Pumpkin Cookies with Cream Cheese Icing

October 6, 2017 at 11:10 AM | Posted in dessert | Leave a comment
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It’s the season for Tricks and Treats! This recipe is a real Treat – Pumpkin Cookies with Cream Cheese Icing. There’s different versions of this online. I found this one on an email from the Kroger – My Magazine.

Pumpkin Cookies with Cream Cheese Icing
These light and moist cookies have a perfect cake-like texture that’s sure to please.

INGREDIENTS

COOKIES
1 Tbsp. orange zest
½ cup packed brown sugar
¾ cup unsalted butter
½ cup canned pumpkin purée
1 egg yolk
1 tsp. vanilla extract
2¼ cups all-purpose flour
1 tsp. pumpkin pie spice
½ tsp. salt
ICING
¼ cup butter, softened
4 oz. cream cheese, softened
3 cups confectioners’ sugar, divided
1 tsp. vanilla
1 Tbsp. milk
Orange and green tinted sugars, for decorating

INSTRUCTIONS

1 – In a large mixing bowl, massage zest into brown sugar; let sit for a few minutes. Add butter; beat until light and fluffy, about 3 minutes. Stir in pumpkin purée, egg yolk and vanilla until well-combined. In a separate bowl, whisk together flour, pie spice and salt. Add flour mixture to pumpkin mixture and stir slowly to combine. Divide dough in half; flatten into circles and wrap in waxed paper; refrigerate 1 hour.

2 – Preheat oven to 375°F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 round of dough until ⅛-inch thick. Cut out pumpkin shapes; reroll scraps if desired. Transfer to baking sheets. Bake 10–12 minutes, rotating pans halfway through baking, until cookies are set but not brown. Cool on a wire rack before frosting and decorating. Repeat with remaining dough.

3 – For icing, cream together butter and cream cheese in a large mixing bowl. Mix in 1 cup of confectioners’ sugar. Stir in vanilla and milk. Mix in remaining sugar and blend until smooth. Use a small spatula to frost the cookies. Decorate with colored sugars. Store cookies in an airtight container.

Nutrition
Per Serving: 110 Cal; 5 g Tot Fat; 3 g Sat Fat; 0 g Trans Fat; 15 mg Cholesterol; 45 mg Sodium; 17 g Carb; 0 g Fiber; 12 g Sugar; 1 g Protein

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Raspberry-Almond Buttermilk Coffee Cake

October 6, 2017 at 5:06 AM | Posted in dessert, Jennie-O Turkey Products | Leave a comment
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Passing along a Raspberry-Almond Buttermilk Coffee Cake from the Jennie – O Turkey recipe website. Didn’t know Jennie – O had Desserts recipes? Check the Jennie – O site out for all their delicious and healthy recipes. Enjoy and Make the SWITCH! https://www.jennieo.com/

 

Raspberry-Almond Buttermilk Coffee Cake

INGREDIENTS

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup granulated sugar
½ cup butter, softened
2 large eggs, lightly beaten or 4 ounces egg substitute
1 teaspoon vanilla extract
½ teaspoon almond extract
1 cup buttermilk
2 cups frozen raspberries, thawed
⅓ cup sliced almonds
1 tablespoon turbinado sugar

DIRECTIONS

Heat oven to 350°F.
1) In large bowl, combine flour, baking powder, baking soda and salt.
2) In bowl of electric stand mixer, cream together sugar and butter, with paddle attachment until light and fluffy. Add eggs one at a time, beating after each addition; add extracts
3) Gradually add flour mixture alternately with buttermilk, beating until smooth. Spoon half batter into a lightly greased and floured 9-inch cake pan. Top evenly with 1 cup raspberries. Spoon remaining batter over raspberries and top with almonds, remaining 1 cup raspberries and turbinado sugar.
4) Bake 50 minutes or until cake tester inserted in center comes out clean.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories320
Protein6g
Carbohydrates44g
Fiber2g
Sugars23g
Fat14g
Cholesterol30mg
Sodium240mg
Saturated Fat8g
https://www.jennieo.com/recipes/1189-raspberry-almond-buttermilk-coffee-cake

