Sweet Treats for the Holidays

Calorie Conscience Christmas

  We are well into the wonderful time of year for celebrations of all types.  Some parties honor Tacky Christmas Sweaters while others are Classy Cocktail Gatherings, and some are Pajama Parties with Family.  Regardless of how you celebrate, there's a good chance you're heading somewhere containing a whole bunch of extra calories this weeked, next weekend, or any time between now and Jan. 2.

   Since the cold is not generally conducive to working out, I can't think of anything better than to offer some healthy cooking tips on how to stay in shape (not circular) without having to work out in the bitter cold, desperately trying to run off eggnog and candy canes.  Here are a few that come in handy with holiday baking, when calories seems to shoot through the roof:

Substitutes for:

Sugar
Vanilla, nutmeg, cinnamon, agave nectar, honey, maple syrup, stevia.
   It is easy to swap out sugar in exchange for artificial substitutes such as Splenda, Equal or Sweet'n Low, but these give a pretty fake taste and aftertaste. You can pick up the natural altenatives at any grocery stores.

Eggs
Flaxseed/water mix (1tsp flax to 3 tsp water=1 egg) or egg whites (2 egg whites=1 egg).
   Not only does this cut calories, but also cholesterol!

Oil
Mashed banana or tofu, unsweetened applesauce.
   Use equal amounts applesauce as the oil that the recipe calls for. This is best for cakes, muffins, scones and bread. Mashed banana is better for cookies. For brownies use silken tofu.

Butter
Peanut butter, coconut butter.

Milk
Rice and low-calorie almond milk.
  Avoiding dairy immediately improves the health quality of any recipe.

All-purpose flour
Whole-wheat flour.
  According to livestrong.com, "Baking with whole grains, rather than all-purpose white flour, can add fiber to your diet, and high-fiber diets have been proven to reduce the risk of heart attack and other cardiovascular diseases."

   With all the holiday parties in full gear it is best to show up with cookies that you know aren't loaded with artificial sweeteners or sugar. How do you know? 'Cause you baked them yourself.
   Happy Baking!

Holiday Treats to Make With Your Little Sweets

    Holiday desserts and cookies are often cute, whimsical, and a great celebration of joy and innocense.  Making these wonderful creations are fantastic opportunities to spend time in the kitchen with your little chefs.  BUT... and it's a big one... the holidays are also often filled with guests, stress, and preparation.  So sometimes it's not so easy to get the time to create those sweets with your sweets.  I am going to share some great treats that require no knives or ovens so that you can work on your kitchen preparations, while the kids keep you company and create some great confections.

    I hope your family gets into the kitchen this season.

Cherry Mice                                                                                                                                    

Brown Mice                                                                                                                                        

8 maraschino cherries + stem  

8 chocolate chips
16 almond slices
1/2 c chocolate chips (melted)

White Mice
8 maraschino cherries + stem 

8 white chocolate chips
16 almond slices
1/2 c white chocolate chips (melted)                                                         

1- Drain the cherries and pat dry with paper towels. Line a cookie sheet with waxed paper.

2- Place the chocolate chips in a microwave-safe bowl and heat them until smooth, working in 15-second intervals, stirring between each so as not to burn chocolate.

3- Holding a cherry by its stem, dip it into the chocolate and swirl it around to completely cover the fruit. Set it on its side on the waxed paper and immediately press a chocolate chip onto the cherry for the head. For the ears, gently wedge two almond slices between the chip and the cherry. Repeat to make 24 mice.

4- Refrigerate them until set, about 10 minutes. Keep the mice in the fridge until you're ready to serve them or give them away.

 Optional - Pipe eyes and a nose on the mice

Cheerio Christmas Wreath

                                                         

                                                         2 cups Cheerios Cereal

  1 cup Green Candy Melts

  1Tbl Red Cinnamon Candy

 1- Line 1 cookie sheet with wax paper. Place cereal in large bowl.

 2- Melt candy melts as directed on package. Pour melted candy
     over cereal and toss to mix.

 3- For each wreath, drop about 3 tablespoons mixture onto cookie sheet. With fingers, shape into 3-inch wreath with 1-inch center opening. Immediately decorate with cinnamon candies. Let stand about 5 minutes or until set.

