Marsala-Poached Figs

Fresh Figs, Poached in Marsala
Serve 6

1/2 cup sweet Marsala
1 cinnamon stick
3 black peppercorns
1 tablespoon honey
6 Figs, stems removed and halved
Walnut halves for garnish

1. Combine first four ingredients in a medium saucepan. 
2. Bring to a boil. Cook 7 minutes or until syrupy. 
3. Add figs. Cook another minute, or until thoroughly heated.

Nutritional data (2 fig halves and approximately 1 tablespoon sauce)
Calories:           64
Fat:                 0.2g
Sat fat:              0g
Chol:             0mg
Sodium:      1.4mg
Carbs:             13g
Fiber:             1.5g
Protein:          0.4g

Don't forget to listen to my podcast, Make Your Someday Today! It is a motivational podcast, featuring interviews with musicians, athletes, artists, entrepreneurs and weight loss success stories from around the world. I also answer listener questions, and beginning with Episode 49, I give my "Recipe of the Week!"

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Grilled Prosciutto-Wrapped Fresh Figs

Grilled Prosciutto-Wrapped Fresh Figs
Serves 4

4 fresh figs
2 ounces very thinly sliced prosciutto (approximately 8 slices)

Wrap each fig with the prosciutto, and secure with toothpicks. (If you can't find prosciutto, you could try very thinly sliced bacon.)

Preheat your grill on high for 5 minutes.
Place the figs on the grate. Turn often so that all side cook, but not become burned.

Serve warm.

So easy. So elegant. The grill intensifies the sugars, and makes the fig softer, but not mushy. The prosciutto adds a velvety texture from the fat as it melts into the fig, and the meat is lightly smokey. The contrast between sweet and savory is wonderful.

Make these while you can still find fresh figs!

Nutritional data (per fig):

Calories:         67

Fat:                 1.7g

Sat fat:            0.5g

Chol:         12.5mg

Sodium:  230.5mg

Carbs:            9.6g

Fiber:             1.5g

Protein:          4.4g

These would be incredible as a starter or a dessert. I think that since this is a sweet and slightly fatty dish, a semi-dry sparkling wine (possible a Moscato d'Asti) would be a nice match.

Grown Up S'Mores

Grown Up S'Mores!

Cookies (your preferred variety) or Graham Crackers (more traditional)
Marshmallow Creme
Nocciolota Organic Hazelnut Spread

I made these using soft sugar cookies. They would be delicious on almost any kind of cookie.

I won't give nutritional data (for a couple reasons.) The number will widely vary based on the cookie or cracker you choose, and if you make them open face (like I did) or put a second cooking on top. The numbers will also vary based on how much marshmallow creme and Nocciolata you use. And lastly, sometimes, you just don't want to know the numbers.

This dessert was absolutely delicious. The Nocciolatta (a more refined version of Nutella) added a wonderful chocolate-hazelnut flavor. Nocciolata has a slightly stronger hazelnut presence, and is smoother, and slightly thinner than Nutella.

Thanks to Kara McKena for sending me this delicious food to sample!

Strawberry-Rhubarb Upside Down Cake

Strawberry-Rhubarb Upside Down Cake
Serves 8

To give credit where credit is due, this recipe is a lightly modified version of one found in one of my favorite periodicals, Eating Well, the June 2013 issue. However, my modifications make the recipe a better fit for people sticking to a calorie budget.

Make choices to stick to a budget is part of success. I talk about success choices, but with a calories budget and in other areas (like starting new careers) in my podcast, Make Your Someday Today.

The fruit topping:
1 cup (4 ounces by weight) diced fresh rhubarb
3 tablespoons Splenda (or stevia, or sugar whichever you prefer)
2 ounces orange juice

2.5 cups (1 pound) sliced strawberries (fresh are best, but you can use frozen berries that are thawed)

Cooking spray or vegetable oil (to prepare the pan/skillet)

The batter:
1.5 cups flour (either all purpose white, or white whole wheat)
1 teaspoon baking powder
1/4 teaspoon salt

3 eggs
2/3 cup unsweetened apple sauce (or two individual serving cups)
1/2 cup packed brown sugar
1 tablespoon orange zest
2 teaspoon vanilla extract
2 ounces rum (optional, but tasty!)

1. Combine the first three ingredients in a bowl and let is stand (the true term is macerate) for 20-30 minutes in the orange juice. (The acids in the orange juice begin breaking down the fibrous rhubarb.) Stir occasionally.
2. Prepare a 9 inch cake pan (according to the instructions). I always use a 10 inch oven-proof non-stick skillet. I can't imagine using a smaller pan. You will see why shortly.
3. While the rhubarb is macerating, prepare the batter and preheat the oven to 350F.
4. In a small bowl, whisk together the first three dry batter ingredients. Set aside.
5. In a large bowl, whisk together the next five wet ingredients. 
   
