Ghirardelli Cacao Cookies

Ghirardelli 100% cacao unsweetened baking bar starts with the finest cocoa beans from around the world. The beans are carefully roasted and milled to create a pure, rich chocolate taste which give these cookies the delectable essence of pure chocolate intensity. Here is my recipe Ghirardelli Cacao Cookies. 

Holiday Pumpkin Bread

Classified botanically within the gourd family, pumpkins are technically a fruit, closely related to cucumbers, watermelon, and other squash. Their English name, pumpkin, is a derivation of the Greek word "pepon," meaning large melon. 

Pumpkins are low in calories and high in beta-carotene, an antioxidant that your body uses as Vitamin A. Did you know that pumpkins are 90% water. During their growth peak, usually August, giant pumpkins can gain as much as 40 lbs. per day! Below is a recipe I created for a moist pumpkin bread with half the calories of sugar. 

Ingredients

1/2 cup stevia, baking blend

2 large eggs

1/2 cup vegetable oil

1/3 cup water

1 (15 ounce) pumpkin puree

1 3/4 cup all purpose flour

1 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon kosher salt

1/4 teaspoon ground nutmeg

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

3/4 walnuts, chopped


Preheat oven to 325 degrees. Grease and flour a loaf pan (8.5 x 4.5). Set aside. In a medium size bowl beat eggs and mix in stevia, oil, water and pumpkin. In a separate bowl mix flour, baking soda, baking powder, salt, nutmeg, cinnamon and cloves. Combine wet ingredients with dry ingredients until just blended. Fold in chopped walnuts.

Pour batter into loaf pan. Bake for 50 to 60 minutes or until toothpick inserted comes out clean. Cool bread inside loaf pan for 10 minutes on a wire rack. Then slide a butter knife along the sides of pan to loosen the bread. Carefully invert the loaf pan to remove bread. Cool bread another 15 minutes directly on wire rack. Using a serrated knife, slice the pumpkin bread into 1/2 inch slices. Serve on a platter or store in an air tight container. 

As a side note, make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store. Enjoy!

(Source: Pumpkins - Fun facts, cooking & nutrition, www.ebay.com)

Carrot Walnut Cranberry Muffins

Here's my recipe for Carrot Walnut Cranberry Muffins, a perfect side to bowl of hot chili or cup of warm apple cider. These Fall muffins are chock-full of walnuts, cranberries, carrots, yogurt and oats making them a healthy choice, too.

Ingredients

2 cups all purpose flour

1 cup raw oats

1 Tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup stevia, baking blend

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

2 large eggs

1/2 cup vegetable oil

1 1/2 cups plain greek yogurt

1 teaspoon vanilla extract

1 cup carrots, grated

1/3 cup dried cranberries

1/2 cup walnuts, chopped

Instructions

Preheat the oven to 350 degrees. Grease a 12 muffin cup pan. Sift together flour, oatmeal, baking powder, baking soda, salt, cinnamon, nutmeg and stevia. In a large mixing bowl, mix together eggs, oil, yogurt, and vanilla. Stir in carrots, then dry ingredients in two additions. Fold in walnuts and cranberries. Spoon into muffin cup pan. 

Bake for 25 minutes or until toothpick inserted comes out clean. Remove pan from oven and cool on a wire rack for 10 minutes. Use a butter knife to lift the muffins out of the pan. Cool completely before storing in an air tight container. 

This recipe also contains two of the Superfoods: walnuts and yogurt. As a side note: make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store. Enjoy!

Peanut Butter Cookies

One of my favorite pastimes is sipping English tea and eating cookies. Even better is dunking those yummy, homemade cookies in my afternoon tea. Now that I've converted to using stevia when baking my cookies, there is a lot less guilt enjoying this childhood pastime. Try this new recipe and give me your feedback.

Ingredients:
1 stick of unsalted butter

5 tablespoons stevia baking blend

1 large egg

1 teaspoon vanilla extract

1 cup of peanut butter, chunky style

1 1/4 cups all purpose flour

1/4 teaspoon baking soda

1/2 teaspoon Kosher salt

Additional 2 tablespoons of stevia for crosshatch pattern.

Preheat oven to 350 degrees. In a large mixing bowl, beat together butter and stevia. Beat in egg, vanilla extract and peanut butter, scraping down the bowl frequently. Place a sifter over the mixing bowl. Sift/stir the flour, salt, and baking soda in the mixing bowl. Using a medium size cookie scooper, make 2 teaspoon size balls. Set them on a baking sheet lined with parchment paper, approximately two inches apart. Dip a fork into a separate bowl of stevia, then press a crosshatch pattern into the top of each dough ball. Bake the cookies 12 to 13 minutes. Cool on baking sheet 2 minutes, before removing to wire rack. Makes 2 dozen.

Notes:

Using a small size cookie scooper will yield approximately three dozen cookies. Additionally, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!

Zucchini bread with walnuts and yogurt

Here's my recipe for zucchini bread that includes two of the Super-foods ~ walnuts and yogurt. You'll find the greek yogurt keeps this bread moist for up to four days. So go ahead and make it, substituting stevia for sugar, and you'll enjoy this sweet bread all week long.

