Crazy Delicious Spice Cake Recipe!
Spice cake is one of my favorites! In this video, I will show you how to make delicious spice cake using spice cake mix. This cake recipe is so yummy and moist and super easy to make!
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TOOLS I USED (some items are not exactly what I used, but a good substitute):
SPICE CAKE MIX -
WILTON CLEAR VANILLA -
PASTRY BRUSH FOR PAN GREASE -
HEATING CORE NAILS -
18 FOOD SAFE PLASTIC WRAP -
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VIDEOS I REFERENCED:
HOW TO MAKE CAKE PAN GREASE -
DIVIDING CAKE BATTER FOR NO WASTE -
CREAM CHEESE FILLING RECIPE -
HOW TO FREEZE AND THAW CAKES -
HOW TO FILL CAKES -
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All songs used from YouTube Audio Library
Intro Song: Dive Down by VYEN
Background Song: Sunset n Beachz by Ofshane
End Song: Benji by Dyalla
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Karolyn
#SpiceCakeRecipe #EasySpiceCake #KarolynsKakes
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Karolyn’s Kakes provides cake decorating tutorials and tips to help you make amazing cakes.
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Week 2 - Apple Muffins
Hey everyone! Today we are going to bake and I am going to share with you a recipe for Healthy Apple Muffins.
This recipe makes 6 delicious muffins:
• 1 cup of whole wheat flour
• ½ teaspoon baking soda
• 1/8 teaspoon of ground cinnamon
• 1/8 teaspoon of ground ginger
• 1/8 teaspoon of ground allspice
• 1/8 teaspoon of ground nutmeg
• ¼ teaspoon rounded salt
• 1 large egg
• ½ cup frozen thawed apple juice concentrate
• 2 tablespoons frozen thawed apple juice concentrate
• 1 tablespoon of oat bran
• 1 small granny smith apple peeled cored chopped
• 1/3 cup buttermilk
First you preheat the oven to 375 and line muffin pan with muffin liners.
Mix together flour, baking soda, cinnamon, ginger, allspice, nutmeg and salt. (DRY)
Mix together eggs, apple juice and buttermilk. (WET)
Stir flour mixture and oat bran into egg mixture until dry ingredients are just moistened. DO NOT OVER MIX. Gently stir in apples.
Spoon batter in the cups 2/3 full.
Bake muffins until lightly golden, 25 minutes but the time may vary.
Put them on a wire rack to cool.
This is a great recipe for muffins because there is NO ADDED FAT OR SUGAR! I hope you enjoy! Stay healthy and happy!
Apple Cinnamon Protein Mini Muffins with Kara Corey | Tiger Fitness
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Makes 12 mini muffins
Serving Size- 2 mini muffins
Nutrition:
Protein-5
Carbs-9
Fat-1
Ingredients:
1/4 cup egg whites
1/2 cup unsweetened applesauce
1 tsp vanilla extract
40 grams oats
14 grams coconut flour
1 scoop of MTS Whey Cinnagram
1/4 tsp baking soda
1/4 tsp baking powder
1 tsp cinnamon
2 Tbs. Splenda
80 grams finely chopped/shredded apple
Mix all ingredients in a bowl until well blended. Put 1 tbs in each mini muffin. Bake at 375 for 10-12 minutes. Allow to cool.
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Apple Cinnamon Protein Mini Muffins with Kara Corey | Tiger Fitness
Tiger Fitness
How to Make Healthy Pumpkin Muffins | WEIGHT LOSS WEDNESDAY - Episode: 197
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Equipment used in this video:
Silicone Muffin Pan
:
Can Opener:
FROSTED PUMPKIN SPICE MUFFINS
INGREDIENTS:
MUFFINS:
2 large RIPE bananas
1 – 15 ounce can of pumpkin puree (not pie filling)
½ cup of Wanna Date Pumpkin Spice Date Spread
2.5 cups gluten free rolled oats
½ cup millet, ground
1 Tablespoon Pumpkin Pie Spice
*
1 cup GOLDEN raisins
PREPARATION:
Preheat oven to 350.
Using a potato masher, mash the banana, pumpkin puree, Wanna Date and pumpkin pie spice and until all ingredients are well incorporated. Stir in oats, millet and raisins and distribute evenly among 12 muffin cups. Bake for 40-45 minutes. Let cool completely before removing.
