Follow Me on Pinterest

From the category archives:

Baking

Glutenfree desserts: Mango Coconut Macaroons #gfcommunity

Gluten Free Mango Coconut MacaroonsAs a community leader at the Udi’s Gluten Free Community I’m always on the lookout for terrific gluten free recipes to share with our members. One of the biggest challenges people with celiacs or gluten food sensitivities have is finding delicious treats and desserts. Sure Udi’s Gluten Free has wonderful cookies (my favorites are the Snicker Doodles), muffins and even cinnamon roles, but sometimes you want something different. That’s where macaroons fit the bill.

Homemade macaroons are naturally gluten free and were the first GF dessert I ever made for my mother-in-law who has celiacs. This recipe from the National Mango Board is a fun twist on the classic coconut treat.  A batch of these would also make a wonderful homemade holiday gift for anyone!

Note: double check to make sure the sweetened flaked coconut you’re baking with doesn’t contain any flour. According to this post Kraft’s Baker’s Coconut – Angel Flake Sweetened does not contain gluten. You also may prefer using a “natural” unsweetened flaked coconut product, like the kind made by Bob’s Red Mill.

How to pick and prepare a mango

Great tips on how to shop for and cut up your mango:


Gluten Free Mango Coconut Macaroons

Recipe from Mango.org

Makes 30 macaroons


  • 1 (14-ounce) bag sweetened flaked coconut

  • 1 large mango, peeled, seeded and diced

  • 1 cup mango jam (see recipe below)

  • 2 tablespoons corn syrup

  • 1 teaspoon vanilla extract

  • 2 teaspoons ground ginger

  • 2 eggs, separated

  • 1/4 teaspoon salt

For the Mango Jam


  • 2 large mangoes, peeled, pitted and roughly chopped

  • 1 cup mango nectar

  • 1/4 cup granulated sugar

  • 2 teaspoons ground ginger

  • 1 teaspoon vanilla extract

Directions:

For Mango Coconut Macaroons


  1. Preheat oven to 325 degrees. Line two baking sheets with parchment paper, set aside.

  2. In a large bowl, combine coconut, diced mango, mango jam, corn syrup, vanilla and ginger, egg whites and salt, until fully incorporated.

  3. Drop heaping tablespoonful of batter onto prepared baking sheets.

  4. Bake for 30 to 35 minutes until golden brown. Transfer to wire rack to cool.

For the Mango Jam


  • In medium saucepan, combine all ingredients. Bring to a boil then reduce heat to medium-low.

  • Gently mash mango mixture with back of wooden spoon or potato masher to create smooth jam.

  • Simmer for 15 minutes until thickened.


Nutritional information

Each serving (1 cookie) contains:


  • 90 calories

  • 12g carbohydrate

  • 1g fiber

  • 1g protein

  • 5g fat

  • 4g saturated fat

  • 0mg cholesterol

  • 59mg sodium

  • 80mg potassium

Recipe and picture courtesy of the National Mango Board.

Disclosure: As an Udi’s Gluten Free Community Leader I’m compensated for my time and efforts on their behalf.

{0 comments}   Print this article StumbleUpon 0 Google +1 0 Pin it 0 Retweet 33 Like 1
Add this recipe to ZipList!

Posted on December 13, 2012 in Baking,Desserts,Featured,Recipes and tagged as , ,

Let’s chat about gluten-free baking! TONIGHT 5 PM PT | 8 PM ET #gfcommunity #glutenfree

baking

I’ve been baking challenged since I moved to Colorado, with it’s high elevation and lack of humidity, 11 years ago. Gluten free baking has made cooking even more challenging – to the point I rarely bake or only use gluten free mixes.

If you have some questions – or some tips to share – join me TONIGHT at Udi’s Gluten Free Community for a live online discussion about gluten free baking. I’ll be joined by Lynn (Lynn’s Kitchen Adventures), Sommer (A Spicy Perspective), Alta (Tasty Eats at Home) and Jennifer (Savoring the Thyme) who will have tips and product recommendations to share on alternative flours, gluten free recipes, kitchen tips, and more.

See you tonight at the Gluten Free Community at  5 pm PT | 6 pm MT| 7 pm CT | 8 pm ET HERE, or you can participate in the chat below when it goes live.

Looking forward to chatting with YOU soon!

_________________
Disclosure: As a Udi’s Gluten Free Community Leader I’m compensated for my time and efforts on their behalf.

{1 comment}   Print this article StumbleUpon 0 Google +1 0 Pin it 0 Retweet 19 Like 0
Add this recipe to ZipList!

Posted on April 24, 2012 in Baking,Gluten Free and tagged as

Look Again, It’s Gluten Free: Pumpkin Bread #gfcontest

gluten free pumpkin bread

Last Christmas, my mother-in-law brought me a loaf of gluten free pumpkin bread that her neighbor made her. Frankly, I was a bit reluctant to try it, because when it comes to gluten free cooking, sometimes homemade treats can be tasteless or very dry. Much to my surprise, it was delicious – moist, flavorful and unique due to the combination of pumpkin pie spices and orange. I couldn’t tell that it was gluten free at all. It was so delicious in fact that I asked my mother-in-law to get me the recipe, which she brought with her the next time she came over.

When we were packing up for our recent move, I came across the recipe card that her neighbor printed out and thought why not try something new? Not only the recipe since I rarely make gluten free baked goods, but having pumpkin during the spring. After making a fantastic Healthy Slow Cooker Pumpkin and Bean Chili recently, I’ve decided that pumpkin is not just for Thanksgiving but should be enjoyed year round.

After all, pumpkin is full of fiber, Vitamin C, Vitamin A, carotenoids, potassium and zinc. Also, if you stock up during the Thanksgiving sales, it’s fairly inexpensive. (I didn’t this year, but found that WalMart has the best price for Libby’s canned pumpkin.)

So why not join me in trying some gluten free pumpkin bread? Spring is a good time for trying something new, after all.

A healthier gluten free pumpkin bread

I’m pretty sure the original pumpkin bread recipe is from glutenfreebaking.com. However, I wanted to improve on it a bit and made some healthier substitutions. I used whole grain brown rice flour instead of white rice flour. I used tapioca starch instead of corn starch, since I have a food sensitivity to corn products. I also used heart healthy canola oil, and tangerine-orange juice instead of plain OJ

I also used two sweeteners instead of sugar, a combination of Stevia Extract in the Raw and Madhava’s Organic Coconut Sugar as both can be used at a 1:1 ratio as a substitute for it. Combining the two, instead of using just stevia, eliminates the bitter after taste stevia sometimes can bring to baked goods.

Never tried stevia or coconut sugar? Go to your local health food store to check them out and maybe try something new!

What do you love most about trying something new?

