PopSugar

Healthy T-Day Dessert: Pumpkin-Carrot Bars With Cream Cheese Frosting

FitSugar — Sat, 21 Nov 2009 03:30:05 -0800

Thanksgiving is fast approaching, and my love of all things pumpkin is hardly waning. From yogurt to muffins, I relish this tasty flavor of Fall. If you're looking for a pumpkin pie alternative, these pumpkin-carrot bars are delish. The bit of cream cheese frosting adds a deceptive element of decadence.

Low in calories while remaining full of flavor, these pumpkin bars make a great dessert - perfect for potlucks (much easier to share with large groups than pies) and they're relatively guilt-free. They're high in vitamin A - and trust me you cannot even taste the shredded carrot - and a bar only contains 70 calories and less than two grams of fat. With nutritional stats like that, it's OK to go back for seconds.

Check out the recipe when you read more.

Pumpkin-Carrot Bars With Cream Cheese Frosting
Modified from SparkPeople

Ingredients

2 cups whole wheat pastry flour
2 teaspoons pumpkin pie spice
2 teaspoons baking powder
1 teaspoon baking soda
1 cup sugar
1/2 cup brown sugar
1/3 cup Earth Balance (or other butter substitute)
2 eggs
2 large egg whites
1 can (15 oz.) pumpkin pie filling
2/3 cup finely shredded carrot

Cream cheese topping:
4 ounces light cream cheese, softened
1/4 cup sugar
1 tablespoon skim milk

Directions

Pre-heat oven to 350° F. Spray a 15 x 10 jellyroll pan with cooking spray.
In small bowl, whisk flour, pumpkin spice, baking powder, and baking soda.
In larger bowl, use electric mixer to beat sugar, Earth Balance, and brown sugar until crumbly. Add eggs, egg whites, pumpkin pie filling, and carrots. Beat until well blended.
Add flour mixture and mix until well blended. Spread onto greased pan.
To prepare cream cheese topping: mix together cream cheese, sugar, and milk until thoroughly blended.
Drop teaspoon-fulls of topping over pumpkin batter and swirl and cut mixture into batter with a butter knife.
Bake for 20 to 30 minutes or until toothpick inserted in the center comes out clean.
Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

Print recipe with images | without images

Looking for more healthy recipes? Then check out the Healthy Recipe Group - the name pretty much says it all.

Come Party With Me: Almost Meatless Thanksgiving - Dessert

partysugar — Wed, 18 Nov 2009 10:15:21 -0800

Finish your almost meatless Thanksgiving with a decadent sweet potato pie. This pie is a dessert traditional to the South, but with its smooth creamy filling and rich sweet flavor, sweet potato pie is welcome on Thanksgiving tables all across America. The dough calls for shortening, however, if you prefer to bake with butter, use that instead. Although the ingredient list includes a whiskey-spiked whipped cream, you can omit the alcohol and employ vanilla extract. To get the recipe which should be made in advance, read more.

Sweet Potato Pie
From Food Network

Ingredients

Filling:
3 medium sweet potatoes (about 1 1/2 pounds)
4 tablespoons unsalted butter
2 large eggs
1/2 cup heavy cream
1/2 cup light brown sugar
1/4 cup light corn syrup
1 tablespoon pure vanilla extract
1/2 teaspoon finely grated orange zest
1/2 teaspoon ground cinnamon
1/2 teaspoon fine salt
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
Pinch ground cloves
Dough:
1 1/4 cups all-purpose flour
2 tablespoons sugar
1/2 teaspoon fine salt
1/4 cup non-hydrogenated shortening
8 tablespoons cold unsalted butter, diced (1 stick)
1 large egg yolk
1 tablespoon cider or white wine vinegar
Topping:
1 cup whipping cream
1 tablespoon whiskey, rye or bourbon
Candied Pecans, homemade or store bought, recipe follows

