Month: October 2014

Makes 24 Cupcakes

Ingredients

Cupcakes

1/3 cup unsweetened cocoa
3 tablespoons red food color
1 ½ teaspoons vanilla extract
1/2 cup (1 stick) unsalted butter, softened
3/4 cup Sugar In The Raw®
4 egg yolks
3 egg whites
1 cup low fat buttermilk
1/2 teaspoon salt
1/2 cup Stevia In The Raw® Bakers Bag
2 ¼ cups sifted cake flour
1 teaspoon baking powder
1/4 teaspoon cayenne pepper (optional)
1 ½ teaspoons baking soda
1 ½ teaspoons white vinegar
2 ¼ cups Cream Cheese Frosting

Cream Cheese Frosting

2 (8 ounce) packages reduced fat cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
1 teaspoon vanilla extract
1/3 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag
1/4 cup 1% low fat milk

Directions

Cupcakes

Preheat oven to 350°F.

In small bowl combine cocoa, red food color and vanilla, set aside.

In large bowl beat together butter and Sugar In The Raw®. Add yolks one at a time and beat well after each addition. Add cocoa mixture and blend well.

In another bowl, beat egg whites until stiff peaks form, set aside. Combine buttermilk with salt. Combine Stevia In The Raw®, cayenne pepper and baking powder with cake flour. Add buttermilk mixture and flour mixture to cocoa mixture, alternating a third at a time beating after each addition. Combine baking soda and vinegar then add to batter and blend well. Fold in egg whites.

Fill each heart shape silicone baking cup 2/3 full with batter. Arrange cups on 2 baking sheets lined with parchment paper and bake 13-15 minutes or until a toothpick comes out clean.

Remove from oven and let cool 5-10 minutes before removing from baking cup. Cool cupcakes on rack before frosting.

Makes 24 cupcakes.

Note: If heart shape silicone cups are not available, muffin pans can be used.

Cream Cheese Frosting

In a medium bowl combine all ingredients and blend well. Makes enough frosting for 36 cupcakes.

 

Recipe courtesy of InTheRaw.com.

Makes 3 Dozen Cookies

Ingredients

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon double acting baking powder
1/2 teaspoon baking soda
1/8 teaspoon kosher salt
1/2 cup unsalted butter, softened
1/2 cup all-natural creamy or chunky peanut butter
1/3 cup Stevia In The Raw® Bakers Bag
1/2 cup Sugar In The Raw®
1 egg, beaten
1/2 teaspoon pure vanilla extract

Directions

Preheat oven to 350°F. Combine whole wheat flour, all-purpose flour, baking powder, baking soda and kosher salt in small bowl and set aside.

In large mixing bowl, beat together butter and peanut butter using electric mixer until smooth. Beat Stevia In The Raw® and Sugar In The Raw® into the mixture until blended. Add egg and vanilla and blend. Beat flour mixture just until blended.

Shape dough into 1-inch balls, two inches apart on ungreased cookie sheet. Flatten each cookie pressing crisscross pattern with a fork.

Bake 10-12 minutes or until lightly golden. Remove from oven and cool on a wire rack.

Store in a tightly covered container.

Nutritional Information

Calories: 70
Protein: 1g
Carbohydrates: 6g
Fiber: 0g
Fat: 4.5g
Cholesterol: 15mg
Sodium: 45mg

 

Recipe courtesy of InTheRaw.com.

Makes 16 Servings

Ingredients

1/4 cup unsalted butter, melted
1/3 cup unsweetened cocoa powder
2 eggs
1/3 cup Stevia In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®
1/2 cup whole wheat flour
1/2 cup all purpose flour
1 teaspoon baking powder
1/8 teaspoon salt
1/4 cup vegetable oil
1/4 cup low fat buttermilk
1 teaspoon vanilla extract
1/4 cup semi sweet chocolate mini chips

Directions

Preheat oven to 350°F. Prepare 8-inch square baking pan with non-stick spray. Set aside.

Combine melted butter and cocoa powder. Set aside to cool.

In large bowl beat eggs until frothy. Add Stevia In the Raw® and Sugar In The Raw®. Combine flours, baking powder and salt – add to egg mixture and stir. Add in cocoa mixture, vegetable oil, buttermilk and vanilla. Stir until blended. Stir in mini chips.

Pour batter into baking pan and bake at 350°F about 20 minutes or until toothpick comes out clean. Remove from oven and cool on rack. Cut into 16 squares and serve.

Nutritional Information

Calories: 130
Protein: 2g
Carbohydrates: 13g
Fiber: 1g
Fat: 8g
Cholesterol: 35mg
Sodium: 60mg

Recipe courtesy of InTheRaw.com.

Makes 8 Servings

Ingredients

1 16-ounce silken tofu, drained
3/4 cup Stevia In the Raw® Bakers Bag
1 teaspoon pure vanilla extract
1 tablespoon light agave syrup
1/4 cup soy milk
1/2 cup unsweetened cocoa powder
2 tablespoons carob powder
Mint leaves

Directions

Place tofu, Stevia In The Raw® and vanilla in a food processor or blender. Process until well blended. Add remaining ingredients and process until mixture is fully blended.

Pour into small desert cups or espresso cups. Chill for at least 2 hours. Garnish with fresh mint leaves just before serving.

Nutritional Information

Calories: 30
Protein: 2g
Carbohydrates: 5g
Fiber: 1g
Fat: 1g
Cholesterol: 0mg
Sodium: 5mg

 

Recipe courtesy of InTheRaw.com.

Makes 12 Servings

Ingredients

Crust

1 cup graham cracker crumbs
1/4 teaspoon ground cinnamon
1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener
2 tablespoons unsalted butter, melted

Cheesecake Filling

1 envelope unflavored gelatin
1/2 cup heavy whipping cream
1 (16 ounce) package silken soft tofu, well drained
1 cup partially skimmed milk ricotta cheese
1/2 cup fat-free half and half
1/2 cup plus 1 tablespoon Stevia In The Raw® Bakers Bag, zero calorie granulated sweetener, divided
4 large strawberries
1 teaspoon vanilla extract

Directions

Crust

Preheat oven to 350° F.

Spray 9″ spring form pan with non-stick cooking spray. Place 9″ cardboard cake liner in bottom of pan and cover with parchment paper.

In small bowl combine ingredients; blend well.

Turn mixture into spring form pan and using the back of fingers, press crumb mixture firmly together to form crust. Bake at 350° F for 10 minutes. Remove and set aside to cool.

Cheesecake Filling

Heat whipping cream to boiling. Remove from heat and stir in gelatin powder. Let stand about 5 minutes or until gelatin is dissolved.

In large bowl, using electric mixer or a food processor, blend tofu until smooth. Add ricotta cheese, fat-free half and half, gelatin mixture, 1/2 cup of Stevia In The Raw® and vanilla. Blend well.

Pour mixture into cooled graham cracker crust. Set aside.

Using blender or food processor, blend 4 strawberries until liquefied. Strain the strawberry liquid and stir in remaining 1 tablespoon of Stevia In The Raw®.

Slowly add strawberry coulis to cheesecake mixture and with the tip of a knife or toothpick carefully swirl coulis into cheesecake. Chill 2-3 hours or until set.

Nutritional Information

Calories: 150
Protein: 6g
Carbohydrates: 11g
Fiber: 0g
Fat: 9g
Cholesterol: 25mg
Sodium: 90mg

 

Recipe courtesy of InTheRaw.com.