• 28th January
    2012
  • 28
“Hey!  You made these before!”  (See Jan 11, 2012 post.)   Oh wait, these are chocolate.  Chocolate Almond Cupcakes with Almond Butter Buttercream.  I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.   Chocolate Almond Cupcake Makes 12 cupcakes Ingredients: 1 c almond milk 1 tsp apple cider vinegar 3/4 c sugar 1/3 c canola oil 1 1/2 tsp almond extract 1 c all-purpose flour 1/3 c cocoa powder 3/4 tsp baking soda 1/2 tsp baking powder 1/4 tsp salt Directions:  -Whisk almond milk and vinegar together and set aside to curdle. -Add sugar, oil, and extracts, then beat. -In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Add to wet mixture and beat till smooth.   -Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.   Almond Butter Buttercream Ingredients:  1/4 c shortening 1/4 c cream cheese, softened 2 c confectioners’ sugar Almond butter to taste Directions: -Cream together shortening and cream cheese. -Add confectioners’ sugar in 1/2 cup batches. -Add almond butter to taste. -Mix until creamy and smooth. -Frost on top of cooled cupcakes!   

“Hey!  You made these before!”  (See Jan 11, 2012 post.)   Oh wait, these are chocolate.  Chocolate Almond Cupcakes with Almond Butter Buttercream.  I have to go into work on a Saturday, so just thought I’d make it a bit sweet with some cupcakes for my fellow co-workers.  

Chocolate Almond Cupcake

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

3/4 c sugar

1/3 c canola oil

1 1/2 tsp almond extract

1 c all-purpose flour

1/3 c cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.

-Add sugar, oil, and extracts, then beat.

-In a separate bowl, sift together flour, cocoa powder, baking soda, baking powder, and salt.  Add to wet mixture and beat till smooth.  

-Pour into liners and bake for 18 to 20 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!   

  • 14th January
    2012
  • 14
A friend of mine is on an anti-candida diet, which means no/low sugar including carbs.  So what do you do when you have a sweet craving?  She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences.  Don’t be fooled!  These were actually quite tasty and this entire plate has approximately 3 grams of sugar!  Original Recipe: http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/ My Adaptation: No Bake Almond Butter Chocolate Squares Servings: 8 petite sandwich squares Ingredients: Olive oil to grease the pan 4 oz unsweetened chocolate like Ghirardelli 100% Cacao 3 packets of Stevia 6 oz coconut milk 1/2 teaspoon cinnamon  1 teaspoon finely ground (decaf) espresso 1/4 teaspoon fine grain salt Almond butter Cocoa powder Procedure:Lightly grease an 8x8 pan.  Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.In a medium pan, melt the chocolate over gentle heat.  Add Stevia to taste.  In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso.  When the coconut milk is very warm, remove from heat and stir in the salt.Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.When ready to serve, remove from the pan.  Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich.  Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.  

A friend of mine is on an anti-candida diet, which means no/low sugar including carbs.  So what do you do when you have a sweet craving?  She is allowed to have unsweetened chocolate so I’ve adapted this chocolate recipe (and changed the name) from The Candida Diaries to fit both our needs and preferences.  Don’t be fooled!  These were actually quite tasty and this entire plate has approximately 3 grams of sugar! 

Original Recipe:

http://thecandidadiaries.wordpress.com/2011/07/25/no-bake-chocolate-cake/

My Adaptation:

No Bake Almond Butter Chocolate Squares

Servings: 8 petite sandwich squares

Ingredients:

Olive oil to grease the pan

4 oz unsweetened chocolate like Ghirardelli 100% Cacao

3 packets of Stevia

6 oz coconut milk

1/2 teaspoon cinnamon 

1 teaspoon finely ground (decaf) espresso

1/4 teaspoon fine grain salt

Almond butter

Cocoa powder

Procedure:
Lightly grease an 8x8 pan.  Line with parchment paper (very important if you ever want to get this cake out of the pan!) and set aside.
In a medium pan, melt the chocolate over gentle heat.  Add Stevia to taste.  
In a separate medium pan, heat the coconut milk over gentle heat. Stir in the cinnamon and the espresso.  When the coconut milk is very warm, remove from heat and stir in the salt.
Pour the chocolate into the coconut milk, and very slowly and steadily stir until everything comes together smoothly. Make sure the components aren’t at all separate. Pour into the prepared pan, cover with plastic wrap and refrigerate until chilled throughout, a few hours, or overnight.
When ready to serve, remove from the pan.  Divide the chocolate sheet in half and cream one side with almond butter, then place the second half on top to form a sandwich.  Slice into 8 petite sandwich squares and dust with a bit of cocoa powder.  

  • 10th January
    2012
  • 10
I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.   Almond Cupcakes Makes 12 cupcakes Ingredients: 1 c almond milk 1 tsp apple cider vinegar 1 1/4 c flour 2 tbsp cornstarch 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/2 c margarine or 1/3 c canola oil 3/4 c sugar 2 1/4 tsp almond extract Directions:  -Whisk almond milk and vinegar together and set aside to curdle.   -Sift together flour, cornstarch, baking powder, baking soda, and salt.  -Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth. -Pour into liners and bake 20 to 22 minutes @ 350 degrees F.   Almond Butter Buttercream Ingredients:  1/4 c shortening 1/4 c cream cheese, softened 2 c confectioners’ sugar Almond butter to taste Directions: -Cream together shortening and cream cheese. -Add confectioners’ sugar in 1/2 cup batches. -Add almond butter to taste. -Mix until creamy and smooth. -Frost on top of cooled cupcakes!

I whipped these Almond Cupcakes with Almond Butter Buttercream up real quick for a couple of parties, and now I am their favorite person.  

Almond Cupcakes

Makes 12 cupcakes

Ingredients:

1 c almond milk

1 tsp apple cider vinegar

1 1/4 c flour

2 tbsp cornstarch

3/4 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1/2 c margarine or 1/3 c canola oil

3/4 c sugar

2 1/4 tsp almond extract

Directions: 

-Whisk almond milk and vinegar together and set aside to curdle.  

-Sift together flour, cornstarch, baking powder, baking soda, and salt. 

-Cream margarine and sugar until light and fluffy with mixer.  Add almond extract, beat.  Alternately add dry and wet ingredients and beat till smooth.

-Pour into liners and bake 20 to 22 minutes @ 350 degrees F.  


Almond Butter Buttercream

Ingredients: 

1/4 c shortening

1/4 c cream cheese, softened

2 c confectioners’ sugar

Almond butter to taste

Directions:

-Cream together shortening and cream cheese.

-Add confectioners’ sugar in 1/2 cup batches.

-Add almond butter to taste.

-Mix until creamy and smooth.

-Frost on top of cooled cupcakes!