Healthy Fall Baking and Dessert Recipes

September 23, 2021 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell Website and Magazine it’s Healthy Fall Baking and Dessert Recipes. Find some Delicious and Healthy Fall Baking and Dessert Recipes with recipes including Frozen Pumpkin Mousse Pie, Apple-Cinnamon Cake, and Citrus Ginger Cake with Spiced Orange Compote. 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 2021! http://www.eatingwell.com/

Healthy Fall Baking and Dessert Recipes
Find healthy, delicious baking and dessert recipes for the Fall, including cookies, apple cakes, pumpkin and apple pies. Healthier recipes from the food and nutrition experts at EatingWell.

Frozen Pumpkin Mousse Pie
While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition. Surprise your family and friends with a frozen pie this year–it just might become one of their holiday favorites. No need to let them know how easy it is………..

Apple-Cinnamon Cake
This simple nondairy apple cake, which is often called Jewish apple cake, has origins in Eastern Europe. Cinnamon and sweet-tart Granny Smith apples make for a fragrant cake, while orange juice in the batter adds a sweet, fresh touch. Make it for Rosh Hashana or any other fall holiday or occasion. The leftovers (if there are any) pair nicely with a cup of coffee the next morning……….

Citrus Ginger Cake with Spiced Orange Compote
The flavor of this spiced orange compote improves with time so make it a day ahead or the morning of your party. Serve chilled in a clear bowl so the colors show through…………

* Click the link below to get all the Healthy Fall Baking and Dessert Recipes
https://www.eatingwell.com/recipes/19824/seasonal/fall/desserts/

Kitchen Hint of the Day!

April 23, 2021 at 6:00 AM | Posted in Kitchen Hints | Leave a comment
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No stale cakes………..

If you need to store a cake more than a day or two put half an apple in the container. The apple will provide just enough moisture to keep the cake from drying out to soon.

Healthy Halloween Recipes

October 28, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Halloween Recipes. Find some Spooky and Scary Healthy Halloween Recipes with recipes including Ghost Meringue Cookies, Jack-o’-Lantern Stuffed Peppers, and Pumpkin-Chocolate Cream Cake. So 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 Halloween Recipes
Find healthy, delicious Halloween recipes, from the food and nutrition experts at EatingWell.

Ghost Meringue Cookies
These lightened-up ghostly Halloween cookies are scary cute! Serve these meringue cookies as-is for a fun Halloween treat, or use them to top a Halloween cake. When making meringues, make sure that your bowl and beaters are clean and that there is not a trace of yolk in the egg white; the smallest amount of fat will prevent the egg whites from forming meringue. Depending on the humidity in your kitchen, the baking time might vary considerably. Check to make sure your cookies are crisp throughout before removing them from the oven………………….

Jack-o’-Lantern Stuffed Peppers
Carve faces into the side of a bell pepper for a cute jack-o’-lantern you can eat too! This adorable Halloween-themed dinner is perfect for a family dinner to fuel your trick-or-treating adventure. Or serve them at a Halloween party and watch them disappear! Don’t feel like freehand-carving the faces with a knife? Try using a cookie cutter instead………………………..

Pumpkin-Chocolate Cream Cake
This healthy cake recipe is like a pumpkin-flavored version of Boston cream pie. Rather than the traditional round shape, we use a 9-by-13 pan to make a four-layer rectangular cake that looks fun and provides more layers of creamy goodness…………………………

* Click the link below to get all the Healthy Halloween Recipes
http://www.eatingwell.com/recipes/18320/holidays-occasions/halloween/

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/

One of America’s Favorites – Pound Cake

June 1, 2020 at 6:02 AM | Posted in One of America's Favorites | Leave a comment
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A pound cake with almonds

Pound cake is a type of cake traditionally made with a pound of each of four ingredients: flour, butter, eggs, and sugar. Pound cakes are generally baked in either a loaf pan or a Bundt mold, and served either dusted with powdered sugar, lightly glazed, or sometimes with a coat of icing.

It is believed that the pound cake is of northern European origin that dates back to the early 1700s. A recipe for pound cake is in the first U.S. cookbook, American Cookery, which was published in 1796.

