Category Archives: Cakes

Pumpkin Bars ~ Grain Free • Wheat Free • Sugar Free

October and cooler weather brings on that desire to bake!

This tasty bar recipe is perfect for breakfast or dessert.

pumpkin bars

(Here’s my version of pumpkin bars topped with a warm cinnamon butter cream sauce that I just threw together using cream, Stevia, and cinnamon.)

pumpkin bar

 Low Carb Pumpkin Bars

 2 cup blanched almond flour (I like Honeyville)
2 tsp. aluminum-free baking powder
2 tsp. cinnamon
1 tsp. sea salt
1 tsp. baking soda
4 large eggs
1 15 oz. can of real pumpkin
1 cup granular sweetener (for example, Swerve)

    Preheat oven to 350º F.   Grease 9×13 inch glass cake pan or spray with    non-stick spray. I like to fill my Misto sprayer with coconut oil.  In medium mixing bowl, sift together almond flour, baking powder, cinnamon,
salt and baking soda. Set aside.

  In the bowl of your electric mixer, blend together eggs, pumpkin and sweetener until smooth.  Add the dry ingredients to the wet and combine on low speed until smooth.  Pour pumpkin bar batter into cake dish and smooth with spatula.  Bake for 40-45 minutes or until toothpick inserted in middle comes out clean.

  Completely cool on rack before cutting and serving. Top with your choice of real whipped cream or buttery cinnamon glaze.

Serves 15.  Nutrition Information: 120 calories 9 g fat, 6 g carbs, 3 g fiber, 3 g net carbs, 5 g protein (without the toppings)

Disclaimer: Some of the links contained in this post are affiliate links.  If you purchase through the links provided, I will receive a very small compensation at no extra cost to you.  Thanks!

Chocolate Cola Cupcakes ~ Just 2 ingredients and low calorie

Sometimes you just need that chocolate fix but you don’t want to go overboard on calories…

Enter Chocolate Cola Cupcakes!  

With just two ingredients, it’s hard to beat the ease and convenience of these tasty little morsels!

I did dress mine up a bit with some light whipped topping and a fresh strawberry, but that is totally optional.

Chocolate Cola Cupcakes

1 box Pillsbury Devil’s Food Cake Sugar Free (just mix)
12 oz Diet Pepsi (or other diet cola flavor)
Lite Whipped Topping, optional
Fresh strawberry halves, optional

Blend the cake mix and the cola together.

Spoon into cupcake liners. Bake according to mix instructions.

Makes 18 regular size cupcakes.

Without whipped topping and strawberry per serving:
Cal 80, carb 19, fat 2, protein 1, fiber 1

 

 

 

Sharing with everyone over at

Sopapilla Cheesecake

I love Pinterest!  🙂

Here’s a great little dessert from Pinterest that’s fast and easy to make, plus it’s yummy!

I only tried it plain, but I’m thinking it would be great topped with some fresh fruit and whipped cream just to raise the special factory just a little.   Hope you enjoy it.

Sopapilla Cheesecake

2 cans crescent rolls
1-1/2 cups granulated sugar
1 teaspoon vanilla
1 teaspoon cinnamon (I used a little more)
16 ounces cream cheese softened
1 stick butter
1/4 cup honey

Preheat oven to 350.  Press 1 can of crescent rolls into bottom of rectangular 9×13 pan.

Mix cream cheese, 1 cup sugar and vanilla until creamy then spread over rolls in pan.  Cover with the other can of crescent rolls.

Melt butter and stir in rest of sugar and cinnamon then pour over top.

Bake in the preheated oven until the crescent dough has puffed and turned golden brown,  about 30 minutes.

Remove from the oven and drizzle with honey.  Cool completely in the
pan before cutting.  Serves about 12.  (I also sprinkled with more cinnamon before cutting.)

 

Mary Todd Lincoln’s Vanilla Almond Cake

In honor of Presidents’ Day…

Courtesy of Cakespy.com

Abraham Lincoln / Mary Todd Lincoln’s Vanilla-Almond Cake: It’s said that this is the one Mary made when courting Lincoln in the early days.
Since they both met and later married during the holiday season–not to mention that Honest Abe declared it to be the best cake he’d ever tasted– we figure it’s a good holiday offering to represent Lincoln’s era.
While the cake itself is good–dense, slightly nutty, and plenty buttery–we’re not so sure about its aphrodisiac powers. We made our cake in just one layer, not two; all the more frosting to glaze on over it all. 

Mary Todd Lincoln’s Vanilla-Almond Cake (via Recipe Goldmine)
  • 1 1/2 cups granulated sugar
  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 2 3/4 cups sifted cake flour
  • 1 teaspoon baking powder
  • 1 1/3 cups milk
  • 1 cup almonds, finely chopped
  • 6 egg whites, stiffly beaten
  • White Frosting
  1. Cream together sugar, butter, and vanilla extract.
  2. Stir together the cake flour and baking powder; add to creamed mixture alternately with milk. Stir in almonds.
  3. Gently fold in the egg whites.
  4. Pour into two greased and lightly floured 9 x 1 1/2-inch round baking pans.
  5. Bake at 375 degrees F for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with White Frosting.
White Frosting: In a saucepan, combine 1 cup sugar, 1/3 cup water, 1/4 teaspoon cream of tartar and dash salt. Bring mixture to boiling, stirring until the sugar dissolves. 

