Berry Good

August already? Time sure flies. Next week I’ll be headed to Chicago for the Healthy Living Summit and cannot wait to meet all the other food blogger’s, and of course tour the Windy City, eat good food, and enjoy what’s left of my summer.

Thought I’d share some pictures of the last banquet we held at work. It was fun being in charge of dressing up the place a bit. I liked the idea of black and white decor—it’s always classy. And I got a little lesson on decorative napkin folding which was quite interesting.

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So I was looking back at blog posts, and realized I haven’t featured one single recipe containing my favorite summer berry—the blueberry! I know, I almost started panicking, and realized I haven’t even eaten many and their season is slowly coming to an end. So what does that mean? Well, just expect a few more blueberry recipes in the next coming weeks—definitely not a bad thing! Not only are they sweet, juicy, and delicious, they also provide a lot of health benefits. Check it out…

• Blue berries are an excellent source of Vitamin C—a serving contains 25% of your daily requirements.
• Blueberries are a good source of dietary fiber.
• Blueberries are an excellent source of manganese.
• Blueberries contain substances that have antioxidant properties—the highest capacity of any fresh fruit.
• Blueberries neutralize free radicals which can halt disease in an aging body.
• Blueberries can aid in reducing belly fat.
• Blueberries help promote urinary tract health.
• Blueberries have been proven to preserve vision.

So since blueberries are so healthy, I figured it’s ok to pair em’ with my favorite not-so healthy food, cheesecake. But wait..not totally unhealthy—one slice will cost you just 116 calories if you stick with my Fiber One pie crust =)

Blueberry Cheesecake Pie

Ingredients:

• 1 Fiber One pie crust (recipe here), or pre-made graham crust
• 1 pint fresh blueberries—rinsed well
• 8 oz fat-free cream cheese
• 2/3 c Splenda or other calorie-free sweetener
• 1/2 c water
• 1 tsp vanilla
• 1 egg
• 1/4 c eggbeaters
• 1 squeeze of lemon juice
• 1 1/2 Tbsp cornstarch + 2 Tbsp cold water

Directions:

• Preheat oven to 325 F
• Beat cream cheese, 1/3 c Splenda , and vanilla until fluffy. Add in egg and eggbeaters—add lemon juice.
• Bake 25-30 min or until top begins to crack.
• Meanwhile, combine blueberries, water, 1/3 c Splenda in small saucepot—bring to a boil. Reduce heat, simmer 5 minutes.
• Mix cornstarch and water together until no clumps remain. Add into blueberry mixture and stir until thick. Take off heat.
• Pour on top of cheesecake layer and chill for 4 hours or overnight.

Makes 6 servings

What’s your favorite way to eat blueberries?

Globe Trotting

“The World is a book, and those who do not travel read only a page.”

Although I’ve had great opportunities in life thus far to see many states in the US, I have yet to make it out of the US. I would have to say Italy is on the top of my list as must-sees, just because I come from an Italian family. But there is so much more I would like to see too, so I hope to maybe knock some countries off my list during my 20’s.

Studying abroad through my current university is still up for debate for Spring 2011, but in the meantime my job for the Concordia Language Villages has brought me to all corners of the world even though I am really just cooking in the kitchen! Food is such a universal subject that can bond us with anyone, whether they speak our language or not. It’s a survival staple, and every country has added their own touch to the culinary world. Just when you think you know a lot about the realms of cooking, step into a kitchen with someone who has been doing it for 30+ years, and then you’ll learn that you won’t ever stop learning new recipes, new foods, new tips, and new tastes.

Just in the past week, check out the places I’ve “traveled”…

The Caribbean

Greece and France

Italy

Slovakia

So despite my busy schedule at work, I still try to find time to cook in my kitchen believe it or not. Everyone claimed once I got this job, I’d get sick of cooking and baking--never! So I decided to take a trip to Spain..I’ve always been obsessed with empanadas.

em·pa·na·da

a turnover or mold of pastry filled with chopped or ground meat, vegetables, fruit, etc., and usually baked or fried.

