Margarita Cupcake

cupcake

It’s been said, sang, and probably screamed more than once.

“It’s 5’o’clock somewhere.”

Whether you’re throwing the ultimate happy hour at your home or a Tex-Mex fiesta, a margarita is sure to set a carefree tropical vibe.

Now, you know I’m not a big drinker, but I have a sweet tooth that eclipses the need for any sweet in liquid form. That’s why I love this marg cupcake. It’s adorable. It can be made with alcohol. And it’s the perfect way to play up the aforementioned party themes.

Or if you just need a margarita cupcake because it’s been a long day at work, the following recipe is perfect for wasting away again and searching for your long lost salt shaker…

Oh, but that’s not salt along the edge of the cupcake. It’s shredded coconut. A similar effect though, right?

Ingredients

  • 4 tbsp spelt flour (30g) (or ww pastry)
  • 1 T stevia
  • dash of baking powder
  • 1 T freshly squeezed lime juice mixed with 1 T nondairy milk
  • splash of vanilla extract
  • 1 T organic vanilla yogurt
  • 1 more t nondairy milk
  • optional: lime zest to taste
  • optional: replace 1 t milk with 1 T tequila

Directions

Preheat oven to 330 degrees. Lightly grease a muffin tin or a single silicone cup. Set aside. (Note: You can microwave for 1-1.5 minutes for a quicker muffin, but it will probably turn out less moist.)

Mix dry ingredients; then blend in wet ’til combined, but don’t overmix.

Bake for about 13-15 minutes or until golden brown on top.

Top with your favorite frosting, shredded coconut, a stevia crust, or whatever other toppings you fancy.

Pomegranate Sorbet

Pomegranate is one of those super fruits you often hear about, but rarely see (or notice, maybe) in your local grocery store, which is too bad because from what I’ve been reading lately, the health benefits are out of this world. It’s loaded with vitamins and minerals, fights various cancers, heart disease, lymphomas, and much more. Plus, it’s an anti-oxidant powerhouse. We’re talking the Chuck Norris of super foods.

Before this recipe, I had never really had pomegranate aside from the occasional store-bought juice or restaurant salad dressing.

So when I crossed paths with this little pink fruit, I was intrigued. What could I do with it?

My impulse buying side didn’t really case. I’d find something, and sure enough I did. Fruit + ice cream maker + nondairy milk base = healthy dessert perfection.

Ingredients

1/3 cup nondairy milk (I use almond, unsweetened)

3 T organic vanilla yogurt (coconut yo tastes great with this recipe)

1/2 T stevia

splash of vanilla

juice of 1 pomegranate

Directions

-In a small mixer or blender, place all ingredients except the fruit, which you can squeeze into the blender to prevent too many seeds from falling in.

-Blend ’til smooth and well mixed. Prepare in ice cream maker as directed. Spoon out and let the sorbet firm up in the freezer for a few minutes. Top with remaining seeds if you like.

If you’re thinking food dye made that lovely purple color, think again. That’s all-natural coloring. Mother Nature’s dessert presentation skills at their finest, coaxing us with vibrantly tempting colors, I suppose.

Blue & Berry Good Bagel for One

A berrylicious bagel that will take you from saying “Good morning.” to “So good and more, please!”

Seriously, I can’t sing the praises of this berry bagel enough. I think the coconut oil is to blame. The sweetness of that oil paired with a scant splash of vanilla extract make for a scrumptious pairing. I contemplated spreading with a little vegan butter, but the finished creation tasted so delicious and moist on its own it didn’t need any extra help.

But you of course can bake and make this bagel work however you like. A little Neufchatel cream cheese or a drizzle of honey would be perfect.

Makes one really big bagel

Ingredients

1/2 cup whole wheat bread flour

1/2 T stevia

1 t coconut oil

1/2 t instant yeast

1/2 cup warm (but not burning hot) water

splash of vanilla

a few T blueberries, chopped

Directions

Mix all dry ingredients, except toppings, and then blend in oil and water. Knead for a few minutes, and then let rest for about 15 minutes.

Preheat oven to 425 degrees. Lightly grease a cookie sheet. Set aside.

Once dough has rested, pick it up again and easily knead a bit, adding in a few more t warm water if it has dried out too much.

Roll dough into ball and set aside. Sprinkle your toppings into another bowl.

Pick up the dough ball and use your thumbs to gently puncture a hole in the center. Mold into one bagel-shaped O, and once ready, press the top of the bagel into berries in a bowl or use your thumbs to press the berries into the dough. Place on cookie sheet and bake for about 13-15 minutes.

Chewy Vanilla Coconut Cookies

Do you like the filling inside a mounds candy bar?

Well, you may also like this chewy cookie recipe.

If you’re used to eating mainstream candy bars, you may not. However, I think this little cookie packs a big punch in the sweetness department due to the honey. And if you want more sweetness, just add stevia!

Overall, I’d say this recipe is quite good. And even though I rarely repeat recipes, the right sweet tooth craving might convince me to break that habit.

Ingredients

1/4 cup shredded unsweetened coconut

2 T spelt, almond, or white whole wheat flour

1 T honey

1 T non-dairy milk

1/2 egg, mixed

splash of vanilla

optional: pinch of stevia

Directions

-Preheat oven to 350 degrees. Lightly grease a cookie sheet. Set aside.

-Combine coconut and flour, and stevia in a small bowl. Mix; then add in remaining ingredients, stirring well ’til all is blended evenly.

-Form into little dough balls. Press onto prepared cookie sheet.

-Bake for about 7-8 minutes–longer for crispier cookies.

-Remove from oven and serve warm.

http://www.healthfulpursuit.com/recipage/?recipe_id=6007988

Gluten-Free Ginger-Spice Muffies

I love fall baked goods, especially spice cakes, and Healthful Pursuit has lots of them. Many of hers are gluten- or grain-free.

I’m not paleo, and I definitely don’t have a gluten allergy. But there’s something about a sweet coconut flour that can’t be beat. I’ve noticed that the finish on coconut-flour cakes and cookies is never as smooth as spelt or regular wheat flour, but it’s so sweet. You have to try this one for breakfast one morning, a cold morning when you need a little spicy warmth.

Ingredients

1/4 cup spelt or coconut flour (coconut is sweeter)

1 t cinnamon

1-2 t ginger

dash of nutmeg, cloves, and baking powder

1 flax egg (1 t ground flax + 2 t water)

1 T organic yogurt

2.5 T applesauce

splash of vanilla extract and almond extract

Directions

-Preheat oven to 375 degrees. Lightly greases a cookie sheet. Set aside.

-In a small bowl, combine all dry ingredients; then blend in wet ingredients. Combine ’til well blended.

-Form into one muffie (dome-shaped) or two smaller ones. Note: If you make just one, it will be fairly large. Nothing wrong with that though, right?

-Bake for about 15-17 minutes or until a little springy. Remove from oven and serve warm with a little sweet yogurt drizzle, pumpkin pie spice, or coconut flakes.