   
   
   You can see the rhubarb in the orange juice, along with the other recipe components.
   
   
6. Gradually stir the dry ingredients into the wet. Mix only until it is uniformly wet.
7. Spread the fruit in the prepared pan or skillet. Pour the batter over the fruit. It should be wet enough that it will spread evenly on its own.
   
   The fruit in a well-prepared skillet.
   
   
   
   
   The batter gently poured over the fruit.
   
   
8. Bake until a toothpick comes out clean when inserted into the center of the cake (40-50 minutes, depending on your oven.)
   
   See why I wouldn't recommend using a smaller (9") baking pan?
   
   
9. Now comes the only moderately tricky part. While the cake is still hot (and therefore not sticking to the pan) take a plate that has a larger diameter (11" is best) than the pan/skillet. Lay it on the cake, inverted, so that when you QUICKLY yet CALMLY flip the whole thing over, the cake is batter side
   down and centered on the plate.  Use hot pads or towels, as there may be hot fruit juices.
   
   
   
10. Don't do this the first time in front of guests. On the other hand, I've done this recipe three times, and never had any disaster other than spilling some strawberry juice, so it really isn't a big deal. I just don't try new techniques in front of witnesses the first time I try them.
11. Let is cool on the counter to room temperature (2 hours.) 
12. Cut and serve (with whipped cream, or ice cream if you have room in your budget.)

Nutritional data (per 1/8 of the cake):

Calories:      201

Fat:               2.5g

Sat fat:          0.6g

Chol:           79mg

Sodium:       93mg

Carb:          39.2g

Fiber:            3.9g

Protein:            6g

By the way, I said I modified the recipe from Eating Well.  In specific, here are my changes:

3 tablespoons Splenda instead of 3 tablespoons granulated sugar

2/3 cup unsweetened applesauce instead of 2/3 cup vegetable oil

1/2 cup packed brown sugar instead of 3/4 cup packed packed brown sugar

1 teaspoon baking powder instead of 2 teaspoons baking powder

1/4 teaspoon salt instead of 1/2 teaspoon salt

To compare the nutritional data using the numbers the recipe gives:

(And this is for 1/10 of the cake, so a smaller piece than my recipe)

Calories:      321

Fat:               17g

Sat fat:            3g

Chol:           56mg

Sodium:     241mg

Carb:            40g

Fiber:            3.0g

Protein:            5g

In most cases, you can replace oil with applesauce, and reduce the sugar by about 1/3 and not lose anything My recipe is a better option that Eating Well gave (and I can eat a larger portion!)

---------------------

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be. 

Nutella Ice Cream

Nutella Ice Cream
Serve 16 (1/2 cup portions)

Watch me prepare this on Fox11 Good Day Wisconsin.

1 pint (500ml) heavy whipping cream
2 teaspoon vanilla extract
3/4 cup (250g) Nutella, room temp
Ground hazelnuts for garnish

1. Place mixing bowl in the freezer for several hours.
2. Pour cream and vanilla in bowl. 
3. Begin mixing, until the cream starts to foam.
4. Begin adding Nutella, one spoonful at a time, mixing thoroughly after each addition.
5. When all Nutella is mixed in, return to freezer. Two hours for soft serve, 4 or more hours for hard ice cream
6. Top with crushed hazelnuts, toasted coconut, shaved chocolate, or instant coffee.

Nutritional data:

Calories:      330

Fat:            28.2g

Sat fat:       16.6g

Chol:          80mg

Sodium:   31.2mg

Carbs:        16.5g

Fiber:           0.8g

Protein:        2.2g

Variations in place of Nutella (I haven't tried any of these yet):

Peanut butter

Lemon curd

Banana sauteed in butter and flamed with rum

Cream of cocunut with flaked coconum

After watching me cook, you can listen to me twice a week on my show Make Your Someday Today. You can also find me in iTunes and Stitcher.

Make Your Someday Today is a twice-weekly podcast, where we talk to successful people in all walks of life and around the world on Monday, and then on Thursday, I take a specific message from the previous guest and give my "Trevitorial", where I help you apply that message to your life. The entire purpose of the show is to help all of us overcome our challenges and fears and become the person we want to be, the person we deserve to be.

Creme Brulee--a Delicious, Yet Low Calorie Version!

Creme Brulee
Serves 6

This is a lower fat, lower calorie version of the classic creme brulee, but it still has the requisite caramelized sugar crust.

4 large eggs
1 1/2 cup (12 ounce/360ml) evaporated 2% milk
1/3 cup Splenda (or you can use table sugar, if you want)
2 teaspoons vanilla extract
6 teaspoons brown sugar, divided.

