If pumpkin screams Halloween and sweet potatoes exude Thansgiving spirit, then cranberries evoke Christmas cheer. I keep a near constant stash of dried cranberries in my pantry throughout the year, but cranberries in their fresh form are only readily available around the winter holidays. Their vibrant hue makes fresh cranberries a festive touch to a wide array of baked goods, side dishes, and desserts.
When cooked, these red jewels break down and release their pleasantly tart juices. In this pear crisp, an unassuming sweetness compliments, rather than masks, the sourness of the cranberries. If you prefer a sweeter dessert, go ahead and add a few more tablespoons of sugar to the topping and/or maple syrup to the fruit filling.
Also feel free to enjoy any leftovers reheated the next morning. Topped with a few generous spoonfuls of Greek yogurt, this heathy crisp doubles as a delicious breakfast.
Preheat oven to 350*F. Coat an 8×8 inch square baking pan with cooking spray.
Combine first 5 ingredients (through salt) in a medium bowl. Stir in applesauce until slightly crumbly. Set aside.
Combine remaining ingredients (pear through arrowroot powder) in a large bowl; toss well to combine. Spoon pear mixture into prepared baking pan and sprinkle oat mixture evenly over the top.
Bake at 350*F for about 1 hour, or until the top is golden-brown and crisp. Cool for 10 minutes on a wire rack before serving.
I’m just going to throw this out there: I love pizza… but I might love calzones even more. Basically pizza in pocket form, calzones can be stuffed with just about anything your little heart desires. On this particular occasion, my heart was pitter-pattering over vibrant homemade pesto, creamy ricotta cheese (part-skim, of course), tender zucchini, and fresh spinach.
Name:
Calzones with Pesto, Zucchini, and Spinach
Cuisine:
Italian
Prep Time:
20 minutes
Cooking Time:
15 minutes
Total Time:
1 hour 35 minutes (including dough rising)
Servings:
4
Yield:
4 calzones
One might even call these “green” calzones, what with the trifecta of verdant vegetables.
A bit of fresh mozzarella probably would have put these calzones over the top, but alas we had none on hand. That being said, the rich ricotta did a splendid job of satisfying my craving for something cheesy.
For some reason I find it immensely gratifying to eat an entire meal with my hands. The pockets of crisp pizza dough encapsulating the piping hot cheese-and-veggie filling negate the need for any utensils, and the hands-only eating experience is only heightened when you have a bowl of steaming marinara sauce on the side for dipping.
If you’re a fan of pizza (and really, who isn’t?) then you will love these calzones!
Calzones with Pesto, Zucchini, and Spinach
yields 4 calzones
Ingredients
homemade or store-bought dough for 1 pizza, at room temperature
flour, for rolling out pizza dough
1 batch homemade oil-less vegan pesto* (commercial pesto tends to be super oily, which makes for a soggy calzone)
1 cup coarsely grated zucchini squash, preferably organic
1 cup tightly packed baby spinach, preferably organic
1 cup part-skim ricotta cheese
Kosher salt and freshly ground black pepper, to taste
homemade or store-bought marinara sauce, warmed, for dipping
Directions
Preheat oven to 450 degrees F.
Divide pizza dough into 4 equal pieces. On a clean, lightly floured surface, roll each piece of dough into a 1/4 inch thick circle of about 7 inches in diameter. Place all dough circles onto a non-stick (or lined) baking sheet.
Evenly divide the pesto amongst the 4 dough circles, spreading it across half of each and leaving a 1/2 inch border. Set aside.
Heat a drizzle of olive oil in a large skillet over medium-high heat. Add shredded zucchini to skillet and cook for 3 minutes, stirring often. Add spinach to skillet and toss until wilted. Let cool for 5 minutes.
In a medium bowl, stir together the ricotta and the zucchini/spinach mixture. Season to taste with salt and pepper.
Evenly divide the ricotta and vegetable mixture between the 4 dough circles, spreading it on top of the pesto. Each dough circle should still have a clean half.
Fold the clean half of each dough circle up and over the filled half. Pinch/crimp dough edges together to form half circles. Gently pierce the top of each calzone a few times with a fork.
Place baking sheet into the preheated oven and cook for 15-20 minutes, until the calzones are golden brown.
Let calzones rest at room temperature for about 5 minutes before serving with the warmed marinara sauce.
