I’ll admit it. I am not much of a bread or yeast cook. I’m usually too busy (or too scared). When I recently came across these awesome Whole Wheat Cinnamon Rolls from Cooking Light Magazine, I had to try them. For 209 calories, 3.7 grams of fat, 5.1 grams of protein, you can enjoy an amazing lightened-up Cinnamon Roll. They weren’t difficult to make, just more time-consuming than most of my typical recipes. However, they were definitely worth the work, and everyone loved having homemade Cinnamon Rolls at their fingertips. I think I really impressed the family with these (especially the kids).
Note: Thank you to Cooking Light for permission to share this recipe on my site
This recipe for Mini Banana Bread Loaf has to be one of my all time favorites for so many reasons. First, it’s an awesome recipe and makes moist flavorful bread perfect for breakfast or a snack. It is also so healthy because it is made with nonfat Greek yogurt and ground flaxseed. I am a huge fan of using nonfat Greek yogurt because it has no fat, very few carbohydrates and is high in protein. Flaxseed is often called the “most powerful” plant food there is. It’s linked to so many benefits including reducing cholesterol, menopausal symptoms, constipation and arthritis. It also aids in protection against cancer, diabetes and heart disease. Lastly, you don’t even need a mixer so cleanup is a snap. When I taught the Kid’s Cooking Class a week ago in Park City, this recipe was a huge hit!
Coffeecakes have always been one of my favorite baked items. Serving and eating a piece with a cup of coffee or tea always make me feel warm and comforted. A friend recently shared a version of this recipe for Almond-Apricot Coffee Cake with me from the “Cooking with Paula Dean” magazine. I lightened it up a bit substituting egg white for some of the eggs, used reduced-fat cream cheese instead of regular and nonfat Greek yogurt for the sour cream. Apricots and almonds are two special ingredients to twist this recipe a bit, and they make this coffee cake even better. This is a great breakfast treat to serve to the kids, special snack, brunch recipe, bridal or baby shower recipe and, of course, dessert recipe.
2010 has been so busy for me for work and my family. I had a fantastic year working on my upcoming cookbook, “400 Best Sandwich Recipes: For Every Meal and Occasion”, Television Appearances, Spokesperson work, Recipe Development, and recipe testing and judging. I feel so lucky to be blessed to work with so many great clients and have wonderful support from subscribers, friends, fans, fellow bloggers and, of course, family. Thanks to everyone for all of your support. I am looking forward to an even better 2011 with the release of my upcoming book this spring, television appearances and many speaking engagements scheduled across the U.S. To end the year, I thought I would share some of my personal favorites and most popular recipes from 2010:
One to Grown On: Chocolate Chip Cookie Bark
I have so much going on this week, and it’s the kid’s last week before school starts. I was craving something blueberry, yet comforting, and came up with this recipe for Blueberry Bread. My daughter, Leigh, helped me prepare it, and we decided to add cinnamon and orange zest which actually bumped up the flavor nicely. I tweeted and put a Facebook message while it was cooking in the oven (smelled heavenly), and I received incredible responses. So, here it is!
Last weekend, my kids went blueberry picking at Petals from the Past while I was in Park City at EVO. When I got off the plane (at almost midnight), I came home to a refrigerator full of fresh blackberries, blueberries and Chilton County peaches. I was so excited to have the freshness of summer at my fingertips after a long day of traveling. My daughter, Leigh, and I made blueberry muffins the next day and chose to make some with Greek yogurt (I love Fage) and a cinnamon crumb topping. Needless to say, 2 days later, they are all gone.