Feel fat after eating my brownies from the previous post? Try this next time around.
Guilt-Free Layered Butterscotch Dessert
2 c. sugar free pecan shortbread cookies
1/2 c. Splenda (divided)
6 T. butter, melted
16 oz. reduced fat cream cheese (softened)*
1/2 t. vanilla extract
3 c. + 1/4 c. cold milk
2 packages of sugar-free butterscotch flavor instant pudding & pie filling
8 oz. Cool Whip
Place the cookies in a plastic zip top freezer bag. Smash them until they resemble coarse crumbs. Combine, cookies, 1/4 c. of the Splenda, and melted butter until moistened. Press into a greased 9 X 13 baking dish. Set aside.
In a medium mixing bowl, add cream cheese, remaining Splenda, 1/4 c. of milk, and vanilla extract. Mix until smooth and well combined. Spread over pecan shortbread crust.
TIP: When spreading the cream cheese mixture over the crust, use a metal spatula that you'd use to ice a cake with and wet the back so that way it's a. easier to spread and b. when you wet it, the mixture won't stick to it and pull up the crust.
In a separate mixing bowl, add the 2 packets of pudding mix and about 2 3/4-3 c. of the cold milk. I started out with 2 3/4 c. and found I needed a little more, but you probably won't need over 3 or it's going to get runny. Mix on low speed for a few minutes. Set aside and let sit until it is soft-set. Then, spread the pudding mixture over the cheese mixture.
Spread cool whip on top of the pudding layer.
Refrigerate for several hours or overnight until firm.
*If you don't want to wait all day for your cream cheese to soften, just nuke it on high in the microwave for 30 sec. Oh..and remember reduced fat doesn't mean reduced calories! It's just a little easier on your arteries. ;)
Friday, May 29, 2009
Really Rich Triple Chocolate Espresso Hazelnut Brownies
These are great for chocolate lovers!! Like the name says...these are REALLY RICH. So I would only cut them up into 1 inch squares or so!
Really Rich Triple Chocolate Espresso Brownies
3 oz. bittersweet baking chocolate*
2 oz. semisweet baking chocolate
2 oz. unsweetened baking chocolate
3 T. unsweetened baking cocoa
1 1/2 T. instant coffee**
8 T. unsalted butter (cut up into about 6 pieces)
3 large eggs
2 t. vanilla
1 1/4 c. granulated sugar
2/3 c. oil
1/2 t. salt
1 c. all purpose flour
TOPPING
Nutella
Preheat oven to 350. Spray an 8 inch baking dish with cooking spray.
OK-this part may seem complicated but it's really not...just follow my directions so you won't make a mess or ruin your stuff.
If you don't have a double boiler (or you're like me and don't feel like messing with it and dragging it out...), use a medium glass mixing bowl. Bring some water to a boil in a medium-large saucepan, reduce heat, and let it simmer. Place the bowl on top of the saucepan so it rests in it. Add the semisweet chocolate, the bittersweet chocolate, the unsweetened chocolate, and the butter. Whisk and stir together until it is nicely melted and really smooth. Keep stirring.
Whisk in the cocoa and the instant coffee until nicely incorporated. Remove from the bowl from the saucepan and sit aside to cool. NOTE: You MUST let that chocolate mixture cool quite a bit before adding it into the egg mixture or else you'll cook your eggs. GROSS! You don't want scrambled egg brownies. You'll know it's cool enough when you stick your finger in the mixture and it's lukewarm. (Clean fingers of course)
In a separate mixing bowl, add eggs, sugar, vanilla, oil, & salt until well combined. SLOWLY whisk in the chocolate mixture until well incorporated. Once that's done, slowly add in the flour, whisking after each addition until thoroughly blended. Once that's done, pour the batter into the 8 inch baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, with only a few moist crumbs clinging to it. Cool to room temperature and frost with Nutella and refrigerate for up to 5 days. If you want to freeze these, don't cut them up, but just wrap them in foil and when you're ready to serve, defrost in the counter, top with the Nutella, and enjoy.
*My recipe called for 5 oz of semisweet chocolate. However, I had some leftover bittersweet chocolate in my freezer that needed to be used up. So that's why I used 3 oz. of the bittersweet and 2 oz. of the semisweet.
**I used decaf instant coffee for this. I drink a lot of Diet Coke so I don't need any more caffeine. Also, you can buy the instant coffee (Nescafe brand) in a box iof 6 individual single serve packets for about $1.00. That's cheaper and less wasteful than buying a jar of it especially if you don't drink it (i.e. my mother).
Really Rich Triple Chocolate Espresso Brownies
3 oz. bittersweet baking chocolate*
2 oz. semisweet baking chocolate
2 oz. unsweetened baking chocolate
3 T. unsweetened baking cocoa
1 1/2 T. instant coffee**
8 T. unsalted butter (cut up into about 6 pieces)
3 large eggs
2 t. vanilla
1 1/4 c. granulated sugar
2/3 c. oil
1/2 t. salt
1 c. all purpose flour
TOPPING
Nutella
Preheat oven to 350. Spray an 8 inch baking dish with cooking spray.
