I've gone sugar free!
In my personal life, I decided that I needed to cut back on my sugar, so I created this amazing sugar free chocolate cupcake recipe that everyone can enjoy! Here I topped them with a whipped cream topping that incorporated a box of pudding mix to make this cupcake my new favorite.

Makes 18 cupcakes

Preheat oven to 350°

Combine in a large bowl:

1/2C coconut flour

1/2C cocoa powder

3/4C stevia/erythritol or monkfruit sweetener

1/2t baking soda

1/2t baking powder

1/4t Himalayan pink sea salt

Once the dry ingredients are combined, add the wet ingredients:

6 eggs

1/4C coconut milk or whole milk

Using a mixer, beat until smooth. 

Use a ice cream scoop to fill 18 cupcake liners. 

Bake at 350° for 18-20 minutes until top is set and toothpick comes out clean when inserted into center. 

Cool completely on a wire rack before frosting. 

Simple Chocolate Whipped Cream Frosting

1 box sugar free jello chocolate fudge pudding mix

1C coconut milk 

2C heavy whipping cream

In a small bowl combine pudding mix and milk. Whisk until smooth. Set aside to thicken. 

In another bowl, beat heavy whipping cream until stiff peaks form. 

Gently fold pudding mixture into the heavy cream until combined.

Fill a piping bag and pipe frosting on to cooled cupcakes. Enjoy! 

You can store in a container in the fridge for up to three days. 

St Patty's Day Irish Coffee Cupcakes

Most people don't think chocolate when they think of cinnamon, but this combination of flavors is so good, it's hard to eat just one!

I burned an entire batch of vanilla cupcakes, trying to come up with the recipe for the filling for this little sweet. It was worth it. These are so good! I hope you'll enjoy my cheat version for the cake and give these a try!

Recipe:

1 Box of your favorite Chocolate Cake mix
3 eggs
1/3C oil
1C strong brewed coffee, cooled
1/4C cocoa powder
1 3.5oz box instant chocolate pudding mix

In a bowl or stand mixer, blend cake mix, cocoa powder, eggs, oil and coffee for two minutes on low.
Scrape the sides of the bowl and beat on high an additional 4 minutes until well combined.
Add the entire packet of pudding mix and slowly blend into the batter, scraping the sides to ensure it's properly mixed and there are no lumps.
Using an ice cream scoop, scoop batter into prepared cupcake liners.
Bake at 350 degrees approx. 16 minutes until cake is firm and springs back to the touch.
Cool on a wire rack.

Filling:

4T butter, softened
1/2t cinnamon
1C powdered sugar
1/2C milk

In a small bowl, cream butter and cinnamon.
Slowly beat in powdered sugar, blending well to eliminate any lumps.
Add milk a little at a time until combined.

Using a wine cork, or the handle of a wooden spoon, make an indent into the center of each cooled cupcake.
Spoon filling into a sandwich bag, and seal the top.
Cut off the bottom corner, and using as if it were a pastry bag, squeeze a teaspoon of filling into each cupcake.


Frosting:

2 Sticks butter, softened
4C confectioners sugar
1T vanilla
4T whiskey or Bailey's Irish Cream

In a bowl, cream sugar.
Blend in confectioners sugar about 1/4 C at a time.
Add vanilla and whiskey and whip until well blended.

Spread frosting on top of filled cupcake. Top with green crystal sugar and enjoy!
You can serve immediately, or cover and refrigerate for up to 3 days.

Stuffed Peppers

This is a dish I grew up eating. Something simple, filling and delicious. You can have them as a side or a main dish, and can use variety of filling options.

Recipe:

2T olive oil
1/2C Diced onion
1/2C Diced pepper
1/2C Diced zucchini (optional)
1lb lean ground beef or turkey or sausage
1T garlic crushed
2C tomato sauce, separated
2C prepared rice or bulgar or quinoa
1t salt
1t pepper
1t onion powder
1t garlic powder
1t Italian seasonings
1C grated Parmesan
1/2C shredded mozzarella
4-5 large peppers, with the stems removed and the insides scooped out.

In a frying pan over medium heat, saute onion, pepper and zucchini in olive oil about 3-4 minutes until softened.
Remove vegetables and set aside.
In the same pan, cook ground beef until done and drain out the fat. ( I pour the beef into a colander and strain)
Put the meat back into the pan along with the vegetables, and add garlic.
Saute 2 minutes to cook garlic, then add 1C tomato sauce, salt, pepper, garlic powder, onion powder and Italian seasonings. Simmer 15 minutes, stirring occasionally.
Remove pan from heat and allow to cool.
In a large bowl, mix rice, meat mixture and cheeses.
Scoop about 1C of mixture into each pepper. Place stuffed peppers into a casserole dish that will hold them upright. Pour remaining tomato sauce over and around peppers. Cover and bake at 350 degrees about 35 minutes until peppers are softened.

Banana Cake with Cooked Vanilla Walnut Frosting

Sometimes I get an idea in my head and I can't rest until I create what I envision. My local market had a great sale on bananas. I scooped them up with the intention of making and freezing banana bread, which I still may do later this week, but,  yesterday school's were closed, my husband was working from home and I had cake on my mind, so I created this moist, delicious Banana Cake. I knew I was out of luck with making a buttercream since I had finished the confectioner's sugar on my last dessert, so I tweaked a recipe for a cooked buttercream and created this yummy combo. Hope you like it!

