Sunday, May 27, 2012


One of the things I miss most with my new eating plan is not being able to savor the taste of hot bread with some cold butter slathered on the top. I purchased a Sunbeam bread maker some years ago and used to make my own challah, cinnamon raisin bread and whole wheat bread...and now it is sitting collecting dust. A pure tragedy.

Earlier this year, I was dining at a restaurant called BLT Steak and we were served popovers before our meal. It's difficult for me to eat dinner out because I never know what ingredients are in the food - so when it comes to stuff like that, I just pass the basket. But I later realized  you can make popovers without yeast...just flour, salt, milk and eggs.

Using alternative milk and flours does not always produce the same results when baking. But this morning I was going to find out. I prefer sweet breads so I used almond milk instead of whole milk and added some orange zest.

So what makes a popover "pop"? The high proportion of liquid in the batter creates steam that causes the popovers to puff up. In order to have perfect popovers DO NOT PEEK. Never open the oven until the popovers are finished baking. If you don't own a popover tin, you can make these in a regular muffin tin; they just won't be as tall and as pretty. When you remove popovers from the oven, unmold and place onto a rack. Pierce the sides with the tip of a sharp knife to let steam escape - this will keep the exterior crisp and prevent the popovers from collapsing.


3 tbsp melted butter, divided
3 eggs
1 c milk, heated for 45 seconds (or substitute hemp, rice or almond milk)
1 c all-purpose flour (or substitute white whole wheat flour)
1/2 tsp kosher salt
1 packet Stevia

Preheat the oven to 450 degrees F.

Preheat muffin tin by placing it in oven for 10-15 minutes prior to baking.

In a blender or food processor, mix the eggs until pale yellow. Add the warm milk and blend. Add the remaining ingredients (with the exception of 1 tbsp butter) and blend. Brush the remaining butter on the muffin tins. Pour the batter into the warmed tins and return it to the oven.

Bake at 450 degrees for 20 minutes. Reduce the oven temperature to 350. Bake 20 minutes longer or until golden brown. Serve warm.

Cheesy Popover

If you want a heartier popover, use whole milk, and add the following:

1/4 c grated Cheddar
1/4 c grated Parmesan
2 tbsp chopped chives
1 tsp paprika

If you want to sweeten the bread, you can add a tsp of orange zest to the batter and this cinnamon sugar to the top:

Cinnamon Sugar

1/2 c sugar
1 tsp ground cinnamon
1/4 c unsalted butter, melted

Brush tops of popovers with cinnamon sugar mixture and serve warm.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Thursday, May 24, 2012

Cinnamon Oatmeal Smoothie

Having trouble rolling out of bed in the mornings in time to make breakfast? Need something quick to fill you up and start your day? Try either of these oatmeal smoothies, packed with fiber, healthy fats and protein. Almost tastes like eating oatmeal cookies n' cream for breakfast!

Benefits of eating rolled oats:
  • Provides high levels of protein and fiber, which will keep you feeling full and satisfied.
  • Has positive effect on cholesterol levels.
  • Contains lignans which protect against heart disease and cancer.
  • Contains antioxidants beneficial for heart disease.
  • Boosts immune system.
  • Stabilizes blood sugar.
  • Gluten friendly.
  • Protects against breast cancer.
Cinnamon Oatmeal Smoothie

1/4 c rolled oats, uncooked
1 c almond coconut milk
2 tbsp plain Greek yogurt
1/2 tsp ground cinnamon
Dash of turmeric
1 tsp agave nectar (or 1 packet stevia)
1 apple, cored
3/4 c ice cubes

Oatmeal Smoothie #2

1/2 c rolled oats, uncooked
1 tbsp almond butter (or peanut butter)
1 c almond milk
1 tbsp flax seeds
3/4 c ice
1 tsp vanilla extract, optional
1 packet stevia

Combine all ingredients in blender until smooth. Sprinkle with cinnamon, if desired.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Tuesday, May 22, 2012

Dutch Baby (German Pancake)

I was running so much this weekend that I did not get to have my traditional Saturday morning breakfast, which usually consists of pancakes or waffles. I went to the gym Saturday morning and ran out the door with a strawberry smoothie. And Sunday I slept through breakfast. I know...I was a long weekend. So this morning I wanted to start my day off with a Dutch baby pancake.

I am not sure why the name Dutch baby bothers me so - but it is quite a delightful and filling breakfast treat. It is extremely simple to make and can be dressed up with powdered sugar, fresh fruits, fruit compotes or with just plain maple syrup. I love the crunchy edges and the soft center...reminds me of eating a funnel cake.

A Dutch baby is also known as a Poffertje, a German pancake, a Bismarck, or a Dutch puff.  It is baked in a cast iron skillet or a metal pan, puffs up during baking, and falls soon after being removed from the oven.

Make sure your ingredients are room temperature if you are cooking your Dutch baby in a cast iron pan or you will crack the surface.

Dutch Baby

2 tbsp sugar
3 large eggs
1/2 c whole milk
1/4 c all-purpose flour
1/4 c whole wheat pastry flour
1 tsp vanilla

1/4 tsp of cinnamon
Dash of nutmeg

Dash of salt
1/2 stick unsalted butter + 1 tbsp unsalted butter

Fruit topping:
1 large apple, cored and cut into 1/2 inch slices
Dash of brandy
1/4 tsp cinnamon
Powdered sugar, for serving (optional)

Place a 10 inch cast iron skillet on the middle rack of your oven and preheat the oven 450 degrees F.

