Archive for category Snacks
Cranberry-Pecan Muffins
Posted by Eileen Devlin in Baking, Breakfast, Low Calorie, Snacks on December 30th, 2009
I needed homebaked breakfast food so here we go. . .
Ingredients:
1 c all purpose flour
3/4 c whole wheat flour
1/2 c sugar
2 tsp baking powder
3/4 tsp ground cinammon
1/4 tsp salt
1 egg
3/4 c fat free milk
3 tbsp canola oil
1/3 dried cranberries, coarsely snipped
1/3 c chopped pecans, toasted
1. Preheat oven to 400 and prep muffin pan. In a large bowl stir together all purpose flour, whole wheat flour, sugar, baking powder, cinnamon, and salt. Make a well in the center of the flour mixture and set aside.
2. In a medium bowl whick together egg, milk and oil. Add this mixgture to flour mixture and stir just until moistened (batter should be lumpy). Gently stir in dried cranberries and pecans.
3. Spoon batter into muffin cups about half full. Bake for 12-15 minutes and cool on wire rack for 5. Makes 12 muffins.
Nutritional Information:
Calories: 176
Total Fat: 6 g
Cholesterol: 18 mg
Protein: 4 g
Carbohydrate: 27 g
Fiber: 1 g
Sodium: 134
Banana Bread
Posted by Eileen Devlin in Baking, Low Calorie, Snacks on December 24th, 2009
So as is the experience of most people, when you need to use up your ripe bananas a classic banana bread always seems to be the best way to do so. This turned out fabulous!
What you will need:
1 c all-purpose flour
1/3 c whole wheat flour
2 tsp baking powder
1/2 tsp pumpkin pie spice
1/4 tsp baking soda
1/4 tsp salt
1 c mashed banana (2-3 medium)
3/4 c packed brown sugar
1/4 c fat free milk
2 egg whites
2 tsps canola oil
1/4 c chopped walnuts, toasted (optional)
1. Preheat oven to 350 and prep your loaf pan.
2. In a large bowl sitr together all purpose flour, whole wheat flour, baking powder, pumpkin pie spice, baking soda, and salt. Make a well in the center.
3. In another bowl combine mashed banana, brown sugar, milk, eggs whites, and oil. Add this mixture to flour mixture and stir just until moistened. If desired, stir in 2 tbsp of walnuts and spoon batter into prepared loaf pan. You can also sprinkle more walnuts on top.
4. Bake for about 45 mins. Cool in pan on wire rack for 10 mins and then remove bread from pan. Cool on wire rack. [The recipe states to wrap and store overnight before slicing but if you're like me you won't wait because your house will smell of sweet temptation.]
Nutritional Information:
Calories: 143
Total Fat: 2 g
Cholesterol: 0 mg
Protein: 3 g
Carbohydrates: 28 g
Fiber: 1 g
Sodium: 152 mg
Chocolate Chunk Cookies
Posted by Eileen Devlin in Baking, Desserts, Snacks on December 22nd, 2009
I know everyone has their version of chocolate chip/chunk cookies. This recipe contains oats and oatmeal chocolate chip is one of my favorite types of cookies. So here you go. . .
You will need:
1 1/4 c rolled oats
1 c all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
4 oz soft silken-style tofu
2 tbsp butter, softened
1/2 c granulated sugar
1/2 c packed brown sugar
1/4 c canola oil
1/2 tsp vanilla
4 oz dark chocolate chunk piece or bittersweet chocolate pieces (Ghirardelli)
1. Preheat oven to 375. Place oats in a food processor or blender and blend until oats resemble a coarse flour. In medium bowl stir together oats, flour, baking soda, and baking powder. Set aside. Blend tofu in food processor or blender until smooth and set aside.
2. In a large bowl beat butter with electric mixer and add tofu. Combine well with mixer. Add granulated and brown sugars and combine well. Then beat in oil and vanilla. Beat in as much of the flour mixture as possible and stir in chocolate.
3. Place rounded teaspoons of dough on ungreased baking sheet and bake for approx. 8 mins or until edges are golden brown. Cool on wire rack. Makes 24 cookies.
Nutritional Information (per cookie):
Calories: 125
Total Fat: 5 g
Cholesterol: 3 mg
Protein: 1 g
Carbohydrate: 18 g
Fiber 1 g
Sodium: 40 mg
Chocolate-Drizzled Graham Cookies
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 16th, 2009
So since the lemon bars were getting scarce I needed to replenish the ’sweet supply’ at home so I decided to try this out. With Ghirardelli chocolate how can you possibly go wrong?
You will need:
1/2 c butter, softened
1/4 c packed brown sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 tsp ground cinammon
2 eggs, lightly beaten
1/4 c honey
1/2 tsp vanilla
1.5 c all purpose flour
1 c white whole wheat flour or whole wheat flour
1/2 c miniature semisweet chocolate pieces (Ghirardelli)
3 oz bittersweet chocolate or 1/2 c miniature semisweet chocolate pieces
1/2 tsp shortening
1. Preheat oven to 375. In a large bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, baking soda, salt and cinnamon. Beat until light and fluffy, scraping side of the bowl occasionally.
2. Beat in eggs, honey, and vanilla until combined. Beat in as much of the all purpose flour and wheat flour as you can with the mixer. Stir in 1/2 c chocolate pieces.
3. Shape dough into 1-in balls and place on prepped baking sheet about 1 in apart. flatten slightly. Bake for 8-9 mins or until bottoms are lightly browned. Transfer to wire rack and cool.
