In the latest Clean Eating Magazine I fell I love with most of the recipes. The mag is full of fresh springtime ideas and they are fabulous. One of our favorites was the baked goat cheese salad. I made a few changes but none to make any hugh difference. Here’s my recipe based on the clean eating recipe!
1-2 tbsp evoo
Gluten free bread crumbs
1 tsp chopped thyme
Fresh gr salt and pepper
2 egg whites whisked
4 oz goat cheese
3 tbsp lemon juice
1 tsp Dijon mustard
Garlic powder and dried thyme to taste
3 tbsp chopped toasted pecans
2 cups chopped fresh spinach
1 cup strawberries
6 oz grilled chicken breast roughly chopped
Preheat oven to 425. While heating mix lemon juice, mustard and garlic powder and dried thyme to taste. Whisk well. Slowly drizzle in olive oil and whisk well. Set aside.
On a small bowl place egg whites in one and bread crumbs thyme and salt and pepper in the other. Take goat cheese one ounce at a time and make a small patty. Dredge in egg whites then in bread crumbs. Continue for all 4 patties. Freeze for 20 mins.
While patties are freezing chop spinach, chicken, pecans, and strawberries. Toss well with dressing.
Bake goat cheese in oven 6 mins per side.
Let stand one minute. Top salads with patties and serve immediately!
Yum yum yum! This pound cake is crazy good. I tried a bit of it to make sure it was ok for guests and omg so good. This was easy to make and was perfect for a breakfast treat or snack for our guests visiting! Definitely a hit!
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons orange zest
1 (8 ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate pieces
Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 9×5-inch baking pan and dust with flour. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Fold in the chocolate pieces.
Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.
Cake will last, well wrapped at room temperature, for up to four days.
I have fallen in love with almond flour. It has made low carb and gluten free baking wonderful!!! It’s easy to sub in and tastes great.
I love this biscotti recipe from a blog I’ve recently become addicted to. The flavors are strong but perfect with coffee or tea. I did use Splenda in place of stevia in the raw as I still need to get some, but they still tasted great.
2 cups almond flour
3/4 cup Stevia in the Raw
1 tsp baking powder
1 tsp ground cinnamon
1 tsp ground cardamom
1/2 tsp ground ginger
1/8 tsp ground cloves
1/2 tsp xanthan gum
1/4 cup butter, melted and cooled
1 large egg, lightly beaten
1 tsp vanilla
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, Stevia in the Raw, baking powder, cinnamon, cardamom, ginger, cloves and xanthan gum. In a medium bowl, stir together melted butter, egg, vanilla extract. Add wet ingredients to dry and stir vigorously until dough comes together.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 22 to 24 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 15 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
So I know donuts are not healthy. But after doing some research they can be!! First, baking your treat over frying cuts back on fat and calories. Then swapping out some of the ingredients for better choices helps. So you can enjoy a treat once in a whole! :-)
Recently, I win a donut pan from Nicole over at Prevention RD blog! I was ecstatic. But now came the daunting task of choosing btw being healthy or just diving right in feet first to a high calorie but oh so delicious donut?!? I decided my inaugural batch would be healthified especially carb wise as I’m still having some issues there. So on Nicole’s blog, she had some heathy donut recipes! Score. I included her original recipe below, but for my batch I swapped out the flour for half whole wheat pastry and half almond flour, cut back on the sugar and cut back some of the oil. I know I know enough changes already, but thankfully they were great. To keep calories down, keep them plain or top with sugar free chips as I did here. I did also indulge my H and did some powder sugar glaze and powder sugar ones. All varieties were great. I will try full cal and fat varieties soon but I wanted to try to make these healthy my first time out. And they were great!
*Nicole’s recipe below, but adapt as you see fit! Plus, check out her blog for all kinds if healthy recipes. She does a fantastic job of creating healthy yet very tasty dishes! *
As you can see you can top your donuts anyway you enjoy!
1 cup all-purpose flour (I make substitutions here)
1/3 cup sugar(I cut the sugar back)
3/4 tsp baking powder
3/4 tsp baking soda
1/4 tsp salt
1 tub (150 gm) fat-free plain Greek yogurt
1 Tbsp canola oil
2 tsp lemon juice
1 tsp vanilla extract
Toppings of choice
Preheat oven to 400 F.
