Low Fat Diva Blog

Low Fat recipes,cooking with beer/hops, adventures

Gingerbread Beer Cupcakes With Toasted Marshmallow Frosting November 27, 2014

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


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.



An Update! December 8, 2013

Filed under: Diva's Brew-ha,Low Fat Diva Blog — lowfatdiva @ 5:50 pm

I know some of you have been wondering what on earth has happened and why you have not been notified of any new recipes.  No, I have not left the low fat life style and I have not run off to join a circus………yet 🙂  I have had some family issues to deal with and I have been working on a new project that I”m very excited about!!!

The name of the project is Hopps Diva.  I make a Beer Sorbet that is  95% dairy free and made with craft beer (mainly our homebrew but I have used some of the beer from local breweries).  The flavors that I have been working on are Maple Nut, Bacon Salted Caramel, Peanut Butter, Coconut, Dark Chocolate Cherry, Rocky Road and Pumpkin.

I will not be sharing the recipes with you – sorry- I am working towards making this into a business.  So far I have given out hundreds of samples to people in breweries, special events, fund raisers and some of the sorbet even took flight on an air plane!  I hope someday real soon you will be able to go into your local brewery and purchase a “flight” of Diva’s Frozen Hopps!

I’m also making Homemade Beer Marshmallows and Beer Doughnuts!  They  are so delish 🙂  I am able to sell the marshmallows at markets and through the mail although I’m still trying to get some breweries interested in giving them out to customers with their bill.

Wish me luck!!!


Low Fat Patty Melt July 15, 2013

Filed under: Diva's Brew-ha,Main Dishes & Sandwiches — lowfatdiva @ 10:26 am

I used to see “Patty Melts” on menus in restaurants but had never ordered one and I really have no reason why except they just didn’t sound appealing.   However awhile back I found a Patty Melt recipe that I had not tried before and whalaaaaa, it was delicious – after just a little tweaking that is!  If you have not ever tried a Patty Melt or even if you are someone who likes them but knows they are not something you should eat, give this recipe a try, you will be pleasantly surprised.    Enjoy!!!   For comments/questions email ramona@lowfatdivablog.com

Patty Melt

1 pound 93% lean ground beef
Pam Olive Oil Cooking spray
1/4 cup thinly sliced onion, divided
1/4 teaspoon freshly ground black pepper, divided
1 (8-ounce) package presliced Portabella mushrooms
1 1/2 teaspoons all-purpose flour
1/4 cup dark lager beer (don’t substitute a IPA unless you know you and your guests like hops)
8 (1.1-ounce) slices rye bread
4 (0.67-ounce) slices reduced-fat provolone cheese

Chop enough of the sliced onion to measure 1/4 cup. Combine chopped onion, beef, , and 1/8 teaspoon pepper in a medium bowl. Be careful to not over mix the meat mixture. Divide beef mixture into 4 equal portions with moist hands, shaping each into a 4-inch oval patty (this is important because you are not using a bun and you want it to fit on your rye bread). Press thumb in center of each patty, leaving a nickel-sized indentation.

Heat a large nonstick skillet over medium-high heat. Spray Pam Olive Oil into  the pan. Add patties; cook 4 minutes on each side or until your liking.

Heat a medium  sized skillet over medium-high heat. Add mushrooms, remaining onion and  1/8 teaspoon pepper; sauté  3 minutes. Sprinkle flour over mushroom mixture; cook 1  minute, stirring constantly. Stir in beer; cook 30 seconds or until thick. Remove from heat; keep warm.

When patties are done, remove from large pan. Wipe pan clean; heat over medium-high heat. Coat 1 side of each bread slice with cooking spray. Place 4 bread slices, coated sides down, in pan. Top each with 1 patty, 1 cheese slice, and one-fourth of mushroom mixture. Top with remaining bread slices; coat with cooking spray. Cook 2 minutes on each side or until browned.