Directions

Filling: Preheat the oven to 425 degrees F. Put the sweet potatoes on a small roasting pan and bake until easily pierced with a fork, about 40 minutes.
Meanwhile make the dough:Pulse the flour, sugar, and salt in a food processor with the metal blade until combined. Add the shortening and pulse about 10 times. Add the butter and continue to pulse until it resembles cornmeal mixed with bean-size bits of butter. Beat the egg yolk and vinegar together, add and pulse 3 to 4 times, but don't let the dough form a ball in the machine.
Remove the blade, and gather the dough together by hand. If dough does not come together, sprinkle up to 1 tablespoon of ice cold water over the dough and bring together. Wrap dough in plastic wrap and shape into disk. Refrigerate at least 1 hour or up to 2 days.
Peel the cooked sweet potatoes and mash lightly with a fork; you should have about 2 cups puree. Mix the sweet potatoes and butter in the food processor until smooth. Add the remaining ingredients and pulse to combine. Set aside.
Lightly dust the counter with flour. Roll the dough into an 11 to 12-inch circle and transfer to the pie pan. Trim the dough so that the edges hang about 1/2 inch over the pan; fold edges under and flute as desired. Pierce the crust all over with a fork, and refrigerate for at least 20 minutes or up to a day.
Position a rack in the lower third of the oven of the 425 degree F oven. Line the crust with foil or parchment paper and pie weights or dried beans and place on a baking sheet. Bake until the crust sets and begins to brown around edges, about 25 minutes. Lift foil and weights out of crust, lower oven temperature to 375 degrees F. and continue to bake until crust begins to brown on the bottom, about 10 to 12 minutes more.
Pour filling into the warm crust and bake until set, about 20 minutes. Remove from the oven and cool on rack.
When ready to serve, whip the cream with the whiskey until it holds soft peaks. Top pie with whipped cream and candied pecans. Serve.

Serves 8.

Make ahead: Crust can be made, rolled, and transferred to the pan, then tightly wrapped and frozen for up to a month. Candied pecans can be made and stored in an airtight container for up to 2 weeks.

Candied Pecans

1 large egg white
3 tablespoons sugar
1/2 teaspoon ground cinnamon
1 cup pecan pieces

Heat oven to 350 degrees F.
Lightly beat the egg white until frothy. Whisk in the sugar and cinnamon, and then toss pecans in the mixture.
Evenly spread nuts on a parchment-lined baking sheet. Bake until dry and toasted, about 10 to 15 minutes. Cool.

Makes about 1 cup.

Print recipe with images | without images

Yummy Links: From Fall Desserts to Taco Bell's Cupcakes

partysugar — Tue, 13 Oct 2009 06:50:32 -0700

21 desserts that celebrate Fall. - Bon Appétit
Why are doctors selling out to Coke?- The Atlantic
Learn how to paint your kitchen. - The Amateur Gourmet
Scenes from the 2009 Los Angeles Chocolate Salon. - Daily Dish
Andrew Carmellini was crowned the Meatball King at the New York Wine and Food Festival. - Grub Street NY
Scary or practical? Coasters that detect if a drink is spiked with date-rape drugs. - Eat Me Daily
Ferran Adria is rumored to be opening a restaurant outside of Spain. - Eater
Taco Bell is currently testing cupcakes and smoothies.- OC Register

How to Work Off Thanksgiving Calories

FitSugar — Wed, 18 Nov 2009 09:00:08 -0800

If you're worried about devouring a huge Thanksgiving meal and what that will mean to your waistline, have no fear. You can have your cake - I mean pie - and eat it too, you just have to get moving afterward. After the break, check out the calorie amounts for your favorite Thanksgiving foods and find out some ways you can work off those tasty calories.

To see the chart, read more.

Food	Amount of calories	Activity
6 oz. mulled wine	156	Swimming laps moderately for 20 minutes will burn 158 calories.
3.5 oz. white turkey meat	156	20 minutes of football burns 158 calories.
3.5 oz. dark turkey meat	186	Sneak away for a 20-minute jog and burn 197 calories.
1/2 cup mashed potatoes	150	Burn 158 calories by walking briskly for 40 minutes.
1/2 cup gravy	150	44 minutes of cleaning burns 152 calories.
1 small baked sweet potato	54	Stretching for 15 minutes burns 59 calories.
1/2 cup stuffing	180	A 23-minute bike ride at a moderate pace will burn 181 calories.
1 slice apple pie with 1/2 cup ice cream	555	Hiking for an hour and 35 minutes will burn off 561 dessert calories.
1 slice pumpkin pie	180	Take the family bowling for an hour and burn 180 calories.

