Healthy Coffee Dessert Recipes

July 16, 2020 at 6:01 AM | Posted in dessert, Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Coffee Dessert Recipes. Find some Diabetes Friendly Healthy Coffee Dessert Recipes with recipes including Coffee-Streusel Bundt Cake, Mocha Ice Cream Pie, and Coffee-Chocolate Marble Cake. Find these recipes and more all at the EatingWell website. You can also subscribe to one of my favorite Magazines, the EatingWell Magazine. So find these recipes and more all at the EatingWell website. Enjoy and Eat Healthy in 2020! http://www.eatingwell.com/

Healthy Coffee Dessert Recipes
Find healthy, delicious coffee dessert recipes from the food and nutrition experts at EatingWell.

Coffee-Streusel Bundt Cake
Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell……………………….

Mocha Ice Cream Pie
In this healthy mocha chocolate ice cream pie recipe, crumbled chocolate cookies make an easy and tasty crust for the chocolate-coffee filling made with nonfat vanilla Greek yogurt topped with chocolate-covered espresso beans…………………………

Coffee-Chocolate Marble Cake
Using a light coffee drizzle in place of frosting adds flavor and moistness to this carb-trimmed cake recipe yet keeps the fat and calories in check…………………………….

* Click the link below to get all the Healthy Coffee Dessert Recipes
http://www.eatingwell.com/recipes/18282/desserts/coffee/

Healthy Coffee Dessert Recipes

November 28, 2019 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Coffee Dessert Recipes. Delicious and Healthy Coffee Dessert Recipes with recipes including Coffee-Streusel Bundt Cake, Coffee-Chocolate Marble Cake, and Mocha Ice Cream Pie. Find these Delicious and Healthy Recipes and more all from the EatingWell website. Enjoy and Make 2019 a Healthy One! http://www.eatingwell.com/

Healthy Coffee Dessert Recipes
Find healthy, delicious coffee dessert recipes from the food and nutrition experts at EatingWell.

Coffee-Streusel Bundt Cake
Can you really have too much of a good thing when it comes to the combination of coffee and cake? Here, we’ve created a lighter but still moist and rich Bundt cake, added a ribbon of hazelnut-coffee streusel inside and a drizzle of coffee glaze on top. To say it tastes great with a good cup of coffee is an understatement. Recipe by Joyce Hendley for EatingWell…………

Coffee-Chocolate Marble Cake
Using a light coffee drizzle in place of frosting adds flavor and moistness to this carb-trimmed cake recipe yet keeps the fat and calories in check……..

Mocha Ice Cream Pie
In this healthy mocha chocolate ice cream pie recipe, crumbled chocolate cookies make an easy and tasty crust for the chocolate-coffee filling made with nonfat vanilla Greek yogurt topped with chocolate-covered espresso beans……………

* Click the link below to get all the Healthy Coffee Dessert Recipes
http://www.eatingwell.com/recipes/18282/desserts/coffee/

Healthy Pumpkin Dessert Recipes and Pumpkin Bread Recipes

September 23, 2015 at 4:53 AM | Posted in Eating Well | 4 Comments
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Celebrate the Autumn Season with these Healthy Pumpkin Dessert Recipes and Pumpkin Bread Recipes. It’s all from the EatingWell website, which is also one of my favorite magazines! You can find this recipe and many other healthy and delicious recipes on the EatingWell website. * Make sure you check out the Glazed Chocolate-Pumpkin Bundt Cake.  http://www.eatingwell.com/

 
Healthy Pumpkin Dessert Recipes and Pumpkin Bread RecipesEatingWell2

Bake up a new healthy recipe for pumpkin cake, pumpkin cookies or pumpkin pie and you’ll bake up a delicious treat full of vitamin A, a nutrient essential to healthy vision. Try our recipe for pumpkin cake studded with cranberries or homemade pumpkin pie for Thanksgiving. Make pumpkin muffins for a fall brunch or add some pumpkin cookies to your kids’ lunchboxes. These delicious pumpkin dessert recipes and pumpkin bread recipes will add festive fall flavor to any occasion.