There’s so many empanada recipes online, it can get overwhelming, but I knew my sweet tooth would never be silent if I passed up this recipe!

Chocolate-Banana Empanadas

Ingredients:

4 large ripe bananas

2 tablespoons sugar

1 teaspoon cinnamon

2 ready to use refrigerated pie crusts

4 ounces semisweet chocolate, broken in chunks

Confectioners’ sugar, for dusting

Directions:

• Mash the bananas, sugar, and cinnamon together in a mixing bowl until creamy, but not completely smooth – you should still have pieces of banana chunks.

• Using a 4-inch cookie or biscuit cutter, cut out 10 circles of dough; repeat with the other 1/2.

• Spoon 2 generous tablespoons of filling into the center of each pastry circle, leaving a 1/2-inch border. Brush the edges with the egg wash and then fold the dough over in 1/2 to enclose the filling and form a semi-circle. Tightly seal the edges by crimping with the tines of a fork. Chill at least 30 minutes before baking.

• Preheat the oven to 375 degrees F. Place the empanadas on a buttered baking sheet and brush the tops with additional egg wash. Using a fork, prick a few holes in the top of the empanadas for steam to escape. Bake for 30 minutes, until the pastry is golden brown.
• Dust with confectioners’ sugar and serve hot.

 

What is your country cuisine of choice?

Mine is definitely Italy, not surprising since I am a full-blooded Italian :-)

Sweet Shop Sunday

This work week definitely caught up with me and I am so thankful for Sunday’s off! I need to catch up on housework, other things, etc. but instead I am going to go meet my parents for the afternoon—so everything else can wait. :-)

But what can’t wait is this..

• My first time making homemade granola bars—love them!
• And, a new video tutorial on how to make my beloved Fiber One Pie Crust..I get quite a few questions on it, so this video is well overdue.

With the pie crust you can make all of these recipes:

• Rhubarb Banana Cream Delight
• Creamy Strawberry Rhubarb Pie
• Cherry Ricotta Cheesecake
• Springtime Strawberry Cheesecake
• Cookie Dough Truffles
• Black Forest Cheesecake
• Pumpkin Cheesecake with Cranberry Glaze
• Coconut Cream Pie
• Peanut Butter Cup Pie
• Whipped Pumpkin Spice Cheesecake Pie

So sit back and enjoy the (short) show!

Video Notes

• 1 1/2 c Fiber One original cereal goes into a Magic Bullet or food processor.
• Once ground up, add in 1 Tbsp of Fat Free I Can’t Believe It’s Not Butter Spread.
• Stir, then add in 1 cup of warm water and mix until there are no loose crumbs left.
• With a spatula, press into 9 inch pie pan and continue with desired pie recipe—you can pre-bake this as well, or just fill with pie filling and eat.

Now onto the granola bar recipe many of you are waiting for!

By the way, if you can make Rice Krispie bars, you can make these!

No-Bake Chewy Granola Bars

Ingredients:

4 tbsp. (1/2 stick) unsalted butter

1/2 cup packed light brown sugar

1/4 cup honey

2 cups plain granola

1 cup rice cereal (Rice Krispies, etc.)

1/4 cup semisweet chocolate chips

1/4 cup any other kind of chips (peanut butter, white chocolate, toffee, etc)

Directions:

1. Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.

2. Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

3. Add the granola and rice cereal into the saucepan and fold them into the sauce until evenly coated.

4. Spread the mixture into a 9×13 inch ungreased baking pan and press firmly with a spatula to evenly fill. Sprinkle the chocolate and peanut butter chips onto the top of the granola and gently press them down.

5. Put the pan in the refrigerator until cooled and firm, about 15 minutes, then cut into bars.

18 servings

These are SO good and very open to customization. What flavor combos are you thinking of trying?!

It’s an Elf, It’s a Reindeer…It’s a Pie!

Glad you all liked yesterday’s gift ideas—all that is on my Santa list this year is a net book (for traveling/blogging purposes) and a new set of nice nonstick pans! What’s on your list this year?

With talk of all things gifts the other day, what do you do with all your leftover gift wrap? Here’s some fun ideas to get more use out of it rather than tossing it into the trash.

