Wednesday, September 29, 2010
I could not wait to open up this jar and dig into it. There was quite a bit of separation. I made a bit of a mess stirring it together. But that didn't bother me. I didn't let any of it go to waste. I licked it right off my hand. Yes, I said I licked it. And before you think anything if you tasted it you would do the same thing.
The balance of coconut and peanut butter was perfect! The flavor is very strong. Some other nut butters I have tried get lost when you mix it in with things. Not this one! I put it in my pineapple smoothie and could still taste the deliciousness! It made a divine addition to my smoothie!
This is a very diet friendly food too. 1 teaspoon = 1 Weight Watchers Point
Saturday, September 25, 2010
1/2 cup butter, cubed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup chopped pecans, toasted
1-1/2 cups all-purpose flour
2 tablespoons packed Splenda blend brown sugar
2 teaspoons baking powder
1 teaspoon salt
½ cup Egg Beaters
1-1/3 cups fat free milk
1 cup pureed pumpkin
1/2 cup cinnamon goat cheese
In a small heavy saucepan, cook butter over medium heat for 8-10 minutes or until golden brown, stirring occasionally. Add the maple syrup, cinnamon and nutmeg. Remove from the heat; stir in pecans.
In a small bowl, combine the flour, Splenda blend brown sugar, baking powder and salt. In another bowl, whisk the Egg Beaters, milk, pumpkin and goat cheese. Stir into dry ingredients just until moistened.
Drop batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Serve with brown butter.
Friday, September 24, 2010
*Note* Recipe calls for 1 cup chopped pecans. I left these out because I was making it for young kids.
Thursday, September 23, 2010
Wednesday, September 22, 2010
1 cup pureed pumpkin
1/3 cup unsweetened almond milk
1/4 tsp nutmeg
1/2 tsp cinnamon
1 pie pumpkin, cut in half seeds & pulp scraped out
Preheat oven to 400.
Place 1/2 of pumpkin cut side down on a foil lined jelly roll pan.
Bake 60 minutes or until a fork or knife easily pierces the pumpkin. (This will vary based on the size of your pumpkin.)
Peel the skin off the pumpkin.
Puree in the food processor in batches.
Repeat with second half of the pumpkin. (My pumpkin wouldn't fit in the oven all at once.)
Tuesday, September 21, 2010
Friday, September 17, 2010
18 peanut butter cream sandwich cookies
1 block 1/3-less-fat cream cheese, at room temperature
1/2 cup creamy peanut butter
1/2 cup natural cane sugar
1 tbsp pure vanilla extract
2 eggs, at room temperature
1/2 cup 2% honey Greek yogurt
pinch of fleur de sel
Preheat oven to 275. Line standard muffin tins with paper liners. Place 1 whole cookie in the bottom of each of 18 lined cups.
In the bowl of an electric mixer, beat the cream cheese and peanut butter at medium speed until smooth, scraping down sides of bowl as needed. Add in sugar and beat until combined. Beat in vanilla.
Beat in one egg at a time, scraping down the sides of the bowl as needed. Beat in yogurt and salt.
Spoon batter evenly among the 18 lined cups, filling each almost to the top. With the back of a spoon, smooth out the top of each filled cup.
Bake, rotating pans halfway through, until filling is set, 22-24 minutes. Let cool on a wire rack.
Chill in the refrigerator for at least 4 hours, or up to overnight, before serving.
Walnuts contain Vitamin E#alpha, beta, delta and gamma-tocopherol, making it exceptionally high in antioxidants.
Nutritionists tell us that Omega 3 fatty acids are found in only a few plant food sources, yet are essential to a healthy body. In a 2,000-calorie diet, 3 tablespoons of walnuts will provide our daily requirement of these Omega 3 fatty acids.
Thursday, September 16, 2010
2 tbsp color flow mix
If using hand mixer, use high speed. Color flow icing "crusts" quickly, so keep bowl covered with a damp cloth while using. Stir in desired icing color.
Tuesday, September 14, 2010
On with the review! The Pecan Butter was FANTASTIC! The packet was the perfect amount of pecan goodness! It was not oily. It had little bits of pecans. This in a chunky version would be amazing! The pecan version is higher in fat which makes it not as diet friendly. But on days that you have eaten well all day this is a perfect treat!
1 packet = 6 weight watchers points (Good thing my sample was a packet. Otherwise I would have been on the couch with the jar and a spoon. It is that good!)
Monday, September 13, 2010
1/4 cup caramel butterscotch ice cream topping
Slowly add in confectioners' sugar.
