baking

The Natural Sweet Tooth

Have you noticed?

Longer days, robins hopping around, crocus and daffodils starting to flourish?

It’s here! Spring is finally here!

Maple sugaring season has just ended and couple that with the warmer days and cool nights of spring (to make overwintered carrots super sweet) and you have fresh ingredient nirvana for…

Maple Infused Carrot Cake Cupcakes With Maple Cream Cheese Frosting!

This is a cake you don’t need to feel guilty about. It uses pure, natural, maple syrup and carrots for sweeteners and the accompanying frosting uses healthy fats, keto-friendly monkfruit sweetener and more maple syrup to top the tasty bite off.

Maple Sugar is #1 on my natural sweetener list.

To Find out why and what other sweeteners round out my top five natural sweeteners sign up to get a FREE copy of…

The Natural Sweet Tooth: Your Guide To The Top Five Best Natural Sweeteners!


Maple Infused Carrot Cake Cup Cakes: (Makes about 24)

Cupcake Ingredients:

  • 2 cups organic all-purpose flour

  • 2 tsp. baking soda

  • 1 tsp. sea salt

  • 2 tsp. cinnamon

  • 1 tsp. ginger

  • 1/2 tsp. nutmeg

  • 1 1/3 cup Fox & Glove Farmstead pure maple syrup

  • 3/4 cup coconut oil

  • 4 eggs

  • 3 cups grated carrot

  • 1 cup chopped walnuts (optional)

  • 1/2 cup raisins (optional)

Instructions:

  • Combine flour, baking soda, salt, and spices in a medium bowl.

  • In a large bowl combine maple syrup and coconut oil and mix well.

  • Add eggs one at a time to the syrup/oil mixture, mixing well.

  • Add dry ingredients to the wet mixture, stirring until fully incorporated.

  • Mix in carrots, nuts and raisins.

  • Line a cupcake pan with liners and fill each 3/4 full with cake batter.

  • Bake at 325 degrees Farenheit for about 15 minutes or until an inserted toothpick comes out clean.

  • Cool completely before frosting.

Maple Cream Cheese Frosting:

Ingredients:

  • 16 oz cream cheese (softened)

  • 4 oz grass-fed butter (softened)

  • 2 cups of powdered monkfruit sweetener (or organic powdered sugar)

  • 1/4 cup Fox and Glove Farmstead pure maple syrup

Instructions:

  • Cream butter and cream cheese together.

  • Mix in powdered monkfruit.

  • Slowly drizzle and whip in maple syrup.

  • Frost on cooled cupcakes

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I hope you enjoy these!

Let me know if you try them out. You can leave me a comment in the section below or email me at cyndi@foxandglovefarmstead.

And remember…

If you are interested in learning more about incorporating natural sweeteners into your recipes don’t forget to sign up for a FREE copy of The Natural Sweet Tooth: Your Guide To The Top Five Best Natural Sweeteners. (See the sign up above in the post or down below in the footer section.)

Bloom & Grow,

Cyndi

You're Gonna Love My New, Favorite Holiday Desserts!

A few days ago, on Instagram, I put up some pics of the raspberry-maple bars and Keto pumpkin cheesecake I whipped up for Thanksgiving.

Of course you all asked for recipes, and I am happy to oblige!

During the spring and summer I find my joy being out with my herbs and flowers but when the weather turns, I’m all about the baking.

Baking equals love to me.

The aromatic smells that fill the kitchen make me happy and the resulting treats make my family happy…

Even my cheesecake loving, Keto-eating husband.

I’ve been having a tough time finding good tasting Keto desserts.

But with the discovery of monkfruit as a sweetener (no funky aftertaste) and a pecan crust instead of almond and coconut flours,

This pumpkin cheesecake is a winner.

Pecan Crusted Keto Pumpkin Cheesecake

Special Note:

  • You will need a 9” springform (cheesecake) pan for this recipe.

