Tuesday, September 27, 2011

Butterscotch Apple Bread

This bread is whole grain and really tasty. Apple juice gave it a great flavor but I think cider would work, too. Just another reason to love Fall baking!

Serves 10-12

Ingredients:
-1 pkg. fat free butterscotch pudding
-1 cup milk
-1 cup brown sugar
-2 tsp. cinnamon
-1 tsp. ginger
-pinch salt
-3 cups whole wheat flour
-1 Tbsp. baking powder
-2 tsp. baking soda
-1 ¾ cups apple juice/cider


Directions:

1) Preheat oven to 375 degrees.

2) In a large bowl, whisk together the pudding mix, milk, brown sugar, cinnamon, ginger, and salt. Add the flour, baking powder, baking soda, and apple juice. Mix until well combined.

3) Pour batter into a greased tube pan. Bake for 45-50 minutes.

Monday, September 26, 2011

Sweet Potato Topping Idea

I discovered a delicous topping for my baked sweet potato this afternoon. Other favorite toppings of mine are hummus, salsa, herbed cream cheese, and black bean chili. I keep it savory - Brown sugar and/or mini marshmallows never made sense to me..

Hope you like it! Mix all ingredients together and pile it on top :)


Serves 1

Ingredients:
-2 Tbsp. nonfat sour cream
-3 Tbsp. nonfat refried beans
-chili powder or hot sauce, to taste

Tuesday, September 20, 2011

Honey Vanilla Bars

The gorgeous fall weather has put me in another baking mood today. I found the Halloween sprinkles in my cabinet when I was digging around for the baking powder. You don't need to add anything to the top, but I think it looks fun and festive. I haven't tested these on kids yet, but there's alot of sweetness and whole grain - sounds perfect for a sensible afternoon snack!

Serves: 8-10


Ingredients:
-2. 5 cups old fashioned oats
-2 Tbsp. honey
-1 pkg. instant vanilla pudding mix
-1. 5 cups non fat milk
-1 tsp. baking powder
-cinnamon, to taste
-pinch salt


Directions:

1) Preheat oven to 375 degrees. Prepare a 9x9 square pan with wax paper (optional). Set aside

 2) In a large bowl, whisk together the pudding mix, milk, baking powder, cinnamon, and salt. Mix in the oats and honey.

3) Spread evenly in the pan. Top with sprinkles, nuts, or other toppings if desired. Bake for 30-35 minutes.

4) After allowing to cool, peel away the wax paper and cut into bars.

Apple Squash Pockets

Just had this idea come to me last week. The dough has multiple purposes and I've made it before - works for pizza, too! Apple squash filling is savory with a little bit of sweetness and some spice from the chili powder. I hope you like it! By the way, my filling spilled out but I revamped the ingredients so that won't happen again. You'll do it better than me :)

Serves 4

Ingredients:


POCKET DOUGH
- 2 cups whole wheat flour
-1 tsp. baking powder
-salt and pepper, to taste
-scant ¾ cup water

 SQUASH FILLING
-2 cups yellow squash, shredded
-1/2 cup unsweetened applesauce
-2 tsp. chili powder
-2 tsp. garlic


Directions:

1) Preheat oven to 350 degrees. Prepare the filling by mixing all ingredients together in a large bowl. Set aside.

2) In a standing mixer, combine the flour, baking powder, salt/pepper. With the dough hook attachment, gradually work in the water until crumbly and coming off the sides of the bowl.

3) Knead the dough on a floured surface and separate into 4 equal pieces.

4) With a rolling pin, shape each ball of dough into a thin disk (about 6-8 inch diameter).  Place ¼ of the squash mixture in the center of each.



 5) Fold the dough over the mixture and crimp with a fork, making sure the filling stays inside. Pierce the top of each a few times to allow the steam to escape.

 6) Place the pockets on a greased cookie sheet. Bake 25-30 minutes, or until golden brown.

Thursday, September 15, 2011

Harvest Quinoa Salad

I wanted to create a hearty side salad that reminds me of Fall.The colors mimic the changing leaves! Ground clove and ginger may seem strange, but I think they compliment the curry and give the dish a more Autumn-like taste. As for quinoa (pronounced keen-wah), don't be discouraged if you have never had it...very similar to rice.

Serves 4

Ingredients:
-1 cup dried quinoa
-1 medium yellow squash, diced
-3/4 cup tomatoes, chopped
-1.5 cups shreddded carrot
-2 Tbsp. white wine vinegar
-2 tsp. curry powder
-1/8 tsp. ground cloves
-1/8 tsp. ground ginger
-salt and pepper, to taste

Directions:

1) Prepare qunioa with water according to the package instructions. Set aside to cool.

2) In the meantime, shred the carrots and dice/chop the squash and tomatoes. Combine in a large mixing bowl along with the vinegar and spices. Stir in cooked and cooled quinoa.

3) Refrigerate before serving (allows the flavors to marry)

Wednesday, September 7, 2011

Italian Corn Cakes

Today I was reminded of how refreshing it can be to switch up your routine. A nice brunch on a random Wednesday morning? Bring it! I had these with salsa, but I think it would also work with pesto or marinara. This is a must try.


Makes 6 medium cakes

Ingredients:
-1 cup flour (any kind)
-2 tsp. baking powder
-2 Tbsp. Italian seasoning
-salt and pepper, to taste
-2 Tbsp. nonfat sour cream
-3/4 cup water
-1 cup frozen corn kernels, thawed

Directions:

1) In a medium bowl, mix together the dry ingredients. Add the sour cream and gradually incorporate the water until a slightly thick mixture forms. Mix in the corn kernels.

2) Heat up a skillet or griddle to medium-high. Prepare with cooking spray or butter. Cook spoonfuls of the batter about 2 minutes on each side.

Tuesday, September 6, 2011

Basic Sweet Potato Fries

Everyone should know a basic recipe for baked fries. This is what I usually do. If you are skeptical of baked fries, trust me, you won't miss the grease. Still hot and crispy :) And you can use russets if you want.


Serves 1

Ingredients:
-1 medium sweet potato
-2 Tbsp. white wine vinegar
-dill, to taste
-salt and pepper, to taste

Directions:

1) Preheat oven to 375 degrees. Line a baking pan with foil and lightly coat with cooking spray.

2) Cut the sweet potato into matchsticks, keeping them as even in size as possible. Toss in a large bowl with the vinegar, dill, and salt/pepper.

3) Bake for 40-45 minutes. Turn the potato wedges halway through.



*There would have been a picture, but my camera didn't register it for some reason...time for a nice, new nikon I suppose?