intermittentfastingdrfung

Soft and moist, butter-free  banana-hazelnut muffins stuffed with creamy Nutella   Do you have a bunch of ripe bananas sitting on your kitchen counter? And are you wondering if today is the day you will finally throw it away? Because let's face it: no one will eat those bananas. They are way past their kind-of-ok stage, and way into the too-mushy-to-be-any-good phase. Like you, I really hate throwing away food. So my bananas just sit on the counter for the longest. But it's really not my fault. No one  in my house likes bananas when they are still green, and definitely no one eats them if they are ripe. Thi means, each banana has a about a three day time-span in which it should be eaten. Not a day less, and surely not a day more! Today I decided NOT to throw away my ripe bananas and find a creative way to use them. So I baked these super yummy butter-free muffins, filled with hazelnuts and with a heart of nutella. Delicious! And I'm sure you know by now, hazelnut and Nute...

How can you possibly resist these all-Christmassy  Vegan Santa Hat Cupcakes?   Christmas  is the perfect time of the year to showcase your creativity and put a smile on the face of your loved ones. These  Santa Hat Cupcakes  are way too easy to make and the result is a bundle of cuteness! Satisfying your sweet tooth it couldn’t be simpler and healthier. Indeed, these cupcakes are  100% vegan  (so  dairy free  too), and will help you  save extra calories  during the holidays without sacrificing yourself. Although there is this myth that vegan means tasteless, trust me, this is just a legend, these cupcakes couldn’t be more sweet and delicious.  The secret  for making mouth-watering Santa Hats is the cocoa. Investing in very good quality  Dutch cocoa powder  will give you amazing results. I also use  organic Muscovado sugar,  which gives extra sweetness that pairs well with the cocoa and fresh s...

I needed to take something sweet to small group the other week and these were perfect! They were easy to throw together and they were easy to transport in the car! They turned out great and might be a new favorite around here! Cupcake 2 1/2 cups flour 1 1/2 cup sugar 2 tsp unsweetened cocoa powder 1 tsp salt 1 tsp baking soda 2 eggs 1 cup vegetable oil 1 cup buttermilk 1 tsp white vinegar 1 tbsp vanilla extract 1 tbsp red food coloring Cream Cheese Filling 8oz cream cheese 1/3 cup sour cream 1/4 cup sugar 1 tsp vanilla extract Heat oven to 350. Line with cupcake liners.  Whisk together the flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. In a separate bowl whisk together the eggs, vegetable oil, buttermilk, white vinegar and vanilla extract. Using a hand mixer pour the wet ingredients into the dry ingredients and mix. Add the red food coloring and mix until combined. Fill the cupcake liners halfway with cupcake batter. Drop in 1 tablespoon of cream cheese filling....

It's no secret that I love all things lemon.  I made these cupcakes for a party I was having and they were the perfect treat! They were so light and had great but not overwhelming lemon flavor. Cupcakes 1 cup unsalted butter (room temperature) 2 1/2 cups sugar 5 eggs 3 tbsp lemon zest 3 cups flour 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp salt 1/4 cup lemon juice 3/4 cup buttermilk 1 tsp vanilla extract Glaze: 2 cups powdered sugar 3-4 tbsp lemon juice Heat oven to 350.  Line 24 muffin wells with liners. Cream together butter and sugar until light and fluffy. Add eggs one at a time then add the lemon zest. In a separate bowl whisk together the flour, baking powder, baking soda and salt. In a small bowl whisk together the lemon juice, buttermilk and vanilla extract. Alternate adding the flour mixture and the buttermilk mixture to the butter mixture making sure each is fully combined in between. Start and end with the flour mixture. Spoon the batter evenly into the liners....