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Small Batch Spooky Halloween Cupcakes!

8 SPOOOKY HALLOWEEN CUPCAKES: 

 

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Halloween is approaching, and so is the release date for the new HALLOWEEN movie with Jamie Lee Curtis reprising her original role…again! Because Michael never quits. Am I right?! LOL Honestly, I’m not big on the horror genre, but I do enjoy the Halloween series as well as a few other spooky classics. 

Anyway, we know I’ve been focusing on smaller batches of food, and Acid Reflux friendly recipes. Well, this is both! These Spooky Halloween cupcakes inspired by none other than Michael Myers himself, make only 8! And, they’re made with vegetable oil sticks and fat-free Greek yogurt to cut back on the fat giving you less aggravation. 

Of course for the buttercream icing, I used actual butter. You can’t make buttercream without the butter! However, to cut down on the fat content, I used Almond milk, instead of regular whole milk or cream. 

Now, let me reiterate that what works for me, might not necessarily work for you or someone you know. Everyone’s body is different and is affected differently by certain foods so you need to do your own experimenting and find what works for you. For example, onions are a common acid reflux trigger and they certainly are for me! However, I find that raw onions aggravate my AF the most, as opposed to cooked onions, in small portions. 

So, now that I’ve given you some more of what I hope are useful tips for managing your AF, let’s get back to these cupcakes! 

 

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You can buy the decorations at Michael’s Crafts Stores; right now they’re having a sale 50% off ALL Halloween items! Go, go, go!!! 

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Okay! Now that you’ve gotten your decorations and probably everything else in the entire Michael’s store, let’s bake! 

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P.S. There is no filling for these cupcakes, I was experimenting with one cupcake on a bloody filling….need some more experimenting time on that! LOL 

SMALL BATCH SPOOKY HALLOWEEN CUPCAKES (INSPIRED BY the HALLOWEEN MOVIES) Makes 8 cupcakes 

INGREDIENTS:

FOR THE CUPCAKES:

6 Tbsp Vegetable Oil (I use sticks where I can just cut off the tablespoonful, but this works just as well with liquid vegetable oil)

2/4 Cup Granulated White Sugar

2 Egg Whites

1 tsp Vanilla Extract

4 Tbsp Fat-Free Greek Yogurt

12 Tbsp All-Purpose Flour

1 tsp Baking Powder

FOR THE BLOODY GLAZE:

1 Tbsp Corn Syrup (light or dark works)

Red Food Coloring (liquid or gel is fine, both will work great! I put about 15 drops in, but there’s no mandatory measurement here. Adjust to the shade of red that you like!) 

FOR THE BUTTERCREAM:

1/2 Cup Butter (Unsalted)

1 1/2 tsp Vanilla extract

1 tsp Almond extract (this is optional and to my taste liking only. Obviously if you don’t like the taste of almond extract, leave it out.) 

2 Cups Powdered Sugar 

2 Tbsp Almond Milk 

INSTRUCTIONS: PREHEAT OVEN TO 350°F

1. Beat the butter, sugar, and vanilla together for about 30 seconds until light and fluffy with an electric mixer.

2. Add the egg white and beat until just combined. (You don’t want to over mix!)

3. Add Greek yogurt

4. Add flour and baking powder. 

5. Bake the cupcakes for 18-20 minutes (The cupcakes are done when an inserted toothpick comes out clean!) 

FOR THE BLOODY GLAZE AND BUTTERCREAM:

1. Pour your corn syrup into a small bowl and drop a few red food coloring drops in. Mix and keep adding drops until you get your desired shade of red. 

And now, for the buttercream! I love icing, so I always pile it on. 

1.Cream the butter with an electric mixer for 2 minutes. Add the vanilla and then add the powdered sugar. (Add the PS one cup at a time. If you do both cups as once it’s likely to explode everywhere!) After adding the powdered sugar, pour in your milk and beat for another 2-3 minutes until light and fluffy. 

I think assembling cupcakes is pretty self-explanatory, but if you need some help: Let the cupcakes cool for about 45 minutes to an hour after coming out of the oven. You can’t ice anything right out of an oven, the icing will surely melt! Once the cupcakes have cooled, pipe a nice size dollop of icing on top of the cupcake. (I use SugarBelle piping bags  and Wilton 1M Rose Piping Tip )

Once the tops are iced, go ahead and drizzle some blood over the top. It’s so vibrant against the white icing, and adds such a gruesome effect! And once that’s done, grab your Wilton Halloween Knife Icing Decorations and place them on top. Or however you want to place them of course. Doesn’t have to be exactly like mine. 

