Tuesday, October 20, 2015

Candied Ginger Scones ~ adapted from Williams Sonoma

2 c unbleached wheat flour
1/4 c sugar
3 t baking powder
1/2 c butter (one stick), very cold
1/3 c candied ginger, chopped
1 egg
1/2 c heavy cream

Preheat oven to 350. Line large baking sheet with parchment and set aside. 

In food processor, add flour, sugar, and baking powder. Pulse several times to combine. Cut cold butter into chunks and add to flour mixture. Pulse several times until coarse crumbs form. 

Transfer flour and butter to large mixing bowl, add ginger and stir gently. In separate bowl or measuring cup, add egg to cream and whisk well. Add wet ingredients to flour and butter and mix just until combined. 

Turn dough out onto lightly floured work surface. Pat into a disk, about 1/4" thick, using lightly floured hands if nessecary. Using biscuit or cookie cutter, cut out approximately 15 scones and place on prepared baking sheet.

Bake in center of oven 25 minutes or until lightly browned. Remove from baking sheet and cool on rack. Serve warm with butter or lemon curd. Yield 15 scones. 

Wednesday, September 2, 2015

Peanut Butter and Chocolate Covered Pretzel Nice Cream

2 frozen bananas
2 T natural peanut butter
2 t chocolate chips, melted
1/2 t vanilla
6-8 mini pretzel twists

Peel frozen bananas and chop into chunks. Add to food processor along with vanilla and whip until completely smooth. Add peanut butter, melted chocolate, and pretzels. Pulse just to combine and pretzels are roughly chopped. Spoon into bowls and top with additional pretzels if desired. Serve immediately or place in freezer in airtight container. Microwave 15 seconds to soften.

Yield 2 servings.

- Posted using BlogPress from my iPad

Wednesday, August 12, 2015

Flourless Peanut Butter Mini Muffins ~ adapted from Avery Cooks

1 over ripe banana
1/2 c natural peanut butter, no added sugar
1 egg
2 T honey (optional)
1 t vanilla
1/4 t baking soda
pinch salt (optional)
chocolate chips

Preheat oven to 400 degrees. Lightly spray mini muffin pan with cooking spray, set aside. 

Place all ingredients except chocolate chips in a blender and puree until very smooth, approximately 1 minute. Using a small cookie scoop, fill each muffin cup 3/4 with peanut butter mixture. Top each with 4 or 5 chocolate chips.

Bake 8-9 minutes until tops are puffed and set and a toothpick comes out clean. Cool in pan 10 minutes then remove to wire rack to cool completely. Yield 18-20 mini muffins.

Note: If omitting honey, also omit salt. 

Crock Pot Mac and Cheese

2 c uncooked elbow macaroni
16 oz plain greek yogurt, recommended: Fage 2%
2 c shredded cheddar cheese
1 c lowfat milk
1 stick salted butter, melted
1 can condensed cheddar cheese soup
1 t mustard powder
1/2 t salt, to taste

Cook macaroni in boiling water for 6 minutes. Drain, do not rinse.

While macaroni is cooking, in medium size crock pot add all remaining ingredients. Stir well to combine. Add drained macaroni and mix well. Cover and turn crock pot to high for 30 minutes. Stir and reduce heat to low. Continue cooking 2 hours, stirring occasionally, until thickened and macaroni is done.

Serve with additional shredded cheese or other toppings.

Monday, July 13, 2015

Healthier Spinach and Artichoke Dip

16 oz frozen spinach
8 oz neufchâtel cheese
8 oz nonfat plain greek yogurt
1 c fresh grated parmesan, not canned
16 oz artichoke hearts, drained and chopped
1/2 t garlic powder
1/2 t salt
1/2 t cayenne pepper, more or less to taste

Cook spinach to package directions. Remove to mesh strainer and use a wooden spoon to press out as much water as possible. Set aside.

In medium saucepan, combine neufchâtel cheese, yogurt, and parmesan. Cook over medium heat until  neufchâtel is melted. Add remaining ingredients, including drained spinach, and heat through.

Serve warm as a dip with tortilla or whole wheat pita chips, or as a spread on toasted baguette or 12 grain bread. Will keep 5 days in refrigerator, simply reheat as needed. Yield approximately 4 cups dip.