Chocolaty Bird Nest Treats

With a lot of hard work at the gym, following healthy eating goals 98% of the time, comes a time for a special little Easter treat, so here's something for that 2% special occasion-  dark and chocolaty, crunchy, sweet and salty... a little bit of every taste sensation fulfilled!

Chocolaty Bird Nest Treats

Ingredients:

2 cups dark chocolate chips (or semi sweet, butterscotch or peanut butter chips)
3 cups crunchy chow mein noodles
30-50 small egg-shaped candies

Directions:

Melt your chocolate in a microwave, 1 minute at a time and stir until all is melted.  Add your crunchy chow mein noodles to the bowl and stir to combine. Drop teaspoon full on a wax paper lined cookie sheet and place a small dent in the middle of the treat.
Fill with whatever egg-shaped candies you like- I used almond M&M's- but Cadbury mini eggs would be great, as would jelly beans.  Refrigerate for at least 1 hour. Best served cold.

Fresh Fruit Pizza

Want a healthy alternative for a dessert to make for your next celebration?

Try this delicious, nutritious and totally gorgeous Fresh Fruit Pizza!

Start by cutting thinly a variety of fruits that are different colours and sizes. I chose strawberries, kiwis, blueberries and grapes.

 I made the giant pizza 'shell' the day before and just covered it. It's filled with good for you ingredients like whole wheat flour, oats, flax seeds and apple sauce.

 Take a tub of Greek yogurt and add some honey....

 Spread it over the top of the cookie shell.

Arrange your fruits in a beautiful little pattern, place onto a platter and serve to your family and friends. I promise, there won't be any leftovers... and don't tell them it's good for them.... it's our little secret!

Here's the recipe I adapted it from:

Oat & Yogurt Fruit Pizza

(adapted from http://www.theyummylife.com/Healthy_Fruit_Pizza#EmbedRecipe_304)

Servings: 12 servings

 Ingredients

 FOR YOGURT PEANUT BUTTER FROSTING: ( I didn't use any peanut butter)

   2 cups (16 oz) Greek yogurt

   2/3 cup peanut butter

    1 teaspoon vanilla

   3 tablespoons honey, or more to taste; may substitute other preferred sweetener

 

    FOR OATMEAL COOKIE CRUST:

    1/3 cup grapeseed, vegetable, or coconut oil

    1/2 cup unsweetened applesauce

    3/4 cup packed brown sugar

    1 large egg

    1-1/2 teaspoons vanilla extract

    1-1/2 cups whole wheat pastry flour (or half white and half whole wheat flour)

    3/4 cups rolled oats (not instant)

    1-1/2 teaspoons baking powder

    1 tablespoon flaxseed meal (optional)

    1/2 cup chopped walnuts (optional)

 

    FOR FRESH FRUIT:

 Varied colors make a pretty presentation. Choose from sliced strawberries, kiwi, bananas; halved grapes or cherries; whole blueberries, raspberries, or blackberries; canned mandarin oranges or peach slices (drained & dried)

 Directions

(1) MAKE THE FROSTING:

In medium bowl, add frosting ingredients and stir until well combined. Taste and add more honey, if needed. Cover and chill at least 1 hour.

 

(2) MAKE THE COOKIE CRUST:

Preheat oven to 350 degrees. Line 12-inch pizza pan with parchment paper, extending it 1 inch from the pan edge on at least 2 sides; set aside. In large bowl, whisk together oil, applesauce, brown sugar, egg, & vanilla until well combined.  Add flour, oats, baking powder, & flaxseed; stir with wooden spoon until well combined. Stir in chopped walnuts. Transfer dough to center of parchment-covered pizza pan, and spread with back of wooden spoon evenly to edges of pan. Bake 15 minutes until starting to slightly brown around edges and is firm in center. Cool 15 minutes in pan on cooling rack. Use parchment paper "handles" to remove crust from pan and transfer to cooling rack; cool completely. Invert onto serving plate; carefully peel off parchment paper. Turn crust over.

 

(3) FROST AND TOP WITH FRUIT: Frost crust with chilled yogurt frosting, spreading evenly all the way to the edge. Arrange fresh fruit on top in circles, beginning on the outside edge and filling towards the center. Serve right away, or chill for up to 4 hours before serving.