Oil-less Vegan Pesto
adapted from Ashley of The Edible Perspective
Ingredients
1/2 cup raw walnut pieces
2 cups tightly packed fresh basil leaves
2 small garlic cloves
1/4 cup water (or more, depending on desired consistency)
Kosher salt & freshly ground black pepper, to taste
Direction
Combine walnuts, basil, and garlic in a food processor or high speed blender and process/blend until well-mixed.
With the motor running, stream water through feed tube until pesto comes together in a smooth and thick sauce, adding more water if desired.
Some of you might have noticed that I had a briefly posted recipe for Carrot Cupcakes with Maple Cream Cheese Frosting on the blog earlier today. Yes they are delicious, and yes I can’t wait to share them with you… but I didn’t intend to publish the post today!
Here’s what happened: I accidentally clicked the “publish” button instead of the “preview” button while in the midst of writing the post. Oops!
If the post shows up in your Google reader or email inbox, please know that the post is not yet complete, and will officially be up on the blog in early September.
I’ll leave you with a photo to whet your appetite…
When something goes awry in the kitchen, take a deep breath and embrace the mishap. It’s an opportunity to create something unique.
Get Creative
Start by assessing the situation. Did you add too much spice? Did you forget an ingredient? Channel your inner chef and brainstorm ways to salvage the dish.
Adjust and Experiment
Don’t be afraid to adjust the flavors or textures. Add complementary ingredients or spices to balance the taste. Experimentation is key!
Learn from Your Mistakes
Every Oops! recipe is a learning experience. Take note of what worked and what didn’t, so you can recreate your culinary triumph in the future.
Share the Joy
Once you’ve turned your kitchen mishap into a masterpiece, share it with friends and family. They’ll appreciate your resourcefulness and creativity.
Try as I might, I’m hard pressed to think of a more intoxicating aroma than freshly made baked goods with loads of cinnamon, piping hot from the oven. You know, that close-your-eyes-and-breathe-as-deeply-as-you-can scent. Well, I was rewarded with that exact olfactory experience after making these Blueberry Cinnamon Rolls. As you can imagine, it was borderline painful to wait for the rolls to cool enough to dive into one; but yes, it was worth the wait!
With a soft and lightly sweetened dough, tons of cinnamon, fresh blueberry flavor literally bursting in every bite, and a touch of glaze drizzled on top, it’s easy to forget that these cinnamon rolls are much healthier than most. The tender dough is comprised of half whole wheat pastry flour instead of 100% all-purpose, unsweetened applesauce in lieu of butter, and a mere 2 Tbsp of evaporated cane juice in place of sugar. These cinnamon rolls are sweet, what with the brown sugar in the filling, but I used only a modest amount of glaze cut back on the overall amount of sugar.
Name
Blueberry Cinnamon Rolls Vegan Recipe
Cuisine
Vegan
Prep Time
20 minutes
Cooking Time
25 minutes
Total Time
2 hours
Servings
12
Yield
12
For those of you who are interested, I plugged the ingredients into an online calorie calculator, and was pleasantly surprised that each roll came out to a reasonable 286 calories, 4.1 grams of fat, and 24 grams of sugar (admittedly high in sugar for a regular breakfast, but okay as an occasional treat). Compare that to the astonishing 813 calories, 32 grams of fat, and 55 grams of sugar in a Cinnabon roll (the linked website notes that this nutritional information came directly from the USDA or manufacturer), and it’s perfectly clear which is the better choice.
Using my slight adaptation of Sarah’s recipe for vegan cinnamon rolls (linked below) as a starting point, I couldn’t help but add in fresh blueberries to the cinnamon filling a la Kevin and Annie (also linked below). The juicy berries were such a fantastic addition to an already delicious cinnamon roll.
I couldn’t help but snap a photo of everyone’s favorite part of a cinnamon roll… the super soft & gooey center!
Seeing as I’m posting this on a Saturday, I highly recommend that you gather together the necessary ingredients and surprise someone you love with these Blueberry Cinnamon Rolls as a special Sunday breakfast.
Ingredients
2 1/4 teaspoons active dry yeast
1 cup warm almond milk (or any plant-based milk)
1/4 cup granulated sugar
1/4 cup melted coconut oil
3 cups all-purpose flour (plus extra for dusting)
1/2 teaspoon salt
Instructions
1. Activate the Yeast
In a small bowl, combine warm almond milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy.
2. Prepare the Dough
In a large mixing bowl, combine the yeast mixture, melted coconut oil, and salt. Gradually add the flour, one cup at a time, stirring until a dough forms.
Knead the dough on a lightly floured surface for about 5 minutes until it’s smooth and elastic.
3. First Rise
Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size.
