Yesterday, I logged on and found out it was national pie day. Well, being the obedient gamer that I am I have to make pie. The first thing that leaps to mind when I think pie is definitely a dessert, and I’ve made one of those too. Since today is hardcore hobbit day though I figured I should post what I think is a most hobbit of hobbit pies, the mushroom pie ofcourse. In the game the pie is made simply with mushrooms and pie crust. Pie crust for this pie was a phyllo dough, I had some leftover from a strudel craving…don’t worry I’ll post that another day. I made my pies as tarts but you can make a full on pie using the same method. I just like the portion control and epic cuteness of a hobbit tart.
- 8 oz crimini mushrooms (any kind will do, this is the type I used), sliced
- 4 sheets phyllo dough
- 1 can reduced fat cream of mushroom soup
- 2 cloves garlic, minced
- 1 egg white
- 1 sprig rosemary
- salt and pepper to taste
- cooking spray
- Lay out a sheet of phyllo dough. Spray with cooking spray and top with another layer of phyllo dough. Repeat until all layers have been sprayed.
- Carefully cut the phyllo dough with a knife into 12 squares. Spray a muffin tin, place each layered square into a muffin cup forming a crust.
- Heat a pan to medium and saute garlic and mushrooms. Pour into blender. Add mushroom soup, rosemary, egg white, salt and pepper. Blend to desired consistency.
- Divide the mixture into the 12 phyllo cups. Bake at 400F for 20-25 minutes.
Serves 12. Each mushroom tart contains 37 calories, 1 gram of fat, and .5 gram of fibre. If you have extra calories and fat to spend that day I highly recommend topping the pies with a bit of cheese in the last 5 minutes of cooking. My husband said his mozzarella topped one were nummy. I recommend goat cheese…but then I just love goat cheese on everything. These would be great to serve at a party or keep to yourself omnomnom. If you are making this as a pie all you do is fit the sheets into a pie pan instead of cutting them up, the cooking time is increased by 5 minutes. Pair this with a salad and you have dinner!!
This one was a bit of a triumph for me. I’m sort of anti blueberry muffin after a bad experience with one. Is it ironic that in the game blueberry muffins are used to remove fear effects? I was determined to make blueberry muffins once again tasty for me in the name of hobbitkind. I succeeded…granted I think I will stick to my muffins rather than store bought still. In fact this has given me the courage to try the other blueberry recipes too. Which makes my husband do some sort of happy dance I’m sure. I brought these to our Dresden Files group and amongst that group of fellow foodies they were happily devoured. I call that a huge success! In the game blueberry muffins contain flour, bunch of blueberries, and egg.
- 1 cup quick cooking oats
- 1 cup flour (I used that new nutri flour)
- 1/2 splenda or sugar (nutritionals reflect splenda)
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1 cup applesauce
- 2 egg whites
- 1/4 cup light butter, melted
- 1 cup blueberries, fresh or frozen
- Combine oats, flour, baking powder, baking soda, and splenda in a bowl.
- In another bowl combine applesauce, egg whites, and butter.
- Add the egg mixture to the dry mixture, stir until just moistened. Carefully fold in the blueberries.
- Divide into 12 sprayed muffin tins. Bake at 375F for 20 to 25 minutes.
Makes 12 muffins. Each muffin contains 101 calories, 2.6 grams of fat, and 1.6 grams of fibre. Yes, that’s 101 calories…I love how our game master said “What? You mean I have to eat a hundred of these to even out?!” lol goodtimes.
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.