Apple Donut Muffins

Fall.

Orchards.

Everything apple.

Those sugar and cinnamon covered donut holes. Sticky, gooey and oh so good, let me lick the tips of my fingers, I want every crumb!

That's what these Apple Pie Muffins remind me of. A trip to the Orchard bakery, fall smells and crowds all around gathered in sweaters. The staff is rushing. It's busy season. Yeasty dough and baking sweets hangs heavy in the air.

 

 

Fall is my favorite season. Maybe it's yours too. I could give a list a mile long about everything I love about Autumn, but biting into a crisp apple, fresh, solid, and freshly made cinnamon and sugar donuts are just the tip of the sweet life. This recipe combines both of those skillfully and oh-so-tastily.

I am a sucker for food pictures. I often decided if I'm going to make a recipe just by the picture that represents it. I saw the picture for this recipe on Pinterest and instantly thought,  "DONUTS! I've got to try this!"

 

 

 

Am I glad I followed that instinct? You betcha! They didn't disappoint! These have been a hit with everyone who tries them and they are so easy to whip up! Also a great, quick, on-the-go breakfast for Trim Healthy Mamas who are off and running when feet touch the ground.

I made a whole batch of these (18) and frozen at least a dozen since there are just 2 of us who eat them, and they did well although they got a tad dried out and the sugary topping melted a bit, but still yummy!

 

 

A serving size for us THMamas or singles is 1-2. They fall into E category because of the apples and oats. Oat flour is inexpensive and so versatile, a great staple for E meals. And if you don't want to buy oat flour you can make it by grinding up Old Fashioned oats in a high powered blender til it's powdery. Easy peasy.

Okay, enough about my drooling over this recipe. 

 

Apple Donut Muffins

THM: E

 

 2 cups oat flour (or rolled oats ground into flour)

2/3 cups Truvia (not the Baking Blend! It contains sugar)

1 Tbsp. baking powder

2 tsp. cinnamon

1 tsp. nutmeg

1/4 tsp. baking soda

2 cups of apples, peeled and diced

1/2 cup egg whites (carton or fresh)

3/4 cup 0% Greek yogurt

2 Tbsp. butter or coconut oil melted

1/2 cup no sugar added applesauce

2 tsp. vanilla extract

 

Optional Sugar & Cinnamon topping:

 

1 Tbsp. butter or coconut oil melted

2 Tbsp. Truvia

1/2 tsp.cinnamon

 

Directions:

Preheat oven to 375 degrees. Line 18 muffins cups with paper liners and then spray them with nonstick spray. Mix together dry ingredients. Peel and dice your apples then coat them in your flour mixture. In another bowl, mix together the wet ingredients of yogurt, melted butter, applesauce and vanilla. Add the dry ingredients to the wet and stir until combined. Divide evenly among your muffin cups. Bake for 15-18 mins or until a toothpick inserted comes out with just a bit of crumb.

 

Optional Topping: Melt the butter or coconut oil in a small bowl. Mix together Truvia & cinnamon in another small bowl. Brush a bit of butter on each muffin then sprinkle with cinnamon "sugar" topping. Let cool slightly then devour! :)

 

This is an E meal or snack: serving size is 2 muffins

 

Happy Baking!

You might even want to light a fall scented candle for the full experience.

 

Can I Snicker Now?

 

I am a self declared Foodie who is aspiring to be a decent food photographer. I am also a chocolate lover, a Trim Healthy Single, and I talk A LOT! :)  

 

I have been on my THM journey since January and I have fallen head over heels for it. I mean, you can eat a Snickers shake for dinner people! What's not to love? Trim Healthy Mama has given me so much freedom. I don't have to count calories or even feel pressured to exercise an hour every day.

 

Along my journey I have found some recipes likes this one (Snicker's Shake) that continue to prove to me that healthy can be delicious and decadent!
I added real peanut butter to mine and a good 'Glump' of organic heavy cream to make it a Satifying S and it is mighty rich my friend! I added a little more cocoa than it called for because I like it extra chocolately and dark. I added 1 teaspoon of caramel extract because I have Watson brand easily found at Walmart but I could've added more because mine tasted more like a Reeses than a Snickers. Hey, I'm not complaining! I like peanut butter cups quite well too, thank you very much!

I've been holding off trying this combination in a shake because I feared it would taste so far from the real deal that my hopes would be dashed on the sharp edges of the rocks of the realistic. I finally decided to take the plunge tonight, come what may. Goodness! Wasn't I surprised when this did NOT taste like a healthy smoothie but instead like a true dessert that could kick any candy bar craving!

If you've had reservations about trying chocolate in your smoothies and are feeling the need to find something to satisfy your sweet tooth and the Skinny chocolate isn't cutting it, please take the 5 mins. and give this a try!

 

Wait, do you hear that sound? Yes, I'm snickering.... because who knew healthy could be so amazing!

 

P.S. My biggest tip with any recipe is to taste, taste, taste as you go! I stop my blender at least 3 times per smoothie to check and adjust. It makes a BIG difference in the finished product.

