Knead to Cook

Food & fitness obsessed girl.

No Bake, Gluten Free Chocolate & Peanut Butter Dessert/Energy Bites.

by Filed Under: Desserts, Gluten Free, No bake/cooking required!, Valentine's Day, Vegetarian Leave a Comment

I thought it would be fun to do a spin-off of my energy balls with a dessert-ish type of variation.  I made two batches last night (almost gone) and one batch this morning to test the recipe out again.  LOVE them!  They are rich and quite decadent!!

Ingredients:

1/4 c of creamy or crunchy peanut butter (I used Smart Balance crunchy)
1/3 c of dried tart cherries (I’m thinking pitted prunes would also be wonderful – I’ll be trying those next)
3 tbl of roasted unsalted or salted peanuts
1/4 tsp of salt (you can omit this if you decide to use salted peanuts)
1/8 tsp of vanilla extract
2 tbl of shredded and toasted coconut
2 tbl of dark cocoa powder
1 tsp of chia seeds (optional)
1/4 c of chocolate chips (optional)

Directions:
In your food processor, blade attached, blend all of the ingredients until they form a ball.  Looks similar to dough.  This takes about 1-2 minutes or until completely blended.  I then refrigerated for 10 minutes to chill.  Then roll into balls and store in an airtight container on your counter.

— Knead to Cook

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Low fat Chobani Raspberry Brownies.

by Filed Under: Desserts, Fruit, Valentine's Day, Vegetarian 3 Comments

I admit, I’ve never been a brownie fan but these may convert me!  I wanted to create a moist, lower fat brownie using my favorite ingredient, Chobani & add a bit of freshness to it by tossing in some gorgeous organic raspberries I purchased this morning.  The result is quite surprising.  The chocolate has a deep, rich flavor, almost like a decadent hot chocolate and the tart/sweet blend of the raspberries just makes these totally scrumptious!
Ingredients:

2/3 c of granulated sugar
1/3 c of I Can’t Believe It’s Not Butter (at room temperature)
1 tsp of vanilla extract
1 egg, room temperature
1/3 c of all purpose flour (unbleached)
1/3 c + 1 tsp of Dutch processed cocoa powder (I used my local favorite – Wilbur)
1 tsp of baking powder
1 tsp of ground cinnamon
1/4 c of non fat Chobani yogurt
1/4 c of fresh, washed and very dry raspberries

Directions:

Preheat the oven to 350.  Preheat for at least 30 minutes.  Spray your glass 8×8 pan with non stick flour baking spray.

In your stand mixer with the paddle attached, blend the sugar and I Can’t Believe It’s Not Butter until light and fluffy.  Add the extract and the egg.  Blend well.  In a separate bowl, whisk flour, cocoa powder, baking powder and cinnamon.  Add to the mixer bowl.  Mix until blended.  Then fold in the Chobani yogurt by hand.  Mix well.


Pour half of your brownie mixture into the bottom of the pan.  Add the raspberries on top.  Then add the remaining batter.  Bake for about 35-45 minutes or until a toothpick inserted comes out with only a tiny bit of batter on it and the center of the brownies is more firm (versus giggly).

Remove from the oven and let cool for 40-50 minutes then slice.  Dust with confectioners’ sugar and top with additional berries.  Enjoy!

— Knead to Cook

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Meyer lemon curd & blueberry pie with homemade crust.

by Filed Under: Desserts, Pies, Vegetarian 1 Comment

In honor of National Pi Day – being the foodie that I’m am, I had to make a pie to celebrate! Having on hand Meyer lemons & blueberries… this recipe was born!

Crust recipe:

This is a pretty stander crust recipe.

1.5 c of all purpose flour (unbleached)
5 tbl of I can’t believe it’s not butter (freeze it first and cut into cubes)
4 tbl of Crisco shortening (again freeze it first)
1/2 tsp of salt
3 tbl of ice cold water

In your food processor, add the flour.  Then add the very cold butter and shortening to the flour.  Add the salt and pulse to blend.  Quick pulses, 4 times.