Come Party With Me: Anniversary - Dessert

partysugar — Wed, 12 Aug 2009 09:00:14 -0700

There's nothing quite like food to spark a memory. For my parents' 33rd anniversary party, I plan on bringing back the special moments of their wedding by serving carrot cake.

It's always been my dad's favorite kind of cake, and at their wedding, the cake was classic carrot with smooth, finger-licking-good cream cheese frosting. Instead of making an elaborate wedding-style dessert, I'll simply put together an easy layer cake.

If you love this carrot confection too, check out the recipe and read more.

Classic Carrot Cake With Fluffy Cream Cheese Frosting
From Food & Wine

Ingredients

For cake:
1 cup pecans (4 ounces)
2 cups all-purpose flour
2 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon salt
1 cup vegetable oil
1/2 cup buttermilk
1 1/2 teaspoons pure vanilla extract
4 large eggs
2 cups sugar
1 pound carrots, peeled and coarsely shredded
For frosting
2 sticks unsalted butter, softened
Two 8-ounce packages cream cheese, softened
1 tablespoon pure vanilla extract
2 cups confectioners’ sugar

Directions

Preheat the oven to 325°. Butter two 9-inch cake pans; line the bottoms with parchment. Butter the paper and flour the pans.
Make the cake: Spread the pecans on a baking sheet and toast for 8 minutes, until fragrant. Cool and finely chop the pecans.
In a bowl, whisk the flour, baking powder, baking soda, cinnamon and salt.
In a small bowl, whisk the oil, buttermilk and vanilla.
In a large bowl, using an electric mixer, beat the eggs and sugar at high speed until pale, 5 minutes.
Beat in the liquid ingredients. Beat in the dry ingredients just until moistened. Stir in the carrots and pecans.
Divide the batter between the pans and bake the cakes for 55 minutes to 1 hour, until springy and golden. Let the cakes cool on a rack for 30 minutes, then unmold the cakes and let cool completely.
Make the frosting: In a large bowl, using an electric mixer, beat the butter and cream cheese at high speed until light, about 5 minutes.
Beat in the vanilla, then the confectioners’ sugar; beat at low speed until incorporated. Increase the speed to high and beat until light and fluffy, about 3 minutes.
Peel off the parchment paper and invert one cake layer onto a plate. Spread with a slightly rounded cup of the frosting.
Top with the second cake layer, right side up. Spread the top and sides with the remaining frosting and refrigerate the cake until chilled, about 1 hour. Slice and serve.

Serves 8-10.

Print recipe with images | without images

Food Review: Protein Bakery Cookies and Brownies

FitSugar — Wed, 11 Jun 2008 13:00:00 -0700

Healthy sweets can be healthy in different ways. In the case of Protein Bakery, it's not because the treats are low fat or low cal. Rather, they shun the artificial additives and are designed to satisfy your hunger more than the typical junk food. These handmade, gluten-free goodies use all-natural ingredients, including rolled oats instead of wheat, whey protein, brown sugar, eggs, and butter.

For this taste test, I sampled three of Protein Bakery's baked goods, including the brownie with chocolate chips, the blondie with chocolate chips, and the coconut-chocolate chip cookies. To find out what I thought, read more.

I was a bit surprised that these "healthy" desserts have so much sugar - only 10 percent fewer carbohydrates than a typical brownie or cookie, according to Protein Bakery's website. The brownie has 380 calories, 21 grams of fat, and 12 grams of saturated fat; the blondie comes with 360 calories and 19 grams of fat; and each chocolate-coconut cookie (they come two per pack) has 130 calories and 7 grams of fat.

In terms of flavor, these were tasty but not the most delicious things ever. The coconut-chocolate chip cookie was definitely my favorite: It had a perfect chewy texture with a delightful crunch from the coconut and just a touch of cinnamon. The blondie tasted a lot like a Tollhouse cookie and was better than the brownie, which was just kind of boring, but both had an oddly dense texture that made them taste unhomemade.

