baking, blogging, chocolate, comforting food, desserts, recipe blog, recipes, Uncategorized

Low Carb Devil’s Food Cupcakes

With us still stuck at home, we need to be watching our waistlines. But being that we still crave sweets, here is a recipe for a low carb devil’s food cupcake.

Ingredients
Devil’s Food Cupcakes:

6 tablespoons unsalted butter at room temperature
2/3 cup Confectioner Sugar
2 large eggs
1/2 cup water
1/4 cup heavy whipping cream
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon instant espresso powder dissolved in 1 teaspoon boiling water
1/4 teaspoon stevia
1 cup almond flour
1/2 cup unsweetened cocoa powder natural, not Dutch-processed
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Instructions

For the cupcakes, preheat the oven to 325F and line a muffin tray with 12 paper liners.
Cream together the butter and Swerve Confectioners in a large bowl, and then beat in the eggs, water, heavy whipping cream, vanilla, dissolved espresso powder, and stevia.
Whisk together the almond flour, cocoa powder, coconut flour, baking soda, baking powder, and salt in a medium bowl.
Stir the dry ingredients into the wet and let the batter rest for 2 minutes.
Divide the batter into the lined muffin wells. Bake until a wooden pick inserted in the center of a cupcake comes out clean or with just a couple crumbs, about 25 minutes. Cool completely before frosting.

low carb devils food

You can make whipped cream for the icing, buttercream, or use a tub of your favorite premade icing.

baking, blogging, comforting food, desserts, hacks, recipe blog, Uncategorized

Nut Roll Bars

While we are still at home practicing social distancing, we all are getting creative with recipes and trying new things.  Here is what is called a “dump cake” recipe.  For those who don’t know what a dump cake is, it’s where the ingredients are literally “dumped” into the baking pan. No mixing or mixing bowl is required.
This recipe does have a little mixing but you don’t need a separate bowl.

Ingredients

1  box of yellow cake mix
1 egg
1/4 Cup butter, melted
1 package of peanut butter chips
1 Cup Rice Krispies Cereal
1/2 Cup light corn syrup
3 Cups mini marshmallows
1 1/2 Cups peanuts, chopped

Preheat oven to 350 degrees and use an ungreased 9×13 baking pan.

Dump cake mix into baking pan and make a well in the center. Add egg and melted butter, sire or work with hands until mixed. Press the dough into the pan.

Bake it 11-14 minutes.

Remove from oven and sprinkle peanut butter chips and cereal over the crust. Drizzle evenly with the corn syrup. Top with marshmallows and peanuts, pressing the peanuts into the crust lightly.

Return to oven and bake for an additional 5-7 minutes or until the marshmallows are puffy and just getting brown.  Remove from oven and gently press down on peanuts to set.

Let it cool before cutting.

nut bars

 

 

baking, blogging, comforting food, DIY, recipe blog, recipes, Uncategorized

Apple Pie Pancake Casserole

Since we are all stuck at home, let’s make some cool and new interesting dishes.  Here’s a combo of my two favorite things: Pancakes and Apple Pie.

Ingredients

  • 2 cups buttermilk pancake mix
  • 1 cup water
  • 1 tablespoon cinnamon
  • 1 apple, peeled, cored and diced
  • 1 can apple pie filling. divided
  • 1 teaspoon cinnamon
  • 1/2 cup brown sugar
  • 1/2 cup flour
  • 1 cup old-fashioned oats
  • 1/4 cup butter, melted

Instructions

  • Preheat the oven to 350°F. In a large bowl mix together the pancake mix, cinnamon and water.
  • Purée the apple pie filling and stir into the pancake mixture. Reserve the remaining apple pie filling for another time or double the recipe.
  • For the topping, combine the brown sugar, flour, 1 teaspoon of cinnamon, oats and melted butter in a small bowl and mix until crumbly and well blended.5. Pour the pancake mix evenly into the baking dish, top with the diced apple and sprinkle the crisp topping over the apples. Bake for 40 minutes or until the pancake batter has become firm and golden on top. A knife inserted into the center should come out clean. Serve warm.

Enjoy!

apple



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baking, blogging, comforting food, desserts, DIY, featured, hacks, recipe blog, recipes, Uncategorized

Holy Cannoli!

cannoli

March 19th is celebrated throughout Italy as a day of honoring and giving thanks to Saint Joseph the patron saint of workers and artisans.  To celebrate some of us make cannolis.

This year, since I have a Pizzelle machine, (another Italian cookie) I planned to make them be the shells for the cannoli.

Now you can make cannolis with ricotta cheese, as most do. But some don’t like the grainy taste it gives – so here is another way to make cannolis but using mascarpone cheese instead.

2 (8-ounce) Containers Mascarpone Cheese
1/2 cup (41g) powdered sugar
1 Tablespoon (12g) vanilla extract
1/4 teaspoon cinnamon
1 cup miniature semi-sweet chocolate chips

For the Mascarpone Filling

Using a spoon or spatula mix by hand the mascarpone, powdered sugar and vanilla and cinnamon. Fold in the chocolate chips. Refrigerate until ready to use.

IF you have empty cannoli shells or you plan to make Pizelles for the shells, you will need to put the mixture in a pipping bag or use a plastic bag twist it and then cut a slit in the bottom of the bag to pipe the filling in the shells.

You can also use this as a dip instead.

Enjoy!

 

baking, DIY, drinks, featured, hacks, recipe blog, recipes, Uncategorized

DIY Drinks To Make At Home

Here we are with a coronavirus that is shutting down communities and having folks practice social distancing. Here are a few DIY drinks that you can make at home to help deal with this situation.

