Next up – Monk Fruit in the Raw

Thanks to the kind folks at Green Moms Meet and In The Raw I was able to try the new Monk Fruit in the Raw. Most people are familiar with the Sugar in the Raw… turbinado sugar. What the heck is Monk Fruit??

monk fruit

Monk Fruit aka Luo Han Guo hails from Asia. Super sweet like sugar.. none of those pesky calories. Having diabetic family members – I was pretty psyched to try this too! It has less than 1 carb and low glycemic impact. Both very attractive to those that watch their carb intake for dietary reasons. Can you say JUST IN TIME FOR NEW YEAR’S RESOLUTIONS!!??

So how does it taste? Sweet! I am always hesitant to try sugar alternatives. Why? I blame Stevia. I find Stevia to be very bitter and not enjoyable at all. No matter what the product I can tell if it’s in there. However Monk Fruit in the Raw flies under the radar. I tried it in my tea.. perfectly sweet.

Oh and it measures cup for cup for regular sugar. Only difference.. its SUPER lightweight. I almost threw the bag across the room the first time I picked it up! I used it in my Christmas sugar cookies too! No one could tell the difference. Want the recipe? Head over to see a bunch of other good ones too.. like the Peppermint Brownie Cookies.

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Classic Sugar Cookies (from the In the Raw website)

2 cups unbleached all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
10 tablespoons (1 1/4 sticks) unsalted sweet butter, softened
2/3 cup sugar
1 large egg plus 1 yolk, at room temperature
1 teaspoon vanilla extract
2/3 cup Monk Fruit In The Raw® Bakers Bag
1/3 cup Sugar In The Raw®, for decoration

In a bowl, combine the flour, baking powder, and salt, and set aside.

In a large bowl, use an electric mixer on medium-high to beat the butter until fluffy, 2 minutes. Add the sugar and beat until the mixture for 3 minutes. Add the egg, then the yolk and vanilla, beating well between additions. Add the Monk Fruit In The Raw Bakers Bag and beat until just combined. Reduce the beater speed to low and gradually add the dry ingredients, beating until the mixture is clumpy. Stop blending and use a flexible spatula to complete mixing the dough by hand.

Turn the dough out onto a counter and divide it in half. The dough will be soft and sticky. Shape each half into a log 6-inches long and 2-inches in diameter. Wrap the logs in plastic wrap. Chill the dough for at least 2 hours, and up to 3 days.

To bake the cookies, center a rack in the oven. Preheat the oven to 350° F. Line two large baking sheets with parchment paper. Place the Sugar In The Raw in a small bowl.

With a sharp, thin knife, cut each log into 1/4-inch slices. If the logs have flattened on one side, use your fingers to gently shape the slices into rounds.  One at a time, lightly press one side of the cookies into the Sugar In The Raw, then place it sugar-side up on the prepared cookie sheet, leaving 1 1/2-inches between cookies.

Bake for 11-13 minutes, until the cookies are firm when pressed in the center and evenly pale gold in color. Let the cookies rest for 1 minute on the baking sheet. Transfer the cookies to a wire rack and cool completely. Keep the Sugar Cookies tightly covered in a tin, for up to 1 week.

Per serving: 120 calories, 6 g fat, 4 g saturated fat, 16 g carbohydrate, 8 g sugar, 2 g protein, 0 g dietary fiber, 38 mg sodium, 15mg cholesterol

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What else do I love about it? Well.. the obvious! Bright orange packaging! Oh and it’s GLUTEN FREE!

If you’re like myself and watch your sugar intake, I definitely recommend giving this lovely Luo Han Guo fruit a shot. Head here for some pretty awesome coupons!

xoxo

Sarah

I received this product for free from the sponsor of the Moms MeetSM program, May Media Group LLC, who received it directly from the manufacturer. As a Moms MeetsSM blogger, I agreed to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of the product.

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ginnybakes cookies & mixes: gluten free, organic AND delicious? Yes please!

I had the pleasure of sampling some ginnybakes cookies and baking mixes thanks to the Moms Meet blogger program. I was blown away by the box of samples… what a great selection! I wasn’t familiar with the brand but have tried a bunch of different kinds of gluten free cookies… most of which were.. um… not great? However the ginnybakes brand holds it’s own.

