Category Archives: dessert

Caramel Wraps Part 2

The verdict is in, and we have 2 contenders! I will note here that there are NO picture of caramel on apples.  We ate them all! 🤦‍♀️🤣  If you need to check back to the original post here it is!!

By the time I was done my family had no patience to wait for pictures, they wanted to taste test!!! I love my kids ❤️

Our first recipe was Hand-crafted Dairy/Casein Free Chewy Caramels from Adventures of a Gluten Free Mom

I did follow the quantities exactly, but I could not find the MimicCreme so I used CoffeeMate almond/coconut creamer. I also had dark brown sugar on hand instead of light, so you’ll notice how dark the mixture got in the pictures. It did lighten up a bit as it cooked. I think I simmered it a little too long though. There is a slight after taste, it’s not burnt tasting but similar to coffee beans that have been over cooked. The flavor over all was great though and the texture was spot on. It was sticky enough to attach to the Apple, but left at room temp it did slide off after a while.

 

Recipe # 2 was Dairy Free Glistening Honey Caramel Apples from Chemistry Cachet

We maintained most of the ingredients that were used in the first recipe. Instead of vanilla I bought French vanilla coconut milk, which tends to be very sweet ( we didn’t need to add anymore sweetness and I didn’t want to reduce the honey)

I will admit to an epic fail here. This recipe was by far the best, but I used wax paper instead of parchment paper 😬 and we could only get small bits off to taste 🤦‍♀️ I had to throw 98% out because I couldn’t even slowly pull bits off without getting a chunk of paper. Lesson learned universe!!! This is a great one with sea salt 🤤 I believe the stickiness factor would have lent it well to staying on the apples even at room temp.

I tried this one in mini cupcake tine to form mini caramels.  My kids scraped the paper with their teeth!!!  It was that good!

Recipe #3 is Paleo Caramel Apples from Plum Joyful

I do not know what happens with this recipe, but at some point during the cooking process I messed something up because it would not set AT ALL!!! I will admit that this was also the third recipe in a row, so I probably stopped paying as close attention to cook time and temperature.  I let the mixture sit for an hour and it was still liquid. It tasted great and the color was beautiful though🤷🏼‍♀️ so I will definitely try again because I love the idea of a 3 ingredient caramel!

 

I will continue to try out these and more recipes.  Tell me what you think of these and any other alterations you have or would make.

As always, see you on the other side!

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Healthy Cupcakes!!! WHAT!!😱

I have been drinking Shakeology for 2 years now, and LOVE it!

I have tried a few recipes with Shakeology in it. Like Tony Horton’s Shakeology Balls (yes, they are a thing! Google it!😉)

With 2 kids allergic to dairy, I’m always looking for sweet treats that are quick and simple to make. Cause I get to make them from scratch😁 always!!

Searching for something completely different I came across this recipe from Christa Briggs. It sounded amazing so I decided on a whim, “I’m so making these tonight!”

Because it’s me, I altered the recipe a bit strictly because I didn’t have all the ingredients. So check the link for the original recipe. Mine is below.

Double Chocolate Shakeology Cupcakes

  • 1 c Pamela’s gluten free flour (a staple in my house from Costco)
  • 1 c Vegan Chocolate Shakeology or other Vegan Chocolate protein powder
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp cocoa powder
  • 1/4 c honey/agave
  • 1/2 c cooled coffee
  • 1/2 c unsweetened vanilla almond milk
  • 1 t cinnamon
  • 2T coconut or grapeseed oil
  • 3 eggs

I did not have applesauce so I added one more egg and 1-2 Tbsp almond milk to thin the mix a bit. Mine was a little dry and thick.  I got it to just wetter than a brownie mix. My 7 year old also suggested using sweetened almond milk “because the sugar is already in it and we don’t have to put more in.”🤔 I agree and wish she wasn’t so much smarter than me😆

  1. Whisk together dry ingredients.
  2. In a separate bowl beat wet ingredients together with hand mixer or standing mixer for about 2 minutes.
  3. Pour wet into dry and beat until completely smooth. (This is where I discovered mine was thick and added some more almond milk)

    Notice the halo surrounding this heavenly mixture!

  4.  Scoop into lined muffin cups or spray the pan well

    I got a little crazy with the scoop

  5. Bake at 350 for about 15 minutes until cooked thru. 

    Crazy Looking and DELICIOUS!

 You can add a tsp of nut butter in the center just before baking, because really, who doesn’t LOVE chocolate and nut butter?!?!
These are not overly sweet. If you like your cupcakes sweeter add more honey/agave. I would also venture to do a stronger coffee or use instant coffee to enhance the mocha flavor.

Or, just go for it and use peanut butter as your frosting

Raw Apple “Cookies”

Your equipment will be a food processor and dehydrator
2 lb Red sweet/tart apples (no grainy ones!) – Core and peel

My favorites are Gala, Fuji, Pink Lady and HoneyCrisp

We eat the peels as a snack, and the dogs eat the cores so nothing      goes to waste!

1 C Agave or Honey

1 3/4 C Almonds – Ground fine in a food processor

1 C Golden Raisins

If you like raisins you can add up to 3/4 C more

1/4 C Cinnamon Read the rest of this entry