Tag: low sugar adaptable

Adaptable Recipes, Dessert, Makeover Monday Meals

Makeover Monday Meal- Let There Be Cake!

ccanton84

 

Whether it’s a fancy wedding or birthday cake, or maybe an all-butter pound cake at a barbecue,  people can’t help but smile and get ready to dig in.  Cake makes the dessert world go around and round.

Nevertheless, there are times when you’re not in the mood to tackle making a cake from scratch. You want something fast and easy. So, before you pick up a box of cake mix, this recipe for vanilla cake comes together in a snap. Moreover, it doesn’t contain any butter or dairy.

King Arthur’s Vanilla Cake is reminiscent of a recipe that became popular first during the Great Depression and then again around World War II when items like butter and eggs were rationed. The result is a light and tender cake with just the right amount of sweetness. It’s also vegan and can be adapted for gluten sensitivities.

 

Vanilla Cake Pan Cake by King Arthur adapted by Still a Chick Lit

 

PREP 10 mins
BAKE 30 to 35 mins
TOTAL 1 hr

Cake

2 cups (240g) all-purpose flour  (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons of xanthan gum)

3/4 teaspoon salt

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3/4 cup + 2 tablespoons (198g) water

1/2 cup (99g) vegetable oil

3/4 cup (149g) granulated sugar. (Swerve sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, pulsed finely)

4 1/2 teaspoons (21g) cider vinegar or white vinegar

1 tablespoon (14g) clear vanilla or vanilla

1/2 teaspoon almond extract

Frosting

4 tablespoons (57g) butter, regular or vegan, at room temperature

2 1/2 cups (283g) confectioners’ sugar, sifted if it’s lumpy.

1/8 teaspoon salt

1/2 teaspoon clear vanilla or vanilla

about 2 tablespoons (28g) water

Instructions

Preheat the oven to 350°F. Lightly grease an 8” square or 9” round pan that’s at least 2” deep.

To make the cake: In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder. Set aside.

In a separate bowl or large measuring cup, whisk together the water, vegetable oil, sugar, vinegar, vanilla, and almond extract.

Add the wet ingredients to the dry and stir to combine. It’s OK for a few small lumps to remain.

Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, until the top feels set, the edges are beginning to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean.

Remove the cake from the oven and either serve the cake warm from the oven or allow it to cool completely in the pan before frosting.

To make the frosting: Beat together the butter, confectioners’ sugar, and salt until no large pieces of butter remain.

Add the vanilla and 1 tablespoon of the water, beating to incorporate. Add enough additional water, a teaspoon at a time, to make a spreadable frosting.

Leaving the cake right in the pan, if desired, use a spatula or flat knife to apply the frosting.

Storage information: Store the cake, well wrapped, at room temperature for several days. Freeze for more extended storage.

 

Adaptable Recipes, Breakfast, Holiday Food

Makeover Monday Meal- Christmas Eve Bonus Recipe

ccanton84

 

It’s Christmas Eve, all the presents are wrapped (hopefully) and placed under the tree. Tomorrow morning will be filled with laughter, smiles, kisses, and hugs.  Happy faces are often followed by empty tummies looking for a morning treat.  To make sure that you won’t miss a moment, these make-ahead cinnamon rolls are just the ticket.

This recipe comes to us from Love From The Oven. We adapted the recipe with substitutions for those who have specific dietary requirements. The total hand’s on time for this recipe is thirty minutes to prep and thirty minutes to bake. Moreover, you can make the rolls in the morning as well without too much fuss. Either way, we are sure your family will love them.

 

Merry Christmas

 

Cinnamon Rolls by Love From The Oven adapted by Still A Chick Lit

Ingredients

Dough

1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

1/2 cup unsalted butter, melted (unsalted vegan butter)

1 tsp salt

2 eggs ( 1/3 cup plus 2 tablespoons Aquafaba, ½   cup silken tofu pureed with ¼  teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg replacer=2 eggs, liquid mung bean egg replacer=2 eggs)

 

4 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

 

2 packets RAPID RISE yeast (this recipe is based on Rapid Rise yeast, and will not work the same with other varieties of yeast)

1 cup warm milk (dairy: whole milk, 2%, or fat-free) (non-dairy: almond, oat, soy, rice, or light coconut milk)

Filling

1/2 cup salted butter, softened (vegan butter) *

1/2 cup sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed finely)

 

1/2 cup brown sugar (Swerve brown sugar substitute, Splenda brown sugar substitute, or organic brown sugar)

 

1-2 TBSP cinnamon

Frosting

4 oz cream cheese, softened (dairy: low-fat cream cheese)  (vegan cream cheese such as Vitalife )

