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Cheesy Cauliflower Bread Sticks

25 Mar

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“Who knew cauliflower was so versatile?”

I dedicate this post to two of my most favorite things: Pizza and Pinterest.

As you may already know, pizza gets me every time. I just can’t say no. And let’s get real, when are you not in the mood for a gooey slice of heavenly pizza pie?

The best pizza I’ve ever had was, of course, in Italy. I went with a small group of students (and my sister) in 2009 with my absolute favorite teacher/person at J.H. Rose High in Greenville, NC, Mrs. Amity Kea. We traveled through France and Italy, and I just could not get enough of Italy – Florence in particular.

Here’s a pizza pic in Florence:

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And here is a pic of my sister and I eating delicious gelato on the streets of Siena:

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Unfortunately, Italy is a little more than a couple blocks away. In that case, I have another favorite! Grandma’s pizza from Marabella’s in Greenville, NC is the bomb. It’s one of my favorite things about coming home from college. The crust is so fluffy and the sauce is homemade with herbs and spices that beat just about any delivery pizza I’ve ever had.

Another unfortunate fact is the nutritional content of most pizzas. Isn’t it a bummer?

It really doesn’t have to be.

I saw tons of posts about cauliflower bread sticks while browsing through Pinterest a few weeks ago, and I thought I’d give it a try. I figured the final result would not be nearly as tasty as regular pizza, but boy was I wrong. This recipe is good for you and will be sure to satisfy any pizza craving you have.

Here’s what you’ll need:

1 large head of cauliflower

1 egg

2 cups of mozzarella cheese, shredded 

1 teaspoon of dried oregano

1 teaspoon of dried basil

1/4 teaspoon of salt

1/2 teaspoon of Italian Seasoning

Spicy Marinara:

1 1/2 tablespoons of olive oil

1/4 of a medium onion, chopped

2 large dried bay leaves

1 large can of crushed tomatoes

1 teaspoon of dried oregano

1/2 teaspoon of salt

1/2 teaspoon of pepper

1/4 – 1/2 teaspoon of red pepper flakes

Preheat your oven to 400 degrees and bring about an inch of water in a large saucepan to a boil.

Clean and cut the cauliflower, and then pulse it in a food processor until it is the consistency of rice.

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Add the riced cauliflower to the boiling water and steam for 4-5 minutes, covered.

Drain the cauliflower with a fine mesh strainer and allow it to cool in the fridge for about 10 minutes.

Transfer the cauliflower into a clean dish towel and squeeze out as much water as you can, for as long as you can, as hard as you can. If there’s a lot of water left over in the cauliflower when you bake it, the crust part will be very mushy and soggy – yuck!

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Dump the drained cauliflower into a large bowl and stir in 1 cup of the cheese, an egg, dried oregano and basil, and salt. I used fat free cheese for this recipe – I usually don’t do this, but it was in the fridge and it ended up working really well with this recipe. 

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Spray a foil-lined baking sheet with non-stick cooking spray and use your hands to form the cauliflower mixture into a rectangle about the size of a piece of paper.

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Bake in the oven for 35-40 minutes, or until the crust is golden brown and firm.

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Once the crust is done baking, allow it to cool and then top with the rest of the cheese and Italian Seasoning. Bake for another 7-10 minutes, or until the cheese is bubbly and slightly browned.

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Cut into bread sticks and serve with spicy marinara.

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For the marinara -

Heat the olive oil and bay leaves in a large sauce pan and cook the onions until they are translucent.

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Add the crushed tomatoes, oregano, salt, pepper, and red pepper and simmer for 10-20 minutes.

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So, yeah…I really like spicy food. You don’t have to be quite this ambitious with your marinara. 

Transfer the contents into a food processor or blender, and blend until everything is combined and the sauce is of a smooth consistency.

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For those of you who say you’d rather buy a big jar of marinara than make your own, change your mind! Marinara is so easy to make, and it doesn’t include all of those harmful ingredients that most store-bought products do. I made a batch of this for my cauliflower bread sticks and had a bunch left over to store in the freezer for the next time I need it. So easy!! So cheap!! So good for you!!

