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Roasted Stuffed Pears

Elegant enough for the first course of a dinner party – but easy enough for a weeknight side dish – these roasted pears stuffed with dried cranberries, walnuts, and goat cheese are a healthy and tasty way to top a bed of lightly dressed greens.

Pears are a wonderful fruit to roast because they become tender without losing their shape. The hollowed-out pear halves become the perfect vessel for any combination of dried fruit, nuts, and cheese that your heart desires.

I suggest roasting extra pears and enjoying them for lunch the next day!

Name:Roasted Stuffed Pears
Cuisine:Fusion
Prep Time:15 minutes
Cooking Time:30 minutes
Total Time:45 minutes
Servings:4
Yield:4 stuffed pears

Ingredients

  • 1 ripe but firm Anjou pear
  • 1 Tbsp pure maple syrup

Instructions

1. Preheat Your Oven

Preheat your oven to 375°F (190°C) and line a baking dish with parchment paper.

2. Prepare the Pears

Wash the pears and cut off the tops. Slice a small piece from the bottom of each pear to make them stand upright. Use a melon baller or a small spoon to carefully remove the core and seeds, creating a hollow cavity in each pear. Be sure not to scoop all the way through.

3. Make the Stuffing

In a bowl, mix the chopped nuts, dried cranberries or raisins, brown sugar, cinnamon, and nutmeg. Drizzle the melted butter over the mixture and stir until it’s well combined.

4. Stuff the Pears

Gently stuff each pear with the prepared mixture, packing it lightly to fill the cavity.

5. Roast the Pears

Place the stuffed pears in the prepared baking dish. Drizzle honey over each pear for a sweet glaze. Cover the dish with foil and bake for about 30 minutes, or until the pears are tender when pierced with a fork.

6. Serve and Enjoy

Once roasted, let the pears cool slightly before serving. You can serve them warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.

Nutrition Per Serving

Calories: 260 calories

Protein: 2 grams

Carbohydrates: 46 grams

Dietary Fiber: 5 grams

Sugars: 35 grams

Fat: 10 grams

Saturated Fat: 4 grams

Cholesterol: 15 milligrams

Sodium: 60 milligrams

Potassium: 230 milligrams

Vitamin C: 6% of the Daily Value

Calcium: 4% of the Daily Value

Iron: 2% of the Daily Value

Please note that these are approximate values and can vary based on factors such as the size of the pears and the specific brands of ingredients used. Additionally, the values do not include optional toppings like vanilla ice cream or whipped cream.

Directions:

  1. Preheat oven to 375*F.
  2. Peel the pear and slice it lengthwise in half. With a melon baller or small spoon, scoop out the core and seeds, leaving an indentation for the stuffing. Place pear halves in a baking dish.
  3. In a small bowl, mix together the dried cranberries, walnuts, and goat cheese. Divide the stuffing mixture evenly among the pear halves, mounding it on top of the indentation.
  4. In the bowl, whisk together the apple cider and maple syrup. Pour mixture over and around the pears. Bake for 30 minutes, occasionally basting the pears with the cider mixture. Serve warm or at room temperature on a bed of greens, dressed with the cider mixture.

Pizza with Jalapeno Chicken Sausage, Corn, and Salsa

I’m thinking about bringing back the all-American “Friday pizza night”. Or, if not every Friday, then at least making pizza one night every week. With pizza dough available at most grocery stores these days and infinite possibilities for toppings, homemade pizza couldn’t be an easier or more fun weekday meal.

For this Southwestern-style pie, I rolled out a pre-made whole wheat pizza dough ball and topped it with salsa verde, chopped jalapeno chicken sausage, thawed frozen corn, reduced fat Mexican blend cheese, and scallions. After about 12 minutes in the oven, the pizza was finished off with a scattering of chopped cilantro and a few drizzles of hot sauce.

In between bites, John managed an enthusiastic: “This is awesome! Definitely a keeper.”

I couldn’t agree more.

NamePizza with Jalapeno Chicken Sausage, Corn, and Salsa
CuisineItalian
Prep Time20 minutes
Cooking Time15 minutes
Total Time2 hours (including dough rising time)
Servings4 servings
Yield1 large pizza (about 12 inches in diameter)

Pizza with Jalapeno Chicken Sausage, Corn, and Salsa

Ingredients

  • whole wheat pizza dough for one pizza, (I like the refrigerated dough from Trader Joe’s), AT ROOM TEMPERATURE
  • 1/2 cup salsa of choice
  • 2 links jalapeno chicken sausage, roughly chopped
  • 1 cup frozen corn niblets, thawed
  • 1 cup reduced fat shredded Mexican blend cheese
  • 1/4 cup chopped scallions
  • chopped fresh cilantro, for garnish (optional)
  • hot sauce (optional)

Estimated Nutrition Per Serving

  • Calories: 380 calories
  • Protein: 18g
  • Carbohydrates: 42g
  • Dietary Fiber: 3g
  • Sugars: 3g
  • Fat: 16g
  • Saturated Fat: 6g
  • Cholesterol: 45mg
  • Sodium: 860mg
  • Vitamin D: 0%
  • Calcium: 20%
  • Iron: 15%
  • Potassium: 210mg

Please note that the nutrition values provided are estimates and can vary depending on the specific brands and quantities of ingredients used.

Directions

  1. Preheat oven to 425 degrees F.
  2. Lightly flour a large flat surface and gently roll out the room-temperature pizza dough to desired thickness (I like pizza crusts around 1/4 inch thick).
  3. Carefully transfer pizza crust to an un-rimmed cookie sheet or pizza peel.
  4. Spoon the salsa evenly over the pizza crust. Top with the chopped chicken sausage, corn, cheese, and scallions. Bake for 10-14 minutes, until the crust is crisp and the cheese is melted.
  5. Top pizza with chopped cilantro if using, and serve with hot sauce for drizzling if desired.

