Saturday, April 29, 2017

Cinnamonies

My Lemonies are one of my most viewed posts. Rich, dense, fudgey, and not a bit of chocolate, these bad boys have the same texture as brownies.  A bit fussy though.  All of that zesting and squeezing.

I saw a few posts for cinnamon blondies, which are basically the same things, but these are more fudgey than blondie-you'll know what I mean when you make them.

These cinnamonies are all of the fun of the cinnamon swirl in a coffee cake, and all yours. Easy to make, easy to eat.


Cinnamonies
3/4 cup flour
3/4 cup sugar
1/2 cup (1 stick) salted butter, soft
2 eggs
1 Tbsp. cinnamon
1 tsp. molasses

Glaze
Powdered sugar (about 1 2/3 cups)
2 Tbsp. coconut milk
2 Tbsp. unsalted butter, soft
1/4-1/2 tsp cinnamon, to taste
a tiny dash of salt
  1. Preheat oven to 350F.
  2. Using a hand mixer, beat together eggs, sugar, and butter until light.
  3. Add in cinnamon and molasses and blend together.
  4. Finally, beat in flour until smooth.
  5. Grease your 8x8 square pan well, and pour in.
  6. Bake until edges golden and top just firm enough to touch. About 20 minutes.
  7. Cool completely.
  8. Once cooled, prepare glaze.
  9. In a small bowl combine half of the powdered sugar, all of the coconut milk, and butter. 
  10. Add additional powdered sugar until thick, creamy glaze forms. The sweet spot seems to be between 20 and 25 Tbsp. total.
  11. Add dash of salt and blend well.
  12. Pour over cinnamonies and refrigerate until ready to serve.
Makes 12 at 265 calories each

Wednesday, April 19, 2017

Street "Rice"

It's kind of a thing in NYC right now to get rice bowls with ridiculous things in them-mostly fatty sauces and meats. It's popular enough that our campus now serves it, and it's always busy. Because it's delicious in all of its bad for you ways.

Of course, I need a healthier version so I can sate my cravings without all of the calories. It doesn't look like much, but it's delicious, flavorful, and filling. That last part is the important part.



8 oz. frozen cauliflower
3 oz. roasted, shredded chicken
1 cup shredded lettuce, packed
1 Tbsp. yellow curry
1/4 tsp garlic powder
1/8 tsp. cayenne
1.5 Tbsp. mayo
2 tsp. sriracha
1 tsp. sugar
1-2 Tbsp. So Delicious Unsweetened Coconut Milk Drink
Salt to taste
  1. Use frozen cauliflower florets. Just trust me. Measure into bowl and microwave 2 min. to soften.
  2. Toss into your food processor and pulse until ricey. If using a blender, do less at a time. 2 to 3 parts rather than all in at once, or you'll end up with mush.
  3. Empty into large saute pan. Add curry to taste, then garlic and cayenne, and finish with salt to taste. Cook through on medium.
  4. Scrape to one side, and on the now empty side re-heat your chicken. Feel free to add a bit more flavoring.
  5. Scrape each side into a bowl if you want it pretty, or just mix it.
  6. Throw lettuce on top to wilt while you make the dressing.
  7. Combine mayo, sriracha, and sugar. Add milk a little at a time until dressing consistency reached.
  8. Pour over top, make a mess of it, and enjoy.
Makes 1 serving at 345 calories.

Tuesday, April 18, 2017

Dark Chocolate Surprise Cake

My Red Velvet Surprise Brownies remain one of my most  popular posts, and since it's Easter, I thought I'd update the recipe to a cake. As a cake, it doesn't get the nice red hue the brownies get, but it's super moist and chocolaty.

What's the surprise?

Beets.

A whole cup full.

And no one will ever know.

The beets give some depth to the chocolate, but you would never be able to say what exactly it is that makes it so decadent. And this cake is decadent. As you can see from the chocolate smears on the cake pan. As you may know, I've always had the knack for making tasty things delicious and wonderful, but generally they're pretty ugly, and this one is no exception. I just want to eat the goodies, not make them pretty.

I've frosted mine with a simple vanilla bean butter cream frosting because I hattttte cream cheese frosting. But you do you.


1 cup granulated sugar
1/2 cup Hershey's unsweetened cocoa powder
1 tsp. baking powder
1/2 tsp. baking soda
2 eggs
1 cup beet puree
2 tsp. vanilla
3/4 cup coconut milk drink, unsweetened, warmed
1 1/4 cup all-purpose unbleached flour
  1. Preheat the oven to 350F.
  2. Combine  sugar, cocoa, powder, soda, eggs, beets, and vanilla and beat until smooth.
  3. Add the warmed coconut milk, and beat again.
  4. Add in the flour, and beat until smooth.
  5. Use two round cake pans. Butter them, and then flour them.
  6. Pour in batter equally.
  7. Bake for 15-25 minutes on the middle rack, until they pass the toothpick test.
  8. Allow to cool for 15 minutes before trying to remove them.  If they still stick a bit, run a butter knife gently around the ends, and then lightly and carefully go around again using the knife to pick it up a little all of the way around. It should pop right out.
  9. Cool completely on cooling racks before frosting.
  10. Uses about 1 1/2-2 cups of buttercream frosting.
Makes 8 servings at 440 calories, or 16 at 220.


Sunday, April 16, 2017

The Perfect Dinner Rolls

I have been messing around with dinner roll recipes for years, but I've never found one that I really liked, even with tampering.

This is a combination of several recipes, and I am so very pleased with it. I could make this all of the time. The biggest, fluffiest, most delicious rolls.


