Thursday, December 23, 2010

7 Decadent Chocolate Recipes

Who doesn’t love chocolate? It’s a rich, sinful treat that can melt away the stress of a long day or ignite a night of steamy romance with its aphrodisiac properties. Plus, eating moderate amounts of flavanol-rich dark chocolate can improve cardiovascular health and reduce inflammation. A dessert that also boosts your physical health? Double score…
Mini Molten Chocolate Cakes with Mocha Sauce Some molten-cake recipes call for simply underbaking the batter so the middles stay lava-like, but mini cakes get done so quickly it's best to give them a filling that won't set up. These rich, mocha-flavored morsels are guaranteed to stay moist and gooey, owing to a simple mocha ganache in the middle.

Serves: 6
Preparation time: 45 minutes


4 ounces dark or bittersweet chocolate (60-75% cacao), coarsely chopped 
2 tablespoons unsalted butter, cut into chunks
1 tablespoon granulated sugar
1-1/2 tablespoons light cream
2 teaspoons instant espresso powder, or granules dissolved in 1 tablespoon hot water, divided
1 tablespoon light corn syrup
1 large egg
2 tablespoons canola oil
1 teaspoon vanilla extract
1/8 teaspoon salt
5 tablespoons confectioners’ sugar
3 tablespoons all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1-3 teaspoons very hot water


1. Position rack in center of oven; preheat to 350°F. Generously coat the mini muffin pan with cooking spray.

2. Place chocolate and butter in a medium microwave-safe bowl. Microwave on High for 1 minute. Stir well, then continue microwaving on Medium, stirring every 20 seconds, until the remaining chocolate melts completely.

To prepare filling:
1. Stir together granulated sugar, cream and half the espresso mixture in a small microwave-safe bowl. Microwave on High just to steaming, 20-40 seconds. (Alternatively, combine in a small saucepan and heat over medium-low heat until just steaming.) Stir until the sugar dissolves. Add corn syrup and half the melted chocolate (reserve the other half for the batter); stir until completely smooth. Cover and transfer to the freezer until cold and firm, about 30 minutes.

To prepare batter:
1. When the filling has been chilling for 20 minutes, whisk egg, oil, vanilla, salt and the remaining espresso mixture in a medium bowl until very smooth. Return the remaining chocolate mixture to the microwave. Microwave on Medium, stirring every 20 seconds, until just warm again (do not overheat). In two batches, whisk the egg mixture into the warm chocolate until well blended. Sift confectioners' sugar, flour and cocoa over the batter and whisk in just until smoothly incorporated.

To assemble cakes:
1. Remove the filling from the freezer. Spoon half the batter into the mini muffin cups, about 1 rounded teaspoon per cup. Spoon 1/2 teaspoon filling onto the center of each (reserve the rest for the sauce). Divide the remaining batter evenly among the muffin cups, about 1 rounded teaspoon per cake. Smooth out the batter to cover the filling.

2. Bake the cakes on the middle rack until the edges look dry and puffed but the centers still look very underdone and pudding-like, 6-9 minutes. Let cool on a wire rack until firm, about 2 minutes. Place a cutting board on top of the pan and invert the mini cakes out onto it. If the cakes are stuck to the pan, run a knife around and under them to loosen.

To prepare sauce & serve:
1. Thoroughly stir very hot water into the reserved filling, 1 teaspoon at a time, until very smooth and slightly fluid. Serve the warm cakes drizzled with the sauce.


Nutrition Facts

Per serving:
244 calories
17 g fat (7 g sat, 3 g mono)
49 mg cholesterol
27 g carbohydrates
3 g protein
2 g fiber
64 mg sodium
30 mg potassium

Chocolate, Cherry & Almond Bread Pudding

This pudding's rich vanilla flavor plays perfectly with the luscious chocolate, cherries and almonds.

Serves: 8
Preparation time: 25 minutes


For the custard:
4 large egg whites
4 large eggs
1 cup skim milk

For the seasonings:
1/2 cup sugar
1 tablespoon vanilla extract
1/2 teaspoon ground cinnamon

For the bread & filling:
4 cups whole-grain bread, crusts removed if desired, cut into 1-inch cubes (about 1/2 pound, 4-6 slices)
2 cups pitted cherries, fresh or frozen (thawed)
3/4 cup semisweet chocolate chips, preferably mini
1/4 cup sliced almonds, lightly toasted

For the topping:
1/4 cup sliced almonds, lightly toasted


1. Preheat oven to 375°F. Coat an 11” x 7” glass baking dish or a 2-quart casserole with cooking spray.

To prepare custard:
1. Whisk egg whites, eggs and milk in a medium bowl. Add sugar, vanilla and cinnamon: whisk to combine.