There you have it, folks! Some spooky, bloody, delicious Halloween cupcakes inspired by none only than the King of Halloween himself. Will you be seeing the new Halloween movie in theaters? Tell me in the comments below. HAPPY HAUNTINGS!! 

 

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Pumpkin-Apple Pie

PUMPKIN-APPLE PIE 

Oooh, ya. You read that correctly. Pumpkin, and apple. Together in a pie. 

I’m all about fall this year, and I wasn’t waiting for Thanksgiving for pumpkin pie! Oh, but what was I to do with the extra apples I had purchased at the grocery store last week? 

Combine the two. Yep! That’s exactly what I did. This pie isn’t heavy on sugar at all, and is Acid Reflux friendly as long as you use a Fat-Free Evaporated Milk! (Of course, if you can’t tolerate any dairy, try subbing the evaporated for some almond or another non-dairy milk) And, this recipe isn’t sweet at all. However, if you do want a sweeter taste to this recipe, use 1/2 cup of sugar instead of 1/4 cup. 

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I can’t wait to go pumpkin and apple picking this year, I’m going to carve an awesome Jack O’Lantern, and make a ton of freshly baked apple recipes! Apple dumplings anyone? 

Anyway, Happy Wednesday friends! Read below for the Pumpkin-Apple Pie recipe and have yourself a little mid-week fall pick me up! (I’m not letting this heat kill my fall vibe!)

And if you’re feeling especially creative, grab some cookie stamps and decorate the pie crust! 

 

 

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I ended up with a little extra batter, so I poured it into a 6″ ramekin and made a mini one! 

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PUMPKIN-APPLE PIE

Ingredients:

1 can Libby’s Pumpkin

1/4 cup Granulated Sugar

2 tsp Cinnamon

1 tsp Ginger

1/2 tsp Ground Cloves

2 Eggs

1 can Evaporated Milk

3 small Red Apples

1/2 heaping tsp of Ground Nutmeg

1 tsp Vanilla extract 

1 Packaged Pie Dough (I usually prefer to make mine from scratch, but sometimes when you’re pressed for time, a pre-made has got to do!)

 

INSTRUCTIONS: PREHEAT OVEN TO 425°F

1.  Wash, core, peel, and cut your apples. 

2. In a large mixing bowl, mix the apples and pumpkin with the sugar and spices. 

3. Separately beat the eggs. 

4. Stir the pumpkin/apple mixture into the eggs and gradually add the milk. 

5. Pour into a 9″ pie pan ready prepped with the crust. 

6. Bake at 425°F for 15 minutes. Reduce the heat to 350°F and bake for 40-50 minutes. Pie is done when a toothpick inserted comes out clean. 

 

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“Creamy” Potato Vegetable Leek Soup *Dairy Free*

It’s been a while, but that’s only because I’ve been working on delicious recipes and making plans for the next big steps with the blog, on top of gathering recipes together for an E-CookBook which will include lots of acid reflux friendly comfort foods and treats!

I’m trying to include a lot of classic fall comfort foods like cream soups and pumpkin pie but without all the dairy and high-fat content that tends to aggravate Acid Reflux and GERD. I’m one hundred percent satisfied to say I’ve done exactly that with this recipe!

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love Potato Leek Soup, any creamy soup really. All the cream soups! You get it. Anyway, heavy cream is not an acid reflux sufferer’s best friend, and neither is a high onion content. (Note: Onions have a PH level of 5.5 to 6.5, and can trigger AF especially raw. However, cooking the onions may help to lessen the acid stimulation. Keep in mind to do what works for you. What works for me might not work for everyone else, I’m just sharing my tips and tricks that have helped me along the way so far.)  And, moving on…

I literally threw this together when I got home from work today. Just made it up off the top of my head, and I’m so glad I did because it came out amazing!! I was having dinner with my sister, and there were so many vegetables in the fridge that we picked up at our trip to the farmers market, so I put some of those in to get in some extra vitamins and good health benefits!

