And to complete my visual sugar high, there’s this:
http://www.intoxicatedonlife.com/2012/11/06/gluten-free-pumpkin-cake-with-cream-cheese-frosting-sugar-free/
Ingredients
Pumpkin Cake
1/4 cup melted butter
2 cups pureed pumpkin
1 cup granulated xylitol
1/2 teaspoon pure stevia extract
8 eggs
1 teaspoon vanilla
1 teaspoon sea salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon cloves
1/2 cup coconut flour
1 1/2 cup almond flour
Creme Cheese Frosting
12 ounces cream cheese (softened)
1 stick butter
1 teaspoon vanilla
1/4 teaspoon pure stevia
1 cup powdered xylitol (you can easily use a coffee grinder or food processor to powder your granulated xylitol)
Tag: dessert
Old-Fashioned Pumpkin Nut Loaf Bread
I know this is a bit late (should have posted this around Thanksgiving when all the canned pumpkin was on sale) but this looks like the best Pumpkin Bread recipe out there (like on my mom’s friend used to make).
http://www.food.com/recipe/old-fashioned-pumpkin-nut-loaf-bread-184460
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 (15 ounce) can pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/2 cup fat-free evaporated milk
- 1 large egg 1 large egg white
- 1 tablespoon vegetable oil
- 1/4 cup chopped nuts
- Now, if you don’t have evaporated milk, here’s a substitute: To produce 1 cup of evaporated milk, simmer 2 1/4 cups of regular milk down until it becomes 1 cup. In many recipes, evaporated milk may also be replaced with a combination of whole milk and half-and-half. For 1 cup of evaporated milk, use 3/4 cup whole milk and 1/4 cup half-and-half. And: Mix 2/3 cup non-fat dry milk with 3/4 cup water.
Cranberry Mousse – Debesmanna
HA! Something to do with Cream of Wheat aside from eating it “as is” for breakfast!
https://www.saveur.com/article/Recipes/Debesmanna-Cranberry-Mousse/
Farina undergoes an unexpected transformation from hot cereal to airy pudding in this tart-sweet Latvian dessert, which is typically served with milk poured on top. This recipe first appeared in our May 2011 issue, with the article Riga Revisited. Yield: serves 6-8
Ingredients
- 3 cups unsweetened cranberry juice
- 1⁄2 cup sugar
- 1⁄2 cup farina or cream of wheat
- Milk, for serving (optional)
Instructions
- Bring juice and sugar to a boil in a 2-qt. saucepan over medium-high heat. Whisk in farina, reduce heat to medium-low, and cook, whisking constantly, until thickened, about 5 minutes. Transfer to the bowl of a stand mixer fitted with a whisk, and process on medium-high until thick and doubled in volume, about 12 minutes. Serve in bowls with milk poured over top, if desired.
Torta con Nutella e Nocci – Chocolate Nutella & Walnut Cake
This, right here, is the biggest benefit of having TWO blogs to post recipes on. The other one, I post good for me recipes and this one? Indulgent sweet-tooth enabling recipes. 🙂
4 eggs
125 g / 1/2 cup + 2 T sugar
125 g / 1 cup chopped walnuts
75 g / 4 T Nutella
75 g / 2.5 ounces dark chocolate
125 g / 1/2 cup + 1 T butter
75 g / 1/2 cup + 1 T flour
1/2 teaspoon baking powder
pinch of salt
Kinda Key Lime Pie/ Cheesecake
Now for the recipe I cannot find a link to. This would be great with a nut crust!
Kinda Key Lime Pie/ Cheesecake
1 pkg. Cream Cheese
1 tsp Vanilla
1 pkg, Sugar Free Lime Jell-o
! cup boiling water
Whip cream cheese and vanilla, mix together Jell-O and boiling water. Mix into cream cheese mixture. Put into a graham cracker crust or just into dessert bowls, chill and serve.
I use any flavor of Jell-O, so far love lime and the lemon cant wait to try other flavors. Great topped with some cream whipped also.
Berry Crumble with Coconut and Almond Flour
This one is more paleo but just substitute the honey for your sweetener of choice and you are good. If you have Diabetes, watch your blood sugars with this one. The natural sugars in the fruit can spike them.
http://divaliciousrecipesinthecity.com/2012/12/30/berry-crumble-with-coconut-and-almond-flour/
I
As with most fruit crumbles, this is just devine served with a side of cream or vanilla ice cream. Yum!
