Category Archives: #sweets

Chocolate gravy

One of my mom’s favorites ;-D

~ Shopping List ~

3/4 cup sugar
1/2 cup flour
1/3 cup cocoa
3 cups milk
1 tsp vanilla
1/2 stick butter

~ What to do ~

Mix dry ingredients together.  Add 1/2 cup warm water.  Stir well.  Heat milk in saucepan to almost boiling.  Pour boiling milk into cocoa mixture, stirring constantly until thickening.  Add butter and vanilla.

Halsie Tanner Butler recommends them with homemade biscuits.  

Low Carb Peanut Butter Cookies

68 calories (per cookie)  9.8g carbs (.6g fiber, 3.9g sugar).  2.5g protein

~Shopping List~

  • ½ cup almond flour
  • 1/2 cup granulated Truvia
  • 1 cup peanut butter (creamy or crunchy, you choose)
  • 3 eggs
  • ¼ tsp salt
  • 1 tsp. vanilla extract

~To do~

Pre-heat oven to 350 F.  Prepare baking sheet with baking parchment or cooking spray.

Mix all ingredient in mixer until well combined and dough has formed.  Make balls of dough and place balls on pan. (They don’t need to be far apart, they don’t puff up.)  Flatten cookies slightly making a crisscross mark on cookie with a fork.  Bake for 15-17 minutes till edges are golden brown.

Makes 16.

2 Minute Cake (sugar free)

0 sugar calories

~Shopping List~

Cake

  • 1/4 cup Truvia Baking blend
  • 1/2 cup almond flour
  • 3 Tbsp unsweetened cocoa powder
  • 1/8 tps. baking powder
  • 1/4 tsp. baking soda
  • 1/4 tsp. salt
  • 2 Tbsp. coconut oil
  • 1 egg
  • 2 Tbsp half and half

 Topping

  • 1 cup whipping cream
  • 1 tsp. Truvia

In a bowl, mix together the dry ingredients. In another bowl mix together wet ingredients, and then combine the dry mixture into the wet. Put 1/4 of the batter into a coffee mug and microwave on high for 1 minute. Whisk together Truvia and whipping cream until thickened. Top cake with cream. Refrigerate remaining batter for later use.

Biscuits d’Aurélie à la Jennifer

This recipe comes from the grandmother of my husband, Aurélie Leblanc Munn.  The original is just the list of ingredients leaving plenty of room for you to add your own personality.

~Shopping List~

  • 1 tasse de beure ou de graisse fondue (1 cup butter or crisco)
  • 2 oeufs (2 eggs)
  • 6 cuillère à table de sirop d’érable (6 tablespoons of maple sirop)
  • 1 tasse de cassonade (1 cup brown sugar)
  • 1/2 tasse de lait à laquelle on ajoute 1 cuillère à thé de soda à pâte (1/2 cup milk with 1 teaspoon of baking soda combined)
  • 2 cuillère à thé de poudre à pâte (2 teaspoons baking powder)
  • Farine pour épaissir (3.5-4 tasse), (Flour to thicken- 3.5-4 cups)

~What to do~

  1. Beat butter to add air.  
  2. Add eggs, syrup, cassonade, milk/baking soda, and baking powder until well blended (the butter will still be visible in small chunks.  
  3. Add flour a little at a time until the mixture becomes the consistency of a butter cookie batter.  
  4. Cover in wax paper and place in the refrigerator for 2-4 hours (until set).  It can sit overnight if needed.
  5. When ready to bake, preheat oven to 350 degrees and grease the baking pan with butter.  
  6. Roll out sections of dough and cut out using your favorite cookie cutters (or simply roll into balls and flatten on the baking sheet).  
  7. Bake for 7-10 minutes (until light gold).  
  8. Let cool and eat.

~Spice it up~

Like in the picture, you can also add your favorite decorations.  Cream cheese frosting and sprinkles go nicely with the flavour of the cookie.

Simple Pancakes

This super easy and fast recipe is perfect for those lazy Sunday mornings.

