Sunday, August 23, 2015
Greetings! I have not posted on this blog for a long time. In the past year, I have gotten away from baking. It is not that I have cut baking out in its entirety, it is just that I have been baking the same few items. In my schedule, I have limited time so I end up baking what I know...or have memorized. During this time away from baking, I have eaten healthier and increased the amount of vegetables and grains in my diet. I limited my baked good intake, although I indulged in chocolate, cheesecake, and ice cream.
The gap of time has made me sad because baking is something that I enjoy and that I am truly passionate about. Today, I was inspired to bake something new and that is what I am sharing today! I made a healthier version of banana bread. I took a spin on my original banana bread recipe found on this blog. I added wheat flour, flaxseeds, and limited the fat and sugar in the recipe. The modifications with keep you fuller longer but also give more nutrients. Flaxseeds can reduce heart diseases. Whole flour provides more fiber in the diet. When it comes to sugar, manufacturers are overloading food products with sugar. Many people are unaware of how many products contain sugar and the high amounts found in food products. Reducing fat and sugar in this recipe will help reduce the overall amount of sugar fat in our already sugar latent diets.
Let's jump into the recipe, shall we?
Sunday, October 26, 2014
Monday, February 10, 2014
How do I describe Eli's Chicago-style cheesecake? It the simplest form, it's denser and richer than most types of cheesecakes. The taste is quite unique and I can't think of another type of cheesecake that can compare. Another thing that makes Eli's cheesecakes so unique is the shortbread crust! Cheesecake + shortbread = winning!
In the past couple of years, I have really grown an infatuation for cheesecake but nothing really hits the spot like Eli's. So, I set out on a pursuit for a homemade Eli's cheesecake recipe...and I did! I knew it had to be close to the real thing because one time, I looked on a box of Eli's cheesecake recipe and wrote down the ingredients. I was surprised to find sour cream to be in the recipe. When I came across this recipe from The Zen Kitchen, I saw sour cream listed as an ingredient. I actually found this recipe years ago but as odd as it seems, I was a little terrified that I would just be disappointed. That, and the fact that I had never made a cheesecake before. I decided to face my fears and try, and good thing that I did!
This recipe hit so close to home, no pun intended. While it was a lot of work, it was a complete success and most definitely worth the time. I made my own homemade sea salt caramel (recipe not included) and it was the perfect icing on the (cheese) cake!
Give this a try and you'll never want to eat any other cheesecake! You've been warned! To The Zen Kitchen, thank you for being brilliant!
Thursday, February 6, 2014
I am a big fan of making classics with a twist. I can't define what classic this recipe resembles because I feel it is a culmination of multiple desserts: oatmeal cookie, apple pie, and cheesecake. Regardless, the dessert is delicious so if you're looking to try something new or with a twist, look no further! This dessert as classified as a bar but requires more than your typical bar dessert. This recipe is essentially an oatmeal cookie with a sweetened cream cheese layer, an apple filling, topped with more oatmeal cookie. Irresistible sounding, I know!
You can choose to make your own oatmeal cookie batter and apple pie filling or to buy packaged or canned version. While I like a shortcut every once in awhile, I like to make as much as I can from scratch. I compromised in this recipe and only used canned apple pie filling, which I was skeptical to use - not as bad as I thought but would prefer to make my own. However, to make a dessert on a zip, I know I can count on this recipe!
Sunday, February 2, 2014
Happy 2014! It's time to get back into the blogging swing of things. What better way to start the year than with a recipe that promotes healthy and mindful eating. The greatest thing about this recipe is that while it has the taste of a regular chocolate muffin, it is actually packed with nutrition to make this sweet treat into a nutrition powerhouse. These muffins are also low fat and make for an easy grab-and-go breakfast.
The only hint you get that these muffins are healthy is the texture. It is not as smooth as your typically muffin but that is because this recipe uses wheat bran, which has a rustic but soft texture. This is not a bad thing! In fact, it gives the muffin a textural contrast.
The batter is slightly sweet but can be easily modified by altering the amount of chocolate chips. For me, 1/2 cup of chocolate chips of dark chocolate chips was just enough to give me bursts of sweetness as a I devoured my muffin!
Sunday, April 7, 2013
The end product? Delicious and amazing cookies! didn't tell my brother the ingredients of the cookie because he refuses to eat any of my healthy baked goods. He ate the whole cookie...I think he's better off not knowing!
Saturday, January 19, 2013
Greetings! It's been awhile since I wrote my last post but let's just say life has been busy. Fortunately, it's not that I haven't been baking since my last post, I just haven't posted my baked goods. It's been long enough so here is a new one for y'all. It feels good to be back!
Everyone has strategies for what makes the perfect chewy chocolate chip cookies. I've been exploring all of these strategies for years and finally found one that is workable. I would like to make tweaks to this recipe but for what it was, it definitely creates chewy chocolate chip cookies! It doesn't require refrigerating the dough, adding ridiculous amounts of butter, etc. All it requires is two teaspoons of cornstarch. Yep, just cornstarch. Don't believe me? Try it for yourself!
I like this recipe but I am going to alter some flavors to my liking. Until I figure it out, this is perfectly fine!