You are here: Home / Archives for Everyday Cooking / Sweets

Fresh Fig Bundt Cake-What to do with fresh figs?

June 17, 2013 by · Leave a Comment

Fresh Fig CakeWhen I saw fresh figs in the grocery yesterday, I got so excited as that meant it was time to make my Fresh Fig Bundt Cake, one of my favorite new recipes from my arhtitis cookbook.  Also, diabetic-friendly and high in potassium and fiber, this moist lucious cake has it all! (didabetic-friendly recipes are indicated by “D” in book).

Now, if you are one of those that turn up your nose to fresh figs, this cake will instantly change your mind.  The recipe is from Eating Well to Fight Arthritis and I honestly couldn’t wait to include this recipe in a cookbook to share with you.  Fresh figs are persihable so they say 90% are made into dried figs.  A fresh fig is lusciously sweet with a slight crunch making them unique and delcious.  You may use dried figs or dates, however, this is one of those recipes that fresh is best.  So, go to the grocery and pick up figs and if you like pizza, you will really enjoy Fig, Caramelized Onion, Prosciutto and Goat Cheese Pizza with my cookbook, Too Hot in the Kitchen

Fresh Fig Cake
I look forward to fig season to make this incredibly moist cake (we couldn’t quit eating it), and even if you’re not a fig fan, you will be a huge fan of this cake, I promise. No fuss-you don’t even have to peel figs!

Makes 20 servings

1/3 cup canola oil
1 1/2 cups sugar
1 teaspoon vanilla extract
2 eggs
1 egg white
2 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons ground cinnamon
1 cup buttermilk
1 cup coarsely chopped fresh figs, stems removed
1/2 cup chopped pecans
Glaze (see recipe)

1. Preheat oven 350°F. Coat Bundt pan with nonstick cooking spray.
2. In mixing bowl, cream oil, sugar, and vanilla. Add eggs and egg white, one at a time, beating well after each addition until creamy.
3. In small bowl, combine flour, baking soda, and cinnamon. Add flour mixture to sugar mixture, alternating with buttermilk and ending with flour. Beat after each addition.
4. Stir in figs and pecans. Bake 40-45 minutes, until top springs back when touched. Let cake cool 10 minutes, then invert onto serving plate. Pour Glaze (recipe follows) over hot cake.

Glaze

1/4 cup sugar
2 teaspoons light corn syrup
1 tablespoon butter
1/4 cup buttermilk
1/4 teaspoon baking soda
1/2 teaspoon vanilla extract

1. In small nonstick pot, combine all ingredients except vanilla and bring to boil 4 minutes over medium heat, stirring constantly. Add vanilla and pour over hot cake.

Nutritional information per serving
Calories 194, Protein (g) 3, Carbohydrate (g) 30, Fat (g) 7, Calories from Fat (%) 32, Saturated Fat (g) 1, Dietary Fiber (g) 1, Sugar (g) 20, Cholesterol (mg) 21, Sodium (mg) 111 Diabetic Exchanges: 2 other carbohydrates, 1 ½ fat

Terrific Tidbit: I used fresh figs but fresh dates may also be used. If using dried figs, it might not be quite as moist, but I am sure as good.

Filed Under: Diabetes, Everyday Cooking, Holly's Kitchen, Sweets · Tagged: , , , , ,

Favorite Summer Dessert: Chocolate Peanut Butter Dessert

May 25, 2013 by · Leave a Comment
Chocolicious Peanut Butter Dessert

Chocolicious Peanut Butter Dessert

Looking for a make-ahead Father’s Day dessert that will feed a crowd?  Doesn’t get much better than this especially if you are one of those that crave chocolate and peanut butter. This summer ready Chocolicious Peanut Butter Dessert from my trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence cookbook, is sure to please your craving and feed a crowd! Layers of “melt in your mouth’ favorite flavors that will cool you down on hot summer days. This recipe calls for creamy peanut butter but use whatever you have in your pantry – crunchy or smooth will be delicious.  Feel free to top with crushed peanut butter cups, also.  On hot summer days, this dessert will win your Dad over easily and best of all you can get this done ahead!

 Chocolicious Peanut Butter Dessert from KITCHEN 101: Secrets to Cooking Confidence

A “worth fighting for” easy and divine dessert with magical layers.

