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Weekend Well-Being: Bake Something Healthy

FitSugar — Sat, 24 Mar 2007 09:00:00 -0700

I care a lot about what I put into my body, but I still crave sweet treats. The cookies, cakes, pies, and muffins you buy at the store can be loaded with fat and sugar. Most of them are made with white flour and refined sugars, which offer you no nutritional value whatsoever.

I love to bake my own treats, but never have time during my busy week. Plus for me, baking is a time I can relax, and have fun with my girls (it gives my husband a chance to hit the gym or watch sports). Plus it's a chance to teach them about healthy eating, and also learn some math skills like measuring.

I love to bake a big batch of something on Sunday so I can enjoy it for a few days that week. I can have it for breakfast, a late afternoon snack, or pack it in my kids' lunch (the girls love that).

Want to see one of my favorite recipes? Then read more

For 1 loaf of Banana Walnut Bread you'll need:

1 1/2 cups whole wheat flour
1 cup Sucanat
3 ripe bananas
1/2 cup apple sauce (instead of oil)
1 egg
1 tsp cinnamon
1 tsp baking soda
1 tsp salt
1 cup chopped walnuts (save some for the top of the bread)

Preheat the oven to 350.
Unpeel and mash the bananas in a bowl with a fork.
Add the egg and apple sauce and stir well.
Mix in the flour, Sucanat, cinnamon, baking soda, and salt.
Stir in most of the walnuts, leaving 2 handfuls left.
Grease an 8 x 4 inch loaf pan with canola oil spray. If you don't have the spray, just take a paper towel, pour a little canola oil on it and smear that on the pan.
Pour batter into the pan and top with the remaining walnuts.
Bake for 45 min to an hour, checking it with a knife or toothpick to make sure the inside is cooked.

Fit's Tips: For breakfast or an afternoon snack, try toasting a slice of Banana Walnut Bread for a minute, and then spread some almond butter on it. Delicious, satisfying, and between the walnuts and almonds, it's a great way to get some protein.

Sucanat: Pure Sugar Baby

FitSugar — Fri, 23 Mar 2007 11:00:00 -0700

We all know that white sugar is like the devil. It's got zero nutritional value and rots our teeth. It also makes us feel crappy when we eat it because it makes our blood sugar level spike up and then come crashing down.

Have you heard of Sucanat? It stands for Sugar Cane Natural. It's sugar in its most natural form - pure cane juice with only the water removed. This process preserves all the vitamin-filled molasses. It's organically grown with no added preservatives or additives.

Sucanut can be used in place of white sugar or brown sugar when baking, and adds a wonderful flavor due to the molasses. Unlike refined white sugar, Sucanat contains iron, calcium, vitamin A, vitamin B6, potassium and chromium.

Fit's Tips: Look for Sucanat in the baking aisle at your local health food store. It's a little bit more expensive than refined white sugar, but you're paying for the extra vitamins. Try it next time you bake some cookies or muffins. It can also be used to sweeten sauces and marinades.

Danger: Clean Up Baking Soda (or Baking Powder) Immediately

PetSugar — Wed, 18 Nov 2009 08:00:25 -0800

When hinting at a handy, DIY cleanup alternative, I stressed that North was nowhere near the baking soda sprinkled out and that it was cleaned up before he got a sneak sniff.

To understand why these substances are dangerous, I've gotta get a little scientific here so bear with me. Baking soda is another name for sodium bicarbonate. Baking powder, on the other hand, combines that sodium bicarbonate with an acid such as cream of tartar, sodium aluminum sulphate or calcium acid phosphate. Both function as leavening agents in baked goods; they create a gas which causes doughs to rise.

If you're not yet getting a mental image of the dangers, if your dog eats a large amount of these powders, it creates mayhem in the tummy with an electrolyte imbalance which can result in muscle spasms or even congestive heart failure. To be safe, keep both the containers of baking soda and baking powder out of pups' reach (although baked in small amounts into treats is less dangerous), and immediately clean up if spilled near a nosy nose.

Source: Flickr User JOE M500

Do You Bake With Shortening?

YumSugar — Mon, 16 Nov 2009 14:00:04 -0800

This morning, I set the record straight on the baking fat known as shortening. Although it's a nice vegan alternative to butter or lard, a number of you are disgusted with its trans fat content. I can relate to both perspectives - although I recently became enamored with the flaky texture it lends to pie crusts, like the one in traditional apple pie.

Source: Flickr User tellumo

52 Weeks of Baking: Soft Baked Pretzels

YumSugar — Wed, 19 Sep 2007 07:03:17 -0700

When it came time to work on this week's baking project, I promptly thought of pretzels. Molly's been bugging me all year long for soft baked pretzels, and every week I keep saying I'll do them next time. However it's her birthday this week, so I thought I would finally get around to it. I was out all weekend, so I knew I'd have to find an easy, weekday recipe. There's an hour of proofing involved, but the one I found goes together easily and tastes great too. You can get it started, and then set it aside to rise while you eat dinner. To check out the recipe for soft baked pretzels and see my step by step photos, read more

This recipe calls for a sprinkling of salt or cinnamon sugar, however feel free to experiment with other flavors such as garlic powder.

