Ginger Spice Muffins

My Ginger Spice Muffins

Hello guys!

How are you?

Next week is my sister's birthday and I saw this lovely recipe video by MissChievous on Youtube, which you can watch here *Link*, in which she showed us how to bake these amazing Ginger Spice Muffins or Cupcakes. Usually, I am not a fan of cupcakes, however, here reaction after tasting one and the unusual, but really interesting recipe, convinced me trying them. I have never baked anything with pumpkin, so I am quiet proud that it turned out that well. I tested them on my parents and they loved them, thus, I will definitely do them for my sister's birthday.

So let's have a look at Julia's recipe:

Julia's Ginger Spice Muffins

Ingredients for 12 cupcakes

125g / 1 cup flour (I used whole wheat but you can also use white)

50g / 1/2 package instant vanilla pudding mix

1 tsp. baking soda

1/4 tsp. salt

1.5 tsp. cinnamon

1/2 tsp. fresh ginger, finely minced

1/2 tsp. allspice

1/4 tsp. cloves

30g / 4 Tblsp. finely chopped crystallized ginger

115g / 1/2 cup unsalted butter, room temperature

50g 1/4 cup white sugar*

50g 1/4 cup brown sugar*

2 eggs

1/2 tsp pure vanilla bean paste (or extract)

220g / 8 ounce pumpkin puree (see recipe below)

*If you use a sugar replacement such as Stevia like I did, make sure to read the package instructions to see the sugar conversion chart. If the ratio is not 1:1 you will need to adjust accordingly.

How to Make Homemade Pumpkin Purée

You will need one Red Kuri Squash or other suitable cooking squash, of which you will use about half of it, depending on the size. (If you make more purée than needed, it keeps well in the freezer in a Ziploc bag for other pumpkin baking recipes.) Wash and cut the squash in half, and remove the inside seeds and stringy flesh in the center. Steam the cubed squash for about 15 minutes, stirring occasionally.  Alternately you could also roast them in the oven.

Once fully steamed, they should be very soft and fall from your fork. Use a hand mixer, or a potato masher, to blend to a smooth purée, then allow to cool.

Baking the Cupcakes

Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Whisk together the flour, pudding mix, baking soda, salt, cinnamon, ground ginger, allspice, cloves, and half of the crystallized ginger in a bowl; set aside.

Beat the butter, white sugar, and brown sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla and pumpkin puree with the last egg. Stir in the flour mixture, mixing until just incorporated. Pour the batter into the prepared muffin cups.

Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Make sure your cupcakes are completely cooled before you frost them, otherwise you will have a melting mess! It also helps if the frosting is chilled before working with it. Sprinkle the remaining crystallized ginger on top of the frosted cupcakes for decoration.

Maple-Cinnamon Cream Cheese Frosting

200g / 8 ounces plain cream cheese

50g / 1/4 cup butter

120g / 1 cup confectioner's sugar

1 tsp. cinnamon

1 tblsp. dark maple syrup

Cream the butter in a brown until creamy and fluffy. Then cream together the cream cheese with the butter, to prevent any lumps. Mix in the maple syrup and cinnamon, then gradually whisk in the confectioner's sugar. Store in the refrigerator until ready to use. 

So this was here recipe and I can totally recommend this recipe for 100%. The topping is not to heavy and you can cut out a bunch of calories by using Stevia or other sugar replacements. They look really delicious and I am sure that no one can resist them.

Tell me whether you liked them and whether you cook or bake Youtube videos!

Have a wonderful day!

Lots of love,

How To Make Carrot Muffins - Easy & Fast

Hello everyone! 

Are you okay? I have finished 2/3 of my final exams and on the one hand I am really happy that I am almost done, but on the other hand I can not believe that it's over then. But I am going to make a separate post in order to give you an update about my life. 

So I had a terrible longing to make a carrot cake because I can't eat something like that in public as I have lactose intolerance. I found the recipe on Blogilates, which is a health and fitness blog mostly based on pilates and yoga, and started to make these spontaneously. Thus, I had to two a few arrangements that are listed in the brackets, but the muffins taste sooo incredibly good. This is actually a little bit healthier version of a carrot muffin, but seriously, my whole family totally loved them!