Ingredients:
1 cup walnut halves 

2 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1/2 cup of stevia baking blend

2 large eggs

1/2 cup of vegetable oil

1/2 cup fat free plain Greek yogurt

1 cup coarsely grated zucchini 

Preheat oven to 325 degrees. Butter and flour metal loaf pan, set aside. In a medium bowl, whisk the flour with the baking powder, baking soda, and salt. In a large mixing bowl, mix the stevia with the eggs, vegetable oil and yogurt. Add the dry ingredients to the wet ingredients, along with the grated zucchini and walnuts. Stir until the batter is evenly moistened. 

Scrape the batter into the loaf pan. Bake 70 minutes or until a toothpick inserted into the center of the loaf comes out clean. Let the loaf cool on a rack for 30 minutes. Slice into 1 inch slices and serve with butter and preserves. 

As a side note, make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store. Enjoy!

Apple Pecan Pie

Apple pie is one of America's most loved pies and marks nearly all American traditions. It's tasty aroma fills the atmosphere and brings a comfort to all who indulge. I've updated this traditional recipe by substituting stevia for sugar and adding chopped pecans for a heavenly taste. By using heart-shaped cookie cutters, I created a top crust with loving shapes that will draw anyone into the kitchen. Try it and be creative with your pie crust.

For the pie crust:
3 cups all-purpose flour

1 teaspoon kosher salt

1 cup cold butter, cut into small pieces

1/4 to 1/2 cup ice water

For apple pie filling:

1/4 cup pecans, finely chopped

8 Granny Smith apples, peeled, cored, sliced

2 tablespoons lemon juice

1/2 cup stevia baking blend

2 tablespoons cornstarch

1/4 teaspoon kosher salt
2 tablespoons all-purpose flour

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon allspice

1/2 cup apple cider, boiled

2 tablespoons butter, diced 

First, make the pie crust: Whisk together flour and salt in a large bowl. Using a pastry blender, cut in half the butter at a time. Then add the water, a tablespoon at a time, while tossing the mixture with a fork to moisten the dough evenly. Squeeze the dough gently to see if it will hold together. When it does, its moist enough. If it crumbles, add another tablespoon of water. 

Turn out the dough onto a large piece of parchment paper. Gather it together by folding it once or twice. Divide the dough into two pieces, one for the bottom crust and one for the top crust. Flatten the dough into two round disks. Pat the edges to make them smooth, then wrap each disk in a plastic baggie and refrigerate for 30 minutes.

Unwrap your first dough disk and set on a piece of parchment paper. Cover the dough with a large piece of plastic wrap (this prevents the dough from sticking to the rolling pin). Roll the crust with a rolling pin from the center toward the outer edge. Roll the crust until it is 2 to 3 inches greater than the pie pan. Grease your pie pan lightly. Then transfer your pie crust to the pan by removing the plastic wrap and peeling back the parchment paper. To prevent a soggy bottom crust, brush the inside with a lightly beaten egg white. Then line the bottom crust with the finely chopped pecans.

Preheat oven to 425 degrees. Next, make the pie filling: In a large bowl, coat the sliced apples with the lemon juice. In a small bowl, whisk together stevia, flour, cornstarch, salt and spices. Sprinkle the mixture over the sliced apples and stir to coat them. Stir in the boiled apple cider. Spoon the apple filling onto the bottom crust on top of the pecans. Dot the top with diced butter. To finish the edge of your pie, fold the dough under to make it even with the rim of the pie pan. Then press it flat with the tines of a fork to give it a finished look.

Next, roll the top crust with a rolling pin between a piece of parchment paper and a piece of plastic wrap. Use heart shaped cookie cutters to cut hearts out of the dough. Layer the dough hearts side by side around the apple pie. When the pie filling is covered with hearts, gently brush the top crust with milk. Then sprinkle with baking Stevia. Bake the pie for 20 minutes at 425 degrees, then reduce the oven temperature to 350 degrees and bake for 40 minutes more. Remove from oven and let the pie cool on a wire rack. Yields: one 9" double crust pie.

As a side note: make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store. Enjoy!

Banana Walnut Bread

Banana walnut bread has always been one of my all time favorite quick breads. I love it toasted with a light spread of butter. It can be tricky to make as most of us have experienced the fated sunken top that ruins an otherwise perfect loaf of banana bread. I've received many requests for my recipe for Banana Walnut Bread. Below is a recipe that will send you back wanting slice after slice.

Ingredients:

3/4 cup unsalted butter

3/4 cup stevia baking blend

4 bananas, mashed

2 large eggs

1 teaspoon vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

3/4 teaspoon kosher salt

1/2 cup buttermilk

3/4 cup walnuts, chopped

Directions:

Preheat oven to 325 degrees. Grease and flour a metal loaf pan. Cream the butter and stevia thoroughly. Add the bananas, eggs and vanilla; beat well. Sift together flour, baking soda and salt. Mix flour mixture into the banana mixture, alternating with the buttermilk. Fold in the walnuts and mix well. Pour the batter into prepared loaf pan. Bake for 60 to 70 minutes, until toothpick inserted comes out clean. Let the bread cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Slice and toast lightly. Spread with butter or preserves for an added treat.