Crunchy Coconut Granola

            I had high hopes for this granola.

 Maybe it's ridiculous to want a oats based granola that has tons of flavor, crunch, and tastes moist and full of fat without truly being so.

It smelled amazingly coconutish.

It had the basis of all the right ingredients and a glowing overview from the recipe creator.

How crestfallen I was when it turned out not to meet my expectations. For one thing it wasn't sweet enough for me, I would probably double the Stevia powder amount. And it was a bit too dry and loose for me, not enough clumps even though I added extra egg whites when I got suspicious about it not holding any shape in the mixing bowl. I think the extra whites steamed it more so than browned it though. I'm not sure if I tried a sticky erythritol syrup if that would help hold it all together? I like this recipe's flavors ( I added coconut and almond extract to mine) and concept, so I would like to try to tweak it to my vision of a perfect E go-to-granola.

 

 While I'm still searching for (or recreating) that perfect recipe at least, for now, I have a baggie of granola to scratch that itch I sometimes get. If you're feeling adventurous give this recipe a try and let me know what you think! This is an E style granola which is really nice to throw a handful on your morning bowl of yogurt of layer it up for a parfait for a little more fancy effect.

Lemon Curd Makes Me Oh So Happy!

 

 

I am a hunter. I hunt down beauty, taste, textures. I grab my Cannon and zoom in close, figure out the angle. Focus in on the dripping, the steaming, the bubbling. Hunt down the colors. Oh, but my camera is not the only weapon I use to catch the wild and elusive beauty in a moment. The tongue is a great tool, as are the eyes. The vibrant colors, the silky textures, the tangy bite at the end. Those deep and rich notes marrying with acidic and explosive. Indeed, I enjoy the hunt.

 

I enjoy creating. That part of me that God designed in His Image. If creating these edible art forms gives me such pleasure, how much pleasure did (does) God take in all of His creations. And He never has flops!

Ever since I started THM I have been finding so many recipes to explore and create; to design with my own personal fingerprints. I am honored to share with you today some of my latest adventures

You've already been previewing pictures of Sugar Free Lemon Curd, and while I do admit to touching up the pictures some to make them jump off the page a little more, it truly was a beautiful yellow color, akin to sunshine in a jar.

We buy farm fresh eggs from a neighbor and the yolks are a beautiful deep golden, almost ochre. Just one of the reasons I love living in the country. Can I share with you one of my dream ambitions? Okay, lean in a little closer. ...... I really, (no I mean like seriously) want to keep a flock of my OWN chickens one day. There is something about hearing the clucking, the downy feathers fluffed up in the breeze, gathering the eggs, still warm, into cupped hands.

Ah, but I digress. Whether you have your own homegrown eggs or buy them from the store, you'll need plenty of Omega rich yolks. The color of your yolks will determine the color of the finished product.

Just in case you need another enticement to make this delightful dessert, it has a superb tart and refreshing flavor. Perfect to savor as you sit on the front porch listening to the birds chatter excitedly about the new life bursting forth all about, a mild Spring breeze blowing through your hair. Perfection. Yes, almost.
This recipe can be whipped up in a snap and is a great way to use up any leftover egg yolks you have when only whites are required. Or if you don't want to wait to accumulate some yolks, just separate the eggs and keep the whites in the fridge for a recipe that calls for only whites. Easy and saves time later on.

Well, I guess it's time to confess. About my flop that is. I love lemon. Have you come to that conclusion yet? I really enjoy sweet and decadent desserts but I have always been a fan for changing it up with a bite of tart here and there. Lemon is my favorite way to get that tart fix. So not long ago I thought I would tweak a Lemon Bar recipe. Let's say the results were edible but less successful that I had hoped. We wouldn't be trying that again. The crust was magnificent, the filling...oh you mean, there is supposed to be a silky layer over the shortbread? Ah yes! Somehow I ended up with a skin dotted with un-dissolved xantham gum, then a runny yellow substance much like an egg yolk texture and delightfully tart and lemony almond crust with a major crumbling issue. This recipe couldn't be the best there was! Yet, out of that flop I found a great crust recipe or shortbread cookie, whatever use you needed at the time.

I happened to be making cheesecakes on this same marvelous baking day and had some extra almond shortbread mixture left over so I baked it into bars. I thought it might go well with my lemon curd. Oh boy! While the lemon curd is much more rich than a normal lemon bar filling the textures and flavors were almost exactly what I wanted.

 

You can find the recipe to these delicious crumb beauties here:

 I Breathe I'm Hungry

I did note when I was making them that using store bought almond flour yields the best results. If you want to use your own almond flour (I experimented with [image that!] homemade ground almonds into flour and it is much more oily in my experience) I would cut down quite a bit on the butter but that's where this recipe becomes your own playground! :)  Also, I made these once with the lemon zest and I liked that the best for sure for the pure and pungent flavor, but lemon extract maybe substituted if need be.

 

 

You really need to try both of these recipes. Either together or separately. Honestly, they don't take long. Whip them up during nap time and eat them for dessert that night. Or better yet set your daughter to it! :)  Prepare yourself for the adventure of beauty and yummy. Your senses are in for a wild ride! Enjoy!

