Eeek! I forgot to update yesterday. I was so busy taking care of my husband after his wisdom tooth extraction I completely forgot! So many things pureed in a day. This tasty appetizer was inspired by an idea in the PC insider’s report this year. They suggested building your canapes on cucumbers instead of crackers. Brilliant! So very tasty too. I found them refreshing really, so I decided to revisit my favourite canape. This particular picture was taken by my husband.
- 1 english cucumber, peeled and sliced into 40
- 114 grams light cream cheese
- 1/4 cup chopped baby dill
- 1/2 tsp lemon juice
- 1 clove garlic, finely minced
- 100 grams smoked salmon
- 80 capers
- cracked pepper to taste
- Combine the cream cheese, dill, lemon juice, and garlic. Blend until smooth.
- Spread a layer of the cream cheese on the cucumber slice, top with a piece of smoked salmon and two capers. Repeat for all of the cucumber slices, crack pepper over the canapes to finish.
So simple and tasty yet so fancy too. Makes 40 canape. Each canape is 11 calories, .6 grams of fat and .1 gram of fibre. Which I think is really awesome for a party food!
Thought you had to give up the chocolaty goodness of fudge this year to help reach your goals? Hah! The beauty of this recipe is that it starts as an easy to make simple chocolate fudge. To make it your own you just start adding variations. You like your fudge to have bits of fruit or nuts in it? Add them in at the end. Want a different flavour with your chocolate? Play with extracts. Want that sweet and salty fun? Top it with some flaked sea salt before serving. You see the kind of fun you can have? I’m thinking of serving some of this with some cherries mixed before refrigeration for valentine’s day. Mmmmm.
- 300 ml low fat sweetened condensed milk
- 285 grams extra dark chocolate, chopped up
- 1/2 tsp vanilla extract
- Spray and line a 9 inch baking pan with plastic wrap, allow a few inches of plastic wrap to hang over the two edges of the pan.
- Pour the condensed milk, vanilla, and chocolate into a saucepan. Stir and cook over medium-low heat until the chocolate melts and everything becomes smooth. Watch this process carefully, you don’t want to ruin a good pan or fudge.
- Pour into the prepared pan and spread evenly. Allow to cool, pull the overhang over to cover your fudge lightly. Refrigerate overnight.
- The next day, uncover your fudge, remove the block from the pan using the over hangs as handles. Place upside down on a cutting board and remove the plastic wrap. Cut 5 strips horizontally and 9 strips vertically. I like mine to be more like strips of fudge rather than squares. Stack on a serving plate, cover with plastic wrap and refrigerate until ready to serve.
Makes 45 slices of fudge. Each serving contains 65 calories, 3 grams of fat and 1 gram of fibre. Delicious! Careful, these are easy to overindulge in if they are sitting in front of you minding their own business. Poor unsuspecting fudge. I suggest only taking out what you know you can have and forgetting about the rest. This keeps in the fridge for a couple weeks so it’s easy to do and keep on hand as an extra special treat.
Yes…I sang that song that Chef from South Park sings while making these. Goodtimes, granted these aren’t salty. I learned a version of this recipe from a lovely lady my parents knew back when I was a kid. So yes, they are so easy even a kid can make them. Assuming like my parents you trust said kid around the stove….or have no choice since the kid made them when you went out. Ha. Oh yes, it has been a confection filled winter’s night at the hungry hobbit household this year.
- 1/2 cup light peanut butter
- 1/4 cup pitted dates
- 2 tbl icing sugar
- 1/4 cup dark chocolate, chopped
- Combine grind the dates in a blender until broken into really small bits. Add the peanut butter and icing sugar. Blend until fairly smooth.
- Using a tbl measure out the amount for each ball. Form the mixture into balls, place on a plastic wrap covered sheet and place in the freezer to firm up. Atleast 2 hours.
- Melt the chocolate using the method from the tortoises recipe. Cover each ball in chocolate and return them to the plastic covered sheet. Allow to cool, serve or keep in a sealed container for later.