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My favorite thing about these products (besides being non-gmo and organic) is how they taste homemade. Let’s face it.. when you had a Grammy that knew how to bake.. most store bought treats just don’t cut it. Oatmeal Coconut Bliss was hands down my favorite. Hello, my name is Sarah… and I’m a coconut-aholic. And they were just that, bliss. The Butter Crisp cookies reminded me of Christmas as a youngling. There is something about a buttery, sugar cookie that brings you back to being a kid. I think it’s the sparkly dusting of sugar ;o)

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Their ginnybakes mixes are just as great! I made the ‘lovely brownie bliss’ in my mini donut pan. I am not a huge fan of using oil in any baked goods. I’m the crunchy momma that always uses those handy little cups of apple sauce. (the ginnybakes recipe calls for coconut oil.. which i LOOOOOVE but ran out of in my AM smoothie). Using the applesauce made the brownies moist and cakelike. My boys went nuts over them. As you can see kid #3 was angry he couldn’t eat them all… sorry dude.

brownies

 

As always I try to learn everything I can about the product I’m reviewing.. Their website is beautiful and their Instagram makes their founder, ginny simon, incredibly accessible. I was in awe when she started to comment on my posts about the product! Most of the time when you tag companies you never expect to interact with their creator!

From their website:

“founded in 2010 by ginny simon, ginnybakes is the realization of a dream. combining ginny’s passion for nutrition, active living and baking, our products are a natural expression of her dedication to leading healthy, balanced lives.”

And you can tell by their social media that they live that mantra. Photos of food, life, family and wellness. Unlike most company’s social media accounts, I thoroughly enjoy ginny’s updates. As a consumer I feel better about the products I choose when I feel a connection to the people and the passion behind them.

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Last but certainly not least they offer ginnybars and ginnyminis. Peace, Love & Apple was my favorite. They also make Love & Nuts, Karma, Love & Apricot and Happy Chocolate Bliss. Crunchy and slightly chewy made this lady happy on her long commutes to work. And then once I got to work I knew I had a little treat waiting for me later. ginnyminis are the perfect little snack during the day. Just enough to take the edge off ;o)

peace love applechocolate minis

 

Please check out these links and follow kindly:

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 I received this product for free from the sponsor of the Moms MeetSM program, May Media Group LLC, who received it directly from the manufacturer. As a Moms MeetsSM blogger, I agreed to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of the product. 

 

More than refrigerated cookie dough… Chocolate + Coconut = Immaculate Cupcakes

Sometimes you want tasty confections without wasting away in the kitchen. I’m still waiting for the day we all eat little food pills like in The Jetsons. Since we’re not there yet, we do what we do to eat tasty morsels in small amounts of time. Enter: Immaculate Baking Company! IBC has been making yummy sweets since the early 90’s. The best part is that they’ve partnered with the Non-GMO Project which is a huge win in this household. For those of you that live under a rock GMOs stand for ‘genetically modified organisms’ – basically food that has been bioengineered to be larger, heartier and resistant to pests. I’m not sure about you.. but I don’t want MY family eating food that has been created in a lab. Definitely check out the Non-GMO Project website for more info!

The lovely folks at IBC sent us a care package filled with refrigerated goodies (Check out our latest blog for a recipe for Sausage CinnaSwirls!) including their 2 latest refrigerated cookies: Coconut Macaroons and GLUTEN FREE Peanut Butter cookies!

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I decided to kick it up a bit and made:

Immaculate Cupcakes!

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1 cup milk alternative, we used Coconut!
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
4oz cup of applesauce
1 1/2 teaspoon vanilla extract
1 cup all-purpose unbromated flour
1/3 cup cocoa powder – I used Valrhona
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1 package Immaculate Baking Coconut Macaroons

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Preheat oven to 350F. Line muffin cups!

Whisk together the coconut milk and vinegar in a large bowl, and set aside for a few minutes to curdle.

Add the sugar, oil, and vanilla extract to the coconut milk mixture and beat well.

In a separate bowl mix the flour, cocoa powder, baking soda, baking powder, and salt. Add little by little to the wet ingredients.

Pour tasty looking cupcake batter into liners filling 1/2 way. I experimented adding the coconut macaroons whole or in pieces and hands down adding them whole was WAYYYY more satisfying. Put them in the batter and then top with the remaining batter. You should have enough to make 12 cupcakes!

Bake 20 minutes until a toothpick inserted comes out clean. Put them on a cool surface and have them cool completely.

For the frosting I made a simple Chocolate Ganache:

8oz Chocolate Chips

1/2 cup heavy cream

Cook the chocolate chips and heavy cream in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. I transferred mine to the refrigerator to help it cool quickly and stiffen up.

Once everything is cooled, frost the cupcakes and garnish with shredded coconut!

TADA! Tasty, decadent cupcakes in a reasonable amount of time!!!

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disclaimer: Immaculate Baking sent me free product to review on our blog. Also note that matchingmummies does not accept any liability from the purchase or use of any products reviewed on this blog.

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