Low Fat Diva Blog

Low Fat Lifestyle Recipes & Lowfat Cooking Tips

Gingerbread Beer Cupcakes With Toasted Marshmallow Frosting November 27, 2014

Filed under: Desserts,Diva's Brew-ha — lowfatdiva @ 1:32 pm

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I ran across this recipe, tweaked it and OMG it was fabulous!!!  I thought I had a “torch” but found out I didn’t so to improvise I used one of my turbo grill lighters to toast the marshmallow topping.

The cupcakes didn’t really take that long and the combination with the marshmallow was great.   Holiday time can be rough on my granddaughter who is lactose intolerant so I made sure to change a couple of things so she could eat them and as you can see from the pic she thought they were quite delish!     Enjoy!!!  For comments and questions please email me.

 

1 3/4 cups all-purpose flour

1 teaspoon baking soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger

1/4 teaspoon cloves

1/4 teaspoon allspice

1/4 teaspoon salt

1/4 cup canola/safflower oil

1/4 cup  Lite Land OLakes Butter (or use all oil if you are making them lactose free)

1/2 cup packed light brown sugar

1/2 cup unsulphured molasses

1/4 cup Egg Beaters, room temperature

1/2 cup luke warm gingerbread beer or you can use water

  1. Preheat the oven to 350 degrees Fahrenheit. Line a standard muffin tin with liners–and lightly grease with spray.
  2. In a bowl, whisk together the flour, spices, salt, and baking soda. Set aside.
  3. In the bowl of stand mixer (fitted with a whisk attachment), whisk together the melted butter, oil, brown sugar, molasses, and Egg Beaters
  4. On low speed, add half of the beer/water to the egg mixture, followed by half of the dry ingredients. Repeat with remaining beer/water and flour mixture until just combined.
  5. Remove and scrape down the bowl with a spatula, ensuring that all ingredients have been incorporated evenly.
  6. Divide evenly among a standard muffin tin, so that each is 3/4 full (it will most likely yield 11 cupcakes with this amount of batter in each cup).
  7. Bake for about  20 minutes (rotating halfway), or until tops of cupcakes are just springy to touch and toothpick inserted in center comes out clean. Allow to cool in pan on rack for 3 minutes. Remove cupcakes and allow to cool on rack until completely cool.

 

Marshmallow Frosting:

4 large egg whites (4 ounces)

1 cup granulated sugar

1 teaspoon lemon juice

1/4 teaspoon vanilla extract

Place egg whites, sugar, and lemon juice in (very clean) bowl of a stand mixer and place over a pot of lightly simmering water (double broiler). Using the whisk attachment, whisk constantly until sugar has dissolved and whites are lightly warm to touch (use your fingertips to test this–but it should take about 4-5 minutes, depending on how cold your egg whites are).

Transfer bowl to stand mixer and beat over low speed for 1-2 minutes. Increase speed to high and continue to beat for another 5-6 minutes until frosting is thick, shiny, and stiff (will hold its peak).

Frost cooled cupcakes using your favorite tip or use cake spatula.   Hold your torch or lighter just over the top of the frosting and “toast” to desired color.

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Chocolate Brigaderios November 22, 2014

Filed under: Desserts,Gluten Free — lowfatdiva @ 12:03 pm

I was watching a program on the Food Network and Brigaderio Truffles were mentioned.  As normal I was curious so I checked on line for a better description and recipe.  Although I found a couple of recipes, most had the same basic concept except for this one.  I tried the other recipes and like this one the best because it is more “visual” when you are making the mixture.

If you do not cook long enough the Brigaderio will loose it shape but if you cook too long things can get ugly 🙂  This recipe seems to be the best choice for people who cook like I do.  I need a  reading “visual” of how the item needs to look while I’m making it.  I hope you enjoy them as much as we did.  Make a half batch to get started with so you can get a good handle on the truffle before you start to make larger batches.  It’s important to have all your rolling covers cut,chopped and ready before you start rolling the truffles.

I flavored mine with Bourbon by putting it into the mixture as I was cooking it but you could choose other flavors.   Enjoy!!!

