Eating Healthier

expiated said:
Line a 12-cup muffin tin with paper liners.
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You are getting Nowhere Near enough Sugar nor Desert Items.
1 Cup Sugar doubleBoilered with 1 LB Butter, fold in 8oz instant coffee crystals, in 4oz hot water. Down it.
Chase with 2L Coca Cola.
Ahhhhhhh. Tasty.
Now you are ready for some Scalpin'!
 
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According to Lyn-Genet Recitas…

"This recipe can easily be converted to a protein-rich breakfast; double the portion to start your day right. Note: for those of you new to almond flour, blanched almond flour will produce a much lighter texture. You can make your own in a food processor with blanched almonds. If you decide to use a store-bought almond flour, I like Honeyville Farms."

Apple Streusel
  • 2 tbsp unsalted butter, for greasing the jars
Streusel Topping
  • 1½ cups blanched almond flour
  • 2 tbsp brown sugar
  • ¼ cup (½ stick) unsalted butter, softened
  • 1 tsp ground cinnamon
Apple filling
  • 3 apples, cored and chopped into ½-inch pieces
  • 2 tbsp brown sugar
  • 1 tsp ground cinnamon
  • ½ cardamom
  • ¼ tsp ground cloves
Special equipment: 8 (4-oz) mason jars

Directions:

Preheat oven to 350°F. Lightly butter the 8 mason jars.

For streusel: In a medium bowl, mix all ingredients by hand or with a hand mixer. Set aside.

For filling: In a medium bowl, combine all ingredients and mix well.

Divide apple mixture evenly among the 8 buttered mason jars. Top with ½ inch streusel topping, packing down firmly. Place mason jars on a baking sheet to prevent toppling over.

Bake for 25 to 30 minutes, until streusel topping is lightly browned. Serve warm.

Makes 8 servings
 
Ginger Snickerdoodles

These lightly sweetened cookies are rich in protein.
  • 2 cups blanched almond flour
  • ½ cup agave nectar or honey
  • ¼ cup (½ stick) unsalted butter, softened, plus more or greasing
  • 2 tsp ground ginger
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • ⅛ tsp baking soda
Combine all ingredients in a food processor and blend well. Transfer dough to a small bowl, cover, and refrigerate for 30 minutes.

Preheat oven to 325°F. Lightly butter a baking sheet.

Form chilled dough into 20 small balls and then flatten balls into disks. Arrange disks on prepared baking sheet. Bake for 10 minutes, until lightly browned. Let cool and serve immediately. Store leftovers in an airtight container for up to 4 days.

Makes 20 cookies
 
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Final Recipe…

(This is the last dessert recipe from the books I have by Lyn-Genet Recitas and Joel Fuhrman, M.D.)

Vanilla Crème Brûlée
  • 5 large egg yolks
  • ½ cup granulate sugar, plus more for dusting
  • 1 cup canned full-fat unsweetened coconut milk
  • 1 vanilla bean, sliced lengthwise, seeds scraped out
Preheat oven to 300°F. Bring a large pot of water to a boil.

Combine all ingredients in a large bowl and blend with a hand mixer for 3 to 4 minutes, until thoroughly blended. Divide mixture among 4 crème brûlée ramekins.

Place ramekins in a ceramic baking dish and pour hot water into dish (around ramekins) until it comes halfway up the ramekins, making a water bath. Carefully transfer baking dish to oven and bake custards for about 40 minutes, until centers are still slightly loose.

Chill custards in refrigerator for at least one hour or up to 24 hours. Top custards with sugar and caramelize sugar with a kitchen torch. If you don't have a kitchen torch, place ramekins under a broiler set on high for 3 to 4 minutes, until sugar starts to brown.

Makes 4 servings
 
expiated said:
Microwave Carrot Cake

Given that carrot cake is one of my favorite deserts in the whole world, I figured I would try reconciling the recipe for twelve carrot cupcakes printed on the back of the Bob’s Red Mill 100% Stone Ground Whole Wheat Pastry Flour I purchased the other week with the Easy Microwave Chocolate Cake recipe that has consistently come out of the microwave as anticipated. So, I cut the recipe in half, substituted the oil with butter and the organic coconut sugar with Medjool dates, and this is what I got…
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This time I left the cake in the microwave for all of four minutes, but it was still kind of wet in the middle. I will have to see what it is like after it cools. I might have to cut out the center and just eat the outside, saving the middle until after I cook it for another minute or two. At least I finally remembered to buy myself some ground nutmeg and ginger. I also added two boxes of raisins to the recipe.
 
expiated said:
This time I left the cake in the microwave for all of four minutes, but it was still kind of wet in the middle.
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I saw no signs that the outside of the cake was close to burning, so next time I'll probably try leaving it in the microwave for five minutes and see what happens. (P.S. I couldn't really detect a difference between what the cake tasted like with the nutmeg and ginger and what it tasted like without.)
 
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