Desserts

The Perfect Cookie

Wednesday, December 7th, 2011

Looking for a cookie that people can’t stop talking about? This is it. They’re traditional enough to be a crowd-pleaser, but also have a few unique twists that keep people interested. I’ve been making these cookies for over 10 years, and they’re a hit every time. Try them for a holiday cookie exchange, party, or to leave out for Santa on Christmas Eve (you’ll surely get an extra present or two!).

Amelia's Famous Cookies

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Number of Servings: 30

Ingredients

2 Large Eggs
2 teaspoons Vanilla Extract
¼ cups Sugar
1 ¼ cups Dark Brown Sugar, packed
1 cup Unsalted Butter, at room temperature
1 teaspoon Cinnamon
¼ teaspoon Ground Nutmeg
1 ½ cups All Purpose Flour
1 teaspoon Baking Soda
1 ½ teaspoon Kosher salt
½ cup Golden Raisins
½ cup Walnuts, chopped (optional)
3 cups Rolled Oats
2 cups Chocolate Chips
1 cup Butterscotch chips

Directions

1 Cream butter and sugar.
Preheat oven to 325. Using a stand mixer, cream together butter and sugar until smooth. Add vanilla and eggs and beat until combined, scraping down sides so everything gets mixed in.
2 Combine dry ingredients.
In a separate medium bowl, stir together the flour, baking soda, cinnamon, nutmeg, and salt. Add this dry mixture to the butter mixture a little at a time with the mixer on low, until just combined.
3 Add oats and goodies.
With the mixer on low, add the oats a cup at a time until just incorporated (careful not to overmix). Remove mixing bowl from stand mixer and gently stir in chocolate & butterscotch chips, raisins, and nuts by hand with a spatula or wooden spoon.
4 Bake cookies.
Cover 2 baking sheets with parchment paper. Using a small ice cream scoop, scoop balls of the cookie dough onto the baking sheets a couple inches apart. Gently press down on the dough balls with your fingers to flatten slightly. Bake for 12-15 minutes or until cookies are golden brown on the edges but still soft in the middle. Cool for at least 5 minutes before digging in!

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Baking
- 1 ½ cups All Purpose Flour
- 1 teaspoon Baking Soda
- 1 ¼ cups Dark Brown Sugar
- ¼ cups Sugar
- 2 teaspoons Vanilla Extract
Cereal
- 3 cups Rolled Oats
Dairy
- 2 Large Eggs
- 1 cup Unsalted Butter
Dried Fruit
- ½ cup Golden Raisins
Nuts
- ½ cup Walnuts
Pantry
- 1 ½ teaspoon Kosher salt
Spices
- 1 teaspoon Cinnamon
- ¼ teaspoon Ground Nutmeg
baking
- 1 cup Butterscotch chips
- 2 cups Chocolate Chips

Fresh Figs, Lucy Style

Wednesday, October 26th, 2011

The other day I got the best gift from one of my favorite farmer’s market vendors: a big bag of very ripe, soft fresh figs. Heaven! These were so much sweeter than all the more pretty-looking figs I’ve had all summer…and they were perfect for Lucy, as they were already squishy. I washed and gave her a fresh one (with intact skin) to examine and taste…

She was a big fan. (Obviously. Fresh figs rule).

I loved how she periodically took the fig out of her mouth to poke and prod. She had fun twirling her finger around in the seeds.

After she was done (and after I inhaled about 15 figs myself), we cooked the rest of the fruit with a little sugar, vanilla, and balsamic vinegar. Now we have the most delectable sauce for yogurt, ice cream, or just eating by the spoonful. Next time you’re out to buy fresh figs (next season, I regret to say)…pick the ugly, mushy ones…they’re the best!

Holiday Favorites, Both Naughty and Nice!

Friday, October 14th, 2011

When summer ends and the weather begins to turn cool, I can’t help but think of the holiday meals that lie ahead. While many families whip up heavy, meaty dishes during this indulgent season, mine takes another approach. We love to make light, veggie-heavy dishes featuring the best seasonal produce – not because we’re trying to be healthy, but because this food tastes good! Sweet potatoes, Brussels Sprouts, squashes, and hearty winter salads always occupy significant real estate on our holiday table. However, we definitely save room for dessert! I guess you could call our holiday tradition “Naughty & Nice.”

Here are some of my family’s favorite dishes. Try them at your house this holiday season – you’ll never see veggies (or cookies) disappear so fast!

Baby Greens with Persimmon and Pomegranate

The crunchy textures and sweet flavors of this salad keep everyone going back for more. Plus, persimmons and pomegranates are only in season for a couple months every year, so I love using them as much as possible while they’re around. Mmmm.

Brussels Sprouts with Cranberries, Pistachios, and Lemon

This dish will quickly erase any memory you have of mushy, bitter, cafeteria-style Brussels sprouts. And it’s super easy. You just quarter and roast (roasting is just baking at a high temperature, like 425) the Brussels sprouts with olive oil, salt, and pepper.

Then while they’re still warm, toss them with a little more olive oil plus fresh lemon juice, dried cranberries, and toasted shelled pistachios. That’s it!

Pumpkin Fondue

I wouldn’t exactly call this “light,” but it is seasonal and does involve a vegetable

The recipe, which my friend Kari introduced me to, is based on Ruth Reichl’s, and it is so incredible, I don’t recommend making it unless you have LOTS of people to share it with. Otherwise you may end up eating a whole pumpkin yourself, which would be a shame because then you wouldn’t have room for one of the best desserts in the world…

Grandma Dixie’s Homemade Oreos

My grandma Dixie was making these looooong before homemade Oreos were trendy. We’ve been leaving these out for Santa on Christmas Eve since I was a little girl (he loves them too, FYI), and they are by far my favorite holiday indulgence. The recipe is super simple, and one big perk of these cookies is they’re best after sitting for a day or two (the filling kind of melds into the cookie instead of squishing out the sides….OMG I’m starting to drool), so you can easily make them before family and friends start arriving at your door.

Are you ready to sink your teeth into that baby or what?! I am. In fact, I better sign off and go find some chocolate.

Look forward to sharing more — and hearing some of YOUR — holiday traditions and recipes throughout this season!

I created this post as part of Frigidaire’s Talk Turkey Campaign. Share your own recipes and tips at Frigidaire’s Make Time for Change site. For every recipe or tip that’s shared, Frigidaire will donate $1 to Save The Children’s U.S. Programs, which creates lasting change for children in need.

