Category Archives: Dessert

Hardcore Hobbit: Perfect Pie

In LOTRO “it may be possible to improve upon this pie, but you can’t think of how.” this pie takes blackberry pie filling and pie crust. The blackberry pie filling itself is blackberries and fresh cream. So, I had my basic ingredients outlined for me. So I thought about the types of things I love from pie. I love the creamyness and tartness of a key lime pie. I love the ultimate fruityness of a harvest pie that has whole chunks of berries and other fruit inside it. I love the ease of a cooled pie. To combine these things would be the perfect pie right? OH yes, it is indeed a great pie. It is creamy, it is fruity, it is easy! Perfection! I am also amused that all my fussing did not yield a perfect looking pie. Then I realized that my perfect pie is not a fussy looking thing, it is indeed a home cooked rustic wonder. Remember, rustic is pretty too! There are no mistakes, just rustic beauty. Anyways, enough chatter, on to this easy tasty pie!

  1. Pour the condensed milk into a bowl, add the cinnamon and stir thoroughly.
  2. Add the blackberries and carefully fold in so that they keep their shape. Crush one or two if you want the juice to marble into the milk. Do not over stir, if you want the slight marbling effect that I had. I gave it two stirs, that’s it!
  3.  Pour into the prebaked pie shell and chill in the fridge for atleast 4 hours, best if left overnight.

Serves 8. Each serving contains 240 calories, 4 grams fat, 1.4 grams fibre, 44 grams carbs, and 6.2 grams protein. This is not your everyday pie, after all if you enjoyed perfection everyday would you truly appreciate it?

psst…want a closer peek?

Walnut Crunch Cookies

My husband loves maple walnut flavoured ice cream. For me, I have to be in the mood for it. Something about nuts in ice cream has always made me raise an eyebrow. No real reason for it, it just weirds me out…I’m silly ofcourse. Thinking about the flavours themselves though they sound oh so tasty. Especially for a cookie. So, for this week’s Engel game night I made up an attempt. The maple is only a hint but the walnut is definitely there and nummy. From the feedback I have received my husband and our other guy gamer loved these. I call that a win! This recipe is full of tasty whole grain stuff and omega 3’s from those walnuts. Healthy omnoms.

  • 1/4 cup light cooking margarine
  • 1/4 cup unpacked brown sugar
  • 2 tbl sugar or splenda
  • 2 tbl light molasses
  • 1 egg white
  • 1 tbl light maple syrup
  • 1/2 cup whole wheat flour
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • 1 cup quick cooking oats
  • 1/2 cup chopped walnut pieces
  1. In a large bowl combine the margarine, brown sugar, splenda, molasses, egg white, and maple syrup until smooth.
  2. In another bowl combine the flour, cinnamon, and baking soda.
  3. Add the flour mixture to the sugar mixture.
  4. Stir in the oats and walnut pieces.
  5. Refrigerate for 1 hour. Drop teaspoon amounts onto a baking sheet and bake for 15 minutes at 350F. Transfer to a wire rack to cool. You can shape these cookies but it will be messy to do so.

Makes 20 cookies. Each cookie contains 58 calories, 2.8 grams fat, 7.7 grams carbs, 1 gram fibre, and 1.7 gram protein. I have to say these are great with tea, even the not so great tea I was having that night.

Apple Cinnamon Bites

These are sort of like bite sized coffee cakes. They have that oh so tasty swirl of brown sugar and cinnamon. Yes, I am totally in love with my little mini cupcake pan. Adorable food is the way to go. You feel like you are totally indulging because you can have three instead of just one. These are awesome with a lovely foamy latte or special tea. These are just so cute! I think I might include these in a tea tray outside this summer. Anyone care to come over for afternoon tea?

  • 1 1/2 cup flour
  • 3/4 cup splenda
  • 2 tsp baking powder
  • 2 egg whites
  • 1/4 cup unsweetened apple sauce
  • 1/2 cup skim milk
  • 1/4 cup unpacked brown sugar
  • 1 tsp cinnamon
  1. Combine the flour, splenda, baking powder in a bowl. In another bowl, mix the applesauce, egg whites, and milk.
  2. Add the flour mixture to the apple sauce mixture gradually. Stir until well mixed.
  3. Spoon 1 tsp of batter into each mini cup of your mini cupcake pan.
  4. In a ramekin combine the brown sugar and cinnamon. Top each mini bite with a half tsp of the cinnamon mixture. Using a toothpick swirl the mixture into the bite.
  5. Bake at 350F for 15 minutes or until golden.

Makes 36 bites. Each bite contains 26 calories, .1 gram of fat, 6.4 grams of carbs, .2 gram of fibre, and .9 gram of protein. So go ahead, have a few!

