Thursday, November 25, 2010

Vanilla Cream Cheese Pound Cake with Caramel Sauce

 I pretty much guarantee my sweet grandma is looking down from heaven shaking her head as I write this post....she'd be terribly disappointed with what I'm about to do- tell you how great this cake is. And a pound cake at that....which gets it's fame to name from 1 pound each of butter, sugar, flour. Now us girls that prefer to keep a tight figure, that just doesn't sound like easy to pull on skinny jean days ahead.

So grandma, I'm sorry. But I believe a girl can bake her cake and eat it too! In moderation of course, once in a while treat even if it is healthier. I'm happy, you'll be happy and girls, the scale will be too.

Vanilla Cream Cheese Pound Cake with Caramel Sauce
  • 8 oz tub nonfat cream cheese, room temp
  • 10-12 drops Vanilla-Creme Stevia drops
  • 4 egg whites
  • 1 tbsp pure vanilla extract
  • 1 1/2 cup white whole wheat or pastry flour
  • 3/4 cup almond flour
  • 1/2 tsp baking powder
  • 3/4 cup plain greek yogurt (nonfat or 2%)
Preheat oven to 325 degrees F. Grease and flour a 9x5 inch loaf pan.

In a large bowl using electric beaters, cream the cream cheese until light and fluffy. Add the egg whites, beating well on high until fluffy. Mix in the yogurt, stevia and vanilla. Stir in the flours, half at a time, mixing until incorporated. Pour into prepared pan.

Bake for 60 to 70 minutes until dark golden and a toothpick inserted in the center comes out clean. Let rest in pan for 5 minutes before transferring to a wire rack to cool.
Caramel Sauce
  • 1 tbsp extra virgin coconut oil
  • 1/2 box sugar free butterscotch pudding mix
  • 1 cup milk of choice (I used unsweetened vanilla almond milk)
  • 1 tsp maple extract
In a small saucepan slowly heat the oil and milk. Sprinkle in the pudding mix, whisking until dissolved. Stir until slightly thickened and then add the extract. Remove from heat and let sit a few minutes to thicken a bit more before serving with cake slices.

    Baked and Glazed Potato Donuts

    Some of the best things in life were by accident, right?! Growing up I never really had a thing for donuts. What was popular in my part of the world at the time were old fashioned dense, sugar coated balls of deep fried cake. Years later I moved to the deep south(Mississippi) where there were flashing 'HOT NOW' signs on every corner. Hello Krispy Kreme. I swore off them for a good bit, willpower is a strong thing.....and so isn't the power to plug your nose as you drive by so the smell of sweet dough doesn't get to you.

    Then it happened. I had a KK donut, hot and fresh. They say you have to try everything once. Done and done. Soon after I made it my mission to all the fabulous ladies who appreciate a good donut but not the hip expanding effect of them to create a more figure friendly baked version. These babies hit the spot. Still very light, airy and melt in your mouth blissful. The only thing they are missing is junk and the greased stained hands. So ladies, fat pants be damned, you can eat a donut and leave the spare tire for your car!

    • 1 cup warm milk (2% or unsweetened vanilla almond)
    • 1 tsp honey
    • 2 packs instant yeast
    • 1 1/2 cups whole wheat pastry flour
    • 1/2 cup almond flour
    • 1/2 tsp fine sea salt
    • 2 tsp baking powder
    • 1/4 tsp ground nutmeg
    • 1 tsp vanilla extract
    • 1/4 cup Stevia in the Raw
    • 1/2 cup warm mashed potatoes (plain, nothing added)
    • 2 tbsp canola oil
    In a small bowl mix the milk, honey and yeast. Let sit for 5 minutes to activate the yeast.

    In a large bowl sift together the dry ingredients. Mix in the potatoes. When the yeast is activated stir in the canola oil. Add the wet mixture to the flour, mixing until well combined, kneading with fork or hand for a few minutes.

    Transfer the dough to a well floured surface. Sprinkle a bit of flour over the top. Knead the dough a few times. Using a floured rolling pin, roll the dough out to about 1/2 inch thickness. Cut out donuts using your floured donut cutter (or even better if you do not have one like me, use a drinking glass and then the top of a soda bottle to make the hole in the center).