MAKE AHEAD TIPS. You can make the crust and frosting ahead and store for up to 24 hours in advance so they're ready to assemble the next day. Bake the cookie crust, cool, cover, and store at room temperature.  Mix the yogurt frosting, cover and chill in fridge. The next day, frost the crust, slice and arrange the fruit, and it's ready to serve.

 

NUTRITIONAL INFORMATION for one serving using 2% Greek yogurt in frosting:

--Using peanut butter (or other nut butters) in frosting: 336 calories, 18.2g fat, 34.6g carbs, 3.1g fiber, 19.2g sugars, 11.3g protein,

--Using cocoa in frosting (no peanut butter): 256 calories, 11.2g fat, 32.8g carbs, 2.8g fiber, 17.9g sugars, 8.1g protein,

Light Lemon Cheesecake

Here's the light lemon cheesecake recipe I promised you.

Nice, delicious, creamy and light, and don't forget that zing from the lemon.  This recipe called for blueberries, but I just used raspberries instead. Delicious!

Mini Lemon Cheesecakes

(adapted from www.shape.com)

Serves: 12

Ingredients:

1 ¼ cup graham cracker crumbs

2 tbsp melted butter

1/2 teaspoon table salt

1 1/4 cup light cream cheese, at room temperature

1 1/4 cup lemon 2% Greek yogurt, at room temperature

10 tbsp of sugar

2 eggs

4 teaspoon lemon zest

 

For topping:

1 ½ cup blueberries (or raspberries)

4 teaspoon sugar

2 teaspoon lemon juice

Directions

1. Preheat oven to 325 degrees. Line a muffin pan with 12 paper cupcake liners.

2. Combine graham crumbs, melted butter, and salt in a small bowl. Spoon crumb mixture into bottom of cupcake liners, pressing down lightly with the back of a spoon to flatten. Bake for 5 minutes.

3. Meanwhile in a medium bowl beat together cream cheese, yogurt, sugar, eggs, and lemon zest until smooth. Pour evenly into baked cupcake liners and bake for 20 minutes or until set on top.

4. In a small bowl toss together blueberry topping ingredients. Microwave for 30 seconds and mash lightly with a fork to release juices.

5. Chill mini cheesecakes and blueberry topping. Garnish cheesecakes when ready to serve.

 

I chose my square brownie pan... you know, for that sophisticated square shape.

Here are the cooked and cooling cuties.
 

... and the grand finale, a close-up of the raspberry sauce.

 

 

 

 

 

Pineapple Boat Fantasies

Your saying, "WHAT???".
Well, when you invent your own recipe, you get to name it!
When you are your very own Master Chef... at home... You also get to buy what's on sale and create magic with it! Well, this is what I did when pineapples went on sale...

I created 'Pineapple Boat Fantasies'... and took some pretty pictures... Well, it's real easy when you have such colourful and juicy models!

Here's what you do. First, carefully cut your pineapple in half lengthwise, these will become your boats. Carefully cut out the inside of the pineapple and cut up into chunks, add to a bowl of cut up fresh fruit of your choice. I chose cantaloupe, strawberries and blackberries.

Toast some coconut in the oven, get some vanilla or plain yogurt ready and assemble.

... and there you have it, gorgeous Pineapple Boat Fantasies. Ok, now this has got me thinking... what other kind of boats can I make. Well, I remember wayyyyyyyyyyy back in the '80's, we used to go to Mother's Pizzeria and I would get this fabulous fresh desert. It was a half cantaloupe in a bowl, and in the centre was some orange shertbet. Oooooooh, it was so good!!!! Might have to invent some more 'vessels' this summer for sure!

Nectarine Blueberry Upside-Down Cake

I love parties! I love when I can bring a 'Healthy Alternative' for a desert, and I especially love when it's to celebrate my sweet mother for a Mother's Day celebration. Let me share with you this delicious low fat, low sugar delicious desert. This is my adaptation of a recipe I found in a low calorie magazine my mother game me.

Most upside-down cakes are laden with butter and sugar. But this one, you only need 2 tablespoons of butter and 3 tablespoons of brown sugar.