OK-this part may seem complicated but it's really not...just follow my directions so you won't make a mess or ruin your stuff.
If you don't have a double boiler (or you're like me and don't feel like messing with it and dragging it out...), use a medium glass mixing bowl. Bring some water to a boil in a medium-large saucepan, reduce heat, and let it simmer. Place the bowl on top of the saucepan so it rests in it. Add the semisweet chocolate, the bittersweet chocolate, the unsweetened chocolate, and the butter. Whisk and stir together until it is nicely melted and really smooth. Keep stirring.
Whisk in the cocoa and the instant coffee until nicely incorporated. Remove from the bowl from the saucepan and sit aside to cool. NOTE: You MUST let that chocolate mixture cool quite a bit before adding it into the egg mixture or else you'll cook your eggs. GROSS! You don't want scrambled egg brownies. You'll know it's cool enough when you stick your finger in the mixture and it's lukewarm. (Clean fingers of course)
In a separate mixing bowl, add eggs, sugar, vanilla, oil, & salt until well combined. SLOWLY whisk in the chocolate mixture until well incorporated. Once that's done, slowly add in the flour, whisking after each addition until thoroughly blended. Once that's done, pour the batter into the 8 inch baking pan.
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean, with only a few moist crumbs clinging to it. Cool to room temperature and frost with Nutella and refrigerate for up to 5 days. If you want to freeze these, don't cut them up, but just wrap them in foil and when you're ready to serve, defrost in the counter, top with the Nutella, and enjoy.
*My recipe called for 5 oz of semisweet chocolate. However, I had some leftover bittersweet chocolate in my freezer that needed to be used up. So that's why I used 3 oz. of the bittersweet and 2 oz. of the semisweet.
**I used decaf instant coffee for this. I drink a lot of Diet Coke so I don't need any more caffeine. Also, you can buy the instant coffee (Nescafe brand) in a box iof 6 individual single serve packets for about $1.00. That's cheaper and less wasteful than buying a jar of it especially if you don't drink it (i.e. my mother).
Tuesday, May 26, 2009
Food for Thought
Ryan and I had a discussion tonight about bird people vs. non-bird people. I am addicted to birdboard. Another member (a man) posted that he was at a party over the holiday weekend and he was talking to a lady who seemed interested in him. However, once he showed her a pic of his lovebird, Kiwi on his cell phone, he was immediately rejected...the girl said he was "sad" and basically a loser since he thinks so highly of his lovebird. However, I'm sure if that was a pic of his puppy...he wouldn't have been called sad or a loser...he probably would have gotten her phone number. Also, I read a discussion about what do you tell non-bird people who just don't get it? So many people had different responses...found it a very interesting read. Makes me think...what DO you tell a non-bird person? Usually what I've found it's really more of whether the person is an animal lover or not...the animal lovers may prefer another type of companion animal...but they understand WHY we love our parrots so much.
So why do we love parrots so much? They're intelligence. It's really unlike ANY other creature on this Earth...no cat or dog has the intelligence that a parrot has. It's really alien...sometimes it's just eerie that an animal can identify objects, solve puzzles, dance to a beat, and use tools.
The three of them never cease to amaze me. Gizzy has figured out how to WEAVE fabric through the bars of her cage. She however isn't too much of a talker, but if you're up to something and she can't see you...she always says "What are you doing?" And that is the ONLY time she will use that phrase...she rarely uses it, unless she wants to know what's going on. That's exactly why Ryan and I love parrots so much...an animal has the ability to communicate just like us...and not mimic it. It's very amazing that an animal is inquisitive.
Any bird person will tell you the same...We do not have parrots...but little toddlers covered in feathers.
Tuesday, May 19, 2009
Banana Bread
Add 3/4 c. of chopped nuts if you wish. I omitted them.
Banana Bread
1 3/4 c. all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ginger
1/4 t. allspice
1/4 t. nutmeg
1/2 c. butter, softened
3/4 c. sugar
2 eggs
4 medium bananas, mashed
Sift the dry ingredients together in a medium size bowl. Set aside.
Beat butter until creamy. Add in sugar until nice and smooth. Beat in eggs until well combined.
Mash the 4 bananas. I personally like to use an emulsion blender on them when they're done mashed...that way they're REALLY smooth. If you don't get those bananas really smooth, you'll end up with big slimey pieces of banana that sink to the bottom of the bread and it's not pretty.
Alternately beat in the flour mixture and the bananas into the butter mixture. Beat until well combined and smooth. Pour into a greased 9 x 5 loaf pan. Bake at 350 for an hour or until a knife inserted in the center comes out clean. ENJOY!!
Banana Bread
1 3/4 c. all purpose flour
2 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 t. ginger
1/4 t. allspice
1/4 t. nutmeg
1/2 c. butter, softened
3/4 c. sugar
2 eggs
4 medium bananas, mashed
Sift the dry ingredients together in a medium size bowl. Set aside.
