Cranberry Orange Mini Donuts

April 28, 2014 by Elizabeth 3 Comments

Light, sweet, mini donuts with fresh orange zest and plump, juicy cranberries, baked into an irresistible little ring. These Cranberry Orange Mini Donuts are a wonderful treat for breakfast, a snack, or a tasty dessert.

Being pregnant while loving to cook, means you never know what new creation will arise from our kitchen. The other day, these Cranberry Orange Mini Donuts just happened to become my latest (and greatest) little masterpiece. I suddenly got a surge of energy and inspiration, and we needed a little activity before nap time. The boys and I finished our lunch, and then it was baking time! When these little donuts came out of the oven, we could hardly wait for them to cool. We dove right in. They were immediate WINNERS! James and William literally each ate FOUR, and I hate to admit it, but I actually lost count how many I ate. (The baby must REALLY like these, too!) 😉

Happy Sunday! It was another fun, and busy weekend around here. Andrew and I had a nice little night out on Friday just the two of us, thanks to his parents who came to babysit. I will confess that this time, our little date night was actually a “let’s run errands just the two of us” night. I mean, there are so many things to get done before the baby comes and not much time. We did have a lot of fun together, and accomplished quite a bit. Although, I did promise someone that our next date night will definitely be something much more relaxing and romantic.

On Saturday and half of Sunday, I spent many hours in the kitchen slaving away to make food to freeze for after the baby comes. (This is what I was up to last weekend as well.) Woof! I am SOOO tired! I am happy to report that after all of the time spent planning, creating, shopping, prepping, and cooking meals for literally the last TWO weekends, we now have a great start on stocking our freezer. (I will definitely be doing a post in the near future on freezer meals and tips. I am super exited to share some of my favorite recipes, techniques and ideas. Plus, I want to remember them to do it again! 🙂 Andrew even suggested taking pictures of our freezer with all of our meals stacked up, and of course neatly labeled and organized. So those will be in there too.)

When I finally wrapped up this weekend’s overly ambitious list of “cook all the things!”, we decided to take full advantage of this chilly, but beautiful spring day. After nap time, we headed outside for a little family walk, and then snapped a few belly pictures, and pictures with the boys.

Sunshine, walks, cooking, time with family, and mini donuts, what a wonderful little weekend! These Cranberry Orange Mini Donuts are a sweet, healthy little treat that the whole family will enjoy all week long!

Cranberry Orange Mini Donuts

Ingredients

2 cups oat flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
2/3 cup skim milk
3/4 teaspoon fresh lemon juice
1/3 cup fresh-squeezed orange juice (about 1 medium orange)
2 egg whites (1/4 cup whites)
3/4 cup natural applesauce
1/2 cup fat-free Greek yogurt
2 tablespoons canola oil
2 tablespoons agave
1 tablespoon grated orange zest
1 1/2 cups dried cranberries (juice sweetened, if possible)

Instructions

Pre-heat oven to 350 degrees.
In a large bowl, whisk the oat flour, salt, baking powder and baking soda together, and set aside.
In a medium bowl, stir together the milk and lemon juice, and let sit for 5 minutes, then stir again. Add to the milk mixture: orange juice, egg whites, applesauce, yogurt, oil, agave, and orange zest and whisk until smooth.
Add the wet ingredients to the dry ingredients and whisk together until combined. Then fold in the cranberries.
Allow batter to sit for about 10 minutes, then stir again. Spray a mini donut pan or mini muffin pan with non-stick cooking spray. Spoon batter into each tin about 3/4 of the way full.
Bake for 14 minutes or until a toothpick inserted comes out clean. Allow donuts to cool in pan for 5 minutes, then move to a wire rack to cool. Store donuts in an airtight container for up to 3 days on the counter, or 5 days in the refrigerator.

https://elizabethshome.com/cranberry-orange-mini-donuts/

Good For You Mini Carrot Cakes

April 7, 2014 by Elizabeth 4 Comments

Carrots, oat flour, and spices baked together and topped with a lightly sweetened cream cheese frosting. These Good For You Mini Carrot Cakes are the perfect non-guilty way to end your Easter dinner, or are a great dessert or snack any day of the week.

