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…


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…


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…


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…


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…


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


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…











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….












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…


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…


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..


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…


Chocolate cake

Chocolate Cake

  • Servings: 12
  • Difficulty: easy
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I think Chocolate is one of the most loved sweets on earth, I am not that big of a fan…(I know everyone thinks I am crazy) but let me tell you I surprised myself after I tasted my own creations…this chocolatey cake is one of the best cakes I came up with and everyone agrees with me…

For every birthday at the office I ask everyone what kind of cake should I make! and all of my co-workers agrees on this chocolatey goodness of a cake and I always deliver.

I made this cake for a birthday celebration at the office few weeks ago and the only thing I forgot to do is to take a picture of it after we cut the first piece, I guess we were too excited to eat it….

A lot of the recipes I create I like to keep to myself in my recipe notebook! but I am posting this devilish, delicious and chocolatey cake for everyone who asked for it and because I promised a lot of people that i will, here it is…

preheat oven to 350

Spray two 9 inch cake pans with nonstick baking spray and line the bottom with parchment paper and set a side.

2 cups all-purpose flour

1 3/4 cups sugar

1 2/4 tsp baking soda

1/2 tsp baking powder

1 tsp fine salt

2/3 cup unsweetened cocoa powder

1 1/2 sticks of butter at room temperature

1 cup warm water

1 tsp vanilla extract

3 large eggs at room temperature

1/8 tsp ground vanilla powder

1 tbsp dry instant coffee

1/2 can of ready made sugar free chocolate frosting

1/2 can ready made sugar free cream cheese frosting

1/4 to 1/2 cup milk

1 cup strawberry preserves

In a bowl of a stand mixer fitted with flat beater attachment, beat butter and sugar until its creamy, about two minutes.

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

Add vanilla extract and vanilla powder.

In a separate bowl sift flour, cocoa powder, baking powder, baking soda, salt and instant coffee.

On low speed add the dry ingredients in thirds alternating with the warm water.

Mix well for one minute.

Equally divide the batter into the prepared pans and bake for 35-40 minuets or until toothpick comes out clean.

Cool the cakes in pans for 15-20 minuets, remove from the pans and cool completely.

In a bowl of a stand mixer fitted with the whisk attachment add the chocolate and cream cheese frosting, turn mixer on to low speed and whip for a minute to combine, while the mixer on drizzle the milk slowly and whip for two minutes, stop drizzling the milk once you like the consistency of the frosting,I used about 1/4 of cup.

Trim the top of each cake about an inch and half off (save the trimming for later–check out this post Chocolate birthday cake).

Place one of the cooled chocolate cakes on your serving plate after covering the side of the plate with parchment papers, place the cake upside down having the flat bottom up, add the strawberry preserves and spread evenly, place the second cake on top and spread some of the frosting all over the cake as a first coat.

Chill the cake in the refrigerator for 15 minuets, after the cake is cooled continue frosting it to whatever design you choose.

I did the swirl design by covering the entire cake with the frosting and by using an offset spatula I moved my hand in a halfway turns and that was it… it looked so scrumptious! Carefully remove the parchment papers and wipe the plate with clean damped kitchen towel.

For all my cake baking I use bakery aluminum cake pans, they are the best to use for the best results, I don’t use the dark nonstick kinds because I think they don’t bake cakes evenly.

I choose the sugar free frosting so the cake won’t be overly too sweet, if you prefer you could use the regular ones or make your own and that’s what I normally do but I was too lazy to make it from scratch that night so I had to be creative and used up the two halves cans of frosting I had on hand!


Cheese cake

Cheese Cake

  • Servings: 8
  • Difficulty: easy
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Tomorrow we are having another birthday celebration at the office so I decided to change the cake for this birthday

I try to get everyone at the office to tell me what are their favorite cakes and I choose one of them to make as a surprise for their birthdays.

Everyone at the office is a chocolate lover, they always asks for my delicious fudge chocolate cake but this time I am surprising everyone with my equally delicious and creamy cheese cake.

My cheese cake is loved by everyone, it is so creamy that it melts in your mouth…and the sweetness is just right.

of course I had to make two types of cheese cakes one with regular sugar for the office and the other one sugar free for my family.


I decorated both cakes with freshly whipped whipping cream, fresh strawberries and blueberries.


I glazed the fruits on top of the regular cheese cake with regular strawberry preserve and the sugar free cheese cake with sugar free strawberry preserve.


Preheat oven 325′


3 packages Philadelphia cream cheese, softened

1 cup of sugar or 2 cups of Splenda

3 eggs room temperature

1/8 tsp. fine salt

1/4 cup sour cream

1 tsp. pure vanilla extract

2 tbsp. corn starch


3 cups graham crackers crumbs

2 tbsp. sugar or splenda

1 cup melted butter


Fruits of your choice rinsed and dried.

4 tbsp. strawberry or any other flavor of your favorite preserve.

2-3 tbsp. of water

2- 4 cups of fresh whipped cream



In a large bowl or food processer combine graham crackers crumbs with sugar or Splenda, add melted butter.

With clean hands work the crumbs with the butter until all coated.

If you are using the food processor just pules it few times until butter and crumbs come together and well mixed.

Press the crumbs onto a bottom of 9 inch springform pan making sure to push up the crumbs to the sides of the pan.

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Bake for 4-5 minutes, cool completely.



In a bowl of a stand mixer fitted with a flat beater, mix cream cheese with the sugar, sour cream, salt, corn starch and vanilla for few minutes until its smooth.

Add eggs one at a time mixing on low speed until all combines, mix on high for about two minutes.

Pour mixture over the cooled crust.

Bake for 55 minutes or until the center is set, turn off the oven and leave the cake in with the door adjure for about an hour, this insures the top of the cake wont have any cracks.

Cool the cake for about an hour on cooling rack, refrigerate for two hours or overnight.

With offset spatula carefully loosen the side of the cake away from the pan, remove the spring and slide the cake on to your serving platter.

Add the water to the strawberry preserve to loosen it, heat in the microwave for 30 seconds, stir until all combined.

I don’t like to strain my preserves, I love the flavor of the actual preserves and I like the looks of the fruit chunks on the top of the fresh fruits, but you could strain it with fine mesh strainer if you prefer.

Add whipped cream and fresh fruits according to your decorating skills or desire.

With pastry brush glaze the fruit with the preserve, refrigerate for few hours before serving.

Tips: If your oven door does not stay open on its own use a thick wooden spoon to hold it from closing.

If you forget to take out your cream cheese and eggs hours before you start making your cake, put the eggs in warm water for ten minutes.. unwrap the cream cheese from the packaging and microwave for 20-30 seconds…


Cranberry and Protein powder muffins

I made these babies yesterday, these are made without flour or butter, I used the protein powder shake that is sold at the Health stores….

So far the nutrition value showing they are only 64 calories each! They are really tasty with your morning coffee or afternoon tea….

The recipe needs tweaking, I will post it once I have it finalized! They really taste good and I hope my friends enjoyed them…..

Did I mention these are completely sugar free….

Mahalabia pudding

The best desert to eat in this cold weather is this delicious, tasty, hot and flavorful pudding!

I had an extra milk that was about to expire by the end of this week and I really hate to waste food so this was whipped up in no time …

It took ten minuets to get it ready to eat!

This pudding is also delicious in the summer times, stash it in the fridge and you have a cold delicious and refreshing treats.

A little of chopped mixed nuts, cinnamon and rose water to complete it….