Apple Pie Bars {Gluten-Free & Vegan}

Now that the sugar rush of Halloween has passed, I bet you’re either a) done with sweets for a while or b) looking for a healthier way to satisfy your sweet tooth. If your answer is a), then I can’t help you because I have a daily desire for sweets… which obviously means if your answer is b), then this recipe is for you!

These bars start with a shortbread-like base…

which is topped with a sweet apple pie filling…

and then crowned with more of the shortbread crust.

There’s no butter, refined sugar, or wheat flour in these bars, yet they really do taste like apple pie.

You really must chill the pie if you’re to have any success cutting it into bars; and even then they tend to be pretty crumbly. Thus, I suggest serving the bars with forks to cut down on the messiness factor.

Whether your sights are set on a delicious Thanksgiving dessert (which guests with an array of food allergies or intolerances can enjoy) or on a healthy seasonal treat…

these apple pie bars fit the bill perfectly!

NameApple Pie Bars {Gluten-Free & Vegan}
CuisineFusion
Prep Time15 minutes
Cooking Time45 minutes
Total Time1 hour
Servings12
Yield12 bars

Ingredients

  • 3 Granny Smith apples, (preferably organic), peeled, cored, and finely chopped
  • 1/4 cup pure maple syrup
  • 1/2 tsp ground cinnamon
  • 2 cups blanched almond flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 6 Tbsp melted & cooled coconut oil* (make sure to melt before measuring)
  • 3 Tbsp pure maple syrup

*I always use unrefined virgin coconut oil, but if you can’t stand even the faintest flavor of coconut, you can use refined coconut oil for this recipe.

Instructions

1. Preheat Your Oven

Preheat your oven to 350°F (175°C) and line an 8×8-inch (20×20 cm) baking pan with parchment paper.

2. Prepare the Crust and Crumble

In a bowl, combine the rolled oats, almond flour, melted coconut oil, maple syrup, cinnamon, and a pinch of salt.

Mix until everything is well combined and forms a crumbly texture.

3. Assemble the Crust

Take two-thirds of the oat mixture and press it firmly into the bottom of the prepared baking pan to create the crust layer. Use the back of a spoon to even it out.

4. Prepare the Apple Filling

In a separate bowl, toss the sliced apples with maple syrup, cinnamon, nutmeg, and lemon juice until the apples are well coated.

5. Layer the Apples

Spread the apple mixture evenly over the oat crust.

6. Add the Crumble Topping

Sprinkle the remaining oat mixture evenly over the apples to create a crumbly topping.

7. Bake

Place the baking pan in the preheated oven and bake for 40-45 minutes, or until the top is golden brown and the apples are tender.

8. Cool and Slice

Allow the apple pie bars to cool in the pan for at least 15-20 minutes before slicing them into squares.

9. Serve

Serve your gluten-free and vegan apple pie bars warm or at room temperature. They’re delicious on their own or with a scoop of dairy-free vanilla ice cream.

Estimated Nutrition Per Serving

  • Calories: 230 kcal
  • Total Fat: 15g
  • Saturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 30mg
  • Total Carbohydrates: 22g
  • Dietary Fiber: 3g
  • Sugars: 8g
  • Protein: 3g
  • Vitamin D: 0%
  • Calcium: 4%
  • Iron: 6%
  • Potassium: 95mg

Sour Cream & Onion Dip Recipe (Kinda, Sorta)

Sour Cream & Onion Dip… kinda, sorta because there’s neither sour cream nor onions in this dip – well, there’s granulated onion – but it does taste like sour cream & onion.

Whipped cottage cheese and Greek yogurt team up to form the creamy component of the dip, which is flavored with dill pickle juice, granulated onion & garlic, and salt & pepper. You have all of the thick creamy richness, the tanginess, and the oniony bite without all of the calories, fat, and artificial ingredients of the store bought stuff.

Fresh crunchy crudite goes beautifully well with this healthy dip, but what is an even better pairing?

Chips!

Honestly not something I typically buy, all-natural potato chips have been sneakily making their way into my shopping cart every few weeks during this pregnancy. I’ve been loving a small handful alongside my go-to cheese & veggie sandwich (whole wheat bread, sliced reduced fat sharp cheddar, sliced cucumber, romaine lettuce, sliced avocado, and dill pickle “sandwich stackers” – yum). Most of the chips I buy have a super short ingredient list, comprised of merely potatoes, canola oil, and salt.

When I saw Kettle Brand Sour Cream & Onion Chips while browsing the aisles at Whole Foods before leaving on vacation, I didn’t hesitate to grab a bag with the intention of enjoying the chips with this dip. True, these particular potato chips have a longer ingredient list than what I’d usually opt for, but I think they’re just fine as an occasional treat.

Chips, organic carrots, spoons, and fingers (I was eating this portion myself… no germs were shared!) were all dipped into the dip, but I think it would also be tasty smeared onto a sandwich in place of mayo.

I just made a tasty garlic & fresh herb dip tonight for the troops here at the beach, and it was a big hit… so I’ll have to make it again and document it for the blog to share with you guys! Until then, enjoy this sour cream & onion version.

