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CARAMEL CREAM CREPES FOR TWO

2/13/2018

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This crepe is one of my favorite decadent and Low-Fat recipes from taste of home, so I had to make it Gluten-Free for us allergy sufferers to enjoy!
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Caramel Cream Crepes for Two
2 tablespoons fat-free milk
2 tablespoons egg substitute
1/2 teaspoon butter, melted
1/4 teaspoon vanilla extract
2 tablespoons all-purpose gluten-free flour
2 ounces fat-free cream cheese
1 tablespoon plus 2 teaspoons fat-free caramel ice cream topping, divided
3/4 cup reduced-fat whipped topping
1/2 cup fresh raspberries
2 tablespoons white wine or unsweetened apple juice
1 tablespoon sliced almonds, toasted

In a small bowl, whisk the milk, egg substitute, butter and vanilla. Whisk in flour until blended. Cover and refrigerate for 1 hour.

Lightly coat a 6-in. nonstick skillet with cooking spray; heat over medium heat. Pour about 2 tablespoons of batter into center of skillet; lift and tilt pan to evenly coat bottom. Cook until top appears dry and bottom is golden; turn and cook 15-20 seconds longer. Remove to a wire rack. Repeat with remaining batter.
In a small bowl, beat cream cheese and 1 tablespoon caramel topping until smooth. Fold in whipped topping. Spoon down the center of each crepe. Drizzle with remaining caramel topping; roll up.
In a small microwave-safe bowl, combine raspberries and wine. Microwave on high for 30-60 seconds or until warm. Using a slotted spoon, place berries over crepes. Sprinkle with almonds. 

Yield: 2 servings.


Courtesy of Taste of Home
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5 MINUTES BANANA PISTACHIO NUT MUG CAKE

9/25/2013

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Picture
Ingredients:
  • 4 tbsp all-purpose {gluten-free} flour
  • 3 tbsp sugar
  • 1/8 tsp baking powder
  • 1 Egg white
  • 3 tbsp milk (or soy milk)
  • 1 tbsp vegetable oil
  • ¼ tsp vanilla extract
  • 2 tbsp pistachio nut halves (can also use walnuts)
  • 3 quartered slices of banana ½ inch thick
  • 1 Microwave-safe large mug
  • Pumpkin Spice or cinnamon for garnish
  • Whipped cream (optional)


Instructions:
  1. Mix flour, sugar and baking powder
  2. Mix in egg white
  3. Pour in milk, oil, vanilla and mix well
  4. Add pistachios, banana and mix
  5. Put in microwave for 2.5 minutes (add 30 sec if necessary) on maximum power
  6. Wait until it stops rising and sets, let cool 1-2mins 
  7. Top with whipped cream, garnish with spices and EAT!!
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MACADAMIA, HAZELNUT, GINGER AND CHOCOLATE CHIP COOKIES

5/15/2013

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Baking is not my number one thing, so when I find a killer recipe, I make it, I try it and then I have to share it!! I found this ultra tasty looking recipe for macadamia, hazelnut, ginger and chocolate chip cookies on Luna and Chloe Weddings' blog that appealed to me in every way!! From the ingredients to the mouth watering visual appeal.
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Macadamia, Hazelnut, Ginger & Chocolate Chip Cookies


Ingredients:
  • 4 1/2 Cups Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • 1 Cup Unsalted Butter, room temperature
  • 1/2 Cup Caster Sugar
  • 1/2 Cup Light Brown Sugar
  • 1 Tsp Ground Ginger
  • 2 Eggs
  • 1 Cup Dark Chocolate Chips
  • Large Handful of Macademia Nuts
  • Large Handful of  Hazelnuts



Instructions
:
  1. Preheat oven to 350 and line 2 baking trays with parchment paper, set aside until required.
  2. In a large bowl, sieve flour, baking soda, baking powder and ground ginger. Using a stand mixer, creamed softened butter and two sugars together until light and fluffy. In a small bowl beat the 2 eggs and add to the butter/sugar mix, beat for a second or so and then spoon in the dry ingredients, in a few batches using a large spoon. Mix until well combined then add the chocolate chips and nuts.
  3. Place in heaped desert spoon-fulls (or use and ice cream scoop) of the mixture on the baking trays, allow room for spreading and bake for 20-30 minutes or until golden brown.
  4. Cool on tray and store in airtight container  

I latter found out that the genius behind the beautiful pictures and recipe was from What Kate Ate, one of my favorite food blogs!
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