Microwave Chocolate Cake

So I have heard of microwave mini cakes and muffins, but hadn't thought of trying it because my microwave is on it's last breath. I have fully exhausted it and thought this wouldn't work. But I had a strong craving for chocolate cake and didn't feel like baking up a big one so I thuoght I'd give it a whirl. I also wanted to have a special treat with the hubby after the boys were sound asleep. My microwave did show it's age and took 3 times longer than the recipe called to make this, but it was still delicious. Although doesn't everything taste more indulgent when the kids are sleeping? ;-) haha. I plan on making this a lot more (I also plan on buying a new microwave).

Microwave Chocolate Cake also called: One Minute Chocolate Cake
By: Chocolate Covered Katie

1 tablespoon plus 2 tsp cocoa powder
3 tablespoons flour
1/8 tsp salt
1 tablespoon + 2 tsp sugar
1/4 tsp baking powder
1 tablespoon oil
3 tablespoons milk of choice (I used almond milk)
1/4 tsp pure vanilla extract

Combine dry ingredients and mix very, very well. Add liquid, stir, then transfer to a little dish, ramekin, or even a coffee mug. Microwave 30-40 seconds. If you don’t want to eat it straight out of the dish, be sure to spray your dish first (and then wait for it to cool before trying to remove it).

Skinny Chocolate Chip Scones

1

I know I already have a chocolate chip scone recipe but this is different. It uses whole wheat. full size chips and makes regular size scones (versus mini). It is reduced calorie and still so good!

Chocolate Chip Buttermilk Scones
Skinnytaste.com
Servings: 12 • Serving Size: 1 scone • Old Points: 4 pts • Points+: 5 pts
Calories: 199.6 • Fat: 8.1 g • Protein: 3.7 g • Carb: 29.8 g • Fiber: 2.3 g • Sugar: 12.8 g
Sodium: 257.4 mg



Ingredients:

3/4 cup cold buttermilk
1/4 cup sugar
2 tsp vanilla extract
1 large egg
1 cup all purpose flour (Bob's Red Mill)
1 cup white whole wheat flour (Bob's Red Mill)
1 tbsp baking powder
1/2 tsp salt
3 tbsp chilled butter (must be cold) cut into small pieces
3/4 cup chocolate chips
cooking spray
1 large egg white, lightly beaten
1 1/2 tbsp sugar

Directions:

Preheat oven to 375°. Combine the first four ingredients in a medium bowl, stirring with a whisk. Spray baking sheet with cooking spray.

Combine flour, baking powder, salt, in a large bowl, stirring with a whisk. Cut in chilled butter with a pastry blender, or you could use 2 knives, until the mixture resembles coarse meal. Gently fold in chocolate chips. Add milk mixture, stirring just until moist.

Place dough onto a floured surface and knead lightly four times with floured hands. Form dough into an 9-inch circle onto baking sheet, about 3/4" thick. Using a knife, cut dough into 12 wedges all the way through.

Banana Nut Bread or Muffins (Light)

This recipe is originally a bread recipe but if you are in the mood for muffins simply grease or line a muffin tray to make 12 delicious muffins! This is a lightened up version of the classic that I think tastes no different than the full-fat versions, maybe even better.

Banana Nut Bread/Muffins
Makes: 1 loaf or 12 muffins, Serving Size: 1/12th loaf, or 1 muffin
Nurtional Info (per serving): Calories 200, Fat 3.75g, Saturated Fat 2.5g, Cholesterol 41.6mg, Carbohydrates 38g, Protein 3g, Fiber 1.5g, Sodium 158mg

Ingredients
Nonstick baking spray w/flour
1 1/2 cups (7 1/2oz) unbleached all-purpose flour
1/2 cup (2oz) cake flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (5 1/4oz) sugar
3 very ripe large bananas (about 1 1/4lbs), mashed well (1 1/2cups)
1/4 cup plain low-fat yogurt
1 teaspoon vanilla extract
3 tablespoons unsalted butter, softened
2 large eggs
1/4 cup walnuts, chopped (optional)

