Kid’s Cooking Class: “Healthy Baking for Kids and the Secret Ingredient” at Studio B in Alys Beach, Florida
March 09, 2010
I’m very excited about the upcoming cooking class at Studio B in Alys Beach. It’s almost full, so if you’re interested act fast and send me an email. I will be teaching “Healthy Baking for Kids and the Secret Ingredient”. We will be using Greek yogurt, Gluten-free brown rice cereal, mashed bananas, Gluten-free, organic candy, peanut butter and more create incredible confections for kids!
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Spring and Strawberry Favorites: Strawberry-Walnut Bread
February 21, 2010
I had been searching for a decent Strawberry Bread recipe for a while after loving a recipe which had about 1 cup of oil (that was not going to work for me). I worked with this recipe using Greek yogurt and walnuts, and I really loved the moistness and great strawberry flavor. Since spring is around the corner, this is a fabulous recipe to make for breakfast, a snack or dessert.
Strawberry-Walnut Bread
Prep:
20 minutes
Cook:
1 hour
Yield:
8 to 10 servings
Ingredients
1/2 cup butter, softened
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
3/4 cup sugar
3 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup sour cream or Greek yogurt
1/2 cup toasted walnuts, coarsely chopped and toasted
11/2 cups chopped fresh strawberries
Preparation
1. Preheat oven to 350F.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
2. Lightly grease and flour the bottom and sides of a 9 x 5-inch loaf pan; set aside.
3. Beat butter and sugar and continue until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. In a separate bowl, whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Add the flour mixture and sour cream alternately, starting and ending with the flour. Mix only until combined. Gently fold in strawberries and walnuts.
5. Pour batter into the prepared pan and bake about 1 hour, or until the bread is golden brown and a toothpick inserted in the center comes out clean. Place on a wire rack to cool and then remove the bread from the pan. Serve warm or at room temperature. This bread can be frozen.
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Pomegranate and Chocolate: Pomegranate Cheesecake with Almond Crust
February 01, 2010
I worked on this recipe: Pomegranate Cheesecake for “Pom” Pomegranate juice where the juice was in the mixture as well as the chocolate sauce. This recipe is so delicious and very unique. If you like pomegranates and chocolate, you will really love this recipe.
Pomegranate Cheesecake
Prep:
25 minutes
Cook:
1 hour, 17 minutes
Yield:
12 servings
Ingredients
Crust:
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
1/2 cup butter or margarine, softened
1/3 cup sugar
1 cup all-purpose flour
1 teaspoon pomegranate juice
2/3 cup chopped almonds
Filling:
2 (8-ounce) packages cream cheese, room temperature
2 (8-ounce) containers mascarpone cheese, room temperature
1 1/4 cups sugar
6 teaspoons fresh pomegranate juice
4 large eggs, room temperature
Topping:
3/4 cup dark chocolate morsels
3 tablespoons pomegranate juice
2 tablespoons whipping cream
Pomegranate seeds
Preparation
For the crust,
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
Beat butter at medium speed with an electric mixer until creamy; add 1/3 cup sugar, beating well. Gradually add flour, beating at low speed until blended. Stir in 1 teaspoon pomegranate juice and almonds. Press into bottom and 1/2 inch up sides of a 9-inch springform pan. Bake at 350° for 12 to 15 minutes or until golden. Cool on a wire rack.
For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, scraping down the sides of the bowl. Stir in pomegranate juice. Add the eggs, 1 at a time, beating just until blended after each addition.
Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan (about 2 inches). Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
For the topping: Combine the chocolate, pomegranate juice and whipping cream in a small bowl over low heat stirring constantly 5 minutes or until melted.
Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve with pomegranate seeds on top.
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New Years or Weekend Company Idea: Crabmeat Quiche
December 25, 2009
I know Christmas is over, and who can think about more food, but New Years is just one week away. This Crabmeat Quiche recipe is fabulous! It’s so easy to prepare that I promise anyone can make it. I thought it would be great to serve on New Years as an appetizer or even a main dish with a great salad and a nice dessert. It’s foolproof and awesome.
Crabmeat Quiche
Prep:
15 minutes
Cook:
30 minutes
Yield:
6 to 8 servings
Ingredients
1/2 (15-oz.) pkg. refrigerated piecrust
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
1 lb. fresh lump crabmeat, drained
1 tsp. Creole seasoning
1/2 cup chopped fresh chives
1 cup half-and-half
3 eggs
1/4 tsp. salt
1/4 tsp. freshly ground pepper
3/4 cup shredded Swiss cheese
1/2 cup shredded Parmesan cheese
Preparation
1. Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Bake on lowest oven rack at 400F for 8 minutes. Cool.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
2. Stir together crabmeat, Creole seasoning and chives in a medium bowl; set aside.
3. Whisk together half-and-half, eggs, salt and pepper in a large bowl; stir in cheese and crabmeat mixture. Pour filling into prepared crust.