1. Preheat oven to 325F
2. Whisk first four ingredients ingredients together.
3. Pour mixture evenly into six 6 ounce (180ml) ramekins. Place ramekins into a 9x13 baking dish. Pour boiling water carefully into the dish to a 1 inch depth (or halfway up the sides of the ramekins.) NOTE: I poured the water into the dish, to about 1/2 inch, then carefully placed the ramekins into the water. To me, it seemed easier and less likely to have a problem.)
4. Bake 30-35 minutes or until gently set in the center (It will be "wiggly" but not soft.)
5. Remove to wire rack and cool for 10 minutes, then refrigerate several hours (overnight is better.)
6. The next day, you have two options. A) Preheat boiler, sprinkle 1 teaspoon brown sugar evenly over each, and place under broiler, 4-6 inches from heat, until caramelized. This is 5-6 minutes, but watch carefully. B) Sprinkle with brown sugar and use a small propane torch to brown the sugar (faster and less likely to burn.) 
7. Return to fridge for 5-10 minutes so the sugar crystallizes.

Nutritional data:

Calories:       124

Fat:              4.2g

Sat fat:         1.1g

Chol:     134.7mg

Sodium: 117.5mg

Carbs:          11g

Fiber:             0g

Protein:          8g

If you listen to podcasts, and like what I have had to say here, go to my show Make Your Someday Today. When you go there, stop at the main page and move from Trevor's Team to the Varsity Squad by signing up with your name and email.

I promise to keep your email private, and never spam you. I may send you messages of importance, but no more than one a week. And as a Varsity Squad member, when I release products and events, you will receive huge discounts. Thanks!

Chocolate Crepes, Filled with Sweet Ricotta

Chocolate Crepes, Filled with Sweet Ricotta
Serves 8

1/2 cup flour
2 tablespoons cocoa
1 tablespoon Splenda (or you can use any other non-calorie sweetener, or table sugar)
8 ounces (250g) low fat ricotta cheese (approximately 1 cup)
2 tablespoons Splenda  (or you can use any other non-calorie sweetener, or table sugar)
1 teaspoon vanilla
1 egg
1/2 cup milk
1/4 cup water
1 tsp melted butter

1. Combine flour, cacao and sugar in a small bowl.
2. Mix together ricotta, sugar and vanilla in a small bowl. Set aside.
3. Combine milk, water, egg and melted butter in a blend. Pulse to mix. 
4. Add flour mixture, and process until smooth. The batter will be like thin pancake batter.
5. Preheat a non-stick 6" skillet over medium high heat.
6. When hot, spray lightly with cooking spray, and pour a scant 1/4 cup of batter in the middle of the skillet. Immediately pick the skillet up and tilt/turn it until the batter coats the surface. 
7. Return to heat. When the edges start to curl (approximately 1 minute) carefully flip. 
8. Cook another 30 seconds. Remove and lay on wax paper that you previously lightly sprayed with cooking spray. Do not skip that step. They WILL stick to wax paper as they cool.
9. Repeat with remaining batter.
10. When all are cooked, spread about 2 tablespoons of the cheese mixture over the surface and roll. Set aside and repeat until finished.
11. Cut into 1 inch long pieces and serve. 

Nutritional data:

Calories:       96

Fat:             3.6g

Sat fat:        1.8g

Chol:         43mg

Sodium:     45mg

Carbs:         9.6g

Fiber:             1g

Protein:       5.1g

Okay. A question for you! Would you consider this a dessert or a breakfast? Why? Please leave a comment below!

Another Fun Day Cooking on TV

I was asked to cook on Green Bay's WLUK Fox11's "Good Day, Wisconsin!" this morning. I already told you that I was going to make Baked Eggs with Spinach and Feta, and a variety of Crepes on an earlier post.

I also promised to include links so that people who do not live in wonderful northeast Wisconsin can watch me if they want. I am a man of my word.

Here is the link to the Crepes segment. (The Baked Eggs segment isn't linked.)

I will possibly be going back on in a couple months. Does anyone have any suggested recipes? I need them to be relatively quick to prepare, and appeal to a wide range of people.

Drop me a line with your ideas below. They do not need to come from my blog, but if they are not already on the blog, I will need a recipe or good idea of how it is prepared. I always make everything in advance to work out any kinks (and there are always a few kinks.)

A few stills that I took:

Almost ready for the crepes segment.

Baked Eggs are still in the oven.

Crepes ingredients. Brad Stillmank's Wisco Disco adds just the right flavors!

Thank you to Emily Deem, Doug Higgins and the entire crew at WLUK Fox11 for the invitation and the warm reception. Everyone made me feel at ease and very welcome. That weekend crew is awesome! The fun interaction that you see on TV isn't just for the camera. It is real! 