4 tbsp unsalted butter **, softened  (vegan unsalted butter)

1 tsp vanilla extract

2-3 tbsp milk (dairy: whole, 2%, fat-free, or light cream) (non-dairy: unsweetened almond, soy, rice, oat, or light coconut milk)

2 cups powdered sugar (Swerve confectioner’s sugar substitute or organic confectioner’s sugar)

1/4 tsp salt

Instructions

Dough

Mix butter, sugar, and salt in a large bowl until well combined. Add egg and mix until combined. Add in flour and Rapid Rise yeast, and stir to combine. Add in milk and mix well until soft smooth dough forms. Turn out on a lightly floured surface. Knead 10-12 times then place into a large bowl that has been well-oiled. Cover and let the dough rise in a draft-free location for at least 30 minutes or until almost doubled in size.

Once risen, punch down the dough and let rest for five minutes. Roll the dough into a 14 x 8-inch rectangle (approximately) on a lightly floured surface. Brush with softened butter for filling. Combine cup sugar, brown sugar, and cinnamon. Sprinkle over buttered dough. Roll up from the long side. Cut into 12 cinnamon rolls.

Place cinnamon rolls in a 13×9-inch pan that has been brushed with butter. At this point, you can cover the rolls with plastic wrap or foil and place the rolls in the fridge to bake the following morning. Or preheat your oven to 350 degrees F and let the dough rise for 30 minutes, then bake.

If placing rolls in the fridge, remove them from the fridge 30-60 minutes prior to the time you will start baking them (60 minutes is best). Let them rest in a warm, draft-free location. Preheat oven to 350 degrees. Once the oven is heated, bake the rolls for approximately 20 minutes (or until lightly browned). Remove from oven and frost immediately.

Frosting

Stir together softened cream cheese and softened butter. Add in vanilla, salt, and milk and mix until well combined. Add in powdered sugar and mix until smooth and creamy. If you would like your frosting thicker, add more powdered sugar, one tablespoon at a time and mix well. If you would like a thinner frosting, add more milk, one teaspoon at a time, and mix well, until desired consistency is reached.

Once rolls are removed from the oven, you can frost them immediately or allow them to cool slightly, then frost. Store any leftover rolls in the refrigerator.

Notes

**- You can use salted butter. If you do, omit the added salt

 

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Adaptable Recipes, Dessert, Weekend Baking Warrior

Weekend Baking Project Chocolate Cupcakes

ccanton84

 

There’s nothing in the world like cupcakes. It packs a lot of taste into every bite.  Nevertheless, there are times when a dozen is just too much temptation especially when it comes to chocolate. This is the beauty of small-batch recipes. This one comes from Just So Tasty

This makes 6 standard-size cupcakes or 4 jumbo-size cupcakes.

 

This recipe has been adapted by Still A Chick Lit

Small Batch Chocolate Cupcake original recipe by Just So Tasty

Ingredients

Chocolate Cupcakes

  • ½ cup all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, brown rice, white rice, or sorghum flour)
  • ¼ cup cocoa powder (unsweetened)
  • ¼ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ¼ cup vegetable oil or canola
  • ½ cup white sugar (Swerve Sweetener, Splenda granulated, coconut, raw cane, or turbinado sugar, finely pulsed)
  • ¼ teaspoon vanilla extract
  • 1 large egg(3 tablespoons of Aquafaba, 1/4 cup silken tofu pureed with 1/8 teaspoon baking soda, vegan egg replacer = 1 egg, liquid vegan egg replacer = 1 egg)
  • ⅓ cup buttermilk (dairy: low-fat, light, or whole-fat buttermilk)
  • (Non-dairy buttermilk 1/3 cup of unsweetened almond, soy, rice, or light coconut milk mixed with 1/2 teaspoon of fresh lemon juice or apple cider vinegar, let stand for at least five minutes)

Chocolate Frosting*

  • ½ cup unsalted butter softened (unsalted vegan butter)
  • 1 ½ – 2 cups powdered sugar (Swerve confectioner’s sugar substitute, organic powdered sugar, vegan powdered sugar)
  • ¼ cup cocoa powder (unsweetened)
  • ½ teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1–2 tablespoons milk or whipping cream (Dairy: heavy or light cream) (Non-dairy 1-2 tablespoons of full-fat coconut milk or almond milk)

Instructions

Chocolate Cupcakes

  • Preheat the oven to 350F (180C) degrees and line a muffin tin with muffin papers. You’ll end up with 6 or 7 cupcakes in total. I always use the middle 6 muffin cavities because I find the cupcakes cook more evenly.
  • In a medium bowl whisk together the flour, cocoa, baking soda, baking powder, and salt.
  • In a separate medium bowl whisk together the oil, sugar, vanilla extract, and egg. Then whisk in the buttermilk.
  • Whisk the dry ingredients into the wet ingredients until no lumps remain.
  • Spoon the batter into the prepared muffin tin, filling each about ½ – ⅔ full. You should end up with 6 or 7 cupcakes total. Be sure not to fill the cupcake liners to the top.
  • Bake in the preheated oven for 18-20 minutes, or until an inserted toothpick comes out clean.

