Carrot Cake Bread
Courtesy Everyday Diabetic Recipes

Remember growing up, helping my mom with baking on a Saturday afternoon. The smell of fresh baking whether the favourite chocolate chip cookies or fresh baked cakes, breads etc.
But now a days, the baking we did back then wold not always be concidered healthy. With more awareness about food allergies, health conditions, we all tend to look more to the healthier side of baking.
Today I’ll be sharing a Gluten Free Carrot Cake Bread. This is a recipe your whole family will enjoy!
1 1/4 cup whole wheat flour
2 1/2 teaspoons baking powder
1/8 teaspoon salt
1 teaspoon cinnamon
1/2 cup light brown sugar
3/4 cup raisins
4 medium carrots, peeled and finely grated
2 eggs
1 tablespoon canola oil
1/2 cup confectioners’ sugar
3 teaspoons fat-free milk
Preheat oven to 325 degrees F. Lightly coat an 8- x 4-inch loaf pan with cooking spray, and line it with parchment paper.
In a large bowl, combine flour, baking powder, salt, and cinnamon; mix well.
Stir in brown sugar, raisins, carrots, eggs, and oil; mix well. Pour mixture into prepared pan.
Bake 55 to 60 minutes, or until toothpick inserted in center comes out clean.
Cool in pan 10 minutes, then turn out onto wire rack and peel off parchment paper.
Let cool completely.
In a small bowl, whisk confectioners’ sugar and milk until smooth. Pour over cake and slice when ready to serve.
Nutritional Information

Servings Per Recipe: 12

  • Amount Per Serving% Daily Value *
  • Calories150
  • Calories from Fat20
  • Total Fat2.3g3 %
  • Saturated Fat0.4g2 %
  • Trans Fat0.0g0 %
  • Protein3.1g6 %
  • Amount Per Serving% Daily Value *
  • Cholesterol27mg9 %
  • Sodium152mg6 %
  • Total Carbohydrates32g11 %
  • Dietary Fiber2.4g9 %
  • Sugars19g0 %

* Percent Daily Values are based on a 2,000 calorie diet.



Peanut Butter Cups

Recipe Courtesy of

Treat your family to a delicious but healthy snack… make them some Peanut Butter Cups!

Prep Time: 25-30 minutes | Serves: 6-8 


For the peanut butter:

½ cup GMO-free peanut butter, smooth or crunchy (or nut butter of choice

2 tablespoons maple syrup

2 tablespoons coconut oil, melted

For the chocolate:

½ cup coconut oil, melted

½ cup unsweetened cocoa powder

½ teaspoon vanilla

2 tablespoons maple syrup


1.) Line a standard muffin or mini muffin tin. The paper liners can be used alone if you don’t have a pan. For the chocolate, mix the coconut oil with the cocoa powder, vanilla and maple syrup and stir until combined. Pour about a tablespoon of the mixture into the liners and carefully swirl each one to line the sides with chocolate. Place in the freezer for 10 minutes to harden.

2.) For the peanut butter, combine the melted coconut oil with the peanut butter and maple syrup until smooth. Place a spoonful of the peanut butter mixture into the center of each chocolate lined cup. Carefully flatten out the top, then pour more melted chocolate over to seal and cover the peanut butter.

3.) Place in the freezer until firm, then serve.


2 Minute Microwave Fudge

Awesome Fudge your kids will love!  With a few adjustments, you can enjoy some tasty treats with love!


1 lb powdered sugar (Stevie for those those on low carb)
2/3 cup unsweetened cocoa
1/4 teaspoon salt
1/4 cup almond milk
2 teaspoons vanilla

1/2 cup butter 

1/2 cup chopped nuts (optional)

Sift powdered sugar (stevia), cocoa, and salt into a 1 quart microwave safe bowl.
Stir in milk and vanilla.
Mix well.
Place butter on top.
Microwave on high, 2 minutes.
Beat with wooden spoon until smooth.
Stir in nuts (OPTIONAL).
Spread in 8 X 8 X 2 inch baking pan.
Chill about 1 hour or until firm.
Cut into pieces.
courtesy of food,com


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A delicious way to end your meal!  Sugar can be substituted for Stevia,  ane with using almond flour, you can make a very healthy, liw carb dessert!  P.S. with using almond or coconut milk over 2% milk, is even better!    