Crepes and Baked Eggs with Spinach and Feta Cheese

Crepes

From left to right: strawberry, nutella-strawberry, and lemon

Basic Crepe Recipe

Makes 12 crepes

6 oz milk

5 oz beer

1/2 tsp vanilla extract

2 eggs (room temperature)

1 cup all purpose flour

1/8 tsp salt

1.  Put first four ingredients in a large bowl. Using an electric mixer, mix for 30 second. Add the remaining ingredients and mix for another minute, or until thoroughly mixed and smooth.

2.  Cover bowl and refrigerate for at least 2 hours.

3.  Re-whisk the batter just before you begin frying the crepes.

4.  Preheat 10 inch non-stick skillet over medium-high heat. Spray with non-stick spray.

5.  With the skillet off the heat, pour 2 oz (1/4 cup) batter in the center of the skillet. Tip the skillet so that the entire bottom is covered.

6.  Return to heat. When the top begins to dry and the bottom is beginning to brown, flip using a wooden or rubber flipper. The edges will begin to curl away from the pan at this time.

7.  Fry the crepe for another 10 second. The crepe should be be very lightly brown.

8.  Remove from skillet.

9.  Add fillings, fold or wrap and serve -OR- stack with wax paper between layers for later use.

Nutritional data (per crepe, without any filling):

Calories:           64

Fat:                   1.2g

Sat fat:              0.5g

Chol:           36.5mg

Sodium:       43.8mg

Carb:                 9.2g

Fiber:                0.3g

Protein:             2.7g

Possible fillings are endless:

Sweet

A whole banana, sauteed in some butter

Nutella (or peanut butter) and banana

Nutella (or peanut butter) and strawberry

Any other fruits (fresh or canned pie filling) with whipped cream

Lemon juice and powder sugar

Greek yogurt and your favorite fruit

Your favorite jam/marmalade

Savory

Bacon and eggs (with a touch of cheese)

Ham and cheese

Cream cheese and smoked salmon

Shredded chicken and salsa

Thin-shaved beef with horseradish yogurt

Baked Eggs with Feta and Spinach

Baked Egg with Feta and Spinach
Serve 4

4 eggs, separated
1/4 cup crumbled feta cheese
1 teaspoon of your preferred herb blend (I used Penzey's Sunny Paris.)
1 cup (packed) fresh baby spinach, finely chopped
Pepper to taste

1.  Preheat oven to 350F.
2.  Spray oven-safe custard cups with cooking spray (or otherwise grease them.)
3.  With electric mixer, beat egg whites until stiff peaks form.
4.  Gently stir in cheese, spinach and herbs.
5.  Divide between the four cups.
6.  With a spoon, create a small well in the center of the egg white mixture.
7.  Carefully slide a yolk into each well.
8.  Place cups on a baking sheet, and place in oven.  Back 10-14 minutes, until the egg white puffs up and browns. The yolk will be hot and thick, but not solid.

Note: in the picture, I topped the egg with a half tablespoon of Greek yogurt. That was unnecessary, and won't be repeated in the future.

Nutritional data:
Calories:          106
Fat:                    7g
Sat fat:               3g
Chol:           220mg
Sodium:       186mg
Carbs:             1.6g
Fiber:              0.2g
Protein:           9.3g

Alternatives:
Crumbled bacon and finely shredded sharp cheddar
Shedded Swiss and minced mushrooms
Fresh basil, scallion and Parmesan

Caramel Cashew Chex

Caramel Cashew Chex Mix

Make a lot! Assuming 1 ounce by weight, this will make about 50 portions

12-14 ounce box of Chex, Crispix or similar breakfast cereal

12 ounces cashews

2 sticks butter (unsalted is best)

2 cups brown sugar

½ cup corn syrup

½ teaspoon baking soda

Large paper grocery bag

1.    Pour cereal into grocery bag. Add cashews.

2.    In a saucepan, melt the butter.

3.    Add brown sugar and corn syrup.

4.    Bring to a boil for 2 minutes, stirring constantly.

5.    Add baking soda, stir to mix. This will make the syrup foamy.

6.    Pour over nuts and cereal.

7.    Scrunch the bag down so it will fit into your microwave, and microwave on high for 2 minutes.

8.    Carefully stir everything, and scrunch the bag down, microwaving on high for 2 more minutes.

9.    Carefully pour mix onto buttered cookie sheets. (Wax paper does NOT work, even if buttered. Peeling shreds of paper off the candy is less fun than it sounds.) Spread into an even layer, let cool and harden.