 

1.  The Crantini

 

  • 2 1/2 ounces vodka
  • 1 ounce cranberry liqueur ( or better get actual cranberry juice)

In a cocktail shaker or mixing glass, pour the vodka and cranberry liqueur. Fill it with ice.  Stir well- place in a glass and enjoy.

2. Sea Breeze

 

  • 1 1/2 ounces vodka
  • 3 ounces ​cranberry juice
  • 1 ounce grapefruit juice

 

Pour the vodka and cranberry juice into a highball glass with ice cubes.

 

 

 

 

 

 

baking, blogging, hacks, no bake, recipe blog, recipes, Uncategorized

No-Bake Ideas For March

It’s not quite winter, but it’s not quite spring either.

March is a mixed-up month where not only the weather is concerned, but the holidays are mixed-up too! Sometimes we celebrate Easter, and sometimes we don’t. We do celebrate St. Patty’s Day, St. Joseph’s Day, and we do have some other fun food days to celebrate. Here are some quick and easy treats that are perfect all month long. Let’s start off with some more no-bake ideas.

Best Peanut Butter No Bake Cookies ( Cause Everyone Loves Peanut Butter!)

INGREDIENTS:

1 cup granulated sugar

3/4 cup packed brown sugar

(1 stick) butter, cut into cubes

1/2 cup whole milk

1 cup smooth peanut butter ( Skippy is my favorite!)

2 tsp. pure vanilla extract

1/2 tsp. kosher salt

2 1/2 cups old-fashioned oats

DIRECTIONS:

  1. Line a large baking sheet with parchment paper. In a medium saucepan over medium heat, combine sugars, butter, and milk. Bring mixture to a boil and boil 1 minute.
  2. Remove from heat and stir in peanut butter, vanilla, and salt until combined, then stir in oats.
  3. Drop tablespoonfuls of mixture onto prepared baking sheet and let set until cooled and hardened, about 30 minutes. Eat and Enjoy!

Chocolate-Covered Oranges (Yes, not Strawberries!)

INGREDIENTS:

½ cup chocolate melting wafers ( Milk or Dark)

5 Clementines oranges, peeled and divided into segments

DIRECTIONS:

  1. Melt your chocolate wafers in the microwave. ( 30 second intervals)
  2. Dip each clementine segment into melted chocolate and transfer to a parchment-lined baking sheet.
  3. Garnish with flaky sea salt.
  4. Refrigerate until firm, for about 40 minutes.
  5. Serve.

Strawberry Shortcake Truffles

INGREDIENTS:

1 package Golden Oreos, crushed

1 (8-oz.) block cream cheese, softened

1/4 cup crushed dehydrated strawberries, plus more for garnish

1 tsp. pure vanilla extract

Pinch of kosher salt

I package of white chocolate melting wafers

DIRECTIONS:

  1. Line a small baking sheet with parchment paper. In a large bowl, combine crushed Oreos, cream cheese, strawberries, vanilla, and salt. Stir until mixture is smooth.
  2. Using a small cookie scoop, form Oreo mixture into small balls and place on the cooking sheet. Repeat until all of the Oreo mixture is used and place baking sheet in freezer for 10 minutes.
  3. Meanwhile, in a microwaveable safe bowl, melt the white chocolate wafers. Microwave on medium heat for 30 seconds at a time until melted. When the balls are chilled, dip them in the chocolate and place back on baking sheet.
  4. Sprinkle balls with crushed dehydrated strawberries and return to the freezer to harden, 15 more minutes, then serve.

For more recipes including St. Patty’s Day,  you can get my best selling book, “The First Bite,”  on Amazon,B&N, and Lulu.

 

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Happy Heart Day!

 

  • 2 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup  unsalted butter, softened to room temperature
  • 3/4 cup  granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract

Instructions

  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until completely smooth and creamy, about 2 minutes. Add the egg, vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
  3. Add the dry ingredients to the wet ingredients and mix on low until combined. Dough will be relatively soft. If the dough seems too soft and sticky for rolling, add 1 Tablespoon more flour.
  4. Divide the dough into 2 equal parts. Place each portion onto a piece of lightly floured parchment paper or a lightly floured silicone baking mat. With a lightly floured rolling pin, roll the dough out to about 1/4-inch thickness. The rolled-out dough can be any shape, as long as it is evenly 1/4-inch thick.
  5. Lightly dust one of the rolled-out dough with flour. Place a piece of parchment on top. (This prevents sticking.) Place the 2nd rolled-out dough on top. Cover with plastic wrap or aluminum foil, then refrigerate for at least 1-2 hours and up to 2 days.
  6. Once chilled, preheat oven to 350°F Line 2-3 large baking sheets with parchment paper. Carefully remove the top dough piece from the refrigerator. If it’s sticking to the bottom, run your hand under it to help remove it– see me do this in the video above. Using a cookie cutter, cut the dough into shapes. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd piece of dough.
  7. Arrange cookies on baking sheets 3 inches apart. Bake for 13-15 minutes or until lightly browned around the edges. If your oven has hot spots, rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before decorating.
  8. Decorate the cooled cookies with royal icing. No need to cover the decorated cookies as you wait for the icing to set. You can keep them out for the icing to dry.
  9. Once the icing has set, these cookies are great for gifting or for sending. Plain or decorated cookies stay soft for about 5 days when covered tightly at room temperature. For longer storage, cover and refrigerate for up to 10 days.

ENJOY!

You can get this and more recipes in my best selling book, “Love at First Bite!”