Red Velvet with Peppermint Cream Cheese Frosting

I'm sure this recipe can be made from scratch but I'm not ready to go that far.  (Not with all of the projects I have going on at the moment.)  This recipe is a much simpler version...Cupcakes!!!  I included the original recipe but I use apple sauce instead of diet soda.

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

by Emily Bites

Ingredients:
1 (18.25 oz) box of red velvet cake mix (I used Duncan Hines Moist Deluxe)
1 can of diet soda (I used Diet Pepsi)
2 egg whites
8 oz 1/3 less fat cream cheese
1 c powdered sugar
1 t vanilla extract
¾ t peppermint extract
3 full sized candy canes, crushed

Directions:
1.    Preheat oven per directions on cake mix box.
2.    Line cupcake pan(s) with 24 cupcake liners or use cooking spray to lightly coat 24 spots.
3.    Combine the cake mix, soda and egg whites in a large bowl. Beat together with an electric mixer until thoroughly mixed. Pour mixture evenly into cupcake liners, filling each about 2/3 full.
4.    Bake according to directions on cake mix box. Let cool completely.
5.    In a large bowl combine the cream cheese, vanilla extract, peppermint extract and the sugar. Beat with an electric mixer until smooth and then use to frost the cupcakes. Sprinkle frosted cupcakes with crushed candy cane pieces.

Yields 24 servings.

Meatless on Monday #3

I'm ready for another busy week so I'll just get to the recipe!  I'm sharing my meatless meal for you today and I hope you enjoy it as much as we do.  I found the recipe from the Meatless Monday website.  *I saved myself a bit of time and made Texas Caviar ahead of time and used this mixture for my Tostadas*

Black Bean Tostadas

serves 6

Ingredients:

1 15 oz can black beans

½ teaspoon garlic salt

1 teaspoon chili powder

6 whole-wheat tortillas

1 tablespoon olive oil

2 oz Monterey Jack Cheese, grated

4 cups frozen corn, thawed

1 cup grape tomatoes, quartered

1 avocado, diced

1 bunch scallions, chopped

1 lime

Directions:

Preheat oven to 475 degrees.

In a small bowl, combine black beans, garlic salt and chili powder. Divide the bean mixture into two parts.

Brush both sides of tortillas with olive oil and place on a baking sheet. Top three of the tortillas with cheese and half the seasoned beans and leave the other three tortillas with just olive oil. Set the other half of the beans aside. Heat tortillas in the oven for about 10 minutes.

While the tostadas are heating, in a large mixing bowl, combine the corn, tomatoes, avocados, scallions and lime juice. Divide the corn relish into two parts. Combine one part of the corn relish with the reserved beans.
*Since I used Texas Caviar, I topped my tostadas with the mixture then added the tomatoes and avocado on top of that.*

When tortillas and beans are thoroughly heated, remove them from the oven. Cut the plain tortillas into bite sized strips to eat dipped in the seasoned bean corn relish. Finish the bean and cheese topped tortillas with the reserved corn relish and enjoy!

Harvest Recipe: Pumpkin

This delicious recipe only requires 10 minutes in the oven and then into the freezer it goes.


Pumpkin Mousse

Makes 10 servings

Crust
30 small gingersnap cookies 
(about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
1 cup canned pumpkin puree (or homemade)
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions:

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

No-Bake Recipe #8

You could probably use regular couscous (not from a box)  but I had a box lying around from the last time they went on sale (plus a coupon) so it was pretty cheap.  Mint however, is something that I am not growing in my garden at the moment.  Basil on the other hand I have an abundance of so I used Purple Opal Basil instead.

Minty Chickpea Salad With Couscous

From Real Simple

Ingredients

1  10-ounce box couscous

1  15.5-ounce can chickpeas, drained and rinsed

2  teaspoons  grated orange zest

2  tablespoons  extra-virgin olive oil

kosher salt and pepper

2  pounds  beefsteak tomatoes, cut into wedges

1/2  small sweet onion, thinly sliced

1/4  cup  fresh mint, torn

1/4  cup  (2 ounces) roasted almonds, roughly chopped

Directions

Place the couscous in a medium bowl, pour 1 ½ cups hot tap water over the top, cover, and let sit for 5 minutes before fluffing with a fork.

Stir in the chickpeas, orange zest, 1 tablespoon of the oil, and ¼ teaspoon each salt and pepper.

In a separate bowl, combine the tomatoes, onion, mint, ½ teaspoon salt, ¼ teaspoon pepper, and the remaining oil.

Spoon the couscous and tomato mixture onto a platter and sprinkle with the almonds.

YUM!

No Bake Recipe #7...Dessert!

I just wouldn't be happy making all of these no-bake recipes without including a few desserts here and there.  Would you believe this recipe is healthy?  Well, it is and it's low-fat!