Gluten Free Pumpkin Bread

Makes two 9×15-inch loaves

Ingredients:

  • gluten-free non-stick cooking spray
  • 2 1/2 cups whole grain brown rice flour
  • 1/2 cup cornstarch or tapioca start
  • 5 teaspoons pumpkin pie spice
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • 1 teaspoon xanthan gum
  • 4 large eggs
  • 1 cup canola oil
  • 1/2 cup tangerine-orange juice
  • 1/2 cup powdered stevia
  • 2 1/2 cups coconut sugar
  • 2 cups canned pumpkin (not pumpkin pie filling)
  1. Place your oven rack to the middle position and preheat oven to 350 degrees.
  2. Spray two 9-by-5-inch loaf pans lightly with a nonstick cooking spray.
  3. In a large mixing bowl, mix together brown rice flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
  4. In another bowl, mix together eggs, oil, juice, stevia, coconut sugar and pumpkin puree. Stir until thoroughly combined.
  5. Add pumpkin mixture to dry ingredients. Mix until ingredients are thoroughly combined into a smooth batter. Scrape down sides and bottom of bowl several times with a rubber spatula to make sure all ingredients are properly combined.
  6. Divide batter evenly between the two prepared loaf pans.
  7. Bake for 1 hour or until a toothpick inserted into the center of the loaf comes out clean.
  8. Remove pans from the oven and place on a wire rack. Allow bread to cool completely before removing from pans.
  9. Store bread wrapped in plastic wrap or a large zip lock plastic bag at room temperature for three to five days (if it lasts that long!). Or you can place a loaf in a freezer bag and freeze it for up to three months.

Enter Udi’s Look Again It’s Gluten Free Contest!

As a community leader at Udi’s Gluten Free Living Community, I wanted to tell you about Udi’s Look Again It’s Gluten Free Facebook Contest.

It’s your chance to to maybe try something new by submitting an original gluten free recipe for a chance to win a three day/ two night trip for two people to California for a gluten free cooking class at Le Cordon Bleu! Also, 10 finalists will win an Udi’s shopping bag and $25 in Udi’s Gluten Free coupons.

I loved using pumpkin and healthing up this gluten free recipe. Now I want to know, what do you enjoy most about trying something new?

For your chance to win a $350 William Sonoma gift card to purchase a Kitchen Aid Mixer or other gluten free cooking tool of your choice, complete these two steps:

1. Share the Udi’s Look Again, It’s Gluten Free Recipe Contest with your friends (be sure to include a direct link to your social media post)
2. Tell us that you’ve invited your friends to enter the Look Again, It’s Gluten Free Recipe Contest AND tell us what you enjoy most about trying something new below

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine. Official BlogFrog Sweepstakes Rules.

{0 comments}   Print this article StumbleUpon 21 Google +1 0 Pin it 134 Retweet 29 Like 15
Add this recipe to ZipList!

Posted on March 19, 2012 in Baking,Featured,Gluten Free,Recipes and tagged as

Valentine’s Day: Flourless Chocolate Torte with Crème Anglaise #glutenfree

Gluten Free Flourless Cake Just because you eat gluten free, doesn’t mean you can’t enjoy a Valentine’s Day dessert. This decadent treat comes from the new cookbook, Straight from the Heart, by Taos chef and owner of Graham’s Grille, Lesley B. Fay.

Her 224-page cookbook includes recipes for appetizers, soups, salads and dressings, sandwiches, entrees and desserts; butters and spices and resources, shortcuts and tips.

Lesley’s flourless cake stands out due to its unique combination of espresso and merlot wine. Make sure to double check that ingredients like baking powder and vanilla are gluten free. The cake is best if it’s made the day before. Since it makes 16 cakes, you can put a few aside for midnight munchies after the fun on Valentine’s Day (hint, hint) or for the kids.

Flourless Chocolate Torte with Crème Anglaise

Makes 16 individual cakes.

Ingredients:

  • 2 cups semisweet chocolate, chopped
  • 3/4 pound butter, softened and divided in half
  • 1 tablespoon vanilla
  • 1/2 cup espresso or strong coffee
  • 1/2 cup merlot wine
  • 1 cup sugar
  • 1 cup cocoa powder
  • 1 cup cornstarch
  • 1/2 teaspoon baking powder
  • 1/2 tablespoon xanthan gum
  • pinch salt
  • 3 eggs
  • 1 cup semisweet chocolate chips (or coarsely chopped bar) sugar and cocoa powder for sprinkling

Directions:

  1. Preheat oven to 350°F.
  2. Melt the semisweet chocolate with half the butter, and mix in the vanilla, espresso and merlot. In a separate bowl, cream the rest of butter until fluffy. Add sugar and beat until light yellow and smooth (about 5 minutes on high speed).
  3. Mix together the cocoa, cornstarch, baking powder, xanthan gum and salt. Add these dry ingredients and the chocolate mixture to butter and sugar, alternating, and mixing well after each addition.
  4. Add eggs one at a time, beating well after each egg, about 1 minute. Add semisweet chocolate chips. Pour into buttered cupcake tins or paper holders that have been sprinkled with sugar and cocoa powder.
  5. Place a large open container of bowling water on the bottom rack of the oven. The stream helps cook the cakes and keeps them moist. Bake cakes on rack above the boiling water for 15 minutes. Turn off heat, open oven door and let rest for another 8 to 10 minutes. They should rise and be medium-soft to the touch. The trick here is to cook them long enough so they don’t fall, but not so long that they are dry.
  6. Serve each cake in a puddle of Crème Anglaise. Garnish with fresh raspberries or a ribbon of lime (optional).

Crème Anglaise

Makes two cups.

Ingredients:

  • 5 egg yolks
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • pinch nutmeg
  • 1 1/2 cup milk
  • 1/2 cup heavy cream
  • 2 teaspoon vanilla extract

Ingredients:

  1. In a heat-resistant mixing bowl, stir together the egg yolks, sugar, cornstarch and nutmeg with a wooden spoon until well combined. The sugar should be somewhat dissolved in the yolks. Combine the milk and cream in a medium saucepan over medium heat and warm the milk just below the boiling point (the milk will start to form bubbles on the edges of the pan and it will become steamy just before it boils).
  2. Remove the pan from the heat and stir just a couple of tablespoons of the hot milk into the eggs and sugar, mixing well the whole time. Gradually add the rest of the milk, stirring constantly. Return the mixture to the saucepan over low to medium heat. Heat the sauce until it thickens, but do not boil or the yolks will curdle. The sauce is done when it stays on the wooden spoon without dripping (this takes about five minutes but will depend on your pan and your burner). As soon as the sauce is thickened, immediately remove it from the heat.
  3. Pour the sauce into a heat-resistant bowl (you can pour the sauce through a strainer to remove any lumps).
  4. Stir the vanilla extract and cover the sauce with plastic wrap, pressing the wrap down on top of the sauce, and refrigerate until ready to serve.

Picture courtesy of Lesley B. Fay.