4. Bake on lowest oven rack at 400F for 30 minutes or until set. Let stand 15 minutes before serving.
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Christmas Breakfast: Wonderful Banana Pancakes
December 17, 2009
Banana Pancakes are wonderful for Christmas breakfast or anytime of the year. This recipe is really simple and healthy. The mixture of whole wheat and all purpose flour, nonfat buttermilk and bananas. With 209 calories and 6 grams of fat, they can’t be beat. Enjoy during the holidays or anytime of the year.
Banana Pancakes
Prep:
20 minutes
Cook:
20 minutes
Yield:
12 to 16 servings
Ingredients
3/4 cup all-purpose flour
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups nonfat buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
6 tablespoons whole-wheat flour
1 1/4 teaspoons baking powder
3/4 teaspoon baking soda
1 1/2 teaspoons sugar
1/4 teaspoon salt
1 large egg
1 1/2 cups nonfat buttermilk
About 3 tablespoons melted butter or margarine
2 ripe bananas (3/4 to 1 lb. total), peeled and thinly sliced
Preparation
1. In a bowl, mix all-purpose flour, whole-wheat flour, baking powder, baking soda, sugar, and salt.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
2. In another bowl, whisk to blend eggs, buttermilk, and 3 tablespoons butter. Add to dry ingredients and stir just until batter is evenly moistened.
3. Ladle batter, 1/4 cup at a time, onto a lightly buttered medium-hot (350°) griddle or lightly buttered 10- to 12-inch nonstick frying pan (or use 2 pans at the same time) over medium heat. Scatter 3 to 5 banana slices onto each pancake and cook until edges of the cake look dry, 3 to 4 minutes. Turn with a wide spatula and cook until browned on the bottom, 3 or 4 minutes longer.
4. Serve pancakes immediately, or place in a single layer on baking sheets and keep warm in a 200° regular or convection oven until all are cooked.
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Creative Holiday Cookies: Fennel Pistachio Cookies
December 07, 2009
These Fennel-Pistachio Cookies are so delicious. I know it sounds a little strange, but the combination of fennel seeds, lemon zest, and amaretto, is incredible. See me on Tuesday morning CBS 42 in Birmingham on “Wake Up Alabama” between 6 and 7 a.m making Chipotle Chocolate Cookie as well as these and Cinnamon Chai cookies. I developed this recipe for http://butterisbest.com. Butter is great to use for holiday baking, especially cookies.
Fennel-Pistachio Cookies
Prep:
20 minutes
Cook:
10 minutes
Yield:
2 dozen
Ingredients
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
1 1/2 cups sugar
1 egg
2 tablespoons amaretto or almond extract
1 tablespoons lemon zest
1 1/2 teaspoons fennel seeds
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
3/4 cup pistachio nuts, chopped, plus extra for garnish (optional)
Preparation
1. Preheat oven to 350°F. Beat butter with an electric mixer at medium speed until creamy. Gradually add sugar; mix well. Add egg; beat well. Add amaretto, lemon zest and fennel seeds; mix to combine.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
2. In a medium bowl, combine flour, baking powder and salt; gradually add to butter mixture; beat well. Stir in pistachio nuts (dough will be stiff).
3. Shape dough into 1-inch balls; place 2 inches apart on ungreased baking sheets. If desired, flatten balls slightly and sprinkle with additional chopped pistachios.
4. Bake for 10 minutes or until lightly browned. Cool slightly on baking sheets; remove to cooling racks and cool completely. Store in an airtight container at room temperature for up to 1 week.
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Easy Holiday Food Gift: Butterscotch Bar Cookie Mix
November 30, 2009
I love to make homemade food gifts for Christmas and Hanukkah gifts, especially this year when everyone is trying to save money. This 4 ingredient food gift is as simple as can be and very economical. You can get the jars at any local store and even Walmart. Which ever you choose, this recipe is delicious, and everyone loves it. Happy December!
Butterscotch Bar Cookie Mix
Prep:
5 minutes
Cook:
25 minutes
Yield:
3 dozen
Ingredients
11/2 cups graham cracker crumbs
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
1 cup (6 ounces) semisweet chocolate morsels
2 cups (12 ounces) butterscotch morsles
1 cup chopped pecans or walnuts
Preparation
1. Layer all ingredients in a 1-quart jar in order given; tightly seal. Makes 1 gift jar.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
Chocolate Butterscotch Bar Cookies: Combine Chocolate Butterscotch Bar Mix and 1 (14-ounce) can sweetened condensed milk (you can use the low-fat). Press into a greased aluminum foil-lined 9-inch square pan. Bake at 350F for 30 to 35 minutes. Cool completely and cut into squares.
One Response to “Easy Holiday Food Gift: Butterscotch Bar Cookie Mix”
Susan Gilpin says:
December, 01 2009at 10:14 am
Alison, love the bar cookie idea. I will use this one!
Also want to use the wasabi-cranberry snack mix you posted a while back...I have misplaced the recipe. Could you please resend it to me. Thanks!
PS I'm doing meatloaf tomorrow night for dinner!