 
Pumpkin Pie with Rum
Dark molasses and dark rum put this pumpkin pie a cut above the rest. Nonfat evaporated milk, which stands in for heavy cream, does a fantastic job of cutting the fat in the filling. Add to that our blue ribbon butter-canola crust and you’ve dropped three-quarters of the fat and more than half the calories found in most similar pies. Don’t use pumpkin-pie mix—buy canned pumpkin without added spices: the flavor will be superior…….

 
Maple-Pumpkin Custards with Crystallized Ginger
A Thanksgiving meal wouldn’t be complete without pumpkin, and here in Vermont we wouldn’t dream of excluding our beloved maple syrup. We’ve combined the two in these elegant custards, featuring the best part of a pumpkin pie and saving calories for a luscious finish of real whipped cream. If you can find it, use Grade B dark amber syrup to get the best maple flavor…..

 
Glazed Chocolate-Pumpkin Bundt Cake
You don’t have to have pumpkin pie to still enjoy pumpkin and spice in a Thanksgiving dessert. This tender, moist cake uses pureed pumpkin to replace much of the fat and is delicately seasoned with classic Thanksgiving flavors……

 

 

* Click the link below to get all the Healthy Pumpkin Dessert Recipes and Pumpkin Bread Recipes

http://www.eatingwell.com/recipes_menus/collections/healthy_pumpkin_dessert_recipes_and_pumpkin_bread_recipes

One of America’s Favorites – Bundt Cake

July 6, 2015 at 5:03 AM | Posted in One of America's Favorites | Leave a comment
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A partially-sliced Bundt cake

A partially-sliced Bundt cake

A Bundt cake /bʌnt/ is a cake that is baked in a Bundt pan, shaping it into a distinctive ring shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 60s, after cookware manufacturer Nordic Ware trademarked the name “Bundt” and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

 

 

The Bundt cake derives in part from a European brioche-like cake called Gugelhupf which was particularly popular among Jewish communities in parts of Germany, Austria and Poland. In the north of Germany Gugelhupf is traditionally known as Bundkuchen (German pronunciation: [ˈbʊntkuːxn]), a name formed by joining the two words Kuchen (cake) and Bund.

Opinions differ as to the significance of the word Bund. One possibility is that it means “bunch” or “bundle”, and refers to the way the dough is bundled around the tubed center of the pan. Another source suggests that it describes the banded appearance given to the cake by the fluted sides of the pan, similar to a tied sheaf or bundle of wheat. Some authors have suggested that Bund instead refers to a group of people, and that Bundkuchen is so called because of its suitability for parties and gatherings.

Uses of the word “bund” to describe cakes outside of Europe can be found in Jewish-American cookbooks from around the start of the 20th century. The alternative spelling “bundte” also appears in a recipe as early as 1901.

 

 

Bundt-style pans in silicone and metal

Bundt-style pans in silicone and metal

Bundt cakes do not conform to any single recipe; instead their characterizing feature is their shape. A Bundt pan generally has fluted or grooved sides, but its most defining design element is the central tube or “chimney” which leaves a cylindrical hole through the center of the cake. The design means that more of the mixture touches the surface of the pan than in a simple round pan, helping to provide faster and more even heat distribution during cooking. The shape is similar to that of the earlier European Gugelhupf or Bundkuchen. A Gugelhupf differs from contemporary Bundt-style cakes in that it follows a particular yeast-based recipe, with fruit and nuts, and is often deeper in shape and more decorative. Also similar in shape is the Eastern European Babka, dating from early 18th century Poland. While Bundt cake is associated with Jewish culture, Babka is firmly set in Christian tradition and is traditionally baked for Christmas and Easter. Today, there is no recipe for “Bundt cake”. Anything can be baked in a Bundt-style pan, and is. Recipes range from Pine Nut and Chili cakes to ice cream and fruit concoctions. And, Bundt-style pan design has expanded beyond the original fluted ring to today’s designs of skylines, octopus and cathedrals, all with the requisite hole in the center of the pan made by Nordic Ware and others. Since a toroidal cake is rather difficult to frost, Bundt cakes are typically either dusted with powdered sugar, drizzle-glazed, or served undecorated. Recipes specifically designed for Bundt pans often have a baked-in filling; Bundt pound cakes are also common.

