Almond Jam Cookies December 24, 2009

Jamie says:  I remember my Mother making a delicious pecan cookie with confectioner’s sugar and jam.  When I asked her about it, she told me those were two different cookies.  I guess I combined two good memories into one.  So, I asked my mom for the pecan cookie recipe and decided I would try adding jam to it.  The recipe, titled Pecan Puffs, actually came from my Mom’s neighbor in Brooklyn, New York.  I slightly modified the recipe.  I preheated the oven to 325 degrees Fahrenheit.  I then beat 1 stick of butter until it was creamy and then beat in 2 tbsp sugar and 1 tsp vanilla extract.  I measured 1 cup of pecans and then ground them in a blender.  Next, I measured 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt into a sifter.  I added the ground pecans to the butter mixture followed by the ingredients in the sifter.  I stirred the ingredients together until they were well-mixed.  I then spooned balls of the dough onto greased (using PAM Cooking Spray) baking sheets.  I made a thumb print in the middle and Kathryn filled them with strawberry jam (not recommended for future baking).  I baked them in the oven for about 40 minutes.  The recipe made about 1 1/2 dozen cookies.  (I guess I make big cookies because the recipe said it would make double that amount.)  When I took them out of the oven, the jam had exploded (spilled out onto the baking sheet).  I then put the cookies on a plate and sifted confectioners’ sugar on top.  I then added more jam (because there was virtually none left in the cookie) on top.  (Next time, I would bake the cookies with a thumb print in the middle without the jam, then add the confectioners’ sugar followed by the jam.)  Despite the mess, the cookies were so delicious.  They were moist, buttery, and sweet.  They look really festive, too.

Nutrition Note:  Try freezing cookies and sweets.  They last a lot longer (months) than storing them at room temperature.  They are also out of sight, which makes them easier to enjoy in moderation.  And you won’t feel like you have to eat them soon because they will spoil.

Let It Snow Brownies December 22, 2009

Jamie says:  Holiday baking can be so much fun.  When we was younger, Kathryn and I used to bake dozens of cookies with Mom and Aunt Angi for an annual Mother-Daughter cookie exchange.  We would bring home all sorts of different cookies.  This year, I felt like having a similar variety of treats.  The first dessert I whipped up was Mocha Brownies- or Let It Snow Brownies- as I would like to call my modification of the recipe.  My Mom introduced me to this recipe from the Williams-Sonoma Picnics and Tailgates Cookbook.  First, I preheated the oven to 350 degrees Farenheit.  Next, I melted 3/4 cup Smart Balance Buttery Spread and 4 oz unsweetened Baker’s chocolate in the microwave.  In a medium-sized bowl, I dissolved 2 tablespoons of instant coffee in 1 tablespoon of very hot water.  I then added the chocolate-butter mixture to this bowl, along with 2 cups of sugar, 4 eggs (I realized I only had 2…thank goodness for good neighbors), 1 tsp vanilla extract, 1 cup all-purpose flour, 1/2 tsp baking powder, and 1/2 tsp salt.  I mixed this using a rubber spatula.  I baked for about 30 minutes (toothpick should come out clean and brownies should be fudgy), allowed the brownies to cool, and then sliced 24 brownies.  I then used Martha Stewart Cupcake and Cookie Stencils and spooned confectioners’ sugar on top to make the pretty holiday designs.  They were delicious and really quite pretty.  My favorite design was the snowflake!

Nutrition note:  Be conscious of portion sizes, especially of sweets.  One of these brownies contains about 180 calories.

Yogurt Key Lime Pie November 23, 2009

Jamie says:  Happy Thanksgiving!  I attended a Thanksgiving potluck dinner this weekend where everyone brought a dish and dressed up as pilgrims and Indians.  It was a lot of fun and the food was delicious.  I had been thinking about making a graham cracker crust for weeks now, so I decided this was the perfect time to try.  I found a recipe for a blueberry pie and used the graham cracker crust recipe as a guide.  I really enjoyed the Publix fat free light key lime pie yogurt I tried recently, so  I was inspired to make a healthier key lime pie by substituting key lime pie filling for this tasty yogurt.  The filling was thinner than a typical key lime pie because I used yogurt, but I think it was worth it.  I received a lot of complements, so I guess my experimental pie turned out quite well!  Here’s the recipe: 