Makes 20 servings

1 1/4 cups chocolate sandwich cream cookie crumbs (about 24 cookies)
3 tablespoons butter, melted
1 (8-ounce) package reduced-fat cream cheese
1/3 cup creamy peanut butter
2/3 cup confectioners’ sugar
1 (8-ounce) container frozen nonfat whipped topping, thawed, divided
1 cup skim milk
1 (4-serving) box instant chocolate fudge pudding and pie filling mix
Crushed chocolate sandwich cream cookies, optional

1. In small bowl, mix together cookie crumbs and butter. Press into 13x9x2-inch dish; set aside.
2. In mixing bowl, beat cream cheese, peanut butter and confectioners’ sugar until smooth. Fold in 3/4 cup whipped topping. Carefully spread over crust.
3. In another large bowl, whisk together milk and pudding mix until creamy. Let stand 2 minutes until thickened. Fold in another 3/4 cup whipped topping into pudding.
4. Carefully spread pudding mixture over peanut butter layer. Top with remaining whipped topping, a thin layer. Sprinkle with crushed cookies, if desired. Cover and chill for at least 3 hours.

Nutritional information per serving:
Calories 192 Calories from Fat 43% Fat 9g Saturated Fat 4g Cholesterol 13mg Sodium 244mg Carbohydrates 24g Dietary Fiber 1g Total Sugars 15g Protein 3g Dietary Exchanges: 1 1/2 other carbohydrate, 2 fat

Check out all my easy healthy summer recipes and KITCHEN 101 is the perfect book for the novice or busy cook!!!!

 

 

 

Filed Under: Company's Coming, Everyday Cooking, Holly's Kitchen, Sweets · Tagged: , , , , , , , ,

Strawberry, Blueberry and Raspberry Pizza: Quick Summer Dessert!

May 22, 2013 by · Leave a Comment
Berry Good Oatmeal Cookie Cake

Berry Good Oatmeal Cookie Cake

Looking for a great summer dessert taking advantage of the bountiful fruit available?  Be the queen of the kitchen with this delectable Berry Good Oatmeal Cookie Cake from my easy book, Too Hot in the Kitchen. Think of this as a giant oatmeal cookie topped with the almond fruity cream cheese filling decorated with a luscious red and blue berry combination.  Oatmeal crust, with sweet cream cheese filling, berries and the apricot glaze make this dessert not only picture perfect, but absolutely out of this world. And for the perfect savory dish, Asian Sliders with Pineapple Salsa are a must. I made this last week while filming TV and forgot how good they are! Make miniature and place on small rolls for a pick-up or can make large enough for a regular size bun – either way, paired with the Pineapple Salsa,-they are mouth-watering! Can make burgers earlier in the day, refrigerate, and cook when ready to serve. Great served at room temperature.   Check out more of my easy healthy summer recipes

Berry Good Oatmeal Cookie Cake from Too Hot in the kitchen cookbook
A best ever luscious cookie cake picture perfect and perfect tasting.

Makes 12-16 servings

1/2 cup light brown sugar
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1 cup old-fashioned oatmeal
1/2 cup butter, melted
1 teaspoon vanilla extract
1 egg
6 ounces reduced-fat cream cheese
2 tablespoons confectioners sugar
1/2 teaspoon almond extract
1/2 cup apricot preserves, divided
2 cups raspberries
2 cups sliced strawberries
1 cup blueberries 1 tablespoon orange juice

1. Preheat oven 350°F. Coat 12-14-inch pizza pan with nonstick cooking spray.
2. In large bowl, combine brown sugar, flour, baking soda, and oatmeal. Add melted butter, vanilla, and egg, mixing well.
3. Press onto prepared pan, keeping dough 1-inch from edge of pan. Bake 10-12 minutes or until edges are set. Don’t overbake. Cool.
4. In mixing bowl, beat together cream cheese, confectioners sugar, almond extract, and 1/4 cup apricot preserves until creamy. Spread on cooled crust and arrange fruit in design on pizza.
5. In microwave-safe dish, heat remaining 1/4 cup apricot preserves and orange juice, just until melted. Spoon glaze over fruit. Refrigerate until serving.

Nutritional information per serving:
Calories 220 Calories from fat 36% Fat 9g Saturated Fat 5g Cholesterol 36mg Sodium 172mg Carbohydrate 32g Dietary Fiber 2g Sugars 17g Protein 4g Dietary Exchanges: 2 other carbohydrate, 2 fat


Filed Under: Holly's Kitchen, Sweets · Tagged: , , , , , , , , , , , , , , , , , , ,

Crowd Favorite – Coffee Punch

May 16, 2013 by · Leave a Comment

Coffee CondimentsCoffee drinkers or not, adore this trendy tasting frosty ice cream-coffee punch.  Serve in punch bowl or from pitcher, and offer separate bowls of whipped topping and cocoa for added flair.  If you have a deviled-egg dish, offer it as a coffee condiment tray, filled with different types of chocolate morsels, cinnamon sticks and different types of complementary coffee additions.

