Orange Cupcakes with Citrus Cream Cheese Frosting

As of this weekend, Spring has officially sprung. Azalea’s are in full bloom and the days are getting longer and warmer. The perfect treat for days like these are Orange Cupcakes with Citrus Cream Cheese Frosting, from Too Hot in the Kitchen: Secrets to Sizzle At Any Age. Cupcake shops are all the rage right now, and you can easily whip up these little delights in your own home. Whether bringing them to a neighbor, your children’s grade school class, or a shower, these cupcakes are sure to please. A refreshing orange twist and a cream cheese icing is hard to beat…and shhhh they even get a boost of whole wheat flour nutrition – but I won’t tell the kids!

Orange Cupcakes with Citrus Cream Cheese Frosting  from Too Hot in the Kitchen: Secrets to Sizzle At Any Age.

With cupcakes the fad, try this refreshing, light cupcake with a wonderful orange twist — sneak in whole wheat flour for a nutrition boost.

Makes 20-24 cupcakes

1 cup all-purpose flour

1 cup whole-wheat or all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon grated orange rind, optional

3/4 cup sugar

1/2 cup buttermilk

1 (12-ounce) can frozen orange juice concentrate, thawed and divided

1/3 cup canola oil

2 eggs

1 teaspoon vanilla extract

Citrus Cream Cheese Frosting (recipe follows)

1. Preheat oven 350°F. Line muffin tins with cupcake papers.

2. In medium bowl, combine both flours, baking powder, baking soda and orange rind.

3. In another bowl, combine sugar, buttermilk, orange juice concentrate (reserving 2 tablespoons), oil, eggs and vanilla. Whisk until well mixed.

4. Add sugar-buttermilk mixture to flour mixture, stirring only until blended. Divide batter among muffins, filling about half full. Bake 18-22 minutes or until tops spring back when lightly touched. Cool, frost with Citrus Cream Cheese Frosting (see recipe).

Citrus Cream Cheese Frosting

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

2 tablespoons frozen orange juice concentrate, reserved from above

2 cups confectioners sugar

1. In mixing bowl, beat together all ingredients until creamy. Frost cupcakes.

Nutritional information per serving:

Calories 184 Calories from fat 28% Fat 6g Saturated Fat 2g Cholesterol 25mg Sodium 96mg Carbohydrate 30g Dietary Fiber 1g Sugars 22g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spring Has Sprung- Orange Cupcakes with Cream Cheese Frosting

Due to popular demand, here’s my requested easy king cake that people all over say they even PREFER to the bought ones!!!!!   I am so excited to have created a SUPER SIMPLE KING CAKE RECIPE  from my trim&TERRIFIC GULF COAST FAVORITES cookbook (this book includes all your Louisiana and southern favorites) for you to make wherever you live.

In fact, I am bringing back this recipe due to popular demand as I have had people from New York to Colorado tell me this is their favorite recipe–even better than in the bakeries.  Not sure about that, but this recipe is pantry-friendly and you can make it within minutes.  Made with crescent rolls and food colorings for the icing-you can even let the kids make this one for you.  Fun and fantistic-you will want to try this king cake recipe.

King Cake with Cream Cheese Cinnamon Filling from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Use Easter’s pastel colors for your icing instead of Mardi Gras colors.

Makes 16 servings

2 (8-ounce) cans reduced-fat crescent rolls
4 ounces reduced-fat cream cheese
2 tablespoons confectioners’ sugar
1 teaspoon vanilla extract
2 tablespoons butter
1/3 cup light brown sugar
1 tablespoon ground cinnamon

1. Preheat oven 350°F. Coat 10-inch round pizza pan with nonstick cooking spray.
2. Separate crescent rolls at perforations, into 16 slices. Place slices around prepared pan with points in center. About halfway down from points, press seams together.
3. In mixing bowl, beat cream cheese, confectioners’ sugar, and vanilla until creamy. Spread on dough in center where seams have been pressed together.
4. In another small bowl, combine butter, brown sugar, and cinnamon with fork until crumbly. Sprinkle over cream cheese. Fold dough points over filling, then fold bottom of triangle over points forming a circular roll like a king cake.
5. Bake 20-25 minutes or until golden brown. Cool slightly, drizzle with colored Mardi Gras Icing.

