SWEET TREATS 'n Good Eats

Beignets

2011-07-03T16:17:00.011-04:00

It's Fourth of July weekend and I was supposed to be in New Orleans for the Essence Music Festival. For a variety of reasons, me and my girls were unable to make the trip this year. So in keeping with the N'awlins spirit, I thought I would make some beignets with breakfast this morning.

A beignet is a very light, French style doughnut or fritter that originated in Southern Louisiana. Beignets are typically dusted with powdered sugar and served warm. Many people who visit New Orleans will tell you that cannot, will not, leave the city without visiting Cafe Du Monde. It is there where you will find the classic beignets. The original Cafe du Monde coffee stand was established in the French Market in 1862 and is still in operation today. Cafe Du Monde is considered a New Orleans landmark and stays open 24 hours a day, 7 days a week. As with many of the famous New Orleans "spots", pack some patience because the lines are typically long. But the end result is well worth the wait.

Beignets are fairly easy to make. But the key is to have the oil at the right temperature. It should be hot enough to give the outside a crispy exterior; but not so hot that the inside does not have a chance to cook properly. So it is a delicate balance.

Beignets

1 pkg active dry yeast
1/4 c warm water (115°)
1 c evaporated milk
1/2 c canola oil
1/4 c sugar
1 egg
4-1/2 c self-rising flour
Safflower or peanut oil for deep frying
Confectioners' sugar for garnish

Dissolve yeast in warm water. Add the milk, oil, sugar and egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Do not knead dough. Cover and refrigerate for 6-8 hours.

Punch dough down. Turn onto a floured surface; roll into a rectangle. Cut into squares.

Heat oil to 375°. Fry squares, a few at a time, until golden brown on both sides. Drain on paper towels. Garnish with confectioners' sugar, eat with preserves, or drizzle with chocolate.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Breakfast Potatoes

2011-07-03T11:50:00.003-04:00

During the week there is so much going on that there is not a lot of time to cook a good breakfast before starting work. Plus, to be totally honest, I would much rather get 30 additional minutes of sleep than to wake up to allow for a big breakfast. But, it is the most important meal of the day. So I enjoy the weekends where I can take my time and prepare a hearty breakfast while sipping on a hot cup of tea.

That's what I am doing this morning while reading Clean Eating. Any time I receive a gift I am always grateful. But I especially love receiving gifts that I can actually benefit from or use in my every day life. My bestie knows I am on this journey to healthier eating. So she purchased a subscription to Clean Eating for my birthday gift this year. If you are interested in eating food in its most natural state and are looking for healthier eating habits, this magazine is for you. It is full of great recipes, tips, and articles that help with improving your lifestyle.

I don't do a lot of "white foods", which are essentially bad carbs. But I will allow some flexibility with my weekend breakfast, from time to time. Today I wanted a fried egg and some breakfast potatoes. I use red potatoes for my breakfast potatoes and always leave the skin on. The skin has fiber, phytochemicals, and vitamins.

I always boil my potatoes first to reduce the amount of cooking time once I add them in the saute pan with the onions and spices.

Breakfast Potatoes

3 lg red potatoes
1 tsp extra virgin olive oil
1 tsp butter
1 small onion, chopped
Kosher salt and pepper to taste
1/4 tsp paprika
1 tbsp parsley

Bring a large pot of salted water to a boil. Add red potatoes and cook for 3-5 minutes, or until slightly tender. Do not overcook or they will be mushy. Drain the potatoes and set aside.

In a saute pan, add olive oil and butter. Once the butter has melted, add onions and potatoes to the pan. Sprinkle with salt, pepper and paprika and cook for 3-5 minutes. Be sure to toss the potatoes so the spices are evenly distributed. Cook for 2-4 more minutes or until they reach desired doneness.

Sprinkle with parsley and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chocolate Peanut Butter Cupcakes

2011-07-03T01:58:00.004-04:00

No matter the holiday, it is always a good time when folks can get together and fellowship. I have not seen my some of my girls since the end of last year and am looking forward to hanging out and catching up with them for our pre-Fourth of July get together.

We each have things we are good at preparing and my area is dessert. So this go round, I wanted to do something we had not done in the past. I am a creature of habit so I typically whip up a cheesecake, pound cake, red velvet or carrot cake. Today, I decided to make chocolate peanut butter cupcakes.

I love a good chocolate cake. And coffee and Kahlua transform chocolate cakes to a new level of decadence. Since I am not a coffee drinker, I hated having to brew a pot of coffee just to include a cup or so in a cake batter. So I happened to stumble upon some coffee singles from Maxwell House that do the trick without wasting a half a pot of coffee. These little packets work much like a tea bag. You just heat or microwave your water, dip them for a few minutes, and voila! I get excited about the simplest things.

These cupcakes are moist and delicious and almost taste exactly like a bite from a Reese's peanut butter cup. Not too sure it was a good complement for the new drink Renee was preparing, the Purple Alaskan Thunderfu*k. There were at least 8 different types of alcohol in this concoction, along with some soda, pineapple juice and grenadine. Surprisingly, everyone was still standing and speaking clearly as we prepared for the drive home.

As with most of our time together, it came to an end too soon. But, I am anxiously looking forward to the next time we can all get together.

Chocolate Peanut Butter Cupcakes

1 3/4 c AP flour
2 c sugar
3/4 c Hershey’s cocoa powder
2 tsp baking soda
1 tsp baking powder
1 tsp kosher salt
1 c buttermilk
1/2 c canola oil
2 lg eggs
1 tsp pure vanilla flavoring
1 c hot coffee

Preheat the oven to 350 degrees.

Line three muffin tins with liner paper.

Sift the dry ingredients together, including the sugar. In a separate bowl, combine the eggs and the remaining wet ingredients, with the exception of the coffee. Using a mixer at low speed, combine the wet ingredients with the dry ingredients, incorporating the dry ingredients ½ cup at a time. Slowly incorporate the hot coffee, making sure to scrape the sides of the bowl.

Pour batter into muffin tins and bake for 15-18 minutes, until toothpick comes out clean. Cool cupcakes in the pan for 15 minutes. Transfer them to a cooling rack to cool completely.

Peanut Butter Frosting

5 tbsp unsalted butter, softened
1 c confectioners’ sugar
1 c creamy peanut butter
3/4 tsp vanilla flavoring
1/4 tsp sea salt
1/3 c soy milk (or heavy cream)
1 c Reese’s peanut butter cups, cut into small pieces

Bring the butter to room temperature. Place all of the ingredients, except the soy milk (or heavy cream), in a bowl. Mix on medium speed until creamy. Slowly incorporate the soy milk and beat until light and smooth. Refrigerate frosting for at least an hour. Frost cupcakes. Garnish with candy pieces.

*Recipe adapted from Ina Garten, Barefoot Contessa

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Mushroom Spinach Crepe

2011-07-01T21:49:00.010-04:00

It is the Friday before the 4th of July and there are several people cooking out this weekend. So, just in case I end up indulging in some food that is not necessarily on my meal plan, I figured I'd start the weekend off the right way.

I used to be intimidated at the thought of making crepes - they sound like they would be more difficult to achieve than they really are. But now I am a pro at it. I used to toss at least three or four crepes before getting one good crepe from the batter. Now, I am down to only wasting the first one. Ha! Progress!