Directions
1. Adjust an oven rack to the middle position and heat oven to 350. Spray the bottom and sides of a 9x5 inch loaf pan or 12 muffin cups with nonstick spray. Mix the all-purpose flour, cake flour, baking powser, baking soda, salt, and 1/2 cup of the sugar together in a medium bowl; set aside. In a separate bowl, mix the mashed bananas, yogurt and vanilla together; set aside.
2. Beat the remaining 1/2 cup sugar and butter together with an electric mixer on medium-high speed until light and fluffy, 3-5 minutes, scraping down the sides of the bowl with a rubber spatula as needed. Add the eggs, one at a time, beating well after each addition.
3. Reduce the mixer speed to low. Beat in half of the flour mixture until just incorporated, followed by one-third of the banana mixture, scraping down the bowl as needed. Add half the remaining flour, followed by another one-third of the banana mixture. Repeat this process once more, being careful not to overmix the batter, which should look thick and chunky.
4. Scrape the batter into the prepared pan and sprinkle top(s) evenly with walnuts (if using). Bake until loaf/muffins are golden brown and a toothpick inserted in the center comes out with just a few crumbs attached, about 55 minutes for loaf 15-18 minutes for muffins, rotating the pan halfway through baking. Cool in pan for 10 minutes, then transfer ta wire rack. Serve warm or at room temperature.

Source: Cooks Illustrated Best Light Recipe

Blueberry Scones

I can't believe I haven't posted this sooner! This is one of my favorite treats! It was my Starbucks guilty pleasure several times a week when I was working. These are easy to make and even easier to eat!

Blueberry Scones
Makes: 8 scones, Serving Size: 1 scone
Nutritional Info: Calories 296.6, Total Fat 18.2g, Saturated Fat 11.3g, Cholesterol 60.2mg, Sodium 341.0mg, Potassium 73.2mg, Total Carbohydrate 30.9g, Dietary Fiber 1.2g, Sugars 7.3g, Protein 3.7 g

Ingredients:
2 cups (10 oz) all-purpose flour
1 tablespoon baking powder
3 tablespoons sugar (plus more for dusting)
1/2 teaspoon salt
5 tablespoons cold unsalted butter, cut in 1/4" cubes
1/2 cup fresh or frozen blueberries (if frozen do not thaw)
1 teaspoon lemon zest
1 cup heavy cream

Ingredients:
1. Adjust an oven rack to the middle position and heat the oven to 425.
2. Place the flour, baking powder, sugar and salt in a large bowl or the workbowl of a food processor fitted with the metal blade. Whisk together, or process with six 1-second pulses.
3. If making by hand, use two knives, a pastry blender, or your fingertips and quickly cut in the butter until the mixture resembles coarse meal with a few slightly larger butter lumps. If using a food processor, remove the cover and distribute the butter evenly over the dry ingredients. Cover and process with twelve 1-second pulses. Transfer the dough to a large bowl.
4. Stir in blueberry and zest gently. Stir in heavy cream with a rubber spatula gently, continue mixing with hands to keep blueberries intact.
5. Transfer the dough and all dry flour bits to a countertop and knead the dough by hand till it comes together into a rough sticky ball, about 5-10 seconds. Press the dough into an 8" circle and with a sharp knife or bench scraper cut the dough into 8 wedges. Place the wedges on an ungreased baking sheet. (The baking sheet can be wrapped in plastic and refrigerated for up to 2 hours)
6. Just before baking sprinkle a small pinch of sugar over each wedge. Bake until the scone tops are light brown, 12-15 minutes. Cool on a wire rack for at least 10 minutes. Serve warm or at room temperature.

Adapted from: Cook's Illustrated New Best Recipe

Chocolate Chip Zuchinni Bread (Low-Fat)

Another zuchinni recipe to use up the abundance we had in our CSA box. I think chocolate chips pair with just about anything so this is a winner! Another great way to get picky eaters to get some veggies in.

Low-Fat Chocolate Chip Zucchini Bread
Gina's Weight Watcher Recipes
Servings: 16 • Serving Size: 1 slice • Old Points: 3 pts • Points+: 4 pts
Calories: 147.5 • Fat: 4.1 g • Protein: 2.2 g • Carb: 29.9 g • Fiber: 1.7 g Sugar: 17 g Sodium: 186.5 mg

Ingredients:

1 cup all purpose flour (I used unbleached)
1 cup white whole wheat flour (regular whole wheat flour would work)
1/2 cup brown sugar (not packed)
1-1/8 tsp baking soda
1 tsp vanilla
1/2 tsp salt
1/2 cup chocolate chips
1 large egg, beaten
2 tbsp melted butter
1 cup apple sauce
1-1/2 cups shredded zucchini (not packed)

Directions:

Preheat oven to 325°.

Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.

Add chocolate chips and gently mix to combine.

In a medium bowl, mix egg, vanilla, melted butter, apple sauce and zucchini. Add to the flour mixture and stir until just blended.

Pour batter into a large 9x5 inch loaf pan

Bake at 325° for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

Source: Gina's Skinny Taste Weight Watcher Recipes

Streuseled Zucchini Bundt Cake

I recently signed up with a CSA program (Community Supported Agriculture). I get a large box of produce delivered locally every other week. If you have ever considered it I highly recommend it! I just got my first box last week, in it were 3 very large zucchinis. This was the first thing I made with them, stay tuned for more zucchini recipes.

Streuseled Zucchini Bundt Cake
Serves: 14, Serving Size: 1/14th slice
Nutritional Info (per slice): 279 calories, 8 g fat (1 g saturated fat), 16 mg cholesterol, 233 mg sodium, 48 g carbohydrate, 2 g fiber, 6 g protein.

Ingredients
2 cups shredded zucchini, patted dry
1-1/3 cups fat-free plain yogurt
3/4 cup sugar
2 egg whites
1/3 cup canola oil
1 egg
3 teaspoons Vanilla Extract
3 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dry bread crumbs
1/3 cup packed brown sugar
1/3 cup chopped walnuts
1/3 cup raisins
1 tablespoon ground cinnamon
1/2 teaspoon ground allspice
3/4 cup powdered sugar
2-3 tablespoons milk

Directions
1. In a large bowl, beat the zucchini, yogurt, sugar, egg whites, oil, egg and vanilla until well blended. In a small bowl, combine the flour, baking powder, baking soda and salt; gradually beat into zucchini mixture until blended.
2. Coat a 10-in. fluted tube pan with cooking spray; sprinkle with bread crumbs. Pour a third of the batter into pan. Combine the brown sugar, walnuts, raisins, cinnamon and allspice; sprinkle half over batter. Top with another third of the batter. Sprinkle with remaining brown sugar mixture; top with remaining batter.
3. Bake at 350° for 55-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
4. In a small bowl slowly add milk to powdered sugar till desired consistency is acheived. Drizzle over cake.

Adapted from: Taste of Home

Cinnamon Coffee Cake (Light)

Most light coffee cakes taste like angel food cake with cinnamon on top. This cake however tastes just like the full-fat version and because it is so easy I make it pretty often.

Cinnamon Coffee Cake
Serves: 12 Nutritional Info Per Serving: Calories: 210; Fat: 5g; Sat Fat: 3g; Chol: 45 mg; Carb:38g; Protein: 4g; Fiber:1g; Sodium: 150mg

Ingredients:
Nonstick baking spray with flour
1 1/2 C unbleached all-purpose flour
1/2 C cake flour
3/4 C packed light brown sugar
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 tsp ground cinnamon
3 tbsp unsalted butter softened, plus 1 tbsp melted and cooled
1/2 C granulated sugar
2 large eggs
1 tsp vanilla extract
3/4 C plain low-fat yogurt

1. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Spray an 8-inch square baking pan with the nonstick baking spray. Whisk the all purpose flour, cake flour, 1/2 cup of the brown sugar, salt, baking powder and baking soda together in a medium bowl. Remove 1/4 cup of the flour mixture and mix it with the remaining 1/4 cup of brown sugar and the cinnamon in a small bowl; set aside.

2. Beat the 3 tablespoons of softened butter and the granulated sugar together with an electric mixer on medium-high speed until light and fluffy, 3 to 5 minutes, scraping down the sides of the bowl with a rubber satula as needed. Add the eggs one at a time, beating well after each addition.

3. Reduce the mixer speed to low. Beat in one-third of the flour mixture until just incorporated, followed by the vanilla and one-third of the yogurt , scraping down the bowl as needed. Repeat this process twice more, alternating between the remaining flour mixture and yogurt until the ingredients are just incorporated. Do not overmix.