As a side note, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!

Marble Cheesecake

Here is another recipe I created using stevia baking blend:

Marble Cheesecake

For the cheesecake:

3 packages (8oz.) cream cheese, softened

1/2 cup stevia, divided

1/2 cup dairy sour cream

2 1/2 teaspoons vanilla extract, divided

3 tablespoons all purpose flour

3 large eggs

1/4 cup cocoa

1 tablespoon vegetable oil

For chocolate crumb crust:

2 cups graham cracker crumbs, crushed

1/2 cup cocoa

1/3 cup melted butter

1/4 cup stevia, baking blend

Preheat oven to 350 degrees. Prepare chocolate crumb crust: Combine graham cracker crumbs with stevia, cocoa, and melted butter. Press mixture onto bottom of 10-inch springform pan. Bake 8 minutes. Cool completely.

Increase oven temperature to 450 degrees. Prepare the cheesecake: Beat the cream cheese, 1/4 cup, plus 2 tablespoons stevia, sour cream and 2 teaspoons of vanilla extract in a large mixing bowl. Gradually add flour, beat until just blended. Add eggs, one at a time, beat well. Set aside.

In a separate bowl, combine cocoa and 2 tablespoons stevia. Then add oil, remaining 1/2 teaspoon vanilla extract and 1 1/2 cups of cream cheese mixture from above. Stir well. Next, alternately spoon plain and chocolate batters over baked chocolate crust, ending with the chocolate batter on top; gently swirl a knife through the batters for a marbled effect.

Bake the cheesecake for 10 minutes at 450 degrees. Without opening the oven door, reduce oven temperature to 250 degrees and continue baking 30 more minutes. Turn oven off. Without opening the oven door, leave cheesecake in the oven for 30 more minutes.

Remove from oven. Immediately loosen cheesecake from side of pan with a knife. Cool to room temperature. Refrigerate several hours or overnight. Remove the side of pan. Yields: 10 to 12 servings. Cover and refrigerate leftover cheesecake.

As a side note, make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!

Chewy Molasses Cookies

Here's another treat I created using stevia baking blend:

Chewy Molasses Cookies

2 cups all purpose flour

1 1/2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon kosher salt

1/2 cup of stevia, baking blend

3/4 cup of unsalted butter, softened

1 large egg

1/4 cup molasses

Preheat oven to 350 degrees. Lightly grease the baking sheet. In a medium bowl, whisk together flour, baking soda, cinnamon, nutmeg and salt. In a large mixing bowl, beat butter and stevia until combined. Beat in egg and molasses. On low, gradually mix in dry ingredients in three parts.

In a small bowl, put 1/4 cup of stevia. Roll dough into 1 tablespoon balls. Then roll balls in stevia before arranging them on the baking sheet three inches apart. Use the bottom of a glass to flatten the balls before baking. Bake 10 to 12 minutes. Cool 1 minute on baking sheet, then transfer the cookies to a wire rack to cool completely. Yields: 2 dozen. This recipe can be doubled if more cookies are desired. Optional: Put one scoop of french vanilla ice cream between two molasses cookies for a heavenly treat!

Make sure to buy the stevia baking blend. It can be found under the brand name Truvia in the grocery store. Enjoy!

Lemon Pound Cake

Are you ready to taste some goodies using stevia? In my last post, I explained the benefits and the ease of baking with stevia. I have found this plant based sweetener to be an excellent substitute for sugar in most of my recipes with one exception. Stevia can not be cooked on the stove top. For example, my recipe for English Toffee, which is entirely prepared on the stove and then refrigerated to harden the toffee, turned into a chewy mess when I substituted stevia for sugar. So save yourself the time and cost of ingredients by only using stevia in your recipes that are baked in the oven.

When purchasing stevia, make sure to buy the baking blend stevia. It can be found under the brand name Truvia in the grocery store.

Here is the recipe for my Lemon Pound Cake:

1 1/2 cups all purpose flour

1/4 tsp baking soda

1/4 tsp kosher salt

3/4 cup unsalted butter

1/2 cup stevia (baking blend)

1 1/2 tsp vanilla extract

1 tsp finely grated lemon zest

2 Tbsp fresh lemon juice

2 large eggs

1/2 cup sour cream

Preheat oven to 325 degrees. Grease and flour loaf pan, preferably glass. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.

In a large mixer bowl, beat together butter, stevia, vanilla extract, lemon zest, and lemon juice. Add the eggs, one at a time, mixing well. Add the sour cream, mix until blended. Then add the flour mixture in two parts, mix until blended. 

Pour the batter into the prepared loaf pan. Bake 70 minutes, then check with a toothpick for doneness. Cool for 15 minutes in loaf pan. Run a knife around the inside of the pan, invert the cake onto a wire rack. Continue cooling for another 15 minutes. Finally, slice the cake into 1 inch slices and display slices on a rectangle tray. 

I served this delicious pound cake with a side of fruit salad. However, my guests all chose to put their scoop of fruit salad directly on their slice of pound cake as if it were strawberry shortcake!