3/4 cup sugar (I used organic evaporated cane sugar)
1 cup Unbleached all purpose flour
1/2 cup white whole wheat flour
1-1/2 tsp Baking Powder
1 tsp vanilla extract
GLAZE:
1 cup frozen or fresh blueberries
1/2 cup powdered sugar
2-3 Tbsp Half and Half
1/4 tsp Almond Extract
DIRECTIONS:
Heat oven to 350 F. Spray a 9″ baking pan with cooking spray and set aside. In a stand mixer on medium speed beat eggs until pale and frothy. Add yogurt, sugar, applesauce, oil and vanilla. Beat for an additional minute. Add flour and baking powder on medium low speed until well combined. About another minute. Pour batter into pan and bake for about 30-35 minutes or until cake tester comes out clean. Cool in pan for 15 min and then invert onto cooking rack to cool completely before glazing.
In a small blender, food processor, chopper or Nutri bullet. Combine all ingredients and blend until smooth. Pour over cake and garnish with fresh mint. Enjoy!
1-1/2 Cups shredded zucchini, squeezed and drained
2 Tbsp Lemon zest
Glaze:
1 cup powdered sugar
1-2 Tbsp Meyer Lemon Juice
DIRECTIONS:
Heat oven to 350F.
Spray your loaf pan with cooking spray or baking spray. You may also line it with parchment paper. Set aside. In a medium bowl, whisk together flour, baking powder and salt. Set aside. In your stand mixer or hand mixer. Whisk together sugar and oil until combined well. Add eggs, almond milk. Whisk well. Now add extracts and lemon juice until incorporated. Add in flour mixture and whisk on low until just combined. Fold in the zucchini and zest. Pour into pan and bake for 45-50 min or until cake tester comes out clean. Cool 10 minutes in the pan and then completely on a cooling rack.
To make glaze, whisk together ingredients and pour over cooled cake. Enjoy!
1/2 cup (4 oz) unsalted butter, coconut oil or vegan shortening, melted
CAKE
1 -1/2 cups Unbleached All purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1 lb peaches at room temperature peeled, cored and sliced (about medium sliced into 10 slices each or frozen peaches completely thawed and brought to room temp or 2 cans of peaches in 100% juice drained well)
3/4 cup sugar
1/4 cup (2oz) unsalted butter, vegan shortening or coconut oil, softened (don’t melt!)
1/4 cup unsweetened applesauce
2 large eggs
1 tsp vanilla extract
1/3 cup sour cream or Tofutti Sour Supreme
1/3 cup dairy or vegan buttermilk
VANILLA GLAZE (optional)
1/2 cup powdered sugar
1/4 tsp vanilla extract
1 Tbsp Milk of choice
DIRECTIONS:
Heat oven to 350F. Spray a 9″ springform pan with cooking spray and set aside.
For Crumb Topping:
Mix all dry ingredients in a small bowl and pour in melted butter or shortening. Mix well with rubber spatula or fork until combined into crumbs and evenly moistened.
For cake:
In a medium bowl, combine dry ingredients. Peel and slice peaches now if you haven’t already done so. In a stand mixer with paddle attachment, cream butter or shortening with sugar until creamy and pale. Add one egg at a time. Add vanilla and applesauce. In a liquid measuring cup, mix the sour cream with buttermilk. On medium low speed add 1/3 of the flour and 1/2 of the sour cream mixture making sure everything em corporates well before adding another 1/3 of the flour and the rest of the sour cream mixture. Lastly add the rest of the flour mixture just until combined. Turn off mixer and scrape down sides of bowl and fold in with rubber spatula. Pour batter into pan and spread evenly. Layer your peaches on top and sprinkle with crumb mixture. Bake for 50-55 min or until tester comes out dry. In the meantime make glaze if using.
Glaze:
Whisk all ingredients and drizzle over cake. Cake can be served warm.
• 1/2 cup milk of choice (must be unsweetened if using plant based)
• 1 tsp. vanilla extract
DIRECTIONS:
Preheat oven to 350 degrees and grease a mini muffin pan with cooking spray. Whisk together flour, baking powder, salt, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk together oil, brown sugar, egg, pumpkin, and milk until well combined. Mix dry ingredient into the wet until no lumps remain.
Fill mini muffin cups to the top and then bake 10-12 minutes or until a toothpick comes out clean. You will have remaining batter for the next batch. Makes 30 donuts.
Hi Everyone….and Happy Sunday. I know I usually modify almost all recipes to make them healthier for consumption. However, Tiramisu is one of my favorite Italian desserts but ONLY when made the authentic way which is with egg yolks. So whenever I decide to have some, I always make sure the calories are worth the rich taste because that custard texture and flavor cannot be substituted with anything else. It’s also very important to use the best quality ingredients for the best results. I used everything organic and since I’m sensitive to caffeine I used decaf coffee. Here is a delicious recipe that you will want to make over and over again! Enjoy.
Prep Time: 30 min.
Cook Time: 10 min.
Total: 40 min.