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. In a separate bowl, combine egg, yogurt, canola oil, lemon juice, and vanilla extract.
Fold the wet ingredients into the dry, mixing until just combined.
Spray the donut pan with nonstick cooking spray very well.
Divide batter among pans. Place the batter only half full (or less) so that you will see donut hole when baked. They rise a lot!
Bake for 10 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire rack.
Top as necessary.
Yield: 12 donuts.
Our NYE dinner was a great meal, so I know there had to be a great dessert. So I immediately knew to check out Annie’s Eats! Sure enough I found a great tart that while has a lot of steps is quite easy to make. And boy was this great. Everyone raved about it!
For the crust: (I used pre made as it was 82 degrees here today. Too hot to roll out dough! )
1 large egg yolk
1 tbsp. heavy cream
½ tsp. vanilla extract
1 ¼ cups all-purpose flour, plus more for dusting the work surface
2/3 cup confectioners’ sugar
¼ tsp. salt
8 tbsp. cold unsalted butter, cut into ½-inch cubes
For the ganache:
2 oz. bittersweet chocolate, finely chopped
¼ cup heavy cream
1 tbsp. unsalted butter, at room temperature
For the filling:
8 oz. cream cheese, softened
½ cup confectioners’ sugar, sifted
½ tsp. vanilla extract
2 tbsp. milk or cream
Fresh strawberries, sliced (approximately 12 oz.)
Melted bittersweet or semisweet chocolate, for drizzling (optional)
To make the tart shell, whisk together the egg yolk, cream and vanilla in a small bowl; set aside. Place the flour, sugar, and salt in a food processor. Process briefly to combine. Scatter the butter pieces over the flour mixture; process to cut the butter into the flour until the mixture resembles coarse meal, about fifteen 1-second pulses. With the machine running, add the egg mixture and process until the dough just comes together, about 12 seconds. Turn the dough onto a sheet of plastic wrap and press into a 6-inch disc. Wrap in plastic wrap and refrigerate at least 1 hour or up to 48 hours.
Remove the dough from the refrigerator. (If refrigerated for more than an hour, let stand at room temperature until malleable.) Unwrap and roll the dough out on a lightly floured surface to a 13-inch round. Transfer the dough to a 9-inch tart pan. Mold the dough to the sides of the tart pan and remove the excess off the top. Set the dough-lined tart pan on a large plate and freeze for 30 minutes.
Meanwhile, adjust an oven rack to middle position. Preheat the oven to 375° F. Set the dough-lined tart pan on a baking sheet, press a 12-inch square of foil into the frozen shell and over the edge, and fill with pie weights. Bake for 30 minutes, rotating halfway through the baking time. Remove from the oven and carefully remove the foil and weights. Continue to bake until deep golden brown, 5-8 minutes longer. Transfer to a wire rack to cool.
To make the ganache, place the chocolate in a heatproof bowl. Bring the cream to a simmer in a small saucepan. Remove from the heat and pour over the chocolate. Let sit 1-2 minutes to melt the chocolate. Whisk together until a smooth ganache forms. If there are still bits of unmelted chocolate, microwave in 10 second intervals, whisking in between, until the ganache is completely smooth. Whisk in the butter. Spread the ganache in a thin even layer over the bottom of the cooled tart shell. Allow the ganache to set before proceeding.
To make the filling, beat together the cream cheese and confectioners’ sugar in a bowl on medium-high speed until smooth. Blend in the vanilla and milk or cream. Spread the cream cheese mixture over the cooled ganache in the tart shell.
Starting from the outside and working toward the center, place the sliced strawberries in concentric circles slightly overlapping each other. Gently press the berries into the cream cheese mixture to help keep them in place. Drizzle with melted chocolate, if desired. Chill until ready to serve.
As my readers know, I’m addicted to biscotti, but I usually try to limit my carbs. While I was still allowing myself my morning biscotti, lol, I was always searching for a lighter version. I do have a lighter biscotti recipe on my blog, I definitely wanted to find a lower carb version. And after some searching, found a great recipe!
