I love spring rolls…probably too much. I also love a good pub treat that you can serve at a game night table. I’m loving this idea of putting anything you want into spring roll form. I mean who hasn’t indulged in the occasional pizza roll? I was introduced to sausage rolls and thought….couldn’t we put a burger in here? So, I figured I would give it a go. I put in some of the things I like cheese burger wise and ran with it. The result is delicious and great for game night, whichever kind you indulge in. In my case it’s board and card games. Keep these in mind for International Tabletop Day if like myself you don’t have a local event to go to. Celebrate with friends and tasty treats!
- 6 phyllo dough sheets
- 1 tsp butter, melted
- 1 egg white
- 8 ounces extra lean ground beef
- 1 pkg lipton onion soup mix, dry
- 1 mini dill pickle, minced
- 1 tbsp mustard
- 1 tbsp ketchup
- 30g shredded light cheese (I went with mozzarellissima light because it melts wonderfully)
- Preheat 350F
- Mix the ground beef and soup mix together. Brown in a pan.
- Add mustard, ketchup, and pickle to the beef and stir.
- Layer three phyllo sheets, brushing with butter between the layers. Brush egg white on the top layer. Cut the sheet into columns. I get six.
- Place a tablespoon of the beef mixture at the bottom of each column. Top with a bit of cheese, make sure you have enough for 12 rolls. Lift the bottom of the column wrapping filling, fold in the sides, and roll up.Click here if you need some visual guidance. It’s not my site but the method is the same.
- Brush on top with egg white. Place on a lined or greased sheet.
- Repeat steps 4 and 5 until you have made all twelve and bake for 20-25 minutes. they should look nice a golden brown.
Makes 12 omnom worthy rolls. Each roll is 87.5 calories, 4 grams fat, 6.9g carbs, .3 grams fibre, 5.7 grams protein, .1g sugars, 1.7 g saturated fat. 3 SP each or 2 PP for you weight watcher folks.
When life gets crazy, make brownies. Life around here has definitely been crazy, you might have noticed the absence of posts. Well, to comfort myself I made a fudgy style of brownie and felt I should definitely share. Accept my chocolatey, tasty, less than guilty apology? Wait till you see the secret ingredient…don’t let it turn you off. My husband, the surly dwarf, didn’t even notice. Definitely try it.
- 1 cup brown sugar
- 3/4 cup splenda, truvia or other sugar substitute
- 3/4 cup unsweetened cocoa powder
- 1 cup nutri flour (or unbleached flour)
- 1/2 tsp baking powder
- 7 egg whites or 1 cup egg substitute
- 2/3 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup unsweetened light coconut milk
- 2 tsp vanilla extract
- 1/4 cup dark chocolate chips
- Spray 13″x9″ pan, preheat oven to 350F.
- Combine sugar, cocoa, flour, and baking powder.
- Add egg whites, pumpkin, coconut milk, and vanilla. Stir until moistened.
- Fold in chocolate chips.
- Pour into pan and bake for 30 minutes. Cool completely before cutting into 24 squares.
Makes 24 brownies. Each brownie contains 58 calories, .9 gram fat, 14.5 grams carbs, .7 gram fibre, 1.8 grams protein. Yeah, I know. I had to double check, I was so surprised. Definitely a go to brownie for those chocolate comfort cravings.
For those not in the know, Welsh rarebit is a tasty dish of a melted cheese sauce (usually cheddar and mustard) poured over toast and devoured with gusto. In LOTRO rarebit muffins are made with black barley flour, goat cheese, milk and an egg. All fabulous starting points as usual but this time I decided to use some extreme guidance from Nigella Lawson. Her recipe is simply delicious, I lightened it up, changed a few things around and it still came out delish…my husband, the Surly Dwarf, ate about 6 of them. I call that a win! Want to make some too and not feel the guilt? Let’s go!
- 275g flour (I used the nutrigrain flour, hurray whole grains!)