Since the name “Bundt” was originally a trademark, similar pans are often sold as “fluted tube pans” or given other similar descriptive titles. The trademark holder Nordic Ware only produces Bundt pans in aluminum, but similar fluted pans are available in other materials. However, the term “Bundt” is not a valid trademark in the United States, having been rejected by the U.S. Trademark Office as a “generic” term.

 

 

Rainbow Bundt cake, partially sliced

Rainbow Bundt cake, partially sliced

The people credited with popularizing the Bundt cake are American businessman H. David Dalquist and his brother Mark S. Dalquist[citation needed], who co-founded cookware company Nordic Ware based in St. Louis Park, Minnesota. In the late 1940s, Rose Joshua and Fannie Schanfield, friends and members of the Minneapolis Jewish-American Hadassah Society approached Dalquist asking if he could produce a modern version of a traditional cast iron Gugelhupf dish. Dalquist and company engineer Don Nygren designed a cast aluminum version which Nordic Ware then made a small production run of in 1950. In order to successfully trademark the pans, a “t” was added to the word “Bund”. A number of the original Bundt pans now reside in the Smithsonian collection.

Initially, the Bundt pan sold so poorly that Nordic Ware considered discontinuing it. The product received a boost when it was mentioned in the New Good Housekeeping Cookbook in 1963, but did not gain real popularity until 1966, when a Bundt cake called the “Tunnel of Fudge”, baked by Ella Helfrich, took second place at the annual Pillsbury Bake-Off and won its baker $5,000. The resulting publicity resulted in more than 200,000 requests to Pillsbury for Bundt pans and soon led to the Bundt pan surpassing the tin Jell-O mold as the most-sold pan in the United States. In the 1970s Pillsbury licensed the name Bundt from Nordic Ware and for a while sold a range of Bundt cake mixes.

To date more than 60 million Bundt pans have been sold by Nordic Ware across North America.

 

Make-Ahead Christmas Brunch Recipes

December 22, 2013 at 12:11 PM | Posted in Eating Well | Leave a comment
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If your rushing around getting things done for Christmas here’s some time saving ideas from the Eating Well web site. The link to all of them is at the bottom of the post, Enjoy!

 

 

Healthy Christmas brunch recipes you can make ahead.Eating Well
Spend more time with friends and family and less time in the kitchen with these make-ahead Christmas brunch recipes. Healthy brunch recipes like Ham & Cheese Breakfast Casserole and Baked Apple-Cinnamon French Toast can be made the night before and just popped in the oven before your guests arrive. And don’t forget healthy baked goods like Cranberry Bundt Cake, Lemon-Raspberry Muffins and Greek Walnut Spice Cake, many of which can be made several days in advance.

 

 

 

Cranberry Bundt Cake
In this healthy cranberry-walnut Bundt cake recipe, Greek yogurt and shredded apple or pear keep the cake moist and are a healthy substitute for extra butter. If you want to use something other than allspice, try pumpkin pie spice or cinnamon in the filling. For a nut-free variation, omit the walnuts in the cake or use chopped dried cranberries in their place….

 

 

 

Cranberry-Pecan Cinnamon Rolls
This cranberry-pecan cinnamon roll recipe is a cinch to put together—there’s no kneading and no rolling of any dough. These rolls are baked in a muffin tin and are already perfectly portioned, making them great for a morning treat or as part of a brunch menu….

