Wednesday, May 27, 2009
2 c cake flour
2 c Premium Dark Chocolate chunks (or a bar cut into chunks which is what I ended up doing)
1/2 c Earth Balance soy butter spread softened
4 tbsp Peanut Butter ( I use Skippy Natural)
1/2 c sugar
1 c brown sugar
1 1/2 tsp vanilla
1 tsp baking soda
2 eggs ( I used 2 egg whites and 1 egg)
Combine eggs, sugars, and butter in a bowl- mixing until smooth. Then combine flour and baking soda cup by cup. Once this is smooth, beat in peanut butter and chocolate chunks.
Place balls of dough on baking sheet and bake for about 10 min at 350 F.
Let cool and serve!
The perfect desert for me is a brownie. I love them- I especially love dark chocolate brownies because there really is nothing better to me than a good piece of dark chocolate- except for maybe 16 handles on top. For those of you who have never heard of 16 Handles- it is heaven in a Frozen Yogurt shop, and I pretty much live there! Regardless, I love brownies and last night had a craving for a warm mini brownie covered in chocolate sauce with fresh strawberries- so that is what I had for desert!
I got mini muffin pans from my mom and they are so much fun! I will be making a lot of mini cupcakes and such and my new favorite thing is making brownies in the tin! It is good because you have your individual brownie already made up for you and it saves some of the mess from the pan!
1 c 70% Valrhona Dark Chocolate or any good dark chocolate powder
Melted 60% Cocoa Ghiradeli Chocolate Chips
1 c fresh strawberries cut up
Preheat oven to 350 degrees. Place muffin cups in pan or grease each cup (Pam now does a special baking spray). Melt stick of butter in microwave. Remove and stir in sugar, eggs, and vanilla. Beat in cocoa powder, flour, salt, and baking powder. Spread batter into prepared pan.
Bake for 15-20 minutes if in a mini pan- if in a regular muffin tin or brownie pan 20-30 minutes
While the brownies are cooling melt the chocolate chips, stirring to make smooth and cut up strawberries. Choose your desired piece of brownie, cover in the sauce and top with strawberries!
To make this dish less rich, add 1 tbsp fat free whipped topping or a bit of vanilla yogurt or ice cream! This desert is great when the brownies are a few days old as well!
I used a store bought oyster sauce which is one of my favorite Thai sauces- but i mixed a little soy sauce in there as well because the sauce is very thick! Any sauce will do- sweet and sour as well as teriyaki are great in stir fry! If you are really handy in the kitchen you could make your own sauce, but using store bought saves time and money and it lasts longer! Also I used tofu but any protein works! If you are a meat lover a bit of chopped up steak works great in this, so does chicken, shrimp or just vegetables!
1/2 c asian stir fry mix
1/2 c chopped spinach
1/2 c chopped peppers
1/4 block tofu cut up into pieces
2 tbsp oyster sauce (or any sauce you prefer)
2 tbsp soy sauce
1 garlic clove- chopped
1 tbsp sesame oil
Place frozen veggies in a microwave safe bowl and cover. Follow directions on bag for cook time.
While the veggies are steaming, brown tofu in sesame oil, once slightly brown, throw in garlic, peppers and spinach. Add 2 tbsp soy sauce here, and then once the other vegetables are ready, throw them in with the oyster sauce. Cook until everything is well coated and vegetables are soft. If needed add more soy sauce!
Serve over your choice of rice or noodles or just plain and enjoy!!!
Saturday, May 16, 2009
I spent a year in Italy,and I love Italian food! The biggest difference between real Italian food and American Italian food is the breading on everything! Eggplant Parmesan is not breaded in Italy.. and this version is delicious and much healthier than the version we are used to! If you like breading, use Panko- which are Japanese bread crumbs and are still healthy! This is also really easy to make and seems much more complicated which earn you points when cooking for friends! It makes a few servings so you can refrigerate and save!
2 large eggplants
1 large can tomato sauce (or my tomato sauce recipe see Mini Pitta Pizzas)
1 large fresh ball of mozzarella (2% is best)
1/2 c freshly grated parmesan
3 tbsp olive oil
Cut Eggplant width wise into about 6-8 pieces per eggplant depending on the size. Cover slices with olive oil and then broil for 3-5 minutes- while they are broiling line the bottom pan of a baking dish with tomato sauce, saving have the can. Once eggplant are done layer the first eggplant slices, cover with both cheeses, and then top with the next 6-8 slices. Cover these with leftover cheese and tomato sauce! Bake on 350 for about 20 min!
Garnish with fresh parmesan and serve! This is delicious with pasta such as my Macadamia Nut Pesto. I made that last night for my family and they all loved the combination!
Thursday, May 14, 2009
1 pack mini pitas
Pizza sauce- sauce above or pizza sauce- Whole Foods makes a great sauce. I also love Rao's Arrabiata Pasta Sauce- this gives Pizza a great bite!!!
