Tag: Preheat

Skinny Eggnog Cake

Need an easy dessert to bring to a Holiday party?

This cake is easy and delicious. Simply combine a yellow box cake mix with nutmeg, Chobani, water and egg whites and you’ll have a deliciously light cake ready in no time. Top the cake with some whipped topping spiked with rum or rum extract and dessert is ready!

I used Truwhip[1] as a healthier alternative to Cool Whip, which contains no HFCS, hydrogenated oils, transfats
or GMOs. I heard Trader Joe’s also carries a similar whipped topping if you are lucky enough to have one near you. Happy Holidays!!

Skinny Eggnog Cake
gordon-ramsay-recipe.com
Servings: 15 • Size: 1 slice cake w topping • Old Pts: 4 pts • WW Points+: 5 pts
Calories: 188 • Fat: 5 g • Carb: 32 gFiber: <1 g • Protein: 2.5 g • Sugar: 4.3 g
Sodium: 204 mg  

Ingredients:

  • 16.5 oz package yellow cake mix
  • 6-oz fat-free Greek yogurt
  • 1 cup water
  • 2 large egg whites
  • 1 1/2 tsp ground nutmeg, plus more for garnish
  • baking spray

For the Rum Topping:

  • 10 oz  Truwhip[2] or reduced fat whipped topping
  • 1 tbsp rum (or a few drops rum extract)

Directions:

Preheat oven to 350°. Lightly spray a 9 x 13 inch baking pan with baking spray.

Combine all the cake ingredients in a large mixing bowl and beat until combined. Pour into prepared baking pan and bake about 28-30 minutes, or until a toothpick inserted comes out clean. Allow to cool before frosting.

For frosting, in a small bowl, whisk whipped topping with rum or rum extract. Spread over cake and dust with more nutmeg. Keep refrigerated if making this ahead OR keep whipped topping in the refrigerator and serve on the side.

Makes 15 servings.

References

  1. ^ Truwhip (www.truwhip.com)
  2. ^ 10 oz  Truwhip (www.truwhip.com)

Roasted Banana Muffins

Roasted Banana Muffins

by Pam on March 3, 2013

I have been seeing a lot of roasted banana bread out in the blogosphere and the idea of roasting the bananas intrigued me. I happened to have three over ripe bananas in the freezer to use up so I decided to make the kids some muffins for an after school snack. I first thawed my frozen bananas out then roasted them for 20 minutes. The smell of them roasting is outstanding! Seriously, I was drooling over the smell. I used some whole wheat in the muffins instead of all white flour to make them a bit healthier. The muffins turned out to be flavorful, moist, and super delicious. My son and daughter both loved them and asked if they could have them for breakfast the following day and I loved that they made my house smell amazing while they baked.

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.

Place the thawed over ripe bananas on the baking sheet.

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined.  In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!



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Roasted Banana Muffins




Yield: 12

Cook Time: 23-25 min.



Ingredients:

1/2 cup of butter, softened
1/2 cup of brown sugar
1/4 cup of white sugar
2 eggs
3 overripe bananas (mine were frozen then thawed)
1 tsp vanilla
1 1/4 cups of white flour
3/4 cup of whole wheat flour
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp clove

Directions:

Preheat the oven to 350 degrees then coat a muffin pan with cooking spray. Line a baking sheet with tin foil.

Place the thawed over ripe bananas on the baking sheet.

Place the baking sheet into the oven and bake for 20 minutes. Remove from the oven and let them cool for 10-15 minutes.

In a large bowl, beat together the butter and sugar until creamy. Add the eggs, roasted bananas, and vanilla then continue beating until well combined. In a separate bowl, combine the flours, baking soda, salt, cinnamon, nutmeg, and clove together, mix well. Add the flour mixture to the banana mixture and stir until just combined.

Place into the oven and bake 23-25 minutes or until a tester inserted into the center comes out clean. Let the muffins cool on a rack. Slather with butter and enjoy!



Recipe and photos by For the Love of Cooking.net

 

 

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Roasted Asparagus with Dijon-Lemon Sauce

Roasted Asparagus with Dijon-Lemon Sauce

by Pam on June 25, 2013

I wanted a simple side dish to pair with the Chicken Cutlets with Tarragon-Mushroom Sauce[1] and the Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley[2] that I was making for dinner. I found this recipe on Cooking Light[3] and it looked simple and delicious. It took only minutes to make and we all enjoyed it. My kids aren&rsquo;t huge fans of asparagus but they thought the sauce was tasty and gobbled it all up. I love that!!!

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



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Roasted Asparagus with Dijon-Lemon Sauce




Yield: 4

Total Time: 10 min.



Ingredients:

1 lb asparagus spears, wooden ends removed
4 tsp olive oil, divided
Sea salt and freshly cracked pepper, to taste
2 cloves of garlic, minced
1 tsp grated lemon zest
2 tbsp fresh lemon juice
1/2 tsp Dijon mustard
1 tbsp chopped fresh parsley

Directions:

Preheat the oven to 425 degrees. Line a baking sheet with tin foil. Coat with cooking spray.

Combine the asparagus, 2 teaspoons of olive oil, minced garlic, sea salt and freshly cracked pepper, to taste, together in a large bowl, tossing well to coat evenly. Arrange asparagus mixture in a single layer on the prepared baking sheet. Bake at 425 degrees for 10-12 minutes or until crisp-tender.

Whisk together the remaining 2 teaspoons of olive oil, lemon zest and juice, Dijon mustard, sea salt and freshly cracked pepper, to taste, in a small bowl.

Arrange asparagus on a platter; drizzle juice mixture over asparagus. Sprinkle with parsley. Serve immediately. Enjoy.



Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Cooking Light

References

  1. ^ Chicken Cutlets with Tarragon-Mushroom Sauce (www.gordon-ramsay-recipe.com)
  2. ^ Garlicky Quinoa with Toasted Pine Nuts, Chives, and Parsley (www.gordon-ramsay-recipe.com)
  3. ^ Cooking Light (www.myrecipes.com)
  4. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  5. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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