Seeing those pumpkins in the fields as I drive to agility training or in the supermarket really gets you in the mood to make more things with pumpkin. Sure, I have a pumpkin cheesecake that I loooove to make. This time I wanted something simple to make the day before as part of our thanksgiving feast. So why not a muffin with some of that cheesecake goodness? Oh yes, and good it was. They did not survive…12 muffins were gruesomely consumed at the scene of the crime.
- 2 eggs, slightly beaten
- 1/2 cup canned pumpkin (pure pumpkin goodness, none of that pie mix stuff)
- 1/2 cup skim milk
- 1/4 cup unsweetened applesauce
- 1 1/2 cup flour
- 1/3 cup unpacked brown sugar
- 3 tsp baking powder
- 1 1/4 tsp pumpkin spice
- 1/2 tsp salt
- 3 ounces yogurt cheese (or low fat cream cheese)
- 1 tbl sugar
- Combine the cheese and 1 tbl of sugar. Set aside.
- Mix the eggs, pumpkin, milk, applesauce, and sugar together.
- Add the flour, baking powder, salt, and pumpkin spice. Combine until just moistened.
- Fill your muffin cups 2/3 full of the batter.
- Top each muffin cup with approximately 1 tsp of the cheese mixture. Swirl the cheese into the batter using a knife.
- Bake at 400F for 20-25 minutes. Remove from pan and cool.
Makes 12 muffins. Each muffin contains 90 calories, 1.9 grams of fat, and .8grams of fibre. These are best freshly baked. Sure, no one complains eating them the day after but the biggest omnomnoms came from the day they were baked. Enjoy!
This weekend is our wedding anniversary (tomorrow to be exact) and apparently it is going to be absolutely gorgeous out all weekend! So, to celebrate not only our anniversary but the last al fresco brunches of the season I decided to make a biscotti to go with our foamy latte. Biscotti just takes a bit of time and care but is totally worth it. A tasty low calorie and low fat treat where the flavour combinations are endless! Make them ahead and you can seem extra fancy during your coffee break with your gaming group. Good times. We all love our fancy treats, even when we game.
- 3/4 cup flour
- 3/4 tsp baking powder
- 1/4 tsp salt
- 4 tbl cocoa, unsweetened
- 1 egg
- 1/3 cup unpacked brown sugar
- 2 tsp vanilla extract
- 1/2 tsp almond extract
- 1/3 cup dried cherries or cherry flavoured cranberries
- Combine flour, cocoa, baking powder, and salt in a bowl.
- Beat the egg, sugar and extracts in a large bowl.
- Add the dry mixture to the egg mixture slowly. You may need to get right in there and knead it to get all the flour in.
- Fold in the dried cherries.
- Form a one inch thick oblong log and place on a baking sheet.
- Bake for 25 minutes at 350F. Cool for 10 minutes, slice into 12 pieces.
- Place each slice on the sheet cut side down. Bake for 10 minutes, flip, then bake for another 10 minutes. Allow to cool.
Makes 12 servings. Each serving contains 65 calories, .7 gram of fat, and 1.1 gram of fibre. Don’t worry about them looking small in the picture…I took the picture next to my uber cappucino bowl…the one I like to quote ‘So I married an axe murderer’ with…you know….”Excuse me, miss? There seems to be a mistake. I believe I ordered the *large* cappuccino. Hello! Look at the size of this thing.” . Hehe, I’m Canadian and grew up in Ontario. The Mike Myers love runs strong.
The mornings are getting a little cold around here. For our special brunch this weekend I decided we needed something nice and warm…and full of cinnamon goodness. One snag…I was too lazy that morning to roll out and stuff cinnamon rolls. This demanded a slacker approach! To the slack cave! Alright, there’s no slack cave. It was worth a try. So, I thought it over and realized who said all those nummy things had to be rolled out? Why not make some sort of pull apart bread or something? Or better yet, pull apart pie. Ooooo. This bit of tasty works out making it the night before and baking it in the morning too. Tasty, healthy, and full of slacker win. Apparently cinnamon can help you keep your blood sugars even throughout the day too, so I guess that makes it a double win. To the recipe!
