How about a tasty somewhat naughty festive treat? I was making cupcakes for a potluck that my yoga teacher training group decided to put on. I made these vegan friendly and oh my, they were tasty! The recipe below is the healthier way I would make them but I will include the recipe variation to make them vegan friendly too. They were originally going to be gluten free and vegan friendly but that challenge is going to be saved for another day. These were so tasty even my meatatarien husband has been enjoying them. For those who are curious I’m an omnomnomivore. Food is tasty.
- 2 1/2 cup flour
- 2 tsp baking powder
- 12 tbl low fat cooking margarine
- 1 1/2 cup splenda
- 10 tbl egg substitute (like egg beaters)
- 1 cup almond milk, unsweetened original
- 2 tsp almond extract
- 2 tbl orange zest, grated fine
- Juice of 1 orange (usually about 2 ounces)
- 2 1/2 cup icing sugar
- Preheat oven to 350F.
- In a bowl cream together the margarine, egg, almond extract and splenda.
- In another bowl combine the baking powder and flour. (yes, sometimes I’m lazy and skip this step too…it’s o.k.)
- Slowly alternate between adding the flour and the almond milk while beating the creamed mixture on low. Continue until all combined.
- Spoon batter into cup pan and bake for 20 minutes. You can tell they are done when they spring back when you touch them and are golden.
- While the cupcakes bake, combine the zest and icing sugar in a bowl.
- Slowly add the orange juice to the sugar mixture while beating on low. Once it is all combined at the desired consistency (you do not have to use all of the juice) beat for 2 minutes on high. Chill the glaze for 1 hour.
- Glaze the cupcakes when they have cooled.
Makes 16 cupcakes, each cupcake with glaze contains approximately 176 calories, 2.4 grams fat, 39 grams carbs, .9 gram fiber, and 2.2 grams protein.
To make this vegan friendly I used powdered egg substitute ( a local brand from the health store), vegan butter (earth balance buttery spread), and brown sugar instead of splenda. The nutritional info for this version is much higher of course. To make the cupcakes you just add the extra step before you cream of adding the required amount of water to the powdered egg substitute and stir. Other than that it is straight forward and the baking time is the same.
This tasty jam can certainly be enjoyed in a variety of ways. This is an ingredient recipe in LOTRO. According to the game it is made with blackberries, water, and mixed spice. This then goes on to be the ingredient for so many other hardcore hobbit recipes. I can’t wait! I have been anxiously watching our blackberry bushes all summer. You won’t believe how busy the bees were! Now we have oodles of blackberries and the first thing that absolutely had to be made was this blackberry jam. I like the tartness of the berry so I did not add much sugar at all. If you like a sweeter jam you may want to add more than I did. With the success of this basic jam I am definitely going back to make more. I think the next will be a blackberry lavender jam and a blackberry passionfruit jam. Num! Definitely harvest season around here.
- 4 cups crushed blackberries
- 1 cup unsweetened apple juice (I made my own by juicing a few fuji apples)
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp light cooking margarine
- 1 pkg no sugar needed pectin (I call it insurance in case my apple juice doesn’t come through)
- 1 cup sweetener of choice (I used splenda but honey would be divine)
- 4 small canning jars
- Boil the jars, lids, and seals to sterilize and prep for the jam. Keep them hot until ready for filling.
- Strain 2 or 3 cups of the berries to remove the seeds. Blend the strained liquid with the remaining crushed berries in a pot.
- Add the apple juice, margarine, cinnamon, and cloves to the berries.
- Stir in the pectin until dissolved.
- Bring the mixture to a boil over high heat. Add the sweetner of choice.
- Stir constantly while boiling for 3 minutes then remove from heat.
- One at a time remove jars from the hot liquid, ladle in the jam, leaving about 1/2 inch from the top. Wipe the rim clean. Top with the sealing disk. Screw down the top. Repeat for the rest of the jars.
- Return the filled jars to the boiling water, make sure the jars are covered by atleast an inch of water. Boil for 10 minutes or longer if you are at higher altitudes.
- Remove the jars from the water without tilting them. Allow to sit upright and undisturbed for 24 hours.
