hotsparkmama

Advocare Health & Wellness Nutritional Support

Duh….ZERT?

on March 29, 2013

pnut butr quinoa

Oh yes..i DO have dessert… I KNOW FROM EXPERIENCE that if we COMPLETELY DEPRIVE ourselves of everything we want and love…WE’RE JUST GOING TO WANT IT MORE which as you know, causes us to make really poor choices.  Therefore, I try to find semi-healhty desserts for my family (& who am I kidding, I always eat the same thing!)

YES..I MAKE COOKIES!
Oatmeal Raisin:
1 Cup Whole Wheat Flour
1/2 Cup Sugar in the Raw
1/2 Cup Brown Sugar
1 1/2 Cup Rolled Oats
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 teaspoon Cinnamon
1/2 Cup Raisins (and/or Nuts)
Mix together and add 1 Stick Melted Butter (or i used COCONUT OIL) , 1 Large Egg, 1/2 teaspoon Vanilla Extract.  Mix, Refrigerate for 30 Minutes & Bake at 350 degrees for 9-11 minutes (I did not refrigerate and baked for 10 mins.  They were very crumbly in the bowl but mashed them together in my hands and they cooked up very well) DELICIOUS!

Peanut Butter Quinoa Cookies:

2 c quinoa, cooked & cooled

½ c natural peanut butter

1/3 c raw honey

½ c unsweet coconut

1 c rolled oats (I used gluten free)

Can add ½ cup raisins or bittersweet chocolate chips but it’s very good without either!

Preheat oven to 170 degrees.   Mix all the ingredients together in a bowl.   Flatten tablespoons of the mixture and bake for approximately one hour. (I will tell you these do not set well…easier to eat w/ a spoon haha)

 

NO BAKE PEANUT BUTTER & DARK CHOCOLATE ENERGY BITES:

2 cups rolled oats

1/2 cup unsweetened coconut

1/2 cup brown rice cereal

1 1/4 cup natural peanut butter

1 cup flax seed meal

1/2 cup dark chocolate chips

1/2 cup raw honey, next time I will use 1/3 cup instead

1 tablespoon dark chocolate powder, optional, I did not use this on this batch but I will on the next

Mix all of the ingredients in a bowl. Refrigerate for about 1 hour. Roll into balls about 1-2 inch in diameter. Store in an airtight container and keep refrigerated for up to 1-2 weeks

YES..I MAKE PIES!
French Silk Pie:

■13 ounces semisweet chocolate chips

■1/3 cup coffee liqueur

■1 teaspoon vanilla extract

■1 12.3 ounce package silken tofu, drained

■1 tablespoon agave

■1 (9-inch) prepared chocolate wafer crust or homemade if you prefer (it’s always better for ya!)

Melt the chocolate chips with the coffee liqueur and vanilla in a metal bowl over simmering water, or in a double boiler. Stir frequently until the chocolate has melted and the mixture is smooth. Add the tofu, chocolate mixture, and agave to the bowl of a food processor. (You could also use a blender) Process the mixture until smooth. Scrap down the sides of the work bowl as needed to make sure the ingredients are fully mixed. Pour the filling into the chocolate crust and refrigerate for 2 hours.

Lovey Pie: (gluten & sugar free)

PIE CRUST:

1 Cup Almond Flour (also called almond meal)

1 Egg

1 Tsp Pure Vanilla

1 1/2 Tbs Salted Butter

1 Tsp Cinnamon

1-2 Tbs honey (or enough to sweeten crust)

8 inch Pie Pan

PIE FILLING:

2 Cups Strawberries (can be fresh or frozen)

1 Cup Blueberries (can be fresh or frozen)

1 Tbs Butter

1/2 tsp Cinnamon

Honey – to taste

Mix all the ingredients together into a ball. Make sure that it is moist but should not have any excess liquid in the bowl.

Form pie dough into pie pan. It will look like graham cracker crust like in a store bought boxed cheesecake. HINT that I learned from my mother- Rub butter on palms and fingers to help smooth out the dough and prevent it from sticking to your hands.  Place in oven and bake at 350 degrees until golden brown.

While dough is baking prep the pie filling by placing a saucepan on medium heat. Add all the ingredients and cook until simmering and completely heated. I like to strain the fruit after heated with a slotted spoon before scooping into the baked pie shell. This helps prevent any extra liquid from making the pie crust soggy. Your pie is ready or can be placed in the oven for a few more minutes after filling is in the shell.

 

YES…I’M PLANNING TO MAKE THIS CAKE! (Lady I got this recipe from is very descriptive in her instruction WooHoo)

Sugar-free Chocolate Cake
2 cups flour (I used Swan’s cake flour but AP should work as well)
1½ cups Splenda (granular no calorie sweetener)
¾ cup non-dairy creamer powder
¼ tsp salt
1 ¼ tsp baking soda
2 tsp baking powder
¼ cup + 2 Tbsp regular cocoa powder
¼ cup Hershey’s special dark cocoa
¾ cup vegetable oil (can sub ¾ cup apple sauce for oil)
1 cup + 2 almond milk
3 eggs separated
1 ½ tsp vanilla
Fresh strawberries for filling and decoration

Pre-heat your oven to 325 degrees. Measure the dry ingredients into a bowl reserving ¼ cup Splenda. In another bowl mix the oil, milk, vanilla, and 3 egg yolks. In a separate bowl beat the egg whites until fluffy, slowly adding the remaining ¼ cup of Splenda.  Gently fold the egg whites into the cake batter.

I had read that sugar free batter doesn’t rise as much as regular cake batter so I decided to use 2 six inch pans to ensure I got a nice height to each layer.  Fill pans 2/3 of the way full. I overfilled just a bit because everyone said sugar free cakes don’t rise as much as regular cakes.  Bake the cakes until a toothpick comes out clean (approx 40 min).  Let the cake cool in the pan for 10 minutes. Then take a sharp bread knife and lay it along the top edge of your pan and level each cake while it’s still in the pan.  Save the scraps, you need to remove the dome to turn the cakes onto a cooling rack.  While the cakes are cooling, make your frosting.

Frosting:
A single batch was just enough frosting to cover a 6 inch 2 layer cake.

1 Large box sugar-free chocolate instant pudding mix
1-cup low fat milk
2 cups heavy cream

In a mixing bowl, pour the milk. Measure out the heavy cream in a separate container  and open the pudding box. Quickly pour the pudding into the milk beating just until absorbed. Then add the heavy cream and continue to beat until light and fluffy.  Place frosting in fridge until ready to ice the cake.

I took the tops I had cut of both cakes and crumbled them on to a cookie sheet. I placed the cookie sheet back in the oven. The oven was off but still warm from baking the cakes earlier. I left them in there about 30 minutes.  I took them back out of the oven and let them cool for just a couple of minutes. I placed the crumbs in a gallon sized zip lock bag and ran my rolling pin over the bag crushing the crumbs so they were very fine.

Put a thin layer of frosting on top of the cake. Pipe a border around the edge of the cake. Place sliced strawberries inside the border just below the top edge. Put another thin layer of frosting over the strawberries just to the edge of your border.

Place your next cake cut side down onto the frosted layer. Ice the cake normally. I took  a handful of the crumbs and placed them gently all around sides of the cake. Using the star tip I piped small rosettes long the border of the cake and placed the strawberries on top

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