Category Archives: recipes

April 22, 2013 · 4:00 am

A traditional ‘five day cake’

5 Day Cake


This cake.

I didn’t make it — I merely sampled its delicious, coconut-y awesomeness at a friend’s recent bridal shower. Her groom-to-be has an insanely sweet grandma from North Carolina (by way of England), and she brought this beauty with her from the south. (Along with the remnants of her British accent. Which was awesome.)

Before I’d taken a bite, Colleen promised I would adore this cake. I hemmed and hawed about eating sweets because, you know, weight loss and such, and dessert — any dessert — is a gateway drug. But in the end . . . I just couldn’t resist. And after she finished telling me about this cake’s prominent role in their family, to push a piece away felt like an insult.

And this cake got me thinking about traditions. Food plays such a prominent role in my own family memories — and is integral to our holidays. While one grandmother is famous for her amazing cookies and homemade peanut butter cups, the other is well-known for her pies and birthday cakes. I can close my eyes and taste them all.

While we favor certain dishes, Bethany and Mike’s families have their own coveted, longed-for dishes. Called “Five Day Cake” because it actually sits in your fridge for five days (!), I found a similar recipe online . . . but I had the foresight to ask Colleen about hers before we left. Her lovely daughter-in-law hosted the shower, and she pulled her treasured recipe collection off a shelf. A copy of this one was right on top — which means it was fate.

So if you’d like to start your own family tradition (or just make a delicious dessert), this one’s for you. Just hope you can wait five days before sampling it.


Five Day Cake

Recipe from Colleen G.

Cake

Ingredients for frosting:
• 2 cups sugar
• 2 8 oz. sour cream
• 2 9 oz. frozen coconut

Ingredients for cake:
• 1 Duncan Hines Butter Golden cake mix
• 4 eggs
• 1/8 cup sugar
• 1 cup water

Mix sugar, sour cream and frozen coconut together for frosting. Put in airtight container. Refrigerate overnight.

Combine dry cake mix with 4 eggs, 1/8 cup sugar and 1 cup water, mixing until well blended. Pour into two 9-inch baking pans and bake according to package instructions. (Cake should be lightly browned, and toothpick inserted in center should come out clean.)

When cool, slice each layer in half. Frost the four individual layers with refrigerated coconut mixture, then stack and frost with remaining coconut mixture. Keep in fridge for five days, using toothpicks to support layers, if necessary. Serve and enjoy!


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April 12, 2013 · 9:00 am

A healthy burger?

A better burger


When I transitioned to a healthier diet this year, I figured I’d never touch a cheeseburger again.

It was just one of many misconceptions I had before joining Weight Watchers — and figuring out how to balance the delicious, oh-my-God-I-need-”real”-food urges I have with building flavorful, better-for-me meals.

After stumbling across WW’s recipe for pepperoni pizza burgers online, I almost wept with relief. Red meat! Pepperoni! A real bun! And it was only 8 points? Well, then.

Spence and I made these last night and added a few of our favorite spices (like crushed red pepper and black pepper), plus added yellow peppers because . . . well, you don’t need a reason to add peppers, do you? Grilling the tomatoes, as instructed, lends some of the “pizza” quality to the recipe, though it’s really like a delicious Italian-style burger.

I’m leaving the recipe as-is, so as not to alter the Points content for anyone following Weight Watchers, but we lightened it up further with turkey pepperoni instead of regular. And we totally splurged with potato rolls instead of light wheat ones. And it was so good.

Mmm, burgers. I’ve missed you so. And we’ll never be parted again.


Pepperoni Pizza Burgers

Recipe from Weight Watchers


Ingredients:
4 sprays cooking spray
1 pound uncooked 93% lean ground beef
1 tsp kosher salt
1 tsp garlic powder
1 tsp dried oregano
1 tsp crushed red pepper flakes, optional
2 medium plum tomatoes, sliced 1/4-inch thick
1 1/2 oz Parmesan cheese, thinly sliced
4 light hamburger rolls or buns, toasted
1 oz pepperoni, thinly sliced
4 leaf/leaves basil

Instructions:
Coat a large griddle, outdoor grill rack or stovetop grill pan with cooking spray; preheat to medium-high.

In a large bowl, combine beef, salt, garlic powder, oregano and crushed red pepper; divide mixture into four balls and then gently press each one into a 4-inch patty.

Place sliced tomatoes on grill; cook until grill marks appear, about 2 minutes per side. Remove from grill; set aside.

Off heat, recoat griddle or grill pan with cooking spray. Place burgers on hot griddle or grill; cook 5 minutes per side for medium (or to desired degree of doneness). Sprinkle each burger with 1/4 of cheese about 2 minutes before fully finished cooking on second side; cook until cheese melts.

Serve each burger on a toasted bun, topped with 1 basil leaf and 1/4 ounce pepperoni. Yields 1 burger per serving.


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March 15, 2013 · 4:00 am

Healthy chicken and mushrooms in a sherry cream sauce

Healthy chicken and mushrooms


The biggest challenge in converting to a healthier lifestyle is finding ways to stay full without feeling deprived. Because I’m so used to scarfing down carbohydrates and large portions (and, you know, large portions of carbohydrates), meal times can pose challenges.