However, I will say that these desserts were far more filling than typical brownies and cookies, so I wasn't tempted to pig out. I ate them gradually, having a quarter of a brownie here and half a cookie there, and shared them with my family. Which made me wonder: Why are Protein Bakery's serving sizes so darn big? As you can see in the photo below, the brownie was enormous: about three inches wide and an inch thick. (That's only a quarter of the blondie in the top photo.) If Protein Bakery is trying to make healthy treats that fill you up better than other sweets, I don't understand why they'd sell such gluttonous portions.

Want to try these brownies and cookies for yourself? Though some retail outlets carry Protein Bakery, your best bet is to order them online. If you taste them, be sure to tell me what you think.

Lessons From the White House Chef

FitSugar — Fri, 13 Nov 2009 09:00:07 -0800

Part of Michelle Obama's master plan to reform eating habits in this country includes the directive of a young chef named Sam Kass. Kass has been the Obamas' personal chef for several years now, and when the Obamas packed up and moved to the White House, he did too.

Kass, 29, plays more than cook at his current post: he is the first White House chef to have an actual desk in the East Wing and works alongside the rest of Ms. Obama's policy team with the title of "food initiative coordinator," meaning he's given the daunting task of getting the entire country to eat better.

To hear how Kass is trying to making the country healthier, read more.

How does one man do that in a country where the golden arches rule? In the latest editions of People and the Chicago Sun Times, Kass shares that moving past the obstacles won't be easy but "it's an unbelievable opportunity" that he couldn't turn his back on. In the last year, the chef has gotten closer to his goal by helping plant a garden on the White House lawn and educating children about the benefits of healthy eating. He's also discussing legislation with the Agriculture Department that would reform school lunch on a national level.

When it comes to feeding the first family, Kass and White House executive chef Cristeta Comerford serve up classic fare like burgers and tacos, but make healthy food swaps and use lean beef and low-sugar ketchup instead. As for dessert, it's a special treat served only on the weekends, and that order comes directly from Michelle herself.

Inspired by the Slow Food movement, Kass looks to the White House garden to inspire his menu, pushing forth the idea of eating local and by season. Right now, he's got his eyes on a bevy of sweet potato dishes and fresh salads, which should come in handy for the Obamas' first state dinner later this month.

Come Party With Me: Bold Flavorful Thanksgiving - The Look

partysugar — Fri, 13 Nov 2009 06:50:16 -0800

When serving a bold and flavorful Thanksgiving dinner, the theme should carry over to the table setting. You don't need a tablecloth to add a sense of formality; a satin and embroidered runner is equally as festive. Set placemats in front of each chair and top with a shiny brown charger and white plate. Arrange the utensils and napkins on the placemats next to the chargers. Add white and red wine glasses to the upper right of the plate. Serve the food on light brown platters and the dessert in individual ramekins. Tea lights in globe candle holders create an illuminating and slightly romantic ambiance. Homemade leaf placecards provide an element of whimsy and a lush bouquet of plum flowers completes the look.

Celebrate Mardi Gras With a Frozen Bananas Foster Bombe

YumSugar — Mon, 16 Feb 2009 16:00:56 -0800

Browsing the Food Network site, I was thrilled to find Emeril Lagasse's play on the New Orleans classic Bananas Foster. This decadent take on the dessert combines bananas, ice cream, rum, and chocolate mousse into a frozen bombe. It would be the ultimate ending to any Mardi Gras celebration.

Since the dessert is frozen, make a day in advance to allow enough time to completely freeze. The final step of flambéing the banana topping will surely impress your guests.

Each bite is a delightful combination of crispy caramelized bananas, creamy chocolate mousse, and delicate banana-flavored ice cream. If you want to pull out all the stops with this fabulous flambé, read more.

Banana Foster Bombe With Chocolate Mousse
Adapted from Food Network

Ingredients

2 tablespoons butter
1/4 cup firmly packed light brown sugar
3 ripe bananas, peeled, sliced lengthwise in 1/2 and cut crosswise into 1/4-inch thick slices
2 tablespoons dark rum
1/2 quart vanilla ice cream, softened
Quick Chocolate Mousse
4 ounces semisweet chocolate, chopped
3/4 cup heavy cream
1/2 teaspoon pure vanilla extract
Garnish
2 tablespoons butter
1/4 cup firmly packed light brown sugar
2 large bananas, peeled and sliced crosswise into 1/4-inch slices
1 tablespoon rum

