My husband and I used to go out for breakfast all the time. Now we try to eat at home so we can reduce our spending (and our waistlines). When I saw a recipe for a healthier version of a dutch pancake, I knew I had to try it. I’ve only made pancakes on the griddle, and this dutch baby is less labor intensive. It does take a little longer since it has to bake in the oven, but once you pour the batter in you only have to wait for it to puff up and be delicious.
Blueberry Dutch Baby Pancake (Serves 4- 1/4 of pancake with 2 T yogurt)
Nutritional Info for 1 serving: 200 calories, 6g fat, 27g carb, 8g sugar, 1g fiber, 10g protein
- 2 teaspoons butter
- 1 cup fat-free milk
- 3/4 cup flour
- 1/2 cup egg substitute (I used 2 eggs)
- 1 tablespoon canola oil
- 1/8 teaspoon ground cinnamon
- pinch salt
- 3/4 cup fresh or frozen blueberries (I used frozen, but added more than 3/4C)
- 2 teaspoons confectioners’ sugar
- 1/2 cup plain fat-free Greek yogurt
…Maple Mascarpone Cheesecake that is. This was my first attempt at a cheesecake, and I’ll have to say it was very tasty. This was a fabulous ending to our Christmas feast, and serves 16 people (unless some want seconds!). I was thrilled when the recipe said this dish could be made 5 days ahead of time. It was music to my ears during the busy holiday season. If I’m ever in need of an easy make ahead dessert, I’m turning to cheesecake!
This is me frantically taking a picture of the finished product while serving guests
Maple Mascarpone Cheesecake
- 1.5 cups walnut pieces
- 1/4 cup granulated sugar
- 1/4 cup butter, melted
- 2 – 8 oz. packages cream cheese, softened
- 1 – 3 oz. package cream cheese, softened
- 8 oz. mascarpone cheese, softened
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 teaspoon maple flavoring
- 1/4 teaspoon salt
- 1 cup plain Greek yogurt
- 1/4 cup pure maple syrup
- 1/2 teaspoon vanilla
- 1/8 teaspoon salt
This stuffing was discovered in Food Network magazine, and I felt it would go really well with our Christmas feast. This blog is all about experimenting with new foods/recipes, and Chorizo (a spicy spanish pork sausage) is definitely a new food for me. I bought mild Chorizo, instead of hot, because I wasn’t sure how my guests would react to something so spicy. This recipe comes from Aaron Sanchez, who I love to watch as a judge on Food Network’s Chopped. This recipe was definitely a fun twist on a traditional cornbread stuffing. If you feel like trying something new, click HERE. This would make a great side to any meal, and it was extremely easy to make!
**Note: This recipe yields about 3 Cups, which I thought was odd, so I quadrupled it for Christmas. When I make it again, I will probably double it to have leftovers.
The flavor profile of this cookie fascinated me. I love lemon cookies, and I love rosemary…so why not try a cookie with both? I bought a “Make Ahead Holiday” magazine to look for recipes as I prepared for Christmas. This recipe was one I knew I wanted to make right away. There are a few changes I would make, which I’ll explain in the Results/Analysis section. The cookie itself was delicious, but it was the process I would change.
Meyer Lemon-Rosemary Cookies
Yields: 80 cookies Store: 3 days at room temperature or freeze up to 3 months
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1.5 C granulated sugar
- 3/4 C butter, softened
- 1 egg
- 2 Tablespoons finely shredded Meyer lemon peel or regular lemon peel (go with Meyer!)
- 1/4 C freshly squeezed Meyer lemon juice or regular lemon juice (go with Meyer!)
- 2 Tablespoons finely snipped fresh rosemary (I chopped up so it was more fine. I didn’t want large chunks.)
- 1 teaspoon lemon extract
- 1/2 C powdered sugar
I just got done making some cranberry sauce and cookies and realized it has been a ridiculously long time since I’ve posted. We have been so busy with the holidays coming up, and on top of it our doggy is ill. One day at a time..I’m actually excited to start cooking again.