But we’re up for the task.

I recently stumbled upon Nosh My Way: a website with tons of delicious, healthy recipes with Weight Watchers PointsPlus values already calculated (four per serving for this dish). You certainly do not need to be on Weight Watchers to enjoy flavorful, lower-calorie meals — though having Marlene do the calculations ahead of time is awesome.

Her recipe for chicken breasts in a creamy mushroom sauce was delicious — and great for a weeknight. Spencer had a mess of mushrooms that needed to be used up ASAP, and most of these ingredients were already on hand. We made a few additions to the recipe, outlined below, but the original would be great, too.

I just have to add garlic, y’all. It’s a sickness.

We served with Brussels sprouts (because I’m obsessed with them), but it would also be tasty over brown rice. Totally your call.


Healthy chicken and mushrooms
in a sherry cream sauce

Just slightly adapted from Nosh My Way. Serves 4.


Ingredients:
• 16 ounces boneless, skinless chicken breasts, pounded thin
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon salt
• 1 white onion, thinly sliced or chopped
• 1 1/2 cups thinly sliced baby bella mushrooms
• 1 tablespoon minced garlic
• 3 tablespoons dry sherry
• 1/2 cup reduced-sodium vegetable or chicken broth
• 4 tablespoons fat-free half and half
• 2 tablespoons minced fresh chives or scallion greens
• 2 tablespoons cornstarch

Directions:
1. Season chicken with pepper and salt on both sides.
2. Spray a medium-sized skillet or Dutch oven with nonstick spray and heat on medium heat.
3. Add the chicken and cook, turning once or twice and adjusting the heat to prevent burning, until brown — about 10 to 12 minutes.
4. Transfer chicken to a separate plate and keep warm.
5. Add onions to the pan and cook, stirring, until fragrant, about 1 minutes.
6. Add mushrooms and garlic and cook, stirring occasionally, until tender, about 2 minutes.
7. Pour in sherry; simmer until almost evaporated, scraping up any browned bits, about 1 minute.
8. Pour in broth and cook until reduced by half, 1 to 2 minutes. Stir in half and half and cornstarch.
9. Return to a simmer. Return the chicken to the pan, turn to coat with sauce and cook until heated through, about 1 minute. Add the chives or scallion greens and serve immediately.


onion

mushrooms


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March 8, 2013 · 4:00 am

Cinnamon buns: now in convenient cupcake form

Cinnamon roll cupcakes


Have y’all missed my cupcake posts?

I’ve sure missed writing them.

Mostly because when I was writing them, I was baking them — and eating them.

And I really do miss eating them.

As I continue on my healthy-eating journey, sweets aren’t banned . . . but they’re certainly not encouraged. Like all things, I’ve learned that moderation is key — and I’m proud of the success I’ve already had by limiting my snacking, introducing more fruits in my diet and majorly monitoring my portion sizes. I’ve cut out most carbs and started eating a healthy breakfast every morning, and the results? Well, I fit in my favorite jeans again. And though it’s not about what I’m seeing on a scale, it feels good to just . . . feel better.

But sometimes a girl needs a cupcake.

I spotted this recipe on Cupcakes For Breakfast before Christmas, and guys? You can totally eat this cupcake for breakfast. Because it tastes exactly like a cinnamon bun, and everyone knows those are perfectly acceptable, sweet and amazingly delicious ways to start the day.

With a cream cheese topping, you’re going to fight friends and family off with a batter-covered stick. I made 24 of these on Tuesday night — and had six remaining by Wednesday evening. When word got around that I’d dragged myself into the office in the snow with dessert, my cupcake carrier was empty faster than I could shout, “Don’t count the calories!”

Don’t count them. This one is worth it.


Brown sugar and pecans

From above

Muffin cups


Cinnamon Roll Cupcakes

From Cupcakes for Breakfast and Better Homes and Gardens

Ingredients:
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup butter, softened
2 eggs, room temperature
3/4 cup packed brown sugar
1/3 cup chopped pecans
3 teaspoons ground cinnamon
1 3/4 cups sugar
1 1/2 teaspoons vanilla
1 1/4 cups milk


Directions:

Line two 12-cup muffin tins with paper liners. Pre-heat oven to 350° F.

In a medium bowl combine flour, baking powder, and salt. Set aside. In a small bowl, mix together brown sugar, pecans, and cinnamon. Set aside.

In the bowl of a mixer, cream butter and granulated sugar until light and fluffy (about two minutes), scraping down the sides occasionally. Add eggs one at a time, beating well after adding each one. Beat in vanilla. Alternately add flour and milk to butter mixture, beating on low speed just until combined.

Spoon about a tablespoon of the batter into each cup. Sprinkle the cinnamon mix on top of the batter, then spoon remaining batter on top until each cup is 3/4 full. Garnish tops with additional sugar mixture, if desired.

