Orange Ginger Wafers

Let's face it - finding new, tasty cookie recipes is difficult. Dare I even say, daunting? It is even worse if you are a health conscious person, because every diet has wiggle room for desserts, but not if they're going to be colossal saturated fat or sugar bombs. This tasty, delicate cookie registers with only about 1.5 grams of fat apiece; that factors in to roughly 8% of your DV for saturated fat - and best of all, not all of the fat comes from butter. Heart healthy canola oil is used in this recipe, too. 

That being said, the best part of these is the deep, spicy flavor from ginger and cloves, plus the smoky hint of molasses. Fresh orange and lemon zests perk up the flavor immensely and are most noticeable in the aftertaste; this is accentuated by a good cup of coffee. These are super easy to make, and they're sure to disappear quickly. Might I suggest making a double, if not triple, batch?

Orange Ginger Wafers

3 tbsp. canola oil (or other neutral flavored oil)

2½ tbsp. unsalted butter, softened

1 large egg

¼ cup light or dark molasses

2½ tsp. pure vanilla extract

2½ tsp. finely grated orange zest

1 tsp. finely grated lemon zest

1 cup sugar

2 cups flour

2 tsp. baking powder

¼ tsp. baking soda

½ tsp. ground ginger

1/8 tsp. ground cloves

¼ tsp. kosher salt

Granulated sugar (for dipping)

In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, citrus zests, canola oil and butter. Beat on medium speed until all the ingredients are well blended. Add the egg, molasses and vanilla and mix until the mixture is uniform.

Sift together the flour, baking powder, soda, ginger, cloves and salt. Gradually beat the flour mixture into the molasses mixture until everything is well blended and smooth. At this point, cover the bowl with plastic wrap or aluminum foil and refrigerate for at least 6 hours, but overnight is best.

When ready to bake, preheat the oven to 375 degrees. Grease two cookie sheets with nonstick cooking spray.

Using a small cookie scoop, roll the dough into generous ¾" balls. Space about 2¼" apart on the sheets. Lightly oil the bottom of a large, flat-bottomed glass. Very lightly dip the glass into granulated sugar, then flatten the dough balls until about ¼" thick, dipping the glass into the sugar before flattening each cookie.

Wipe any buildup from the glass and re-oil as necessary. Bake, one sheet at a time, until the cookies are faintly tinged with brown and slightly darker at the edges, between 8 and 11 minutes; rotate the sheet halfway through baking for even browning.

Remove the sheet to a rack and let stand until the cookies firm slightly - they tend to stick to the sheets a little if you try to take them off right away. Transfer the cookies to racks to cool. Make sure to let the cookie sheet cool between batches, or else the cookies will spread too much.

Makes about 4½ dozen 2½" wafers

Red Onion Dip

I don't think I have to even say the phrase "onion dip" without the image of the traditional onion soup mix thrown into sour cream entering your mind, do I? Sure, the regular version tastes good enough, but this version, while requiring a little bit of work, is a vast improvement upon the original. Fresh red onions are combined with savory garlic, thyme, and surprisingly enough, fresh ginger to create a dip that will easily become a hit at your next party. You may want to make a double batch, though, because this is going to disappear quickly.

Red Onion Dip

2 - 3 small red onions, finely chopped (around 2 cups)

2 cups beef stock

1½ tbsp. minced peeled fresh ginger

3 cloves garlic, finely minced

1 tsp. fresh thyme leaves or minced fresh parsley, or a scant ½ tsp., dried

1 tsp. balsamic vinegar

1 cup sour cream

Kosher salt

Freshly ground black pepper

In a large nonstick skillet over medium-high heat, stir together the onions, beef stock, ginger, garlic, thyme, salt and pepper. Bring it to a boil, stirring, until almost all of the stock has been absorbed by the onion. Watch it carefully at the end so that the mixture doesn't burn. Remove it to a bowl and stir in the balsamic vinegar. Let it cool completely, then stir in the sour cream. Serve slightly or fully chilled with sturdy chips, crackers or pretzels for dipping.

Makes about 2 cups

Spiced Coffeecake with Oil (Reduced Fat and Egg Free)

I've been in the mood to try some new recipes, so here is my latest foray. This particularly flavorful coffeecake is ridiculously simple to make, and chances are, you may have a good majority of the ingredients already on hand. Redolent with the fresh taste of orange, and seasoned with a good amount of cinnamon, this moist cake is made without butter or full fat dairy products. It's reasonably low in sugar and is perfect at breakfast, as a mid-afternoon snack, or an after dinner dessert. It is dense, most and can be served either warm (with a scoop of good quality frozen vanilla custard or gelato) or at room temperature. Any way you slice it (Get it? A little baker's humor...), this cake will be making its way into your rotation. Please note that there is a streusel that goes on top of this cake, but it is very dense and ends up sinking into batter - this is normal.

