Good Fat Fudge on Plate 1

“A truly dramatic shift in Americans’ eating behavior is playing out in the area of fat consumption. Animal fats, demonized for decades as prime contributors to obesity and heart disease, are being rehabilitated as new research calls their culpability into question. The emerging generation of Millennial consumers has embraced animal fats for their chemical-free purity, and at the same time the Food and Drug Administration has outlawed artificial, plant-based trans fats. The net result is a big, fat renaissance for classic ingredients like butter, lard,…

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Chocolate Peanut butter Fudge by Judy Barnes Baker

Here’s my new, favorite fudge recipe. I love to eat it straight out of the freezer.  Ingredients: 1/2 cup of butter or part coconut oil 1/2 cup natural peanut butter, plain or chunky 2 ounces cream cheese, softened to room temperature 1/2 teaspoon vanilla extract Liquid sugar substitute equal to 1 cup sugar (I used EZ-Sweetz) 1/3 cup vanilla whey protein powder, such as MRM brand 1/3 cup cocoa powder Dash of salt 1/4 cup walnuts, chopped (optional) Directions: Butter a 5×7-inch baking dish or pan and line…

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Cream cheese is an indispensable ingredient for low-carb cooking. It provides the missing bulk in sugar-free recipes and adds a smooth, creamy texture to faux potatoes, frozen desserts, cheesecakes, frostings, and baked goods. William Lawrence of Chester, N.Y. accidentally invented cream cheese in 1872 while trying to reproduce a French cheese called Neufchatel. He wrapped his cheese in foil wrappers and sold it under the brand name Philadelphia Cream Cheese. Kraft Foods took over the Philadelphia brand in 1928 and began promoting the use of…

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