- 1 1/2 cup whole wheat flour
- 1 1/2 cup white flour
- 1 tsp ground cinnamon
- 1 tsp sugar free chai syrup (optional)
- 6 tbl brown sugar unpacked
- 1 tsp cooking margarine
- a pinch of salt
- 1 1/2 tsp yeast
- 1 cup water
- 2 tsp brown sugar unpacked
- 4 tsp splenda (you can use sugar if you like, just add those extra calories)
- 1 tbl cinnamon
- 3 tsp cooking margarine
- 2 tbl sugar free pumpkin pie syrup (optional)
- Combine the bread ingredients to make a dough ball. Proof twice.
- Spray a pie dish with non stick. Melt the topping ingredients margarine.
- Combine the splenda and cinnamon in a small bowl.
- Grab handfuls of dough a bit larger than a tablespoon in size. Shape into a ball, dip in the melted margarine, then coat with the splenda and cinnamon mixture lightly. Place the ball in the pie plate on the edge. Repeat until you have filled the pie plate by lining the outer edge, inner edge, and middle with balls of dipped cinnamon.
- When assembled drizzle with the pumpkin pie syrup (optional) or a bit of leftover melted margarine and sprinkle the brown sugar on top.
- Bake at 400F for 20-25 minutes.
This pie can be cut into 8 tasty portions. Each serving contains 208 calories, 2 grams of fat, and 4.3 grams of fibre. Not bad for a breakfast pie! This is so tasty with one of those foamy lattes I’m so fond of having. A great variation is to add other toppings right before you drizzle your syrup or margarine such as nuts, raisins, or dried apples. Just remember to add those nutritionals and that a little can go a long way! Enjoy! I know my husband did…that pie was gone by the end of the day hehehe. It made a great dessert with a bit of ice cream and some sugar free chocolate syrup.
I have never had rice pudding. My husband loves it. We were in the grocery store the other day and he was eyeing it. I was going to pick it up for him but he said “No, I was just thinking you could make it. It would taste better than that packaged stuff.” Hmm, well after a compliment like that it had me thinking. A few days later a friend came over with a couple of cookbooks, in there was a rice pudding recipe! Well, I made some notes on how it was done and made a variation of mine as a surprise for him for our weekend brunch ritual. I think he was very pleased, he ate a very large bowl of it. Hehe. I think this will definitely see more variations in the future.
- 2 cups skim milk
- 1/2 cup uncooked sushi rice
- 1/2 tsp salt
- 1/3 cup brown sugar unpacked or splenda
- 1 tsp almond extract
- 1 cup strawberries, sliced
- 1 1/2 cup pineapple crushed canned
- 1 3/4 cup water approximately
- Drain the juice from the canned pineapple into a measuring cup. Top up the juice with the water until it measures 1 3/4 cup.
- Combine 1 cup milk, the juice mixture, rice, and salt in a saucepan. Bring the mixture to a boil, reduce the heat and cover. Simmer for 30 minutes.
- Stir in the remaining milk, sugar, and almond extract. Cover the saucepan and return to a simmer. Cook, stirring occasionally until it is creamy, about 25 minutes.
- Remove from the heat. Stir in the strawberries and pineapple, allow to stand for 5 minutes. Serve, or serve later!
This is great warm, room temperature or even cold…if it lasts long enough to get that cold. Makes four servings. Each serving with sugar contains 168 calories, .4 grams of fat and 1.7 grams of fibre. Each serving with splenda contains 133 calories, .4 grams of fat, and 1.7 grams of fibre. Not that big a difference really. I think in this case go for the brown sugar!
Both my mom and my grandmother would make excellent crumble for dessert and often. If it was a fruit, a crumble could be made from it. The first picking of plums has happened in our area so to me this just seemed like the right time to make a plum crumble. The beauty of this recipe is that you can substitute any fruit that is in season and it is so easy to make! You can even pre-make it, store it in the fridge all day, then bake it while you eat dinner. Freshly baked crumble for dessert, tada! In fact that’s just what I did here. In my family it’s not unusual to have leftover crumble for breakfast either. Hey, it’s oatmeal, fruit, and less sugar than most cereals! Just skip the ice cream for breakfast 😉 Another thing, your eyes aren’t tricking you. My picture quality is better. I got a new spiffy camera this weekend. Yay!
- 5 black plums (or any other fruit)
- 1 cup quick oats
- 1/4 cup brown sugar, unpacked
- 3 tbl low fat cooking margarine
- 1 tsp cinnamon
- Pit and slice the plums. Place in a sprayed 9×9 glass square pan.
- Combine oats, sugar, margarine, and cinnamon in a bowl. Use a cutting motion with a wooden spatula to combine. You want oat clusters, not one big oat mess.