Sour Cream & Onion Dip

Name: Sour Cream & Onion Dip Recipe (Kinda, Sorta)
Cuisine:American
Prep Time:10 minutes
Cooking Time:10 minutes (for sautéing onions and garlic)
Total Time:40 minutes (includes chilling time)
Servings:About 8 servings
Yield:Approximately 2 cups of dip

Ingredients

  • 1 cup 1% whipped cottage cheese
  • 1/4 cup plain 2% Greek yogurt
  • 2 Tbsp dill pickle juice
  • 1/2 tsp granulated onion/onion powder
  • 1/4 tsp granulated garlic/garlic powder
  • sea salt & freshly ground black pepper, to taste

Instructions

1. Sauté the Onions and Garlic

Heat the olive oil in a pan over medium heat.

Add the finely chopped onion and minced garlic.

Sauté until the onions become translucent and slightly caramelized, which should take about 5-7 minutes.

Remove from heat and let them cool.

2. Mix the Base

In a mixing bowl, combine the sour cream and mayonnaise.

Stir until the mixture is smooth and creamy.

3. Add the Flavor

Now, it’s time to bring out those classic sour cream & onion flavors.

Add the sautéed onions and garlic to the sour cream and mayo mixture.

Sprinkle in the onion powder, garlic powder, dried parsley, salt, and pepper.

Stir everything together until the flavors are well combined.

4. Chill and Serve

Transfer your “Kinda, Sorta” Sour Cream & Onion Dip into a serving bowl.

Cover it and refrigerate for at least 30 minutes. Chilling allows the flavors to meld together beautifully.

5. Enjoy

Once chilled, your dip is ready to be enjoyed!

Serve it with your favorite dippers like potato chips, pretzels, fresh veggies, or even as a topping for baked potatoes.

Estimated Nutrition Per Serving

  • Calories: 120 calories per serving
  • Total Fat: 11 grams
    • Saturated Fat: 3 grams
  • Cholesterol: 15 milligrams
  • Sodium: 180 milligrams
  • Total Carbohydrates: 3 grams
    • Dietary Fiber: 0 grams
    • Sugars: 1 gram
  • Protein: 1 gram

Brownie Dough Dark Chocolate Cups

It’s almost Valentine’s Day, which means one thing when it comes to food: chocolate.

I’ve combined two classic chocolate desserts – brownies & dark chocolate – into perfect little two-bite treats. The inside of these chocolate cups is actually comprised of walnuts, dates, cocoa powder, and a few flavor additions, but it tastes so similar to brownie dough that I couldn’t call it anything else.

The cups are a bit time-consuming what with painting melted chocolate onto mini muffin liners, but let’s call it a labor of love; the person you’re making these chocolate cups for is totally worth it!

Both of my loves adored the cups; Lily ate a bunch of the brownie dough filling before I even had a chance to fill the chocolate cups, and John gave rave reviews for the completed product.

These cups are a healthy & delicious departure from the highly processed packaged peanut butter version that is found all over the place in the days leading up to Valentine’s Day.

If there’s a chocoholic in your life (even if that person is you!), you really must make these.

Why settle for just chocolate or brownies if you can have both?!

Brownie Dough Dark Chocolate Cups

Name:Brownie Dough Dark Chocolate Cups
Cuisine:Fusion
Prep Time:15 minutes
Cooking Time:20 minutes
Total Time:35 minutes
Servings:12 cups
Yield:1 dozen

Ingredients

  • 1 cup toasted walnuts halves
  • 6 large Medjool dates, pitted (about 1/2 tightly packed cup)
  • 1/8 tsp Kosher salt
  • 2 Tbsp unsweetened cocoa powder
  • 1/4 tsp instant espresso powder (optional)
  • 1/4 tsp pure vanilla extract
  • 2 cups dark chocolate chips
  • 2 Tbsp coconut oil

Estimated Nutrition Per Serving

  • Calories: 200 calories
  • Total Fat: 10g
    • Saturated Fat: 5g
    • Trans Fat: 0g
  • Cholesterol: 30mg
  • Sodium: 150mg
  • Total Carbohydrates: 25g
    • Dietary Fiber: 2g
    • Sugars: 15g
  • Protein: 3g

Instructions

In the bowl of a food processor, process the walnuts until finely crumbled – the mixture will resemble coarse sand. Be sure not to over-process, or you will end up with walnut butter!

Add dates to the walnut crumbs in the food processor bowl, and blend just until mixture holds together when pinched. Add in the salt, cocoa powder, espresso powder, and vanilla extract and blend until the mixture comes together to form a crumbly “dough”.

Remove mixture from food processor, making sure to scrape the sides of the bowl.

Form mixture into a large ball, wrap in plastic wrap, and refrigerate until ready to make the cups (at least 10 minutes).

While the brownie dough chills, combine the dark chocolate chips and coconut oil and melt using one of two methods: you can either combine them in a double boiler (a heatproof bowl set over a small saucepan filled with 1 inch of simmering water) and stir until fully melted, or you can combine them in a heatproof bowl and microwave in 30 second intervals, stirring after each interval, until fully melted.

Using a pastry brush or small spoon, “paint” the inside (all the way up to the top) of 12 mini muffin liners with the melted chocolate (foil liners will be easier to peel off, but paper liners will also work). You want a thick enough layer so that you cannot see through the chocolate coating. Refrigerate the painted cups until the chocolate is fully hardened, at least 20 minutes.

When the dough has chilled, take it out of the fridge and roll into 12 balls; then slightly flatten the balls to form discs that will fit into mini muffin cups. Remove the hardened chocolate cups from the refrigerator and gently push one of the brownie dough discs into each one.