• Save gift wrap with holiday things, then cut them in strips to make homemade napkin rings for next holiday season.
• Send it through your paper shredder if you have one, and use it as packaging material all year long.
• Make holiday bookmarks to send in Christmas cards next year.
• Cut wrap into triangles, stick to some seam binding, and hang them at your New Year’s bash!

It seems as if cookies steal the sweets show during the holidays, so today I decided to give my newest pies spotlight. Both are made with my favorite Fiber One Pie Crust, but you can use a store bought as well.

Peanut Butter Cup Pie

(Incorporated ideas from Linda)

Serves:8

Ingredients:

• 1 batch Fiber One crust, or 1 store-bought
• 1 pkg (8 oz) fat-free block cream cheese
• 1/2 C PB2 peanut butter, prepared as instructed—if you do not have this, you can use 1/2 C standard PB, but nutritionals will be much higher.
• 1 pkg (3.4) cheesecake pudding mix
• 1 c milk, I used Almond Breeze
• 2 C thawed Cool Whip topping
• 1/2 Baker’s Semi-sweet chocolate bar (.5oz)
• 3 Tbsp  unsweetened cocoa powder
• 3 Tbsp Splenda, or your preferred sugar

Directions:

• Follow pie crust instructions here, and once it is done, let cool.

• Beat cream cheese and 1/2 cup prepared PB2 in medium bowl until well blended. Add milk and dry pudding mix; beat 2 min. Whisk in 1 cup cool whip; spoon into crust.

• Microwave remaining cool whip, chocolate bar, splenda, and cocoa powder in microwaveable bowl on high 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool completely.

• Spread chocolate mixture over pudding layer in crust. Refrigerate at least 4 hours before serving.

  Christmas Coconut Cream Pie

Serves: 8

Ingredients:

• One batch Fiber One Crust, or one store-bought crust
• 1 egg yolk
• 3 egg whites

• 1/4  cup sugar, I used Splenda

• 1/4  cup cornstarch

• 1-1/2  cups fat-free milk, I used Almond Breeze

• 1 12-ounce can evaporated fat-free milk

• 3 tablespoons flaked coconut

• 1  teaspoon coconut extract

• 1/2 teaspoon vanilla

• 1/4 teaspoon cream of tartar

• 1/3 cup sugar, again I used Splenda

• 2 tablespoons flaked coconut

• Red or green food coloring, if desired

Directions:

• Separate egg yolks from whites; place egg yolk in a medium bowl and egg whites in another medium bowl. Let egg whites stand at room temperature for 30 minutes for meringue. Meanwhile, prepare crust.
• For filling, in a heavy, medium saucepan, stir together the 1/4 cup sugar and the cornstarch. Gradually stir in milk and evaporated milk. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Beat egg yolk with a fork. Gradually stir about 1 cup of the hot mixture into the egg yolk. Return all of the egg yolk mixture to saucepan. Bring to a gentle boil; reduce heat to medium-low. Cook and stir for 2 minutes more. Remove from heat. Stir in the 3 tablespoons coconut and the coconut extract. Keep warm while preparing the meringue.
• For meringue, add vanilla and cream of tartar to egg whites in bowl. Beat with an electric mixer on medium speed about 30 seconds or until soft peaks form (tips curl). Gradually add the 1/3 cup sugar, 1 tablespoon at a time, beating on high speed about 2 minutes more or until mixture forms stiff glossy peaks (tips stand straight).
• Pour hot filling into crust. Immediately spread meringue over filling, carefully sealing to edge of crust to prevent shrinkage. If you want to color your coconut, add a few drops of food coloring and stir with a fork. Sprinkle with the 2 tablespoons coconut. Bake in the 350 degrees F oven for 15 minutes. Cool on wire rack for 1 hour. Chill for at least 3 hours or up to 6 hours before serving.

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In today’s contest news, head here to enter this fabulous and fancy contest—just please make sure to mention me as the one who referred you—thanks!

Another Way to Celebrate

All of that great brain food in my last post is powering me through this week for sure! Hope everyone else’s week is smooth sailing as well.