“Meatless Monday” Recipe of the Week – APPLESAUCE BROWNIES

October 2, 2017 at 5:23 AM | Posted in dessert, diabetes, Diabetic Gourmet Magazine, Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – APPLESAUCE BROWNIES. Have a Dessert for today’s recipe, APPLESAUCE BROWNIES. Made with unsweetened applesauce and unsweetened cocoa powder. The recipe comes from one of my favorite Diabetic Friendly Recipe sites, the Diabetic Gourmet Magazine website (https://diabeticgourmet.com/). The site has a huge selection of Diabetic Friendly Recipes so check it out today. Enjoy and Eat Healthy!

 

APPLESAUCE BROWNIES
Ingredients

1/3 cup vegetable oil
1/2 cup unsweetened applesauce
1/2 cup unsweetened cocoa powder
1/2 cup sugar
1 cup all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
2 large eggs
1 tsp vanilla extract
1/4 cup chopped nuts

Directions

Preheat oven to 375 F.
Combine oil, applesauce and cocoa. Add sugar and stir until dissolved. Add eggs and vanilla. Mix dry ingredients together and stir into the mixture.
Pour the batter into a greased and floured (or wax paper lined & sprayed) 9 inch square pan. Sprinkle on nuts (optional).
Bake about 20 to 30 minutes or until top is set but edges are not dried out. Toothpick will come out clean. Cut into 16 or 24 squares.

Recipe Yield: Servings: 16

NUTRITIONAL INFORMATION PER SERVING:
Calories: 165
Fat: 7 grams
Sodium: 84 miligrams
Protein: 3 grams
Carbohydrates: 27 grams
https://diabeticgourmet.com/diabetic-recipes/applesauce-brownies

Diabetic Dish of the Week – Raspberry Cheese Tarts

September 26, 2017 at 5:41 AM | Posted in CooksRecipes, dessert, diabetes, diabetes friendly, Diabetic Dish of the Week | Leave a comment
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This week’s Diabetic Dish of the Week is – Raspberry Cheese Tarts. Reduced Fat Cream Cheese, Non-Fat Yogurt, Egg Substitute, Raspberries, and Splenda all combine to make this week’s recipe. A perfect Diabetic Friendly Dessert. It’s from one of my favorite sites, which has a huge selection of all recipes, the CooksRecipes website. http://www.cooksrecipes.com/index.html

 

Raspberry Cheese Tarts
Low-fat and low-sugar raspberry cream cheese tarts.

Recipe Ingredients:

Crust:
1 1/4 cup graham cracker crumbs
1/4 cup Splenda® Granular
5 tablespoons light margarine

Filling:
4 ounces reduced fat cream cheese
1/2 cup plain non-fat yogurt
1 cup Splenda® Granular
1/2 cup egg substitute
1 cup frozen raspberries

Cooking Directions:

1 – Preheat oven to 350°F (175°C).
2 – Blend crust ingredients together in a small mixing bowl. Stir until well blended. Line 10 muffin cups with paper liners. Press 1 tablespoon of crust into each lined cup. Set aside.
3 – Place cream cheese in a small bowl. Beat with an electric mixer until soft. Add yogurt and beat until smooth (approximately 1 minute).
4 – Add Splenda® Granular and egg substitute. Mix until well blended.
5 – Place 4 to 5 frozen berries on top of the crust lined muffin cups. Pour cheese filling on top, evenly dividing among the 10 cups.
6 – Bake in a preheated 350°F (175°C) oven 15 to 20 minutes or, until firm to the touch. Chill for approximately 2 hours before serving.
Makes 10 servings.