Makes 4 250 ml jars. 1 tbl of jam sweetened with splenda is 7 calories, .1 gram fat, .5 gram fibre, 2.1 carb, and .1 gram protein. 1 tbl of jam sweetened with honey is 22 calories, .1 gram fat, .5 gram fibre, 5.7 carbs, and .1 gram protein. Contains all the num needed to last through winter for two hungry hobbits.
Posted in Breakfast, Comfort Foods, Craving Buster, Ingredient, Sidedish, Snack, The Hardcore Hobbit
Tagged apple, Blackberry, Cinnamon, clove, Honey
My husband loves maple walnut flavoured ice cream. For me, I have to be in the mood for it. Something about nuts in ice cream has always made me raise an eyebrow. No real reason for it, it just weirds me out…I’m silly ofcourse. Thinking about the flavours themselves though they sound oh so tasty. Especially for a cookie. So, for this week’s Engel game night I made up an attempt. The maple is only a hint but the walnut is definitely there and nummy. From the feedback I have received my husband and our other guy gamer loved these. I call that a win! This recipe is full of tasty whole grain stuff and omega 3’s from those walnuts. Healthy omnoms.
- 1/4 cup light cooking margarine
- 1/4 cup unpacked brown sugar
- 2 tbl sugar or splenda
- 2 tbl light molasses
- 1 egg white
- 1 tbl light maple syrup
- 1/2 cup whole wheat flour
- 1/2 tsp cinnamon
- 1/4 tsp baking soda
- 1 cup quick cooking oats
- 1/2 cup chopped walnut pieces
- In a large bowl combine the margarine, brown sugar, splenda, molasses, egg white, and maple syrup until smooth.
- In another bowl combine the flour, cinnamon, and baking soda.
- Add the flour mixture to the sugar mixture.
- Stir in the oats and walnut pieces.
- Refrigerate for 1 hour. Drop teaspoon amounts onto a baking sheet and bake for 15 minutes at 350F. Transfer to a wire rack to cool. You can shape these cookies but it will be messy to do so.
Makes 20 cookies. Each cookie contains 58 calories, 2.8 grams fat, 7.7 grams carbs, 1 gram fibre, and 1.7 gram protein. I have to say these are great with tea, even the not so great tea I was having that night.
Making your own tzatziki is really fun and I love the ability to customize according to taste…which storebought just doesn’t do. I’ve mentioned my love affair with garlic, well I like my tzatziki to reflect that. Perhaps you like a fresher more lemony taste to yours? Or perhaps a different texture? Go nuts there are so many ways to enjoy tzatziki! My favourite? On a ham sandwich instead of mayo. Num! With all the Mediterranean dips I’ve been working on my summer evening Mediterranean al fresco dinning experience is getting closer and closer! I can’t wait!
- 1 cup no fat greek style yogurt or non fat yogurt strained in cheesecloth overnight
- 1 small cucumber peeled, seeded, finely grated, and squeezed dry.
- 2-3 cloves of garlic (less if you are not as in love)
- 1 tsp extra virgin olive oil
- 2 tsp fresh lemon juice
- 1/4 tsp sea salt
- 1 tsp fresh dill (optional)
- Combine the ingredients in a small bowl and allow to sit for atleast 2 hours. Overnight is best!
Serves four generously (about 1/4 cup). Each serving contains 45 calories, .2 gram of fat, 7.3 grams of carbs, 3.9 grams of protein, and .4 gram of fibre. Great on falafel!
Now, the description in game for these does not sound like a very fun dish at all. They keep you alive and complaining about the bad food for days. Well this will not do for hobbitses such as ourselves. The ingredients for this dish are flour, salt and water, to make it epic we add chives. Well, let’s upgrade those chives to green onions! So here I’ve made an easily transportable and tasty green onion pancake style hard tack ration. I love how the green onion gives them a subtle sweetness too. Suitable for keeping soldiers alive and happy with their food for days.
