Angel Poop… YUM!

April 12th, 2011

I wanted Angel Food Cake and so I tried a few ways to make it sugar free and this is the best by far… My daughter and husband call it Angel Poop, tastes much better than it sounds..

Angel Poop

  • 5 Egg large egg whites
  • 1 teaspoon cream of tarter
  • 1 tablespoon vanilla
  • 3/4 cup granulated sweetener (splenda or xylitol)
  • pinch of salt

Whisk the egg whites in your stand mixer till they are at a soft peak then add the cream of tarter, continue to whisk till they come to a stiff peak and then add the vanilla, sweetener and a pinch of salt and whisk just till you can not see the vanilla and the sweetener is incorporated

On a parchment lined baking sheet mound by a tablespoon at a time, be sure to bake them all at the same time and do not let them touch. Bake at 350 till golden brown or in a convection oven at 325 till golden brown. Let them cool on the parchment before serving. Store in a covered container or a zip top bag. Great with berries and whipped cream… YUM!!!

Angel Poop

YUM !

 

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Triple Berry and Apple Crisp

March 9th, 2011

I did a demo of one of my new desert ideas tonight for the My Program For Life people, this is what I prepared… I think everyone liked it. I know it is one of my husband’s favorite but he is BAD he likes to eat it with Chocolate ice-cream… It is lower in fat and much much lower in sugar and carbs than the original. Hope everyone who came out tonight had fun and enjoyed what was served, thank you so much Nicole for having me.. I am willing to come anytime!

Thanks!
Stella

 

Triple Berry & Apple Crisp

Berry and Apple Filling

  • 1 Large Apple peeled and cubed
  • 2 Cups Frozen Mixed Berries
  • Zest of one lemon
  • Juice of ½ a lemon
  • ¼ cup of Splenda
  • Pinch of Salt
  • Fresh Ground Nutmeg
  • 2 Tablespoons Sugar Free Vanilla Coffee Syrup
  • 1 Tablespoon Oat Flour

 

Oat Topping

  • ½ Cup Oat Flour
  • ½ Cup Walnuts Chopped fine
  • ½ Cup Flat Oats
  • ¼ Cup Splenda Brown
  • ¼ Cup Milk
  • 1 Tablespoon Sugar Free Vanilla Coffee Syrup
  • ½ Teaspoon Ground Cinnamon
  • Fresh Ground Nutmeg
  • Pinch of Salt

Mix all ingredients for the filling in a large bowl, stir to combine being sure the fruit is coated with the flour. Please note the berries can be cooked frozen ~ no need to thaw.  Pour filling into an 8×8 baking dish. Combine all the topping ingredients and stir to combine, pour over filling being sure to distribute evenly over filling.

Bake at 350 degrees for 45 minutes or till the topping is golden and the filling is bubbly. Serve warm or cold with or without sugar free whipped cream.

I hope you and your family enjoy this as much as my family does.

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Oatmeal Cookies

February 22nd, 2011

Who would have ever thought that oatmeal cookies could be almost good for you??? Low in fat, low in sugar and full of fiber….. YUM !

I do not keep white flour in my house, I had been grinding my own oat flour but I have been able to find oat flour in the grocery store so I have been using it lately and saving the motor on my poor blender… I love oatmeal cookies and pre-op I made them at every holiday.. In the past I made oatmeal peanut butter cookies but I thought why not just normal oatmeal so I played around with it this weekend and came up with these, they are pretty good… they passed the 5 year old daughter test, I hope you enjoy them.

Oatmeal Raisin Cookies

  • 8 ounce package of reduced fat cream cheese
  • 2 large eggs
  • 2 tablespoons sugar free vanilla coffee syrup
  • ½ cup splenda
  • ½ cup splenda brown sugar
  • 1 ½ cups oat flour
  • 2 cups flat oats
  • ½ cup raisins
  • ½ cup chopped walnuts
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • Dash of salt

Heat your oven to 350 degrees.

In a mixer cream the cream cheese and eggs till light and fluffy. Blend in both types of splenda and coffee syrup.  In a separate bowl combine the remaining ingredients. With your mixer on low (the lowest setting you have) slowly add the dry mixture to the wet mixture, mix till combined.  Drop onto a parchment lined baking dish and flatten with a damp spoon or fork before baking for 8 to 12 minutes or till bottoms are golden brown. Cool on a wire rack so that cookies do not get soggy; be sure not to over bake or cookies will be very dry. Makes about 4 dozen cookies.

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Tropical Muffins

November 3rd, 2010

Ok, I have a ton of nervous stressed out energy since I have my first consult with the plastics guy to work on getting approval to have my hanging skin cut off.. yea!