Tonight, I was craving something hearty but quick. So I settled on a mushroom spinach crepe. You can make crepes with all purpose flour, whole wheat flour, or you can combine the two. You can also try buckwheat flour for an even healthier, heartier version. You will get a better result with crepes if you allow the batter to sit overnight. If the batter is too thick when you go to prepare them the next day, add a little more milk or water to thin them out.

I am planning on a relaxing holiday weekend, doing a lot of nothing. Perhaps a visit to the pool...but definitely lots of good eating and catching up with some old friends.

Mushroom Spinach Crepe

Crepe:
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/8 teaspoon salt
1 egg
3/4 cup soy milk
1 tbsp melted unsalted butter, plus more for pan

Mix the flour and salt together. Combine wet ingredients in a mixing bowl with a hand mixer. Add dry ingredients and mix, just until blended. Brush saute pan with butter and heat at medium temperature. Pour just enough of the batter to cover the bottom of the pan. Tilt and turn the pan so the mixture evenly coats the pan.

Cook the crepe until golden brown on the bottom, about 2 minutes. Flip and cook the other side until golden brown. Keep warm in a 200 degree oven.

Filling:
1/4 cup balsamic vinegar
1 tablespoon butter
1 onion, sliced
1 red pepper, sliced
8 oz sliced mushrooms
4 oz spinach
1 tbsp thyme
Kosher salt and pepper to taste
4 whole wheat crepes
1 handful goat cheese or slice of Swiss cheese

Reduce the balsamic vinegar in a small saucepan.

Heat the butter in a saute pan. Add the onion, mushroom and red pepper and saute for 5-7 minutes. Season mixture with thyme and salt and pepper. Add the spinach and saute just until it wilts. Remove from heat.

Assemble the crepe by adding the filling and topping it with cheese. Drizzle with balsamic vinegar, fold and serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Shrimp Fried Rice

2011-06-29T23:22:00.008-04:00

I tasted sushi once, a few years back, and was not very impressed with it. But a lot of my friends rave about sushi and say it is simply the best. So I had a dinner meeting the other evening at one of my favorite places, Sushi 101, and decided to try something new. Yes, I know I just said I didn't care for sushi...but I don't go there for the sushi. I am hooked on the shrimp fried rice. However, the other night I was feeling a tad bit adventurous so I was coerced into eating an avocado roll as well. O-M-G. I have been converted. It was so silky and delicious. Nothing like what I anticipated. So of course it is on to the California roll next. But, everything in moderation. Now I won't be eating eel or anything that out of the box; but I am definitely more open to trying some new things now.

I was having a craving for shrimp fried rice this evening but not feeling much like driving to the restaurant. So I figured I would try it in my own kitchen. I did not have any leftover rice, which is a problem when making shrimp fried rice. But it was pretty darn good, if I must say so myself. The reason the rice should be leftover and cold is because it turns the grains firmer and gets rid of excess water. Using freshly cooked rice will turn into mush. Mine was not quite mush; but definitely a close cousin.

I like to do things my way so I am not big on the traditional things that you expect to see in fried rice - peas , baby corn, the egg, carrots. In my fried rice I included zucchini and mushrooms. But you can use almost any vegetables you like.

Shrimp Fried Rice

Sauce:
2 tbsp chicken broth or water
2 tbsp rice wine (or other white wine) 
1 tbsp soy sauce
1 tsp salt 
1 tsp toasted sesame oil
¼ tsp freshly ground black pepper

Fried Rice:
2-3 tbsp sunflower oil
1 small zucchini squash
1/2 medium yellow onion
1/2 medium green bell pepper
1/2 medium red bell pepper
1 c mushrooms
1/2 c long grain brown rice
10-15 medium shrimp

Wash and cut vegetables.

Heat 1 tbsp oil in a wok or deep skillet over high heat until hot, but not smoking.

Add the shrimp and stir fry for 2-3 minutes. Remove shrimp and set aside. Incorporate remaining oil. Add vegetables to the pan and stir fry for 3-5 minutes. Add the rice, stir frying and removing any clumps of rice that have gotten stuck together.

Add the shrimp back in. Incorporate the sauce and mix well. Remove from heat and serve.

So we will be a little more prepared next time, with some cold rice. And who knows? I might even try my hand at the avocado rolls too! Chopsticks anyone?

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pineapple Granita

2011-06-28T15:32:00.001-04:00

Looking for a cool, light, delicious, refreshing treat for those blazing summer days? Try making a granita!

One of my favorite birthday gifts is the Cuisinart ice cream maker that I received a few years back. And before I cut sugar and dairy out of my diet, you could always count on finding a gallon of homemade ice cream around the house. But over the last two years, I have really gotten into making sorbet and granitas. These frozen desserts can be made without an ice cream maker and are a nice finish to a heavy dinner...or a hot afternoon. A granita is an Italian semi-frozen dessert made out of sugar, water (or some form of liquid) and flavorings. Think of it as a grown up icee or snow cone. Remember running to the house to get your change for the ice cream truck so you could buy one of those?

A granita is easy to make and you can dress them up to be right fancy if you are hosting a dinner party or having a holiday cookout. Garnish with mint or fruit slices. Or to really spruce up the presentation, hollow out a piece of fruit and serve the granita in a shell. Have fun with it!

Pineapple Granita

1 pineapple, chopped
Juice of a lime
3-4 mint leaves
1/2 cup water
1/4 c sugar
Splash of vodka, optional

Place pineapple in a food processor and purée until smooth. Transfer to a bowl. Place sugar, mint and water in a small saucepan and bring to a boil over medium heat. Do not stir. Boil for 3-5 minutes or until slightly reduced.

Once the syrup has cooled, remove the mint leaves and combine all ingredients. Pour into a square Pyrex dish. Freeze, breaking up large pieces with a fork every
30 minutes or so, until granita reaches the desired consistency (approximately 2 hours).

Spoon into serving cups. Makes about 4 servings.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Apple Chips

2011-06-26T18:40:00.002-04:00

It is really never good for me to be in the house for an entire day because I end up doing way too much snacking. I am out of Chex Mix and not feeling like running to the store so I am officially out of treats. So I am at it again with the mandolin and the potato chips. This time I am making my all-time favorite, apple chips.

My first experience with apple chips came shortly after Panera Bread added the Fuji apple chicken salad to the menu. So delicious! This salad comes with apple chips on the top. While it is truly a great salad, the chips get a little too soggy. And I don't do soggy. So I would find myself eating the chips off of the top of the salad before digging in.

I won't go into my obsession again with the chips and how I spent an arm and a leg with Seneca Foods, purchasing them in bulk to have on hand 24/7. But let's just say I did find it easier to make them myself. Today was supposed to be a day at the pool. But with the impending storm it looks like a day on the brown couch. Healthy snack...check. Fuzzy blanket...check. Remote control...check. Let's go!

Apple Chips

2 large apples (Red Delicious or Granny Smith)
2 tbsp granulated sugar
2 tsp cinnamon

Healthy option:
2 large apples (Red Delicious or Granny Smith)
1/8 tsp Stevia (or use no sugar at all)
2 tsp cinnamon

Preheat oven to 200 degrees.

Use mandolin to thinly slice apples. Arrange apples in a single layer on a cookie sheet lined with parchment paper.

Combine sugar and cinnamon in a bowl. Using a sieve, sprinkle over apple slices.