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Leeks have a PH level of 6.0-8.0 which is fantastic because 7.0 is neutral standing ground. Also fantastic because I adore leeks, and I’m getting pretty tired of having to give up foods I adore. Lucky for me, leeks don’t have to be one of them! And neither does a cozy cream soup. This isn’t a thick cream soup either. It has a very light, slightly creamy texture to it, but it isn’t New England Clam Chowder thick by any means. But subbing almond milk for the heavy cream does just the right amount.

 

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Don’t believe me? The recipe is below, go see for yourself! Happy Fall Cooking friends!

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“CREAMY” POTATO VEGETABLE LEEK SOUP *Dairy Free*

INGREDIENTS:

1 Tbsp Olive Oil

5 Medium Russett Potatoes

1 Large Leek

4 Medium Carrots

2 Celery Stalks (with leaves)

Sea Salt/Pepper to taste

1 tsp dry Parsley and dry Basil

1/2 tsp Tumeric

1/4 tsp Curry

2 Cups Almond Milk (Plain)

32 oz Vegetable Broth (1 Box)

 

INSTRUCTIONS: 

  1. Heat the olive oil in a large pot. Saute the potatoes, carrots, leeks, and celery.
  2. Add the seasonings, and stir until the veggies are coated.
  3. Pour the vegetable broth into the pot and simmer for 10 minutes.
  4. Add the almond milk, and stir until combined.
  5. Put a top on the pot and simmer for 30 minutes, stirring occasionally. Serve this nice and warm, and enjoy!

 

 

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1/2 Dozen Smores Cookies

FALL IS HERE!!!!!!!!!

Summer is great. Really, it is. But I just am very sick and tired of being hot. I don’t like winter so don’t get me wrong, I’m not thrilled about the season change, but I’d rather be chilly and cozy than sweaty and sticky! LOL 

I’m super excited that it’s finally starting to cool down, and I can finally cozy up to a firepit in some sweats! And what better to do that with than S’mores, right? Or, how about, S’mores….in a cookie. 

Yep! I thought you might like that. And you know how so many amazing cookie recipes make a BIG batch, like 32 cookies? And you’re like….wtf am I going to do with 32 cookies? Well, this cookie dough makes only 6 cookies, which is perfect for small gatherings. In our case only about 5 people, but I never mind a leftover cookie. 😉 

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These are too good, marshmallow all gooey in the middle and all! Head on down below to check the recipe out and make them for your next fire pit night! 

1/2 Dozen S’mores Cookies

Ingredients:

2/3 Cup All-Purpose Flour

1/2 tsp Baking Soda

1/4 Cup Imperial Vegetable Oil (I used the baking sticks)

1/3 Cup Brown Sugar

2 Tbsp  white Granulated Sugar

1/2 tsp Vanilla extract

1 Egg Yolk

1/2 Cup Hershey’s S’more Baking Pieces

3 large Marshmallows, each cut in half 

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F 

1. Mix the flour and baking soda together in a small bowl. 

2. Beat vegetable oil, brown sugar, and sugar for 1 minute in a slightly larger bowl. 

3. Stir in flour until completely mixed, and fold in the S’mores baking pieces. 

4. On a baking sheet lined with parchment paper, drop the cookie dough on by the spoonful. Flatten them out and place a half of marshmallow right in the center. Bake in the oven for 12 minutes and enjoy warm! 

 

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Happy Fall, and until next time, Happy Fall Baking! 🙂 

 

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Neufchatel Cheese Spread (In a Pepper bowl!)

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So this isn’t a new recipe per say, it’s a different version of my Vegetable Neufchatel Cheese Dip, but more fun!

I love the fact that you can turn fruits and vegetables into serving bowls, and that’s exactly what I did when I discovered I had a yellow pepper sitting in my fridge that I had nothing to do with!

I took the inside and the seeds out of the pepper, and filled it with the Veggie Cheese dip…which can also double as a spread, so I’m thinking I need to work on the name of this recipe a little. (I’m open to any creative suggestions!)

Anyway, you can click here for the original recipe, and you can honestly use another vegetable for the bowl if peppers aren’t your thing. After sharing some crackers and cheese dip with some friends, I simply chopped the pepper up and mixed it in with the remaining dip I had left over.

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Psst….this is great on bagels too! 

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Until next time, happy cheese spread making! And remember, use Neufchatel cheese instead of regular cream cheese. It has 1/3 the fat and helps cut back on the acid reflux symptoms greatly!

Eggplant and Tomatillos Roasted in Cooking Sherry

Happy Monday!

