Thursday, June 30, 2011

Roasted Peach Crisp

On my journey to eat healthier, I happened across "Cook Yourself Thin" on the lifetime movie network's website.  Browsing through the recipes, I found a peach crisp, which is, by the way, one of my most favorite summer treats.  So...I decided to try it! I was happy with the result. Of course it isn't as sweet as the normal crisp because brown sugar isn't used, but I would definitely make this again. I might try a different nut on top, like a pecan instead of the almonds, but really tasty.

2-3 large ripe peaches, quartered and pitted
2 tablespoons honey
1 large egg white
2 tablespoons Splenda
2 teaspoons vegetable oil
1/4 teaspoon salt
1/2 tsp ground cardamom
1/3 cup slivered almonds
1/4 cup old-fashioned oats 

1. Preheat oven to 425 degrees.

2. Arrange the peaches, cut side up, in a small glass or ceramic baking dish, and drizzle with honey. Pour 2 tablespoons water in the dish. Bake until tender and tops are caramelized, 30 to 40 minutes.

3. Meanwhile, whisk together egg white, sugar, oil, salt and cardamom until well blended. Stir in almonds and oats until evenly coated. Spread mixture in an even layer on a small, rimmed baking sheet. Place in the oven alongside the peaches and bake until golden brown, about 10 minutes. Remove from the oven and cool completely. (The mixture will crisp as it cools.)

4. Transfer each peach half to an individual serving dish. Break the almond mixture into large pieces, and arrange decoratively on peaches. Serve immediately.

Tuesday, June 21, 2011

Whole Wheat Chocolate Chip Cookies

I wanted to see how different a chocolate chip cookie would taste if I traded out the white flour for whole wheat flour. They are WONDERFUL. These came out soft and couldn't even tell I changed the flour out! Something new to try....maybe a little healthier too!?!

3/4 cup granulated sugar

3/4 cup packed brown sugar

1 cup butter or margarine, softened

1 teaspoon vanilla

1 egg

2 cups Gold Medal® whole wheat flour

1 teaspoon baking soda

2 cups semisweet chocolate chips 

Preheat oven to 350 degrees
Mix sugars, butter, vanilla and egg in large bowl. Stir in flour, baking soda and salt (dough will be stiff). Stir in chocolate chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto greased cookie sheet.  Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheet. Cool on wire rack.

Sunday, June 19, 2011

Bourbon Bacon Brownies

  Browsing through my email, I came across an email from with an interesting dessert. Well, if you know me, I've got to try something new, so I ran the idea past my hubby for his Father's Day dessert and it was a very interested yes that I received back.  According to, these are a very manly dessert.  So here they are.  I'm not really a big fan because to me, it seems the bourbon overtook all the things I love about a brownie. My husband liked them, but he did say "it is weird having to chew a brownie more than normal, but they are good."

1 pkg dark chocolate brownie mix
1/2 cup cook bacon, crumbled
3 TBSP Bourbon
1/4 cup Bourbon

Preheat oven according to directions on package for and 8 x 8-inch pan.  Prepare brownie mix according to package instructions.  Fold in crumbled bacon; stir in 3 tbsp bourbon.  Pour brownie batter into a lightly greased 8 x 8-inch pan. Bake as directed on package (about an hour), or until a toothpick inserted two inches from the edge of the pan comes out mostly clean.
Remove brownies from oven and immediately (and carefully) pour 1/4 cup bourbon on them. Cool in refrigerator completely before slicing and serving.

**Let me know if any of you have tried this out. I'm curious to hear other's people's takes on these**

Saturday, June 18, 2011

Whoopie Pies

While Whoppie Pies are considered a New England phenomenon and a Pennsylvania Amish tradition, they are increasingly sold throughout the United States. According to food historians, Amish women would bake these desserts (known as hucklebucks at the time) and put them in farmers' lunchboxes. When farmers would find the treats in their lunch, they would shout "Whoopie!" It is thought that the original Whoopie pies may have been made from cake batter leftovers.  he whoopie pie is the official state treat of Maine (not to be confused with the official state dessert, which is blueberry pie).
So for Father's Day I decided to make Whoopie Pies for my Dad and my husband.  Growing up, I remember my dad going crazy when my mom would make these for him and I totally see why. These are a  light and fluffy piece of heaven!

  • Cake
  • 1 (18.25 ounce) package devil's food cake mix

  • 5 tablespoons all-purpose flour
  • 1 cup milk
  • 1 cup shortening
  • 1 cup white sugar
  • 2 teaspoons vanilla extract


To make the cakes: Prepare mix as directed on package except using only 3/4 cup of water. Drop batter onto greased cookie sheet (or use parchment paper to line pan) in 2 1/2 to 3 inch circles. Bake until toothpick inserted in center comes out clean. Let cool.

To make the filling: In a saucepan, combine milk and flour and cook, stirring constantly until it forms a thick paste. Let cool.
In a medium bowl, beat sugar and shortening until fluffy. Add vanilla. Add cooled flour mixture and beat until double in volume.
Turn the little cakes over on their backs. Spoon a dollop of filling onto half of the little cakes. Place the other half of the cakes on top of the filling to form sandwiches.