Saturday, October 22, 2011

Super Fudgy Brownies















Super Fudgy Brownies

I have made many different varieties of brownies over the years, but this particular recipe is by far the best. I found it browsing on the internet, and made some alterations. They are beyond fudgy and have that thin, crispy top that I love. I replaced half the granulated sugar with brown sugar, which made all the difference. I cut them into 12 large pieces since I needed them for a bake sale, but you could cut them into 24 smaller pieces if you prefer.


Super Fudgy Brownies

Makes 12 large or 24 regular size brownies



1 cup unsalted butter, melted

1 1/2 cups granulated sugar

1 1/2 cups light brown sugar

1 tablespoon pure vanilla extract

4 large eggs

1 1/2 cups all-purpose flour

1 cup unsweetened cocoa powder

1 teaspoon salt

1/8 teaspoon baking powder
1 cup semisweet chocolate chips 

Preheat oven to 350F. Lightly grease a 13- x 9-inch baking pan or dish. In a large bowl, combine melted butter, granulated and brown sugars, and vanilla. Beat with an electric mixer until blended. Add eggs, one at a time, beating well after each addition.

In a separate bowl, whisk together flour, cocoa powder, salt and baking powder; mix well. Gradually add flour mixture a little at a time, mixing well after each addition. Stir in chocolate chips.

Pour batter into the prepared pan. Bake until a toothpick inserted into brownies have some moist crumbs, about 35 minutes for a metal baking or 40 minutes for a baking dish. Transfer pan to wire rack to cool completely before cutting.  (For 24 servings, it's 7 pt. pls, and for 12 large, it's 13 pt pls per serving)

 

Wednesday, September 14, 2011

Tilapia with Fresh Tomatoes and Wine

I saw a version of this recipe on the Internet. I was looking for another way to make Tilapia. It's a great fish and fairly flavorless so it really picks up on whatever you flavor it with. This recipe uses fresh tomatoes, which I happened to have a great Brandywine ready for picking when I was making this recipe. It also uses fresh basil, garlic, lemon and white wine. So yummy!!


Tilapia with Fresh Tomatoes and Wine
Serves 2

Ingredients:
2 Tilapia fillets
1 tablespoon Olivio spread
1 clove garlic, minced
1 large tomato, chopped
4 fresh basil leaves, chopped
1/3 cup white wine
1/2 lemon, squeezed
salt and black pepper

Preheat oven to 425°F. Place the Tilapia on a large piece of aluminum foil. Divide Olivio spread over fish. Top with garlic, tomato, basil, white wine, lemon, salt and pepper. Seal fish completely in foil and place on a baking sheet. Bake fish for 25 minutes. Open the foil carefully since steam will escape. Enjoy!!

Each serving is 5 pt. plus

Thursday, June 23, 2011

Flat Bread Pizza






















I don’t know about you, but I love pizza! I wish I could eat it everyday, but alas, if I did I would be 300 lbs!! On WW, one small slice of thin crust is 5 pp…but seriously, where can you find a slice of pizza that fits into that point range? The Stop ‘n’ Shop by my house finally carries Flatout Flat Bread (including the light version). I’ve always heard that you can make great pizza with it, so I decided to try it — it was great! I had some meatballs in the fridge (thanks Mom) so I added a meatball on top for more protein. The entire pizza was 8 pp!! If you didn’t add the meatball or other meat topping, you can load it up with veggies and it would be 6 pp… Now that’s a something I can really sink my teeth into!!

Flat Bread Pizza
Serves 1

Ingredients:
1 light flat bread (I used Flatout Light Italian flavor)
2 tablespoons Barilla Tomato Basil sauce
1/2 cup low-fat shredded mozzarella cheese (I used Sargento)
1 meatball, sliced, or toppings of your choice
Fresh basil leaves, sliced (optional)

Preheat oven to 325°F. Place flat bread on middle oven rack. Warm for 3 minutes. Remove flat bread from oven.

Spread sauce onto flat bread and sprinkle with mozzarella. Top with your toppings. Return flat bread to oven. Heat until cheese is melted, about 5-7 minutes. (Check at the earlier time to make sure edges aren’t overcooked. If the edges start to brown before the cheese is melted, cover the edges with foil.)

PS: You can also make this in your toaster oven, especially during hot days when you don’t want to turn the oven on!

Sunday, June 12, 2011

Shrimp & Kale with Pasta

I never made anything with kale before, but every time I make it, I love it more. My neighbor Janet made this once and was kind enough to share. I've made some alterations to the original recipe (I added shrimp to give it even more protein). The shrimp cooks in the broth, adding to the overall flavor. A great filling dish with great fresh ingredients.

















Shrimp & Kale with Pasta
Serves 4

Ingredients:

1 tablespoon olive oil
1 medium sweet onion, diced
1 garlic clove, minced
1 large bunch kale, trimmed
2 cups chicken broth, divided
1 1/2 cups cannellini beans
1 pound raw shrimp, peeled and deveined
1/2 box Ronzoni Smart Taste rotini pasta

In a large stockpot, heat olive oil. Add onion and garlic. Cook over low heat until onion is translucent, about 2 minutes. Add kale, stirring to coat with oil, until it wilts slightly. Add 1 cup chicken broth to the kale mixture. Increase heat to medium and let liquid reduce until almost evaporated, stirring occasionally.

Add remaining cup chicken broth to pot. Then add cannellini beans and shrimp. Let mixture simmer until liquid is reduced by half.