Ingredients: 

     •  8 egg whites (4 whole eggs)

     •  1 cup Rolled Oats

     •  1/2 cup cottage cheese, fat free (fat free quark)

     •  4 scoops Any Whey protein powder (4 scoops flour)

     •  2 teaspoons baking powder

     •  2 tablespoons vanilla extract (real vanilla)

     •  1/2 cup splenda (1/2 cup agave syrup)

     •  3 teaspoons cinnamon

     •  1 cup grated carrots

     •  1/3 cup crushed pineapple drained or applesauce

Optional (not included in cal calc)

     •  2 tablespoons raisins — optional 

     •  2 tablespoons almonds — or walnuts, optional

Directions:

1. Combine Egg Whites and next 7 ingredients (Egg Whites to Cinnamon) in a blender. Blend in a blender. Gently fold carrots, pineapples, nuts and raisins.

2. Spoon batter into muffin pans coated with cooking spray, filling 3/4 full. Bake at 375 degrees for   30 minutes or until golden. Remove from pan immediately.

Number of Servings: 14

Nutrition info: 71.9 calories per muffin. 0.5g fat. 7.6g carbs. 1.1 fiber. 8.5g protein.

Tell me whether you like carrot muffins and whether you have tested any of Blogilates recipes? I think, after this one I have to try out a few other of her recipes even though I wanted to start a healthier food plan ;) During the last weeks, I ate quite a lot of sweets, chocolate and cakes, because of all the learning and school stress. It seems like your body is craving for all the carbohydrates and sweets naturally, but that means that I haven't had the best diet recently. :)

Wish you a wonderful day! Love,

100 Calorie Moist Chocolate Muffins!

Hello everyone!

As it was a dark, rainy, cloudy - just horrible day outside and I had a terrible longing for chocolate desserts, I decided to search for a low-calorie chocolate muffin recipe and found this lovely one on this site. And because they looked so delicious and also claimed to be quiet healthy, I fetched all the ingredients and made them! The amazing thing is that they only take about 20 minutes to do and taste absolutely amazing. Not too sweet and not too healthy! So here we go.

Ingredients

makes 12

• 1 cup nonfat or low fat milk, dairy or nondairy
• 1 teaspoon apple cider vinegar
• 1 cup all purpose flour –OR- whole wheat pastry flour
• 1/3 cup unsweetened cocoa powder
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup packed light brown sugar
• 1/2 cup unsweetened apple sauce
• 1 teaspoon vanilla extract

Guide:

1. Preheat your oven to 350°F or 175°C.

 

2. In a medium-sized bowl mix up all the dry ingredients: flour, cocoa powder, baking powder and baking soda

 

3. In a small bowl combine the milk and the vinegar.

 

4. Put in a larger bowl sugar, apple sauce and vanilla extract.

 

5. Add the wet ingredients and then slowly the dry ingredients in the larger bowl. Mix it until you get a nicely combined, smooth chocolate-brown dough.

 

6. Fill the dough in a standard 12 cup muffin tin with paper liners and bake them for 16-18 minutes.

 

 

Nutrition for 1 cupcake (unfrosted):

Calories: 108.7, Fat: 0.6g, Cholesterol: 1mg, Sodium: 15.4mg, Carb: 29.7g, Fiber: 1.2g, Sugars: 20.5g, Protein 2.2g

And there you have them. The incredible moist chocolate muffins who can be eaten without any guilt. As if already mentioned above they are not so sweet, so they have a rich chocolate taste without being overpowering with sugar. The best thing is that you won't eat more than ususal, because they don't taste "healthy" and so you're actually thinking that you are eating a 300 calorie muffin :) Of course, you can eat any icing or frosting on top of that.

I hope you like this little baking post and tell me whether you like these healthy options!

Wish you a wonderful day! Love,

Tasty & Healthy Swedish Cinnamon Rolls

Hello everybody!

