Tag: cake

Blackberry Yogurt Snack Cake {THM:S}

I’ve brought you 2 frosting recipes…now I present to you……CAKE!

This recipe is my little sisters ABSOLUTE FAVORITE cake. If you were to ask her if she could choose just ONE dessert to have for the rest of her life her response would be this cake!

I came across the recipe for this in a Bon Appetit magazine several years ago. I would make it several times a summer with fresh picked, sun-ripened wild blackberries. So delicious. So refreshing and terribly hard to beat in the dog days of summer. (Which coincidentally, is when my little sisters birthday is!) So yes, this is the birthday cake of her choice EVERY year!

This is the first cake recipe I trimmified, just a few months after I started THM. I shared the recipe and everything on the groups…a few months later, after I had learned more about trimmifying recipes, I was ABSOLUTELY horrified to discover that I had used the SAME AMOUNT of gentle sweet as the sugar the recipe called for! I immediately went and found the posts where I’d shared the recipe and PROMPTLY fixed it!! I sure hope nobody made that recipe and I also have no idea how I didn’t think it was horrifyingly sweet!

The faint hint of citrus from the orange zest & the tangy sweetness from the yogurt and blackberries makes this a PERFECT accompaniment to your afternoon coffee. (Or tea, I love both but tend to drink tea in the afternoon and keep my coffee for the morning!) What’s your preference? Any favorite way to have your afternoon tea/coffee?

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Print Recipe

Blackberry Yogurt Snack Cake

Course: Dessert, Snack
Keyword: dessert
Servings: 18 pieces

Ingredients

  • 10 oz. fresh blackberries (2½ cups)
  • ⅓ cup erythritol (This is essential. It makes for a crispy, crunchy fruit top!)
  • 1 ¼ cups THM Baking Blend
  • ½ cup oat fiber
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • ¾ cup butter, melted
  • ¾ cup Gentle Sweet (or equivalent of other approved on plan sweetener)
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 12 drops orange essential oil (or 1 ½ teaspoons orange extract) see note below
  • 1½ teaspoons fresh orange zest (use the zest from 1 large orange. Peel orange and use for a nice E snack!)
  • 1 ⅓ cups nonfat plain greek yogurt

Instructions

  • Preheat oven to 350° Grease a 13×9 rectangular pan or a 10 inch round cake pan. Line with parchment paper, grease parchment paper and dust pan with oat fiber.
  • Arrange berries in single layer in bottom of pan. Sprinkle evenly with erythritol.
  • Whisk baking blend, oat fiber, baking powder, baking soda, & salt. Set aside.
  • Using a hand mixer on high, beat melted butter, gentle sweet, vanilla extract, and orange essential oil together until lightened in color, about 3 minutes.
  • Add eggs one at a time, beating well after each addition, scraping down as necessary.
  • Add half of dry ingredients and mix well. Add yogurt and orange zest. Mix well. Add remaining dry ingredients and mix together on high speed for 1 minute, scraping bowl down as necessary.
  • Spread batter evenly over prepared berries in pan, making sure to smooth out top.
  • Bake for 40-45 minutes or until top is golden brown and toothpick inserted in center comes out clean or with a few crumbs attached.
  • Place cutting board or desired serving dish immediately over top of cake and flip over. Immediately remove parchment paper, so bottom of cake doesn’t get soggy.
  • Let cool, and then serve!

Notes

Note: I have researched and am comfortable with using essential oils in my baking and cooking. Please do your own research and do what you’re comfortable with.
For extra flair you may lightly sprinkle with an on plan powdered sweetener or serve with lightly sweetened whipped cream.

Caramel Cashew Swiss Meringue Buttercream {THM:S}

This Swiss Buttercream Frosting is the perfect combo of sweet, salty, caramely-ness!

By this point you all are probably wondering if I even cook, and probably imagine I spend all day every day baking and eating said baked goods. No, I promise I do love to cook just as much (or even more) as I love baking, but baking is definitely my first love. After all, I got started in the kitchen when I was about 4, baking biscuits!

I do intend to post savory recipes at some point, but I have more baking/sweets recipes than savory ready to go, so you’ll have to suffer through sweets recipes for a bit yet.

Savory recipes are much harder for me to write down, since I’m a add-a-pinch of-this, add-a-dash-of that, add-a-doonk-of-this, add-a-splash-of-the-other-thing type of cook, so it takes me a bit longer to get a savory recipe written out.

I’m very much looking forward to sharing those savory meals with you…but for now….here’s another frosting recipe, which is my personal favorite! I do have a few more flavor variations on the way, so stay tuned!

I first created this recipe a little over a year ago for one of my sisters birthday, whose taste buds run along same lines as mine, so it was a TREAT to create this one. (Pardon the picture size…when I made this a year ago, I didn’t have my camera with, so these are phone pictures. I hope to update them soon, but I haven’t had a chance to yet!)

It also the cake I chose for my first Trimmiversary, December 2018.

I created a layer cake with it by doing this:

I made the batter for the Magic Salted Caramel Cupcakes (Trim Healthy Table, page 379), but instead of turning it into cupcakes, I poured it into 3 greased, parchment lined, and floured (I used Oat Fiber) 6 inch cake pans. I then baked them for about 25 minutes. Let cool slightly and then run thin knife around edge of pan to make sure cake is completely separated from pan, and turn out onto a parchment covered cooling rack. Let cool completely. (I made this late in the evening so I didn’t have time to finish it, so once it cooled to room temperature, I stuck the layers in zip-lock bags and put them in the freezer until I was ready for them.

The drizzle and topping is the caramel sauce for the cupcakes.

