Low fat yumminess

Yes these are low fat and I think they are so good! I'm addicted to sweets but I really need to watch how much I consume. With not eating something sweet everyday OUT OF THE QUESTION!!! I need to make alternative for myself. More exercise and some modifications to my food intake.I came across this recipe for low fat brownies.

Low Fat brownies "my version"
1/2c. Flour {I use all natural wheat flour}
1/2 sugar
1/2c. Cocoa powder
1/2 tsp.Baking powder
1/4 tsp. fine sea salt
1/2 tsp. Espresso powder
Shift and set aside
mix
4oz. applesauce
2 Tbsp. Canola Oil
2Tsp. Vanilla
2 egg whites
and 1 beaten egg

mix all together {I add in 1 C. Chocolate chips :)}
Bake 350 for 20-25 min.
They don't really rise so I used a swallow small pan.
10 minutes out the oven and I topped it with 1/2 fat ice cream and drizzled a raspberry chocolate sauce.


Red velvet


Yes this is box cake and I have done this before with devil's food box cake but it works with Red velvet too.
Simply add 15 oz of canned pumpkin puree to the dry cake and pop in the oven!bake the same as a regular cake. I topped it with chocolate chips and then baked!

In Action

{click on the picture}

This was the only picture that the bride got {which is sad} of the cupcakes I like the how you can see a clearer more detail but I would of thought that the photographer would of got more. May be a guest got one that I might get later {I hope}

beachy

Well I wanted to do a quick treat for Shaine 4th grade class so I made little easy beach cupcakes.

White Wedding

This is the last of three posting on the wedding I just did. I'm disappointed to have not gotten good pictures but I was sooo busy and the lighting at the Shrine was very dim. All in all I did Red Velvet {Martha Stewart's recipe which is the same as Paula Deen's but with vanilla and more salt :)} Coconut w/ Coconut Butter cream,Chocolate w/ White Chocolate frosting, Lemon,Vanilla Bean and Carrot with modified cream cheese frosting.
I did two-three tier cupcakes for the bride and groom but only got a picture of the grooms.

{I'm hoping to get the pictures from their Photographer!}

Fondant/gumpaste flowers

{Vanilla bean with a modified Cream cheese Frosting}

This is another post on the Wedding that I just did. I made a variety of fondant/gum paste flowers. I like the mix the two types because the fondant stays softer than gum paste but gum paste is easier to get thin and pliable. I knew I was going to be knee deep in cupcakes so during the week I would make different flowers to top the cupcakes.

{Coconut Cupcake with Coconut Butter cream}

I was so busy that I didn't get a picture of the Lemon Cupcakes with daisy's :(

Making white chocolate curls

Well this is a first post of the many elements that I did for a wedding Sat May 8. It was a all white{color} wedding. The bride wanted 5 types of cupcakes one I decided on was a chocolate cupcake with white chocolate frosting topped with white chocolate shaving garnish.
I have a no big deal attitude when it come to something that I have never done before. I figure there is enough info on the web to stir me in the right direction..then it will be a trial and error from then on out. So I melted down white chocolate {which is harder to work with then regular "real"chocolate}poured it on the back of a cookie sheetand let it cool for only 10+ minutes. The first time I was using a garnish comb which made the shavings way too small. So I redid the process and used a high quality cheese slicer {Better Cheddar $15}. Much better! I think if I did this with regular chocolate it would curl more evenly.

Baby Lauer's Shower

{I did Coconut and Vanilla Bean cupcakes}

The Vanilla bean cupcakes were so fluffy! In the last cupcake blog I talked about the frustration about some recipes are too dense!I bought a box cake looked at all the ingredients and realized that the box cake has so much CRAP like hydo blah blah ... So I went back talk to my sister and she gave me a great recipe with a few Shabby tweaks and ....it's Good!!!!

{mini cupcakes for the little girls}

I just had to post some pictures of the Beth's house{I love this house..very San Francisco}

Flop!

Well I'm doing two cupcake cake events in the next week and a half so I was playing around with some new recipes one was Martha Stewart's Meyer Lemon cupcake recipe. URGH. It started out good. I thought wow these will be a hit seeing that there is cream cheese in the batter!!! NO they are so dense that it crossed the thin line between a muffin and a cupcake. I was disappointed not only because I wasted 7 eggs and tons of other ingredients but itwas such a waste of time!
My frustration poured over into work today and I vented to the Rachael Pastry Chef of the bakery at D and D.Her advice was to use egg whites only. I haven't done that before... me being into cookies more then making cakes I haven't had tons of experience with it.
I have also experienced and heard that the Martha Stewart recipes are 50 % failure rate in the home kitchen so beware!
What i really want to know is why the heck is box cake so light and fluffy! I'm going to find out what the secret is....

Carrot Cake Cupcake

I was trying out these for a wedding I'm doing in May. I really enjoyed using my new Vanilla bean paste($16 @ Dean and Deluca),I have alot of great ideas to try with it in the coming weeks! I also used cardamom ($10 @ Walmart)which is a great spice and has been on my list of things to get. I fell in love with the spice years ago when I had a Cardamom roll from Village bakery in Santa Rosa, California. This sweet spice is an Indian treasure!
Back to the cake... I used crushed pineapple,golden raisins and toasted walnuts. I really like it I think I might use some buttermilk next time though...Well see.

{a great product}