Ingredients:

  • 16 oz. softened cream cheese

  • 1 1/2 cup chopped pecans

  • 1/2 cup pumpkin puree

  • 3 eggs, room temperature (Try Fox & Glove Farmstead eggs for the richest taste)

  • 1 egg white

  • 1 cup Classic monkfruit sweetener (sourced on the internet)

  • 2 Tbsp. Golden monkfruit sweetener (sourced on the internet)

  • 2 tsp. cinnamon

  • 1 tsp. ginger

  • 1/2 tsp. nutmeg

  • 2 cups heavy whipping cream

  • 1 tsp. vanilla

  • 2 Tbsp. Classic monkfruit sweetener

Instructions:

  • Set out cream cheese and eggs to warm. About 1 hour for the cream cheese and 30 minutes for the eggs.

  • Preheat oven to 350 degrees.

  • In a small bowl mix cinnamon, ginger and nutmeg.

  • Finely chop pecans or use a food processor.

  • Whisk the egg white in a medium bowl until frothy.

  • Add pecans to the egg white and mix together.

  • Season the egg white/pecan mix with 1 tsp. of your spice mix and 2 Tbsp. of Golden monkfruit sweetener.

  • Press this mix into the bottom of your springform pan, spreading evenly.

  • Bake at ten minutes at 350 degrees and cool on counter.

  • In a large bowl blend together cream cheese, pumpkin puree, eggs, Classic monkfruit sweetener and 2 tsp. spice mix.

  • Grease the sides of your springform pan.

  • Pour batter into pan.

  • Bake cheesecake for 45 minutes at 350 degrees.

  • Remove from oven when cheesecake appears set (doesn’t jiggle).

  • Let cool on the counter for at least 20 minutes.

  • Place in refrigerator for at least 4 hours. (Do not wrap cheesecake in foil or plastic wrap until after four hours so that condensation doesn’t occur. Beware of odorous food items -fish, onion, etc.- that may seep into your cake.)

  • Before serving cheesecake, pour heavy whipping cream, vanilla, and classic monkfruit sweetener into a blender (or bowl if using a mixer.)

  • Whip the cream until thick and firm.

  • Spoon cream into a piping bag with desired tip and pipe onto cheesecake or spoon cream directly onto cheesecake in an even layer.

  • Sprinkle top with remaining spices and serve.

Tip: This makes a rather “short” cheesecake. My husband suggested I try doubling the filling recipe to make it taller. I haven’t tried it yet. But if you do, allow for more baking time in the oven.

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Raspberry-Maple Bars

I’m always on the lookout for ways to use our fresh Fox & Glove Maple Syrup, so when I stumbled across a recipe that uses both syrup and my favorite fruit I knew I had to try it.

This dessert is rich and decadent. This is great for feeding a large group because you can cut the servings small. A little goes a long way!

Ingredients:

  • 1 1/4 cup brown sugar

  • 2/3 cup of butter

  • 1/2 cup Fox & Glove maple syrup

  • 2 Fox & Glove eggs

  • 2 tsp. vanilla

  • 2 cups flour

  • 1 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1 cup frozen raspberries

  • 2 cups powdered sugar

  • 1/4 cup Fox & Glove maple syrup

  • 2 Tbsp. butter

  • 2 Tbsp. milk

  • 1/4 cup raspberry jam

Instructions:

  • Preheat oven to 350 degrees.

  • Line a 13x9 pan with foil and grease.

  • In a medium saucepan, over medium heat, mix: brown sugar, 2/3 cup butter, 1/2 cup maple syrup until butter is melted.

  • Cool syrup mix and in eggs and vanilla.

  • Stir in flour, baking powder and baking soda.

  • Add raspberries.

  • Spread batter into pan and bake for 30 minutes.

  • In a medium bowl mix powdered sugar, 1/4 cup maple syrup, 2 Tbsp. butter and milk.

  • Smooth frosting over cooled bars in pan and then spoon jam, in small mounds on top of frosting.

  • Use a thin utensil to swirl jam into a marble.

  • Use foil to lift bars out of pan, cut and serve.

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I love hearing how you put these recipes to use in your own homes. Let me know what you liked or didn’t like, changes you made and if these desserts were winners or not. Leave a comment below!

Bloom & Grow,

Cyndi



You Can Make These "To Die For" Creme Pies!

I have a confession!

I don’t really love pumpkin pie.

I know, I know… it is the traditional Thanksgiving pie, and I don’t hate it…

But there are so many scrumptious pies to be made and eaten that I can’t waste a perfectly good feast day with just pumpkin pie.