Add the eggs to blender and whisk until pale and fluffy. Blend in the remaining ingredients.

Add 1/2 stick of butter to the cast iron skillet and swirl to melt. Quickly pour the batter into the skillet and place it into the oven, baking the pancake for about 18-25 minutes, until puffed.

As the pancake is cooking, add one tablespoon of butter to skillet and heat it. Add the apples, brandy and cinnamon and cook for about ten minutes, until they caramelize. Once the pancake is finished, pour apples on top and sprinkle with powered sugar.

Dutch Baby (healthy alternative)

2 eggs
2 packets Stevia
1/2 c almond or coconut milk
1/2 c white whole wheat flour (or spelt flour)
Dash of salt
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tbsp melted butter + 2 tbsp more for pan
1 tsp of orange zest
Fresh fruit, for serving (optional)

Place 5 inch cast iron skillet in the middle rack of your oven and preheat to 450 degrees F.

Add the eggs to blender and whisk until pale and fluffy. Blend in the remaining ingredients.

Add 2 tbsp butter to the cast iron skillet and swirl to melt. Quickly pour the batter into the skillet and place it into the oven, baking the pancake for about 18-25 minutes, until puffed.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Monday, May 21, 2012

Pomegranate Sorbet

It's the time of year to enjoy cool, refreshing treats. One of my favorites is pomegranate sorbet.

What I love about sorbet is that it will typically satisfy my taste for something sweet, but without the heaviness. Since I am on a sugar free diet, ice cream has been more challenging for me to make, as stevia crystallizes differently than granulated sugar. So if I wait too long to eat my frozen treats it is hard as a rock! But for those who eat whatever they desire, this simple recipe is for you.

I get a lot of questions about making ice cream and yes, you can make sorbet and ice cream without an ice cream maker. But I highly recommend the Cuisinart Pure Indulgence ice cream maker. Once you realize how simple it is to make your own ice cream, you will wonder why you waited so long to get one.

I just keep the bowl in the freezer at all times so whenever I am ready for some sorbet or ice cream, it is ready to go! Easy as 1...2...3!

Pomegranate Sorbet

Simple Syrup:
1 c sugar
1/2 c water
1 c fresh mint leaves

In a small saucepan, combine ingredients over medium heat. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sugar has dissolved. Cool and strain before using in ice cream machine.

1 c simple syrup
2 c pomegranate juice
1 c orange juice,  no pulp
1 tbsp of Red Berry Cîroc or orange liqueur

Combine the ingredients in a pitcher or large glass bowl. Pour mixture in an ice cream maker and freeze according to the manufacturer's instructions, approximately 20-25 minutes.

Refrigerate for 1-2 hours before serving.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Tuesday, May 1, 2012

Tropical Citrus Smoothie

T-minus one week for the 40th birthday madness! I have a girlfriend who bought a Vitamix last year and has been raving about how everyone must have one in their kitchen. She feels for her Vitamix the way I feel for my Kitchenaid mixer and Cuisinart ice cream maker. I was so going to get one until I saw how much it costs...about $500.00. Well the reason being is that the Vitamix is what many restaurants and coffee shops use. I think I am doing restaurant quality stuff in my kitchen but I don't necessarily have to have what Smoothie King and Starbucks use. The Vitamix is a high performance blender that makes hot soup, blends smoothies, makes sorbet and soft serve ice cream...even scrambles eggs. Well, it should for that price.

So I started doing research on other blenders that I might be interested in that would do all the things the Vitamix did. And I found my perfect birthday present, the Ninja 1100. I was working out on the treadmill a few Saturdays ago when I saw this infomercial for the Ninja Kitchen System. There just had to be a reason I was in the gym at that moment, looking up at the screens, which I normally don't do. The Ninja 1100 makes smoothies, dips, soft serve ice cream and sorbet, processes and dices food, makes fact, the only thing it did not do was make hot soup and scramble eggs. You can process soup in the blender and heat it up afterwards; but other than those two things, it is perfect. More importantly, it was $159.80.

I have discovered my new favorite thing.

Since it arrived on Saturday I have made cucumber mint ice cream, green smoothies, banana shakes, orange carrot slushies, strawberry/cranberry smoothies, hummus...this was just what the doctor ordered.

So today I am feeling a little under the weather and I am wondering if it is all of the smoothies and the sugar content in the fruit or if it is the sudden change of weather, from 60 to 90 degrees overnight. Either way, I have to get it together because next week I will need all the energy I can muster! I thought perhaps I needed a little Vitamin C to give my immune system a boost. So I made a tropical citrus smoothie - a cool, refreshing treat.

Tropical Citrus Smoothie

1 medium orange(s), peeled and chopped
1 small lime, peeled and chopped
1 small lemon, peeled and chopped
1/2 c coconut milk, unsweetened
1 tsp fresh ginger, minced
1 packet stevia or 1 tsp agave nectar
1 c ice

Add ingredients to your blender. Process until well blended. Serve immediately.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.