DIRECTIONS:
Heat Oven to 350F. Line a cupcake pan with 2 liners. In a mixing bowl, whisk together egg white and sugar until smooth. Stir in vanilla, melted butter, and milk. Add flour and baking powder. Mix everything together just until combined. Divide the batter between 2 cupcake liners and bake for 10-12 min. Cool completely before topping it with your frosting of choice. I used my leftover almond cream cheese frosting from the carrot cake that I baked. Calories per serving excludes frosting.
INGREDIENTS:
4 Large Eggs
1/2 cup +1/8 cup avocado oil
1/2 cup +1/8 cup unsweetened applesauce
1-1/4 cup coconut or cane sugar
2 tsp vanilla extract
1 cup white whole wheat flour
1 cup unbleached All purpose flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp sea salt
2 tsp cinnamon
3 cups grated carrots
1 cup walnuts chopped
DIRECTIONS:
Heat oven to 350F. Beat eggs, oil, sugar vanilla. In a separate bowl whisk your dry ingredients and gently add in to your wet mixture just until moistened. Do not over mix. Fold in carrots and walnuts. Using two 8″ round cake pans that have been greased and floured with cooking spray. Pour your batter and bake for 30-40 min or until a wooden toothpick inserted comes out clean.
Bundt: Use 10 cup Bundt pan. Spray with baking spray or spray with cooking spray and dust with flour. Bake at 350F for 50 min.
Happy Halloween Everyone!!! 🙂 My 3 year old nephew Ethan and I decided to make some sugar cookies in the honor of Halloween! We used cookie cutters in the shape of a ghost, pumpkin and scary cat! It was lots of fun having him get his hands messy! I obtained this recipe from Weight Watchers. This is probably the best tasting sugar cookies I have ever made!
INGREDIENTS:
2-1/4 Cup All Purpose Flour
1 Cup Whole Wheat Pastry Flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp ground nutmeg
1/4 cup unsalted butter room temp
4 oz. Neufchatel Cheese or 1/3 Fat Cream Cheese Room temp
3/4 Cup Sugar
2 tsp vanilla extract
1/2 cup fat free milk
1 tsp flour for rolling out dough
DIRECTIONS:
Preheat oven to 350ºF.
In a medium bowl, combine flour, baking powder, baking soda and nutmeg; set aside.
Place butter and cheese in a large bowl; cream using an electric mixer. Add sugar and beat until batter is pale yellow; beat in vanilla extract and egg.
Add about 1/3 of flour mixture and 1/3 of milk to cheese mixture; mix batter on low speed until just combined. Repeat 2 more times with remaining flour mixture and milk, until thoroughly combined.
Shape dough into a ball and loosely cover with plastic wrap. Using your palms, press down on plastic wrap to flatten dough into a hamburger shape; refrigerate for at least 30 minutes and up to 2 days.
Sprinkle a teaspoon of flour on a flat work surface. Pull off about 1/3 of dough and, using a rolling pin, roll out dough to 1/8-inch thickness. Using a 3-inch circular cookie cutter or any shape you like, cut cookies out of dough and place on ungreased baking sheets. Roll up dough scraps and add back to dough ball. Pull off another 1/3 of dough and repeat process until all dough is used — recipe will make approximately 45 cookies depending on what shape and size of cookie cutter you use.
Bake until edges just start to turn golden, about 10 to 12 minutes. Remove cookies to wire racks and cool completely.
NOTE:
Make these cookies any shape you want. You can sprinkle them with colored sugar or make colored icing and paint on your own designs . To ice the cookies, while they are cooling, combine 1/2 cup of powdered sugar, 1/2 teaspoon of vanilla extract and 1 to 3 teaspoons of hot water in a small bowl. Divide icing in half and add drops of different food coloring to each half; paint designs on cookies using small painting or basting brushes.
There is nothing better than baking chocolate chip cookies from scratch especially when you have an eager 3 year old who is willing to help every step of the way and an uninvited hurricane on the way named Sandy! I used the recipe on the back of a Nestle Dark Chocolate & Mint Chips Bag and modified it to the low fat version!