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Enjoy these yummy “pizza alternatives” knowing you’re making your body proud! They taste amazing, and I would bet the average pizza eater wouldn’t be able to guess that these bread sticks are not really made of bread at all.

- Kelsey

 
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Posted by on March 25, 2013 in Pizza Pizzazz

 

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White Bean and Shrimp Couscous Salad

24 Feb

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“I am all about a cheap meal.”

If there’s one thing that I want American families to know, it would be that healthy food is not expensive food. Yes, of course, you can spend big bucks on organic, all-natural, blah, blah, blah; however, there are plenty of delicious recipes out there that cost less than a #2 combo with super-sized fries and a sweet tea.

As a college student, I understand the dire need to cut down food costs. However, I also understand that resorting to take-out and delivery is an option that is not worth even touching. Take advantage of your super market – and I don’t mean the center aisles. Browse around the produce and fresh seafood instead of grabbing a microwavable box of five-minute this or family-size that.

This dish takes less than 10 minutes in the kitchen, and it is absolutely delicious. I love the buttery delicate beads of couscous with the creaminess of white beans and citrus aromas of parsley and lemon. It’s the perfect fresh salad that can easily be put together and served as a one-dish meal. Another big plus is that it cost me less than 10 bucks to make…AND there were leftovers!

Here’s what you’ll need:

1 cup dry couscous

1¼ cup water

1 tsp. butter

¼ tsp. salt

2 tsp. olive oil

1 small shallot, minced

2 cloves garlic, minced

12-14 medium raw shrimp, peeled and deveined

1½ tsp. salt

½ tsp. pepper

1 can white beans, drained and rinsed

3-4 tbsp. fresh parsley, chopped

1 tbsp. thyme, chopped

1 tbsp. freshly squeezed lemon juice

2 tsp. freshly grated lemon zest

Boil the water, butter, and salt together. Pour in the couscous and stir immediately off of the
heat.

In a large skillet, heat the olive oil over medium heat with the shallots and garlic until they are
tender. Shallots are a little sweeter than onions, and they don’t present such a strong onion aroma. Perfect for this delicate dish!

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Then add the shrimp, salt, and pepper. Stir occasionally until the shrimp are pink and
firm.

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In a large bowl, mix together all of the ingredients and top with lemon zest.

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Serve warm or cold.

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Enjoy the fresh flavors and beautiful colors!

- Kelsey

 
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Posted by on February 24, 2013 in From the Sea

 

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Sesame Roasted Baby Potatoes and Zucchini

08 Feb

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“There’s just something about a warm and fluffy baked potato that screams comfort food.”

One would think that being away from home gets easier as time goes by. It’s been three years since I moved away for college, and yet I do believe I miss home more than I ever have. Don’t get me wrong. I love my school, my friends, the town I live in, my apartment, my kitchen, and most of all, living on my own. However, there’s nothing like the comfort of being in such a familiar and safe place with your hilarious family and snugly pets.

Oh, how I miss my baby boy, Oliver!

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I seriously am in love with this cat. My dad makes fun of me because anytime I come home from school (which unfortunately is not very often), the first thing I say is, “where’s Oliver!?”

Anyway, back to this recipe before I have to pull out the tissues.

I love potatoes. For some reason they remind me of being home.

I found these mini potatoes at Trader Joe’s next to a bunch of baby zucchini. Don’t you just love miniature anything? I decided to bake them with a little Asian flare to add BIG flavor. And since sesame stir-fry is usually nothing more than tons of MSG, sodium, and bad-for-you oils, I thought this recipe would be such a better, and tastier, alternative.

Here’s what you’ll need:

Small potatoes (new, red, or fingerling) (about 1 pound) 

Baby zucchini (about 12-16)

1/3 cup of yellow onion, chopped

2 tablespoons of olive oil

1 teaspoon of sesame oil

1 1/4 teaspoons of kosher salt

1/2 teaspoon of pepper

1 1/4 teaspoons of sesame seeds

Preheat your oven to 400 degrees. Wash and dry your potatoes and zucchini.

Slice the baby zucchini lengthwise and leave the potatoes whole.

