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Bites from other Blogs

  • While chocolate, eggs, butter and sugar certainly make for a good cookie, it’s possible to get a delicious result when you cut out some or all of these ingredients. David Lebovitz‘s Nonfat Gingersnaps are a testament to it. It sounds like it took a while to nail down the recipe (nonfat baking can be quite tricky, especially where texture is concerned), and rave reviews from David are more than enough to make me bookmark this one for a day when I’m in the mood for a not-too-guilty treat.
  • Speaking of lighter treats, the Angel Food Cupcakes with Lemon Cream Cheese Icing at Visions of Sugar Plum are also on the not-too-guilty side of the spectrum. Angel food cake is naturally fat free and, while the full sized cake does need to be baked in a special pan, the batter translates very well to a small cupcake size. Low fat cream cheese keeps the frosting from being too rich, and the fact that angel food cake is so light means that the cakes can only handle a small amount of icing (unless you want the icing to overwhelm the cake), which helps with portion control. That said, I’d probably eat two at a time.
  • Haagen Dazs makes excellent ice cream and has some interesting flavors in their lineup, one of which is Toasted Coconut Sesame Brittle (actually a consumer invented flavor for a contest!). The ice cream flavor can be made at home with a little bit of work if you follow along with the instructions for Homemade Toasted Coconut Sesame Brittle Ice Cream at Sticky Gooey Creamy Chewy. It features a coconut ice cream with toasted coconut and crispy, caramely sesame brittle stirred in.
  • Crackers are something that can be made relatively easily at home, especially if you think of them as savory cookies. Our Kitchen Sink‘s Savory Parmesan-Rosemary Shortbread Rounds are tender, buttery “cookies” inspired by a love of Wheat Thins. They’re not actually much like Wheat Thins in flavor, but they are in their buttery, salty addictiveness. The dough is mixed up like any cookie dough and chilled, then thin rounds are sliced and baked to make the individual crackers.
  • I used to stock up on boxes of granola bars as healthy snacks to take hiking/running, mostly back before energy bars were the preferred fuel of athletes, and I would always go for the S’mores flavor first (and would seek out blends that offered this flavor). I love s’mores, so it was a natural choice. I prefer to make my own granola bars these days, if I can, so I was thrilled to see S’mores Granola Bars on The Recipe Girl‘s site. The bars are full of oats and made lighter by the inclusion of rice krispy cereal. They’re topped with mini chocolate chips and mini marshmallows – toasted, of course – for the s’mores effect.

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