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LOW CARB PUMPKIN SPICE CUPCAKES

Lets face it. We all love cupcakes, if not cake. Cupcakes are the perfect dessert to share with minimal mess because you don’t have to cut into it to serve and they’re easy to transport. Maybe it’s just me but I’ve never had enough people to help me finish off a dozen cupcakes much less the ability to feel some what healthy-normal eating more than one cupcake with all the sugar. SO! I discovered a basic low-carb, sugar-free blah blah muffin recipe and did all kinds of tweaks to it. Some times you need something simple to give you an inspiration kick-start. Long story short, I came up with this half dozen recipe of technically pumpkin spice muffins BUT it’s instantly an incredible tasty cupcake when you put a vanilla cream cheese frosting on top!

Feel free to omit the cream cheese frosting and enjoy these first thing in the morning as a decent start to your day. It’s loaded in protein and low in carbs to not give you the spike in blood sugar that’s ever so responsible for making people feel tired and more hungry after eating. And if you do need a dozen of these you can simply double up the recipe. One of my favorite things to do after making them is eating it with a big dollop of unsweetened apple sauce on top. Even though you use apple sauce to make them. It’s so yummy as a light breakfast.

And by the way, feel free to use store bought pumpkin spice but a lot of times you will find that the flavors fall weak when baking unless you know of a great brand. I stopped buying it quite a few years ago when I realized I tend to already have the spices in my pantry to make it at home. It always packs an amazing punch of flavor in my opinion. If you’re interested in spending literally two extra minutes making your own check out my Pumpkin Spice Blend recipe. You’ll have to double or triple the recipe to have enough pumpkin spice to make these muffins.

One more thing, make sure your cream cheese frosting is room temperature and the muffins are cooled before you put the frosting on. If the frosting is too cold it will tear the top of your muffin off and crumble. Oh and as far as sugar goes, I like using Stevia In The Raw for baking but feel free to use any sugar substitute that you like. Real sugar should work with this though!

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LOW CARB PUMPKIN SPICE CUPCAKES
Servings
cupcakes
Ingredients
MUFFINS
CREAM CHEESE FROSTING
Servings
cupcakes
Ingredients
MUFFINS
CREAM CHEESE FROSTING
Instructions
MUFFINS
  1. Preheat the oven to 375 F degrees.
  2. In a large bowl whisk the almond flour, ground flax seed, baking powder, pumpkin spice, and sugar substitute.
  3. Then, add the unsweetened apple sauce, melted unsalted butter, and eggs. Whisk everything together.
  4. Spray only 6 spots of a muffin tray with the cooking spray and evenly add the batter to each one about 3/4 of the way with a spoon.
  5. Bake for about 15-18 minutes or until the edges are golden and a toothpick comes out clean from the center.
  6. Let cool.
CREAM CHEESE FROSTING
  1. Place the cream cheese, unsalted butter, sugar substitute, and vanilla extract in a standing mixer. Let it all incorporate over medium speed. Scrape the sides down if needed and continue a few more seconds.

CRANBERRY PUMPKIN OATMEAL BARS

If you’re an oatmeal cookie and pumpkin pie fanatic like I am then you’re gonna love my Cranberry Pumpkin Oatmeal Bars. They complement each other perfectly when put together as one. Sometimes it’s nice to change it up on a cool Autumn morning eating one of these warmed up instead of a bowl of oatmeal. There’s quite a bit of sugar and carbs going on in this recipe but you definitely don’t need a large portion to get a fair share of complex carbohydrates and fiber to fuel you for an active start to your day. Enjoy!


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CRANBERRY PUMPKIN OATMEAL BARS
Servings
bars
Ingredients
BARS
FILLING
Servings
bars
Ingredients
BARS
FILLING
Instructions
BARS
  1. In a large bowl, mix all of the ingredients together except for the melted butter and juice. Then go ahead with adding the melted butter and juice.
  2. Use your fingers to incorporate it together with the dry ingredients until you have a semi-moist crumbly texture. Set aside ¾ cup of the mixture then place the rest into your 7” x 11” baking dish that has been coated with a cooking spray. Press the oat mixture into the baking dish so that it’s packed together and level.
FILLING
  1. Mix all of the filling ingredients together in a medium bowl. Pour the filling over the oatmeal crust in the baking dish and level it out. Then take the reserved ¾ cup of the oatmeal mix to sprinkle evenly over the top.
  2. Bake at 325 F degrees for about 40 minutes or until the top is golden. Let the oatmeal bars cool before cutting.

BANANA BREAD FRENCH TOAST

With Autumn here and the weather cooling down, I’m in need for food to warm me in every way! I have an undying affinity towards the popular spices during this time of year… and so I take advantage of it whenever I can.