 

Coffee Punch from Holly Clegg’s trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle At Any Age

Creamy coffee flavored punch is always a crowd favorite!

Makes 24-30 servings

2 quarts brewed coffee (flavored or decaffeinated coffee may be used), cooled to room temperature

3/4 cup sugar

1 tablespoon vanilla extract

2 cups fat-free half & half

2 quarts fat-free vanilla ice cream or frozen vanilla yogurt, softened

1 (8-ounce) container frozen  fat-free whipped topping, thawed

Cocoa, optional for sprinkling

1. In large container, combine cooled coffee, sugar and vanilla.  Refrigerate until well chilled or overnight.

2.   When ready to serve, combine coffee mixture and half-&-half.  In punch bowl, place ice cream and pour coffee milk mixture on top.

3.  Serve with dollop whipped topping and sprinkle with cocoa.

Nutritional information per serving:

Calories 98 Calories from fat 0% Fat 0g Saturated Fat 0g Cholesterol 0mg Sodium 56mg Carbohydrate 22g Dietary Fiber 0g Sugars 15g Protein 3g Dietary Exchanges: 1 1/2 other carbohydrate

 

For more favorite recipes visit www.hollyclegg.com.

Filed Under: Brunch, Company's Coming, Everyday Cooking, Sweets · Tagged: , , , ,

Cookies and Cream Cheese Cupcakes – Easy Summer Dessert?!

May 16, 2013 by · Leave a Comment
Cookies and Cream Cheesecake Cupcakes

Cookies and Cream Cheesecake Cupcakes

A cupcake with two favorites, Oreo cookies and cheesecake, easy to make and incredibly delicious, not to mention fun and pretty on the serving plate. These are a great make ahead treat as cheesecakes freeze well. Perfect, single portions, as I have made them many times for different parties, from football games to grandchildren’s birthdays – but good luck eating just one! 

Cookies and Cream Cheese Cupcakes from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

Oreo cookies and cheesecake – need I say more?!
 

Makes 20 cheesecake cupcakes

20 chocolate sandwich cream cookies

2 (8-ounce) packages reduced-fat cream cheese

1/2 cup sugar

1 egg

2 egg whites

1/2 cup nonfat plain Greek yogurt

1 teaspoon vanilla extract

6 crushed chocolate sandwich cream cookies

1 Preheat oven 300F. Line muffin pan with paper liners.

2 Place one whole cookie in the bottom of each cupcake paper.

3 In mixing bowl, beat cream cheese and sugar until light. Gradually add egg and egg whites beating until creamy. Add yogurt and vanilla, mixing well. Stir in crushed cookies.

4 Divide batter between cookie filled cups. Bake 25-28 minutes or until filling set. Cool and refrigerate in pan about 2 hours.

Nutritional information per serving:

Calories 154 Calories from Fat 47% Fat 8g Saturated Fat 4g Cholesterol 25mg Sodium 186mg Carbohydrates 16g Dietary Fiber 0g Total Sugars 11g Protein 4g, Dietary Exchanges: 1 other carbohydrate, 1 1/2 fat

Check my website for more healthy delicious summer desserts.

 

Filed Under: Appetizers, Company's Coming, Everyday Cooking, Holly's Kitchen, Sweets · Tagged: , , , , , , , , ,

Ooey Gooey Squares – All-Time Favorite!

May 16, 2013 by · Leave a Comment
Ooey Gooey Squares

Ooey Gooey Squares

Whether you are cheering for football, basketball, baseball or another favorite sport, a sports spread easy pick-up menu is a must! And when you want a sweet treat Ooey Gooey Squares top the list! Is it a cookie, is it a brownie? Its both and it will melt in your mouth! Definitely my family’s all-time favorite. My pantry stocking tip would be to keep these ingredients on hand at all times to whip them up at a moment’s notice. Young and old alike, love these delicious desserts, in fact, I made them not long ago to bring to the hospital when my daughter was having her baby and the nurses couldn’t get enough!

 

Ooey Gooey Squares from Holly Clegg’s trim&TERRIFIC KITCHEN 101: Secrets to Cooking Confidence

This recipe has probably been my most requested and all-time favorite bar cookie for all ages. Best of all, it’s so easy and quick.

