How to Decorate Cheesecake Reindeer Reviewed

Cheesecake is one of my favorite desserts to make.  When I saw the slices of cheesecake decorated like reindeer on the cover of the Kroger magazine last year, I knew what we would be making on Christmas Eve. 

A week or so before Christmas, I purchased the several types of chocolate covered pretzels for the antlers, spice drops, and eyes to use for decorating.  I made the cheesecake the day before and refrigerated it overnight so it would be firm and easy to decorate.

When my parents arrived, we pulled the cheesecake from the refrigerator, grabbed our supplies and went to work.  We tried a few different shapes and sizes of pretzels before we decided we preferred the broken pieces off the larger pretzels.  My mother and son, who also decorated Easter eggs together, jumped right into action, not hesitating to "play" around with the design.  I was content to take the pictures.  My father and husband were happy to sit back and watch the fun while offering suggestions.  

As the reindeer started taking shape, my son decided there should only be one Rudolph with a red nose.  I pulled out the chocolate chips so all of the other reindeer would have plain, yet delicious, noses.  

Needless to say, we had fun and laughed a lot together.  It was the perfect family "event" for Christmas Eve and not one we will forget, especially since we have lots of pictures.

Supplies We Used to Make the Cheesecake Reindeer

1. Cheesecake - baked the day before
2. Chocolate Pretzels
3. Pre-made Eyes
4. One Red Spice Drop
5. Chocolate Chips 

Those are the supplies we used, but now that you have seen the pictures and the idea, you may come up with a version your own family prefers.  It doesn't matter!  The fun is in decorating them together and creating a fun family memory.

 Snack Factory Pretzel Crisps Milk Chocolate Covered Pretzels 5.5 OunceCheck Price Wilton Edible Candy Eyeballs, 0.88 oz.Check Price NESTLE TOLL HOUSE MORSELS SEMI SWEET CHOCCheck Price Zachary Cinnamon and Spearmint Flavored Spice Drops, 24 ozCheck Price

 

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Last year, I made Chocolate Hot Cocoa Bombs as our special treat.  We enjoyed watching them "explode" inside our festive snowman mugs.

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Cheesecake Reindeer Written by:

© 2024 Cynthia Sylvestermouse
 

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The Best Clean, High-Quality Protein Powder That Tastes Terrific

I recently discovered Jocko Mölk Protein Powder after it was recommended by several nutritionists I follow. Ever since I started my low carb lifestyle back in 2019, I have tried to prioritize protein. But it can be harder than you think to get as much protein as we need!

I have used low carb protein shakes and protein bars to increase my protein intake without adding a lot of calories and fat to my diet. Unfortunately, many of them just don't taste that good, and many of the protein powders also have an unpleasant texture and tendency to sink to the bottom of whatever beverage you're making with them.

Fortunately, the one I'm reviewing today, Jocko Mölk Protein Powder, ticks all the boxes for my husband and me. It tastes great when blended into a shake with milk, ice, and optional flavorings, packs an impressive 22g of protein, yet it has only 120–140 calories, 2g–3.5g of fat, 3–7g of carbohydrate, and only 1–2g of sugar. It's soy-free and gluten-free and contains probiotics and digestive enzymes to prevent bloating.

Our favorite protein shake made with Jocko Mölk Mint Chocolate Protein Powder, nut milk, ChocZero Peppermint Flavoring Syrup, and ice

What is Jocko Mölk Protein Powder?

Jocko Mölk Protein Powder, developed by retired Navy SEAL Jocko Willink, is designed for those seeking a high-quality, no-nonsense protein supplement that supports fitness goals. Known for its clean ingredient profile and versatility, it has become popular among athletes, gym-goers, and anyone looking to boost their protein intake. Here’s an in-depth look at the product:

Ingredients & Nutritional Profile

Jocko Mölk is a blend of casein, whey protein concentrate, whey protein isolate, and egg protein. This mix provides a sustained release of amino acids, making it an excellent option for both pre- and post-workout recovery, as well as before bedtime.

• Protein Content: Each serving delivers 22 grams of protein, which supports muscle growth and repair.
• Carbs and Sugar: With only 1-2 grams of sugar per serving, depending on the flavor, it’s suitable for low-carb diets, including keto.
• Fat: This protein powder is low in fat. Our favorite flavor, Mint Chocolate, has only 2.5g of fat.