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Line a baking sheet with tin foil and toss the potatoes, zucchini, and chopped onion in the olive oil, sesame oil, salt, and pepper.

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Roast in the oven for 20-25 minutes, tossing around the contents on the pan about mid-way through. Add the sesame seeds at this point. This will ensure the seeds will toast and not burn (burnt sesame seeds are very bitter!).

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The potatoes should be fork-tender and the zucchini should have firm skin with soft flesh.

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This dish is super yummy. You wouldn’t think it, but a little sesame flavor goes a long way to make this recipe taste far different from your average roasted veggie/potato side. I also absolutely love the crunch from the sesame seeds. So flavorful and so fun to eat!

I will have to make this next time I’m home – oh, how I miss it!

Happy eating!

- Kelsey

 
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Posted by on February 8, 2013 in Perfect Pairs

 

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Roasted Fennel with Balsamic Drizzle and Parmesan Cheese

23 Jan

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“For those nights when time is just not on your side.”

As many of you know, I am a college student. In addition to working a part-time job as an office assistant and babysitting, I am also enrolled in 16.5 credit hours, and I lead a small group for high school freshman girls. My weeks are a little busy.

Because I am unbelievably stubborn, I refused to get a meal plan this year, and instead, I cook almost all of my meals. Am I crazy? No! If I can do it, so can you!

Breakfast is typically the easiest of my meals. I either pour myself a bowl of cereal with fresh fruit or munch on a whole grain muffin. Lunch is fairly easy as well. I’m almost always eating leftovers – pulling something out of the freezer in the morning and heating it up in the oven during my afternoon break. Dinner, on the other hand, tends to be a little more difficult. Sometimes it’s hard for me to find a free hour in which I don’t have to leave for a meeting or hit the books hard. I still try to make cooking one of my top priorities. I like to explain it like this: some people read a book, watch a movie, listen to music, or take a bath to relax. I, on the other hand, find my peace in the kitchen; I cook to stay sane.

Therefore, the busier my life seems to get, the more I feel the need to play with food. Tonight was one of those nights. I was in a rush between meetings and needed to put together a substantial meal that was quick, easy, and healthfully delicious. I chopped up some fennel, threw it in the oven, and just like magic, the best and most flavorful veggie dish was born!

Now I know most people don’t absolutely love fennel. I used to be one of you! The licorice flavor can come off a little strong, but I promise, roasting this vegetable turns it into something totally new. It almost has a starchy consistency – like roasted potatoes – and a muted anise flavor, but MUCH healthier (and tastier in my opinion). I dare you “fennel fenders” to try this recipe out. I bet you’ll love it.

Here’s what you’ll need:

2 bulbs of fennel

3 tablespoons of olive oil

1/2 teaspoon of salt

1/4 teaspoon of pepper

Balsamic vinegar reduction, to drizzle 

1/3 cup of parmesan cheese, shredded or shaved

Preheat your oven to 400 degrees. Cut the tops and bottoms off of the fennel bulbs, and then slice each bulb in half. Cut half-moon pieces that are 1/2 inch in thickness.

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Separate the fennel pieces and put them in a baking dish or on a cookie sheet. I was given a FABULOUS set of Le Creuset bakeware for Christmas, so of course I used one of those pretty little things for this dish.

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Toss with olive oil, salt, and pepper.

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Cook for 40-45 minutes, turning the pieces after 20 minutes.

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When the fennel is done roasting, lightly drizzle the veggies with the balsamic reduction, and sprinkle with cheese. I dusted mine with a few sprigs of fennel fronds as well.

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Roasting brings out the natural sweetness in any vegetable, and also gives it an amazing texture. This dish is the perfect comfort food. It’s herbaceous, mouth-watering, and good for you, too!

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There’s always time to whip up something delicious in the kitchen.

Happy eating!

- Kelsey

 
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Posted by on January 23, 2013 in Perfect Pairs

 

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She Crab Soup

03 Jan

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“Baby it’s cold (and yucky) outside…”

Recently, my boyfriend and I traveled to his family’s river home to set up for his cousin’s proposal. We had everything ready to go – the champagne, the cooler, and the adorable “Let’s Tie The Knot” buoy.

