Culinary Clique.com » Try It, You’ll Like It http://culinaryclique.com Tips, Tricks and Recipes Thu, 10 Mar 2011 05:13:18 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Going Light on Strawberry Cream Tart http://culinaryclique.com/going-light-on-strawberry-cream-tart/ http://culinaryclique.com/going-light-on-strawberry-cream-tart/#comments Mon, 31 May 2010 03:31:36 +0000 Vickie http://culinaryclique.com/?p=358 I enjoy cooking healthy and light.  A favorite place for me to try recipes is Cooking Light. I even try to go lighter then their light. In this recipe I substituted most the sugar for Splenda Sugar Blend and used Land O Lakes Light Butter. I simply left out the almonds in the crust because of family preference.

So check out my version of  Strawberry Cream Tart recipe from Cooking Light’s Strawberry Almond Cream Tart May 2010 issue. If you are a diabetic, my site will give you hope that you can make desserts that are low in sugar and high in taste. Let me know what you think and enjoy the season of strawberries.

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Recipe: Sugar N’ Spice Nuts

sugar and spice nutsSummary: Nuts with a sweet and spicy kick. This is a treasured find from a holiday edition Taste of Home . Great for giving as a gift, in a gift basket or serving during the Fall football games and Christmas holidays. I make mine on my baking stone and it seems to work the best.

Ingredients

  • 1/4 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cayenne pepper
  • 1 egg white
  • 1 cup salted cashews
  • 1 cup pecan halves
  • 1 cup dry roasted peanuts
  • 1/2 to 3/4 cup dried cranberries

Instructions

  1. Preheat oven to 300.
  2. In a small bowl combine brown sugar, cinnamon and cayenne pepper; Set aside.
  3. In a large bowl whisk egg white until foamy; add nuts and cranberries.
  4. Fold nuts in egg until coated even and well.
  5. Sprinkle sugar mixture over nuts and toss to coat.
  6. Spray baking sheet then spread in a single layer. (Baking stone works best).
  7. Bake at 300F for 18-20 minutes or until golden brown, stirring once.
  8. Cool and store in airtight container.

Cooking time (duration): 10

Diet (other): High protein

Number of servings (yield): 6

Meal type: hors d’oerves

Culinary tradition: USA (Traditional)

My rating: 5.0 stars
*****

Recipe by Vickie.
Microformatting by hRecipe. ]]> http://culinaryclique.com/sugar-n-spice-nuts/feed/ 0 Recipe Review: Espresso Brownies http://culinaryclique.com/recipe-review-espresso-brownies/ http://culinaryclique.com/recipe-review-espresso-brownies/#comments Sat, 10 Oct 2009 02:49:34 +0000 Vickie http://culinaryclique.com/?p=56

Recipe: Espresso BrowniesEspresso-Brownies

Recipe REVIEW: These Espresso Brownies are courtesy of Giada De Laurentiis. A nice mocha coffee taste is hinted in the brownies and really comes through with the glaze.

My Modifications: Reduce the Fat: egg substitute and canola oil.  I made my own espresso in our coffee grinder and saved $. Simply grind coffee beans to a fine powder. I also cut back on the espresso in both the brownies and glaze.  For the brownies I used 1  tablespoon and for the glaze I used 1 teaspoon for espresso.This made the coffee flavor present but not over powering. I knew my daughter would not eat them if they had a heavy coffee flavor. She loved them. I also cut back on the chocolate chips to 1/2 cup.   I even thought 1/2 teaspoon Kahlua and 1/2 teaspoon of vanilla would be better than a whole teaspoon of vanilla.  Make recipes to your taste. Try It, You’ll Like It!

Ingredients

  • Nonstick vegetable oil cooking spray
  • 1/3 cup plus 2 tablespoons water
  • 1/3 cup vegetable oil
  • 2 large eggs
  • 2 tablespoons plus 2 teaspoons espresso powder
  • 1 (19.8-ounce) box brownie mix (recommended: Duncan Hines)
  • 3/4 cup semisweet chocolate chips
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar
  • 1 tablespoon unsalted butter, room temperature

Instructions

  1. Preheat oven to 350 degrees F.
    Spray a 9 by 13-inch baking pan with nonstick spray.
    Whisk 1/3 cup of water, oil, eggs, and 2 tablespoons (I used 1 Tablespoon) espresso powder in a large bowl to blend.
    Add the brownie mix. Stir until well blended.
    Stir in the chocolate chips.
    Transfer the batter to the prepared baking pan.
    Bake until a toothpick inserted into the center of the brownies comes out with a few moist crumbs attached, about 35 minutes.
    Cool completely.

    Meanwhile, dissolve the remaining 2 teaspoons of espresso powder in the remaining 2 tablespoons of water in a medium bowl. (I used 1 teaspoon espresso with 1 Tablespoon water)
    Whisk in the vanilla.
    Add the powdered sugar and butter and whisk until smooth.
    Pour the glaze over the brownies.
    Refrigerate until the glaze is set.
    Cut into bite-size pieces. Arrange the brownies on a platter and serve.

Cooking time (duration): 25

Number of servings (yield): 12

Meal type: dessert

Culinary tradition: USA (General)

My rating: 5.0 stars
*****

Recipe by Vickie
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