Servings: 9
Calories: 400 per serving
INGREDIENTS:
• 6 large egg yolks
• 1/2 cup sugar (I used organic evaporated cane sugar)*
• 1-1/4 cup mascarpone cheese – room temperature (284 gm)
• 1-3/4 cup heavy whipping cream (420 ml)
• 2 -7 oz packages Italian Lady fingers (Savoiardi)
• 1 cup cold espresso or strong coffee (240 ml)
• 1/2 cup coffee flavored Liqueur optional (120 ml), (optional)
• 1 ounce cocoa for dusting (30 gm)
1 tsp Bourbon Vanilla (if making without liquor)
Hand mixer
Food processor
DIRECTIONS:
1. Place egg yolks in the top of a double boiler, over slightly boiling water. Using the hand mixer, whip yolks consistently while slowly adding the sugar a little bit at a time for about 10 minutes. This is your zabaglione ( pronounced zabayon) cream, remove from the heat and whip yolks until thick and lemon-colored. You should see a ribbon of cream when lifting the beaters.
2. Add Mascarpone to whipped yolks, and extract (if not using liquor) beat until combined.
3. In a separate bowl, whip heavy cream to stiff peaks. Do not over mix because it will result in a gritty texture.
4 .Gently fold the whipped cream in the mascarpone zabaglione mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.
5 .Mix the cold espresso/coffee with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
6. Arrange the lady fingers in the bottom of a 9×9 inch baking dish (or container similarly sized)
7. Spoon half the mascarpone cream filling over the lady fingers.
8. Repeat process with another layer of lady fingers
9. add another layer of tiramisu cream
10. Refrigerate 4 hours or overnight.
11. Dust with cocoa before serving. Enjoy!
*using your food processor, grind the sugar to get it to a finer mill so it dissolves evenly and smoothly into the yolks preventing sand-like gritty texture in your cream.
• 2 cups sugar (I used Organic Evaporated Cane Sugar)
• 3 large eggs
• 1 Tbsp vanilla extract
• 2 tsp lemon juice or zest
• 3 Cups Cake Flour*
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1-1/4 cup buttermilk or plain Greek yogurt
• 2 Cups fresh or frozen (thawed) blueberries
GLAZE:
1/2 a stick of cream cheese, room temperature
1 cup powdered sugar
1 tsp vanilla
3-4 Tbsp Milk
DIRECTIONS:
1 Preheat oven to 325F degrees.
2 Spray your bundt pan with nonstick baking or cooking spray.
3 Using an electric mixer, cream together the butter/oil, applesauce and sugar.
4 Then beat in eggs, vanilla extract and lemon extract into the sugar/butter mixture.
5 Next, in a separate bowl, combine flour, baking powder, baking soda and salt.
6 Whisk together until combined.
7 At this point, you are going to alternately add in the flour mixture and buttermilk/yogurt to the wet mixture.
8 Add a little flour, then a little buttermilk, a little more flour and a little more buttermilk…until it’s all incorporated.
9 Don’t overmix it. You want to stir just until it all comes together.
10 If you have a stand mixer, be sure to occasionally scrape down the sides of the bowl.
11 Gently stir in HALF of the blueberries.
12 Be very careful when stirring so you don’t burst open all the berries.
13 Just gently fold them in.
14 Now add the rest of the blueberries to the bottom of the bundt pan.
15 Then pour the batter on top.
16 Bake for about 45-55 minutes.
17 Oven times do often vary for baked goods. So be sure to test for doneness by using a toothpick or tester. It should come out clean when you insert it into the cake. Cake should be golden brown and shouldn’t be jiggly. Don’t turn off oven after you take out cake. Don’t even think about releasing the cake yet. It has to cool COMPLETELY. This could take an hour and a half or more.
18 While the cake is cooling, make Glaze. Whisk cream cheese and sugar until creamy. Add vanilla and one tablespoon at a time of milk until desired consistency. Should be thick but pourable.
This delicious, scrumptious cake recipe is originally my Mother In-laws. However, it requires 1-3/4 sticks of butter, refined sugar and flour. Therefore, I had to make some nutritional changes for a more conscious product. But I must say this is by far the easiest, and fastest cake I baked up. Give this recipe a try and leave some feedback on what you think of the result. Happy Baking!
INGREDIENTS:
1 Cup White Whole Wheat Flour
1 cup Unbleached All purpose flour
2 Cups Organic Evaporated Cane Sugar
1 stick butter, Room temperature or vegan butter sticks if making non dairy
1/2 cup Unsweetened Applesauce
3 eggs
1 tsp vanilla Extract
1 (12oz) bag of Fresh Cranberries
DIRECTIONS:
Heat oven to 350F. Line a 9×13 baking pan with parchment paper and grease with cooking spray or just grease the pan directly if it’s a metal pan. In a stand mixer, beat the eggs with the sugar until slightly thickened and light in color, about 5-7 minutes. The mixture should almost double in size. The eggs work as your leavening agent in this recipe, so do not skip this step. This mixture should form a ribbon when you lift the beaters out of the bowl. Add the butter, applesauce and vanilla; mix two more minutes. Stir in the flour until just combined. Add the cranberries and stir to mix throughout.