- Crumble the oat mixture on top of the plums.
- Store in the fridge until ready to bake or bake immediately at 375F for 30 minutes.
This makes four servings. Each serving contains 132 calories, 3.8 grams of fat and 2.1 grams of fibre. This is great served with a bit of no sugar added ice cream, low fat frozen yogurt, or even still frozen fat free cool whip scooped out like ice cream.
I keep hearing that making an omelet is one of those first things you learn in chef school. I also remember watching Julia Child do an episode featuring an entire omelet buffet. I think we take for granted what is involved in making an awesome omelet. I love how there are so many approaches to the omelet as well. For this particular hardcore hobbit recipe I decided to blend the french and denver styles. This is a filled omelet but it also has some of the filling mixed in with the eggs. In the game a hobbiton omelet is made with green onion, egg, and sharp cheese. Making a light omelet does not always have to be all about the egg whites. If you enjoy an egg white omelet like I do then go for it! If its one of those days where you need a bit of yolk to get you going then here is another option to try to keep it healthy.
- 2 egg whites
- 1 large egg
- 1 green onion, sliced
- 32 grams light cheddar cheese, shredded
- salt and pepper to taste
- Scramble the eggs together. Add half of the green onion to the eggs. Add salt and pepper to taste.
- Cook on medium heat until the bottom side is firm. Flip the omelet.
- Cover one side of the omelet with cheese and 1 tbl of green onion. Fold the omelet when the eggs are firm.
- Serve on a plate and garnish with remaining green onion.
This makes one omelet and is stuffed with cheese! The omelet contains 215 calories, 12 grams of fat, and .4 grams of fibre. A nice hearty breakfast for any hobbit feeling a need to indulge without bulge.
Every weekend my husband and I try to have a lovely brunch outside in our courtyard. It always involves more effort than the usual cereal or granola bar breakfast. Some folks have sunday dinner, we have brunch. It’s nice to relax out there enjoying a nice treat, getting some real R and R out of our weekends. Our pups love it when we do that too, since they usually get a taste of what treat we are enjoying that day. It has become fun to come up with new and tasty things to enjoy for these brunches of ours. I made these scones the old fashioned way, a round that is cut in wedges. I also made them with a bit of coconut flour. I have been told that if you substitute all the flour in the recipe with coconut flour that you have yourself a nice gluten free scone. I’m not a gluten free expert so double check that before you serve it to your local celiac sufferer.
- 1/2 cup coconut flour
- 1/2 cup flour
- 1 tbl sugar
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fat free plain yogurt
- 1 egg
- 1 tbl margarine, melted
- 2 tbl sweetened coconut flakes
- Preheat the oven to 425F
- Combine the flour, coconut flour, sugar, baking powder, baking soda, salt, and 1 tbl of coconut in a bowl. In a separate bowl combine the yogurt, egg, and margarine.
- Add the yogurt mixture to the flour mixture, do not over mix.
- Roll on a floured surface to 1/4″ thick. Cut into 8 wedges and place on a baking sheet. Sprinkle the remaining coconut flakes on top of each scone and press in slightly so they will stick.
- Reduce the oven to 400F, place the sheet in the center of the oven. Bake until golden 12-15 minutes.
- Cool 10 minutes. Serve!
This makes eight servings. Each serving is 83 calories, 2.3 grams of fat, and 3.3 grams of fibre. You can thank the coconut flour for that high fibre! It’s great stuff. Instead of the usual cream we find served with these we went with source lemon meringue yogurt. YUM! We also served this with a lovely cut up tropical fruit salad containing papaya, pineapple, guava, and kiwi. Just a spritz of lime juice to keep it’s colour.
Now, isn’t that just an amazing way to start your day? I highly recommend it. In fact I think I’m going to pick up another bunch of fruits for a salad this weekend and think up another scone recipe. Mmmm. I live in a city filled with tea rooms, it just makes sense to have more scones and tea for breakfast!
My back is feeling a bit better for the moment so I’d better type out this tasty hardcore hobbit recipe before it catches up with me. I got my hands on one of those tiny crockpots the other day, not the little dipper but just one size up from that. I figured it would be great for doing little breakfast things and warm dips in. In the game breakfast barley is made with barley, apple, water, and fine seasonings. It sounds so tasty and like a nice fun alternative to everyday oatmeal. I often have barley as a savory item so it was definitely fun to see how it was sweet. It works! It reminds me of a dessert congee of sorts. The best part about it was that I started the crock before I went to bed and when I woke up in the morning a nice warm bowl of tasty was waiting for me. Skipping making breakfast that morning? Epic win!