{1 comment}   Print this article StumbleUpon 66 Google +1 2 Pin it 41 Retweet 5 Like 1
Add this recipe to ZipList!

Posted on February 7, 2012 in Baking,Cookbooks,Desserts,Featured,Gluten Free and tagged as ,

Healthy holiday treats: Holly Clegg’s Banana Cranberry Bread

Holly Clegg banana cranberry bread

Today’s guest post from Holly Clegg focuses on healthy holiday baking. Since fresh cranberries freeze up to a year, you can bake up her Banana Cranberry Bread all year round. This is a terrific recipe for using up any overripe bananas you may have, too!

Check out more of Holly’s trim& TERRIFIC® recipes at hollyclegg.com and The Healthy Cooking Blog.

Homemade healthy holiday treats

Looking for a healthy gift that keeps on giving? Quick breads are one of my favorite homemade gifts as they are easy to make, budget-friendly, and something you make yourself. What could be better during the holidays than my festive favorite, Banana Cranberry Bread?

Quick breads are so easy to prepare as there is no yeast and there is no need for a mixer. I wrap the individual loaves in plastic wrap, and then store in a zip top bag to freeze until I’m ready to distribute them to my neighbors and friends. Tie several mini loafs with a ribbon and your gift is done!

Ingredients

  • 2 ripe bananas, peeled
  • 1/4 cup sugar
  • 1/2 cup light brown sugar
  • 1/4 cup canola oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 cup buttermilk
  • 1 cup dried cranberries or fresh cranberries, chopped
  • 1 teaspoon grated orange rind

Directions

  1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
  2. In large bowl, beat bananas until puréed. Add sugar, brown sugar, canola oil, eggs, and vanilla, and continue beating until creamy.
  3. In separate, small bowl combine flour, baking soda, and baking powder. Stir flour mixture alternately with buttermilk into banana mixture, beginning and ending with flour, mixing only until combined.
  4. Stir in dried cranberries and orange rind. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.
Prep Time: 15 - 20 Minutes
Cook Time: 40 - 45 Minutes
Total Time: 55 - 1 Hour 5 Minutes
Nutrition Grade NA from CalorieCount

Weight Watchers POINTS = 3
Servings: 16 slices
  • Serving size: 1 slice
  • Calories: 144
  • Calories from Fat: 37
  • Total Fat: 4g
  • Saturated fat: 1g
  • Unsaturated fat: 3g
  • Sodium: 50mg
  • Total Carbohydrates: 25g
  • Sugar: NA
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 27mg

Diabetic Exchanges: 1 starch, 0.5 fruit, 0.5 fat

This Mama’s tips

Here are some tips to further “health up” Holly’s recipe:

  • Instead of 1/4 cup sugar and 1/2 cup light brown sugar, use 1/4 cup powdered stevia and 1/2 cup coconut palm sugar.
  • For the 1 cup of all-purpose flour, substitute 1/2 cup whole wheat flour and 1/2 cup all-purpose flour. This may dry out the recipe a bit, so add a tablespoon or two more of the buttermilk.
  • To make this recipe gluten free, substitute your favorite all-purpose gluten free flour mix for the regular flour.
  • Try substituting 2 egg whites for one of the eggs to lower the fat content.

Photo courtesy of Holly Clegg.

{7 comments}   Print this article StumbleUpon 91 Google +1 3 Pin it 76 Retweet 5 Like 1
Add this recipe to ZipList!

Posted on December 8, 2011 in Baking,Christmas,Desserts,Recipes,Weight Watchers and tagged as ,

Holiday cookies: Gluten Free Coconut Macaroons #glutenfree

coconut macaroons Having had a Jewish father, I grew up eating wonderful cookies and cupcakes at the Jewish-style bakery my parents frequented by my dad’s office in Red Bank, New Jersey. If you lived in the area in the 1970s, it was the bakery by Red Bank Catholic High School and down Main Street from Norman’s Deli, if I remember correctly. I don’t think it’s there anymore.

I never realized that black and white, lace, and rainbow cookies were typical of Jewish treats until I read Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking by Stanley Ginsberg and Norman Berg. It’s a wonderful cookbook and would make a great Hanukkah or holiday gift.

I always thought of these treats as “back East cookies” that you could only find in New York City and Northern New Jersey. I never came across them in other parts of the country and only see them when I go back to New Jersey for someone’s bat or bar mitzvah.

My favorite Jewish cookies are the rainbow ones. I was hoping to experiment and come up with a gluten free version. (You can see a non-GF version of rainbow cookies here on the publisher’s website.) However, since they contain almond paste and almond extract – and I have a child who’s allergic to nuts – I didn’t think it was too smart to cook up a batch. Plus, I’d have to eat them all myself, which is a recipe for disaster especially with all the holiday treats out there this time of year.

Instead, I chose to make gluten free coconut macaroons. When my mother-in-law went gluten free over 11 years ago, there were very few premade gluten free products around. One exception was coconut macaroons that I’d find in the ethnic section of the supermarket during Passover. Here’s my healthed up, alternative sweetener version of Inside the Jewish Bakery’s recipe.

coconut macaroons

Featured at Jane Deere Blog Fusion Fridays.

Holiday cookies: Gluten Free Coconut Macaroons #glutenfree

Coconut Macaroons

Based on the recipe from Inside the Jewish Bakery by Stanley Ginsberg and Norman Berg © 2011 Camino Books. Reprinted with permission. All rights reserved.

Ingredients

  • 2 tablespoons powdered stevia
  • 1/2 teaspoon salt
  • 2 1/4 cups finely shredded, unsweetened coconut
  • 3/4 teaspoon vanilla extract
  • 3 tablespoons agave nectar
  • 3 tablespoons vegetable oil (grapeseed, canola or coconut oil works well)
  • 3 to 4 large egg whites, beaten

Directions

  1. Preheat oven to 350 degrees F.
  2. If you’re using “natural” unsweetened coconut from the health food store, you may need to chop up the coconut into smaller pieces. You can do this in a food processor or a blender. Chop until the coconut is confetti-sized.
  3. Blend all ingredients except egg whites on the low speed of electric mixer.
  4. Increase speed to medium. Then add egg whites in a thin stream, mixing until smooth. Use only enough egg to get dough to the consistency of putty.
  5. Using a small cookie scoop, spoon mixture on to cookie sheets lined with parchment paper or a silicone mat. (I use the silicone making mats made by Wilton.)
  6. Bake for 15 minutes until the tops of the cookies turn light brown. Do not over bake.
  7. Allow to cool on parchment or silicon mat. (If the cookies stick to the parchment, turn paper over and wet it lightly so the macaroons will come off easily.)
  8. Carefully remove cookies with a cookie spatula and store in an airtight container.
Prep Time: 20 Minutes
Cook Time: 15 Minutes
Total Time: 35 Minutes
Nutrition Grade C- from CalorieCount

Weight Watchers POINTS = 1
Servings: Makes 36 cookies
  • Serving size: 1 cookie
  • Calories: 34
  • Calories from Fat: 25
  • Total Fat: 2.8g
  • Saturated fat: 1.7g
  • Unsaturated fat: 1.1g
  • Sodium: 37mg
  • Total Carbohydrates: 2.2g
  • Sugar: 1.7g
  • Fiber: 0.5g
  • Protein: 0.5g
  • Cholesterol: 0mg

____________
Disclosure: I received a review copy of Inside the Jewish Bakery: Recipes and Memories from the Golden Age of Jewish Baking to facilitate this review. All opinions and experiences are my own.

