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…


Berries Pie

Berries Pie

  • Servings: 8
  • Difficulty: easy
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I always stock up on everything and berries are no exception, when I see berries on sale at the store I buy them, fresh or frozen it won’t matter to me… I fill my freezer drawer and forget about them until I envision a recipe to use them!

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I also stock up on readymade pie crust… I do have my own delicious pie crust recipe of course and I make it a lot, but I love having the readymade ones on hand to help me when I am in the mood to bake and too busy to make the crust from scratch to bake a pie or any other recipes that needs a crust… I use them for sweet and savory…

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Few weeks ago I made my delicious Apple Pie and everyone loved it at at the office… That day my coworkers and I were enjoying the pie when one of them said can you please make a chocolate pie next time, I said you mean a tart?  I said I will that is next on my list to test, but I wanted to test this berries pie that I wrote a long time ago first, and I been reminding myself to test it since I wrote it…. And I have a lot of berries in my freezer…. So last night I was ready to test this recipe!

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The pie turned out amazing, it had the flavors I envisioned when I wrote this recipe…The barriers worked perfectly with the cinnamon and the orange extract… The aroma was amazing and filled my kitchen… and the flavors were just delicious to perfection…


Preheat oven 400′

4 bags frozen blueberries 12 oz. each thawed and drained

2 bags of mixed berries, strawberry, blackberry and raspberries, 12 oz. each thawed and drained

3 heaping tbsp sugar free strawberry custard powder.

3 heaping tbsp cornstarch

2 cups sugar or sugar substitutes

2 tbsp orange extract

2 readymade pie crusts

1 tbsp. ground cinnamon

In a large bowl combine the drained berries, sugar or sugar substitutes, orange extract, cornstarch, cinnamon and custard powder.

With a large spatula stir the mixture well until the sugar is completely dissolved.

Into a pie dish spread the one of the pie crust evenly.

carefully add the berries mixture and top it with the second pie crust, tucking in the side…

Place the pie dish onto a baking sheet lined with parchment paper.

Cut three or four slits off of the top of the crust for the steam to escape.

Some of the juices will spell out of the dish but its ok, its a homemade gorgeous looking and rustic pie.

Bake the pie for 1 hour, remove and cool completely before serving.

Sprinkle powder sugar on top and decorate it with fresh berries.

Some other topping that goes well with this pie are a dollop of fresh whip cream or a big scope of vanilla ice cream .


Jasmine Cupcakes

Jasmine Cupcakes

  • Servings: 12
  • Difficulty: easy
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I love the smell and the flavor of jasmine in few months ago when I was in LA at the Asian market I bought a bottle of Jasmine essence, I did not know how or with what I was going to use it but I had to buy it, I could not help it the fragrance is deliciously intoxicating… .


And today I was experimenting with almond flour and I wanted to use it without adding any flour to the batter to make cupcakes, I made up this  delicious cupcakes recipe and as I was writing the ingredient in my notebook I remembered the Jasmine essence I bought a while back and I wanted to use it in this batter to see if both flavors, the almond flour and the jasmine essence works with each others…



The only bad thing about these cupcakes is they did not rise or hold their shape like the normal cupcakes made with flours, once I took them out of the oven they collapsed or I should not say collapsed they just sunk in the middle which it was ok with me,the flavor makes up for it a hundred percent and I was planning on cutting the tops and topping them with the berries…

The first batch I created I used cupcakes paper cups thinking it will be easy to peel off but that was not the case, they stuck to the papers and crumbled because I used the olive oil to replace the butter which the butter grease the papers while its baking that what makes it easy for the papers to peels off, they are very delicate and melt in your mouth deliciousness…So we eat them and I made a new batch without the papers 🙂


There is no carbs, gluten or sugar in this cupcake recipe, yes they are amazingly sugar free….

Preheat oven to 350′

1 cup buttermilk at room temperature

2 1/4 cups almond flour

3 tbsp. cornstarch

1 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. salt

1/4 cup olive oil

1 cup Splenda sweetener

3 tsp. vanilla extract

1 tbsp. jasmine essence

1 large egg at room temperature

nonstick oil cooking spray

6 tbsp. sugar free strawberry preserve

6 tbsp. sugar free blackberry preserve

Mix of your favorite berries, I used 3/4 of a cup of each… blackberries, blueberries, raspberries and cut up strawberries.


In to a bowl of a stand mixer fitted with a flat beater attachment add olive oil, Splenda sweetener and mix well until the sugar is dissolved.

Add vanilla extract, Jasmine essence and egg, mix for about a minute.

In a separate bowl, combine almond flour, cornstarch, baking powder, baking soda and salt.

Alternating with the buttermilk add the almond flour mixture in thirds and mix on high speed for about a minute.

Liberally spray a cupcake pan with nonstick cooking spray and with an ice cream scooper scope the batter in to the pan, I used two tablespoon scooper.

It should yield exactly 12 cupcakes, I use every last drop of each batter I make in order to write the correct amount of the outcome of each recipe in my notebook and on my posts.

Bake for 32-33 minutes or until slightly golden.

Remove and cool in the pan for 5 minutes, with a small offset spatula carefully release each cupcake away from the pan by going around it and place on to a cooling rack to cool completely.

Divide the preserve in to 4 equal saucers, heat them all in the microwave for 1 minute, cool for few seconds before adding the berries.

Add each type of berries to it’s own saucer and mix well…you could do one batch of mixed berries in a large bowl and add to the cupcakes, but I liked the look of each one, they are unique on their own and everyone has a choice of what kind of barriers to chose from to eat.

Add as much as you like of the berries mixture to each cupcake…

There are so many choices to top these cupcakes with, one of them is adding a dollop of whip cream over the berries..To me thy were just delicious as is….