Then with the motor running, add the water – 1 tbl at a time.  The dough will be very crumbly.  This is exactly how you want it!  Stop the machine.  Lay one piece of plastic wrap on your counter and pour the dough onto it.  Wrap the plastic wrap around it and form it into a ball (using the plastic wrap over top).  Handle the dough as little as possible.  Then chill for 45 minutes in the fridge.

Preheat the oven to 350 degrees.

When you’re ready, roll the dough onto a floured surface.  Make a 14 inch circle and then roll the dough around your rolling pin.  Then transfer the dough to your pie pan and roll it over top.  Push it down in the corners and cut off the excess around the edges.  Next, cut a piece of parchment paper to the size of the bottom of the pie pan.  Then fill the pie crust with pie weights or dried beans.  Bake for 25 minutes.  Then remove from the oven.  Carefully remove the beans and parchment paper.  With a fork prick the dough (bottom) all over.  Then return to the oven for 30 minutes or until golden brown.  When done cooking, let cool fully.

 

Fillilng:

6 eggs, room temperature
3/4c of sugar
1/2 c of I can’t believe its not butter or regular butter
1/3 c of Meyer lemon juice
3 c of blueberries
1/4 c of orange juice
1 tbl of cornstarch

In your saucepan over low/medium heat, add the eggs, sugar, butter and Meyer lemon juice.  Whisking often.  Cook this for about 16-20 minutes or until thickened.   Remove from heat and let cool.

Add the custard to the cooled pie crust (first layer).

In a sauce pan, add the blueberries and sugar and begin to cook over a medium flame.  In a separate bowl combine orange juice and the cornstarch then add to the blueberry mixture.  Stir gently.  Cook this for about 10 minutes.  Continuing to gently stir.  Then let the mixture cool for 15 minutes.  Once cooled, top the custard with this mixture.  Then refrigerate for 4-5 hours prior to serving.

— Knead to Cook

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Blood Orange Chobani Pound Cake.

by Filed Under: Cakes, Desserts, Vegetarian 5 Comments

 

I’m a huge blood orange fan!  I was very excited when I saw them at my local farmer’s market and knew I had to buy them.  My mind was racing with what recipes I could create.  I think this one is a slam dunk!

I broke this recipe up into two distinct recipes so it’s easier to follow.  I LOVE what Chobani does for this pound cake.  Super moist & it just melts in your mouth.

Chobani Pound Cake:

1 1/2 c of all purpose flour
2 tsp of baking powder
1/2 tsp of salt
1 c of Chobani (lemon, blood orange or non or low fat plain yogurt)
1 c sugar
3 eggs
Zest of two blood oranges
1 tsp vanilla extract
1 tsp of orange extract
1/2 c of vegetable oil

Directions:

Preheat the oven to 350.  Non stick spray a glass loaf pan and set aside.

Sift the flour, baking powder and salt into a mixing bowl.  In your stand mixer with the whisk attachment, add Chobani, sugar, eggs, blood orange zest, vanilla and orange extracts.  Then slowly add the dry mixture to the wet and mix to incorporate.  Then add the vegetable oil and mix just until blended.  Avoid over mixing.  Pour into prepared pan and bake for 50 minutes or until a toothpick insert comes out clean.

Glaze:

1 c of confectioners’ sugar (possibly more if you need to thicken the glaze up)
2 tbl of freshly squeezed blood orange juice
1 tsp of blood orange zest

Place all the ingredients in a bowl and whisk.  Add additional sugar if you need to thicken the glaze.

Pour over a completely cooled pound cake.

 

— Knead to Cook

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Chocolate Chip Cookie Bars.

by Filed Under: Cookies, Desserts, Vegetarian 2 Comments

Okay these are NOT healthy & are quite indulgent!  But I made them because one of my daughter’s closest friends had knee surgery on Friday and had invited a bunch of girls over tonight for pizza & a movie.  I thought it would be fun to make these for a treat and they smell soooooo good!  Glad they are out of my house now 🙂

Ingredients:

2 c of packed brown sugar, light brown
1/2 c of I Can’t Believe It’s Not Butter (melted)
2 eggs, room temperature
1 tsp + 1/4 tsp of vanilla extract
2 c of all purpose, unbleached, flour (spooned in and leveled with a knife)
2 tsp of baking powder
1/2 tsp of salt
8 oz of chocolate chips
(optional) add peanut butter chips or butterscotch

Preheat oven to 350 and then spray a glass 13×9 pan with non stick spray or butter/flour and set aside.