10.  Break into small pieces and store in an airtight container, preferably not where I can get at it.

Nutritional data:

Calories:        151

Fat:                7.8g

Sat fat:           3.2g

Chol:           9.8mg

Sodium:     52.6mg

Carbs:          19.3g

Fiber:             0.5g

Protein:          2.6g

Grilled Peach with Balsamic Reduction

Grilled Peach with Balsamic Reduction
Serves 2

1 peach
1/4 cup white balsamic vinegar
1/8 cup crushed pecans
Whipped topping or ice cream

1. Preheat your grill on high for 5 minutes.
2. In a small non-stick skillet over med-high heat, toast the pecans until they become fragrant (2-3 minutes.) Remove from heat.
3. In the same skillet, add vinegar and increase the heat to high. Bring to a boil. Let is reduce in volume by half. This will go quickly (1-3 minutes), stay by the stove. Turn the heat off.
4. Cut your peach in half and remove the stone.
5. Lay the peach, cut side down on the grill. Leave in place until grill marks form, about 2 minutes. (The sugars in the peach will start to get caramelize and you will smell the wonderful aroma.)
6. Turn the heat down, and leave the peach in place another 2-3 minutes, until it gets warm.
7. Serve the peach half on whipped topping or ice cream, topped with half the pecans and balsamic syrup.
8. Omit whipped cream to make this vegan.

Note: The next time I make this, I will cut the peach into four or six wedges, and grill both cut sides.

Normally, I don't like peaches (I usually find them to be cloyingly sweet), but this peach had such a different flavor from the grilling process and then topping it with the sweet-tart balsamic syrup made this a wonderful dessert.

For nutritional data, the only data of concern is the peach. The vinegar adds very little. If you eat it without whipped topping or ice cream, you only need to add the calories present in the peach.

A Decadent and Classic Breakfast! (Fresh Berries and Cream)

Berries and Cream

Serves 1

1 banana, sliced
1/2 cup strawberries, sliced
1/4 cup fresh blueberries (although frozen and thawed will work)
3 tablespoons heavy whipping cream

1. Combine all ingredients in a bowl
2. Stir together. 
3. Enjoy!

Nutritional data:

Calories:       288

Fat:            15.8g

Sat fat:       10.6g

Chol:          60mg

Sodium:   17.4mg

Carbs:        38.7g

Fiber:           5.6g

Protein:        2.1g

A word about this breakfast:

When I was growing up (back in the 60's), I remember staying with a relative for a few weeks. It was a dairy farm and the meals were laden with fresh whole milk, butter, and of course, cream. My Aunt Ruth made me a breakfast that included a dish similar to what I have here (except the cream was freshly dipped from the bulk tank. That stuff is rich!) 

We never had cream at my house growing up, because my parents were always calorie conscious, and cream was just not part of the plan. I never ate a meal like this again, until last summer, when my wife and I were on vacation. One of the B&Bs served this for breakfast. The memory stuck with me, and I decided to share this exceedingly simple recipe here.

Many people who are trying to lose weight immediately start using low fat/ no fat versions of food, thinking that ridding fat from their daily menu will be the secret of weight loss. And that can work. But it is only one method. The likelihood is that most of my readers will have fruit in their house, but will not have "real" cream. 

This recipe uses heavy whipping cream, but only 3 tablespoons. If you haven't had a breakfast like this, the cream is thick and rich. It clings to the fruit, so that you only need a little because you will get some cream with every spoonful. The richness of the cream and the inherent sweetness of the fruit eliminate the need for any added sugar. It is also rich enough to fill you and satisfy your hunger for longer because of the fats.

If this recipe scares you, you can use half-and-half, and you will save 95 calories, but you will lose the flavor and texture that heavy cream brings to this meal. So, if this recipe scares you a little, go to your local market, buy a half-pint of heavy cream and try it. Push your boundaries and discover other tastes that you maybe thought were unavailable.

This also makes a killer dessert after your evening meal.

You can vary this recipe and use any ripe fruit or berry that you like. Enjoy!

Strawberries and Balsamic Vinegar

Strawberries and Balsamic Vinegar
Serves 1

1/2 cup fresh strawberries, sliced
1/2 cup whipped cream (or whipped topping, which is what I used. I was out of whipping cream)
1/2 tablespoon balsamic vinegar

1. Layer half of the strawberries and whipped cream.
2. Repeat with the remaining berries and cream.
3. Drizzle vinegar over the top.
4. Serve immediately.

Nutritional data:

Calories:      71

Fat:            2.2g

Sat fat:          2g

Chol:          0mg
Sodium:   2.1mg

Carbs:      13.3g

Fiber:         1.7g

Protein:      0.6g

I used a special balsamic vinegar, from Olivada Oils, in Sheboyan,Wisconsin which is about an hour from my home. 

