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Low Carb Chocolate Cupcakes

Wendy has been sticking to her KETO diet lately, and I’m proud of her for being so disciplined.  Although she hasn’t cheated (as far as I know), she has talked so much about chocolate cake that it won’t be long before she does.  She has one specific cake on her mind.  The cake she is longing for is one that was brought into work several months ago by one of the managers at our office.

That cake had a special ingredient…

Zucchini

When Wendy admitted to not knowing that there was a difference between liquid and dry measurements, I knew I would need to step in to help.

I told her I would try to duplicate the recipe.

On Tuesday she handed over 5 small zucchini,a zip top bag filled with cocoa powder, and a bottle of Stevia concentrate.  Seeing that she was serious, I committed to create this cake for her.

My low carb chocolate cupcake recipe was adapted from Lisa’s Low Carb Yum Best Low Carb Chocolate Cake Recipe.

This recipe makes 24 cupcakes, contains 96 calories, and 2.5 net carbs.  It requires planning ahead because unless you bake low carb/sugar-free regularly, you probably won’t have all the necessary ingredients on hand.

Ingredients:

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener (1:1 sugar replacement)

1/4 teaspoon Stevia concentrated powder

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil (melted)

8 large eggs (beaten)

2 teaspoons vanilla extract

4 cups zucchini (shredded)

Using my food processor I shredded 4 small zucchini which is apparently the secret to making this low carb cake recipe so moist.

Instructions:

  1. Preheat oven to 350°F.  Line a 12-cup muffin pan with cupcake liners.
  2. In a large mixing bowl, whisk coconut flour, sweetener, Stevia concentrate, cinnamon, baking soda, baking powder, and sea salt.
  3. In a separate container whisk eggs, coconut oil, and vanilla until smooth.
  4. Combine the wet and dry ingredients.
  5. Stir in the shredded zucchini.
  6. Spoon the batter into the cupcake liners, filling about halfway.
  7. Bake for 15 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
  8. Cool on wire rack.
  9. Once cool, frost with chocolate buttercream frosting, if desired.

I highly recommend frosting with chocolate buttercream frosting.  The recipe is from Lisa’s Low Carb Yum, is unbelievably tasty, and completely worth the extra calories!

 

 

Low Carb Chocolate Cupcakes

  • Servings: 24
  • Difficulty: easy
  • Print

Ingredients

1 cup coconut flour

1 cup unsweetened cocoa powder

1 1/2 cup low carb sweetener (1:1 sugar replacement)

1/4 teaspoon Stevia concentrated powder

1 teaspoon cinnamon

2 teaspoons baking soda

2 teaspoons baking powder

1/2 teaspoon sea salt

1/2 cup coconut oil (melted)

8 large eggs (beaten)

2 teaspoons vanilla extract

4 cups zucchini (shredded)

Directions

Preheat oven to 350°F.  Line a 12-cup muffin pan with cupcake liners.

In large mixing bowl, whisk coconut flour, sweetener, stevia concentrate cinnamon, baking soda, baking powder, and sea salt.

In a separate bowl whisk eggs, coconut oil, and vanilla until smooth.

Combine wet and dry ingredients.

Stir in zucchini

Spoon the batter into the cupcake liners, filling only halfway.

Bake for 15 18 20 or until toothpick inserted in center comes out clean.

Cool on wire rack. Once cool, frost with chocolate buttercream frosting, if desired.

prettyis.me

 

 

Wendy had a happy day!

Thank you for taking time out of your day to stop by my blog.

Friday Favorites

Although there has been no time for blogging this week

Alice In Wonderland Disney GIF

 there’s always time for

Friday Favorites

Favorite # ONE

Carrot Cake Trifle

I first posted this recipe here but thought it would be a good idea to post it again… with a photo this time.

Look at those luscious layers.

I made the Carrot Cake Trifle for Easter Sunday Dinner dessert.

Ingredients:

  • 1 box Carrot Cake Mix & required ingredients
  • 8 oz. softened cream cheese
  • 1 1/2 sticks of softened butter
  • 3 cups of powdered sugar
  • 1 Tbsp. vanilla
  • 16 oz. Cool Whip
  • Chopped walnuts

Easiest dessert recipe ever!