**Kari Lauritzen is my friend and fellow personal chef in Los Angeles. She introduced me to the idea of making fondue inside a pumpkin – such a wonderful discovery!**

Chocolate Coconut Macaroons

Saturday, September 10th, 2011

A friend of mine recently had to give up gluten due to a health problem (Remember that for most people, gluten is fine, and a gluten-free diet is not a tool for weight loss). She was pretty bummed about needing to avoid one of her favorite foods: cookies. Of course there are many gluten-free cookies on the market now, but nothing beats homemade, so I wanted to make her a tasty gluten-free treat. Coconut macaroons immediately came to mind. These are naturally gluten-free, super quick to prepare, and when fresh, taste incredible….especially drizzled with chocolate! Regardless of whether you eat gluten or not, I highly recommend whipping up a batch of these for your next cookie need. YUM.

Chocolate Coconut Macaroons

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Number of Servings: 10

Ingredients

2 Large Eggs, whites only
¼ teaspoon Almond Extract
1 tablespoon Sugar
1 pinch Kosher salt
2 cups shredded coconut, pre-sweetened
½ cup Chocolate Chips

Directions

1 Prep ingredients.
Preheat oven to 350. Using a stand mixer or electric hand mixer, beat egg whites until stiff peaks form, about 3-5 minutes. Stir in the almond extract, sugar, salt; then fold in the coconut.
2 Bake macaroons.
Line a baking sheet with parchment paper. Using a small ice cream scoop or melon baller, place packed scoopfuls on the baking sheet. Bake macaroons for 15-20 minutes or until golden brown on the top and bottom. Let cool on a rack.
3 Drizzle with chocolate.
Place chocolate chips in a microwaveable bowl. Microwave for 30 second intervals, stirring in between, until chips are melted and smooth. (Careful not to overcook, or the chocolate will break apart). Drizzle chocolate over macaroons and eat as is, or let harden before serving.

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Baking
- ¼ teaspoon Almond Extract
- 1 tablespoon Sugar
Dairy
- 2 Large Eggs
Pantry
- 1 pinch Kosher salt
baking
- ½ cup Chocolate Chips
- 2 cups shredded coconut

Grilled Peaches with Yogurt and Honey

Wednesday, July 27th, 2011

Many of you have been asking me for healthy ways to satisfy your evening sweet cravings. Since I have a killer sweet tooth myself, I’m always trying to come up with semi-nutritious and low-cal ways to conquer my craving in a tasty way. During summer, grilled stone fruit (i.e. peaches, nectarines, plums, apricots) makes a regular appearance on my table. Just 3 minutes on the grill (or in a grill pan) brings out the sweet taste of these fruits, and when you add a dollop of Greek yogurt and a drizzle of honey, you’ve got yourself a heavenly dessert that won’t pack on the pounds. Here’s how to make them.

First, cut your favorite stone fruit in half (it helps to use “freestone” fruits so the flesh of the fruit doesn’t stick to the pit).

Then place the fruit flesh-side down on a grill or grill pan that’s been sprayed with nonstick spray, and cook over medium-low heat for 2-3 minutes. Light grill marks will be appear, but if you get black ones or smell a burning smell, your grill is too hot.

Flip the fruit over and cook for another 1-2 minutes on the skin side, then remove to a plate and cool for 2-3 minutes.

Place a dollop of nonfat or low-fat Greek yogurt (great time to use Chobani, especially if you were a winner of our Chobani giveaway!) on top of the fruit

then drizzle with honey — or chocolate sauce, or nothing — and dig in. This is also a great time to add a tiny bit of chopped dark chocolate, a few chopped nuts, or a sprinkling of granola. Enjoy!

Chocolate Peanut Butter Cookies

Sunday, July 17th, 2011

When your Sweet Tooth strikes, I highly recommend making these chocolate peanut butter cookies. They’re gooey and nutty, yet the presence of whole wheat flour and oats might reduce the guilt you experience when you eat one too many of them…like I did. Enjoy! (in moderation, of course).

Chocolate Peanut Butter Oatmeal Cookies

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Number of Servings: 24

Ingredients

¼ cup Creamy Peanut Butter
1 Large Eggs
1 teaspoon Vanilla Extract
¾ cup Light Brown Sugar
½ cup Unsalted Butter, (1 stick), room temperature
¾ cup Whole Wheat Pastry Flour, (all purpose flour is fine)
¾ teaspoon Baking Soda
½ teaspoon Kosher salt
1 ½ cups Rolled Oats
1 cup Chocolate Chips, (milk chocolate is good here)
½ cups Peanut butter chips

Directions

1 Cream butter & sugar.
Preheat oven to 325. Using a stand mixer on medium speed, cream together butter, peanut butter, and brown sugar until smooth. Scrape down sides then add vanilla extract and egg and beat again until combined.
2 Combine dry ingredients.
Add the flour, baking soda, and salt to a separate small bowl and stir with a fork to combine.
3 Add remaining ingredients.
Add flour mixture, half of it at a time, and mix on low just until flour is incorporated. Scrape down sides then add oats & chips; mix until just combined.
4 Bake cookies.
Using a small ice cream scoop, place balls of dough at least 2 inches apart on a parchment lined baking sheet. Bake for 12-15 minutes or until golden brown on the edges but still a little gooey in the middle. Let cool on a rack then enjoy!

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Baking
- ¾ teaspoon Baking Soda
- ¾ cup Light Brown Sugar
- 1 teaspoon Vanilla Extract
- ¾ cup Whole Wheat Pastry Flour
Cereal
- 1 ½ cups Rolled Oats
Dairy
- 1 Large Eggs
- ½ cup Unsalted Butter
Pantry
- ¼ cup Creamy Peanut Butter
- ½ teaspoon Kosher salt
baking
- 1 cup Chocolate Chips
- ½ cups Peanut butter chips

As American as Key Lime Pie

Sunday, July 3rd, 2011

I’m not much of a pie person, but Tyler loves pie more than life itself, so I’m always trying to find or create new pie recipes. This one — a lighter version than most traditional recipes — turned out so well that we practically fought over the last piece. It’s cool, creamy, kind of tart, and the perfect dessert for your 4th of July BBQ, or any other summertime get-together. I used regular lime juice (a serious crime in the eyes of Floridians and key lime pie aficionados), but I’m not even sure what the difference is, and by no means did it affect the deliciousness of this pie. Enjoy, and Happy 4th of July!

