Recipe- Gluten Free, No Flour Brownies

Hey Guys,
So even though at Little Miss Cupcake Bakery (Like my page on Facebook) we do decedent cakes and desserts, we also cater for those that are trying to watch their weight or anyone that is health conscious but still wants to indulge and have an alternative dessert.

You can have a fudgey, decadent chocolate brownie minus dairy, flour, gluten and sugar. And it tastes great too! These brownies taste, look and have the mouth feel of  regular brownies but less calories and no flour! Yes, it’s true!

So I'm willing to share this recipe with you because it's just awesome!

Ingredients.
1 1/4 cups sugar-free chocolate chips
1 (15.5 ounce) can black beans, rinsed and drained
1/4 cup cocoa powder, unsweetened
2 eggs
1/3 cup olive oil or coconut oil, melted
1/4 teaspoon cinnamon
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon instant coffee
1 tablespoon powdered stevia

Directions

1. Preheat oven to 350 degrees.
2. Line an 8 by 8 baking dish with parchment paper.
3. Spray parchment paper with nonstick cooking spray.
4. Process all ingredients in a food processor until smooth.
5. Pour onto parchment paper in baking dish.
6. Bake 30-35 minutes until a toothpick comes out perfectly clean.
7. Cool on wire wrack for 10 minutes 
8. Slice and Enjoy!

So, try the recipe and enjoy a guilt-free dessert that's good for your waist line and yummy at the same time.

Until next time.

Your Trini Baker

Recipe- Cassava Pone

Hey Guys,
Does anyone love pone like my best friend Alana does? What is pone you ask? Pone is a gel like baked dessert made from the root vegetables. It can be made with carrots, pumpkin or cassava. I usually make cassava pone.

Even though you don't see it in many bakeries anymore, I think it's a good addition to any menu as it brings a sense of long time goodness.

So let me share my recipe with you.

Ingredients
1 ¼ cups brown sugar
1 lb. raw cassava grated
1 cup milk
1/2 tsp. nutmeg
1/2 tsp. salt
1 tsp, ginger
1 tsp. cinnamon
1 tsp. vanilla
1/2 pack dried coconut flakes
2 cups hot water
1 cup coconut milk
2 tbsp. melted butter
1/2 cup raisins


Directions

1. Pre-Heat the oven at 375F
2. Combine cassava with milk, sugar and spices.
3. Add raisins, coconut, hot water and melted butter.
4. Add more sugar if necessary, pour into greased dish.
5. Bake at 375 F for 45 – 50 minutes
6. Cool and cut into slices.
7. Enjoy!!!

Please try my recipe and let me know what your think.

You can follow my facebook page- Little Miss Cupcake Bakery or follow me on Instagram - little_misscupcakebakery.

Until next time
Your Trini Baker :)

Recipe- Sweet Bread

Hey guys,
So since I am from Trinidad, I will like to share some of our Trinidadian desserts. Who knows sweet bread ( That's a question for my non-trini audience btw)? Growing up in Trinidad, you couldn't escape the smell of home-made sweet bread from your Granny's or Mummy's kitchen.

So what is sweet bread? It's exactly what it sounds like- Sweet bread. It can be sliced and eaten with butter or cheese, so simply eaten by itself- it's so good! And there's no real season to eat or make it either.

Allow me to share my recipe with you. 😌

Ingredients
4 1⁄2 cups flour
4 1⁄2 teaspoons baking powder
1 teaspoon salt
2 1⁄4 cups granulated sugar
1 cup chopped dried mixed fruit
1 cup raisins or 1 cup sultana
3 cups coconut, grated (not dried or sweetened)
1⁄4 teaspoon cinnamon, ground
1⁄4 teaspoon nutmeg, grated
2 eggs, well-beaten
1⁄2 cup evaporated milk- I use Nestle Carnation Milk
2 teaspoons almond essence
1⁄2 lb butter (melted)- I use KerryGold Butter

Directions

1. Mix and sift flour, baking powder and salt four times.
2. Add sugar and fruit; blend evenly.
3. Add coconut, cinnamon and grated nutmeg and stir well.
4. In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
5. Make a well in the flour mixture.
6. Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
7. DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
8. Pile into 2 non-stick or greased loaf tins.
9. Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.

OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

I hope you try this recipe and have a taste of Trinidad.

Remember, you can Like my page on Facebook: Little Miss Cupcake Bakery or follow me on Instagram : Little_misscupcakebakery.

Until next time
Your Trini Baker

Recipe-Creme Brulee

Hey guys,
So my favorite dessert is Creme Brulee. It's a five ingredient recipe that if made correctly is just ultimate heaven. So I envision that at my cafe, (Little Miss Cupcake Bakery) :) Creme Brulee would definitely be on the menu. Total yummm!!

Ok, I'm going to share my recipe with you all.

Ingredients
6 egg yolks
6 tablespoons white sugar, divided
1/2 teaspoon vanilla extract
2 1/2 cups heavy cream
2 tablespoons brown sugar

Directions

• Preheat oven to 300 degrees F (150 degrees C).
• Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.

• Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
• Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
• Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
• Preheat oven to broil.
• In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
• Remove from heat and allow to cool. Refrigerate until custard is set again.

Guys, I really hope you try this recipe and enjoy the yummyness of this dessert!