The formula is rounded out with added digestive enzymes for improved absorption and probiotics to support gut health, a unique feature compared to many other protein powders.

Taste and Texture

Jocko Mölk comes in a variety of flavors, including Vanilla Milkshake, Strawberry Milkshake, Chocolate, Chocolate Peanut Butter, Mint Chocolate, Banana, Cookies & Cream, and Pumpkin. (Some flavors may be seasonal.) So far, we have only tried the Mint Chocolate and we love it. We plan to try more flavors!

The flavors are rich and not overly sweet, as they are sweetened naturally with monk fruit. Many users appreciate the lack of artificial aftertaste that some protein powders have. This also makes it easy to customize your desired level of sweetness. (We love adding ChocZero flavoring syrups sweetened with monk fruit.)

Unlike many other protein powders, this one mixes smoothly with water, milk, or alternative milk without leaving clumps or being gritty. Using a blender yields the best results, but a shaker cup works well, too.

Performance and Benefits

In addition to providing a basic protein boost, which is why my husband and I use this, the slow-digesting protein blend supports muscle recovery over an extended period, making it ideal for nighttime use or between meals. We find that a shake made with Jocko Mölk, nut milk, ice, and optional flavorings is filling and satisfying while being low in calories, carbs, and fat.

Who It's For

• Athletes, fitness enthusiasts, or anyone looking for a clean, versatile protein powder.

• Dietary Needs: It’s keto-friendly, gluten-free, and made with natural ingredients, making it accessible for a range of dietary preferences. I also think it would also be great for seniors or invalids who aren't getting enough protein and other nutrients in their diets and would find a delicious protein shake an easy and pleasant way to supplement their nutrition.

• Who should avoid it: Those with dairy or egg allergies, as it contains casein, whey, and egg proteins.

Value for Money

At roughly $40–$45 for 31 servings, Jocko Mölk isn't inexpensive, but its price reflects its premium quality and clean formulation. Surprisingly, it's actually significantly less expensive than several other high quality, clean protein powders we have tried, such as Truvani whey protein, which costs roughly the same a 20-serving bag. And at roughly $1.30-$1.45 per serving, Jocko Mölk is a less expensive source of high-quality protein than many other foods.

Jocko Mölk Whey Protein Powder 22g Sugar Free Monk Fruit Blend - Muscle Recovery & Growth, Packaging May Vary (31 Servings, Mint Chocolate)

Pros:

Clean, natural ingredients

High in protein

Sustained-release protein blend

Low in sugar, carbs, and calories

Added probiotics and digestive enzymes

Cons:

Not inexpensive, but (surprisingly) less expensive than several of the other high quality protein powders we have tried that we don't like as well.

Not suitable for those with dairy or egg allergies.

Closing Thoughts

Jocko Mölk Protein Powder delivers on its promise of providing high-quality, natural protein with added health benefits. It’s particularly suited for those serious about fitness and overall health, offering sustained energy and muscle recovery, but you don't have to be an athlete or fitness buff to benefit from it. 

It's also a wonderful, delicious, quick and convenient way for anyone to get more protein into their diets, including seniors and invalids who may not have an appetite for more conventional protein sources.

If you’re looking for a great-tasting, clean protein powder that goes beyond basic nutrition and doesn't cause digestive upset or bloating, Jocko Mölk is an excellent choice. Its emphasis on quality, health, and performance makes it stand out in a crowded market.

Bonus: Our Favorite Mint Chocolate Protein Shake Recipe

Servings:

2

Ingredients:

2 scoops Jocko Mölk Protein Powder, Mint Chocolate flavor

2 cups milk or milk alternative (we love unsweetened almond, cashew, macadamia, or pistachio milk)

2-3 Tablespoons of ChocZero Peppermint Flavoring Syrup or 1 tsp. Watkins Pure Peppermint extract (far superior to any brand other we have tried)

6 ice cubes

Directions:

Add all ingredients to a high-powered blender and blend until smooth and ice is fully crushed. Divide between two tall Pilsner glasses and enjoy.