Key Lime Pie

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Number of Servings: 8

Ingredients

¼ cup Flaxseed Meal
1 ½ cups Graham cracker crumbs
3 tablespoons Butter, melted
2 tablespoons Brown sugar, packed
6 ounces Plain Nonfat Yogurt
14 ounces Sweetened Condensed Milk, 1 can
2 Large Eggs
1 cup Fresh lime juice
½ teaspoon Vanilla Extract
3 tablespoons Powdered Sugar
1 tablespoon Lime zest
8 ounces Heavy whipping cream
6 ounces Vanilla lowfat yogurt

Directions

1 Make crust.
Preheat oven to 350. Combine graham cracker crumbs, butter, sugar, and ground flaxseed (you can skip the flax if you want, and just use an extra 1/4 cup graham crumbs) in a medium bowl until well incorporated. Pour into a glass pie dish and press down with your fingers so that crumb mixture becomes a crust. Bake for 8-10 minutes then let cool completely.
2 Make lime pie filling.
Reduce oven temperature to 325. In a large mixing bowl, whisk together the eggs, sweetened condensed milk, plain yogurt (not the vanilla), and lime juice. Pour into the graham cracker crust and bake for 20 minutes. Remove from oven and let cool at room temperature for 1 hour, then in the fridge for at least 2 hours.
3 Make whipped cream topping.
Using a stand mixer or electric hand mixer, whip cream until soft peaks form. Sprinkle in powdered sugar, drizzle in vanilla extract, then continue whipping until stiff peaks form. With a spatula, fold vanilla yogurt into the whipped cream until mixture is smooth (folding means gently combining so as not to remove the air from the whipped cream). Pour this mixture on top of the lime filling layer of the pie and spread out until smooth. Sprinkle lime zest over top of the pie and serve, or refrigerate until ready to serve.

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No Department
- 2 tablespoons Brown sugar
- 3 tablespoons Butter
- 8 ounces Heavy whipping cream
- 6 ounces Vanilla lowfat yogurt
Baking
- ¼ cup Flaxseed Meal
- 3 tablespoons Powdered Sugar
- ½ teaspoon Vanilla Extract
Dairy
- 2 Large Eggs
- 6 ounces Plain Nonfat Yogurt
- 14 ounces Sweetened Condensed Milk
crackers
- 1 ½ cups Graham cracker crumbs
fruit
- 1 tablespoon Lime zest
produce
- 1 cup Fresh lime juice

Chocolate Peanut Butter Pretzel Bites

Friday, May 27th, 2011

Peanut butter + chocolate + salty pretzels = heaven. Here these ingredients are in perfect harmony. This recipe for Peanut Butter Pretzel Bites comes from an incredibly talented 19 year old who started the food blog 17 and Baking when she was just — you guessed it — 17. Her photos are phenomenal, and if this recipe is any indication of the tastiness of her other creations, you’re in for a treat. Fair warning: these little bites are so addictive that you better have somewhere to bring them when you’re done!

Peanut Butter Pretzel Bites

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Number of Servings: 0

Ingredients

1 cup Creamy Peanut Butter
¼ teaspoon Vanilla Extract
¾ cup Light Brown Sugar
1/3 cup Powdered Sugar
90 Mini Pretzels
2 cups Chocolate Chips

Directions

1 Mix filling.
In a large bowl, whisk together the peanut butter, brown sugar, powdered sugar, and vanilla extract until smooth.
2 Fill pretzels.
Take a small scoop of the peanut butter mixture and place it between two pretzels. Gently press together so it becomes a little peanut butter pretzel sandwich. Place on a baking sheet lined with wax paper and repeat with remaining pretzels until peanut butter mixture is gone.
3 Dip in chocolate.
Place chocolate chips in a microwave-safe bowl. Microwave for 30 seconds, then remove bowl and stir chocolate. Continue to microwave for 30 second segments until chocolate is melted and smooth. Dip

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No Department
- 90 Mini Pretzels
Baking
- ¾ cup Light Brown Sugar
- 1/3 cup Powdered Sugar
- ¼ teaspoon Vanilla Extract
Pantry
- 1 cup Creamy Peanut Butter
baking
- 2 cups Chocolate Chips

Healthy Double Chocolate Muffins

Sunday, March 13th, 2011

Sometimes I wake up craving something sweet, but don’t want to indulge in something that will make me feel like I swallowed a bowling ball for breakfast. These muffins are the perfect solution: they’re chocolaty and moist, yet light and not-too-sweet. Add any kind of berries, dried fruit, or nuts for some extra pizazz.

Double Chocolate Muffins

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Number of Servings: 12

Ingredients

1/3 cup Canola Oil
2 Large Eggs
2 teaspoons Vanilla Extract
½ cup Sugar
1 tablespoon Instant coffee granules
1 cup Organic Strawberries, chopped
2 cups Whole Wheat Pastry Flour
½ teaspoon Baking Powder
1 teaspoon Baking Soda
1 cup Lowfat Buttermilk
1 teaspoon Kosher salt
¼ cup cocoa powder, good quality
½ cup Mini chocolate chips

Directions

1 Mix wet ingredients.
Preheat oven to 375 degrees. Line a muffin tin with muffin cups and spray with nonstick cooking spray. In a large bowl, whisk together eggs, oil, sugar, vanilla, and instant coffee.
2 Mix dry ingredients.
In a separate bowl, mix together flour, cocoa powder, baking powder and soda, and salt. Mix half of the dry ingredients into the wet, then stir in half the buttermilk. Do this again with remaining ingredients and stir until just combined (don't over-stir). Gently fold in chopped berries and chocolate chips.
3 Bake muffins.
Pour equal amount of batter into each of the 12 muffin cups and bake for 18-20 minutes or until a toothpick comes out clean when inserted into a muffin. Let cool in the pan for 2-3 minutes then remove muffins to a cooling rack. Serve warm with a dollop of Greek yogurt and honey, or with a little butter.