Due to the wintery weather outside and for the fact that we have all eaten so much during the christmas time, I was looking for healthy, low-calorie christmas dessert that still taste like 1000 calories per piece. Because swedish cinnamon rolls or buns appeared to be a quite appropriate dessert for christmas, I decided to try out the recipe that you can find here. I tried to divided these steps up so that it becomes a bit clearer.

Ingredients

Serving: 18 rolls (I made 22)

Nutrition per roll: cal-120, fat-1g, sodium-135mg, carbohydrate-25g, protein-3g

3,5 cups all purpose flour 

1 tsp sugar

1 tsp salt

1 pkg (or 2,25 tsp) fast acting yeast

1 cup water

2 tbsp margarine

2 egg whites

2 tbsp apple juice

1/3 cup sugar

2 tsp cinnamon

Instruction:

1. In large bowl, combine 1 cup of the flour, 1 tsp sugar, salt and yeast. Blend well. 

2. In small saucepan, heat water and margarine until very warm (120-130°F). Add warm liquid and egg whites to flour mixture. Blend at low speed until moistened and beat another 2 min at medium speed.

3. By hand, stir in an additional 1-1 3/4 cups flour until dough pulls cleanly away from sides of bowl.

4. On floured surface, knead in 3/4 cups flour until dough is smooth and elastic, about 5 min. Cover with large bowl and let rest 5 min. (I use this time to clean up.)

5. Grease 2 x 8'' or 9'' square pans.

6. On lightly floured surface, roll dough into 18''x10'' rectangle.

7. Brush with apple juice. Combine 1/3 cup sugar and cinnamon and sprinkle on dough.

8. Starting with 18'' side, roll up tightly pressing edges to seal. Cut into 18 one inch slices and place cut side down into greased pans.

9. Cover and let rise in warm place (80°F)  until light and doubled in size, about 30 min.

10. Heat oven to 375°C. Uncover dough and bake 25-30 min or until light and golden brown. Dizzle warm rolls with glaze if desired (see recipe below).

Glaze:

1/4 cup powdered sugar

2-3 tsp skim milk

I made them without the glaze and they were absolutely delicious! You can also sprinkle some sugar crystals on top if you want. This was the first time I have ever done cinnamon rolls so that it took me about 2 hours and 30 minutes to do them. I am sure you'll be faster! I also recommend eating the a day after you have baked them because then the cinnamon can develop its full aroma. For those who are interested, I made something completely different for Christmas: a variation of different sorbets ;) What did you make as the christmas dessert?

Wish you a wonderful pre-christmas day! Love,

Apple Cranberry Crisp Recipe!

Hello everybody!

Apple Cranberry Crisp or Crumble had been praised for being so delicious but I never had the time and idea to do that for my own and to be honest, I have never eaten something like this before. Then I recently saw a video by MissChievous and because I had a lot of old apples and I thought this is perfect for the colder christmas time, I made this crumble today. Without a joke, it was the best dessert I have eaten for a really long time. Sour, moist, fruity and spicy, sweet at the same time! 

 

Recipe

Fruit:

4-5 peeled, cored and sliced apples
1 package fresh Cranberries (about 340g or 12oz)
1/2 cup white sugar (100g)
Juice of half a lemon to prevent oxidizing
Cinnamon
Ground cloves
Ground nutmeg

Mix everything together in a deep casserole dish. Make sure to use a lot of fruit, your dish should be filled to the top before you spread the crumble on top.

Crumble: 

1/2 cup quick oats (65g)
1/2 cup all-purpose flour (65g)
3/4 cup brown sugar (160g)
1/2 cup unsalted butter (113g)
1/4 tsp Salt
1 Tblsp. pure vanilla extract

Mix all the dry ingredients together, then drop in chunks of butter and the vanilla. Mix together until it's nice and crumbly. If it's too soft, add a bit more flour and oats.

Crumble the mixture on top of the fruits, then bake at 375 F / 190 C for 55 mins. The crumble mixture should be slightly browned. Serve hot with ice cream or whipping cream.

 

My whole family loved this dessert and really enjoyed eating it even though they are normally really picky with my cooking. Thus, I can highly recommend trying this out!

I think, this is also a great dessert for christmas and I even think about making this for one of the evening with my family.

