Monthly Archives: February 2013

Whole Wheat English Muffin Bread!

Whole Wheat English Muffin Bread

I have been wanting to make english muffins forever and I cannot find the english muffin tins, so I almost gave up hope on making them completely. Until this morning, I was searching for a bread recipes and stubbled across english muffin bread….What a great idea (until I can find the tins anyway). I made some modifications by swapping out half the white AP flour for whole wheat flour and added honey instead of sugar to feed the yeast. And as always switching all the saturated fats to fat free options.
Let us just say you will love the smell of your house when this is in the oven!! Happy Baking <3

Ingredients:

1.5 Whole Wheat AP Flour cups

1.5 Cups All-Purpose Flour

1 Tablespoon honey

1 1/2 teaspoons salt

1/4 teaspoon baking soda

1 tablespoon instant yeast

1 cup skim milk

1/4 cup water

2 tablespoons olive oil

Cornmeal, to dust in pan

Pam Spray

Direction:

In the bowl of a stand mixer with the dough hook attachment, add the both flours, salt, baking soda, and instant yeast; stir to combine.

On stove top in small sauce pan, combine the milk, water, honey, and oil and heat to between 120°F and 130°F. Make sure to stir often.

Pour the hot liquid over the dry ingredients in the mixer.

Beat (with dough hook) on high speed for 1 minute, the dough will be quite soft and sticky.

Spray with Pam spray an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Throw a handful of cornmeal in the pan and keep titling the pan until it looks like the pan below.

Scrap the dough into the prepared bread pan. I used a rubber spatula sprayed with Pam cooking spray to level the top of the dough out a bit.

Cover the pan with plastic wrap (have the wrap touch the dough), and let the dough rise in a warn location.

This can take up to an hour but it only took my dough 20 minutes to rise to eye level of the rim. ( I always preheat the oven as soon as I start measuring out the ingredients that way when I place the dough in the pan to rise I set it on the stove top so the heat from the oven helps speed up the rising process).

Remove the wrap and bake the bread for 22 to 27 minutes, (my oven took 25 minutes)

until it’s golden brown and its interior temperature is 190°F.

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool.

Let the bread cool completely before slicing.

Enjoy with some jam, jelly, nutella, or my favorite peanut butter and a few slices of a banana !! Whatever your favorite english muffin topping is <3

Makes one loaf (approximately 20 slices, 2 points plus for Weight Watchers)

Belgian Waffles….Remake

Belgian Waffles…Remake

This original recipe called for 1 whole cup of butter. Yikes! I quickly changed that ingredient and swapped half of the butter for one of my favorite tricks of the trade a really, really, ripe banana. No one will even know the difference.

Ingredients

1 cups all-purpose flour
1 cup whole wheat flour
1/2 cup sugar or splenda for baking
3-1/2 teaspoons baking powder
2 eggs, separated
1-1/2 cups skim milk
1/2 cup butter, melted
Small ripe banana (mashed)
1 teaspoon Mexican vanilla extract
Pinch of cinnamon

Directions

In a bowl, combine both flours, sugar and baking powder ( I always like to sift these ingredients together). In another bowl, lightly beat egg yolks. Add milk, butter, banana, and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.

Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with powdered sugar, peanut butter (my favorite), jelly, or syrup.

Enjoy!

Love Pockets of Ham, Egg and Cheese

Love Pockets of Ham, Egg, and Cheese

If you are on the go and want to make a tasty treat quick please continue reading. Not to mention these are something you can take on the road and eat in the car (if permitted by the car owner). I call these pockets of love because they are filled with all my husbands favorite breakfast foods. You can be very creative with the ingredients (use your favorites, sausage, chilies, spinach, peppers, etc) . This morning, I am stuffing them with egg beaters, ham and coby and monterey jack cheese. If you want to make them a tad lighter, you could even use canadian bacon and fat free cheddar cheese to cut back on the fat and calories.