Nutritional Information Per Serving (1/10 of recipe; 1 tart): Calories 110, Calories from Fat 45, Total Fat 5 g, Saturated Fat 1 g, Cholesterol 5 mg, Total Carbohydrate 12 g, Sodium 160 mg, Dietary Fiber 1 g, Sugars 4 g, Protein 3 g.
http://www.cooksrecipes.com/diabetic/raspberry_cheese_tarts_recipe.html

Our Best Diabetic Cake Recipes

May 10, 2017 at 5:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Our Best Diabetic Cake Recipes. Diabetic Friendly Cake Recipes like; Lemon-Berry Pudding Cake, Hazelnut Coffee Cake, and Diabetic Mango Coffee Cake. Find them all along with all the other delicious and healthy recipes at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 
Our Best Diabetic Cake Recipes

Our favorite diabetic cake recipes are sure to please your sweet tooth and your blood sugar. We used sugar substitutes and light frostings to keep the diabetic desserts low in calories and carbs. Whether you prefer a rich chocolate cake, gorgeous berry cake, or moist coffee cake, we’ve got fresh, diabetes-friendly recipes that you can enjoy guilt-free!

 

 

Lemon-Berry Pudding Cake

Enlist the help of a slow cooker to make this easy cake recipe! We love the way lemon complements the blueberries and raspberries in the flavorful dessert that practically makes itself……..

 
Hazelnut Coffee Cake

Featuring a toasted-hazelnut topping and a sweet chocolate swirl, this warm homemade coffee cake is delicious for dessert or breakfast. Plus, the diabetes-friendly cake contains only 23 carb grams per serving……..

 
Diabetic Mango Coffee Cake

No matter whether you serve it for dessert or as part of a brunch menu, this fruity favorite will bring a touch of the tropics to a meal……

 

 

* Click the link below to get all the – Our Best Diabetic Cake Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/dessert/our-best-diabetic-cake-recipes

Chocolate Swirl Cheesecake

May 7, 2017 at 5:01 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Gourmet Magazine | 2 Comments
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Passing along a Diabetic Friendly Dessert along to everyone,Chocolate Swirl Cheesecake! It’s from the Diabetic Gourmet Magazine website. It’s only 164 calories and 8 carbs per serving! Enjoy and eat Healthy! http://diabeticgourmet.com/

 
Chocolate Swirl Cheesecake
New York-style cheesecake swirled with a rich chocolate mixture. Serve with fresh raspberries.

 

 

Ingredients

Crust Ingredients:

1-1/4 cups vanilla wafer crumbs
4 tablespoons stick butter or margarine, melted
2 tablespoons Equal Spoonful or Granulated*
Cheesecake Ingredients:

3 packages (8 ounces each) reduced-fat cream cheese, softened
3/4 cup Equal Spoonful or Granulated**
2 eggs
2 egg whites
2 tablespoons cornstarch
1 cup reduced fat sour cream
1 teaspoon vanilla
1 ounce unsweetened chocolate, melted, slightly cooled
1 tablespoon fat-free milk
Chocolate curls (optional)
* May substitute 3 packets Equal sweetener
* May substitute 3 packets Equal sweetener
** May substitute 18 packets Equal sweetener
Directions

1 – For Crust, mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325F oven 10 minutes. Cool on wire rack while preparing cheesecake.
2 – For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust.
3 – Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake.
4 – Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Garnish top of cheesecake with chocolate curls, if desired. Cut cake into wedges.
Nutritional Information (Per Serving)
Calories: 164
Protein: 7g
Sodium: 235 mg
Cholesterol: 57 mg
Fat: 11g
Carbohydrates: 8g
Exchanges: 1 milk, 2 fat
http://diabeticgourmet.com/recipes/html/990.shtml

Diabetic Recipes: Our Best Spring Desserts

April 2, 2017 at 5:30 AM | Posted in dessert, diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its – Diabetic Recipes: Our Best Spring Desserts. Celebrate the Spring with Diabetic Friendly recipes like; Silky Chocolate Pie, Berry-Ginger Shortcakes, and Raspberry-Mint Swirl Cheesecake. Find these and more at the Diabetic Living Online website. Enjoy and Eat Healthy! http://www.diabeticlivingonline.com/

 

 

Diabetic Recipes: Our Best Spring Desserts

Brush off the winter blues with refreshing spring desserts that fit into your diabetic diet. Enjoy fresh flavors of the season featuring lemon, strawberry, lime, blueberries, raspberries, and more in dessert favorites from creamy custards to luscious cheesecakes.

 

 
Silky Chocolate Pie

The secret to this velvety smooth chocolate lovers’ pie is fat-free yogurt. Using plain fat-free Greek-style yogurt, which is commonly found in most grocery stores, will also save you preparation time…….

