With Thanksgiving right around the corner, my sisters and I are already planning our holiday menu. You don’t have to be unhealthy this Thanksgiving. This year, choose healthier Thanksgiving meal options and still be able to enjoy your delicious meal, but without packing on the extra pounds. With these Gluten-Free Pumpkin Pie Tartlets you can still celebrate Thanksgiving with the foods you love by using healthy recipe. I am so excited to share this recipe from the the experts at bistroMD. With only 150 calories with 12 grams of carbohydrates and 2 grams of 4 protein, you’ll feel great about enjoying this amazing pumpkin dessert!
My sister, Julie, asked me to make an apple cake for this Sunday night for Rosh Hashanah. We are having 18 people so a birthday cake and Mandel Bread just aren’t enough :). Since I am making the main dish too, I decided to make this Apple Cinnamon Cake, a super easy apple cake that is also very simple to slice. No mixer is needed for this recipe, and those most difficult part is is peeling and chopping the apples (luckily my husband is a pro at this). This comes out moist and fabulous (I think the Greek yogurt really helps add to its fluffy texture). Serve this with coffee for dessert or for breakfast or afternoon tea. This recipe is a keeper and wonderful tribute to a sweet new year.
Who is ready for Labor Day weekend? My son, Zachary has been excited about this weekend for quite some time. I gave him a surprise gift for his birthday in January-a voucher saying we are headed to the US Open in New York this year for Labor Day weekend 2015. We will be back late Sunday and Monday, my mother-in-law, Rosemary, is having us for a wonderful dinner. Rosemary makes homemade ice cream for every holiday (except Christmas) and most family celebrations. She gave us her core ice cream recipe, so we’ve been making some on our own (see my Oreo Ice Cream here). We recently made this Banana Ice Cream with some overripe bananas we had on hand, and it came out AMAZING! This is a wonderful and easy Labor Day dessert recipe idea. Serve with vanilla wafers or any of your favorite toppings (although it does not need any). Happy Labor Day weekend. Have a fun, relaxing and very safe one!
Who is ready for fall? I know that I am, and I was in the kitchen today working on some pumpkin recipes. I had some leftover pumpkin so I made these Mini Pumpkin Muffins with Greek Yogurt. These are so easy and require no mixer. They make a great on-the-go breakfast treat, after school snack, desert, or healthy addition to your lunchbox. I cut the butter in half and used nonfat Greek yogurt which adds protein, no fat and creates a moist center, so enjoy!
I have been craving something sweet for about a week now, and my sister, Natalie posted a picture last night of brownies that made me have to go make some too. I went to my pantry and gathered the last of my semisweet chocolate chips, Nutella, eggs, butter and flour, whipped it all up (with no mixer) in a mixing bowl and here you go: 5 Minute Fudge Brownies. These are fantastic with ice cream or a glass of milk, and so easy! My kids are going to love these to take to school on Monday. Have a great week ahead!
It is hard to believe that school starts in a week. I will be driving my son to Missouri for College in a week (another thing hard to believe or think about). Before summer ends, I am continuing to use summers freshest fruit and vegetables in my kitchen. I created these Watermelon Mint Floats the other day which were a huge hit! With 4 ingredients, how could you go wrong? Watermelon is SO good for you. See my top health benefits of watermelon in my post here.
Chia, known as a superfood is wonderful in this Chocolate Chia Pudding recipe. Packed with potassium, fiber and magnesium, these seeds are great for energy, endurance and digestion. While it’s easy to toss them in lemon water (see my recipe for Lemon Water with Chia Seeds). Chia seeds are a great addition in this dessert (or as a healthy breakfast). I used cacao powder which is also a healthy superstar, rich in antioxidants. Make this recipe the night before, and you’ll have a nutritious nondairy creamy chocolate dessert. Happy Friday!!
