It's all about Love Love Love

LOVE

Valentine's Day is JUST around the corner.....oh some shopping was done for the third grade class to get some "luv" from my youngest, and some fun and whimsical decorations are being prepared for a cute "romantic" dinner I am hosting for my oldest daughter and her best friend with their, ummm special friend that are boys....anyway,  I am looking forward to treating them to some healthy teen "luv" here while me and the other kids get in on the baking and cooking for their evening.  Pictures of the special night to be posted soon!  Here are some pretty photos taken by my friend Sarah Mattozzi,  a wonderful photographer that we had the joy of celebrating some Valentine's love with last year!

Healthy Valentine's Day Cupcakes

Strawberry AND Raspberry

 No refined sugars or flour Cupcakes

Strawberry Cupcakes (gluten free and lower carb)

3 C blanched almond flour

1/2 t sea salt

1/2 t baking soda

1/4 C grapeseed oil

1/2 C minus 1 T agave nectar

2 large organic eggs

1 T pure vanilla extract

1 T Pollaner strawberry all fruit spread

1/4 thawed from frozen organic strawberries with some of the melted juices

2 drops strawberry flavoring (optional)

mix all wet ingredients in bowl with blender, combine dry and add slowly.  Bake in cupcake wrappers for about 12-15 min or until center comes out clean on cake tester or toothpick at 350 

 (frosting recipe below)

Raspberry Cupcakes (high fiber)

1 C organic barley flour

1/2 C organic brown rice flour

2 T ground flax 

2 t baking powder

1/4 t baking soda

1/2 t fine sea salt

1/2 C fresh organic raspberries

1/2 C grapeseed oil

1/2 C agave nectar

2 large organic eggs

mix wet in mixer bowl, combine dry and add until all combines.  Put into cupcake liners and bake

at 350 degrees for about 15 min or until center comes out dry on tester.

 No sugar Frosting:

1 C organic dry milk powder

1 stick room temp organic butter (or vegan butter substitute or coconut oil)

1 t pure vanilla extract

1/4 C agave nectar 

optional 1 T ground up coconut crystals 

1 T water or juice to flavor

cream butter and sugars, add in vanilla and any other flavors (I added extra strawberry juice to the strawberry cupcakes and a raspberry coffee flavoring to raspberry cuppies)

SIFT in powdered milk

chill about 20 min or until frosting is thickened enough to pipe or spread, embellish as you wish.

Chocolate Cupcakes just incase.....

Chocolate cupcakes recipe found HERE

My Sugar Cookie Recipe

Sugar Cookie Recipes Shared With YOU! 

Over the last few years I have received many requests for my original sugar cookie recipe but have avoided sharing it lately due my desire to inspire and share recipes without refined sugars and flour for  more natural and healthy ingredients.  Here I will share the love and post my original super delicious super easy sugar cookie recipe and also some ideas for some healthier, vegan and gluten free alternatives!  Be creative and try some of my frosting recipes linked below and perhaps a new cookie recipe. 

(these shown with a fondant frosting)

 My Original Sugar Cookie Recipe

(always use fresh high quality and organic ingredients)

2 sticks (1 C) unsalted organic butter at room temp

1 organic egg

1 C sugar (unprocessed, organic)

2 t baking powder

1/4 t sea salt

1 t pure vanilla extract

1 t almond OR lemon extract

3 C unbleached white wheat flour such as King Arthur*  ( * a non GMO product)

(a whole wheat can be substituted for a heartier nuttier cookie that goes well with the almond extract)

cream your butter and sugar with a heavy duty electric mixer

add egg and mix

add extracts and mix

combine and mix dry ingredients and slowly add to mixture 1/3 at a time

form ball to roll out and mix, no need to refrigerate this mixture!

Cut cookies into desired shapes

Bake at 350 degrees for about 8 min, let cool and remove from cookie sheet

This mix retains it shape well and is a great cookie for detailed cutters

See my recipes for rollable cream cheese frosting or rollable butter cream. 

 You can also make a marshmallow fondant at home, recipe here is all the web. You could try it with vegan marshmallows and organic confectioner's sugar to make it more healthy.  At least the home made version has a lot less chemicals and preservatives in it!  

See other Valentine cookies with rolled buttercream frosting here. 

Below are cookies frosted with the rollable cream cheese.  The detail to these are best made with edges of a cookie cutter or sharp edged stamp vs. impressing with fondant mats etc.  

(these shown with my rolled cream cheese frosting)

 Vegan Low Sugar Roll Out "Sugar" Cookie Recipe

2 C white wheat flour, unbleached

1 C brown rice flour

1 t baking powder

1/2 C coconut oil chilled (or equal of one stick of vegan buttery spread or vegan shortening )

2/3 C agave nectar (or pure maple syrup)

2 t pure vanilla extract  (or 1 t vanilla and 1 t almond extract if using maple syrup in lieu of agave)

1 t sea salt

put wet ingredients in mixer bowl and blend, combine dry and add 1/3 at a time, form ball with extra flour dusted on work table.  CHILL for at least 1 hr, roll out, cut and bake at 350 degrees for about 10 min or until starting to brown slightly on edges.  Frost as desired. These are a  very soft cookie. 

Gluten Free and healthier substitutes for"Sugar" Cookies

Try Bob's Red Mill Gluten free flour instead of all purpose flour.

Consider a vegan substitute buttery stick.

Try Coconut Secret coconut crystals for equal amounts of regular sugar, it is much like a brown sugar but is: a low glycemic sugar alternative. Grown without chemicals, pesticides, or herbicides. 100% pure coconut tree sap. Gluten-free. Unbleached. Unrefined. GMO-free. Vegan. Non-GMO Project verified.

See another great NO bake POWER COOKIE recipe HERE!