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When we got to the river, we grabbed everything to take out to the end of the pier. Immediately, I noticed the white caps and whistling wind. It’s a blessing I didn’t end up in the water. It was also just downright cold! The breeze stung my cheeks, but the excitement we had for the proposal was masking the chill tremendously. And how could this view just not make you say WOW!

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Thankfully, the wind died down a bit by the time the question was popped…and she said yes! I am so, so happy for such a fabulous couple.

I mentioned this story because it is cold days like this one that I just crave some good hot soup.  I’m usually a vegetable barley or french onion kind of girl, but I can never say no to some delicious she crab soup.

Another HUGE plus is that a serving of this fabulous dish is less than 170 calories! That’s a huge difference from the average 350-500 calories that comes along with a standard cup of she crab soup made from heavy cream and loads of butter. This is perfect for those healthy new year resolutions!

Here’s what you’ll need:

1/4 of a medium white onion, minced

1 teaspoon of salt

1 1/2 tablespoon of butter

1 1/2 tablespoon of all-purpose flour

4 cups of non-fat milk

1 cup of half-and-half

1/2 teaspoon of Worcestershire sauce

1/2 cup of cooking sherry

1/8 teaspoon of cayenne pepper

1/4 teaspoon of white pepper (or black if that’s what you have)

1/2 teaspoon of salt

1/4 teaspoon of granulated garlic

1/4 teaspoon of granulated onion 

2 cups of crab meat

Mince the onion into very fine pieces. In a saucepan over medium-high heat, add the salt and caramelize the onion until it is golden brown in color.

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Next, in a large pot create a light roux by melting the butter and whisking in the flour over medium-high heat. Once the roux comes to a steady bubble, slowly pour in the milk and half-and-half while constantly stirring.

Bring the liquid to a slight boil, stirring frequently to avoid scorching.

Once the liquid has thickened, stir in the Worcestershire, sherry, cayenne pepper (for a little kick), white pepper, salt, garlic, and onion. Turn down the heat to medium-low.

Lastly, fold in the crab meat. I used leftover Alaskan king crab leg meat and a few leftover shrimp (cut into bite-sized pieces). 

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I topped my delicious bowl of heaven with a dollop of freshly whipped cream and a pretty sprinkle of vibrant green parsley.

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This soup is like velvet. It’s delicious and creamy with decadent morsels of succulent crab (and shrimp if you choose). You will love a hearty bowl of this stuff on a cold dreary day with a generous heaping of The Real Housewives marathon on Bravo.

Stay warm!

- Kelsey

 
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Posted by on January 3, 2013 in From the Sea

 

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Holiday Spinach Dip

29 Nov

It’s time to get festive.

A few weeks ago, my roommate and I hosted a Thanksgiving feast at our little apartment. We agreed to make the turkey and provide drinks as long as all of the guests brought a side dish or dessert of their choice. Easy enough, right?

Well…let’s just say I have a new respect for those who single-handedly prepare their Thanksgiving meal. The turkey (all 24 pounds to be exact) was a challenge in itself. As many of you know I’m not a meat eater, so preparing a raw bird that is as large as a preschooler was not necessarily my cup of tea.

Everything ended up beautifully, and we had a great party. Our next party will be next weekend – sans bird.

Moving on to a more current holiday – CHRISTMAS! It’s right around the corner, which means it’s time to start thinking about some festive ways to entertain.

Hot spinach dip is a classic that everyone seems to adore. Most dips, however, call for cups of mayonnaise and spoonfuls of sour cream that only hide the spinach and throw its nutritional value out the window. Replacing the oil and cream with soft and tangy goat cheese makes this dip absolutely divine.

Here’s what you’ll need:

1 package of frozen chopped spinach (about 450g), defrosted

1 cup of fresh cranberries

1 lemon, juiced

1 tablespoon of honey

1 package of soft goat cheese (about 250g)

1/2 cup of freshly shredded Parmesan cheese

1 teaspoon of salt

1/2 teaspoon of pepper

Preheat your oven to 375 degrees. Then prepare the spinach by squeezing out all of the water in your sink and placing the spinach in a large mixing bowl.