Bake for 18-20 minutes or until a toothpick comes out clean when stuck inside. Cool cupcakes on a wire baking rack. Frost with cream cheese icing (recipe here), or eat and enjoy as-is!


They are risen

Cooling

Finished product


P.S. With the day o’ St. Patrick nearly upon us, don’t miss the dark chocolate Guinness cupcakes I whipped up last year. They’re delicious — and very seasonally appropriate! Plus, you can drink the leftover Guinness. So . . . you’re welcome.


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February 8, 2013 · 4:00 am

Recipe: Baked garlic Parmesan shrimp

Baked garlic parmesan shrimpAs Spencer and I become committed to better eating, I’m desperately searching for full-flavor recipes that deliver the goods without as much fat.

This Weight Watchers recipe about knocked our socks off — especially after a few weeks of relatively hum-drum eating. That’s my fault; as I’m learning the ropes of healthier eating, I tend to stick to “safe” foods (like lean turkey, apples, grilled chicken) before venturing into unknown territory.

This shrimp dish was ready in about 35 minutes, start to finish, and set my tastebuds a’ tinglin’ — in a good way! Plus: cheese. This recipe has delicious cheese on it. Felt like a real treat! And to balance out the “treat” aspect, we served it with a salad and light balsamic dressing.


Baked garlic Parmesan shrimp

Adapted from the Weight Watchers community

1 pound (16 oz.) frozen shrimp, thawed (or fresh, uncooked)
4 tsp minced garlic
1/4 cup white wine
2 tbsp regular butter, softened
1/4 cup plain bread crumbs
2 tbsp fresh parsley
1/2 tsp table salt
1/4 tsp black pepper
1/4 cup(s) grated Parmesan cheese

Heat oven to 425 F. In a baking dish, combine the shrimp, garlic, white wine, salt and pepper. In a small bowl, combine bread crumbs, butter and parsley. Sprinkle bread crumb mixture over the shrimp, followed by the grated Parmesan. Cook 15-18 minutes until shrimp are opaque. Serve immediately. Serves 4 (or two hungry people!).


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October 19, 2012 · 4:00 am

Healthy apple ‘pie’: Half a recipe


We’re in Apple-topia over here.

After last weekend’s trip to the orchard, we drove home with sore feet and bags of apples. My boyfriend is quite the winemaker these days (and even won “best in show” at the county fair this year — woo!); apple brew is one of the concoctions on his to-be-made list. So much of the fruit will be broken down for that.

But the rest? That’s for us. For desserts and snacks and dinners. We’ve been chopping up chicken and apple sausage for dinner, sauteed with slices of apples. I’ve been cutting them up as “dessert,” which isn’t nearly as appealing as, you know, chocolate — but in an effort to cut down on calories, I’m learning to live with it.

And then I found this recipe, which is really just half a recipe. There’s no cooking or real preparation involved. It’s succinct — but tasty. Here we go:


Cut an apple in half, removing seeds, and bake until soft. Top with 2 tablespoons of low-fat or fat-free vanilla Greek yogurt, a dash of cinnamon and one crumbled reduced-fat cinnamon graham cracker.


That’s it.

And it. was. delicious. No butter, no oil, no sugar (except from that solitary graham cracker, but that barely counts). For someone who craves a little sweetness after dinner, this was a treat. Okay, it’s not really pie, but the graham crackers allow me to pretend. I like pretending.

Since we have about 47 more apples to use before they spoil, I have a feeling it’ll be showing up in a kitchen near me quite soon.



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October 5, 2012 · 5:00 am

Semi-homemade with … Meg: another pumpkin cupcake


Who knew there were so many pumpkin recipes?

Well, I guess I did — and it’s reaching a critical point over here. But since our photography club is having a picnic this Saturday, I couldn’t resist the opportunity to try out another autumnal recipe before everyone (myself included) gets completely sick of all pumpkin-flavored foods. I realize I’m stretching the boundaries here at write meg!, what with punching you over the head with so many mentions of my favorite gourd, but humor me just once more.

I adapted this version from Betty Crocker, though I didn’t have pecans and was too tired and stressed to make frosting from scratch (don’t stone me!). Good thing Betty is around — her vanilla buttercream is quite tasty. So I nixed the pecans in the original recipe, though they sound delicious, and the end result? Darn good! Just enough pumpkin spice flavor to satisfy this fall-obsessed baker’s heart, and next time I might even top with candied pecans or walnuts.

And since you haven’t whipped these up yet, you can add candied pecans or walnuts. Go forth and prosper, friends.


Pumpkin spice cupcakes

Adapted from BettyCrocker.com

Ingredients:
1 box Betty Crocker yellow cake mix
1 cup canned pumpkin (not pumpkin pie mix)
1/2 cup water
1/3 cup vegetable oil
4 eggs
1 1/2 teaspoons pumpkin pie spice
1 container cream cheese or vanilla frosting (or make your own!)

Directions:
In large bowl, beat cake mix, pumpkin, water, oil, eggs and pumpkin pie spice with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among muffin cups (about two-thirds full). Bake 19 to 24 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes, then frost and decorate as desired.



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