 1/4 cup of melted unsalted butter
  • 1 cup almond flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup Swerve confectioner’s sugar-substitute
  • ¼ teaspoon of salt

Peanut Butter Filling

  • 12 ounces of cream cheese, room temperature
  • 1/2 cup Swerve confectioner’s sugar-substitute
  • 1 cup all natural peanut butter
  • 1/4 teaspoon salt
  • 1 cup heavy whipping cream
  • 2 teaspoons of vanilla extract

Chocolate Drizzle

  • 2 1/2 ounces of sugar-free chocolate chips
  • 1 tablespoon of melted coconut oil

Peanut Butter Drizzle

  • 2 tablespoons of creamy peanut butter
  • 1 tablespoon of coconut oil

Instructions

Chocolate Crust

  1. In a medium-sized bowl combine the almond flour, Swerve, cocoa powder, and salt.
  2. Add the melted butter and mix well.
  3. Lightly grease a 9-inch pie plate with butter or coconut oil.
  4. Press crust to the bottom of the pie pan and slightly up the sides of the pan.
  5. Place in the pie pan with the crust in the freezer while you make the pie filling.

Peanut Butter Filling

  1. In a large bowl, using an electric mixer beat the softened cream cheese, vanilla extract, all-natural peanut butter, Swerve, and salt.
  2. Add the heavy whipping cream and combine.
  3. Spread the pie filling evenly over the chocolate crust and place back in the freezer.
  4. Next make the chocolate and peanut butter toppings.

Chocolate Topping

  1. Melt the sugar-free chocolate chips with the coconut oil in a microwavable bowl in 30-second intervals or using a double boiler. Stir until well combined. Set aside.

Peanut Butter Topping

  1. In a small microwavable bowl melt the tablespoon of coconut oil and combine with creamy peanut butter for about 30 seconds. Set aside.
  2. Remove pie from freezer and drizzle the peanut butter topping on top of pie, then do the same with the chocolate topping.
  3. Alternate the peanut butter and chocolate drizzles until you are satisfied that you have enough.
  4. Place the pie in the freezer to chill for 30 minutes to fully set or 2 hours in the refrigerator before slicing.
  5. When ready to serve, garnish the top of the pie with salted peanuts and optional whipped cream.
  6. Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 weeks.

 

It won’t last that long in this house.

LB hasn’t complained, but I did not like the taste of the almond flour crust and if I make this again will use a store bought chocolate graham cracker crust.  No shame in that, and not many more calories.

~

What I’m loving

Since we are confined… I am loving the fact that I have a big yard and part of the back yard includes a screened in pool.  This COVID confinement is stifling, but it is great to be able to go outside of the house and relax without having to wear a mask.

~

What we’ve been up to

Still working from home and, as I previously mentioned, doing a lot of baking, which leads to a lot of time on the treadmill.

~

What I’ve been working on

I recently started listing items for sale on Poshmark and try to list or update at least one item per week.  It is slow going, but that is pretty much what I expected.

Still in the early stage, but I have a landscape project that I am planning with the help of Better Homes and Gardens…

Not exactly the same, just using as a guide.

~

What I’m excited about~

What I’m dreading

INDS 400

I am trying to be positive and have every reason to be because I have begun the last class I will need in order to graduate.

Class of 2020 WOO HOO.

Why I’m dreading it is because the class is described as “research intensive” and I’m not in the mood for research, especially the intensive kind.  It is going to be a rough 8 weeks.  Keep me in your prayers.

~

What I’m reading

The 7 Habits of Highly Effective People by Stephen R. Covey

and

The Cengage Guide to Research/MINDTAP, Miller-Cochran/Rodrigo, 3rd edition.
Only because I have to.

~

What I’m watching/listening to

My most recent obsession, which may eventually drive LB crazy, is Erin Busbee.

Her blog is BUSBEE Style

but I really love watching/listening to her on BUSBEE Style TV

She has great style tips.

~

What I’m wearing

same as you…

~

What I’m doing this weekend

I’m not sure yet!

Probably working on one or more of the many things I mentioned earlier.

~

What I’m looking forward to next month

Taking a couple of days off from work.  I can’t wait!

~

Thank you for taking time out of your day to stop by my blog.

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