Archive for January 31, 2016

Lemon BB Cupcakes

Lemon BB Cupcake

These cupcakes are just fun little flavor packages. It’s a “sour cream”, lemon, and basil cupcake topped with a blackberry buttercream frosting. I know, I lost you at basil but fresh basil has a sweet note to it that pairs great with the other flavors.

Cupcake

1 Cup Whole Wheat Flour

3/4 Cup Flour

1 1/2 Tsp Baking Soda

1/4 Tsp Salt

1/2 Cup Greek Yogurt

  • I used 0% Fat Greek yogurt but you can use 0-2% or even Sour Cream just remember that the calories go up.

1/2 Cup Almond Milk

2 Large Egg Whites

1/2 Cup Butter

1 Cup Sugar

1 Tbs Fresh Lemon Juice

2 Tbs Chopped Fresh Basil

  • I used Purple basil which has an even sweeter note than regular basil but any type of fresh basil works.

Zest 1 Lemon

Frosting

6 Oz Blackberries

1/2 Cup Butter

16 Oz Powdered Sugar

Ok so you’re going to need two medium sized bowls and you’re stand mixer or mixing bowl. In one medium sized bowl you want to sift together all your dry ingredients. Set that to the side.

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In the second medium sized bowl mix together your Greek yogurt, egg whites, and almond milk. Set that aside as well.

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Now you want to melt your butter and combine that and your sugar in the stand mixer.

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Mix in your lemon zest and lemon juice.

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Alternate mixing in your wet mix and your dry mix until completely combined.

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Take your fresh basil and chop into small fine pieces before mixing that into your batter.

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Line cupcake tins with liners and fill 1/2-3/4 of the way. Bake at 350 degrees for 18-20 minutes for regular sized cupcake and 10-15 for mini cupcakes like mine. Immediately remove the cupcakes from the pan to cool.

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For the frosting you want to first let the stand mixer macerate your berries. Let them go for 2-3 minutes on medium in the mixer before adding in room temperature butter. Let those two combine together on medium for 1-2 minutes.

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Add your powdered sugar in small parts making sure to fully incorporate before adding more. The frosting should be stiff when done.

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Now if you’re taking these to a party then I always find things easier if you load them onto a tray before frosting the cupcakes. Once you’re situated then just frost them however you like.

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Once frosted you’re all set to pig out on cupcakes.

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Makes 54 Mini Cupcakes

Serving 2 Mini Cupcakes

Calories 149

Fat 7 g

Sat Fat 4.3 g

Cholest. 18.1 mg

Sodium 95.1 mg

Carbs. 20.9 g

Fiber .9 g

Sugar 14.9 g

Protein 1.8 g

Fruit Pizza

Fruit Pizza

For those that don’t know a fruit pizza is a giant sugar cookie with vanilla frosting and fresh fruit. It’s a really great recipe for your summer BBQ, potluck, and picnic. It’s super easy to make and completely customizable so that everyone is happy.

Ingredients:

Cookie

1/3 Cup Coconut Oil

6 Tbs Butter

3/4 Cup Sugar

1 Egg

1 Tbs Almond Milk

1 Tsp Vanilla

1 Cup Whole Wheat Flour

1 Cup Flour

1 1/2 Tsp Baking Powder

Frosting

1/4 Cup Butter

1/2 Tsp Vanilla

1-2 Tbs Almond Milk

1 1/2-2 Cups Powdered Sugar

So the first step is to combine the butter and the coconut oil.

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Add in the sugar and mix in completely.

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Next add in your vanilla, almond milk, and egg. Combine thoroughly.

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At this point you want to add in all your dry ingredients and the mix completely.

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So I have a round pan but if you don’t that’s not a big deal you can use a regular baking tray. You want to spray the baking sheet with cooking spray then lay down a piece of parchment paper. The spray on the pan will help the paper stick.

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Spread the cookie dough over the pan into one singular shape whatever pan you are using.