2. Toss bread, cherries, chocolate chips and 1/4 cup almonds in a large bowl. Add the custard and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

3. Bake until the custard has set, 40-45 minutes. Uncover, sprinkle with 1/4 cup almonds and continue baking until the pudding is puffed and golden on top, 15-20 minutes more. Transfer to a wire rack and cool for 15-20 minutes before serving.


Nutrition Facts

Per serving:
317 calories
12 g fat (4 g sat, 5 g mono)
106 mg cholesterol
45 g carbohydrates
11 g protein
4 g fiber
219 mg sodium
348 mg potassium

Nutrition Bonus
: magnesium (16% Daily Value), fiber (15% DV)

Bev’s Chocolate Chip Cookies 

EatingWell reader Beverley Rosenber of Santa Barbara, Calif., contributed this recipe. She updated a favorite treat by cutting back on sugar and incorporating whole grains. To increase protein, Ms. Rosenber replaces the rolled oats with 1 cup almond meal.

Serves: 30
Preparation time: 10 minutes


3/4 cup rolled oats
1 cup whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup chocolate chips


1. Preheat oven to 350°F. Coat 2 baking sheets with cooking spray.

2. Grind oats in a blender or food processor. Transfer to a medium bowl and stir in flour, baking soda and salt. Beat butter in a large bowl with an electric mixer until fluffy. Add oil, granulated sugar, brown sugar, egg and vanilla; beat until smooth and creamy. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.

3. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto the prepared baking sheets. Bake cookies, 1 sheet at a time, until firm around the edges and golden on top, about 15 minutes. Cool the cookies for 2 minutes on the baking sheets, then transfer to wire racks to cool completely.


Nutrition Facts

Per cookie:
99 calories
5 g fat (2 g sat, 2 g mono)
11 mg cholesterol
12 g carbohydrates
1 g protein
1 g fiber
64 mg sodium
55 mg potassium

Dark Chocolate Meringue Drops 

These meringue cookies have a puffy, fragile exterior and a moist, soft interior. They deliver an enticingly bold, knock-your-socks-off bittersweet chocolate experience.

Serves: 40
Preparation time: 30 minutes


5 ounces bittersweet chocolate (60-75% cacao), divided
2 tablespoons unsweetened cocoa powder (preferably Dutch-process), sifted after measuring if lumpy
3 tablespoons cocoa nibs, optional
1/3 cup egg whites (about 3 large), at room temperature
1/2 teaspoon cream of tartar
1/2 cup sugar, divided (use 1-1/2 teaspoons less if cocoa nibs are omitted)
1/2 teaspoon vanilla extract


1. Position racks in upper and lower thirds of oven; preheat to 350°F. Line 2 baking sheets with parchment paper and coat the paper with cooking spray.

2. Coarsely chop 3 ounces of chocolate and place it in a small microwave-safe bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until mostly melted. Stir until the remaining chocolate melts completely.

3. Chop the remaining 2 ounces chocolate into pieces the size of mini chocolate chips. Combine in a small bowl with cocoa and cocoa nibs (if using).

4. Combine egg whites and cream of tartar in a clean medium mixing bowl. Beat with an electric mixer on low for 30 seconds, then at medium speed until soft peaks start to form. Immediately add about 2 tablespoons sugar; beat for 1 minute. Slowly, about a tablespoon at a time, add the remaining sugar, then vanilla, continuing to beat on medium speed until the mixture is smooth, opaque, glossy and thickened, about 2 minutes longer. Scrape down the sides of the bowl, raise the speed to high, and beat for 30 seconds more. Lightly fold in the chocolate-cocoa mixture and the melted chocolate just until evenly incorporated and no streaks remain; do not overmix. Immediately drop the batter by rounded teaspoonfuls about 1 inch apart onto the prepared baking sheets.

5. Bake the cookies, switching the pans back to front and top to bottom halfway through, until just firm when gently pressed on top but still soft inside, 8-12 minutes. Transfer the pans to wire racks and let stand for 1-2 minutes. Then slide the paper from the pans to a flat surface and let the cookies cool completely, about 15 minutes. Gently lift the cookies from the parchment paper using a wide-bladed spatula.