Over time the ingredients for pound cake changed. Eliza Leslie, who wrote the 1851 edition of Direction for Cookery, used 10 eggs, beat them as lightly as possible, mixed them with a pound of flour, then added the juice of two lemons or three large oranges. This changed the flavor and texture of the cake. In the 2008 issue of Saveur, James Villas wrote that cake flour would not work in place of all-purpose flour because it lacks the strength to support the heavy batter.

An early variation on this cake replaced some of the flour with cornmeal made from dried corn (maize), which was then called Indian meal. A recipe for Indian pound cake was first published in 1828 by Eliza Leslie and later included in The Indian Meal Book, which was published in London in 1846, when people in Ireland were looking for alternatives to expensive wheat flour.

There are numerous variations on the traditional pound cake, with certain countries and regions having distinctive styles. These can include the addition of flavoring agents (such as vanilla extract or almond extract) or dried fruit (such as currants or dried cranberries), as well as alterations to the original recipe to change the characteristics of the resulting pound cake. For instance, baking soda or baking powder may be incorporated to induce leavening during baking, resulting in a less dense pound cake. A cooking oil (typically a vegetable oil) is sometimes substituted for some or all of the butter, which is intended to produce a moister cake. Sour cream pound cake is a popular variation in the United States, which involves the substitution of sour cream for some of the butter, which also is intended to produce a moister cake with a tangy flavor. Some of these variations may drastically change the texture and flavor of the pound cake, but the name pound cake is often still used. Some of the variations are described below.

Slices of pound cake

American South style
A traditional American pound cake would contain one pound each of flour, butter, eggs, and sugar. This recipe is quite popular in the cuisine of the Southern United States.

French style
In France, the pound cake is well known. The name of the pound cake “quatre-quarts”, means four quarters. There are equal weights in each of the four quarters. In tradition, the popular cake of the French region of Brittany, as its name implies, uses the same quantity of the four ingredients, but with no added fruit of any kind. However, the Caribbean parts of the world that speak French traditionally add rum to the ingredients for Christmas Eve or even mashed bananas for extra moisture. In some cases the French might have beaten egg whites instead of whole eggs to lighten the batter. Other variants include adding chocolate or lemon juice for flavor.

Mexican style
In Mexico, the pound cake is called panqué. The basic recipe of Mexican panqué is much like the traditional U.S. recipe. Most common variants are panqué con nueces (pound cake with walnuts) and panqué con pasas (pound cake with raisins).

Colombian and Venezuelan style
Ponqué is the Colombian and Venezuelan version of the pound cake: the term ponqué is itself a Spanish phonetic approximation of pound-cake. The ponqué is essentially a wine-drenched cake with a cream or sugar coating, and it is very popular at birthdays, weddings and other social celebrations.

Traditional German Osterlamm which often is made of Eischwerteig mit Fett

German style
The German Eischwerteig mit Fett (roughly “egg-weight dough with fat”) is a recipe very similar to the pound cake, but thought of in multiples of the weight of the average egg used. For example, in a German cooks vocational school book from the 1980s the basic recipe for such a cake baked in a 26 cm spring form tin is given as four eggs, 3 egg-weights of butter, 4 egg-weights of sugar, three egg weights of flour and one egg-weight of starch. If you add it all up, it is close to the English pound of each and the French four equal quarters.

Thinking of the dough in terms of base egg-weight makes it a very versatile base recipe which can be easily scaled to different sized tins by increasing or decreasing the number of eggs and the dependent ingredient weights. And so, with the simple addition of nuts, chocolate, dried fruits and alcohols, and the use of different shapes and sizes of tins, a wide variety of traditional German cakes are made. For example, this dough or a minor variation of it is often used to make cakes made in a loaf tin (Orangenkuchen – orange cake; Nußkuchen- hazelnut cake), marbled cakes in a bundt tin (Marmorkuchen ) and other flavor combinations in shaped tins (Falscher Rehrücken – fake venison saddle with bitter chocolate and almonds, Osterlamm – Easter Lamb with vanilla and rum.