Soft Baked Pretzels
From That's My Home

1 package (.25 oz.) active dry yeast
2 tbsp brown sugar
1 1/8 tsp salt
1 1/2 cups warm water
3 cups all-purpose flour
1 cup bread flour

2 cups warm water
2 tbsp baking soda

2 tbsp butter, melted
1-2 tbsp coarse kosher salt or cinnamon sugar

Makes 12 servings.

In a large mixing bowl, add yeast, brown sugar and salt. Test water temperature with thermometer. When it reads 110 degrees, add to bowl. Stir to dissolve. Add both types of flour and stir well.
Place dough on floured surface. Knead dough until smooth and elastic, about 8 minutes. (To knead dough, press down on dough with your palm, fold the dough over and rotate 1/4 turn, repeat until dough is ready.)
Grease a large bowl. Place dough in bowl then turn dough upside down to coat the surface. Cover with a towel and let rise for one hour in a warm spot.
Combine 2 cups warm water (test again for 110 degrees) and baking soda in an 8-inch square pan. After the dough has risen, divide it into 12 pieces.
Roll each piece into a 1 1/2-foot rope, 1/2-inch wide. Twist into a pretzel shape, and dip into the baking soda solution. Place on cookie sheets and let rise 15 to 20 minutes.
Bake at 450°F. for 8 to 10 minutes, or until golden brown. Brush with melted butter, and then sprinkle with coarse salt or cinnamon sugar.

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5 Thoughtful Finds For the Baking Enthusiast

YumSugar — Wed, 04 Nov 2009 15:31:56 -0800

Even though Summer seemed like yesterday, the year's already well into November. You know what that means: The holidays are fast approaching! We got off to a good start sharing our most coveted items of the moment, but beginning today, we'll also be offering useful gift guides that'll outline kitchen must haves for your hard-to-shop-for family and friends.

Have you cozied up to the co-worker who brings fresh loaves of pumpkin bread into the office? Or do you have a friend who insists on baking her own birthday cake? If so, indulge her Bakesale Betty with tools that will have her creating even more sweet treats. To see them, keep reading.

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Fast & Easy Dinner: Baked Potatoes With Brussels Sprouts

partysugar — Fri, 30 Oct 2009 08:00:45 -0700

Although it takes an hour for a potato to bake, I still consider baked potatoes a quick and simple meal. Why? Because they require virtually no work. All you have to do is throw them in the oven and wait.

Because of the special and flavorful topping - bacon! Brussels sprouts! sour cream! - this recipe, however, involves a small amount of cooking.

It's worth the extra effort; with their veggie, pork, and dairy components, these loaded baked potatoes are a meal in themselves. To take a look at the recipe, read more.

Baked Potatoes With Brussels Sprouts
From Real Simple

Ingredients

4 large baking potatoes
12 slices bacon
8 to 10 fresh sage leaves, roughly torn
3/4 cup golden raisins
2 cups Brussels sprouts
1/2 cup sour cream
kosher salt
freshly ground black pepper

Directions

Preheat oven to 375° F.
Wash and dry the potatoes, then prick them all over with a fork. Set on middle rack of oven and bake 1 hour, or until the potatoes feel soft when gently squeezed and the skin is crispy.
In a medium frying pan, over medium heat, cook the bacon until just crisp. Drain on paper towels and set aside.
Discard all but 1/4 cup of the bacon fat and return the pan to the burner over medium heat. Add the sage and sauté until just sizzling. Add the raisins and Brussels sprouts and stir until warm.
Slice the top of each potato down the center lenghtwise and squeeze gently to loosen the inside. Spoon some of the Brussels sprout mixture over each potato and lay 3 slices of the bacon on top. Add a dollop of the sour cream to each and sprinkle with the salt and pepper.

Serves 4.

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52 Weeks of Baking: Baked Doughnuts

YumSugar — Wed, 12 Sep 2007 07:57:31 -0700

Last week I saw that Tartelette went out and baked some delicious looking doughnuts. When I read her post I knew immediately - if not sooner - that I had found my next baking project. The recipe comes from another respected food blogger, so I knew I couldn't go wrong.

A packet of yeast and a few hours later, YumJimmy and I were noshing down on delicious baked doughnuts. The recipe has definitely got to be healthier than fried dough, but don't trick yourself too much, they're still dipped in butter and rolled in sugar. Or if you feel like it, go ahead and trick yourself, they're definitely worth it!

