If you like pumpkin pie, pumpkin bread, and healthy desserts – these are for you.
The first recipe is for a very moist and fudgey pumpkin bread. It has a consistency similar to pumpkin pie, with a bit of a cakey texture. It’s absolutely delicious while managing to also be low in sugar, dairy free, and egg free. Toast some up at breakfast or serve it with a dollop of cool whip at dessert – either way, you win.
The second recipe is for the EASIEST pumpkin spice muffins you could ever make. It’s literally 3 ingredients, including the walnuts I added (which are completely optional by the way).
I’ve been obsessing over my new donut pans, and this particular recipe I used for my third attempt at homemade donuts. Prior to this flavor, I already made an oatmeal chocolate chip donut (recipe from sarah lynn) and a vanilla cinnamon donut. Both came out absolutely fabulous. It was time to attempt chocolate.
Donuts are VERY sugary, and most of the recipes I came across also had added fat from eggs and dairy. I tried lightening things up a bit by using stevia in place of sugar, nondairy milk, and applesauce as a binder instead of eggs. The texture still came out perfect and the donuts were still sweet. Unfortunately, I still have yet to come up with a low-sugar frosting that still tastes great…
Well… LOWER sugar, at least. This recipe makes about 16 servings, and each one is around 9.5 grams of sugar… which is pretty damn low for a fruit-based bread. This is still as yummy and sweet as ever, and super simple to make because the bread machine does everything for you – from mixing to baking!
This bread makes a killer french toast for breakfast, or warmed up with butter and jam. It’s also perfect if you want it for dessert with a dollop of fresh whipped cream and some berries.
I love classic birthday cake. There’s just something about a moist vanilla cake layered with super-sweet cream and rainbow sprinkles. Birthday cake flavored things are among my favorite snacks – birthday cake Oreos are now my favorite variety, the Birthday Cake Remix is my favorite thing to order at Cold Stone, and I am going through a phase where I am obsessed with rainbow bagels smeared with birthday cake cream cheese (I’ve been on the quest to find the perfect one – The Bagel Store in Brooklyn is terrific, and so is the Bellmore Bagel Cafe on Long Island). It’s safe to say I like all things birthday cake.
Since I typically try to limit my carb and sugar intake, I’ve been experimenting with recipes that would allow me to indulge in my birthday cake cravings – without destroying my diet. I have come up with the perfect solution.
After a nearly 8 month hiatus from food blogging, I have returned. Me leaving ya’ll stranded wasn’t planned – this year has been really rough so far. The school year was super hectic, my family mourned two losses, my house is under construction, and I’ve had some health issues. With all that being said, everyone and everything is OK and life is slowly starting to fall back into place. HOWEVER, this isn’t a pity party – it’s a goddamn food blog. And that’s what I’m here to do – talk about food I make, food I eat, and food I want to eat.