If only there were smell-a-vision.....

Another recipe I've recently enjoyed getting acquainted with is
 Cinnamon Roasted Almonds.

Now don't fly off your rocker rushing to the pantry thinking these are the kind that you cannot resist buying at the mall because the tantalizing smell follows you everywhere. The first bite you taste, warm and comforting, sweet and spicy cinnamon. Yeah, I don't  have that secret recipe for you today. However, I present to you this deliciously tantalizing and dare I say, slenderizing, version. Now you can feel good about eating a whole handful without undoing your budget or your slim waistline (or waistline in progress, don't worry ladies I'm right there with ya!). Plus, you can make them at home right now, today, in your pajamas. Go ahead! I'm not judging. The comfort of home, the comfort of food, they just go together in the most wonderful ways!

 This recipe makes quite a few single servings (I try to keep my serving size to about 16 almonds because it's really easy to overdo on portion sizes with something so yummy!) so I divided the batch up into 2 Ziploc quart bags and froze half for later. This ensured they stayed super fresh and yummy without that dreary stale taste. Of course, if you have several in your family who like almonds, these will be gone in a flash! They are great for a quick on the go snack or even for a little sweet after dinner satisfaction. For you THMers I even used them for the Cheesecake Berry Crunch recipe in the book (previously I used raw almonds) and I love it even more! Who knew that was possible!  ;)

 

 If you aren't following any diet restrictions feel free to try it with normal granulated sugar. However, if you are doing a THM lifestyle like I am you can super easily swap out the white sugar for granulated erythritol or Truvia 1:1.  Also, I found that real egg whites whip up best for this recipe, the carton whites generally stay pretty liquidy and don't whip up even if you do add some cream of tartar to them. I used a mixture for this recipe because I was short on time but I wish I had taken the few extra minutes to separate some fresh whites. The more foam you have the more cinnamon/sweetener mixture sticks, and who doesn't want more sweet & spicy in their lives right!

 

 

Cup Full Of Cheesecake

Smooth. Creamy. Dreamy.

 

 

Drippy and Decadent.  Tart and Tangy.

 

 

This smoothie is like dessert for breakfast.

I'm not kidding!

You need to try it.

Like today!

 

 

With 26grams of protein and all the flavor of New York cheesecake with berry drizzle, this one is going to become a staple in my house.

Here is my version of this original recipe

 

 

 

cheesecake berry smoothie
             - S

 

1/2 cup cottage cheese

1 cup  unsweetened almond milk

2 tablespoons heavy cream or half & half

splash of vanilla extract

lemon juice to taste (I used about a Tablespoon)

1/2 scoop Jay rob strawberry protein powder

1 pkt. pure stevia powder & 1 pkt. Truvia

1/2 teaspoon xantham gum

2 tablespoons light cream cheese

1 cup frozen berries (I mixed strawberries and raspberries)

ice (5-10 ice cubes)

 

Layer ingredients in order written into a good blender.

We own a ninja and I highly recommend it! The blades all the way up make all the difference in blending in frozen ingredients.

Blend until smooth and creamy.

taste and make any adjustments to your liking. pour into a quart jar and top with optional whipped cream and a frozen berry. Enjoy!

Creative in the Kitchen: Molasses Spice Cookies

As you know, I'm a foodie photographer. :)  I love to capture the textures and beauty of real food in the making. I love food. At every stage. I lick spoons. I use my fingers. I love swirls and drips ....

and granules glistening in afternoon sunlight.....

 

 

                                                                      I love crackles...

 

 

and crumbs......

 

and molasses cookies....

 

 

I used to go down the cookie aisle in the supermarket and just melt when I looked at the box of those flower shaped, sweet and subtly spicy Archway Molasses cookies. For a girl, an old fashioned cookie like that wasn't supposed to be on your mind. You were supposed to be running to the Oreo's or iced Animal Crackers, if you were conservative. Not me. Those brown, sugar-coated, boxed up little goodies are what caught my fancy.

 A few weeks ago when I ran across this recipe that is THM friendly, I just knew it was time to try and see if I couldn't make my childhood sighs of delight come alive again.  However, I must warn you that this recipe turned out a bit too spicy for my liking and they aren't soft and gooey like Archway's. I also noted that they tended to be more of a crumb and shortbread texture than ones made with regular all purpose flour, though they still tasted mighty good. My Mom loves them (she say they are even better frozen!) and even our dog who has tasted tiny snippets is a fan. :)  When I make them again I will be careful not to over bake (read: take them out while still looking a little undercooked) and perhaps add a little more butter to the recipe and cut down on the spices. (Note: I used Homemade Truvia Brown Sugar for recipe and I rolled them in just straight Truvia granules right out of the packet or jar.)

Yet, overall, this recipe creates a beautiful and yummy cookie, perfectly suited for a cup of coffee and a brisk day. The complexity of the spices with the robust molasses are a perfect compliment for a chilly spring wind-in-your-face kind of day, or an old fashioned tea time.