Friday, November 2, 2012

Pumpkin Latte Coffee Cake

Makes: 12 servings

Prep 30 mins Bake 350°F 45 mins to 50 mins Cool 45 mins

Ingredients

5 eggs
2 teaspoons instant espresso coffee powder or instant coffee granules
1 8 ounce package cream cheese, softened
2/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, softened
1 1/2 cups sugar
2/3 cup canned pumpkin
1 cup buttermilk or sour milk*
1 recipe Streusel
1 recipe Coffee Drizzle

Directions

1. Preheat oven to 350 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a small bowl stir together two of the eggs and the espresso powder; set aside. In a medium bowl beat cream cheese with an electric mixer on medium speed until fluffy. Beat in the 2/3 cup sugar, the 2 tablespoons flour, and the vanilla until smooth. Beat in egg-espresso mixture; set aside.

2. In a medium bowl stir together the 3 cups flour, the baking powder, pumpkin pie spice, baking soda, and salt. Set aside.

3. In a large bowl beat butter with an electric mixer on medium speed for 30 seconds; gradually add the 1-1/2 cups sugar, beating until fluffy. Add the remaining three eggs, one at a time, beating well after each addition. Beat in pumpkin. Alternately add flour mixture and buttermilk to pumpkin mixture, beating after each addition until combined. Spread half of the batter in the prepared baking pan. Spoon half of the cream cheese mixture by small spoonfuls on top of the batter. Add the remaining batter in spoonfuls; carefully spread over the cream cheese mixture. Top with spoonfuls of the remaining cream cheese mixture. With a knife, swirl batter to marble. Sprinkle with Coffee Streusel.

4. Bake in preheated oven for 45 to 50 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 45 minutes. Spoon Coffee Drizzle over coffee cake in a lacy pattern. Cool completely on wire rack.

From the Test Kitchen

Prepare as directed. Cool baked cake completely but do not spoon Coffee Drizzle over coffee cake. Wrap in foil; overwrap in plastic wrap. Freeze for up to 3 months. Thaw in the refrigerator overnight. To serve, top with Coffee Drizzle.

To make 1 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 1 cup total liquid; stir. Let stand for 5 minutes before using.

Streusel

Ingredients

1/2 cup packed brown sugar
1/3 cup rolled oats
1/4 cup all-purpose flour
1/2 teaspoon pumpkin pie spice
1/4 cup butter, cold

Directions Streusel:

1. In a medium bowl combine brown sugar, rolled oats, flour, and pumpkin pie spice. Using a pastry blender, cut in butter until crumbly.

Coffee Drizzle

Ingredients

1 1/4 cups powdered sugar
1 teaspoon light-colored corn syrup
1 - 2 tablespoons cooled Espresso or strong-brewed coffee

Directions Coffee Drizzle:

1. In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong-brewed coffee (1 to 2 tablespoons) to make drizzling consistency.

Nutrition Facts (Pumpkin Latte Coffee Cake)

Servings Per Recipe 12,
cal. (kcal) 574,
Fat, total (g) 21,
chol. (mg) 140,
sat. fat (g) 12,
carb. (g) 89,
Monosaturated fat (g) 6,
Polyunsaturated fat (g) 1,
dietary fiber (g) 2,
sugar (g) 58,
protein (g) 9,
vit. A (IU) 2721,
vit. C (mg) 1,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 2,
Pyridoxine (Vit. B6) (mg) 0,
Folate (µg) 81,
Cobalamin (Vit. B12) (µg) 0,
sodium (mg) 408,
Potassium (mg) 199,
calcium (mg) 131,
iron (mg) 3,
Percent Daily Values are based on a 2,000 calorie diet

Blissful Banana Mouse

This creamy dessert is low in saturated fat, cholesterol
and sodium.

Ingredients

2 T low-fat (1 percent) milk
4 tsp sugar
1 tsp vanilla
1 medium banana, cut in
quarters
1 cup plain low-fat yogurt
8 banana slices (1/4-inch)

Directions

Place milk, sugar, vanilla and banana in blender. Blend for 15 seconds on high until smooth. Pour mixture into a small bowl. Fold in yogurt. Chill. Spoon into dessert dishes. Garnish each with 2 banana slices just
before serving.