Makes 12 chocolate not so salty balls. Each ball contains 75 calories, 4.5 grams of fat, and 1 gram of fibre.
Enjoy, and have a happy new year everyone!
Next week I will weigh in and see if any damage from the holidays has been done. The goal was to maintain but enjoy over the holidays. So, I figured with tasty but healthy treats like these and using proper judgment maintenance should be achieved. Stay tuned! I’ll be stepping on the scale just like everyone at the end of this weekend.
No, they are not klingon. Oh tasty, tasty little nut filled crescents wrapped in a cream cheese dough. These are traditionally jewish, it wouldn’t be the first delectable food they have given us either. I tend to pronounce these rugalah, no idea how right that is but who cares once you have eaten your fill of these delicious delights. They look really impressive when you serve them but really they only take a few more steps than making those pilsbury crescent thingies. Definitely a win/win. My grandmother used to make a version of these for the holidays filled with hazelnuts or sometimes almonds. The filling is always changeable, it’s the crescent shape and the dough that are mainstays.
- 1/2 cup whole wheat flour
- 1 1/2 cup flour
- 1 cup fat free ricotta cheese
- 114 grams light cream cheese, room temperature
- 1/2 cup splenda or sugar
- 2 tbl light butter, softened
- 1/2 cup unpacked brown sugar
- 1/3 cup chopped pistachios
- 1/2 tsp cinnamon
- 6 tbl dried cranberries
- Combine the flours in a bowl. In another bowl beat the ricotta, cream cheese, splenda, and butter at high speed until light and fluffy, about 3 minutes. Add the flour mixture, stirring by hand, mix until a dough forms. Divide the dough in half and shape into a flat disk. Don’t play deadly disc with it…it’s too tasty. Wrap each with plastic wrap and freeze for about 20-30 minutes. It should be firm.
- Combine the brown sugar, pistachios, and cinnamon in a small bowl.
- Roll out your first disk into an 11 inch round. Sprinkle half of the cinnamon mixture over the dough. Top with half of the cranberries. Press the topping into the dough using the palm of your hand. Using a knife cut the dough into wedges like you would a cake or pie, diagonally. You want 16 wedges.
- Starting at the outer edge of each wedge, carefully roll the dough to form a crescent. How curved you want your crescent is completely up to you. My grandmother liked to pinch the ends to keep the filling inside. Open or closed both are tasty. Place on a lined baking sheet. Repeat with the second disc.
- Bake at 350F for 25 minutes. They should be lightly golden. Good served warm or cooled completely.
Makes 32 Rugelakh. Each rugelakh contains 69 calories, 2.3 grams of fat, and .6 grams of fibre. This was calculated using splenda, add a bit more calories if you plan to use sugar.
I’m skipping this weeks hardcore hobbit to dedicate this week to tasty treat updates. Today is my attempt at faking turtles.These tasty chocolates were all the rage this yule. In fact my husband claimed he liked the dates much more than the caramel because it gave the treat more of a full flavour rather than just a hurray for sugar flavour. Not that there is anything wrong with a little hurray for sugar…you just can’t eat as much of it is all. These were tasty I think I’m going to make another round of them for new year’s eve too. I have found that coating things in chocolate is much easier than I thought. Hurray for chocolate! I couldn’t help myself…I took a bite.
- 12 dates
- 12 pecan halves (or any other nut you prefer)
- 1/4 cup melting chocolate (I used dark chocolate)
- Remove the pit from each date, insert the pecan half into each date. If your dates are pre-pitted and you can’t find the hole just cut a slit into the date and slip it in that way. You should end up with something that looks like this:
- Fill a pot halfway with water and place a glass heat resistant bowl on top. Bring the water to a simmer over medium. Pour the chocolate into the glass bowl and stir while it begins to melt. Your setup should look something like this:
- Cover a plate or tray with plastic wrap and set aside. This is your landing pad for yummyness.