3/4 cup Egg Beaters
2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups grated baby carrots
1 cup raisins
1 cup chopped pecans
1 batch caramel butterscotch frosting
Thursday, September 9, 2010
1/3 cup unsweetened applesauce
3/4 cup water
1/2 tsp nutmeg
1 packet = 4 Weight Watchers Points
Spray waffle iron with cooking spray. Place sandwich in. Cook about 5 minutes or until done.
Here is a little bit of information from their website:
What makes our Nut Butters so special?
Taste – Simply put, they taste the best
Unique variety – In addition to our superior Almond Butter and Tahini, we make five unique varieties: Walnut Butter, Pecan Butter, Cashew Butter, and Macadamia/Cashew Butter. Our coconut products include the ever popular Coconut Butter and it's related "Bliss SuperFood Blends... as well as our NEW Extra Virgin Pure Coconut Oil.
Fresh – We hand-select only the finest new-harvest nuts, seeds and coconut for our butters - our almonds and walnuts are the best California has to offer
Quality – All of our nut and seed butters are hand crafted in small batches in Berkeley, CA with careful attention to detail.
Organic – We only use 100% certified Organic nuts, seeds, and coconut meat which means no toxic pesticides, chemicals, or genetically modified organisms. (Certified by QAI)
Pure – We don't add any extra ingredients. No salt, sugar, preservatives or artificial flavors - Nothing. Which means that all you get is the clean, fresh taste of nuts and seeds the way nature intended.
Raw – The ingredients which comprise our products are raw, not roasted, and made into butter with a low temperature process. This means that all of the enzymes, proteins and vitamins are intact, in their natural state and fully utilized by the body. Heat destroys these sensitive nutrients.
Powerful – Forget caffeine! Packed with energy-laden nutrients, our nut butters are a great source of sustained energy.
Healthy – Nuts and seeds in the form that we make them - totally raw and organic and processed into butter (purée) - are among the most basic and healthy foods one can eat on the planet, offering to the consumer:
*Non-animal proteins and enzymes
*Vitamins and Minerals
*Essential fatty-acids (including Omega-3, of which Walnut butter has the most)
... All in products more readily digestible than whole nuts...making them truly whole foods.
PEANUT, GLUTEN, and DAIRY FREE
Kosher – All of our products are KSA Kosher certified.
Storage – None of our products need to be refrigeratedI had a very hard time trying to decide what to try first. I ended up going with the Cashini. It is a very smooth blend of cashews, sesame seeds, and sea salt.
Here is what the packet looks like opened.
I put most of the Cashini in a smoothie. But it was so good I licked every last morsel of it from the wrapper. I have never tasted anything quite like this. I am super pumped Premier Organics sent a large jar of Cashini along with this packet. If you haven't tried this go get some now! This shows where you can get it online.
For those of you that track Weight Watchers points a packet is 5 points.
Wednesday, September 8, 2010
Tuesday, September 7, 2010
1-1/4 cups milk
3/4 cup applesauce
3/4 cup Egg Beaters
3 bananas, mashed
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup applesauce
1 cup sugar
1/2 teaspoon vanilla
2 apples, peeled & chopped
Preheat oven to 350. Spray two loaf pans or line with loaf liners.
Divide batter among loaf pans.
In a large mixing bowl combine the squash puree, egg beaters, oil, water and sugars until thoroughly combined.
Monday, September 6, 2010
1 sheet frozen puff pastry
4 medium apples, cored & peeled
1 tbsp Splenda Blend Brown Sugar
2 teaspoons cinnamon, divided
2 tbsp Egg Beaters
1/2 tsp water
1 tsp sugar
1/2 cup prepared caramel sundae topping
1/3 toasted chopped pecan halves
Thaw and unfold the pastry as the package directs.
Preheat oven to 400. Spray a 9 x 13 inch dish with cooking spray.
Roll the pastry into a 16 inch square. Cut into 4 equal squares.
Place one apple in the center of each pastry square. Combine Splenda blend brown sugar and 1 tsp cinnamon. Spoon mixture into apples.
Combine the egg beaters and water in a small bowl. Brush edges of puff pastry dough. Bring the pastry up around the apple, pinch edges together to form a seal.
Place dumplings in pan.
Combine remaining tsp of cinnamon and sugar in a bowl. Brush apples with remaining egg mixture. Sprinkle with cinnamon sugar.
Bake for 35 minutes or until golden brown.
For the sauce, combine the caramel and pecans in a small bowl. Microwave for 30 seconds on high heat.
Place dumplings in bowls. Drizzle sauce on top.