4. Scrape the cake batter into the prepared baking pan. Stir the 1 tablespoon melted butter into the reserved cinnamon mixture and toss gently with a fork until the butter is evenly distributed creating some pea-sized crumbs. Sprinkle the crumb mixture evenly over the batter.

5. Bake until golden brown and a toothpick inserted in the center of the cake comes out with a few crumbs attached, 35 to 40 minutes, rotating the pan half way through baking. Transfer the baking pan to a wire rack and let the cake cool completely before cutting into squares.

Source: Cooks Illustrated

Granola Bars

Sorry I haven't posted in awhile. We were lucky enough to get to visit family for a quick trip up north for a wedding.

This is my favorite granola bar recipe. I consider it a base recipe meaning I add different things to it all the time. I change the type of nuts, add mini chocolate chips, dried fruit, etc. Feel free to play with the ingredients to find your favorite combination. The ones pictured above have chunky almond butter (for the peanut butter), dried apricots and coconut milk.


Granola Bars
Serves: 12 Serving Size: 1/12th pan (1 bar)
Nutritional Info: Calories 119.0, Total Fat 2.9 g, Saturated Fat 0.2 g, Polyunsaturated Fat 0.4 g, Cholesterol 0.1 mg, Sodium 11.3 mg, Potassium 69.7 mg, Total Carbohydrate 21.8 g, Dietary Fiber 2.2 g, Sugars 11.1 g, Protein 3.1 g

Ingredients
2 cups rolled oats
1 cup quick-cooking oats
1/2 tsp cinnamon
1/4 cup chopped almonds (or any type of nut)
1-1.5 Tbsp Peanut Butter
1/3 cup pure maple syrup
1/4 cup honey
1/4 cup milk (skim/nonfat, soy, almond, coconut)
Non-stick cooking spray


Directions
1. Preheat oven or toaster oven to 350 degrees F.
2. Process 2 cups rolled oats in blender or food processor until they become flour-like. Mix "oat flour" with dry ingredients in a bowl.
3. Add all wet ingredients to the dry mixture and stir until well combined.
4. Spray a small baking dish (about 5 inches x 12 inches, or similar) with non-stick cooking spray. Add mixture to the dish, pressing it down with a spatula.
5. With a knife, cut the whole sheet into 12 bars. Bake at 350 degrees for 15-20 minutes. Let cool, cut again, and store in an air-tight container for up to one week.

Adapted from a SparkPeople.com recipe

Buttermilk Biscuits (Light)

My mother-in-law introduced these to me first. I was skiptical when watching her prepare them as they are not your traditional drop biscuits. Despite the odd assembly they are soo delicious. You will not believe these are a light recipe! These are the only buttermilk biscuits I make.

Buttermilk Biscuits (Light)
Serves: 12; Serving Size: 1 biscuit
Nutritional Info(per biscuit): Calories 169, Calories from Fat 42.1, Total Fat 4.68g, Saturated Fat 2.99g, Cholesterol 14.06mg, Sodium 246.13mg, Total Carbohydrate 24.6g, Dietary Fiber 1g, Sugars 3.48g , Protein 5.19g

Ingredients:
Vegetable oil spray
2 cups unbleached all-purpose flour
1 cup of unbleached all-purpose flour (DO NOT MIX WITH THE 2 CUPS - for shaping)
1 tablespoon baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons (1/2 stick) cold unsalted butter, cut into 1/4-inch cubes
1-1/2 cups cold buttermilk

Directions:
1. Adjust oven rack to middle position and heat oven to 500 degrees. Spray a 9-inch round cake pan with the vegetable oil spray. Generously spray the inside and outside of a 1/4-cup dry measuring cup with the same spray; set aside. (You will measure the biscuits with this)
2. Take the SEPARATE 1 cup of flour and spread on a rimmed baking sheet. (You will roll the biscuits in this 1 cup of flour before placing in the cake pan)
3. Process the 2 cups of flour, baking powder, sugar, salt, and baking soda in a food processor to combine - about six 1-second pulses. Scatter the butter cubs evenly over the dry ingredients and pulse until the mixture resembles pebbly, coarse cornmeal, eight to ten 1-second pulses. Transfer the dry mixture to a medium bowl.
4. Add the buttermilk and stir with a rubber spatula until just incorporated - don't overmix. (The dough will be very wet)
5. Working quickly, use the prepared 1/4-cup measure to scoop a level amount of dough and drop it from the measuring cup into the flour on the baking sheet.
6. Repeat with the remaining dough, forming 12 pretty evenly sized mounds. Once you have the 12 mounds of biscuit, dust each of the 12 pieces of dough with flour from the baking sheet.
7. With floured hands, gently pick up a piece of dough, coat it with flour and gently shape into a rough ball, shake off any excess flour and place in the prepared cake pan.
8. Repeat with the remaining dough, arranging 9 rounds around the perimeter of the cake pan and 3 in the center.
9. Bake the biscuits for 5 minutes at 500, then reduce the oven temperature to 450 degrees and continue to bake until the biscuits are a deep golden brown - about 15 minutes longer.
10. Cool the biscuits in the pan for 2 minutes, then flip them onto a clean kitchen towel. Turn the biscuits upright and break them apart and cool for 5 more minutes before serving.