 
Berry-Ginger Shortcakes

Boasting a medley of sweet berries, whipped topping, and cakey biscuits, this diabetic dessert doesn’t skimp on taste or satisfaction……

 
Raspberry-Mint Swirl Cheesecake

The key to this elegant dessert is making yogurt cheese, a simple process that separates the whey by straining yogurt overnight in the refrigerator…..

 

 
* Click the link below to get all the – Diabetic Recipes: Our Best Spring Desserts
http://www.diabeticlivingonline.com/food-to-eat/diabetic-recipes-our-best-spring-desserts

Bourbon Peach Pie

March 19, 2017 at 5:41 AM | Posted in dessert, Jennie-O Turkey Products | 4 Comments
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Came across this delicious sounding recipe on the Jennie – O website! At the Jennie – O site you’ll not only find delicious and healthy Turkey recipes you’ll also find side dishes and dessert recipes like this Bourbon Peach Pie recipe. So check the Jennie – O site out today and Make the Switch! https://www.jennieo.com/

 
Bourbon Peach Pie
Step up your pie game! This recipe ups the peach pie ante by adding notes of rosemary, fresh peaches and your favorite bourbon for an extra kick of flavor. Perfect with some vanilla ice cream or some homemade whipped cream.

 

INGREDIENTS

½ cup firmly packed light brown sugar
¼ cup cornstarch
⅓ cup granulated sugar
2 teaspoons, chopped fresh rosemary leaves
1 teaspoon ground nutmeg
½ teaspoon salt
8 large fresh, firm, ripe peaches (about 4 lb.), peeled and sliced
3 tablespoons bourbon
1 (14.1-ounce) package refrigerated pie crusts
1 egg, beaten or ¼ cup egg substitute
1½ tablespoons granulated sugar

DIRECTIONS

1) Heat oven to 350°F.
2) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
3) Meanwhile, unroll piecrusts onto lightly floured surface; roll each dough sheet to 12-inch circle. Fit 1 piecrust into 9-inch pie plate. Spoon peach mixture into pie plate. Place remaining piecrust over filling; fold edges under to seal to bottom crust, and crimp. Cut slits in top of pie with knife.
4) In small bowl, whisk egg. Brush pie with egg and sprinkle with sugar.
5) Bake 1 hour. Cool completely on wire rack.

RECIPE NUTRITION INFORMATION
PER SERVING
Calories 380
Protein 4g
Carbohydrates 62g
Fiber 3g
Sugars 34g
Fat1 4g
Cholestero l25mg
Sodium 410mg
Saturated Fat 6g
https://www.jennieo.com/recipes/1123-bourbon-peach-pie

Eggnog Cheesecake

December 10, 2016 at 6:26 AM | Posted in CooksRecipes, dessert | Leave a comment
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A Holiday cake sure to please everyone, Eggnog Cheesecake. This version comes from the CooksRecipes website. The Cooks site has a fantastic selection of recipes to suit all tastes and cuisines. http://www.cooksrecipes.com/index.html

 

 

Eggnog Cheesecake

Festive, eggnog and rum-flavored cheesecake in a buttery shortbread cookie crumb crust.

Recipe Ingredients:

2 cups shortbread cookie crumbsCooksrecipes 2
6 tablespoons butter, melted
1/2 teaspoon ground nutmeg
4 (8-ounce each) packages cream cheese, softened
1 cup granulated sugar
3 tablespoons all-purpose flour
3 tablespoons rum
2 teaspoons vanilla extract
2 large eggs
1 cup heavy or whipping cream
4 large egg yolks
Additional ground nutmeg for garnish

Cooking Directions:

1 – Preheat oven to 325°F (160°C).
2 – Mix crumbs, butter and nutmeg; press onto bottom and 1 1/2-inches up side of 9-inch springform pan. Bake 10 minutes.
3 – In a large bowl, beat cream cheese, sugar, flour, rum and vanilla with electric mixer on medium speed until well blended. Add 2 whole eggs, 1 at a time, mixing on low speed after each addition just until blended.
4 – Blend in heavy cream and egg yolks; pour into crust.
5 – Bake 1 hour 10 minutes to 1 hour 15 minutes or until center is almost set.
6 – Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
7 – Refrigerate for 4 hours or overnight.
8 – Sprinkle with nutmeg just before serving.
Makes 16 servings.
http://www.cooksrecipes.com/holiday/eggnog_cheesecake_recipe.html