I can’t believe Easter is only two weeks away! There is something so festive about carrot cake on Easter. I mean, bunnies, carrots, cake, it’s a winner! So, I figured I would take a crack at trying to create a recipe for a carrot cake that was actually healthy, and that could pass as the “real thing”. I am happy to report: mission accomplished! I mean, it’s about time that the one dessert that actually sounds healthy, finally lives up to its name.

The boys and I created these little mini delights the other day when the weather was terrible, and instead of rushing out of the house, I declared it “cooking lesson” time! Both boys grabbed their kitchen stools and their little whisks and spatulas, and stood eagerly at the counter. We added our ingredients and stirred everything together, then baked our first test cake. Once it was done, and cool enough to bite into, we quickly cut into it, and tested away. We tasted it, and decided to add a touch more syrup and a tiny bit more cinnamon, and by the second test batch, it was unanimous. They were perfect! We baked the rest of the little cakes, and could hardly wait until they were done. We each devoured more than our share, and thankfully managed to save a few for Andrew when he got home. Andrew immediately gave these his stamp of approval, and we all agreed that these little carrot cakes would be on the menu for our Easter dessert!

This weekend Andrew was playing around with our little home photo studio and decided to snap a few pictures of the boys. Even though they’re still in their jammies, this has to be one of our new favorite pictures (ever) of these two!

(Stay tuned next week for our Easter photo shoot of the boys and our 32 week maternity pictures!) 🙂

In the meantime, get a jump start on your Easter menu with these Good For You Mini Carrot Cakes. Packed with a delightful little dose of fruits and veggies, sweetness and spice, and finished off with a little bit of sweet cream cheese icing. These will definitely make a happy ending to any meal 🙂

Good For You Mini Carrot Cakes

Prep Time:

Cook Time:

Serving Size: 26 mini-cakes

Good For You Mini Carrot Cakes

Ingredients

Carrot Cakes:

2 cups oat flour
2 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1/8 teaspoon nutmeg
10 medjool dates, pitted
1/4 cup warm water
8 large egg whites (1 cup whites)
1 cup natural applesauce
3/4 cup plain, fat-free Greek yogurt
1/4 cup pure maple syrup
2 tablespoons canola oil
1/2 teaspoon vanilla extract
3 cups grated carrots (medium grate)
1 cup chopped, toasted pecans

Frosting:

8 ounces 1/3 less fat cream cheese (softened)
2 tablespoons, plus 1 teaspoon pure maple syrup
1 teaspoon vanilla extract

Garnish:

26 pecan halves
1/4 cup grated carrot

Instructions

Pre-heat oven to 350 degrees.
In a small bowl, stir together oat flour, baking powder, baking soda, cinnamon, salt and nutmeg, and set aside.
In a blender or food processor, puree dates with 1/4 cup warm water. Add to blender: egg whites, apple sauce, yogurt, syrup, oil, and vanilla, and blend until smooth. Pour blended ingredients into a large bowl, and whisk in dry ingredients. Then fold in the carrots and toasted pecans.
Spoon batter into a mini-cake pan or regular sized muffin pan coated with non-stick cooking spray. Fill each one about 2/3 of the way full, and bake for 18-20 minutes or until a tooth pick inserted comes out clean. Allow cakes to cool in pan for about 5 minutes, then move to a wire rack to cool completely.
While cakes are cooling, prepare frosting: in a small bowl, whisk the cream cheese, syrup and vanilla together until smooth. (Makes enough frosting for about 20 mini-cakes)
Once cool, slice each cake in half, (so you have a top and bottom), and place a small amount of frosting in the middle of each cake, and then replace the top pieces. Using another small amount of frosting, lightly frost the top of each cake. Garnish cakes with one pecan half and tiny amount of freshly grated carrot. Serve and enjoy!

https://elizabethshome.com/good-for-you-mini-carrot-cakes/

Guiltless Blueberry Mini Muffins

January 30, 2014 by Elizabeth Leave a Comment

Light, moist and fluffy mini-blueberry muffins that are packed with flavor, and skimp on the calories. Cinnamon, nutmeg, and lemon zest help to carryout the big flavor in these little guys. Guiltless Blueberry Mini Muffins are perfect for breakfast, dessert, snacks or anytime.

