Sweet potatoes pie

My oven was having a pie party tonight, i been baking for a while and i am officially done with the pies for thanksgiving!

The house smells like heaven, I made a delicious homemade sweet potatoes pie, a pumpkin pie and a mix of cherries and blueberries mini pies, they all look and smell delicious!

I made it easy on myself this year and used readymade pie crusts and no shame in that! And did I mention that they all sugar free? Yes they are!

I will be working on my turkey tomorrow to get it ready for the big day!

I love thanksgiving, its my favorite holiday!

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Apple cinnamon delight  

Apple Cinnamon Dessert

  • Servings: 1
  • Difficulty: easy
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This simple dessert not just healthy but it is sugar free and delicious, it takes few minutes to prepare and I love it.

Perfect dessert when you are on a diet or a healthy alternative when wanting something sweet, but if you are feeling more than just apples, this would be a delicious treat with vanilla ice cream.

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1 peeled and chopped granny smith apple or any preferred apple.
1/4 tsp ground cinnamon
1 cup water
1 packet of stevia sugar
Pam cooking oil spray
1 tsp. rose water or vanilla extract (optional)

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On high heat place a small frying pan, spray with pam cooking oil, add the chopped apples and sauté for 3 minutes or until the edges little brown.

Add stevia sugar and cinnamon stir for a minute, add water, rose water or vanilla extract and cook for 1-2 minutes depends on how thick you like the syrup.

Enjoy!!

Sugar free Oatmeal Raisin Chocolate Chips Cookies

Sugar free Oatmeal Raisin Chocolate Chips Cookies

  • Servings: 24
  • Difficulty: easy
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oatmeal raisin chocolate chips cookies

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These Oatmeal cookies are filled with delicious Raisin and Chocolate Chips, I love making them and my granddaughter loves to eat them.

preheat oven to 350

1 Cup Splenda brown sugar

2 Cups all purpose flour

2 Tsp. baking soda

1/2 Tsp. fine salt

1 1/2 Cups old fashion oats

1/2 Tsp. cinnamon

1/2 Tsp. freshly grated nutmeg

1 Cup of raisins

1 Cup mini chocolate chip

2 sticks of unsalted butter soften

2 eggs at room temperature

1/2 Tsp. ground vanilla or extract

line 3 cookie sheets with parchment paper and set a side.

Add butter and brown sugar in to a stand mixer bowl with the flat beater attached, mix for 2 minutes on medium speed until it has smooth consistency.

Add eggs one at a time making sure its fully incorporated.

Add Vanilla and mix well for a 1 minute.

In a separate bowl mix flour, baking soda, salt, nutmeg and cinnamon, add to the sugar and butter mixture in third, mix well for 1-2 minute.

With a medium size ice cream scope, scope the cookie dough on to the prepared cookie sheets making sure to leave 2 inches between each cookie.

Bake for 12-15 minutes.

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Let the cookies cool for 5 minutes on the cookie sheet, remove to cooling racks and let them cool completely, store in airtight container for up to two weeks, if they last that long 🙂

Enjoy!

Orange Juice Cupcakes

Orange Juice Cupcakes

  • Servings: 12-23
  • Difficulty: easy
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The smell of baked goods is one of the best aromas to have in the kitchen!

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I love using fresh or bottled juices in my baking, and i always try different flavors.

Today i made up a recipe of orange juice cupcakes, they turned out delicious, added extra vanilla, and the combination was amazing!

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This is the only recipe you will need for quick cake or cupcakes; it does not take more than 23 minutes to bake and not more than eight ingredients to prepare it.

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.1 cup coconut oil melted and measured in liquid measuring cup

.2 cups sugar

.2 tbsp vanilla

.3 large eggs

.3 1/2 cups cake flour

.1 1/2 tbsp. baking powder

.1/2 tsp salt

.1 1/2 cups orange juice with pulp

Preheat oven 375

Line cupcake pans with liners and set aside.

In a bowl of stand mixer with the flat beater attachment, add coconut oil and sugar, mix well until combined.

Add eggs one at a time mixing well after each addition.

Add vanilla and mix for 2 minutes until the mixture is somewhat thick and all the sugar dissolved.

In other bowl, sift cake flour with baking powder and salt.

On low speed add the flour mixture in third alternating with the orange juice, start, and finish with the flour.

Mix well for 1 minute, remove the bowl, and with rubber spatchela scrape down the sides of the bowl and stir, making sure all combined.

With 1/2 measuring cup fill each of the lined cupcakes pan all the way up.

Bake for 20-23 minutes, making sure to rotate the pans to ensure even baking.

Remove pans and cool on cooling racks for 5 minutes, remove cupcakes and cool completely before serving.

