Category Archives: Cakes

Cookie Christmas Tree

By far, the easiest Christmas tree cake decoration to make. Ginger cookies or molasses cookies are good for this.
Make a stiff cookie dough that can be cut with a knife into star-shaped cookies of ascending sizes (from largest cookie on bottom to smallest on top). Recipe follows.

Ginger Cookie Recipe:

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground ginger
  • 1 3/4 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 6 tablespoons unsalted butter
  • 3/4 cup dark brown sugar (Rapadura) or honey
  • 1 large egg
  • 1/2 cup molasses
  • 1 teaspoon vanilla

Preheat oven to 375º and lightly grease cookie sheets. In a small bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended. In a large bowl beat butter, brown sugar, and egg on medium speed until well blended. Add molasses and vanilla and continue to mix until well blended. Gradually stir in dry ingredients until blended and smooth.

Divide dough in half and wrap each half in plastic and let stand for at least 2 hours or up to 8 hours. If longer than 2 hours, refrigerate. On a floured surface, roll dough to a scant 1/4-inch thick. Cut our cookies into ascending star shapes and space at least an inch apart on prepared cookie sheet. Bake 10-12 minutes until crunchy so when you build your tree the cookies are not so soft they collapse. Frost and stack in order from largest to smallest and top with candy stars.

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Christmas Tree Cup Cakes

These are so easy, yet look so beautiful and like you put a lot of work into them; but you didn’t. You will find recipes on the internet that use Styrofoam cones to pin the edible decorations to, but yuck, who wants to eat food that has been sitting on Styrofoam that off-gases chemical estrogens and petroleum? Not us or our followers. So we devised a much healthier and tastier way to achieve these creative little treats. Great for parties.

1.) Pick your cake mix. Use any standard vanilla or chocolate cake mix or make your own non-processed cake mix from our Recipe Club Archives by doing a search.

2.) Set up your paper cones. You can get them from many office supply stores like Office Depot or Staples and most restaurant supply outlets or party shops. They usually come in the smaller 4 ounce size, but if you can find the larger 6 ounce size, they are easier to decorate. You can also buy them in a quantity of 200 cups from or, make your own cones any size you like just by rolling up some clean, heavy white paper or cardboard into a cone and stapling it together. If you have a local party shop, they may have those cardboard party hats which would be perfect.
Stand the cones up in cups or glasses to fill them and bake them. You may only be able to do 6-8 trees at a time. Of if you have a wire rack that you can stick the points of the cups into that will hold them when they are full of cake batter.

3.) actually has a wire cone rack for baking that would be great if you plan to do this often. There are also metal cones you can purchase from baking supply stores or Amazon. Bake according to cake directions for cupcakes.

4.) Let cool and peel the paper cups off the cupcakes and place them inverted on a serving plate. Using cocktail sticks or toothpicks, affix your truffles, bon bons, berries or other edible decorations to the cupcakes. You can use frosting to fill gaps and hold everything together if you want. Or frost the cake cone before you apply your decorations, although this can get a bit messy but works well for small trees with small decorations.

Christmas_Tree_CupcakeCupcake Trees:

These are easier to bake, you simply get three different sizes of cupcake cups; jumbo, regular and mini and bake them per usual for cupcakes. The trick with these is that you have to be good at using frosting applications tips.

1.) After you bake your three different sizes of cupcakes, frost them on top as shown in the photo.

2.) Stack the cupcakes from largest to smallest.

3.) Use small sugar cones or cupcake trees from the recipe above for the peak of the trees and frost them the same as the cupcakes.

These are a bit messy to eat because the frosting sticks to the bottom of the cupcakes, but they sure are cute.

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Cranberry Poppyseed Loaf

A bit like a cake and a bread in one, but one of our favorites to bake around the holidays because it’s so festive.

Makes 1 loaf

2 1/2 cups flour

1/2 cup honey, or 1 cup evaporated cane juice or sugar,

or 1 tsp stevia

2 Tbsp poppyseeds

1 Tbsp baking powder

1 cup milk

1/3 cup butter, melted

1 egg

1 tsp vanilla extract

1 cup frozen or fresh cranberries, chopped

Confectioner’s sugar glaze (can make your own with 50% evaporated cane juice (Rapadura or Sucanat) and 50% organic cornstarch.

