A Few Of My Favorite Things

In the past few weeks, we have had two times that it has snowed! We have really enjoyed them! Last time, Jason was still at work and the icy roads made his travel time a lot longer than normal. He did finally make it home and then we got to spend the next day together playing in the snow and having fun. It was a very dry snow that time, so it froze very quickly. We had a blast!

Then, yesterday evening/this morning it started snowing again! We were thrilled! This time, since Jason didn't have to go in to work all, we played in it and built a snowman. We tossed snow balls back and forth at each other. We just enjoyed our time while the snow was here. (It still is here!) :)

While the cold had set in outside, I was thinking about what I could make to fill a craving I had for something sweet. Last week I had made some banana muffins. Jason suggested I make some more. There was one problem... we were out of bananas! Well, no bananas, no banana muffins. But I knew that we had apples and carrots. Carrot cake is good. Apple muffins are good. How about putting them together and making something even better?! So I did. The banana bread recipe I used is from an Amish cookbook called Wow! This is Low Cholesterol and Sugar free and is super simple! I love that I can make it with just a few basic ingredients and that it doesn't require a lot of time. Jason specifically loves that it is a moist muffin with just the right texture... not too moist and flaky, not too dense and heavy.

To create this recipe I simply substituted 1 cup of a small apple, cubed and 1/2 cup of 1 medium carrot, grated for the mashed banana. I love this series of cookbooks! They use as many fresh ingredients as possible to create a wonderful, wholesome diet that nourishes their families as well as possible. There is another cookbook for creating allergy free dishes as well as one for baking sugar free desserts for those with blood sugar issues. If I could, I would have each one on my shelf to reference when I cook. :)

I hope others are enjoying the snow!

"Un" Cheesecake

Hello Everyone!

Last week we celebrated Father's Day and Jason's Birthday. One of his favorite desserts is cheesecake. I can eat some good cheesecake, also, but for him, it is the best dessert ever! Most cheesecake recipes have a lot of fat and sugar in them, so they don't fit into the ideal of what Jason needs to eat, but because there are two special days so close together, I wanted to make him something special. I wondered if there is some way to up the protein content of cheesecake. I found it!! I was so thrilled! Instead of using cream cheese, this cheesecake uses plain greek yogurt. It calls for sugar, but I substituted sucanat. Sucanat is unrefined crystallized cane juice. It doesn't bother Jason's blood-sugar levels like regular white or even brown sugars do.

I used this recipe from A Baking Girl. (I will include it below with the nutritional information) I think I may have whipped it too long in the food processor so it had a texture more like a custard than creamy cheese cake, but the flavor was amazing! It wasn't tart or too "greek" tasting. I want to try it again and see if I can make it creamier.

For on top, we had some fresh strawberries we purchased a couple weeks ago. Strawberries go out of season here just about 2 weeks before Jason's birthday, so I froze some. I simply washed them, sliced them and put them in freezer bags in the freezer. The day before, I took them out of the freezer and set them in the fridge to thaw. They created their own juice and were tender and sweet tasting on top of our cheesecake! Mmmm.... So very good! And no sugar added! Woo hoo!


Un-Cheesecake Recipe
(Thanks to A Baking Girl! Slightly adapted for our needs.)

**Please note that this is the exact recipe as found at A Baking Girl. I have made notes in italics that have helped me and I thought might help others. The changes I made to the recipe have been noted in italics**


2 cups fat free plain Greek yogurt1/2 cup sugar (I used sucanat instead....1:1 ratio)
2 eggs
2 tsp vanilla extract or 1 vanilla bean (seeds scraped out)
pinch of salt
1 T cornstarch
optional: sliced strawberries for garnish (I used frozen)

Preheat oven to 350F. In a blender or food processor, combine the eggs, sugar, yogurt and vanilla. Blend until smooth, then add cornstarch and pinch of salt and blend again. Pour filling into a 10 inch springform pan, and bake for 35 minutes. (I used a pie plate with some non-stick aluminum foil shaped to the pan. It worked just fine. I chose not to include a crust, though I am working on finding another crust that would work.)

When the cheesecake is done, it will still be jiggly in the center but will have a “done” look to it. The edges of the cake will start to pull away from the sides of the pan. Make sure you don’t overbake. It will continue to set up as it cools.

Let cool then chill for 2-3 hours in the fridge before releasing springform. (At this point, I turned the pie plate over and let the aluminum foil and cheesecake fall gently onto a plate. I then gently removed the foil. It stuck a few places, but generally came out beautifully!)

Arrange the sliced strawberries over top of the cooled cheesecake and serve. It will easily serve 8-10 people. This is a rather thin cheesecake at only about 1/2", but it is delicious and I didn't miss the extra thickness.

ENJOY!! :-) 

Nutritional Info

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 95.3

• Total Fat: 1.2 g
• Cholesterol: 46.5 mg
• Sodium: 44.2 mg
• Total Carbs: 11.8 g
• Dietary Fiber: 0.0 g
• Protein: 7.3 g

Romanian Dessert

Well, this is the most recent recipe that I experimented with. It is great! And, for those of you who are short on time, money or a stove, this is awesome! All you need is a microwave and a refrigerator!

Chocolate Log Cookies

Ingredients:
5/8 c. water or milk, 1 c. sugar, 2 Tbsp. butter or margarine, 2 1/2 c. + 2 3/4 c. crushed animal crackers or graham crackers, 1/2 c. coconut shavings, 1/2 c. raisins, 2 Tbsp. cocoa

1. Boil the water and sugar until it turns to syrup.
2. Add the butter and let it melt.
3. Pour this mix into a medium to large sized bowl.
4. Add the 2 1/2 c. animal crackers and the rest of the ingredients. Mix well.
5. Add the last 1/2 of the animal crackers.
6. Spread 1/2 the mix on 14-18 inches of cellophane.
7. Fold the cellophane so that you can roll the mix long ways. Smoosh it firmly into a log.
8. Repeat with the other 1/2 of the mix.
9. Put it into the refrigerator 3-4 hours, or until ready to serve.
10. Cut into 1/4 inch slices (like cookies) and serve.

These are so good you won't be able to stop with just one! Pofta buna!