Directions

Make the ice cream mixture: In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Be cautious not to burn the butter.
Add the bananas and cook, stirring for 3 minutes.
Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely.
Place the softened ice cream into a large bowl. With a wooden spoon, mix in the cooled banana mixture.
Make the mousse combine all of the ingredients in a saucepan, over medium heat, and bring to a simmer. Cook until the chocolate melts completely, whisking occasionally. Remove from the heat, pour into a glass bowl and cool completely. Cover with plastic wrap and refrigerate until well chilled.
Once the mixture has chilled, beat in an electric mixer with a wire whip, until stiff, firm peaks form.
To assemble, line muffin tin with plastic wrap. I used an extra deep muffin tin. Spread 3/4 cup of the ice cream over the bottom and sides of the molds. Freeze for a half hour to set. Spoon 1/4 cup of the chocolate mousse in the center of the mold. Wrap the molds in plastic wrap and freeze until firm.
When ready to serve, make the garnish. In a large saute pan, over medium heat, melt the butter. Add the brown sugar and stir until the sugar dissolves completely. Add the bananas and cook, stirring for 3 minutes. Remove the pan from the heat and carefully add the rum. Return the pan to the stove and carefully ignite the alcohol. Shake the pan until the flames die down, about 30 seconds. Remove from the heat and cool completely. Cool partially.
Place frozen banana bombe on a plate and top with cooled bananas. Enjoy.

Serves 6-8.

Print recipe with images | without images

View 12 Photos ›

Come Party With Me: Easter - Dessert

partysugar — Wed, 08 Apr 2009 11:30:50 -0700

When I saw this recipe for a warm strawberry crumb cake in the current issue of Food and Wine magazine, I instantly knew I had to try it! With its plump juicy berries, this cake screams Spring - making it the perfect finish to any Easter meal. In the recipe, fresh strawberries are tossed with sugar, lemon juice, and vanilla. A smooth cake batter tops the berries and a brown sugar butter crumble covers the batter. The final result is a scrumptious, yet homey dessert. Although there are several components, the entire cake can be made the day before the celebration. To add this dish to your repertoire, read more.

Warm Strawberry Crumb Cake
From Food and Wine

Ingredients

For the filling
3 pounds strawberries, hulled and halved (8 cups)
1/2 cup sugar
2 tablespoons freshly squeezed lemon juice
2 1/2 tablespoons cornstarch dissolved in 2 1/2 tablespoons of water
1 vanilla bean, split and seeds scraped
For the crumb topping:
1/2 cup lightly packed light brown sugar
1/2 cup plus 2 tablespoons all-purpose flour
Pinch of salt
4 tablespoons unsalted butter, cubed and chilled
For the cake:
2 1/4 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 stick unsalted butter, softened
1 1/4 cups sugar
3 large eggs
1 1/2 teaspoons pure vanilla extract
3/4 cup buttermilk

Directions

Make the filling: Preheat the oven to 350°.
In a large bowl, toss the strawberries with the sugar, lemon juice, cornstarch slurry and vanilla seeds and let stand until the berries release some of their juices, about 30 minutes.
Pour the fruit filling into a 9-by-13-inch glass or ceramic baking dish set on a sturdy baking sheet.
Meanwhile, make the crumb topping: In a medium bowl, mix all of the ingredients with your fingers until a coarse meal forms; press into small clumps.
Make the cake: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, using a handheld electric mixer, beat the butter with the sugar at medium-high speed until light and fluffy, about 3 minutes.
Add the eggs, one at a time, beating well between additions. Beat in the vanilla extract and scrape down the bowl.
Add the dry ingredients to the batter in 3 additions, alternating with the buttermilk.
Spoon the batter over the fruit filling, spreading it to the edge. Sprinkle with the crumb topping.
Bake in the center of the oven for 1 hour and 15 minutes, until the fruit is bubbling, the crumb topping is golden and a toothpick inserted in the center of the cake comes out with a few moist crumbs attached. Transfer to a rack to cool slightly.
Serve the crumb cake warm or at room temperature with vanilla ice cream.

Serves 8.

Make ahead: the crumb cake can be refrigerated overnight. Serve warm or at room temperature.

Print recipe with images | without images