Yield

4 Servings (1/2 cup each)

Nutrition Facts

Calories: 94
Fat: 1g
Saturated Fat: 1g
Cholesterol: 4mg
Sodium: 47mg

Spinach and Herb Omelet

Get a great start in the morning with this low-fat, low-carb, protein-filled breakfast.

Ingredients

1 cup spinach leaves (or other greens), torn
1 egg
1 egg white
1 tsp. fresh grated ginger root
1 tsp. Mrs. Dash or other seasoning mix
1 T salsa
Nonstick cooking spray

Directions

Tear up the spinach leaves and steam or saute in a little water until they wilt. Fold into the beaten eggs with the grated ginger, salsa and seasoning. Cook in a nonstick pan sprayed with cooking spray, turning as needed until the eggs are set.

Yield

4 Servings

Nutrition Facts

Calories: 105
Carbohydrate: 4g
Protein: 11g
Fat: 5g
Sodium: 204mg
Fiber: 1g

Veggie Frittata

I could do without the peppers, but other than that it sounds great.

Veggie Frittata

Recipe by Kathleen Zelman, MPH, RD/LD

Ingredients

1 teaspoon olive oil
1 cup cooked, peeled diced red potato
2 large onions, chopped
1 large red bell pepper, chopped
1 (10-ounce) package fresh spinach (can substitute drained, frozen spinach)
6 large eggs, lightly beaten
4 large egg whites, lightly beaten
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Cooking spray
1/4 cup (1 ounce) part-skim Mozzarella cheese, shredded
2 tablespoons parmesan cheese, shredded

Preparation

Coat a 10-inch nonstick skillet with cooking spray and heat over medium-high heat.
Add spinach; saute' 2 minutes until wilted.
Saute' onion in olive oil for 8-10 minutes until browned, stirring occasionally. Add red bell pepper; continue cooking 2-3 more minutes until soft.
Combine eggs, salt, pepper; whisk to thoroughly combine. Add onion mix, spinach and potato to egg mixture; stir well.
Wipe the nonstick skillet and coat with cooking spray. Pour egg mixture into the pan and cook over medium-high heat about 7-9 minutes or until bottom of frittata is browned.
Preheat oven broiler. Wrap handle of skillet with foil. Sprinkle cheeses over frittata and broil 5 minutes or lightly browned.
Cut into six wedges

Yield

6 Servings

Nutrition Facts

Calories: 180
Calories from fat: 80
Fat: 8.9g
Saturated Fat: 2.6g
Cholesterol: 188mg Sodium: 307mg Carbohydrate: 13g
Fiber: 3.4g
Sugars: .4g
Protein: 14.4g

Tis The Season for Pumpkin

Pumpkin Spice Muffins

Active Time: 20 minutes
Total Time: 1 hour

Ingredients

1/2 cup each granulated sugar and packed light brown sugar
6 Tbsp unsalted butter, softened
2 tsp each ground cinnamon and vanilla extract
1 1/2 tsp ground ginger
1/2 tsp ground cloves
1 tsp each baking powder and baking soda
3/4 tsp salt
2 large eggs plus 2 large egg whites
1 1/4 cups pumpkin purre
2 1/2 cups all-purpose flour
1/2 cup milk
1 1/2 cups fresh or frozen cranberries, halved

Maple Drizzle

2/3 cup confectioner's sugar
3 Tbsp pure maple syrup

Garnish: toasted pumpkin seeds

Preparation

Heat oven to 350F. You'll need 20 muffin cups lined with paper liners. Beat sugars, butter, spices, vanilla, baking powder, baking soda and salt in a large bowl with mixer on medium speed 2 minutes until blended.
Beat in eggs and whites. Beat in pumpkin puree on low speed until just combined. Alternately beat in flour, then milk, until just blended. Stir in berries.
Put 1/4 cup batter in each muffin cup. Bake 30 minutes or until toothpick inserted into centers comes out clean. Cool 5 minutes in pans on rack, remove from pans and cool completely.
Drizzle: Up to 4 hours before serving, stir ingredients in small bowl until smooth. Scrape into a small ziptop bag. Cut a small tip from one corner of bag and drizzle over cupcakes. Garnish with pumpkin seeds.

Yield

20 muffins

Nutritional Information

Amount Per Serving:
Calories: 177
Total Fat: 5g
Saturated Fat: 3g
Cholesterol: 32mg
Sodium: 189mg
Total Carbohydrates: 31g
Dietary Fiber: 1g
Protein 3g
From the food editors of Woman's Day

OOOHHH....Vegetarian Minestrone

Vegetarian Minestrone

This zesty vegetable soup includes beans for fiber and protein.