INGREDIENTS:
1-1/8 up white whole wheat flour
1-1/8 cup unbleached all purpose flour
1 tsp baking soda
1/4 tsp salt
1/4 stick of unsalted butter softened
1/2 cup avocado oil
1/2 cup unsweetened applesauce
1 tsp vanilla extract
1/2 cup cane or coconut sugar
1/2 cup packed brown sugar
2 Large Eggs
1/2 tsp Peppermint extract
1 Cup Enjoy Life Chocolate chips
DIRECTIONS:
Heat oven to 350F. In a medium bowl whisk flour, baking soda and salt. In another medium mixing bowl beat butter, oil, applesauce, sugar and vanilla on medium until smooth. Add eggs and beat until well combined. Mix in the flour mixture in two parts, do not over mix! Stir in chips. Use a small scoop and place small mounds of cookie batter onto un-greased cookie sheet. Bake 8-10 min or until golden. Let cool 5 min before transferring onto cooling rack for further cooling. I got 40 cookies from this recipe. Serving Size 1 cookie.
In the honor of my brother-in-law’s 26th Birthday I decided to surprise him by baking his favorite cake! After he devoured his first piece he claims its the best Red Velvet he has ever tasted! I got the recipe from Keyingredient.com …..HAPPY BAKING!
INGREDIENTS:
1-½ cups all purpose flour
1 cup white whole wheat flour
1-½ cups cane or coconut sugar
1 Tablespoon cocoa
½ teaspoon salt
1 teaspoon baking soda
2 Large Eggs, room temperature
3/4 cups avocado oil
¾ cups unsweetened applesauce
1 cup buttermilk, kefir or cultured cashew milk
1 Tablespoon vinegar
1 teaspoon vanilla
2 oz. red food coloring
Cream Cheese Frosting:
8 oz. Cream Cheese, Softened
1/2 Stick Unsalted Butter, Room Temperature
2 Cups Confectioners’ Sugar
1 tsp Vanilla Extract
DIRECTIONS:
Preheat oven to 350 degrees. Grease and flour two 8 inch cake pans. Lightly whisk eggs in a medium bowl. Add remaining liquid ingredients and stir together with whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together really well with another wire whisk. Add wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Pour into cake pans and then drop the pans on the counter a few times to release any air bubbles. Bake for about 30 minutes or until a toothpick inserted comes out clean. After about ten minutes, remove from pans and cool completely on a wire rack before frosting.
To Make Frosting:
Beat Cream Cheese and Butter on medium speed while gradually adding the sugar. Beat until smooth and fluffy. Stir in vanilla extract.
Carrot cake is one of my favorite baked goods! This is the healthier, lighter version to the traditional high-fat recipe…This recipe is by Registered Dietitian, Ellie Krieger. As always her recipes are easy, delicious and nutritious! I guarantee that you will never want to use the traditional high fat recipe ever again!!! The recipe says it yields 10 cupcakes but I got 14. Let me know what you guys think. Any questions or comments can be submitted in the comment box at the bottom of the page, email me at milanasays@gmail.com, or follow the twitter or Facebook link located on the top right of this page.
INGREDIENTS:
3/4 cup white whole wheat flour
1/2 cup unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 cup avocado oil
3/4 cup firmly packed light brown sugar
2 large eggs
1/2 cup unsweetened applesauce
1/2 teaspoon vanilla
1-1/2 cups finely shredded carrots (about 2 medium carrots)
1/4 cup plus 2 tablespoons finely chopped walnuts
4 oz. cream cheese, softened
3/4 cup confectioners’ sugar, sifted
1/2 teaspoon finely grated lemon zest
DIRECTIONS:
Preheat the oven to 350 F. Line 14 muffin cups with paper liners.
Sift together the first 6 ingredients. In a large bowl, whisk the oil, brown sugar and eggs until well combined. Whisk in the applesauce, vanilla and carrots. Add the dry ingredients and mix until combined. Stir in 1/4 cup of the chopped walnuts.
Divide the batter between the muffin cups. Bake until a toothpick comes out clean, about 20 minutes. Transfer to a wire rack to cool completely.
With an electric mixer, beat together the cream cheese, confectioners’ sugar and lemon zest until smooth and creamy. Frost the cooled cupcakes and use a micro grater to grate a cinnamon stick over the cupcakes for garnish . The cupcakes should be stored in the refrigerator. ENJOY!