This is their dark chocolate infused balsamic vinegar. It added a complex flavor of cocoa with some oak, and vanilla, and what tasted like a very dark beer in the background. It was WONDERFUL in this dessert (although I will admit not everyone will like it.)

If you are unfamiliar with balsamic vinegars, the aging process doesn't make them less sour than traditional vinegar, but adds flavors that bring a new balance, which makes the sourness seem appropriate and even, and more like tartness rather than truly sour.

Note to any beer geeks out there: if you really enjoy the sour beers of Belgium, you need to get a bottle of this. I think--but haven't tried it, yet--that drizzling this over a bowl of Bing cherries will end up tasting like a kriek, and over raspberries it will taste like a framboise. If anyone tries those ideas, please let me know, okay?

Go to Olivada's website and take a look at the olive oils and balsamic vinegars they offer. If you are near Sheboygan, go to the shop and taste. I spent about an hour (yes, I logged the oils that I tastes) tasting different oils and vinegars, and mixing them together for combined flavors. 

Here are the treasures I bought that day:

They will be featured in recipes to come.  Keep watching, and I hope you try today's recipe. When you do, let me know what you think, even if you don't like it. (But I am confident that you will.)

Baked Alaska (built on Lemon Cake)

This is my first attempt at a Baked Alaska. I made a two person piece and two individual servings because I didn't know if any would work. I think this was a good first attempt, but I need to work a bit more on getting the meringue brown. (It went from was white for the first 3 minutes under the broiler, and then went from white to browned in about 15 seconds. I think it needed about another 10 seconds, but I panicked.)

All the various attempts.

The best single portion.

Already starting to melt.

Melty, but tasty.

Since I haven't mastered the Baked Alaska (yet) I am not going to give the recipe here. (If you want it, you can easily find one online.) However, I will give the recipe for the incredibly lemony cake that I used as the foundation. It is part cake, part souffle, and total deliciousness.

Lemon Cake

Serves 8

3 tablespoon butter, softened

1 cup sugar (or I used Splenda)

2 tablespoons lemon zest

1 egg

1 cup Greek Yogurt

1/3 cup lemon juice

1/3 cup flour

3 egg whites

About 1 liter boiling water (for the water bath in the oven.)

1. Preheat oven to 350F.
2. Spray eight 5 ounce ramekins or 6 ounce custard cups with cooking spray
3. With an electric mixer on medium speed, beat butter until creamy. Add sugar and lemon zest, beating until light and fluffy. Beat in egg at low speed.
4. Add half the yogurt, half the lemon juice and half the flour. Beat until smooth.
5. Add remaining yogurt, juice and flour, beating until smooth. Set aside.
6. With clean beaters, beat egg whites in a clean bowl until stiff peaks form.
7. With a rubber scraper, fold half of the egg whites into lemon mixture, gently folding until no white remains. Repeat with remaining egg whites.
8. Divide mixture between ramekins. Place ramekins in a 9x13 baking dish. Add boiling water to the baking dish to surround the bowls with about one inch of water.
9. Bake until golden brown and just set in the center (about 30 minutes.)
10. Transfer the ramekins to a cooling rack and let cool for 10 minutes
11. Dust with confectioner’s sugar and serve warm. As the cake cools, it will begin to collapse.

Nutritional data:

Calories:       105

Fat:               5.1g

Sat fat:          2.9g

Chol:             48mg

Sodium:        44mg

Carbs:          9.1g

Fiber:           0.7g

Protein:        6.7g

Note: the flavor is HUGE lemon, but the color is very pale. If you want it to look more "lemony" you will need to add artificial food coloring. But the aroma and flavor is so pronounced that everyone will know it is lemon cake just from the incredible smells coming from the kitchen.

Bourbon Pecan Pie

Bourbon Pecan Pie
Serves 12 (small pieces of a rich pie)

1 pie crust (this recipe assumes a store bought crust)
1 cup pecan halves
1/2 cup light corn syrup
1/2 cup brown sugar
4 tablespoon melted unsalted butter
1 teaspoon vanilla extract
3 large eggs
1 tablespoon molasses
1.5 ounces bourbon

1. Preheat oven to 425. Line a glass 9" pie plate with the pie crust dough. Fold and pinch overhang to form a nice decorative crust.



2. Line pie shell with parchment paper or aluminum foil. Fill with dried beans or rice, and bake 15 minutes



3. Remove foil and beans, bake another 5-10 minutes, until golden brown.



4. Cool on a wire rack.
5. Coarsely chop 3/4 cup pecans.



6. In a large bowl, whisk together eggs, syrup, sugar, butter, vanilla, eggs and bourbon until blended. Stir in all pecans (chopped and halves.)