Heat the cranberries, lemon juice, and honey in a saucepan over medium-high heat until the berries have burst and the sauce has thickened (about 5-7 minutes).

Add the cranberry mixture to the spinach and then mix in the goat cheese, Parmesan cheese, salt, and pepper with a fork.

Once the mixture is smooth, spoon it into an oven-safe dish and sprinkle the top with the remaining Parmesan cheese.

Bake for 15-20 minutes, or until the dip is bubbly and the cheese has slightly browned.

The pop of ruby-red cranberries against the vibrant green spinach creates a beautiful holiday dish. As if the colors weren’t pretty enough, the flavors are out of this world. The sweetness from the berries pairs perfectly with the saltiness from the cheese. This appetizer will surely be one to impress your guests.

If you’d like to stray from the store-bought pita chips, it’s so easy to make your own!

Here’s what you’ll need:

2-3 medium pita rounds (I used whole wheat)

1-2 tablespoons of olive oil

3 gloves of garlic, minced (optional)

1 teaspoon of salt

1/2 teaspoon of pepper

Preheat your oven to 375 degrees and slice the pitas into eight triangles and separate the tops from the bottoms.

On a foil-lined baking sheet, drizzle the pitas chips with olive oil and toss them with the garlic, salt, and pepper until each chip has been evenly coated.

Bake for 8-10 minutes until the chips are golden-brown.

To serve the chips warm, bake them while the dip is in the oven and enjoy.

Happy holiday entertaining!

- Kelsey

 
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Posted by on November 29, 2012 in Scrumptious Starters

 

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Spinach Salad with Pear and Herb Roasted Croutons

11 Nov

I recently turned around a box of croutons at the grocery store to find that it included 36 ingredients.

I don’t know about you, but that’s absurd. Croutons are simple, yet delicious, additions to any salad that should not be put to shame by a long list of unnatural ingredients that your body shouldn’t even be digesting.

Making your own croutons is such a great alternative to purchasing them at the store. This way you’ll know exactly what you’re eating as opposed to consuming all of the excess sodium and dangerous preservatives that come with most of the brands on the shelf. Another plus is that these babies can be stored in an airtight container in your pantry for up to two weeks.

And as Thanksgiving is just around the corner, it’s time to start thinking of seasonal recipes that the entire family will be sure to enjoy.

This salad will look beautiful on your holiday table, while the sweet pears and creamy goat cheese will leave all of your guests asking for seconds.

Here’s what you’ll need:

1/2 loaf of any hearty bread

1/4 cup of olive oil

1 sprig of rosemary, minced

1/2 teaspoon of salt

1/2 teaspoon of pepper

1 large bundle of fresh spinach

1 4 ounce log of goat cheese

1 ripe pear, peeled and thinly sliced

1/3 cup of walnuts (or any other nut), toasted

Preheat your oven to 400 degrees, then slice the bread into one-inch cubes.

I just used a leftover loaf of whole grain oat bread. You could really use anything, even if it’s a little stale.

Toss them in a large bowl with olive oil, rosemary, salt, and pepper.

Bake the croutons on a foil lined pan for 10-15 minutes, turning the croutons after six minutes.

When the croutons are done baking, they should be golden-brown in color and crisp on the outside with a slightly soft center.

Prepare the salad by tossing the spinach with crumbles of goat cheese, pear slices, and toasted walnuts.

To toast the nuts, cook them over medium heat in a skillet for 3-4 minutes. Move them around occasionally to prevent them from burning.

Top the salad with the warm croutons before serving.

PS – For some Christmas flare, add dried cranberries. The red will pop against the vibrant green and the sweetness will go perfectly with the pear.

I hope you enjoy this healthy and delicious salad. When I made it, I made a bunch of croutons and saved them for salads (or snacking) throughout the week. They’d also make GREAT gifts!

Happy feasting.

- Kelsey

 
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Posted by on November 11, 2012 in Perfect Pairs

 

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Parmesan & Spinach Baked Gnocchi

27 Sep

I’m a fan of easy sides, but I’m an even bigger fan of transforming a classic dish into a fun and filling meal.