- 1 cup pearled barley
- 1/2 tsp salt
- 1 tsp pumpkin pie spice (the finest seasonings of all hehe)
- 4 cups water
- 1 cup dried apples and apricots, chopped (I think any variation of dried fruit in this would be yummy)
- 1/3 cup honey
- Combine ingredients in a small crockpot. Cook for 8-10 hours.
Serves four. Each serving contains 339 calories, .7 grams of fat, and 10.2 grams of fiber. Check out that fiber!! Don’t try to do this in a large crockpot unless you are doubling or tripling the recipe. My first experiment was in a large and well…it burnt. Not fun. It needs a small one. Definitely worth a trip to walmart for a little 10$ thingy. I don’t often brave that place. I’m looking forward to the warm dips I’m going to make in that thing in the future.
I love it when bananas get neglected around here. It screams “make me into banana bread.”. Yes, the bananas tell me to do things…is that wrong? hehe. Making a whole loaf makes it too tempting to cut thicker and thicker pieces. Muffins are definitely helpful for portion control. My husband tends to call these cupcakes rather than muffins though. They are just that full of dessert goodness. Healthy enough for breakfast but sweet enough for dessert. Overall full of win. These are always a hit at potlucks and parties too. I once made them with the mini muffin tin for a baby shower. Adorable and devoured!
- 2 tbl unsweetened applesauce
- 2/3 cup unpacked brown sugar
- 2 medium banana, mashed
- 2 tsp lime juice
- 1 large egg
- 1 egg white
- 2 cups unbleached flour
- 1 1/2 tsp baking powder
- 1 tsp pumpkin spice
- 1/4 tsp cinnamon
- a pinch of salt
- 1/3 cup buttermilk
- 1/2 cup raisins, unpacked
- 1/3 cup icing sugar
- 1 tbl lime juice
- Blend together applesauce, brown sugar, bananas, 2 tsp lime juice, egg and egg white.
- In a separate bowl, combine flour, baking powder, pumpkin spice, cinnamon, and salt.
- Gently stir the banana mixture into the flour mixture. Halfway through stirring add the buttermilk and raisins.
- When just combined divide the batter into 12 sprayed muffin cups. Bake at 350F for 25-30 minutes or until a toothpick comes out clean from the center muffin.
- Cool for 10 minutes in pan then remove from pan to rack.
- Combine the icing sugar and 1 tbl lime juice and drizzle on top of the muffins while they are still somewhat warm.
This makes 12 muffins, each muffin has 167 calories, .8 grams of fat and 1.3 grams of fiber. These always get devoured fast in this hobbit hole. In fact moments after this picture was taken they started disappearing. I think the icing gives it that extra bit of tempting, as if banana bread was not tempting enough on its own. Enjoy!
Otherwise known as mini quiche. These filling quiche certainly aren’t just for ladies. My husband loves these too. They even look lovely enough to serve to guests. I love experimenting with alternatives to plain old pastry crust and with these I made a rice crust which adds so much tasty. They are very sturdy, you can just pick them up and eat, no crumblies! Mix and match those quiche fillings, this basic recipe can take it!
- 2 1/2 cup cooked short grain rice (I use the same stuff I use for sushi)
- 1 cup egg white or substitute
- 4 oz chopped cooked ham (I use leftovers from ham dinners)
- 4 oz light cheddar, shredded
- 1 tbl fresh parsley, minced
- salt and pepper
- 1/3 cup skim milk
- 1 clove garlic, pressed
- 1 green onion, chopped
- Preheat the oven to 400F
- Combine the rice with 1/2 cup of egg whites.
- Spoon the rice mixture into 12 sprayed muffin cups. Using either the spoon or your finger press the rice into the cups so that they form to the cup.
- Bake the cups for 8 minutes.
- While the cups are baking, combine the remaining ingredients. When the cups come out of the oven fill the cups with the mixture. I like to ensure even distribution by spooning the now coated solid ingredients into the cups and then spoon the liquid in to finish the fill.
- Bake for 15-20 minutes or until the eggs are set. Allow to cool for 3 minutes and then gently loosen and lift the cups from the pan. Serve!
These are great hot or cold. Makes 12 servings. Each serving contains 96 calories and 1 gram of fat. These also freeze really well. That way they can be reheated for a quick and easy breakfast too! A very versatile entrée.