7. Pour filling into crust.



8. Bake 45-50 minutes, until the edges are set, but the center is still a little jiggly. Using an aluminum shield (or aluminum foil) will prevent excess browning of the crust.)

9. Cool on a wire rack completely.
10. Serve with whipped cream

Nutritional data:
Calories:     279
Fat:           16.3g
Sat fat:           5g
Chol:        66.4mg
Sodium:  125.2mg
Carbs:      31.5g
Fiber:         0.9g
Protein:      2.8g

Warm Bourbon Egg Nog

Warm Bourbon Egg Nog
Serves 3

1 egg
1 ounce Irish cream liqueur
1/2 ounce bourbon whiskey (the original recipe called for Irish whiskey)
2 cup milk
Cinnamon to garnish

1. Heat milk over low heat until hot, but not boiling.
2. While the milk is heating, in a 1 quart bowl whisk egg, Irish cream and whiskey until very smooth.
3. When the milk it hot, slowly pour into the egg mixture, whisking while pouring.
4. Divide between mugs. Garnish with cinnamon or nutmeg.

Nutritional data:
Calories:       148
Fat:               6.3g
Sat fat:          3.4g
Chol:             86mg
Sodium:      108mg
Carbs:        10.3g
Fiber:              0g
Protein:        7.8g

This tasted good, but personally, I didn't think it was rich enough. Maybe it needed an additional egg or two, and some cream would help it (but then the calories would skyrocket!) However, for a once-in-a-while treat, the extra calories may be worth it. If I try that adaptation, I will post the results here.

Flourless Peanut Butter Cookies

Flourless Peanut Butter Cookies
Makes about 48 cookies

1 cup peanut butter
3/4 cup packed brown sugar
1 large egg
3/4 teaspoon baking soda

1. Preheat oven to 350. Live two cookie sheets with parchment paper.
2. Using an electric mixer, combine all ingredients until fully incorporated.
3. Drop by level teaspoonfuls onto baking sheets, spacing them 1.5 inches apart.
4. Bake until the cookies are puffed and lightly brown, about 8-10 minutes.
5. Let cook on the sheets for 5 minutes, then transfer to a cooling rack to cool completely.

Nutritional data (per cookie):
Calories:        33
Fat:                 2g
Sat fat:            0g
Chol:              3mg
Sodium:        35mg
Carbs:            3g
Fiber:             0g
Protein:          1g

Thai Ginger-Milk Pudding

Thai Ginger-Milk Pudding
Serves 6 (1/2 cup portions)

3 cups milk (I used 2%)
2 tablespoons fresh ginger juice
6 tablespoons sweetener (I used Splenda. If you want to use real sugar, it will also work but have more calories)

1. Place a cooling rack in a large kettle with a lid. Fill with water to about 1/2 to 1 inch above the rack. Bring the water to a boil. (The rack is important because you water to slowly and indirectly heat the mixture.)
2. Grate the fresh ginger with your finest grater. You will need about a two ounce piece (approximately four inches long.)
3. To get the most juice, line a small bowl with several layers of cheese cloth. Grate the ginger into the cheesecloth. When the ginger is completely grated, pick up the cheesecloth, and squeeze out all the juice.
4. Combine all three ingredients in a bowl. Ladle the mixture into custard cups, or other high sided small dishes.
5. Carefully place the dishes on the rack in the boiling water. Turn the heat down to a simmer, cover and let simmer for 8 minutes.
6. After 8 minutes, check  the pudding. The pudding will start to pull away from the sides, and the whey will separate out. If the pudding is softly jiggly, it is done. Otherwise, put the cover back on for 1-2 more minutes. Do no over cook.
7. Remove. Serve with a touch of nutmeg. This is delicious warm or chilled.

Nutritional Data:
Calories:        63
Fat:              2.4g
Sat fat:         1.5g
Chol:           9.8mg
Sodium:        58mg
Carbs:         6.2g
Fiber:             0g
Protein:       4.1g

You can see how the pudding separated from the edge a bit.

Before serving, you can carefully pour the whey off if you want. This is a VERY soft and gentle pudding.

Chocolate-Pumpkin Torte

Chocolate-Pumpkin Torte
Serves 8

This makes a dense brownie-like cake, very moist and richly chocolate. I topped this picture with melted Nutella, but I also have topped it with melted peanut butter, caramel sauce, or bittersweet chocolate. A raspberry or strawberry sauce would also be really good on top.

There is very little pumpkin flavor. I think I noticed it only because I knew that it was in the batter.

I used Splenda to greatly reduce the calories. If you prefer to use sugar, then you will just have more calories to calculate, but the recipe will otherwise be the same technique.

1 cup flour
4 eggs (separate three and reserve all)
1.5 cups Splenda, divided (or the same amount of sugar)
1 cup mashed pumpkin (canned is okay, make sure it is 100% pumpkin)
1/2 cup cocoa
8 teaspoons Nutella (optional topping, but I added those calories to the nutritional data below.)