Spiced Coffeecake with Oil (Reduced Fat and Egg Free)

Cake:

1 cup flour

2/3 cup sugar

¾ tsp. baking soda

½ tsp. ground cinnamon

¼ tsp. ground nutmeg

¼ tsp. kosher salt

1/3 cup nonfat or low-fat yogurt (you can use Greek yogurt)

1/3 cup freshly squeezed orange juice

3 tbsp. vegetable oil (or any other neutrally flavored oil)

2 tsp. grated orange zest

1 tsp. pure vanilla extract

Streusel:  

1/3 cup Grape Nuts cereal

1/3 cup finely chopped walnuts or pecans 

1/3 cup packed light brown sugar

2 tbsp. flour

1 tsp. ground cinnamon

1 egg white

1 tbsp. vegetable oil (or any other neutrally flavored oil)

¼ tsp. pure vanilla extract

In a large bowl, whisk together all the dry ingredients. In a separate bowl, whisk together all the wet ingredients. Pour the wet mixture over the dry and stir just until the dry ingredients are moistened. Do not overmix; the batter will not be smooth. Scrape the batter into a greased 8 x 2" round pan and spread evenly. Cover with the streusel as evenly as possible. Bake at 350 degrees until a toothpick inserted in the center comes out clean, about 25 to 30 minutes. Let cool in the pan on a rack for 5 to 10 minutes before unmolding to cool completely on the rack (optional). You may also let the cake cool directly in the pan and serve from there.

To make the streusel, combine the cereal, nuts, sugar, flour and cinnamon. In a separate bowl, beat the egg white with the oil and vanilla. Stir the egg white mixture into the cereal mixture with a fork; it will be very sticky and difficult to add evenly to the cake, but be patient. The final reward is worth it!

Cake serves 8, and the streusel yields around 2 cups' worth

All'arrabbiata di Berray

Sometimes you just walk into the grocery store and don't know what to get for dinner. Am I right? Of course I am. This recipe was born from my complete boredom with dinner ideas. Prep time is just about nonexistent, flavors are bold and punchy, and by using a jarred sauce, it cuts cooking time down greatly. This sauce is moderately spicy, and is redolent of Italy with its prominent oregano and basil notes. Feel free to use your favorite noodle, but I recommend one to which the sauce will really cling - like penne, rotini, campanelle, etc. You may certainly use long noodles, but make sure they are thicker - think linguine, fettucine, thick spaghetti... You can also use gluten-free noodles, or low carb...this is a pretty forgiving and customizable recipe. Best of all...this is a healthy dish. Doesn't look like it, though!

All'arrabbiata di Berray

1 medium onion, diced

1 lb. ground chicken (or supreme lean ground beef)

½ - ¾ tsp. crushed red pepper flakes

1 tsp. dried oregano

½ tsp. dried basil

½ tsp. freshly ground black pepper

24 oz. jar roasted garlic pasta sauce

Extra virgin olive oil

8 - 12 oz. penne noodles (I use Dreamfield's low carb noodles)

Heat a large saucepan over medium heat. Add 1 to 2 tbsp. extra virgin olive oil, swirl to coat the bottom of the pan, then add the diced onion. Cook the onion until it is translucent; this will take about 5 - 7 minutes or so. Add the crushed red pepper flakes and briefly cook for another minute. 

Add the ground chicken to the pan and break it down into small pieces. Cook the chicken completely through. You can make the sauce chunkier or smoother, based on personal preferences. Keep in mind at this point, if you are using the leanest meat possible, you will not have to drain it. If you don't want any extra juices in there, just spoon the liquid out.

Crush the oregano and basil between your fingertips and add both to the onion. Add the black pepper and mix everything together well. Add the entire jar of pasta sauce to the pan and stir to combine. Bring the sauce to a low boil, then reduce to a simmer over low heat while you prepare the noodles.

In a pot of boiling, salted water, cook the noodles according to the package directions. Drain well, then add the noodles into the sauce, stirring well to coat the noodles with the sauce. Serve immediately with a bit of freshly grated Parmesan on top, some good crusty artisan bread on the side, and a medium to dry red wine of your choice.

Serves 4

Fresh Strawberry Ice Cream (Reduced Sugar)

 

Summer is truly here, and with it comes the glut of berries at the grocery stores. Strawberries usually arrive first, followed by the blueberries and raspberries, and this recipe is the perfect way to use up those leftover strawberries you may have. This ice cream is light, delicately sweet, and packs a wallop in the pure strawberry flavor. If possible, try to use organic dairy and strawberries.

 

Fresh Strawberry Ice Cream

 

1½ cups fresh strawberries, hulled

¾ cup whole milk

1/3 cup Truvia Baking Blend (or, 2/3 cup granulated sugar)

1½ cups heavy cream

1½ tsp. pure vanilla extract

Pinch of kosher salt

 

Put the strawberries into the bowl of a food processor fitted with the chopping blade. Pulse the strawberries until rough or finely chopped, depending on your personal preferences. Reserve the strawberries.

 

In a medium bowl, use a hand mixer on low speed or a whisk to combine the milk, sugar and salt until the sugar is dissolved. Stir in the heavy cream and vanilla. Stir in the reserved strawberries with all the juices. Cover and refrigerate 1 to 2 hours, but overnight is best.