{9 comments}   Print this article StumbleUpon 425 Google +1 3 Pin it 116 Retweet 5 Like 7
Add this recipe to ZipList!

Posted on December 5, 2011 in Baking,Christmas,Desserts,Gluten Free,Weight Watchers and tagged as

Make your holiday cookie exchange party even healthier

Holly Clegg's Holiday Bars There’s nothing more challenging for someone trying to eat healthy and lose weight than holiday cookie exchanges. If it’s too hard to avoid cookies this time of year, plan your indulgence!

  • Decide how many cookies you're going to allow yourself to eat. Maybe you have them on the day you use up all your extra Weight Watcher POINTS.
  • Wash down those cookies with something healthy and low calorie like green tea or skim milk.
  • Put in an extra exercise session before you indulge so you've already burned up all those calories. Or go for a walk with your friends before or after the cookie exchange party.
  • If you’re baking your own cookies, use healthier substitutes like stevia instead of sugar.
  • When you bring your cookies home, share them with neighbors and friends. Or bring them to work to share with coworkers. No one said you have to eat them all yourself!
  • Encourage your cookie exchange friends to make healthier cookies. Meringues are a good choice as are breakfast cookies.

Today’s guest post from Holly Clegg features a recipe for her Holiday Bars from her cookbook, Too Hot in the Kitchen: Secrets To Sizzle At Any Age. Believe it or not, her delicious Holiday Bars are only ONE Weight Watchers POINT per serving!

An Easy Favorite Holiday Cookie

Looking for an easy holiday treat to bring to work, a party or a cookie swap? Holiday Bars, a fantastic layered bar pick-up, highlight holiday ingredients. Easy to make with a gingersnap crust layered with white chocolate chips, pecans, and cranberries gives you the perfect combination of tart, sweet, spice, and crunchy. You will want to make this recipe year round, and you can, as this quick recipe uses dried cranberries. So, no stress when asked to bring a treat as you can whip up these amazing bar cookies in a matter of minutes.

For more healthy holiday recipes, visit Holly’s website or  The Healthy Cooking Blog.

Holiday Bars

48 servings

Ingredients:

  • 1 1/2 cups gingersnap crumbs
  • 6 tablespoons butter, melted
  • 1 teaspoon vanilla extract
  • 1/2 cup dried cranberries
  • 1/3 cup white chocolate chips
  • 1/3 cup chopped pecans
  • 2/3 cup of (14-ounce) can fat-free sweetened condensed milk

Directions:

  1. Preheat oven 350° F. Coat 13x9x2-inch pan with nonstick cooking spray.
  2. In prepared pan, mix gingersnaps, butter, and vanilla; press into pan.
  3. Sprinkle cranberries, white chocolate chips, and pecans evenly over gingersnap crust. Drizzle sweetened condensed milk over top. Bake 15-20 minutes or until bubbly and light brown.

Nutritional information

Calories 57 Calories from fat 42% Fat 3g Saturated Fat 1g Cholesterol 4mg Sodium 34mg Carbohydrate 8g Dietary Fiber 0g Sugars 6g Protein 1g

Dietary Exchanges: 1/2 other carbohydrate, 1/2 fat

Weight Watchers POINTS = 1 per cookie

This Mama’s tips

  • Instead of butter, use a low saturated fat soft spread like I Can’t Believe It’s Not Butter.
  • Instead of white chocolate chips, use dark chocolate chips instead. Dark chocolate contains anti-oxidants and may have some heart health benefits as well.
  • If you have a nut allergy, use pine nuts (a seed) or sunflower seeds instead of pecans.
  • If you eat gluten free, substitute crumbs from gluten free gingersnap or graham crackers instead.

____________

Picture courtesy of Holly Clegg

{6 comments}   Print this article StumbleUpon 1 Google +1 0 Pin it 4 Retweet 1 Like 4
Add this recipe to ZipList!

Posted on December 10, 2010 in Baking,Dieting and Weight Loss Tips,Recipes,Weight Watchers and tagged as ,

An egg free chocolate chip pumpkin cookie for Lucie

Egg Free Chocolate Chip Pumpkin Cookies Now that Thanksgiving is over, are you wondering what to do with all that leftover canned pumpkin puree? Well, how about making some pumpkin cookies?

Several years ago a friend made these Egg Free Chocolate Chip Pumpkin Cookies for a play date since my then toddler daughter, Lucie, was eating an egg free diet due to her allergies. Now a second grader, Lucie has outgrown her egg allergy, but has been put on an egg free diet for a few weeks to see if it will help her eczema. (I doubt it. She’s just an itchy kid from a family of skin scratchers and pickers.) So she’s put in a request for her favorite pumpkin cookies.

After reviewing the original recipe at Allrecipes.com, I felt I needed to “health it up” as much as possible. So, I substituted Stevia Extract In The Raw for the white sugar. (One cup is equal to one cup of sugar.) I also substituted half of the white flour with whole wheat flour, and used organic ingredients whenever possible.

The pumpkin cookies were delicious, and no one noticed that I used stevia instead of sugar or that they were egg free. But remember, pumpkin cookies are a special treat and not a meal. Even with all the healthier substitutions and the fact that each (small) pumpkin cookie is one Weight Watchers POINT, it got a “D” grade from CalorieCount.

Egg Free Chocolate Chip Pumpkin Cookies

Based on an Allrecipes.com recipe

Yields: 80 servings

Ingredients:

  • 2 cups Stevia Extract In The Raw
  • 1 cup Spectrum Organic Shortening
  • 1 (15 ounce) can Farmer’s Market Organic Pumpkin (not pumpkin pie mix)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 12 ounces semisweet chocolate chips

Directions:

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cream the sugar, shortening, pumpkin and vanilla together. Mix until light and well combined. If you’re using a mixer, start slowly as the Stevia Extract in the Raw is very powdery – too fast and you’ll have a stevia cloud over your head!
  3. Mix the flour, baking soda and ground cinnamon. Stir the flour mixture into the creamed mixture. Mix until combined. Stir in the chocolate chips. (You’ll find the cookie batter is very dough like – that’s OK.)
  4. Measure out a tablespoon of the cookie dough. (I used a small Pampered Chef scoop.) Roll into a ball and flatten it into a round disc. Place on an ungreased baking sheet.
  5. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until set. Let cookies cool on a rack.