A few weekends ago, a big, big thing happened.

The Wake Forest football team beat UNC Chapel Hill. I know…I couldn’t believe it either.

I actually was so doubtful of this victory that I didn’t even attend the game. My excuse is that there was a huge storm before kickoff, and I was not planning on waiting out the rain. I was so sure of a loss, in fact, that prior to the game I told my boyfriend I would eat an entire pound of bacon if the Tar Heels somehow didn’t pull through.

Well…sometimes promises can’t always be kept.

Anyway, after the sun came back out and the sky returned to its normal color, I had a decision to make. Do I go cheer on my team, or do I stay at my apartment and cook? Obviously, I chose the alternative.

I was inspired to make this dish by a classic side of mashed potatoes of all things. I wanted a recipe with the starchiness and creaminess of potatoes, but I needed something that I could serve as a one-dish vegetarian meal.

Gnocchi was my immediate go-to. This Italian potato pasta is so easy to cook, and it doesn’t hurt that it pairs well with just about anything. Potato gnocchi is almost always ogluten-free and it’s a great alternative to pasta for anyone with a gluten intolerance. In addition, it also has a bunch of vitamin C and plenty of fiber for your daily diet.

So, how do you turn a common side dish into the main course? When in doubt, veg it up.

Spinach is one of the best foods you could possibly ever consume. I could probably talk about its health benefits for about 100 more lines, but I won’t do that to you. I will say that spinach is very high in cancer fighting antioxidants, fiber, iron, and countless other vital components to your health. So eat up!

This dish is a fun twist on cheesy mashed potatoes packed with nutritious greens and plump little pillows of gnocchi. If dinner is for one, two, or even a crowd, this dish will surely be the center of attention.

Here’s what you’ll need:

1 (17.5 oz) package of natural gnocchi

2.5 tablespoons of unsalted butter

2.5 tablespoons of whole wheat flour

3 large cloves of garlic, minced

1/2 teaspoon of salt

1/2 teaspoon of pepper

3/4 cup of non-fat milk (organic)

3/4 cup of freshly grated parmesan cheese

3 cups of raw spinach

Extra virgin olive oil to drizzle

Preheat your oven to 375 degrees and boil a large pot of water for the potato pasta.

Once the water comes to a rolling boil, add the gnocchi and allow it to cook for 6-8 minutes, stirring occasionally, or until each dumpling has floated to the top of the pot.

While the gnocchi is cooking, create a roux for the sauce by heating butter in a large skillet over medium heat. Once the butter has melted completely, whisk in the flour. Allow the flour and butter to bubble, cooking out the floury taste to create a brown silky mixture.

Next, add garlic to your roux. Stir occasionally to prevent burning.

Whisk in the milk until the mixture bubbles and thickens, being sure to whisk out all of the lumps. Add the salt and pepper and stir in about 1/2 cup of parmesan cheese until it has melted into the sauce.

Once the gnocchi is done cooking, drain and transfer it to the sauce.

Fold the raw spinach into the hot sauce and gnocchi mixture.

It will seem like you have added too much spinach, but I promise you the greens will wilt down into a much smaller volume. 

Transfer the contents into a greased baking dish and top with about 1/4 cup of parmesean cheese. Lightly drizzle with olive oil and bake for about 15-20 minutes, or until the cheese is bubbly and golden brown.

The garlic and pepper in this dish really spice things up and give it unbelievable flavor. This meal is perfect for a cold rainy day or for eating while snuggled on the couch watching TV. It’s so simple yet so complex in flavor and depth.

If you’re ready for a change from the standard mashed potato dish that you’re far too used to by now, you’ve got to try out this hearty “good-for-you” meal.

Enjoy, and GO DEACS!

- Kelsey

 
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Posted by on September 27, 2012 in Plenty of Pasta

 

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Oatmeal Chocolate Chip Muffin Tops

10 Sep

Everyone knows the best part of a muffin is always the top.

After years of hearing my friends rave about the “muffies” at Panera Bread, I couldn’t help but check these things out. They’re pretty good, I can’t lie, but if you want my honest opinion I’d have to say my first thought was, “I can so make these better.”