The Best-Tasting, High-Quality Protein Powder That Tastes Terrific by Margaret Schindel

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A Review of Three Lower Calorie Thanksgiving Recipes

 

Thanksgiving is right around the corner, and if you are like me, you worry that all that luscious food will be taking up residence on your hips after the event.  Over the years I have found a few recipes that help reduce this possibility, and are just as delicious as their full calorie counterparts.  I even started sneaking them into potluck events around the holidays, and not a single person has ever noticed that the calories have been trimmed.  

Substitute one or more of these recipes at your family feast, and see if anyone notices.  I can practically guarantee they won't!

  

Low Sugar Cranberry Relish 

 

Ingredients:

12 ounce cranberries - fresh or frozen cranberries. 

1 whole orange with skin  If you are not a fan of oranges, they can be changed out with any crispy, tart apple that is cored, peeled and sliced.

1/2 cup almonds, chopped medium. If you aren't partial to almonds, you can use walnuts or if you prefer softer nuts, use pecans.

1/2 cup to 3/4 cups sweetener. I use Splenda, not in packages, but loose.

Instructions:

1.  Wash the orange and cut it in half.  Peel one half and discard the peel.  Peel the other half and put the peel into the food processor or blender.   Separate the orange sections and cut each in half and set aside.

2.  Turn on the food processor or blender and chop the orange peel as small as you can without pureeing it.

3.  Wash and drain the cranberries well. Make sure they are all firm. Put in the food processor or blender.  

4.  Put the almonds and 1/2 cup sweetener in the food processor or blender.  

5.  Pulse the food processor or blender until the pieces of the mixture are smallish chunky, and the sweetener is well mixed in.  

6.  Add the orange pieces and pulse a few more times till the oranges are well mixed in with the other ingredients.

7.  Try the relish for sweetness and and add more if needed.  

8.  This relish should be stored in a covered bowl in the refrigerator for 8 hours before serving.

Green Bean Casserole

Ingredients:

1/3 cup chopped onions

1/3 cup bread crumbs

4 slices turkey bacon

1 can (10 ounce) of 99%fat free cream of mushroom soup

1/2 cup plain fat free yogurt

1/2 teaspoon liquid smoke (I use Stubbs Hickory Liquid Smoke from Amazon)

3 9 ounce packages of frozen French cut green beans, frozen

Instructions:

1.  Preheat the oven to 350 degrees

2.  Lightly spray a cookie sheet with no stick spray

3.  In a small bowl, stir together the onions and bread crumbs.

4.  Evenly spread the mixture on the cookie sheet and bake about 12 minutes until golden brown.

  

5.  Remove from oven and set aside.

6.  Cook the the turkey bacon (I use the original Makin Bacon Microwave Dish to make mine)

7.  Chop the bacon and set aside.

8.  In a large bowl, stir together the condensed soup, yogurt and liquid smoke.

 

9.  Then stir in the beans and bacon.

10.  Lightly spray a glass baking dish (11" x 7" or 9" x 13") with no stick spray.

11.  Transfer the bean mixture to the backing dish.

  
12.  Top with the onion mixture to the glass dish.

13.  Top with the onion mixture and back for 25 to 30 minutes or until bubbly.

Makes 6 servings, 103 calories per serving.

Pumpkin Pie

If you prefer, you can make your pie shell from scratch.  I always use a premade pie shell to save time.

Pumpkin Pie Filling:

15 ounce can of pure pumpkin - Not pumpkin pie filling

12 ounces of fat free evaporated skim milk

2 eggs or 1/2 cup of Egg Beaters 

1/2 cup granulated sugar - I substitute Splenda for this

1/2 tsp salt

1 tsp cinnamon

1/2 tsp powdered ginger

1/4 tsp ground cloves - this is optional, as some don't like the taste

1/4 tsp nutmeg

Instructions:

1.  Preheat oven to 425 degrees

2.  Combine sugar, salt, cinnamon, ginger, nutmeg and cloves in a small bowl.

3.  Beat eggs lightly in a large bowl.  

4.  Stir in pumpkin and spice mixture. 

5.  Gradually stir in evaporated skim milk.

6.  Pour in to a pre-prepared pie shell.

7.  Bake pie in the oven for 15 minutes.

8.  Reduce temperature to 350 degrees and bake for 40-50 minutes or until a  knife inserted in the center comes out clean.