Ingredients:

One can of Pilsbury Buttermilk Biscuits 10 biscuits (I like the smaller ones this usually comes in a 4 pack)

1/4 cup of egg substitute or 1 egg
Salt and Pepper to taste
Splash of Skim milk
1/2 cup of 2% shredded coby and monterey jack blend cheese

1/2 cup of chopped ham or canadian bacon

Directions:

Preheat oven to 350. Get a small pyrex dish or oven safe baking dish ready spray with Pam cooking spray). Precook the egg beaters with splash of skim milk plus (salt and pepper to taste) and set a side.

Roll out each individual biscuit using a fondant roller (I love using this tool in the kitchen and not just for fondant).

Sprinkle a 1/2-1 teaspoon of the cheese down on the rolled out biscuit. And follow with 1/2 to 1 teaspoon of ham and eggs.

Fold in the sides and place folded side down on the bottom of the baking dish.

Place in oven at 350 for 25-30 minutes or until golden brown on top.

Enjoy!

Grab them fast because trust me they don’t last…..

Baked Pumpkin Spiced Donuts!

Baked Pumpkin Spice Donuts

Makes 12 donuts

Everyone who knows me, knows that I love… love cinnamon and pumpkin. So I wanted to come up with a healthier alternative to my other posted recipes of the fried version since I generally make a batch a week. So when I got 30% off at Kohl’s I had to buy the Wilton pan for baking donuts. Next time I think I am going to try using natural applesauce instead of oil.

For Donuts:

3/4 cups Whole Wheat flour
1 cup AP Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
2 Teaspoon Pumpkin Spice (Penzeys)
1/3 cup Canola oil
1/4 cup Splenda brown sugar (not packed)
¼ cup Egg Beaters or 2 egg whites
1 1/2 teaspoon Mexican vanilla extract
3/4 cup canned pumpkin (not the filling)
1/2 cup skim milk

Directions:

Preheat oven 350 F. Spray with Pam donut pan (I have the Wilton) and set aside.

http://www.wilton.com/store/site/product.cfm?id=95C582A0-1E0B-C910-EA77273CAA507790

In a bowl, mix both flours, baking powder, salt and spices together and set aside.

In a large bowl whisk together oil, splenda brown sugar, eggbeater, vanilla, pumpkin and milk until combined. Slowly add the dry ingredients into the mixture and stir until just combined, careful not to over mix.

Using a pastry bag or ziplock bag, fill each donut cup with the batter.

The donut cups should be fairly full, but not overflowing.

Bake for 8-9 minutes, until donuts toothpick comes out clean Turn donuts out onto a wire rack and allow to cool for a few minutes.

For the Topping: 1/4 cup butter, melted 1/2 cup sugar 1 tablespoons cinnamon (more if you’re a cinnamon lover (like me!!! <3)

While the donuts are cooling, melt butter in one bowl and combine the sugar and cinnamon in ziplock bag.

When donuts are still hot (but not too hot to touch), quickly dip each donut in melted butter, then coat in the cinnamon-sugar mixture.

Serve immediately.

Chocolate Agava Nectar Cupcakes

Chocolate Agava Nectar Cupcakes…. Plus whole wheat !

I made these tasty treats for a special 50th Birthday !! I was requested not to use sugar so I searched high and low and found a great way to use agava nectar. Enjoy!

Ingredients:

2 1/4 cups – whole-wheat pastry flour

2/3 cup – unsweetened cocoa powder ( as always I love Penzey’s dutch )

1 1/2 teaspoons – baking soda

1 teaspoon – salt

1/2 teaspoon – baking powder

1/2 cup – coffee ( the coffee really enhances the chocolate flavor)

1/2 cup – canola oil

1 tsp Mexican Vanilla Extract

4 – large eggs

2 cups – Agave Nectar

1 – (8 oz) container fat free sour cream or try one cup of greek plain fat free yogurt

Instructions:

Preheat oven to 350°F. Line and spray with Pam 36 cupcake tins. Set aside.   Combine all dry ingredients in large bowl; mix well. In a separate bowl mix coffee, oil, eggs and agave nectar until combined. Add wet ingredients into dry , beat at medium speed for two minutes. Stir in sour cream. Pour evenly in prepared cupcake tins (use a 2 oz scooper for perfection). Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Frost with your favorite frosting.   I used the recipe below and hand-dipped the cupcakes into the frosting.