4. In a small saucepan combine bittersweet chocolate/pieces and shortening and heat over low heat until melted and smooth, stirring often. Cool slightly and transfer to a small resealable plastic bag. Snip a small hole in one corner of the bag and seal. Pipe chocolate on tops of cookies. Let stand about 30 mins or until set (if you can wait!). Makes 48 cookies.
You get the idea. . .
Lemon Bars
Posted by Eileen Devlin in Baking, Desserts, Low Calorie, Snacks on December 14th, 2009
I am usually a sucker for rich chocolate desserts, but I do love a lemony good ending. This turned out way better than any store-bought brands I’ve tried! (And you’d never guess it’s low-cal too.)
Ingredient List:
3/4 c all-purpose flour; 2 tbsp all-purpose flour
1/4 c granulated sugar; 3/4 c granulated sugar
dash salt
1/4 c butter
2 eggs beaten
1 tsp finely shredded lemon peel
1/3 c lemon juice (I used fresh lemons)
1/3 c fat free half and half
powdered sugar (optional)
1. Preheat oven to 350 and prep an 8×8x2 in baking pan. In a small bowl combine 3/4 c flour, 1/4 c sugar, and salt. Using a pastry blender cut in butter until crumbly. Using the back of a large spoon, tightly press and pack this mixture into the baking pan. Bake for 15 mins.
2. While that is baking, stir together eggs, 3/4 c sugar, and 2 tbsp flour. Stir in lemon peel, lemon juice, and half and half. Once the crust is done then pour this mixture over the crust and then bake for 25 mins. Cool in pan on a wire rack.
3. If desired, sift powdered sugar over cooled dessert. This is tart and sweet so lemon bars will be small but satisfying! Makes 16 bars.
Nutritional Information:
Calories: 113 (Sweet!)
Total Fat: 4 g
Cholesterol: 34 mg
Protein: 1 g
Carbohydrate: 19 g
Fiber: 0 g
Sodium: 44 mg
Pear-Almond Muffins with Ginger-Cream Spread
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on December 12th, 2009
The desire to make these turned into an unexpected late night mission and I have to say I am VERY glad I did it! I thought the combination of these flavors sounded interesting and I’ve never had a ‘pear muffin’ before. So, let’s get to the how-to, shall we?
You will require:
1 c all-purpose flour
1/2 c packed brown sugar
2 tsp baking powder
1/2 tsp ground ginger
1/4 tsp salt
3/4 c whole bran cereal
3/4 c fat-free milk
3/4 c chopped, peeled pear (I used bosc)
2 egg whites, slightly beaten
3 tbsp canola oil
2 tbsp finely chopped almonds
1. Preheat oven to 400 and prep your 12-2.5 in muffin pan with non-stick cooking spray. In a large bowl stir together your flour, brown sugar, baking powder, ginger, and salt. Make a well in the center of the mixture.
2. In a medium bowl stir together cereal and milk and let this stand for 5 min. Stir in egg whites, oil, and pear. Add this mixture then to your flour mixture and combine until moistened (batter should be lumpy).
3. Spoon batter into muffin cups – about 3/4 full. Sprinkle with almonds and bake for 15-18 mins or until inserted toothpick comes out clean.
4. While the muffins are baking here is how to make the ginger-cream spread: in a small bowl combine 4 oz of light cream cheese with a 1/4 tsp of ground ginger OR 2 tsps finely crushed crystallized ginger and 2 add tsp of honey.
5. Cool muffin cups on a wire rack for 5 mins. Serve with the ginger-cream spread. Makes 12 servings. You WILL enjoy!
***Side note: you can also make the batter ahead of time and store in the refrigerator for up to 3 days and just bake a few at a time.
Nutritional Information:
Calories: 154
Total fat: 5 g
Cholesterol: 5 mg
Protein: 4 g
Carbohydrate: 24 g
Fiber: 2 g
Sodium: 163 mg
Mocha Scones
Posted by Eileen Devlin in Baking, Breakfast, Desserts, Low Calorie, Snacks on December 8th, 2009
Anyone who knows me knows I love chocolate, especially if it’s combined with coffee or coffee flavoring. This is perfect for breakfast or a snack! I love this recipe so much I have made a couple batches in the last week.
What you will need:
1.5 c all purpose flour
1/2 c rolled oats
1/2 c sugar
3 tbsp unsweetened cocoa powder
1 tbsp instant coffee crystals
2 tsp baking powder
1/4 tsp salt
1/4 butter, cut into pieces
1 6-0z carton plain fat free yogurt or low-fat yogurt
1 egg white, lightly beaten
1/3 c semisweet chocolate pieces (I used Ghirardelli)
1. Preheat oven to 400 and lightly grease a large baking sheet. Meanwhile, in a medium bowl combine flour, rolled oats, sugar, cocoa powder, coffee crystals, baking powder, and salt. Using a pastry blender (I didn’t need to but it would be faster and less taxing) cut in butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture.
2. In a medium bowl combine yogurt and egg white. Stir in chocolate pieces. Add this mixture to the flour mixture and stir until moistened.
3. Turn out dough on a lightly floured surface. Knead by folding and gently pressing dough until nearly smooth. Pat into an 8×6 in rectangle. Cut rectangle crosswise into 4 strips. Cut each strip into 3 rectangles to make 12 pieces.
4. Place dough about 1 in apart on baking sheet and bake for 13-15 mins or until tops are set. Remove from baking sheet and allow to cool for at least 5 mins (or if you’re like me the hotter the better!). Makes 12 scones.
Nutritional information (per scone):
Calories: 185
Total Fat: 6 g
Cholesterol: 10 mg
Protein: 4 g
Carbohydrate: 30 g
Fiber: 2 g
Sodium: 153 mg
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