sugar-free pumpkin muffins

courtesy of http://ladonnamobile.wordpress.com/


1 and 3/4 cups of whole wheat flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
2 eggs, lightly beaten
1 cup canned pumpkin
1/4 cup canola oil
1/4 cup apple sauce
1/2 cup honey
1/3 cup water
optional:
3/4 cup raisins or miniature semisweet chocolate chips–NOT milk chocolate which is too sugary–but this does add sugar to the recipe, though just a bit.

Mix wet and dry ingredients separately, then mix together until combined. Bake in muffin cups at 350 for 20-25 minutes.

notes: super easy, quick and wholesome recipe. the kids loved these, and i loved that they were so good for them. of course, i like some sugar in my muffins but these are great for the kids. packed them up and froze some of them for a rainy day.

bug's chocolate sheet cake

for the cake:
1 c butter
2/3 c water
1/2 c cocoa
1 tsp salt
2 c sugar
2 c flour
2 eggs
1 c buttermilk
2 tsp vanilla
1 tsp baking soda

for the frosting, add the following together:
1/2c butter, melted
3 tbsp cocoa
2 c sifted powdered sugar
1 tsp vanilla
3 tbsp milk
1 c finely chopped pecans (optional)

1. melt butter; whisk in water and cocoa.
2. add salt, sugar and flour.
3. in separate bowl, whisk eggs, milk, vanilla and baking soda
4. combine mixture and pour into a greased jellyroll pan (9x13).
5. bake at 375 for 25-30 minutes
6. ice while warm for glazy-type frosting (as shown) or cool completely for more traditional buttercreme texture.

this is super-moist and light. so, so, so tasty. don't expect it to rise much. i particularly love the texture with the pecans mixed in, but it's great either way. also makes a very pretty (very light) cupcake.

egg-less chocolate chip cookies

recipe adapted from bakerella.com (milk and cookies)

1 cup all-purpose flour
1 1/4 cup white whole-wheat flour (substituted for total 2 1/4 c. all-purpose flour)
1 tsp baking soda
1/2 tsp salt
1 cup butter, room temperature
1 cup brown sugar
1/2 cup sugar
2 tbsp ground flax mixed with 6 tbsp water (substituted for 2 eggs)
2 tsp vanilla
2 cups chocolate chips

1. Preheat oven to 350 degrees.
2. In a medium bowl, mix flour, baking soda and salt with a wire whisk and set aside.
3. With a mixer, beat butter and both sugars until well blended.
4. Beat in egg substitute (or eggs) and vanilla.
5. Add flour mixture in two additions until combined.
6. Stir in 1 1/2 cups chocolate chips.
7. Use a mini ice cream scoop to drop cookie dough on a parchment covered cookie sheet about 2 inches apart.
8. Bake for 8-10 minutes.
Tip from bakerella: About half way through baking, sprinkle reserved chips on top of cookies. This is just to make them prettier so, some of the chips are seen on top.

bonus to using the egg substitute: this is a cookie dough you can safely sample! ;) cookies are definitely denser with the addition of the whole wheat flour, but consensus in our house is the chocolate chips more than make up for it! super-tasty!
the dough freezes perfectly...nice to have for rainy days.

edit: i've now made these with eggs and somehow, even though it's how the recipe was created, we didn't find them near as tasty. hum? fluke maybe?

lunchbox muffins

recipe adapted very liberally from sneakychef.com

SCORE! mama felt like super-mama with this one!!!

1/3 c. wheat germ
1/3 c. oat bran
1/3 c. white whole wheat flour (i use king arthur's)
2 teaspoons baking powder
1/2 teaspoon each salt and baking soda
2 tbsp ground flax seed mixed with 6 tbsp water to form thick consistency (substitution for 2 large eggs)
1.5 tbsp light agave nectar (substiuted for 2 tablespoons sugar)
3 tablespoons canola oil
1 single serve container mott's (no sugar added) applesauce (i used cranberry-apple flavor) or 1/2 c. if using the big jar.
1/4 c. pureed carrots (i used baby food)

1. Preheat the oven to 350 degrees. Line a muffin tin with paper liners.

2. In a mixing bowl, whisk together the wheat germ, oat bran,flour, baking powder, baking soda, and salt. In another mixing bowl, whisk together the flax mixture (or eggs), agave nectar (or sugar), oil, applesauce, and carrots. Fold the dry ingredients into the wet, mixing until the flour is just moistened.

