Archive for July, 2013

National Whole Foods Tour Gets Underway

July 30, 2013

I practically live at the Whole Foods Markets in the San Fernando Valley. I am there every day shopping for my family or picking up ingredients. It is my kitchen away from kitchen, my home away from home. I feel a bond with the workers, the customers and the bulk bins.

It is with this familial tie that I am thrilled to announce my upcoming national Whole Foods tour where I will be conducting classes. You will learn from moi how to make Sweet Debbies’ gluten-free, allergy-free, sugar-free cupcakes, energy bars, macaroons and much,Unknown much more. This all begins in August, so please stay tuned and hopefully, I’ll be coming to a WFM near you. Here is the schedule thus far:

 

Monday, August 12th  1:00 pm – How to Make Cran Pineapple Lemon Truffle Balls (Unbaked & Frozen)

Jericho Whole Foods Market

429 N Broadway 

Jericho, New York

(516) 932-1733

 

Tuesday, August 13th  7:00 pm – How to make Chocoholic Cupcakes

Midtown Whole Foods Market

226 East 57th Street (bet 2nd & 3rd)

New York, New York

(646) 497-1222

Wednesday, August 14th 1:30 pm – How to make Dark Chocolate Drizzled Cranberry Macaroons

Princeton Whole Foods Market

3495 US Route 1 South

Princeton, New Jersey

(609) 799-2919 

Tuesday, September 10th 5:00 pm – How to make Chocoholic Cupcakes

Northridge Whole Foods Market

19340 Rinaldi Street

Northridge, CA

(818) 363-3933

 

 

Please stop by and say hi. There will be free giveaways from So Delicious and, of course, the treats I show you how to make are yours for the tasting!

XOXO

Debbie

A Sneak Peak at my New Cookbook!

July 25, 2013

There are lots of Sweet Debbie’s recipes, tips, insider allergy-free trade secrets, a chapter devoted to gluten-free breads not sold at the bakery, and gorgeous photographs in Sweet Debbie’s Organic Treats: Allergy-free  & Vegan Recipes from the Famous Los Angeles Bakery.

You’ll be able to make our best-selling Chocoholic Cupcakes with a to-die-for fudge frosting, as well as our Gourmet Dark Chocolate Mesquite Brownies. The secret to our Irresistible Red Velvet Cupcakes that are made with cranberry puree and no food coloring is revealed as well.

There is a chapter devoted to sugar-free, nut-free,  high protein and nutrient dense, not to mention delicious, energy bars which you can pack for your child’s lunch or give them as a snack before sports practice.

There is so much more it’s hard to tell you about it all here. Trust me, it’s a treasure trove of recipes, entertaining true stories and invaluable information.

If you preorder at Amazon, and send proof of purchase to debbie@sweetdebbiesorganiccupcakes.com, another 10 recipes that are not in the book will be sent to you for FREE! Also, if you have any questions about the recipes I will be happy to personally help you. All you have to do is pre-order.

This book will help make your life a whole lot easier and tastier and I can’t wait to share it with you.

xoxo

Debbie

 

Irresistible Red Velvet CupcakesGourmet Dark Chocolate Mesquite Brownies

 

Chocoholic Cupcakes

Six Easy Steps To Making Delicious Dark Chocolate Chips – Without Sugar!

July 11, 2013

So back in my corporate days, I was a lush for refined sugar. Big, fat bran muffins laden with the stuff was a staple in my monogrammed, leather attache case/pantry. The onset of my hip expansion correlated in direct proportion to the onset of tax season which consisted of late nights at the office consuming dozens of Fig Newton’s (also packed into my mobile pantry). I couldn’t figure it out. Not only was I expanding sideways but my face and eyelids were drooping downwards – way more than they should for a 25-year-old. I started to read medical journals at the library, this is pre BMD (being married to a doctor) with New England Journals of Medicine being stockpiled in my bathroom for my research pleasure, and I found study after study that indicated refined sugar sucks nutrients out of your cells and bones, feeds into tumors, and basically reeks havoc with your body’s biochemistry, and all this causes premature aging and disease.

Since I’m a dramatic person by nature, I quit my job immediately. I knew that my mission in life had to become how to feed my sweet tooth without sugar and then help others to do the same. It took many years, mind you, but I did it. One of the first things I figured out, since I love them so much, was how to make my own chocolate chips without refined sugar. The store-bought ones have sugar as the first ingredient which means they’re loaded with more sugar than anything else and the cacao content is usually only 40%. To get the health benefits of chocolate it should have at least 70% cacao content.

So I’d like to share with you my recipe for home made chocolate chips that rival the ones in a package. You can also find many more sugar-free recipes in my upcoming book: Sweet Debbie’s Organic Treats: Allergy-free & Vegan Recipes from the Famous Los Angeles Bakery.

Sweet Debbie's Double Chocolate Chip Cupcake

Sweet Debbie’s Double Chocolate Chip Cupcake

 Sweet Debbie’s Dark Chocolate Chips

Makes about 8 ounces of chocolate chips

Must Have

15 x 13-inch sheet of parchment paper

4 ounces 100 percent cacao unsweetened chocolate bar

2 tablespoons coconut oil

6 tablespoons coconut nectar

¼ cup powdered erythritol

¼ teaspoon stevia powder

⅛ teaspoon fine sea salt

 

Must Do

1) Line a 15 x 13-inch cookie sheet with parchment paper.

2) Chop the chocolate into chunks, place them in a medium-size microwave-safe bowl with the coconut oil and microwave 30 seconds at a time until the chocolate melts.

3) Add the coconut nectar, powdered erythritol, stevia and salt and stir to combine. Set this aside to cool slightly.

4) Cut off a small tip of a disposable pastry bag or the corner of a gallon-size ziplock Baggie. Place the bag tip down in a tall drinking glass and fold the top edges of the bag around the perimeter of the glass to hold it up.

5) Fill the bag with the melted chocolate. Take the filled bag out of the glass and twist the top to prevent leakage.

6) Squeeze little chocolate teardrops onto the parchment paper until the bag is empty.

Place the cookie sheet in the freezer until the chips harden, about 1 hour.

Store the chocolate chips in the freezer, in an airtight plastic bag or freezer-safe glass jar, until you’re ready to bake with them.

From my sweet tooth to yours!

Debbie