Now, normally I follow a ketogenic diet.

But for feast days like Thanksgiving, Christmas and Easter I play loose with the diet and eat pie.

I hinted to my two faves over on my instagram account and I was inundated with requests for the recipes so I decided to share them here.

These will make great additions to your dessert table right beside the pumpkin pie.

Farmstead Coconut Creme Pie

Filling Ingredients:

  • 14 oz coconut milk

  • 1 cup heavy whipping cream

  • 1/2 cup sweetened shredded coconut

  • 2/3 cup of sugar

  • 1/4 tsp salt

  • 5 egg yolks from Fox & Glove Farmstead Eggs

  • 1/4 cup cornstarch

  • 2 Tbsp. butter

  • 1 1/2 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cup heavy whipping cream

  • 1 1/2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 Tbsp. sweetened shredded coconut, toasted

Crust Ingredients:

  • 8 graham crackers (entire length)

  • 5 Tbsp. butter

  • 3 Tbsp. sugar

Crust Directions:

  • Pre heat oven to 325 degrees.

  • Crush graham crackers into fine even crumbs.

  • Melt butter and mix with crackers and sugar.

  • Press mix into a 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer; coconut milk, heavy cream, shredded coconut, 1/3 cup of sugar and salt on medium-high heat, stirring occasionally.

  • In a separate bowl whisk egg yolks, cornstarch and remaining 1/3 cup sugar together.

  • Whisk 1 cup of simmering mixture into yolk mixture to temper. Pour slowly so as not to cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter and vanilla. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firm against filling.

  • Chill for 4 hours.

Topping Directions:

  • Toast coconut on broil in oven. Watch carefully and do not walk away! It doesn’t take long.

  • Mix cream, sugar and vanilla in blender until stiff.

  • Spoon or pipe whipped cream onto pie filling (don’t forget to remove the plastic wrap.)

  • Sprinkle with toasted coconut and serve.

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Farmstead Chocolate Creme Pie

Filling Ingredients:

  • 2 1/2 cups heavy whipping cream

  • 1/3 cup sugar

  • Pinch of salt

  • 6 egg yolks from Fox & Glove Farmstead eggs

  • 2 Tbsp. cornstarch

  • 6 Tbsp. butter

  • 6 oz chopped bittersweet chocolate

  • 1 oz unsweetened chocolate

  • 1 tsp. vanilla

Topping Ingredients:

  • 1 1/2 cups heavy whipping cream

  • 2 Tbsp. sugar

  • 1/2 tsp. vanilla

  • 1 to 2 Tbsp. chopped chocolate

Crust Ingredients:

  • 16 chocolate sandwich cookies (do not use double stuffed)

  • 4 Tbsp. butter

Crust Directions:

  • Heat oven to 350 degrees.

  • Crush cookies and filling into fine even crumbs.

  • Melt butter and mix with cookies.

  • Press into 9” pie pan.

  • Bake 15 minutes and cool.

Filling Directions:

  • In a medium saucepan, bring to simmer: heavy whipping cream, 3 Tbsp. of the sugar and salt on medium-high heat, stirring occasionally.

  • In separate bowl whisk together: egg yolks, remaining sugar, and cornstarch.

  • Whisk 1 cup simmering mixture into yolk mixture to temper. Pour slowly so as to not cook/curdle the yolks.

  • Slowly whisk tempered mix into simmering saucepan. Reduce heat to medium. Cook and whisk until mixture thickens.

  • Take pan off heat. Stir in butter, vanilla and chocolate. Cool for 5 minutes, stirring occasionally.

  • Pour filling into prepared crust. Cover with plastic wrap pressed firmly against the filling.

  • Chill for 4 hours.

Topping Directions:

  • In a blender mix heavy whipping cream, vanilla and sugar until stiff.

  • Pipe or spoon onto pie, making sure to remove plastic wrap from filling.

  • Sprinkle with chopped chocolate and serve.

There you go!

Scrumptious creme pies for your feast!

Drop me a note in the comment section below if you have questions or want to tell me how it goes.

And if you are looking for a keto dessert for your holiday feast drop me an email at cyndi@foxandglovefarmstead.com and I’ll send you a crustless pots de creme recipe that mimics a cream pie.

Bloom & Grow

Cyndi