Preheat oven to 325°F.  Toast 1 cup walnuts in oven for about 6 minutes or until lightly toasted.  Coarsely chop walnuts.  Finely crush 10 graham cracker sheets (= 20 squares) in a ziplock bag.  Whisk 2 large egg whites in a medium sized bowl until frothy.  Add chopped walnuts, graham cracker crumbs, 2 tablespoons Smart Balance Omega 3 spread, 2 tablespoons canola oil, and a pinch of salt to egg whites.  Blend until smooth.  Press mixture into the bottom and sides of a 9-inch pie pan.  Bake for 18 minutes.   Allow to cool completely.  Pour 3 six ounce containers of fat free light key lime pie yogurt (Publix brand) into the pie crust and spread evenly.  Keep refrigerated until ready to serve.

Nutrition note: Simple substitutions can add up.  To reduce the amount of calories and saturated fat in a recipe, try using a heart-healthy spread with no trans fats (like Smart Balance spread) instead of butter.

I’m addicted to this Chocolate Banana Milk Shake September 10, 2009

Chocolate Banana Milk Shake

Cheerios with Chocolate Banana Milk Shake

Jamie says:  I’m addicted to this chocolate banana milk shake.  I began making them this summer, and I just can’t seem to get enough of them.  They’re amazing, healthy, and easy.  What could be better!  I just add 2 ice cubes, 1 large banana, and about 1 tablespoon Hershey’s Special Dark Cocoa to my Bella Cucina Rocket Blender and fill the cup to the max line with skim milk.   It makes for the perfect breakfast, too.  Just add Cheerios- and you have a delicious breakfast!  You’ve got to try one…

Nutrition note:  One Tbsp of the Hershey’s Special Dark Cocoa has only 5 calories, no sugar, antioxidants, and 10% of the daily value of iron!

P.S.  Thanks for the early birthday present (my awesome Bella Cucina blender), Aunt Angi and Uncle Rick!

I can make an ice cream cake! August 30, 2009

Mint Chocolate Chip Ice Cream Cake

Top View

Kathryn says:  I am proud to say that this summer, I made my first ice cream cake.  Although the idea seemed intimidating and complicated, my aunt and I were up for the challenge.  And the reward was sweet.

One lazy summer day, we made a delectable mint chocolate chip ice cream cake.

We modified the recipe from Land ‘O Lakes. (http://www.landolakes.com/mealideas/ViewRecipe.cfm?RecipeID=12456)

The cake consisted of two layers of brownies, two layers of ice cream, and three layers of fudge. 

First, we poured brownie mix into two round cake pans and baked them.

While they were baking, we defrosted a tub of  Breyers Mint Chocolate Chip ice cream.  Then, we lined two round cake pans with Saran Wrap.  We scooped the ice cream into the pans and smoothed it out using a spoon.  We put the pans full of ice cream in the freezer.

Once the brownies were done baking, we placed them on cooling racks.

Next, we made a thick, sweet fudge from the Baker’s chcolate box and put it in the fridge to cool. (http://brands.kraftfoods.com/BakersChocolate/main.aspx?s=recipe&m=recipe/knet_recipe_display&u1=keyword&u2=hot%20fudge%20sauce&u3=**4*4&wf=9&recipe_id=55707)

Lastly, we built the cake starting with a layer of brownie, a layer of fudge and a layer of ice cream and repeating.  We stuck some mint chocolate chip cookies my aunt made on top for decoration.

The mint ice cream was cool and refreshing and the fudge was rich – a great combination.

Hold the Butter, Not the Flavor July 29, 2009

Oatmeal Raisin Chocolate Chip Cookies

Kathryn says: Before settling into my spot on the couch to watch The Office with my family, I embraced my sudden urge to bake cookies for the office at which I was volunteering the next day.

I modified the tried and true Quaker Oats’ Vanishing Oatmeal Raisin Cookies recipe (http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=474) in the following ways:

For one, I added a cup of Publix semi-sweet chocolate chip morsels.  After all, a cookie without chocolate is like a pond without water! 