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp mustard powder
- 100g rathtrevor cheese (this is a great local cheese made by Little Qualicum Cheeseworks, if you can get it go for it! If not a nice sharp cheddar is good too)
- 1/4 cup melted light cooking margarine
- 150g 0% fat greek yogurt (use the kind with no gelatin)
- 1 egg
- 2 tbl worcestershire sauce (keep the bottle on hand for sprinkling)
- 1/2 cup milk (I use unsweetened almond milk)
- Sift together the flour, baking powder, baking soda, salt and mustard powder. I don’t always sift but for these I always do. They work out best this way, totally worth the effort. Here I will prove it, I actually sifted.See? Told ya.
- Add the cheese, reserving a couple tbl worth for topping later. Toss to coat the cheese.
- In a measuring cup combine the remaining ingredients.
- Add the yogurt mixture to the flour, stir until moistened. Don’t over stir, the lumps help make this airy when you bake it instead of dense.
- Scoop into a greased 12 muffin tin. Bake at 400F for 20 minutes.
- Remove from oven top with remaining cheese and a sprinkle of worcestershire sauce. Back in the oven for 5 minutes.
- Serve while warm but not piping hot. Cheese burns are lethal.
Makes 12 servings. Each serving contains 142 calories, 5.3g fat, 17g carbs, 2.3g fibre, and 7.2g protein. Pretty great for a super tasty savoury muffin. I paired this with a salad topped with my garlic dressing for dinner. Good times. Enjoy!
I woke up one day and decided it was a day for molasses. So, so I made molasses cookies. then I got tired of rolling them out and cutting them. There must be an easy and lazy way to make these right? What about a cookie crust? My inner lazy cook offered. But what do we put in it? It can’t be too sweet. I whined. So, time was meant thinking until finally “Cherries!”…and I realized I had spent quality time talking food…with myself. Obviously, I was experiencing molasses withdrawal and needed to bake this up stat. I did…and it was delicious.
- 1/4 cup light cooking margarine or light butter
- 1/4 cup brown sugar
- 1/4 cup molasses of choice
- 1 egg white
- 1 1/2 cup flour
- 1/8 tsp baking soda
- 1/4 tsp salt
- 1/4 tsp pumpkin pie spice
- 1 cup dried cherries (or cranberries, cherry flavoured)
- 1 cup water
- Cream margarine and sugar in a bowl until soft and fluffy.
- Add sugar, molasses, and egg. Combine until smooth.
- Sift flour, baking soda, salt and cinnamon together in another bowl. Add slowly to the creamed mixture. Combine until a smooth dough forms.
- Press dough into a 9×9 glass pan.
- Bake at 375F for 6-8 minutes. Remove from oven. Lower heat to 350F.
- Combine the cherries and water in a saucepan.
- Heat over medium heat until the mixture thickens, stirring occasionally.
- Pour mixture over the cookie crust and distribute evenly.
- Bake for 30 minutes.
- Allow to cool slightly before slicing into 12 bars. Serve warm or cool. Tasty either way!
Makes 12 servings. Each serving contains 134 calories, 1.9 grams fat, 29.5 grams carbs, .9 gram fibre, 1.7 grams protein. These are fabulous with a cup of chai tea.
“I love cheesy poofs, you love cheesy poofs, if we didn’t eat cheesy poofs, we’d be LAME.” the immortal words of Cartman.
Alright, so these aren’t quite the fabled South Park junk food but they are so very nummy. The beauty of these is that you can use any cheese you have on hand to make it suit your taste. My favourite version of these is a toss up between the smoked gouda or my goat cheese ones. The goat cheese is my healthiest version so I will go with that one today. The perfect snack for entertaining guests, as part of an afternoon tea platter, or just because you want them. Remember, you can’t share them with kitty…they are YOUR cheesy poofs.
- 1/4 cup water
- 1/4 cup unsweetened almond milk or buttermilk
- 4 tbl butter
- 1/2 cup flour
- 2 eggs
- 2 ounces low fat goat cheese
- 1/8 tsp ground mace
- 1/8 tsp dry mustard powder
- freshly ground pepper and salt to taste
- Preheat oven to 400F and line baking sheets with parchment paper.
- In a saucepan combine the milk, water, and butter. Bring almost to a boil.
- Reduce heat to low. Add the flour and stir with a wooden spoon. Stir constantly until a smooth dough forms. Once it begins to pull away from the edges of the pan remove from the heat and allow to cool for one minute.
- Add one of the eggs, beat in until the dough is smooth again. Repeat with the second egg.
