MomStart

Forget the Mommy Guilt, it's a new day

You are here: Home / Archives for truvia baking blend

Cranberry Muffins Recipe

by Leave a Comment

Cranberry Muffins
 

MomStart is a Truvia Ambassador.
There’s nothing like a hot, buttered muffin fresh out of the oven to start your day off right! Muffins from scratch are a lot faster to make than you might think. I always like to switch things up, and I had inspiration for a cranberry muffin recipe that I wanted to create. So this morning, I pulled out one of my vintage cookbooks, Favorite Recipes of America: Desserts from 1968. This cookbook has a neat collection of recipes from state fair winners and other amateur cooks around the country. The muffin recipe I chose as a base to adapt was called “Yummy Nut Muffins” by Ann Denise Kirking of the Dane Country Fair. I changed her recipe so much as to be pretty much unrecognizable, but it provided me a good base to know the ratio of flour, eggs and other ingredients to use.

Muffin with melted butter
What resulted was a delicious muffin with healthier ingredients. Where the original recipe called for 1/4 cup of melted fat, I used applesauce; I also substituted Egg Beaters for a whole egg, soy milk for whole milk, and used Truvia Baking Blend, which cuts out 75% of the calories you’d get using regular sugar. But as Jai said, it doesn’t taste like anything has been cut out because it’s very yummy!

Cranberry muffin cut in half

Cranberry Muffins

Ingredients:

2 C all purpose flour
3 tsp. baking powder
2 TBSP Truvia Baking Blend
1/4 C Egg Beaters
1 C organic vanilla soy milk
1/4 C unsweetened applesauce
1/2 C dried cranberries

Directions:

Add all ingredients to a large bowl, then beat with a hand mixer until combined – roughly 1 minute.

Heat your oven to 350 degrees. Put liners in a muffin/cupcake pan, and divide the batter evenly between each one – each muffin liner will be around two-thirds full of batter.

Bake the muffins until done – between 15 and 20 minutes. I pulled mine out at the 20 minute mark and they were a little overdone, sticking to the liners, so I won’t cook mine as long next time; since this recipe has applesauce in it, they are moist even when done, so bear that in mind when testing them. Makes 12 muffins.

Bowl of cranberry muffins
MomStart is an ambassador for Truvia and compensated for my time, my opinions are always my own.

Truvia Carrot Cake Recipe

by Leave a Comment

Truvia Carrot Cake
 

MomStart is a Truvia ambassador.
A friend of mine loves carrot cake, so it’s become tradition for me to bake him one on his birthday every year. I usually use the same tried-and-true recipe from a favorite old cookbook, but this year, I wanted to branch out. I perused my collection of vintage cookbooks looking for a new carrot cake recipe that I could try.

Favorite Recipes of Home Economics Teachers - Desserts Edition
I settled on Favorite Recipes of Home Economics Teachers – Desserts Edition Including Party Beverages. This cookbook had a plethora of carrot cake recipes in it, and I chose one submitted by a Colorado high school teacher to adapt.

I had planned to modify the recipe using Truvia sugar substitute because I like cutting the sugar. Using Truvia cuts the calories down quite a bit. 1/2 cup (190 calories) of Truvía® Baking Blend is equal to 1 cup of sugar (760 calories). So I began preparing my cake mix. As I scanned through the recipe and measured out my ingredients, it dawned on me: There was no flour anywhere in the ingredient list! Of course, you can’t make a cake without flour. Although I’m sure it was just a printing error, it amused me to imagine that perhaps this was a pop quiz for the students. If you don’t notice that the cake is missing flour, you fail the test! 😉

Carrot cake closeup
Luckily, I passed my impromptu cake exam. There were several other carrot cake recipes in the cookbook, including one directly above it that called for 2 cups of flour. That looked like about the right amount for the batter I had, so I added it in and hoped for the best. I was a little concerned that my experimental cake might not even rise, but it turned out to be a fabulous cake that was a big hit when I served it to my guests!

Truvia Carrot Cake

Adapted from recipes by LaVergne Wilken, Vera Bowen, and Mrs. L. V. Conner featured in the “Favorite Recipes of Home Economics Teachers – Desserts Edition Including Party Beverages” cookbook.

