This tasty jam can certainly be enjoyed in a variety of ways. This is an ingredient recipe in LOTRO. According to the game it is made with blackberries, water, and mixed spice. This then goes on to be the ingredient for so many other hardcore hobbit recipes. I can’t wait! I have been anxiously watching our blackberry bushes all summer. You won’t believe how busy the bees were! Now we have oodles of blackberries and the first thing that absolutely had to be made was this blackberry jam. I like the tartness of the berry so I did not add much sugar at all. If you like a sweeter jam you may want to add more than I did. With the success of this basic jam I am definitely going back to make more. I think the next will be a blackberry lavender jam and a blackberry passionfruit jam. Num! Definitely harvest season around here.
- 4 cups crushed blackberries
- 1 cup unsweetened apple juice (I made my own by juicing a few fuji apples)
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp light cooking margarine
- 1 pkg no sugar needed pectin (I call it insurance in case my apple juice doesn’t come through)
- 1 cup sweetener of choice (I used splenda but honey would be divine)
- 4 small canning jars
- Boil the jars, lids, and seals to sterilize and prep for the jam. Keep them hot until ready for filling.
- Strain 2 or 3 cups of the berries to remove the seeds. Blend the strained liquid with the remaining crushed berries in a pot.
- Add the apple juice, margarine, cinnamon, and cloves to the berries.
- Stir in the pectin until dissolved.
- Bring the mixture to a boil over high heat. Add the sweetner of choice.
- Stir constantly while boiling for 3 minutes then remove from heat.
- One at a time remove jars from the hot liquid, ladle in the jam, leaving about 1/2 inch from the top. Wipe the rim clean. Top with the sealing disk. Screw down the top. Repeat for the rest of the jars.
- Return the filled jars to the boiling water, make sure the jars are covered by atleast an inch of water. Boil for 10 minutes or longer if you are at higher altitudes.
- Remove the jars from the water without tilting them. Allow to sit upright and undisturbed for 24 hours.
Makes 4 250 ml jars. 1 tbl of jam sweetened with splenda is 7 calories, .1 gram fat, .5 gram fibre, 2.1 carb, and .1 gram protein. 1 tbl of jam sweetened with honey is 22 calories, .1 gram fat, .5 gram fibre, 5.7 carbs, and .1 gram protein. Contains all the num needed to last through winter for two hungry hobbits.
Posted in Breakfast, Comfort Foods, Craving Buster, Ingredient, Sidedish, Snack, The Hardcore Hobbit
Tagged apple, Blackberry, Cinnamon, clove, Honey
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
- Combine the flour, splenda, baking powder in a bowl. In another bowl, mix the applesauce, egg whites, and milk.
- Add the flour mixture to the apple sauce mixture gradually. Stir until well mixed.
- Spoon 1 tsp of batter into each mini cup of your mini cupcake pan.
- 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.
- 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!
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
- 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.
- Fill each cup in a 12 count mini muffin tin about half full. Bake at 350F for 13-15 minutes. Cool.
- 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!
Bison is a fantastic lean red meat, perfect for those watching their fat intake. Also, the bragging rights of having bison for dinner are worth it too. I couldn’t believe how wonderfully tender and delicious this meat is. I used it to kick off my birthday celebration this past weekend but really any celebration will do. Valentines day? Awesome. The dog finally sat when you asked him to? Perfect. Your pet rock didn’t have an accident inside the house? Fantastic! You get the idea. We are lucky enough to live so close to Alberta the land of bison goodness, if you aren’t able to find it I imagine a nice cut of sirloin would be a tasty substitute. I love the colour of the blood orange on this plate. Such a nice deep red, a great way to liven up the visual presentation of a basic meat and potatoes meal.
- 8 oz Bison steak
- 1 garlic clove
- 1 blood orange
- 1/2 gala apple, sectioned and sliced thinly
- 1 tbl dried parsley (2 tbl of fresh)
- 1/8 tsp anise seeds
- 1 tsp rice wine vinegar
- 3 basil leaves, chopped
- 1/2 tsp sea salt and pepper
- Smash the garlic clove and cut in half. Rub the garlic clove over both sides of the bison steak. Season with sea salt and pepper and allow to sit for 30 minutes.