I have included the original recipe below but found the cooking times to be off. I took mine out after 25 mins, let cool then cut. Baked again for 10 mins then flipped and baked again. For some reason even lessening the time in the oven than the recipe calls for they still were browner than I prefer. So watch yours and baked until your desired doneness. I only used the lower sugar chips no nuts and these are great! I found them online but cannot remember where as I copied it and put it into word and forgot to mark where. If these are yours, pls let me know so I can give you credit!!!
1 3/4 C Splenda
1 TBS baking powder
1 tsp. cinnamon
1 tsp. vanilla
1 tsp. almond extract
1 and 1/2 cups oil
6-8 cups almond flour
1 1/2 cups chopped pecans (optional)
1 package slivered almonds(optional)
1/2 bag sugar free chocolate chips (optional)
Beat eggs, splenda, baking powder till thick. Add cinnamon, vanilla, almond extract and mix well. Slowly pour in oil while beater is going. Mix in almond flour till it is a stiff dough. Mix in nuts and chocolate chips (If you want them).
Divide the dough into 4 pieces and make 4 long logs in a jelly roll pan.
Bake at 350 for 40 minutes, take out of the oven and let cool for 10 minutes or so, then slice them as thin as you can and they don’t fall apart.
Lay them out face down on the pan and bake for 12 minutes more to get crispy.
For a slightly different texture, form the dough into 4 logs, slice it when raw, then bake the cookies for 40 minutes at 350.
For our annual holiday party I wanted to find some silly santa type desserts. I had planned to make the santa cupcakes (on my blog) but wanted a more adult type dessert yet still was silly. I have seen these strawberries all over online recently, so I decided to make them but with Grand Marnier whipped cream instead of frosting. I whipped up heavy cream (about a half cup, with a tsp of sugar and a tsp to a tsp and a half of Grand Marnier.) I piped the chilled whipped cream on the bottom part of the strawberry then topped with the “santa hat” and finished it off with a dollop of whipped cream. Make some eyes and you are all set!!! These were a huge hit and very very good!
For H’s work pot lucks, I always make a dessert or two or three as I can never decide what to make, so I make many. Besides the pumpkin bars, I had been dying to make this rum cake. OMG OMG OMG it is to die for. It does have a lot of rum in and on it, so becareful with kids, but for adults…MAKE THIS TODAY. Honestly this cake was great and super easy to make. Would be perfect for any holiday party or dessert table!
for the cake:
1/2 cups walnuts, crushed
1 1/2 cups granulated white sugar
1 stick (1/2 cup) butter, softened
3 tablespoons + 1/2 cup grapeseed or canola oil, separated
1 3/4 cup all purpose flour
1/4 cup cornstarch
4 teaspoons baking powder
1 teaspoon kosher salt
1 cup vanilla instant pudding mix
3/4 cup whole milk
4 large eggs
3/4 cup dark rum
1 tablespoon pure vanilla extract
for the rum syrup:
1 stick (1/2 cup) butter
1/2 cup water
3/4 cup granulated white sugar
1 teaspoon Kosher salt
1/2 cup dark rum
Preheat oven to 325 degrees. Grease and flour bundt pan, and drop crushed walnuts into the bottom of the pan. Set aside.
In the base of a mixer, cream the 1 1/2 cups granulated sugar and the 1/2 cup butter. Add the 3 tablespoons oil, flour, cornstarch, baking powder, and kosher salt combining until evenly distributed. (Mixture will look like fine crumbs.) Mix in the pudding mix.
In a separate bowl, whisk together the eggs, milk, rum, vanilla extract, and remaining vegetable oil. Add to the dry mixture and mix well until combined. The batter will be smooth, thin, and pour easily.
Pour into the prepared bundt pan and bake for 50 to 60 minutes, or until a tester inserted in the cake comes up clean.
Let cool in pan for 10 minutes, then invert onto a rack. Let cool for 20 to 30 minutes.
While the cake cools, prepare the rum syrup: In a large saucepan with high sides, combine the butter, water, granulated sugar, and salt. Cook over medium heat until the butter completely melts and the sugar dissolves. Let reduce slightly, keeping an eye on it so it doesn’t boil over. Remove from the heat and stir in the rum (it will bubble).
Wash and dry the bundt pan, then place over the cool cake and invert the cake back into the pan. Pour the hot rum syrup all over the cake and let soak for 8 hours (overnight). In morning, invert the cake back onto a serving platter. Keeps covered for 1 week at room temperature.