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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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.

oatmeal raisian chocolate chip cookies3

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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!

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!

Basbousa– Harisi

Basbousa-Harisi

  • Servings: 8
  • Difficulty: easy
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Basbousa is a delicious Middle Eastern cake served
at wedding, engagements, and birthday parties as a symbol of
happy gathering.

Made from cooked semolina and topped with simple syrup. Coconut
is also a delicious addition.

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The syrup contains rose water or orange water that adds a touch of
sweetness and delicious fragrance.

I have this recipe since home economics in high school, hand writing
by me in cooking notebook that I created back then, this
notebook seen better days as you could see.

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Throughout the years, I added unsweetened shredded coconuts in to the
batter, just as an extra-added delicious flavor.

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Cake

.3 cups of semolina

.1 stick room temperature butter or margarine

.1/2 cup sugar substitutes or regular sugar

.4 tbsp. baking powder

.3 cups plain yogurt

.4 tbsp. untoasted peanuts or almonds

.1/2 cup unsweetened shredded coconuts

Syrup

.6 cups sugar subs or regular sugar

.1 cup water

.1/8 tsp fresh nutmeg

.2 tbsp fresh lemon juice

.3 tbsp. rose water

.1 stick of cinnamon

Make the syrup ahead, few hours before making the basbosa.

In a medium sauce pot, add all the syrup ingredient except the
rose water, stir until sugar is dissolved, on medium heat bring
to boil, about 5 minutes, lower heat and let it simmer for 10 minutes
or until its thickened.

Set aside to completely cool.

Preheat oven 355

Butter an 8 x 8 baking pan , set aside.

In a large bowl, add semolina and butter, with clean hands work the
semolina in to the butter, with fingertips until all incorporated.

Add baking powder, sugar, coconuts, and yogurt, mix well with rubber
spatula.

Add to prepared pan, with butter knife score the batter to triangle,
and place one peanut or almond in each triangle.

Bake for 30-40 minutes or until golden brown.

Remove the pan from the oven and place on cooling rack, drizzle
the entire syrup on top of the basbosua while still hot in order
to absorb it.

Let the pan stand until completely cooled, about 30 minutes.
Serve with hot tea or Arabic coffee, Enjoy!

Chocolate-Puffs

Chocolate-Puffs

  • Servings: 6
  • Difficulty: easy
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I am not a chocolate lover; my kids take after their dads, for me it has to be a delicious dessert in order for me to enjoy chocolate! Also I am not a lover of overly sweet desserts… However, with these Puffs filled with all this ooey gooey chocolaty goodness, won me over today when I made them…

I had a package of whole-wheat Puff pastry squares and I did not know what to make with them, I have made them with cheese most of the time and they are absolutely, amazingly delicious, but I wanted to make a sweet treat, so I came up with this one.

I choose dark chocolate, and dusted it with sugar free powder sugar so my husband will be able to eat some of these delicious puffs.

These chocolaty puffs could be prepared quickly to serve after dinner or at any gathering.

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Preheat oven 375

Line up a cookie sheet with parchment paper and set aside.

In a small bowl, beat the egg with water and set aside.

.1 package of whole-wheat puff pastry, 22 oz. thawed overnight in the refrigerator

.1 bag dark chocolate morsels

.1 egg

.1 tbsp. water

.1/4 cup sugar free powder sugar

Roll out each square of puff pastry in one direction to create a 1/2 inch thick long sheet, cut to two strips.

In each strip line up 10 chocolate morsel length wise, roll the pastry tight and making sure all the chocolate covered.

Repeat until all the puffs are used.

Line up in on cookie sheet leaving 2 inches space between them.

With pastry brush, lightly brush the puffs with the egg wash.

Bake for 25-35 minutes.

Let the puffs cool in the pan for 5 minutes, dust with powder sugar and arrange on serving platter. Enjoy!

Carrot Cake – sugar free

Carrot cake- sugar free

  • Servings: 12
  • Difficulty: easy
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Today was my co-worker Rosie birthday, and as I normally do with any of my co-workers birthday’s, I bake a cake for that day, and I would not have it any other way! each of my other co-workers brought snacks so we could have a little party after lunch.

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I remembered a while back Rosie told me that Carrot cake is her absolute favorite cake to have on her birthday, so I decided to bake one for her last night, and I brought it to work today.

carrot cake

She was completely surprised because we had to hide everything, and she thought we forgot her birthday, the look on her face was priceless.

The cake turned out absolutely delicious, everyone loved it, the combinations of the spices is just amazing; it had delicious, tender and moist crumbs that melts in your mouth kind cake!

Cake is completely sugar free including the frosting.

Preheat oven 350

.2 cups all-purpose flour

.1 1/2 cup sugar substitutes

.4 eggs room temperature

.3 cups shredded carrots

.1 tsp. salt

.2 tsp. baking powder

.1 tsp. baking soda

.1 1/2 cup vegetable oil

.1 1/2 tsp. cinnamon

.1/2 tsp. ginger

.1/2 tsp. nutmeg

.1/4 tsp. clove

.1 1/2 cups chopped walnuts divided

.1 cup chopped pecan divided

.1/2 cup raisin

.1/4 cup apple juice

Spray 2 – 9 inch cake pans with vegetable spray, cover bottom with parchment paper and spray again,set aside.

In a bowl of stand mixer add oil, sugar substitutes, and mix well.

Add eggs one at a time making sure it is well incorporated before each addition, add apple juice.

Sift flour, spices, salt, baking powder,and baking soda. Reserve 3 tbsp. of flour mixture and set aside.

Add the remaining flour to the eggs and oil mixture, making sure just to mix for a few seconds.

In a large bowl, mix 1 cup walnuts, 1/2 cup of pecans, raisin, and carrots with 3 tbsp. of reserved flour, add to the mixer and on low speed mix well for 30 seconds.

Bake for 40 minutes.

Remove and cool on cooling racks in the pans for 10 minutes.

Remove from the pan and cool completely before frosting with your favorite cream cheese frosting, about 40 minutes.

I used my sugar free frosting and topped it with the remaining nuts mixture. Enjoy!