Tag Archives: diy

Stabilized Whipped Cream Topping

Stabilized Whipped Cream Topping
One of my favorite dessert toppings is whipped cream.  It’s light and fluffy with a buttery taste.  You can use this in place of heavy buttercream icings on cakes, brownies and cupcakes.  It’s simple to make with just a few ingredients.

Ingredients are:

1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy whipping cream
1/4 cup sifted confectioner’s sugar (also known as icing sugar)

Flower Silhouette Decorated Cookie

Flower Silhouette Decorated Cookie
Now that I’m working part-time, 24 hours per week, I have more time to make cookie decorating videos.  This cookie was made with leftover icing from a previous cookie project

To learn how to make cookie templates, see my Birdhouse Cookie link.  I used the below picture.


Owl Silhouette Decorated Cookie

Owl Silhouette Decorated Cookie
It didn’t take much time or work to make this cookie.  Check out my Birdhouse Cookie link to learn how to make templates.  I used the below image:


Italian Amaretti Cookies

Italian Amaretti Cookies

Another easy to make cookie with only 3 ingredients. Made with real almond paste.

One 8-ounce can almond paste
3/4 cup sugar
2 large egg whites, beaten just to break up


Protein Funfetti Cupcakes

Protein Funfetti Cupcakes

If you follow me on Facebook (facebook.com/wendygail15) you already know that I’m in school studying to be a personal trainer.  So I bake and I train.  An odd combination for sure but it works for me.  These cupcakes are made with protein powder and provide nutrients for those who also train.

Serving size: 1 cupcake (including frosting and toppings)
Recipe yields: 6 servings
Calories: 110
Fat: 3.6 g
Carbs: 9 g
Protein: 11 g

Here is what you’ll need:

Vanilla protein powder: 40 g
Coconut flour: 3 tbsp
Stevia blend: 3 tbsp
Baking powder: 1/4 tsp
Salt: 1/8 tsp
Egg whites: 1/4 cup (2 large)
Nonfat plain Greek yogurt (or dairy-free yogurt): 1/4 cup
Unsweetened applesauce: 2 tbsp
Coconut oil: 1 tbsp
Vanilla extract: 1/2 tsp
White vinegar (optional): 1/4 tsp
Almond extract: 1/8 tsp
Sprinkles (optional): 1 tsp

Fat-free cream cheese or Neufchatel: 3 oz.
Nonfat plain Greek yogurt (or dairy-free yogurt): 3 oz.
Confectioner’s erythritol: 4 tbsp. (or 2 tbsp. stevia blend, or 4 tbsp. stevia or sugar)

Toppings (Optional)
More sprinkles!

Polish Lemon Sandwich Tea Cookies.

Polish Lemon Sandwich Tea Cookies also known as Cytrynowe Ciasteczka, if you speak or read Polish, remind me of the kind of cookies you would see during tea time at the Ritz.

To make these cookies you will need:

Yields 30 sandwich cookies

Cookie Dough:
2/3 cup superfine sugar
8 ounces room-temperature butter
1 large lightly beaten room-temperature egg yolk
2 teaspoons lemon juice
Zest of 1 lemon (reserve 1/2 teaspoon for filling, see below)
2 1/4 cups all-purpose flour

Cookie Filling:
1/3 cup room-temperature butter
4 cups organic confectioners’ sugar (make your own Organic Confectioner’s Sugar)
4 tablespoons lemon juice
1/2 teaspoon lemon zest
Milk as necessary

Confectioners’ sugar

Caramel Granola Dipped Apples

Caramel Granola Dipped Apples.
Apples are abundant this time of year and there are so many choices.  My favorite partner with apples is caramel.  To make these apples I used Gala apples, my homemade Tyler’s Trail Mix, and my homemade Non-Dairy Caramel Sauces

Optionally, you can also drizzle them with chocolate, either dark or white.


Peanut Butter Chocolate Chip Cupcakes

Peanut Butter Chocolate Chip Cupcakes

If you love peanut butter and chocolate, you’ll love these cupcakes.  Really!  You will.  I topped it off with chocolate buttercream icing, chopped peanuts, and a drizzle of my clean eating chocolate syrup

1 cup all-purpose flour
1 1/2 teaspoons double acting baking powder
Pinch salt
1/2 cup firmly packed dark brown sugar
1/4 cup chunky peanut butter
3 tablespoons unsalted butter, softened
1 large egg
1/2 teaspoon vanilla extract
1/2 cup milk
1/2 cups semisweet chocolate chips

Top with

Swiss Merengue Chocolate Buttercream icing
Chopped Peanuts
Homemade Chocolate Syrup



Keto Brownies (Low-Carb, Sugar Free)

Keto Brownies
This time of the year we go from one food-fest holiday to the next.  For those who are trying to lose weight or maintain their current weight it’s a struggle.  The Keto diet is a fat burning diet that’s been very successful for those who follow it diligently.  It’s a great diet FOR THE RIGHT PERSON.  But it’s certainly not for everyone.

For those of you who follow me on Facebook (www.facebook.com/wendygail15), you know that I’ve been studying at the National Personal Training Institute since July and we learned a lot about the Keto diet.

The one thing I would like to note about this recipe is that those who are on the Keto diet lose their sensitivity to sugars/sweeteners.  In other words, their bodies crave less sugar.  With that said, in this recipe, the sugar measurements are low and to the average person NOT following a low carb diet, it might not be sweet enough.  So, you may want to adjust these measurements to your liking.

This brownie has 4 servings

Macros per serving:
333 Calories
31.3g of Fat
5.8g of Protein
3g of Carbs

For the brownies:
6 tbsp butter (I use either Earth Balance Vegan Buttery Sticks or Smart Balance)
1/2 cup erythritol (I used 3/4 cup stevia blend)  SEE PARAGRAPH ABOVE REGARDING THIS MEASUREMENT
1/3 cup cocoa powder
1 egg
1/2 tsp vanilla extract
1 pinch salt
1/4 cup almond flour
1/2 tsp baking powder

Peanut Butter Drizzle
1 tbsp peanut butter (or almond butter with 1/4 tsp of almond extract)
1 tbsp butter

Pumpkin Whoopie Pies with Maple Cream Filling

Pumpkin Whoopie Pies with Maple Cream Filling.

There are several farms near me that grow pumpkins and ironically, I seldom eat pumpkins.  Every now and then I’ll make a pumpkin soup and I love pumpkin seeds but overall, I’m not a big fan pumpkin in my baked treats.  These whoopie pies are the exception!  They are so good that even I will devour them.

For the Whoopie Pies you will need:

3 cups all-purpose flour ( I always use whole-wheat pastry flour in place of all-purpose)
2 tablespoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground ginger
½ teaspoon ground nutmeg
1 cup granulated sugar, organic preferred
1 cup dark brown sugar (Check out how my recipe to make your own organic brown sugar)
1 cup canola or vegetable oil
3 cups chilled pumpkin puree (canned pumpkin)
2 eggs
1 teaspoon vanilla extract

For the Maple Cream Filling:

3 cups powdered sugar (Check out how to make your own organic powdered sugar)
8 ounces cream cheese, at room temperature
4 ounces (½ cup) unsalted butter, at room temperature (I always use either Earth Balance Vegan Buttery sticks or Smart Balance)
3 tablespoons maple syrup
1 teaspoon vanilla extract