Until next time!

Your Trini Baker :)

Recipe- Donuts

Hey guys,
Who loves Donuts?? Me, meeeee 🙌. I often have "Donut Days" which is always a hit. Let me share my recipe with you. These are fried donuts and not baked. Now I know some people may enjoy the healthy option of baked donuts but I say if you are going to indulge, do it the right way!

So my donuts are fried and then dunked into either chocolate, vanilla, coconut or caramel topping and then sprinkled with anything like coconut flakes, sprinkles, nuts :)

Ingredients
2 tablespoons white vinegar
3/8 cup milk
2 tablespoons shortening
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract
2 cups sifted all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 quart oil for deep frying

Directions

1. Stir the vinegar into the milk, and let stand for a few minutes until thick.
2. In a medium bowl, cream together the shortening and sugar until smooth. Beat in the egg and vanilla until well blended. Sift together the flour, baking soda, and salt; stir into the sugar mixture alternating with the vinegar and milk. Roll dough out on a floured surface to 1/3 inch thickness. Cut into doughnuts using a donut cutter. Let stand for about 10 minutes.
3. Heat the oil in a large deep skillet to 375 degrees F (190 degrees C). Fry doughnuts in the hot oil until golden, turning over once. Drain on paper towels. 
4. Dip donuts in Chocolate or Vanilla Topping or Dust with confectioners' sugar while they are still warm, and serve immediately.

You can follow my Facebook page Little Miss Cupcake Bakery or on Instagram little_misscupcakebakery to order your Donuts for any event.

I hope you enjoyed this post and try out the recipe!

Until Next time

Your Trini Baker

Recipe-Ganache

Hey Guys,
So someone asked me to post my recipe for Ganache. So what is Ganache? To me Ganache is liquid gold (hehehe)! Seriously though, ganache is a glaze, icing, sauce, or filling for pastries made from chocolate and cream. It is made by heating cream, then pouring it over chopped chocolate of any kind.

At Little Miss Cupcake Bakery, I use ganache for several applications- on drip cakes, cupcakes, donuts, just everything that needs a little love! So how do you get your ganache to the right consistency? I am sharing my recipe with you and I hope you try it and tell me what you think!

Ingredients
9 ounces bittersweet chocolate chips
1 cup heavy cream

Directions

1. Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat. Bring just to a boil, watching very carefully because if it boils for a few seconds, it will boil out of the pot. When the cream has come to a boil, pour over the chocolate chips, and whisk until smooth. 
2. Allow the ganache to cool slightly before pouring over a cake. Start at the center of the cake and work outward. For a fluffy frosting or chocolate filling, allow it to cool until thick, then whip with a whisk until light and fluffy.

 Look at that ganache just dripping of that cake. As I mentioned before, it's liquid gold :)

I hope this recipe helps!

Until next time.....

Your Trini Baker

Recipe- Lemon Meringue Pie

Hey Guys,
Who doesn't love a good Lemon Meringue Pie. Growing up in the Trinidad, I enjoyed many citrus fruits like oranges, portugal, grapefruits, tangerines, lemon etc. We make alot of desserts and treats made from these fruits. I remember my grandmother making Lemon Meringue Pies which were both sweet and tangy at the same time. Yummmm!

I would share her recipe with you but Shhhh......it's just between us! :). I get several requests for these pies from my customers and it is a top seller. Like my page on Facebook guys- Little Miss Cupcake Bakery if you would like to order one of these tasty pies!

Ingredients
CRUST
1-1/3 cups all-purpose flour
1/2 teaspoon salt
1/2 cup shortening
3 tablespoons cold water
FILLING:
1-1/4 cups sugar
1/4 cup cornstarch
3 tablespoons all-purpose flour
1/4 teaspoon salt
1-1/2 cups water
3 egg yolks, lightly beaten
2 tablespoons butter
1-1/2 teaspoons grated lemon peel
1/3 cup lemon juice
MERINGUE:
1/2 cup sugar, divided
1 tablespoon cornstarch
1/2 cup cold water
4 egg whites
3/4 teaspoon vanilla extract

Directions

1. In a small bowl, combine flour and salt; cut in shortening until crumbly. Gradually add 3 tablespoons cold water, tossing with a fork until dough forms a ball.
2. Roll out pastry to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim to 1/2 in. beyond edge of plate; flute edges. Bake at 425° for 12-15 minutes or until lightly browned.
3. For filling, in a large saucepan, combine the sugar, cornstarch, flour and salt. Gradually stir in water until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer.
4. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Gently stir in butter and lemon peel. Gradually stir in lemon juice just until combined. Pour into the crust.
5. For meringue, in a saucepan, combine 2 tablespoons sugar and cornstarch. Gradually stir in cold water. Cook and stir over medium heat until mixture is clear. Transfer to a bowl; cool.
6. In a large bowl, beat egg whites and vanilla until soft peaks form. Gradually beat in the remaining sugar, 1 tablespoon at a time. Beat in cornstarch mixture on high until stiff glossy peaks form and sugar is dissolved. Spread evenly over hot filling, sealing edges to crust.
7. Bake at 350° for 25 minutes or until the meringue is golden brown. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.

Happy Baking guys!

Until the next time....

Your Trini Baker