Cake Recipe:

2 1/4C sifted flour
2t baking powder
1/2t baking soda
1/2t cinnamon
1C sugar
3-4 mashed bananas
1T vanilla
2 Eggs
1/4C vegetable oil
1C milk

Frosting:

4T flour
1C milk
1 1/2C sugar
1T vanilla
2T vanilla Instant pudding mix
1stick butter softened
8oz cream cheese softened


Directions:

Preheat oven to 350 degrees.
Grease and flour a bundt pan and set aside.
In a large bowl, mix flour, baking powder, baking soda, and cinnamon. Make a well in the center and set aside.
In another bowl, mash bananas, and using a mixer, beat in sugar, eggs , vanilla and oil.
Gently stir in milk.
Add wet ingredients to dry ingredients and stir together until combined.
Pour into prepared bundt pan and place on a cookie sheet in the center of the oven, cooking approx. 50-60 minutes until the top is set and a toothpick pushed into the center comes out clean.

Make the frosting:

In a small saucepan, whisk flour, milk, sugar and vanilla. Cook over medium heat, whisking constantly until mixture boils. Continue to boil two minutes until it thickens. Stir in 2T of instant vanilla pudding mix. Remove from stove and pour into a bowl to cool. Place plastic wrap directly onto the top of the mixture to prevent a skin from forming.
Beat butter and cream cheese on high to whip. Add cooled pudding mixture and blend well.

Frost cooled Banana Cake. Sprinkle crushed walnuts on top. Enjoy!

Healthy Smoothie Shakes!

I really do try to eat healthy. I believe that if it comes from the earth it is good for you. I try to eat real, fresh, locally grown foods that are not riddled with chemicals, antibiotics, hormones or pesticides. One of my favorite things when I'm in a rush, but want a filling healthy meal, is a shake. Typically filled with protein and seeds, fruit and water, they make a really good alternative for a meal on the go. Here are just three examples of smoothie goodness that I often keep ingredients on hand for. You can make these a day ahead of time and just add the liquid before blending. 

Kale Smoothie

This one can be intimidating, but it is so good that I CRAVE it! You might want to make sure you have a powerful blender for these, or just prepare yourself for little bits that might get stuck in your teeth! 

Recipe: 

2C Fresh washed Kale

1/4/C Vanilla Greek yogurt ( I like Tripe Zero)

2 Fresh Strawberries, washed with  leaves on

1 slice of pineapple

1/2 Banana

1/4 Berries, any kind or combo

1t Flax Seed or Flax Meal

1t Chia Seed

1C Coconut Water with Pineapple

Stuff all ingredients into a blender and blend away! Best cold, so make sure that your water is right from the fridge, or, if you can, squeeze a few ice cubes in there.

Banana Berry Smoothie

This is much more pleasing for the first timer. Simple, sweet and delicious. I had to taste a bit before I remembered to snap a pic! 

Recipe:

1 Ripe Banana

4 Fresh Strawberries

5.3oz Vanilla Greek Yogurt ( I use Triple Zero)

1C Coconut Water with Pineapple

1C Ice

1t Flax Seed 

1t Chia Seed

Blend until smooth and enjoy!

Spinach Smoothie

I really like fresh greens and this is just another way to incorporate them into my diet. The Spinach smoothie is sweet and refreshing.

Recipe:

2C Spinach

1 Banana

2 Slices Pineapple

1/2C Ice

1C Coconut Water

1t Flax Seed or Flax Meal 

1t Chia Seed

Blend well and enjoy!

Italian Pork Sandwiches

I never had this little treasure until I met my husband. Being a Philly boy, this was a staple for him growing up. I truly missed out! This is so good and so hearty, it will become a regular on your table.

3-5lb Pork Shoulder

2T olive oil

1 stick butter

2T garlic powder

2T powdered fennel

2T black pepper

1T salt

1/2 C White wine

1C chicken stock

Preheat oven to 350 degrees.

In a dutch oven, over medium heat, heat olive oil. 

Mix all dry seasonings into a small bowl and sprinkle evenly on all sides of the pork.

Sear pork on each side until golden.

Add wine and simmer two minutes.

Add stick of butter and chicken stock.

Put the lid on the dutch oven, remove from heat and place in center of the oven. 

Cook for 3-4 hours until meat pulls away from bone. You may have to add water half way through the cooking process. You want about 2 cups of broth reserved after cooking.
Remove meat from dutch oven, and drain broth into a medium size pot. 

Once meat is cooled, shred it back into the broth. 

Cook over medium heat until heated through. 

Serve on a crusty Italian roll or hearty ciabatta or Portuguese bread.

We serve ours with sharp provolone cheese, fresh roasted peppers and spinach sauteed with garlic and hot pepper.

Linguine with Fresh Red or White Clam Sauce

My love for fish comes from childhood. Growing up in a small shore town, fresh caught fish were everywhere and ever abundant. Fish, shellfish, and mollusks were a staple in my home and still remain one of our most loved meals. This simple Clam sauce can be made red by adding the tomatoes. Enjoy! 

Linguine in clam sauce :

1lb linguine cooked al dente
1lb chopped fresh clams , reserve juice
4T olive oil
3 cloves garlic chopped
1/4C white wine
4T butter
Handful of fresh chopped parsley


To make it Red:
1 C prepared tomato sauce 
or 1 15oz can of fire roasted tomatoes


In a skillet, heat olive oil over medium heat, add garlic and saute 2 minutes until just starting to turn golden. 
Add strained clams and heat through. 
Pour in wine and simmer 2 minutes. 
Add butter, clam juice and if using, tomato sauce. 
Simmer about ten minutes and add pasta. Toss with parsley and heat through
Garnish with grated Parmesan cheese.

You can also add red pepper if you'd like it spicy.