2 cups warm So Delicious Coconut Milk drink, unsweetened
2 Tbsp. active dry yeast
1/4 cup sugar
1 tsp. salt
6 Tbsp. Salted Butter, soft
2 eggs
5-6 cups of all-purpose flour
  1. Combine warm milk, yeast, and sugar. Whisk together and let sit until good and frothy.
  2. Whisk in salt, butter, and eggs.
  3. Add in  2 cups of flour, and stir until a mushy base forms.
  4. Add in 2 more cups of flour and stir.  
  5. If it isn't forming quite into a soft dough yet, add another half.
  6. Flip out on a floured surface, and knead in another half.  If it's still sticky to touch, add in more 1/2 cup at a time until it's not.
  7. Toss it into a lightly grease bowl. I use olive oil. Gover with towel and let rise until doubled.
  8. Flip out on floured surface. Chances are the dough will be a little sticky again. Add in flour by the handful and knead. You want it touchable, not stiff.
  9. Divide into 24 balls about the size of the frozen ones you get in the store.
  10. Spray your muffin pans before dropping the balls in.
  11. Cover with a towel again and let rise until doubled.
  12. Preheat oven to 375F.
  13. Bake until golden, but not browned. About 8-12 minutes.
  14. Let sit for a few minutes before popping out.
  15. If you have too many, store in a container.  Place down towel, lay in so not touching. Sprinkle lightly with flour, fold the towel over and repeat if need, ending with the towel covering. Freeze.
  16. Leftovers should be cooled completely and store in an airtight container or ziploc baggie.
Makes 24 rolls at 95 calories each

Saturday, April 15, 2017

Bok Choy, Mushroom & Beef Soup

Living in Asia for a bit gave be lots of soup ideas. Hot pots can be found everywhere, and they're cheap and filling. Perfect for a girl trying to lose a few pounds.

I make my own broths, and you can find those recipes HERE.


6 oz. kelp noodles
4 cups beef broth
1 baby bok choy or 3 shanghai, ripped apart
1/2 cup matchstick carrots
2 oz. beef stir fry strips
6 oz. mushrooms, sliced
2 Tbsp soy sauce
1 Tbsp. Worcestershire sauce
Cayenne and Salt to taste
  1. Bring brother to simmer.
  2. Add beef and mushrooms and cook for about 5 minutes until mushrooms start to become tender.
  3. Add carrots and cook until beef is cooked through.
  4. Add in everything else and cook until bok choy wilted and tender.
  5. Serve immediately.
Make 4 servings at about 150 calories a serving, give or take.


Thursday, April 13, 2017

Overnight Oats

No doubt, you'd seen a bajillion recipes for overnight oats, but this is the way we do it in my house. I have no idea where the original came from. I've been doing it this way since Iowa.

I don't like hot oatmeal. I generally keep it in the house for making cookies and frying chicken or fish. I remember hesitantly trying this recipe and finding I loved the cool, creamy, tangy, fruity breakfast. It's great for the school year, because I can toss it together the night before and grab it on the way out the door.


1/4 cup oatmeal
1/4 cup So Delicious Unsweetened Coconut Milk
1/4 cup plain, fat free Greek yogurt

  1. Combine everything in mason jar or one of those twist top glad containers. 
  2. Screw on lid well and shake it like the maracas from Caracas.
  3. Refrigerate for at least 8 hours.
  4. Eat cold.

130 calories

Of course, no one eats it plain.

1/4 cup fruit or fruit puree
1/2 Tbsp. sweetener (optional)

This batch is blackberry & honey and doubled because I was really hungry when I was putting it together, so it's about 353 calories. Following the directions, it would be about 177.

Vegan? No problem.

1/4 cup oatmeal
1/4 cup So Delicious Unsweetened Coconut Milk
1/4 cup So Delicious Coconut Milk Yogurt Alternative

Works just as well.

Mix up your flavors and your fruits for other tasty treats.

Tuesday, April 11, 2017

Mushroom, Spinach, and Artichoke Baked Eggs

A big part of eating healthy and weight loss is knowing what foods are low calorie and filling, and which ones are nutrient dense. Eggs and mushrooms get a bad rap, but both are good for you, tasty, and filling. And when I say filling, I mean I almost can't finish the sad little 300 calories worth of food.


6 oz. baby bella mushrooms, cleaned and sliced
3 cups fresh baby spinach
3 oz. frozen artichoke hearts and halves
2 eggs
1 tsp. EVOO
1 Tbsp. parmesean cheese
Garlic Salt and Pepper to taste

  1. Grab your favorite small casserole dish. This Corning's 7x7 1 quart Cornflower Blue series. CorningWare carries several small casserole dishes with lids.
  2. On your stove top, wilt spinach halfway down before adding artichokes and mushrooms. Wilt the rest of the way and remove from heat.
  3. Create two wells, and crack eggs into them.
  4. Sprinkle parm on top.
  5. Bake in toaster oven on 350F until eggs reach desired consistency. Getting the perfect runny egg takes practice, but a nice hard boiled is easy to achieve by waiting until the yolks turn lemony yellow or the egg is firm to touch with a fork.
  6. Remove and carefully drain the juice from one corner. If you keep a bin for soup stock, this isn't a bad place to send it. Otherwise, down the drain is fine. You don't have to drain it, but I like it better this way.
  7. Sprinkle with salt and pepper to taste. Here you'll see I used a bit of cayenne instead of black pepper.
Serves 1 at 300 calories, or 2 as a side at 150.

Monday, April 10, 2017

Re-Boot

After 2 years of changing my eating habits, and learning to think of food differently, I have allowed myself a hefty re-feed.  Now I'm preparing for round two!

I've got 50 lbs to go from my original 88, and while health issues have been a bit of a set-back in time, I am determined to finish this journey.

So, for the next few months expect filling, low calorie fare, and more bloggie type posts. I need people to help me keep it real!

Cupcakes and Kale,

Corrine