4. Roll Out the Dough
Once the dough has risen, punch it down, and roll it out into a rectangle on a floured surface, roughly 16×12 inches.
5. Add the Filling
In a small bowl, mix the brown sugar and ground cinnamon. Sprinkle this mixture evenly over the rolled-out dough. Then, sprinkle the fresh blueberries over the cinnamon-sugar mixture.
6. Roll and Cut
Carefully roll the dough into a log starting from the long edge. Slice the log into 12 equal-sized rolls.
7. Second Rise
Place the rolls in a greased baking dish, cover them with a kitchen towel, and let them rise for another 30-45 minutes.
8. Bake
Preheat your oven to 350°F (175°C). Once the rolls have risen, bake them for 25-30 minutes or until they turn golden brown.
9. Make the Glaze
While the rolls are baking, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract until smooth.
10. Glaze and Serve
Once the rolls are done, let them cool for a few minutes, then drizzle the glaze over the top.
Estimated NutritionServing
Serving
12
Calories
260 kcal
Protein
3g
Carbohydrates
54g
Dietary Fiber
2g
Sugars
29g
Total Fat
5g
Saturated Fat
4g
Cholesterol
0mg
Sodium
147mg
These estimated nutrition values are based on typical ingredients used in vegan cinnamon roll recipes and may vary depending on the specific brands and quantities of ingredients you use. Be sure to check the labels on your ingredients for more accurate nutritional information if needed. Enjoy your vegan Blueberry Cinnamon Rolls!
There are many great perks to working in a school, but the best is inarguably having nearly three months of summer freedom. Freedom to read book after book up on the roof deck, to take Shelby (our dog) on long walks along the Esplanade, to meet friends for leisurely mid-week lunches, and of course freedom to cook and blog to my heart’s content. As much as I relish in the unstructured and unscheduled calm of summer vacation, I inevitably look forward to returning to the hustle and bustle of my job. Time off means time to recharge!
Which brings me to these Peanut Butter, Date, & Oat Bites. Simple to whip together and easy to toss in a lunch box or gym bag, these tasty little bites are the perfect on-the-go snack. The protein from the peanut butter and carbohydrates in the oats will alleviate your hunger and recharge your energy level while the naturally sweet medjool dates contribute both moisture and flavor.
Don’t get me wrong, I love dishes with complex flavors and enjoy preparing recipes with long ingredient lists and detailed instructions… but sometimes the simplest recipes are not only appealing to eat, but also more realistic to make given time constraints. Less processed than store-bought energy bars and easy to make at home, these Peanut Butter, Date, & Oat Bites are great as pre-workout fuel or as an addition to packed lunches. Adults can appreciate the health benefits of these little nutritional powerhouses, kids will like the size and shape of ‘em, and all ages are sure to love the taste.
So whether you’re looking for a snack to tide your hunger between lunch and dinner or you’re interested in a healthy sweet treat for your kids, these Peanut Butter, Date, & Oat Bites fit the bill.
Name
Peanut Butter, Date, & Oat Bites
Cuisine
Snack
Prep Time
15 minutes
Cooking Time
0
Total Time
15 minutes
Servings
Makes about 15 bites
Yield
Approximately 12-15 bites
Ingredients
1/2 cup peanut – or other nut – butter (I used Saratoga Peanut Butter Company Adirondack Jack, which was especially delicious in this recipe given the two types of nut butter, dried cranberries, flax and sunflower seeds, honey, & cinnamon.)
[optional additions: a tiny pinch of Kosher salt and/or ground cinnamon, a couple teaspoons of honey or maple syrup, a couple tablespoons of sunflower seeds and/or dried fruit]
Directions
In a bowl, stir together the peanut butter and chopped dates until well-mixed. Fold in the oats and mix until fully incorporated.
Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into balls using your palms.
I did not grow up eating bread pudding… in fact, I was well into my 20s when I experienced my first taste of this comforting, melt-in-your-mouth dessert.
It was love at first bite.
My previously conceived notion that bread pudding would be dense and chewy was immediately replaced with the fortunate realization that it is in fact light and tender.
Another aspect of this sweet treat that appealed to me was the versatility it offered to the baker. The ingredient add-in options are plentiful: Chocolate chips. Dried fruit. Fresh fruit. Nuts. Pumpkin. If you have been following Food For Living (previously www.foodforliving.wordpress.com) for any length of time, you are well aware of my fiendish preoccupation with all things pumpkin – especially during this time of year. I searched through various recipes for pumpkin bread pudding, and was slightly put off by the traditional use of heavy cream and refined sugar. Surely I could come up with a healthier version of this typically decadent dessert.
