Guiltless Cranberry Raisin Scones

I'm way overdue in this post! But the powers that be have kept me away! But here it is, finally...

Let me begin by saying how much I love scones... Love them. Their texture, their flavor, their crunch. They go great alone, with cream, with jam along side a nice cup of coffee. If I could have one every day I would except they're terrible for you... Butter, butter, butter.. One of the key ingredients that make the scone's texture so different from let's say a cupcake or muffin. And in scone recipes, butter is called for in large quantities. I borrowed bits and pieces of this recipe from various sites, changing some quantities and adding ingredients as I felt would work - yes, I was experimenting.. I primarily substitued half of the butter (half a cup) with yogurt, and instead of brown sugar I used maple syrup. For a light, citrusy twist, I added zest of lemon and orange, along with their juices. The result wasn't bad at all! The texture wasn't as flakey as a full butter scone would be, but it was crumbly- almost biscuit like and quite delicious! didn't feel half as guilty as I would have eating a full butter scone! Or rather.. I felt guiltless.... Hope you try them, and enjoy! They've been my breakfast for two days in a row now! Recipe to Follow:

INGREDIENTS:

.5 cup oat bran

.5 cup wheat flour

.75 cup all purpose flour

2 tablespoons wheat germ 3 tablespoons unsalted butter

3 tablespoons low fat plain yogurt

.25 cup maple syrup

2 teaspoons baking powder

.5 teaspoon baking soda

.25 teaspoon salt

.25 cup raisins

.25 cup cranberries

1 whole egg zest and juice of one lemon zest and juice of half an orange

.25 cup low fat 1% buttermilk

Pre-heat oven to 425 degrees In a large bowl, mix the flours, oat bran, wheat germ baking powder, baking soda and salt Cut in the butter first, make sure to cut butter into small pieces and combine. Many recipes call for using a food processor to cut up the butter until it's in small pebbly bits, but I use old-fashioned elbow grease. Using your hands, mix the butter in the flour, crumbling up the butter into smaller pieces. Add the cranberries and raisins. Add the yogurt, mix into flour. The dough should still be very dry and crumbly. In a separate bowl, beat the egg and buttermilk. Add the maple syrup as well as lemon and orange zest and juices. Beat well. Add the milk mixture to the flour slowly. The dough will now begin to get soft and sticky. Mix with your hands, kneading the dough only enough to combine the ingredients. The dough will be very rough, you should still be able to see pieces of butter. Drop dough into floured surface and cut up into triangles, place pieces on a sprayed tray. OR, since the dough is pretty soft, you can take a large ice cream scoop and scoop the dough onto the tray for more of a "drop biscuit" look. For presentation, you can sprinkle the tops of the scones with turbinado sugar.

Pop in the oven and bake for about 15 minutes or until the tops are golden. Cool for 10 minutes.

Serve warm with fruit, cream cheese, preserves - whatever is your fancy!

Oat Bran Banana Loaf

It's Temptation Thursday and I was craving something simple, satisfying, with a touch of sweet. Not to mention good for you. So I scoured the internet for a recipe that would call out to me, and here it is, my version of Whole Food's Oat Bran Banana Bread. This recipe has nothing but good for you ingredients, and the result is a soft, super moist loaf, with a hint of sweetness.

I made some slight changes from the original recipe, substituting low fat yogurt for the milk for added moisture and texture, as well as adding a bit of honey and unrefined sugar. I wanted a touch more sweetness than what the recipe called for. Plus I think the honey adds a certain complexity to the flavor of the loaf. With the oat bran I added wheat germ for a bit of an additional fiber boost. Recipe Follows:

INGREDIENTS:

1 cup whole wheat flour

.5 cup all -purpose flour

.5 cup oat bran

2 tablespoons wheat germ

1.5 teaspoons baking powder

.5 teaspoon baking soda

.5 teaspoon salt

1 large banana, mashed (makes about .5 cup)

.25 cup canola oil

.75 cup applesauce

1 teaspoon vanilla extract

.3 cup (1/3 cup) low-fat yogurt

.25 cup honey

.25 cup unrefined sugar

Pre-heat oven 375 degrees

Whisk flours, oat bran, wheat germ, baking powder, baking soda, and salt in a medium bowl.

In a separate, large bowl, combine mashed banana, applesauce, oil, low-fat yogurt, honey, sugar and vanilla.

Slowly add flour to the banana mixture and stir until fully integrated.

Pour batter into a prepared pan (spray with PAM or other vegetable spray). I took about a tablespoon of oat bran, wheat germ and about a half tablespoon of unrefined sugar and sprinkled over the top of the batter.

Bake for about 35 minutes, or until the top is golden.

Enjoy with your morning coffee or tea, with a dab of fruit preserves or all on its own!

Dark Chocolate and Cherry Brownie Muffins

I've been meaning to post this since Sunday... But what week! So here it is finally. These were a huge hit with family and friends, so hopefully they'll be with yours!

Brownies are the quintessential comfort food. Rich, chocolaty, gooey goodness that's full of fat and sugar!