9.  Remove from oven and let cool for at least two hours, serve immediately or refrigerate before serving.  DO NOT chill before the pie has set, if you do it can begin to weep moisture on the top of the pie.  If this happens, blot the top lightly with a paper towel.

Makes 8 servings, about 150 calories each.

I especially love the relish.  It is so sweet and crunchy!  I always had eaten regular jellied cranberry sauce until about 10 years ago when my sister brought some relish to our Thanksgiving dinner.  I tried it and just never looked back.  It is YUMMY!!

The pumpkin pie is a recipe that I made myself when my husband developed diabetes and could not have sugar anymore.  While I was tweaking the recipe I decided to try to cut some calories too which is why I started using fat free evaporated skim milk.  I really cannot taste the difference.  

I hope you enjoy these recipes as much as I have and you and yours have a

Happy Thanksgiving!

Photos by Pixabay and eatloveeats

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How to Make Authentic Spaghetti Carbonara

 Spaghetti Carbonara is one of the simplest and most delicious pasta dishes from Italy. You don't have to go to a fancy Italian restaurant to enjoy this easy-to-make dish. In my review today I'll show how simple this is to make at home.

Authentic Carbonara is made with Guanciale (cured pork cheek), which is really hard to find. So, we use Pancetta (cured pork belly). You can easily find pancetta already diced at your local grocery store. If you can't find pancetta, you can use bacon.

Ingredients:

1 lb. of spaghetti

1/2 pound Pancetta or Bacon diced

2 cloves of garlic minced

3 eggs

1 cup of grated Parmesan or Romano cheese 

Fresh ground black pepper

Parsley Chopped for garnish

Salt, for pasta water

1/4 cup pasta water

Instructions:

1. Start a large pot of salted water for the pasta and bring to a boil.
2. Add the pancetta or bacon and minced garlic to a large frying pan. Cook over medium heat until the fat has rendered and the pancetta or bacon is crispy.
3. While the pancetta is cooking add the eggs, cheese, and black pepper into a bowl and whisk together. Set this aside.
4. Once the pasta is cooked to your liking, drain, and place in a large bowl. Quickly add the pancetta and egg mixture. Return to the frying pan over low heat. Mix well to create a creamy sauce. Add 1/4 cup of pasta water if needed.
5. Garnish with chopped parsley, and more cheese, and serve.

This is our pancetta and garlic cooking in the frying pan. 

This is our egg and cheese mixture 

Tip: When you return the pasta to the frying pan low heat is the key. You don't want the eggs to scramble, the low heat while mixing will create a smooth custard-like sauce.

Our family loves this Italian classic. So, try this at home I'm sure your family will love it as much as we do.

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Crock Pot Ribs Recipe Review

This recipe for crock pot ribs makes the best ribs ever!  

Previously, ribs were a restaurant meal only, but now I cook them at home and they are truly better than any we can buy in any restaurant.  My mother originally made these ribs for my father, who loves ribs.  They saved some for me and I thought they were fabulous.  I immediately purchased the ingredients and made them for my husband a few nights later.  We all agree, they are the very best we have ever eaten anywhere.  

If you want to cook these ribs, be prepared.  There are a lot of ingredients required for the sauce and some you may question, but when combined, the end results are out of this world wonderful! 

 

Crock Pot Ribs Recipe

•  Pork Ribs (St. Louis style pork ribs) 
• 2 Cups Barbeque Sauce (1 cup Sweet Baby Rays & 1 Cup Kraft Original) 
• ¼ Cup Brown Sugar 
• 4 Tablespoons Apple Cider Vinegar 
• 3 teaspoons dried oregano 
• 1 teaspoon Worcestershire Sauce 
• 1 Tablespoon Cayenne Pepper 
• 1 Tablespoon Chili Powder 
• Salt & Pepper 

1. Combine all of the above ingredients in a bowl to create the sauce 
2. Cut the ribs into sections so they fit into the crock pot, then place them in the crock pot. 
3. Cover the ribs in the sauce. 
4. Halfway through cook time, alternate the ribs from top to bottom and cover with the sauce again 

Cook in the Crock Pot on Low for 8 hours 

 

When done, spoon the sauce over the ribs and serve 

 

 

 

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Crock Pot cooking can make life easier if your have more time or energy in the morning then right before dinner.  I recently even purchased a second crock pot for my kitchen so I could cook & carry meals during the holidays this year.  I love discovering new crockpot recipes! 