It’s not even about making something taste better in your own kitchen. It’s more about making something that is better for your body and nicer to your wallet.

It honestly doesn’t take much more than a few cents to bake up a batch of your favorite baked good. I’ve always believed that once you find something that you really enjoy, you should quickly learn how to make it yourself, enhancing the ingredients and pumping up the nutrition. I’d say close to 99.9% of the time, what you make is going to cost less than the price tag at the bakery/restaurant/etc. and will make you smile even bigger, simply because homemade is always happier.

Another thing that makes me happy is oatmeal. Refer to this breakfast post for further details. In addition to its antioxidants, immune system boosting super powers, and fiber content, something about it always seems to remind me of home.

I originally was going to make this recipe as an annual first day of classes chocolate chip cookie treat. I think every student (pre-k through college) deserves homemade cookies on their first day of school. It’s something I did for my residents as a Freshman Resident Adviser, and this year I couldn’t help but want to make this tradition continue for myself and my roommate.

After realizing that I still had a few cupcakes left over in our kitchen, I decided I should stray from baking additional desserts at least until the cupcake plate was clean. I wanted to stick with the whole cookie idea, but maybe kick it up a notch and create a breakfast favorite of so many of my peers.

Here’s what you’ll need:

2 cups of whole wheat flour

1/2 cup of rolled oats (quick cooking)

1 cup of granulated sugar

1/4 cup of brown sugar

1 teaspoon of baking soda

3/4 teaspoon of salt

1 cup of plain, non-fat yogurt

1 teaspoon of vanilla extract

1 egg

1 1/2 cups of miniature chocolate chips

Preheat your oven to 375 degrees and prepare a baking sheet with nonstick cooking spray.

Combine the flour, oats, white and brown sugar, baking soda, and salt with a whisk in a large mixing bowl.

Once the dry ingredients are evenly mixed, add the yogurt, vanilla, and egg. Combine the batter with an electric mixer on low speed. Using yogurt instead of oil will not only knock out the high fat/calorie content in this recipe, but it will also leave you with a super moist and cake-like product, as opposed to a crisp cookie. 

Using a spatula, fold in the chocolate chips. Do not use an electric mixer to combine the chocolate chips into the batter. You want the chips to stay in tact when baking, and a mixer will chop them up into undesirable pieces.

Once the chocolate chips have been evenly distributed throughout the batter, use a large spoon or an ice cream scoop to place golf-ball sized portions of dough onto the greased cookie sheet. This recipe should yield about 20 muffin tops. You don’t want the dough to be in perfectly round spheres. Instead, drop them down on the pan without rounding out the edges. This will help them to come out in the shape of muffin tops.

Bake the muffin tops for 9-11 minutes, or until they are slightly firm with when touched. The tops shouldn’t turn golden brown like normal cookies would.

These muffin tops are seriously to die for. The only way my friends could describe these healthy treats were with one word: amazing.

The texture is so perfect and cakey – not too dense, and not too airy. I loved heating these up for a few seconds in the microwave for a quick breakfast with a glass of milk.

Oh, and don’t forget – sharing is caring!

- Kelsey

 
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Posted by on September 10, 2012 in Morning Glories

 

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Whole Wheat Banana Cupcakes with Cinnamon Cream Cheese Frosting

01 Sep

The other night, my roommate probably thought I was crazy. 

Last week, I moved into a new apartment here in Winston-Salem, NC. I’m thrilled to finally have a room to myself, a big bed, a shower sans the necessity of shower shoes, but most importantly, I’m ecstatic about my kitchen. It’s nothing special by any means, no super cool gadgets or infinite counter space. The best part is simply having a space to call my own; a kitchen to get completely lost in, whenever and however I want.

A few nights ago, after long and strenuous days of unpacking, I was dying to get to baking as soon as physically possible. I wanted something that reminded me of home - something warm and comforting that would easily satisfy my sweet tooth.

When the thought of banana cupcakes crossed my mind, I shot out of my seat like a rocket headed for the moon. I immediately began gathering ingredients until a horrific realization crossed my mind: I was lacking cream cheese. Have no fear - I still had at least an hour left until the grocery store closed, and thankfully it’s now a very short drive.

