Category: Breakfast

Sour Cream Coffee Cake w/ Walnuts

10/18/2018

I remember when I first saw this recipe and it changed everything for me when it came to cooking sugar-free. So many things that I craved that I couldn't have. So I made this to fit my personal tastes, but if you want the original recipe without my changes, go to Joy Bauer's website.

INGREDIENTS FOR TOPPING
2/3 cup flour, all-purpose
1/3 cup sugar substitute
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 cup margarine, trans-fat free, reduced-fat, soft tub, frozen for 15 minutes

INGREDIENTS FOR CAKE
3/4 cup flour, all-purpose
3/4 cup flour, whole-wheat
1 1/4 cup sugar substitute
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup sour cream, nonfat
2 eggs
1/4 cup oil, canola
2 tsps vanilla extract
1 tsp maple extract
1/2 cup nuts, toasted walnuts, coarsely chopped

DIRECTIONS

Preheat the oven to 350°F. Grease a 9" round springform pan. Line the bottom with a round of parchment paper or coat with cooking spray.
To make the topping, in a small bowl, stir together the flour, sugar substitute, cinnamon, and nutmeg. Add the margarine and using a pastry cutter or your fingers quickly cut or rub in the margarine until coarse crumbs form. Cover and refrigerate.
To make the cake, on a piece of wax paper or aluminum foil, sift the all-purpose flour, whole wheat flour, sugar substitute, baking powder, baking soda, and salt. In a large bowl, whisk together the sour cream, eggs, oil, vanilla, and maple extract until well blended. Add the flour mixture. Using an electric mixer on medium speed or a wire whisk, beat until smooth and creamy, 1 to 2 minutes.
Spoon half of the batter into the prepared pan and spread evenly. Sprinkle evenly with half of the topping. Cover evenly with the remaining batter. Sprinkle evenly with the nuts, gently pressing them into the batter. Cover with the remaining topping.
Bake until the topping is golden brown and a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Transfer the pan to a wire rack and let cool for 20 minutes. Remove the sides of the springform pan. Serve the cake warm or at room temperature, cut into wedges.

0 Comments

Apple Walnut Muffins

10/17/2018

0 Comments

you like muffins but don't want all that sugary taste that goes along with some of them, then you will love this recipe! It is full of apple flavor and not over powered by too much sugar.

I changed the original recipe to include a very important step that adds more apple flavor. Hope you enjoy this recipe as much as I do!

INGREDIENTS
1 1/2 cups all-purpose flour
1/2 cup whole wheat flour
1 cup apples, chopped
1/2 cup chopped walnuts
1 cup milk
1/2 cup plain yogurt
1/4 cup melted butter
1/4 cup sugar substitute or sugar
1 egg
3 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt

TOPPING
1 cup apples, chopped
1 tbsp vegetable oil
1 tsp cinnamon
1 tbsp sugar substitute (or sugar if you prefer)

DIRECTIONS

Preheat the oven to 400 degrees. Grease 12 muffin cups or line with paper liners
In a small sauce pan add 1 tbsp vegetable oil, 1 cup of apples, 1 tsp cinnamon, 1 tbsp Splenda (or sugar if you prefer). Stir on Medium heat for 6-7 minutes (or until mushy). Set aside to cool.
Mix the remainder of the ingredients (except for the topping) together using a wooden spoon. Batter will be lumpy. Fill muffin cups 2/3 full. Take a teaspoon of the Topping and place into the center of the batter of each muffin cup.
Bake for 20-25 minutes or until a toothpick inserted into the center of the muffin comes out clean.

Make 1 dozen.

0 Comments

Green Tomato Quick Bread

10/7/2018

0 Comments

INGREDIENTS
1 cup grated green tomatoes, juice, seeds, skins and all
3/4 cup coarsely chopped walnuts
3/4 cup sugar
1/2 cup melted butter
2 large eggs (slightly beaten)
2 cups all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1 teaspoon cinnamon

DIRECTIONS

To make the quick bread batter: Heat oven to 350 degrees. Lightly coat an 8x4-inch loaf pan with cooking spray.
Spread the walnuts on a baking sheet and toast until fragrant, 5 to 10 minutes. Set aside to cool.
In a large bowl, combine grated green tomatoes, toasted walnuts, sugar, melted butter, and 2 large slightly beaten eggs.
In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, salt, and cinnamon. Add to tomato mixture and stir just until well combined. Do not over mix.
Transfer batter to prepared loaf pan and bake 55 minutes or until toothpick tests clean. Let stand 10 minutes before removing from pan and cooling on a wire rack. Allow to cool to room temperature before slicing.

0 Comments