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Yummy Holiday Desserts.........
Easy too!
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Low Sugar Red Velvet Holiday Cake:
Ingredients:
1 1/2 cups vegetable oil
2 teaspoons vinegar
1/2 cup sugar-free chocolate syrup (such as Da Vinci® brand)
2 eggs
1 teaspoon vanilla
8 ounces cream cheese, softened
1 cup whole wheat flour
3/4 cup vital wheat gluten
1/2 cup almond flour
1 1/2 cup Malitol
3/8 teaspoon Stevia®
4 teaspoons dry unsweetened cocoa
1 teaspoon salt
1 teaspoon baking soda Frosting:
1 stick (1/2 cup) butter, softened to room temperature
8 ounces cream cheese, room temperature
1 cup malitol
1/4 teaspoon Stevia®
1 tablespoon heavy cream Chocolate Drizzle:
1 ounce semi-sweet chocolate
1 tablespoon heavy cream
Directions
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Preheat oven to 350° F. Blend Together first 6 ingredients. Then add remaining cake ingredients. Mix with electric mixer until smooth. Divide equally between two 9 inch cake pans that have been coated with cooking spray. Bake for 30-40 minutes until the center of the cake springs back or tests dry.Beat frosting ingredients together until smooth. Coat one cake layer with 1/3 of the frosting, then put on the second layer and frost the sides and top.Prepare chocolate drizzle: Melt 1 oz. semi-sweet chocolate in a small cup in the microwave. Add a tablespoon of hot cream until thin enough to drizzle over the cake with a spoon.
Total Carbs 133.50 Carbs per serving 8.5
Peanut Brittle : Make this fun, get your kids to help!
1 1/2 cups lightly salted, roasted peanuts
1/2 teaspoon cinnamon
1/2 teaspoon cayenne pepper
3 cups sugar
1 1/2 cups water
Vegetable oil, for coating the saucepan
Softened butter for spatula
Directions
In a small bowl combine peanuts, cinnamon, and cayenne. Set aside.
Brush the inside of a medium sized heavy saucepan with vegetable oil. Add the sugar and water to the saucepan, cook over high heat, stirring occasionally with a wooden spoon, until it comes to a boil. Stop stirring, cover and cook for 3 minutes. Uncover, reduce heat to medium, and cook until the sugar is a light amber color. Stir in peanuts. This will greatly reduce the temperature of the sugar so work quickly. Once evenly mixed, pour mixture onto a sheet pan lined with a silicone baking mat or buttered parchment paper. Using a buttered spatula, spread thin. You will have to work quickly when pouring out and spreading the mixture in the pan. If necessary, in order to achieve single layer of peanuts, top with second sheet pan whose underside has been buttered. Cool completely and then break into pieces.
Recipe Courtesy of Alton Brown - Food Network
Holiday Chocolate Fudge: You can't have a holiday party without chocolate!
Chocolate fudge made from chocolate chips, marshmallows, and nuts. This dessert is perfect for Christmas holiday parties.
Ingredients
· 3 cups sugar
· 3/4 cup (1-1/2 sticks) margarine
· 2/3 cup evaporated milk (small can)
· 12 oz package semi-sweet chocolate chips
· 7 oz jar marshmallow creme
· 1 c. chopped nuts
· 1 t. vanilla
Method
Make sure you use a large enough bowl, as the mixture will boil over at the end of the cooking stage. Microwave margarine in 4-quart bowl or casserole on HIGH 1 minute or until melted. Add sugar and milk; mix well. Microwave 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving 5-1/2 minutes, stirring after 3 minutes. Gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 13 X 9" baking pan. Cool. Cut into squares.
Number of Servings: 3 pounds
Submitted by: tinamcconnell
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