 

  • 2 (14-ounce) cans low fat sweetened condensed milk
  • 4 tablespoons unsalted butter
  • 2 tablespoons heavy cream
  • 2 teaspoons light corn syrup
  • 3 ounces semisweet chocolate, chopped
  • 2 teaspoons unsweetened cocoa powder
  • 1 cup chocolate sprinkles, preferably Guittard
  • 1 cup finely chopped walnuts, pecans, hazelnuts, pistachios or combination

Preparation

1 In a medium heavy-bottomed saucepan, place the  low fat condensed milk, butter, heavy cream, and corn syrup and bring to a boil over medium heat.

2 When the mixture starts to bubble, add the chocolate and the cocoa powder. Whisk well, making sure there are no pockets of cocoa powder. Reduce the heat to low and cook, whisking constantly, until it is the consistency of a dense fudgy batter, 8 to 10 minutes. You want the mixture to bubble toward the end, so it’s important to use low heat or the sides of the pan will burn the fudge. If you undercook it, the brigadeiro will be too soft; if you overcook it, it will be too chewy. It is done when you swirl the pan and the mixture slides as one soft piece, leaving a thick burnt residue on the bottom.

3 Slide the mixture into a bowl (without scraping the bottom) and let cool at room temperature. Cover the bowl with plastic wrap and chill in the refrigerator for at least 4 hours.

4 Scoop the mixture by the teaspoonful and, using your hands, roll each into a little ball about 3/4 inch in diameter (about the size of a chocolate truffle).

5 Place the sprinkles in a bowl. Roll 4 to 6 brigadeiros at a time through the sprinkles, making sure they cover the entire surface. Store in an airtight plastic container for 2 days or up to 1 month in the refrigerator.

 

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A Champagne Cake For Valentines Day February 9, 2014

Filed under: Desserts — lowfatdiva @ 1:13 pm

I have made beer cakes, wine cakes so why not a champagne cake?  The concept should be the same – an awesome tasting cake!    I made mine in a white cake mix but just like my beer or wine cakes you can use any flavor but you need to remember if you want the champagne to come through, the cake has to be a mild flavor.  Besides you will have frosting and fruit flavors going on too so everything needs it’s moment.     Enjoy!!!

1 box of white cake mix (lower in fat the better)

1 can of sugar free vanilla frosting (the fat content is a bit higher but with the sugar removed you get to taste all the flavors better)

1/2 – 3/4 cup Fresh raspberries

raspberry preserves

Preheat oven to 350 degrees F. Grease and lightly flour two 8×1-1/2-inch round cake pans; set aside.
Prepare cake mix according to package directions, except replace the water with an equal amount of champagne.
Pour batter into prepared pans, spreading evenly. Bake according to package directions. Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on racks.
Tint frosting with food coloring to make a light pink. Place one cake layer, bottom side up, on a serving plate. Spread with about 1/2 cup of the tinted frosting. Place remaining cake layer, rounded side up, on top. Frost top and side of cake with remaining frosting. Garnish with a bit of the preserves and top that with fresh raspberries.
strawberry cake
 

Peanut Butter Krispie Brownie January 28, 2014

Filed under: Desserts,Low Fat Diva Blog — lowfatdiva @ 6:50 pm

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These look great right?  Chocolate anything, right?  Well, they look great but when I first saw the recipe I knew I would not be able to share it or even make the recipe as it was originally written because it was way to full of fat. BUT I wanted to see if the idea would work in a lower fat version and it did – yeah!!!  I was sent the original recipe by a food blogger (who I think found it from Lindsay of Love & Olive Oil)  The first pic is from that original recipe, the bottom pic is my version 🙂   They look a bit different but I bet the taste is still the same )  This would be a fun treat to take to a Superbowl party.      Enjoy!!!!

Krispie Topping:

1 1/2 cups semisweet chocolate chips
1 1/4 cups Better n’ Peanut Butter
1 tablespoon butter
1 1/2 cups crisp rice cereal

 
2 boxes  of No Pudge coffee flavored brownie mix
prepare brownie mixes  according to package but  stir in 1/2 cup mini dark chocolate chips.  Pour batter into  a 9×13 pan that has been lined with foil and lightly sprayed with Pam.
 
