Archive for ‘sugar-free’

August 19th, 2013

cherry almond quickbread

cherry almond quick bread 1

This bread is too good. I-can-eat-the-whole-loaf-in-a-day-if-I’m-not-careful too good. Mmmm. And it is super simple to make!


  • 2 cups all-purpose flour
  • 1 cup sugar (*You can make a sugar-free version of this too using a sugar baking substitute).
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 cup chopped dried tart cherries
  • 3/4 cup milk
  • 2 eggs
  • 8 Tbs. (1 stick) unsalted butter, melted and cooled
  • 1 tsp. almond extract


  • Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.
  •  In a large bowl, whisk together the flour, sugar, baking powder and salt. Add the cherries and toss to distribute evenly.
  •  In another bowl, whisk together the milk, eggs, butter and almond extract. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.
  •  Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving*.  Makes 1 loaf (+ a baby mini loaf if you want it to, which I like making to “test taste”).
  • * This step is crucial to being able to slice the loaf. I know it is SO HARD TO WAIT. This is where your mini loaf can come in handy 0 eat it while you are waiting on the big loaf to cool!

cherry almond quick bread

I stumbled across the recipe in a Williams Sonoma product catalogue of all places! Just another reason to love WS. I’ve now made this bread no less than 6 times (I even made sugar-free versions for a friend and she loved it so much!) and now I keep dried cherries in my pantry at all times. You know. Just in case I need to make a loaf.

Don’t laugh.

Make it once and you’ll be won over. I promise!

November 5th, 2011

pumpkin spiced donut holes

I came across this recipe but I didn’t have all the spices listed, so I made some modifications and came out with a treat that barely lasted 30 minutes before they were gobbled up!

pumpkin spiced donut holes

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Yield: 28+ holes


  • 1 & 3/4 cup all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp + 1/4 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/8 tsp ground cloves
  • 1/3 cup vegetable oil
  • 1/2 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 3/4 cup canned plain pumpkin
  • 1/2 cup fat-free lactose-free milk
  • 1 stick unsalted butter, melted
  • 2/3 cup granulated sugar
  • 2 Tbsp cinnamon

Cooking Directions

  1. Preheat oven to 350 degrees and grease a 24 cup mini muffin tin with nonstick spray.
  2. In a mixing bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and cloves. In a separate large bowl on the stand mixer, combine the oil, brown sugar, egg, vanilla, pumpkin and milk until smooth.
  3. Add about half the amount of the dry ingredient to the wet ingredients and stir until combined. Add the remaining dry mixture and mix until combined - don't overdo it, you just want the dry ingredients to be mixed in just enough to disappear.
  4. Divide the batter evenly among the muffin cups and bake for 10 to 12 minutes, or until toothpick comes out clean.
  5. Remove the muffins from the oven and allow to cool for 2 minutes - they will still be warm to the touch, but that is OK.
  6. Dip the muffins/holes into the melted butter and then roll them in cinnamon-sugar mixture to coat. Work quickly so the holes stay hot (if needed you can re-heat the butter once).
  7. Serve immediately.

I made two batches of these – one that was reduced-sugar and one that was full-on sugary goodness. While I’m an advocate for the sugar-substitutes in some recipes, this recipe didn’t shine as much with the sugar substitute. I’d recommend making it with real sugar since it crystalizes a lot better, but you could use the sugar substitute if you wanted.

Being the lover of all things fall, I am so excited to experiment with more pumpkin recipes, as well as some other beloved fall flavors!

October 21st, 2011

sugar-free sweet cinnamon pull-apart buns

The little pull-apart buns are a perfect blend of sugar sweet and cinnamon spicy, but they are sugar-free! I could eat these all day long…

sugar free cinnamon sugar pull apart buns 

Sugar Free Sweet Cinnamon Pull-Apart Buns

Prep Time: 9 minutes

Cook Time: 11 minutes

Total Time: 20 minutes

Yield: 6


  • 2 Tbsp butter, melted
  • 2 Tbsp sugar substitute (I used Splenda)
  • 2 Tbsp cinnamon
  • 1 can (5 count) Pilsbury flaky layers biscuits

Cooking Directions

  1. Preheat oven according to directions on biscuit can.
  2. Grease a muffin pan and set aside.
  3. Open can of biscuits and separate into 5 biscuits; cut each biscuit into 4 pieces.
  4. In a shallow bowl, combine sugar substitute and cinnamon until well blended.
  5. Using a fork, dip 3 of the biscuits into the melted butter just long enough to wet them. Then toss them in the cinnamon-sugar mixture until coated.
  6. Place the 3 biscuit pieces into one muffin cup, place them side by side, not on top of one another.
  7. Repeat with remaining biscuit pieces.
  8. Bake according to directions on the biscuit can.
  9. Remove from oven when edges are golden brown and transfer to cooling rack.
  10. Let cool for 5 minutes and then serve immediately, or store in an airtight container up to 3 days.


I’m not much of a coffee drinker, but I’d bet money that these are WAY better than that traditional coffee cake.  Plus they are sugar-free! What more could you ask for?

What’s that? You want me to make some for you?

Sure! When are you coming over?