In this recipe, I've cut out all the butter, thats a whole stick of butter! In its stead, I used sweet bananas and yogurt. The result was a moist, sweet and utterly delicious brownie with a hint of cherry flavor - baked in a muffin tin!

The recipe was adapted from Cooking Light, with some changes to enhance flavor and moisture.

INGREDIENTS:

.5 cup all purpose flour

.25 cup wheat flour

.75 cup unsweetened cocoa powder

1.5 teaspoon baking powder

1 teaspoon salt

4 tablespoons dark cherry preserves

1 large egg

1 egg white

.5 dark chocolate chips

.25 cup chopped walnuts

1 teaspoon espresso powder

.25 cup mashed banana (about 1 medium banana)

.25 cup low-fat yogurt

1 cup unrefined sugar

Pre-heat oven to 350 degrees

In a medium bowl, mix the banana, yogurt, sugar, egg and egg white and cherry preserves.

In a separate bowl, combine the flours, cocoa powder, espresso powder and baking powder.

Stir the flour mixture into the banana, yogurt, sugar, egg mixture, blending until well combined. Fold in the dark chocolate chips and walnuts.

Spray the muffin tin with PAM (or other vegetable/canola spray).Pour the mixture into the prepared muffin tin.

Bake for 20-22 minutes, or until the tops are springy. Cool for half an hour. Top with powdered sugar, or just enjoy alone!

Lemon Honey Corn Muffins

It's Temptation Thursday and I was in the mood for corn bread. You would think corn - anything - is generally not that bad. Sadly, no. Depending on how they are prepared; whether its baked or on a skillet using butter, oil or sour cream and whether you add loads of sugar, or very little.. You get a varying range of calories, sugar and fat.

This recipe is borrowed from a fellow blogger and foodbuzzer: Sweet and Natural.

I varied the recipe slightly by using whole wheat flour instead of rice flour and I added a bit of wheat germ for fiber as well as creamed corn (homemade) for added flavor and texture.

The result, needless to say, satisfied my corn bread craving. Light, and crumbly - these muffins go well with a shmear of preserves and a cup of coffee in the morning, or as a side for dinner.

Recipe follows:

INGREDIENTS:

.25 cup honey

.75 cup unsweetened applesauce

2 tablespoons plain low fat yogurt

4 oz (about a half cup) of creamed corn

1 tablespoon wheat germ

1 egg

1 lemon, juiced and zested

1 cup wheat flour

1 cup corn meal (I used white)

1.5 teaspoon baking soda

.25 teaspoon salt

.25 teaspoon nutmeg

1 teaspoon cinnamon

Pre-heat oven to 375 degrees

Spray muffin pan with cooking spray (PAM). In a large bowl, mix all the wet ingredients (honey, applesauce, yogurt, egg, lemon juice and zest, creamed corn). Mix the remaining dry ingredients separately. Slowly stir dry ingredients in with wet ingredients. Mix until well blended. Using a ice cream scoop, scoop into the muffin tins. Bake for 25 minutes, or until the tops are golden. Enjoy!

Baked Coconut Brown Rice Pudding

When I was a kid, my dad would cook us what we called "arroz con dulce." A delicious Puerto Rican dessert literally translated to "sweet rice." It is medium grain rice cooked in a pot with coconut milk, brown sugar, lots of butter, cinnamon and raisins. It is sweet, homey and FULL of fat!

Today I've come up with a variation, based on a pudding recipe I found on food.com. For this re-vamped recipe, I used brown rice, light coconut milk, organic, unsweetened coconut shavings, honey and turbinado sugar. To that I added some lemon juice and zest as well as a combination of spices to brighten and intensify the flavor. The result is a creamy, sweet pudding with much less fat and sugar as well as added fiber. Recipe Follows:

INGREDIENTS:

2 Cups Cooked Brown Rice *

1 Cup light Coconut Milk

.5 Cup 1% low fat milk

.25 cup honey

.25 cup unrefined (turbinado) sugar

.5 cup raisins

.5 cup dried cranberries

.5 cup chopped walnuts

1 tablespoon unsalted butter

1 teaspoon cinnamon

.5 teaspoon nutmeg, allspice, clove and ginger

In a medium saucepan, combine ingredients under medium-high heat and bring to boil. Reduce heat, and simmer for 5 minutes.

Pre-heat Oven 350 degrees

Spoon mixture into prepared baking dish, cover and bake for 45 minutes. Remove the foil after baking halfway (about 22 minutes). Bake until the coconut milk has been fully absorbed.

Remove from oven and cool for at least a half hour.

Serve warm or refrigerate for a few hours and serve cold with sliced bananas, honey, and/or toasted coconut shavings.

* Please note, I cooked the brown rice according to package directions, substituting half of the water called for in the instructions with light coconut milk for added flavor and texture. I also added about .25 cup of coconut shavings to the rice while cooking

Dark Chocolate Chip Cranberry Walnut Cookies

It's Temptation Thursday! And was I in a tempting mood!