- Coat each date separately using a couple of forks to gently push the date around and move it to your tray to cool.
- Allow to cool completely before placing in a container to store. Can be kept at room temperature or in the fridge. Keeping them in the fridge though makes them a bit more challenging to eat.
Makes 12 nummy chocolates. Each chocolate is 51 calories, 2 grams of fat, and 1 gram of fibre. A tasty treat for any hobbit on holiday.
So I’ll admit it, we watch a lot of those reality cooking competition shows like top chef, hell’s kitchen, etc. For some reason atleast once per season…often more than that, somebody absolutely has to make a chimichurri sauced something. Colour me all impressed, ooo bringing out this Argentinian sauce, awesomeness, you culinary gods you. Then I started looking at recipes and such. It’s just a nice easy tasty blender creation. Not so impressed anymore am I (I know, I totally yoda’d that statement. It happens. Chill.). Granted, thanks to those shows I have now added another tasty to my repertoire.
- 6 cloves garlic (you may want to use less, I am involved in a torrid love affair with garlic. So, you might not want to be as involved with it as much as I sometimes am.)
- 1 small onion
- 1/4 cup red wine or red wine vinegar (I used the wine because I just plain wanted to.)
- 1 1/2 cup fresh parsley
- 1 tsp red pepper flakes
- 1/2 tsp sea salt
- black pepper, freshly ground
- 1/2 tsp extra virgin olive oil
- 2 tbl fresh basil
- Place all of the ingredients in a blender and blend until smooth like the sauce above.
See? You see how easy this is? Takes more work to make rice crispy squares. I’m so totally going to give the evil closet monkey stare to the next person on one of these culinary reality shows that stands there all proud next to their chimichurri sauced whatever. I used mine as a marinade and sauce for a two person steak. So the sauce for two is 75 calories, 1.6 grams of fat and 2.4 grams of fibre per person. Folks use this as a dipping sauce as well. I highly recommend this as a marinade, that was one happy steak….in my tummy. Goodtimes.
These tasty little cakes gave me an excuse to drag out my cute little slider maker again. That thing is just so adorable! It makes the perfect little patties too. I love kitchen gadgets I really do. In the game catfish cakes are made with: catfish, barley flour, egg, and butter. This time I took a native inspired recipe for crab cakes and substituted catfish. Since catfish is kind of hard to get around here I think I will stick with the crab cake version in the future. Either way is nummy though! Shall we?
- 2 tsp light cooking margarine
- 120 grams catfish, cooked and flaked
- 200 grams thin skinned potato (like red or new)
- 1 shallot, finely chopped
- 1 large egg
- 1/3 cup celery, finely chopped
- 1 garlic clove, minced
- 1 tsp horseradish dijon mustard
- salt and pepper to taste
- 2 tbl flour (optional for coating)
- Boil the potatoes until tender. Drain. Mash with margarine, salt and pepper.
- Add remaining ingredients except the flour to the potatoes and mix thoroughly.
- Form into 1″ thick mini patties.
- If you would like an extra coating you can sprinkle each patty with a bit of flour. Totally optional as it is tasty without it too.
- Bake at 450F for 7-10 minutes, flip once during baking or pan fry 3-4 minutes per side on medium high.
I enjoy these served with some sweet heat mustard. Yum! Makes 7 cakes. Each catfish cake contains 72 calories, 2.8 grams of fat and .6 grams of fibre. That includes the flour coating. If you chose to go the crab cake route it is 57 calories per cake, 1.6 grams of fat and .7 grams of fibre. That does not include the flour coating.
So, we are having a marathon of various Halloween films tonight. Popcorn, check. Chicken poutine of not so naughtiness, check. Something sweet…hmmm…well obviously it needs to contain pumpkin! I’ve definitely been on a pumpkin kick this season. It helps that it is filled with fibre and tasty goodness ofcourse. Well, we love date squares so I figured I’d modify the date square idea for pumpkins and tada! It works! Numly marathon food achieved.