Mardi Gras Icing:

1 cup confectioners’ sugar
1-2 tablespoons skim milk
1/2 teaspoon vanilla extract
Pink, Lime green, Light blue food colorings

1. In small bowl, combine all ingredients, except food color. Divide mixture into three bowls.
2. In first bowl, add a few drops of pink food coloring. In second bowl, add a few drops of green food coloring. In third bowl, add equal amounts of drops of blue food coloring (to create purple).
3. Drizzle over baked cake.

Nutritional information per serving: Calories 184 Calories from fat 36% Fat 7 g Saturated Fat 3 g Cholesterol 9 mg Sodium 275 mg Carbohydrate 26 g Dietary Fiber 0 g Sugars 16 g Protein 3 g Diabetic Exchanges 11/2 carbohydrate 11/2 fat

For more Louisiana southern recipes visit my website www.hollyclegg.com.

King Cake made with Crescent Rolls-MY ABSOLUTE FAVORITE!!!!

Are you making a special dinner for Valentine’s Day? Even if you are not, this fun playful cake will make your Sweetheart’s day extra sweet! Spouse, kids, friends, or coworkers – all ages will appreciate this delicious festive cake this Valentine’s Day.  Last year I had a Valentine’s party at my house…and really got into the Valentine’s Day theme with inexpensive decorations.  We all had so much fun and here is a glimpse of our fun night!

Strawberry Heart Cake from The New Holly Clegg Trim & TERRIFIC Cookbook

This awesome cake is too good to save for only Valentine’s Day. Turn into a round layered cake year-round with 9-inch round pans. It begins with a cake mix and is easy to make.

Makes 16 servings

1 (18.25-ounce) box white cake mix

1/4 cup canola oil

2 eggs

2 egg whites

1 (3-ounce) package strawberry gelatin

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup) (reserve extra for frosting)

1/2 cup skim milk

Strawberry Frosting (recipe follows)

1. Preheat oven to 350ºF. Coat one 9 x 9 x 2-inch square pan and one 9-inch round cake pan with nonstick cooking spray.

2. In mixing bowl, combine cake mix, oil, eggs, egg whites, strawberry gelatin, 1/2 cup strawberries, milk, mixing until well blended. Divide batter, pour into prepared pans. Bake 25 – 30 minutes, or until wooden toothpick inserted in center comes out clean. Remove from pans, cool completely.

3. To form heart: Place square cake on large platter. Cut round cake in half, place each half with cut side next to square side. You may need to trim corners. This now makes a heart. Turn cakes so square cake’s pointed end is down and round halves are at top. Frost heart cake with Strawberry Frosting (see recipe below).

Strawberry Frosting

3 tablespoons butter

1 (16-ounce) box confectioners’ sugar

1/2 (10-ounce) package frozen sliced strawberries (1/2 cup)

1. In medium mixing bowl, mix together butter, confectioners’ sugar, remaining strawberries until well blended.

Nutritional information per serving: Calories 336, Protein (g) 3, Carbohydrate (g) 60, Fat (g) 9, Calories from Fat (%) 25, Saturated Fat (g) 2, Dietary Fiber (g) 1, Cholesterol (mg) 27, Sodium (mg) 262 Diabetic Exchanges: 4 other carbohydrate, 2 fat

for more delicious desserts visit www.hollyclegg.com 

Steal Your Heart for Valentine’s Day with this Strawberry Valentine’s Day Heart Cake

Sometimes I get an email that really touches me and this is one of those.  It is about my king cake recipe, and I understand how wonderful king cake is.  What’s great is no matter where you live, you can make it.  You probably can use less sugar in a few places to make it more diabetic friendly, in fact, I think I will have to try to do so.  Thank you Kourtney for sharing this with me:

I am 24 years old and was recently diagnosed with pre type 2 diabetes in the fall. As soon as King Cake season came around it made me depressed to go to the stores and see the King Cakes covered in sugar and filled with overly sweetened fillings that I shouldn’t be eatting. I was SO happy to see your lower fat, lower sugar recipe on your blog (the cresent roll one) I made it tonight and it was AMAZING! It was easy to make and delicious. You are my new hero! Thank you so much!   Kourtney Davison

Here’s the KING CAKE RECIPE from my trim&TERRIFIC Gulf Coast Favorites cookbook which includes the diabetic exchanges with all your Louisana and southern favorites!