 

Makes 48 squares

 

1 (18.25-ounce) box yellow cake mix

1/2 cup butter, melted

1 egg

1 tablespoon water

1 (8-ounce) package reduced-fat cream cheese

1 (16-ounce) box confectioners’ sugar

2 egg whites

1 teaspoon vanilla extract

1 cup semisweet chocolate chips

 

1.  Preheat oven to 350° F. Coat 13x9x2-inch baking pan with nonstick cooking spray.

2.  In mixing bowl, beat together cake mix, butter, egg, and water until well mixed. Spread batter into prepared pan.

3.  In mixing bowl, beat together cream cheese, confectioners’ sugar, egg whites, and vanilla. Stir in chocolate chips. Pour this mixture over batter in pan.

4.  Bake 40-50 minutes or until top is golden brown. Cool to room temperature and cut into squares.

 

Nutritional info per serving:

Calories 138, Calories from Fat 36%, Fat 6g, Saturated Fat 3g, Cholesterol 13mg, Sodium 112mg, Carbohydrates 21g, Dietary Fiber 0g, Total Sugars 17g, Protein 2g, Dietary Exchanges:  1 1/2 other carbohydrate, 1 fat

 

For more sweet treats and delicious recipes visit www.hollyclegg.com.

 

Filed Under: Appetizers, Company's Coming, Everyday Cooking, Holly's Kitchen, Sweets · Tagged: , , , , , , , , , , ,

I LOVE Blueberry season – Quick Lemon Blueberry Bread

May 15, 2013 by · Leave a Comment
Quick Lemon Blueberry Bread

Quick Lemon Blueberry Bread

Did you know that blueberries give you the most bang for your buck with nutrition?  This small jewel packs a powerful punch of antioxidants that can easily be included in the morning with cereal, tossed in a salad or make a decadent dessert.  Blue/purple fruits and vegetables such as blackberries, blueberries, plums, grapes, raisins, and eggplant have shown to slow the aging process from the inside out—helping with memory protection and reducing the risk of some cancers. This Quick Lemon Blueberry Bread is as moist and delicious as a cake, bursting with nutrition delectable in season blueberries.

Quick Lemon Blueberry Bread from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

Blueberries burst with flavor and nutrition! This luscious lemon bread is my “go to” easy favorite; in fact, close your eyes and you’ll think you are eating cake.

Makes 16 servings

1 (8-ounce) package reduced-fat cream cheese
1 1/3 cups sugar, divided
2 eggs
1 tablespoon lemon extract
1 1/2 cups reduced-fat or regular biscuit baking mix
1 tablespoon grated lemon rind
1 1/2 cups blueberries
1/3 cup lemon juice

1. Preheat oven 350°F. Coat 9x5x3-inch nonstick loaf pan with nonstick cooking spray.
2. In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in eggs and lemon extract.
3. Stir in baking mix and lemon rind just until blended. Carefully stir in blueberries. Transfer batter to prepared pan. Bake 50-60 minutes or until toothpick inserted comes out clean.
4. Immediately poke holes in 1-inch intervals on top of bread with toothpick. In microwave-safe dish, combine remaining 1/3 cup sugar and lemon juice, heating until sugar is dissolved. Pour evenly over top of bread. Cool and slice.

Nutritional information per serving:
Calories 164 Calories from fat 24% Fat 4g Saturated Fat 2g Cholesterol 37mg Sodium 200mg Carbohydrate 28g Dietary Fiber 1g Sugars 20g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spicy Advice: If using frozen blueberries, do not thaw before using, or the blueberries turn too mushy.

Check out more yummy, easy healthy recipes

 

Filed Under: Brunch, Holly's Kitchen, Sweets, Vegetarian · Tagged: , , , , , , , ,

Easy Crowd Pleasing Chocolate Cola Cake-with diet Coke

April 1, 2013 by · Leave a Comment
Chocoalate Cola Cake

Chocoalate Cola Cake

 

Need a easy, make ahead, absolutely delicious recipe?  I immediately turn to my fun and 30 minute recipe cookbook, Too Hot in the Kitchen, for my favorite and oh-so-easy Chocolate Cola Cake. They are my go-to taste-test recipe and definitely feed and please a crowd. And you know I can’t show up without food! I don’t mind ever making these brownies/cake because not only are they simple to whip up, but the best part is I get to eat a few hot out of the oven! And if you have to bring dessert for lots of people, this makes a big pan.  It is a cross between a brownie and cake; and always a talked about recipe.  Whenever you hear I have sample, this is usually my recipe of choice.  After all, I have decided CHOCOLATE speaks!

