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easy smart carb dessert

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It’s fall here in beautiful Nova Scotia, and the days are definitely getting cooler, the leaves are starting to turn, and most importantly baking season is back on baby!  Although I do admit whenever I’d find a cool enough day during the summer the oven would come on and we’d suffer but we’d eat yummy low-carb baked goodies.   Sadly that didn’t happen often enough.  I really missed being in the kitchen creating and smelling the aromas that wrap around you, coaxing you to salivate as you await the finished product.  Then finally just when you think you can’t wait a minute longer you finally get to bite into that yum yum……. AHHHHHH catharsis!!!! ❤ ❤ ❤

Fall always inspires me to create warm sweet spicy numbers.  You know exactly what I mean don’t you?  How about some…pumpkin, apple, pear something or other… to name a few.  However today I’m keeping it super simple with a recipe I know you’ll love as much as I do.

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It’s so sweet and spicy, with the playful flavors of cinnamon, nutmeg, clove and allspice marrying together so delicately and perfectly.   Deciding to top this with a Maple Brown Sugar Cream Cheese Icing made perfect sense to me, and it matches the warm spicy flavors so perfectly that you’ll be so glad you got yourself into the kitchen to make these beauties.

These Spice Cake Cupcakes truly are the quintessential “flavors of Fall” all on their own….warm, spicy, and sweet, but when you top them off with Maple Brown Sugar Cream Cheese Icing….you’re automatically transported to thoughts of Thanks-giving, fall foliage, and big warm sweaters.  Delightful! ❤ ❤ ❤

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Ingredients:

For the Cupcakes-

1 cup Almond Milk (at room temperature)

2 tsp white vinegar

2/3 cup Gentle Sweet  – OR – 1/3 cup Super Sweet (buy here) Or sweetener of choice…here’s a handy sweetener conversion chart

1 cup Butter softened (Or Coconut oil for dairy free)

5 large Eggs

1 3/4 cup Baking Blend (buy here) – OR – 1 3/4 cup Nili’s Baking Mix (see here)

1 1/2 tsp Baking Soda

1 1/2 tsp Baking Powder

2 tsp Cinnamon ground

1 tsp Nutmeg ground

1/2 tsp  Allspice ground

1/2 tsp Cloves ground

1/4 tsp Mineral Salt (buy here)

For the Icing-

1/2 cup Butter softened

8 oz Cream Cheese softened

1 1/2 tsp Maple Extract

2 Tbsp of Gwen’s Nest Brown Sugar (find recipe here) *important info see notes!!!

Instructions:

For the Cupcakes-

  1. Preheat oven to 350 degrees F, prepare muffin tin with butter or if using cupcake liners spray liners with coconut oil.
  2. Add white vinegar to Almond Milk and set aside
  3. Cream together sweetener and butter in a large bowl stand mixer or with a hand held mixer.
  4. One by one add eggs and blend well for each egg.
  5. Add remaining dry ingredients and mix until well blended, wiping down sides of bowl as you go.
  6. While mixing slowly add the almond milk/white vinegar mixture.  Blend well
  7. Scoop batter into prepared muffin tin by the 1/4 cup size scoop.
  8. Bake at 350 degrees for 25 mins (while cupcakes are baking make icing)
  9. Let cool completely before icing.

For the Icing-

  1. Whip together softened butter and softened cream cheese in medium sized bowl stand mixer or hand mixer until fluffy
  2. Add sweeteners and extract and whip well wiping down sides of bowl as you go.
  3. Set aside to ice the cupcakes until they are fully cooled.

*I make Gwen’s Brown Sugar recipe with Super Sweet Blend but in the same amounts. She recommends you use Xylitol or Erythritol, so if you do indeed use Erythritol or Xylitol to make her brown sugar use 2/3 cup instead of 2 Tbsp as noted.

With Love,

Chrissy ❤

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I grew up with a mama who was in the kitchen, making the yummiest of treats on a very regular basis.  Mud pies where my absolute favorite of all her loving creations!!!

She used the standard mud pie recipe from decades ago that everyone used and still uses today.  I crave those little monsters regularly however they have 2 cups of sugar and 3 cups of instant oats.   WOW!!!!! Definitely NOT Trim Healthy Mama approved. (learn more about THM here) I set my mind to make them last night as I was discussing them with my challenge group leaders from my Facebook group (learn more about The Challenge Group here).  We were all talking about how we could get them THMified, so much of the thanks for this recipe goes to girls Sarah and Melissa…gotta love a good brainstorming session huh ladies? lol ♥

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You can really make this recipe your own by changing up the nuts and seeds I’ve used and replacing them with what you’d love in there.  Just keep the same measured amounts.

I chose to use almond slivers, pepitas & sunflower seeds as I love them, and they’re really affordable, nutritious and easily accessible.  So play away and come up with your perfect mud pie!

** As these have oats in them limit your serving size to no more than 1 of a 12,  or 2 of a 24 batch to fit within the Satisfying Fuel (S Fuel – high fat, lower carb) of Trim Healthy Mama.

 

Ingredients:

6 Tbsp Super Sweet Blend – OR – 3/4 cup Gentle Sweet Blend  – OR – 2 cups of Erythritol (Buy here)

1/2 cup Unsweetened Almond Milk

1/2 cup Butter – OR – Coconut Oil (I use coconut oil)

5 Tbsp Cocoa Powder

1/2 tsp Caramel Extract – OR – Vanilla Extract (I used Caramel)

1/2 tsp Mineral Salt (Pink Himalayan Salt) (Buy here)

1 cup Unsweetened Coconut Flakes (finely grated)

1 cup Old Fashioned Oats (Large Flake oats) Find Gluten Free Oats in the USA here  –  Find Gluten Free Oats in Canada here

** If you’re very carb sensitive you can reduce the oats to 1/2 cup.

3/4 cup Almond Slivers

1/2 cup Pepitas (the green insides of a pumpkin seed)(USA Buy here – CAD Buy here)

1/2 cup Sunflower Seeds

Instructions:

  1. Add sweetener, almond milk, butter or coconut oil, cocoa powder, extract, and salt to a medium sized pot.
  2. Stir ingredients well and bring to a boil over high heat.
  3. Let the sauce boil for a close to 1 minute, stir well the whole time. (this will burn very easily if left unattended)
  4. Remove from heat once sauce has thickened a bit.
  5. Add the remaining ingredients: coconut flakes, oats, almond slivers, pepitas, and sunflower seeds.
  6. Stir really well to make sure everything is well coated.
  7. Line a baking sheet with parchment (or foil)
  8. Scoop 1/4 cup amounts (I used this Large scoop) onto your lined pan. (Canadian Link here)
  9. You can flatten them if you’d like.
  10. You can let them set up on your counter or your freezer.  I’ve done both and they both work brilliantly.  Counter takes about 45 mins to set, the freezer takes 15 mins to set.
  11. Serve & Enjoy

With Love,Chrissy ♥

 

 

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