Marshmallow Snow People

1 bag large marshmallows
1/2c chocolate chips, melted
Orange and Brown Icing
Optional - Assorted small candies of your choice
20 8"Lollipop Sticks or Skewers
1-  Skewer 3 marshmallows so that they stack to be your snowman
2- Line a cookie sheet with wax paper. 

3- Cut 3 Marshmallows in half.  Dipin melted chocolate and set on wax paper.  The pooled chocolate will be the brim of your hat.  Let hat dry and stack on your snowman.

4- Decorate with icing or candies.  Some great options are... sprinkles, red hots, pretzels, or M&Ms.
Enjoy!!!



Guiltless Treats

I know, I know... Pies again... but I promise this is my last post on this flakey treat for a while. This week I'd like to introduce you to a formula for healthy but very yummy pastries. Why you might ask... well, thanks for asking... 1/3 of all Americans are obese (a rather frightening statistic). Approximately 80 MILLION Americans go on a diet each year. That means at least one of your Holiday guests will be watching what they eat this year... you may even be monitoring your consumption. You should definately not be penalized with boring and tasteless food just because you want to be healthier. Rather, you should include tasty but healthful dessert choices into your diet. Everyone knows that "absence makes the heart grow fonder", and artificial, sugary snacks are not the healthiest cravings to give in to. That is why I am going to share 3 awesome pastry dough recipes - 1 whole grain - 1 gluten free - 1 Vegan and 3 fantastic and fresh fruit fillings. I hope you take advantage of them. Until next time... Happy Cooking

Whole Grain
2 cups whole wheat flour
1 cup ground oatmeal
1/2 teaspoons salt
1/3 cup vegetable oil
1/2 cup water

Combine the flour, oatmeal and salt in a bowl. Blend in the oil, then add the water

Gluten Free
1/2 cup shortening
1 cup spelt
1/2 cup rice flour
4 tbsp cold water

Cut shortening into flour until a crumb like texture forms.
Add water.
Work dough with hands until soft and form into ball.

Vegan
1 cup spelt flour
1 cup almond flour
3/4 cup coconut oil
¼ teaspoon salt
5 Tablespoons ice water

Chill all the ingredients in the freezer. (Do not allow the water to freeze.)
Mix the flour and salt.
Cut the solid coconut oil into the flour and salt mixture. The dough should be crumbly with crumbs the size of small peas.

Cranberry Apple Pie Filling
1 cup chopped cranberries
1 1/2 cups chopped apples
1/2 cup honey
1 Tbs Whole Wheat Flour
dash salt

Combine cranberries, apples, honey, and salt; cover and let stand 2 hours.
Pour into a 9-inch pie shell.
Cover with top crust, seal, and crimp edges.
Cut small vents in top of pie.
Bake at 450° for 10 minutes.
Reduce heat to 350° and bake 30 minutes longer, until nicely browned.

Cherry Rhubarb Pie Filling
1/2 cup agave
1/2 cup whole wheat flour
1 pound fresh rhubarb, chopped (1/2 inch slices)
2 pints fresh cherries (seeded and cut in half)
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar

In a large bowl, mix flour and agave.
Add strawberries and chopped rhubarb.
Toss fruit with agave and flour and let stand for 30 minutes.
Pour filling into pie crust.
Dot top with butter, and cover with top crust.
Seal edges of top and bottom crust with water.
Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar.
Cut small holes in top to let steam escape.
Bake at 400 degrees F for 35 to 40 minutes, or until bubbly and brown.
Cool on rack

Cheesy Chocolatey Pumpkin
1 cup low fat cream cheese
1/2 cup agave
1 cup canned solid-pack pumpkin puree
2 large eggs
2 tablespoons all-purpose flour
1 teaspoon cinnamon, clove, nutmeg
1/2 teaspoon salt
1/2 cup semisweet chocolate, chopped

Place cream cheese in food processor; blend until smooth. Add agave, pumpkin puree, eggs, flour, spice, and salt; process until combined.
Place chocolate in a microwave-safe bowl; microwave in 30-second increments, stirring between each, until melted.
Add to pumpkin mixture
Pour in pie shell
Bake at 350F until set but jiggles slightly when gently shaken, 40 to 50 minutes.
Cool in pan at least 2 hours

Enjoy!

Chef Heather
The Chocolate Mousse
http://www.chocolatemoussecatering.com/
845-518-6533