Delectably Creative Treats

Posts made in September, 2017

Drunkin Pumpkin Soup

Drunkin Pumpkin Soup

on Sep 28, 2017 |

  You will never believe that this creamy, dreamy, fall pumpkin soup is vegan! There are a few secrets hiding inside every bite, the first is Chardonnay.     Hooray for Chardonnay! Secondly, the creaminess of this pumpkin soup comes from light, coconut milk. Hints of all-spice, ginger and coconut are in every smooth and thick bite. Crunchy, flavorful pops of corn, carrots, cannellini beans, and pumpkin make this fall meal full of texture.         I used 4-5″ mini pumpkins as bowls, for that perfect fall look. While hollowing the pumpkins out, save the seeds and roast them in the oven for the perfect garnish!     Drunken Pumpkin Soup Ingredients: 1 whole sweet onion, small chopped 1 tbsp. extra virgin olive oil 2 cloves garlic, minced 2 cups Chardonnay wine 1 cup vegetable broth (low sodium) 1 cup light coconut milk (almond milk will also work) 2 cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1 cup corn kernels (frozen or fresh) 1 cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4-5″ mini pumpkins to use as a serving bowl     Directions: Place extra virgin olive oil in a large soup pot on medium heat. Chop and place onion and garlic cloves in olive oil. Cook until onions are clear and begin to slightly caramelize. Add in Chardonnay, vegetable broth, and coconut milk. Bring to a boil and reduce heat to medium low and simmer 10 minutes. Mix in all-spice and ginger. Whisk in shredded carrots, corn, drained cannellini beans, and pumpkin puree. Allow to simmer for an additional 10 minutes to thicken. Salt and pepper to taste. Hollow out pumpkins to form bowls. Place pumpkin seeds on a pan and bake 375 degrees for 10-15 minutes, flipping once. Pour soup into pumpkin bowls and garnish with additional corn, shredded carrots, scallions, and toasted pumpkin seeds....

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Sugar Free & Gluten Free Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake

Sugar Free & Gluten Free Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake

on Sep 25, 2017 |

    Pumpkin season is here. Sugar free lifestylers don’t be discouraged; I have you covered in sugar free, gluten free dessert options. I am completely obsessed with all things pumpkin. I love the spice of cinnamon and nutmeg swirled with an ultra moist, pumpkin sponge.       I have whipped up one of my classic pumpkin cakes, but instead of using sugar, I grabbed some products from Steviva Brands; MonkSweet, Fructevia, and Nectevia. To make this moist and tasty pumpkin cake gluten free, I substituted coconut flour for all purpose flour.     Steviva Brands are my go-to sugar substitutes because they react similar to real sugar in baking. These Steviva products make converting dessert recipes to sugar free super easy. I love eliminating sugar from desserts and serving them to my kids…they have NO idea they are eating healthy!     Cinnamon Agave Kissed Toasted Walnut Pumpkin Cake Servings:12-15 Ingredients For The Pumpkin Cake: 1 cup Fructevia 1 cup MonkSweet 1 & 1/4 cups vegetable oil (may use unsweetened applesauce for half) 8 eggs 2 tsp pure vanilla extract 2 cups pumpkin puree (not pumpkin pie mix) 2 tbsp cinnamon 1 tsp nutmeg 1/2 tsp xanthan gum 3 tsp baking powder 2 tsp baking soda 1 tsp salt 1/2 cup coconut flour Directions For The Cake: Preheat oven to 325 degrees and spray a 9×13 pan with nonstick baking spray. In a bowl sift salt, xanthan gum, baking powder, baking soda, and coconut flour and set aside. In a mixer beat eggs and vegetable oil. Stir in Fructevia and MonkSweet until well combined. Add in vanilla extract, cinnamon, and nutmeg. Be sure to scrape sides of mixing bowl intermittently. Mix in pumpkin puree. Slowly stir in dry, sifted ingredients on lowest mixer setting. Mix until all flour is combined. Pour cake batter into prepared 9×13 pan. Bake 325 degrees for about 50-60 minutes, until center of cake is no longer jiggly. Allow to cool on counter. Please be sure cake is not hot while cutting. Because the cake is made with coconut flour, it needs to firm up during the cooling process.     Cinnamon Agave Toasted Walnut Topping Ingredients: 1 & 1/2 cups Nectevia 3 cups shelled walnuts 1 tsp cinnamon Directions:...

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Looking For Something Spooktacular To Do This Fall?