Spread evenly in the 9×13 pan. Bake for 40-50 minutes, or until very lightly browned and a toothpick inserted near the center of the cake comes out clean. Let cool completely before cutting into small slices. Dust with powdered sugar after completely cooled. Enjoy!
These blondies are so yummy! I promise you’ll be reaching for more after your first bite. They’re chewy and gooey with all those decadent morsels of chocolate. Not to mention if you’re breastfeeding and looking to increase your supply-this will be one of the ways to do it. Even if you’re not nursing these blondies are good for anyone to eat due to their high nutrition value in fiber, B vitamins, and Omega 3 Fatty Acids.
INGREDIENTS:
2 Tbsp Unsalted Butter
2 Tbsp Unsweetened Applesauce
3/4 Cups Dark Brown Sugar
1/4 cup creamy unsalted peanut butter
1 egg
1/2 tsp vanilla extract
1-1/4 Cup white whole wheat flour
2 Tbsp Brewer’s Yeast
2 Tbsp Flaxseed Meal
1/8 tsp baking soda
1/2 tsp baking powder
1/4 tsp sea salt
1/2 Cup dark chocolate chips
1/4 cup semi-sweet chocolate chips
3-4 Tbsp of water
8x 8 baking pan
Cooking spray
DIRECTIONS:
Heat oven to 350F. Grease your pan with cooking spray and set aside.
In a small sauce pan melt the butter with applesauce and sugar stirring constantly to get a smooth mixture. Stir in peanut butter, turn off heat and let it cool.
In the meantime, in a separate large mixing bowl, combine the dry ingredients except for chocolate chips. Once the peanut butter mixture has cooled whisk in egg and vanilla extract and add it to the dry ingredients. Mix together until combined well. Batter will be very thick. I found using your hands is best to mix this. It will be thick and sticky. Add your water to help with the mixing. Fold in your chocolate chips. Press the mixture evenly into baking pan and press some extra morsels on top. Bake for 20-25 min or until tester comes out clean in the center.
1 Cup (2 sticks) Butter, room temperature OR 1/2 cup Avocado Oil AND 1/2 Cup Unsweetened Applesauce
1 (3.4 oz) pkg Pistachio Jell-O
1 Cup Low Fat Buttermilk
1 Tbsp Almond Extract
1/2 Cup Ground Pistachios
4 Eggs, separated
Cream Cheese Glaze:
4 oz. Cream Cheese, room temp
1/2 cup confectioners sugar
1 tsp vanilla extract
1/2 tsp almond extract
3-4 Tbsp Milk
DIRECTIONS:
Heat oven to 350F. Spray Bundt pan with cooking spray (I use coconut oil cooking spray).
Cream the butter (or oil and applesauce if using alternative), sugar, and Jell-O until fluffy. Beat in the egg yolks one at a time until well incorporated. Alternately add the flour and buttermilk, ending with the flour. Mix in the almond extract. Stir in ground pistachios. In a separate bowl whip the egg whites, not too stiff. Fold whites into batter, being careful not to over mix. Pour into Bundt pan. Bake approximately 40-45 minutes or until pick inserted into center of cake comes out clean. Cool 10 minutes before removing from pan. Allow cake to cool completely before frosting, gazing or icing.
For the glaze whisk everything vigorously until well combined. Pour over cooled cake. Enjoy!
2 cups white whole wheat flour 1/2 cup unsweetened cacao or cocoa powder 1-1/4 cup evaporated cane sugar (if you like your brownies a little sweeter, add an additional 1/4 cup) 2 Tbsp Flaxseed Meal 5 Tbsp Brewer's Yeast (I bought mine from Amazon) 1 -1/2 teaspoons baking soda 1/4 teaspoon of salt 1 -1/2 teaspoon vanilla extract 1/2 cup applesauce 2-3 Tbsp Water 2 cups finely shredded zucchini (about 2 medium)* 1/2 cup dark chocolate chunks (optional)
*Note: If you have picky children that will not eat these if they see any green specs from the zucchini; peel the zucchini, and purée them instead of shredding them. Guaranteed to fool the most pickiest person.
DIRECTIONS:
Heat oven to 350F. Grease 2 8×8 baking pans with cooking spray if you're looking for thick brownies or a 9×13 if looking for regular brownies. I used coconut oil cooking spray. In a large mixing bowl combine all dry ingredients. Then add wet ingredients and stir until just combined. Mix in chocolate chunks. Do not over mix or it will result in tough Brownies. Pour into baking pan and spread evenly with spatula. Sprinkle just a few more chocolate chunks on top. If using 8×8 pan size. Bake for 35-40 min. If using 9×13, bake 25-30 min or until tester comes out clean when poked in the center of the brownies.
Lactation Brownies are healthy for everyone regardless if breastfeeding or not. After consuming one piece about 7 hours before pumping, I noticed a 1.5 ounce increase in milk production.
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