Directions:

  • Prepare the carrot cake according to package directions, allow to cool.
  • Cut cake into cubes.
  • Mix filling by beating together cream cheese and butter.  Add powdered sugar and vanilla.
  • Fold frosting mixture together with Cool Whip.
  • Layer in trifle dish with carrot cake and walnuts.

OMG delicious!

~

Rory was not the least bit interested in dinner and seemed to need a nap.  I was rocking her and noticed that her little legs were cold, so I asked Levi if he would bring her a blanket.  Not only did he bring a blanket, he brought a story book because, before any baby takes a nap, a story is in order.

Favorite # TWO

Everyone enjoys

Story Time

There was no nap.

~

Favorite # THREE

Easter Baskets

for everyoneAs long as I’m able, I’ll make sure these babies have goodies in their Easter baskets!

~

Favorite # FOUR

Family Time

It is good for the extended family to get together for special occasions.

On this occasion we enjoyed Easter Sunday dinner, an Easter egg hunt family photos then two sweet girls got to come home with Glammy to play.

~

Later that evening, LB and I watched the Jacksonville Passion Play presented by First Baptist Church which featured the talents of

Favorite # FIVE

Several special members of my family Thanks for the Jesus selfie, Dillon.  Who else has one of these???

My nephew Dillon played the part of Judas Iscariot (that’s him in the back with the money bag), my brother-in-law Stuart was an angry Pharisee, My Mama, Aunt Linda, niece Sydney, and cousin Sarah all had parts in this program.  I was impressed with the talent that was displayed from my family!

I hope you had a

Flowers GIF by dasherzallerliebste

Special Thanks to LB my personal Photographer

Thank you for taking time out of your day to stop by my blog.

Friday Favorites Valentines Day Edition

Today has been a GREAT day.  Not only because it is Friday, but because it is a day away from the office!

This week my Friday Favorites are all about

Valentine’s Day

 

Favorite # ONE

Conversation Hearts

While conversation hearts candies are cuteAnd Conversation Hearts donuts are a real treat

A Conversation Hearts Cake is a work of art!

Last Saturday, I made one!

Favorite # TWO

A Work of Art

Found on Pinterest and commissioned by my daughter-in-law for her Valentine’s Day baby’s first birthday.

It is a heart shaped chocolate cake [Duncan Hines] covered in the best homemade buttercream frosting ever and “decorated” with red sprinkles!

Favorite # THREE

Flowers and Chocolate

Who wouldn’t want flowers and chocolate on Valentine’s Day?

LB always makes sure to let me know that He is My Valentine and I am His!On Valentine’s Day LB sent me a beautiful arrangement of daisies and roses!

Don’t you think daisies are the friendliest flowers?

In addition to the flowers, LB surprised me with a box of Pecan Delights.

I’ll be hiding these in my closet.

 

Favorite # FOUR

This

Red Blouse

that I FOUND in the back of my closet.

Although I look like a toy soldier in this photo, I was happy to find something red to wear on Valentine’s Day.

Favorite # FIVE

This Valentine’s Day Baby

Rory was born on February 14, 2018.  We celebrated her birthday on Saturday.

Hey Girl!

This is a photo of her enjoying her very own pink cake…

with a special photo bomb [under the highchair] by Levi.  Not sure what that was about, or if anyone else noticed, but I thought it was too cute and worth sharing!

Thank you for the cake Glammy!

Here’s some for your face!

Thank you for taking time out of your day to stop by my blog.

LB’s Birthday Weekend

LB’s birthday is on January 26th.
January 26th happened on a Saturday this year, so I was able to be home with him and start his special day with  a special BREAKFAST.
Pineapple Upside Down Pancakes were on the menu.  Courtesy of Mrs. Butterworth’s and a can of Dole Sliced Pineapple!He loved his pancakes!
And he loved opening Birthday Gifts!He looks SMASHING in his new jacket…
And is very excited about his new GOOGLE Home Mini!The Birthday Boy spent his day playing with ‘Hey Google’.
I assumed we would go out for dinner and live music later that evening, but he didn’t want to venture out in the cold.  He requested homemade pizza for dinner.
And he chose the German Chocolate Tres Leches Cake from a list of cakes that “you MUST TRY”.
It is delicious!