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Crock Pot Ribs Recipe Written by:

© 2024 Cynthia Sylvestermouse
 

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Plant Based Ice Cream Review

I had been trying to eat more plant based and began a journey of trying out different types of plant based ice cream. My first attempts on this journey left more to be desired. It just seemed like something was missing, but mostly, the types I tried were rather sweet to me.

I'll give you some background on that. I had been switching my preference for ice tea from sweet to fifty percent sweet, and then to three quarters unsweet and only 1/4 sweet. So I was becoming less inclined to go for anything overly sweet.

For the most part, dairy based ice cream did not seem overly sweet to me. Perhaps that was due to the ratio of fat to sweet. Since there wasn't much if any fat in the plant based ice creams, that might have been part of the reason for the extra taste of sweetness.

The types of the plant based ice creams that I tried, (ones I purchased from grocery stores), had a base of either soy milk, almond milk, coconut milk, and cashew milk. The first three plant based milks I tasted seemed very sweet, and they were from different brands. I was about to give up, and then I happened upon cashew milk based ice cream. It was the best. It had good ice cream flavor and wasn't overly sweet.

There weren't many flavors of the cashew milk based ice cream to choose from, but it did do in a pinch. I highly recommend the ones made with cashew milk. Perhaps the fat content in the cashews also helped with the flavor.

On with my ice cream journey:

I was also exploring various vegan type recipes on YouTube and found quite a few on making your own ice cream. I took the basics from what I learned from various recipes and decided just to give a go with the basics only. This is the recipe that I came up with.

Basic Plant Based Ice Cream Recipe

1 part frozen sliced bananas, 1 part fresh or frozen desired fruit, and 1/2 to 3/4 parts of plant based milk

Put all three ingredients in a good performance blender and blend.

It will come out more like soft serve ice cream. If you want it softer, add more of the plant based milk, and less if you want it firmer.

I used my Ninja Auto IQ Kitchen System blender when I am making enough ice cream for two or two plus. Sometimes the portions are larger, lol.

Here are some tips on using the Ninja Auto IQ Kitchen System:

+Plug the unit in once the base is secure on your counter, table. (It has suction feet.)
+Add the ingredients and attach the lid. +Push in the power button. The almost full circle with a vertical line at the top of the circle.
+Then selected the Smoothie button.
+The machine blends and pauses according to it's built in program. It will count down the seconds until it is completely done blending. (I love this part!)
+Almost done. Remove the lid then carefully lift out the blending blade unit. The blades are very sharp. Use a spatula to slide any ice cream into the blender and transport the blending blade to the sink.
+Rinse and then use a bottle brush, I use foam dishwashing liquid to spray it with, and proceed to clean using the bottle brush and the foam cleaner. Do Not Touch the Blades.
+I clean these blades off at this part so that everything comes off more easily. Then it's a breeze. The blender container and the blade assembly can also be washed in the dishwasher. I do it the way I previously described, so that water doesn't set in any of the insides. It's also pretty quick.
+Then, if the mixture is thick enough for ice cream, use a spatula to scrape out the goodness into your bowls or pour the liquid into your cups.

This particular batch turned out to be a milkshake batch! Yum!

The ice cream is fresh and tasty, and not overly sweet unless you add additional sweetener of some kind.

If you want to freeze this ice cream, it will come out really firm. You will need to let it defrost at room temperature for 20-30 minutes or more, depending on how much ice cream you are trying to thaw. I really do prefer enjoying it freshly made.

Does it matter which plant based milk to use?

I have used almond milk or oat milk. Those are my main go to's that I have on hand. I occasionally buy cashew milk if I know I am making mashed potatoes. There is only one store here that carries the cashew milk, so I make it with whatever I happen to have on hand. Any of the plant based milks that I have used have turned out well.

This link will take you to the Ninja Auto IQ Kitchen System on Amazon if you are interested in checking that out. https://amzn.to/4eNBs7n
.