You could top the cupcake with homemade whip cream or cream cheese frosting, but there is no need for it, since they are delicious on their own, Enjoy!

Ricotta-Orange Cupcakes

Ricotta-Orange Cupcakes

  • Servings: 12-14
  • Difficulty: easy
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The smell of orange baking is one of the most delicious aromas you could have in the kitchen.

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I love to bake with orange in any form, juice, zest or extract, it taste delicious in cupcakes, cakes or pound cake, and I think the mix of orange juice with the ricotta cheese made this recipe as delicious as it can be.

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It is moist, fluffy texture with the delicious flavor and aroma of the orange juice that I loved about it, and the added bonus its sugar free…

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To my surprise this recipe made a good amount of wet batter, I was so worried that I might have added too much orange juice but it was already mixed and no going back…

I ended up with 24 cupcakes and 1 loaf and I was happy with that, the hubby gets his loaf and my co-workers get the cupcakes…

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I made up this cake because I always tend to buy too many containers of ricotta cheese and I had a big gallon of orange Juice, so I started writing it, and this recipe was born.

.3 1/2 cups of all-purpose flour

.4 tbsp. corn starch

.1 cup large golden raisin

.1 1/2 cups whole milk ricotta cheese

.1 1/2 sticks room temperature butter

.2 cups sugar substitutes

.2 cups orange juice with pulp

.1 1/2 tbsp. baking powder

.1/2 tbsp. baking soda

.1/8 tsp. salt

.4 large eggs room temperature

.1 tbsp. vanilla extract

Preheat oven to 375

Line muffin pans and set aside, spray a loaf pan with none-stick vegetable spray, line with parchment paper, spray again, and set aside.

In a stand mixer with the flat beater attachment, cream the butter, add the sugar 1 cup at a time and mix well after each addition, beat for 2 minutes until its smooth and the sugar incorporated with the butter.

Add eggs one at a time mixing after each addition add vanilla extract and mix well.

Sift flour,corn starch, baking soda, salt, and baking powder.

On a low speed, add the flour mixer to the creamed butter in thirds alternating with the orange juice, starting and ending with the flour.

With ice cream scope, fill the cupcakes all the way.

Add the rest of the batter to the loaf pan.

Add 4-5 raisins to the top of each cupcake add the rest to the top of the loaf, do not mix.

Bake the cupcakes for 29-30 minutes

Bake the loaf for 40-45 minutes

Cool in the pans for 5 minutes, transfer to wire racks and cool completely before serving.

Top with fresh whipped cream, but I prefer there delicious orange flavor on its own. Enjoy!

Lemon Lime Cookies

Lemon Lime Cookies

  • Servings: 12-14
  • Difficulty: easy
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Pucker up everyone these cookies are lemony and limey in the most delicious way you could imagine.

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The lemon and lime mixture brings out the summery sunshine in these cookies, I had a lot of lemons and limes in my refrigerator, and I have not made these delicious cookies for a while.

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They are sweet and buttery without the fat from the butter, they are healthy in a way since they are sugar free also…

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.4 1/2 cups all purpose flour

.1 tsp baking powder

.1 tsp. salt

.2 cups coconut oil

.1 1/2 cups sugar substitutes

.4 tbsp. lemon zest

.4 tbsp. lime zest

.2 tbsp. vanilla extract

.6 tbsp. lemon juice

.2 tbsp. lime juice

.2 cups of powder sugar substitutes

.2 eggs room temperature

Preheat oven to 375

Line up three cookie sheets with parchment paper and set aside.

In a bowl of a stand mixer, combine the coconut oil and 1 1/2 cups of sugar, mix well until creamy.

Add eggs one at a time mixing well after each addition.

Add vanilla extract and mix well until mixture is fluffy, about 1 minute.

Sift flour; baking powder and salt, on low speed add the flour mixture in third and mix well after each addition.

Add 1 tbsp. of each, lemon zest and lime zest. Add 1 tbsp. lemon juice and mix for few seconds until all incorporated.

With a tablespoon dollop the cookie dough on to the prepared cookie sheets leaving 1-2 inches apart between them.

Pour the lime juice on to a flat plate, and add the remaining sugar in to another flat plate, dip the bottom of drinking glass in to the lime juice and then dip in to the sugar, flatting each cookie to about 1/2 inch each. Repeat until all the cookies are done.

Bake for 18-19 minutes depending on how chewy or crispy you want them.

Remove and cool in the pan for 5 minutes, carefully remove from the pan and cool completely on cooling rack.

Mix the remaining lemon juice, lemon zest, lime zest with the powder sugar, adding more sugar and lemon juice , or less depending on how thick or thin you want the glaze.

With a tablespoon drizzle the glaze on to the cookies evenly and let it stand for few hours or until the glaze is set. Enjoy!