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Thursday, March 13, 2008

Yummy Purple Monster's!!

These cupcakes are really YUMMY - and you won't BELIEVE the list of ingredients!!! They are Super High in Fiber, Low Carb, and Basically Sugar Free!! You can either make them the way I have or you can tweek them to your preference!! I will say, they "stuck" a little to the paper liners which I think is because I removed the oil from the recipe and replace it with the Purple Power puree. I DID NOT TELL MY KIDS THAT THEY HAD SPINACH OR THAT THEY WERE SUGAR FREE AND THEY GOBBLED THEM UP!! I also waited until I was done the puree process before getting my little helpers involved. They love to cook, and I love to get Hayden involved in his nutrition...and what better way than hands on!
Here is your list of ingredients...directions below.

  • 1/2 C. Organic Agave Sweetener (if you choose to use regular sugar use only 1C to keep the sugar down)



  • 1 C. Whole Wheat Pasty Flour



  • 3/4 White Cake flour (you can all whole wheat flour if you want)



  • 3/4 C. Hershey's cocoa



  • 1 1/2 tsp. baking powder



  • 1 1/2 tsp. baking soda



  • 1 tsp salt



  • 2 eggs



  • 1 C. milk



  • 1/2 C. Purple Power****see below for how to make this!



  • 2 tsp. Vanilla extract



  • 1 C. Boiling Water

Combine all your dry ingredients in a large bowl, add eggs, milk, vanilla, purple power & beat on Medium speed for 2 minutes. Slowly add the Agave sweetener while beating the liquid ingredients in. Now stir in the boiling water. Add to your cupcake liners. Bake for 20 minutes at 325. IF you choose to use regular sugar, change your oven temp to 350 and bake for 25 minutes.

  • Your Purple Power Potion!! I did NOT dream this up, I found it in a great magazine and incorporated into this recipe. It was really easy! Easier than I thought when I first read it....the food processor brings back nightmares of having to make my own baby food for the fourth little beauty!
  • 3 C. Raw baby spinach leaves (organic)



  • 1 1/2 C. Fresh or unsweetened frozen blueberries



  • 1 tsp. lemon juice



  • 2-4 Tbs. water

Boil the spinach for two minutes (in water...it took me a minute on this one??). Drain the spinach and add it to a food processor with the blueberries and lemon juice. Add the water as needed to thin it out. **I actually used a combination of blueberries/raspberries and blackberries..too seedy!!**

NOW...I must confess that I totally baled on the icing and used a "store bought" reduced sugar icing. It was very yummy and much less sugar. My guy doesn't even like the icing any more..makes him sick!! YUCK....So we sometimes use a sprinkle of powdered sugar in place, adds just enough "sweet" to the cupcake.


We decorated them with fun Purple Icing, and those cute little toppers my daughter made "On the fly"...no pun intended!! When she saw me taking pictures of the food, her craft ADD kicked in!! Off to the craft room she went and came back down with the punch in hand...

These cupcakes are FILLED with Fiber and pretty nutritious for being a dessert! Give them a try!
Enjoy...

Friday, March 7, 2008

Who is hungry??

This blog will be dedicated to Healthy - Kid Friendly recipes that are also great for Adults too! My son has a very unique condition that requires him to follow a High Fiber, Low Carb, Sugar free diet. No, he is not diabetic, no he is not a member of the "childhood obesity" statistics.



As a mom, it is always a challenge to feed our kids healthy foods that they will actually eat! I am hoping that this blog will give you a few new treats to add to your recipe book.

I make no claims to be a Nutritionist, or Dietary expert. I have NO medical training other than the "Mommy Badge" that I have earned through 4 kids over the past 12 years.