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Baking
- ½ teaspoon Baking Powder
- 1 teaspoon Baking Soda
- ½ cup Sugar
- 2 teaspoons Vanilla Extract
- 2 cups Whole Wheat Pastry Flour
- ¼ cup cocoa powder
Coffee
- 1 tablespoon Instant coffee granules
Dairy
- 2 Large Eggs
- 1 cup Lowfat Buttermilk
Fruit
- 1 cup Organic Strawberries
Oils
- 1/3 cup Canola Oil
Pantry
- 1 teaspoon Kosher salt
baking
- ½ cup Mini chocolate chips

Need a cool beverage to accompany your muffins? Try this homemade blended coffee.

Best Desserts for Valentine’s Day

Tuesday, February 8th, 2011

Not much time has elapsed since the indulgent holiday season, and it’s already time for another sweets-filled holiday. I love it. If you’re looking for the perfect dessert to top off a romantic meal with your sweetie, one of these decadent treats will do the trick. I just may have to make them ALL.

Lace Cookies (pictured above)
Rolo Cookies

Stout Floats with Cocoa Syrup

Chocolate Peanut Butter Cake with Cream Cheese & Butterfinger Frosting

Dark & Milk Chocolate Chunks with Dried Fruit

Lemon Ice Cream and Raspberry Granita Sundaes

Grandma Dixie’s Homemade Oreos

Valentine’s Day Chocolate Covered S’Muffins (if you don’t have time to cook, order these with one click)

Blackberry Frozen Yogurt with Chocolate Chunks

Wednesday, January 26th, 2011

Yes, we’re smack dab in the middle of winter (I won’t tell you that it’s been 75 degrees at my house for the last 2 weeks….oops), but there’s never a bad time for frozen yogurt. And even better to indulge in this treat at home, so you can be sure you’re getting real yogurt, not that liquid mix stuff, that’s low in sugar and high in nutrients. This particular recipe can be made with any type of berry you like; it would also be good with mashed bananas or mango. So bundle up by the fire and dig in!

Don’t have an ice cream maker? Here’s the one I recommend — it’s inexpensive, doesn’t take up much space, and works great.

Blackberry Frozen Yogurt with Chocolate Chunks

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Number of Servings: 8

Ingredients

1 cup Blackberries, fresh or frozen
3 cups Plain Whole Milk Yogurt
½ cup Evaporated Skim Milk
¼ cup Sugar
¼ cup Dark chocolate, chopped into small chunks

Directions

1 Make berry mixture.
In a microwaveable bowl, combine berries and sugar with 1 Tbsp water. If using frozen berries (best in winter), microwave 30-40 seconds or until berries are just slightly warm and sugar has dissolved; if using fresh berries, microwave ~20 seconds. Mash berries well with a fork. Set aside
2 Make frozen yogurt.
In a large bowl, whisk together yogurt, evaporated milk, and berry mixture until smooth. Pour into an ice cream maker and turn on according to machine's instructions.
3 Add chocolate.
When yogurt has gotten somewhat thick and frozen, add in chocolate chunks and let mix an additional ~5 minutes. Each ice cream maker is different, so do what the directions say. With mine you add in the "mix-ins" about 15 minutes in.
4 Serve.
If you like soft-serve, the frozen yogurt is ready to eat right when you turn off the ice cream maker. If you prefer a harder yogurt, scrape it out into a freezer-safe container and freeze for 1-2 hours before serving.

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Baking
- ¼ cup Sugar
Dairy
- ½ cup Evaporated Skim Milk
- 3 cups Plain Whole Milk Yogurt
Fruit
- 1 cup Blackberries
baking
- ¼ cup Dark chocolate

Note: Don’t try to make this with low-fat or fat-free yogurt. You need the fat to prevent the yogurt from turning out crystallized or watery.

Healthier Carrot Cake

Wednesday, January 12th, 2011

I have had a serious hankering for carrot cake lately, but instead of indulging in the calorie-laden store-bought kind, I played around and came up with a version I can feel better about eating. This healthy carrot cake is still a treat, so keep portion size in mind. But rest assured that it’s significantly lower in fat and calories than traditional recipes or store-bought cake, and it’s every bit as satisfying!

Healthier Carrot Cake

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Number of Servings: 18

Ingredients

3 Large Eggs, room temperature
1 teaspoon Vanilla Extract
1 ½ cups Sugar
½ cup Unsalted Butter, room temperature
½ cup Plain lowfat yogurt, room temperature
2 teaspoons Cinnamon
½ teaspoon Ground Nutmeg
½ cup All Purpose Flour
1 ½ cups Whole Wheat Pastry Flour
2 teaspoons Baking Soda
1 teaspoon Kosher salt
½ teaspoon Ground ginger
3 cups Carrots, grated
1 cup Golden Raisins
½ cup Walnuts, chopped
¾ cup Lowfat Buttermilk
½ teaspoon Vanilla Extract
3 cups Powdered Sugar
¼ cup Unsalted Butter, room temperature
8 ounces Light cream cheese
1 tablespoon Orange zest

Directions

1 Blend wet ingredients.
Preheat oven to 350. In a stand mixer, or large bowl using a hand mixer, blend together 1 stick butter, yogurt, and sugar. Add eggs one at a time and mix until each is blended before adding the next.
2 Blend dry ingredients.
In a separate bowl, mix together dry ingredients with a fork or whisk.
3 Combine all ingredients.
Turn the mixer onto low speed. Add 1/3 of the flour mixture to the mixing bowl, then 1/2 the buttermilk. Repeat until dry ingredients and buttermilk are gone. Toss the raisins and walnuts with 1 Tbsp flour in a small bowl, then add those along with the carrots to the batter.
4 Bake cake.
Pour batter into a greased 9x13 baking dish. Bake cake until a knife inserted into the middle comes out clean, about 35-40 minutes. Let cool completely before frosting (about 2 hours).
5 Make frosting.
After cleaning the mixing bowl, return it to the stand and blend together the butter and cream cheese. Add vanilla and orange zest. Add powdered sugar, 1/2 cup at a time (turn off mixer when adding) until frosting consistency is reached. Blend on high for 30 seconds to whip air into the frosting. Frost the cake and serve.

