Harry Potter Treats
Yer a wizard Amanda. The four words that were never once said to me *sadness*. However, we can make up for that! Imagine my immense joy at having found recipes straight from Hogwarts, Hogsmeade and Honeydukes. I might have squealed a bit. From Acid Pops to Chocolate Frogs to Licorice Wands to Cockroach Clusters to Butterbeer and BUTTERBEER CUPCAKES. Wut. And as an added bonus some Caldron Cakes if you ever feel like taking a Potions class. It’s okay to cry; I know how you feel. I’m dying to make these too. You can thank me later.
100 Calorie Chocolate Mug Cake
2 tablespoons self-rising flour
2 tablespoons cocoa powder
3 tablespoons stevia for baking
2 tablespoons unsweetened apple sauce
2 tablespoons 35 calorie per serving unsweetened almond milk
1 egg white
1. Add all ingredients to a large mug. Whisk well with a fork.
2. Microwave on high for 2 minutes.
Vegan Cupcake / Cupcake vegano
Aquí la receta / The recipie
This is the tutrle brownie recipie that I use; thought that I should share it with my lovely followers :)
For the caramel, you will need:
-1/4 cup water
-2 tablespoons light corn syrup
-1 1/4 cups sugar
-6 tablespoons heavy cream
-2 teaspoons unsalted butter
-1 teaspoon vanilla extract
-1/4 teaspoon salt
Mix the water and corn syrup into a meduim saucepan.
Pour the sugar into the center of the pan. (Don’t let the sugar hit the sides of the pan!)
Gently stir the sugar. I prefer to use a spatula.
Bring it to a boil on meduim-high heat and cook (without stirring) until the sugar compleyely dissolves (about 6-10 minutes).
It should be a golden color and around 300 degrees.
Reduce the heat to meduim-low and stir occasionally as you cook it (1-3 minutes).
The caramel should now be a dark amber color and around 350 degrees.
Turn the heat off and slowly whisk in the cream until fully combined.
Next, stir in the butter, vanilla, and salt.
You can use box and box-mix brownie recipie, and add in chocolate chips, chocolate chunks, and chopped pecans. If you are a die heart brownie-from-scratch kind of person, read my post about my brownie recipie, and simply add in the extra chocolate and pecans.
Once you have your wet brownie batter, add in the desired ammount of chocolate chips/chunks and chopped pecans.
I add about 2/3 cup of chopped pecans. Sometimes a cup, because I am a nut lover ;)
Line your baking pan with tin foil. This makes it less messy.
Pour half of the batter into the pan, then drizzle 1/4 of the caramel you created over the batter.
Mix if desired.
Then pour the rest of the wet brownie batter in the pan.
Bake the brownies according to the box instructions.
Remove from oven, and cool.
Reheat the caramel and por over the delicious brownies.
Refridgerate. This helps the caramel set.
Adorne with pecans, if you are feeling fancy.
BOOM! My absolye favorite brownie :)
SIMPLE, QUICK COFFEE CAKE
This coffee cake recipie is very simple; good for beginners. Try it out! it’s simplicity in the most delicious form!
-3 cups all purpose flour
-1 tablespoon baking powder
-1 teaspoon baking soda
-1 teaspoon ground cinnamon
-1/4 teaspoon salt
-1 3/4 cups sour creme
-1 cup light brown sugar (packed)
-1 cup granulated sugar
-3 large eggs
-7 tablespoons unsalted butter (melted and cooled)
-1/3 cup light brown sugar (packed)
-1/3 cup granulated sugar
-1/3 cup all purpose flour
-4 tablespoons unsalted butter (softened)
-1 tablespoon ground cinnamon
-1 cup chopped pecans or walnuts *see note at bottom*
-Heat oven to 350 degrees.
-Combine the streusel ingredients. I do this by hand…there really is no need for a mixer. The combined ingredients should be similar to wet sand.
-Whisk the dry ingredients for the cake until combined.
-Whisk the wet ingredients together in a seperate bowl.
-Fold the wet mixture into the dry mixture. I recommend a rubber spatula. That sucker always gets hte job done.
