Espresso, Chocolate Chip "Muffin in a Mug" - GF, Sugar-free, THM (S)

I am so fond of Autumn, with it's deeper, richer flavors, after spending the summer with the cool, lighter versions of everything from food to clothes, it is a welcome change. It is a sad thing to put away the sandals and capris, but ah, my favorite wool sweater.

My favorite breakfast is a strawberry smoothie. I can have one for breakfast everyday and not become bored with it. Today, however, the house is cold, the temperature outside has dropped and the furnace is broken. I did not need an ice cold smoothie! I needed my wool sweater and a hot muffin!

I hesitated to post a "MIM" , muffin in a mug, because there are so many recipes already and all so similar. But this has to be my favorite variation, thought up while shivering in my kitchen holding a steamy cup of coffee, it feels less eggy or spongy, more like the flour muffins we are all used to. I hope you enjoy it.

Ingredients:
1 tablespoon butter, melted
3 tablespoons almond flour/meal
2 tablespoons flax meal
3 teaspoons erythritol
2 dashes pure stevia
1 egg, medium or large
1/2 teaspoon baking powder
1 teaspoon vanilla extract
generous pinch of salt
1 heaping tablespoon 90% chocolate, chopped ( I used Lindt )
1/2 -1 teaspoon espresso powder or instant coffee powder

Directions:
Spray or sparingly butter the mug or ramekin, I am using a glass Pyrex container which is a perfect size for the "Muffin in a Mug" recipes from Trim Healthy Mama , bonus is that if I am packing this for a snack or meal later I can just put the lid on when it is completely cool and take it with me.
Break egg directly into greased bowl,

 add all the ingredients except the chocolate.

 Stir. Add chocolate and give a gentle swirl to just distribute the chocolaty goodness throughout the batter.

 I bake mine in the toaster oven for 20 minutes, at 350F. Adjust time if necessary if your container is much larger or smaller. You can also microwave for about a minute if you are in a hurry.

A toothpick inserted will come out clean when done. Allow to cool for a couple minutes to set. Run a knife around muffin to dislodge and don't burn your mouth from impatience. :)

 Oh! Was this bite good!

Special thank you to Serene and Pearl for this wonderful eating plan! http://www.trimhealthymama.com/

Butter Pecan Picnic Cake

This was as rich and simple as a cake can get. I had two people find me after the oneg/potluck to tell me how much they liked it, enough to turn a girl's head! If someone is impressed enough to come find you to give a compliment then it must be pretty good. So, all that in order to urge you to go try it!
There is no pretty "finished/ plated" photo because it went to be served at the congregation, but the cake was moist and light, the frosting super rich and those salted pecans were a temptation all by themselves.

 Batter:
1/2 cup butter, melted
1/2 cup water
3/4 cup sugar
1 cup + 2 tablespoons flour (all purpose, or white spelt work well)
1/4 teaspoon salt
1/2 teaspoon baking soda
1 egg
1/2 teaspoon vanilla
1/4 cup sour cream, rounded (that means "just a tad over")
Frosting:
1/2 cup butter
3 tablespoons cream or 1/2 & 1/2
1/2 teaspoon vanilla
2 - 2 1/2 cups powdered sugar
dash salt
Pecans:
1/2 cup pecan pieces
1 teaspoon butter
pinch salt
Lightly grease a 9x13 inch baking pan, set aside. Preheat oven to 375F.
Prepare pecans by tossing with butter and salt on a small pan. When you bake the cake just put them into the oven for 10 minutes of the baking time. They should become very fragrant but not darken.

Put melted butter and water into a large mixing bowl.

Add sugar, flour, salt, and baking soda. Stir with a whisk until smooth. Add eggs and vanilla, stir, again, until smooth. Stir in sour cream until blended well.

Pour into the prepared pan.

 Bake for 20-25 minutes or until a toothpick inserted comes out clean. Set aside to cool slightly while making the frosting.

Melt butter in a small heavy bottom sauce pan.

Remove from heat and stir in the cream (or 1/2 & 1/2), powdered sugar, vanilla, and dash salt. Stir vigorously until smooth.

Allow to cool for 10 minutes. Pour onto cake while still warm, spread evenly.

Sprinkle the toasted pecans onto frosting before it cools.

There you have it! Simple and tasty for dessert or with coffee and friends.

Applesauce Cupcakes with Dulce De Leche Icing

These little gems are now my favorite cupcakes...ever! The cake is light and moist, the icing is creamy and luscious, with a wonderfully rich dulce de leche flavor topped with a drizzle of sweetness. Yummy!

