Purple For Fall
Fall is officially here and although some summer style trends are leaving us along with the warm weather, there a few that are seamlessly transitioning into the Fall! I think that this is especially true for everything featuring the Pantone’s Color Of the Year: the beautiful Purple!
For instance this pretty lilac romper that I’m wearing here is so perfect for this transitional weather! And although I got it on sale, I’m still a bit puzzled as to why it was discounted, because I will be wearing it over the next few month and enjoying every bit of it!
And here’re my few tips on how to enjoy a purple outfit in the Fall:
- Make sure that your outfit is suited for the cooler weather: i.e. I would probably retire all types of cut-outs and bear-tommy things!
- Cool weather is all about layering it up, which means that you can do both: wear an all-purple outfit or mix it up with a few other similar in shade or contrasting colored items!
- Purple creates a beautiful pop of color if you want to only keep it to the accessories!
- Finally, if you really want it to be Fall-like a deeper shade of purple makes perfect choice! 🙂
OK! Dressed up and all ready to smile at yourself in the mirror! And to make you smile even wider here’s another sweet and yummy, but totally guilt-free recipe! 🙂
Low-Calorie Chocolate Cake Recipe!
…Just as with the Basic Yellow Cake Recipe this recipe is also basic: i.e. use it to make any type of a guilt-free chocolate cake!
Some of the ideas are a sheet cake or a layer cake, a snack-cake, or… well, I’ll be posting more frosted, decorated and part-ready recipe ideas soon!)
But for now I hope that I made you smile today and motivated you to treat yourself with a pretty outfit and a guiltless snack! 🙂
Low-Calorie Chocolate Cake
The Low-Calorie Chocolate Cake is lower calorie and healthier than a classic yellow cake, yet still just as yummy as the original one!
- 1/2 cup white whole wheat flour
- 1/2 cup cocoa powder
- 2/3 cup fructose sugar *see notes for the alternatives
- 2 eggs
- 3 egg whites
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/4 tsp salt
Preheat the oven to 350 F. Line a 8 inch round cake pan with parchment or drizzle with some oil.
Whisk all the dry ingredients except for the sugar together.
Whip the eggs, egg whites and sugar until light and foamy.
Note: if you want your cake to be really airy, separate the whites from the yolks and whip the yolks and sugar first. Then whip the whites separately
Fold dry mixture into the whipped eggs and stir until incorporated.
Pour the dough into a baking pan.
Bake for about 30 minutes. When the toothpicks inserted in the middle comes out clean - the cake is done!
Let the cake cool before taking out of the pan and enjoy on its own or frosted with your favorite frosting!
- Fructose sugar is 1/3 sweeter than the regular sugar. If using the regular sugar and if you have a sweet tooth - use 1 whole cup of sugar instead.
- If you are using erythritol use 1 1/2 cups of erythritol instead.