Ingredients:

1/4 C plus 1 TBSP Truvia Brown Sugar Blend
2 TBSP Truvia Baking Blend
1 tsp baking soda
1 tsp cinnamon
1/2 tsp imitation vanilla extract
2 C flour
3/4 C vegetable oil
2 eggs
1 C finely grated carrot, packed
1/2 C chopped pecans
Cooking spray


Directions:

Mix all ingredients together in a large bowl. Spoon into a 9″ round pan coated with cooking spray, and bake at 325 degrees for about 20 minutes or until done. Cool on a wire rack and spread frosting (below) evenly over the cake, topping with pecans for garnish.

Cream Cheese Frosting:

Ingredients:

8 oz cream cheese
1 stick of margarine
2 tsp imitation vanilla extract
Powdered sugar
Blue food coloring

Directions:

Mix cream cheese, margarine and vanilla extract together until smooth. Add powdered sugar until the frosting is sweet and you have enough to cover the cake. (The original recipe called for one box of powdered sugar, but since I was using a bag and not sure of the measurement, I just eyeballed it.) Tint the frosting with a few drops of blue food coloring to create a light pastel frosting.

Truvia Carrot Cake
This cake turned out very delicious and garnered several compliments from the guests. Nothing says “Easter Bunny” like carrots, so a pastel carrot cake would be the perfect thing to take to Easter brunch tomorrow!

Peppermint Banana Smoothie Recipe

by 2 Comments

Peppermint Banana Smoothie
MomStart is a Truvia Ambassador and compensated for sharing recipes.
Now that the weather is warming up, I’m thinking about all the delicious smoothies I can make. These are a perfect drink for our current eating plan, since you can utilize nonfat milk with a fruit for a well-rounded snack that counts as both a SmartCarb and PoweFuel. I wanted to try something that would be a little creative, but not too involved to make. Here’s what I came up with!
Print
Peppermint Banana Smoothie Recipe
Author: 
Recipe type: Smoothie
 
Ingredients
  • 1 medium banana, chopped
  • 1 C lowfat milk
  • 1 TBSP Truvia Baking Blend
  • ¼ tsp. pure peppermint extract
Instructions
  1. Place all ingredients in a food processor or blender; mix until smooth. Pour into a large glass and enjoy!
Notes
Peppermint flavor is very strong, so if a milder flavor is desired, reduce amount to ⅛ tsp. or to taste.

To further reduce calories, substitute nonfat milk and Truvia Spoonable.
Wordpress Recipe Plugin by EasyRecipe

 

Red Velvet Cupcakes with Truvia® Baking Blend Recipe

by 4 Comments

image

I’m a Truvia Ambassador and compensated for sharing recipes.

These cupcakes are moist and silky with a rich cocoa flavor. Made with Truvia® Baking Blend, this cupcake has 40% fewer calories and 65% less sugar* than a full fat version made with sugar.

Red Velvet Cupcakes with Truvia® Baking Blend

Makes: 24

Ingredients:

Cupcakes

3 ½ cups cake flour
½ cup unsweetened cocoa
2 tsp baking soda
1 ½ tsp salt
1 cup canola oil
1 cup applesauce
1 ⅛ cup Truvia® Baking Blend
3 eggs
⅛ cup red food coloring*
1 ½ tsp vanilla
1 cup buttermilk
2 ½ tsp vinegar
* or 3 Tbsp beet powder

Frosting

16 oz. reduced fat cream cheese
⅓ cup Truvia® Baking Blend
1 tsp vanilla
1 tsp milk (optional)

Instructions:

Cupcakes

1. Preheat oven to 350°F.

2. Combine flour, cocoa, baking soda and salt in large bowl.

3. Combine oil, applesauce and Truvia® Baking Blend in a separate large mixing bowl. Blend in eggs. Carefully add red food coloring and vanilla while mixing at low speed.

4. Combine the buttermilk and vinegar. Then add half of the flour mixture and half of the buttermilk mixture to the oil mixture at a time and mix just until combined.

5. Fill paper lined or greased cups ¾ full with batter.

6. Bake for 20 minutes or until a toothpick inserted into the cupcakes comes out clean.

Frosting

1. Mix cream cheese and Truvia® Baking Blend at low speed for 1 minute. Add the vanilla and mix for another minute at low to medium speed or until creamy and smooth. Add 1 teaspoon of milk, if desired, for thinner spreading consistency.

2. Frost the cooled cupcakes.

* This cupcake has 220 calories, 13 grams fat and 8 grams of sugar per serving compared to a full fat cupcake made with all sugar that has 370 calories, 22 grams fat and 26 grams of sugar per serving

Carrot Cake Cupcakes

by 10 Comments

Carrot Cake Cupcakes

Compensation provided for this post.