For more Louisiana southern diabetic-friendly recipes visit my website www.hollyclegg.com.

King Cake More Diabetic Friendly and Easy To Make

If you’re in the mood to save for Black Friday, purchase Shurfine/Shurfresh products at your local Associated Food Store as the ingredients are high quality and affordable.

Chocolate Pecan Pie with Honey Pecan Topping from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 8-10 servings

1 (9-inch) Shurfine unbaked pie shell
2 Shurfresh eggs
2 egg whites
1 cup Shurfine light corn syrup
1 tablespoon Shurfresh butter, melted
1/4 cup Shurfine sugar
1/4 cup Shurfine light brown sugar
1 tablespoon Shurfine all-purpose flour
1 tablespoon Shurfine vanilla extract
1 cup coarsely chopped pecans
1/3 cup Shurfine semi-sweet chocolate chips

1.  Preheat oven 350°F.

2.  In bowl, whisk together eggs, egg whites, corn syrup, butter, sugar, brown sugar, flour, vanilla. Stir in pecans and chocolate chips.

3.  Transfer to pie shell. Bake 45–50 minutes or until set. Cool completely.

Nutritional information per serving:
Calories 383, Calories from fat (%) 42, Fat (g) 19, Saturated Fat (g) 5, Cholesterol (mg) 49, Sodium (mg) 136, Carbohydrate (g) 53, Dietary Fiber (g) 2, Sugars (g) 25, Protein (g) 5, Diabetic Exchanges: 3 1/2 carbohydrate, 4 fat

Honey Pecan Topping

Makes 8–10 servings

1/4 cup Shurfine light brown sugar
2 tablespoons Shurfresh butter
2 tablespoons Shurfine honey
1 cup pecan halves

1. Preheat broiler. Prepare baked pie.

2. In nonstick pot, combine brown sugar, butter, and honey. Cook over low heat until sugar dissolves, stirring constantly. Add pecans and stir until well coated.

3. Spread topping evenly over pie. Return to oven and broil topping until bubbly and golden brown. Watch carefully.

Nutritional Information per serving:
Calories 128, Calories from fat 67%, Fat 10 g, Saturated Fat 2 g, Cholesterol 6 mg, Sodium 18 mg, Carbohydrate 10 g, Dietary Fiber 1 g, Sugars 9 g, Protein 1 g, Diabetic Exchanges: 1/2 carbohydrate, 2 fat

For more Gulf Coast Favorites visit www.hollyclegg.com 

Chocolate Pecan Pie: Associated Food Stores Weekly Recipe

Chocolate Pecan Pie with Honey Crunch Topping

The holidays in my house aren’t complete without a Pecan Pie on the menu.  I have tried many recipes over the years but my favorite pie is the Chocolate Pecan Pie with the Honey Crunch Topping fro my Gulf Coast Favorites Cookbook.  I made the pie the other day to shoot a photo, and honestly, I couldn’t quit eating it.  We unanimously agreed that it was the best pie we had put in our mouth.  You can use semi-sweet chocolate chips or the dark chocolate which is what I did to give it that rich deep chocolate contrast to the sweet pecan filling. I believe in convenience so I just used a refrigerated crust to keep pie making simple.  Now, I think the secret is the Honey Crunch Topping-I will give you a quick tip:  If you don’t like to bake pies, pick up a pie and add the Honey Crunch Topping and I promise your pie will have that extra pizzazz.

Whenever I want my favorite southern or Louisiana recipes, I turn to my Gulf Coast Favorites cookbook-with this book you can enjoy healthier Louisiana favorites that is so much better for you.  You don’t have to change what you make, just change how you prepare it–even with Pecan Pie!