Here's the recipe:

Nectarine Blueberry Upside-Down Cake

Ingredients:
2 egg whites
1 1/3 flour
2 tsp baking powder
1/2 tsp ground ginger
3 tbsp brown sugar
2 tbsp melted butter
2 nectarines sliced with skin on
1/2 cup fresh blueberries
1/2 cup sugar
1/4 softened butter
1 tsp vanilla
2/3 cup low fat milk

Directions:
1. Place egg whites in a medium bowl and let stand at room temperature for 30 minutes. In a small bowl, stir together flour, baking powder and ginger and set aside.

2. Preheat oven to 350 and spray 9 inch round pan with cooking spray. In a small bowl, stir together brown sugar and melted butter. Spread in pan. Arrange the nectarines over the brown sugar/butter on the bottom of the pan in a nice pattern, then sprinkle with the blueberries.

3. Beat egg whites with an electric mixer on high speed until soft peaks form. Gradually add 1/4 of sugar, beating until stiff peaks form.

4. In a large bowl, beat 1/4 cup of the remaining butter on medium speed for 30 seconds. Beat in the remaining 1/4 cup granulated sugar and the vanilla. Alternately add the flour mixture and milk, beating on low speed just until combined. Fold egg white mixture into batter, spoon over the fruit in the baking pan and spread evenly.

 I know, it looks lumpy eh??? But wait... Bake for 35-40 minutes.

 See, it looks beautiful! Cool in the pan on a wire rack for 5 minutes. Using a sharp knife, loosen the cake from the side of the pan.

... then invert the cake onto a serving plate, say a prayer...

Et voila! A beautiful, delicious and healthy alternative for a festive desert. You can serve warm with some frozen yogurt.

Spring Time Cupcakes- Bird Nest Cupackes

You may know that anytime there's some kind of celebration, I always offer to make cupcakes...

Well, when my mother invited us over for Easter Dinner, I knew I had to try making these delightful Bird Next cupcakes.

 Start with some pretty cupcake papers and decorations.

 Mix all the ingredients look at those gorgeous yellow and white colours, looks like an Easter cream egg! See the recipe below for the directions.
  

Bird’s Nest Cupcakes

(adapted from  http://www.cookingclassy.com/2012/03/birds-nest-cupcakes/)

 

•1 1/2 cups all-purpose flour

•1 cup granulated sugar
•1 1/2 tsp baking powder
•1/4 tsp salt
•1/2 cup salted butter, softened and diced into pieces*
•1 large egg, at room temperature
•2 large egg yolks, at room temperature
•1 1/2 tsp vanilla extract
•1/2 cup sour cream
 
 
Directions:
Preheat oven to 350 degrees. In a large mixing bowl, whisk together flour, granulated sugar, baking powder and salt. Add in butter, egg, egg yolks, vanilla and sour cream then beat ingredients together with an electric mixer on medium speed for 30 seconds until mixture is smooth (don't over-mix, if necessary, using a rubber spatula stir the batter until the flour is fully incorporated after the allotted 30 seconds). Divide mixture evenly between 12 paper lined muffin cups (they should each be about 2/3 full). Bake cupcakes for 20 minutes, until lightly golden and a toothpick inserted into center of cupcake comes out clean. Allow to cool completely before frosting.

 Nice and golden...

  Toast up some coconut on a baking sheet, try not to eat it all!
 

  Prepare your favourite vanilla frosting and get ready for some fun.

 Invite your delightful children to help sprinkle coconut on the cupcakes and place the Eggies in the middle. They stick to the frosting and look so pretty.

Here you have it! Some delicious Spring/Easter time party treats!

Unbelievably Delicious Oatmeal Peanut Butter Brownies

Sometimes a girl needs to bake for her family. Sometime a girl needs sometimes that feels decadent, but making something healthier is a better choice. So let me introduce me to you a great no flour alternative, backed with peanut butter and oatmeal... Yes, it is a healthy brownie!

