Friday, December 21, 2012

Egg Nog Martinis

Today I did a guest post on  Exciting!  What a great site!  The full recipe can be found in the link below.

Martinis can be enjoyed any time of year. However, to get into the Christmas spirit, how about making an Egg Nog Martini? This martini is all decked out with red and green sugar crystals on the martini glasses. Why do we call it “eggnog”? The “nog” part of its name has evolved from the word noggin, a Middle English term for a little, carved wooden cup used to serve alcohol. Well, that’s enough of history, let’s get to the recipe!

Here is the recipe on Homemade Egg Nog Martinis


Items needed:

Tuesday, December 11, 2012

Delicious Zucchini Brownies

Recipe adapted from The Yummy Life, Makes 12 brownies

Brownie Ingredients:
    * 1 cup chopped raw zucchini
    * 1/8 cup coconut oil
    * 1/4 cup low fat yogurt (regular or Greek)
    * 1/2 cup & 1/8 cup sugar  (or substitute SugarLeaf,
       check package for amount)
    * 1/2 tablespoon vanilla extract
    * 1 cup whole wheat pastry flour
    * 1/4 cup unsweetened cocoa powder (dark
       cocoa recommended)
    * 3/4 teaspoons baking powder
    * 1/2 teaspoon kosher salt

 Frosting Ingredients:
    * 1/2 cup semisweet or bittersweet
       chocolate chips
    * 1/8 cup nonfat milk
    * 1 tablespoons coconut oil
    * 1/4 teaspoon vanilla
    * 1/2 cup powdered sugar

1.  Preheat oven to 350 degrees and grease or spray an 8 by 8 pan.
2.  In blender or food processor, puree zucchini, oil, yogurt, sugar, and vanilla. Set aside.
3.  In large bowl, whisk together flour, cocoa, baking powder and salt. Add pureed wet ingredients to dry ingredients and stir until moist throughout.
4. Pour into greased pan, spread evenly, and bake for 16 minutes until toothpick comes out clean or with a few moist crumbs.  Remove from oven and place on cooling rack. Cool for 20-25 minutes and frost while still warm.

1.  Combine chocolate chips,milk, oil and vanilla in microwave-proof bowl.  Microwave on full power for 30-40 seconds.
2.  Remove and whisk until chocolate chips melt in and mixture is smooth (return to microwave for a few seconds if necessary).
3.  Add powdered sugar and continue whisking until smooth. Spread evenly over brownies while they are still slightly warm.

Delicioso!  I love the taste of the coconut in them also.  I told everyone at our dinner party, that there was a secret ingredient.  No one could guess that the secret ingredient was Zucchini!

Nutritional Information for 1 serving with regular sugar
Unfrosted: 103 calories, 2.8g fat, 19.7g carbs, 2g fiber, 2g protein; Weight Watchers PtsPlus: 3
Frosted: 181 calories, 6.9g fat, 30.9g carbs, 3g fiber, 2.2g protein; Weight Watchers PtsPlus: 5

Kitchen Items Needed:


Monday, December 10, 2012

The Cutest Cupcake Toppers!

Today I would like to blog about the cutest cupcake toppers that I found on Etsy.  This blog is also related to my new business venture of candy and dessert tables.  I am planning to get a lot of business soon so I am doing research on table designs and preparing in advance.

Here are the hot air balloon toppers I found:

and here is the link:

Other items that are needed to purchase for this look:


These etsy designers are all so talented.  Thank you Etsy for helping so many people sell crafts they love to make.

Here is another really cool seller that does banners:

Happy Party Planning!

Please comment.  Tell me how much money do you typically spend on a birthday or special event?

Tuesday, November 20, 2012

OMG Awesome Pumpkin Pie Milkshake

Just in time for Thanksgiving tomorrow!  Oh my gosh!.  This is the best milkshake I have ever tried, and yes it does taste just like pumpkin pie!

Makes one milkshake 
  • 1 cup vanilla ice cream
  • 1/4 cup milk (fat free or regular)
  • 1.5 tsp vanilla extract
  • 2/3 cup pureed pumpkin
  • 3/4 tsp pumpkin pie spice
  • 1/3 cup graham cracker crumbs( I did not use this, and it tasted awesome anyways)
  • 2-3 ounces of bourbon (optional)
  • frosting + fall colored sprinkles for glasses
1. Add all ingredients to a blender and mix until combined. 
Beautiful martini glasses-Buy Now!
Artland Currents 4-Pc. Martini Glass Set (Google Affiliate Ad)
2. Rim glasses with a light coating of frosting then dip in sprinkles. Put sprinkles on a plate for easier  dipping.                                            
3. Pour in martini glass and sprinkle cinnamon on top. Are you ready to be in heaven?????  Serve!

Extremely Moist Low Sugar Low Fat Chocolate Cupcakes with Decadent Chocolate Frosting

Cupcake Ingredients: makes 17 cupcakes
  • 18.25 oz Duncan Hines Dark Chocolate Fudge cake mix (or any chocolate cake mix)
  • 1.4 oz sugar free, fat free, instant chocolate pudding
  • 1 cup canned pumpkin (not pumpkin pie filling)
  • 1 1/3 cups water

Directions for Cupcakes:

1. Preheat oven to 350°. Line a cupcake tin with cupcake liners.
2. Combine pumpkin puree and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
3. Add chocolate cake mix and beat 2 minutes.
4. Fill cupcake liners 2/3 full with ice cream scoop and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean. Rotate pan halfway through for even baking.  Cool in pan on wire rack for 15 minutes.