 

Diabetic Dessert of the Week – Pecan-Cranberry Upside-Down Cake

May 14, 2020 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | 2 Comments
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This week’s Diabetic Dessert of the Week is a Pecan-Cranberry Upside-Down Cake. To make this week’s recipe you’ll be needing Light Margarine, Cranberries, Brown Sugar Blend Splenda, Pecans, Splenda No Calorie Sweetener, Flour, Baking Powder, Salt, Cinnamon, Baking Powder, Egg Substitute, Milk, Almond Extract, Canola Oil, and Fat-Free Nondairy Whipped Topping. This isn’t your average Upside Down Cake! The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I’ve left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2020! https://www.diabetesselfmanagement.com/

Pecan-Cranberry Upside-Down Cake
This moist and delicious upside-down cake is the perfect complement for your holiday table!

Ingredients
Preparation time: 5 minutes
Cooking time: 30 minutes.

2 tablespoons light margarine
1/2 cup fresh or frozen cranberries
1/2 cup Brown Sugar Blend Splenda, No Calorie Sweetener, granular
1/4 cup chopped pecans
1 cup Splenda, No Calorie Sweetener, granular
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup liquid egg substitute
1 cup skim milk
1/2 teaspoon almond extract
1/4 cup Enova or canola oil
Fat-free nondairy whipped topping (optional)

Directions
Yield: 10 servings
Serving size: 1/10th of cake

* Heat oven to 350°F. Melt light margarine in microwave or over low heat in small skillet on stove. Pour melted margarine into a 9-inch nonstick round cake pan, and use a pastry brush to evenly spread the margarine across the bottom of the pan. In a small bowl, combine cranberries, Brown Sugar Blend Splenda, and pecans. Pour mixture over melted margarine in an even layer. In another small bowl, combine Splenda (white), flour, baking powder, salt, and cinnamon and stir well with a spoon. Add liquid egg substitute, milk, almond extract, and oil, and stir until batter is smooth. Pour batter over fruit and nut mixture evenly. Bake for 30 minutes, or until lightly brown on top. Remove from oven and allow to cool 5 minutes, then carefully invert using protective gloves onto a serving plate and remove pan. Allow cake to cool. Cut into 10 slices and top each with 1 tablespoon fat-free nondairy whipped topping if desired.

Nutrition Information:
Calories: 165 calories, Carbohydrates: 17 g, Protein: 4 g, Fat: 9 g, Saturated Fat: 1 g, Cholesterol: 1 mg, Sodium: 289 mg, Fiber: 4 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/pecan-cranberry-upside-down-cake/

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Healthy Upside Down Cake Recipes

May 14, 2020 at 6:01 AM | Posted in Eating Well | Leave a comment
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From the EatingWell website and Magazine its Healthy Upside Down Cake Recipes. Here’s some Delicious and Healthy Upside Down Cake Recipes with recipes including Upside-Down Cinnamon-Pecan Coffee Cake, Blueberry-Peach Upside-Down Cake, and Bananas Foster Upside-Down 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 Upside Down Cake Recipes
Find healthy, delicious upside down cake recipes, from the food and nutrition experts at EatingWell.

Upside-Down Cinnamon-Pecan Coffee Cake
Layering the ingredients in this coffee cake recipe right into the pan lets you skip the steps of making the batter and the nut topping separately. To make this healthy one-bowl dessert so it can be served like pull-apart rolls, dollop 16 equal portions of batter over the nuts. If you don’t want to fuss with that, dollop the batter on top however you like…………………………………

Blueberry-Peach Upside-Down Cake
This upside-down cake is the perfect dessert for a summer party. Full of fresh blueberries and peaches, flavored with a touch of ginger and topped with vanilla frozen yogurt, it’s a sweet and refreshing way to end a meal…………………………………..