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Baking
- ½ cup All Purpose Flour
- 2 teaspoons Baking Soda
- 3 cups Powdered Sugar
- 1 ½ cups Sugar
- 1 ½ teaspoon Vanilla Extract
- 1 ½ cups Whole Wheat Pastry Flour
Dairy
- 3 Large Eggs
- ¾ cup Lowfat Buttermilk
- ¾ cup Unsalted Butter
Dried Fruit
- 1 cup Golden Raisins
Nuts
- ½ cup Walnuts
Pantry
- 1 teaspoon Kosher salt
Spices
- 2 teaspoons Cinnamon
- ½ teaspoon Ground Nutmeg
Vegetables
- 3 cups Carrots
dairy
- 8 ounces Light cream cheese
- ½ cup Plain lowfat yogurt
fruit
- 1 tablespoon Orange zest
spices
- ½ teaspoon Ground ginger

Holiday Cookie Ideas (for the Ambitious and the Lazy)

Tuesday, December 14th, 2010

If you missed last week’s newsletter (sign up here), you missed The Best of the Best Holiday Cookies! But this time you’re in luck, because I have no self control and am compelled to share a few of the treats I can’t stop making/eating, plus a couple new ideas for those of you who are short on time this season. Be prepared to start drooling…

Grandma Dixie’s Homemade Oreos (pictured above)

Peanut Butter Popcorn Balls

Monster Cookies

If you have no time to bake in the coming couple weeks, nothing is simpler than these Chocolate Dipped Pretzels. All you do is dip one side of a large pretzel into melted chocolate chips then sprinkle with holiday sprinkles (optional) and cool in the fridge for a few minutes.

And if you’re really short on time or energy, order these S’muffins — they’re a dense, mini-cupcake-shaped version of a S’more, and are absolutely delicious…especially the chocolate caramel ones in this picture.

Sunday Splurge: Mocha Mud Pie

Sunday, November 28th, 2010

Not many of us need a splurge on the Sunday after Thanksgiving, but this one’s just too good not to share. Next time you need a killer dessert for a dinner or party, make one of these. It’s incredibly rich, but worth every calorie.

Mud Pie

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Number of Servings: 14

Ingredients

2 tablespoons Unsalted Butter, melted
20 Chocolate sandwich cookies, like Newman's Own
½ cup Toffee bits (like crushed Heath bar)
6 ounces Caramel sauce
1 pint coffee ice cream
1 ½ pints vanilla ice cream

Directions

1 Make crust
Preheat oven to 350. Break cookies into large pieces and place in a food processor. Pulse until cookies are in large crumbs, then pour in melted butter and pulse a few more times to combine. Press crumbs into a pie plate to form a crust and bake for 8 minutes. Let cool completely.
2 Assemble first layer.
Heat jar of caramel sauce according to package directions. Pour over crust, then sprinkle with toffee pieces. Place in the freezer for 15 minutes or until caramel is firm.
3 Assemble second layer.
Let coffee ice cream sit at room temperature for 10 minutes. Spoon into the pie and spread into an even layer with a spatula or spoon. Return to freezer for 30 minutes or until ice cream is hard.
4 Assemble third layer.
Let vanilla ice cream sit at room temperature for 10 minutes or until soft enough to spread with a spatula. Remove pie from freezer and spread vanilla ice cream over the coffee ice cream with a spoon or spatula until it's an even layer. Return to freezer. Let freeze for at least an hour before serving. If not eating immediately, cover with plastic wrap.

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Candy
- ½ cup Toffee bits (like crushed Heath bar)
Dairy
- 2 tablespoons Unsalted Butter
frozen
- 1 pint coffee ice cream
- 1 ½ pints vanilla ice cream
pantry
- 6 ounces Caramel sauce
- 20 Chocolate sandwich cookies

Notes: This is my favorite kind of coffee ice cream to use in this recipe, and this is my favorite vanilla. Whatever kind you choose, make sure it’s a brand that doesn’t use milk with artificial growth hormones. For the cookies, I like to use Joe’s O’s (from Trader Joe’s) or Newman’s Own Organic Newman-O’s.

Vanilla Ice Cream with Pomegranate Pear Compote

Tuesday, November 23rd, 2010

Don’t know what compote is? Don’t worry. It just means stewed fruit or fruit sauce, and this one only takes about 5 minutes to make. You could swap the pears for halved grapes, diced oranges, diced apples or persimmons (would take a bit longer to cook), or even cranberries (with a little more sugar). It’s divine served over or under vanilla ice cream, stirred into plain yogurt for breakfast, or spread on toast. Garnish with pomegranate seeds for an extra crunch.

Pomegranate Pear Compote

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Number of Servings: 6

Ingredients

2 Anjou or Bartlett Pear, peeled and diced
1 tablespoon Sugar
½ cup Pomegranate Seeds, optional
1 ½ cup POM 100% pomegranate juice
2 tablespoons Cornstarch

Directions

1 Make compote.
In a small pot, mix together cornstarch and sugar over medium heat. Pour in juice and pears, and let mixture come to a gentle boil until it thickens to desired consistency (kind of like a thin jelly - it will get thicker as it cools).
2 Cool.
Let cool to warm or room temperature and serve with ice cream or yogurt. Garnish with pomegranate seeds if desired. *Variation: make compote with 1 cup POM juice and 1 cup POM Tea.

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Baking
- 1 tablespoon Sugar
Fruit
- 2 Anjou or Bartlett Pear
- ½ cup Pomegranate Seeds
baking
- 2 tablespoons Cornstarch
juice
- 1 ½ cup POM 100% pomegranate juice

Learn here how to open and seed a pomegranate.

Chocolate Cinnamon Rice Pudding

Wednesday, November 17th, 2010

On a cool fall evening, a warm bowl of rice pudding may be just what you need to cozy up. This healthier version uses chocolate soymilk instead of cream or whole milk plus melted chocolate. Yet it’s creamy, comforting texture is everything you expect from a traditional rice pudding.