Peanut Butter Swirl Brownies

(Adapted from http://sallysbakingaddiction.com/2012/06/10/skinny-peanut-butter-swirl-brownies/)

Ingredients:

•         3/4 cup (185 grams) creamy peanut butter (do not use natural, runny peanut butter or powdered "peanut butter")

•         6 oz. low fat or fat free vanilla greek yogurt

•         1/4 cup (60 ml) skim milk (or almond milk)

•         1 large egg (or 2 egg whites)

•         1/4 teaspoon salt

•         1 teaspoon baking powder

•         1 cup (200 grams) granulated sugar  (see note above in post about substitutions)

•         1/2 cup (64 grams) unsweetened cocoa powder

•         1/2 cup (40 grams) old-fashioned rolled oats

Some peanut butter...

...oatmeal....

Directions:

1.        Preheat oven to 350F. Spray a 8×8 inch pan with non-stick cooking spray. Set aside.

2.        Place all of the ingredients except for the peanut butter into a blender or food processor. (Yes, a blender!) For easier blending, place the liquid ingredients into the blender first. Blend until mix is smooth and oats are ground up. You will have to stop the blender and scrape down the sides a few times.

3.        Pour batter into prepared baking dish. Batter will be thin.

5.  Microwave peanut butter for about 30 seconds. Drop melted peanut butter by spoonfuls onto the batter, swirling gently with a knife to create a marbled effect. (Try not to overmix!)
 

4.        Bake for 20-25 minutes or until brownies begin to pull away from the sides of the pan. Brownies will be extra fudgy, so be sure to wait until COMPLETELY cooled - I stuck mine in the refrigerator for 2 hours, which allowed them to be cut very easily. Cut into squares and enjoy!

Carrot Cake Muffin... or is it a Cupcake?

Well, I found this delicious recipe for a Skinny Carrot Cake Muffin.... healthy and full of good nutritious ingredients. (see recipe below)

Looks good right?

Full of walnuts...

Shredded carrots...

 Raisins... and then mix it all together....

Skinny Carrot Cake Muffins

(adapted from http://www.generationyfoodie.com/2013/03/skinny-carrot-cake-muffins.html)

 

Ingredients

• 1.25 cups white flour
• 1.25 cups wheat flour
• ⅓ cup brown sugar
• 1 tsp baking soda
• 2 tsp baking powder
• 1 tsp salt
• 1.5 tsp cinnamon
• 1 tsp nutmeg
• ½ tsp allspice
• 2 eggs, lightly beaten
• 1 tbsp vanilla extract
• ½ cup unsweetened applesauce
• ¼ cup olive oil (or canola oil)
• ½ cup almond milk (or skim milk)
• 2 cup shredded carrots (approx 4-5 carrots, peeled and shredded)
• ⅓ cup unsweetened raisins
• ¼ cup chopped walnuts
• cooking spray

Instructions

1. Preheat oven to 375
2. In a large bowl, combine flours, baking soda, baking powder, salt, cinnamon, allspice and nutmeg, set aside
3. In another bowl, whisk together eggs, vanilla, applesauce, oil, and milk until frothy
4. Add carrots, raisins and walnuts to wet mixture
5. Create a well in the dry ingredients and pour in the wet mixture
6. Using a rubber spatula, fold dry into wet ingredients. Be careful not to overmix
7. Carefully spoon muffin mixture into greased muffin tin
8. Bake for 20 minutes and allow to cool

Ok, looks good right....

But what if you wanted to frost half with a little bit of decadent icing.... cream cheese of course!

You know.... because you invited your parents for dinner at the last minute and you know carrot cake is your dad and husbands favourite... Well, go ahead, kick it up a notch!

Here's the most decadent icing - a treat for sure!

Cream Cheese Frosting

• 1 8 oz pack of light cream cheese, softened
• 5 tablespoons of butter, softened
• 1 teaspoon vanilla extract
• 1 1/2 cup confectioner's sugar

Directions:
Using a mixer, beat the ingredients until smooth, about 5 minutes.

Chocolate Fudge Pudding Cake

Sometimes a girl needs the warmth of a deep, dark chocolate, coffee spiked on a cold night.... if you are there, or have been there and need a 'Healthy Alternative' let me introduce you to a recipe I found on the eatingwell.com website that is sure to fulfill your warm chocolate dreams.

This reminds me of the warm caramel puddings I had growing up. But instead... it's darker, richer and a bit healthier- made with whole wheat flower, dark chocolate, walnuts- it includes some healthy alternatives that boost the nutrition.