I’ve included the recipe courtesy of Taste of Home so we can make it again:

German Chocolate Tres Leches Cake

  • Servings: 16
  • Difficulty: easy
  • Print

Ingredients

  • 1 package chocolate cake mix
  • 1 can (14 ounces) sweetened condensed milk
  • 1 can (12 ounces) evaporated milk
  • 1-1/2 cups heavy whipping cream, divided
  • 1/4 cup rum
  • 3 tablespoons confectioners’ sugar
  • 1/2 cup sweetened shredded coconut, toasted
  • 1/2 cup chopped pecans, toasted

Directions

  • Preheat oven to 350°. Prepare and bake cake mix according to package directions, using a 13×9-in. baking pan. Cool on a wire rack.
  • Meanwhile, in a large bowl, whisk milks, 1/2 cup cream and rum. With a wooden skewer, poke holes in cake about 1/2 in. apart. Slowly pour milk mixture over cake, allowing mixture to absorb into cake. Let stand 30 minutes. Refrigerate, covered, 8 hours or overnight.
  • In a small bowl, beat remaining cream until it begins to thicken. Add confectioners’ sugar; beat until stiff peaks form. Spread over top of cake. Sprinkle with coconut and pecans.

 

The LB Birthday Weekend theme song was When I’m 64.

It was completely appropriate for the occasion.

 

 

Thank you for taking time out of your day to stop by my blog.

 

Three Kings’ Day

With the new year bringing a call to get into shape and embrace good health, all of the goodies in my house were expelled.

By the first weekend in January, LB was looking for his 9PM dessert.

Yeah I got nothin’.

So when I found out that there was a CAKE made especially for a celebration on January 6th, I was in!

This celebratory cake is in honor of

Three Kings’ Day

a/k/a Epiphany

a/k/a Día de Los Reyes

In Mexico, Día de Los Reyes  is a holiday celebrated on January 6 to honor the Three Wise Men.  The day the Three Wise Men gave gifts to Jesus Christ is the day that closes the Christmas festivities.  During Día de Los Reyes, Mexicans serve Rosca de Reyes, also known as

Three Kings’ Cake

“Rosca” means wreath and “Reyes” means kings. The Rosca de Reyes has an oval shape to symbolize a crown and has a small doll inside which represents baby Jesus. The doll figure symbolizes the hiding of the infant Jesus from King Herod’s troops. Traditionally roscas are adorned with dried and candied fruits to symbolize the many jewels that a crown would have.

My version of the Rosca de Reyes was made from a box mix, baked in a bundt pan, and decorated with icing, maraschino cherries, slivered almonds, and some leftover green chocolate chips.  It looks a bit odd, but tastes as good as any yellow box cake you’ve ever made.  Also, I did not include any trinkets in my cake.LB didn’t mind.

 

Here is a fun tidbit of information:

For those of us in the U.S., Christmas is over, but for those in Latin America and Spain, the majority of gifts are coming not from Santa Claus, but rather from the Three Kings.  Before going to bed, the children place their old shoes with a wish list on top for the Three Kings.  The next morning, the shoes are filled with toys and gifts from the Three Kings.

(source)

 

Thank you for taking time out of your day to stop by my blog.

Friday Favorites

Happy Friday!

 

united states turkey GIF by Thomas Kastrati

While next week my favorite day will be Thursday, it is a given that 99.9% of the time, Friday is my favorite.

And I love to share my Friday Favorites.

This week I began preparing for my Sunday before Thanksgiving dinner.  I’ve decorated, made pie crust, baked pecan pie bars, and picked up a few grocery items.

My favorites this week are centered on getting ready for our big dinner…

Favorite # ONE

Cheesecake-Pumpkin-Pecan Pie

aka

Chumpkan Pie

It’s a beautiful thing and I have made it only once before.  Three layers of deliciousness make up this three-in-one pie.  The cheese cake layer is first, followed by the pumpkin custard layer, and topped with gooey pecan pie filling.

I’m not even going to attempt to type up this recipe because it is long and involved. You can find the recipe here.

You REALLY need a 10″ dish for this recipe.

Favorite # TWO

Pâte brisée

Martha Stewart’s recipe for pie crust has never let me down.   Instead of using the pie crust in the Chumpkan pie recipe above, I’ve made Martha Stewart’s pâte brisée for my Thanksgiving Day pies.  I can make it in advance and store it for weeks.  In this case, I made it last Sunday.