(Special equipment needed:  springform pan and cooling rack.  See my comment at the end about alternate equipment.)

1. Preheat oven to 375
2. Combine flour, cocoa and 1 cup of Splenda in a large bowl.
3. Stir in pumpkin until evenly mixed.
4. With an electric mixer, add one whole egg and all yolks.
5. Clean the beaters completely.
6. In a separate bowl, place egg whites. Mix with electric mixer, whisk egg whites until soft peaks form.
7. Add remaining 1/2 cup Splenda, beating until the egg whites are shiny and begin to hold firm peaks.
8. Spray springform pan with cooking spray.
9. Fold 1/3 of the egg whites into the pumpkin-cocoa mixture. Gently fold until thoroughly mixed. Add remaining egg whites, folding together gently until well incorporated.
10. Pour batter into springform pan
11. Bake 35 minutes, or until a toothpick inserted in the center comes out clean.
12. Remove collar and cool completely on a cooling rack.
13. When cool, cut into eight pieces.
14. Melt the Nutella, and drizzle about 1 teaspoon on each piece. Dress with a bit of whipped topping (if desired.)

Nutritional data:
Calories:        140
Fat:                 6g
Sat fat:          2.4g
Chol:           105mg
Sodium:         36mg
Carbs:         19.4g
Fiber:           4.3g
Protein:        6.9g

If you do not have a springform pan (and if you don't know what it is, then you don't have one) here is an alternate method. Take a 9" pie tin and line it with aluminum foil. You will probably need the extra wide foil. Press the foil down so that it conforms to the shape of the tin and then spray it with cooking spray. When you are done baking, you just pick up the foil by the edges and then set it on the cooling rack.

Also, if you prefer to not use canned pumpkin, you can use an equal amount of cooked squash or cooked sweet potato.

Potato Ham Skillet and Lemon Souffle Cheesecake

Potato Ham Skillet and Lemon Souffle Cheesecake
The Potato Ham Skillet serves 6 and the Lemon Souffle Cheesecake serves 8.

Potato Ham Skillet
3 Medium potatoes, peeled and sliced VERY thin (If using redskin potatoes, wash them well, and leave the skin on, which is what I do.)
3 scallions, sliced into thin slices
6 ounces of chopped, cooked ham
4 eggs, scrambled
1/4 cup shredded cheese (your preference)

Spray a 10 inch non-stick skillet with cooking spray.
Layer half the potatoes.
Sprinkle half the scallions and half the ham.
Black pepper to taste.
Repeat the layers.
Cover and cook over medium heat for 15 minutes.
Pour the eggs, cover and cook another 3-5 minutes, or until the eggs are almost set.
Top with cheese, cover and cook for 3-5 minutes, or until melted.

Nutritional data:
Calories:        167
Fat:                6.9g
Sat fat:           2.8g
Chol:             156mg
Sodium:        88.2mg
Carbs:          16.3g
Fiber:             1.3g
Protein:        10.4g

Other options:
Add bell peppers, jalapenos, mushrooms or tomatoes.
Use zucchini instead of the potatoes.
Add corn or black beans.
Replace the ham with bacon, sausage, pulled pork, taco-spiced ground beef, shrimp or smoked salmon.

Lemon Souffle Cheesecake

1 graham cracker, crushed
2/3 cup boiling water
1 package sugar-free lemon gelatin
1 cup 2% cottage cheese
8 oz low fat cream cheese
2 cups thawed fat free whipped topping

Spray a springform pan or pie plate with cooking spray. Sprinkle half the cracker crumbs on the side of the pan.
Add water to a gelatin mix in  small bowl. Stir 2 minutes or until completely dissolved. Cook for 4 minutes.
Blend gelatin, cottage cheese and cream cheese with electric mixer or blender until smooth. Pour into a large bowl.
Gently stir in whipped topping.
Pour into prepared pan. Smooth the top. Sprinkle remaining crumbs around outside edge. Refrigerate for 4 hours or until set.

Garnish with lemon zest. (We topped it with a bit of whipped topping and blueberries.)

Nutritional data:
Calories:        106
Fat:                5.5g
Sat fat:              3g
Chol:               19mg
Sodium:         268mg
Carbs:            6.8g
Fiber:                0g
Protein:          6.2g

Other ideas:
Use orange flavored gelatin, top with chopped fresh pineapple and whipped topping.
Use fat free cottage cheese and cream cheese (I don't like the taste of fat free cottage cheese and cream cheese, so I won't use those.)
Use cherry flavored gelatin, chocolate graham crackers, and top with shaved dark chocolate.