Friday, December 13, 2013

Christmas Recipes We Love


While the holidays are of course a time to splurge and indulge, its also nice to have some healthy alternatives mixed in there. Here are some of what we love to eat during the holidays: 

Blueberry, Oatmeal, & Yougurt Muffins


makes 12 regular muffins (depending how full you pack your muffin tin)
What you'll need:
  • no-stick cooking spray
  • 2 cups all-purpose flour
  • 1 cup oats–quick or regular oats, plain
  • 2/3 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 12 ounces honey nonfat greek yogurt or 1 1/2 cups (Chobani)
  • 2 large eggs, lightly beaten
  • 4 tablespoons unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla extract
  • 1 cup fresh blueberries
How To Do It: 
  1. Heat oven to 350°.
  2. Coat muffin tin with cooking spray or liners.
  3. Combine flour, sugar, oats, baking powder, baking soda and salt in a bowl.
  4. Combine yogurt, eggs, butter, and vanilla in a second bowl.
  5. Fold yogurt mixture into dry mixture; stir to combine completely.
  6. Gently fold in blueberries.
  7. Spoon into muffin tins.
  8. Bake until top is golden and springs back when you gently touch it, 20-25 minutes.

EASY CINNAMON FRENCH TOAST STICKS

with strawberries and blueberries
yield: 4 TO 6 SERVINGS
 
prep time: 20 MIN
 
cook time: 10 MIN

INGREDIENTS:

8 slices thick-cut Texas toast (See Kelly's Notes)
4 large eggs
1 cup heavy cream
2 1/2 teaspoons cinnamon
1 Tablespoon sugar
1 Tablespoon vanilla extract
Unsalted butter, for cooking
Maple syrup, for serving

DIRECTIONS:

Cut each slice of Texas toast into four sticks. Set aside.
In a large bowl, whisk together the eggs, heavy cream, cinnamon, sugar and vanilla. Dip each piece of bread in the egg mixture, turning to coat it on all sides so that it's well-saturated with the custard.
Shake off any excess and place the coated bread on a large plate or baking dish. Repeat the dipping process with the remaining pieces of bread.
Heat a large sauté pan over medium heat and add 2 to 3 tablespoons of butter. Once the butter has melted, place several of the coated sticks in a single layer in the pan. (Do not overcrowd the pan.) Cook until golden brown on one side then flip and continue cooking until the sticks are golden brown and slightly crisped on all edges.
Serve immediately with maple syrup for dipping.
Notes:
Day-old bread that's slightly dried out works best for French toast since it will soak up the most custard.
Thick-cut bread with sturdy crusts is essential for this recipe, as the crusts help the sticks hold their shape. If you prefer regular French toast, skip slicing the Texas toast into sticks or use a crusty French baguette sliced into 1-inch-thick rounds.

Raspberry-Walnut Crumble Bars

Makes 24 barsHands-On Time: Total Time: 

Ingredients

  • nonstick cooking spray
  • 1 3/4 cups all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
  • 1 cup sugar
  • large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2/3 cup raspberry jam
  • 1 cup chopped walnuts

Directions

  1. Heat oven to 350° F. Spray an 8-inch square baking pan with the cooking spray. Line the pan with a piece of parchment, leaving an over-hang on two sides; spray the parchment with the cooking spray.
  2. In a medium bowl, whisk together the flour, salt, cinnamon, and nutmeg.
  3. Using an electric mixer, beat the butter and sugar on medium-high speed until fluffy, 2 to 3 minutes. Beat in the egg yolks and vanilla. Reduce speed to low and gradually add the flour mixture, mixing until just combined (do not overmix).
  4. Transfer two-thirds of the dough to the prepared pan and press in evenly; spread the jam on top. Crumble the remaining dough over the jam and sprinkle with the walnuts. Bake until golden, 35 to 45 minutes. Cool completely in the pan.
  5. Holding both sides of the paper overhang, lift the cake out of the pan, transfer to a cutting board, and cut into 24 rectangles (6 rows by 4 rows). Store the bars in an airtight container at room temperature for up to 5 days.

Happy Holidays Everyone!

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