Nutritional information per cookie:

  • Calories 69
  • Calories from Fat 35
  • Total Fat 3.8g
  • Saturated Fat 1.6g
  • Trans Fat 0.0g
  • Cholesterol 0mg
  • Sodium 33mg
  • Total Carbohydrates 8.0g
  • Dietary Fiber 0.6g
  • Sugars 2.6g
  • Protein 1.0g
  • Vitamin A 17%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%

Nutrition Grade D from CalorieCount.

Weight Watchers POINTS per cookie = 1

If you omit the chocolate and cut back the shortening to 3/4 of a cup, it’s a little bit better. (However, you’ll need to add a little water to the mixture to make sure the batter isn’t a mass of crumbles.)

  • Calories 42
  • Calories from Fat 18
  • Total Fat 2.0g
  • Saturated Fat 0.6g
  • Trans Fat 0.0g
  • Cholesterol 0mg
  • Sodium 33mg
  • Total Carbohydrates 5.3g
  • Protein 0.7g
  • Vitamin A 17%
  • Vitamin C 0%
  • Calcium 0%
  • Iron 2%

Nutrition Grade C from CalorieCount.

Weight Watchers POINTS per cookie = 1

This Mama’s tips:

  • Since the pumpkin cookie dough is egg free, it’s perfect for (guilty) snacking or any raw cookie dough recipe you may have.
  • This is a perfect way to use up all that leftover canned pumpkin puree after Thanksgiving.

Featured at:
A Little Nosh

{6 comments}   Print this article StumbleUpon 11K Google +1 2 Pin it 28 Retweet 5 Like 10
Add this recipe to ZipList!

Posted on November 26, 2010 in Baking,Desserts,Egg Free, Food Allergies,Recipes,Weight Watchers and tagged as

Looking for healthy breakfast ideas? Try a breakfast cookie!

Cookie are for breakfast While I’m at the BlogHer Food conference, Michele at Fit Foodista steps into This Mama’s kitchen to guest post. Today she’s sharing a healthy breakfast recipe that is sure to appeal to kids of all ages.

C is for cookie? No, it’s a breakfast food

My kids are teenagers. Gone are the days when the quiet murmur of Sesame Street songs could be heard drifting in from the living room while I was cooking dinner. These days I’m far more likely to overhear a snippet of teenage drama unfolding via cell phone from behind a closed bedroom door than I’m to hear the PBS classics I so fondly remember.

One of my personal favorites was always “C is for Cookie….and That’s Good Enough for Me,” by yep – you guessed it, the Cookie Monster.

Obviously, I’m a little out of the loop when it comes to popular children’s characters. But word on the street a few years ago was that the Cookie Monster was re-vamping his diet. Now, apparently, his trademark song is, “Cookie is a Sometime Food.”

I’m all for eating well, in fact it’s the main focus of my blog, Fit Foodista. So here’s a recipe that could turn that fuzzy blue frown upside down because not all cookies are just “sometime food.” In fact, this cookie is healthy enough to be served for breakfast and yummy enough to make the little ones think you’ve finally lost your mommy-mind when you hand one over for that most important meal of the day!

Full of fruit, fiber and just enough sugar to keep them coming back, these Healthy Breakfast Cookies are a great way to coax a picky eater into starting the day off in a healthy way. Plus, these little gems travel well and can be made ahead and frozen for those of you who live the grab-and-go lifestyle.

Healthy breakfast cookies

Breakfast CookiesFeel free to play with the fruit, nut, and flavorings. Breakfast Cookies are flexible as long as you replace like with like. For example, the applesauce can be changed to pumpkin or mashed banana, the walnuts can be replaced with pecans, etc. The combinations are only limited by your imagination.

Makes 24 cookies

Ingredients:

  • 3/4 cup brown sugar
  • 1/4 cup butter, melted
  • 3/4 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 cup white flour
  • 1/2 cup wheat flour
  • 1/2 cup quick cooking oats
  • 1/4 cup flax meal
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1 cup dried apples, chopped
  • 1/2 cup raisins
  • 1/8 cup turbinado sugar – optional

Other great combos include:

  • Bananas and pecans
  • Dried cherries, almonds, and almond extract
  • Canned pumpkin and “pie spices”
  • Dried pineapple, peach baby food, and toasted coconut

Directions:

  1. Preheat oven to 350º
  2. In a large mixing bowl, cream together brown sugar, butter, eggs, and vanilla.
  3. In a separate mixing bowl combine: white flour, wheat flour, oats, flax, baking soda and spices.
  4. Stir dry ingredients into wet until just combined. Do not over-mix.
  5. Fold in dried apples, raisins, and walnuts.
  6. Drop by heaping tablespoon spoonfuls (or use a #30 ice cream scooper) onto a baking sheet sprayed with non-stick canola spray.
  7. Sprinkle lightly with turbinado sugar if using.
  8. Bake for approximately 12 minutes - or until lightly brown.

Nutritional information:

  • Calories 99
  • Calories from Fat 26
  • Total Fat 2.9g
  • Saturated Fat 1.4g
  • Trans Fat 0.0g
  • Cholesterol 21mg
  • Sodium 48mg
  • Total Carbohydrates 16.9g
  • Dietary Fiber 1.1g
  • Sugars 8.6g
  • Protein 1.9g

From CalorieCount

Weight Watchers POINTS = 2 per cookie

This Mama’s tips:

  • To lower calorie count, use a sugar substitute like stevia.
  • To lower calories and fat, use a buttery spread like I Can’t Believe It’s Not Butter or Earth Balance.
  • Try using fresh apples instead of dried ones.
{3 comments}   Print this article StumbleUpon 3,004 Google +1 0 Pin it 125 Retweet 2 Like 6
Add this recipe to ZipList!

Posted on October 8, 2010 in Baking,Breakfast,Recipes,Weight Watchers and tagged as

Healthy pizza? You bet with this whole wheat pizza dough recipe

whole wheat pizza dough Pizza is one of the foods many people give up when trying to lose weight or when they want to eat more healthfully. That doesn’t have to be the case. There are several ways you can make pizza more nutritious:

  • Load up on veggies like mushrooms, spinach, peppers, tomatoes, asparagus and onions. Other good choices are olives and artichoke hearts as long as they are packed in brine or water and not oil.
  • Use low fat ricotta for white pizza and low fat mozzarella.
  • Make your own homemade tomato sauce or use a canned tomato sauce that has no added sugar. I like Muir Glen’s pasta sauces.
  • Use lean proteins like shrimp, chicken and tofu.
  • Use fatty meats like ham and prosciutto sparingly.
  • Experiment and have fun!