1/2 c sugar

1/2 c softened butter

2 eggs
1 1/2 c flour
1 1/2 t vanilla extract

1 3/4 t baking powder

1/2 c  milk

1 apple, peeled and chopped
1/4 c brown sugar (not packed)
1 t cinnamon

Preheat oven to 350 degrees F.
Grease and flour a 5″x 9″ loaf pan.

Bowl #1: In a bowl, mix cinnamon and brown sugar… Set aside.

Bowl #2: Using an electric mixer, beat sugar and butter till smooth. Add eggs one at a time… Blend well… Beat in vanilla and set aside.

Bowl #3: Mix flour and baking powder

Stir flour mix into butter mix; add milk and beat until batter is smooth. Pour half of the batter into the pan, sprinkle with half of the brown sugar mixture and half of the apples… Using a fork press lightly into batter. Pour remaining batter on top, add the remaining apples and brown sugar mix… Press down lightly again. Using a skewer/chopstick/knife, swirl the brown sugar mixture through the batter.

Bake for 30-40 minutes or until an inserted toothpick comes out clean. Enjoy!

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Creamy Mediterranean Paninis

(Courtesy of
Packed with vegetables, this Mediterranean-style panini is the healthiest and most satisfying sandwich you’ll ever make. Roasted red peppers add sweetness and color, and provide more than half the recommended-daily intake of immunity-boosting vitamin C. Basil, black olives, zucchini, provolone cheese, olive oil, and a dab of mayo are the other flavorful ingredients sandwiched between two pieces of rustic bread.
– Prep Time: 20 minutes
– Cook Time: 4 minutes
– Yield: 4
– 1/2 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, divided
– 1/4 cup chopped fresh basil leaves
– 2 tablespoons finely chopped oil-cured black olives
– 8 slices rustic whole grain bread (about 1/2-inch thick)
– 1 small zucchini, thinly sliced
– 4 slices provolone cheese
– 1 jar (7 oz.) roasted red peppers, drained and sliced
1. Combine 1/4 cup Hellmann’s® or Best Foods® Mayonnaise Dressing with Olive Oil, basil with olives in small bowl. Evenly spread bread slices with mayonnaise mixture, then layer 4 bread slices with zucchini, provolone, peppers and bacon. Top with remaining 4 bread slices.
2. Spread remaining Mayonnaise on outside of sandwiches and cook in 12-inch nonstick skillet or grill pan over medium heat, turning once, until sandwiches are golden brown and cheese is melted, about 4 minutes.
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There’s more than muffins baking in this muffin tin. Here’s the secret to making those restaurant-style stuffed chicken breasts…Italian-style!

Cooking Time: 30 min


Chocolate Chip Cookies

Prep time: 15 minutes | Cook time: 15 minutes | Serves: 4-6


3 tablespoons unsalted organic grass-fed butter

¼ cup organic coconut sugar

1 organic egg

1⅔ cups organic almond flour

¼ teaspoon salt

½ teaspoon organic baking soda

1 tablespoon organic vanilla extract

½ cup organic dark chocolate chips (least sugar possible)


1.) Preheat the oven to 350° F and line a baking sheet with parchment paper. Cream together the butter and coconut sugar until smooth. Add the egg and vanilla and mix until smooth. Add the salt, baking soda and almond flour and mix until everything is fully incorporated. Stir in the chocolate chips.

2.) Scoop the dough, place on the prepared baking sheet and gently press down to flatten. Bake for 6-8 minutes, or until the edges are golden brown.