It only seems fitting to make french toast that is anything but dull like your standard bread slice dredged in egg and milk. So today I’m sharing one of my few favorite breakfasts using my Spiced Banana Walnut Bread to make french toast! If you haven’t made my Spiced Banana Walnut Bread then you have more than one reason to make it now. So here’s a quick fix breakfast that will without a doubt leave you warm inside, satisfied and feeling in the mood for all the Autumn festivities ahead.

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BANANA BREAD FRENCH TOAST
Servings
slices
Servings
slices
Instructions
  1. In a inch deep dish whisk together the eggs and milk. Use a cooking spray on a skillet and then place it over medium-high heat.
  2. Dredge both sides of the spiced banana walnut bread very generously and place it onto the skillet for about 2-3 minutes on each side or until golden brown.
  3. Dust the top with powdered sugar, drizzled with maple syrup, and serve with your favorite eggs.

SPICED BANANA WALNUT BREAD

Soft and super moist, full of flavor with a perfect balance of everything all into one tasty bread. For a sweet pick me up breakfast or brunch, even snack or a warming dessert to end the night with your favorite nightcap. Autumn is here! I’m so thrilled even though times like these is very hard to not indulge a bit.

If you’re not into nuts then you can leave them out OR substitute walnuts with your favorite nut instead. But it’s important that you prep the bananas exactly the way the recipe calls for if you want a moist and tender bread.


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SPICED BANANA WALNUT BREAD
Servings
loaf
Ingredients
Servings
loaf
Ingredients
Instructions
  1. Place the bananas with their skin on in a baking dish and bake in the oven at 400 F for about 10 minutes or until the skin is black. Let cool. Remove the skin of two bananas, mash in a bowl and set aside.
  2. In a large bowl mix together the flour, baking soda, salt, ground cinnamon, and ginger.
  3. Use a standing mixer to whisk together the sugar and the two bananas that aren’t mashed for about 3 minutes until it’s light and creamy. Then, add the melted butter, eggs, and vanilla extract until well incorporated.
  4. Add the dry ingredients in the wet ingredients in two parts. Don’t over mix. Lastly, fold in the reserved mashed bananas and chopped walnuts just enough until everything is evenly combined.
  5. Pour the bread mixture into a greased loaf pan. Tap the pan a few times to release any trapped air.
  6. Bake at 350 F for 1 hour and 15 minutes. Stick a toothpick down the center of the bread to see if it’s done. The toothpick should come out clean.

RAJAS CON QUESO

Rajas is one of my favorite underrated Mexican dishes that I grew up eating thanks to my Step-Father and his family. I remember sitting at the dinner table as a kid always intrigued by the roasted pepper smell and loved it but I was so scared that it was too spicy for me. It’s funny to look back on those days and compare to now how little irrational fears it is today were indeed not irrational to a child. As I got older I grew to love it more and looked forward to a spicy batch.

You normally will find Rajas in Central and Southern Mexico served with corn tortillas among other Mexican faire. Quite a few years ago I spent a couple weeks in Mexico City and found Rajas in two different ways, 1.) roasted poblano peppers with onions and cheese and 2.) roasted poblano peppers with onions and Mexican crema! It’s been an old argument whether Mexican crema or cheese is the original way to make it but it really all depends on the family. In our case maybe we’re a bit sacrilegious using tomatoes in the recipe but honestly I believe it’s a perfect pairing not just with color to complete the red, white and green representation of the Mexican flag but also taste.

I’ve always had Rajas prepared with the large beef steak tomatoes but I find myself rarely using them because they lack the epitome of tomato flavor. Which is why I went for Romas. Although any kind will do! If you love a bit of spicy, roasted peppers and a full body experience in a bite, you must try this! Rajas goes great with tortilla chips, with carne asada, in burritos even eggs for breakfast. Pretty much anything!

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RAJAS CON QUESO
Servings
tacos
Ingredients
Servings
tacos
Ingredients
Instructions
  1. Spray a large baking dish with cooking spray and lay the pasilla chiles side-by-side. Roast them for about 40 minutes at 400 F degrees or until the skin is blistered. OR If you have a gas stove or grill, you can blacken and blister the peppers over open flame.
  2. Cover the peppers with a kitchen towel and let them cool down. Take the stem off, peel the skin, and remove the seeds. It helps to do this under running room temperature water.
  3. Cut the peppers into thin slices or as a rough chop and set aside.
  4. In a large pot over medium-high heat, drizzle the bottom with olive oil, and sauté your chopped onions for 3 minutes until they’re almost translucent.
  5. Add both the chopped chilies and tomatoes. Stir and let sauté until the tomatoes break down a little bit for about 7 minutes. Bring the temperature down to low and lastly, add the shredded jack cheese, stir and give it a few minutes to melt and simmer.
  6. Warm the corn tortillas over a gas stove directly over the heat or on a grill pan.
Recipe Notes

To make this a diabetic friendly meal, use low-carb tortillas or none at all. I love putting rajas on top of any white fish, chicken, and steak.