Chocolate Cinnamon Rice Pudding

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Number of Servings: 0

Ingredients

1 teaspoon Cinnamon
¼ cup Sugar
1 pinch Kosher salt
4 cups Chocolate soymilk
1 cup Arborio rice
2 tbsp cocoa powder
1 Large Eggs
½ cup Dried cranberries

Directions

1 Heat milk and rice
Whisk together chocolate soymilk (may also use chocolate lowfat milk), cinnamon, cocoa powder, and sugar in a medium pot. Add arborio rice and let mixture simmer over medium-low heat, stirring every couple minutes, until rice has absorbed most of the milk (about 25 minutes).
2 Prepare and temper egg
In a small bowl, beat the egg with a fork or small whisk. Stir a spoonful of the rice mixture into the egg, and repeat this 3-4 more times or until you've "tempered" the egg (slowly heating it up so it doesn't scramble).
3 Add egg mixture to pot
Turn heat to low. Stir the egg mixture into the chocolate rice and stir until mixture is pudding consistency. If it's too runny and the rice is crunchy, put the lid on the pot and let it cook for another 10 minutes, watching carefully to make sure it doesn't overflow. If it's too thick, add more milk. If you'd like a thicker pudding, whisk 1 Tbsp cornstarch with 2 Tbsp water and stir this mixture into the rice pudding. Let cook an additional 5 minutes.
4 Add dried fruit or nuts
If desired, stir in dried cherries or dried cranberries. May also add a handful of toasted sliced almonds for some crunch.
5 Cool and serve
Let cool at least 10 min, then serve warm. Or, chill and serve cold with a dollop of whipped cream

Print This Shopping List

Baking
- ¼ cup Sugar
- 2 tbsp cocoa powder
Dairy
- 4 cups Chocolate soymilk
- 1 Large Eggs
Fruit
- ½ cup Dried cranberries
Grains
- 1 cup Arborio rice
Pantry
- 1 pinch Kosher salt
Spices
- 1 teaspoon Cinnamon

rice pudding recipe

Sunday Splurge: Warm Apple Turnovers

Sunday, November 14th, 2010

This week’s Sunday Splurge: a hearty fall treat that would make the perfect addition to a Sunday brunch, dessert after a light dinner, or even breakfast on a holiday morning. These apple turnovers are fast and easy to make, and will please any crowd!

Apple Turnovers

Print This Recipe

Number of Servings: 12

Ingredients

1 tablespoon All Purpose Flour
2 sheets Puff pastry dough, thawed but cold
2 teaspoons Cinnamon
1 Large Eggs, beaten
3 tablespoons Sugar
1 cup Applesauce

Directions

1 Prep ingredients.
Preheat oven to 400. In a small bowl, mix together cinnamon and sugar. In another small bowl, beat egg well. Set aside. Sprinkle flour on a cutting board or small part of the counter to use as a workspace. Lay out one sheet of puff pastry (keep other in fridge until this one’s done). Using a pizza cutter, cut the puff pastry into 6-8 even squares (can do more or less depending on how big you want the turnovers to be).
2 Fill pastry squares.
Put a small dollop of applesauce – about 2 tsp – in the middle of each square then fold into a triangle and seal the edges together by pressing on them with a fork. Place triangles on a parchment-lined (or nonstick) baking sheet. Using a pastry brush or paintbrush, paint each turnover with a little of the beaten egg then sprinkle generously with cinnamon sugar. Place this sheet in the fridge while you prepare the 2nd batch of turnovers in the same manner with the other puff pastry sheet.
3 Bake and cool.
Bake both sheets at 400 for about 15 minutes or until golden brown and puffy. Let cool for 5-10 minutes (inside is very hot!) then serve on a large platter.

Print This Shopping List

Baking
- 1 tablespoon All Purpose Flour
- 3 tablespoons Sugar
Dairy
- 1 Large Eggs
Spices
- 2 teaspoons Cinnamon
frozen
- 2 sheets Puff pastry dough
fruit
- 1 cup Applesauce

Thank you to Kari, my brilliant chef friend who created and taught me this recipe!

*Kari Lauritzen, besides being my friend, is a fabulous private chef in Los Angeles*

Presentation ideas:

Baked Apples

Wednesday, November 3rd, 2010

Yet another way to use fall’s best apples! Serve these with a dollop of vanilla ice cream and a drizzle of caramel sauce for dessert, or a big scoop of plain nonfat Greek yogurt with a sprinkle of granola for breakfast.

Baked Apples

Baked Apples

Print This Recipe

Number of Servings: 4

Ingredients

4 whole Apple, Cut in half and cored
1 teaspoon Cinnamon
1 tablespoon Light Brown Sugar
1 pinch Kosher salt
1 tablespoon Unsalted Butter

Directions

1 Cut apples in half and remove core.
2 Preheat oven to 350 degrees
3 Place apples in baking dish
Arrange apples face up in a baking dish.
4 Sprinkle each apple with cinnamon, sugar, and pinch of salt
Sprinkle each apple with cinnamon and sugar and a pinch of salt.
5 Add tiny cube of butter to center of each apple
6 Bake at 350.
Bake apples for ~45 minutes or until apples are soft and wrinkly.

Print This Shopping List

Baking
- 1 tablespoon Light Brown Sugar
Dairy
- 1 tablespoon Unsalted Butter
Fruit
- 4 whole Apple
Pantry
- 1 pinch Kosher salt
Spices
- 1 teaspoon Cinnamon

4 apples (any kind), cut in half and cored

1 tsp cinnamon

2 Tbsp brown sugar

1 Tbsp butter

pinch of salt

Preheat oven to 350. Arrange apple halves face-up in a baking dish. Sprinkle each apple with a little of the cinnamon, sugar, and salt, then place a little cube of the butter in the middle of each one. Bake for about 45 minutes, or until apples are soft and wrinkly. Eat for breakfast, dessert, or a snack.

Peach Crisp A La Mode

Thursday, August 26th, 2010

Nothing’s better than sinking your teeth into a ripe, juicy peach…except maybe taking a big bite of warm peach crisp topped with vanilla ice cream. Yum!

Healthier Peach Crisp

6 large very ripe peaches, cut into thin segments (peel if you like, but I don’t)

1/2 stick cold butter, cut into little cubes

1/2 cup whole wheat flour

1 cup oats

3/4 cup brown sugar

pinch of cinnamon

pinch of salt

1 Tbsp white sugar

3 Tbsp white flour or 2 Tbsp cornstarch

Preheat oven to 350. Gently toss peach slices, white flour/cornstarch, and white sugar in a large bowl. Pour into a 8X8 baking dish or pie plate. Put dish/pie plate on a baking sheet lined with foil. In a separate mixing bowl, combine the butter, whole wheat flour, oats, brown sugar, salt, and cinnamon. Mix together with your fingers or a fork until it resembles coarse crumbs, the spread this mixture over the top of the peaches. Bake for ~45 minutes or until top is golden brown and peach juices are bubbling up on the sides. Should look like this:

Let cool for at least 15 minutes, then serve with vanilla ice cream or a dollop of whipped cream.