Last month, I hosted a dinner at my house and wanted to bake a carrot cake, so I pulled out one of my favorite vintage cookbooks, Favorite Recipes of America: Desserts. This cookbook was published in 1968, and as far as I’m aware it’s not in print any more, but there are several used copies available on Amazon, which is cool! I love this cookbook and refer to its carrot cake recipe any time I make one. This cookbook compiled recipes from people all over the country, and this tasty recipe was submitted by Sharon A. Longaker, who won a blue ribbon at the Kentucky State Fair for her efforts. Because I wanted to make this recipe sugar free, I made a few adaptations to it, including the fact that I baked it as cupcakes rather than using a tube pan. This way, I was able to frost some cupcakes and leave the others plain.

 

5.0 from 3 reviews
Print
Carrot Cake Cupcakes
Author: 
Recipe type: Dessert
 
Sugar free carrot cake cupcakes, adapted from a classic recipe!
Ingredients
  • 1½ cups vegetable oil
  • ¾ cup Truvia Baking Blend
  • 4 egg yolks
  • 4 egg whites
  • 5 TBSP hot water
  • 2½ cups flour
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • 1 tsp ground cloves
  • 1 tsp nutmeg
  • 1½ cups grated raw carrot
  • 1 cup chopped walnuts
Instructions
  1. In a large bowl, cream oil and sugar together. Add egg yolks to the mixture one at a time, followed by the hot water. Add flour, baking powder, baking soda, cinnamon, cloves, and nutmeg, mixing thoroughly. In a separate bowl, beat the egg whites until soft peaks form, then fold into the cake batter.
  2. Place cupcake liners into two trays and preheat your oven to 350 degrees. Spoon batter into liners - an ice cream scoop works well for this - and fill liners with batter. Depending on the size desired, you can fill each cupcake liner ¼ to ⅔ of the way full. My first batch was slightly larger than the second, so my total yield was 23 cupcakes.
  3. Bake cupcakes until a toothpick tests clean in the center. I forgot to write down the time I took mine out at, but it was maybe 45 minutes - the original recipe calls for 60-70 minutes when baked in a 9" tube pan. I also goofed and baked them at 250 degrees for the first 20 minutes because I read the dial wrong! Bottom line, this recipe is resilient, so adapt it to suit your needs!
Wordpress Recipe Plugin by EasyRecipe

Sugar Free Carrot Cake Cupcakes

Since this is a stout cake, I left half of the cupcakes plain so that they could be enjoyed almost like a muffin. Eaten plain, these cupcakes should be suitable for those with diabetes. This recipe was created 40 years before Truvia Baking Blend was invented, and it worked great – so it’s easy to adapt any classic recipe to work with Truvia. Try toasting one of of these cupcakes with butter – mmmm!

Carrot Cake Cupcake With Frosting

I used a traditional cream cheese frosting on the other half, for those who can consume sugar. The frosting recipe for this cake in the original cookbook calls for 3/4 of a margarine stick, 4oz cream cheese, 2 teaspoons of vanilla and 1 box of powdered sugar. Since my margarine was in a tub rather than stick – not to mention my powdered sugar being in a large bag rather than the standard small box this recipe called for – I just improvised and “Eyeballed it”, especially since I didn’t need as much frosting with only half the batch getting any. I used all the same ingredients in proportions that “Looked about right”, and it worked out great!

Do you use vintage cookbooks? Have you ever adapted one of the recipes?

Molded Scottish Shortbread Recipe

by 2 Comments

I love to bake and this Holiday Season I went crazy with the cookies. And I have half the guilt because I use Truvia. I’m A Truvia Ambassador and compensated for my time with my own opinions. If you want to win prizes and find other fun information head on over to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” it. Check out more recipes from apple crisp, pumpkin pie, gingerbread men, to red velvet cupcakes, and more! This is my Molded Scottish Shortbread Recipe.

IMG_0001

Molded Scottish Shortbread Recipe

Ingredients:

two and two thirds of a tablespoon truvia baking blend
1 1/2 cups all-purpose flour
1/4 teaspoon salt
3/4 cup (1 1/2 sticks) butter, softened
1 egg

Directions:

Preheat oven to temperature recommended by shorbread mold manufacturer. Spray 10-inch ceramic shorbread mold with nonstick cooking spray. This mold I received last year from Good Cook. (350 degrees F)

IMG_9996

Combine flour and salt in a medium bowl. Beat butter and Truvia in a large bowl with an electric mixer at medium speed until light and fluffy. Add egg; beat until well blended. Gradually add flour mixture. Beat at low speed until well blended.