Nutrition Facts Per cookie:
28 calories
1 g fat (1 g sat, 0 g mono)
0 mg cholesterol
5 g carbohydrates
0 g protein
0 g fiber
4 mg sodium
10 mg potassium

Chocolate Walnut Cake 

This decadent, omega-3-rich cake was inspired by flourless Passover nut cakes. It's better if it sits overnight so the marmalade or jam can mellow with the chocolate and soak into the cake.

Serves: 12
Preparation time: 1 hour


8 large eggs, at room temperature
1 cup granulated sugar, divided
1/2 cup packed dark brown sugar
1-1/2 cups toasted ground walnuts
2 teaspoons vanilla extract
6 tablespoons all-purpose flour
1/3 cup cocoa powder, sifted
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
3/4 cup orange marmalade, or other jam, such as apricot or raspberry
1 teaspoon confectioners’ sugar


1. Preheat oven to 375 degrees F. Lightly oil and flour a 9-inch springform pan, tapping out any excess flour.

2. Crack 2 eggs into a large bowl. Separate 2 more eggs, placing the whites in a second large bowl and adding the yolks to the bowl with the whole eggs. Separate the remaining 4 eggs, adding the whites to the other whites (reserve the 4 yolks for another use.) You should have 6 whites in one bowl, 2 whole eggs plus 2 yolks in the other bowl.

3. Beat the egg whites with an electric mixer at high speed until foamy. Add 1/3 cup granulated sugar and continue beating until soft peaks form. Set aside.

4. Clean and dry the beaters. Add brown sugar and the remaining 2/3 cup granulated sugar to the eggs and yolks and beat with the mixer at medium speed until thick and light in color, about 3 minutes. Scrape down the sides of the bowl with a rubber spatula; beat in the toasted ground nuts and vanilla until combined. Beat in flour, cocoa powder, salt and cinnamon just until combined, scraping down the sides as needed. Fold in 1 cup of the beaten whites with a rubber spatula until smooth, then fold in the remaining whites with very gentle arcs, just until incorporated (some white streaks may still be visible). Gently pour the batter into the prepared pan.

5. Place the pan in the oven and reduce heat to 325 degrees F. Bake the cake until set, puffed and spongy but nonetheless firm, 40-45 minutes. Transfer to a wire rack and let cool completely, about 2 hours. As it cools, the cake will shrink away from the sides of the pan.

6. Remove the pan's side. Release the cake from the pan's bottom using a long, thin, metal spatula and carefully transfer it to a serving plate. Slice the cake horizontally into two layers with a long, thin knife. Gently lift off the top. Spread the marmalade (or jam) over the bottom layer and replace the top. Do not press down. Sprinkle with confectioners' sugar just before serving.


Nutrition Facts
Per serving:
285 calories
10 g fat (2 g sat, 2 g mono)
141 mg cholesterol
45 g carbohydrates
7 g protein
2 g fiber
159 mg sodium
170 mg potassium

Nutrition Bonus: selenium (19% Daily Value) 

Grilled Dark Chocolate Sandwich

Both simpler and more decadent than a chocolate croissant, a grilled chocolate sandwich is a marriage of bread and chocolate in which the two components are evenly matched.

Serves: 8
Preparation time: 20 minutes


1/4 cup fat-free evaporated milk
3 ounces bittersweet chocolate, finely chopped
1-1/2 tablespoons butter, softened
8 slices thin whole-wheat or white sandwich bread
3 tablespoons bittersweet or semisweet chocolate chips
2 tablespoons chopped toasted hazelnuts, (optional)


1. Heat evaporated milk just until boiling. Add chocolate, let stand for 1 minute, then whisk until smooth. Let cool slightly.

2. Spread butter on one side of each slice of bread. Divide the chocolate mixture on the unbuttered side of 4 slices, leaving a little border. Press chocolate chips and nuts, if using, into the chocolate. Cover with the remaining slices of bread, buttered-side up, and press lightly.

3. Cook the sandwiches in a large nonstick skillet over medium-high heat for 1-2 minutes. Turn over, press with a spatula, and cook until nicely browned and the chocolate is barely melted, 30 seconds to 1 minute. Serve warm.