If the melted chocolate left in the bowl is starting to solidify, simply heat it again until fully melted. Spoon melted chocolate on top of brownie dough-filled chocolate cups, making sure that it reaches the edges so the brownie dough is completely surrounded by chocolate. You will probably not use all of the melted chocolate; reserve for another use.

Return completed cups to the refrigerator, and chill until completely hardened, at least another 20 minutes. Carefully peel off the liners.

Buffalo Blue Mac & Cheese

John and I have a running joke that we eat a lot of “kid food” in our house (this started before Lily was born, by the way). I make pizza every Friday night, John grills burgers on a regular basis throughout the summer, and he also makes some killer baked chicken fingers (I should encourage him to write a post for the blog!).

Then there’s macaroni and cheese. I’m a bit ashamed to admit just how much I love this quintessential kid food. Stovetop, baked, plain, or gussied up with fun additions like pumpkinsweet potato, and lobster… there’s a special place in my heart for it all. After every prenatal appointment, I treated myself to a bit from the Whole Foods hot bar, so I wouldn’t be surprised if I passed down my mac & cheese love to Lily ;).

I recently made one of Cooking Light’s most recent mac & cheese recipes, and unfortunately we were underwhelmed with the rather bland flavor. What we did like was the silky smooth cheese sauce that was comprised of milk, chicken stock, and neufchatel cream cheese.

I used that recipe as the basis for this Buffalo Blue Mac & Cheese, which is far from bland. Spicy wing sauce is swirled into the luscious – but low fat! – cheese sauce, and blue cheese crumbles are incorporated into the crispy panko topping to create little melty pillows amongst the crunch.

The vibrant buffalo sauce tints the sauce an orange hue reminiscent of the classic velveeta mac & cheese (which I don’t think I’ve actually ever eaten) without using the over-processed cheese “product”. I was light-handed with the buffalo sauce to appeal to the masses – who might not like super spicy food – but an extra drizzle after baking makes up for any missing heat.

NameBuffalo Blue Mac & Cheese
CuisineAmerican
Prep Time15 minutes
Cooking Time30 minutes
Total Time45 minutes
Servings8 servings
YieldAbout 8 cups

Ingredients For Pasta

  • 10 ounce whole wheat elbow macaroni
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 2 cups low sodium chicken stock, divided use
  • 1/4 cup all-natural buffalo wing sauce (we like Wing Time medium heat, available at Whole Foods), plus more for drizzling if desired
  • 1/2 cup 1% low-fat milk, preferably organic
  • 3 Tbsp flour
  • 4 ounces low fat cream cheese (such as neufchatel or Greek yogurt cream cheese)
  • 3/4 cup freshly grated sharp cheddar cheese
  • freshly ground black pepper, to taste

Ingredients For Topping

Estimated Nutrition Per Serving (1 cup):

  • Calories: 380
  • Total Fat: 24g
  • Saturated Fat: 14g
  • Trans Fat: 0g
  • Cholesterol: 80mg
  • Sodium: 860mg
  • Total Carbohydrates: 28g
  • Dietary Fiber: 1g
  • Sugars: 2g
  • Protein: 15g

Please note that these nutrition estimates are approximate and can vary based on specific ingredients and portion sizes used.

Instructions

Preheat oven to 400°F.

Cook macaroni according to package instructions; drain and keep warm in a large bowl.

While macaroni is cooking, heat olive oil in a large saucepan over medium-high heat. Add garlic to pan; cook 1 minute, stirring. Stir in 1 cup stock; bring to a boil and cook for 1 minute. In a medium bowl, whisk together remaining 1 cup stock, buffalo sauce, milk, and flour until smooth. Whisk milk mixture into the garlic. Bring to a low boil; reduce heat to medium & cook 5 minutes or until mixture begins to thicken, stirring often. Remove milk mixture from heat; whisk in cream cheese and cheddar cheese until smooth. Season to taste with pepper. Pour over pasta in bowl, tossing to coat; set aside.

Make the blue cheese topping: in a small bowl, stir together the breadcrumbs, olive oil, & crumbled blue cheese until well-mixed.

Pour pasta mixture into a lightly greased 2-quart baking dish. Evenly scatter blue cheese topping over the pasta. Bake for 15 minutes, or until bubbling and golden brown.

Spaghetti Squash Alfredo

Have you ever had spaghetti squash?

If not, allow me to introduce you to a rather bizarre – but quite delicious – member of the squash family… a member that appears to have been cross-bred with a plate of spaghetti. The squash is baked until soft, cut open, and scraped of its pulp to reveal strands of flaxen spaghetti-like squash.

I thought a quick photo tutorial for how to prep and serve a spaghetti squash might be welcomed, so here ya go:

After roasting until soft, carefully cut the squash in half lengthwise. Allow the squash to cool for about 10 minutes.

NameSpaghetti Squash Alfredo
CuisineItalian
Prep Time15 minutes
Cooking Time45 minutes
Total Time1 hour
Servings4 servings
Yield1 main course or 2 sides

Remove the seeds & pulp.

Using a fork, scrape the squash to release the spaghetti-like strands.

Drain in a mesh sieve to extract excess moisture.

Serve with your favorite pasta sauce!

I decided to pair a rich-tasting but light homemade Alfredo sauce with the slightly crunchy squash “noodles”. This thick & creamy white sauce is a fantastic accompaniment to the spaghetti squash, but feel free to adorn the squash with any pasta sauce.

Would this dish fool an unsuspecting “squash-phobe” that (s)he was eating pasta? No. Because it’s not pasta.

Might said “squash-phobe” end up inhaling the whole bowl of creamy, comforting, rich-tasting Spaghetti Squash Alfredo? There’s a good chance. Because it is surprisingly delicious!