Bananas Foster Upside-Down Cake
The tableside flambéing of bananas Foster sure is impressive … if someone else is making it for you. This cake has all the flavors of the New Orleans classic in easier-to-prepare cake form that’s just as stunning as the original for a healthier dessert you’ll be proud to serve………………………………

* Click the link below to get all the Healthy Upside Down Cake Recipes
http://www.eatingwell.com/recipes/19522/desserts/cake/upside-down/

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/

Diabetic Dessert of the Week – Upside-Down Pineapple Cake

May 30, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week is – Upside-Down Pineapple Cake. Upside-Down Pineapple Cake just made healthier. Only 165 calories per serving! The recipe is from the Diabetes Self Management website where you not only find Diabetic Friendly Recipes but also Diabetes News and Diabetes Management Tips so check it out today! Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Upside-Down Pineapple Cake
Ingredients
1 can (15 ounces) pineapple slices in juice
2 tablespoons molasses
1 teaspoon ground cinnamon
1 cup sucralose-based brown sugar substitute
1/4 cup margarine, melted
2 egg whites
1/2 teaspoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda

Directions
1 – Preheat oven to 350°F. Spray 9-inch round cake pan with nonstick cooking spray.

2 – Drain pineapple; reserve 3/4 cup juice. Place pineapple rings evenly in bottom of prepared pan. Drizzle molasses evenly over pineapple. Sprinkle with cinnamon.

3 – Beat sugar substitute, margarine, egg whites, and vanilla in large bowl with electric mixer at low speed until well blended. Add reserved pineapple juice, flour and baking soda; beat until smooth. Pour batter over pineapple.

4 – Bake 30 minutes or until toothpick inserted into center comes out clean. Cool in pan on wire rack. Store leftovers in refrigerator.

Tip: For maximum flavor, let cake sit overnight before serving.

Yield: 12 servings.

Serving size: 1/12 of cake.

Nutrition Facts Per Serving:
Calories: 165 calories, Carbohydrates: 28 g, Protein: 1 g, Fat: 4 g, Saturated Fat: 1 g, Cholesterol: 0 mg, Sodium: 108 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/upside-pineapple-cake/

Diabetic Dessert of the Week – Ice Cream Cake

April 25, 2019 at 6:02 AM | Posted in dessert, diabetes, diabetes friendly, Diabetes Self Management, Diabetic Dessert of the Week | Leave a comment
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This week’s Diabetic Dessert of the Week – Ice Cream Cake. Made with Crushed Sugar Cones, Unsalted Butter, Sugar Free Light Ice cream, Reduced Fat Whipped Topping, and Sugar Free Hot Fudge Sauce. It’s only 118 calories and 14 net carbs per serving! The recipe is from The Diabetes Self Management website which has a huge selection of recipes to please all tastes, diets, or cuisines! So check it out today. Enjoy and Make 2019 a Healthy One! https://www.diabetesselfmanagement.com/

Ice Cream Cake

 

Ingredients
5 crushed sugar cones
3 tablespoons unsalted butter, melted
2 pints (4 cups) no-sugar-added light ice cream, softened at room temperature, divided
1 container (8 ounces) reduced-fat whipped topping, thawed
3 tablespoons sugar-free hot fudge sauce, warmed (optional)

Directions
1 – Spray 10-inch springform pan or deep-dish pie pan with nonstick cooking spray.

2 – Place sugar cone crumbs in small bowl. Stir in butter until crumbs are evenly moistened. Press crumbs onto bottom and partially up side of prepared pan. Refrigerate 20 minutes.

3 – Spread one pint of ice cream into crust with rubber spatula. Freeze 30 minutes or until firm. Spread remaining pint of ice cream over first layer. Freeze 30 minutes or until firm. Spread whipped topping over ice cream; freeze 2 hours or until firm. If desired, drizzle with fudge sauce after 30 minutes.

4 – Let soften in refrigerator 15 to 30 minutes; slice into wedges to serve.

* Tip: To finely crush sugar cones, place in resealable plastic bag. Remove excess air from bag; seal. Press rolling pin on top of cones to break into pieces. Continue pressing until evenly crushed.

Yield: 16 servings.

Serving size: 1/16 of cake.

Nutrition Facts Per Serving:
Calories: 118 calories, Carbohydrates: 15 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 4 g, Cholesterol: 11 mg, Sodium: 35 mg, Fiber: 1 g
https://www.diabetesselfmanagement.com/recipes/desserts-sweets/ice-cream-cake/

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