3. Fill each muffin cup almost to the top, spooning about 1/4 cup of batter into each and bake for 20-25 minutes, until toothpick comes out clean. Serve warm out of the oven or wrap and store in refrigerator (for up to 3 days) or freezer (for up to 3 months).

notes: these aren't your average indulgent muffin...but surprisingly, they aren't bad. they aren't very pretty and they don't rise. texture is different...very much like an oatmeal cookie. just a hint of sweetness (i would, of course, like more...but i'm addicted to sugar). amazingly, the kids were in love with these and thought it was super-special to have a muffin for lunch! and as mentioned, i felt like super-mama thinking of all the wholesome goodness they were putting in their bodies!

festive chocolate covered pretzels

ingredients:
pretzel rods
chocolate candy bark
sprinkles

1. melt chocolate bark in microwave in 30 second intervals until melted, stirring after each interval.
2. depending on size desired, leave pretzel whole or break. dip pretzel at least half way into melted chocolate (i found pouring melted chocolate into a tall cup to be helpful).
3. sprinkle with sprinkles! allow chocolate to harden and enjoy!

notes: easy way to get chocolate on pretzels to harden without laying them flat (and thus, messing them up)? ...flip over chocolate bark package and place pretzel stick in grooves. great treat to make with the little ones (and if you need a few extra minutes out of your one year old, try putting him in the high chair with cheese puffs (the natural kind, of course. ;) and when he gets a little bored with that give him a fork to poke 'em. :) perfect for any occasion...set out for parties or put some in a cute bag for friends.

chocolate butter creme frosting

1.5 cups (3 sticks) unsalted butter, softened
2 tbsp milk
9 oz semisweet chocolate, melted and cooled to lukewarm
1 tsp vanilla extract
2 1/4 cups sifted confectioner's sugar

1. on medium, beat butter fro 3 minutes until creamy. add milk and beat until smooth.
2. add melted chocolate and beat well, approximately 2 minutes.
3. add vanilla and beat for 3 minutes.
4. gradually add sugar and beat on low until creamy and of desired consistency.

notes: can't recall where exactly i found this recipe, but it is tasty! it has a light, fluffy consistency, different that your typical butter creme frosting. the flavor reminds me of the insides of a keebler elf cookie.

vanilla butter creme frosting

1 cup (2 sticks) unsalted butter, softened
6-8 cups confectioner's sugar
1/2 cup milk
2 tsp vanilla extract

1. add butter and 4 cups sugar into bowl. add milk and vanilla. beat 3-5 minutes until smooth and creamy.
2. gradually add remaining sugar, 1 cup at a time. beat 2 minutes after each addition until thick enough to be of good spreading consistency.

notes: your typical butter creme frosting. yum. store and use at room temperature.

dessert: cousin laura's famous brownies

i was going to make these tonight for a party tomorrow night; but since the kids have the flu, the party's been moved and there's no more need for my brownies. :( i'll share anyway...

ingredients:

1 box of brownie mix

3 giant sized (think: movie theatre size) symphony bars with almonds and toffee

1. prepare brownie mix as directed.

2. grease a 9x13 pan, pour 1/2 brownie mix into pan. on top, add the three symphony bars, creating a second layer. finally, pour second 1/2 of brownie mix on top.

3. bake according to box directions.

4. allow to cool completely (several hours) before cutting into tiny squares.

notes: everyone will wonder how you did these...it can be your little secret or you can decide to share how easy they are! ;) they are rich, though, so i find tiny bite-sized squares are most enjoyable.

a new dessert recipe: pumpkin muffins

(adapted from allrecipes.com "pumpkin muffins II" submitted by julie)

from start to finish, appx 45 minutes

ingredients:

2 cups canned pure pumpkin puree

3 cups all-purpose flour

2 cups sugar

2 tsp baking soda

1/2 tsp baking powder

2 tsp ground cloves

2 tsp ground cinnamon

2 tsp ground nutmeg

1 tsp ground allspice

1 tsp salt

2/3 cup canola oil

3 eggs

powdered sugar for dusting tops (optional)

1. preheat oven to 350. grease or line 12 muffin tins

2. in a large bowl, stir dry ingredients together.

3. in another bowl, beat pumpkin, oil, and eggs.

4. stir pumpkin mixture into flour mixture until smooth.

5. scoop batter into muffin tins (they will be very full) and bake 25-30 min until toothpick inserted into center comes out clean.

6. lightly dust tops of muffins with sifted powdered sugar.

review: super tasty. they look showy being so large and i think the powdered sugar (my touch) makes a nice addition). they aren't panera bread pumpkin muffins, but i think they're pretty darn good!