Name
Pumpkin Raisin Bread Pudding
Cuisine
American
Prep Time
20 minutes
Cooking Time
55 minutes
Total Time
1 hour
Servings
8
Yield
1
I subbed in reduced fat milk for the heavy cream, and a modest amount of pure maple syrup for the granulated sugar. A handful of raisins added a bit more natural sweetness, as well as visual appeal and textural contrast, to the bread pudding. The final result was exactly what I had envisioned: a fluffy texture, slight sweetness, increased fiber from the whole wheat bread, decreased fat content without sacrificing flavor or consistency, and a lovely pumpkin essence. This version of pumpkin bread pudding is healthy enough to eat for breakfast, but certainly “dessert-y” enough to enjoy after dinner.
Ingredients
6 slices cinnamon raisin bread, cut into 1 inch cubes (about 2 1/2 cups)
4 slices whole wheat bread, cut into 1 inch cubes (about 2 1/2 cups)
Start by preheating your oven to 350°F (175°C). Cut the day-old bread into cubes, ensuring they are bite-sized and roughly uniform in size. Spread the bread cubes evenly in a greased 9×13-inch baking dish.
2. Mix the Pumpkin Mixture
In a medium-sized bowl, whisk together the canned pumpkin, eggs, milk, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, ground cloves, and salt until the mixture is well combined.
3. Combine with Bread and Raisins
Pour the pumpkin mixture over the bread cubes in the baking dish. Use a spoon to gently press the bread cubes down to ensure they absorb the liquid. Sprinkle the raisins evenly over the top.
4. Bake to Perfection
Place the baking dish in the preheated oven and bake for 45 to 50 minutes, or until the pudding is set and the top is golden brown. You can test for doneness by inserting a knife into the center; it should come out clean.
5. Optional Caramel Sauce
While the bread pudding is baking, you can prepare a decadent caramel sauce. In a saucepan over medium heat, melt the granulated sugar until it turns a deep amber color. Add the unsalted butter and heavy cream, stirring until the sauce is smooth. Remove from heat and set aside.
6. Serve and Enjoy
Once the bread pudding is done, remove it from the oven and let it cool for a few minutes. Drizzle the warm caramel sauce over the top if desired. Serve the Pumpkin Raisin Bread Pudding warm, and savor the wonderful flavors and comforting textures of this autumn delight.
Estimated Nutrition Serving
Calories
332 kcal
Fat
12g
Saturated Fat
7g
Cholesterol
84mg
Sodium
203mg
Potassium
269mg
Carbohydrates
49g
Fiber
2g
Sugars
32g
Servings
8
Protein
7g
The nutritional values are approximate and may vary depending on the specific brands and ingredients you use. Additionally, the caramel sauce is optional and not included in these nutrition facts. If you choose to add caramel sauce, be sure to account for its nutritional content separately.
This healthier version of traditional rice pudding features fiber-rich brown rice, low-fat 1% milk, and a mere 4 tablespoons of unrefined sweetener.
Warm cinnamon, fragrant vanilla, and plumped dried cherries accent the creamy rice pudding, which is sure to fulfill your craving for a comforting dessert or hearty breakfast.
This rice pudding is delicious at room temperature, chilled, or reheated with an extra splash of milk. It requires a bit of “babysitting” during the cooking process, but the end result is well worth the time spent hovering near the stove. Do as I did and bring some reading material into the kitchen with you, so you can easily keep an eye on the bubbling milk & rice mixture. Stirring the mixture not only ensures that the milk won’t burn, but it also helps to release the starch in the brown rice – which yields an extra creamy consistency (think of risotto).
When it comes to sweeteners, this recipe is very flexible. I initially intended to use two tablespoons each of brown rice syrup and honey, but discovered a nearly-empty brown rice syrup jar in the cupboard. You could sub in pure maple syrup, molasses, Sucanat, evaporated cane juice, or granulated sugar of your choice. Some of these sweeteners obviously have bolder flavors than others, but all would nicely compliment the nutty brown rice.
Ingredients
4 cups water
1 cup short-grain brown rice
1/2 tsp salt
4 cups 1% milk
1 Tbsp brown rice syrup
3 Tbsp honey
1 tsp vanilla extract
1 tsp ground cinnamon
generous 1/2 cup dried fruit of choice
Instructions
Rinse and Cook the Brown Rice
Start by rinsing the brown rice under cold water until the water runs clear. This helps remove excess starch. In a medium saucepan, combine the rinsed rice and 2 cups of milk. Bring to a boil, then reduce the heat to low and cover. Simmer for 45 minutes to 1 hour, or until the rice is tender and the liquid is mostly absorbed. Stir occasionally to prevent sticking.