To get the recipe and see my step-by-step pics, read more

Baked Doughnuts
From Heidi Swanson at 101 Cookbooks

1 1/3 cups warm milk, 95 to 105 degrees (divided into 1 cup and 1/3 cup)
1 packet active dry yeast (2 1/4 teaspoons)
2 tablespoons butter
2/3 cup sugar
2 eggs
5 cups all-purpose flour
A pinch or two of nutmeg, freshly grated
1 teaspoon fine grain sea salt

1/2 cup unsalted butter, melted
1 1/2 cups sugar
1 tablespoon cinnamon
[I also used some brown sugar for the second batch]

Place 1/3 cup of the warm milk in the bowl of an electric mixer. Stir in the yeast and set aside for five minutes or so. Be sure your milk isn't too hot or it will kill the yeast.
Stir the butter and sugar into the remaining cup of warm milk and add it to the yeast mixture.
With a fork, stir in the eggs, flour, nutmeg, and salt - just until the flour is incorporated.
With the dough hook attachment of your mixer beat the dough for a few minutes at medium speed. If your dough is too sticky, add flour a few tablespoons at a time. Too dry? Add more milk a bit at a time. You want the dough to pull away from the sides of the mixing bowl and eventually become supple and smooth.
Turn it out onto a floured counter-top, knead a few times (the dough should be barely sticky), and shape into a ball.
Transfer the dough to a buttered (or oiled) bowl, cover, put in a warm place and let rise for an hour or until the dough has roughly doubled in size.
Punch down the dough and roll it out 1/2-inch thick on your floured countertop.
If you have a doughnut cutter, use that to cut the doughnuts, else use a 2-3 inch cookie cutter to stamp out circles. [I actually ended up using a small round plastic bowl with a relatively straight/sharp edge.]
Transfer the circles to a parchment-lined baking sheet and stamp out the smaller inner circles using a smaller cutter. If you cut the inner holes out any earlier, they become distorted when you attempt to move them. [I actually used a melon baller to cut the inner circle, and transfered them after cutting. They distorted a little bit, but they were still managable.]
Cover with a clean cloth and let rise for another 45 minutes.
Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes - start checking around 8.
While the doughnuts are baking, place the butter in a medium bowl. Combine the sugar and cinnamon in a different bowl.
Remove the doughnuts from the oven and let cool for just a minute or two.
Dip each one in the melted butter and a quick toss in the sugar bowl.

Gobble up and enjoy!

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Say Cheese! Baked Brie With Mushrooms

partysugar — Thu, 07 May 2009 10:15:55 -0700

One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it. Brie is made from whole or skimmed cow's milk. When perfectly ripe, the interior should ooze. Brie has a short shelf life and mild flavor. The versatile cheese can be eaten alone or spread on crackers and bread. Since it's ideal for melting, baked brie is another desirable method of preparation. To find out how I baked mine with mushrooms, read more.

When I saw this recipe in a recent issue of Bon Appétit, I knew I had to try it. Because it can be made in advance and is vegetarian, it's the perfect crowd-pleasing appetizer. Oh and not to mention: it's wildly delicious!

Baked Brie With Mushrooms
From Bon Appétit

Ingredients

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Directions

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
Add shallot and stir until soft, about 1 minute.
Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Serves 6-8.

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52 Weeks of Baking: Rosemary Crackers

YumSugar — Thu, 03 May 2007 07:58:39 -0700

Yesterday Molly asked me what I was planning on baking this week. I told her that I wasn't sure yet, but that I would bake it on Wednesday night. That's when she pointed out, duh it is Wednesday.

Great. Here it was, already Wednesday and I totally didn't know what I was baking. I wanted something fun, but nothing that would take too much time or use any special ingredients. I toyed around with pretzels, and then thought about crackers. The thought of an afternoon cheese and crackers break sounded like a good idea, so I said I would bake crackers if someone else brought the cheese. Molly agreed to bring cheese and she even picked out the recipe. To see how they turned out (they're rosemary flavored, but you could easily add more of a different herb instead), read more

This recipe was actually pretty simple to whip up. If I was to make this recipe again, I'd probably use less salt (I got a little wild when sprinkling it on), and more black pepper (I used about 20 grinds, but couldn't really taste it over the rosemary). The last batch I ended up grinding pepper on top before baking and that seemed to help out.

Rosemary Crackers
Adapted from Martha Stewart Living

2 cups all-purpose flour, plus more for work surface
1-2 tbsp chopped fresh rosemary
1-2 tbsp freshly ground black pepper
Coarse salt
1 teaspoon sugar
3 tablespoons cold unsalted butter, cut into pieces
1 cup heavy cream
1 large egg white, lightly beaten

Pulse the flour, rosemary, 1 1/2 teaspoons salt, and sugar in a food processor until combined.
Add butter; pulse until mixture resembles coarse meal.
With machine running, add cream; process until dough forms.
On a lightly floured surface, briefly knead dough. Divide into 4 pieces; shape into rectangles. Wrap each in plastic; refrigerate until firm, about 30 minutes.
Preheat oven to 375F.
On a lightly floured surface, roll out 1 piece of dough into a very thin rectangle. (I was feeling too lazy to make rectangles and ended up with a more circular shape).
Transfer to a baking sheet. Score the dough into 4-by-2-inch diamonds.
Brush with egg white, and sprinkle with salt.
Bake until golden brown and crisp, 15 to 20 minutes. Let cool on a wire rack. Break diamonds into individual crackers.
Repeat with remaining dough.

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