Using whole wheat pizza dough is another way to healthify your pizza. My favorite whole wheat pizza dough recipe is based on Barbara Kingsolver’s Friday Night Pizza (PDF) from her book Animal, Vegetable, Miracle: A Year of Food Life.

All purpose healthy whole wheat pizza dough

Makes one large pizza crust or six “party size” individual pizzas

Ingredients:

  1. 1 packet of yeast or fast rise yeast (don’t use pizza dough yeast)
  2. 3/4 cup warm water
  3. 1 1/2 tablespoons olive oil (or other heart healthy oil)
  4. 1/2 teaspoon salt
  5. 1 1/4 cups white flour
  6. 1 cup whole wheat flour

Directions:

  1. To make crust, dissolve the yeast into the warm water.
  2. Add oil and salt to that mixture.
  3. Add the the flours and knead them into the liquid mixture using a dough hook on your stand mixer. (I use my Kitchen Aid mixer but you could knead the dough by hand.)
  4. Cover and let dough rise in a warm place for 30 to 40 minutes.
  5. After the dough has risen, place your pizza stone in the oven and heat to 425 degrees Fahrenheit. (If you don’t have a pizza stone, preheat the oven and use a pizza pan instead.)
  6. Take the risen dough and roll out into a 12 inch pizza crust on a clean, floured countertop or cutting board.
  7. Using your fingers to roll the edge into an outer crust. Make it as thick as you like.
  8. Carefully slide your crust onto a pizza peel or pizza pan. Add toppings – first sauce, then meat and/or veggies, then cheese last. If you have to slide your pizza on to a pizza stone, don’t overload your pizza. The heavier it is, the harder it is to slide.
  9. Carefully slide the pizza onto the heated pizza stone. (Or place your pizza pan in the oven.) Bake your pizza at 425° for about 15-20 minutes or until crust is brown and crisp but before cheese starts to brown too much.

To make pre-cooked party sized pizza crusts:

  1. Preheat the oven and your pizza stone (if using one) to 425 degrees Fahrenheit.
  2. Take the risen dough and divide it in six small balls. The balls should be the size of a racquet ball, about what you can hold between the cupped palms of both of your hands.
  3. Roll each ball and roll out using a rolling pin on a clean, floured countertop or wooden cutting board. The thinner, the better. Your premade crusts can be round, rectangular or square – up to you.
  4. Slide the dough on to a pizza peel. Then slide the crusts onto a baking stone. (You can use a cookie sheet if you don’t have a pizza stone).
  5. Bake pizzas on a pizza stone at 425° for about 15-20 minutes until crust is brown and crisp.
  6. Remove from oven and cool on a rack.
  7. Top with your favorite healthy party toppings and serve.

This Mama’s tips

  • If you are cooking up several batches of mini pizzas, make sure that dough does not rise too much on rolled out pizza crusts. If it does, just roll it out a a few times more before putting it in the oven.
  • If you notice your dough is “bubbling” and puffing up like a giant chapati, score the dough with a sharp knife.

Featured at:
The Local Cook

{5 comments}   Print this article StumbleUpon 0 Google +1 0 Pin it 74 Retweet 6 Like 15
Add this recipe to ZipList!

Posted on August 30, 2010 in Baking,Featured,Recipes and tagged as

101 Optimal Life Foods: Raspberry Yogurt Muffins

101 Optimal Life Foods Today is the last day to win a signed copy of Dave Grotto’s 101 Foods That Could Save Your Life. (Enter the giveaway here.) Dave’s book is filled with fabulous recipes for all kinds of entrees, side dishes, beverages, and desserts. This breakfast recipe comes from the Washington Red Raspberry Commission.

Dave recommends raspberries if you are having problems with cold hands and feet, constipation, and fatigue. Yogurt is good for a variety of digestive issues like constipation, diarrhea, gas and bloating, halitosis, and IBS. Yogurt can also help with acne, depression, infertility and osteoporosis.

Raspberry Yogurt Muffins

Makes 1 dozen

Adding raspberry yogurt gives double the raspberry flavor and a wonderful texture to these easy muffins.  No need to thaw the raspberries – just toss them in right from the freezer. If you prefer giant muffins, use the jumbo muffin cups and make half a dozen.  And, if you wish, you can glaze the muffins with confectioners’ sugar mixed with a little lemon juice.

Ingredients:

  • baking muffins 1 3/4 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 carton (6 ounces) raspberry yogurt
  • 1/3 cup oil
  • 1 egg
  • 1 cup Washington raspberries

Directions:

  1. Preheat oven to 400˚F. 
  2. Spray, grease or put paper liners in 12 (2 ¾ inch) muffin cups. 
  3. In a medium mixing bowl, stir together dry ingredients. 
  4. In a small bowl, beat together yogurt, oil and egg. 
  5. Stir yogurt mixture and raspberries into dry mixture until almost blended. 
  6. Add raspberries and stir until batter is just blended.  Do not over mix. 
  7. Spoon into prepared muffin cups. 
  8. Bake until nicely browned, about 20 minutes.

Nutrition information per serving:

  • calories 160
  • fat 6.76g
  • saturated fat 0.82g
  • protein 3.2g
  • carbohydrates 22g
  • cholesterol 18mg
  • sodium 185mg
  • fiber 0.76g

Weight Watchers POINTS per muffin = 4

Tips:

  • Substitute whole wheat flour for half the all purpose flour to add more fiber and whole wheat goodness.
  • Add a tablespoon or two of ground flax seed for added omega-3s.
  • Substitute stevia powder for the sugar to reduce calories. When using pure stevia powder, 1 cup sugar = 1 teaspoon of stevia, so in this recipe, you would use 1/3 teaspoon of pure stevia.
  • If you are using Truvia instead of sugar, use this conversion chart - 1/3 cup sugar = 8 packets of Truvia.
  • To lower calories and fat, try a no fat raspberry yogurt. Another option would be using a no fat raspberry Greek yogurt, which would give the muffins a slight tart taste. Greek yogurt is higher in calories than yogurt, but it’s also higher in protein.
  • Greek yogurt (plain or flavored) will also make a nice spread for the muffins and a lower fat alternative to butter.

For more raspberry recipes, go to the Washington Red Raspberries recipe website.

____________________

Disclosure: I was sent two review copies of 101 Optimal Life Foods by Dave’s publisher and publicist. I’m giving away a copy and keeping one so I can share more recipes with my readers.

All links to BarnesandNobles.com are affiliate links. A commission may be earned from a referred sale to their website.

Raspberry on Foodista
{3 comments}   Print this article StumbleUpon 0 Google +1 0 Pin it 11 Retweet 0 Like 2
Add this recipe to ZipList!

Posted on April 22, 2010 in Baking,Books,Breakfast,Weight Watchers and tagged as ,

Healthy eating with the Mayo Clinic’s Morning Glory Muffins

Young businesswoman eating a muffin at her deskPart of the reason I write this blog is to encourage myself as well as others to eat in a more healthful way. You can learn more about my healthy eating and fitness philosophy at my interview at Bizymoms.