Speaking of Martha Stewart, Snoop Dogg was honored with a star on the Hollywood walk of fame this week.

Ms. Stewart and Mr. Dogg are quite an interesting pair.  You can read about them here.

(I have no idea why I included that bit of information)

Favorite # THREE

Pecan Pie Bars

These are delicious.

If you’ve never tried a Pecan Pie Bar, you must.  I’ve posted the recipe here.

Favorite # FOUR

The Hallmark Channel

I tuned in last Tuesday and I haven’t been able to change the channel!

Favorite # FIVE

Fall Décor

To prepare for the festivities, I’ve pulled out some of my fall decorations!

Commercial Salt And Pepper GIFto be continued…

Thank you for taking time out of your day to stop by my blog.

Can You Bake Some Pumpkin Muffins?

Yesterday as we drove back to Jacksonville to spend the final day of fall vacation at home, LB asked, “what can you make with pumpkin [for me] when we get back home?”

The pumpkin possibilities are endless!

Dey’s uh, pumpkin-kabobs, pumpkin creole, pumpkin gumbo. Pan fried, deep fried, stir-fried. Pineapple pumpkin, lemon pumpkin, coconut pumpkin, pepper pumpkin, pumpkin soup, pumpkin stew, pumpkin salad, pumpkin and potatoes, pumpkin burger, pumpkin sandwich…

(source)

er… can you [just] bake some pumpkin muffins?

Absolutely!

So I went on a Pinterest search for pumpkin muffins with an added bit of sump’n.

I found these Pumpkin Cream Cheese Swirl Muffins from The Novice Chef.

As the Novice Chef states, these spiced pumpkin muffins are moist and topped with sweet cream cheese that melts into them as they bake and only take 30 minutes!
And she is right!

For the muffins you will need all purpose flour, pumpkin spice, baking soda, salt, a can of pumpkin, granulated sugar, brown sugar, eggs, vegetable oil, and vanilla extract.

For the fancy cream cheese swirl you will need, cream cheese, granulated sugar, egg yolk, and vanilla extract.

Here is how it is done:

Preheat your oven to 375°F.

If your oven is like mine, it will take 30 minutes to get there.

Place paper baking cups into a muffin pan and set aside.  Then, in a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined and set it aside.

In your standing mixer, mix together the canned pumpkin, sugar and brown sugar.  Beat in eggs, vegetable oil and vanilla extract. Then slowly add in the flour mixture, mixing until there are no lumps.  This mixture looks really good.  Stick your finger in it and give it a taste.

Good, huh?

Wash your hands and continue.

Fill the muffin cups about three quarters of the way full.

Nice.

Now, after LB (or your significant other) has licked the bowl clean, wash it so you can use if for the cream cheese swirl.

In that same mixing bowl, beat the cream cheese until smooth. Add in the sugar, egg yolk and vanilla extract and beat until well combined.  Top each muffin with about 1 tablespoon of the cream cheese mixture and use a toothpick to swirl it into the batter.

It will turn out better than you think.

Bake the muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

And LB exclaims

“the holiday baking season has begun!”

 

 

Pumpkin Cream Swirl Muffins

  • Servings: 18
  • Difficulty: easy
  • Print

Ingredients

Muffin:

  • 1 3/4 cups all purpose flour
  • 1 tablespoon pumpkin spice
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (15 oz) can pumpkin (pure pumpkin puree)
  • 1 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract

Cream Cheese Swirl:

  • 8 oz cream cheese
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract

Directions

Preheat oven to 375°F.  Place paper baking cups into muffin pan.  Set aside.

In a medium bowl, whisk flour, pumpkin spice, baking soda and salt until well combined.  Set aside.

In a mixing bowl, beat together pumpkin, sugar and brown sugar.  Add eggs, vegetable oil and vanilla extract.

Slowly add the flour mixture, mixing until smooth.  Fill muffin tins 3/4 full.

In a mixing bowl, beat cream cheese until smooth.  Add sugar, egg yolk and vanilla extract and beat until well combined.

Top each muffin with about 1 tablespoon of cream cheese mixture and use a toothpick to swirl it into the batter.

Bake muffins for 18-20 minutes, or until a toothpick inserted in the center comes out clean.

 

Thank you for taking time out of your day to stop by my blog.

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