~ Shopping List ~

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 large egg, slightly beaten
  • 2 tablespoons vegetable oil
  • milk, just enough to make pourable batter

~ What to do ~

  1. Combine dry ingredients.
  2. Stir in egg, oil, and enough milk for batter to pour easily.
  3. Mix lightly to blend.
  4. Cook pancakes on a hot, well greased griddle.
  5. This recipe for pancakes makes 4-6 small pancakes.

~ Spice it up ~

Add some fruit.  Slice a banana (or any of your other  favorite fruit) and place them on the uncooked side of the pancake when you first place them in the pan.  They will get a nice caramelization when you flip the pancake.  You can do the same thing with pecans, walnuts, etc.

Enjoy!

Mary’s Coconut Cream Pie

~ Shopping List ~

  • 3/4 cup sugar (white)
  • 3 1/2 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 2 cups milk
  • 1 pie crust (baked)
  • 3 eggs, separated
  • 2 tablespoons margarine (or butter)
  • 1 teaspoon vanilla
  • 1 1/2 cup coconut

~ What to do ~

Microwave sugar, cornstarch, salt and milk for 5 to 7 minutes, stirring after 3 minutes.

Beat egg yolks lightly with fork.  Stir small amount of hot mixture into the yolks (be careful not to put too much or you’ll cook the eggs).  Pour egg yolk mixture into the rest of the hot mixture, mix well.

Microwave 1.5 minutes then stir well and microwave an additional 1.5 minutes.  Add margarine/butter and vanilla mix well.  Then add coconut, mixing well.

Pour mixture into baked pie crust.

Topping:  Beat 3 egg whites and 1/4 teaspoon cream of tartar until whites are foamy, gradually add 6 tablespoons sugar 1 tablespoon at a time.  Beat until stiff peaks form.  Top the pie.

Bake at 350 degrees until browned (about 12-15 minutes).

Sugar Cookies

~ Shopping List ~

  • 3 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup margarine, softened
  • 1 1/2 cups white sugar
  • 2 eggs
  • 1 tsp vanilla extract

~ What to do ~

Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.

Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.   Sprinkle with colored sugar before baking (or wait until the cool after baking to frost).

Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.

Red Velvet Cake

This decadent cake can be dressed up for the most formal occasions or just enjoyed as a simple picnic desert.

~ Shopping List ~

1/2 cup shortening
1-1/2 up. sugar
2 eggs
2 oz. red cake coloring
1 teaspoon vanilla
1 tablespoon cocoa
1 teaspoon salt
2 -1/2 cup plain flour
1 cup buttermilk
1 teaspoon soda (don’t sift w/flour)
1 tablespoon vinegar

~ What to do ~

Cream shortening and sugaar. Add eggs one at a time beating after each addition. Add cake coloring, vanilla and cocoa. Sift flour and salt together and add alternately w/buttermilk. Mix soda and vinegar and fold in immediately. Bake in 3 layers at 350 degrees for 30 to 35 minutes.

We recommend using this Cream Cheese Frosting to top it off.

Cream Cheese Frosting

This frosting is a perfect topping for our Red Velvet Cake.

~ Shopping List ~

1 stick margarine
1 8oz. pkg. cream cheese
4 cup = l box powdered sugar (sifted)
1 cup chopped nuts (optional)
1/2 teaspoon vanilla

~ What to do ~

Let margarine and cream cheese soften at room temp. Cream well with mixer. Add powdered sugar (sifted) and continue beating until creamy. Add vanilla and nuts. Spread on cool cake.

Blueberry Muffins

~ Shopping List ~

1 egg
1/2 cup milk
1/4 vegetable oil
1.5 cups all purpose flour (sifted)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup fresh blueberries

~ What to do ~

Preheat oven to 400 degrees (F).  Line muffin tins with liners.  Beat eggs, stir in milk and oil.  Sift together flour, sugar, baking powder and salt.  Mix liquid ingredients into dry ingredients.  Add blueberries.  Stir until flour is moistened (do not over-stir).  Batter should be lump.  fill cup 2/3 full.  Bake for 20-25 minutes.