I need to be perfectly honest here.  
The first time I made this it sucked! 
(And I don't normally say that about anything food related) 

I accidentally bought 90% dark chocolate instead of 70% and it was super bitter.  I didn't have half-and-half but I had heavy whipping cream left over from another creation.  To make matters worse, I left the chocolate in the microwave a bit too long.

I'm not one to let a little no-bake recipe get the better of me so off to the store I went to pick up more ingredients.  The second time around was much better!  I used milk chocolate and half-and-half this time and it was delicious!

Chocolate Ricotta Mousse

BHG

Adapted from BHG

Ingredients

6 ounces dark or milk chocolate, chopped
*I liked it better with milk chocolate*

1 -15 ounce container part-skim ricotta cheese

1/4 cup fat-free half-and-half

1/2 teaspoon vanilla

Raspberries or small strawberries (optional)

Mint leaves (optional)

Directions

Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.

In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

Meatless on Monday #2

This is a great recipe for those of us who grow our own sprouts!  Growing sprouts is SO MUCH EASIER than growing a full sized tomato or zucchini plant and you can do it in a house, with a mouse, on a train or in the rain...Especially for you apartment dwellers! 

Check out Back to the Basics for sprouting instructions.

Smashed White Bean and Avocado Club

Homegrown Mung Bean sprouts!

Adapted from Real Simple

4 servings

Ingredients

1  15-ounce cans white beans, rinsed and drained

1  tablespoons  extra-virgin olive oil

1/4  teaspoon  kosher salt
black pepper to taste

8  slices multigrain bread

1  small red onion, thinly sliced

1  cucumber, thinly sliced (peeled, if desired)

1  5-ounce container sprouts (such as alfalfa, radish, broccoli, mung bean or a combination)

**Or use homegrown sprouts**

avocados, pitted and thinly sliced

Directions

In a medium bowl, combine the beans, oil, salt, and pepper. Roughly mash the mixture with the back of a fork.

Place 4 of the bread slices on a work surface. Divide the mashed beans among them. Top with the onion, cucumber, sprouts, and avocado. 

 Here's where the recipe get's interesting.  You can complete the sandwich one of 3 ways.

1.  Top with remaining slices of bread (plain).
2.  Spread mayo or spicy mustard over remaining slices of bread.
3.  Eat open faced (only using 4 pieces of bread instead of 8).

Now, you have a delicious, nutritious meal using homegrown sprouts! (I was so excited to eat this amazing creation that I didn't take a picture.)  Enjoy!

No-Bake # 6 and a Party!

Happy Friday everyone!  I am so excited today because I'm a guest hostess at Healthy Mommy, Healthy Baby's Sweet Saturday link party (below).  I love Friday!

Today I've got a doosey of a healthy treat for you.  Enjoy!

Pina Colada Smoothie

2 servings

Ingredients:
1 stalk of celery, washed and chopped
1 cup pineapple, canned or fresh
1/4 cup shredded coconut
or 1/2 cup coconut milk (or both)
1 banana
1 cup vanilla yogurt
1 cup water (or pineapple juice)
Ice
Optional additions: cinnamon and protein powder

Directions:
Add all of the ingredients into your blender, except for the ice.  Blend until smooth.  Add ice and blend for 1-2 minutes.  Enjoy!

YUM!

And now for the Party!  Welcome to Sweet Saturday!

1. Link up something sweet to really WOW us all- your blog, Etsy store, Pinterest, Facebook, whatever you want! 

2. Link-up as much as you want and please follow me and the hostess, Jessica at Healthy Mommy, Healthy Baby. Leave us a comment if you are a new follower so we can follow you back!

3. Hop around and say hi. 

4. Share my button to get more people to join us (not required, but it would be nice!)

<a href="http://jessica-healthymommyhealthybaby.blogspot.com/" target="_blank"><img src="<" target="_blank"> />" alt="Healthy Mommy Healthy Baby" width="125" height="125" /></a>

No-Bake Recipe #5

I love new recipes!  My hubby on the other hand is always a bit suspicious of new concoctions.  This was a bit hit even though he really doesn't like coleslaw.

Chipotle Coleslaw

from BHG

Ingredients

1/3 cup fat-free mayonnaise

1 tablespoon lime juice

2 teaspoons honey

1/4 teaspoon ground cumin

1/8 - 1/4 teaspoon ground chipotle chile pepper

3 cups shredded green cabbage

3/4 cup whole kernel corn, thawed if frozen

3/4 cup chopped red sweet pepper

1/3 cup thinly sliced red onion

1/3 cup chopped cilantro

Directions

In a small bowl stir together mayonnaise, lime juice, honey, cumin, and chipotle chile pepper. In a large bowl combine cabbage, corn, sweet pepper, onion, and cilantro. Pour mayonnaise mixture over cabbage mixture. Toss lightly to coat. Serve immediately or cover and chill up to 24 hours.