Looking For Something Spooktacular To Do This Fall?

on Sep 25, 2017 |

  It is officially Fall and there are plenty of fun activities to enjoy in central Florida. I was invited to bring the family to Sea World’s Halloween Spooktacular 2017 event. This fun, not scary, family-friendly event is being held at Sea World Orlando every weekend from September 23 – October 29, 2017 and is included with park admission.             This super cute, under-the-sea inspired Halloween event has so much to offer for every age. From trick-or-treating to hula hooping, my girls (and me) were definitely entertained for hours. You are encouraged to join in on the fun at Sea World’s Spooktacular by wearing costumes, but no masks please. If you don’t want to dig out your trick-or-treat pumpkins, Sea World is handing out adorable bags to fill with all of that tasty loot!               Plan on spending most of your day at Sea World, because for an additional cost, you can eat breakfast in Halloween style with some of Sesame Street’s most popular characters. A wonderful, breakfast buffet hosted by Count Von Count has a delicious assortment of breakfast foods and treats to enjoy. This breakfast buffet is located at the air conditioned Sea Fire Grill, no need to worry about being uncomfortable in the Florida heat, while you are indulging in some amazing breakfast eats.             While eating and anticipating the Halloween events of the day, you can snap photos with some of the Sesame Street stars such as Cookie Monster, Rosita, Elmo, and The Count. There is also an adorable little, musical Halloween number the loveable monsters perform on stage. All of my girls loved the buffet and meeting their favorite characters. You truly never grow out of Sesame Street. I still have a big soft spot for Cookie Monster. This addition to your fun-filled day at Sea World’s Spooktacular will cost you $19.99 per adult (10+) and $9.99 per child (3-9), kids under 3 eat free but require a reservation.               Here is a list of all Spooktacular has to share with you and your family this year. Be sure to make a pit-stop at each of these sections,...

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Sugar Free Caramel Pecan Stuffed Mocha Latte Cookies

Sugar Free Caramel Pecan Stuffed Mocha Latte Cookies

on Sep 20, 2017 |

  Many of you may be surprised to discover that I struggle with diabetes. A special thanks to my wonderful genes passed down through generations. For the most part, I try to eat a low carbohydrate and high protein diet. Thank God for products by Steviva Brands such as Nectevia, Monk Sweet, Fructevia, and Erysweet to save the day! Click on the links after the recipe to connect with Steviva Brands on social media.     My world truly does revolve around sugar! So when I can find products that work and react the same as real sugar in baking recipes, I go to town and bake my heart out.     Today, I am sharing with you my sugar free, gluten free, and low carb treats…Caramel Pecan Stuffed Mocha Latte Cookies. These are easy to make and healthy, but big on flavor. My Caramel Pecan Stuffed Mocha Latte Cookies are made with Erysweet sweetener and satisfy your sweet tooth with just one bite.    Caramel Pecan Stuffed Mocha Latte Cookies Ingredients: Yields-12 cookies 3/4 cup unsalted butter, softened 1/4 cup shortening 2 cups Erysweet Sweetener 4 eggs 2 tsp pure vanilla extract 1 tsp instant espresso powder 1 tsp baking soda 1 tsp salt 1/4 tsp xanthan gum 2/3 cup coconut flour 1/2 cup sugar free chocolate chips 12 sugar free chocolate covered caramel pecan candy discs.     Directions: In a mixer, beat butter and shortening until smooth. Add in Erysweet sweetener and beat 2 minutes until light and fluffy. Mix in espresso powder and vanilla extract. Remember to scrape sides down intermittently. Add in eggs. Stir in baking soda, salt, and xanthan gum. Add in coconut flour and finally sugar free chocolate chips. Scoop out 1.5 tbsps. dough balls of cookie dough and place on parchment lined tray. Unwrap the sugar free, chocolate covered caramel pecan candies. Place one cookie dough ball in the palm of your hand and flatten into a disc.     Put one caramel stuffed candy on top of the flattened dough ball.     Sandwich another piece of cookie dough on top of the candy, hiding the caramel candy between the 2 pieces of cookie dough.     Seal the sides completely and roll in hands. Gently flatten the top...

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Dark Chocolate Hot Cakes

Dark Chocolate Hot Cakes

on Sep 20, 2017 |

  I love surprising the little ladies with different breakfast choices on the weekends. This past weekend consisted of whatever I had left in the pantry from hurricane Irma. These days, I am completely obsessed with dark cocoa powder. And I also know if it looks like a dessert, my kids will eat every bite on their plates.     These dark chocolate hotcakes are light and fluffy. They can very easily be turned into a high-end dessert. Each cake sandwiches sweetened mascarpone cheese and freshly sliced strawberries. For an over-the-top presentation, don’t forget the powdered sugar and additional chocolate ganache!     Dark Chocolate Hotcakes Ingredients: For the dark chocolate hotcakes: 1 cup all purpose flour 1/4 cup cocoa powder 1/2 cup sugar 2 tbsp melted butter 1 egg 1/4 tsp salt 1 tsp baking soda 1 cup milk     Directions: In a microwave safe bowl, melt butter. Whisk in sugar and cocoa powder until well combined. Stir in egg, salt and baking soda. Mix in milk, followed by all purpose flour. Cook on a greased nonstick skillet that is set on low heat until top forms bubbles. Flip and cook an additional 30 seconds to 1 minutes. Filling Ingredients: 1 cup mascarpone cheese 1/3 cup powdered sugar Fresh strawberries, sliced Directions: In a bowl, using a handheld mixer, whip powdered sugar into mascarpone cheese. Layer sweetened mascarpone cheese with sliced strawberries in between each...

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