Here’s the recipe for Chocolate Pecan Pie with Honey Crunch Topping

Chocolate Pecan Pie with Honey Crunch Topping-My Favorite

German Chocolate Cream Cheese Bars

With 3 kids, I know the week before Halloween can be busy – finishing the perfect costume and all the Halloween parties – and of course they always signed me up for their class party snack duty! For a fun twist on one of my favorites, German Chocolate Cream Cheese Bars become festive when food coloring is added to the cream cheese layer to make them Halloween orange. These days you can find orange food coloring but you can always mix yellow and red for the perfect shade.  I always have bowl of chili or hearty soup on the stove to feed everyone leisurely and easily.  This year I am preparing my Southwestern Shrimp, Corn and Sweet Potato Soup  from Too Hot in the Kitchen, my new cookbook, as whenever I make it on TV, people are going home that day to make it for their family.  I have the orange theme going on, for sure!  For more healthy Halloween goodies you and your kids will have fun with, such as Creepy Crawlers and Jack-O’-Lantern Sandwiches, I have them all on  www.thismamacooks.com

German Chocolate Cream Cheese Bars

It’s like having two desserts in one with this simple to make bar cookie that combines German chocolate and cheesecake all in one bite. 

Makes 48 squares

1 (18.25-ounce) box German chocolate cake mix

1 egg

1/3 cup flaked coconut

1/3 cup butter, melted

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

1 (16-ounce) box confectioners’ sugar

3 egg whites

1 teaspoon coconut extract

1 teaspoon vanilla extract

1.  Preheat oven 350°F.
2.  In large mixing bowl, combine cake mix, 1 egg, coconut, and butter.
3.  Pat mixture into bottom of 13  9  2-inch baking pan coated with nonstick cooking spray.
4.  In mixing bowl, beat cream cheese, confectioners’ sugar, egg whites, and coconut and vanilla extracts until mixture is smooth and creamy. Pour over mixture in pan.
5.  Bake 35–40 minutes or until top is golden brown. Cool and cut into squares.

Nutritional information per serving:

Calories 108, Calories from fat (%) 26, Fat (g) 3, Saturated Fat (g) 2, Cholesterol (mg) 11, Sodium (mg) 116, Carbohydrate (g) 19, Dietary Fiber (g) 0, Sugars (g) 15, Protein (g) 1, Diabetic Exchanges: 1 1/2 carbohydrate, 1/2 fat

Terrific Tidbit: For a festive Halloween twist, use red and yellow food coloring to make orange in the cream cheese mixture.

for more healthy recipes visit www.hollyclegg.com 

Healthy Halloween Recipes: Move Over Pumpkin

Grab ingredients to whip up this delicious treat from your local Associated Food Store. Shurfine/Shurfresh products, available at your neighborhood Associated Food Store, are not only affordable and high-quality, you’re supporting your local community when you purchase them.

Apple Caramel Spice Bars from Holly Clegg’s trim&TERRIFIC Gulf Coast Favorites

Makes 24 servings

1 (18.25-ounce) box Shurfine spice cake mix
1 cup old-fashioned oatmeal
1 egg
1/2 cup Shurfresh butter, melted
1/3 cup chopped pecans
2 baking apples, peeled, cored, and thinly sliced
1 cup fat-free caramel flavored topping
2 tablespoons Shurfine all-purpose flour

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

2.  In bowl, combine cake mix and oatmeal. Add egg and butter and blend with pastry blender or fork until mixture is crumbly. Reserve 1 cup crumb mixture, add pecans; set aside.

3.  Pat remaining mixture into prepared pan, bake 6 minutes. Remove from oven and place apples evenly over crust.

4.  In small bowl, mix together caramel topping and flour, pour evenly over apples. Sprinkle with remaining pecan crumb mixture.