Also, this is the recipe that I used in my diet coke southern promotion several years ago that I wouldn’t give out.  It was all the rage.  I also love it because the recipe makes a large pan which serves a lot of people.  Let me know what you think?  So, now the secret is out.

Check out my easy healthy desserts

 

Filed Under: Holly's Kitchen, Sweets · Tagged: , , , , , , , , , ,

Fun Spring Easter Sweet Treats

March 28, 2013 by · Leave a Comment
Blonde Brownies

Blonde Brownies

These fun recipes have made me the most popular mom throughout all three of my kids’ younger years of school. Now my teenage daughters make them themselves, and they are requested by all their friends. Every time I make them for the kids, the adults are the first to grab a piece. Cut into small squares to please a crowd. Using spring candy colors of the season, Double Chocolate Candy Pizza is a sweet version of the All-American favorite. Blonde Brownies also use colorful M&M’s in this yummy bar cookie.  Not just for Easter and Spring though, make year-round using the season’s holiday colored candies!

 

Blonde Brownies

This is my go-to holiday bar cookie for Halloween, Thanksgiving, Christmas, Valentine’s Day or Easter to use holiday themed chocolate coated candies.

 

Makes 48 squares

 

1/2 cup butter, melted

1 2/3 cups light brown sugar

2 eggs

1 tablespoon vanilla extract

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 cup skim milk

1 cup holiday colored chocolate coated candies

 

1. Preheat oven 350°F. Coat 13x9x2-inch baking pan with nonstick cooking spray.

2. In large bowl, combine butter and brown sugar. Add eggs, one at a time, beating well. Add vanilla.

3. In bowl, combine flour, baking powder and baking soda. Gradually stir into sugar mixture alternately with milk. Stir in chocolate candies. Transfer to pan.

4. Bake 18-20 minutes or until toothpick inserted in center comes out clean. Don’t overcook.

 

Nutritional information per serving:

Calories 91 Calories from Fat 30% Fat 3g Saturated Fat 2g Cholesterol 13mg Sodium 49mg Carbohydrates 15g Dietary Fiber 0g Total Sugars 10g Protein 1g, Dietary Exchanges: 1 other carbohydrate, 1/2 fat

 

Terrific Tidbit: You don’t need a mixer for this recipe as you can stir everything easily in a bowl.

You can use semisweet or butterscotch chips year round.

 

For more fun spring recipes visit hollyclegg.com

Filed Under: Holidays, Sweets · Tagged: , , , , , , , , ,

Green! St Patrick’s Day Frozen Pistachio Pie

February 5, 2013 by · Leave a Comment

One thing comes to mind when it comes to St. Patrick’s Day – Green! I love to serve green foods on the March 17th holiday, and the Frozen Pistachio Pie is a fun and delicious way to eat green!

Decorating is a snap too – now that Mardi Gras has passed, just separate out all of those green beads and fill up various sizes of glass containers for a festive centerpiece.

Frozen Pistachio Pie from Holly Clegg trim&TERRIFIC Freezer Friendly Meals

This pie, laced with nuts in a chocolate crust and topped with hot fudge, is refreshingly indulgent.

Makes 8 servings

1 1/2 cup crushed chocolate graham crackers
2 tablespoons sugar
3 tablespoons butter, melted
1/4 cup chopped pistachios or cashews
1 quart fat free vanilla ice cream or yogurt, softened
1 (4-serving) instant pistachio flavored pudding and pie filling
1/2 cup chocolate fat free fudge topping, warmed

1. Preheat oven 375°F.
2. In 9-inch pie plate, stir together graham cracker crumbs, sugar, and butter, press on bottom and up sides. Bake 8 – 10 minutes. Cool completely.
3. Meanwhile, in a large bowl, quickly combine the pistachios, ice cream, and pudding until well mixed. Transfer mixture into cooled crust.

To Prepare and Eat Now:  Freeze, covered for at least 4 hours or until firm.  Serve with warmed chocolate fudge topping on each slice.

To Freeze: Freeze, covered for at least 4 hours or until firm.
To Prepare After Freezing: Serve from the freezer. Drizzle warmed chocolate topping on each piece when serving.

Nutritional information per serving: Calories 339, Protein (g) 6, Carbohydrate (g) 63, Fat (g) 8, Calories from Fat (%) 21, Saturated Fat (g) 3, Dietary Fiber (g) 1, Cholesterol (mg) 11, Sodium (mg) 441, Diabetic Exchanges: 4 other carbohydrate, 2 fat

Filed Under: Everyday Cooking, Holidays, Holly's Kitchen, Sweets · Tagged: , , , , , , , , , , , ,
«Older Posts