Spaghetti Squash Alfredo

serves 2 as a side dish, or 1 as a main course

Ingredients

  • 1 small spaghetti squash
  • 1/2 Tbsp butter
  • 1 small shallot, minced
  • 1 large clove garlic, minced
  • 1/2 Tbsp flour
  • 1/2 cup milk (I used organic 1%)
  • 1 oz (2 Tbsp) neufchatel 1/3-less-fat cream cheese
  • 2 Tbsp freshly grated Parmesan cheese
  • Kosher salt and freshly ground black pepper, to taste

Estimated Nutrition Facts per Serving:

  • Calories: 400 calories
  • Protein: 10 grams
  • Carbohydrates: 20 grams
  • Dietary Fiber: 2 grams
  • Total Fat: 30 grams
  • Saturated Fat: 18 grams
  • Cholesterol: 100 milligrams
  • Sodium: 450 milligrams
  • Potassium: 350 milligrams

These estimates are based on typical ingredients used in a Spaghetti Squash Alfredo recipe. For precise nutritional information, it’s recommended to use a nutritional calculator or app with the specific brands and quantities of ingredients you use when preparing the dish.

Directions

  1. Preheat oven to 400°F. Pierce squash in several places with a sharp knife. Place in a foil-lined baked pan, and bake until soft, about 1 hour.
  2. Remove squash from the oven. Carefully cut squash in half lengthwise, and let cool for about 10 minutes or so.
  3. Remove the seeds and pulp from the squash and discard. With a fork, scrape the squash flesh to release the spaghetti-like strands. Place the squash strands into a fine mesh strainer over the sink while you make the alfredo sauce (you want to drain out the excess moisture, otherwise the water in the squash will dilute and thin out the sauce).
  4. In a small saucepan, melt the butter over medium heat. Add the shallot and saute until soft, about 2 minutes. Add in the garlic and saute for 30 seconds, until fragrant. Add in the flour and whisk it into the butter for 30 seconds, or until the mixture is well-combined and foamy.
  5. Pour in the milk, whisking constantly until the mixture thickens, about 1 minute. Remove pan from the heat and whisk in the neufchatel and Parmesan cheeses until the sauce is thick and smooth.
  6. Season to taste with salt and pepper.
  7. Transfer drained squash to a bowl (or bowls). Top spaghetti squash with alfredo sauce.

Ina Garten’s Rugelach Via Instagram

Hanukkah commences with tonight’s sunset, and I wanted to make a traditional dessert to commemorate my Jewish heritage on my dad’s side of the family.

Every time we’d visit my paternal grandparents in Riverdale, NY, my grandma would make a trip to a bakery on Arthur Avenue for chocolate babka and rugelach. This marks my first foray into making the classic cookies, and I figured I’d document the process – with my trusty iPhone, of course – to share with you.

NameIna Garten’s Rugelach Via Instagram
CuisineFusion
Prep Time30 minutes (plus 1 hour chilling)
Cooking Time25 minutes
Total Time1 hour and 55 minutes (including chilling time)
Servings32 rugelach
Yield32 rugelach

Here we go!

I’d say Ina’s recipe is a winner! I used 1/3-less-fat neufchatel instead of full-fat cream cheese… but don’t get me wrong, these cookies are anything but light. Apricot jam, raisins, walnuts, and cinnamon sugar are rolled into the barely sweet buttery dough, resulting in a rich and flaky cookie.

Although not every cookie is picture-perfect, I’m pretty happy with how my first batch of rugelach turned out.

Ingredients For the Dough

  • 2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 8 oz (2 sticks) unsalted butter, cold and cubed
  • 8 oz cream cheese, cold and cubed
  • 1/4 cup granulated sugar
  • 1 teaspoon pure vanilla extract

Ingredients For the Filling

  • 1/2 cup granulated sugar
  • 1 tablespoon ground cinnamon
  • 1 cup chopped nuts (pecans, walnuts, or almonds work well)
  • 1/2 cup raisins or currants
  • 1/2 cup apricot jam or preserves
  • 1/2 cup mini chocolate chips (optional)

Ingredients For Topping

  • 1 egg beaten with 1 tablespoon of water (for egg wash)
  • Granulated sugar for sprinkling

Estimated Nutrition Per Serving

  • Calories: 150 calories per rugelach
  • Total Fat: 10g per rugelach
  • Saturated Fat: 5g per rugelach
  • Cholesterol: 25mg per rugelach
  • Sodium: 70mg per rugelach
  • Total Carbohydrates: 15g per rugelach
  • Dietary Fiber: 1g per rugelach
  • Sugars: 7g per rugelach
  • Protein: 2g per rugelach

These nutritional values are based on a general estimate and may vary based on the specific ingredients and quantities used in your preparation. It’s always a good idea to consult specific product labels and consult with a registered dietitian for precise nutritional information, especially if you have specific dietary requirements or restrictions. Enjoy your rugelach!

Instructions

1. Make the Dough:

  • In a food processor, combine the flour and salt.
  • Add the cold, cubed butter and cream cheese.
  • Pulse until the mixture resembles coarse crumbs.
  • Add the sugar and vanilla extract. Pulse until the dough comes together.
  • Divide the dough into 4 equal parts, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or until firm.

2. Prepare the Filling:

  • In a small bowl, mix together the granulated sugar and ground cinnamon.
  • In another bowl, combine the chopped nuts, raisins or currants, and mini chocolate chips if using.

