Thursday, 24 February 2011

Healthier Choice Blueberry Muffins


1 egg

1/2 c. milk

1/4 c. vegetable oil

1 1/2 c. whole wheat flour

1/2 c. honey

2 tsp. baking powder

1/2 tsp. salt

1 c. blueberries

Heat oven to 400 degrees. Line muffin tin and muffin cups. Beat egg; stir in milk and oil. Mix in remaining ingredients except blueberries just until flour is moistened. Batter should be lumpy. Fill muffin cups 2/3 full and bake about 20 minutes or until golden brown. Makes 12 muffins.

Monster Energy Drink Cookies

My version of the Famous Energy Drink MoNsTer!

Chocolate Mini Cupcakes with Peanut Butter Frosting

I have been in a cupcake Coma since trying this recipe. This has got to be the best icing recipe I have ever made! Not too sweet...I could literally sit with the spatula and eat the entire bowl of icing. I usually wouldn't be able to do that with a regular vanilla butter cream (too sweet for me). But this particular frosting recipe was A-M-A-Z-I-N-G!
What you'll need:
1\3 cup of butter
1\3 of vegetable shortening
3\4 cup peanut butter

1 Tsp of pure vanilla
4 cups of sifted confections sugar
4-6 tablespoons of milk

Cream together the softened butter & shortening.
then add the peanut butter and vanilla. add one cup at time of icing sugar. its will start to look very dry after a few cups but don't worry once you add the milk it will all be good. So then gradually add your milk.

you can refrigerate up to 2 weeks. make sure you cover up your unused portion so it does not dry out. If you put in the fridge to keep,make sure you re whip it before icing your cake.
Then topped with my favorite all time Candie...

Robots and Bride & Grooms

These chocolate cupcakes were for a very Loyal customer for a wedding On Saturday I'm not too sure what the robots signify but they were fun to make. Everything is edible all made of icing.

Diploma Grad Cupcakes


Fondant Graduation caps

these were ordered from a customer, who's friend had just graduated Bsc..Computer Sciences at Western University in London, Ontario, Canada. The Icing is "Actually" a deep royal purple...Time to get a new camera (they look blue) :(....

Anyways in real life I'm sure they will be very happy with them. The purple Icing was requested to Symbolize the school colors of the University.

All 18 are made of double chocolate cupcakes, and vanilla butter cream frosting. all the decorations are made of Fondant except for the little diplomas. They are paper rolled up with some "Congratulations", "You did it", "BSc class of 2010".... and special words written on the inside.

Spinach Dip

10 oz frozen chopped spinach,{ thaw & squeeze out excess liquid}
1/2 cup light sour cream
5 tbsp light mayonnaise
1/3 cup Parmigiano Reggiano
1/4 cup scallion, chopped
fresh pepper to taste

How to make this dip:

1. Combine all the ingredients in a medium bowl.

*You can use this dip with carrots, broccoli, cauliflower or low fat crackers, bread sticks*

*Can be made one day in advance and stored in the refrigerator.
 Remove from refrigerator 30 minutes before serving.*

{serves 8 people, 1\4 cup serving size} - WW 2pts

Wednesday, 23 February 2011

Elmo Lollipops

These Elmo cookies were made as a loot for my neices 2nd birthday and she is a Sesame Street fan! The cookies are sugar cookies, and decorated with Royal Icing.

How to make Cookie Lolipops:
* First I made my usual favorite Vanilla Sugar cookie recipe (which you can find on my site).
* Then I cut out the dough with Stars and circle cookie cutters from my 101 cookie cutter set.
* Right before I baked the cookies, I used lolipop sticks and pressed into each cookie about half way and covered the stick on the back of the cookie with extra dough the make sure that the stick is going to stay put.
*After the cookies have cooled. I out lined them all with white royal icing using tip # 3 for piping. Then let that cool for at least 30 minutes. this outline is going to prevent the thinner icing from leaking out the edges when filled in.
Then fill in the cookies with a thinner consistancy royal icing with the color of your choice..this is called "flooding"

Wordless Wednesday

My Decadence List

I have been reading on some other blogger friends that they have made a {Decadence list}, so I thought I'd do the same. What a great idea. The point is to reflect on things that satisfy your decadent cravings in a non-food way in your life that you love.  Things that I can start doing " more of" to make me happy and keep me busy so I don't snack. What would you put on your list? 

                ~ Buying something just for me
~ Getting my comfy's on and relaxing with a hot coffee
~ Going for a walk with the family
~ Book stores
~ Writing
~Taking a hot shower
~ Bath & body works lotion
~Lighting a candle
~Sitting in front of a fire or a lake reading
~A glass of wine
~ A good romantic comedy
~ Finding new Blogs to read
~ Fresh flowers
~ Listening to good music
~Playing with my kids
~Holding a newborn
~Spending time with just me & hubby
~Time at the spa

What is Almond Butter?