NOTE:  I have found that if I toast my bread first and then quickly add the cheese, meat and mushroom mixture instead of trying to flip in pan, I have a lot less mess 🙂

patty melt


Good News For Craft Beer Drinkers! June 6, 2013

Filed under: Diva's Brew-ha — lowfatdiva @ 9:52 pm

Instead of Ultralight beer reach for a homebrew/craft  beer instead!

Great news for all of us homebrewers.  Savor and sip the superiority of one local, full-flavored high-gravity craft beer. It’ll quench and satisfy far greater than 2 ultralight pints. Be careful: Some specialty beers can have up to 10% alcohol—more than wine.





Chocolate Peanut Butter Stout Cupcakes! February 8, 2013

I was recently at a brewery doing a beer review for my blog site and  the magazine I write for.  We chose a six beer flight and I didn’t like any of them 😦   I should have chosen a few of the dark beers  that were more on my radar but the guy who was behind the bar steered us towards IPA (what my husband likes) and a couple of light beers.  If I had gone with my better judgement, I would have tried a dark beer that claimed to have a peanut butter flavor – now that would have been fun!

Well, when I got home I just kept thinking about this dark peanut butter beer and all the fun things I could make with it!  Thus my recipe for Chocolate Peanut Butter Stout Cupcakes!  They are low in fat  (no shocker there) but  the cupcakes are loaded with awesome flavor.  To keep the fat content down I used  the Chocolate Better n Peanut Butter (which you all know is my favorite) for the middle of the cupcake as well as the glaze…….yummmmmm.  I sure hope you like these as well as all my taste testers did (some were licking out the paper).    Enjoy!!!  For comments/questions email ramona@lowfatdivablog.com


Chocolate Peanut Butter Stout Cupcakes

1 pkg. devils food cake mix

1 pkg. instant chocolate pudding (small size)

1/4 cup oil

3/4 cup Egg Beaters

1 cup Stout or Porter beer at room temp

Better n Peanut Butter or Chocolate Better n Peanut Butter

powdered sugar

left over beer from bottle

In a glass measuring cup, pour out beer to equal 1 cup and set aside.  Pour the rest of the bottle in a small saucepan and place over medium heat on the stove.  Let the beer cook down until it’s half the volume you started with.  Set aside.

In a bowl, whisk together the cake mix and the pudding.  In a separate bowl whisk  the oil, Egg Beaters and 1 cup of beer.  Be sure the ingredients are blended well together. Add to the liquid to the cake mix, using a whisk.  Mix until all dry ingredients are incorporated.

Line 12 muffin cups with paper cups.  Using a small ice cream scoop, fill each muffin cup about half way.  Place about 1 tsp. of Better n Peanut Butter over batter and then top with more batter to cover up the peanut butter, doing this to all 12 muffin cups.

Place in a 350 degree oven for about 15 minutes but time will vary according to ovens and if you are using a dark muffin tin.  Be sure to not over bake the cupcakes!

While the cup cakes are baking  sift 2 cups of powdered sugar into a bowl.  Add 2 heaping tablespoons of Better n Peanut Butter, this will be hard to mix but try.  Now add just a bit at a time of your reduced beer that has been cooling.  Remember to only add a bit at a time or your glaze will be like soup!  Add more peanut butter if it gets too thin.  The glaze will set up after you put it on the cooled cup cakes.



Kitchen Sink Beer Baked Beans January 31, 2013

I asked my mom, friends and anyone I met what their favorite recipe was for baked beans.  I received a huge variety of recipes and most had a few things in common; brown sugar, onion, molasses and ketchup.   Ok, well that was a start but not what I was looking for.  So I took all the recipes that I sort of liked, combined them into one and as I was making the beans I found myself constantly adding more stuff, thus the Kitchen Sink Baked Beans (the beer was an afterthought).   I know in my article this month in Women’s Lifestyle Northshore I told you not to heat up balsamic vinegar but as with most rules this  is an exception.  The “tang” part of the beans is from the balsamic vinegar and it give the recipe a great flavor!