    Lay the cut donuts on a baking sheet covered with parchment paper, spacing about 2 to 3 inches apart. Cover with a clean cloth and let rise until almost doubled, about 20 to 30 minutes in a warm area.

    Bake in a 375 degree oven just until the bottoms are golden, about 8 to 10 minutes. Do not over bake unless you like eating dry hockey puck pieces of dough.

    Remove from pan and let cool slightly about 5 minutes before swirling the tops in this tastes-sinful-but-not chocolate glaze.

    Chocolate Glaze
    • 1 cup Stevia in the Raw
    • 2 tsp instant espresso coffee
    • 1/4 cup unsweetened dark cocoa powder
    • 1 tsp vanilla extract
    • pinch of sea salt
    • 3 to 4 tbsp hot milk
    Place all of the ingredients in a bowl and whisk until smooth. Dip the donuts and place on wire rack. Garnish as you wish, but be sure to leave time to truly enjoy the fresh, warm donut!

    Makes 1 dozen regular size glazed donuts.

    Sunday, November 14, 2010

    Healthier Brownies

    Isn't it a funny thing that when you declare to the world that you set ______________________ goal with your diet and exercise that it seems everyone is out to test your taste bud limits. The closer I get to stage ready, the more often "random" pies and cookies end up in my kitchen and friends become super-foodie-chef-wannabes.

    I can't imagine doing that to my girl friends (unless of course she were to compete against me....kidding). My best advice- no one likes those kind of people. Show your friends some love, real honest to goodness brownie love that won't sabotage their goals. They will thank you, and so will your hips.

    Healthier Brownies
    • 1/2 cup unsweetened dark cocoa powder (Hershey's special dark)
    • 1/2 cup unsweetened applesauce or pure pumpkin puree
    • 3 large egg whites
    • 1/2 cup Stevia in the Raw
    • 1 tsp pure vanilla extract
    • 1 tsp fine sea salt
    • 1 tsp instant coffee granules
    • 1/3 cup oat flour (or whole wheat pastry)
    • 2 tbsp coconut flour
    • 1 tsp baking powder
    • 1/2 cup chopped walnuts (optional)
    Preheat oven to 350 degrees Fahrenheit. Spray an individual brownie pan or 8 inch square baking pan, with non stick cooking spray.

    In a large bowl mix together all of he dry ingredients. Mix the applesauce and egg whites and gently fold into the dry mixture. Stir only until moistened.

    Pour into prepared pan. Sprinkle with chopped nuts.

    Bake for 20-25 minutes or until desired texture is reached. Less time will result in a more dense, gooey brownie and longer time will produce a cake like brownie.

    Tuesday, November 9, 2010

    Chocolate Chip Brownies

    We all need to indulge every now and then. Let's be honest, I am human, you're human and we need decadent treats here and there. These are not good for you really. I do use coconut oil and stevia instead of butter and sugar. But seriously, don't eat these every day. ;)

    • 1/2 cup extra virgin coconut oil
    • 3 ounces quality semi-sweet chocolate, chopped
    • 1 cup Stevia in the Raw
    • 2 large eggs
    • 1 tsp pure vanilla extract
    • 2/3 cup unbleached flour
    • 1/2 tsp salt
    • 1 tsp instant coffee granules
    • 1 cup semi-sweet mini chocolate chips

    Preheat oven to 350 degrees F. Lightly grease a square 8x8 inch baking pan.

    Place the chopped chocolate in a glass bowl. Melt the coconut oil and pour over the chocolate. Let sit for 3 to 4 minutes, then stir until smooth. Add the stevia, coffee and salt, mixing until dissolved.

    In a separate bowl whisk the eggs and vanilla. Add to the chocolate mixture, beating until smooth and glossy. Add the flour. Fold in the chocolate chips, reserving 1/4 cup to sprinkle over the top.

    Pour the batter into the prepared baking pan. Spread evenly and sprinkle with the reserved chocolate chips.

    Bake for 20 to 25 minutes.

    Remove from oven and let cool completely before cutting. This will help them set properly.

     No nutrition information for these needed.