 

When ready to make the ice cream, stir up the mixture gently, then pour into your ice cream maker and mix according to the manufacturer's instructions. I use a Cuisinart ice cream maker, and this is done in about 15 to 20 minutes. The ice cream should have a soft-serve consistency, and you can serve it at this point, but I prefer to spoon it into a container and let it firm up for a few hours. Make sure to remove the ice cream from the freezer about 10 to 15 minutes before serving.

 

Makes about 5 cups (10 ½-cup servings)



Cheesecake Ice Cream (Reduced Fat and Reduced Sugar)

 

 

Lately, the urge to make all sorts of ice cream has hit me, and now that I've got my own ice cream maker, the possibilities are endless. This is a very basic recipe taking the concept for one of my favorite things, cheesecake, and turning it into another one of my favorite things, which is, of course, ice cream. There are only 7 ingredients in it, and my version lightens things up just a tiny bit by reducing a little of the saturated fat by using Neufchâtel cream cheese and fat free sour cream, and cutting back on the sugar by using Truvia Baking Blend. There's no loss of flavor in using reduced fat ingredients here, but I wouldn't recommend using fat free cream cheese, as it might change the texture a little and cause more ice crystals to form, which is what tends to happen when nonfat dairy is used. This is excellent alone, but consider drizzling it with a from-scratch raspberry or mixed berry sauce, or perhaps some chocolate syrup.

 

Cheesecake Ice Cream

 

12 oz. Neufchâtel cream cheese, at room temperature, cut into 2" pieces

½ cup Truvia Baking Blend (or, 1 cup granulated sugar)

½ tsp. kosher salt

¼ cup mascarpone cheese, at room temperature

1 cup whole milk, at room temperature

¼ cup fat free sour cream (can also use full fat, or reduced fat)

2 tsp. pure vanilla extract

 

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until it is very smooth. Gradually add the sugar and salt, beating until the mixture is uniform. Add the mascarpone and mix until well-combined. Slowly add the milk and vanilla, mixing until incorporated. On the lowest speed of the mixer, add the sour cream and blend until everything is totally fluid and smooth.

 

Note that cream cheese can be notoriously difficult to work with, even when at room temperature. You may end up with tiny lumps of cream cheese even if it's really been well beaten. What you will want to do at this point is pour the mixture through a fine strainer into another bowl, and eliminate the lumps. This is the only way you will ensure your final product will be incredibly smooth and creamy.

 

When you have strained the mixture and removed all particles, cover the bowl and refrigerate 1 to 2 hours, or overnight. It's personal preference that overnight is better.

 

When you are ready to make the ice cream, turn on your ice cream maker and pour the mixture into the frozen freezer bowl and mix until thickened - usually about 15 to 20 minutes. The ice cream will have a soft and creamy texture. If you like it at the soft serve stage, serve the ice cream immediately. If a firmer consistency is desired, transfer the ice cream to an airtight container (cannot stress this enough) and place in the freezer for about 2 hours, or until ready to serve. Remove from the freezer about 15 minutes before you're ready to serve it.

 

Consider drizzling a fresh, homemade raspberry sauce on top of each serving, or perhaps drizzle on some chocolate sauce. You could even try adding small chocolate chunks to the mixture about 5 minutes before it's done, for some added decadence.

 

Makes about 5 cups (10 ½-cup servings)

Chocolate Sriracha Ice Cream

For those that want to put some spice back into their lives...this recipe is most definitely for you. This delectable, supremely spicy ice cream is a severe punch in the mouth. Loaded with big, bold flavors, if you've a weak constitution, I strongly suggest staying away from this and go check out your normal run-of-the-mill chocolate ice cream. This recipe is not only gluten-free, it's also refined sugar-free and vegan-friendly. It's also ridiculously simple to make, and takes hardly any time at all. Please note that this recipe is meant for an ice cream maker. If you do not have one, you may certainly try making this recipe without it, but bear in mind the end result will definitely not be the same; it might end up being more crystallized and not as smooth as a churned product. This ice cream is also very, very rich, so a single scoop should be more than enough for you.

Chocolate Sriracha Ice Cream

3 tbsp. cocoa powder

½ tsp. ground cinnamon

2 tsp. Sriracha (or less, to taste - I do not recommend more)

2½ tbsp. pure maple syrup (Grade A)

1 can (15 oz.) full fat coconut milk (do NOT use reduced fat)

In a medium bowl, whisk together the cocoa powder, cinnamon, Sriracha, and maple syrup until it is mostly smooth. Gradually add the coconut milk in roughly 2 tbsp. increments, constantly whisking, to ensure the mixture stays smooth.

Place the bowl in the freezer and let it chill for about 25 minutes.

Add the mixture to your ice cream maker and process until it is of the consistency you prefer (soft serve, or a little firmer). If you want a firmer ice cream, scoop it into a container and place in the freezer until you reach the desired consistency. Otherwise, serve immediately from the ice cream maker if you want the soft serve type.

Serves 4