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Bake at 375 degrees Fahrenheit for 10-20 minutes. Cover the edges with foil because it will take a lot longer for the middle to cook than the outside. When the middle starts to turn golden remove the foil and let the outside finish cooking. Because everyone likes a different done-ness on their sugar cookie is why the cook time is so spread out.

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Once done immediately remove from the hot pan onto a cooling rack. Once the pan and cookie are completely cool you can move the cookie back onto the pan. It is easier to frost and decorate the cookie on the pan.

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Now I like to make my frosting while the cookie is baking. That way it can set up in the fridge while the cookie cools. Cream the butter first before adding in the vanilla.

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Then you want to add in 1 Tbs of almond milk followed by a little bit of powdered sugar. Mix that and then add in the remaining almond milk. Add the powdered sugar in small parts until the frosting is stiff.

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Take the frosting and spread evenly over the cooled cookie.

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Top with which ever fresh fruits you enjoy best, cut, and devour.

**If wanting to make ahead for a party the cookie and frosting will keep up to a week in the fridge. I suggest not adding the fruit until the last minute so that the fruit juices don’t compromise your cookie or frosting over a larger waiting period.**

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Because of the fruit and the many different ways to cut the cookie I will only provide the nutrition information for the whole cookie plus all of the frosting. You can then divide that amount by the number of pieces you cut. Don’t forget to factor in the nutrition of the fruit you add as well.

Calories 3,955

Fat 197.4 g

Sat Fat 144.2 g

Cholest. 492.3 mg

Sodium 139.1 mg

Carbs. 523 g

Fiber 19 g

Sugar 344.3 g

Protein 35.8 g

(Vegan) Pumpkin Cheesecake

(Vegan) Pumpkin Cheesecake

I come bearing another vegan (oh so scary) cheesecake recipe. This one is great for the holiday time where you want that traditional pumpkin dessert but you want to try and stay healthier (relatively speaking) and you want to stay away from processed added sugars.

Ingredients:

Crust:

4 Oz Raw Almonds

3 Oz Raw Walnuts

12 Large Dates

1/2 Tsp Vanilla

1/4 Tsp Salt

Filling:

8 Oz Raw Cashews

1 Can Pureed Pumpkin

  • Look for a can of pumpkin where the only ingredient listed is pumpkin, you don’t want to find any added sugars or salt in the ingredient list

1 1/2 Tsp Cinnamon

1 Tsp Ginger

1 Tsp Nutmeg

1-1 1/2 Tsp Salt (Taste before adding extra)

1 Tsp Vanilla

1/4 Tsp Cream of Tartar

1/3 Cup Coconut Milk (Divided into 1/4 Cup and the rest)

Ok so like any other vegan cheesecake recipe you want to start by soaking your cashews over night in water. Measure them out and cover them completely with water and then set aside overnight.

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The next day you can bring everything together. Start by combining all your crust ingredient in a food processor. I have learned that they combine easier if you pulse the nuts together 1st before adding in your dates. I unfortunately didn’t do that in this case and my crust crumbs weren’t fine enough so when the recipe was finished the crust was falling apart very easily.

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Once you have your crust press it into a 9X9 baking pan and set it in the freezer while you make your filling.

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Drain off your soaked cashews and place in in the food processor with the cream of tartar and the 1/4 Cup of Coconut Milk. Let the process for 15-20 minutes until smooth adding a little of the leftover coconut milk in at a time until the desired smooth consistency is reached.

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In a separate bowl mix together your pumpkin puree and your spices.

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Once combined add in your cashew mix and the vanilla. Pour this into your prepared crust and let chill in the fridge until set.

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Once chilled the orange pumpkin color will be present. Cut 4X4 and serve.

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Serves 16

Serving 1 Piece

Calories 195

Fat 10.2 g

Sat Fat 1.9 g

Cholest n/a

Sodium 231.7 mg

Carbs 22.7 g

Fiber 6.1 g

Sugar 13.6 g

Protein 4.2 g