- 1 1/2 cup quick cooking oats
- 1 1/4 cup flour
- 1/2 cup brown sugar, unpacked
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/2 cup light cooking margarine
- 2 cup pure pumpkin (not pie filling)
- 2/3 cup skim milk
- 1/4 cup brown sugar, unpacked
- 1 egg
- 1 tbl pumpkin pie spice
- Combine the crumble ingredients until the mixture forms several lumps and no loose flour and oats remain.
- Reserve 1 cup of crumble for topping.
- Pour remaining crumble into a 9×13 pan and press to form a crust that covers the bottom. Bake at 375F for 10 minutes.
- Combine filling ingredients until smooth. Spread over baked crust. You do not have to wait for it to cool. Top with reserved crumble sprinkled.
- Bake at 375F for 25 minutes. Allow to cool and cut.
Makes 18 servings. Each serving contains 103 calories, 2.1 grams fat and 1.2 grams fibre. They are oh so nummy! If you like pumpkin pie you will definitely love these. They make enough to share too….if you are so inclined. hehe.
It’s definitely been a cookies kind of week. I put these together using some leftover pumpkin from a batch of pumpkin cheesecake muffins. Can’t let good pumpkin go to waste now can we? I love fall cooking. Yes, I have justified having one with my breakfast on occasion simply because of its pumpkin content…don’t judge me monkey.
- 2 cups flour
- 1/2 cup brown sugar, unpacked
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tbl pumpkin pie spice
- 1 cup pumpkin (canned or cooked, not pumpkin pie filling)
- 1/2 cup applesauce (if you make it with my hardcore hobbit applesauce this become even more numly!)
- 1 tsp vanilla extract
- 1/4 cup mini chocolate chips
- Combine the sugar, applesauce, and vanilla until well mixed. Stir in the pumpkin.
- Add the flour, baking soda, baking powder, and spice.
- Stir in the chocolate chips.
- Using a teaspoon drop the mix unto a baking sheet.
- Bake at 350F for 20-22 minutes.
Makes 46 cookies. Each cookie contains 34 calories, .4 grams of fat, and .4 grams of fibre. These are such a light and cake-like cookie. Pumpkin and chocolate were made to go together!
I know, I know, the picture is awful. I had to snap a quick pic with my phone while at the dungeons and dragons game before they were all gone. So no spiffy camera action today. My DnD group has an interesting conflict of dietary needs. On one side we have a vegetarian, which to me is easy to cook for. On the other side we have its evil nemesis the atkins dieter. Boo! (hehe) To be honest I don’t pay attention much to carbs so this is a bit of a challenge, to make something not uber in carbs but not filled with meat or sneaky meat additives (jello, you know who you are.)…and most of all something tasty. I like to bake for gaming groups I belong to so this required much thinking. This has been my first success. It’s really just a jazzed up old kraft peanut butter cookie recipe. Both vegetarian and atkinarian (oh yeah, I made up a word, deal) were able to snack on these and live happily ever after while we got smacked around by the stuff a really annoying vampire summoned up. Jerk.
- 1 cup almond butter
- 1 cup splenda (or sugar but that changes the carbs and info)
- 2 tbl mini semi sweet chocolate chips
- 1 egg
- Combine almond butter, splenda and egg until well mixed.
- Stir in the chocolate chips.
- Form the dough into 26 little balls, flatten with a fork slightly.
- Bake at 325F for 15 minutes.
This makes 26 cookies. Each cookie contains 61 calories, 5 grams of fat, and 1.2 grams of fibre. For those curious on those carbs they ended up being 1.5 carbs each. Considering these are a super rich cookie a couple will do you. I love how you don’t have to eat a ton of these to feel like you had dessert. If you want to lower the fat I do the same recipe with light peanut butter and they turn out soooo good. I couldn’t use my light peanut butter for the atkins dieter because for some reason light has more carbs than full fat almond butter…go figure.