Bake in bottom part of oven until apples are crispy and dry, about 2 hours. Every 30 minutes flip the apple slices over to ensure they bake evenly. Once chips are done, let them cool completely. Store in airtight container for up to 3 days.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Lentil Soup

2011-05-22T17:07:00.004-04:00

What do you do with the leftover lentils from yesterday’s salmon dinner? Make soup!

It sounds pretty crazy to be thinking of eating soup on a 90 something degree day outside. But it is freezing inside my house. So I decided a hot bowl of soup and some cornbread would be a great lunch for my brown couch Sunday. My goal is to catch up on all of my recorded shows and watch a few movies. Right now I am watching the Back-up Plan with Jennifer Lopez and, even though this was not part of my plan, it is actually pretty funny.

I did not have any sausage for this recipe so I shredded a chicken breast and used that instead. Lentils are extremely filling and will soak up the flavors of whatever liquid you decide to cook them in. Lentils are high in protein and fiber and low in fat. They're also packed with folate, iron, phosphorus, potassium and fiber. Unlike other legumes, lentils cook quickly without pre-soaking. Lentils come in three main varieties -brown, green and red.

Brown lentils can be cooked for about 20-30 minutes in water or broth and should not be overcooked because they'll become too soft and mushy. They are most commonly found in your local grocery store. Green lentils are also referred to as French lentils. Green lentils hold their shape well, but take longer to cook than other lentils, around 45 minutes. Red lentils are the nuttiest of the three and they are good in Indian dishes. You will most often find them in Indian or Middle Eastern markets.

Lentil Soup

1 pkg Andouille sausage
1 medium white onion, diced
1 pkg button mushrooms, sliced
2-3 cloves minced garlic
6 c chicken broth
1 lb dried lentils
½ c celery
1 8 oz. bag of fresh baby spinach
1/2 tsp thyme
1 bay leaf
Kosher salt and pepper
Olive oil

Heat a large pot or Dutch oven over medium heat. Slice the sausage into small cubes. Add sausage to pot and cook until slightly browned, approximately 5-7 minutes. Remove from pan and drain any excess fat with paper towels.

Add a tablespoon of olive oil to the hot pan and add the celery, onions and mushrooms; saute until translucent. Add minced garlic and saute for another minute. Add the thyme and bay leaf . Stir until spices are thoroughly combined.

Add the lentils. Stir. Incorporate the chicken broth and stir to combine. Increase heat to bring the soup to a boil. Once it begins boiling, reduce the heat to a simmer and partially cover the pot. Let simmer for approximately 30-40 minutes or until the lentils have become soft, puffed up and absorbed a good amount of the liquid.

Add the spinach, stirring to combine. Stir in the sausage. Add salt and pepper to taste.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chicken Quesadillas with Mango Salsa

2011-05-21T17:59:00.006-04:00

It is a beautiful, hot day in the Queen City and I am returning from a health and wellness fair where I learned that my chakra is off, my head and shoulders are misaligned and I might need some acupuncture for my allergies. Wow! It is amazing what the body tells us and so important for us to take better care of ourselves so we can live healthy, positive lives. Since I can’t fix all of that today, I am going to focus on something I can fix…lunch!

I dashed out this morning without eating any breakfast. So I am starving and having a craving for some quesadillas with mango salsa. Cooking with mangoes reminds me of my best bud, Kevin Pringle, who transitioned last year in July. Kevin made my first mango salsa on a salmon dish he prepared for a girlfriend and I for a Mother’s Day dinner the year before last. And then he was always front and center whenever I made my mango sorbet. I miss my friend. Funny how the smallest things can take you back.

My plan is to stop off at the house, grab some lunch, and head back out to run some errands. But I have a sneaky suspicion I might end up on the couch, under my blanket. Love those lazy Saturdays. Only time will tell…

I use 100% whole wheat flour tortillas from Trader Joe’s. Today, I did not have any avocado or tomatoes so I made a much simpler salsa. You may substitute cucumber instead of avocado as well. Mango salsa is a sweet, tangy, refreshing addition to quesadillas but is also great on fish and tortilla chips. You can make quesadillas with chicken, shrimp or crab.

Mango Salsa

1 large mango
1 large tomato
1 avocado
1 small red onion
1 clove garlic, minced
1/2 c chopped, fresh cilantro
1 tsp salt
2 tbsp fresh lime juice
1 tbsp olive oil

Peel, seed and dice the mango. Dice the tomato, avocado, onion and the garlic. Combine all ingredients. Serve.

Quesadillas

2 boneless, skinless chicken breasts (cooked and diced)
1 small red or yellow onion, sliced
1 green bell pepper, sliced
1 c mushrooms
8 Tortillas
Butter
Shredded 4-Cheese Fiesta Blend
Sour cream, optional

Saute vegetables in medium saucepan; but not overly so (they still should have some crunch). In a separate saucepan, toss in ½ tbsp butter and add tortilla. Cook until lightly brown. Remove tortilla and do the same for the others.

Begin to assemble tortillas starting with cheese, vegetables and then chicken. Add more cheese. Top with a second tortilla and cook until golden. Flip and cook for another minute. Slice quesadillas and top with salsa and/or sour cream. Enjoy.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Salmon and Lentils

2011-05-18T16:33:00.003-04:00

My diet mainly consists of fish, shrimp and chicken so I am always looking for ways to keep it new and exciting.

Salmon is one of my favorites and is so versatile–grilled, broiled, poached, as salmon cakes, on my salad, in dips... I typically refrain from searing foods because of the intense amount of smoke that it creates in the kitchen. But I decided to sear the salmon this time around and finish it in the oven. Boy was that an adventure!

Salmon is high in protein and a 4 oz serving of wild salmon provides a full day’s requirement of vitamin D. Salmon is also a good source of B12, niacin, and selenium, is an excellent source B6 and magnesium and contains omega-3 fatty acids. Benefits of omega 3 fats include controlling blood pressure, reducing bad cholesterol levels in the body, preventing and curing arthritis and other inflammatory diseases, and preventing cancer, particularly prostate and breast cancer.

The process of searing converts the natural sugars of the meat and any dry seasonings into a crispy outer layer, while preserving the juiciness of the meat’s interior. To sear a piece of meat you have to make sure the pan is extremely hot, between 300-500 degrees. The idea is for the dry meat and the hot pan to meet briefly until the surface of the meat is a solid dark brown, though not charred or blackened. For best results, bring the meat to room temperature, before searing, to allow the meat to relax. It is recommended that you do not use marinades with searing.

So I have my salmon and my extremely hot pan and I am tickled at the prospect of my dinner of salmon, lentils, a baked sweet potato and braised kale. I toss my salmon into the saucepan and the very instant that salmon hits the pan it looks like I have a 2-alarm fire at my house. I’m trying to resist the urge to pull the pan from the heat because there is smoke billowing all through the kitchen. But you should not take it off of the heat for at least 2 minutes so the bottom can get brown and crispy. After letting the salmon sear for the appropriate time, I placed the oven-safe sauté pan in the oven for another 5-7 minutes until the salmon was medium.

I am running through the kitchen fanning the smoke with the dish towel, trying to keep the alarm from going off. I am opening windows and doors. I am running the exhaust fan. I am trying to keep the rest of my dinner from burning, as I am focused on the smoke. If I had a video camera, I surely would have won $10k on America’s Funniest Home Videos.

But all that being said, that was the best salmon I ever ate…well, at my house anyway. So I would say that this is probably one of those treats only to be enjoyed on a rare occasion. Trust me, your poor kitchen, family, and the neighbors will thank you.