5.  Bake 30 minutes or until bubbly and sides pull away from edges. Don’t overcook.

Nutritional information per serving:
Calories 196, Calories from fat (%) 31, Fat (g) 7, Saturated Fat (g) 3, Cholesterol (mg) 19, Sodium (mg) 207, Carbohydrate (g) 32, Dietary Fiber (g) 1, Sugars (g) 18, Protein (g) 2, Diabetic Exchanges: 2 carbohydrate, 1 1/2 fat

for more healthy recipes visit www.hollyclegg.com 

Apple Caramel Spice Bars: Associated Food Stores Weekly Recipe

An overall healthy diet full of fruits, vegetables, whole grains, and lean meat and dairy is important for every stage of life; however there is research that shows that what a mother eats while pregnant may affect what the child prefers to eat – making a nutritious food choices that much more important. Many times people get discouraged when trying to completely overhaul their diet and choose nutritious foods. It can seem overwhelming, but stick with me and I can show you my tips to put a delicious, healthy meal on the table fast.

I am a big believer in no stress in the kitchen, cooking should be fun. I always say if you do not have an ingredient leave it out, never go back to the store. I love to beat stress by making ahead and freezing meals, if you have more time over the weekend, make several dishes and freeze, in portions to pull out a ready made dinner in no time. One of my most important time-saving tips is too keep a well stocked pantry – pasta, beans, veggies – that way you can just pull simple ingredients to whip up a quick and easy healthy meal.

1. If you start eating nutritious meals mid way during your pregnancy, will it still have a positive effect on the baby’s eating habits?  If so, how? Absolutely! There is never a wrong time to start making positive lifestyle choices. And it really can be easy with just a few substitutions. Next time you are at the grocery make a few simple changes by choosing low fat or even better, skim milk. Check out all the varieties of whole grain pastas and brown rice – I bet you do not even notice a difference! Don’t think of your new way of eating as what you cannot eat – think of it as what you can eat. Throw roasted veggies in that pasta dish, soup or salad, or add berries to your next dessert and before you know it you have added extra fruit and veggie servings to your day.
2. How do the foods we eat during pregnancy on a daily basis affect how our bodies work? All foods are made up of different nutrients, some just have much more healthy effects on our bodies than others. If you think of food as fuel, our bodies run and feel so much better when filled with important antioxidants, vitamins and minerals that are found in fruits, vegetables, whole grains, lean meats and dairy. When we fill up on high fat, low nutrient carbohydrates such as cookies, pastries, bread, and high fat meats we are slowing our bodies down by not feeding it nutrients it needs.
3. How is eating during pregnancy different than eating when we are not pregnant? Research shows that a pregnant mother only needs an extra 300 calories instead of the previous thinking of eating for two. If a woman is already eating a diet full of nutritious foods then an extra snack a day such as a glass of milk and granola bar should cover it. However, it is important for the mother to focus on getting enough of the especially important vitamins such as Calcium, folic acid.
4. What are some nutritional recommendations you have for pregnant mothers regarding their diet & nutrition?

For nutrition during pregnancy, and really for a lifetime, but especially while you are growing your special little one, you want to make sure that the foods you choose are nutrient dense. Calcium rich foods such as low fat dairy, milk, cottage cheese and cheese are important to include in your diet, as well as folic acid found in cereal, bread and pastas (choose high fiber). You can easily prepare wholesome foods at home, so you will be able to know what ingredients are in it. My number one secret to cutting down cooking time is keeping a well-stocked pantry – it’s like having a permanent shopping list – keeping all of your basics on your shelves, such as low sodium broths, canned tomatoes, whole wheat pastas, frozen and canned veggies. This allows you to pull an ingredient out of the pantry and whip up a go-to nutritious meal in minutes without having to stress about what is for dinner.  If you make a soup full of veggies in your own kitchen you know it is low fat and low sodium, while store bought soup may be loaded with salt and preservatives. Keep nutritious and easy snacks on hand, which are easy to make too. By keeping whole wheat flour, oats, fruit, nuts, and dried berries on hand you can easily whip up on-the-go granola and breakfast bars and muffins.

For my easiest cookbook to cook from, stay hot in the kitchen with trim&TERRIFIC Too Hot in the Kitchen: Secrets to Sizzle at Any Age!

Apricot Oatmeal Bars from The New Holly Clegg trim&TERRIFIC Cookbook

This recipe has been a family favorite for years—we like to keep them in the freezer. The crumbly oatmeal topping with the tart apricot filling is a great combination.