Comment below whether you have ever eaten apple crumble or am I the only weirdo? 

Wish you a wonderful day! Love,

How To Make 100 Calorie Chocolate Brownies & Fire in the Kitchen

(Source)

Have you ever dreamed of a low-calorie and low-fat healthy chocolate brownie that taste absolutely the same, but has more than 2/3 less calories than a regular one? Well, then actually your dream came true because I baked one of these amazing brownies today. Unfortunately, I wasn't able to use the gadgets in our kitchen correctly, so I suddenly had a little fire in my kitchen. If you want to know how you can bake these delicious chocolate brownies with 84 calories, which accident happened in my kitchen and how I survived it, then keep on reading!

LOW-CALORIE Vanilla Yogurt Muffins! Perfect for Weight Loss!

I stumbled upon this amazing recipe that doesn't contain any butter or any other extra calories. Seriously, I didn't believed that it would taste good, but it actually taste absolutely amazing and one muffin has ONLY 90 calories! To this basic muffin recipe you can add any flavour or adds you want, e.g. I decided to add some cherries. So if you want to know how you can bake these tasty low-calorie vanilla yoghurt muffins, then keep on reading.

The Ingredients

 

For 12 muffins:

• 100g sugar
• 1 big egg
• 150g vanilla yogurt
• 150g flour
• 2 tbsp of baking powder
• vanilla flavour

I also added: 2 drops of bitter almond flavour, morello cherries & red food colouring

Topping: sugar glaze with slight lemon taste & edible paper flowers

 

Instruction:

1. Preheat your oven to 180°C.

2. Put the wet and dry ingredients in separate bowls. Add the sugar, egg and yogurt into a larger bowl. 

3. Mix it really well & add the dry ingredients slowly to the rest so that you get a nice dough.

 

4. Add the vanilla flavour or any other flavour that you like and the red food colouring.

 

5. Add the morello cherries and mix them carefully with the dough. I would recommend a cooking spoon.

 

6. Distribute the dough to a muffin baking tin and bake the muffins for 15 minutes at 180°C.

 

7. For the topping I added just some sugar glaze that had a slight lemon flavour and decorated the muffin with some flowers made out of edible paper.

 

And then you have your muffins! I can only say once again that they taste incredible. They are really soft, moisturized and naturally sweet because of the vanilla yoghurt. I seriously can not taste a difference to normal muffins and the muffins are full of juicy cherries because we just mixed them very lightly. However, the best thing is that you can eat them without having a guilty conscience and even during a diet!

Please let me know whether you liked these muffins?

Wish you a wonderful day!

Lots of love,

Tasty Cherry-Amaretto-Muffins with Chocolate Chips!

Today I had to bake a cake or anything like that for our last days in university before vacation starts. So I decided to do muffins because they are a nice portion and can be eaten right out of your hands. In order to create something different and not only the ordinary Chocolate Chip muffins I added cherries and amaretto to them.

Recipe for approx. 8 muffins

Ingredients:

• 3 eggs
• 150g flour
• 70g sugar
• 70g Butter
• 1 package of vanilla sugar
• 1/2 package of baking powder
• 3 EL milk
• 2-3 EL Amaretto
• 1 glass of cherries
• 1 bar of chocolate

Guide

1. Melt the butter in a microwave or in a pa until it is totally liquid. Let it cool down a bit,
2. Separate the yolk from the white and mix the white, so that you have whipped egg whites.
3. Eat the sugar, butter, yolk, flour, vanilla powder, baking powder, milk and amaretto in a bowl and mix it, so that you get a smooth dough.
4. Gently fold the whipped egg whites in the dough.
5. Drain the cherries and gently mix them with the dough.
6. Crush the bar of chocolate e.g. with a rolling pin. The chocolate chips shouldn't be too small and also not too big.
7. Mix the chocolate chips with the dough.
8. Put some paper muffin moulds in your muffin mould and put the dough into it.
9. Bake the muffins at 180° for 30-40 minutes.

And then you are done! I have tested the muffins and they taste absolutely amazing! They are definitely something different and not the muffins that everyone is expecting. 

Do you like muffins or do you prefer cakes?

All the best,