Nutrition Facts

Per serving:
151 calories
7 g fat (4 g sat, 1 g mono)
6 mg cholesterol
21 g carbohydrates
4 g protein
2 g fiber
131 mg sodium
28 mg potassium

Chocolate Fudge Pudding Cake 

When you have a craving for a comforting dessert, try this pudding cake, which forms its own rich-tasting sauce as it bakes. The coffee flavor is subtle, but it adds complex depth to the cake's flavor.

Serves: 8
Preparation time: 20 minutes


1/2 cup whole-wheat pastry flour
1/2 cup all-purpose flour
1/3 cup sugar or 3 tablespoons Splenda Sugar Blend for Baking
1-1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1-1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners' sugar for dusting


1. Preheat oven to 350°F. Coat a 1-1/2 to 2-quart baking dish with cooking spray. Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl.

2. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using. Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don't worry. During baking, cake forms on top with sauce underneath.)

3. Bake the pudding cake until the top springs back when touched lightly, 30-35 minutes. Let cool for at least 10 minutes. Dust with confectioners' sugar and serve hot or warm.


Nutrition Facts

Per serving:
220 calories
7 g fat (1 g sat, 3 g mono)
27 mg cholesterol
20 g carbohydrates
4 g protein
2 g fiber
237 mg sodium
105 mg potassium

Saturday, December 18, 2010

7 Melt-in-Your-Mouth Mexican Recipes

Cheesy quesadillas. Savory enchiladas. Muy bueno – but not so healthy. If you’re crazy about Mexican food, check out these 7 healthier recipes…

Lime-Jalapeno Chicken
Tangy, mildly spicy and tender, this chicken is delicious with black beans and salsa.

Serves: 8
Preparation: 1 hour 20 minutes (including 1 hour marinating time)

1/4 cup lime juice (about 2 limes)
2 tablespoons canola oil
1 tablespoon white vinegar
1 teaspoon ground cumin
1/4 teaspoon salt
1 jalapeño, sliced
1 to 1-1/4 pounds boneless, skinless chicken breasts, trimmed of fat, tenders removed

1. Whisk lime juice, oil, vinegar, cumin and salt in a small bowl. Stir in jalapeño. Place chicken in a shallow baking dish and pour the marinade over it, turning to coat both sides. Cover and refrigerate for at least 1 hour, turning once, or overnight.

2. Preheat grill to high heat. Oil the grill rack. Grill the chicken until cooked through and no longer pink in the middle, 3-4 minutes per side. Let cool slightly; thinly slice crosswise. Serve warm or chilled.


Nutrition Facts
Per serving:
71 calories
2 g fat (1 g sat, 1 g mono)
31 mg cholesterol
1 g carbohydrate
11 g protein
0 g fiber
46 mg sodium
98 mg potassium

Fresh Tomato Salsa
You might want to double this recipe so you have extra for snacking. If using less-than-perfect tomatoes, consider adding a pinch of sugar to make up for the lack of natural sweetness.

Serves: 6
Preparation time: 10 minutes

2 medium tomatoes, seeded and diced
1-2 jalapeno peppers, seeded and minced
2 tablespoons finely chopped red onion
2 tablespoons chopped fresh cilantro, or parsley
1 clove garlic, minced
1-2 teaspoons lemon juice
1/4 teaspoon salt

1. Combine all ingredients in a small bowl. Serve within 1 hour.


Nutrition Facts
Per serving:
12 calories
0 g fat (0 g sat, 0 g mono)
0 mg cholesterol
2 g carbohydrate
1 g protein
1 g fiber
100 mg sodium
185 mg potassium

Nutrition Bonus: vitamin C (35% Daily Value)
Crab Quesadillas
These quesadillas have an irresistibly creamy filling. They also make great appetizers. Serve with your favorite salsa on top and a cup of black bean soup topped with chopped avocado.

Serves: 4
Preparation time: 30 minutes

1 cup shredded reduced-fat Cheddar cheese
2 ounces reduced-fat cream cheese, softened
4 scallions, chopped
1/2 medium red bell pepper, finely chopped
1/3 cup chopped fresh cilantro
2 tablespoons chopped pickled jalapenos (optional)
1 teaspoon freshly grated orange zest
1 tablespoon orange juice
8 ounces pasteurized crabmeat, drained if necessary
4 8-inch whole-wheat tortillas
2 teaspoons canola oil, divided

1. Combine Cheddar, cream cheese, scallions, bell pepper, cilantro, jalapenos (if using), orange zest and juice in a medium bowl. Gently stir in crab. Lay tortillas out on a work surface. Spread one-fourth of the filling on half of each tortilla. Fold tortillas in half, pressing gently to flatten.

2. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Place 2 quesadillas in the pan and cook, turning once, until golden on both sides, 3-4 minutes total. Transfer to a cutting board and tent with foil to keep warm. Repeat with the remaining 1 teaspoon oil and quesadillas. Cut each quesadilla into 4 wedges.


Nutrition Facts
Per serving:
303 calories
11 g fat (3 g sat, 3 g mono)
83 mg cholesterol
26 g carbohydrate
24 g protein
3 g fiber
625 mg sodium
117 mg potassium

Nutrition Bonus: vitamin C (60% Daily Value), vitamin A (30% DV), iron (25% DV), calcium (20% DV)

Quick Shrimp Enchilada Bake

Shrimp enchiladas offer a taste of coastal Mexican cuisine but some versions contain so much cheese, butter and sour cream that they can pack a whopping 50 grams of fat per serving. Our version has vibrant flavor and only half the calories and 6 grams of fat per serving. The addition of refried beans helps makes these enchiladas an excellent source of fiber as well.

Serves: 8
Preparation time: 45 minutes

1 pound peeled cooked shrimp, tails removed, diced
1 cup frozen corn, thawed
2 4-ounce cans chopped green chiles (not drained)
2 cups canned green enchilada sauce, or green salsa, divided
12 corn tortillas
1 15-ounce can nonfat refried beans
1 cup reduced-fat shredded cheese, such as Mexican-style cheese blend, Monterey Jack or Cheddar
1/2 cup chopped fresh cilantro
1 lime, cut into wedges

1. Preheat oven to 425°F. Coat a 9 x 13-inch glass baking dish with cooking spray.

2. Combine shrimp, corn, chiles and 1/2 cup enchilada sauce (or salsa) in a microwave-safe medium bowl. Cover and microwave on High until heated through, about 2-1/2 minutes.

3. Spread 1/4 cup enchilada sauce (or salsa) in the prepared baking dish. Top with a layer of 6 overlapping tortillas. Spread refried beans evenly over the tortillas. Top the beans with the shrimp mixture, followed by the remaining 6 tortillas. Pour the remaining sauce (or salsa) over the tortillas. Cover with foil.

4. Bake the casserole until it begins to bubble on the sides, about 20 minutes. Remove the foil; sprinkle cheese on top. Continue baking until heated through and the cheese is melted, about 5 minutes more. Top with cilantro and serve with lime wedges.


Nutrition Facts
Per serving:
281 calories
6 g fat (2 g sat, 0 g mono)
121 mg cholesterol
37 g carbohydrate
23 g protein
6 g fiber
709 mg sodium
241 mg potassium

Nutrition Bonus: fiber (24% Daily Value), calcium, iron & vitamin C (20% DV)

Turkey Albondigas Soup
Albondigas, Spanish for "meatballs," star in the traditional broth-based Mexican soup. Our version uses turkey rather than beef or pork for the meatballs, and we've pumped up the volume of fresh vegetables in the mix.

Serves: 6
Preparation time: 1 hour

1 pound 93%-lean ground turkey
1 cup fresh whole-wheat breadcrumbs
1 large egg
2 teaspoons ground cumin, divided
2 teaspoons dried oregano, divided
3/4 teaspoon freshly ground pepper, divided
1/2 teaspoon salt, divided
1 tablespoon canola oil
1 large white onion, diced
2 carrots, diced
3 poblano peppers, diced
3 plum tomatoes, diced
6 cups reduced-sodium chicken broth
1/2 cup instant brown rice, or cooked brown rice
2 tablespoons lime juice
1 jalapeño, minced
2 tablespoons minced fresh cilantro

1. Line a large baking sheet with wax paper. Place turkey, breadcrumbs, egg, 1-1/2 teaspoons cumin, 1 1/2 teaspoons oregano, 1/2 teaspoon pepper and 1/4 teaspoon salt in a medium bowl. Mix gently until combined. Shape the mixture into 1 1/2-inch balls and transfer to the baking sheet. (You should have about 20 meatballs.) Place in the refrigerator and chill for at least 20 minutes or until ready to use.

