Raspberry Blondies

As we have figured out thus far I am a HUGE chocolate fiend. So why does it seem like all of the desserts I have made recently do not include chocolate? Well, my chocolate habit is so bad that I lose any inkling of self control when around the stuff. I will finish off a plate of brownies in one day without a second thought. So, in order to not gain 20 pounds, I have been leaning more toward the fruitier variety of desserts.

This sweet blondie is balanced by tart raspberry jam. Not only do they taste like heaven but the beautiful swirly contrast look like little buttery clouds.

1 1/2 cups packed brown sugar
1 stick butter, melted
2 eggs
1 tsp vanilla extract
1/4 tsp cinnamon
1 1/2 cups all purpose flour
1/2 tsp baking powder
1/2 tsp salt
1/3 cup raspberry jam

1. Heat oven to 350 degrees F. In the bowl of a stand mixer fitted with a paddle attachment (or you can combine by hand) add brown sugar, butter, eggs, vanilla and cinnamon. Mix to combine. In a separate bowl combine flour, baking powder and salt. Add flour mixture slowly to brown sugar  and stir until combined, 1 min.

2. Pour batter into greased 13x9 inch pan. Spread batter evenly throughout pan. Using a tablespoon dollop raspberry jam over the top of the blondie batter.

3.  Using a butter knife, swirl the raspberry jam throughout the batter in small circular motions so the jam is evenly distributed.

4. Bake until batter is set, 20 min. Jam will still be wet so to test batter use a toothpick in a section that does not have jam on it. Allow to cool for 15 min. 

Butternut "Mac & Cheese"

I love recipes that allow me to eat the unhealthy foods I love with no guilt, or at least less guilt. I saw a version of this recipe on the Today show and decided to adapt it a bit. The recipe takes out the bechamel sauce usually found in mac & cheese (butter, flour, cream) and substitutes it with a butternut squash puree. Same creamy consistancy, a bit sweet and MUCH healthier.

1/2 box (8 oz) whole wheat pasta (elbow, ziti or rotini work great)
1 medium butternut squash, diced
1/4 cup plain greek yogurt
1 cup skim milk

1 tsp salt

1/4 tsp pepper

1 pinch nutmeg

1 1/2 cups shredded sharp cheddar cheese
1/2 cup shredded parmesan cheese
2 cups diced whole grain bread

1. Heat oven to 400 degrees F. Bring a large pot filled half way with water to a boil. Add butternut squash a cook until tender, 15 minutes.  Strain squash and add to blender

Plum and Oarmeal Crisp with Cinnamon Whipped Cream

Dear Instagram, You Rule. 

1 1/2 pounds plums, cored and cut into 1/4 inch slices
3 tbsp sugar
2 tsp grated ginger
2 tsp lemon juice
1/2 cup flour
1/2 cup oats
3 tsp cinnamon
2 tsp vanilla extract
6 tbsp cold butter, cut into small cubes
1 cup heavy cream
2 tbsp confectioners sugar

1. Heat oven to 375 degrees F. and place oven rack in the middle. In a large bowl, toss plums with sugar, ginger and lemon juice. Place into a 6 cup, oven safe, baking dish.

Creamy Carrot-Ginger Soup



Ok I lied, this is not just Carrot-Ginger soup, it's Carrot-Ginger-Butternut Squash soup, but that just seemed too long to write.

As I begin to ease myself into the realization that it is no longer summer, the only thing that comforts me is knowing that my second favorite season is on the horizon -- Soup Season! As a child my mom used to call me a "soupaholic", mainly because it was the only other food I would eat aside from chicken and pasta. I just couldn't get a enough of the stuff! This is a great soup to transition into the chilly weather. It is warm and creamy, yet still light enough that you won't want to hibernate on the couch all night long.


Ingredients:
1 lb butternut squash, peeled, seeded and cut into 1-inch dice
2 tbsp olive oil
1/2 cup chopped onions (3 oz)
2 cloves garlic, minced
1 lb carrots, peeled and diced
1 2-inch piece of ginger, thinly sliced
4 cups chicken broth plus extra for thinning out
2 tsp cumin
salt & pepper

1. Heat oven to 400 degrees F. On a sheetray toss butternut squash with 1 tbsp olive oil and roast until squash is soft, 20 min.
2. In a large pot heat remaining 1 tbsp olive oil. Add onions and garlic and saute until onions become translucent, 4-5 min.

This Is Happening...

I thought I had escaped this addictive condiment upon leaving Italy. I guess I didn't have to fill my suitcase with packets of Nutella after all...

http://gothamist.com/2012/09/27/the_nutella_truck_is_coming_to_town.php