Posts Tagged ‘cinnamon’

PUMPKIN PIE SPICE

There are few spice blends that I use more than Pumpkin Pie. It’s so good in everything – from my Pumpkin Protein Shake, to Greek-style yogurt, cheesecake, quick breads, spice cookies, sprinkled on oatmeal…the list goes on and on.

The one that you can buy is good in a pinch…but nothing beats the hand-picked cinnamon, freshly grated nutmeg, high-quality ginger and all the LOVE that goes into making your own!

I know there are higher-end places you can buy spices, but I love Penzey’s. They are super fresh and affordable, and have a big variety.

Making your own blend means you can choose the flavors you love to dominate, add just a touch of this or that and go heavy on something else. This recipe is the ratios that I love – add, subtract…use a stronger or milder cinnamon – whatever makes you happy in your heart!
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For the standard, Libby’s-everybody-loves-it pumpkin pie recipe (two pie-big can) I use 3 1/2 teaspoons of the mix.
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12 teaspoons China Cassia cinnamon (this is my fave, but any will work)
6 teaspoons ground ginger
3 teaspoons cloves
1/4 teaspoon allspice
1/4 rounded teaspoon freshly grated nutmeg  (makes a huge difference!)
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Combine all and store in an airtight container.  Keeps at least six months.

 

 

 

 

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PUMPKIN-CRUNCH GRANOLA

When I get to eat a sweet and satisfy a crunch with good-for-me complex carbs – that’s a good day!  This mix is everything you love a granola to be.  Slightly sweet, spicy, nutty, crunchy, nice-sized chunks, and lots of oats.  

Oh, and it makes your house smell like Pumpkin Pie.  There’s never anything awful about that.

Add this to some Greek-style yogurt with a Gold Caramel Sauce swirl – super.   In a bowl with a little almond milk – fabulous.  Sprinkled as a crust on Apple Crisp – so good.  

Don’t leave out the egg yolk – it’s for the “clump factor”.  Without the stickiness that sugar gives the clumps are lost!  Adding some chopped dried cranberries/cherries/raisins or some chocolate chunks would be wonderful, too.

(Thanks to Lynne  for the inspiration!)

Personally, I think this is better as it sits, so I’d make it ahead and store for a day or two!

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1/4 cup pure pumpkin puree

1/4 cup sugar-free maple syrup (OR agave)

1/3 cup  Whey Low Gold (OR Splenda Granular)

2 tablespoons sugar free Caramel Syrup (OR Vanilla, Toffee, Hazelnut…etc) OR add 2 T. more of maple syrup

1 egg yolk

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

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In a medium bowl combine the pumpkin, agave, WL Gold, caramel syrup, egg yolk, spice, vanilla, and salt.  Stir in the oats and nuts until every flake is coated.

Preheat oven to 275 degrees.  Coat a 11 inch baking sheet with vegetable cooking spray and spread the oat mixture evenly.  Bake for 45-60 minutes (stirring every 15 minutes) or until deep brown.  Allow to cool completely on the baking sheet.  Store in an airtight container.  Makes approx 15 (1/4-cup) servings.

Per 1/4 cup: Calories 119; Protein 6 g; Fat 8 g; NET Carbs 11 g; (Fiber4 g); Sugar 4 g; Sodium 41 mg

With Agave:  Per 1/4 cup: Calories 135; Protein 6 g; Fat 8 g; NET Carbs 16 g; (Fiber 4 g); Sugar 8 g; Sodium 41 mg


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SPICED MINI CHEESECAKES

Portion control.  IF you can control yourself and eat just one!

I love cheesecake – and it’s so easy to make sugar free.  Tastes fabulous (gets better as it sits at least a day in the fridge) and takes no time to whip up a batch of these little beauties.

Took a simple vanilla recipe and added some Autumn spices – a crust of crushed sugar free cookies and butter…toasted pecans on the top.  A great dessert to nibble at with a cup of decaf on a windy, chilly evening.

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1 1/3 cups crushed sugar free ginger snaps, if you can find them OR graham cracker crumbs

1/4 teaspoon cinnamon

1/4 cup melted butter

Two 8-ounce packages reduced fat cream cheese, softened

1/2 cup + 2 tablespoons Splenda Granular

1/2 teaspoon vanilla extract

1 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon allspice

1/8 teaspoon cloves

2 eggs (to reduce the fat, use 1/2 cup EggBeaters.  It won’t be the exact same texture, but will still be great.)

Toasted pecans, to sprinkle, optional

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Preheat oven to 325 degrees.  Line a 12-regular sized muffin pan with cupcake liners.  Spray lightly with vegetable cooking spray.  (I like the foil ones – they are pretty and seem to hold up better.)

In a medium bowl combine the graham or cookie crumbs, cinnamon, and melted butter.  Divide and press into each lined cup.

In a large bowl beat the cream cheese until smooth.  Beat in the Splenda, vanilla, cinnamon, ginger, allspice, and cloves.  Beat in the eggs, one at a time, just until incorporated.  Divide batter evenly amongst the cups.  (You can fill them to the top.)  Sprinkle on toasted pecans, if desired.

Bake for 15-20 minutes – or JUST until they are almost set.  Should still be slightly jiggly.  (They will continue cooking for a minute or two out of the oven.)  Allow to cool completely and remove from the pan.  Chill for at least several hours, or preferably overnight.  Makes 12 mini cheesecakes.

