Carrot Cake Cupcakes


Carrot Cake Cupcakes

  • Servings: 27
  • Difficulty: easy
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In two weeks it will be two years since I posted my carrot cake recipe! Time flies so fast when you’re having fun baking…

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I made my carrot cake for my friend and coworker Rosie’s birthday two years ago, the cake looked amazing and was delicious and full of flavor….The spice mixture, the delicious nuts and raisins I used in the batter made the cake extra scrumptious…

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I was supposed to bake her a cake for her birthday this year but I will be on vacation during her birthday week…

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I always bake a cake for everyone’s birthday at the office and I was not going to miss this one..

Last year I made Rosie my delicious and scrumptious chocolate cake  and since I wont be there to celebrate her birthday this year I made her favorite cake of all times…carrot cake…

last night I made the carrot cake again but for this year birthday I didn’t make the full round cake like two years ago, I made the same batter into cupcakes and they turn out lovely… lovely cupcakes for a lovely lady…

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The Recipe for the carrot cake is linked in this post, the batter yield exactly 27 cupcakes and I baked them for 35 minutes…

Cupcakes are a wonderful idea and I love them for  birthdays or a weekend gathering especially when having kids over.

I frosted the cupcakes with my sugar free cream cheese frosting and top them with chopped mix of pecans and walnuts…

Happy birthday Rosie… we all love you…

Enjoy!

Apple Pie


Apple Pie

  • Servings: 8-10
  • Difficulty: easy
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Yesterday was National pie day, according to Google it was the 30th anniversary….So I made two apple pies to take with me to the office today…

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Apple pie is one of my husband favorite pies hands down, he loves it so much that he would eat it everyday if I let him…He actually could eat any pie I make for him everyday… I prepare my pies sugar free and try as much as I can to make them fat free…All my baked goods for him are sugar free for that matter so he is free to eat…

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These pies are not sugar free so he cannot have any heheheheh… Trust me he has his own… These were for  The office, for my co-workers and I to enjoy for national pie day and St. Patrick’s day celebration since its on a Saturday and no one will be in the office…

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The smell of apple pie baking in the kitchen is beyond delicious, I love baking when its cold outside, the oven warming the house and the amazing aroma of the baked pies or cookies or any other baked goods filling the house… It makes you feel warm and cozy inside….when I bake it warms my soul and I am happy all day…

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My co-workers supplying the Ice cream, what is the best thing to pair with a slice of apple pie? of course a big scope or two of vanilla ice cream…

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Preheat oven to 375′

4 ready made pie crust

4-5 lb. golden delicious apples, washed and thinly sliced and core removed

1 tsp. salt

1 cup Splenda sweetener or sugar

1 tsp. freshly grated nutmeg

1 tsp. ground cinnamon

3 tbsp. cornstarch

1/4 tsp. ground cloves

2 tbsp. cold butter cut to cubes

1 tsp. ground mace

1 egg

1 tbsp. water

2 glass pie dishes

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Place one ready made crust in to each pie dish and set aside.

In a large mixing bowl with clean hands mix apples with nutmeg, cinnamon, cornstarch, salt, ground cloves, ground mace, and Splenda sweetener or sugar.

Equally divide the apples in to each pie dish, top with cubed cold butter.

Unfold the remaining pie crusts and cover the apples making sure to tuck in the side to avoid any leakage, if the top of the pie is not that professional looking who cares! don’t worry about it, its rustic and homemade…I care about the smell and the taste of the pies…

With a paring knife cut the top of the pie dough, just a small slits for the steam to escape.

In a small plate whisk egg and water to make egg wash…with pastry brush, brush liberally the top of each pie.

Place each pie dish on to a cookie sheet lined with parchment paper to avoid any mess in the oven.

Bake for 1 hour and 10 minutes or until golden delicious.

Place each dish on to cooling rack and cool completely before serving.

Serve with a scope or two or three of vanilla ice cream or dust the top with powder sugar or just as is…

Enjoy!

Banana pound cake muffins


Banana pound cake muffins

  • Servings: 20
  • Difficulty: easy
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Sugar free dessert became the only way for me to bake for my husband, what to do for a man that loves sweet? It was easy for me, I started re-creating all of my baking recipes for him as sugar free dessert since we found out he is diabetic and that was many, many years ago…

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This recipe is no exception, its based on my Banana Nut Bread Muffins – Sugar free recipe… but I wanted to make them in the form of muffins… you ask why I like this method?

One simple reason, I don’t have to deal with my husband cutting pieces of the loaf and leaving it on the counter for me to clean up the crumbs after him, he swears its not him doing it!!!

When I came up with this recipe I did not have enough nuts to add to the batter and my husband is always asking for more nuts in anything I bake with it, so the next best thing was just top the muffins and no need to add it to the batter…

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Baking this banana bread in a muffins form is as easy as it can be, I could bag them and freeze them, all he needs to do is pull one at a time from the bag and heat it in the microwave for 10 second, even though he loves to eat cold food I don’t know why or how, I stopped asking a long time……anyway no mess, no crumbs on my kitchen counter and everything stays clean!!! Smart ha???

I called them pound cake for the aroma, taste and flavor of a pound cake in one simple muffin… very tasty and delicious… grab your coffee or tea to accompany this delicious muffin..

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Pre-heat oven to 350

2 sticks room temperature unsalted butter

1 cup monk-fruit sugar

3 tbsp. sugar free brown sugar (I make my own)

1/2 tsp. salt

1 tbsp. vanilla extract

1 tsp. baking powder

3 ripened bananas

2 cups all-purpose flour

4 large eggs room temperature

1/2 cup chopped walnuts

1/4 tsp. cinnamon

Into a bowl of stand mixer fitted with the flat beater attachment, cream butter, sugar and brown sugar for few minutes until smooth and creamy.

Add eggs one at a time, mix well after each addition.

Add vanilla extract, mix on high speed for one minute.

In a separate bowl, sift flour, baking powder, salt and cinnamon, add on low speed in thirds.

Add ripened  banana and mix for few seconds until the banana is incorporated in to the batter.

Line two muffin pans with baking paper.

With an ice cream scooper, scoop the batter into lined paper, top each muffin with the chopped walnuts.

Bake for 32-34 minutes, cool in the pan for 10 minutes, remove and cool completely on cooling racks…

That’s if you could resist the aroma…

Enjoy!