Source: Cook's Illustrated

Upside-Down Berry Cornmeal Cake

I made this for my in-laws during their stay with us shortly after we moved to Redondo Beach. We went running everyday on the beach while they were here and this was a wonderful breakfast to have post-run. The basil blends in suprisingly well in the cake. This cake called for a glaze, but I topped mine with a light dusting of powdered sugar and additional berries.

Upside-Down Berry Cornmeal Cake
Serves: 10, Serving Size: 1/10th cake - slice
Nutritional Info: Calories 208, Total Fat (g)7, Saturated Fat (g)1, Monounsaturated Fat (g)4, Polyunsaturated Fat (g)2, Cholesterol (mg)43, Sodium (mg)152, Carbohydrate (g)35, Total Sugar (g)13, Fiber (g)2, Protein (g)4

Ingredients
2-2 1/2 cups combo of fresh blueberries, raspberries, and/or blackberries
1 1/3 cups all-purpose flour
1/2 cup yellow cornmeal
1 Tbsp. finely snipped fresh basil
2 tsp. baking powder
1/4 tsp. salt
2 eggs, lightly beaten
1/2 cup sugar
2/3 cup milk
1/3 cup canola oil
Garnish: Powdered Sugar, Fresh Basil and/or mint (optional)

Directions
1. Preheat oven to 350 degrees F. Lightly grease 8-inch round cake pan, line bottom of pan with parchment paper; grease. Arrange 1 1/2 cups berries in bottom of pan; set side. In bowl stir together flour, cornmeal, basil, baking powder, and salt. Set aside.

2. In another bowl whisk together eggs, sugar, milk, and oil. Add egg mixture all at once to flour mixture. Stir until combined; pour over berries. Spread evenly.

3. Bake 40 to 45 minutes or until pick inserted near center comes out clean. Cool cake in pan 5 minutes. Run knife around edge of the pan to loosen sides . Invert. Remove parchment. Top with remaining berries, powdered sugar, basil and mint (if desired).

Adapted from: Better Homes and Gardens

Overnight French Toast

My ultimate go-to recipe for big breakfast gatherings! This recipe is so great and versatile. You can change up the type of bread, berries, nuts, and so on to meet what you have in your pantry. Below is the version I make most often which differs from the original from Taste of Home.

Overnight French Toast
Serves: 8, Serving Size: 1/8th pan
Nutritional Info: Calories 469.0 Total Fat 16.2 g Saturated Fat 5.5 g Polyunsaturated Fat 3.6 g Monounsaturated Fat 5.9 g Cholesterol 120.0 mg Sodium 316.1 mg Potassium 515.6 mg Total Carbohydrate 81.5 g Dietary Fiber 6.1 g Sugars 43.5 g Protein 12.8 g

Ingredients
12 slices bread, cubed (nutritional info is for wheat bread)
5 eggs, beaten
1-3/4 cups milk 1%
1 cup packed brown sugar, divided
3/4 teaspoon ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/2 cup slivered almonds
1/4 cup butter, melted
2 cups fresh blueberries

Directions
1. Place bread cubes in a greased 13-in. x 9-in. baking dish. In a bowl, combine the eggs, milk, 3/4 cup brown sugar, 1/4 tsp cinnamon and nutmeg; pour over bread. Cover and refrigerate for 8 hours or overnight.
2. Remove from the refrigerator 30 minutes before baking. Sprinkle almonds over egg mixture. Combine butter and remaining brown sugar and cinnamon; drizzle over the top.
3. Bake, uncovered, at 400° for 25 minutes. Sprinkle with berries. Bake 10 minutes longer or until a knife inserted near the center comes out clean. Serve warm with maple syrup or agave nectar.

