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Archive for the ‘Dessert’ Category

Puffy Lemon Cookies

   

    Today the weather was gray all day.  So I made lemon cookies and created my own sun : )

 

Puffy Lemon Cookies

Adapted from The Eating Well Dessert Cookbook

Yields 20 mini cookies

  • 1/2 cup raw sugar, plus extra for sprinkling
  • 4 tablespoons unsalted butter, softened
  • 1 egg white
  • 1 teaspoon vanilla exact
  • 1/2 tsp almond extract
  •  Zest and juice of 1 lemon 
  •  1 1/4 cups all-purpose flour
  • 1/3 cup cornstarch
  • 1 1/2 teaspoons baking powder

    Preheat oven to 350 degrees F.

    In a medium mixing bowl, cream together the sugar and butter. Beat in the egg white, vanilla and almond extract until smooth. nBeat in the lemon zest and lemon juice. Fold in the flour, cornstarch, and baking powder.

    Take a spoonful of dough and roll it into a ball with your hands. Place on a baking sheet and sprinkle extra sugar on top, if desired. Bake for 8-12 minutes, or until the edges barely begin to brown.  Don’t worry if the edges don’t brown,  the cookies will still be done. Transfer to a cooling rack to cool and enjoy!!! 

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  I was in the mood to make something sweet this morning and since I’ve been on an apple kick I decided to make these baked apple donuts.  The original recipe from chocolateshavings.com called for all-purpose flour but I subbed in whole wheat pastry flour.  Pastry flour has less gluten in it so the product has less structure but increased tenderness.  The nutritional value of these little delights isn’t spectacular, but they come out in a smaller portion size so it’s easier to watch how much you eat. 

Ingredients: 

  • 1/4 cup of lightly packed brown sugar
  • 1/4 cup of granulated sugar
  • 1 1/2 cups of bite size chunks of apple, (about 1 large apple or 2 smaller ones)
  • 1 1/2 cups of whole wheat pastry flour
  • 1 3/4 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp nutmeg
  • 1/2 cinnamon
  • 1/3 cup of cold butter, cut into small pieces
  • 1 egg
  • 1/4 cup of milk

To Coat:

  • 3 Tbsp of butter, melted
  • 1/3 cup of sugar (I used a sugar with larger granules for the coating, I think it looks nicer)
  • 1 tsp cinnamon powder

    Preheat your oven to 350 degrees.  Stir the flour, baking powder, sugars, salt,  nutmeg and cinnamon in a bowl. Add the cold chopped butter.  Rub the pieces of butter with the flour mixture until the mixture resembles coarse crumbs.

   In another bowl, beat the egg.  Stir in the milk and fold in the chopped apples, then add the egg mixture to the flour mixture.  Stir using a spatula or spoon and don’t over mix it!   To bake these I used a mini muffin pan and added paper cups to make the clean up easier but if you don’t want to use papers you will definitely want to put some cooking spray in the pan before spooning the mixture in.   These don’t rise very much so feel free to fill the cups pretty high (as seen below).

     Bake for 15-18 minutes or until the muffins are just golden. Take them out of the mold and lightly brush each muffin with the melted butter.  Dunk in a bowl with the sugar and cinnamon mixed in and serve immediately.  Makes 24 mini muffins.

Hope you enjoy these as much as I did!

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Go Bucks Cupcakes!

      In honor of Ohio State beating M*ch*gan this afternoon I decided to make some scarlet cupcakes.   These cupcakes are gluten free so they taste a bit different than normal red velvet, but they’ re a great treat for someone looking for a lower carb dessert or if you have a gluten intolerance!

Here are the ingredients:

  • 1 can garbanzo beans (chickpeas)
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 1/4 cup nonfat plain Greek yogurt
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons (1 ounce) red food coloring
  • 3/4 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 2 tablespoons distilled white vinegar

For Frosting: 

  • 4 ounces low-fat cream cheese
  • 1/2 cup confectioners’ sugar
  • 1 tablespoon honey

   Preheat the over to 325 degrees.  Puree the beans in a food processor or blender (and I mean puree! If you don’t do it long enough you’ll end up with chunks of beans in your cupcakes!)  with eggs and vanilla and yogurt.  I heart Greek yogurt and if you haven’t had it yet I hope you go to the store after you read this and buy some!  The texture is a little different than the normal yogurt but it has twice the amount of protein and they are coming out with more flavors all the time!  I used Chobani today but I also love the  Oikos products.

    Pour the bean, yogurt and egg mixture in a large bowl and add the cocoa and red food coloring.  Whisk until the cocoa is blended.  In a separate bowl, put the baking powder, baking soda and vinegar together then add it to the red mix.  Stir and then poor into a greased muffin pan or cupcake paper.  Since these don’t have flour in them they don’t rise very much so fill the cups up pretty high.  Bake for 20-25 minutes and let them cool completely.  The frosting  is soooo easy and I love honey so it’s a win-win for me!  All you need to do is mix the cream cheese, sugar and honey together and you’re done!  Frost the cupcakes and enjoy!! 

 Hope you’re having a great Saturday!  GO BUCKS!

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          So I’ve been making this torte about every other day for the last week because my dad loves it so much!  He’s lactose intolerant so finding a dessert with minimal dairy in it is a challenge.  I found the recipe in a Better Homes and Gardens cookbook and changed it a little to use whole wheat flour for half of the all-purpose  flour it orginally called for.   Let me take a second to tell you about whole wheat flour.  They keep the entire grain instead of taking off the outer shell during the milling process.  Keeping the grain intact adds about 11g of  fiber per cup to your dishes and a great nutty taste!  Using whole wheat flour in baked products can lead to a heavier product, but if you add it in the right amounts the end product is amazing! 

 

To start with you need the following ingredients:

  • 2 Lg apples or 3 small ones- I’ve used Fuji, Pink ladies and Jazz and I liked the Jazz apples the best
  • 1/3 cup of honey
  • 2 Tbsp of fresh sqeezed lemon juice
  • 6 Tbsp of unsalted butter (softened)
  • 2 large eggs
  • 1/2  cup granulated sugar
  • 1/2 cup brown sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/4 tsp of salt
  • 1tsp of baking powder
  • 1 T cane sugar
  • 1/2 tsp ground cinnamon

   Preheat the oven to 350 degrees.  Start by slicing the apples, I leave the skin on because I’m lazy and I hate peeling apples  but it’s up to you!  Pour the honey and lemon juice into a pan with the sliced apples and let it simmer covered for 14 minutes or until the apples are soft enough to cut with a fork.  Drain the juice from the apples and let them cool completely.

    While the apples are cooling cream together the butter, vanilla and sugars together in a large bowl and add the eggs one at a time.  Beat until well blended and then set aside.  Put together the flour, salt and baking powder in a small bowl.  Then add the flour mixture to the creamed mixture and stir with a spoon until well blended.

        Pour batter into a pan, the recipe calls for a spring form pan but I only had a pie pan and it worked just as well!  Place the apples on top of the batter shake the cinnamon and cake sugar over the top.  Bake on the middle rack at 350 degrees for 40-45 minutes.

                                              Hope you enjoy it as much as I do!!!

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