Cooking time will vary with this recipe and it also depends on if you put them in the oven or in a crock pot.  I used a crock pot for this recipe (have 3 and don’t ever use them).    Enjoy!!!  For comments/questions email Ramona@lowfatdivablog.com

 Kitchen Sink Baked Beans

1 tablespoon olive oil

1 ½ cup diced onions or leeks

1 cup diced celery

1 cup diced carrot

¼ cup Balsamic vinegar

3 tablespoons tomato paste

3 tablespoons whole grain Dijon Mustard

1 ½ teaspoons chopped fresh rosemary

1 tablespoon cocoa powder

3 teaspoons smoked paprika

1/3 cup  brown sugar (start with this amount and you may decide to add more)

2 teaspoon liquid smoke

2 cups dried navy beans or other dried bean of your choice

1 can great northern beans (size is your choice)

5 cups water

8 oz. of any Porter or Stout beer (not sweet flavors) – keep 4 oz for the end of the cooking

6 oz. cooked and chopped up turkey bacon

Place dried beans in a pot and cover with water (you can use half beer and half water).  Leave them to soak over nights.

The next day drain beans and set aside.  In a non stick frying pan place the olive oil, add the onion, celery and carrots.  Cook until translucent – about 10 minutes.  Add in the balsamic vinegar to deglaze the pan for 1 more minute.  Add the tomato paste, mustard, rosemary, cocoa powder and paprika.  Saute for another 2-3 minutes.  Remove from heat

Set your crock pot on high if you want them done in about 5 hours.  Add the beans, vegetable mixture, water and beer.  Stir the mixture about every hour or so.  In the last 2 hours, add the canned northern beans and the cooked bacon.  I add the other 4 ounces of beer  at this time or more if I want my beans to have a bit more liquid.  There is nothing I hate more than having baked beans that are more like dry baked paste!

NOTE:  My friend Dawn browns up very lean ground beef or turkey and adds that into her baked beans during the cooking cycle.  The meat does give the beans a nice flavor.

baked beans


Beer Health News From A Blog Called The Weekly Pint January 28, 2013

Filed under: Diva's Brew-ha — lowfatdiva @ 3:09 pm

This article was sent to me from a blog that I follow called The Weekly Pint.  Normally I read and then delete but this one had some interesting comments about the health benefits of hops.  Now, I ‘m not a big hop girl but my husband tends to like an IPA or other beers that are loaded with hops, so I thought for those of you hop lovers out there you may appreciate this bit of good news about hops!

Article from The Weekly Pint

Hanging out with friends and family this time of year can be a roll of the dice, as the nation continues to battle epidemic levels of influenza and, of course, the common cold. And while such pathogens won’t survive in beer, sharing glassware or bar food with sniffling friends could easily lead to infection (pro-tip: don’t share; wash your hands constantly) But don’t let the fear of flu keep you from enjoying a good craft beer. According to recent studies, moderate beer consumption can actually be good for the health of adults.

According to AFP (Agence France-Presse), results of recent medical tests in Japan show that ingesting large amounts of humulone, the key ingredient in hops (which give beer aroma and bitterness), might help fend off a form of seasonal sickness in adults, specifically “RS”, or Respiratory Syncytial virus, which can lead to severe forms of pneumonia and bronchitis in children. We’ll note loud and clear here that the test itself was commissioned by Sapporo Breweries through Sapporo Medical University, which in turn points out it would take about thirty cans at once to achieve an effective dose, which, of course, could kill you six ways to Sunday (don’t try it). Nevertheless we’ll raise a salutary glass in hopes that further medical testing confirms that hops are indeed the happiest, healthiest plant.

In the meantime, take solace in this Time magazine article outlining several other health benefits to beer, from healthier blood and bones to the lungs, skin, hair, and even brain.


Lose Weight By Eating

with Audrey Johns

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