FROSTING:
1 cup roasted Japanese Sweet potato flesh
¼ cup Wanna Date Pumpkin Spice Date Spread
Mix ingredients together until smooth. Frost cooled muffins. Sprinkle with unsweetened coconut, if desired. Keep in the refrigerator.
* I LIKE THE SPICES FROM WWW.LOCALSPICERY.COM. Get 2 free small SOS-free samples with your order with code CHEFAJ
HERE IS THE LOW FAT COCONUT:
Healthy Low Calorie Pumpkin Cake Recipe (125 Calories) | Dairy Free Low Fat Cake
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Healthy Low Calorie Pumpkin Cake Recipe (125 Calories) | Dairy Free Low Fat Cake
Ingredients:
1 1/2 Cups (180g) Self rising flour
1/4 Cup (50g) Sugar substitute
3/4 Cup (180g) Pure pumpkin
1 Tsp pumpkin pie spice
3 Egg whites
1 Whole egg
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Low Fat Cinnamon Rolls - Mind Over Munch Episode 16
Check out my LOW FAT CINNAMON ROLL recipe! The perfect healthy Valentine's Day treat!
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LOW FAT CINNAMON ROLLS
Ingredients for Dough:
1 cup almond milk
2 Tbsp light butter (earth balance or I can't believe it's not light)
1 packet rapid rise yeast
1 3/4 cup all purpose flour
1 1/2 cups whole wheat flour
1/2 cup oat flour
1/4 cup stevia or granulated sweetener of choice
1 tsp cinnamon
1/2 tsp pumpkin pie spice (optional)
1/2 tsp salt
1 egg
1/3 cup canned pumpkin puree
Ingredients for Filling:
2 tsp light butter, melted
2 tsp cinnamon
1 tsp pumpkin pie spice
3 Tbsp stevia, or granulated sweetener of choice
1 Tbsp raw sugar
1 Tbsp brown sugar
Ingredients for Icing:
1/3 cup powdered sugar
2 Tbsp low fat cream cheese, room temperature
2 tsp almond milk
1/4 tsp vanilla
Procedure:
1. Heat almond milk and 2 Tbsp light butter over medium low heat. Whisk, and once combined remove from heat. Allow to cool slightly.
2. Mix/sift all-purpose, wheat and oat flour together in a bowl, set aside.
3. In a the bowl of a stand mixer, combine yeast, 3 cups of flour mixture, 1/4 cup stevia, salt, and spices for dough. Stir.
4. Whisk together canned pumpkin and egg.
5. In the stand mixer bowl with a dough hook attachment add egg/pumpkin mixture and luke warm milk. Beat on medium-low speed.
6. Add remaining flour a little at a time (about 1 Tbsp or so) until dough forms a ball and pulls from the sides.
7. Beat 5 minutes on medium-low speed.
8. Cover the bowl of the stand mixer with plastic wrap and allow to rise for 15--20 minutes.
9. While the dough rises, combine all filling ingredients except butter. Set aside.
10. After dough has risen, transfer and turn on a floured surface. Use a rolling pin to roll out to a rectangle that's about 15x9 (doesn't need to be exact measurements, but cut dough so it is a relatively perfect rectangle). Remove excess dough from rectangle and dispose.
11. Spread melted butter over dough. Sprinkle filling on top, covering thoroughly.
12.Roll the dough up width wise (keep the roll LONG, roll up the short side, so you have a roll that is about 15x 3--4.
13. Divide roll into 12ths. Cut using a GOOD bread knife or dental floss.
14. Transfer cut cinnamon rolls into a 9x13 baking dish, allowing space in between as you would for cookies. Cover with plastic wrap and allow dough to rise once more for 25 minutes.
15. Make the icing in the meantime by combining all icing ingredients. It's supposed to be a glaze, so don't worry if it seems watery! I recommend making extra icing (more than the recipe suggests) so your friends and family can add more if they want!
16. Preheat oven to 325F.
17. Uncover cinnamon rolls, and brush with a little extra melted butter on top, if you have it.
18. Bake cinnamon rolls 8--12 minutes, until risen and slightly browned on top! DO NOT overcook! These are best slightly undercooked, so if you're unsure, just take them out!
Nutrition:
per serving (1 roll): 124 calories | 25g carbs | 2g fat | 4g protein
Check out some of my other related recipes!
Cookie Dough Bites
Pumpkin Peanut Butter Cups
Peanut Butter & Jelly Thumbprint Cookies
The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.