In your mixer with the paddle attachment, blend butter and brown sugar.  Then add one egg at a time, mixing in between.  Add vanilla.  Then in 3rds add the flour and blend.  Add the remaining ingredients and mix until incorporated.  Avoid over mixing.  Spoon into the prepared pan, it doesn’t seem like a lot but it will rise quite a bit.  Bake for 35-45 minutes or until golden brown.  Let rest for about 15 minutes then cut into squares.

— Knead to Cook

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Torta di Mele {Italian Apple Cake}

by Filed Under: Desserts, Fruit, Gluten Free, Vegetarian 4 Comments

Ingredients:
2 Tbsp olive oil
1 1/3 cups, all-purpose or any gluten-free flour will work (I used almond flour for this recipe)
2/3 c granulated sugar
2 large eggs, room temperature
1/2 c non fat milk, almond milk or low fat milk (whatever you have on hand)
2 tsp baking powder
1 tsp baking soda
Zest of 2 lemons
6 medium apples, cored and peeled

Directions:

Preheat the oven to 350 degrees. Spray your springform pan with non stick baking spray and set aside.

In your mixing bowl with the whisk attachment on, whisk the sugar and eggs.  Next, add in the flour, milk, baking powder, baking soda and zest. Pour the mixture into the prepared pan.

Peel and core each of the apples. One apple will need to be diced up and dropped into the prepared batter.  The other apples can be sliced in 1/4 to 1/2 inch slices and placed along the top (spiral pattern).  The apples will sink into the batter a bit but the more apples you layer, they will become more visible.  Mist the top of the cake with some olive oil.  Then dust with granulated sugar (about a tablespoon).  This will caramelize on the top giving it a great texture.  Bake for 50-60 minutes or until a toothpick comes out clean.

 

— Knead to Cook

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Devilish Oreo Truffles.

by Filed Under: Desserts, No bake/cooking required!, Valentine's Day Leave a Comment

Happy 100th Birthday Oreo!  Seriously, 100?

In honor of Oreo’s 100th, I decided to put my spicy, devilish side to work on transforming this simple, yet beloved cookie, into something a hot!

Meet the darker side of the Oreo 😉  (insert evil laugh here)

Ingredients:

1 package of Oreo cookies (I used the less fat version)
1 8 oz cream cheese brick (again, low fat), room temperature
6 oz of dark chocolate chips (for melting)
1-2 tsp of cayenne pepper

Directions:

To make the truffles –

In your food processor, blend all of the cookies down into a fine crumb mixture.  This takes about a minute or two.  When done, add the room temperature cream cheese brick and cayenne and blend again.  When it’s completely blended, it will form a ball inside your food processor (my visual clue it’s done).

Remove that and refrigerate for about 20-30 minutes.

I then melt the chocolate chips in a microwaveable safe bowl.  My microwave has a melting chocolate setting so I follow that option.  You can melt them slowly over a double-boiler or melt them in your microwave, checking often so it doesn’t burn.

Give that a good stir and set aside.

I line my cookie sheet with parchment or wax paper and then use my tiny scooper to scoop out the truffle filling and roll into balls.  Once complete, I toss them into the yummy chocolate pool for a coating and then place on the cookie sheet. If you opt to top your truffles with additional cayenne, as I did, dust them while they are wet from the chocolate.  This is my indicator for which type of truffle I’ve made – if I make a variety of flavors.  Then they head back into the fridge or freezer to set up for 15 minutes.  They can be served right after that or stored in a tupperware container for 3-4 days.

Watch out… they’re spicy!

 

 

— Knead to Cook

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Cranberry Orange Chobani Pound Cake.

by Filed Under: Breads, Breakfast, Desserts, Vegetarian Leave a Comment

My lovely friend Mia just reminded me that today is National Pound Cake day and YES I have a lovely recipe I wanted to share with you all.  This is a delectable & super moist (thanks to the Chobani) cake that is perfect for breakfast or with your afternoon cup of tea.  Enjoy!