I love love love the taste of Almond butter.  It is the first change I made in my clean eating lifestyle. So yummy. Of course the first thing I ate it with was almond butter & dark chocolate cookies. 
 Here is a little info about what almond butter is:
Like other nut butters, almond butter retains the nutritional value of the almonds it comes from. It is rich in protein, fiber, and essential fatty acids,  although it is also higher in calories than many other nut butters. The uses for almond butter are as varied as they are for peanut butter. You can eat is as a spread, mixed into sauces and dressings, eaten plain, or used to make cookies & other desserts. The flavor is actually quite similar to peanut butter, with a faint hint of almonds.
The fats in almond butter can cause it to go rancid, so it should be kept in a cool dry place until it is opened, and refrigerated after that. This is actually the case with all nut butters, which should also be stirred before serving to ensure that the butter is evenly mixed.
But what is the difference between peanut butter & almond butter?
If you are looking for more nutrients, then almond butter is the better choice.  Almond butter has significantly higher daily percentages of iron, calcium, and vitamin E than peanut butter
When it comes to taste, deciding between peanut butter and almond butter is a matter of personal preference. I love the taste of both. But if I had to choose 'd pick {almond butter} I have a big sweet tooth and this is very satisfying. I am always looking for new recipes that call for almond butter.

 Anyone have any they like to share with me?

Are we really consuming this garbage?

I have been trying to make some lifestyle changes lately. Especially now that I am a mother, I am responsible for what my children are eating to help them grow.  Yes I do have alot of cupcakes and goodies posted on my blog..{I still have to treat my family every now and then}, Plus I love creating things with sugar.  Kind of contradicting but its all about balance and not deprivation right?!
 I have come across some wonderful books lately about eating "cleaner".  Pretty much that means to cut out processed food and eat more whole natural foods that come right from the source.  Foods that are not made in a science lab.  I have noticed lately on the back of food packaging that I can hardly pronounce words on the ingredient lists.  It is now programmed in my head that I need to make a change.  I do not want to eat this garbage anymore.  So the last couple visits to the grocery store I have been purchasing healthy foods in the produce department and trying to avoid the middle aisles as much as possible. For example:

I needed syrup for my kids pancakes . {instead of buying the no name syrup I bought 100% pure maple syrup}, And I loaded  up on tons of fruit and veggies.

Small baby steps each time I go will help me to make a gradual change that I know I will be able to stick to in the long run.

this below is a example of BAD processed food ingredients:

Here are a few ingredients in a McDonald’s hamburger bun. I am sure it isn’t only McDonald’s hamburger buns either; you can find these chemicals in many of our every day processed food products .
  • Ammonium sulfate – According to the Materials Safety Data Sheet this stuff is harmful if swallowed
  • Calcium carbonate – Antacid with several side effects
  • Sodium propionate – Is used in bakery products as a mold inhibitor
  • Calcium sulfate – Pigment in white paint, soil conditioner and also known as Plaster of Paris
  • Ammonium chloride – Causes irritation to the gastrointestinal tract
Now think to an entire day ,what other bad chemical did I eat?

Creamy Garlic Mashed Potatoes

1 1\2 pounds russet potatoes,peeled & cut into 1 inch chunks
4 large garlic cloves, peeled
1\3 low fat 1% milk
2 tbsp unsalted butter cut into 4 pieces
1/4 tsp pepper

1. Put potatoes & garlic into a large saucepan; add cold water to cover and bring to a boil.

2. Reduce heat & simmer until the potatoes are fork tender {about 15 minutes}.

3. Meanwhile, combine the milk, butter & pepper in a small saucepan & set aside.

4.  Drain potatoes & garlic; return them to the pot & mash until smooth.  With a wooden spoon, gradually stir in the milk mixture until creamy. Serve.

Can serve 5 people.
per serving { about 2\3 cup} pts 3.
131 cal, 4g fat, 2g fiber

Classic Omlette with herbs

1 large egg
2 egg whites
1 tbsp water
2 tsp chopped flat leaf parsley
2 tsp chopped fresh chives
1 tsp chopped fresh thyme
pinch cayenne
1/4 tsp salt
1\8 tsp pepper
1 tbsp fat free sour cream

1. Whisk together all ingredients except sour cream in a bowl.

2. spray non stick skillet and set over med heat.  pour egg mixture in. when it starts to set, lift up the edges with a spatula and keep doing that so the running egg can run underneath it and it will cook.  fold the omelet and cook for 1-2 more minutes.  Slide onto a plate and top with sour cream.