I had such an eventful weekend, I did some fall and Halloween shopping with one of my girlfriends Saturday (we spent 7 hours doing this…I can’t remember the last time I tolerated that long of a shopping trip! lol) and then on Sunday I relaxed during the day and had a cooking/baking fest with my sister during the evening! Needless to say, I’m exhausted and could probably use an extra hour of sleep, but if I did that, who would tell you how to make Eggplant and Tomatillos roasted in Cooking Sherry? (Remember, I never said I didn’t like cooking with alcohol, I just don’t like drinking it and acting a fool. (Everyone else can, but I’ll stick to sipping my tea LOL)

Anyway, as you know, I’ve been trying to eat healthier foods with lower PH levels to help heal my Acid Reflux and GERD. Not that it’s ever fully healed of course, but changing my diet has made a ton of difference.

I’ve learned that 7.0 is a neutral PH level and that if the PH level of a fruit or vegetable is between 4.0 and 7.0, it’s usually a safe zone for AF and GERD. (USUALLY. Again, I do not claim to be an expert on AF or GERD, I am merely someone who suffers from the diseases and I’m only sharing tips and tricks that I’ve learned that have helped me personally. What works for me, might not work for you).

Imagine my excitement as a tomato lover (who can no longer eat them in abundance), when I found out that tomatillos have a PH level of 6.0! And, the Farmer’s Market had a whole huge pack of 10 for $1.00! (Living the broke bitch life, I was sold!)

Eggplant also has a PH level of 6.0, so I decided to try and roast the two vegetables together and see what came of it. I found a bottle of cooking Sherry at the grocery store, bought a bunch of fresh herbs, and got to work! See ingredients and instructions below:

Ingredients:

2 tbsp ov/water for pan

1/3 cup sherry

10 tomatillos

1 ep

4 sprigs fresh parsley

2 tsp dry thyme

1 tsp italian seasoning

pinch sea salt

Blueberry Fig Tart

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Aren’t the inside of figs soooo pretty?

 

TWO posts in one Monday?! You bet!

 

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I don’t care if it’s still a billion degrees out, I’m wearing my brand new fuzzy moccasins and experimenting with all the fall inspired recipes! I can’t stop snacking on these Honey-Maple and Thyme Roasted Carrots that were inspired by a roasted carrots recipe I found in The Easy Acid Refulx Cookbook by Karen Frazier.

As I’ve told you, I learned the lower the ph reading of the food you’re consuming, the less acidic it is. Figs have a ph of 4.6, so they’re right in the middle which my stomach can tolerate. Blueberries have a ph between 4.5 and 5.5, so they’re a less acidic fruit as well.

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Figs and blueberry seemed like such a great combination, so I picked some up at the Farmer’s Market Sunday and made a Fig and Blueberry Tart. We know I love fruit tarts and making them with juicy, fresh summer fruits; so of course, I thought, why not make a fall inspired one? Blueberries are still plump and in season, and the figs are at their ripest right now!

This recipe is super simple and healthy-ish. The figs and blueberries are sweet on their own, so you don’t really need to add any sugar. I didn’t. But, if you do, I suggest using only 1/4 Cup. You don’t want this to be too, too sweet! Ginger and ground cloves give it a warm touch that reminds you fall is right around the corner! And of course, I added an oatmeal crumble topping to throw a few grams of fiber in there!

Check out the recipe below!

 

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BLUEBERRY FIG TART:

INGREDIENTS:

1 Pie Crust (from scratch, or refrigerated)

9 fresh Figs, quartered and sliced

1 Cup fresh Blueberries

Juice from 1/4 of a lemon

1/4 Cup Sugar (Optional)

3 Tbsp All-Purpose Flour

1/2 tsp Cinnamon

1/2 tsp Nutmeg

1/4 tsp Ground Ginger

1/4 tsp Ground Cloves

1 Tbsp Unsalted Butter

 

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INSTRUCTIONS: PREHEAT OVEN TO 350°F, Prep a 9″ pie pan with crust 

  1. In a medium-sized mixing bowl, combine the sugar (if using), flour, and spices.
  2. Have your fruits washed and prepared, then toss the figs and blueberries in the flour/spices mix.
  3. Pour the mixture into the pie crust, and plop the tablespoon of butter on top.
  4. Bake for 45 minutes. Best served warm.

 

 

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Until next time, Happy Baking! 

 

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