This is the link if you're a one serving kind of person and want to check out the NutriBullet blender. This one has 1200 watts, which is good one to use for blending frozen items. https://amzn.to/4042pzB

If you are interested in checking out the plant based Butterless Pecan Ice Cream that I came up with, you can check out the recipe post card in my CherylsArt store on Zazzle:

Cheryl's Butterless Pecan Ice Cream Recipe
by CherylsArt

It is scrumptious!

Have you had and or made plant based ice cream yet? What did you think? Will you try making your own batch of plant based ice cream?

Cheryl Paton

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A Review of Sock It To Me Cake

 

I was looking through recipes over the weekend and I saw a recipe that brought back some great memories from when I was a teenager.

Sock It To Me Cake

Back in the 70's, (yes, I was a teenager in the 70's!) Bundt cakes were a huge thing....you remember the round cakes with a hole in the middle? The pans were pretty funny looking:

Bundt Pan

Back then, my Mom used to make this really delicious Bundt cake that she called a "Sock It To Me Cake."  I used to laugh at the name, she said she got the recipe out of a magazine and decided to try it because my dad was a fan of cinnamon and nutmeg.  It quickly became one of my father's favorite desserts.

This cake doesn't have the consistency of most Bundt cakes.  It is more coarse and heavy, but still moist and soft.  It also had a different flavor than most cakes, the sour cream and brown sugar, along with the spices just makes it different.  It doesn't taste like any other cake I've ever had.  It also makes great coffee cake!

This cake is made from scratch, no cake mix here, and it has a lot of ingredients.  It is not inexpensive to make but the good news is, most of the ingredients are things you probably already have in your kitchen.  

Cake Ingredients

3 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

2 sticks unsalted butter, room temperature

2 cups sugar

6 large eggs

1 tablespoon vanilla extract

1 8-ounce container full fat sour cream

1 1/2 cup chopped, toasted pecans

3 tablespoons packed light or dark brown sugar

2 teaspoons ground cinnamon

1/2 teaspoon nutmeg

Glaze Ingredients

2 cups powdered sugar

3 tablespoons whole milk

2 tablespoons maple syrup

Instructions

1.  Preheat the oven to 325° F. 

2. Grease and flour a Bundt cake pan 

3. In a mixing bowl, combine the flour, baking soda and salt. Whisk to combine. 

4. Cream butter and sugar - to do this put your softened butter in the bowl of a stand mixer and beat on medium for one minute.  Slowly pour in the sugar and continue to beat for 6 to 7 minutes or until the combination is light and fluffy.

5. Add the eggs one at a time, beating well after each. Add the vanilla extract and continue to beat on medium until just combined.

6.  Reduce the speed to the lowest setting. Add the flour mixture, alternating with the sour cream, in three additions. Mix until just combined, DO NOT overmix.

7. Remove the bowl from the stand mixer, and pour half of the batter into the Bundt pan.

8. In a small bowl, combine 1 cup of the chopped pecans, the brown sugar, nutmeg and cinnamon. Stir to combine. Then, sprinkle the brown sugar and nuts evenly over the cake batter.

9. Pour the remaining cake batter over the nuts and brown sugar. Smooth the top.

10. Bake for 60-70 minutes, until a butter knife stuck deep into the center of the cake comes out clean.

11. Remove the cake from the oven and let cool for 10 minutes.

12. Use a butter knife or small spatula to go around the edges of the pan. Then, invert the pan so that the cake comes out. Let the cake cool to room temperature.

13. In a clean bowl whisk the powdered sugar, milk, and maple syrup until creamy. Drizzle the glaze over the cake before topping with the remaining ¼ cup chopped pecans. 

14. You can leave Sock It To Me Cake unrefrigerated on the counter for several days as long as it is in an air tight cake cover.  If you need to store it for more time, place in the refrigerator for up to a week, or in the freezer for up to six months.

This is what it looks like on the inside from putting the pecans and brown sugar in the middle.

This cake is pretty special to me, it always reminds me of my Mom, and eating with my family.  Those were happy times.  Why not try making this cake and creating some special times with your family?  It's also a great cake to take to holiday gatherings that will be coming up before you know it.  When they ask you why you made a Bundt cake.....just tell them it's "that 70's cake!"

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