Baked Apple Spice Donuts

If there is one thing I am so thankful for this Thanksgiving, it is without a doubt always the chance to cook for other people. The simple moment of of yummy bliss that crosses their faces at the first taste of good food brings me so much happiness! I'm grateful I can share good eats, and of course healthy recipes. Traditionally holiday treats aren't so figure friendly. Next week I guarantee the gym will be polluted with people with post-Thanksgiving over-indulgence guilt. Don't let that be you darlin'!! (but please don't give up your workouts...)

If you don't have a donut baking pan, get one! It will change you life- I'm not kidding. Baked donuts are much more cake like and if you bake them right (follow directions) then I promise they will melt in your mouth. Forget greasy, queasy'fying deep fried balls of dough. These apple spice donuts are great to take with you to a family gathering as dessert or brunch. Either way, you might want to make a double batch because they won't last long!

Baked Apple Spice Donuts

• 1 1/4 cup whole wheat pastry flour
• 1/2 cup oat flour
• 2 tsp baking powder
• 1/2 tsp fine sea salt
• 1/2 tsp each cinnamon, nutmeg & allspice
• 1/8 tsp ground cloves
• 1/2 cup stevia in the raw or 8 packs stevia
• 1 tsp quality vanilla extract
• 3 tbsp light extra virgin olive oil or coconut oil
• 1 cup unsweetened applesauce or homemade apple butter (recipe coming soon!)
• 1 large egg
• 1/2 cup milk of choice

Preheat oven to 350 degrees F. Spray a 6 cup donut tin and a 12 cup mini muffin pan with non-stick cooking spray.

In a large bowl sift together all of the dry ingredients.

In a seperate bowl beat together the liquid ingredients until smooth. Gently fold into the dry mixture, mixing only until incorporated. *Do NOT overmix!!!!*

Evenly divide the dough in the prepared pans- you will get 6 round donuts and 12 donut holes.

Bake for 10 to 12 minutes until lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and let rest in pan a few minutes before transfering to a wire rack to cool.

Optional spiced coating to roll in while hot:  1 tbsp cinnamon + 1/3 cup stevia in the raw

Serves 12
(1 large donut or 2 donut holes)
Per Serving: 105 calories, 4.5g fat, 15g carbs, 2.5g fiber, 2g protein

The Best Truffles Ever

Let's be real for a moment can we? I'm only human and as much as I preach healthy and fitness daily the confession of occasional indulgence can't be ignored. Now, on occasion doesn't mean a couple times a week or every week for that matter. You know those special occasions- be it family events, a celebration or just the need to throw a little soiree with your girl friends.

If you are going all out, you might as well make it good! That's my motto- it has to be memorable or else don't even bring it close to your lips darlin'. Goodiva truffles are pricey and quite honestly they have generally sat in a box on a shelf for goodness knows how long. Homemade truffles is where it's at- and for all you divas who love nutella as much as I do, here you go- Chocolate Hazelnut Truffles.

• 3/4 cup confectioners' sugar
• 2 tablespoons baking cocoa
• 4 milk chocolate candy bars (1.55 ounces each)
• 6 tablespoons butter
• 1/4 cup heavy whipping cream
• 24 whole hazelnuts
• 1 cup ground hazelnuts, toasted

In a large bowl, sift together confectioners' sugar and cocoa; set aside. In a saucepan, melt candy bars and butter. Add the cream and reserved cocoa mixture. Cook and stir over medium-low heat until mixture is thickened and smooth. Pour into an 8-in. square dish. Cover and refrigerate overnight.

Using a melon baller or spoon, shape candy into 1-in. balls; press a hazelnut into each. Reshape balls and roll in ground hazelnuts. Store in an airtight container in the refrigerator. 

Makes 2 dozen truffles

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.