To inspire you to start your day off the right way, check out this muffin recipe from the weight loss experts at the Mayo Clinic and Donald Hensrud, M.D., M.P.H., authors of TThe Mayo Clinic Diet: Eat Well. Enjoy Life. Lose Weight.

I bet the kids would like this one, too! Sneak in a couple of teaspoonfuls of ground flaxseed or Salba seeds for extra fiber and Omega-3s.

Morning Glory Muffins

Prep: 15 minutes
Cooking time: 35 minutes

Makes 18 small muffins

Ingredients:

  • 1 c. all-purpose (plain) flour
  • 1 c. whole-wheat flour
  • ¾ c. sugar
  • mayo clinic diet book 2 tsp. baking soda
  • 2 tsp. ground cinnamon
  • ¼ tsp. salt
  • ¾ c. egg substitute
  • ½ c. vegetable oil
  • ½ c. unsweetened applesauce
  • 2 tsp. vanilla extract
  • 2 c. chopped apples, unpeeled
  • ½ c. raisins
  • ¾ c. grated carrots
  • 2 tbsp. chopped pecans (omit if you have nut allergies)

Directions:

  1. Preheat the oven to 350 F. Line a muffin pan with paper or foil liners.
  2. In a bowl, combine the flours, sugar, baking soda, cinnamon and salt. Whisk to blend evenly.
  3. In a separate bowl, add egg substitute, oil, applesauce and vanilla. Stir in apples, raisins and carrots. Add to the flour mixture and blend just until moistened but still slightly lumpy.
  4. Spoon the batter into muffin cups, filling each cup about 2/3 full. Sprinkle with chopped pecans and bake until springy to the touch, about 35 minutes.
  5. Let cool for 5 minutes, then transfer the muffins to a wire rack and let cool completely. Serve.

Nutritional information:

  • Calories 170
  • Protein 3 g
  • Carbohydrate 25 g
  • Total Fat 7 g
  • Monounsaturated Fat 2 g
  • Saturated Fat 1 g
  • Cholesterol trace
  • Sodium 195 mg
  • Fiber 2 g

Weight Watchers POINTS = 3 per muffin

Reprinted from The Mayo Clinic Diet, © 2010 Mayo Foundation for Medical Education and Research. Published by Good Books (www.GoodBooks.com). Used by permission. All rights reserved.

_____________________

All links to Barnes & Nobles are affiliate links. A commission may be earned from a referred sale to their website.

{4 comments}   Print this article StumbleUpon 1 Google +1 0 Pin it 6 Retweet 0 Like 4
Add this recipe to ZipList!

Posted on March 12, 2010 in Baking,Breakfast,Cookbooks,Recipes,Weight Watchers and tagged as

Gimme a coffee and a muffin: giveaways at This Mama Cooks! Reviews and a heart smart muffin recipe

cook up a batch of muffins Join me for some coffee and muffins at This Mama Cooks! Reviews. I’m giving away bags of Peet’s Uzuri African Blend coffee and sample coupons of FiberOne Frozen Ready-to-Eat Muffins.

The muffin giveaway ends at midnight MT on Monday, March 8, 2010. The coffee giveaway ends midnight MT on Monday, March 15, 2010.

If homemade muffins are more your thing (and if you read my Fiber One vs. Weight Watchers muffin review, I’d have to agree with you) try this recipe from Relish magazine.

Heart-Smart Sweet Potato Muffins

Recipe by Mary Carter, The Healthy Table, March 2010

Makes 12 muffins

Ingredients:

  • Cooking spray
  • 1 cup whole-wheat flour
  • 1 cup all-purpose flour
  • ½ cup packed brown sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup skim milk
  • 2 egg whites
  • 1 tablespoon canola oil
  • 1 cup finely grated raw sweet potato
  • 1/2 cup finely chopped dried pears
  • 1 to 2 tablespoons turbinado sugar

Instructions:

  1. Preheat oven to 375F. Coat 12 muffin cups with cooking spray.
  2. Combine whole-wheat flour and next six ingredients (whole-wheat flour through salt) in a mixing bowl.
  3. Combine milk, egg whites and oil in a separate bowl. Whisk well.
  4. Make a well in the center of dry ingredients. Pour wet ingredients into the well and stir until just combined. Gently fold in sweet potato and pears.
  5. Fill muffin cups two-thirds full. Sprinkle with turbinado sugar. Bake 18 to 20 minutes, until centers spring back when touched.

Nutritional Information:

Per muffin: 150 calories, 1.5g fat, 0mg chol., 4g protein, 32g carbs., 2g fiber, 240mg sodium.

Weight Watchers POINTS = 3

Tips:

  • Can’t find dried pears? Substitute other dried fruit like cranberries, cherries, apricots or prunes.
  • For an extra Omega 3 boost, try adding a tablespoon full of ground flaxseed or ground or whole grain Salba.

_____________________

Disclosure: All links to Amazon.com are affiliate links. A commission may be earned from a referred sale to their website.

{2 comments}   Print this article StumbleUpon 0 Google +1 0 Pin it 0 Retweet 0 Like 0
Add this recipe to ZipList!

Posted on March 7, 2010 in Baking,Breakfast,Recipes,Weight Watchers and tagged as

Healthy holiday cookies: Peppermint Meringue Crisps

I’ve loved meringue cookies since I was a kid. But now that I’m trying to watch my calories, I like them even more. Here’s a holiday treat created by Laurel Hudson, the culinary instructor at Wellspring Academies that will let you indulge without packing on the pounds. Even better, these are perfect for those who are avoiding gluten in their diets.

Peppermint Meringue Crisps

Candy Cane

Yield: 18 cookies

Ingredients:

  • Juice of 1 lemon
  • 2 egg whites
  • Pinch salt
  • ¼ tsp cream of tartar
  • ½ cup Stevia in the Raw
  • 1 sugar free candy cane
  • ½ tsp vanilla extract
  • 2 tbsp sugar

Directions:

  1. Preheat the oven to 300 F.
  2. Line a baking sheet with aluminum foil and spray lightly with Pam.
  3. Combine the egg whites, lemon juice, cream of tartar, salt, and sugar in a bowl.
  4. Using an electric mixer, whip the egg whites into a meringue, until the whites are thick and stand up in peaks.
  5. Add the stevia and vanilla and whip for 30 seconds.
  6. Drop by the spoonful onto pan, making 12 cookies.
  7. Crush the candy cane into small bits.
  8. Sprinkle the candy cane on top of the cookies.
  9. Bake 1 ½ hours, then turn the oven off and let the cookies sit in the oven while it is left partially open until the oven is cool.
  10. Remove the cookies from the tray and enjoy!