Ingredients

1 tsp olive oil
3/4 cup chopped onion
3/4 cup diced celery
1/2 tsp dried basil
1/8 tsp coarsely ground pepper
3 cups water or low-sodium vegetable broth
2 cups diced zucchini
1 cup diced carrot
1/4 tsp salt
1/4 tsp dried oregano
1 garlic clove, minced
4 tsp Parmesan cheese, grated
1 cup canned cannellini beans or other white beans, drained
1 can (14.5 oz.) diced tomatoes, not drained
1/4 cup uncooked ditalini (very short tubular macaroni) or elbow macaroni

Directions

Heat oil in a large saucepan over medium-high heat. Add onion; saute' 4 minutes or until lightly browned. Add water and next 10 ingredients (water through garlic); bring to a boil. Cover, reduce heat to medium-low and cook 25 minutes. Add pasta; cover and cook an additional 10 minutes. Ladle into individual bowls and sprinkle with cheese.

Yield

4 servings

Nutritional Information

Calories: 186
Fat: 3.3g
Carbohydrate: 30g
Saturated Fat: 0.5g
Protein: 9g
Fiber: 4.5g
Cholesterol: 1mg
Sodium: 689 mg

Or....Heart Healthy Pumpkin Soup

Not too sure why the ? are there. But they're on the webpage too, make it up as you go. :-)

Heart Healthy Pumpkin Soup

This creamy soup is the perfect starter before dinner or is satisfying enough as the centerpiece of a meal when paired with a nourishing salad and whole grain bread.

Ingredients

1 large onion, chopped
1 large yellow pepper, chopped
1 tablespoon olive oil
2 garlic cloves, minced
� teaspoon nutmeg
� teaspoon cumin
1 large sweet potato, peeled and cut into small cubes
1 (29 ounce) can pumpkin without salt
2 cups low sodium chicken stock
1 cup apple juice or cider
2 cups low fat milk
� teaspoon salt
� teaspoon pepper
� chopped fresh parsley
� cup unsalted pumpkin seeds kernels, toasted

Preparation

Heat a heavy bottom pot over medium-high heat.
Saute' onion and yellow peppers in olive oil 5-7 minutes until caramelized; add garlic, nutmeg and cumin and continue cooking 3-5 minutes.
Stir in pumpkin, sweet potato, chicken stock and apple juice; simmer covered until sweet potato is tender, about 15-20 minutes.
Use a handheld blender (or pour in batches) to pour soup until smooth.
Add milk, salt and pepper; simmer but do not boil.
Serve, garnish with parsley and pumpkin seeds.

Yield

8 Servings

Nutrition Facts

Calories: 153
Fat: 5g
Saturated Fat: 1g
Cholesterol: 3mg
Sodium: 259mg
Carbohydrate: 24g
Fiber: 4g
Sugars: 12g
Protein: 6g

Recipe by Kathleen Zelman, MPH, RD

Creamy Pumpkin Soup

Pumpkins are for more than just carving! Low in calories and high in fiber, pumpkins are also loaded with disease-fighting antioxidants.

Ingredients

Cooking spray
1 T olive oil
1 large onion, diced medium
3 stalks celery, diced medium
2 carrots, diced medium
2 cups pumpkin, fresh (cooked) or canned
6 cups low-sodium chicken or vegetable broth
1/2 tsp curry powder
1/2 tsp cinnamon
Pinch of clove
1 cup low-fat milk
Salt, to taste (optional)

Directions

Spray the bottom of a large pot with cooking spray and add olive oil. Add onion, celery and carrots. Saute' for about 5 minutes to soften vegetables and bring out flavor. Add pumpkin, broth and spices. Bring to a boil and reduce heat. Simmer for 30 minutes and remove from heat. Let cool for 15 minutes. Pour soup in blender and return to pot. Whisk in low-fat milk and reheat before serving. Add salt if desired.

Yield

6 Servings

Nutrition Facts

Calories: 125
Fat: 3g
Saturated Fat: 0.5g
Cholesterol: 2mg
Sodium: 245mg
Carbohydrate: 20g
Dietary Fiber: 3g
Protein: 4g

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