Salmon with Lentils

LENTILS:

1⁄2 pound lentils
1⁄4 c extra virgin olive oil
2 c chopped yellow onions
2 c chopped leeks, white and light green parts only
1 tsp thyme
2 tsp kosher salt
3⁄4 tsp ground black pepper
1 tbsp minced fresh garlic
1 1⁄2 c chopped celery
1 1⁄2 c chicken stock

Place the lentils in a heat-proof bowl and cover with boiling water. Set aside for 15 minutes, then drain.

Heat the olive oil in a saute pan and add the onions, leeks, thyme, salt, and pepper and cook until the onions are translucent. Add the garlic and cook for 2 more minutes. Place the lentils in the sauté pan, along with the celery and chicken stock. Cover and simmer over low heat for 20 minutes or until the lentils are tender.

SALMON:
4-6 oz Salmon fillets
Salt and pepper to taste
Olive oil

Preheat the oven to 400 degrees F.

Heat a dry sauté pan over high heat for 3-4 minutes. Meanwhile, rub both sides of the salmon fillets with olive oil and season the top with salt and pepper. Place the salmon fillets, skin-side down, in the pan and cook over heat without moving them for 2 to 3 minutes, or until very brown.

Turn the fillets and place the pan in the oven for 5 to 7 minutes, until the salmon is cooked to medium. Serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Strawberry Shortcake

2011-05-16T23:32:00.004-04:00

I have officially fallen of the wagon! I had my first real dessert since eliminating sugar from my diet. It was during my birthday week celebration at a restaurant in Charlotte’s Midtown, Vivace. I savored a smooth panna cotta with some balsamic strawberries. I thought I had died and gone to heaven.

I eat balsamic vinegar on my salads with strawberries all the time…great! But balsamic on strawberries with sugar for dessert? I had some reservations. But boy was I wrong! It was a perfect complement to the panna cotta. And then there was this cookie, this perfect little cookie that added some texture to the dessert...I wanted to kiss the chef in the mouth.

Upon reflection I really can’t say, with 100% certainty, if the dessert was as spectacular as I thought it was or if it was just the fact that it was good because I was doing something I was not supposed to be.

Nevertheless, I had company in town this week and was thinking of preparing something that had the balsamic strawberries so I decided to make a strawberry shortcake. I am not a fan of soggy food and this cake holds up very well to the macerated strawberries. If you are not crazy about balsamic strawberries, a traditional strawberry sauce is included as well.

Strawberry Shortcake

BERRIES:
1 pint fresh strawberries, hulled and sliced
2 tbsp sugar, to taste
1 tsp balsamic vinegar

Toss ingredients to combine. Cover and chill until ready for serving.

CAKE:
1 1/2 c egg whites (10-12 large eggs), room temperature
1 1/2 c superfine sugar, divided
1 c sifted cake flour
1 tsp cream of tartar
1/4 tsp salt
2 tsp vanilla
1/2 tsp almond extract

Preheat oven to 325˚F.

In a small bowl, mix together the cake flour and 3/4 cup of the sugar; set aside.

In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until frothy, about 1 minute on medium speed. Add the cream of tartar and salt; beat on medium speed until fully incorporated. Begin to add the remaining 3/4 cup of sugar, 1 tablespoon at a time. After the sugar has been completely mixed in, turn the speed up to medium-high and beat the egg whites until they reach soft peaks. Once the eggs reach soft peaks, stir in the vanilla and almond extract.

Sift the flour/sugar mixture over the egg white, ¼ c at a time, and gently fold in after each addition. Pour the batter into an ungreased angel food pan. Smooth the top with a spatula and tap the pan on the counter once or twice to ensure that there are no air bubbles.

Bake for 50-60 minutes, until the top springs back when lightly pressed. Remove from oven and until cooled. Gently run a thin knife around the sides, then around the bottom of the pan to release the cake when ready to serve.

WHIPPED CREAM:
¾ c whipping cream
½ vanilla bean
2 tbsp powdered sugar

Using a cold mixing bowl and beaters, whip the ingredients until it holds a soft peak.

OPTIONAL STRAWBERRY SAUCE:
16 oz strawberries
2 tbsp granulated white sugar
2 tbsp orange juice
1/4 c water

Place the strawberries, sugar and orange juice in a medium saucepan over medium heat. Stir the mixture until the sugar is dissolved. Add the water. Bring to a boil. Reduce heat. Simmer until the sauce thickens and the strawberries are soft, but still chunky.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Asparagus

2011-05-16T23:30:00.000-04:00

My father is a great cook and I had my first experience with asparagus at his house about six years ago. He sautéed the asparagus in a medium saucepan, added some fresh garlic and vermouth to the pan...it was one of the best things I ever ate. I am certain I had a least three helpings, of just the asparagus, it was so darn good.

Later that evening, belly full and quite content, my son and I are driving home when I smelled this God-awful scent in the car. We rolled the windows down but it just would not go away. Upon arriving home, we got out of our clothes and into our pajamas and the smell was still very pungent. It was in my clothes, my hair, my pores. I just kept thinking, “What in the world did Poppi have at his house that got into my clothing?” No harm intended, but you know how you can go to a Chinese restaurant or a restaurant with fried foods and it takes days for your jacket or hair to get that smell out?

But it soon occurred to me that the scent was not on my clothing articles, IT WAS ME! I was too outdone! The culprint was the asparagus. At the time, I was not a huge water drinker so it took days for that smell to leave my system. I vowed I would never eat asparagus again. And I hadn't...until today.

So why does asparagus make your body and urine so offensive? Asparagus contains a sulfur-containing compound called methyl mercaptan. A colorless gas, this compound is also found in eggs, feces, garlic, cheese, and, yes, even skunk secretions. After consuming as much as I had, that is exactly what I smelled like! Asparagus also contains asparagine, an amino acid, which is known to have a distinctive smell when heated. I am debating about not making it even now…the memories. Strangely enough, everyone does not have the same reaction to asparagus and some of the population can eat asparagus and don’t smell at all.

But it is so good and it is good for you. Asparagus is a good source calcium, magnesium, zinc and is a very good source of fiber and protein. Asparagus is known to detoxify our system, help reduce inflammation, reduces the risk of heart disease and can even help with the prevention of birth defects.

Asparagus

1 pound asparagus, trimmed
2 tbsp olive oil
1 garlic clove
Kosher salt and black pepper, to taste
Dash of lemon juice

Wash asparagus and pat dry.

Heat broiler. In a large bowl, toss the asparagus with the oil, garlic, salt and pepper. Sprinkle with lemon juice.

Arrange the asparagus in a single layer and broil, shaking the baking sheet occasionally, until tender and slightly charred, 6 to 8 minutes.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Salmon Cakes

2011-05-10T00:37:00.013-04:00

I am coming off of my birthday weekend high and feeling like the national holiday ended way too soon. This year my birthday fell on Mother's Day so I've been feeling extra special and somewhat entitled to the royal treatment. However, since no one else likely shares my thoughts on that (particularly now that the national holiday is over) I'm planning to treat myself for a few more days, though I am not quite sure what that will look like.

Over the last week, I've been out to eat at many places in celebration of my special day; but one of the best things I enjoyed most was this mini crab cake at the Ritz Carlton Charlotte. Two of my other girlfriends had birthdays in the same week so we had a small celebration there and invited a few friends. Well, actually one of the birthdays girls invited half of Charlotte...but thankfully they did not all show!