Grease a loaf pan. In large bowl, mix flour, sweetener, poppy seeds and baking powder. In a liquid measuring cup, measure milk and add butter, egg and vanilla. Beat thoroughly with a fork and add to dry ingredients. Mix just untilmoist and add cranberries.

Spread in prepared pan.Bake at 375º for 60-70 minutes or until a toothpick inserted in middle comes out clean and loaf is lightly brown. Cool inthe pan on a rack for about 10-15 minutes before trying to remove loaf or it may stick. Drizzle with confectioner’s glaze (add just enough water to confectioner’s mix to make it drip down sides of loaf), honey, or maple syrup before serving.

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Cranberry Puffs with Cream Sauce

One of our favorites. These can either be for a light dessert or a side dish with the Thanksgiving meal.

cranberry puffs1 C cranberry sauce
1 large orange, finely chopped
1 C. organic, unbleached white flour
1 tsp baking powder aluminum-free
1/4 tsp baking soda
1/4 tsp salt
1/8 C shortening or butter
3/4 C organic milk
1/4 C. evaporated cane juice (sugar)
1 egg
Butter Sauce (recipe follows)

Heat oven to 400 degrees. Grease 8 large muffin cups. Spoon cranberry sauce mixed with orange evenly into bottom of each cup. Mix flour, baking powder, baking soda, sugar and salt. Cut in butter or shortening. Stir in milk and egg and mix well. Fill muffin cups 2/3 full with batter. Bake about 25 minutes or until tops are golden brown. Invert muffins into custard cups or small bowls. Top with warm butter sauce. Serves 8

Butter Sauce:
1/2 C sugar or evaporated cane juice
1/4 C light cream or organic half and half
1/4 C organic butter
1/2 tsp vanilla

Heat sugar and cream to boiling, stirring constantly. Remove from heat and beat in butter and vanilla. Pour over cranberry muffins.

For more recipes like this one using non-GMO and non-processed ingredients, see our recipe book in the Main Menu at the top of this page.

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Basic Roll Cake Recipe

This recipe can be used to make vanilla or chocolate roll cakes with any flavored filling you desire. Great sliced as a snack at parties.

basic-roll-cakeBasic Roll Cake Batter:

1 cup flour

1 1/2 tsp baking powder

1/4 tsp salt

5 eggs, separated

1/4 cup water

1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia

1 tsp vanilla.

optional: 3 Tbsp organic cocoa for chocolate cake.

Mix flour, baking powder and salt together thoroughly with a fork in a large bowl. Beat egg whites until soft peaks form. In separate bowl beat yolks and water until foamy. Gradually beat in sweetener and vanilla until thick and light in color. Fold in the flour mixture just until mixed. Fold in the egg whites. Pour batter into greased and floured pan and bake per individual recipe or at 350º until a toothpick comes out clean when inserted. Use this basic batter to create your own cakes, rolls stuffed with fruit etc. For a roll cake, pour the batter into a greased, deep cookie sheet and bake at 350º for 20-30 minutes until toothpick comes out clean.

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Sweet Potato / Pumpkin Cake

Makes 9 servings.

1 1/2 cups mashed, cooked sweet potato or fresh pumpkin

1/2 cup butter or 1/4 cup olive oil

1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia

2 eggs

1 cup rolled oats

1 cup flour

3 tsp baking powder

1/2 tsp salt

1 cup pecans, chopped

1/4 tsp ginger

1/2 tsp cinnamon

Cream butter and sweetener. Beat eggs until light add to butter mix and beat until mixed. Add mashed sweet potato or pumpkin. Mix all dry ingredients together and add wet ingredients. Mix well. Bake in greased 8×8 baking dish at 375º for 50 minutes. Frost or drizzle with honey, maple syrup or a confectioner’s sugar glaze.

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Cran-Nut Cheesecake

8 – 10 servings. Great for the holidays and a scrumptious way to incorporate more cranberries into your diet. Preheat oven to 450º

1 cup flour
1 tsp honey
1/4 tsp cinnamon
1/2 stick butter, soft
1 egg yolk, slightly beaten
1/4 tsp vanilla extract
1/2 cup walnuts, finely ground

Combine flour, honey and cinnamon. Cut in the butter until it resembles coarse crumbs. Add egg yolk and vanilla, mix just until dough hold together. Set aside two thirds of the dough. Mix the walnuts into the remaining third.