 















Meanwhile, cook pasta until al dente. Add pasta to pot with kale mixture. Let simmer for 1 minute, stirring often. Serve.

(Each serving has 10 pt. pls)

Sunday, June 5, 2011

Mini Snickers Tarts

This is a recipe that is featured on hungry-girl.com and it is definitely worth the taste. It's 2 pps for two tartlets. A perfect snack when your sweet tooth craves something sweet. They taste like mini Snickers pies!!


Mini Snickers Tarts
Makes 10

Ingredients:
1 Snickers Bar (2.1 ounces)
10 mini fillo shells (I used Athens)

Preheat oven to 350°F. Cut the Snickers bar in half lengthwise, then cut each half into 5 pieces.

Set 10 fillo shells on a foil-lined baking sheet. Place a Snickers piece in each shell.

















Bake the mini tarts for about 10 minutes (Snickers will partially melt and filling will bubble). Remove from oven and let cool completely.

Tuesday, May 31, 2011

Strawberry Rhubarb Bars


I made these bars twice and each time they taste better! I found this recipe on Martha Stewart's website, but I've made some changes. The original recipe called for all rhubarb, but I liked the combination of sweet strawberries and tart rhubarb. I also used whole wheat flour instead of all-purpose. They are so buttery rich, you won't even know that there is whole wheat flour in there!


And of course, the rhubarb came right out of my garden!! I would have used strawberries from my garden as well, but they aren't ready yet. Anyway, I hope you enjoy these bars, the perfect welcome to Spring!





Strawberry Rhubarb Bars
(Makes 16 Bars)

For the Streusel:
6 tablespoons unsalted butter, melted
1 cup whole wheat flour
1/2 cup packed light brown sugar
1/4 teaspoon salt


For the Cake:
1/3 pound rhubarb, cut into 1/2-inch pieces
1/3 pound strawberries, hulled and cut into 1/2-inch pieces
1 tablespoon light brown sugar
1 cup whole wheat flour, divided
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup confectioners' sugar
2 large eggs
1/2 teaspoon vanilla extract

Directions:
Preheat oven to 350°F. Grease a 9-inch square baking pan. Line with parchment paper, leaving a 2-inch overhang on each side. Grease and flour the parchment paper and pan, tapping out any excess flour.

For the streusel, in a medium bowl, whisk together melted butter, brown sugar and salt. Add flour and mix with a fork until large crumbs form. Chill until ready to use.

For the cake, in another medium bowl, combine rhubarb, strawberries, brown sugar and 1/4 cup flour.

In another bowl, whisk the remaining 3/4 cup flour, baking powder and salt. In a large bowl, using a mixer set on medium speed, beat butter and confectioners' sugar until light and fluffy. Beat in eggs, one at a time. With the mixer on low, beat in vanilla, then beat in the flour mixture. Spread the batter into the prepared pan.

Sprinkle the top with the strawberry-rhubarb mixture, and then top evenly with the streusel mixture.

Bake cake until golden and a toothpick inserted in center comes out with moist crumbs attached, about 40 minutes. Let cool in pan completely. Using paper overhang, lift cake from pan and cut into 16 bars. (Each bar is 6 pt. pls)

Monday, April 25, 2011

Raspberry Buttermilk Cake

I made this for my neighbors and I am so glad I did! It was so delicious!! It was such a fresh, sponge-like cake with fresh raspberries. I found this on www.epicurious.com and made some alterations (I changed the granulated sugar to brown sugar, and added cinnamon). It is perfect for this coming raspberry season. And it's even better with a scoop of ice cream!!



Raspberry Buttermilk Cake
Serves 8

Ingredients:
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 stick (1/4 cup) unsalted butter, softened
2/3 cup light brown sugar
1/2 teaspoon vanilla extract
1 large egg
1/2 cup light buttermilk
1 cup fresh raspberries
1 1/2 tablespoons granulated sugar

Directions:
Preheat oven to 400°F. Grease and flour a 9-inch round cake pan.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

In a large bowl, beat butter and 2/3 cup brown sugar with an electric mixer set on medium speed until fluffy, about 2 minutes. Beat in vanilla, then add in egg and beat well.

On low speed, mix in flour mixture, alternating with buttermilk, beginning and ending with flour mixture. Mix until just combined. Spoon batter into prepared cake pan, smoothing top. Scatter raspberries evenly over the top and sprinkle with remaining 1 1/2 tablespoons granulated sugar.


Bake on the middle oven rack until cake is golden and a toothpick inserted into the center comes out clean, 25-30 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool slightly, about 10 minutes longer. Invert onto a serving plate and serve. (Each serving is 5 pt. pls)

Tuesday, April 19, 2011

I'm back!

Wow, can't believe it's been almost a year since I posted last. I don't want to make any excuses, but life definitely got in the way. My dad was diagnosed with Cancer almost a year ago and then his recovery has a few mild bumps in the road, but I'm happy to say he is now Cancer free!

I probably could have used this as a creative outlet, but I didn't have the energy.

But as I was laying in bed last night, I realized that I need to get back to creating recipes. If not for me, but for everyone who follows me (all 8 of you...lol). And to my friend Michelle, thanks for giving me the push (you did it a while ago, I'm just a little slow).

I'm still on Weight Watchers and will be creating recipes that are lower in points, but I also want to go back to creating comfort foods that I love. Creating new recipes is something I love to do, and I love to eat, so that satisfies both loves.

If you have an idea for a recipe, don't hesitate to send it to me, I love hearing new idea!!

xoxo
Lynn