All day Sunday I could not get the crab cakes out of my head and when I got up this morning I was still thinking about them. So I decided I wanted to create my own for lunch when I realized I did not have lump crab meat just sitting around in the fridge. But I do have salmon. Ha! So I am hoping that will satisfy my craving.

For this recipe, you can purchase Bumble Bee's Wild Alaska Pink Salmon or you can simply poach or broil two salmon fillets. Or you can substitute lump crab meat for crab cakes.

Salmon Cakes

1 pound salmon
1 c Panko bread crumbs
1/3 cup plain fat-free yogurt
½ c yellow onions
½ c red pepper
½ c green pepper
¼ c yellow pepper
½ c Celery
1 tbsp parsley
1 tsp lemon juice
1 tsp Worcestershire sauce
1 egg
½ tsp kosher salt
½ tsp pepper
¼ tsp paprika
¼ tsp ground mustard

Chop salmon into fine pieces and set aside.

In a saucepan, sautee' onions, peppers, and celery for about 4 minutes until tender. Cool slightly.

Combine all ingredients in a bowl and toss well. Cover and chill for 10 minutes.

Divide salmon into equal portions and make patties. Heat butter or olive oil in non-stick saucepan over medium-high heat. Add patties and reduce heat slightly. Cook for 4 minutes on each side or until lightly browned.

If you like a sauce for your salmon cakes you can use a remoulade or red pepper sauce.

Rémoulade Sauce

3/4 c mayonnaise
2 tsp Dijon mustard
1 1/2 tsp whole-grain mustard
1 tsp tarragon vinegar
1/4 tsp Tabasco sauce
2 tsp capers (drained), chopped
1 tbsp parsley
1 scallion, chopped
Kosher salt and freshly ground black pepper, to taste

Combine ingredients in bowl and mix well.

Red Pepper Sauce

1 garlic clove, diced
8 oz plain Greek yogurt
4 oz roasted red peppers
1 tsp lemon juice
Kosher salt and freshly ground black pepper, to taste

Combine everything in a blender and puree until desired consistency is reached.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Sweet Potato Chips

2011-05-06T17:09:00.000-04:00

Have you ever craved something so badly that you end up wasting loads of money trying to satisfy that craving? Well, that is how I was with sweet potato and apple chips. I felt like Pookie in New Jack City…these chips were like crack! I was on Facebook asking if people could tell me where to find them in the stores. And then, once I found them, I was driving all over town when there were only 2 bags left in the store, trying to get enough for the week. Eventually, I got to the point where I started ordering cases of them direct from the vendor so I could stop going to the store every other day to replenish them.

And then the light bulb went off, “Girl, you could make these yourself!” Or perhaps it was the gas light that came on! Cause these exorbitant gas prices have certainly brought those frequent Bi-Lo trips to a screeching halt. Anyway, it finally occurred to me that the chips are $1.99 for a 2.5 ounce bag when a sweet potato was around $.60. And one sweet potato makes at least 2 bags of the chips I get in the store. So, sorry Seneca Foods…I’ve got this.

Sweet potatoes are another one of my favorite things. Since I have cut out sugar in my diet, a sweet potato is oftentimes my “dessert” and has become a staple around the dinner table. Sweet potatoes are a superfood and are a good source of fiber, beta carotene, and Vitamins C and B6. Studies have shown that sweet potatoes can help stabilize blood sugar levels and lower insulin resistance. When eaten with the skin on, a sweet potato has as much fiber as half a cup of oatmeal, for about 100 calories, says dietitian Joan Salge Blake, author of Nutrition & You.

To make chips at home, it is best done using a mandolin, which is a cooking utensil used for cutting and slicing. A mandolin runs between $14.99-$60, depending on the type you get and whether it has attachments. I purchased mine from Bed, Bath and Beyond. The height of the mandolin can be adjusted to get the desired thickness of your choosing; and you simply slide the food item over it to slice.

Now this mandolin can be a dangerous instrument in the wrong hands! And being the chef that I am (self-proclaimed or not - no comments from the peanut gallery) I never imagined I would have any trouble with it at all. That being said, I elected not to use the piece that comes with the mandolin which prevents you from running your hands across the blade and having julienned fingers; and I looked up and a nice chunk of my thumb was missing. So it would be wise to follow the instructions and not place the food item in your hands to run it across the mandolin. Accidents do happen it seems!

This is such a simple recipe, though it can be time consuming if you do not use multiple baking sheets. But the end result is worth it! Great with a turkey burger, deli sandwich or all by their lonesome.

Sweet Potato Chips

One large sweet potato
Salt, optional
Pepper, optional
Pam Cooking Spray

Scrub potatoes to clean. Cut the ends off of the sweet potato. Slice the sweet potato with the mandolin until you have potato rounds. In a medium sized bowl toss with a dash of salt and pepper.

Spray cookie sheet with cooking spray. Lay rounds on sheet and lightly spray the tops. Place in preheated 350 degree oven for about 8-10 minutes or until they begin to curl and brown. Flip chips over at the halfway point so they cook evenly.

Store in air tight container for 2-3 days.

Be careful not to go overboard with the cooking spray as the chips may be soggy.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Kale: The Superfood

2011-05-05T23:35:00.008-04:00

I’m baaaack!

I have been on a little hiatus because after eliminating sugar from my diet, baking has become pure torture! I have been struggling for the last two months on what to do with this blog because I am so passionate about blogging, baking, and cooking in general. So I spent a lot of time debating on whether to just blog about desserts when I make them for events or houseguests, help people become more health conscious with some of the information I have learned over the last year, create healthy versions of my favorite desserts, or stop blogging altogether.

I have concluded that I want to recreate the blog to be about food, plain and simple. So we have a new look and a new name! Virtually Everything Sweet just did not work with what I was trying to do. So the new name is Sweet Treats n’ Good Eats. Who says I can’t have the best of both worlds?

The definition of a superfood is a nutrient-rich food considered to be especially beneficial for health and well-being. I have been incorporating more superfoods and fiber rich foods into my diet. One of the items I have truly come to enjoy is kale. Kale is a great source of beta-carotene, which is one of the antioxidants believed to prevent cancer, heart disease, and other chronic diseases. With it being rich in fiber, it promotes regular digestion, prevents constipation and lowers blood sugar.

Kale’s dark leaves are also rich in calcium and are a good source of Vitamins A, C, folic acid and iron. Be aware that kale does present risks for people taking certain types of prescription drugs. Blood-thinners such as warfarin work by lowering vitamin K levels, and since kale is extremely high in Vitamin K, people on anti-coagulant medication should avoid it. (Yeager, 2007).

Kale is great as a salad, as a side or even as a chip. For those who are not huge fans of kale, you can dress it up by adding bacon bits, nuts, garlic…whatever tickles your fancy.

Sauteed Kale

1 1/2 pounds fresh kale
1 c fresh spinach, optional
2 tbsp olive oil
sprinkle of Kosher salt, ground pepper, paprika
1 tsp red pepper flakes
½ small yellow onion
¼ c chicken stock

Clean kale and rough chop it. Add olive oil to a sautee pan and heat on medium. Add the onions and cook until translucent, about 3-5 minutes.