 

 

 

* Click the link below to get all the recipes and tips. *

 

http://www.eatingwell.com/recipes_menus/recipe_slideshows/make_ahead_christmas_brunch_recipes?sssdmh=dm17.711656&utm_source=EWTWNL&esrc=nwewtw121713c

Cinnamon and Nutmeg-Pecan Monkey Bread

April 20, 2013 at 8:46 AM | Posted in baking, dessert, diabetes, diabetes friendly | Leave a comment
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A huge “thank you” to my friend Lindy for passing along this Diabetic friendly Cinnamon and Nutmeg-Pecan Monkey Bread recipe! Her husband has Diabetes 2 so she makes this for him quite often. It’s only 180 calories and 24 carbs per serving!

 

 

 
Cinnamon and Nutmeg-Pecan Monkey Bread
Ingredients:

1/2 (3 pound) package frozen roll dough, thawed
1/4 cup chopped Pecans
2 tablespoons Blue Bonnet Light Stick Butter
1/4 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
1/4 teaspoon Ground Nutmeg
1/3 cup Splenda Brown Sugar Blend
1/4 teaspoon Ground Cinnamon
3 tablespoons Blue Bonnet Light Stick Butter, melted

 
Directions:

Spray a 12-cup Bundt pan with vegetable cooking spray. Sprinkle pecans in bottom of pan; set aside.
Combine 2 tablespoons butter, 1/4 cup SPLENDA® Brown Sugar Blend, 1/4 teaspoon nutmeg and 1/4 teaspoon cinnamon in a small saucepan; cook over low heat, stirring constantly until blended; pour mixture over pecans. Set aside.
Combine 1/3 cup SPLENDA® Brown Sugar Blend and 1/4 teaspoon cinnamon in a small bowl; set aside.
Cut each roll into half; dip tops of balls into melted butter and then into SPLENDA® Brown Sugar Blend mixture. Place in prepared pan. (At this point Monkey Bread may be covered and stored in the refrigerator 8 hours or overnight or proceed as directed). Cover and let rise in a warm place, free from drafts, 50 minutes or until doubled in bulk.
Preheat oven to 350°F (175°C) about 10 minutes prior to baking.
Bake 25 to 30 minutes or until bread sounds hollow when tapped. Remove from pan; cool on a wire rack. Serve warm.
Makes 18 servings.

 

 

Nutritional Information Per Serving (1/18 of recipe): Calories 178| Calories from Fat 60 | Fat 6g (sat 2.0g) | Cholesterol 10mg | Sodium 290mg | Carbohydrates 24g | Fiber 1g | Sugars 9g | Protein 4g

Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce

October 5, 2012 at 9:13 AM | Posted in baking, dessert | Leave a comment
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I think they made this recipe especially for the Fall time of the year, Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce! Pumpkin, With Pecans, and Caramel you can’t go wrong.
Pumpkin Pecan Bundt Cake with Spiced Caramel Sauce
Ingredients:
1 cup coarsely chopped Pecans
1 (18.25-ounce) package Yellow Cake Mix
1 (30-ounce) can LIBBY’S® Easy Pumpkin Pie Mix – divided use
3 large eggs or Egg Beater‘s
1/4 cup Extra Virgin Olive Oil
3/4 cup packed Brown Sugar or Splenda equivalent
2/3 cup (5 fluid-ounce can) NESTLÉ® CARNATION® Evaporated Milk
Directions:
Preheat oven to 350°F (175°C). Grease 9 1/2-inch Bundt pan. Sprinkle nuts in bottom of prepared pan.
Beat cake mix, 2 cups pumpkin pie mix, eggs and oil in large mixer bowl for 2 minutes. Spoon into prepared pan.
Bake for 35 to 40 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for 15 minutes. Invert onto wire rack to cool completely. Transfer cake to serving platter.
Combine remaining pumpkin pie mix, brown sugar and evaporated milk in medium, heavy-duty saucepan. Bring mixture to a boil over medium heat. Boil for 1 minute; remove from heat. Serve warm sauce with slices of cake.
Makes 12 to 16 servings.

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