Recipes
let’s eat good to feel good !
Cranberry “Cupcakes”
Author Notes The original recipe is from an old cookbook, 1970’s I believe, and it is a very festive, “happy holidays”, type of dessert. Best part of it is that it is only about a 100 calories per cupcake. —Diethood Ingredients 1 can (20 oz.) crushed pineapple, in juice 1 packet (3 oz.) sugar-free raspberry…
White Cupcakes
It’s annoying to have a recipe that makes 14-18 cupcakes when tins come in 12. My fault, I overfilled the tins because I didn’t want to waste too much batter and didn’t have time to make a second batch. The cupcakes tasted pretty good though. I served it with fresh strawberry frosting.Followed the recipe as…
Coconut cupcakes
Chill the can of coconut milk overnight. The next day, make the cakes. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with muffin cases. Put the coconut oil and sugar in a large bowl and use an electric whisk to beat together for about 5 mins until light and creamy. Add…
Toothy Skull Cupcake
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Campfire cupcakes
Heat oven to 180C/160C fan/gas 4. Tip the sugar, flour, cocoa and baking powder into a large bowl. Whisk together the eggs, vegetable oil and milk, then stir together with the dry ingredients until well combined. Add the milk chocolate chips. Place cupcake cases into a 12-hole bun tin. Divide the mixture between the cases,…
Bunny cupcakes
Heat oven to 190C/170 fan/gas 5 and line a 12-hole bun tin with paper cases. Put the flour, sugar, butter, yogurt, lemon zest and eggs in a bowl and mix with electric beaters until smooth. Spoon a large tablespoon of the mixture into each of the cases, making them as even as possible. Bake for…
Guinness cupcakes
Preheat the oven to 200C/400F/Gas 6. Line a 12-hole muffin tin with paper cases.Sift the cocoa powder, flour, baking powder and sugar into a bowl. Blend the eggs, beetroot, stout and oil in a food processor until smooth.Stir the beetroot into the flour mixture until just combined (do not overmix).Spoon the mixture into the muffin…
Pumpkin Spice Cupcakes
Step 1Preheat the oven to 350°F. Line 24 muffin cups with paper liners.Step 2Follow the box instructions, putting all the ingredients in a large bowl and using the buttermilk in place of the water specified, using the amount of vegetable oil that is called for, and adding the eggs. Beat with an electric mixer until…
Mini Pumpkin Cakes
Ingredients:6 mini Sugar Pie pumpkinsOne 18.25-ounce box spice cake mix, plus necessary ingredients1/2 cup shelled pumpkin seedsVegetable oil, for brushingSugar, for sprinklingMaple syrup, for serving
Vanilla cupcakes
Preheat the oven to 180C/350F/Gas 4 and line a 12-hole muffin tin with paper cupcake cases.Cream the butter and sugar together in a bowl until pale. Beat in the eggs a little at a time and stir in the vanilla extract.Fold in the flour using a large metal spoon, adding a little milk until the…
Cacao Hemp Superfood Smoothie – Natvia – 100% Natural Sweetener
5 INGREDIENTS OR LESS, BREAKFAST, CACAO, CACAO HEMP SUPERFOOD SMOOTHIE, COLD DESSERTS, DAIRY FREE, GLUTEN FREE, HEMP, KETO, RAW/NO BAKE, SMOOTHIE, SUPERFOOD, VEGAN
Fast Crispy Crab Cakes
Advertisement – Continue Reading BelowYields: 4 serving(s)Prep Time: 10 minsCook Time: 10 minsTotal Time: 20 minsIngredientsSave Recipe3/4 lb. raw blue crab meat1 tsp. dijon mustard1/2 c. seasoned bread crumbs2 tbsp. lemon juice4 egg whites2 scallions, chopped2 tbsp. light mayonnaise1 tbsp. canola oil and saute crab cakesDirectionsCombine 3/4 pound raw blue crab meat with 1 teaspoon…
Crab Cakes with Lemon-Dijon Sauce
Advertisement – Continue Reading BelowYields: 4 serving(s)Prep Time: 18 minsCook Time: 12 minsTotal Time: 30 minsIngredientsSave RecipeLEMON-DIJON SAUCE:2 tbsp. canola oil mayonnaise1 tbsp. dijon mustard1 tbsp. lemon juice1 clove garlic, mincedCRAB CAKES:12 oz. lump crabmeat2 scallions, chopped1/2 red bell pepper, finely chopped1/4 c. plain 0% greek yogurt1 egg, lightly beaten2 tbsp. lemon juice1/4 tsp. old…
Quinoa and Corn Griddle Cakes with Black Bean Salsa
Quinoa gives these cakes a chewy yet slightly crunchy texture that’s fun to eat. Enjoy these any time of day–at brunch, lunch, or supper.Read MoreAdvertisement – Continue Reading BelowYields: 1 serving(s)Total Time: 1 hr 15 minsCAKES:1/2 C quinoa, rinsed and drained1/2 C water1/2 C reduced-sodium chicken broth1 lg egg, beaten1/2 C frozen corn kernels, thawed2…
Vegan brownies
Put the flour, almonds, cocoa, baking powder and ¼ tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture, vanilla extract and remaining…
Sauteed Oranges with Italian Amaretti Cookies
Look for very sweet oranges for this easy dessert. The amaretti cookies crush best with a rolling pin between two sheets of wax paper.Read MoreAdvertisement – Continue Reading BelowYields: 4 serving(s)Prep Time: 10 minsCook Time: 3 minsTotal Time: 13 mins4 large seedless oranges, peeled and sliced into rounds1 tsp. butter2 tbsp. packed brown sugar2 tsp.…
Spaghetti Cupcakes
Author Notes These Spaghetti cupcakes will give a little twist to the usual version, they’re perfect for kids so they don’t mess around and I’m sure some grown-ups will thank me for this too. They’re also completely vegetarian and can easily become a regular meatless Monday recipe. —The Petite Cook Ingredients 250 grams good quality…
Reindeer cupcakes
Ice the tops: To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing.
Halloween cupcakes
Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.Whisk in the egg and milk until the mixture is thick and smooth.Divide the mixture between the paper case…
Pineapple Upside-Down Cakes recipes
The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of…
Caramel Nut Hemp Granola Bars
Store-bought granola bars pale in comparison to homemade. I’m not one of those people who makes her own ricotta and bakes her own bread and pickles her own vegetables, but when it comes to granola bars, I’ll make an exception. Because not only are they so good, they’re also super easy to make. Vegan Caramel…
Easy brownies
Ingredients:375g good quality dark chocolate375g butter, cut into pieces500g caster sugar6 medium eggs225g plain flour140g good quality dark chocolate50g butter, cut into piecesicing sugar for dusting
Gooey brownies
Ingredients:100g unsalted butter , softened175g caster sugar2 large eggs , beaten75g plain flour50g cocoa powder1 tsp baking powder3 tbsp milk4 tbsp mixed white and milk chocolate chips100g milk chocolate75g full-fat soft cheese
Beetroot brownies
NO MICROWAVE?If you don’t have a microwave,boil the whole, unpeeled beetroot untiltender (leaving the skins on prevents themfrom becoming waterlogged), then peeland use as above. For a real cheat, use400g ready-cooked beetroot – just be sureto buy the type without vinegar!