Add sugar and space
Once the rice is tender, add the granulated sugar, vanilla extract, ground cinnamon, and salt. Stir well to combine. If you like a sweeter pudding, you can adjust the sugar to your taste.
Simmer and Thicken
Continue to cook the mixture over low heat, stirring frequently, for another 10-15 minutes until it thickens. If you’re using raisins, add them now. They will plump up beautifully in the pudding.
Final Touch
Remove the saucepan from heat and let it cool slightly. The pudding will continue to thicken as it cools. If it seems too thick, you can add a little more milk to achieve your desired consistency.
Serve
Spoon the warm brown rice pudding into individual serving bowls. If you like, sprinkle a pinch of ground nutmeg on top for a classic touch.
Estimated Nutrition Per Serving
Calories
250 calories
Protein
5 grams
Fat
5 grams
Carbohydrates
47 grams
Fiber
1 gram
Servings
6 servings
Sugar
22 grams
Please note that the provided nutrition information is approximate and can vary based on specific ingredients and serving sizes.
A recipe that is easy to lighten without sacrificing flavor, eggplant parmesan is a favorite of ours. Tender slices of eggplant are lightly coated in a crisp panko breadcrumb crust, just barely fried in an olive oil cooking spray-coated pan, and then baked amongst layers of marinara sauce and melty reduced-fat mozzarella cheese. The crowning glory is a sprinkling of – what else? – freshly grated parmesan cheese.
Using reduced fat cheese is one simple way to lighten this typically heavy dish, but the real clincher is substituting a touch of cooking spray for pools of oil. A few-seconds-long-spray coats the pan enough to create a lovely golden-brown and crisp panko breadcrumb coating.
I’m willing to bet that this healthier version of eggplant parmesan will become a quick favorite with your family as well!
Name:
Eggplant Parmesan
Cuisine:
Italian-American
Prep Time:
45 minutes
Cooking Time:
30 minutes
Total Time:
1 hour and 15 minutes
Servings:
6 servings
Yield:
1 9×13-inch baking dish
Eggplant Parmesan
Ingredients
1 small-to-medium sized eggplant, sliced lengthwise into 1/4-inch thick slices (a mandoline works beautifully, but a sharp knife will suffice)
1/4 cup freshly grated parmesan cheese, or more if you’d like
1/4 cup chopped basil, optional
Directions
*The first step is optional. If you are in a time crunch, skip ahead to the second step. If, however, you have some time to spare, I think this step does make a difference in the final product.
Place eggplant slices on a wire rack. Sprinkle both sides of eggplant liberally with Kosher salt. Let sit for about 45 minutes, or until a brownish liquid dots the surface of the eggplant. [This liquid is where the bitterness of the vegetable lives. Salting the eggplant slices draws out this bitterness, while simultaneously rendering the slices more pliable and tender]. Gently rinse the eggplant slices to remove the salt – any salt that remains will help to season the eggplant. Blot dry with paper towels.
Lay out 3 large plates: one with the flour, one with the eggs, and one with the breadcrumbs mixed with the Italian seasoning. Working in batches, run the eggplant slices through the flour, coat with egg (let excess drip off), and dredge in breadcrumbs (press lightly to adhere).
Preheat oven to 350*F. Heat a large cooking spray-coated skillet or griddle pan over medium-high heat. Again working in batches, cook the breaded eggplant slices until golden brown on both sides, adding more spray as needed, about 1-2 minutes per side.
Coat an 8×8 inch baking dish with cooking spray. Spoon a bit of marinara sauce into bottom of dish. Lay about half of the eggplant slices over sauce, slightly overlapping. Top with about half of the sauce, then with half of the mozzarella cheese. Layer on the rest of the eggplant slices, sauce, and mozzarella cheese. Top with parmesan cheese. Bake at 350 for about 40 minutes, or until the cheese is bubbly and golden brown.
Let sit for about 10 minutes. Top with basil and serve.
I love risotto. I enjoy cooking it and I absolutely adore eating it.