Adapted from: Taste of Home

Chocolate Chip Scones

My mom discovered this recipe first and made it one year for our big Christmas breakfast. Since then I have made these several times. I usually have to make 2 batches since Hunter and Shane eat these up so fast!

Chocolate Chip Scones
Serves: 6, Serving Size: 1 scone
Nutritional Info (per scone):241 calories, 12 g fat (7 g saturated fat), 56 mg cholesterol, 178 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.

Ingredients
1 cup all-purpose flour
3 tablespoons sugar
1-1/2 teaspoons baking powder
Dash salt
2 tablespoons cold butter
1 egg
3 tablespoons heavy whipping cream
1/2 cup Semi-Sweet Mini Chocolate Chips

Directions
In a bowl, combine the flour, sugar, baking powder and salt. Cut in butter until the mixture resembles coarse crumbs. In a small bowl, combine egg and cream; stir into dry ingredients just until moistened. Fold in chocolate chips.
Turn onto a floured surface; knead gently 6-8 times. Pat into a 6-in. circle. Cut dough into 6 wedges. Separate wedges and place 1 in. on an ungreased baking sheet. Bake at 350° for 18-20 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Yield: 6 scones.

Source: Taste of Home

Dutch Apple Pie

There is something about the topping on a Dutch Apple Pie that is so addicting! I love this recipe because the filling is just as addicting as the topping. The sour cream gives the pie a "melt-in-your-mouth" flavor that will have you asking for seconds.

Dutch Apple Pie
Serves: 6-8 Serving Size: 1/6-1/8 of pie - slice
Nutritional Info (per 1/8th slice): 481 calories, 21 g fat (12 g saturated fat), 77 mg cholesterol, 194 mg sodium, 67 g carbohydrate, 1 g fiber, 5 g protein.

Ingredients
1 egg, lightly beaten
1-1/2 cups (12 ounces) sour cream
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon Spice Island® Pure Vanilla Extract
3 cups thinly sliced peeled tart apples
1 unbaked pastry shell (9 inches)

CRUMB TOPPING:
1/2 cup packed brown sugar
1/2 cup all-purpose flour
1/4 cup cold butter

Directions
1. In a large bowl, combine the egg, sour cream, sugar, flour and vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes.
2. Meanwhile, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Return to the oven for 10-15 minutes or until filling is set and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

Source: Taste of Home

Golden Peach Pie

One of my favorites fruits to pick up at the farmers' market are peaches. The Castro Valley Farmers' Market has a stand that always has the biggest and tastiest peaches. Every week I would pick up enough for snacking and occasionally some extra to make this pie. Also, feel free to play around with cookie cutters when making the top. I made this once for a new mommy and used duck cookie cutters and booties for the crust.

Golden Peach Pie
Serves: 8 Serving Size: 1/8 pie - slice
Nutritional Info (per slice): 425 calories, 17 g fat (8 g saturated fat), 18 mg cholesterol, 267 mg sodium, 67 g carbohydrate, 2 g fiber, 3 g protein.

Ingredients
Pastry for double-crust pie (9 inches)
5 cups sliced peeled fresh peaches (about 5 medium)
2 teaspoons lemon juice
1/2 teaspoon grated orange peel
1/8 teaspoon almond extract
1 cup sugar
1/4 cup cornstarch
1/4 teaspoon ground nutmeg
1/8 teaspoon salt
2 tablespoons butter
Milk

Directions
Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Set aside. In a large bowl, combine the peaches, lemon juice, orange peel and extract. Combine the sugar, cornstarch, nutmeg and salt. Add to peach mixture; toss gently to coat. Pour into crust; dot with butter.
Roll out remaining pastry to fit top of pie; make decorative cutouts in pastry. Set cutouts aside. Place top crust over filling. Trim, seal and flute edges. Brush pastry and cutouts with milk; place cutouts on top of pie. Cover the edges loosely with foil.
Bake at 400° for 40 minutes. Remove foil; bake 10-15 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack. Store in the refrigerator.