-DO NOT OVERMIX! Just combine until the wet and dry ingredients are mixed. Don’t get carried away…
-Divide the batterevenly with your trust friend, the rubber spatula. Scrape the batter into two round 9 inch pans (Don’t forget to grease the pans!)
-Make sure the batter is evenly in the pans. We don’t want any uneven coffe cakes.
-Sprinkle the streusel topping over the batter in each pan. If you want to have more streusel, try doubling the recommened amounts. Sometimes, you just need a decadnt crumble.
-Bake for 25-30 minutes.
-Woohoo! You’re basic coffe cake!
*Pecans or walnuts too plain? Try chocolate chips, nutmeg, macadamia nuts, or just about anything else. This is your coffe cake. Eat it the way you like it*
Smoothies are a wonderful way to sneak nutrients into a diet, and you can make endless variations. My trick is, don’t use ice — use frozen fruit instead! In one fell swoop, you get the fruit and the ice and so much more flavor. Plus, frozen fruit often tastes better than fresh because they…
Vegan Lemon Cupcakes
These tangy cupcakes can be eatten guilt-free! They vegan, and if you are thinking thst that vegan baking cannot be delicious, think again! Whip up these cupcakes, and you will be proven wrong! With just 161 calories per cupcake, put a smile on your fac as you indulge :)
You Will Need:
-2 cups soymilk
-2 teaspoons apple cider vinegar
-2.5 cups all purpose flour
-1/4 cup cornstartch
-1.5 teaspoons baking powder
-1 teaspoon baking soda
-2/3 cup canola oil
-1.25 cup granulated sugar (white)
-1 teaspoon vanilla extract
-1/2 teaspoon almond extract
-1 tablespoon lemon extract
-2 tablespoons fresh lemon zest (zest the side of a lemon by grating off only the yellow exterior. DO NOT grate all the way through to the juicy part. It’s the flavorful skins we’re seeking!)
1. Heat the oven to 350 degrees and line your cupcake pan with liners. Get festive with the liners!
2. Whisk the soymilk and apple cider vinegar together. Set them aside; they will begin to curdle.
3. In a seperate bowl, mix the dry ingredients together, except the lemon zest.
4. Beat together the soymilk/vinegar mixture, canola oil, vanilla, almond, and lemon extracts.
5. Combine the wet and dry ingredients. Mix until there are no large lumps.
6. Mix in the lemon zest!
7. Full the cupcake liners 2/3 full, and throw ‘em in the oven.
8. Bake for around 20 minutes. Use the trusy toothpick test to be sure they are done!
*You can add your own frosting, but just be sure to not add too much because it could overpower the lemon delicousness! If you want to make a lemon glaze, continue reading!*
Whisk 2/3 cups confectioner’s (powdered) sugar, the juice from half a lemon, and 1 teaspoon conconut milk creamer until the mixture is smooth.
See?! That was easy!
Spread the glaze over the cupcakes when they have cooled. ENJOY!
Mexican Fruit Salad
Nutrition Information (per serving):
1 g. fat
4 cups (about 1 1/4 pounds) halved stemmed California strawberries
2 cups mango chunks
2 cups melon chunks
1 cup pineapple chunks
1/2 cup fresh orange juice
1/4 cup fresh lime juice
1/4 cup sugar
1/2 teaspoon salt
1 to 1 1/2 teaspoons ancho chile powder
In large bowl, combine strawberries, mango, melon and pineapple. Add orange juice, lime juice, sugar, salt and chile powder to taste; mix well. Makes 8 servings.
This is my favorite low-cal protein omelette!
2 egg whites
20g (About a tbsp) quark
A splash of almond milk or any milk
Mix together and add to frying pan. On top while cooking place;
20g of fresh spinach
30g (About three slices) of smoked turkey
1 teaspoon of grained pecorino or parmesan cheese
120 calories, 2g of carbs, 2g of fat and a whopping 20g of protein
250g chickpeas (Canned, drained weight)
50g low-cal greek youghurt
1 tsp olive oil
1 large garlic clove
Place it all in a food processor and mix. Makes 6 servings, 67 calls each. SOOO GOOD!