This cobbler is really tasty and satisfies my sweet tooth without so much sugar. The berries are also really good for you as well. My husband had this with a scoop of Vanilla Bean Ice Cream
which made it all that better for him. :)
Recipe courtesy of http://FoodNetwork.com
http://www.foodnetwork.com/recipes/healthy-appetite-with-ellie-krieger-/mixed-berry-cobbler-recipe/index.html
Ingredients
For the Filling:
Cooking spray
2 (12-ounce) bags frozen mixed berries, thawed (about 6 cups) (I buy these at Trader Joe's $2.99/each. Put them in a strainer overnight so the extra juice leaks out. This helps a lot when cooking with FROZEN berries to avoid the MUSHINESS factor.)
1/4 cup whole-wheat flour (I used WW Pastry Flour)
1/4 cup sugar (I used more Stevia here as well and less sugar)
1 orange, zest finely grated (about 2 teaspoons)
For the topping:
1/4 cup whole-wheat flour
1/4 cup all-purpose flour
2 tablespoons plus 1 teaspoon sugar, divided (I used a packet of Stevia with 1T Raw Sugar)
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons chilled unsalted butter, cut into small pieces
1/3 cup lowfat buttermilk
2 tablespoons canola oil
Directions
Preheat the oven to 400 degrees F. Coat an 8 by 8-inch baking dish with cooking spray.
In a large bowl, toss the berries with whole wheat flour, sugar and zest. Transfer the berry mixture to the baking dish and set aside.
In a medium bowl whisk together the whole-wheat flour, all-purpose flour, 2 tablespoons of sugar, baking powder, baking soda and salt. Cut in the butter using 2 knives or a pastry cutter until many small pebble-sized pieces are formed.
In a small bowl or pitcher, whisk together the buttermilk and oil. Add the buttermilk-oil mixture to the dry ingredients and mix until just moistened. Do not over mix. Drop the batter onto the fruit forming 6 mounds. Sprinkle with the remaining teaspoon of sugar. Bake for 30 minutes, until fruit is bubbly and top is golden. Let stand for at least 10 minutes before serving.
Yield 6 servings, serving size 3/4 cup
Showing posts with label Tried and True Recipe. Show all posts
Showing posts with label Tried and True Recipe. Show all posts
Friday, February 12, 2010
Tuesday, December 8, 2009
The BEST HOLIDAY BISCOTTI Ever!!
I make this EVERY YEAR and my husband and son LOVE IT!!!!! as well as myself. :)...I even purchased a serrated knife this year hoping it will cut a little less crumbly. You have to try this. It is not too sweet (if you don't dip it in the chocolate) so you don't feel that guilty eating it (as a meal like I do sometimes :) and goes great with tea, coffee, milk or just ...by itself.
~Note: Just break off small pieces when you are eating it. This way you don't feel like you are eating a lot at one time... psychologically. :)
Giada De Laurentiis ~ Holiday Biscotti
(Recipe from FoodNetwork.com)
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped (Trader Joes)
2/3 cup dried cranberries (Trader Joes (I also use Orange Cranberries as well)
12 ounces good-quality white chocolate, chopped (Trader Joes or Whole Foods, both contain no GMO's)
Red and green sugar crystals, for garnish (I don't do this step but it's probably cute.)
Directions
________________________
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
~Note: Just break off small pieces when you are eating it. This way you don't feel like you are eating a lot at one time... psychologically. :)
Giada De Laurentiis ~ Holiday Biscotti
(Recipe from FoodNetwork.com)
Ingredients
2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
1 teaspoon grated lemon zest
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped (Trader Joes)
2/3 cup dried cranberries (Trader Joes (I also use Orange Cranberries as well)
12 ounces good-quality white chocolate, chopped (Trader Joes or Whole Foods, both contain no GMO's)
Red and green sugar crystals, for garnish (I don't do this step but it's probably cute.)
Directions
________________________
Preheat the oven to 350 degrees F.
Line a heavy large baking sheet with parchment paper. Whisk the flour and baking powder in a medium bowl to blend. Using an electric mixer, beat the sugar, butter, lemon zest, and salt in a large bowl to blend. Beat in the eggs 1 at a time. Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries.
Form the dough into a 13-inch long, 3-inch wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes.
Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4-inch-thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely.
Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Dip half of the biscotti into the melted chocolate. Gently shake off the excess chocolate. Place the biscotti on the baking sheet for the chocolate to set. Sprinkle with the sugar crystals. Refrigerate until the chocolate is firm, about 35 minutes.
The biscotti can be made ahead. Store them in an airtight container up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks.
Wednesday, December 2, 2009
3 Ingredient Creamy Avocado Salad Dressing
My Dad did this on a salad a few months ago and I did it tonight. YUMMY!! and HEALTHY!! and AMAZING how it can take the place of dressing??
Dad's Version: 4 Ingredient Creamy Avocado Salad Dressing
Dad's Version: 4 Ingredient Creamy Avocado Salad Dressing
- Mashed up avocado (Amount depending on how much salad you have to cover)
- 1 T Mayonnaise (to taste)
- Salt & Pepper
- The KEY is to mash it all together and stir to a smooth consistency then, take your hands and use it to COAT the entire salad
My Version: 3 Ingredient Creamy Avocado Salad Dressing
- Mashed up avocado (Amount depending on how much salad you have to cover)
- 1 T Vegannaise (to taste)
- Pinch of Himalayan Salt
The KEY is to mash it all together and stir to a smooth consistency then, take your hands and use it to COAT the entire salad
Thursday, November 19, 2009
America's Test Kitchen - TV on Demand!