Hardcore Hobbit: Lothlorien Waybread

Those crazy lothlorien elves, adding herbs and spices to their lembas. Who do they think they are? Oh. Right. I had thought about just adding spices to a lembas bread as the description suggests, but really how would that be fun? So I made up a slightly sweet bun and went with it. My alternative to cream this time was definitely a tasty winner. In the game this bread is made with fresh cream, mixed herbs, mixed spices, and flour. It is definitely a highly portable bread, I grabbed one of these out the door for my husband to help fuel him through the errands we needed to run before heading home. Including talking to cranky insurance people…who may have been orcs…I’m not entirely sure. There was definitely something distinctly orcish going on there.

  • 4 tbl unpacked brown sugar
  • 1 1/2 cup unbleached flour
  • 1 tsp yeast
  • 2 tbl water
  • 1 egg
  • 1/3 cup unsweetened original almond milk
  • 1 tbl light cooking margarine
  • 1/2 tsp ground mace (freshly ground if possible)
  • 1 tsp cinnamon
  • 2 dried apricot halves
  1. Combine all the ingredients except the apricot halves. Knead throughly, allow to sit in a warm dark place to proof about 20 minutes or until it has doubled in size. Punch and proof again.
  2. Pound the apricot halves to 1/4 inch thickness and slice. You can add these to the dough or use them to decorate the tops of the buns before baking.
  3. Form into 6 buns and place on a baking tray. Allow to sit for 20 minutes.
  4. Bake at 350F for 20-25 minutes. Until a nice golden colour.

Makes 6 breads. Each bread contains 150 calories, 1.7 grams of fat, 30.1 grams of carbs, 1 gram of fibre, and 4.4 grams of protein. Definitely fantastic for a bit of omnom on the go!

Hardcore Hobbit: Medium Master Repast, Rhubarb Meringue Tarts

Spring has sprung and with it comes waves of rhubarb hitting the farmer’s market. Something must be done!! Well, as it so happens I can use some of this rhubarb to earn a bit of rep in LOTRO. The medium master repast is another one of those reputation building recipes for cooks. This one is made with egg, pie crust, tasty frosting, rhubarb, and flour. For the tasty frosting I used it’s ingredients to make a nice custard to surround our delicious rhubarb. The egg of the recipe is gloriously featured as the brown sugar meringue topping. It smelled so delicious that upon entering the house my non rhubarb eating husband had to have one. Nom!

  • Hardcore Hobbit Pie Crust
  • 3 cup fresh rhubarb, chopped
  • 4 tsp splenda or sugar (for sprinkling)
  • 1 tsp cornstarch
  • 2 egg yolks
  • 2 tbl sugar or splenda (for custard)
  • 2 tbl unpacked brown sugar
  • 1/2 cup skim milk
  • 2 egg whites
  1. Make the HH pie crust and use to line 10 mini tart pans.
  2. Spoon the chopped rhubarb into the tarts so that they just fill each tart.
  3. Sprinkle the rhubarb tart with the sprinkling sugar and cornstarch.
  4. Bake at 400F for 15-20 minutes. There should be some tenderness to the rhubarb.
  5. While it bakes, separate the eggs, keeping both parts in different bowls.
  6. Combine the yolks with the custard sugar until it changes colour to a light yellow. Slowly whisk in the milk. Whisk until smooth.
  7. When the tarts are removed from the oven spoon the custard over each tart. Careful not to overfill!
  8. Lower the temperature to 375F. Bake the tarts for another 15-20 minutes.
  9. While the tarts continue baking, add the brown sugar to the egg whites and beat until stiff peaks form.
  10. Remove the tarts from the oven, spread the meringue over the tarts. Return to the oven for another 5 minutes to brown the meringue. Allow to cool.

A lot to do but what a tasty and impressive tart! Makes 10 tarts. The filling and meringue of each tart contains 33 calories, 1 gram of fat, .7 gram of fibre, 4.5 grams of carb, and2.3 grams of protein. Remember to add your pie shell to your total! I wanted to leave the option open for those who don’t want to make their own. Enjoy!

Banana Mace Mini Donuts

I received a mini donut pan this week so I absolutely had to try it out. Healthier baked donuts? Yes please! I’m still tinkering with the spices I had bought from that lovely store. Today, my eye fell on the package of whole mace I had. So pretty and orange. I opened the package and gave it a sniff. YES! I never stopped and realized how delicious mace smells all on its own. I keep using it in blends. This time it needs to shine. Grinding it up made it smell even better! Mmmmm, I must do more with mace in the future.

