healthy eating my way (allergy friendly)
The post today is a little late. Since I had to finish my workour before I actually had time to sit down to post it. I love crossfit. If you need a challenge this is something to try out. Hurts, but feels so good afterwards.Enough said.
Balsamic vinegar goes in way more things that you would think. And this frosting has a little of a twist to it. The berry flavored frosting, mixed with the chocolate is a great marriage. I’ve been cooking a lot of treats here lately, maybe it is the season, there is candy every where that I look around. I really wish we had Halloween and all that when I was a kid. But then again, maybe its a good thing that we did not. Me, being my usual me, and getting all hyped up on all the sugar. Would not be good, I had enough energy as it was as a kid. But I would take dressing up 🙂 Then again, for the kids there are trick-or-treating, and dressing up, ALLLLLL the candy in the world. And for grown-ups it is dress up, and going out to party. Still having the inner child and dressing up. I was walking the other day, and all of a sudden I see this man in a green suite. I was thinking, “no way”, but he really did, he had the whole thing: ” green lantern” suite. You have to be proud of your body to wear that. 🙂 Only time you can dress up as your super hero.
Happy Halloween everyone
1 cup milk ( of your choice)
1 1/2 tablespoons balsamic vinegar
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup cane sugar
1 cup gluten free -all-purpose flour
2 tablespoons almond flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
4oz (1/2 cup) frozen raspberries
1 tablespoon cane sugar
1 tablespoon balsamic vinegar
1/2 cup butter or margarine, room temperature
2 tablespoons cocoa powder
3-4 cups confectioners’ sugar
1.Preheat oven to 350 F
2. Whisk together the milk and vinegar, set aside for 5 min.
3.Whisk in sugar, oil and vanilla
4. Add all the dry ingredients and eggs. Stir until smooths.
5. Divide the batter over the 12 muffin cups.
6. Bake for 15-20 minutes, or do the toothpick test. Cool off.
7. In a pan, add the raspberries, sugar and balsamic vinegar.Stir.Let simmer for 5-10 minutes.
8.Take the pan off.
9. Cream the butter until smooth and fluffy, add the powdered sugar and cocoa powder
10.Mix in the raspberry mix. Let cool off.
11. Spread the frosting over the muffins.