by Dana Angelo White in Cookies & Other Desserts, July 15, 2012
by Toby Amidor in Cookies & Other Desserts, May 24, 2012
Happy National Ice Cream Day! As a former scooper and life long ice cream-aholic, I consider myself somewhat of an aficionado. Even though my career is all about nutrition, I know there are many reasons to love this creamy cold confection.
Ice Cream Facts
Originating in ancient China, ice cream is a combination of cream, milk, sweeteners, flavorings and add-ins like fruit, nuts and candy. Did you know these fun facts?
- The first ice cream parlor opened its doors in America in New York City in 1776.
- We have an inventor from the 1904 World’s Fair to thank for making ice cream more portable — with a cone.
- While softening in the microwave is a popular method, you risk over-melting or even burning the ice cream. For best results, allow it to sit out on the counter for 5 to 10 minutes before dishing it out.
- Ice cream relies on fat to make it smooth and creamy – the higher the fat content, the less time it will take to soften.
- Research has found that eating ice cream in a cone may be the smarter choice. Licking away with the warmth of the tongue releases the flavor better, plus a cone takes longer to eat.
by Michelle Buffardi in Cookies & Other Desserts, May 12, 2012
- End your meal with Ellie Krieger's Balsamic Strawberries With Ricotta Cream.
Looking to keep your svelte summer figure? Here are 22 healthy and delectable desserts that have less than 250 calories per serving.
Juice and delicious seasonal fruit can help satisfy your sweet tooth and provide you with a burst of antioxidants.
by Dana Angelo White in Cookies & Other Desserts, Meal Makeovers, March 2, 2012
- Little Lemon Meringue Pies: the perfect ending to a spring meal.
Surprise mom this weekend with a lemon cake, cookie or no-bake bar. Each of these sweet, tart treats is Healthy Eats-approved, and are sure to meet mom’s standards, too.
Little Lemon Meringue Pies
Lemon Thyme Bars
by Dana Angelo White in Cookies & Other Desserts, February 7, 2012
- Homemade Girl Scout cookies, inspired by Thank U Berry Munch cookies.
It’s that time a year again! We covered homemade recipes for classics like Samoas, Thin Mints and Tagalongs, now it’s time for one of the newest Girl Scout cookie flavors.
Don’t get us wrong – our intention is not to thwart the fundraising efforts of deserving girl scouts. But let’s face it, all packaged cookies need preservatives to stay fresh. We’re offering a recipe with nothing but real ingredients. Besides, you can only get your hands on these cookies once a year so it’s nice to have a recipe on hand when girls scouts are on hiatus.
“Thank U Berry Munch” cookies debuted in 2010. Made with sweet-tart cranberries and white chocolate, our version has all the flavor and none of the preservatives. Some online reviews noted that this cookies was overly sweet so we took that into account when creating this tasty version.
by Dana Angelo White in Cookies & Other Desserts, Healthy Recipes, January 13, 2012
- Skip the packaged cupcakes in the supermarket and make your own instead.
We had so much fun making homemade Girl Scout Cookies, we just had to try and recreate another childhood classic.
Why Make your own?
Using real ingredients like butter, sugar and chocolate in this recipe means our version won’t be low in calories. BUT, what you will be getting is a super fun and delicious cupcake made without preservatives, fillers, thickeners and hydrogenated oils found in the store-bought version.
by anichols in Cookies & Other Desserts, Healthy Holidays, December 19, 2011
- Perfectly portioned mini upside-down cakes.
This old-school dessert never goes out of style, but the fat and calories in traditional recipes might force you out of those skinny jeans. Our properly portioned recipe saves the day!
Lightening Things Up
Recipes for typical pineapple upside-down cake call for sticks of butter and cups of sugar just for the pineapple topping! This leads to slices of cake with at least 400 calories and 15 grams of fat.
Making pineapple upside-down cupcakes equals portion control for this culinary classic. You can also make this same recipe in a 9×13 inch cake pan and divide into 12 pieces for the calories to come out the same. While the occasional maraschino cherry (the typical topping), is harmless, we used fresh raspberries instead.
by Dana Angelo White in Cookies & Other Desserts, Thanksgiving, November 10, 2011
There are many ways to go about holiday cookie-making without gobs of butter and sugar—really, there are! Here are some ways to indulge sensibly.
For those with children to please, get them involved! Try these adorable classic gingerbread boys and girls (pictured above). Set up a decorating station with frosting, sprinkles and maybe even some gum drops—it’s a fun activity and delicious treat rolled into one.
by Dana Angelo White in Cookies & Other Desserts, Healthy Holidays, November 6, 2011
Cooking for a crowd this holiday? Stumped by how to accommodate family members with special dietary needs? We’ve got sweet ideas for everyone at your table.
Little fingers will love scooping up these tiny cupcakes. They’re portion controlled for the adults, too.
Recipe: Mini Carrot Cupcakes
by Dana Angelo White in Cookies & Other Desserts, October 19, 2011
“Flour” is basically the ground meal of any grain. While wheat is most common, oats, corn and rice (among others) are also available. Wheat flours are the classic choice for most baked goods and also tend to have the greatest variation. Types will differ by the coarseness of the grain, amount of gluten (a protein with elastic “chewy” properties), and the presence of any additional ingredients.
There’s nothing wrong with a little trick-or-treating but some Halloween goodies can be downright spooky! Why not make a few of the classics on your own, and eliminate some of the preservatives found in store-bough treats? Here’s a recipe for one of our favorites: peanut butter cups.