fighting the fat, one delicious meal at a time

Desserts

Sweet Treat: Drunken Strawberries and Coconut Cream

On February 13, 2013   /   Desserts   /   Leave a comment

Drunken Strawberries and Coconut Cream, Up Close

I have to be honest: like a lot of people, I’m not that into Valentine’s Day. It’s not so much that I think it’s a Hallmark-conspiracy or anything like that. I just think you should celebrate love every chance you get, not just for one day in February. That being said, you’ll never catch me complaining about an excuse to make (and eat) dessert.

I’m normally a super rich, molten chocolate kind of person — the richer, the better. The man in my life? He’s not nearly as big a fan of hyper-decadent desserts, so I wanted to make something we could both enjoy. This recipe, drunken strawberries with coconut cream, is the result.

Fresh strawberries are cooked down with sweet moscato and sugar, then spooned on top of thick coconut cream. The subtle sweetness of the coconut cream complements the wine-simmered strawberries perfectly. This dessert is rich and satisfying, but still easy to eat. No chocolate fatigue here!

The strawberries and coconut cream could not be easier to prepare, and they present beautifully. Plus, this dessert is all-natural: there’s nothing artificial or processed here. It’s also a great way to spoil the vegan in your life. Share it with someone special, or just treat yourself!

Here’s how to put everything together. Read more… →

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Sugar, Spice, and Everything Nice: Homemade Biscoff Cookies

On December 21, 2012   /   Cookies, Desserts   /   Leave a comment

Homemade Biscoff Cookies

I love a spicy, cinnamon-y, buttery cookie. Biscoff cookies are my absolute favorite. They’re part of why I fly Delta whenever I can; I can’t even pretend to hide my excitement when I hear that cart coming down the aisle. It means my cookies are coming! I swear, every bite of those delicious things makes my life a little better. Anyway, I’ve been working at my own version of them for a while now and I’m finally happy with the recipe.

My version is a good bit spicier than the original. You can always adjust the spices down if you want more mild cookies — it will just make the taste more similar to a traditional butter cookie. Since this recipe doesn’t call for eggs, you can eat all the raw cookie dough you like. You know… for science.

In another departure from the original, the dough is rolled out very thinly. This means you get both smaller portions as well as lighter, crisper bites.  Pretty delicious, if I do say so myself. For you procrastinators out there, a tin of these homemade Biscoff cookies wrapped with a pretty bow makes for a lovely gift. And of course, like any cookie, they would be the perfect treat for Santa. :)

Here’s how you put everything together. Read more… →

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Holiday Treat! Gluten-Free Mint-Fudge Cookies

On December 10, 2012   /   Cookies, Desserts   /   Leave a comment

Gluten-Free Mint-Fudge Cookies

I am wayyy past due for my first cookie recipe for the holidays. I clearly need to get my priorities in order.

To kick off Baking Season 2012, I made these mint-fudge cookies. Mint + chocolate = CHRISTMAS, and I love it. These cookies are a nice, light take on the classic combination. It’s like a meringue and a normal cookie got together to have a minty, chocolatey baby. The tops are slightly crisp, but on the bottom they’re fudgy and soft. Made with a mix of dark cocoa and regular cocoa, the cookies are satisfyingly chocolatey without being overwhelming.

Did I mention that it only takes about 30 minutes from start to finish to make an enormous batch? And they’re only 25 calories each? Awesome. Plus, since there isn’t any flour in this recipe, these mint-fudge cookies are perfect for the gluten-free guy or gal in your life. Just make sure that your flavor extracts are gluten-free too (like the ones from McCormick).

Here’s the recipe! Read more… →

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Pumpkin Cupcakes with Maple Cream Cheese Frosting

On November 18, 2012   /   Cupcakes, Desserts, Low-Fat, Vegetarian   /   Leave a comment

pumpkin spice cupcakes. yumzorz.

As I’ve said many times before, I do not consider myself to be a baker. Mastering the bakery arts (…that’s a thing, right?) requires a combination of precision and fearlessness that I’m not sure I have yet. So when I bake, I tend to cheat. These pumpkin spice cupcakes are a prime example. Boxed cake mix is one of my favorite shortcuts. Just add a little pumpkin purée and water to the mix, bake, and voilà! Perfectly moist pumpkin spice cupcakes every time.

Frosting is another matter. While store-bought frosting definitely has its place (I love a sugary sheetcake as much as the next girl), frosting is usually a lot better when you make it from scratch. Besides, it really couldn’t be simpler to do. For these pumpkin cupcakes, I thought a maple-infused cream cheese frosting would be just the thing.

Girlll lemme tell you. This maple cream cheese frosting was so good I had to call my mama about it. Topped with some buttery, lightly salted, roasted pecans? MMM. Oh, and did I mention that you get all this deliciousness for under 140 calories? Oh yeah. You want this recipe. Read more… →

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Birthday Cake Oatmeal

On November 3, 2012   /   Breakfast, Desserts, Low-Fat, Vegetarian   /   Leave a comment

I like sweet things in the morning: toast with jam and butter, pancakes, waffles, muffins… I just want sugar in my bloodstream, and I want it as soon as I can get it. So, for my birthday yesterday, I knew I had to treat myself to an extra sweet and delicious breakfast. I still had to go to work though, so I didn’t have time for some long elaborate recipe. What’s a girl-on-the-go to do?

Three words: birthday cake oatmeal. I can’t believe I never made this before! It was the perfect start to a magical birthday. The oatmeal is tasty of course, but it’s really the frosting that makes this breakfast so good. In fact, I’ve made myself no less than three bowls of JUST the frosting since yesterday. And you know what? I have absolutely no guilt about it. The frosting is actually super nutritious! Ready for the secret ingredient? Read more… →

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