Goddess Food

Just out of the oven! This is an amazing sweet bread. What's more amazing: it's sugar and fat free. It's completely delicious! Little surprise... it uses red beet puree! Don't snub your noses yet... wait till you see how beautiful the batter is! RECIPE: Chocolate Sponge Bread 3 eggs 1- 1/2 cups of Splenda (you can use 3/4 cups is you prefer a less sweet bread) 1 cup Unsweetened Applesauce 1- 1/2  cups of Red Beet Puree 2 Tbsp Hershey's Cocoa Powder 1- 1/3  cups of All Purpose Flour 1- 1/2  tsp of Baking Soda 1 tsp of Salt 1 Tbsp Vanilla Pre-heat Oven to 350 degrees, fahrenheit.  Beat eggs, splenda, applesauce, beets and cocoa till blended.  Add dry ingredients with vanilla and mix till smooth. Grease a 9x5 loaf pan, and bake for 1 hour. beautiful magenta-colored batter baked and chocolatey with a slight hue of pink It's really, VERY good, and I hope you'll try it out! paired with Creamy Marscapone Citru...

So, I know I'm running a Fall Cupcake Poll, but I couldn't wait, so I rummaged through my kitchen to see what I had on hand and created a great Cupcake to bid our Summer farewell. The ONLY ingredient I didn't have was LINERS, but that wasn't gonna stop me :) I baked 'em up muffin style :) Sour Cream Triple Threat Cupcakes: Cook Time: 25 minutes Ingredients: 1/2 cup boiling water (i used hot tap water) 1/4 cup shortening or butter (butter crisco) 1 cup granulated sugar 1/4 cup unsweetened cocoa powder (you can always use dark cocoa powder) 1 1/2 cups all-purpose flour 1/2 teaspoon salt 1/2 teaspoon baking powder 1/2 teaspoon soda 1 egg, beaten 1/2 cup sour cream 1/2 teaspoon vanilla extract Preparation: In a mixing bowl, combine boiling water, shortening, sugar, and cocoa. Beat until sugar is dissolved. Add sifted dry ingredients alternately with the beaten egg, sour cream, and vanilla. Fill greased and lightly floured cupcake cups about hal...