Nutritional Information: approx. 12 calories and 0g fat per cookie

Weight Watchers POINTS = 1 POINT for 5 cookies

{1 comment}   Print this article StumbleUpon 0 Google +1 0 Pin it 0 Retweet 0 Like 0
Add this recipe to ZipList!

Posted on December 8, 2009 in Baking,Christmas,Desserts,Gluten Free,Weight Watchers and tagged as

More recipes from Healthy Bread in Five Minutes a Day: Chocolate Espresso Whole Wheat Bread

clip_image001My Healthy Bread in Five Minutes a Day cookbook giveaway ends TONIGHT! So enter if you’d like to win a copy for yourself or to give to the baker in your life for the holidays.

Chocolate and Coffee – a Rx for health?

The following recipe from Healthy Bread in Five Minutes a Day by Jeff Hertzberg, M.D., and Zoë François contains chocolate and coffee. How can that be healthy?

Well, chocolate contains phytochemicals (beneficial plant chemicals) that may increase HDL (good) cholesterol, lower blood pressure, and decrease the likelihood of blood clots. Milk chocolate has less of these phytochemicals than dark chocolate because some of the cocoa is replaced by milk, and white chocolate doesn't have any at all. Just remember to eat it in moderation since chocolate also contains fat and sugar.

Coffee contains antioxidants. According to one study, Americans get their highest dose of antioxidants from coffee. It's not yet clear whether that translates into higher body stores of antioxidants, but it's opened up a whole new area of research. Even so, this is not a free pass to indulge in those Starbucks mocha lattes. Instead, order a plain latte or cafe au lait with skim milk and dust with a little cocoa powder.

Chocolate Espresso Whole Wheat Bread
by Jeff Hertzberg, M.D., and Zoë François, authors of Healthy Bread in Five Minutes a Day: 100 New Recipes Featuring Whole Grains, Fruits, Vegetables, and Gluten-Free Ingredients

Makes enough dough for at least two 2-pound loaves. The recipe is easily doubled or halved. Use any leftover dough to make cupcakes.

Ingredients:

  • 2 cups whole wheat flour
  • 4 cups unbleached all-purpose flour
  • 1 cup cocoa powder
  • 1½ tablespoons granulated yeast, or 2 packets
  • 1 tablespoon kosher salt (increase or decrease to taste)
  • ¼ cup vital wheat gluten
  • 1 cup lukewarm brewed espresso or strong coffee
  • 1¼ cups lukewarm water
  • 4 large eggs
  • ½ cup neutral-flavored oil
  • ¾ cup honey
  • 6 ounces bittersweet chocolate, finely chopped
  • Egg wash (1 egg beaten with 1 tablespoon water) for brushing on top crust
  • Raw sugar for sprinkling on top

Directions:

  1. Mixing and storing the dough: Whisk together the flours, cocoa powder, yeast, salt, and vital wheat gluten in a 5-quart bowl, or a lidded (not airtight) food container.
  2. Combine the liquid ingredients and the chopped chocolate and mix with the dry ingredients without kneading, using a spoon, a 14-cup food processor (with dough attachment), or a heavy-duty stand mixer (with paddle). You might need to use wet hands to get the last bit of flour to incorporate if you're not using a machine.
  3. The dough will be loose, but it will firm up when chilled. Don't try to use it without chilling at least 2 hours.
  4. Cover (not airtight), and allow the dough to rest at room temperature until it rises and collapses (or flattens on top), approximately 2 hours.
  5. Refrigerate it in a lidded (not airtight) container and use over the next 5 days. Beyond that, the dough stores well in the freezer for up to 2 weeks in an airtight container. Freeze it in 2-pound portions. When using frozen dough, thaw it in the refrigerator for 24 hours before use, then allow the usual rest/rise time.
  6. On baking day, grease an 8½× 4½-inch nonstick loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 2-pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
  7. Elongate the ball into an oval and place it into the loaf pan; your goal is to fill the pan about three-quarters full. Cover loosely with plastic wrap and allow to rest and rise for 1 hour 45 minutes.
  8. Thirty minutes before baking time, preheat the oven to 350°F, with a rack placed in the center of the oven. If you're not using a stone in the oven, a 5-minute preheat is adequate. Steam is not needed.
  9. Just before baking, Use a pastry brush to brush the loaf's top crust with egg wash, and then sprinkle with the raw sugar.
  10. Bake near the center of the oven for approximately 45 to 50 minutes, until firm.
  11. Remove the bread from the pan and allow it to cool on a rack before slicing and eating.

[click to continue…]

{2 comments}   Print this article StumbleUpon 0 Google +1 0 Pin it 0 Retweet 0 Like 0
Add this recipe to ZipList!

Posted on November 20, 2009 in Baking,Contests and Giveaways,Cookbooks

Flat Belly Diet lemon cupcakes

apple or a cupcake?Who says all sweets are unhealthy? The MUFA (monounsaturated fatty acid) for this Flat Belly Diet dessert recipe is safflower oil.

Lemon Cupcakes with Citrus Icing

55 minutes     12 servings       316 calories     MUFA : Safflower Oil

Cupcakes
Ingredients:

  • 1 2/3 cups unbleached all-purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup safflower oil
  • 2 eggs
  • 1/3 cup fat-free milk
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon lemon extract
  • 1/2 teaspoon vanilla extract

Icing
Ingredients:

  • 1 1/2 cups confectioners' sugar
  • 2 tablespoons freshly squeezed orange juice
  • 1 teaspoon freshly grated orange zest

Directions:

  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners.
  2. To prepare the cupcakes: Combine the flour, sugar, baking powder, baking soda, and salt in a bowl. Combine the oil, eggs, milk, lemon juice, lemon zest, lemon extract, and vanilla extract in a separate bowl. Add to the flour mixture and stir until smooth.
  3. Spoon the batter into the muffin cups and bake for 17 to 19 minutes or until lightly golden and the cupcakes are springy when gently touched. Place pan on a rack and let cook for 5 minutes. Remove the cupcakes from the pan, transfer to the rack, and let cool completely.
  4. To prepare the icing: Combine the confectioners' sugar, orange juice, and orange zest in a bowl and stir until smooth. Spread some of the glaze over each cupcake with a small spatula and let stand for at least 10 minutes before serving.

Nutritional information

316 calories, 3 g protein, 45 g carbohydrates, 15 g fat, 1 g saturated fat, 35 mg cholesterol, 183 mg sodium, 0.5 g fiber

Weight Watchers POINTS = 7

Eeek, that’s a lotta POINTS! Split a cupcake with a friend, make some mini cupcakes and have one or two, or save up your POINTS for a delicious treat.

{2 comments}   Print this article StumbleUpon 0 Google +1 0 Pin it 0 Retweet 0 Like 1
Add this recipe to ZipList!

Posted on September 30, 2009 in Baking,Cookbooks,Desserts,Recipes,Weight Watchers and tagged as , ,

← Previous Entries