Protein Pumpkin Cheesecakes

September 8, 2025 Sarah

A high protein dessert/snack, that feels like you are having a dessert – it’s rich and thick! And scream fall baking. It’s almost where I don’t mind having the oven on.

It’s waffling between mid to high 70s and low 80s, but the nights are chilly, dropping into the mid-40s.

Everything is still green, but pumpkin season is here.

Protein Pumpkin Cheesecakes

Ingredients:
16 ounces cottage cheese, small curd/4% fat
½ cup plain full-fat Greek yogurt
½ cup pumpkin puree
2 large eggs
½ cup brown sugar, not packed (or favorite sweetener)
2 tsp pumpkin pie spice blend

Directions:

Preheat oven to 350°, lightly oil four oven-safe ramekins and place on a rimmed baking sheet.

Add all the ingredients to a high-speed blender. Process until smooth.

Divide between the four ramekins.

Bake for 45 minutes.

Let cool on a rack, then chill for the best taste.

Makes four cheesecakes.

Notes:

Use “clean” cottage cheese and yogurt, where they do not contain thickeners/gums/pectins/gelatin, as these will break down in baking and produce a watery cheesecake. I used Daisy cottage cheese and Fage yogurt.

This recipe works with low sugar alternatives, which are a 1:1 ratio to sugar, for a keto-friendly option.

~Sarah

Recipes

High Protein Cheddar Scones

September 7, 2025 Sarah

While we follow a keto-ish diet, I don’t demonize wheat. You can still enjoy it, if you find ways to increase the protein (and that for us is the real reason – more protein to fuel muscles with, rather than eating strictly).

The main ingredient of these savory scones is cottage cheese. Be sure to use 4% (whole fat) versus low-fat. And that the brand you buy has a short ingredient list. You don’t want added thickeners, as it will have too much water in the cottage cheese. Same with the cheddar cheese, do not use low-fat. And need it be said, use real heavy (whipping) cream. Not non-fat fake cream. This is a recipe that embraces real ingredients, rather than artificial ones.

The recipe can be halved, but if I am doing all the work, I make double batches and freeze half for later. We also have a larger family to serve.

High Protein Cheddar Scones

Ingredients:

4 cups all-purpose flour
2 Tbap baking powder
1 tsp fine sea salt
8-ounce cheddar cheese brick, grated (2 cups)
1½ cups heavy cream (whipping cream) + ¼ cup for topping
2 cups 4% cottage cheese, small curd style

Directions:

Preheat oven to 425°. Line a large baking sheet or 2 smaller ones with parchment paper.

Whisk the flour, baking powder, and salt in a large mixing bowl.

Add in the cheese, toss to coat.

Stir in the cream and cottage cheese till mixed in.

Sprinkle a bit of flour on a work surface. Knock out the dough. Cut in half.

Pat each half into a circle, about 7″ across.

Using a bench scraper, cut each circle into 8 wedges.

Transfer to the prepared sheet(s), leaving a bit of room between each wedge.

Brush the remaining heavy cream on top.

Bake for 20 to 22 minutes, until the scones are golden on top and look done.

Let it cool a bit before enjoying.

Once cooled, they can be frozen for batch baking. Let thaw covered and enjoy.

Makes 16 scones.

~Sarah

Recipes

Bread Machine Cheese Bread

August 20, 2025 Sarah

This loaf of bread was a winner – it came out of the bread machine about 30 minutes before the boys got home from school, and 90% of it was eaten by all 3 of them in minutes. It’s got a nice texture, heavier than most bread, but satisfying.

Bread Machine Cheese Bread

Ingredients:

1 cup + 2 Tbsp milk
4 Tbsp unsalted butter, melted
360 grams all-purpose flour
1 Tbsp brown sugar
1½ tsp fine sea salt
1 cup fine shredded cheddar cheese
1½ tsp bread machine yeast

Directions:

If using a Zojirushi bread machine, add the listed ingredients, ensuring the yeast is nestled into the flour on top.

Set the machine for a basic loaf.

When the kneading cycle begins, check the dough to see if it needs more flour.

Once baked, remove it promptly and knock it out. Let it cool on a wire rack before enjoying it.

Store in a plastic bread bag and eat within 24 hours for optimal taste and texture.

If using a regular bread machine, follow the method for adding the ingredients (including using warm water as called for).

Makes a 2-pound loaf.

~Sarah

Recipes

Banana Oat Muffins

August 18, 2025 Sarah

Another day, another gluten-free oat muffin recipe. Easy to make and a good source of fiber is how I view it – a tasty, though not overly sweet, treat.

Banana Oat Muffins

Ingredients:

2 cups rolled oats (gluten-free if needed)
2 tsp pumpkin pie spice blend
1 tsp baking soda
¼ tsp fine sea salt
4 ripe bananas, mashed
1 large egg
½ cup pure maple syrup
¼ cup avocado oil
1 tsp pure vanilla extract

Directions:

Preheat oven to 350°, and line a 12-count muffin tin with parchment paper liners.

Process the oats in a blender until they are finely crumbled, and then transfer them to a mixing bowl. Whisk in the pumpkin pie spice, baking soda, and salt.

In a second mixing bowl, whisk together the wet ingredients.

Add to he dry and stir till just blended.

Divide evenly between the tins.

Bake for 20 to 25 minutes, till golden on top and a knife comes out mostly clean.

Let it cool on a rack, then store tightly sealed on the counter.

Makes 12 muffins.

~Sarah

Recipes

Brown Sugar Strawberry Cobbler

August 15, 2025 Sarah

Strawberry season comes back in mid-August, as the ever-bearing varieties start producing their second crop. It’s the perfect time to enjoy a cobbler.

Pop it in the oven while you make dinner, and dessert will be waiting for you when you’re done.

Brown Sugar Strawberry Cobbler

Ingredients:

1½ sticks unsalted butter, cold
1 cup all-purpose flour
½ cup rolled oats
½ cup brown sugar, packed
2 tsp baking powder
½ tsp fine sea salt
1 cup milk
1 Tbsp pure vanilla extract
2 pounds fresh strawberries, washed and sliced (about 7 cups)
2 Tbsp pure maple syrup
1 Tbsp cornstarch

Directions:

Preheat oven to 375°.

Cut one stick of butter into 8 pieces and add to a 9×13 baking pan. Place in the oven for 10 minutes to melt.

In a mixing bowl, whisk the flour, oats, brown sugar, baking powder, and salt together.

Dice up the remaining 4 Tablespoons of butter and add it in, working with your fingers until finely crumbed.

Add the milk and vanilla, stirring until well mixed.

Toss the strawberries, maple syrup, and cornstarch gently.

Spread ¾ of the berries in the baking dish. Pour the batter over. Do not mix. Sprinkle the remaining berries over the top.

Bake for about 50 minutes, till golden.

Let it cool and enjoy warm or cold.

~Sarah