Add kale; sprinkle with salt, pepper, paprika and red pepper flakes. Add chicken stock and cook just until wilted. Overcooking kale may result in a bitter taste as well as cause it to lose some of the essential nutrients.

If you are one to walk a little on the wild side, you can try a kale salad.

Kale Salad

1 1/2 pounds kale
2 tbsp olive oil
sprinkle of Kosher salt, ground pepper
½ small red onion
1 small apple, cut into small chunks
¼ c roasted almonds
¼ c golden raisins
1 tbsp lemon juice

Place ingredients in a large bowl. Massage ingredients well for about 3-5 minutes, until thoroughly mixed. Serve.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Chocolate Mousse

2011-02-13T15:14:00.000-05:00

I think my palate has become slightly more sophisticated as I have gotten older. I am a creature of habit and normally like to eat things that have texture and crunch so whipped desserts and soufflé were never my thing. But I am venturing out and trying new things. Life is short!

I am all about simple because my time is very limited. That being said, this mousse is easy and inexpensive to make. And it is a good dessert for two. I definitely don't have time to stay in the house and slave over a stove today...it is a warm 60 degree day out and I am so looking forward to spring (or at least more spring-like weather). So here goes...

Chocolate Mousse

4 large egg yolks
1 tbsp espresso
1/4 c sugar
Pinch of salt
2 tbsp unsweetened cocoa powder
2 oz bittersweet chocolate, chopped
3/4 cup heavy cream

Whisk yolks, espresso, sugar, and salt in a double boiler until sugar has dissolved. Remove from heat and whisk in chopped chocolate and cocoa. Cool slightly.

In a separate bowl, whip cream until soft peaks form. Whisk half of whipped cream into chocolate mixture. Gently fold in remaining whipped cream with a spatula. Divide mousse among serving dishes. Chill at least 2 hours.

Garnish with shaved chocolate and serve.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Crème Brulee for Two

2011-02-13T14:03:00.000-05:00

Looking for something really fast and simple to make your sweetheart for Valentine's Day? This crème brulee is simple and decadent and will make it look like you spent hours in the kitchen!

I tried crème brulee for the first time last year after having one of the best cheesecakes of my life, a crème brulee cheesecake at a restaurant called The Grape. I originally went to the restaurant to hear a jazz/neo soul band play but the cheesecake ended up being the star of the show.

The custard is good and can be flavored with coffee, brandy, lemon, orange...the possibilities are endless. But what does it for me is the crunchy top, which is usually achieved by using a culinary torch to brown the sugar. I happened to be out of butane today so the oven broiler had to do. Sometimes it does not turn out quite as pretty with the oven broiler but the taste is the same.

I highly recommend you making the topping right before you plan on serving and then popping the custard back in the freezer for about twenty minutes before devouring this dessert. Just don't let the custard sit for too long as the sugared topping may melt back into the custard.

Crème Brulee

1 c heavy cream
1/4 c sugar
2 egg yolks
1 tsp vanilla extract
1 tsp Grand Marnier liqueur

½ tbsp sugar (turbinado sugar, recommended)

Preheat oven to 300 degrees.

Heat heavy cream and 1/4 cup sugar over high heat until little bubbles form around the edges. Remove from heat.

Whisk egg yolks and vanilla in a bowl, then add a tiny bit of cream mixture while whisking. Continue to incorporate the cream mixture slowly until gone. Be careful not to add the hot cream mixture all at once because it'll cook the yolks and you'll have scrambled eggs.

Pour mixture into ramekins. Place ramekins in a baking dish with edges taller than the ramekins. Heat up some water to the boiling point. Very carefully pour enough water into the baking dish to halfway cover the sides of the ramekins. Bake for 40 minutes. Allow custard to cool on cooling rack. Cover with plastic wrap and refrigerate for 3 hours.

When ready to serve, sprinkle 1/2 tablespoon of sugar evenly over each ramekin, and torch in slow, steady circles until sugar caramelizes. OR if you do not have a culinary torch, you can put the custard on the uppermost rack in the oven and broil for 3 minutes, watching carefully to keep from burning.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Chocolate Almond Torte

2011-02-08T11:04:00.002-05:00

I have taken a break from baking because I have been forced to cut back on sweets for health reasons. What a bummer! But I wanted to do some blogging this week, particularly with folks looking for dessert ideas for Valentine's Day. Since many people consume chocolate for the holiday, I decided to start off with a chocolate torte.

I am trying to sneak in some healthier recipes, where I can, because I am becoming more conscious about what sugar and refined foods do to our bodies. So I am not planning to annoy you with why you should not eat sweets with every post just because I can't eat any...after all, this IS a dessert blog. But, why not be informed? And why not attempt to eat healthier when you can? So this recipe made the cut because it is flourless.

The reason you hear so many people talk about "no sugar, no flour" diets is because refined flours have been milled so much that nearly all of the nutritional value has been lost. They are very fine in texture and enter the blood stream as rapidly as refined sugars, causing spikes and drops in energy levels. Refined flours include white flour as well as products created with white flour, such as cookies, cakes, pastries...uhmmmm, practically everything on the blog! Lol. So, this is a healthier dessert option.

I am watching one of my favorite movies, National Lampoon's Vacation, while the smell of chocolate and almonds is wafting through the house...This is pure torture!

Chocolate Almond Torte (adapted from Bon Appetit)

1 1/2 c blanched slivered almonds
1 c sugar
8 oz bittersweet chocolate, chopped
5 large eggs, separated
1/2 tsp almond extract
1/2 tsp vanilla
1/2 tsp grated orange peel
1 stick unsalted butter, melted
1/4 tsp salt

Preheat oven to 350°F.

Butter 10-inch springform pan. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl for about 5 minutes. Beat in extracts and orange peel. Fold in chocolate-almond mixture, then butter.

Using clean dry beaters, beat egg whites and salt in another large bowl until stiff. Fold whites into chocolate batter in three additions. Transfer batter to springform pan.

Bake torte for about 40 minutes or until toothpick comes out clean. Cool completely in pan on rack. Cut around pan sides to loosen; release sides. Serve with fresh fruit or whipped topping.

Grand Marnier Whipped Cream

1 c heavy whipping cream
1 tbsp Grand Marnier
2 tbsp powdered sugar
1/4 tsp almond extract

Using the whisk attachment of a stand mixer or hand-held mixer, beat all ingredients until soft peaks form.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Relax, Relate, Release

2011-02-01T19:19:00.001-05:00

I have been doing a detox for the last two weeks and am about to cut a cartwheel because I only have a few more days before I am done with it. Who-hoo!!! My meals have been consisting of no sweets, of course, and lots of proteins, greens, fresh fruits and vegetables. Of course this is what we should be eating anyway but everyone wants a little treat every now and then, right?

One of my girlfriends is doing a detox as well, so we are trying to encourage one another as we are both craving things not on our meal plans. She is sending me photos of her 3 oz. chicken breast and I am sending her photos of my 4 oz. piece of salmon and healthy greens. I know…sad.

There is a lot of debate about whether a detox is really necessary. Many doctors will tell you that you don’t need to do anything special to detoxify, as our bodies cleanse themselves on a daily basis. But the truth of the matter is that are bodies are overwhelmed with the amount of toxins we take in every day. In addition, many of us are under a lot of stress, eat processed foods, grab a lot of fast food, and have sedentary lifestyles. So we don’t have the tools to eliminate toxins as we should. In my case, I have taken tons of antibiotics over the years which, over time, has caused my health to severely decline.