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New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie
November 25, 2009
I was asked by the family this year to make something “chocolate” for dessert in addition to our Pumpkin Pie, Pecan Pie-I know, enough is enough. My good friend Sheila, who works for Favorite Recipes Press, gave me the book “Recipes Worth Sharing” last week. I found this recipe for Chocolate Chip Pie, and I had to try it. It’s so easy, and my daughter, Leigh, helped me make it in no time. We will be indulging in it on Thanksgiving, but it is wonderful anytime of the year (the kids love it!). Happy Thanksgiving to all my blog fans, family and dear close friends. You all know who you are!
Chocolate Chip Pie
Prep:
15 minutes
Cook:
50 minutes
Yield:
8 servings
Ingredients
2 eggs
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
1/2 cup flour
1/2 cup sugar
1/2 cup packed brown sugar
1/2 cup butter, softened
1 cup semisweet chocolate chips
1 cup pecans, chopped
1 unbaked (9-inch) pie shell
Preparation
1. Beat the eggs in a mixing bowl at high speed for 3 minutes or until frothy. Add the flour, sugar and brown sugar and beat until blended. Beat in the butter. Stir in chocolate chips and pecans.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2. Spoon the chocolate mixture into the pie shell. Bake at 325F for 50 to 60 minutes or until the center is set. Let stand until cool.
2 Responses to “New Thanksgiving, Christmas or Holiday Family Dessert: Chocolate Chip Pie”
Barbara says:
November, 26 2009at 06:43 am
Happy Thanksgiving! This sounds good! In the picture it looks like your daughter is using a graham cracker crust. Is that the case or a refrigerated unbaked pie crust? Thanks!
Alison Lewis says:
November, 26 2009at 09:04 am
yes, we used a graham cracker crust! I think either would be fine though
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Thanksgiving Family Favorite: Lightened Up Sweet Potato Casserole
November 23, 2009
My sister, Julie, makes Sweet Potato Casserole every year on Thanksgiving. She usually has to make two because everyone loves it so much. I lightened her recipe a bit, decreasing the butter, using low-fat sweetened condensed milk, using whole wheat flour and using egg whites. It still tastes great and is a classic Thanksgiving side dish. You won’t miss some of the extra fat.
Lightened-Up Sweet Potato Casserole
Prep:
25 minutes
Cook:
1 hour, 45 minutes
Yield:
8 servings
Ingredients
6 medium sweet potatoes (about 3 pounds)
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
3/4 cup sugar
1/2 (14-ounce) can low-fat sweetened condensed milk
2 egg whites
1 teaspoon grated orange rind
3 tablespoons orange juice
1/4 teaspoon salt
1/2 teaspoon ground nutmeg
1 cup firmly packed light brown sugar
1 cup chopped pecans
1/4 cup whole wheat flour
1/4 cup butter, melted
Preparation
1. Cook potatoes in boiling water to cover in Dutch oven 30 to 40 minutes or until tender, and drain. Cool slightly, and peel.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
2. Combine potatoes, sugar, next 7 ingredients in a large bowl; mash with a potato masher and beat at medium speed with an electric mixer until blended. Spoon into a 13- x 9-inch baking dish.
3. Stir brown sugar, pecans, flour and margarine; sprinkle over sweet potato mixture.
4. Bake at 425F for 30 minutes or until thoroughly heated, shielding top with aluminum foil after 20 minutes to prevent excessive browning.
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Holiday Cookies with a Kick: Chocolate Chipotle Shortbread Cookies
November 17, 2009
I live in interesting (and fortunate) life as a Recipe Developer creating Christmas recipes in the heat of July and summery recipes and grilling during winter. I created this recipe last summer for a “REAL BUTTER” recipe project coming up with “regional” cookie ideas and recipes. I’m not from the west, but I thought a touch of chipotle mixed with chocolate in a shortbread-type cookie would rock. They did! My assistant, Alacia, has been a fan of chipotle ever since. You can’t go wrong with Chocolate Chipotle Shortbread Cookies. They are perfect for holidays or anytime of the year.
Chocolate Chipotle Shortbread Cookies
Prep:
25 minutes
Cook:
12 minutes
Yield:
3 dozen
Ingredients
8 ounces dark chocolate morsels (11/3 cups)
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
2 cups all-purpose flour
1/2 teaspoon ground cinnamon
1 teaspoon ground chipotle seasoning
3/4 cup butter, softened
1 cup light brown sugar
1 cup chopped pecans, toasted
Preparation
1. Preheat oven to 325F.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
2. Microwave chocolate on HIGH heat for 45 seconds; stir. reheat in 15 second intervals, stirring until melted or heat chocolate over a double-boiler, stirring until melted.
3. Combine, flour, cinnamon and chipotle in a medium bowl; Set aside.
4. Beat butter at medium speed of an electric mixer until creamy. Add brown sugar and beat until light and fluffy. Beat in melted chocolate. Stir in flour mixture until blended. Stir in pecans.
5. Shape dough into 1-inch ball; place 2 inches apart on ungreased cookie sheets. Flatten bottom with a glass dipped in sugar.
6. Bake for 10 to 12 minutes or until edges are set. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
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