Print Recipe

Caramel Cashew Swiss Meringue Buttercream

Ingredients

  • ⅔ cup swerve brown sugar (or other on plan brown sugar like this one from Gwen's-Nest.) See notes for measuring Swerve brown sugar.
  • 3 large egg whites
  • ½ teaspoon salt
  • 1 cup butter, softened and cut into 1-tablespoon pieces
  • ½ teaspoon vanilla extract
  • ¾ t. caramel extract (Feel free to swap out for another flavoring!)
  • 1 cup cashew butter (You may use any nut butter in this. Peanut butter is DELICIOUS!)

Instructions

  • Combine sweetener, egg whites, and salt in bowl of stand mixer; place bowl over pan of simmering water. Whisking gently but constantly, heat mixture until slightly thickened, foamy, and registers 150 degrees on instant-read thermometer, 2 to 3 minutes.
  • Place bowl in stand mixer fitted with whisk attachment. Beat mixture on medium speed until consistency of shaving cream and slightly cooled, 1 to 2 minutes.
  • Add butter, 1 piece at a time, until smooth and creamy. (Frosting may look curdled after half of butter has been added; it will smooth with additional butter.) Once all butter is added, add vanilla and cashew butter; mix until combined. Increase speed to medium-high and beat until light, fluffy, and thoroughly combined, about 30 seconds, scraping beater and sides of bowl with rubber spatula as necessary.
  • If final frosting seems too thick, warm mixer bowl briefly over pan of simmering water. Place bowl back on mixer and beat on medium-high speed until creamy.

Notes

If you don’t have Swerve brown sugar, just use the equivalent of sweetener of your choice, and add a small amount (1/4-1/2 t. of blackstrap molasses).
When measuring the brown sugar, crumble it into your measuring cup and then lightly level it off. If you pack it in it will be VERY sweet!
This frosting can be made up to 24 hours in advance and refrigerated in an airtight container. When ready to frost, place frosting in a microwave-safe container and warm briefly on high power until just slightly softened, 5 to 10 seconds. Once warmed, stir until creamy.

My very first recipe….(Vanilla Buttercream Frosting-{THM:S}

I’ve been half hearted in my attempts over the last 1 1/2 years to get this blog going, but a few weeks ago, I shared a photo on the 2 main THM Facebook groups of a cake with this frosting and got myself inundated with recipe requests…and so that was the final push to get this blog going.

SO, this recipe came about when my over-the-top-food-fanatic boss was telling me about something he’d read from a classic/well known person in the food world. (Don’t ask me who…I can’t remember!) This person would make a classic buttercream by whipping butter into Creme Anglaise sauce. The idea never left my head and stayed there until I had time to play with it.

I ended up having to omit the salt & increase the sweetener in my Creme Anglaise recipe to get it to taste right. I ended up with a frosting that is extremely similar to a true buttercream…perfectly rich, buttery, & creamy frosting that’s a dream to work with and holds up to piping VERY well.

I decided to use it to decorate a cake for my older sister, Nikki’s birthday. I used the chocolate cake recipe from the Peppermint Trimtastic cake recipe in Trim Healthy Table cookbook, page 390. I baked it on a half sheet pan & and cut 4 small squares out of it for this cake.

She loves mint, so I added several drops of peppermint essential oil to taste. (It was about 5 drops total.) If you want to experiment with flavors, feel free to do so. I’d leave the vanilla in and just add other flavors, tasting as you go.

Print Recipe

Vanilla Buttercream (Creme Anglaise Based)

A creme anglaise based type of true buttercream. Very buttery and rich.
Course: Dessert
Keyword: buttercream, frosting, Low carb, sugar free, THM

Ingredients

  • 6 egg yolks
  • ½ cup gentle sweet
  • ¾ cup cashew milk
  • 1 Tablespoon pure vanilla extract
  • 6 doonks glucomannan
  • ⅛ teaspoon cream of tartar
  • ⅛ teaspoon molasses
  • 1⅓ cups butter softened & cut into 9 pieces

Instructions

  • Whisk egg yolks and gentle sweet together in small saucepan until thoroughly combined & lightened in color, about 2 minutes.
  • Add cashew milk and whisk well again.
  • Cook over low/medium heat stirring with wooden spoon constantly until mixture reaches temperature of 170°, about 5 minutes. It will coat back of spoon and it may appear to be curdled, but don't worry..it'll smooth out in the next step.
  • Remove from heat and place in blender.
  • Add vanilla, glucomannan, cream of tartar, & molasses. Blend on low for 1 minute, venting blender as needed.
  • Scrape into mixing bowl (or back into pan if using a hand mixer).
  • Let cool until mixture reaches about 100°. You may place in a sink of cold water to cool faster, if desired.
  • Add butter 1 piece at time, waiting until each piece of butter is COMPLETELY mixed in before adding another. Mix on high speed using whisk attachment until smooth. This may take several minutes. If mixture won't come together or appears curdled after mixing for several minutes, it probable means your mixture and/or your butter was too cold. If this happens, warm mixture very gently over low heat or microwave for several seconds and whip for a few more minutes.

Notes

Any type of milk may be used, including 1/2 & 1/2. THM offers food freedom and no calorie counting, but also we need to be wise…..so I tried all variations and straight up cashew milk works just as well as 1/2 & 1/2, so I went with the lighter option.
6 doonks of gluccomannan is equivalent to 3/16 tsp.
 
 

Disclaimer: I’ve done my research and am ok with use of essential oils for flavoring. If you are not okay with it, please use the flavoring or extracts of your choice to substitute, starting with 1/4 teaspoon and tasting as you go to get the flavor desired.