Source: Taste of Home

Classic Pie Pastry

This is the recipe I always use for pie crusts. It is super simple and the dough can always be refrigerated or frozen to use later. Even if I only need a single pie crust I usually make the double so I have another crust on hand for later.

Classic Pie Pastry (Pie Crust)


INGREDIENTS FOR SINGLE-CRUST PIE:
1-1/4 cups all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
4 to 5 tablespoons cold water

INGREDIENTS FOR DOUBLE-CRUST PIE:
2 cups all-purpose flour
3/4 teaspoon salt
2/3 cup shortening
6 to 7 tablespoons cold water

DIRECTIONS:
In a small bowl, combine flour and salt; cut in shortening until mixture is crumbly. Gradually add water, tossing with a fork until a ball forms. Cover and refrigerate for 30 minutes or until easy to handle.
For a single crust, roll out pastry on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges. Fill or bake shell according to recipe directions.

For a double crust, divide dough in half so one ball is slightly larger than the other. Roll out larger ball on a lightly floured surface to fit a 9-in. or 10-in. pie plate. Transfer pastry to pie plate. Trim pastry even with edge of plate. Add filling. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slits in top. Bake according to recipe directions.


Nutritional Analysis: 1 cooked pie pastry equals 144 calories, 8 g fat (2 g saturated fat), 0 cholesterol, 148 mg sodium, 15 g carbohydrate, 1 g fiber, 2 g protein.

Source: Taste of Home

Raspberry Cream Cheese Coffee Cake

This is a favorite on both sides of the family. At any family event where breakfast is being served, you can count on this dish being on the menu.

Raspberry Cream Cheese Coffee Cake
Serves: 9-12 Serving Size: 1 slice
Nutritional Info (per 1/12th cake): 437 calories, 24 g fat (13 g saturated fat), 97 mg cholesterol, 358 mg sodium, 49 g carbohydrate, 1 g fiber, 6 g protein.


Ingredients
2-1/4 cups all-purpose flour
3/4 cup sugar
3/4 cup cold butter, cubed
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream
1 egg, lightly beaten
1-1/2 teaspoons almond extract

FILLING:
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup raspberry jam
1/2 cup slivered almonds

Directions
1. Preheat oven to 350. In a large bowl, combine flour and sugar. Cut in butter until mixture is crumbly. Remove 1 cup and set aside. To the remaining crumbs, add the baking powder, baking soda and salt, sour cream, egg and almond extract and mix well. Spread in the bottom and 2 in. up the sides of a greased 9-in. springform pan.
2. For filling, beat the cream cheese, sugar and egg in a small bowl until smooth. Spoon over batter. Top with raspberry jam. Sprinkle with almonds and reserved crumb mixture.
3. Bake at 350° for 55-60 minutes or until golden brown. Cool on a wire rack for 15 minutes. Carefully run a knife around edge of pan to loosen. Cool completely. Store in the refrigerator.

Source: Taste of Home

Autumn Pear Bread

It is so sad to say goodbye to many of the farmers' markets at the start of fall. So it is nice that pears hit their peak right about this time to keep us satisfied with some "fall fruit". I made this almost every week when Shane was in the academy. He and his carpool buddy would eat almost the entire loaf on their drive. Needless to say he really likes this bread. The original recipe calls to make it into 2 small loaf pans, but I always make it in a full-size.

Autumn Pear Bread
Serves: 16; Serving Size: 1/16th slice of loaf/ 1/8th in mini loaf pans
Nutritional Info (per serving): 173 calories, 7 g fat (4 g saturated fat), 42 mg cholesterol, 208 mg sodium, 26 g carbohydrate, 1 g fiber, 3 g protein

Ingredients
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/2 cup cold butter
2 eggs
1/4 cup buttermilk
1 teaspoon Vanilla Extract
1 cup finely chopped peeled ripe pears

Directions
1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt and nutmeg; cut in butter until mixture resembles coarse crumbs.
2. Combine the eggs, buttermilk and vanilla; stir into the flour mixture just until moistened. Fold in pears.
3. Spoon into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

Source: Taste of Home

Mexican Chocolate Cookies

Discovered by my mother-in-law in a Cooking Light cookbook these cookies are so delicious, and the red pepper in them gives them a good kick that pairs so well with the chocolate. The original recipe calls for bittersweet chocolate, but after playing with several kinds, dark chocolate seems to be the winner in this one.