Some signs/symptoms that may indicate that a detox is in order are:

- Frequent headaches
- Joint pains
- Frequent colds
- Trouble concentrating
- Digestive problems
- Night sweats
- Metallic taste in the mouth
- Poor dexterity
- Dark circles under your eyes
- Memory loss
- Shallow breathing
- Bruises that take a long time to heal
- Insomnia and fatigue
- Sensitivity to odors
- Psoriasis
- Depression

So while I am in no way qualified to tell you to run out and start a detox regimen, from my experience, I can certainly tell a huge difference when I finish the process. I have so much more energy, I digest foods better, my skin is clearer, and I just feel better.

So, never fear...I will get back to baking in time for Valentine’s Day! Unfortunately, I just won’t be enjoying any desserts quite yet. Argh!

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Snickerdoodles

2011-01-14T12:04:00.008-05:00

I don't know where these cookies got their whimsical name from but I baked these for the first time a few years back and they quickly made it onto my Top 5 cookie list!

When I was a growing up, after graduating from my Easy Bake oven days, we still only made the basic cookies, like peanut butter and chocolate chip. Anything else was purchased from the grocery store cookie aisle. And snickerdoodles aren't cookies you will find readily. So what exactly is this cookie with the strange name? It's a simple sugar cookie with a crackly top that has been rolled in cinnamon and sugar. They are also known as Snipdoodles or cinnamon sugar cookies. It is a really easy and fun recipe for kids to help with; though if you are anal, like myself, it could get kind of messy.

These are so delicious and have a soft, chewy center. Now if only I did not suffer from year-round allergies and chronic sinusitis, I could drink a tall, cold glass of milk with them. Nothing wrong with a little wishful thinking...

Snickerdoodles

1 stick unsalted butter
2/3 c brown sugar
2/3 c granulated sugar
2 eggs
1 ½ tsp vanilla
2 c all purpose flour
2 tsp cream of tartar
1 tsp baking soda
½ tsp kosher salt

3 tbsp cinnamon
½ c granulated sugar

Preheat oven to 375 degrees.

Cream together the butter and the sugars. Add eggs and beat just until blended. Stir in vanilla.

Sift dry ingredients together. Combine the creamed and dry ingredients. Combine cinnamon and ½ c sugar in small bowl. Create round balls with cookie dough. Roll balls of cookie dough in the cinnamon sugar mixture until coated.

Place cookies on lined baking sheet. Bake in the center of the oven for 10 minutes. Cool the cookies on the cookie sheet for 2-3 minutes and then transfer the cookies to a wire rack to cool completely.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Whole Wheat Pancakes

2011-01-10T13:42:00.001-05:00

This Monday marks yet another snow day in the Queen City. We do still live in the South, right? So it is going to be another brown couch day I suppose.

My intent was to get some work done but so far it is not looking good. I'm having a little bit of trouble getting motivated when everyone else is off work and back in bed. That really has absolutely nothing to do with me since I work from home but...this John Sandford book is peeking at me from the coffee table and looking like my only firm agenda item for today. Blanket...check. Remote...check. Laptop...check. Good eats...check.

I complain about the snow but the truth is that I really love the snow as long as the power stays on, I have a house full of food, I don’t have anywhere that I have to be, and the kids let it stay pretty for at least an hour or two before they start sledding and throwing snowballs and the snow is no longer fresh. That’s not too much to ask, is it? So I am 3 for 4 this morning, which is not so bad. I hear shrieking sounds somewhere in the distance so the kids are already at it.

In keeping with my healthy or healthier theme for the month, this recipe can be made with organic sugar, oil and soy milk. And just know that if by chance you notice the strawberries and whipped cream on the plate, that you may want to omit that part if you are seriously vowing to be more health conscious. Come on now, we are only 10 days into the new year…focus!

Whole Wheat Pancakes

2 c King Arthur Flour white whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/4 c sugar (Substitute organic sugar)

1/2 tsp kosher salt

2 1/2 c buttermilk (Substitute soy or low fat milk)

2 large eggs

1 tsp vanilla

1/2 tsp grated orange zest

2 tbsp butter (Substitute organic oil)

Whisk the dry ingredients together in a large bowl. In separate bowl, whisk the eggs together. Next, whisk in the remaining wet ingredients. Combine the wet and dry ingredients but do not over mix.

Heat griddle or pan. Oil the pan or spray with cooking spray. Pour a scoop of batter onto the griddle. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven. Serve with warm maple syrup.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Crustless Spinach Quiche

2011-01-08T22:42:00.007-05:00

I had a really productive Saturday but did a lot of running and got home and didn't feel like cooking dinner. Turns out, I happened to be in luck. I made a quiche this morning for tomorrow's breakfast and suddenly it started to look like a great meal for this evening's dinner. One of my friends calls that the "turnaround" when her family eats breakfast food at dinnertime. So, Turnaround Saturday it is, though quiche can be eaten for breakfast, lunch or dinner.

This quiche recipe is so easy to make and can be made with salmon, asparagus, bacon, green peppers, onions, tomatoes, whatever you are in the mood for. Surprisingly it tastes just as good when reheated in the microwave or the oven. I didn't make mine with a crust today but if you prefer a crust, have at it. It tastes great either way. With Valentine's Day coming up, this would be a great way to surprise your sweetheart...breakfast on a tray with some fresh fruit to accompany the quiche and a mimosa...I'm just sayin'.

I'm feeling a little like Popeye as I have spinach in the quiche but am also putting spinach on my plate as a side salad with strawberries, bacon bits, toasted walnuts, cranberries, blue cheese and balsamic vinegar. It sounds a little much but trust and believe, I am quite content right about now. I have my quiche, my salad, Miles Davis playing in the background...all I need now is a glass of Moscato...perfect Saturday evening.

Crustless Spinach Quiche

3 large eggs (or 4 medium sized eggs)
1 ½ c milk or heavy cream
½ lb. Jimmy Dean hot sausage, optional
¼ tsp pepper
½ tsp kosher salt
¼ tsp nutmeg
¼ tsp ground mustard
1 tsp parsley
½ c mild cheddar cheese
1 tbsp butter
2 c spinach, cut into pieces
½ c mushrooms, optional

In a large pan over medium heat, cook the sausage until browned. Drain on paper towels.

Add butter to medium sized saucepan and sautée mushrooms and spinach for 3-5 minutes. Drain so all of the excess water is removed.

In a medium sized bowl, whisk together all of the ingredients. Pour into casserole dish or pie pan and bake for 35-40 minutes, at 350 degrees, until the top is puffed and golden and the middle is almost set. Let it set for 15 minutes before slicing.

Crust

1 1/4 c all-purpose flour
1 stick frozen unsalted butter, cut into cubes
1/2 tsp salt
1/2 tsp sugar
4 to 6 Tbsp ice cold water

In a food processor, combine flour, salt, and sugar and pulse. Add butter and pulse until mixture resembles coarse meal. Add water, one tablespoon at a time, and pulse. If you are able to pinch the dough and it holds together, it is ready. If not, add a tad more water and pulse again.