Note: you can make this recipe with any fruit you like. Peaches + blueberries, strawberries +rhubarb (have to add another 1/2 cup sugar to the fruit part), and apples + cranberries (with another 1/4 cup sugar) are my favorite combos.

Want another great peach recipe for summer? Peach ice cream!

Fresh Peaches & Peach Ice Cream

Friday, July 9th, 2010

Driving in Texas hill country means passing a multitude of peach orchards and thus, farm stands selling peaches, peach pie, and peach ice cream. One stand in particular caught my eye yesterday, as it was self-serve: you just pick out your produce and plop your money in a box. I didn’t know anyone was still using the honor system – it was so refreshing! We stopped and stocked up on peaches and tomatoes (the two things we can eat on the road with no kitchen or utensils), and boy were they good. So was the fresh peach ice cream. If everyone had access to produce like this, convincing people to eat their fruits & veggies would be easy!

Want to make fresh peach ice cream at home? This is my favorite ice cream recipe (it happens to be low fat, but it’s the taste and consistency that makes it my favorite), which you can make into any flavor you wish. For peach, simply chop lots of fresh peaches and add. If you prefer frozen yogurt, try this one.

Peppermint Brownies

Wednesday, December 16th, 2009

Before I give you this recipe, I’ll give a disclaimer: Make these when you’re going somewhere and need to bring something, NOT when you’re bored at home and want a treat around the house. They are too good to stop, so you should arrange sharing them asap.

Peppermint Brownies — Shortcut Version

1 package Ghiradelli Chocolate Brownie Mix

Eggs — however many it says on the box

Oil — however much it says on the box

Peppermint Schnapps — replace half the water it calls for with Peppermint Schnapps

2 oz mint chocolate chips or chunks, melted (Trader Joe’s has good mint dark chocolate chips)
2 (approx) Tbsp milk, half & half, or cream

1/2 cup Candy Canes pieces (smashed into little bits)

Prepare brownies according to package directions, only sub Peppermint Schnapps for 1/2 the water. (To make without alcohol, just add 1 tsp peppermint extract and do everything else the package instructions say). Grease a baking pan, pour in batter, and bake for 1/2 the baking time.

Meanwhile, melt mint chocolate with 1-2 Tbsp milk in microwave in 20 second intervals, stirring in between. Every 20 seconds, add a little more milk, half & half, or cream if necessary, and gently stir in until smooth. Chocolate should become a sauce consistency: runny enough so you can pour it, but still thick like hot fudge. After the brownies have baked for 1/2 the time, pull them out, drizzle the chocolate sauce over them, then sprinkle them with the candy cane shavings. Return to oven for the remaining bake time. (They may take a bit longer to cook, so put them in for more time if necessary but check often so they don’t overcook).

If you want the non-shortcut version of this recipe, email me and I’ll be happy to provide.
Enjoy!

Christmas Party Idea

Saturday, December 12th, 2009

A client of mine has these porcelain gingerbread houses that light up, so for her Christmas party last night we built a plot of “snow” with icing and coconut, and created a village of gingerbread figures. It turned out so cute!

Thanksgiving Dessert Ideas

Sunday, November 22nd, 2009

Are you in charge of bringing dessert to Thanksgiving dinner, but tired of the usual pumpkin pie? Try one of these fall desserts, which will please your recipients’ palettes but serve as a nice change of pace.

My favorite of the moment is this one which I turned into
an apple cake by replacing the nectarines with one thinly sliced Fuji apple (I also reduced the butter to 1/2 a stick, added 1/4 cup plain yogurt, and reduced the sugar to 1/2 cup). Serve with a scoop of vanilla frozen yogurt and a sprinkling of cinnamon.

Here are some other ideas:

1) Pumpkin Ice Cream Pie — the ginger snap crust is exquisite…and the ice cream makes this treat slide down easily, even when you’re really full. (I know you’re asking yourself “what kind of nutritionist says that?” –but it’s Thanksgiving after all).

2) Cranberry Chocolate Tart – tangy ‘n sweet, this is a fab choice. Use only 3 Tbsp of butter in the crust, and if you want to lighten the filling, use light cream cheese instead of Mascarpone cheese (which will be a little less rich).

3) Maple Walnut Cake – dates make this cake incredibly moist and sweet. I used 100% whole wheat pastry flour, instead of part all-purpose flour — it’s still divine.

Let me know what you try out, and
Enjoy the holiday!

Nectarine Cake

Monday, September 14th, 2009

Going to someone’s house for dinner & don’t know what to bring? Impress them by bringing a homemade cake from this month’s Gourmet Magazine — it’s easy as can be, but they’ll never know.

Golden Nectarine Cake

Email me at info@eating-made-easy.com to find out how to make this cake healthier…or to get ideas on how to alter it with other fruits & flavors. Enjoy!

A Sweet Splurge

Thursday, September 10th, 2009

In Boston a few weeks ago, we went to one of my favorite bakeries, Flour, to try their famed Sticky Buns. And let me tell you, these buns really lived up to the hype! I could have one of these every morning for the rest of my life (if they were only calorie-free). I highly recommend stopping by next time you’re in the South End.

My Favorite Holiday Cookies

Tuesday, December 9th, 2008

In need of a new cookie tradition in your family? Going to a holiday party and want to impress the crowd? Try one of these recipes — you won’t be disappointed!

Ginger Crinkle Cookies. Even if you’re not a huge fan of ginger snaps or molasses cookies, you’ll like these! And to boot, they’re as healthy as a good cookie can get.
Peanut Butter Popcorn Balls. Like a cross between a Rice Krispie treat and caramel corn — yum!

1 10-oz bag marshmallows
2 tbsp butter
1/4 cup peanut butter
1/2 cup raisins (I like golden raisins)
2 Tbsp chopped peanuts (or just use crunchy peanut butter)
10-12 cups popcorn (unsalted & unbuttered)

Melt butter, peanut butter, and marshmallows together in a pot over low heat on the stove. Stir constantly so the mixture doesn’t burn. When melted & smooth, remove from heat and pour in popcorn, nuts & raisins. Quickly form into about 12 balls. (Note: make sure to remove all unpopped kernels from the popcorn so no one breaks a tooth — try using a slotted spoon to help you just scoop the popped kernels).