this recipe makes only one serving {1 omelet is 3 pts}

Tuesday, 22 February 2011

Sikly Butternut Sqaush Soup

2 tsp olive oil
1 chopped onion
1(2 pound) butternut squash, peeled, halved, seeded, and cut into 1 inch chunks
1 32 ounce carton organic reduced sodium chicken broth
1 1/4 cup water
2 tbsp chopped fresh thyme
1/4 cup fat free sour cream
4 tsp chopped fresh chives

1. Heat oil in nonstick pan and set over med heat.  Add onion & cook, stirring, until softened about 5 minutes.  Add squash, broth, water, and thyme; bring to a boil.
2. Reduce heat & simmer until the squash is very soft {about 20 min}, remove from heat and cool about 30 min.
3.Pour squash mix through a sieve set over med bowl.  Transfer squash mix in batches if necessary to a blender and puree.  with machine running~ add 1 -1 1/2 cups of reserved cooking liquid, 1/2 cup at at time until the soup turns into a cream.
4.  Return soup to saucepan and set over medium heat.  Cook, stir, just until heated through about 5 minutes.  Remove from saucepan from heat and stir in the sour cream.  Ladle the soup into 4 bowls; top each serving with chives.

servings{1 cup} pts 3

Fruit Salad with Creamy Mint Dressing

2 cups strawberries, sliced
1 mango peeled, pitted and cubed
1 sliced banana
1 cup blueberries
3 tbsp orange juice
1/2 cup low fat vanilla yogurt
2 tbsp chopped fresh mint
Fresh mint sprigs

How to make:
1. Toss together all the fruit and 1 tbsp orange juice into a serving bowl.

2. Put the yogurt, chopped mint and the remaining 2 tbsp of orange juice into a food processor & puree until smooth.  Pour the yogurt dressing over the fruit mix and toss to coat.  Refrigerate, covered, until chilled at least one hour or up to 8 hours.  Garnish with the mint sprigs.

{3\4 cup servings- 2 pts}

Almond Butter & Jam Stuffed French Toast

8 slices of whole grain bread
8 Tsp almond butter
8 tsp raspberry jam
3/4 c fat free egg substitute
1 tsp vanilla extract
1/2 tsp cinnamon
2 tsp canola oil

How to make the French toast:

1. Spread each of 4 slices of the bread with 2 tsp almond butter.  Spread each of the remaining 4 slices of bread with 2 tsp of the jam.  Put the slices of bread together to make 4 almond butter & jam sandwiches; set aside.

2. Beat the egg substitute, vanilla & cinnamon in a large bowl.  Dip one sandwich in the egg mixture and evenly soak.  About 30 seconds on each side.  Transfer to a flat plate. Repeat with the remaining sandwich's.

3.  Heat 1 tbsp or oil in a large nonstick skillet. set over medium high heat.  Add 2 of the sandwiches and cook until browned about 2 minutes on each side.  Repeat with the remaining oil and sandwiches.  Cut each in half and serve.
{per serving- one sandwich}
{5 pts}

Is spring here yet?!

I had so much fun making these cupcakes. I think it is the whole "miniature scene" kind of theme. Everything you see is completely edible. All made out of Fondant icing or buttercream icing. I was going to just make it a bumble bee & watermelon theme but I thought the that Mr. Bee looked lonely so I added some Lady bug friends to join him. I think I may have a hard time eating these guys cause they are way too cute.

Daisy Cupcakes


French Vanilla Frosted Rainbow & Chocolate Cake cupcakes.

These Cupcakes too were for our church's bake sale. All the funds are going to go towards fundraising for "World Youth Day."
I got these cupcake papers & daisies from the "Martha Stewart Collection". They have been sitting in my cupboard for a while waiting to be made for the perfect event.

 I love polka dots. This is what Sold me on buying these paper cups...


With much disappointment....
They DID NOT SHOW UP!!! err Sorry Martha!

I love Ya but I'm not happy with your paper cups.

Look at the picture below....
......No yellow??!!! No POLKA DOTS!!!
Sigh :(
Any who....
I was going to do plain French Vanilla cupcakes.(this is the batter before they hit the oven)..but I thought that was kinda boring, so I thought Id add a splash of color-with Wilton gel color (rose pink, sky blue, and yellow butter cream)...It really changed the whole look of what I had planned for the cupcakes...
so much for boring white...I think I could find this my new favorite thing so fun!
These were super Colorful & really yummy.
I know that at the sale probably 90% of the people are probably guilty "Chocolate Lovers"like me...So I couldn't be a part of a bake sale with no Chocolate....

So I gave in.

I whipped up Another batch of Double Chocolate Cupcakes. I wonder which will sell faster? The rainbow bright cupcakes or Chocolate?
Or maybe no one will buy them at all?
who am I kidding...they will be gone.......right?!

"I hope."

(all packed and ready to go)..

Daisy Lollipops


I made these Dasiy cookie Lollipops for a fundraiser at our church. These will be sold by the youth this Saturday and the earnings will go towards "World Youth Day".