Makes 36 – 48 bars

1/2 cup butter, melted

11/2 cups old-fashioned oatmeal

11/2 cups all-purpose flour

1 cup light brown sugar

1 teaspoon vanilla extract

1 teaspoon baking soda

1/4 teaspoon ground cinnamon

1/3 cup chopped walnuts

1 (12-ounce) jar apricot preserves or spreadable fruit

1. Preheat oven 350°F.

2. In large mixing bowl, mix together the butter, oatmeal, flour, brown sugar, vanilla, baking soda, and cinnamon, mixing until it forms a crumbly dough. Stir in the walnuts. Press half the mixture into the bottom of a 13 x 9 x 2-inch baking pan coated with nonstick cooking spray. Spread the preserves over top. Crumble the other half of the oatmeal mixture over the preserves.

3. Bake 30 – 35 minutes, or until lightly browned. Cool, and cut into bars.

Nutritional information per serving

Calories 76, Protein (g) 1, Carbohydrate (g) 12, Fat (g) 3, Calories from Fat (%) 31, Saturated Fat (g) 0, Dietary Fiber (g) 1, Cholesterol (mg) 0, Sodium (mg) 52 Diabetic Exchanges: 1 other carbohydrate, 0.5 fat

Quick Tip: Try different preserves to create a new cookie.

for more healthy recipes visit www.hollyclegg.com

Pregnancy Nutrition Q & A – Apricot Oatmeal Bars

Summertime entertaining should be easy and fun, and kids of all ages will love to dig in to this Tropical Fruit Pizza. What is better on a warm summer day than fresh seasonal fruit? Easy and picture-perfect, Tropical Fruit Pizza is a great way to enjoy all that this season has to offer. Be creative and substitute yours or your family’s favorite fruits. Kids will have so much fun arranging the sliced fruit on the pizza pie! Kids and adults, alike will come running to this fantastic tropical decadence.

Tropical Fruit Dessert Pizza from The New Holly Clegg trim&TERRIFIC Cookbook

Makes 12 servings

1 (18-ounce) roll refrigerated ready-to-slice sugar cookie dough
1/3 cup Shurfine sugar
1 (8-ounce) package Shurfresh fat-free cream cheese
1 teaspoon coconut extract
11/2 teaspoons grated orange rind
1 cup Shurfine fat-free frozen whipped topping, thawed
1 (26-ounce) jar mango slices, drained, or 1 fresh mango, sliced
1 (16-ounce) can Shurfine pineapple slices, drained, or 1 fresh pineapple, sliced
1 (11-ounce) can mandarin orange segments, drained
1/4 cup apricot preserves
1 tablespoon orange liqueur or Shurfine orange juice
2 tablespoons Shurfine coconut, toasted, optional

1. Preheat oven 350ºF.
2. Press cookie dough into a 12-14-in pizza pan coated with nonstick cooking spray. Bake 12 minutes, cool completely.
3. In medium mixing bowl, blend together sugar, cream cheese, coconut extract until well mixed. Stir in orange rind and whipped topping, mixing until smooth. Spread cream cheese mixture on top of cooled crust.
4. Arrange mango slices around edge of iced pizza. Then, arrange roll of pineapple slices around edge. Next, arrange mandarin orange slices in another ring to fill center of pizza.
5. In small saucepan or in microwave, heat apricot preserves and orange liqueur just until melted. Spoon glaze over fruit. Sprinkle with toasted coconut, if desired. Refrigerate until serving.

Nutritional information per serving
Calories 269, Protein (g) 4, Carbohydrate (g) 48, Fat (g) 6, Calories from Fat (%) 21, Saturated Fat (g) 2, Dietary Fiber (g) 0, Cholesterol (mg) 5, Sodium (mg) 253 Diabetic Exchanges: 1 fruit, 2 other carbohydrate, 1 fat

Terrific Tidbit: Go ahead and grate more orange rind than you’ll need for the recipe — you can grate a whole orange or lemon and freeze the rind in a plastic freezer bag until needed.

for more healthy recipes visit www.hollyclegg.com

Tropical Fruit Pizza: Associated Food Stores Weekly Recipe