Remove dough from processor and place on a clean surface. Shape dough into a disc. Do not over-knead. Wrap disc in plastic wrap and refrigerate for an hour. Remove disk from the fridge and allow it to sit for 10 minutes before handling. Roll dough out, sprinkling with additional flour, if needed. Gently press dough into the pie dish. Line pie crust with foil and fill with pie weights, rice or dried beans. Bake at 350 degrees for 10 minutes, then remove the weights and foil and bake for 5 to 7 minutes more, until lightly golden. Then add egg mixture and bake as instructed above.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Sautéed Pears with Balsamic Glaze

2011-01-06T21:50:00.002-05:00

Is there such a thing as a healthy dessert? Sounds kind of like an oxymoron, right? But there are actually low calorie desserts for those who are health conscious but have not lost their craving for something sweet. With the first of the year comes a lot of resolutions to get fit and eat healthier. So during the month of January, I will be posting some healthy (or shall I say healthier than what I would normally post) desserts.

Dark chocolate has some health benefits and has been shown to reduce cholesterol and lower blood pressure, which is good for the heart. Fruits are naturally sweet, very nutritious, and many are a good source of fiber and antioxidants. That being said, some healthy desserts might include flourless chocolate cake, baked fruits, yogurt parfaits, oatmeal cookies, smoothies...there's a lot to choose from. So don't be discouraged!

I prepared a savory dessert of sautéed pears with a balsamic glaze. Since I need to detox from all of the holiday sweets, I am going to enjoy this recipe with walnuts and blue cheese. I like to place the prepared dish in the fridge for about fifteen minutes to allow it a chance to cool before I dig in. By the time I get the remote and turn on Grey's Anatomy, dessert will be about ready.

If you absolutely must sweeten it to consider it a dessert, then you have certainly missed the whole point. But, you can use candied walnuts. Or you can eliminate the balsamic vinegar, add a tablespoon of brown sugar to the pan and garnish with crème fraiche or yogurt.

Sautéed Pears with Balsamic Glaze

1 Bosc pear
2 tbsp unsalted butter
Sprinkle of cinnamon
1/8 c walnut pieces
1/4 c balsamic vinegar
2 tbsp crumbled blue cheese, optional

Preheat oven to 350 degrees. Lightly toast walnuts for 3-5 minutes. Place balsamic vinegar in small saucepan and allow it to reduce for 3-5 minutes. Slice and core the pear. Melt butter in a medium saucepan. Add pears and sprinkle with cinnamon. Cook for 4-6 minutes on each side. Cool.

Drizzle with balsamic glaze, nuts and blue cheese.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Chocolate Crêpes

2011-01-05T00:50:00.004-05:00

Crêpes can be eaten for breakfast or dessert...or anywhere in between. And with Valentine's Day rapidly approaching, it would make a great Valentine's Day brunch item, with strawberries or raspberries as a garnish...and maybe a dab of whipped cream...and a splash of chocolate sauce. I'm getting hungry again just thinking about 'em. I'll have to find a brunch date in the next month so I can have an excuse to try them again!

I used to be nervous about making crêpes because it took me the longest time to perfect making flawless pancakes. And what is a crêpe? A very delicate pancake with a savory or sweet filling or topping. You can wrap them around chicken, seafood, spinach, mushrooms...or you can sweeten them with chocolate, jams, fruit or powdered sugar. Or how about all of the above? So of course I went the sweet route, carmelized pears in some rum and sugar and added chocolate, whipped cream and powdered sugar.

Contrary to popular belief, you don't need a special pan to make them in. A non-stick skillet will do just fine. Have a little fun with them - roll them up, fold them over, do your thing. But, be prepared to toss at least two or three of them until you get the hang of preparing them. Don't worry...you are not alone!

Chocolate Crêpes

3/4 c AP flour
1/4 c unsweetened cocoa powder
3 large eggs
1 1/2 tbsp melted butter
2 tbsp sugar
pinch of salt
1 c whole milk
1 tsp vanilla
1 tbsp Grand Marnier

Sift the flour and cocoa into a mixing bowl. Add eggs, salt, sugar, and butter and mix to a smooth paste. Gradually add the milk and the flavorings. Let dough rest for an hour in the fridge. Whisk the batter again before cooking.

Butter a skillet or crêpe pan, then wipe out the excess butter so the pan is fairly dry. Pour or ladle a small amount of crêpe batter and tilt the pan as needed so the batter spreads and covers the entire bottom of the pan. Cook for 1-2 minutes. Flip the crêpe with a spatula to cook the other side, about 30 seconds.

The batter usually makes 8-10 crêpes, depending on how thin you prepare them.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.

Irish Cream Pound Cake

2011-01-02T18:48:00.004-05:00

The holidays are finally behind us and it is time to get back to work. Argh! It was nice hanging out, cooking and eating...and eating some more, visiting with friends, shopping, having days of doing absolutely nothing...but all good things must come to an end.

I have a short list of favorite desserts, although I like most sweets. If done properly, one of my absolute favorites is pound cake. Then we have cheesecake, peach cobbler, key lime pie, and coconut cake, though not necessarily in that order.

Pound cakes are very versatile and got their name because originally they contained a pound of each of the main ingredients --butter, sugar, eggs, and flour. Today, pound cakes are not as dense and have varying proportions from the original pound cake. But they are moist, buttery and rich with a golden crust.

I have had some fabulous pound cakes and I have had some pretty crappy pound cakes. Here are some Helpful Tips to making a successful one:

All ingredients must be room temperature.
The most important step in pound cake making is creaming the butter or shortening. The air whipped into the cake during the creaming process makes the cake rise. Beat the butter or shortening until soft, about 2 minutes.
Gradually add the sugar, beating at medium speed. Cream the butter and sugar between 5 and 10 minutes, until light and fluffy.
Add eggs, one at a time, and blend just until the yellow disappears (about 30 seconds). Overmixing during this stage incorporates too much air, causing the cake to overflow and fall.
Do not expose the cake to a draft or open the door to the oven while baking.
Measure dry ingredients by filling a mixing cup and leveling it with a knife.
Use cake flour for a lighter, finer cake; all purpose flour for a more full cake.
Always begin and end with flour.
Grease and flour the cake pan to prevent the cake from sticking. Use solid shortening and not butter, margarine, or cooking spray.
Cool the cake right side up on a wire rack for 15 minutes after removing it from the oven. Remove the cake from the pan and cool completely on a wire rack. Keep away from drafts so it won't fall.
Use fresh baking powder, baking soda and flour to keep cake from being too heavy.
Bake cake on upper rack in oven to ensure it does not brown too quickly on bottom.
DO NOT OVERBEAT BATTER.

Irish Cream Pound Cake

2 sticks unsalted butter
3 cups sifted cake flour
3/4 teaspoon salt
3 cups sugar
6 large eggs
2 teaspoons vanilla
2 teaspoons Irish cream liqueur
1 cup heavy cream

Generously butter tube or Bundt pan and dust with flour.

Sift flour and salt together three times. Beat butter and sugar in a large bowl at medium-high speed until pale and fluffy, about 5 minutes. Add eggs 1 at a time, beating just until yellow disappears. Mix in vanilla flavoring and Irish cream liqueur. Reduce speed to low and add half of flour, all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes.

Spoon batter into prepared pan. Place pan in cold oven and turn temperature to 350 degrees. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs, about an hour and fifteen minutes. Cool cake in pan on a rack for 30 minutes. Run a thin knife around inner and outer edges of cake, invert and cool completely.

All photographs are actual pictures of the recipe listed, prepared by Virtually Everything Sweet, and cannot be used without the owner’s consent.