Archive | January, 2012

Sweet Potato Cranberry and Chocolate Bread

31 Jan

Danielle came over on Sat… And like always, we baked and ate. It seems to be a pattern, though I welcome the cooking and eating always. And after we ate, we went over to a friend of friend’s pimped out rooftop and had a BBQ and ate some more. Mmmm.


  • 1 roasted sweet potato, with the skin peeled off
  • 1/2 c vanilla yogurt (fat free works)
  • 1 egg
  • dashes: cinnamon, nutmeg, ginger, salt
  • 1 tsp baking soda
  • 1/2 c brown sugar
  • 1 c whole wheat flour
  • 1/3 c regular flour
  • 1/3 c chocolate chips
  • 1/3 c dried cranberries
  • Preheat at 350
  • Mix the sweet potato, egg, and yogurt with a hand blender in a large bowl
  • Then mix all the dry ingredients together with a whisk (minus choco chips and cranberries)
  • Slowly add the dry to the wet, then fold in the chips and cranberries
  • Bake in a greased loaf pan for ~1 hr (check on it to make sure it is thoroughly cooked.

Coconut Ginger Ice Cream

22 Jan

Basically, a four-ingredient recipe. Amazing! So pure, fresh, and complex. Quite possibly one of our favorite ice creams yet! We ate it with the lemon cookies I made on Sat and some fresh cut mango squares.


  • 2 cans of coconut milk (I used Goya’s brand)
  • 2/3 c. 2% milk
  • chopped ginger– one 2 by 1 inch knob, peeled, and roughly chopped
  • 1/4 c. sugar (or less, to taste)
  • 1 tbsp corn starch
  • 1.5 tbsp cold water


  • In a sauce pan, heat the coconut milk, 2%, sugar, and ginger over medium heat, stirring once in a while
  • In a small bowl, mix corn starch with cold water– until roughly dissolved
  • Once the coconut mixture begins to boil, add the corn starch mixture and whisk lightly for ~30 sec. Take off heat and allow to sit with lid on for ~1 hour.
  • Strain with a sieve and sit in an ice bath until cool.
  • Use ice cream maker as directions allow.

White Chocolate Cherry Macadamia Cookies

22 Jan

Rafe and I have been making cookie dough, and balling up the dough and freezing it, so that whenever we want cookies, we can just toss a few of the balls into the oven and have like 4 or 6, instead of a gazillion. It’s really nice to be able to just say, on a random, Tues night, I want cookies, and be able to make them… So I made a batch this afternoon, and just baked 6 for us to have today, and froze the rest.

Anyway, this is one of the kinds of cookies that we made to give out in our out-of-town gift bags for our wedding. I love these. Hands down, my favorite cookie variety.


  • 1/2 c butter (1 stick)
  • 1/2 c splenda sugar blend (or 1 c regular sugar)
  • 1 egg
  • 2 tsp vanilla
  • 1 1/2 c flour
  • 3/4 tsp baking soda
  • dash salt
  • 1/2 c dried cherries
  • 1/2 c white chocolate chips
  • 1/4 c chopped¬†macadamia¬†nuts


  • Preheat to 325
  • Cream butter and sugar with electric beater. Add in egg and vanilla, continue to beat.
  • Whisk dry ingredients together (flour, baking soda, salt)
  • Mix the dry ingredients into the wet, a little at a time.
  • Then fold in the cherries, chocolate chips, and nuts.
  • Bake for 10-12 min or until slightly golden.

Pumpkin Pie Pudding

22 Jan

Have some more pumpkin puree from the can I opened for pancakes… Made a delicious pumpkin pie pudding with it. YUM. I would definitely make this as an alternative to pumpkin pie for Tgiving some year…


  • 4 oz Cool Whip (I used fat free– this is half the container)
  • 2/3 c. pumpkin puree
  • 1.5 tbsp splenda sugar blend
  • 4-5 dashes each: cinnamon, cloves, nutmeg (or to taste)


  • Throw everything into a large bowl and blend with hand mixer
  • Chill in freezer or fridge, depending on how you’re planning to serve it

You could serve with a dollop of Cool Whip on top as well. MMMM.