Chocolate-Fudge Pudding Cake

(adapted from http://www.eatingwell.com/recipes/chocolate_fudge_pudding_cake.html)

Ingredients

    1/2 cup whole-wheat pastry flour, (see Ingredient notes)

    1/2 cup all-purpose flour

    1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking (see Ingredient notes)

    1/4 cup unsweetened cocoa powder, sifted

    1 1/2 teaspoons baking powder

    1/2 teaspoon salt

    1 large egg

    1/2 cup 1% milk

    2 tablespoons canola oil

    2 teaspoons vanilla extract

    3/4 cup semisweet chocolate chips, (optional)

    1 1/3 cups hot brewed coffee

    2/3 cup packed light brown sugar, or Splenda Granular

    1/4 cup chopped walnuts, or pecans, toasted

    Confectioners' sugar, for dusting

Preparation

 Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

 Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm

Makes 8 servings

Nutrition per serving

Per serving: 220 calories; 7 g fat ( 1 g sat , 3 g mono ); 27 mg cholesterol; 38 g carbohydrates; 4 g protein; 2 g fiber; 237 mg sodium; 105 mg potassium.

Pumpkin Love- Skinny Pumpkin Bunt Cake

Since our American friends just celebrated Thanksgiving, it's not too late to share a recipe that I made a few weeks back to bring to our very own Canadian Thanksgiving.
Who doesn't love Pumpkin-Spiced anything???? This will surely bring in the flavours and warmth of the season, but without too many calories and fat and add tons of fibre because of the pumpkin puree included in this delicious coffee cake.

Here's the cooked and finished upside down bunt cake. You can really see the pretty ribbon here.

Delicious and nutritious- packed with loads of vitamin A and antioxidants, it’s a good source of vitamins C, K, and E, and contains plenty of minerals, including magnesium, potassium, and iron.

Looks funny at first...

But then you make the ribbon all swirled-up and it comes out gorgeous.

So here's the recipe folks!

Skinny Pumpkin Spice & Cream Cheese Bunt Cake

(adapted from TheSkinnyFork.com)

Ingredients:

Pumpkin Batter:

1 1/2 C. Pumpkin Puree

1/2 C. Apple Sauce, Unsweetened

1 Large Egg

2 Large Egg Whites

1 2/3 C. Whole Wheat White Flour

1/2 C. Sweetener (Stevia or other cup for cup preference.)

1/2 C. Sugar

1 Tsp. Baking Soda

1/2 Tsp. Ground Cinnamon

1/2 Tsp. Ground Cloves

1/4 Tsp. Ground Nutmeg

1/4 Tsp. Ground Ginger

Cream Cheese Ribbon:

8 Oz. Fat Free Cream Cheese

2 Tbsp. Sweetener

2 Tbsp. Sugar

1 Tbsp. Whole Wheat White Flour

2 Large Egg Whites

1 Tsp. Vanilla Extract

Directions:

Preheat the oven to 350 degrees F. and lightly spray the inside of two 9x5 loaf pans or a bunt pan with non-stick cooking spray.

In a large bowl, mix together the puree, applesauce, egg and egg whites until well blended.  Set aside.

In another bowl, whisk the remaining dry ingredients for the pumpkin batter. Slowly add the dry ingredients in to the wet until it is all well combined.  In a medium bowl, mix up the ingredients for the cream cheese ribbon until smooth and creamy. Add about a third of the pumpkin batter to the bottom of the pan(s). Top with about half of the cream cheese mixture. Spoon another third pumpkin batter atop the cream cheese mixture.  Finish it off with the remaining cream cheese and pumpkin.

If you're feeling spunky you can swirl it together with a knife. 

Place in the oven and bake for about 40 minutes for loafs or 55-60 for a bunt, or until an inserted toothpick comes out clean.

Once done, remove from the oven to cool slightly and remove from pan(s).

Here are the nutritional details:

Servings: 16 • Size: 1 Wedge/Slice • Calories: 110.8 • Fat: 0.7 g • Carb: 20 g • Fiber: 2.8 g • Protein: 5.6 g • Sugar: 8.4 g • Sodium: 196.5 mg

Look how gorgeous! It makes a giant bunt cake, so we enjoyed half with friends and family and wrapped up the rest and froze it for later.