Chocolate Frosting*

  • In a medium bowl, beat the butter until soft.
  • Beat in 1 cup powdered sugar. If it’s lumpy, be sure to sift it first.
  • Add in the cocoa powder (again, sifting if lumpy), vanilla extract, and salt and beat until combined.
  • Mix in the rest of the powdered sugar about ½ cup at a time, alternating with a tablespoon of milk/cream until the desired sweetness and thickness is reached.
  • Frost the cooled cupcakes with a knife, or transfer the frosting to a piping bag and frost. I used a piping bag and a Wilton 1M piping tip.

Adaptable Recipes, Breakfast, Food Glorious Food

Bonus Recipe- Apple Cider Donuts

ccanton84

 

 

The arrival of fall brings cooler temperatures, vibrant foliage, and apples. Many people take their children to farms to enjoy hayrides, pumpkin patch, and apple picking.  I with apple picking at Blue Orchard in Connecticut where they had an abundance of apple varieties ranging from Cortlandt, Gala, McIntosh, and Empire to name a few.  We also picked up a half-gallon of their sweet apple cider.

While apple pie remains supreme, apple cider donuts are a close second. Many visitors to Blue Orchard left with their cider donuts.  When it’s spiced right, an apple cider donut is perfect with a cup of tea or coffee. I’d seen the recipe for baked apple cider donuts in the New York Times Food Section and decided to give it a try.  If you don’t have a donut pan, it’s a worthwhile investment and can easily become a weekend or holiday breakfast tradition.

Still A Chick Lit has adapted the recipe for:

  • Vegetarians/Vegans
  • Gluten Sensitivities-Celiac Disease
  • Low and No Sugar Diets

Apple Cider Donuts by New York Times adapted by Still A Chick Lit

 

INGREDIENTS

Nonstick cooking spray

1 ¾ cup/225 grams all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour)

1 ¼ teaspoon baking powder

¾ teaspoon fine sea salt

2 teaspoons ground cinnamon

½ teaspoon freshly grated nutmeg

1 cup/225 grams unsalted butter (2 sticks), at room temperature (unsalted vegan butter)

¾ cup/165 grams light brown sugar (Swerve brown sugar substitute, organic light brown sugar)

¾ cup/150 grams granulated sugar (Swerve sweetener, Splenda granulated, monk fruit granulated sweetener, raw cane, turbinado, or coconut sugar)

2 large eggs, at room temperature ( ¼ Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, 2 flaxseed or chia seed eggs, vegan egg substitute such as Bob’s Red Mill or Just Eggs, which is made with mung beans)

1 teaspoon vanilla extract

½ cup/120 milliliters apple cider

 

PREPARATION

Heat oven to 350 degrees. Lightly grease 2 (6-cavity) doughnut pans (or 12-cup muffin tin) with nonstick spray. In a medium bowl, add flour, baking powder, salt, 1 teaspoon cinnamon, and nutmeg and whisk to combine. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream 10 tablespoons/140 grams butter, brown sugar, and 1/4 cup/50 grams granulated sugar on medium speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time and mix until well incorporated after each addition, scraping the bowl as necessary. Beat in the vanilla extract.

Add the flour mixture and mix at low speed until incorporated. With the mixer running, add the apple cider in a slow, steady stream and mix to combine. Scrape the bowl well to make sure the batter is homogeneous.

Spoon the batter into prepared doughnut pans, filling them about 2/3 of the way. (You can also do this using a disposable piping bag or a resealable plastic bag with a 1/2-inch opening cut from one corner.) Bake until evenly golden brown and a toothpick inserted into the center of the thickest portion comes out clean, 12 to 15 minutes. Rotate the pans halfway through baking. (If you are making muffins, divide batter evenly between the prepared cups and bake for 15 to 20 minutes, rotating halfway through.)

While the doughnuts bake, whisk the remaining 1/2 cup/100 grams granulated sugar and 1 teaspoon cinnamon together in a small bowl to combine. In a separate small bowl, melt the remaining 6 tablespoons of butter in the microwave. Let the doughnuts cool for 5 minutes after baking, then unmold them from the pans, brush with the melted butter and dredge them in the cinnamon sugar while they are still warm. Serve immediately, or let cool to room temperature.

 

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