Heatlthy Easter Recipes From In The Raw With A Giveaway

I was provided with a gift card and samples in exchange for this post all opinions are one hundred percent my own regardless of compensation.

In my family baking with the kids is a huge holiday tradition; especially during Easter. There are so many bright and fun recipes to be made I just can't resist. All that sugar adds up though. Why not try a healthier alternative. In The Raw products have so much less sugar and can be substituted in your Easter recipes. Stevia In The Raw® is a zero-calorie sweetener, perfect for any baking and cooking needs. It contains an extract from the sweet leaves of the stevia plant. Stevia In The Raw® is available in conveniently portioned 1g packets, quick dissolving tablets for on-the-go, non-GMO bulk jars and a user-friendly bakers bag. One packet of Stevia In The Raw® is as sweet as two teaspoons of sugar. Stevia In The Raw® Bakers Bag measures cup for cup with sugar, so it can easily be used in recipes to reduce sugar and calories with no conversion necessary. Stevia In The Raw® Bakers Bag is formulated so that 1 cup has the same sweetness as 1 cup of Sugar. When using Stevia In The Raw® Bakers Bag for baking recipes, it is recommended that the user replace about half of the sugar in order to achieve the proper browning, rising and caramelizing that only sugar can provide. Up to 700 calories are saved for every cup of sugar that is replaced with Stevia In The Raw® Bakers Bag. In The Raw also has Sugar In The Raw. A wholesome alternative to refined white sugar, Sugar In The Raw Organic White® crystals are never bleached, retaining their natural-white color. Plus it blends, browns and dissolves easily in cooking and baking recipes. Eco-Social certified, USDA Organic and non-GMO, it’s a perfect choice for both you and the environment. Click the links below to check out these amazing recipes and make your Easter recipes. Try baking them with your kids!

Easter Egg Cookies

Ingredients

2 sticks unsalted butter, softened
1/2 cup Sugar In The Raw Organic White®
1 teaspoon pure vanilla extract
2 cups all-purpose flour, plus more for rolling dough
1/2 teaspoon sea salt
1/2 cup organic orange marmalade or lemon curd
Powdered sugar, for dusting

Preperation

Preheat oven to 350°F and line two baking sheets with parchment. With a mixer, cream together butter and Sugar In The Raw Organic White® until light and fluffy. Add vanilla and combine. Scrape down the sides of the bowl. Add flour and salt, and mix on low speed until a smooth dough forms. Remove the dough to a lightly floured work surface and roll 1/4” thick, dusting the dough with flour if needed to prevent sticking.
Use an egg-shaped cookie cutter to cut dough into shapes. Roll out any scraps and cut into more shapes. Use a small round cutter to cut a hole in the wide end of every other cookie (for each sandwich cookie, you’ll need one solid cookie and one cut-out cookie). Place on baking sheets and bake until just starting to brown, about 12-15 minutes. Cool completely.
Turn over solid cookies so the bottom side is up. Spread lemon curd onto each cookie leaving a 1/4” border. Dust the cut-out cookies with powdered sugar, then top each lemon curd cookie with a cut-out cookie.

Nutrition Information

Per serving: 160 calories, 9g fat (6g saturated fat, 0g trans fat), 19g carbohydrates, 2g protein, 0g dietary fiber, 60mg sodium, 10g sugar

Easter Basket Cookies

Ingredients
1 1/4 cups all-purpose flour
1/3 cup Sugar In The Raw Organic WhiteⓇ
Zest of 1/2 lemon
1/4 teaspoon fine sea salt
1 stick cold butter, cut into small cubes
2 egg yolks
1/2 cup raspberry jam
1/2 cup unsweetened shredded coconut
48 organic jelly beans or Easter egg candies

Preperation

Preheat oven to 350˚F.In a food processor or bowl, add flour, Sugar In The Raw Organic White®, lemon zest, and salt and pulse or whisk to combine. Add butter and pulse or rub into the flour with your hands until the flour is crumbly and no large chunks of butter remain. Add yolks and pulse or work into the flour until the dough just holds together.
Press 1 tablespoon dough into each of the depressions in a nonstick mini muffin tin, pressing it evenly on the bottom and up the sides. Refrigerate for 30 minutes. Bake cookie cups until golden brown, about 15 minutes. Let cool completely in the pan.
Remove from pan and spoon 1 teaspoon raspberry jam into each cup. Top with a pinch of shredded coconut and 2 jelly beans or Easter egg candies.

Nutrition Information

Per serving (1 cookie): 110 calories, 5g fat (3.5g saturated fat, 0g trans fat), 14g carbohydrates, 1g protein, 0g dietary fiber, 25mg sodium, 8g sugar

Bunny Bottom Cupcakes

Ingredients

Cupcakes
1 cup Sugar In The Raw Organic White®
1 stick unsalted butter, softened
3 large eggs
1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup milk

Frosting

2 cups powdered sugar
1 stick unsalted butter, softened

Decoration

1 cup unsweetened shredded coconut, divided
12 hazelnuts
4 ounces white chocolate, melted
1-2 drops organic, all-natural pink food coloring
24 sliced almonds

Preperation

Preheat oven to 350°F. Line a standard 12-cup muffin tin with paper liners. With a mixer, beat Sugar In The Raw Organic White® and butter until light and fluffy. Add eggs one at a time until combined. Scrape down the bowl. Whisk together flour, cocoa, baking powder, and salt, and stir into butter mixture along with milk until smooth. Divide batter between muffin cups and bake until a toothpick inserted in the center comes out clean, about 20-25 minutes. Cool completely.
For frosting, beat powdered sugar and butter in a mixer until smooth. Spread in a thin layer over cupcakes, reserving a tablespoon.
Place 3/4 cup coconut in a bowl and dip the tops of the cupcakes in coconut to coat. Roll hazelnuts in melted chocolate then in remaining coconut. Place on the center of each cupcake, gently pressing down into frosting. Mix remaining melted chocolate with food coloring, and use a toothpick or skewer to paint onto almonds to form toes and pads of feet. Refrigerate almonds until frosting has hardened. Use leftover frosting to stick the almond feet on cupcakes.

Nutrition Information

Per serving: 460 calories, 26g fat (18g saturated fat, 0.5g trans fat), 55g carbohydrates, 5g protein, 3g dietary fiber, 170mg sodium, 42g sugar

This Easter try something healthy and fun with the kids cook up a new recipe using In The Raw! Make sure to check out Stevia In The Raw's website below for where to buy, product announcements, sweepstakes and more, enter the giveaway below and be sure to follow them on social media below:

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GIVEAWAY

In The Know With JoJo responsible for the giveaway hosting and drawing of winners the makers of Stevia In The Raw® are providing the $25 Visa gift card and Sugar In The Raw Organic White sample and are responsible for shipping and prizes.

The winner has been chosen and messaged for her privacy as a crime victim she asked her nme not be announced thank you for understanding fans :)