Mexican Chocolate Cookies
Yield: 32 cookies (serving size: 1 cookie)
Nutritional Info (per serving): Calories:80/Fat:2.9g (sat 1.7g,mono 0.6g,poly 0.1g) /Protein:0.7g/ Carbohydrate:12.8g/ Fiber:0.1g/ Cholesterol:10mg/ Iron:0.2mg/ Sodium:35mg/ Calcium:4mg

Ingredients
5 ounces dark chocolate, coarsely chopped
3/4 cup all-purpose flour (about 3 1/3 ounces)
1/2 teaspoon ground cinnamon
1/4 teaspoon baking powder
1/4 teaspoon salt
Dash of black pepper
Dash of ground red pepper
1 1/4 cups sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
Cooking spray

Preparation
1. Preheat oven to 350°.
2. Place chocolate in a small glass bowl; microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool to room temperature.
3. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through red pepper); stir with a whisk.
4. Combine sugar and butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; beat well. Add cooled chocolate and vanilla; beat just until blended. Add flour mixture; beat just until blended. Drop dough by level tablespoons 2 inches apart on baking sheets coated with cooking spray. Bake at 350° for 10 minutes or until almost set. Remove from oven. Cool on pans 2 minutes or until set. Remove from pans; cool completely on a wire rack.

Adapted from: Cooking Light

Coconut Macaroons

I have a strong love of coconut. One day while flipping through a magazine I spotted this recipe. It seemed too easy to be good, but since I had all the ingredients on hand I gave it a try. Ever since I have been making these almost weekly! They are especially good right out of the oven!

Coconut Macaroons
Yields: 1 1/2 dozen cookies, Serving Size: 1 cookie
Nutritional Facts (per serving): calories 110/ Fat 6g/ chol 4g/ sodium 65mg/ carb 14g/ fiber 1g/ protein 2g

Ingredients:
2 1/2 cups flaked coconut
1/3 cup all-purpose flour
1/8 tsp. salt
2/3 cup sweetened consensed milk
1 tsp. vanilla extract

Directions:
1. Preheat oven to 350.
2. In a small bowl combine the flour, coconut and salt. Add milk and vanilla; mix well (batter will be stiff).
3. Drop by the tablespoonfulls (I spray mine with a little Pam to make it easier to drop) onto a greased cookie sheet. Bake at 350 for 15-20 minutes or until golden brown. Remove to wire racks.

Source: Taste of Home

Caramel Chocolate Pecan Bars

These are probably my favorite out of our Christmas Treats for our Baskets. Be careful these bars are extremely addicting!

Caramel Chocolate Pecan Bars
Recipe Yields: 36 bars, Serving Size 1 bar
Nutritional Info: Calories: 160 Fat: 10g Cholesterol: 15mg Sodium: 70mg Carbohydrates: 18g Dietary Fiber: 0g Protein: 1g

Crust Ingredients:
2 cups all-purpose flour
1 cup firmly packed brown sugar
1/2 cup LAND O LAKES® Butter, softened
1 cup pecan halves
Caramel Layer Ingredients:
2/3 cup LAND O LAKES® Butter
1/2 cup firmly packed brown sugar
Topping Ingredients:
1 cup real semi-sweet chocolate chips
1 cup buttersctoch chips

Directions:
1. Heat oven to 350°F. Combine all crust ingredients except pecans in large bowl. Beat at medium speed until mixture resembles fine crumbs.
2. Press onto bottom of ungreased 13x9-inch baking pan. Place pecans evenly over unbaked crust.
3. Combine 2/3 cup butter and 1/2 cup brown sugar in 1-quart saucepan. Cook over medium heat, stirring constantly, until surface of mixture comes to a boil. Continue cooking, stirring constantly, 1 minute. Pour mixture evenly over pecans and crust.
4. Bake for 18 to 22 minutes or until entire caramel layer is bubbly. (DO NOT OVERBAKE.) Remove from oven. Immediately sprinkle with chocolate chips; allow to melt slightly. Swirl melted chips over bars leaving some whole for marbled effect.
5. Cool completely. Cut into 36 squares

Source: Land O' Lakes Recipes