- Stir in the cheese, pepper, salt and mace until smooth.
- Transfer the dough into a piping bag (or in my case a freezer bag that I cut a corner off of). Pipe the dough into desired shape on the parchment covered pans. I go with little round cushions.
- Bake for 20 minutes or until puffed and slightly golden brown. Serve warm.
Makes 40 cheesy poofs. Each poof contains 22 calories, 1.6 grams of fat, 1.2 grams of carbs, 0 gram fibre, .6 gram protein. Why not have a few? Then pat yourself on the back for making a choux pastry. You top chef, you.
To make dessert time easy and on track I like to make my desserts ahead of time and freeze them for the week. It makes me less likely to omnom the whole tray justifying to myself that they might go bad if I don’t. Really, who hasn’t used this excuse one time or another? After the holidays I had some leftover marshmallows, can’t let those go to waste. What does one do with marshmallows? Make rice cereal treats of course! We can’t make the same old treats around here though. After spending a bit of time fantasizing about a sushi dinner I was looking forward to I realized just what had to happen. Numminess followed.
- 4 tbl light butter or margarine
- 16 marshmallows
- 4 cups brown puffed rice cereal
- 4 tbl light peanut butter
- 2 tsp reduced sugar jam (I used my hardcore hobbit blackberry jam)
- 1 tbl honey
- Melt margarine/butter using either a microwave (10 second bursts) or in a pot on an element.
- Add marshmallows, stir and melt in micro (10 second bursts) or on the element.
- Remove from heat and add brown rice cereal. Add the treat mixture to a greased baking sheet. Press down and into edges to create a flat rectangle. Allow to cool for 20-30 minutes. It should still be pliable if you list the edges but not too tacky to the touch.
- Combine peanut butter, jam and honey in a bowl.
- Turn out the cool rice mixture onto a plastic mat or plastic wrap.
- Spread the peanut butter mixture onto the rice treat.
- Roll, using the plastic to help you keep it all together, like a sushi roll.
- Put the roll into the freezer for about 20 minutes. Slice and enjoy!
Makes 16 “dessert sushi” each one contains 155 calories, 4 grams fat, 25 grams carbs, 1 gram fibre, 2 grams protein. You can keep these in the freezer and take them out to eat immediately. A fun twist on a classic that you can customize with any filling you feel like. My husband suggests the chocolate and almond butter.
I thought long and hard about this one. After all, the game makes this one just a little too easy. A ball of dough and some blackberry jam. I need a challenge! So, I made a bread specifically to match with the jam. As it says hobbits LOVE nothing better than bread and jam. I have to make it the best I can! Afterall, what says “I’m serious about bread and jam.” more than making your own bread to showcase your homemade jam? A flavour that I love to pair with blackberries is lime. I know, you would think it’s all tart enough but, I love a lot of zing in my tasty treats sometimes. Especially for something that is so perfect to serve at tea time. I could see this doing just as well with orange instead of lime though if you are looking for a milder flavour. Want to see what I did? Behold, the yogurt lime bun with blackberry jam.
- 1 1/2 cup of flour, divided (1 cup and 1/2 cup)
- 1 cup probiotic fat free plain balkan style yogurt (I’m sure greek would work fine too)
- 1 tsp sugar
- 1/2 tsp baking soda
- 2 tsp baking powder
- juice of two lime wedges
- Hardcore Hobbit blackberry jam
- Combine 1 cup of flour and the yogurt in a bowl. Sprinkle with sugar. Loosely cover with a damp towel and set aside in a warm place for 3 hours to proof.
- Add the remaining flour, baking soda, baking powder and lime juice.
- Lightly roll out the dough on a floured surface. Don’t push out all that air we proofed for!
- Using a cookie cutter or biscuit cutter, cut out 16 shapes and place on a sprayed baking sheet.
- Bake at 425F for 10-15 minutes.
- Allow to cool for a few minutes, serve warm with a 1/2 tsp of blackberry jam.
Makes 16 buns or biscuits. Each one contains 51 calories, 0.1 gram fat, 9.6. grams carbs, 0.3 gram fibre, 2.7 grams protein. Add the nutritional values for your jam and you have one pretty guilt free tasty tea time treat. Wow, a quadruple T. Win.