2. Heat oil in a Dutch oven over medium-high heat. Add onion and carrots and cook, stirring often, until beginning to soften, about 4 minutes. Add peppers, tomatoes, the remaining 1/2 teaspoon cumin, 1/2 teaspoon oregano, 1/4 teaspoon pepper and 1/4 teaspoon salt; cook, stirring, until fragrant, about 1 minute. Add broth, increase heat to high and bring to a boil; reduce heat and simmer for 5 minutes.

3. Carefully submerge the meatballs in the simmering soup; return to a simmer and cook for 8 minutes. Add rice and cook, stirring occasionally, until tender, about 5 minutes. Remove from the heat and stir in lime juice. Garnish with jalapeño and cilantro.


Nutrition Facts
Per serving:
289 calories
10 g fat (2 g sat, 2 g mono)
84 mg cholesterol
27 g carbohydrate
24 g protein
5 g fiber
438 mg sodium
419 mg potassium

Nutrition Bonus: vitamin A (110% Daily Value), iron & vitamin C (15% DV)
Mexican Coleslaw
Enjoy this crunchy, refreshing alternative to mayonnaise-based coleslaw on a taco or on the side. Cover and refrigerate for up to one day. Toss again to refresh just before serving.

Serves: 8
Preparation time: 20 minutes

6 cups very thinly sliced green cabbage, (about 1/2 head)
1-1/2 cups peeled and grated carrots, (2-3 medium)
1/3 cup chopped cilantro
1/4 cup rice vinegar
2 tablespoons extra-virgin olive oil
1/4 teaspoon salt

1. Place cabbage and carrots in a colander; rinse thoroughly with cold water to crisp. Let drain for 5 minutes.

2. Meanwhile, whisk cilantro, vinegar, oil and salt in a large bowl. Add cabbage and carrots; toss well to coat.


Nutrition Facts
Per serving:
53 calories
4 g fat (1 g sat, 3 g mono)
0 mg cholesterol
5 g carbohydrate
1 g protein
2 g fiber
97 mg sodium
199 mg potassium

Nutrition Bonus: vitamin A (50% Daily Value), vitamin C (30% DV), phytochemicals sulforaphane and indoles

Frozen Horchata
Here’s a delicious take on a popular Spanish and Mexican rice-based drink.

Serves: 2
Preparation time: 5 minutes

1 cup vanilla rice milk
1 cup vanilla rice-based ice cream
1/4 teaspoon ground cinnamon, plus more for garnish

1. Blend rice milk, ice cream and 1/4 teaspoon cinnamon in a blender for 30 seconds, or until creamy. Sprinkle with more cinnamon.


Nutrition Facts
Per serving:
216 calories
7 g fat (1 g sat, 0 g mono)
0 mg cholesterol
37 g carbohydrate
1 g protein
1 g fiber
145 mg sodium
1 mg potassium

Find more great recipes like these on

Wednesday, December 15, 2010

Swirled Cheesecake Brownies

Provided by provided by EatingWell
Preparation Time:
25 minutes
Level: Moderate
Cook Time: 2 hours (including cooling time)Serves: 24

Made with whole-wheat flour, these decadent-tasting brownies have a beautiful marbled cheesecake topping. Cutting them into bite-size pieces helps to keep the calorie count in check.


Cheesecake topping
  • 4 ounces reduced-fat cream cheese, (Neufchatel)
  • 1/4 cup sugar
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1 tablespoon nonfat plain yogurt
  • 1/2 teaspoon vanilla extract
Brownie layer
  • 2/3 cup whole-wheat pastry flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 2 large egg whites, or 4 teaspoons dried egg whites (see Ingredient note), reconstituted according to package directions
  • 1 1/4 cups packed light brown sugar
  • 1/4 cup canola oil
  • 1/4 cup strong (or prepared instant) coffee, or black tea
  • 2 teaspoons vanilla extract


  1. Preheat oven to 350° F. Coat a 7-by-11-inch brownie pan or baking pan with cooking spray.
  2. To prepare topping: Place cream cheese in a small mixing bowl and beat with an electric mixer until smooth and creamy. Add sugar and beat until smooth. Add egg, flour, yogurt and vanilla; beat until well blended.
  3. To prepare brownie layer: Whisk whole-wheat flour, cocoa and salt in a bowl. Place egg, egg whites and brown sugar in a large bowl and beat with the electric mixer on medium speed until smooth. Add oil, coffee (or tea) and vanilla; beat until well blended. Add the dry ingredients and beat on low speed just until well blended, stopping once to scrape down the sides.
  4. Scrape about half of the brownie batter into the prepared pan. Slowly pour the topping evenly on top. Drop the remaining brownie batter in large dollops over the topping. Draw the tip of a sharp knife or skewer through the two batters to create a swirled effect.
  5. Bake the brownies until the top is just firm to the touch, about 20 minutes. Let cool completely in the pan on a wire rack. Coat a knife with cooking spray and cut into 24 bars.


