Jan 17, 2010

Dessert Day Saturday

After giving you a guide to the low carb essentials for baking, I decided to spend my saturday baking some SFLC goodies. Not only to show ya'll how yummy SF can be but to also have a basket of goodies for myself to munch on throughout the week!

Here are some questions you may have:

Does it taste like regular desserts made with sugar?
Honestly, no. When you go sugar free and you want to make some goodies you are going to have to use artificial sugar. Some taste better than others and leave less of an aftertaste. Splenda works the best for me as far as baking quality and taste. However, if you are not used to artificial sugar it may take you awhile to except this as the new taste of your goodies. Its not a bad taste, just different. The thing is, when you go sugarless and your wanting to make goodies, you will probably very much learn to appreciate Splenda for what it is haha!

Why does everything look brown/tan?
We arent using the pretty white sugar anymore; we've switched to natural nut flour. Most everything will have a natural tan/brownish color that I have actually come to appreciate. It just LOOKS healthier-and it is!

Do I have to use the amount of sugar the recipe calls for?
No of course not. Actually, the less you can get away with the better. The taste of artificial sugar can be pretty strong at times so sometimes less just tastes better anyway.

OK, SO BACK TO THE DESSERTS!


This Saturday I kept it pretty simple. Here's what I made:

Spice of Life Cupcakes with Vanilla Cream Cheese Frosting
Peanut Butter Cookies (my families fave)
Spikey Sugar Cookies
Freez-um Fudge


Spice of Life Cupcakes with Vanilla Cream Cheese Frosting



1 Cup mixed nut flour 2 eggs
2 tsp. baking powder 1/2 cup cold water
1 tsp. salt 1/2 cup Splenda
1 tsp. cinnamon 1 T. veg. oil
1/2 tsp. nutmeg 1 tsp. vanilla
1 tsp. ginger

Combine first 5 ingredients. Beat next 5 ingredients together then combine with the dry ingredients. Divide batter into lightly greased muffin pans. 350 for 12-15 minutes or until knife inserted comes out clean. The aroma from this is amazing. Reminds me of fall.

Cream Cheese Frosting
8 oz softened cream Cheese
1/4 cup Sugar Free Da Vinci Vanilla Syrup OR Mix some Splenda into the cream cheese until desired sweetness.

Just mix together until lumps are gone and frosting is creamy. 4 carbs per cupcake.



No Flour Peanut Butter Cookies



1 cup peanut butter (smooth or crunchy) 1 tsp. Xanthan Gum or Guar Gum
1 cup Splenda 1 tsp. vanilla
1 tsp. Baking Soda 1 tsp. cinnamon (optional)
2 eggs

Mix ingredients together until it resembles fluffy peanut butter. Form into balls onto greased cookie sheet. You can press down "crossways" with a fork for a real peanut butter cookie look. 350 for 10-12 minutes. 3 carbs per cookie.


Spikey Swedish Sugar Cookies


2 cups nut flour 1 stick of butter
1 cup Splenda 1 egg
1/2 tsp. salt 1/2 tsp. vanilla
1 1/2 tsp. baking powder 2 T. heavy cream

Mix first four ingredients together in a large mixing bowl. Beat together butter, egg, vanilla, and cream and then add to the dry ingredients. You can leave dough as is (rough) or knead dough until smooth. I left mine rough so they have a "spikey" look. Drop by spoonfuls on greased cookie sheet. 375 for 10-12 minutes.


Freez-um Fudge


3/4 cup unsweetened cocoa powder 1/2 cup water
1-2 cups Splenda 2 T. butter
1 tsp. salt 1 T. chocolate extract (optional)
1 cup heavy cream

On medium heat, combine first 4 ingredients until bubbling. Remove from heat and add water a tiny bit at a time, along with butter and choc. extract. Blend completely. Pour into wax paper lined smaller square baking pan (8 or 9 in.) Freeze overnight and cut into squares in the morning! You must keep these frozen.

*I suggest using the lesser amount of Splenda for this one. I used 2 cups and it was a bit too sweet. Its a great chocolate frozen treat! The picture above doesn't look too appetizing probably, but thats because my hubby took it out of the freezer and left it out. It melted. But I took a pic anyway to give you some example of coloring.



And so that concludes my saturday SFLC bakeoff. I made everything in under an hour. Very simple recipes. This is a great place to start if this is your first SF baking experience. Give them a try and let me know what you think.

Happy SFLC baking!

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Thanks for visiting, I love hearing from you, however it still always surprises me how many mean and rotten comments I receive, so please remember that I post what I eat merely as a suggestion of ideas for others. Low carbing is not cut and dry. What works for me may or may not work for you. Also, I live exclusively low carb, but I don't live my life counting them so I don't often include the net carb counts on recipes. Happy low carbing ya'll! :)

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