Mother’s Day Low-sugar Cointreau Orange-Cranberry Cupcakes with Agave Syrup!

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I have to admit that this second attempt at using agave syrup turned out quite delicious….I cannot tell that I did not use any sugar whatsoever in these cupcakes (except for the frosting).  And yes, when they came out of the oven, I was so eager to try them, that I almost burnt my tongue!  Quite delicious….I could even contemplate waiting for these to cool and then serve them with Greek yogurt for a fun, delicious and nutritious dessert to bypass the frosting…maybe include some strawberries as well!

So how did these cupcakes came to be? I opted to not use any sugar, so instead I used about 3/4 cup of agave syrup and approximately 2 tablespoons of honey, as well as a cup of pureed peaches.

Here’s what I did:

Dry Ingredients:

2 cups of all purpose flour, sifted with two teaspoons of baking soda and baking powder

Wet ingredients:

3 eggs

1 stick of unsalted butter, melted

1 cup of pureed peaches

3/4 cup of agave syrup

2 tablespoons of honey

zest of one orange

3 tablespoons of Cointreau

1/3 cup dried cranberries

In one bowl I placed the eggs, syrup, butter, honey and one cup of the pureed peaches and mixed it well.  Then in batches, the flour mixture was poured in and well mixed.  After mixing all the ingredients together, I also used about a 1/3 cup of carbonated water and mixed it in as well.

I took the dried cranberries with two tablespoons of Cointreau and placed it in the microwave and heated it for just 10 seconds.  This was poured into the bowl with all the ingredients and just mixed in with a spoon.

I had two pans lined with cupcake liners and filled them in 3/4 of the way, which were placed in a 350 degree oven for 15 minutes.  The trick is to make sure that the oven is at 350 when you put in the cupcakes so that they cook evenly.

After just 15 minutes, I was really interested in seeing how these cupcakes would turn out.

In the meantime, I had taken out one 8 oz. container of Neufchatel cream cheese, letting it come to room temperature, as well as one cup and a half of powdered sugar, and another 2 tablespoons of Cointreau and about one tablespoon of orange zest and beat it well – this became the frosting.

This cupcake turned out to be one of the most delicious and healthiest ones that I have ever made. 

Happy Mother’s Day weekend to all Mothers everywhere!

Psalm 128

How joyful are those who fear the Lord – all who follow His ways!
You will enjoy the fruit of your labors. How joyful and prosperous you will be!
Your wife will be like a fruitful grapevine, flourishing within your home.
Your children will be like vigorous young olive trees as they sit around your table.
That is the Lord’s blessing for those who fear him.

May the Lord continually bless you from Zion. May you see Jerusalem prosper as long as you live.
May you live to enjoy your grandchildren.
May Israel have peace!

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Starry, Starry Night…….no it’s Not a Song, it’s a Smoothie!

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Someone left a bag of star fruit on the kitchen table at work….so during a coffee break, I took two, wondering…what in the world am I going to do with this funny fruit?

Out from the fridge came a cucumber, an orange and pineapple.  Peeled the cucumber, juiced the orange, chopped the pineapple and into a blender went all three with slices of one star fruit…and voila! It’s a Star Fruit-Cucumber-Pineapple with Fresh Orange Juice Smoothie!

So delicious and filling, it was my dinner……

My citrus torrid love affair continues…..with lemons!

My grandmother had the loveliest lemon tree in the backyard.  From the first lemon that I plucked from that tree as a little girl, I’ve loved the lemoniness loveliness of fresh lemons!

So tonight after my Insanity workout (yes, I am now 3 weeks into the insanity of the Insanity workout) I sought good fuel after an awesome workout.  The challenge: create a healthy meal from my cupboards, so off I went in search thereof.

Found chicken thighs……tomato paste…..minced garlic…asparagus…a large and juicy lemon and an orange.  Simple, right?  And soooooo delicious!

I took about half a teaspoon of unsalted butter and allowed that to melt into two tablespoons of tomato paste and 2 tablespoons of minced garlic with a third of a cup of water and allowed those ingredients to marry before placing the chicken thighs right on top, with slices of lemon perched on each one, after having been juiced into the bubbling sauce.   After approximately 15 minutes, the chicken was turned over to its other side for another 10 minutes. I chopped the asparagus and dropped it right into the pan and allowed it to cook right with the chicken in that delectable sauce, juicing the orange right on top of the asparagus and leaving the orange in the pan. 

 

Not five minutes later, the aroma coming from the kitchen beckoned me for a taste test and oh my! How delicious.  I fixed myself a plate and enjoyed each bite!! 

 Talk about wonderful flavor…..it was just amazing how good lemons are with anything! I found that I couldn’t help myself from eating the lemon itself!!!

What a wonderful meal….and the best part – I’ve got my lunch and dinner for tomorrow from making this meal tonite! It’s easy, fast and so wonderfully tasty. 

I didn’t use any salt nor pepper nor any other spice……the lemon and orange did the work in creating such an awesome sauce with the minced garlic and tomato paste, so it’s an option for those that have to restrict their sodium intake.

Try it yourself and let me know what you think!!!

Have a blessed evening.

Gabi