Chocolate Buttercream Ingredients: Ices 24 cupcakes
  • 1/4# butter
  • 1/4# margarine (or to save money, just use margarine)
  • 6.75 oz vegetable shortening
  • 2# powdered sugar
  • 1.5tsp vanilla extract
  • 2.25 oz water
  • 1/2 cup sifted cocoa powder
  • 2 oz semisweet chocolate chips
  • 1.5oz milk
Chocolate Buttercream Directions:

1.  With paddle attachment on kitchenaid mixer, Cream butter/margarine and shortening until smooth, hardly any lumps
2. Add confectioner's sugar, in two parts, mixing in between.
3.  Add water/vanilla mixture and mix again.  Scrape sides and mix until smooth.
4.  Chocolate Ganache: Heat milk in glass measuring cup covered with saran wrap for about 30 seconds to a minute or until bowling.  Add to chocolate chips and whisk until blended.
5.  Pour into vanilla buttercream and blend.  Add sifted cocoa powder and blend.  Scrape sides and blend again.  Ice cupcakes and Enjoy!

WARNING: Well to start off, I want to say that the cupcakes by themselves are only 94 calories and lowfat.  Once the chocolate buttercream is added, it is not as healthy of a treat.

Super Moist Low Fat Chocolate Cupcakes (without Rich Chocolate Buttercream)
Serving Size: 1 cupcake, Calories: 93.8 • Fat: 2.3 g • Protein: 1.1 g • Carb: 17.5 g • Fiber: 1.4 g • Sugar: 9.9
Sodium: 281.8

Some Products Used:
Wilton 738046 4 Cavity Cupcake Box in Pink-Blue-Yellow - 3-Package (Google Affiliate Ad)

Thursday, October 18, 2012

Low Sugar Sweet Potato Cupcakes with Bruleed Marshmallow Frosting

For the cupcakes: makes 15
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
1 tsp. ground cinnamon
16 tbsp. unsalted butter, softened
1/3 cup & 1TB Sugarleaf sugar substitue
3 large eggs
17 oz. sweet potato puree ( either boiled or baked in the oven)
½ tsp. vanilla extract
3TB flax meal

For the frosting:  Ices 16 cupcakes
4 large egg whites
1 cups sugar
1/4 tsp. cream of tartar
1 tsp. vanilla extract

1. Preheat the oven to 325° F.  Line cupcake pans with paper liners.
2. In a medium bowl combine the flour, baking powder, baking soda, salt and cinnamon; stir together with a fork and set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed until light and fluffy, about 2 minutes. Note: Sugarleaf does not cream as well as regular sugar.
4. Beat in the eggs one at a time, scraping down the bowl after each addition.  Mix in the sweet potatoes and vanilla extract, beating just until combined.  Reduce the mixer speed to low and add the dry ingredients, mixing just until incorporated.
5. Scoop the batter with ice cream scoop into the prepared cupcake liners.  Bake for about 18-20 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in the pan for 5-10 minutes, then transfer to a wire rack to cool completely before icing.

1. Combine the egg whites, sugar and cream of tartar in the top of a double boiler. (Note: I just set my clean, dry mixer bowl over simmering water, to avoid dirtying two bowls.)
2. Heat the mixture, whisking frequently, until it reaches 160° F with an instant-read thermometer.
3. Transfer the mixture to the bowl of an electric mixer fitted with the whisk attachment. Whisk starting at low speed and gradually increasing to medium-high speed until stiff, glossy peaks form. Mix in the vanilla until combined. Frost cooled cupcakes as desired.
4.  Use a small kitchen torch (if you have one) or can put in oven on top rack on Broil setting.  Be careful to watch carefully so that the marshmallow frosting just slightly browns to leave a crispy shell.  Yum!

Nutritional Info:
Regular cupcake no frosting: 222 calories, 13.6g fat, 23 g carbs, 1.32 g fiber, 4.72 g sugar

Cupcake with frosting:  274 calories, 14.5 g fat, 4 g protein, 35.5 g carbs, 17.22 g sugar

Equipment Used:

Monday, August 27, 2012

Banana Low Sugar Flax Muffins


1 1/2 large bananas
2.5 TB sugarleaf (low sugar substitute)
1/2 cup ground flax seeds
1/2 egg
1 -1 1/2 tablespoon milk
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup AP flour


 1 Preheat oven to 350°F.
 2 Grind flax seeds or use flax meal
3 Mash bananas.
4 Mix bananas, flax and egg.
5 Mix dry ingredients together and add.
6 If needed add milk, one tablespoon at a time.
7. Fill muffin cups
9 Bake for 16 minutes.
10. Serve it warm or can put in microwave for 5-10 seconds.  Add a dab or two of butter and enjoy!

Calories 171 Calories from Fat 42 , Total Fat 4.6 g, Saturated Fat 0.5 g, Cholesterol 15.8 mg 5% Sodium 242.7 mg, Total Carbohydrate 24.1 g, Dietary Fiber 3.8 g, Sugars 5.8 g,  Protein 4.3 g