So it's pretty late in the evening, I'm just hanging out watching Family Guy when there's this Nestle Toll House Chocolate Chip cookie commercial. My first foray into baking was just that, a batch of chocoloate chip cookies. But the butter - TWO whole sticks! The Sugar! Oh My.... So I ventured into experimentation. Using Nestle's basic recipe for Toll House Chocolate Chip Cookies, I sort of "re-mixed" it using more healthful, good for you ingredients - and added my own little flare to it. I'll admit, the end result lacked the "chewiness" that a cookie following the traditional recipe does. This cookie turned out lighter with a bit of a "cakey" texture - reminded me of a madeleine cookie. The flavor, however, was magnificent! Not bad for an amateur baker. It's funny, for a recipe that is so incredibly simple, it's extremely difficult to reproduce the same kind of texture and feel when swapping ingredients. The fun is in trying until you get it right!

With this cookie, I started by using a combination of all purpose and whole wheat flours, with added oatmeal and wheat germ for fiber and texture.

Instead of refined white sugar and brown sugar, I substituted unrefined sugar (Sugar in the Raw) and mashed bananas.

I've realized you can't really have a good cookie if you swap out all the butter, so in this recipe I cut the butter by half, using only one stick. To the bind the ingredients as well as maintain a moist texture, I used a combination of canola oil and low fat yogurt to substitute for the additional half cup of butter the original recipe calls for.

Recipe Follows, based off of Nestle's Toll House Cookie Recipe.

INGREDIENTS

1 cup Whole Wheat Flour

.5 cup All Purpose Flour

.5 cup Old Fashioned Oats

.25 cup Wheat Germ

1 teaspoon Salt

1 teaspoon Baking Soda

.5 cup butter, softened

.25 cup Canola oil

.25 cup low fat yogurt

.75 cup Unrefined Sugar

.75 cup Mashed Bananas (about 2 large bananas)

1 teaspoon Pure Vanilla Extract

2 Eggs

.5 cup Dark Chocolate chips (or Bittersweet chocolate)

.5 cup Dried Cranberries

1 cup chopped Walnuts

Pre-heat oven to 375 degrees

Combine flours, oatmeal, salt and baking soda in a medium bowl.

Beat butter, oil, vanilla extract, yogurt, sugar and bananas until creamy.

Add eggs one at a time beating well.

Gradually beat in flour mixture.

Stir in nuts and cranberries. Incorporate well.

Drop onto ungreased baking sheets using a rounded tablespoon, or small ice-cream scoop.

Bake for 10-11 minutes, until golden. Let cool before serving.

Enjoy!

Nutty Raspberry Bars

This was a weekend full of berry delights. After baking my lovely Triple Berry Crisp, I had plenty of ripe, delicious raspberries leftover. So what to do? Some more baking, of course!

The first thought in my head were the delicious raspberry bars I used to buy at the farmer's market over the summer. These bars were addictive! They consisted of a shortbread bottom layer, with a raspberry jam filling and an almond streusel topping. So, so delcious! But not so good for you! Shortbread itself is filled with butter, not to mention the streusel topping. And the sugar? Woah! So after some research I found a wonderful recipe for homemade whole grain organic raspberry bars on blisstree.com. I adapted this recipe and voila! Beautiful, guiltless raspberry bars. The base layer for these bars is not a shortbread but made with wheat flour, oats, wheat germ and nuts. Not only that, butter was completely removed from this recipe, substituting canola oil. The raspberry filling was adapted from Ina Garten's raspberry sauce recipe using unrefined sugar and maple syrup as substitutes for the sugar and liqueur. Recipe Follows:

INGREDIENTS:

The bars (base layer and topping):

1.5 cup old fashioned oats

.25 cup wheat germ

.75 cup whole wheat flour

.3 cup walnuts and almonds, crushed

.3 (1/3) cup brown sugar

.3 (1/3) cup unrefined sugar

1 teaspoon cinnamon

.3 (1/3) cup canola oil

1 large egg

Raspberry filling:

8 ounces fresh raspberries (about 1 cup)

.5 cup unrefined sugar

.25 cup water

1 cup raspberry jam (I used homemade jam I bought at the farmer's market)

1 teaspoon maple syrup

Place the raspberries, sugar and water in a small saucepan. Bring to boil, lower the heat, and simmer for about 4 minutes. Pour into a mixing bowl, add the jam and maple syrup. Mix well by hand or using a mixer. You can use a food processor or blender if you like your sauce smooth, but I prefer a chunky sauce. Once well integrated, place in the refridgerator to chill and set.

Pre heat oven 350 degrees

For the bottom and top layers, combine the oats, flour, wheat germ, nuts, and cinnamon. If you'd like your dough-crumb mixture to be fine, use a food processor. I prefer a chunkier dough, so I used a hand mixer. Add the oil and egg, combine until fully integrated.

Press half the dough-crumb mixture to the bottom of a baking pan. Use hands to flatten and make sure it's even. Add the chilled raspberry filling evenly over the crumbs. Top with remaining crumbs and pat down gently.

Bake for 25 minutes or until golden brown.

Cool for about 1 hour, cut into bars. Enjoy!