So I took a look at my pantry and came up with these muffins… I found the freeze dried bananas at Trader Joe’s last week, boy are they good! I also found Oat Flour at the grocery store this week and thought I would try it in place of my normal trick of grinding up steel cut oats since every time I do it at night I am afraid I am going to wake up my daughter…

Tropical muffins

  • 20 oz can of chunked Pineapple (no sugar added ~ drained and smashed)
  • 2 large eggs
  • 1 tablespoon ground ginger
  • 1 tablespoon sugar free vanilla coffee syrup
  • ¼ cup Splenda
  • ½ teaspoon salt
  • 1 ¼ teaspoon baking soda
  • ½ cup freeze dried bananas (crushed)
  • ½ cup unsweetened dried coconut
  • ¼ cup rolled oats
  • 1 ¼ cups of Oat Flour
  • ½ cup walnut pieces

Mix all the wet items, including the sweetener in a bowl, set aside. In another bowl mix all the dry items then pour the dry over the wet and stir till combined, being careful not to over mix.

Bake in lined muffin tin or in a silicone muffin pan that has been sprayed with non stick spray. Bake at 350 for 25 to 30 minutes.

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Pumpkin time !!!

October 24th, 2010

I love pumpkin time.  Pumpkin lattes, pumpkin bread (muffins), pumpkin pie & pumpkin soup… YUMMMMMM

I tested a pumpkin bread (muffin) recipe yesterday and took it to a party. Everyone loved it, they said it was very moist and tasty.

Here it is..

PUMPKIN Cake (muffins)

  • ¾ cup Steel cut oats ~ process in your blender till turns into a flour (measure then grind)
  • ¾ cup almond flour (almond meal)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon pumpkin pie spice
  • ¼ teaspoon salt
  • 2 eggs
  • ¾  cup of splenda
  • 1 ½ cup pumpkin puree
  • 2 tablespoons SF Vanilla coffee syrup (or increase splenda by two tablespoons and add a teaspoon of vanilla extract)
  • ¼ cup of golden raisins or walnut pieces

In your blender grind the steel cut oats into flour, pour into a bowl. To the bowl add Almond flour, baking soda, spices and salt ~ stir to combine. In a separate bowl mix the splenda, pumpkin, eggs and coffee syrup.  Pour wet over the dry ingredients, add raisins or walnuts and stir just till combined.

Use an ice-cream scooper to place batter in 12 muffin tins that have been lined with paper cups or spray a 9 inch round cake pan with non stick spray and pour in batter.

Bake at 350 degrees for 25 mins or till toothpick comes out clean.

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Brownies, yes I said it brownies!!!

August 12th, 2010

I was given a recipe for brownies made with black beans and spinach. I took the recipe apart and made it something I could eat. Yes, they are still a treat and have to be treated as such. Lets be real we all like treats so why not make one that is almost healthy and tastes pretty darn good if I do say so myself…

Black Bean Brownies

  • 1 cup of black beans (rinsed and drained)
  • 2 Tablespoons olive oil
  • ½ cup chopped frozen spinach (defrosted and squeezed dry)
  • 3 tablespoons Dutch Processed Unsweetened Coco
  • ¼ cup Cottage Cheese
  • 2 large eggs plus one yolk
  • 1 ¼ cup splenda
  • 1 ½ teaspoons espresso powder
  • 2 Tablespoons SF Vanilla Coffee syrup
  • 2 tablespoons sf chocolate syrup
  • 2 Tablespoons Butter
  • 3 Ounces unsweetened chocolate (chopped)
  • ½ cup almond meal
  • ½ cup chopped walnuts

Mix/blend everything in a blender or food processor except the last four items, till smooth and beans are no longer visible. In a small glass bowl melt the butter and the chocolate till melted, stopping every 15 seconds to stir ~ let it cool for 5 minutes before adding to the mixture along with the almond meal. Blend just till combined. Pour batter in a 9×9 baking dish that has been sprayed with no-stick spray then top with the chopped walnuts. Bake for 25 minutes at 350. Let cool before serving, please be sure to cover and refrigerate or store in a sealed container in the fridge.

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Zucchini anyone??

June 21st, 2010

I had a request for zucchini muffins, so I thought what the heck I could do them. I made them for Jeff for Father’s day for breakfast (I made pancakes for Kassie).. They turned out very moist and tasted great !! Ellen, I hope you like them when you make them. I would ship you some but they would get squished and they dry out with time so I thought the two days in transit would be bad… sorry…. I took a few to work today and they were gone almost instantly !