INGREDIENTS
4 cups frozen berries (your selection, your choice. I like to use the mixed pack)
1 T lemon juice
1/3 cup honey
1 cup ground almonds
2 T coconut flour
1/4 t ground cinnamon
1/8 t baking soda
2 T butter, cut into pieces
METHOD
- Place the fruit filling in a saucepan and gently defrost. Add the lemon juice and honey. Cook for about 15 minutes until the mixture is thick in density.
- Preheat the oven to 170C/325F degrees.
- Mix the almonds, coconut flour, cinnamon, baking soda and butter with your hands until the mixture looks like fine breadcrumbs.
- Place the filling in a baking dish. Top with the breadcrumb mixture and cook for 20 minutes, until the topping starts to become golden.
- Eat and enjoy!
Skillet Chocolate Chip Cookies – Low Carb and Gluten-Free
#2 on my “must not make” list, mostly because at least with cookies, they can go on a plate and I can stash them out of sight. This one would be sitting there, on the stove, whispering to me every time I walked by it.
http://alldayidreamaboutfood.com/2014/02/skillet-chocolate-chip-cookies-low-carb-and-gluten-free.html
Ingredients
1 ¼ cups almond flour
3/4 cups finely shredded, unsweetened coconut
1/2 tsp baking soda
1/2 tsp salt
1/4 cup butter, softened
1/4 cup Kelapo coconut oil
1/2 cup Swerve Sweetener
2 tsp molasses (optional)
1 large egg
1/2 tsp vanilla extract
3 ounces Homemade Sugar-Free Chocolate Chips OR other sugar-free chocolate chips OR chopped 85% or higher cacao chocolate
Lemon Whey Pie
Yes, you read that right. It’s a lemon meringue pie that calls for whey!
http://www.theprairiehomestead.com/2013/06/lemon-whey-pie.html
1 pre-baked 9″ pie pastry shell (Get my super-simple recipe that uses healthy fats here.)
Filling:
1 1/2 cups whey (it must be fresh whey, any sort of powdered whey stuff will not work. Here’s my post that explains more about real whey.)
1 cup organic sugar (or if you must, regular white sugar will work in a pinch)
3 1/2 Tablespoons arrowroot powder or organic cornstarch
3 egg yolks (save the whites for the meringue topping below)
1 1/2 Tablespoons butter, melted
1/2 teaspoon sea salt
1/4 cup lemon juice (I like the 100% real organic stuff like this kind)
Meringue Topping:
3 egg whites
1/4 teaspoon cream of tartar
1/4 teaspoon sea salt
1/2 teaspoon real vanilla extract
6 Tablespoons organic sugar
"Raspberry" Thumbprint Cookies
Well, these just came out of the oven and, so far, the consensus is, “Yum”! Now, I don’t have any no-sugar, low-carb jelly or jam (doesn’t that sound gross?) so I put a dark chocolate chip in the top. I also only substituted 1 tablespoon of honey with 1 tablespoon of Splenda. They don’t crumble as bad as the last time I made sugar/gluten free cookies (they were peanut and crumbled if you looked at them funny). I also only got 18 cookies out of it (not sure if it’s due to my homemade almond flour or my inconsistent “tablespoons”). I will definitely make these again!
http://www.elanaspantry.com/raspberry-thumbprint-cookies/
2 cups blanched almond flour
¼ teaspoon celtic sea salt
¼ teaspoon baking soda
3 tablespoons coconut oil
2 tablespoons honey
¼ cup raspberry jam
Pumpkin Pie Meringue Cookies
Yes, believe it or not, I actually made a recipe (and took pictures … I need a real camera) before posting it! These are fantastic! I can see being able to tweak this recipe to suit whatever mood you are in (like adding cocoa powder instead of spices). With these, I started with this recipe.
http://www.tasteofhome.com/recipes/meringue-bones/print
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup sugar
I substituted the sugar with Splenda, then added 2 teaspoons of vanilla and 2 teaspoons of pumpkin pie spice, which I had mixed with the Splenda. I KNOW I didn’t beat the egg whites long enough (I never do or I over-beat them) and this is MAYBE the second time I’ve used a piping bag. Also, I never have parchment paper. They don’t carry it at the stores I usually go to and I don’t feel like it’s important enough to make a special trip to buy. So, these were baked on an insulated cookie sheet (I sure do love these … they were a gift from my in-laws right after we first got married). Obviously I didn’t make them into bones and ended up with 33 button cookies.
One of the comments on the original recipe said they would add mint next time and that got me thinking. I have some Biosports – Xtreme Whey Strawberry protein powder that I swear tastes like strawberry Quick. I wonder how that would taste in these?