Ingredients:

2 c all purpose, unbleached flour
1 c sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 c freshly squeezed orange juice
Zest from one orange
1 tsp orange extract
2 tbl melted butter
2 tbl hot water
3/4 c of non fat or 2% Chobani
1 cup fresh cranberries
1/2 c chopped walnuts

Directions:
In a large mixing bowl combine all of your dry ingredients. In your mixer bowl beat the egg, orange juice, zest, orange extract, butter and hot water together. Add the flour mixture to the wet batter and beat only until incorporated. Add the Chobani yogurt. Mix until blended. Add by hand the cranberries and walnuts. Spoon mixture into mini loaf pans or muffin tins that have been sprayed and floured. Bake at 325 for 50 minutes or until a toothpick comes out clean. I also dusted a few loaves with turbinado sugar from a crunchy top. Cool in the loaf pan for about 10 minutes then remove. Cool the remaining time on a wire rack. Dust with powdered sugar.

— Knead to Cook

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Chocolate Tart Cherry Bread.

by Filed Under: Breads, Desserts, Vegetarian 4 Comments

Okay seriously… dark chocolate and tart cherries – how can you go wrong?  I thought it would be fun to create a dessert bread for my girls.  I was right – they love it!  Perfect to slice and eat or top with Nutella or peanut butter.

Ingredients:

4 c of bread flour, plus extra for dusting
2 tsp of salt
2 tbl of olive oil
1.5 tbl yeast
1/2 c of warm water (use only enough to achieve a nice dough consistency)
4 oz of canned tart cherries (drained)
5 oz of dark chocolate chips

Directions:

In a large bowl combine flour, salt, olive oil and the yeast.  Then slowly pour in the warm water.  You will only use as much as you need to make the dough pliable.  Then on a floured surface, take the dough and knead it for about 8 minutes.  Cover and let rest for one hour.

You can divide the dough into two balls or for a larger loaf, use one.  Incorporate the cherries and then the chocolate into the dough.  The dough will become quite messy due to the juiciness of the cherries.  Add enough flour to make the dough pliable.  Press the dough down into more of a disk shape (about 2 inches thick).  Let rest for 45 minutes.

Preheat the oven to 400.  Before placing the bread on a cookie sheet, score the bread with diagonal lines (using a filet knife).  Bake for 25-35 minutes or until nicely browned.

— Knead to Cook

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Meyer Lemon Cake.

by Filed Under: Desserts, Vegetarian 8 Comments

This cake is UNBELIEVABLY delicious.  I bought many boxes of Meyer lemons yesterday, because I admittedly love them so, and I thought I better get my creative juices (no pun intended) flowing to use them up.  I’m so happy with how fabulous this turned out.  I hope you give it a try 🙂
Ingredients:

1 c of cake flour (I used King Arthur’s)
1/3 c of almond flour* (see below how to make your own)
1/2 tsp of baking powder
1/2 tsp of baking soda
1/8 tsp of table salt
1.5 sticks of I can’t believe it’s not butter (or regular butter)
1 c of sugar
2 eggs, @ room temperature
2 tbl of Meyer Lemon juice, freshly squeezed
Zest from those two lemons
1 tsp of vanilla extract
2/3 c of plain Chobani yogurt
Powdered sugar, for dusting

*To make the almond flour:  Simply grind up 1/3 c of raw almonds (with or without skins) in your blender.  A food processor will work but the blender yields a more delicate flour texture.  Process on high until a fine powder is achieved.

Preheat your oven to 350 degrees.

I used a springform pan but you can use any round cake pan.  Spray with baking spray w/flour or butter/flour your pan and set aside.

Combine all of your dry ingredients and whisk.  Set aside.

In your mixer with the paddle attachment, cream the butter and sugar together.  This will take several minutes to yield a fluffy combination.  Add eggs, one at a time, until incorporated.  Then add the juice, zest and vanilla.  Mix until incorporated.  Then in 3rds add the dry mixture.  Add, mix and then repeat.  Add the Chobani and mix until just combined.  Avoid over mixing.  Pour into your prepared pan and bake for 35-40 minutes or until a toothpick inserted comes out clean.

Cool completely.  Dust with powdered sugar and enjoy!

— Knead to Cook

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