First, cooking it: forget everything you’ve heard and/or read about risotto being difficult to prepare. Although it does require your undivided attention for about 20 minutes, there is nothing particularly challenging about the cooking process. Having all of the ingredients prepped and ready to go is key, so your attention is not diverted from the bubbling rice. The basic concept involves adding liquid in increments to a rice mixture. Once the rice absorbs one “dose” of liquid, another is added to the pot. A lot of stirring ensues after each liquid addition, but just think of it as an easy upper-body exercise. Switch to your non-dominant hand half way through for a balanced workout ;).
Next, eating it: what isn’t there to love about warm & creamy rice? If that basic comfort food doesn’t pique your interest, then perhaps the flavor and textural elements of this particular risotto will. Caramelized roasted butternut squash and soft goat cheese are folded into a pumpkin-infused risotto of arborio rice and wheat berries. Crunchy pepitas provide a pleasant textural contrast to the combination of starchy arborio rice and chewy wheat berries. In retrospect, a bit of sage would have beautifully complimented the butternut squash and pumpkin. I’ve made a mental note for next time.
If you are hesitant to try wheat berries, let me serve as your encouragement. Yes, they have to be soaked overnight… and yes, they have to be cooked before being incorporated into various dishes. Prep work aside, these little wheat nuggets are wonderful. Full of fiber and boasting a lovely chewiness, wheat berries are a healthy and yummy addition to oatmeal, salads, baked goods, and rice dishes. Pick up a bag on your next grocery shopping trip, and I promise you won’t be disappointed!
Attribute
Value
Name
Winter Squash Wheat Berry Risotto
Cuisine
Italian-inspired
Prep Time
15 minutes
Cooking Time
50 minutes
Total Time
1 hour 5 minutes
Servings
4 servings
Yield
Approximately 4 cups
Winter Squash Wheat Berry Risotto
yields 2 large, 3 medium, or 4 small servings
Ingredients
1/2 small butternut squash, peeled, seeded, and cut into 1/2-inch chunks
Kosher salt and freshly ground black pepper, to taste
1 large shallot, chopped
1 large garlic clove, minced
1/2 cup Arborio rice
1/2 cup cooked wheat berries (see package directions)
1/2 cup dry white wine
16 ounces low-sodium chicken or vegetable stock
1/4 cup pumpkin puree
2 to 3 oz goat cheese
2 Tbsp toasted pepitas (pumpkin seeds)
Directions
Preheat oven to 400*F.
Toss the squash with a drizzle of olive oil and a pinch each of salt and pepper in a baking dish. Roast in preheated oven until tender, 30-35 minutes, tossing once or twice.
Meanwhile, heat stock in a small pot over low heat.
While the squash is roasting, heat another drizzle of olive oil in a large pot over medium-high heat. Add onion and garlic to pot; cook, stirring, about 3 minutes.
Add arborio rice and a pinch each of salt and pepper, and saute for 1 minute, then stir in wheat berries.
Add in the wine and cook, stirring, until absorbed. Stir in 1/2 cup of warm stock, and cook until the liquid is absorbed, stirring constantly. Add remaining stock, 1/4 cup at a time, stirring constantly until each portion of stock is absorbed before adding the next (about 20 minutes total). Along with the last 1/4 cup of stock, add in the pumpkin puree.
Reduce heat to low. Stir in the goat cheese and season with additional salt and pepper if desired. Fold in the roasted squash. Serve immediately, topped with pepitas.
Fact: this recipe is much more likely to fall under the category of “living to eat” than “eating to live”.
Fiction: Healthy living blogs should not be able to occasionally feature recipes for food with little nutritional value.
Fact: ’tis the time of the year for treats and splurges (in moderation, of course).
Although I did tweak the original recipe a bit, I’m not going to attempt to pass off these sweet little bites as a healthy snack. These “snowballs” are a decadent dessert through and through, which I maintain has its place in any diet.
A rich white chocolate shell enrobes an egg-less chocolate chip cookie dough filling to create these scrumptious indulgences.
What they lack in size, they make up for in rich flavor and pleasantly dense consistency. I made a batch to give out as holiday gifts, but I don’t think I didn’t swipe a few to enjoy myself!
Using an electric mixer on medium speed, beat the butter (or margarine) and brown sugar in a large bowl until smooth and creamy. Add vanilla. Gradually beat in flour and milk. Add chocolate chips and fold in with a rubber spatula.
Using a mini ice cream scoop, spoon dough onto waxed paper-lined cookie sheets. Chill in the refrigerator for about 1 hour, then roll into balls using your hands. Chill the balls for at least 2 additional hours.
Set a large glass bowl over a medium pot filled with 1-2 inches of boiling water. Add the white chocolate to the bowl, and stir until melted.