I ran out of my apartment – TV blaring, bananas scattered across the counter, baking soda on the coffee table…it was a sight for my roommate to walk into.

When I arrived back to my apartment, cream cheese in hand, I was bound and determined to make one of the best cupcakes ever. You should definitely try it out.

Here’s what you’ll need:

1 1/2 cup of whole wheat flour

1 teaspoon of baking powder

1/2 teaspoon of baking soda 

1/4 teaspoon of salt

1/2 cup of honey 

1/4 cup of grade A or B maple syrup 

1/2 cup of plain non-fat yogurt

2 large eggs

1/2 teaspoon of vanilla 

2 large bananas (ripe)

Filling

2 tablespoons of butter

2 large bananas (ripe)

1/4 cup of dark brown sugar

1/8 teaspoon of salt

Frosting

2 8-oz packages of Neufchatel cheese (or you can use regular cream cheese), at room temperature

1 tablespoon of cinnamon 

1 tablespoon of non-fat milk (organic)

1 teaspoon of vanilla extract

2-3 cups of confectioners sugar (depending on consistency)

Dark brown sugar for garnish (optional)

Preheat your oven to 350 degrees and prepare 18 muffin tins with liners.

In a large mixing bowl, combine the flour, baking powder, baking soda, and salt with a whisk. Be sure there are no visible lumps within the dry mixture. Then add in the honey, maple syrup, yogurt, eggs, and vanilla.

Using an electric mixer, combine the ingredients until that batter is homogeneous and smooth. Lightly mash the bananas with a fork, and use a spatula to fold them into the batter. This will allow the banana pieces to stay fairly in tact, giving the final cupcake product a delicious and fruit-filled texture.

Once these steps are completed, scoop the batter into the muffin tins, filling them about 3/4 full. Bake the cupcakes for approximately 25-30 minutes, or until an inserted toothpick comes out clean.

While the cupcakes are baking, begin preparing the filling by melting two tablespoons of butter in a small skillet over medium heat. Once the butter has melted, add the brown sugar, salt, and banana pieces.

Allow the mixture to slightly bubble while stirring consistently.

The banana mixture will reduce down into a syrup-like consistency. The banana slices should break down into smaller chunks, and the sugar should completely dissolve. Remove the mixture from the heat and allow it to cool.

Once the cupcakes are done baking, remove them from the oven and use a small knife to cut out the centers for filling. I usually cut out a cylinder that’s about 1/2 inch in diameter.

Fill the holes with the banana/brown sugar mixture using a small spoon.

While the cupcakes are cooling, prepare the frosting by combining the cream cheese, cinnamon, milk, vanilla, and powdered sugar with an electric mixer on high speed. Whip the frosting to a fluffy consistency, making sure there are no lumps present. You will want the frosting to be firm enough to stand up on a spoon, but thin enough to squeeze through a piping bag. If your frosting is too thick, add a bit more milk (one teaspoon at a time). If your frosting is too thin, add about 1/4 cup of confectioners sugar until the frosting reaches your desired consistency. 

For this recipe, I used Neufchâtel cheese instead of cream cheese. The two types of cheeses are usually right next to each other in the store, with identical packaging. Neufchâtel cheese is a French, unripened cheese made with cow’s milk, and left to ripen. The process in which the cheese is made provides a soft and creamy consistency, much like that of brie or American cream cheese. The taste is not much different from standard cream cheese; however, the reason I chose to use it was not only out of curiosity alone – this French delicacy contains nearly 10% less milk fat than any other regular cream cheese, and it’s just pretty cool. 

Use a piping bag or a zip-top bag with the corner snipped off, generously frost your heavenly cakes. I sprinkled mine with a little bit of dark brown sugar for extra pizzazz. Feel free to put a dash of cinnamon on each one too.

Enjoy these delectable desserts at any time of the day. My favorite part was getting to share these cupcakes with a good number of people in my new apartment complex.

Food = Friends

With love and cupcakes,

- Kelsey

 
6 Comments

Posted by on September 1, 2012 in Sweet Treats

 

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