Press the walnut dough into the bottom of a slightly greased springform pan. Press remaining two thirds dough over the sides of the pan to a height of 2 inches. Bake in preheated 450º oven for 10 minutes or until lightly golden.

5 – 8 oz packages of organic cream cheese, soft
1/2 cup honey, or 1 cup evaporated cane juice or sugar, or 1 tsp stevia
1/4 tsp salt
5 eggs at room temperature
2 Tbsp fresh lime juice
1 tsp vanilla
Cranberry topping (recipe follows)

Beat cream cheese with sweetener, flour and salt until smooth. Beat in the eggs, one at a time. Add lime juice and vanilla. Pour the cheese mixture into the prepared pan. Bake at 450º for 10 minutes, then lower the heat to 200º and bake for 1 hour longer until cake is set. Turn the oven off and let the cake sit in the oven for an additional 1/2 hour with the door ajar. Transfer to a wire rack to cool. Then cover and refrigerate until chilled.

Cranberry Topping: Combine 2 cups fresh or frozen cranberries, 1/3 cup honey or 2/3 cup evaporated cane juice or sugar, or 1 tsp stevia , 1/4 tsp cinnamon and 1/2 cup orange juice in a small saucepan. Cook over medium heat until the cranberries start to pop. Reduce the heat and simmer 5 more minutes. Cool. Top cheesecake with cranberries when the topping is completely cool.

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Ice Cream Granola Sandwiches

Who says granola is just for breakfast? Personally, I have to have something crunchy on my ice cream or it’s just not exciting enough for me. I usually sprinkle granola on top of vanilla ice cream but these ice cream granola sandwiches are good too.

Granola Ice Cream Sandwiches4 cups homemade granola (see recipe.)

1/4 cup melted butter

1/2 cup chocolate sauce

1/2 cup melted caramel

1 qt organic vanilla ice cream

Spread 2 cups of the granola in the bottom of an 11×13 pan. Drizzle melted butter over it and bake until brown and crispy. Drizzle half the chocolate and caramel over it while it is hot. Let cool to room temperature, then sprinkle with remaining granola and freeze until firm.

Cut into squares and drizzle with remaining chocolate and caramel just before serving. Can also top with fresh raspberries, strawberries or blueberries.

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Easy Carrot Cake with Sweet Cream Sauce

This recipe for carrot cake cuts back on the sugar a great deal but definitely not the taste, and if you hold off putting the sauce on it until just before serving it, you can skip the sauce altogether if you want, or add just enough for your taste. Personally, I don’t like cake with so much frosting, you can’t taste the cake all you taste is sugar.
This also uses cane juice which is far better because the body can assimilate it better without causing blood sugar problems like refined white sugar. You can substitute honey as well for some extra flavor and nutrients.

1 1/3 C. unbleached organic flour
1/3 C Rapadura® evaporated cane juice or honey
1 C. shredded organic carrots
3/4 C. organic raisins
1/2 C. sweet cream butter
1/2 C organic orange juice
2 organic eggs
1 tsp each, baking soda, cinnamon and baking powder (aluminum free)
1/2 tsp nutmeg
1/4 tsp sea salt
1/4 tsp ground cloves
walnuts (optional)

Heat oven to 325 degrees. Mix dry ingredients together. If using honey instead of dehydrated cane juice or sugar, add the honey with the wet ingredients so it mixes better. In 3 qt bowl, beat all cake ingredients until well mixed. Pour into greased 8×8 cake pan or 6 C cake mold. Bake 25 minutes in shallow pan or 35-45 minutes in deep pan until toothpick inserted in middle comes out clean.

Sauce: 1/2 C. organic sweet cream butter
1/3 C. sugar (cane juice) or Agave works well and gives a nice flavor.
2 Tbsp cornstarch
1 1/4 C. water
1 tsp vanilla
1/4 tsp ground clove

Melt butter and stir in sugar and cornstarch. Add remaining ingredients. Cook while stirring until a full boil. Boil 1 minute. Pour warm sauce over cake.

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