3. Sugar Cookies with Candy Cane Frosting. First, make these cookies, or if you’re short on time, use this delicious store-bought dough. Then, make this frosting:

3/4 cup sugar
3 large egg whites
1 cup (2 sticks) unsalted butter, room temperature, cut into tablespoons
1/4 tsp peppermint extract
1/4 cup crushed candy canes (or other peppermint candies)

In a heatproof mixer bowl set over a pot of simmering water, whisk together sugar and egg whites until sugar is dissolved and mixture is very warm to the touch, about 5 minutes. Remove from heat. Beat on medium speed until completely cooled and stiff peaks have formed, about 10 minutes.

With mixer on medium speed, add butter a few tablespoons at a time until completely combined. Add peppermint extract. Beat on low speed until smooth, about 5 minutes. Fold in candy cane pieces.
Frost cookies once they are completely cool.

4. Coconut Biscotti. After these cool completely, dip half of them into melted dark chocolate and place on wax paper to harden. (For the dip I just melt 1 cup of semi-sweet chocolate chips in the microwave, in 20 second intervals — takes less than 1 min — then stir til smooth)

5. Grandma Dixie’s Homemade Oreos. These are my grandma’s invention, so when you take them to a party and get rave reviews (believe me, you will) please share that they’re from Grandma Dixie!

2 packages Devil’s Food cake mix (18 oz each)
4 eggs, lightly beaten
2/3 cup vegetable oil
1 8-oz package Light cream cheese
1 stick unsalted butter, at room temperature
3 to 4 cups powdered sugar (sifted, or whisked to get rid of lumps)
1 teaspoon vanilla

Heat oven to 350 degrees. Beat eggs, cake mix, and oil. Roll into small balls, and place on an ungreased cookie sheet. Flatten slightly with fingers and bake 8-10 min. In a large bowl with a hand mixer, or in a stand mixer, beat cream cheese, butter and vanilla until smooth. Mix in powdered sugar, 1 cup at a time. When consistency is like a fluffy frosting, it’s done. Spread a hefty spoonful on the bottom of one cookie and place another similar-sized cookie on top. These cookies are best made 1-2 days ahead, as the frosting will meld into the cookie and the cookie will hold together better after it sits.

Something to fill your Calorie Jar

Friday, August 1st, 2008

When you’re ready for a splurge, make these!

Peanut Butter Chocolate Oatmeal Cookies

1 stick butter (or try Earth Balance sticks – more heart-healthy!) at room temp

1/2 cup peanut butter – any kind at room temp

1 cup dark brown sugar

1/4 cup white sugar

2 tbsp honey or molasses

2 eggs at room temp

1 tsp vanilla

1 cup whole wheat flour

3/4 cup all purpose flour

1 tsp baking soda

1/4 tsp salt (if using unsalted PB then use 1/2 tsp)

2 cups oats

2 cups chocolate chips

1/2 cup golden raisins (optional)

1/4 cup sugar (for exterior of cookies)

Preheat oven to 350. In an electric mixer, beat butter & peanut butter together. Add sugars, honey, & vanilla and beat until creamed together. Add the eggs one at a time, making sure each egg incorporates into the batter. In a separate bowl, combine flours, baking soda, and salt. Slowly beat flour mixture into wet mixture, scraping down sides with a spatula if necessary to make sure mixture is fully combined. With a wooden spoon, mix in oats, chocolate chips, and raisins (if using).

Put extra sugar on a small plate or in a bowl. Scoop balls of dough from the bowl and roll in the sugar so the outside of the cookie will be coated in sugar. Place sugared balls of dough on ungreased cookie sheet and bake for 8-12 minutes. Let cool on pan for 2-3 minutes, then transfer to cooling rack or paper towels to cool completely.

Note: Sometimes I set the timer for 5 min, then press the cookies down a bit with a fork so they turn out to be a better shape & texture.

**image taken from www.eatingwell.com

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Lately, eating has become downright hard. So many questions about what to eat, when to eat, where to eat, how to cook, where to shop and what to buy. Eating Made Easy is your safe haven for good, solid nutrition information, as well as practical ideas to make healthy eating easier.

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Desserts

Wednesday, December 7th, 2011

Amelia's Famous Cookies

1 Cream butter and sugar.

2 Combine dry ingredients.

3 Add oats and goodies.

4 Bake cookies.

Wednesday, October 26th, 2011

Friday, October 14th, 2011

Saturday, September 10th, 2011

Chocolate Coconut Macaroons

1 Prep ingredients.

2 Bake macaroons.

3 Drizzle with chocolate.

Wednesday, July 27th, 2011

Sunday, July 17th, 2011

Chocolate Peanut Butter Oatmeal Cookies

1 Cream butter & sugar.

2 Combine dry ingredients.

3 Add remaining ingredients.

4 Bake cookies.

Sunday, July 3rd, 2011

Key Lime Pie

1 Make crust.

2 Make lime pie filling.

3 Make whipped cream topping.

Sunday, June 5th, 2011

Friday, May 27th, 2011

Peanut Butter Pretzel Bites

1 Mix filling.

2 Fill pretzels.

3 Dip in chocolate.

Sunday, March 13th, 2011

Double Chocolate Muffins

1 Mix wet ingredients.

2 Mix dry ingredients.

3 Bake muffins.

Saturday, February 26th, 2011

Tuesday, February 8th, 2011

Wednesday, January 26th, 2011

Blackberry Frozen Yogurt with Chocolate Chunks

1 Make berry mixture.

2 Make frozen yogurt.

3 Add chocolate.

4 Serve.

Wednesday, January 12th, 2011

Healthier Carrot Cake

1 Blend wet ingredients.

2 Blend dry ingredients.

3 Combine all ingredients.

4 Bake cake.

5 Make frosting.

Tuesday, December 14th, 2010

Sunday, November 28th, 2010

Mud Pie

1 Make crust

2 Assemble first layer.

3 Assemble second layer.

4 Assemble third layer.

Tuesday, November 23rd, 2010

Pomegranate Pear Compote

1 Make compote.

2 Cool.

Wednesday, November 17th, 2010

Chocolate Cinnamon Rice Pudding

1 Heat milk and rice

2 Prepare and temper egg

3 Add egg mixture to pot

4 Add dried fruit or nuts

5 Cool and serve

Sunday, November 14th, 2010

Apple Turnovers

1 Prep ingredients.

2 Fill pastry squares.

3 Bake and cool.

Wednesday, November 3rd, 2010

Baked Apples