  • 1 cup whole wheat flour
  • 2 cups unbleached flour
  • 1 cup splenda or sugar
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp ground mace (I went with 1 tsp, but that might be too intense for most. I looove spices though)
  • 1 cup skim milk
  • 1 tsp lemon juice
  • 3/4 cup egg substitute (like egg beaters)
  • 3 tbl melted light cooking margarine
  • 1/3 cup mashed banana
  1. If you are grinding your own mace from whole. This is the texture I brought the mace down to:
  2. Combine the flours, sugar/splenda, baking powder, baking soda, and mace in a bowl.
  3. In a separate bowl combine the milk and lemon juice. Stir. Add the banana, melted margarine, and egg substitute.
  4. Add the wet mixture to the dry and stir until well mixed.
  5. Fill the mini donut pan and bake at 325F for 12-15 minutes. The donuts should spring back when touched.

If you don’t have a donut pan don’t worry! These work out great as cake like cookies or even mini muffins.Makes 43 mini donuts, cookies, or mini muffins. Each (baked with splenda) contains 38 calories, .3 gram of fat, .5 gram of fibre, 8.4 carbs, and 1.6 grams of protein. With sugar they contain 56 calories, .3 gram of fat, .5 gram of fibre, 12 grams of carbs, and 1.6 grams of protein. To die for when they are still warm. Mmmmm. Saving some of these for breakfast with latte before we start running around tomorrow.

Chocolate Mini Cupcakes with Peanut Butter Frosting

Oh that classic peanut butter and chocolate pairing. It calls to us like a siren in the night…the day…after dinner…ok she’s always there. Stupid stalking craving siren. Now, I’m not going to be strapping myself to the mast of a ship anytime soon (oh yay, I knew that classics degree would come in handy eventually). It’s time to look this siren in the face and get the flock out of here (see? See what I did there? Yyyeah. *proud*). Cupcakes are so trendy right now, I’m simply not willing to spend so much on something I can make at home and healthier too! Have you seen the prices on these things? Pfft. Maybe on the go the temptation may be greater but right now these are much better and easy! They are just as cute too. I couldn’t find my awesome frosting tips at the time. This was done with a plastic baggie with the corner snipped off. This recipe is similar to my mexican brownies just slight differences and ofcourse a much smaller pan.

  • 3/4 cup flour (whole wheat can work here too!)
  • 1 1/2 tbl brown sugar
  • 3 tbl unsweetened cocoa
  • 1/2 tsp baking soda
  • 1/4 cup unsweetened applesauce
  • 1/2 tsp rice wine vinegar
  • 1 1/2 tsp light cooking margarine
  • 1/2 tsp vanilla extract
  • 1/2 cup fat free cool whip, defrosted
  • 1 tbl whipped peanut butter
  1. Combine the flour, brown sugar, cocoa, and baking soda in a bowl. In a second bowl combine the water, applesauce, vinegar, margarine, and vanilla. Pour the wet mix into the dry and stir until the batter is smooth.
  2. Fill each cup in a 12 count mini muffin tin about half full. Bake at 350F for 13-15 minutes. Cool.
  3. Combine the defrosted cool whip and peanut butter in a bowl. Fill a frosting bag or even a small plastic baggy with the end snipped off. Frost the cupcake mini’s when they have cooled completely. Serve.

Makes 28 mini cupcakes. Each serving contains 22 calories, .4 gram of fat, 4.2 carbs, .3 gram of fiber (based on regular flour), and .6 gram of protein. They look so adorable when brought out on a tray to serve to folks or even for just a night in with something special. I found that this recipe makes more frosting than I actually used. So, you can go really nuts with these things just like the ones you see in the shops. Another fun idea is to cut those bites in half and fill them with the frosting to create a whoopie pie style cupcake. Num!

Healthier Hot Cross Buns

Ooops a day late posting these. Got all caught up looking at bikes yesterday. The pedal kind. So excited about getting one finally. Especially with gas prices climbing more and more….and it isn’t even summer yet!! Time to find a better solution for those errands that are not within comfortable walking distance…which are a few. We are a bit out of the way here. Anyways! Hot cross buns. Those nummy treats that start coming out every spring. You see them there, taunting you, begging you to devour their souls….ummm….yeah. You get the idea.

  • 1 1/4 cup skim milk
  • 2 tbl dry yeast
  • 2 cup flour
  • 1 1/2 cup whole wheat flour
  • 1 tsp salt
  • 2 tbl unpacked brown sugar (you need this for that yeast to rise)
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/4 tsp cloves
  • 1/4 tsp allspice
  • 6 tbl egg substitute (I use egg beaters)
  • 2 tbl light cooking margarine
  • 1/4 cup dried cranberries
  • 1/4 cup raisins
  1. If you have a bread machine you can skip all this by using the dough cycle according to your manufacturers directions.
  2. Heat milk to lukewarm and pour over the yeast, carefully.
  3. In a large bowl combine the flour, salt, sugar, and spices. Make a well in the center and pour in the milk mixture. Stir and add the eggs and then the margarines. Fold in the raisins and cranberries.
  4. Once they are evenly mixed in cover the bowl with plastic wrap and allow to rise to double it’s size. This usually takes about 2 hours.
  5. Once risen, grab pieces of the dough and shape into 18 buns and place on a baking sheet.  Allow to rise again slightly for about 30 minutes.
  6. Use scissors to snip the buns deeply in the form of a cross.
  7. Bake at 425F for 10 minutes or until golden brown.
  8. If you would like to glaze them I suggest a 1/2 cup icing sugar (if you can find the no calorie stuff even better) and about 1 tbl of lemon juice. Drizzle over hot buns.