Bake for about 25-30 minutes or until brownies are mostly done. Remove from oven and sprinkle 1/2 cup chopped mini peanut butter cups and  1/4 cup chocolate chips over top, then return to oven and bake for 3 to 4 minutes more.  Transfer pan to wire rack to cool.
To prepare topping, combine 1 1/2 cups chocolate chips, Better n’ Peanut Butter, and butter in a pan. Heat on stove  stirring until  everything is melted and smooth. Add rice cereal and toss to coat. Spread cereal mixture in a smooth layer on top of brownies, then cover and refrigerate for at least 90 minutes or overnight, or until topping is cooled and set before slicing and serving.
 
“Brownies will keep, refrigerated in an airtight container, for up to 1 week”.
 
chocolate-brownies-1
 
 

Gluten Free Apple Tart October 5, 2013

Filed under: Desserts,Gluten Free — lowfatdiva @ 2:11 pm

I have told you about this great product that I found last fall called Chebe, it’s a mix that I used to make my daughter some cheese biscuits and they were outstanding!  I personally have not been able to find any mixes other than the cheddar cheese biscuit mix in my area here in the Mitten.  However I have gone on line and discovered they have four mixes and look fantastic!!!  Here is the link  http://www.vitacost.com/chebe-cinnamon-roll-mix-gluten-free?csrc=GPF-PA-697301100470&ci_gpa=pla&ci_kw=&ci_src=17588969&ci_sku=697301100470&ci_src=17588969&ci_sku=697301100470&gclid=CPmcoqLu_7kCFXRp7AodxwQAfg

The price on the mixes is better than I get in the store but I have not checked out shipping yet 🙂  IF you find the mixes, they sent me this terrific recipe for an Apple Tart that looks divine and since it’s apple season here in the Mitten I wanted to share it with you.    Enjoy!!!!

If you have found the mixes in a store/on line, please drop me a note and let me know so I can share the information.   ramona@lowfatdivablog.com

Gluten Free Apple Tart

Tart

1 – 7.5 ounce package of Chebe Cinnamon Roll Mix
3 tablespoons vegetable oil
2 large eggs
2 tablespoons milk or water
6 large apples (about 3 pounds) peeled, cored and sliced into ½ – ¾ inch slices – Granny Smith are one of the best to use
Juice of 1 lemon
1 cup light brown sugar, packed
½ teaspoon kosher or sea salt
1 tablespoon unsalted butter, melted

Caramel Sauce

¼ cup light brown sugar, packed
¼ cup heavy cream
1 tiny pinch kosher or sea salt
1 tablespoon unsalted butter

Tart

Preheat oven to 375 degrees. Lightly spray an 11” tart pan with a removable bottom with non-stick cooking spray. Line a baking sheet with foil.

Combine the Cinnamon Roll Mix, eggs, 3 tablespoons oil and water (or milk) in a mixing bowl. Stir to combine the ingredients. Pour the dough out on a clean work surface and knead until smooth, 1 – 2 minutes. Place a piece of waxed or parchment paper on a work surface, top with the dough and them another piece of waxed or parchment paper. Roll into a 13 inch circle. Gently transfer the dough to the prepared tart pan. Wrap a sheet of foil around the outside of the tart pan. This will keep your oven clean as the caramel tends to seep out while the tart is baking.

Put the sliced apples in a large mixing bowl and squeeze the lemon juice in. Toss to coat. Add the brown sugar and salt. Mix until the apples are completely coated with the brown sugar. Arrange the apples in a circle around the outer edge of the pan overlapping each other slightly. Continue to arrange the apples in concentric circles working toward the center of the pan. Make sure the apples fit snuggly. Pour the juices accumulated in the bowl over the apples and drizzle on the melted butter. Bake for 55 to 65 minutes or until the apples are tender when pierced with a knife. Check the tart after 35 minutes, once the crust and the tips of the apple slices have browned lay a sheet of foil over the top of the tart and continue baking. Let tart cool in the pan for 10 minutes then remove the foil and outer ring of the tart pan and continue cooling on a wire rack. If the tart cools too much before removing the outer ring of the pan, the caramel will harden making it difficult to get the tart out of the pan. If this happens simply put the tart in a warm oven (300 degrees) for 5 minutes and it should come right out. While the tart cools make the caramel sauce.

