The holidays are here and that means we get to feast! Whether you do so mindfully or mindlessly, the point is to enjoy the time, the family, and definitely the food.
I LOVE sweets, however I don’t love how I feel afterwards. This means that some of my greatest ingenuity in the kitchen happens while trying to create desserts that still taste sinful without punishing my tummy later on. And this becomes especially necessary during Thanksgiving and the rest of the holiday season.
Enter: the Crustless Pumpkin Pie Mini Muffins. This quintessential holiday dessert does not need to be on your “No-no” list this year. I have adapted this recipe from 58 Day Dreams into a cleaner more health-friendly version. Why wait until New Year’s to start eating right again?
My favorite way to watch portions with most delectable treats is to make mini versions, and in this case that’s mini muffin pies. I often find that those few bites are enough to satisfy me for the rest of the night. (more…)
We just reported on the latest dessert trends, speculating that ice pops might be upsetting cupcakes as favorite sweet treat. But in Portland, pies are a pretty big deal. There are cream pies, fruit pies, and even savory pies, which are sort of like gourmet pot pies. And they are everywhere. At restaurants, bakeries, coffee shops, and even a handful of pie-specific eateries.
This past week—last night to be exact—I gave in to the hype and ordered a slice of banana cream pie. And it was delicious. Real pieces of banana mixed in, a buttery crust that was definitely handmade, and a thick pile of whipped cream on top. Yum.
What was the damage? 387 delicious calories.
What were 3 ways I could have burned off the extra calories? (more…)
This past week, Business Week reported on the epic rise and fall of The Cupcake. Sad, but not completely surprising: I’ve been digging all of the cupcake shops popping up in the past few years although, I’ve seen almost as many close down. And this isn’t just happening near me—cupcakes are on decline everywhere! Per the story, just a few years ago Crumbs Bake Shop, which has been in business since 2003, couldn’t make enough of their gourmet cupcakes to keep up with the orders. But the shop has shifted their focus to “specialty desserts” like the the “Crumbnut,” which is a hybrid between a cupcake and a croissant. (Largely inspired by the blockbuster “cronut,” which is a combination of a donut and a croissant, the “crumbnut” may easily be the next big thing.)
But if cupcakes are out, and the croissant-hybrids aren’t yet huge sensations, what is the next dessert fad?
I’m giddy. It’s time. The fall movie season is officially in full swing. In addition to caramel apples, pumpkin anything and apple cider mixed with Butterscotch Schnapps, movie-going is my favorite part of the season. To get you excited for all those new fall flicks, I’ve gathered up a few that I’m looking forward to and then paired them with healthy “themed” recipes you can eat afterward while you discuss the plot and shake off your buttery popcorn/candy hangover. Remember, no texting, talking or putting your feet on the seats in front of you. You ready? Raise the curtain. Let’s do this!
Fall 2013 Tasty Movie Sneak Preview
Hunger Games – Catching Fire
In the second installment of the series, based on the books by Suzanne Collins, Katniss and Peeta find themselves in trouble with the Capitol again when the districts of Panem begin to rebel. Before they go back to the arena for another battle, TO THE DEATH, they can’t resist the decadent and often outlandish food prepared by eclectic Capitol chefs.
Tomato and Goat Cheese Tart
The “colorful” citizens of District One sure do love their Goat Cheese Tarts but the odds are definitely in your favor that these are better for you. A simple savory dish that can be served for brunch, lunch or dinner.
If you’re like us, you start craving hearty comfort foods when the weather takes a chilly turn. The warm, filling satisfaction of a bowl of chili, pot roast or steamy apple crisp is enough to cure even the harshest cases of winter blues. One of our favorite comfort food recipes is this chicken pot pie, which features a whole wheat crust and milk instead of cream for a healthy-yet-delicious twist on a classic.
You won’t find any condensed soup in this recipe as it’s made completely from scratch yet remains surprisingly simple to throw together. From start to finish it requires just one hour and yields four generous servings to feed even the hungriest of eaters in your home.