This site is only $20 for the entire year and has the BEST recipes and VIDEOS. I totally recommend it. They "Test" all the recipes HUNDREDS of times until they come out PERFECT. What more could you ask for? You can even do a trial for 10 days and not pay but get ideas for the holidays. (I'm sure they would love to hear me saying this. :)
The BEST BEST BEST Banana Cream Pie!!
If you are looking to make something for the holidays, THIS IS IT!!! Banana Cream Pie lovers will LOVE YOU!!! My husband and my Dad are BCP LOVERS. This is a tried and true recipe. You have to try it. (I will post a pic after I make it this year.)
Note: You can substitute the Graham Crackers with the dark chocolate wafer cookies (I buy these at Gelsons) for a different crust.
4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
Directions
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Yield: generous 3/4 cup
http://www.foodnetwork.com/recipes/emeril-lagasse/banana-cream-pie-with-caramel-drizzles-and-chocolate-sauce-recipe2/index.html
Note: You can substitute the Graham Crackers with the dark chocolate wafer cookies (I buy these at Gelsons) for a different crust.
Banana Cream Pie with Caramel Drizzles and Chocolate Sauce
Ingredients:4 cups heavy cream
1 1/2 cups whole milk
1 1/2 cups plus 2 teaspoons granulated sugar
1 vanilla bean, split in half lengthwise and seeds scraped
3 large egg yolks
2 large eggs
1/2 cup cornstarch
1 recipe Graham Cracker Crust, recipe follows
3 pounds (about 9) firm but ripe bananas, peeled and cut crosswise into 1/2-inch-thick slices
1/2 teaspoon pure vanilla extract
Caramel Sauce, recipe follows
Chocolate Sauce, recipe follows
Shaved chocolate, for garnish
Confectioner's sugar, for garnish
Directions
Combine 2 cups of the cream, the milk, 1/2 cup of the sugar, the vanilla bean, and the vanilla seeds in a large heavy-bottomed saucepan over medium heat. Bring to a gentle boil, whisking to dissolve the sugar. Remove from the heat.
Combine the egg yolks, eggs, cornstarch, and 1 cup of the sugar in a medium bowl, and whisk pale yellow in color. Set aside.
Whisk 1 cup of the hot cream mixture into the egg yolks. Gradually add the egg mixture to the hot cream, whisking constantly. Bring to a simmer, stirring constantly with a large wooden spoon to cook out the cornstarch and the mixture thickens, about 5 minutes. (The mixture may separate slightly. If so, remove from the heat and beat with an electric mixer until thick and smooth.) Strain through a fine mesh strainer into a clean bowl. Cover with plastic wrap, pressing down against the surface to prevent a skin from forming. Chill in the refrigerator for about 4 hours.
To assemble, spread 1/2 cup of the custard over the bottom of the prepared crust, smoothing with the back of a large spoon or rubber spatula. Arrange enough banana slices (not quite one-third) in a tight, tiled pattern over the custard, pressing down with your hands to pack them firmly. Repeat to build a second layer, using 3/4 cup of the custard and enough bananas to cover, smoothing down the layer evenly. For the third layer, spread 3/4 cup of custard over the bananas and top with the remaining bananas, starting 1-inch from the outer edge and working toward the center. Spread 1 cup of custard evenly over the bananas to prevent discoloration. Cover with plastic wrap and chill for at least 4 hours or overnight.
In a medium bowl, whip the cream until soft peaks form. Add the remaining 2 teaspoons of sugar and the vanilla extract and whip until stiff peaks form.
Remove the pie from the refrigerator. With a sharp knife dipped in hot water, cut the pie into 10 equal slices. Transfer the slices to dessert plates. Fill a pastry bag with the whipped cream and pipe onto each slice. (Alternately, spread the whipped cream evenly over the pie before cutting.)
Drizzle each slice with the caramel sauce and chocolate sauce, sprinkle with the chocolate shavings and confectioners' sugar, and serve.
Graham Cracker Crust:
1 1/4 cups graham cracker crumbs
1/4 cup sugar
4 tablespoons unsalted butter, melted
Preheat the oven to 350 degrees F.
Combine the graham cracker crumbs and sugar in a medium bowl and mix well. Add the butter and mix well. Press the mixture into a 9-inch pie pan. Top with aluminum pie tin and with a circular motion, press the crust tightly into the pan. Bake until browned, about 25 minutes. Cool for 10 to 15 minutes.
Yield: 1 (9-inch) crust
Caramel Sauce:
3/4 cup sugar
2 tablespoons water
1/2 teaspoon fresh lemon juice
1/2 cup heavy cream
2 tablespoons to 1/4 cup whole milk
Combine the sugar, water, and lemon juice in a medium, heavy saucepan over medium-high heat. Cook, stirring, until the sugar dissolves. Let boil without stirring until the mixture becomes a deep amber color, 2 to 3 minutes, watching closely so it doesn't burn. Add the cream, whisk to combine, and remove from the heat. Add the milk, 2 tablespoons at a time, until the desired consistency is reached. Remove from the heat and cool to room temperature before serving with the pie. (The sauce will thicken as it cools.)
Yield: generous 3/4 cup
Chocolate Sauce:
3/4 cup half-and-half
1 tablespoon unsalted butter
1/2 pound semisweet chocolate chips
1/4 teaspoon pure vanilla extract
Scald the half-and-half and butter in a small, heavy saucepan over medium heat. Remove from the heat.
Place the chocolate and vanilla in a medium, heat-proof bowl. Add the hot half-and-half and let sit for 2 minutes, then whisk until smooth. Serve slightly warm. (The sauce can be kept refrigerated in an airtight container for several days, but it must be returned to room temperature before serving.
Yield: generous 3/4 cup
http://www.foodnetwork.com/recipes/emeril-lagasse/banana-cream-pie-with-caramel-drizzles-and-chocolate-sauce-recipe2/index.html
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