Did you forget already that October is National Pizza Month?

I would like to say I didn’t forget about it since my celebration started a tad early, but sadly weeks passed and I failed to celebrate at least once a week with a wonderful slice. So as October is getting well underway, I figured no better time than now to try a new pizza recipe I have been eying up for quite some time. I still decided to use my lovely homemade crust recipe that I adore, but that was the only change I made to this one. Hope you enjoy! Are you still celebrating National Pizza Month?

 

Veggie Breakfast Pizza

Serves: 6 (2 slices each)

Adapted from Healthy Cooking Magazine

Ingredients:

• 1 recipe of my whole-wheat crust
• 1 c salsa
• 2 medium tomatoes, seeded and chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 Tbsp EVOO
• 3 eggs, and 3 egg whites, beaten
• 1/2 tsp seasoned salt
• 1/4 tsp salt
• 1/4 tsp garlic powder
• 1 c (4 oz) shredded part-skin mozzarella cheese

p.s. Next time I am going to add some ham and pineapple to this as well!

Directions:

• Follow the recipe for my whole wheat crust, once that is done baking continue on.
• Drain salsa, discarding the liquid. In a large skillet over medium heat, cook and stir in the tomatoes, onion and green pepper in oil until crisp tender. Combine eggs/egg whites, and seasonings, add to pan. Cook and stir until eggs are set.
• Spoon salsa and egg mixture over crust; sprinkle with cheese. Bake for 3-5 mins or until cheese is melted.

 

I wasn’t sure if I would like the whole “breakfast” theme on a pizza..but how could I not? I love all things eggs, and basically anything on a tasty crust is a winner with me, so of course this is by far one of my fav new pizza combos! Don’t let the salsa sauce, or anything else make you think twice—make it ASAP!

Oh Me, Oh My, a Healthy Pie?

So I just heard on the weather that snow is predicted for Saturday! Snow? Already?! Where did fall go? Oh that’s right, this is Minnesota and it’s so ridiculous unpredictable. Humph! At least I have this delectable dessert in my fridge to boost my spirits.

When it comes to pies, I actually would rather have a bowl of ice cream or a cinnamon roll. I have never been a fan of pumpkin pies, apple pies, or any other. However, there is one pie that I could eat 10 times over! It’s been a favorite since childhood..

Banana Cream Pie!

I used to get it all the time at one of our local restaurants that is known for their array of pies. The crust, the fluffy banana cream filling, and that inch thick layer of silky whipped cream is a one-of-a-kind taste sensation. Although I knew I could probably not get too close to the original taste of that pie, I wanted to give it a shot just for the heck of it. And of course, now I wanted to try to “healthify” it a bit.

First..What makes a pie unhealthy in the first place?

• A typical pie has a crust made up of white flour, full-fat butter, and sugar.
• Many people do not eat a pie by itself—they will add unhealthy toppings such as ice cream, whipped cream(not Cool Whip), or different sugar laden sauces.
• Fillings can contain cups of sugar, high fructose corn syrup, saturated/trans fats, high in cholesterol and astounding sodium levels.

However, I am about everything in moderation—so go ahead and have a slice of your favorite pie, or if it’s a bit healthier like mine, have 2 slices =)

My Too-Good-To-Deny Banana Cream Pie

How is this healthier than a standard Banana Cream Pie you ask?

• Starts with a Fiber One/Banana Cheerios crust combined with a little banana puree and I Can’t Believe It’s Not Butter FF Spread.
• Next comes a layer of potassium-filled bananas.
• The bananas are followed by a rich and thick SF pudding/yogurt filling paired with creamy Almond Breeze milk.
• Any finally, some bananas top it off to garnish and a layer of Cool Whip just for fun! =)

 

Serves 8

Ingredients

• 1 cup Fiber One cereal
• 1 cup banana flavored Cheerios, or just plain if you don’t have them.
• 1 Tbsp mashed banana
• 4 Tbsp ICBINB FF Spread
• 1/2 tsp cinnamon
• 1 large banana, plus more for garnish if desired
• 2 c. milk, I used Almond Breeze, any will do.
• 1-8 oz container of Banana Cream Pie yogurt(from Wal-Mart’s Great Value brand)
• 1-6 oz box of SF vanilla pudding and pie filling mix
• 1/2 c Cool Whip, thawed

Directions

• Preheat oven to 350 F.
• Pulse cereals, 1 Tbsp mashed banana, cinnamon, and butter spread in food processor until a fine crumb consistency is formed.
• Spray pie plate generously with cooking spray and pour in crumbs, forming a pie crust along the bottom and half way up the edges.

