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Magical Gingerbread Cake

 

Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…

Happy Holidays!

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PS. I love to read you comments! Let’s get cookin’!

 

Ingredients:

  • 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 tablespoon of fresh ginger, finely grated (optional)
  • 1 cup blueberries (optional summer treat)
  • Dash of allspice (optional)
  • Dash of nutmeg (optional)
  • Dash of cloves (optional)
  • 1/2 cup butter, Smart Balance, or apple sauce.
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

 

Directions:

  1. Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
  2. Mix the dry ingredients in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
  5. Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…

* Optional Toppings:

  • 2-3 cups whipped cream, flavor with vanilla and/or molasses
  • 1 teaspoon of crystalized ginger, chopped (topping)
  • 1 cup confectioners sugar for topping (optional)
  • Or, fresh lemon sauce, below: 

Ingredients (lemon sauce):

  • 1 large lemon, juice of
  • 1 lemon zest, grated
  • 1 1/4 cups boiling water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar, (or to taste)
  • 1 pinch salt
  • 2 tablespoons butter, melted

Directions:

  1. Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
  2. In a small bowl, mix cornstarch, sugar and salt together.
  3. Add water slowly, whisking constantly.
  4. Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
  5. Lower heat and simmer for about 5-6 minutes.
  6. Remove from heat, and stir in fresh lemon juice and melted butter.
  7. Best served warm, over gingerbread or even fish.

Enjoy!

With a little whipped cream and crystalized ginger…


The Perfect Pecan Pie

 

Here’s the new (not too sweet) updated version of a family favorite. The best pecan pie that I’ve ever had. Simple to make, with old-fashioned flavor just like the original (without corn syrup!). Lots of healthy pecans, a thin flakey crust, and chocolate chips optional. Yes, the perfect pecan pie.

Happy Holidays!

Lisa xo

 

* Please feel free to ask any questions or add your comments below, I do love to read them.

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Bon Appétit!

 

Ingredients:

  • 3/4 cup light brown sugar (sub. splenda, agave or Truvia)
  • 1/4 cup white sugar (sub. splenda, agave or Truvia)
  • 1/2 cup butter (sub. Smart Balance)
  • 3 eggs
  • 1 tablespoon flour
  • 1 tablespoon milk
  • 1/2 teaspoon sea salt
  • 2 teaspoon vanilla extract
  • 1 cup pecan halves (toasted)
  • 1 cup pecans, chopped (toasted)
  • 3 tablespoons bourbon or Kahlua (optional)
  • 3/4 cup dark chocolate chips (optional)
  • 1 pie crust (of your choice)

Directions:

  1. Pre-heat oven to 350 degrees F (175 degrees C).
  2. In a large bowl, beat eggs until foamy, and stir in melted butter. Stir in the brown sugar, white sugar, salt and the flour; mix well. Lastly, add the milk, vanilla, bourbon, chocolate chips and nuts.
  3. Pour into an unbaked 9-in pie shell. Bake in pre-heated oven for 10 minutes at 400 degrees, then reduce temperature to 350 degrees and bake for 30 to 40 minutes, or until done. If it begins to brown too much, cover it with foil.

Enjoy!!!

Dark Chocolate Whoopie Pies with Peanut Butter Filling

 

Whoopie pies are one of Maine’s most loved comfort foods. Who doesn’t love a whoopie pie? One of my favorite indulgences is the classic dark chocolate whoopie, loaded with rich, creamy peanut butter filling. As you know, a whoopie pie is two soft cake-like cookies, with a creamy filling of marshmallow, butter-cream or cream cheese. I just had to share my healthier version of this Maine classic with you. Traditional whoopies are made with white flour, vegetable shortening and not butter etc. You know me, I had to healthy-up the recipe a bit and if you’re still worried about calories just skip lunch, this luscious whoopie is so worth it…

* We like to claim that the original whoopie pie is from Maine, some insist that the recipe for whoopie pie has its origins with the Amish. You can find whoopies in stores all across the state of Maine. In Lancaster county Pennsylvania, you’ll find roadside farm stands offering homemade whoopies. These delicious cake-like whoopie pies were considered a special treat because they were originally made from leftover cake batter. Workers found that they could easily bring this little cake to work with the frosting safely inside.  According to Amish legend, when children would find these sweet treats in their lunch bags, they would shout “Whoopie!”

Enjoy!

 

* Nutritional info: Calories 250, Total fat 10g, Total carbs 25g (for small whoopies)

Ingredients:

Whoopies…

  • 3/4 cup unsalted butter or sub. Smart Balance
  • 1 cup sugar (or a  sweetener like stevia)
  • 2 eggs
  • 1 1/2 teaspoon vanilla extract
  • 1 1/2 cups whole-wheat pastry flour
  • 1 1/2 cups all-purpose flour
  • 2/3 cup unsweetened natural cocoa powder
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 1 1/2 cups low-fat buttermilk (or sub. 3/4 cup yogurt 3/4 cup milk)
  • 1/2 cup melted and cooled dark chocolate

 

Peanut butter filling

  • 6 ounces Neuchâtel (light cream cheese)
  • 1/2 cup natural creamy peanut butter
  • 2 tablespoons unsalted butter or Smart Balance
  • 1 1/2 teaspoons vanilla extract
  • a pinch of sea salt
  • 4 1/2 cups confectioners’ sugar, sifted
  • 2 tablespoons milk

