Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
G. – Desserts -
Pumpkin Bread Pudding
Nov 18th
6 cups bread, torn into small pieces (day-old or stale bread works great)
3 cups fat-free milk
4 large eggs
2/3 cup Splenda
2/3 cup brown sugar
2 cups mashed pumpkin
1/2 cup raisins
3 tablespoons melted butter
1 teaspoon ground cinnamonn
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1 teaspoon vanilla
Grease a 9X13-inch baking dish with cooking spray. Preheat oven to 350 degrees.
Place bread in bottom of baking dish. Cover with milk and allow to soak as you mix the other ingredients.
In a separate bowl, combine eggs, Splenda, sugar, pumpkin, raisins, butter, spices, and vanilla. Blend well.
Pour pumpkin mixture over soaked bread and use a wooden spoon to press pumpkin mixture into bread mixture until it is covered.
Bake at 350 degrees for 45-60 minutes or until set.
NOTE: Can serve as breakfast treat as is or as dessert when topped with whipped topping or ice cream
Recipe adapted from: About.com
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Loading ...Crock-Pot Apple Pie
Nov 11th
8 Granny Smith Apples, thinly sliced
1 1/4 teaspoon ground cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
3/4 cup fat-free milk
2 tablespoons light butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups Bisquick, divided
1/3 cup brown sugar
3 tablespoons cold butter
Lightly grease slow cooker. In the slow cooker, toss apples with cinnamon, allspice, and nutmeg.
In a separate bowl, combine milk, softened butter, sugar, eggs, vanilla, and 1/2 cup of the Bisquick. Spoon over apples.
Combine the remaining Bisquick with the brown sugar. Cut cold butter into Bisquick mixture until crumbly. Sprinkle this mixture on top.
Cover and cook on low 6 to 7 hours or until apples are soft.
Serves 4.
Recipe adapted from: Thatsmyhome.com
(No Ratings Yet) Loading ...The Art of Candy Making
Oct 24th
I have not had much experience in the field of candy making. My delicious marshmallow experience this past weekend has, however, now gotten me very excited about the thought of doing more candy making over the next few months – what a perfect time of year.
So, while making my marshmallows I did some research and ran across this very interesting web page with information on candy making and the different stages. I was unfamiliar with the stages but have since learned that dropping the mixture into cold water will reveal what stage it is in and that making candy takes much time and patience (It will take longer for the marshmallows to reach soft ball stage than you think!).
(No Ratings Yet) Loading ...Homemade Marshmallows
Oct 23rd
Making your own marshmallows may not be something you have ever considered doing but it is a fun and challenging project to conquer. I had so much fun making these marshmallows for our camp-out this past weekend and look forward to making the recipe again sometime soon. See below for more information on candy making (i.e. the “soft ball stage”), a fine art in and of itself. Be sure to keep your eyes open for more recipes like this from me in the future, as I feel a candy making kick coming on!
This recipe makes an 8″X8″ pan plus a loaf pan of marshmallows. The recipe can easily double to a 9″X13″ pan plus a loaf pan if you want more marshmallows.
2 envelopes gelatin (unflavored)
1/4 cup + 2 tablespoons water
1 1/2 teaspoons vanilla extract
1 1/2 cups sugar
1/4 cup + 2 tablespoons water
1/2 cup + 2 tablespoons light corn syrup
1/4 teaspoon salt
Line an 8″X8″ pan plus a loaf pan with waxed paper. Spray with cooking spray.
Pour 1/4 cup + 2 tablespoons water and vanilla into the bowl of an electric mixer fitted with a whisk attachment. Sprinkle gelatin over the water/vanilla to “bloom” (soften).
Place the sugar, water, light corn syrup, and salt into a medium-sized boiler. Bring to a boil while covered on medium heat without stirring. When boiling, remove lid and continue to boil until mixture reaches the soft ball stage (234-240 degrees).
With the mixer at medium speed, slowly pour the corn syrup mixture down the side of the bowl. Be careful as the hot mixture may splash! When all the syrup has been added, bring the mixer to full speed. Beat at full speed for 8-10 minutes. Mixture will thicken while being beaten.
Pour the mixture into your prepared pans and allow to sit, uncovered, for 10-12 hours at room temperature. When mixture has hardened, sprinkle top of marshmallows with powdered sugar. Remove from pan and cut into cubes. Roll cubes in powdered sugar. Allow to dry about 8 more hours uncovered. Will keep for several weeks in an airtight container.
(No Ratings Yet) Loading ...The Leftover Dessert
Sep 30th
1 chocolate cake mix, prepared (or about 18 cupcakes, 1 cake, etc)
1/2 cup whipped chocolate icing (Can use sugar-free, OR, your cake/cupcakes could be pre-iced)
2 candy bars, crumbled (I used Butterfinger – sugar-free Hersheys or Dark Chocolate would work great, too)
1 large box sugar-free instant vanilla pudding, prepared
12 ounces fat-free whipped topping
Break 1/3 of prepared cake into approximately 1 inch cubes in the bottom of a trifle dish or bowl. Top with 1/3 of the chocolate icing. Sprinkle with 1/4 of the crumbled candy bars.
Mix together 8 ounces whipped topping with the pudding and spread 1/2 of that mixture over candy bars.
Continue to layer in this order: Cubed Cake, Icing, Crumbled Candy Bars, Pudding/Whipped Topping, Cubed Cake, Icing, Crumbled Candy Bars – Top with remaining whipped topping. Sprinkle with leftover candy bar pieces to decorate if desired. Refrigerate.
NOTE: This simple recipe can be changed to fit whatever dessert you’re looking for or whatever you have in your home.
Try these combinations:
- Angel Food or White Cake, Vanilla Pudding, Strawberries, Dark Chocolate Candy Bars
- Carrot Cake with Cream Cheese Frosting, Vanilla Pudding
- Chocolate Cake, Chocolate Pudding, Strawberries or Candy Bar
Use whatever you have and have fun with it!
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