Tuesday, October 7, 2014

Pumpkin Brown Butter Cupcakes with Cinnamon Frosting


-¾ cup unsalted butter
-2 cups all-purpose flour
-1 ½ tsp. baking soda
-3 tsp. ground cinnamon
-1 tsp. ground ginger
-1 tsp. salt
-¼ tsp. allspice
-1 ½ cups granulated sugar
-½ cup firmly packed light brown sugar
-1 ½ cups pumpkin puree
-3 large eggs
-½ cup sour cream

~1 1/2 cups sugar
~1/4 cup all-purpose flour
~1 1/2 cups milk
~1/4 cup heavy cream
~1 1/2 cups (3 sticks) unsalted butter, soft but cool, cut into small pieces
~1 teaspoon pure vanilla extract
~2 teaspoons cinnamon


  1. Preheat oven to 350 degrees.  Line cupcake tins with papers.
  2. Melt the butter in a saucepan over medium heat.  Cook, swirling the pan occasionally until the butter turns golden brown. Pour the browned butter into a small bowl and let stand until cool but not solidified.
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, salt and allspice.  Set aside.
  4. In a large bowl, whisk 1 ½ cups of pumpkin puree with the granulated sugar, brown sugar, eggs and sour cream until well combined.  Stir in the flour mixture until just combined.  Whisk in the browned butter until well blended.  
  5. Divide batter between cupcake liners.  Fill them about half full.
  6. Bake cupcakes for 20-25 minutes, or until they spring back when pressed in the middle.
  1. In a medium saucepan, whisk the sugar and flour together. Add the milk and heavy cream and cook over medium heat, whisking occasionally until the mixture comes to a boil and has thickened, about 20 minutes.
  2. Transfer the mixture to the bowl of an electric mixer fitted with the paddle attachment. Beat on high speed until cool. Reduce the speed to low and add the butter; beat until thoroughly incorporated. Increase the speed to medium-high and beat until the frosting is light and fluffy. Add the vanilla and cinnamon and continue mixing until combined. If the frosting is too soft, transfer the bowl to the refrigerator to chill slightly, and then beat again until it is the proper consistency. If the frosting is too firm, place the bowl over a pot of simmering water and beat with a wooden spoon until it is the proper consistency.

Hot Caramel Apple Cider


-1/2 gallon fresh apple cider

-1/4 cup packed dark brown sugar

-1/4 cup caramel ice cream topping

-1 cup frozen whipped topping, thawed (or homemade)


In a large saucepan, combine the cider, sugar, and caramel topping over medium-low heat. Simmer until hot and well blended, stirring frequently.

Friday, May 2, 2014

Healthy Protein Cinnamon Raisin French Toast

  • This recipe can make 2-3 slices. If you are feeding many –  just double everything.
  • You can use all egg whites but I use 2 eggs - good flavor, texture, and where all the nutrients are.
  • Can use any protein powder you want. I use vanilla flavor but chocolate could work.
  • I use freshly ground nutmeg, so amazing if you have this. Otherwise in the jar is just fine.
  • I LOVE Himalayan sea salt (brings out the flavor BIG time) but if you do not have this you can absolutely use salt.
  • Use any fruit you like. You could even add say blueberries to the egg mixture too so they warm up in the pan.
  • You can could even add a big dollop of Greek yogurt or your favorite nut butter too.
Servings:  1-2

  • 2-3 slices of Cinnamon Raisin Ezekiel Bread, recommended to keep this “light”
  • 1/2 cup unsweetened vanilla almond milk, or use milk of choice
  • 2 eggs, lightly beaten - or can use all egg whites
  • 1 tsp pure vanilla extract
  • 1 tbs of coconut sugar or a packet of Stevia, or sweetener of choice to taste
  • 1 tbs of flaxseed, great nutty flavor or can use chia seeds
  • 1/4 tsp freshly grated nutmeg
  • 2 grinds of Himalayan sea salt or about 1/4 tsp salt
  • 1 scoop of vanilla protein, can use any brand you like
For Topping: 
  • Any fresh and organic fruit you like; I like fresh berries, a sliced apple or banana.
  • You can use maple syrup, or agave, or raw honey as well.
  • Also a BIG dollop of your favorite yogurt or nut butter would be excellent! Then I add just a dust of cinnamon as the very last step. 


  • In a med bowl mix the dry ingredients; protein powder, nutmeg, salt, flaxseed (or chia seeds), and coconut sugar (or sugar).
  • Next add in the 2 eggs, the almond milk (might need more), and vanilla extract. Whisk well until most clumps are gone. (You will have a few).
  • Place this mixture in a shallow bowl. Add one slice at a time. Let it soak up all the mixture. You can prick your fork a few times to let is soak in more. Flip and repeat.
  • Heat a pan over med heat. I use coconut oil, (or oil of choice) and when warmed; add the slice. Let cook for about 1-2 mins each side. NOTE: because of the protein powder it can burn easier than you would think so watch it.
  • Now repeat the process. Add the next slice of bread in the egg mixture. Coat both sides. Add more oil to the pan if needed and cook 1-2 mins each side. Remember to double this if you are making more than on serving.
  • Place on a plate. Add your fruit of choice. Sprinkle with a dust of cinnamon and drizzle maple syrup, agave, or honey over.

Twitter Delicious Facebook Digg Stumbleupon Favorites More