If you are going to shoot for an over the top icing you might consider a simpler cake in order to not detract from the richness of the fluff on top.
Applesauce Cake Recipe:
2 cups flour (I used white spelt, use what you like)
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup packed brown sugar
3/4 cup granulated sugar
1 cup unsalted butter at room temperature
4 large eggs
1 pint unsweetened applesauce (2 cups)
Preheat oven to 350F. Line cupcake pans with paper liners or grease well; set aside.

In a medium bowl, combine the flour, soda, powder, salt, cinnamon, ginger, nutmeg and allspice; set aside.

In a large bowl, whisk together both sugars, butter and eggs.

Add the dry ingredients and whisk until smooth. Whisk in applesauce.

Fill each liner 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out clean.

Transfer to wire cooling rack, cool completely.
While they cool make the icing.
Dulce De Leche Icing:
6 large egg whites
1 1/2 cups granulated sugar
pinch salt
3 sticks unsalted butter, softened

1/3 cup canned dulce de leche by Nestle
1 teaspoon vanilla

Place a saucepan with about 2 inches of water over medium heat and bring to a simmer. Combine egg whites, sugar and salt in a metal bowl, place over simmering water. Whisk constantly, until an instant read thermometer reads 160F, mixture will resemble marshmallow fluff. Remove bowl from heat and beat until stiff meringue peaks form and the outside of bowl is no longer warm, about 10 minutes. Beat in the butter a little at a time.

Add the dulce de leche, beat until incorporated. If icing curdles just keep beating.

This amount should frost 24 cupcakes or a 9" cake.
For Drizzle:
In a small saucepan, melt 3 tablespoons dulce de leche with 2-3 tablespoons milk, stirring constantly until a  (like Elmers glue) pourable consistency. Cool completely or you will melt your frosting.
Place in a piping bag or a sandwich baggie with the corner snipped off.

Frost cool cupcakes then drizzle, admire, eat one!

Chocolate Coconut Cake--To Live For!

Can't really say that I would die for a cake, so it's not "to die for", but it was awfully good, wow good.
 I wish I could show you a photo of a plated piece all dolled up with bits of toasted coconut artfully scattered around it, alas it vanished without a photo. I took it to an Oneg event (fellowship meal) so I didn't want to take a piece out before it went, then before I turned around it was gone.
So here is a lesson on taking components you may already have and regrouping to form another wonderful concoction. Here is the list of components.
The chocolate cake was light, airy and rich, I used the recipe on the back of the Hershey's Cocoa box. It is always good and is my "fall back" recipe for any chocolate cake.
The creamy white frosting is the best white frosting I have ever had. I snagged this recipe from Tasty Kitchen http://tastykitchen.com/recipes/desserts/thate28099s-the-best-frosting-ie28099ve-ever-had/   It is light and creamy, not heavy like a butter cream, more like a stable whipped cream texture.
To this add the simple, yet classic, toasted coconut. It dressed it up, added visual appeal and besides that...well, I just love coconut.
The Hershey Recipe
2 cups sugar
1 3/4 cups all purpose flour (I used spelt)
3/4 cup Hershey's cocoa
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup oil (I use melted coconut oil, or butter)
2 teaspoons vanilla extract
1 cup boiling water
Butter a 9x13" pan, set aside.
Preheat oven to 350F.
Mix dry ingredients, set aside.

 Add the eggs, milk, oil, and vanilla. Stir until just combined.

  Add the boiling water, stir, pour into prepared pan and bake for 35-40 minutes until a pick comes out clean.
Frosting
5 tablespoons flour
1 cup milk
1 teaspoon vanilla
1 cup softened butter
1 cup granulated sugar, not powdered
While baking, in a small saucepan heat, stirring constantly, the flour and milk until it thickens to a pasty consistency.

 Allow to cool completely before the next step.
While you are still waiting for the cake you can toast the coconut. Watch it closely (I burned the first batch).

 Put about a cup and a half coconut onto a baking pan. Toast at 325F. for maybe 5-10 minutes, until it begins to appear golden.

Set this aside for a few minutes until cool or the frosting will melt if you put it on while warm.

When the frosting base is completely cooled (and not until!), beat in the butter until light and fluffy. Beat in the granulated sugar until all graininess is gone. Add vanilla.
Mmmm, so light.

 Spread evenly over surface of cooled cake.

 Sprinkle with the coconut.

So there you have it, chocolate, light, creamy frosting and coconut--does it get any better than that?
 My daughter made me promise to make this again, soon!

Make sure you get a piece!