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YIELD Makes 16 bars
ACTIVE TIME 20 minutes
TOTAL TIME 1 hour, plus cooling


– For the cream cheese swirl:
  – 8 ounces cream cheese, room temperature
  – 1/4 cup sugar
  – 1 large egg, room temperature
  – 1/4 teaspoon vanilla extract

– For the brownies:
  – 6 tablespoons unsalted butter, plus more for pan
  – 1/4 cup cornstarch
  – 1/4 cup unsweetened cocoa powder
  – 1 tablespoon instant coffee or espresso powder
  – 1/2 teaspoon kosher salt
  – 9 ounces semisweet chocolate, coarsely chopped
  – 1 cup sugar
  – 1 teaspoon vanilla extract
  – 3 large eggs, room temperature

– Special Equipment
  – An 8x8x2″ baking pan

– Make the cream cheese swirl:
  – Using an electric mixer on high speed, beat cream cheese and sugar in a large bowl until smooth. Add egg and vanilla and beat until smooth.
– Make the brownies:
  – Preheat oven to 350°F. Butter baking pan and line with 2 overlapping layers of parchment, leaving a 2″ overhang on all sides. Butter parchment.
  – Whisk cornstarch, cocoa powder, coffee, and salt in a small bowl.
  – Combine chocolate and 6 Tbsp. butter in a large heatproof bowl set over a pot of barely simmering water, stirring occasionally, until butter and chocolate are melted and smooth. Remove from heat, then stir in sugar and vanilla. Whisk in eggs, one at a time, then whisk in cornstarch mixture until smooth, about 1 minute.
  – Transfer batter to prepared pan. Dollop cream cheese mixture over batter, then swirl into batter with a knife or spatula.
  – Bake brownies until a toothpick inserted into the center comes out with a few moist crumbs attached, about 30 minutes. Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer brownies to a cutting board. Cut into 4 pieces lengthwise, then 4 pieces crosswise to make 16 bars.
– Do Ahead
  – Brownies can be made 3 days ahead. Store in an airtight container at room temperature.


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Whether for  a dinner party or just a treat, who couldn’t resist the great taste of Bailey’s Irish Cream Mini-Cheesecakes!  Enjoy!

For the crust:
16 whole Oreo cookies, finely ground in food processor
3 Tbs unsalted butter, melted

For the filling:
2 8 oz pkgs cream cheese
1/2 cup sugar
2 eggs
1 1/3 cups sour cream
3 Tbs Bailey’s Irish Cream
1 tsp vanilla
6 oz semi-sweet chocolate, melted and cooled slightly

For the ganache glaze:
8 oz semisweet chocolate, finely chopped (or 1 cup mini chocolate chips)
1 cup heavy cream
1 tsp instant coffee granules

baileys-irish-cream-chocolate-cheese-cakePreheat oven to 350°. Combine the ground Oreos and melted butter into a bowl until well blended. Spoon into 24 mini cheesecake cups.* Press into the bottom of each cup so the crust is flat. Partially bake for 10 minutes then remove from oven.

Using a stand or hand held mixer, beat the cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in sour cream, Bailey’s, and vanilla. Spoon the batter over each crust, filling to a little less than half of the cup. Add the melted chocolate to the remaining batter. Spoon the chocolate mixture over the cheesecake batter, filling to about 3/4 full. Bake for 25-28 minutes until cheesecake is cooked through. Remove to a wire rack to cool.

Place a glass bowl over a pot of simmering water. Add the chocolate, cream and the coffee. Stir occasionally and heat just until chocolate has melted.

Once the cheesecakes have cooled, loosen the edges with a plastic knife and remove them from the pan by pushing up on the removable bottoms. Arrange them on a piece of waxed paper and spoon the glaze over the top.

*Mini muffin tins will not work with this recipe. Use a mini cheesecake tin with removable bottoms.
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* Pie Crust from Cake Mix *

Whoda Thunk it 🙂

* Pie Crust from Cake Mix *

Change the flavor of your pies by using a cake mix.

This makes 2 Pie Crust *

•Cake Mix – any flavor
•1 whole egg
•3 egg yolks
•1 tablespoon butter, softened


1.Combine all ingredients in a large bowl
2.Turn dough out onto a slightly floured counter and knead until well combined
3.Wrap in plastic and chill at least 15 minutes
4.Divide in half and roll out dough
5.Place in pie pan, prick bottom with fork
6.Bake at 350 degrees for 20-25 minutes for full size pie
7.Bake at 350 degrees for 5-7 minutes for mini pies

Please Note: Pie crust to be used as an already baked pie shell

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