Christmas Time – Fruitcake

December 8, 2016 at 5:59 AM | Posted in dessert, One of America's Favorites | 2 Comments
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Traditional American Fruitcake

Traditional American Fruitcake

Fruitcake (or fruit cake) is a cake made with chopped candied fruit and/or dried fruit, nuts, and spices, and (occasionally) soaked in spirits. A cake that simply has fruit in it as an ingredient can also be colloquially called a fruit cake. In the United Kingdom, certain rich versions may be iced and decorated.

Fruit cakes are typically served in celebration of weddings and Christmas. Given their rich nature, fruit cake is most often consumed on its own, as opposed to with condiments (such as butter or cream).

 

 

 
The earliest recipe from ancient Rome lists pomegranate seeds, pine nuts, and raisins that were mixed into barley mash. In the Middle Ages, honey, spices, and preserved fruits were added.

Fruit cakes soon proliferated all over Europe. Recipes varied greatly in different countries throughout the ages, depending on the available ingredients as well as (in some instances) church regulations forbidding the use of butter, regarding the observance of fast. Pope Innocent VIII (1432–1492) finally granted the use of butter, in a written permission known as the ‘Butter Letter’ or Butterbrief in 1490, giving permission to Saxony to use milk and butter in the North German Stollen fruit cakes.

Starting in the 16th century, sugar from the American Colonies (and the discovery that high concentrations of sugar could preserve fruits) created an excess of candied fruit, thus making fruit cakes more affordable and popular.

 

 
In the United States

Traditional American fruit cake with fruits and nuts.

Traditional American fruit cake with fruits and nuts.

Typical American fruit cakes are rich in fruit and nuts.

Mail-order fruit cakes in America began in 1913. Some well-known American bakers of fruit cake include Collin Street Bakery in Corsicana, Texas, and The Claxton Bakery in Claxton, Georgia. Both Collin Street and Claxton are Southern companies with inexpensive access to large nut quantities, for which the expression “nutty as a fruitcake” was derived in 1935. Commercial fruit cakes are often sold from catalogs by charities as a fund raiser.

Most American mass-produced fruit cakes are alcohol-free, but traditional recipes are saturated with liqueurs or brandy and covered in powdered sugar, both of which prevent mold. Brandy (or wine) soaked linens can be used to store the fruit cakes, and some people feel that fruit cakes improve with age.

In the United States, the fruit cake has been a ridiculed dessert. Some attribute the beginning of this trend with The Tonight Show host Johnny Carson. He would joke that there really is only one fruitcake in the world, passed from family to family. After Carson’s death, the tradition continued with “The Fruitcake Lady” (Marie Rudisill), who made appearances on the show and offered her “fruitcake” opinions. In fact, the fruitcake had been a butt of jokes on television programs such as Father Knows Best and The Donna Reed Show years before The Tonight Show debuted and appears to have first become a vilified confection in the early 20th century, as evidenced by Warner Brothers cartoons.

Since 1995, Manitou Springs, Colorado, has hosted the Great Fruitcake Toss on the first Saturday of every January. “We encourage the use of recycled fruitcakes,” says Leslie Lewis of the Manitou Springs Chamber of Commerce. The all-time Great Fruitcake Toss record is 1,420 feet, set in January 2007 by a group of eight Boeing engineers who built the “Omega 380,” a mock artillery piece fueled by compressed air pumped by an exercise bike.
When a fruit cake contains a good deal of alcohol, it can remain edible for many years. For example, a fruit cake baked in 1878 is kept as an heirloom by a family (Morgan L. Ford) in Tecumseh, Michigan. In 2003 it was sampled by Jay Leno on The Tonight Show. Wrapping the cake in alcohol-soaked linen before storing is one method of lengthening its shelf life.

 

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