Makes 18 buns. Each bun contains 112 calories, .8 gram of fat, 1.7 grams of fibre, 4 grams of protein, and 23 grams of carbs. These are tasty still warm and are sacrilegiously tasty first thing in the morning.

Fruity Oaty Bars

A friend of ours in the vampire campaign my husband is running has started a new diet called the GI diet or Glycemic Index diet. Makes me do a happy dance really since cooking for one vegetarian player and one Atkins diet player was proving troublesome. This is so much easier. So, I have learned they can eat whole grains, fruit, splenda and even low fat margarine. So easy! This week I made fruit bars…I originally called them fruit squares since they are based off my pumpkin squares recipe but it was pointed out that their rectangle nature made them dubious geometric characters if I called them that. These are nummy slightly tart treats that win with my diet choices too so hurray whole table is happy. The fibre in these makes me especially happy. Granted a certain player at the table could have gone with less fibre…you know who you are…Kaylee is still scarred from the experience. Bad Mustafa, bad. When I was thinking of what to name these I laughed so hard. They are fruity…they are oaty…and Kaylee was traumatized…what other name will do?


  • 2 cups frozen mixed berries of choice (mine contained blueberries, blackberries, and raspberries)
  • 1/2 cup splenda
  • 1 cup whole wheat flour
  • 1 cup quick cooking oats
  • 1/2 cup light margarine (you can sub with 1/4 cup egg whites for those who want to avoid margarine, it is harder to work with to make it crumbly though)
  • 1/4 tsp baking soda
  1. Combine the oats, flour, splenda and baking soda in a bowl. Add the margarine, using a fork blend until it is moist but crumbly.
  2. Defrost and cook the berries over medium low heat. If you want to thicken them add a tablespoon or two of whole wheat flour. If you like a sweeter filling add a bit of sweetener of your choice. Once the filling forms a good amount of sauce remove from heat.
  3. Place 3/4 of the oat mixture into a 9×9 glass pan. Press into the pan firmly to cover the bottom and form the crust.
  4. Pour the berry mixture on top of the crust and top with the remaining oat mixture.
  5. Bake at 350F for 30 minutes. Cool, cut into 18 bars and serve.

Makes 18 servings. Each serving contains 62 calories, 1.6 grams of fat and 1.8 grams of fibre. Let them blow your mind! Hehehe. Would this qualify as a hardcore firefly recipe then?

 

Hardcore Hobbit: Hornblower’s Pie

Holly Hornblower certainly does make one tasty pie. In the game she uses that fabulous pie crust and blueberry pie filling. Blueberry pie filling takes honey and blueberries. Well, I decided to add a bit of naughty to this pie. Blueberries are awesome with a bit of spice so after taking a sniff of the chai tea I was thinking of having with this pie, I added some chai inspired spices right in that filling. The end result is a tasty venture away from the same old blueberry pie…perhaps this is why those Hornblower pies are in such high demand! The unspoiled ones ofcourse. I had a lot of fun making the topper design for this pie too. We figured it takes a village to make a pie this tasty…so we put the village on the pie. Buahaha. More fun than lattice work and my husband came up with scandalous stories for some of the residents of this pie. Tsk, tsk some hobbits.

  • 1 Hardcore Hobbit Pie Crust (instead of vanilla extract use lemon extract if you can)
  • 2 1/2 cup blueberries (frozen works just fine too)
  • 2 tbl honey
  • 2 tbl cornstarch
  • 1 cardamom pod, ground
  • 5 cloves, ground
  1. Prepare crust, roll out and place in pie pan. Cut off excess. Use the excess to make a cute topper for the pie.
  2. Combine the blueberries, honey, cornstarch and spices in a pot. Heat on low until the honey melts and coats the blueberries easily. Do not let those blueberries lose their shape!
  3. Pour the filling into the pie shell. Top with topper of your choice. Bake at 375F for 40-50 minutes.

Isn’t pie just fantastic? Especially a healthy pie like this. This pie serves 8. Each serving contains 147 calories, 3.7 grams of fat, and 1.7 grams of fibre. The filling itself is just 98 calories, no fat, and 1.2 grams of fibre for those who decide to use a different crust.

Oh the humanity! Especially delicious with a low fat whipped cream topping of choice. Sooo good.