Press dough firmly into mold. Bake cool and remove from mold according to manufacturer’s directions. (18 – 20 minutes)

IMG_9995

These are great, not too sweet.

Truvia Baking Blend Candied Sweet Potatoes Recipe #HealthierHolidays #Thanksgiving

by Leave a Comment

Oh sweet sweet potatoes, I just found another recipe that I had to share from the Truvia Baking Blend Recipe collection (I’m an ambassador). This one is perfect for Thanksgiving. These sweet potatoes are a new twist on a holiday favorite. Made with Truvía® Baking Blend, this recipe has 30% fewer calories and 60% less sugar* than the full-sugar version.

image

Truvia Baking Blend Candied Sweet Potatoes Recipe

Ingredients

  • 2 lbs. sweet potatoes
  • 3 Tbsp of butter
  • 1⁄2 cup Truvía® Baking Blend
  • 1⁄2 tsp pumpkin pie spice
  • 1⁄2 tsp molasses

Directions

  1. Preheat oven to 350° F.
  2. Peel and cut sweet potatoes into 1" cubes, place in a baking dish.
  3. Brown butter in a saucepan. Use low to medium heat while stirring to avoid burning.
  4. Turn off heat; add Truvía® Baking Blend, pumpkin pie spice and molasses to browned butter. Stir until combined.
  5. Add evenly on top of potatoes.
  6. Bake covered for 1 hour, stir.
  7. Bake uncovered for another 10-20 minutes until potatoes are tender.

*These potatoes have 160 calories and 11 grams of sugar per serving as compared to a full-sugar version that has 240 calories and 30 grams of sugar per serving.

Healthy Holidays Sweepstakes

To participate in the Healthier Holidays Sweepstakes, head to the Truvia® Sweepstakes Page at www.facebook.com/truvia, and “like” the Truvia Facebook page to enter for a chance to win Truvia® prizes. You’ll also have the option to “Pin” any of your favorite Truvia® holiday baking recipes with #healthierholidays!

You can pin your favorite Truvia® Baking Blend recipe, while also entering your info to receive a $1.50 off coupon and be instantly entered to win a Truvia® #HealthierHolidays Baking Kit.

Check out more recipes from apple crisp, pumpkin pie, gingerbread men, to red velvet cupcakes, and more!

Truvia Baking Blend Pumpkin Pie Recipe

by 8 Comments

Making Pumpkin Pie is a big deal in this house because it’s my husband’s favorite dessert. He loves Pumpkin Pie, Pumpkin bread, Pumpkin latte’s he’s just crazy about the pumpkin flavor. Making the decision to cut back on the sugar in the Pumpkin Pie recipe he loves the most made me very nervous. I even took the pies over to a Fall Harvest party without trying them and making sure they were edible. Not sure why I was so worried because I’ve liked everything I made with Truvia baking blend so far, why would pie be any different? I think it’s because my husband’s taste buds are so sensitive and it was for him mostly and not me.

Like I said, I’m not even sure he noticed a difference. He didn’t tell me if he did.

image

 

Truvia Baking Blend Pumpkin Pie Recipe

Ingredients
  • 3/4 cup Truvia Baking Blend
  • 5 teaspoons pumpkin pie spice
  • 1 teaspoon salt
  • 4 large eggs
  • 1 can (30 oz.)  100% Pure Pumpkin
  • 2 cans (12 fl. oz.) evaporated milk
  • 2 unbaked 9-inch (4-cup volume) deep-dish pie shells

Directions:

Mix sugar, cinnamon, salt, ginger and cloves in small bowl.
Beat eggs in large bowl.
Stir in pumpkin and sugar-spice mixture.
Gradually stir in evaporated milk.
Pour into pie shell.
Bake in preheated 425° F oven for 15 minutes.
Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean.
Cool on wire rack for 2 hours.

Serve immediately or refrigerate.

image

 

To keep up with Truvia on-line follow them on Pinterest, Facebook and Twitter and www.truvia.com/baking

I’m an ambassador for Truvia and compensated for my time, my opinions are always my own.