The other adjustment I made was to substitute vegetable oil in place of the butter.  I asked J, my nutritionist sis, for a healthy substitute.  She said for every cup of butter, substitute 3/4 cup of canola oil, but we only had vegetable oil in, which she said would be fine.

The cookies came out puffier with the oil than the times I had made them with butter.  They were crunchy and sweet.  They were a tasty dessert to compliment a hilarious show and an appreciative office the next day.  Dad and J wouldn’t stop raving about them!

Birthday Chocolate Souffles July 16, 2009

Warm Chocolate Souffle

Jamie says:  For Kathryn’s 20th birthday this year, I made a check list of fun things for us to do together- one of which was to make the chocolate souffles we have been talking about for years.  I found a healthier recipe (http://www.mayoclinic.com/health/healthy-recipes/NU00353), with only 183 calories per serving, in my Mayo Clinic Cookbook that we used.  We used dark chocolate cocoa powder for the great flavor and health benefits.  The souffles were beautiful and tasty.  Here’s to a happy and healthy year!

The Grits Cook-Off July 12, 2009

Chocolate Peanut Butter Grits

Kathryn says: On a family vacation, one of my aunts suggested we do a grits cook-off.  My mom and I came up with Chocolate Peanut Butter Grits. We poured water and grits into a baking pan.  Then, we mixed in a couple tablespoons of Smucker’s Creamy Natural Peanut Butter (http://www.smuckers.com/products/details.aspx?groupId=2&categoryId=11&flavorId=66) and pieces of broken Hershey’s milk chocolate bars. We baked it at about 350 degrees for about 30 minutes.  Then, we melted butter in a bowl in the microwave and mixed in some brown sugar.  We poured the butter-sugar mixture over the grits and baked it for another 5 minutes for a crispy topping.  The grits were a hit – sweet and sugary!  It’s always a good idea when chocolate and peanut butter come together.  My aunt’s shrimp and grits dinner dish was fantastic too.

Pumpkin Pudding – SuperFood Status July 10, 2009

Patty's Pumpkin Pudding

Kathryn says:  I recently finished reading the book SuperFoods HealthStyle (http://www.superfoodsrx.com/products/superfoodsrx-books/superfoodsrx-healthstyle.html), and I learned that pumpkin and cinnamon are SuperFoods – low-calorie nutritional powerhouse foods loaded with nutrients that promote longevity and prevent disease. I definitely recommend the book.

One of the recipes in the book was for Patty’s Pumpkin Pudding: http://www.superfoodsrx.com/kitchen/pumpkin/pattys-pumpkin-pudding.html.  This treat took about five minutes to prepare and it was tasty.  I would try it without ginger next time though. 

I served it in a custard dish.  I enjoyed the taste and texture best refrigerated.  I added milk, drizzled (SuperFood) honey and mixed nuts (walnuts are a SuperFood too!) on top for a delicious snack.

Who knew pumpkin could break out of its traditional pie shell?!

Orange You Glad you Like Chocolate? June 27, 2009

Dark-Chocolate Orange Starburst

Kathryn says: I just started reading SuperFoods HealthStyle (http://www.amazon.com/SuperFoods-HealthStyle-Proven-Strategies-Lifelong/dp/0060755474), a good summer health read that promotes vigor, disease prevention and life extension.  It was recommended on another food blog, http://www.katheats.com/.  So far the book has discussed the benefits of exercise and it has identified some SuperFoods – foods with lots of health benefits.  The first two SuperFoods it discussed were oranges and dark chocolate, so I woke up craving both of them.  I took an orange out of the refrigerator, peeled it and split it open like a starburst.  Pretty!  Then, I sprinkled cinnamon on top.  I love cinnamon.  It’s great on nearly anything, and I’ve heard it has many health benefits.  Next, I microwaved two squares of Dove Promises Silky Smooth Dark Chocolate (http://74.125.47.132/search?q=cache:BSk8dMLtJigJ:www.dovechocolate.com/products_all_p1.html+dove+dark+chocolate+promises&cd=3&hl=en&ct=clnk&gl=us) for about a minute, stopping to stir it after 30 seconds.  I drizzled the melted chocolate on the oranges and ate it right away.  The cold oranges and warm chocolate made for an amazing burst of juicy flavor.