• Bake pie crust for 10 min.
• Meanwhile, cut up the large banana into thin slices. Once pie crust comes out of the oven, let cool briefly, then layer slices evenly around crust.

• Mix milk, yogurt, and pudding/pie filling mix with mixer on medium speed for 1-2 min.
• Pour over pie and refrigerate for 2 hours.

• Spread on whipped cream and top with additional slices if desired.

 

YUM!!

Double Whammy

That is the exact word to describe me when this recipe turned out fab! I had been brainstorming a double kind of dessert for quite some time. After perfecting the measurements, I nailed it! I could barely contain myself and knew I needed to share it immediately. Are you sitting down?(obviously you are if your on the computer hehe!)

Let me introduce to you….

Mini Cookie Dough Pies

What do they consist of you ask? Well only some of the best things—a healthy Fiber One crust with a “raw” cookie dough taste(they are not really raw), a mix of peanut butter and chocolate chips with a piping of chocolate syrup! Whoo, that’s a lot of goodness in one dessert—good thing they’re mini! ;-) So grab your mini-muffin tin and get going!

Makes: 16

Ingredients:

• 1 c. Fiber One cereal (original)
• 2 Tbsp whipped butter
• 1/2 tsp of cinnamon
• 1/4 c whipped butter
• Water
• 1/2 c sugar (I used Splenda)
• 1/4 c all-purpose flour
• 2 egg whites
• 1/2 tsp vanilla
• 1/8 c mini chocolate chips
• 1/8 c peanut butter chips, chopped
• Chocolate syrup, if desired

Directions

• Preheat oven to 350  F.
• To make crust, place 2 Tbsp butter in a bowl and mix with 1 1/2 Tbsp water and cinnamon. Place Fiber One in a food processor or blender. Add in butter mixture and pulse until a crumb consistency forms. Like this-->

• Mix together flour, sugar, chips until combined. Add in butter, egg whites, extract, and mix until just combined.

• Spray 16 mini muffin cups with non-stick spray. Take 1 tbsp of “crust” and form a pie-like bottom, making sure to get about halfway up the sides. I found an easy way—>

• Once that is done, take 1 Tbsp of cookie dough filling and pour over each crust.
• If you want to add a shot of chocolate syrup (I did just for fun!), then squirt a little in the middle of each pie.

• Now they’re ready to bake—mine took about 17 minutes, but start checking around 15 because all ovens are obviously different.
• Now the hard part—wait and try not to drool at the yummy smell!
• As soon as they’re done, get them out of the muffin tin and put on a cooling rack. (They should pop right out—if not take a knife and run it around the cookie pie gently.)

 

You may or may not be able to eat just one! The other cool thing about these is they’re totally customizable! Add in coconut, butterscotch chips, cherry chips, caramel chips, mint chips—whatever suites your taste!

Hope you guys liked these! How would you customize your cookie dough bites?

Fiber One Pie Crust

 

Makes 1 9-inch pie

Ingredients:

• 2 c original Fiber One cereal
• 1/4 c I Can’t Believe It’s Not Butter Spread(Fat Free version)
• 1 tsp vanilla
• 2 Tbsp Almond Breeze
• May need to add some more almond milk, or regular milk if you choose to get the right consistency.

Directions:

• Pulse Fiber One in blender or food processor with all other ingredients.
• Press into pie pan and pre-bake at 350 F for 10 minutes.
• Fill with desired pie filling—can be baked again once filling is added.

Nutritionals for total crust=265 calories

If your pie is 8 slices that’s only 33 calories!