3. Assemble the Rugelach:

  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Take one disk of dough out of the refrigerator and roll it into a 1/8-inch thick circle on a floured surface.
  • Spread 2 tablespoons of apricot jam evenly over the dough.
  • Sprinkle 1/4 of the cinnamon-sugar mixture over the jam.
  • Sprinkle 1/4 of the nut and raisin mixture (and chocolate chips if using) over the jam.
  • Cut the dough into 8 wedges, like a pizza.
  • Roll each wedge from the wide end to the point to form a crescent.
  • Place the rugelach on the prepared baking sheets.
  • Repeat this process with the remaining dough.

4. Bake:

  • Brush the rugelach with the egg wash and sprinkle with granulated sugar.
  • Bake in the preheated oven for 20-25 minutes, or until golden brown.
  • Remove from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

5. Enjoy!

  • Once the rugelach have cooled, serve and enjoy these delightful treats.

Ina Garten’s Rugelach recipe via Instagram brings the warmth and comfort of homemade pastries straight to your kitchen. Whether you enjoy them with a cup of tea or as a sweet ending to a festive meal, these rugelach are sure to become a cherished part of your baking repertoire. Thanks to the Barefoot Contessa for sharing this wonderful recipe with her Instagram followers!

So, roll up your sleeves, preheat that oven, and let’s get baking! Your homemade Ina Garten-inspired rugelach are bound to be a hit with family and friends.

Happy Hanukkah!

Trulicity Complaints: Everything you need to Know

All pharmaceutical companies try to market their drugs in the most simple and appealing ways possible.

Often, the side-effects of the drugs fail to be mentioned, or major side-effects are written off as being no big deal. It is the customers then, that have to suffer through the consequences. In this article, we will talk about all aspects of the medication ‘Trulicity’. It is not uncommon for there to be Trulicity complaints regarding the drug.

Trulicity is the brand name of the medication Dulaglutide, an injectable drug used to manage blood glucose levels in patients with Diabetes Mellitus Type 2. It is given as per the prescription of a doctor, and is always used in conjunction with a balanced diet and exercise.

 
A major benefit is the fact that it has been shown to decrease the risk of cardiovascular diseases including heart attacks and strokes in sufferers of diabetes. However, it cannot be used for patients who are dealing with Diabetes Mellitus Type 1.

What Drugs Interact With Trulicity?

Taking Trulicity may interfere with the absorption of other medicines that you are consuming, especially via an oral route. Among these are certain diabetic medications, such as glyburide, metformin and insulin degludec.

Other drugs at risk include estrogens, antipsychotics (clozapine), diuretics (indapamide) and corticosteroids like dexamethasone.

Trulicity complaints

Further examples involve medicines given to treat HIV, hypertension and asthma. When combined with Trulicity, they can lead to heart problems. 

If you are having any of these medicines, do not stop on your own accord. Consult a doctor. They may be able to advise you on the best way to approach the consumption of such two conflicting medicines. 

Other drugs not mentioned in the list may also interact with Trulicity and cause an adverse reaction, so it is always best to talk to a doctor about your previous medical history before making any decision. 

Such lists of drugs are given in order to avoid any Trulicity complaints from consumers. 

Trulicity and Alcohol

Alcohol does not directly interact with Trulicity, but is known to cause low blood sugar by increasing the secretion of insulin. Instead of focusing primarily on managing glucose levels, the liver has to work to remove the alcohol toxins from the body. 

The low glucose levels, known as hypoglycemia, result in dizziness and fatigue, which is dangerous if not taken care of. Trulicity works to oppose these effects, and drinking alcohol only makes it a lot harder to do so.

Patients with Type 2 Diabetes should limit the consumption of alcohol in general, but more care needs to be taken while ingesting the medicine, so that there are no Trulicity complaints. 

One principle to stick with is: do not drink on an empty stomach or immediately after exercise, as it increases the risk of hypoglycemia. Avoid alcohol in cases where the diabetes is not well-controlled. 

Be sure to consult a physician about whether or not it is safe to take other medicines that contain alcohol along with Trulicity. 

Trulicity and Caffeine

Caffeine is a natural stimulant that helps you to stay more awake and alert. It may be gotten from either tea or coffee. 

The exact relationship between caffeine and blood sugar is still a topic of debate.

Does caffeine raise blood sugar in type 2 diabetes? It can be said that yes, drinking such beverages will raise glucose levels.

For some time after the consumption of caffeine, the body’s insulin sensitivity falls. In the diabetic condition, there is already a problem with the cells being unable to either release or respond to insulin. 

The effect is the same whether tea or coffee is drunk. But this does not mean that diabetics cannot have these beverages at all! Choose to have coffee with a low quantity of caffeine and without sugar, and all should be well. 

The combination of Trulicity and caffeine is not a good one, so care must be taken while using this drug. By raising blood sugar levels, caffeine may decrease the effectiveness of Trulicity, and lead to Trulicity complaints. 

Trulicity and Vitamin B12

According to recent research, no significant interaction has been found between Trulicity and Vitamin B12.

B12 is safe to take with other medications that treat diabetes, such as Metformin, since it is said that this drug is reducing B12 levels in patients. 

B12 is important for healthy development of the brain and nervous system, and when deficient, it leads to nervous degeneration, memory loss and constipation.

Just because there is no current evidence of a relationship between Trulicity and the vitamin does not mean that one does not exist, and so they should not be taken together, to be on the safe side. 

Trulicity and Nausea

No drug is free from side-effects and Trulicity is no exception. A common Trulicity complaint is the feeling of nausea. Studies have shown that an estimated 8%-29% of people experienced nausea after the first dose.

Feelings of nausea are due to certain gastric problems that the medicine causes in some consumers. It may also include abdominal pain. 