Zucchini Muffins

  • ½ cup Steel cut oats ~ process in your blender till turns into a flour
  • ¼ cup unsweetened grated coconut (this is the dry coconut that is in the health food/nut isle not the sweetened stuff)
  • ¼ cup wheat bran
  • ¾ cup almond flour (almond meal)
  • 1 teaspoon baking soda
  • ½  teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon salt
  • 3 eggs
  • ½ cup of splenda
  • 1 small zucchini grated (about a cup and a half)
  • ½ cup sour cream or cottage cheese
  • 2 tablespoons SF Vanilla coffee syrup (or increase splenda to ¾ cup and add a teaspoon of vanilla extract)

Measure oats and place in a blender and process till it turns into a flour, add coconut, wheat bran, almond flour, baking soda, cinnamon, cloves, salt and splenda to blender and pulse till combined.

In a medium mixing bowl whisk together eggs, coffee syrup, cottage cheese and zucchini till well combined. Add dry items to bowl and stir with a spoon till just combined, do not over mix. Use an ice-cream scooper to divide into 12 muffins. I prefer to use a silicone muffin pan since the muffins will pop out easily. Bake at 350 for 20 to 25 mins, they will be a little soft inside till they cool completely and you want them that way since they contain oats and the oats absorb the moisture.

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Ice Cream, you want some?

June 8th, 2010

This past weekend we went and picked strawberries ~ We go every year but they almost always rot before they are all eaten. This year I thought I am not letting the yummy berries rot, I will freeze them and make something with them. So I had the brilliant idea to make a protein smoothie with silken tofu, well it kinda re-sets back up if it is not consumed quick enough.. so I decided to tweak it and turn it into a protein packed ICECREAM…..

Strawberry banana Ice-cream

  • 8 ounces of frozen strawberries
  • 2 mini bananas
  • 10 ounces of milk
  • 2 tablespoons Strawberry SF coffee syrup
  • 1 scoop strawberry protein powder
  • 6 ounces silken tofu

Add everything in a blender and blend till smooth, pour into your ice-cream maker and freeze using the manufacturer’s directions. When it is done it will be like soft serve, to make it more like commercial ice-cream put it into a re seal-able air tight container and place in the freezer to freeze for an hour before serving.

BTW~ to freeze berries, clean them and place them so they are not touching on a baking sheet that is lined with a silpat pad then place in the freezer overnight. After frozen place in a zip top bag to keep them fresh and frost free.

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Cookie, cookie… who wants a cookie?

April 12th, 2010

This recipe is kinda like having peanut butter and jelly but in a cookie.

Before I get any haters I will say I do know that splenda brown has some real sugar in it but it is not really that much. I ate a cookie and a half and I am not curled up in the fetal position so it can’t be too bad… (I hope)

Peanut Butter Raisin Cookies

Peanut Butter Raisin Cookies

Peanut butter Raisin Cookies

  • 1 ½ cups steel cut oats (measure then grind in your blender or food processer)
  • 2 eggs
  • ½ cup sour cream
  • ¼ cup butter
  • ¼ cup peanut butter
  • 3 Tablespoons PB2   http://www.bellplantation.com/
  • ½ cup Splenda Brown sugar
  • ½ cup Splenda
  • Pinch of salt
  • 1 teaspoon baking soda
  • ½ cup Quick cook oats (the flat kind)
  • ½ cup peanuts chopped
  • ½ cup raisins
  • 1 teaspoon vanilla

Cream the butter, peanut butter and PB2 in a mixer till light and fluffy then add both kinds of Splenda, eggs, vanilla and sour cream ~ mix till well combined. Mix in ground oats, baking soda, salt, quick cook oats, raisins and peanuts.

The dough will be loose, it is looser than a normal dough since we are using ground oats as flour. The oats have a tendency to make a dry baked good if over cooked or the batter is too dry.

Cook at 350 on either a silpat pad or parchment paper, my test batch made 2 dozen cookies and they baked for about 10 minutes ~ you want them just golden on the bottoms but not on the tops..

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More muffins…. Love them!

March 22nd, 2010

More muffins…. Love them!

In the fall we have a tradition of going to pick apples as a family and with all the apples I make a wonderful (high carb high sugar) apple cake. I wanted to find an alternative to the bread I normally make with my extra apples. I know it is not fall but I had some extra apples hanging around that needed to be used so I thought no time like the present to figure it out.

Apple spice muffins

  • ¾ cup steel cut oats ~ grind them into flour in the blender
  • ¾ cup Almond flour/meal
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon of each ~ ground ginger, cloves and nutmeg
  • ½ cup cottage cheese
  • 2 large eggs
  • ¼ cup splenda
  • ½ cup brown splenda
  • 4 small apples peeled , cored and rough chopped

Grind the steel cut oats in the blender till they are flour like consistency.  Add the almond meal, baking soda, salt and spices to the blender and blend to combine ~ pour into a bowl. Add apples, eggs, cottage cheese and splenda (both) to the blender and mix till the apples are chopped ~ pour over the dry mixture, stir just till it comes together ~ do not over mix.

Bake at 350 in lined muffin tins for 25 minutes, makes 16 muffins.

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