Frosting Ingredients:

1 pound good-quality bittersweet chocolate, finely chopped ( I like trader joe’s)

2 1/3 cups heavy cream

1/4 cup Agava Nectar

Directions

Place chocolate in a large heatproof bowl. Bring cream and agava nectar just to a simmer over medium-high heat; pour mixture over chocolate. Let stand, without stirring, until chocolate begins to melt.
Beginning near the center and working outward, stir melted chocolate into cream until mixture is combined and smooth (do not overstir).
Refrigerate, stirring every 5 minutes, until frosting just barely begins to hold its shape and is slightly lighter in color. Use immediately (ganache will continue to thicken after you stop stirring).

Almond Cherry Granola Bars

Almond Cherry Granola Bars

Here is another great snack for the office. Tomorrow we have a co-worker moving on to a new career path. So as a farewell I baked a batch of these topnotch granola bars. Once you try these you will never purchase store bought, overly processed granola bars again and that is a promise. And if you do not like cherries try any other dried fruit (blueberries, cranberries, raisins, or apricots).

Ingredients

2 1/4 cups old-fashioned oats

3/4 cup whole raw almonds (coarsely chopped)

1/4 cup canola oil

3/4 cup coarsely chopped dried cherries (or use your favorite dried fruit cranberries, blueberries, apricots)

1/2 cup shredded coconut

1/2 cup roasted unsalted shelled sunflower seeds

2 tablespoons milled flaxseed

1/2 cup honey

1/2 cup light brown sugar (not packed)

1 teaspoon kosher salt

Directions:
• Preheat oven to 400°. Mix oats and almonds on a large heavy baking sheet. Bake, stirring once, until just golden, about 10 minutes. Transfer to a wire rack; let cool on sheet.

• Reduce oven temperature to 325°.

• Meanwhile, line a 13x9x2-inch pyrex baking dish with parchment paper (allowing it to extend over long sides) and spray with pam cooking spray.

• Spray a large mixing bowl with pam. Place roasted oat mixture, cherries, coconut, sunflower seeds, and milled flaxseeds in bowl.

Bring 1/4 cup canola oil, honey, sugar, and salt to a boil in a small heavy deep saucepan (I love my all-clad), stirring to dissolve sugar. Boil for 1 minute. Immediately pour over oat mixture in bowl. Using a heatproof spatula, stir until evenly coated.

Transfer granola to prepared 9 by 13 pan. Lightly press evenly into pan; smooth top.

Bake for 10 minutes. Turn pan; continue baking until golden brown with slightly darker edges, about 15 minutes longer.

Transfer pan to a wire rack and let granola cool completely in pan. Using paper overhang, lift granola from pan. Cut into 24 bars.

Enjoy

Roasted Savory Soy Almonds

Roasted Savory Soy Almonds

At the office we are always looking for a healthy snack either mid morning or early afternoon to hold us over to our next meal. Almonds are a perfect snack because they are full of healthy fats, antioxidants, and loaded with protein. One of my fellow colleagues give me this recipe and ever since she made it for our office we take turns making it to always have around in the office for a nice filling snack. So next time you are at your local bulk foods store purchase some raw almonds. Plus while you are out don’t forget to stop at the local natural foods store to pick up Bragg’s Liquid Amios (a soy sauce natural alternative). This soy alternative is significantly lower in sodium than tradition soy sauce but tastes exactly the same. So if you are trying to cut down on sodium (and who isn’t) this product is a perfect solution. You can find also find Bragg’s at Whole Foods, and Market District Giant Eagle.

Ingredients:

4 Cups of Raw Almonds

4 Tablespoons of Bragg’s Liquid Aminos

Directions:

Preheat the oven to 225 degrees.

Measure out the raw almonds and place them in a mixing bowl and pour over the liquid aminos over the almonds.

Toss the almonds with your hands until the almonds are evening coated with the liquid.

Get a half sheet cooking pan ready. I like to place parchment paper down on the sheet (usually makes for easier clean up).

Spread the almonds on the pan evening (you do not want any on top of each other). Toast the almonds every 15 minutes with a spatula until all the liquid aminos has evaporated. The process usually takes my oven an hour (tossing 4 times).