- 1 cup flour
- 3/4 cup whole wheat flour
- 1/2 tsp salt
- 1 tbl canola oil
- 3/4 cup boiling water
- 1/2 cup chopped green onion
- butter flavoured cooking spray
- Combine the salt and flours in a bowl. Add the boiling water and oil, stir until a dough forms. If it is a bit too sticky add more Whole Wheat flour. Knead the dough for five minutes.
- Roll the dough into a long snake and cut into twelve pieces.
- Roll the pieces into flat rounds, spray the top and sprinkle with a bit of green onion.
- Roll it up like a jelly roll.
- Press the roll down a bit on the seam and then coil it into a snail shape. Allow them to rest for 30 minutes.
- Flatten each of your “snails”, roll them into a pancake shape. You can allow these to sit until ready for cooking if you are premaking or cook right now.
- Preheat pan to medium and spray. Heat the pancake on one side until golden, flip and press down a bit. When golden on both sides they are ready to serve! Great hot or cold.
Makes 12 hard tack rations. Each ration contains 72 calories, 1.4 grams of fat, 13.7 grams of carb, 1.3 grams of fibre, and 2.2 grams of protein. These are great served with a bit of that asian hot sauce with the rooster on it. Num!
“Choice cuts of beef, dried and salted.” Beef jerky time!! I love making beef jerky. I have a dehydrator that is probably older than I am but boy to I love that thing. I love making up a batch of jerky this time of year in preparation for any camping trips that may come up. It’s a camping staple! Beef jerky from the store is always so bland and expensive. Making your own is the best way to go, especially when the beef sales start. I got my flank steak 20% off! In LOTRO salted beef delights are made with a bag of salt, green onion, and flank of beef. I used soy sauce instead of a bag of salt…it contains a bag of salt already hehehe. For a lower salt version it’s easy to just replace with low sodium soy sauce and still get tasty flavour.
- atleast 1 pound of flank steak
- 2/3 cup worcestershire sauce
- 2/3 cup soy sauce
- 1 tbl honey
- 1 tsp freshly ground pepper
- 1 tsp onion powder
- 2 green onion, sliced
- 1 tsp red pepper flakes (or more if you want more kick)
- Trim the flank steak of as much fat as possible. Slice into thin strips and place in a large freezer bag.
- Combine the remaining ingredients and pour into the freezer bag. Turn the bag a few times to make sure the meat is coated. Squeeze out the air and seal. Keep in fridge to marinate 24 hours.
- Layer the meat in your dehydrator and follow it’s instructions. If you do not have a dehydrator you can do it using the oven method. Set the oven to 160F, place the beef on a broiling pan in a single layer. Pop into the oven with the door cracked open slightly for 8 hours.
Makes about 10 servings. Each serving contains 79 calories, 3.4 grams of fat, 2.2 grams of carbs, no fibre (big surprise there right? hehe), 9.3 grams of protein. Enjoy and have some safe camping trips all you hobbits out there!
These are sort of like bite sized coffee cakes. They have that oh so tasty swirl of brown sugar and cinnamon. Yes, I am totally in love with my little mini cupcake pan. Adorable food is the way to go. You feel like you are totally indulging because you can have three instead of just one. These are awesome with a lovely foamy latte or special tea. These are just so cute! I think I might include these in a tea tray outside this summer. Anyone care to come over for afternoon tea?
- 1 1/2 cup flour
- 3/4 cup splenda
- 2 tsp baking powder
- 2 egg whites
- 1/4 cup unsweetened apple sauce
- 1/2 cup skim milk
- 1/4 cup unpacked brown sugar
- 1 tsp cinnamon
- Combine the flour, splenda, baking powder in a bowl. In another bowl, mix the applesauce, egg whites, and milk.
- Add the flour mixture to the apple sauce mixture gradually. Stir until well mixed.
- Spoon 1 tsp of batter into each mini cup of your mini cupcake pan.
- In a ramekin combine the brown sugar and cinnamon. Top each mini bite with a half tsp of the cinnamon mixture. Using a toothpick swirl the mixture into the bite.
- Bake at 350F for 15 minutes or until golden.
Makes 36 bites. Each bite contains 26 calories, .1 gram of fat, 6.4 grams of carbs, .2 gram of fibre, and .9 gram of protein. So go ahead, have a few!