Ingredient Note: Dried egg whites are convenient in recipes like this one because you don't have to figure out what to do with 4 egg yolks. Look for powdered brands like Just Whites in the baking aisle or natural-foods section or fresh pasteurized whites in the dairy case of most supermarkets.

Nutritional Information:

Per bar
Calories105 kcal
Calories From Protein-
Calories From Carbs-
Calories From Fat-
Carbohydrates16 g
Dietary Fiber1 g
Fat4 g
Saturated Fat1 g
Monosaturated Fat-
Polysaturated Fat-
Protein2 g
Potassium45 g
Sodium54 g
Cholesterol21 g
Folic Acid-
Nutritional Bonus:
Per bar

Tuesday, December 14, 2010

Take a stroll w/ the latest in baby style...

If someone was to mention Mamas & Papas to you, you would probably think they were talking about the '60's folk group featuring Mama Cass, Michelle Phillips, John Phillips & Denny Doherty. Yet, mention Mamas & Papas to parents in Great Britain & they will instantly tell you they are one of the leading baby brands founded by one of the UK's first female entrepreneurs, Luisa Scacchetti.

Offering an unique and innovative range of strollers, bouncers, high chairs and other nursery essentials, Mamas & Papas has become a household name in Britain. Yet, unless you lived in Europe or were a celebrity the chances of owning one of these chic baby strollers was basically out of reach. Then this past August the company made the big jump across the pond. Bring with them a new line of lightweight strollers.

Now being a mom of 5, I have owned my share of strollers. Umbrella strollers, single child strollers, double strollers, forward, backward, convertible.. you name it I have probably owned it. So when I heard there was a new lightweight stroller than was 20 lbs & durable I was leery. Being that lightweight would this stroller stand up to the abuse that my children can definitely deal out? Was it REALLY that lightweight? Anyone who has had a double stroller (and some single strollers) knows how bulky & HEAVY they can really be. I had to find out more.
After doing some digging I learned I could test drive them @ Babies ‘R Us. I also found many other mom reviews saying how truly lightweight it is.. "light enough to lug around for the day, yet incredibly easy to open, close and maneuver."
Being pg w/ number 6 means I'm back on the market looking for a new stroller. Upon checking out the company website I learned their new stroller line also offers the following models:

  • Trip – This stroller offersvented side panels & is the must-have getaway product.

  • Trek – Featuring a simple seat recline system, little one shave the option to nap while on the move.

  • Tour – Increased seat padding & a deeper recline will ensure comfort during longer journeys

  • Cruise – Perfect for everyday use, this stroller features a five-position recline, adjustable foot rest, easy peek canopy window & additional storage pockets.

  • Voyage – Features an integrated sun visor & sun canopy, quilted seat & removable toddler pillow & chest pads for extra comfort, this stroller is the highlight of the new Mamas & Papas lightweight stroller range.
And from everything I have read (which was a lot, i'm such a research junkie) these strollers are a "pleasure to use". Besides the plush seat, full-coverage sun canopy, adjustable footrest and padded, adjustable handle bar, the baskets offer a surprising amount of storage space. Each model is also designed to be compact and maneuverable, easy to fold and carry on public transport or easy to squeeze into the smallest car trunk. Priced for every budget and lifestyle, these stylish, practical umbrella strollers are suitable from birth through the toddler years.
With all those pluses there is only one thing left to do.. check them out for yourself.. Visit the US Mamas & Papas website. After you check them out, if you like what you see why not LIKE them on Facebook here. To stay informed on the latest news about Mamas & Papas you can follow them on Twitter. To buy one of these lightweight strollers online, be sure to visit BabiesRUs.
This blog post was inspired by a MomBloggerClub contest for writing a review on the new light weight stroller line by Mamas & Papas in exchange for a chance to win one of five Mama & Papas strollers. Of course the research for the posts always inspire me so much more. Now I need to test drive these strollers for myself.
Now if only Mamas & Papas could bring some of those double pushcart/prams over the pond. I might have found the stroller of my dreams.