Beat butter until creamy. Add in sugar until nice and smooth. Beat in eggs until well combined.
Mash the 4 bananas. I personally like to use an emulsion blender on them when they're done mashed...that way they're REALLY smooth. If you don't get those bananas really smooth, you'll end up with big slimey pieces of banana that sink to the bottom of the bread and it's not pretty.
Alternately beat in the flour mixture and the bananas into the butter mixture. Beat until well combined and smooth. Pour into a greased 9 x 5 loaf pan. Bake at 350 for an hour or until a knife inserted in the center comes out clean. ENJOY!!
Monday, May 18, 2009
I'm BACK!
Hi everyone! I'm back!! I am all done with school! I took my oral and practical exam on Friday and did great! I'm happy to be back.
At the suite we stayed at, we didn't have an oven!! Only a cooktop and a microwave! AHHHHH! Needless to say, I'm VERY happy to have an oven and be back in the kitchen.
I didn't have any key lime pie in Florida even tho that's the state pie! Ryan had asked me about a cheesecake, so I decided to combine the two.
Key Lime Cheesecake
1 3/4 c. graham cracker crumbs (I used Honey Maid)
5 t. melted butter
1 c. + 1 T. granulated sugar
24 oz. softened cream cheese*
1 t. vanilla
1/2 c. lime juice**
1 t. vanilla extract
3 eggs
5 drops green food coloring
1 T. all purpose flour
Preheat oven to 350.
Place the graham crackers in a large ziptop bag. Crush with a rolling pin until they resemble coarse crumbs.
Mix the graham crackers, 1 T. of sugar, and melted butter until moistened and well combined. Press into the bottom of an 8 in. springform pan. (I sprayed the pan with a little cooking spray first).
Bake at 350 for 5-7 minutes. Remove and set aside.
In a large bowl, combine cheese, sugar, and vanilla. Beat until smooth. Add lime juice and eggs. Continue beating until nice and creamy. Add in the food coloring.
Pour filling in the pan on top of the graham cracker crust. Place in a hot water bath. (Fill up a large pan with HOT water until it comes halfway up the side of the springform pan. Be sure to add some tin foil around the outside of that springform pan so no water leaks in).
Bake at 350 for 65-70 minutes, or until the center springs back when touched. Or until you notice the top of the cake starting to get very light brown.
Remove from the oven and cool to room temperature. Refrigerate overnight. Serve with cool whip. Enjoy!
*Reduced fat cream cheese works just fine.
**I used the lime juice from those little bottles that look like limes you can find for $.78 at Wal-Mart...I was NOT in the mood to juice a bunch of little limes).
Did you know? REAL key lime pie actually isn't green? It's more of a yellow-ish color (eggs). So that pretty green is food coloring. I like mine the fake green way...so I added some food coloring to this. ;) And doesn't it taste more limey if it's green anyway? Hehe.
At the suite we stayed at, we didn't have an oven!! Only a cooktop and a microwave! AHHHHH! Needless to say, I'm VERY happy to have an oven and be back in the kitchen.
I didn't have any key lime pie in Florida even tho that's the state pie! Ryan had asked me about a cheesecake, so I decided to combine the two.
Key Lime Cheesecake
1 3/4 c. graham cracker crumbs (I used Honey Maid)
5 t. melted butter
1 c. + 1 T. granulated sugar
24 oz. softened cream cheese*
1 t. vanilla
1/2 c. lime juice**
1 t. vanilla extract
3 eggs
5 drops green food coloring
1 T. all purpose flour
Preheat oven to 350.
Place the graham crackers in a large ziptop bag. Crush with a rolling pin until they resemble coarse crumbs.
Mix the graham crackers, 1 T. of sugar, and melted butter until moistened and well combined. Press into the bottom of an 8 in. springform pan. (I sprayed the pan with a little cooking spray first).
Bake at 350 for 5-7 minutes. Remove and set aside.
In a large bowl, combine cheese, sugar, and vanilla. Beat until smooth. Add lime juice and eggs. Continue beating until nice and creamy. Add in the food coloring.
Pour filling in the pan on top of the graham cracker crust. Place in a hot water bath. (Fill up a large pan with HOT water until it comes halfway up the side of the springform pan. Be sure to add some tin foil around the outside of that springform pan so no water leaks in).
Bake at 350 for 65-70 minutes, or until the center springs back when touched. Or until you notice the top of the cake starting to get very light brown.
Remove from the oven and cool to room temperature. Refrigerate overnight. Serve with cool whip. Enjoy!
*Reduced fat cream cheese works just fine.
**I used the lime juice from those little bottles that look like limes you can find for $.78 at Wal-Mart...I was NOT in the mood to juice a bunch of little limes).
Did you know? REAL key lime pie actually isn't green? It's more of a yellow-ish color (eggs). So that pretty green is food coloring. I like mine the fake green way...so I added some food coloring to this. ;) And doesn't it taste more limey if it's green anyway? Hehe.
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