What more could you ask for in a little muffin. Except maybe for them to also be gluten free, low in sugar, low fat, and maybe even sort of healthy? Well your search is over! Seriously, these little muffins are loaded with spices and everything good for you!

One of my main goals when creating this recipe was the health factor, and the other was of course the taste. When we tested the first version of this recipe, we liked it a lot, but thought something was missing. In other words, they were “almost there”. After a few additions, and four different batches later, we have a winner! For this recipe, I kicked up the cinnamon, added a tad more nutmeg, and threw in some lemon zest. I really like how these flavors compliment the oat flour, and work together with the blueberries to bring out their sweetness. The Greek yogurt helps to keep these muffins moist, and adds an extra dose of protein.

I have a feeling we can all use a little extra protein with these cold temperatures lately! This chilliness is not just a Michigan thing, either. Andrew and I have been thinking about our poor friends in Atlanta these past few days as they’re experiencing all sorts of problems due to the snow and freezing temps. This winter seems like it has a mind of its own.

When the boys and I got into the car yesterday morning at 9:30, the temperature was -4 degrees! Brrrrrr! That is just downright cold, if you ask me. Those are the kind of temperatures that pretty much make me want to stay inside all day and keep warm. Although, there’s something to be said for bundling up, heading out and braving the cold, and then coming home to our warm house. So that’s just what we did yesterday. We ran to the grocery store, the library for story time, and then headed straight home for lunch to thaw out.

After lunch, while James was napping, William and I decided that the best thing to do when it’s freezing outside, is to bake something warm and yummy inside. I love cooking with my kids! Even though sometimes it means taking longer, more messes, etc, etc. I think it’s so cute that they love to cook with me!

William and I made a double batch of these delightful minis, and had quite a nice time just the two of us. Next time you’re snowed in, or staying in because it’s too cold to go out, or just because, be sure to try these Guiltless Blueberry Mini Muffins.

Guiltless Blueberry Mini Muffins

Prep Time:

Cook Time:

Yield: About 28 mini-muffins

Guiltless Blueberry Mini Muffins

Ingredients

1 3/4 cup oat flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground allspice
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg whites
3/4 cup skim milk
1/2 cup plain fat-free Greek yogurt
2 tablespoons canola oil
1/4 cup apple sauce (unsweetened)
1/4 cup agave
2 teaspoons vanilla extract
1 teaspoon fresh lemon zest (loosely packed)
1 1/2 cups frozen wild blueberries, thawed and drained (or fresh blueberries)

Instructions

Preheat oven to 400 degrees.
In a large mixing bowl, add the flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg, and mix together. Set aside.
Slightly beat egg whites in a medium bowl. Then add in milk, yogurt, oil, applesauce, agave, vanilla, and lemon zest and whisk together until combined.
Make a well in the center of the oat flour mixture, and gradually whisk in the wet ingredients, until just combined.
Using a rubber spatula, gently fold in blueberries. Allow batter to sit out for about 20 minutes. (This will help soften the oat flour and thicken the batter.)
Coat a mini-muffin tin with cooking spray. Spoon batter into pan, filling each cup about 3/4 full.
Bake for 8 to 10 minutes, until lightly browned and toothpick inserted comes out with just a few crumbs attached.
Allow muffins to cool in pan for 10 minutes. Gently remove from tin and let cool on wire rack. Store in an air-tight container.

https://elizabethshome.com/guiltless-blueberry-mini-muffins/