Caramel Sauce

In a small sauce pan over medium heat, bring all the caramel sauce ingredients to a boil. Stir to dissolve the brown sugar. Continue cooking until the sauce is thick enough to coat the back of a spoon, about 5 minutes. Let the sauce cool slightly then drizzle on top of the tart.

Serve the tart warm or at room temperature.

easy-caramel-apple-tart-gluten-free

 

Grilled Fruit With Honey Mascarpone Bruschetta September 18, 2013

Filed under: Appetizers & Drinks,Desserts,Gluten Free — lowfatdiva @ 2:32 pm

After going to the Farmer’s Market in Muskegon I have developed a friendship with a great family from Bailey.  They have orchards and I love trying to find things to make with their fruits.  I have been developing some beer ice cream ( sorry not sharing the recipe ) and thought about making a peach wheat beer ice cream but things didn’t turn out as I had hoped because the peaches have too much juice/water in them.

So, I decided to make some grilled fruit for dessert one night and I love bruschetta so I played with some honey and mascarpone (low fat of course) and the taste was out of this world!  You can use any fruits that are in season.  I used peaches and nectarines ( I wanted some color so I used a bit of sweet cherries too).    Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

NOTE:  This can be made Gluten Free by using a different bread for the bruschetta.

1/4  cup sugar

4  large apricots, halved and pitted (not too ripe)

4   nectarines, halved and pitted (not too ripe)

hand full of  sweet cherries, pitted

2   tablespoons fresh lemon juice

1 1/2  teaspoons finely grated orange zest

1   tablespoon extra-virgin olive oil, plus more for brushing

Salt and freshly ground pepper

1   cup  low fat mascarpone

2   tablespoons honey

8   1-inch-thick slices of cibatta  bread

 

In a large bowl, combine the  sugar with the apricots, nectarines, cherries, lemon juice, orange zest, and 1 tablespoon of the olive oil. Toss well and season lightly with salt and pepper. Let stand for 10 minutes.

In a small bowl, stir the mascarpone with the honey and season with pepper.Spray  the bread slices on both sides with Pam Olive Oil Spray.

Light a grill.  Grill the bread over high heat until lightly charred and crisp, about 30 seconds per side. Grill the fruit over moderate heat, basting a few times with the reserved juices, until lightly charred and just tender, about 4 minutes per side.

Spread the honey mascarpone on the grilled bread and half each slice. Transfer to a platter. Top with the grilled fruit and drizzle any left over sauce you have.  My friend likes to drizzle just a bit of reduced flavored balsamic over the finished plate 🙂

grilled-fruit-bruschetta-with-honey-mascarpone-12080-ss

 

 

 

 

Delightful Fresh Peach Crisp September 4, 2013

Filed under: Desserts — lowfatdiva @ 1:00 pm

When peaches are in season you need to be quick and make things because it seems it’s the shortest fruit season I know of 🙂  I like this peach crisp recipe because we can make it for my granddaughter who has lactose issues.  By using a dairy free graham cracker and substituting  dairy free butter she can enjoy it also!    Enjoy!!!!  For comments/questions email ramona@lowfatdivablog.com

 

Peach Crisp

1/4 cup granulated sugar

2 Tbsp. all-purpose flour

1 tsp. ground cinnamon

7 cups 1/2-inch fresh  peach slices (8 peaches about 3-1/2 lb.),

2 Tbsp. honey

2/3 cup coarsely crushed graham crackers (5 squares)

2/3 cup packed brown sugar

1/3 cup all-purpose flour

2 Tbsp. rolled oats

1/4 tsp. ground cinnamon

1/4 cup butter

 

Preheat oven to 375°F. For filling, in a bowl stir together granulated sugar, the  2 tablespoons flour, and 1 teaspoon cinnamon. Add peaches; toss to coat.

Spread in 2-quart rectangular baking dish. Drizzle honey over peaches; set aside.

For topping:   in a bowl stir together crushed graham crackers, brown sugar, 1/3 cup flour, rolled oats, and 1/4 teaspoon cinnamon. Using a pastry blender, cut in butter until mixture resembles coarse crumbs. Sprinkle topping evenly over the peach mixture.

Bake, uncovered, for 40 to 45 minutes or until topping is golden brown. Serve warm.

 

peach crisp

 

 
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