Alabama peaches are the best right now: so sweet and juicy! If you’re looking for a healthy dessert (under 200 calories) with fresh peaches, read on. I quickly created this individual Healthy Peach Crisp recipe with these fresh jewels which came out spectacular! All you will need is whole wheat flour, flaxseed meal, raw sugar and oats for the topping. I used as little butter as possible. You can prepare these ahead of time and warm them up in the microwave when you’re ready to serve them. Enjoy this summertime recipe during the week or for weekend get togethers.
It’s the heat of July, and that means one thing – ice cream! Check out my ice cream travel guide with these ice cream recipes from 4 renowned hotel chefs that are far from being just vanilla. Black Forest Ice Cream (above) is courtesy of Pastry Chef Brittani Szczecina, Palm Beach Marriott Singer Island Beach Resort & Spa. Enjoy this recipe and the other three selections.
1. Peanut Butter & Beach Plum Jelly Ice Cream from Executive Chef Daniel Kenney, Sea Crest Beach Hotel – Cape Cod, Mass.
Yield: 1 quart of ice cream
½ cup organic sugar
3 organic eggs
1 cup organic whole milk
¾ cup organic peanut butter
¾ cup Cape Cod beach plum jelly
¾ cup condensed milk
½ cup organic heavy cream
2 teaspoons vanilla beans, fresh from pod
1. In a medium bowl, beat the sugar and eggs with an electric mixer until thick, about 3 minutes. Set aside.
2. Pour milk into a small saucepan, and bring to a simmer over low heat. Gradually drizzle the hot milk into the eggs while whisking vigorously. Then pour the whole mixture into the saucepan.
3. Cook over low heat, stirring constantly, until thick enough to coat the back of a metal spoon. Do not boil.
4. Remove from heat, and whisk in peanut butter. Allow to cool slightly, then whisk in the sweetened condensed milk, heavy cream and vanilla beans.. Cover and refrigerate until chilled.
5. Pour the mixture into an ice cream maker, and freeze according to the manufacturer’s instructions. Fold in beach plum jelly when mixture is still soft, then transfer to a container, and freeze until solid.
2. Banana Split from Executive Chef Caleb Lara, Harbor View Hotel – Martha’s Vineyard, Mass.
Yield: Makes 1 dessert
1 scoop vanilla bean ice cream
1 scoop chocolate ice cream
1 scoop strawberry gelato
1 banana, sliced lengthwise
Dark Rum Pineapple Sauce (recipe below)
2 tablespoons Italian cherries in liqueur
Freshly whipped cream
1 waffle cone, broken into pieces
Dark Rum Pineapple Sauce
1 cup finely chopped fresh pineapple
½ cup granulated sugar
¼ cup dark rum
1. Make the pineapple sauce by simmering all the ingredients together until a glaze forms
and the alcohol cooks off. Let cool before serving.
2. Arrange the ice cream ingredients in a platter (ice cream, banana, Italian cherries) and
drizzle with pineapple rum sauce. Top with freshly whipped cream and waffle cone pieces; serve immediately.
3. Rhubarb-Mint Ice Cream from Executive Chef David Haick, Whiteface Lodge – Lake Placid, New York
Yield: 1 QT
2 cups rhubarb puree
1 liter heavy cream
14 each fresh egg yolk
2 cups sugar
½ cup fresh mint
1. Heat heavy cream until 180 degrees. Add mint and steep 10 minutes. Strain through chinois.
2. Combine yolks and sugar and mix until ribbon stage. Add warm cream. Bring to a thick consistency or until 185 degrees.
3. Add rhubarb puree, and combine well. Use a Paco Jet machine to continue the process. Serve with fresh fruit.
Cobbler recipes are my favorite desserts, especially in the summertime. This Red White and Blue Cobbler is perfect for Father’s Day this weekend or the Fourth of July which is right around the corner. This recipe uses fresh strawberries, blueberries, and raspberries but feel free to mix is up and even use blackberries if you like (as long as you get 4 cups total berries).
If you are looking for more cobbler or crisp recipes, try my Fresh Peach Crisp