- Cut both ends off the orange. Stand the orange on one of its ends and cut away the peel, don’t leave any of the pith. Quarter the orange by cutting from top to bottom. Slice the wedges thinly starting at the short end.
- Combine the orange, apple, parsley, anise, and vinegar gently in a small bowl. Add the sea salt and pepper. Refrigerate until ready for use.
- Grill the bison. I suggest a medium or medium rare doneness. I gave it 10 minutes on one side and 5 on the other. Allow the meat to rest for 5 minutes and slice thinly.
Serves 2. Each portion of bison (3-4oz) and relish contains 174 calories, 2.3 grams of fat and 2.3 grams of fibre. The relish alone split into two portions is 50 calories, .2 gram of fat and 2.3 grams of fibre. I served this with some twice baked potatoes since I had saved so many calories and fat on the main portion of this meal I could go nuts on my side dish. Hurray!
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.
Apple season lives on and what better way to continue celebrating than to make a nummy apple pie. In the game this spiced apple pie is made from a pie crust and apple pie filling. The apple pie filling is made of apples and cinnamon. So very simple! I made this one snowy day, it sure did the trick of bringing a smile to my husband’s face after having to spend an hour and a half in traffic getting home on the snow day. Hurray for apple pie!
- Roll out the pie crust dough and place in a sprayed pie plate. Snip off any excess from the edges.
- Combine the sliced apples with the remaining ingredients and pour into the crust. You can take the time to arrange them all pretty but…rustic!!! Optional to use a cookie cutter on the remaining dough to add a topper. I added hobbits to mine:
- Bake at 425F for 40 minutes. Allow to sit for 10 minutes before slicing and serving.
Makes 8 servings. Each serving contains 175 calories, 4 grams of fat and 3.1 grams of fibre. Opting out of a top crust really saved me a ton of calories and fat. If you are not watching your hobbit figure then go ahead and make yourself a top crust, just add about 10 minutes to your cooking time. Although I have to say, I didn’t miss the top crust at all. More apple flavour without it! Want to see my adorable hobbits after baking?Awwwww. I think he’s waving at me.
The fruit during the fall season is just so tasty. I especially love the abundance of apples and pears. So many varieties of delicious awesomeness. Once again my husband has provided an awesome special breakfast on the weekend. Have I mentioned publicly how much I love his special breakfasts? Screw that coffee stuff, they are definitely the best part of waking up. This time my husband was inspired by another Bobby Flay throwdown loss…hehe. For the bread we just used a store brand whole wheat bread that turned out to be our best nutritional option. Check them out! You don’t have to break the bank on silly expensive bread just to eat right.
- 3 egg whites
- 1 tsp ground cinnamon
- 1 pear, peeled, cored, chopped
- 1 apple, peeled, cored, chopped
- 1 tbl low fat yogurt cheese or fat free cream cheese
- 1 tsp vanilla extract
- 1 tbl brown sugar, unpacked
- 4 slices whole wheat bread
- Combine fruit, vanilla and sugar in a saucepan. Cook for a few minutes on medium high until tender. Allow to cool. Stir in the yogurt cheese.
- Combine egg whites and cinnamon in a large bowl. Heat a skillet on medium high.
- Dip bread in the egg mixture. Allow the bread to rest in the egg mixture for a just a few seconds to allow it to absorb the mix.
- Pan fry the slices of dipped bread. Once the sides are cooked top one slice with a bit of fruit filling then top with another slice. Heat for one minute and serve. Top the toast with 1 tbl of filling.
Serves two. Each serving contains 304 calories, 4.3 grams of fat and 7.7 grams of fibre. Take a look at that nice fibre! We had this as a brunch so I felt full for most of the day, ended up just having an afternoon snack instead of lunch really. I was still too full! French toast for breakfast is always a total win!