Birthday Recipes (Most Popular)
This is a "cream cheese frosting" using Swerve confectioners sugar instead of regular processed sugar. I added two tablespoon cocoa powder because I found the taste without was a little tart. This creates enough frosting for 24 regular size cupcakes. I don't glob on frosting, so if you like a lot of frosting to cupcake - then you would get 12-14 servings from this batch. Now I'm off to experiment with low carb cupcake batters. :)
This cake is very easy to make. You can cut calories by replacing sugar with a substitute.
I haven't tried any of those, so I am unsure of the results.
After you make this for a birthday or special occation, step away from the cake.
Tweaked from a CHOW recipe, this has all the flavour of a breakfast burrito with all the class of an elegant strata.
Another good ol' classic, this one is a light lemon tube cake from my paternal grandma (who never baked as long as I could remember). All I've changed is the wording to make it a bit easier to understand. I've yet to try this out at home, if you do, please share your results!
These are very good, especially with a dollop of whipped cream. Definitely not low calorie, but for sure low carb!!! I added the walnuts at the end because I like nuts!!
This recipe is from Meal Planner Pro.
Use Swerve and garlic to taste.
Adapted from http://www.vanillagarlic.com/2007/08/frenc
h-vanilla-cupcakes-with-rose.html to make a rich, eggy, creamy textured cake with all the flavour of the ice cream you know and love.
This pound-style cake made up the top layer of my dad's "Neopolitan Ice Cream" birthday cake this year. I'm a huge fan of Lorann's flavour extracts, I usually find them at Bulk Barn but candy-making suppliers will have them too.
If they're in season, substitute an equal amount of pureed fresh strawberries with 1/2 tbsp sugar for the jam.
This makes one (thick) layer.
This was my invention for my friend Magdelena's 15 year work anniversary party. It was a total secret, but it combined two of her favourite flavours - chocolate and banana - and added the benefit of a creamy peanut butter filling and a fudgy mocha frosting! The recipe makes a lot of cake - 2 10" springforms! - so plan accordingly.
These cupcakes (modified slightly from the classic "Black Magic" recipe) get a wallop of flavour from cocoa, buttermilk and a hint of coffee, not to mention a hidden kick!
Homemade sundae or "hot chocolate" syrup perfect for almost anything, including brownies for school!
A very slightly modified version of my Vegan Lemon Sheet Cake, this is a two-layer beauty moist and tender from coconut milk and brightly flavoured from lemon juice, zest and extract. Sandwiched with jam and coconut it's the perfect base for any decoration!
Made with Tofu Shirataki, non-fat Greek yogurt and a low fat vegan Parmesan, it's alfredo for everyday dinner! For the old WW POINTS system, the whole recipe is 2.8 on my calculator.
A delicious blend of vegetables folded into steamed rice fill a whole side of salmon. Bathed in Dijon and roasted to perfection, this is an impressive meal, and the leftovers are perfect hot or cold!
Poaching instead of roasting or sauteeing the chicken for this salad keeps the outside soft, allowing the crunch to come from the almonds and sweetness from the snow peas and edamame. Chicken thighs are an equally lean choice without the skin and are higher in iron than the breast meat. While this is excellent warm, leftovers are just as good the next day and are great stirred into rice.
I took a regular Chocolate Cake recipe and swapped out some ingredients and made it a lot better for you, and it actually tastes great!
This brownie mix makes rich, chewy brownies and by swapping the liquid you can make a variety of treats