However, the nausea subsides with continuous intake of the drug. Generally it takes 2 weeks for this effect to wear off. It was also discovered that when patients increased the dosage, they suffered from an increased bout of nausea. 

While consultation with a doctor is the best option, here are some basic things that can be done to manage the nauseated feelings:

  1. Take smaller meals and space them well throughout the day.
  2. Lower/ completely stop the intake of fatty foods.
  3. Eat foods that are less heavy, such as toast and rice. 

Trulicity Fatigue

Fatigue is one of the common symptoms experienced after taking this drug, but the detail behind this reason is not well known. 

The fatigue should go away in a couple of weeks. If it does not, take advice from a physician.

Trulicity and Pancreatic Cancer

Inflammation of the pancreas, known as pancreatitis, is a serious side effect and one of the Trulicity complaints. However, it is rare. 

Clinical trials indicate that 1.4 cases of pancreatitis developed among 1000 people who took the drug for a year. This number is high when compared with the 0.88 cases that occurred when patients took other diabetes medications.

The connection between cancer and diabetics is found in the fact that pancreatic cancer causes an insulin resistance, and also prevents the insulin-producing cells from making more of the hormone to overcome the resistance. This results in the development of Diabetes Mellitus Type 2. 

As far as cancer is concerned, there is no conclusive evidence of a link between pancreatic cancer and Trulicity. 

In one study, a tumor that covered most of the body and tail of the pancreas was discovered within a patient. They were exposed to Trulicity for only 5 months. Given the short duration and the size of the mass, doctors suspected that this condition was pre-existing. The drug was not to be blamed for it. 

In contrast, pancreatic carcinomas were found in males above the age of 60, who had taken the drug for a time period between 1 and 6 months.

As it is, the chance of pancreatic cancers forming in patients who have suffered from diabetes for more than 5 years is quite likely as compared to others. Consult your physician to know more. 

Foods to Avoid With Trulicity

There is no particular list of foods that needs to be avoided while taking the drug. However, there are some foods to avoid with trulicity

  1. Alcohol:
    As discussed in the sections above, alcohol and Trulicity are not the best combination to be taken together. 


Depending on how much and what kind of alcohol you drink, it can either raise blood sugar (drinking alcohol prepared with sweetners) or lower it (drinking on an empty stomach.)

  1. Added Sugars:
    These include molasses, raw sugar, maple syrup and coconut sugar. They are present in foods that include: 
  • Crackers
  • Bread
  • Non-Dairy Milk

The danger arises when the quantity of sugar consumption increases more than nutrient intake. Be sure to check the amount of added sugars before eating any food. 

  1. Fatty Foods:

Saturated fat and trans fats are found in animal products such as meat, butter, cheese and margarine. These fats increase the chances of cardiovascular diseases arising in a patient.

It is safer to replace them with unsaturated fats specific to plant products, like olive oil or sunflower oil. 

Fatty foods are also harder for the system to digest, and so should be avoided in conjunction with Trulicity since it already causes digestive disturbances. 

There are some food items which are completely safe, and in fact recommended, for those patients taking diabetic medication. 

Among these are fruits and vegetables, legumes, eggs and low-fat milk or yogurt.

Trulicity: Long-Term Side Effects

Serious side effects were reported more often in people who used Trulicity longer than most other people did. If you are using Trulicity at home and you have any of these problems call your healthcare provider right away: high blood sugar (hyperglycemia), low blood sugar (hypoglycemia), signs of infection such as fever or chills; rash or itching; new or worsening numbness or tingling in your hands and feet; severe stomach pain; unusual bruising or bleeding; muscle weakness.

Thyroid Cancer

Perhaps the most severe complication that can potentially arise as a consequence of consuming Trulicity is Thyroid Cancer. So dangerous is this threat that the drug comes with a cancer warning on the product. 

Animals tested with the drug developed thyroid cancer. It is not known whether humans will give the same response. However, it is safe to assume that the risk is high. 

Trulicity should not be taken by those who have a history of medullary thyroid carcinoma. 

If you feel your condition worsening as you continue to take Trulicity, call a doctor instantly. Some symptoms of developing thyroid cancer are:

  • Difficulty while swallowing 
  • A lump in the throat
  • Shortness of breath

Kidney Problems

It is widely known that administration of Trulicity causes kidney damage. It may also worsen a previously existing kidney condition. 

The drug causes vomiting, nausea and diarrhea. These 3 things result in the loss of water from the body tissues, which can injure kidneys already under stress. 

You will probably be recommended a different treatment if you are suffering from kidney issues. The physician may also decide to monitor you very closely.

Allergic Reactions

Some trials have shown patients developing allergic reactions to some of the compounds used to make the medication. 

An allergic reaction is when the body displays sensitivity towards certain substances, and cannot tolerate them within its systems. 

Symptoms are:

  • Formation of a rash
  • Swelling of the tongue or throat, making it hard to breathe
  • Deepening of skin color

Talk to your doctor before starting treatment to ensure that you do not have an allergy to any of the ingredients. This will also help avoid a medical emergency. 

Warnings:

A warning is issued to pregnant or breast-feeding mothers who are using this drug. Harm was caused to animal offspring during experimentation. This effect is not necessarily going to be replicated in humans. 

It is better to be on the safe side. More research is needed to determine whether it is safe to take Trulicity while breast-feeding. It is not obvious whether or not the drug enters into breast milk and causes adverse effects on the baby.

How Long Does Trulicity Stay In Your System?

Trulicity helps to control blood sugar levels by assisting the pancreas with the release of insulin. It activates specific receptors within the pancreas to cause them to release insulin, thus lowering the glucose levels.