The combination of anything raspberry and chocolate in my opinion is a marriage in pastry heaven! According to wholefoodsmarket.com this is one of the oldest known cakes mentioned in cookbooks as early as 1653. Obviously I had to put the recipe to the test and the results- DELICIOUSNESS!
INGREDIENTS:
1-1/2 cups white whole wheat flour 1 cup ground blanched almonds or almond flour 1/2 cup cane or coconut sugar 2 tablespoons unsweetened cocoa powder 1/2 teaspoon ground cinnamon Pinch of salt 4 tablespoons cold butter, cut into small pieces or vegan shortening
1/4 cup avocado oil 2 egg yolks 1 1/2 tablespoons lemon juice 1 1/2 tablespoons any milk on hand 1 cup raspberry preserve or jam
DIRECTIONS:
Preheat oven to 350°F. Put flour, almonds, sugar, cocoa, cinnamon and salt into a food processor and pulse to combine. Add butter and oil pulse until mixture resembles coarse meal; transfer to a large bowl. In a small bowl, beat together yolks and lemon juice then add to flour mixture along with milk and stir with a fork just until mixture comes together.
Press about 2/3 of the dough into an 8-inch tart pan with a removable bottom or spring form pan to form a 1/2-inch-thick crust. (If using a tart pan, crust should reach the top of the pan. If using a spring form pan, crust should reach about 1 inch up the sides.) Spread jam thickly over the bottom of the crust; set aside.
Working on a well-floured surface, use floured hands to roll remaining dough into 3/4-inch-wide ropes. Press ropes into 1-inch-wide strips and lay across tart in a crisscross pattern to form a lattice top. Bake tart until jam is bubbly and crust is just golden brown around the edges, about 40 minutes. Serve tart at room temperature or chilled, dusted with powdered sugar, if you like.
Top O’ The Mornin’ To Ya ! …. these are just one of the 2 creations I whipped up in honor of St. Patty’s Day :). Found the original recipe for the cupcakes on cooks.com. The coconut frosting was just something I came up with on my own. I never imagined the combination of pistachios and coconut and I must say they go very well together. Their flavors compliment each other. Let me know what you guys think.Happy St. Patricks Day!
INGREDIENTS: Yields 18
1 cup all purpose flour
3/4 cup white whole wheat flour
1/3 cup cane or coconut sugar
1 (4 serving) pkg. instant pistachio pudding mix
2-1/2 tsp baking powder
1/4 tsp salt
2 Large Eggs
1-1/4 cups any milk
1/4 cup avocado oil
1/4 cup unsweetened applesauce
1 tsp pure vanilla extract
7 drops green food coloring
FROSTING:
8oz. cream cheese, softened
1-1/2 cups confectioners sugar
1 tsp vanilla extract
1-1/4 tsp coconut extract
DIRECTIONS:
Heat oven to 375F. In a large mixing bowl, stir together flours, pudding mix, sugar, baking powder, and salt. In a small bowl, combine eggs, milk, applesauce, oil, food color and vanilla. Stir into the flour mixture just until combined. Fill cupcake liners 2/3 full. Bake for 18-20 min or until golden brown. Cool on a wire rack completely before frosting.
For Frosting:
Beat all the ingredients on medium until combined and frost.
These rich, decadent, chocolatey, peanut buttery cookies are DIVINE!!!! Recipe is guilt free as always. For all you chocolate peanut butter lovers these morsels are bound to keep your hand in the cookie jar until they’re all gone.
INGREDIENTS:
1 cup white whole wheat flour
1 cup unbleached all purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/4 tsp salt
1/2+1/8 cup unsweetened applesauce
1/2+1/8 cup avocado oil
1 cup cane sugar
2 Eggs, room temperature
2 tsp pure vanilla extract
1-1/3 cup Peanut Butter Chips
DIRECTIONS:
Heat oven to 350F. Sift the flours, cocoa, baking soda, and salt in a medium bowl and whisk together. In a separate large bowl whisk oil, sugar, applesauce, eggs and vanilla extract until light and smooth. Gradually add the flour mixture to the wet ingredients until completely incorporated (batter will be thick) stir in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-9 min. DO NOT OVER BAKE! Cookies will be soft & chewy and will harden slightly as they cool. Makes 65 yummy cookies!