 

Directions:    Prep Time: 1 1/2 hrs Total Time: 1 1/2 hrs

  1. Pre-heat oven to 350ºF.  Coat two baking sheets with cooking spray or line with parchment paper and set aside. Use baking silicon mats if you have them.
  2. In a large mixing bowl, on medium speed, mix butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, mixing until smooth after each egg. Mix in vanilla extract and melted chocolate.
  3. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Add half the flour mixture to mixing bowl and mix on medium speed until combined. Add half the buttermilk or yogurt and mix again on medium until smooth. Repeat with remaining flour and buttermilk or yogurt, and mix until smooth. The batter will be very thick, don’t over-mix.
  4. I like to use a quick-release ice cream scoop to portion the batter onto prepared baking sheets, leaving 2 inches between each to allow for spreading. Bake for 10-12 minutes, or until puffed and set but still soft when touched lightly with fingertips. Or use the clean toothpick test. Let the whoopies cool for a few minutes on the baking sheets before transferring them to wire racks to finish cooling, about 15-20 minutes. Repeat with remaining batter.
  5. Prepare the filling while the whoopies are baking and cooling. In a large mixing bowl, mix on medium speed, whipping the cream cheese, peanut butter, butter, vanilla, and salt until light and creamy. Add half the confectioner’s sugar; mix on low at first to combine, then on high until nice and smooth. Add remaining confectioner’s sugar and milk and blend on low, then on medium high until light and fluffy, about 5-6 minutes.
  6. To assemble whoopie pies. Scoop the filling onto the flat sides of  the whoopies, dividing it evenly. Top with remaining cakes, flat side against the filling, round side up. I like to wrap each whoopie pie individually in plastic wrap and store in the fridge, they freeze beautifully. Makes 12 big whoopies!

Enjoy!

 

 

Pumpkin Whoopie Pies with Cream Cheese Filling

 

 

Pumpkin Whoopie Pies
Pumpkin Whoopie Pies

 

I love makin’ whoopies, and I love pumpkin. So naturally, (to ease my mind), I just had to update this very popular, old Maine classic pumpkin whoopie pie recipe. A lower calorie, healthier, (spicier) and a much more delicious version? Yes! We’re going to make a very moist, cake-like, yummy cookie, with less oil and sugar. Let’s fill them with lots of the creamiest, light cream cheese filling, YUM. Now, you can have your cake and eat it too…

Love at first bite. There’s something special about the mellow flavor of pumpkin those heavenly holiday spices: cinnamon, ginger and nutmeg. I love fall. Pumpkin whoopies always remind me of the cool, crisp autumn in New England.

This brand new heart-healthy recipe includes: “One-Pie” pumpkin (from Maine) canned or fresh, loaded with vitamin A and fiber. I like to use organic whole wheat pastry flour (Maine grown), black-strap molasses, ginger, and Neuchâtel light cream cheese. Wicked good!

*Please leave me a comment below and let me know what you think…I love reading your comments!  Lisa xo

 

 

 

* Nutritional info: Calories 200, Total fat 8g, Total carbs 20g (for 24 small whoopies)

 

Ingredients:

Whoopies

  • 1 (15 ounce) can of pumpkin puree (or fresh).
  • 2 large eggs
  • 1/2 cup canola or light olive oil.
  • 1/2 cup butter or Smart Balance.
  • 1 1/2 cups firmly packed brown sugar (or substitute).
  • 2 tablespoons molasses
  • 1 tablespoon vanilla
  • 1/2 teaspoon sea salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda powder
  • 2 teaspoon cinnamon
  • 2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups of whole-wheat pastry flour

CREAM-CHEESE FILLING

  • 3 cups confectioners’ sugar
  • 1/2 cup (1 stick) unsalted butter, or Smart Balance, softened.
  • 8 ounces cream cheese, or (Neuchâtel) softened.
  • 1 teaspoon pure vanilla extract
  • a dash of lemon juice.

    • Directions:

    Prep Time: 20 mins

    Total Time: 30 mins

    1. Preheat oven to 350°. Prepare pans, using parchment paper, silicon mats or spray 2 cookie sheets.
    2. Using a mixer (if you like), beat pumpkin, eggs, oil, brown sugar, molasses and vanilla together until light and fluffy.
    3. In a separate bowl, combine the dry ingredients (with a whisk) and add to the pumpkin mixture slowly, mix until well combined.
    4. Scoop rounded spoonfuls of batter (using a quick-release ice cream scoop) onto the cookie sheet and space at least 2-inches apart.
    5. Bake for 10-13 minutes or until done. Check for doneness with a toothpick.
    6. * Filling: Whip-up the butter and cream cheese. Slowly add the sifted confectioners’ sugar, add in vanilla, and dash of lemon. Beat until light and fluffy.
    7. After the whoopies have cooled, place a scoop of filling between two cookies.
    8. I like to wrap them individually in plastic wrap and chill. They freeze beautifully… ENJOY!!!

    PS. Baked in Maine where you’ll find healthier updated versions of classic, old fashioned, favorites. You’ll find healthy, lower calorie recipes using only the finest, natural, organic, and local ingredients. Our loyal & devoted fans worldwide are happy, and that makes me happy!