Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

Warming Apple Cider Spice Cake + A Stevia Giveaway from NuNaturals

  So here’s the ‘drama’ of this humble little cake: The delectable chopped apple pecan topping? It gets ladled on to your slice of cake, piping hot, just as you’re being served your cake. Yup. DRAMA…. Okay, so you could also pour some topping on prior to cutting the cake but why not let each person feel like their piece is just specialized for them by letting them spoon on the topping themselves? Either way, it’s the tastiest apple cake I’ve ever had in 50 some years folks. Sorry Mom. And the healthiest by way of ingredients to be sure. Some of that ‘healthy’ aspect comes from using Stevia along side of some natural sweetening like Maple Syrup and Apple.  This time I used my all time favorite NuNaturals Vanilla Liquid and some NuStevia Simple Syrup. The stevia adds sweetness without adding additional calories or carbs here. We like that. And NuNaturals Stevia never fails me in my desserts. I even tried out a newer product they have in this little cake that provides   Oat fiber without adding any additional carbohydrates or sugars. Check it out.        Then go out and get some Organic Cider and make this…

Read more

Natalie Slater’s Vegan ‘Cannibal Corpse Crock-Pot’ BBQ from Bake & Destroy

Natalie Slater’s Vegan ‘Cannibal Corpse Crock-Pot’ BBQ from Bake & Destroy

Last month I discovered a wonderful Vegan cookbook from Natalie Slater and today I share another great recipe from that book. Bake and Destroy: Good Food for Bad Vegans   has all the basics of a Vegan kitchen and all the fun of a mosh pit!  She’s wild.  From breakfast to dessert, Natalie shows her expertise in baking with a plant based diet and having a blast while you’re eating.  She came up with this particular Faux Pulled Pork recipe and then made it even easier by pouring it all in the crock pot to cook while so you can be napping even until you catch a whiff of the BBQ seeping into the Jackfruit, bubbling away to cook you up some chow.       If  you are craving that ‘pulled pork’ BBQ taste, this recipe is for you.  It pulls apart after hours in the crock pot just like the real thing.  Don’t want a sandwich?                                                                                      …

Read more

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

Pumpkin Spice Sugar-Free Drink & Dessert Syrup

I haven’t ever tried the famous Starbuck’s Pumpkin Latte that everyone raves about each fall…but it sure sounds yummy! With 49 Grams of Sugar for the Starbuck’s  ‘Grande’ size……..and 380 calories for a 16oz. drink……….no thank you. But when I saw the picture on Pinterest from Savvy Eats for a ‘Coffee Shop Pumpkin Syrup‘, I knew that I had to try out a sugar-free version that I could use with Nut Milk or Cider.  After making this into my own version, sugar-free, I’m sure it will be perfect topping for ice cream or pies as well. Pumpkin Spice  Sugar-Free Drink and Dessert Syrup Recipe from SavvyEat.com Spoon in 1 – 2 Tbs. of syrup into hot drinks or drizzle over desserts. 2 tablespoons pumpkin puree 2 Tbs. Liquid Vanilla Stevia (I used NuNatural’s Brand) or 1/2 cup Agave 1 cup water or apple juice 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/4 teaspoon ground cloves Heat all ingredients in a non-stick saucepan over low heat.  Simmer until the Pumpkin has reduced down and the sweetner has thickened into a syrup.  If using Agave, you’ll need to stir more frequently. I used liquid Stevia and it reduced on low after…

Read more

Apple Cider Syrup

I found several recipes for this project on line.  Probably the best, but not the one I used today would be at Food In Jars so I’ll leave the canning process up to the post there for all the details but it’s not much more than reducing down the cider and then canning the syrup left over with the water bath method. I used:1 gallon of locally produced Apple Cider (unpreserved)1 tsp. of cloves1 tsp. of allspice1 Tbs. of Cinnamondash of sea saltand you know me………I added in 1 dried red Thai pepper into the pot. Boil for up to 2 hours until the liquid is reduced by 1/2 or more until you get a concentrated liquid.Strain and then pour into jars for canning.  I got 1 quart and about a Pint and a half from my gallon.  When you want a hot cup of cider, you can open a can and add a few Tbs. to hot water and get a nice fresh cup of cider without getting a fresh gallon from the store.  The spiciness was great.  I can imagine it being perfect for a sore throat drink as well.  Great easy project that I would think could…

Read more

close
Facebook Iconfacebook like buttonTwitter Icontwitter follow button