Per Cheesecake: Calories 218; Protein 7 g; Fat 14 g; Carbs 16 g; Fiber 1 g; Sugar 3 g; Sodium 218 mg

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GINGERBREAD CUSTARD

There is not much more comforting than the silky, velvety, creamy, decadent feel of old-fashioned baked custard!

These are so good…spicy and not too sweet.  I love them warm, but chilling seems to accent the flavors.  Breakfast, dessert, midnight-snack – you can enjoy  a guilt-free  little cup of love anytime.

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4 eggs

Pinch of salt

3/4 cups 2% milk

One 12-ounce can evaporated skim milk

1/4 cup DaVinci or Torani sugar free Gingerbread syrup OR 2 tablespoons molasses

1/2 cup Splenda Granular

1/2 teaspoon vanilla

1/4 teaspoon powdered ginger

1/8 teaspoon ground cloves

Cinnamon to sprinkle
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Preheat oven to 325 degrees. Place six 4-ounce custard cups/ramekins in a 9×13 baking pan. Set aside.

In a large bowl whisk together the eggs, salt, milk, evaporated milk, syrup, Splenda, vanilla, ginger, and cloves. Pour, through a fine mesh sieve, into the custard cups.  Sprinkle liberally with the cinnamon.

Pour very hot (not boiling) water into the baking pan coming halfway up the cups. Bake for 25-45 minutes. The time will vary depending on the humidity, altitude. They should jiggle slightly, but a sharp knife inserted into the middle comes out clean and nothing oozes out of the cut when gently pressed.

Remove from the water bath and allow to cool on a wire rack.  Makes 6 servings.

Per Serving (with molasses): 121 Calories; 7 g Protein; 5 g Tot Fat; 10 g Carb; 0 g Fiber; 5 g Sugar; 111 mg Sodium

Per Serving (with sf syrup): 100 Calories; 7 g Protein; 5 g Tot Fat; 5 g Carb; 0 g Fiber; 2 g Sugar; 109 mg Sodium

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PUMPKIN BUTTER

So smooth, full of pumpkin and spice flavor and no-sugar-added…how can you go wrong?!

Stir into your Greek-style yogurt, or whip with fat free cream cheese for a fabulous apple dip – drop a spoonful into your protein shake or on a crepe…wow!

Takes awhile to cook down, but the results are soooooo worth it!

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One 15-ounce can 100% pure pumpkin puree

2/3 cup Splenda Granular

1/4 cup sugar free maple pancake syrup OR 1/4 cup Whey Low Gold

1 teaspoon lemon juice

1/4 teaspoon cinnamon

1/8 teaspoon cloves

Dash freshly grated nutmeg

Pinch of salt

In a medium saucepan, over medium heat, combine the pumpkin, Splenda, syrup or Gold, lemon juice, cinnamon, cloves, nutmeg, and salt.  Bring to a boil, stirring frequently.

Reduce heat to low, and allow to cook – stirring frequently – for 1 hour, or until thick and dark.  Store in an airtight container in the refrigerator.  Serving size is 2 tablespoons.

Per Serving: Calories 29; Protein 1 g; Fat 0 g; Carbs 7 g; Sugar 2 g; Sodium 103 mg

Blog98!

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APPLESAUCE CAKE with WHIPPED CREAM CARAMEL FROSTING

But don’t wait for autum to make this. It’s so easy and, if you need an immediate mood-lift, it makes your house smell simply delicious!

It mixes together quickly, and that’s not a typo – there are no eggs!

Topping this with the Caramel Whipped cream, toasted pecans hiding in between the layers, and a drizzle of more caramel sauce on top…well, it’s just over-the-moon wonderful!

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Vegetable cooking spray

3/4 cup butter, softened

2 cups Whey Low granular (or granulated sugar if you can have it)

1 teaspoon cinnamon

1 teaspoon nutmeg

1/4 teaspoon salt

2 cups applesauce

2 teaspoons baking soda

1/2 cup almond flour

2 cups all-purpose flour + extra for the pan

Preheat oven to 350 degrees. Coat two 8 or 9-inch round or square baking pans with the cooking spray. Dust with flour and tap out the excess; set aside.

In a large bowl cream together the softened butter and sugar sub. Beat in the salt, cinnamon, and nutmeg.

Heat the applesauce, either in the microwave or on the stove top, until very hot, but not boiling. Stir in the baking soda. (It will fizz and bubble up, and that’s fine.) Beat into the butter mixture…batter will be very thin at this point. Beat in the almond flour and regular flour just until smooth.

Pour into prepared pans and bake for 25 minutes, or until golden and a toothpick inserted in the middle comes out clean. Cool in the pans for 15 minutes, then run a knife around the sides and turn cake out onto wire rack to cool completely.

Serve or frost with Caramel Whipped Cream – recipe below. Store in the refrigerator.

CARAMEL WHIPPED CREAM FROSTING

2 cups heavy whipping cream

3 tablespoons Splenda

4 tablespoons sugar-free caramel sauce

5 teaspoons sugar-free vanilla instant pudding powder

1/3 cup toasted pecans, optional

In a medium bowl beat cream just until thickened. Add the Splenda, caramel sauce, and pudding powder. Continue beating until stiff peaks form. Frost top of cake and sprinkle with pecans, if using. Drizzle with additional caramel sauce.

Makes 20 servings. Per Serving (with whipped cream frosting): Calories 168; Protein 2 g; Fat 9 g; Carbs 12 g; Sugar 3 g; Sodium 84 mg

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