In mixing bowl place 2 egg whites; very slowly pour the hot sugar syrup over, beating constantly with electric mixer until stiff peaks form, about 7 minutes. Beat in 1 teaspoon vanilla extract.

Recipe and information courtesy of Cakespy.


Andrew Jackson is from my home state of Tennessee.


His beautiful home, The Hermitage, is located in Nashville.  As a 7th grader, my whole school class made a trip to visit the Hermitage.
Since opening as a museum in 1889, approximately 16 million people from around the world have toured the Hermitage mansion, which historians consider the best-preserved early U.S. presidential home.
Misc fact from The Hermitage website: Andrew Jackson was the only President in American History to pay off the national debt and leave office with the country in the black.
Information from the Hermitage website.




Just for Fun…and a tease! :)

Just for fun today…I’d like to see where my readers are from, so if you don’t mind, please leave the name of your state (or country) in a comment.  I’d appreciate it so much!

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Also, just let you know…I’ve been busily baking!

Right now I’m testing some new low carb recipes and some new uses of some already tried and true recipes.

Here’s some pics to let you know what’s coming up.  I’ll be sharing the recipes in the very near future.

I’ve been using my low carb Carbquik biscuit recipe in different ways and I’m pleasantly surprised at how versatile this recipe is!

First…

my biscuit recipe baked in a muffin pan.


Then I had the bright idea to add a little bit of Splenda and some sugar free chocolate chips.  To 2 of them I added some peanut butter just to see how they would bake up.

 

Same biscuit recipe made a little sweeter and turned into a cake batter, then baked in a cast iron skillet.  With the added fruit, I’m not too sure of the carb count.

But this sure is good when heated and topped with a little sugar free vanilla ice cream!

Hope you enjoy looking at the food pictures and will be back to check out the recipes!

Y’all come back now, ya heah?!  😀

Holiday Goodies!

I know Christmas is close and I’ve been so busy in the kitchen,

I’ve had very little time to actually post what I’ve been cooking.


Soon I’ll have a post on the candies and cookies I’ve been making,

but in the meantime … these are some of the dishes

I made for the Thanksgiving holiday.


Glazed Applesauce Nut Cake


Cappuccino Mousse Trifle from Taste of Home


Cherries in the Snow

1 (8oz) cream cheese
1 cup milk
1 1/2 cups powdered sugar
1 tsp vanilla
2 (12 oz) tubs Cool Whip
1 can cherry pie filling
1 angel food cake

In large bowl mix cream cheese with milk, sugar, and vanilla.  Blend with hand mixer.  Fold in Cool Whip.  Slice cake and tear into small pieces. Layer ingredients in punch bowl.  First – cheese mixture, cake, cherry pie filling – layering until all mixtures are gone – cherry layer on top.


Aunt Mary’s Easy Chess Pie


 

Cheesy Broccoli Rice Casserole

1/2 stick butter
1 large pkg. frozen chopped broccoli
1 can cream of chicken soup
1 can cream of mushroom soup
1/2 c. milk
1 (8 oz.) jar Cheez Whiz
3 c. cooked white rice
season with salt and pepper to taste

Cook the rice until done, add the butter, stir and set aside.
Cook the broccoli in a large pan until done.
Add the soup, milk, cheese and rice. Season.
Pour into a greased casserole.
Bake in a 350 degree oven for 35 minutes.

Corn Spoon Bread from Deep South Dish


Cheesy Garlic Mashed Potatoes

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What have you made over this holiday season?



Layered Peanut Butter Cake

I made this several months ago and wanted to share it here. 

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Layered Peanut Butter Cake
1/2 cup creamy peanut butter
1/2 cup butter, softened
4 eggs
1 (18.25 ounce) package butter cake mix
2/3 cup water
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Frosting:
1 cup peanut butter
1/2 cup butter, softened
4 cups powdered (confectioners’) sugar
1/3 cup heavy cream
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Chocolate Drizzle:
1/4 cup cocoa
1/2 cup cream
1/2 tsp. vanilla
Powdered sugar as needed for thickening.
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Directions:
Preheat oven to 325º.  Grease and flour two 9 inch round cake pans.
Combine 1/2 cup peanut butter and 1/2 cup (1 stick)  butter.  Cream until light and fluffy.  Add eggs one at time, mixing well after each.  Add cake mix alternately with the water.   Stir until just combined.
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Pour batter into prepared pans.  Bake at 325º  for 25 minutes or until cake bounces back to the touch.   Allow cakes to cool in pan for 10 minutes and then turn out on a cooling rack to cool completely. Assemble and frost with Peanut Butter Frosting once cool.
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To Make Peanut Butter Frosting:   Combine 1 cup peanut butter, and 1/2 cup butter.   Cream together until light and fluffy.   Add the powdered (confectioners’) sugar.  Mix in enough cream to make the frosting of a spreading consistency.  Apply to cool cake.
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To make Chocolate Drizzle: Mix all ingredients in a small bowl and microwave at 70% power for 2 minutes.   Stir and cool.  Drizzle over top of cake.
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