Pumpkin Pancakes

21 Jan

Rafe and I are having a “honeymoon weekend” where we don’t make plans with other people and just spend time with each other. I really needed it. After getting working out together and getting a haircut (I really needed one), I whipped up some pumpkin pancakes, which I had been meaning to make for a while now. I made them slightly healthier– skim milk, only one tbsp of canola, and pumpkin (mmm).


They were delish! We melted some blueberry jam in the microwave and just poured it on top instead of syrup. Yum. Alternatively, you could add some chocolate chips and just go with butter and syrup instead.



  • 1 1/4 c flour
  • 1 tbsp splenda sugar blend
  • 2 tsp baking powder
  • plentiful dashes of cinnamon, nutmeg, ginger, and cloves
  • 2 dashes salt
  • 1 1/4 cup skim milk
  • 1 egg
  • 1 tsbp canola oil
  • 1/3 to 1/2 c pumpkin puree


  • Whisk all the dry ingredients together in a large bowl
  • Whisk all the wet ingredients together in a separate bowl
  • Fold the wet ingredients into the dry bowl, adding slightly more milk if the consistency is too thick
  • Cook pancakes on a non-stick skillet or crepe pan
  • Eat with pleasure

Lemon Squares

15 Jan

Rafe and I ran the half marathon today– and both finished with personal bests! (1:40 for me, 1:53 for him) Feeling good! After too many mimosas and a nice afternoon nap, we are finally getting after the business of food. I whipped up an old favorite, that my mom would make for me pretty frequently growing up, lemon squares.

This one is slightly healthier (ok, not really healthy, one stick of butter) with the splenda sugar.


  • 1/2 c butter (one stick)
  • 1 cup flour
  • 1/4 c powdered sugar
  • 2 eggs
  • 1/2 cup splenda sugar blend
  • 1/2 tsp baking powder
  • dash salt
  • juice and zest from one lemon


  • Preheat at 350
  • Melt butter and mix up with the flour and powdered sugar. Put into 8×8 pan and press down with your fingers. Bake for ~20 min or until slightly golden.
  • Mix up remainder of ingredients (use whisk). Once you take the pan out of the oven, pour the lemon mixture over the crust and replace into oven for another ~20-25 min, or until slightly golden. Mmmm. Delish.

Caramel Popcorn Delight

14 Jan

Yeah, hurried home to make this before a movie date night (saw Girl with the Dragon Tattoo) last night, but totally forgot to bring it with us! Stupid, too rushed. But we had it afterwards and it was delicious! This ain’t a low-fat recipe.


  • 1/2 c. unpopped corn
  • 1/2 c. butter (1 stick)
  • 1 cup brown sugar
  • 1/4 c. corn syrup
  • 1/2 tsp. salt
  • 1/4 c. peanuts (unsalted)


  • Preheat oven to 200
  • Pop corn in the microwave. Don’t burn it like I did! Put the popcorn into a large bowl.
  • In a large, deep fry pan, melt the butter with the brown sugar, salt, and corn syrup, on medium heat, until big bubbles start to appear as it boils.
  • Take off heat, and pour over the popcorn, adding the peanuts also. Stir until thoroughly mixed.
  • Place popcorn on a non-stick baking sheet (the kind with a rim) and bake for ~45-50 min on 200. Turn the popcorn every so often, if you have more than one layer depth on the baking sheet.


Chocolate Coconut Cookie Cake

11 Jan

Made a variation on the other sneaky protein cookie a few days ago… this time with chickpeas and coconut. Way better with coconut! I’ve been bringing this to work in little tupperwares and microwaving in the middle of the afternoon for a chocolatey, proteiny snack.


  • 1 can chickpeas (garbanzos) (15 oz)
  • 3 tbsp apple sauce
  • 1 c quick oats
  • 1/2 c. coconut flake
  • 1.5 tbsp canola oil
  • 1 tsp vanilla
  • 1/4 tsp baking soda
  • dash salt
  • 1 tsp baking powder
  • 1/4 c brown sugar
  • 1/2 c choco chips


  • Preheat to 350
  • Blend everything (but choco chips) in food processor, very well. Stir in choco chips afterwards.
  • Pour into PAM-ed round baking pan (or square and bake like brownies maybe?). Bake for ~30 min or until golden brown and sort of cracking on top.