Trulicity

Generally, it has been discovered that it takes 5 days for half of a dose of Trulicity to be lost from the body. This value is the half-life. In total, around 25 days are required for the drug to be completely removed from the system (this amounts to 5 half-lives.)

For a more personalized estimate of the time taken to rid the body of the drug, it is best to consult your physician.

FAQs

Are there any good reviews for Trulicity?

Trulicity is considered a highly effective drug when it comes to managing blood sugar levels. Occasionally, it helps with the loss of body weight (although this is not its primary purpose.) It is easily administered only once a week. However, only 37% of consumers voted for a positive experience. This is in contrast to the 41% that reported a negative experience. Mostly the complaints were regarding the awful side-effects that patients have to go through.

What are the dangers of taking Trulicity?

Complications that are widely experienced are tiredness, vomiting, digestive issues, abdominal pain, and a reduced appetite. Severe problems fall in the range of kidney diseases, liver problems, pancreatitis and thyroid cancer, as discussed in the article. 

Is Trulicity a high-risk medication?

The medicine does not come without its adverse drawbacks. The box contains printed warnings for a higher risk of thyroid cancer. The warning was issued by the FDA. This is a testament to its severity. You should use different injection sites each time to avoid the risk of an infection spreading in the area that is repeatedly used. For many consumers, the horrible feelings that accompany the side-effects are not worth it. Thus, they tend to go for other medications that are easier to handle.

When should Trulicity be stopped?

It is vital that no medication be stopped without talking to your doctor about it first. This could be with respect to Trulicity or any other drug. If you are experiencing drastic symptoms, such as stomach pain, that do not alleviate after a short while, schedule an emergency visit with the doctor. Do not take the dose of medicine in that instant. 

If you witness the development of a severe allergic reaction that makes it difficult to breathe, stop the medication and call your healthcare provider. 

Conclusion

The article deals with Trulicity complaints and shows that, while it is a drug that can be beneficial to diabetics in the long run, it is not without its fair share of consequences. Trulicity is readily available in the market, and its most appealing aspect is the fact that it can be self-administered.

On the other hand, it is still steeped in controversy. Both doctors and consumers remain unsure of certain potential issues that may arise with consumption of the drug. More clinical trials on human volunteers are needed for more conclusive proof.

In the end, it is entirely up to you and your healthcare practitioner as to what approach suits your body best. You should balance the pros and cons against each other, and decide whether the benefits outweigh the risks.

Blog Bites XI

Here we go: the latest installment of recipes around the blogosphere that I’ve recently made and loved!

This Maple Pecan Streusel Pumpkin Bread (as seen on Princess in the Kitchen, originally from Believing Boldly) immediately caught my attention on Pinterest.

The reason you don’t see an entire loaf documented in this post? Simple. I mowed through half of the loaf before managing to snap a few pics.

I used whole wheat pastry flour and reduced the sugar from 3/4 cup to 1/4 cup; with the additional sweetness from pure maple syrup, 1/4 cup of sugar was perfectly sweet enough for me.

With so many pumpkin bread recipes out there, it can be tough to settle on just one loaf to bake… but I promise that if you choose this one, you won’t be disappointed! The pecan streusel really sets it apart from others.

These Pizza Bites from Annie’s Eats (also seen on Chaos in the Kitchen) had been on my list of foods-to-make for far too long. I finally remedied that issue and both John and I were happy campers huddled over this dish of two-bite pizzas.

I used whole wheat pizza dough (from the freezer section at Whole Foods) and part-skim mozzarella, but other than those two substitutions I followed the recipe exactly.

The only thing I will change the next time I make these is to make the dough balls smaller. I divided a one pound ball of pizza dough into 20 pieces, and there ended up being too much dough (in relation to cheese & pepperoni) for each bite. I think I’ll aim for more like 26 pizza bites.

Perfect for bringing to a football-watching party!

Here we have a genius no-cook recipe for White Chocolate Pumpkin Fudge from my fellow white chocolate & pumpkin-loving friend Erin from Texanerin Baking.

The fudge is super easy to make (no candy thermometer required!) and tastes absolutely fabulous! For precise measuring, I do recommend using a kitchen scale… but Erin includes both weight and volume measurements so if you don’t have a scale, not to worry.

I only deviated a tiny bit from the original recipe, using Trader Joe’s organic virgin [unrefined] coconut oil (what I had on hand) instead of refined, but I found that the sweet white chocolate and warm pumpkin pie spices covered any coconut flavor.

My half batch came out super creamy and somewhat soft, rendering it a bit tough to cut into squares straight from the fridge. Erin recommends chilling the fudge in the freezer, so I’d suggest doing just that.

Another autumnal recipe I recently made – and loved – was for these fantastic Apple Cider Waffles by Robyn of Add a Pinch.

I haven’t always had success with making waffles at home, but this stack is just about perfect! I used whole wheat pastry flour in place of all-purpose, and the waffles still turned out light & fluffy on the inside and satisfyingly crispy on the outside.

The batter contains neither butter nor oil, so I poured some vegetable oil (maybe 2 tsp or so?) into a small glass and brushed it onto the hot waffle iron; just that bit of oil kept the waffles from sticking and resulted in that perfect crust that makes waffles so irresistible.

If you’re planning on leftovers, I recommend slightly undercooking the waffles so that when you pop ‘em in the toaster oven, they don’t burn on the outside. I also suggest letting the cooked waffles cool completely on a wire baking rack before wrapping in plastic wrap so they don’t become soggy.

Delicious!