1 pack 2% low fat Mozzerella shredded cheese or fresh 2% mozzerella (this works if you like chunks of cheese rather then the shredded cheese!)
1 Sliced whole tomato (optional). You can also us 1 cup chopped Grape Tomatoes
1 c chopped spinach (fresh is best but if you want easier than frozen spinach is just as good)
Take mini pitas and spoon sauce on each. Layer spinach and cheese on top of pita and cover with tomatoes. Pop the pitas on a baking tray and cook at 350 for 10 min or until cheese is melted!
You can also add pepperoni or little bits of sausage if you like!!
Wednesday, May 13, 2009
I have not posted in a while due to those pesky things called exams! While in this state, I baked and cooked up a storm to procrastinate and use up all the supplies in my kitchen! This is actually a recipe I tried during recruitment and on many other occasions when a delicious treat of chips and guacamole is needed! This is a great party dish, study group snack, or any time snack! The guacamole can last up to two days in the fridge! Guacamole is a great dip because it is full of heart healthy avocado as well as veggies such as tomatoes and onions! The tortilla chips are healthier than store bought chips and contain less salt! Plus they are super easy to make, taking only about 15 minutes.
Take one packet of tortillas- I used whole wheat tortillas but either corn or whole wheat are optional
Pam cooking spray
Salt 2 tbsp
Cut up tortilla chips in triangles. Line on baking tray- spray both sides with Pam and then sprinkle salt over all of the chips. Bake at 350 for about 10 min or until crisp and slightly browned
2 medium Hass avocados, peeled, pitted and diced
1/4 teaspoon minced garlic
1/4 teaspoon finely chopped jalapeño (optional- I personally do not use them)
1/4 cup chopped tomatoes
1 teaspoon finely chopped onion
2 teaspoons fresh lime juice
2 teaspoons chopped cilantro
Coarsely mash avocados, garlic, and jalapeño with a wooden spoon until the avocados are creamy but still very chunky. Add the tomato, onion, and salt to taste, and stir together. Sprinkle with lime juice and cilantro, then stir and taste once more. Add more garlic, jalapeño, onion, salt, lime juice, or cilantro as desired. Serve with tortilla chips.
Sunday, May 3, 2009
Ooey Gooey Peanut Butter Brownies (from Cooking Light)
- 3/4 cup fat-free sweetened condensed milk, divided
- 1/4 cup butter or stick margarine, melted and cooled
- 1/4 cup fat-free milk
- 1 (18.25-ounce) package devil's food cake mix
- 1 large egg white, lightly beaten
- Cooking spray
- 1 (7-ounce) jar marshmallow creme (about 1 3/4 cups)
- 1/2 cup peanut butter morsels
Preheat oven to 350°.
Combine 1/4 cup condensed milk, butter, and next 3 ingredients (butter through egg white) in a bowl (batter will be very stiff). Coat bottom of a 13 x 9-inch baking pan with cooking spray. Press two-thirds of batter into prepared pan using floured hands; pat evenly (layer will be thin).
Bake at 350° for 10 minutes. Combine 1/2 cup condensed milk and marshmallow creme in a bowl; stir in morsels. Spread marshmallow mixture evenly over brownie layer. Carefully drop remaining batter by spoonfuls over marshmallow mixture. Bake at 350° for 30 minutes. Cool completely in pan on a wire rack.
I love Red Velvet Cake. It is my weakness! Ever since my first cupcake at Magnolia Bakery I have been in love. I prefer Crumbs to Magnolia because their cupcakes were more moist but they are also a but more indulgent due to the size! However the best Red Velvet Cakes and cupcakes can be easily made at home!!! This week, on a baking binge, I made a layer red velvet cake- and it was a huge hit in the house! This cake is best with homemade cream cheese frosting!
- 1 (8-ounce) package cream cheese, softened
- 1/4 cup butter or margarine, softened
- 2 1/4 to 2 1/2cups sifted powdered sugar
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 2 1/2 cups sugar
- 6 large eggs
- 3 cups all-purpose flour
- 3 tablespoons unsweetened cocoa
- 1/4 teaspoon baking soda
- 1 (8-ounce) container sour cream
- 2 teaspoons vanilla extract
- 2 (1-ounce) bottles red food coloring
Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour, cocoa, and baking soda. Add to butter mixture alternately with sour cream, beating at low speed just until blended, beginning and ending with flour mixture. Stir in vanilla; stir in red food coloring. Use batter immediately, following baking directions for desired cake in 2 or 3 came pans depending on how many layers you want on 325 for 25 to 30 min!
Let cool frost each layer, gently and carefully place each layer on top of the other and frost the whole cake over!!
To make a Crumbs esque cupcake save crumbs from the cake pan or that might come off when you transfer from the oan and layer, and sprinkle on top of the cake!