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Posts Tagged ‘secret recipe club’

  1. Fudge Avocado Brownies

    February 11, 2013 by erinRD

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    It’s almost Valentine’s Day and you know what that means – chocolate! Oh and love too. But mostly chocolate ;)

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    I’m in love with my husband of course and this little guy who will be 9 months tomorrow!

    Carrot Face.

    Carrot Face.

    I found this great recipe for Secret Recipe Club on Jennifer’s blog Jen’s Journey where she blogs about her faith, family and of course food! Immediately it peaked my interest since I have used applesauce, bananas and even beans as a butter/oil substitute in desserts, but I haven’t used avocado before!

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    Jennifer used a box mix, but I decided to try a homemade version of brownies and they were delicious!

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    Fudge Avocado Brownies
     
    Print

    Author:
    Serves: 12

    Ingredients
    • 1 cup pureed avocado
    • 8 ounces dark chocolate, melted
    • 1 cup sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¾ cup all purpose flour
    • ¼ cup unsweetened cocoa powder
    • ½ teaspoon baking powder
    • ¼ teaspoon salt

    Directions
    1. Preheat oven to 350 degrees and a spray a 9-inch square pan with non-stick spray.
    2. In a large bowl, whisk mashed avocado and melt chocolate. Whisk in sugar until combined, then add in eggs and vanilla extract, mixing well.
    3. Add in flour, cocoa, baking powder and salt, mixing with a large spoon – Do not over mix.
    4. Bake for 28-32 minutes, or until middle is set. Remove and let cool completely.

    Nutrition Information
    Serving size: 12 Calories: 258 Fat: 10.5 Carbohydrates: 40 Sodium: 166 Fiber: 2 Protein: 3 Cholesterol: 27

     

    Nutrition Notes: Did you know avocado has more potassium than a banana? Avocados also provide nearly 20 essential nutrients, including fiber, Vitamin E, B-vitamins and folic acid. They have been shown to help lower cholesterol, regulate blood pressure, decrease the risk of heart disease and protect against breast cancer to name a few. Subbing the oil in this recipe for avocado not only decreases fat but it adds so many nutrients to these brownie!

    DSCF0005 (1)Taste Test: You can’t even taste the avocado! It just adds wonderful moisture and of course increases the nutritive value of the brownies!

    Enjoy and Happy Valentine’s Day!


    Category Bar, Brownie, Dessert | Tags: ,,,, | 10 Comments

  2. Cranberry Bliss Bars (Just Like Starbucks)

    November 12, 2012 by erinRD

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    I worked at Starbucks for about 5 years after graduating high school while I was going to Junior College. It was a fun job and it was also fun to make a lot of creative drinks.

    The Holidays were always a crazy busy time of year and I still remember these Cranberry Bliss Bars being a very popular pastry. But at over $2 each, they are pretty costly! Like most things making them at home is much cheaper and a lot more rewarding. So when I saw these Cranberry Bliss Bars on Katie’s lovely site - Betcha Can’t Eat Just One, I knew I had to make them for Secret Recipe Club this month!

    If you’re looking for some sweet treats, her site is the place to visit! Somehow with 3 kids, she manages to make a lot of fantastic sweets and blog about them too!

    Bars:
    3/4 cup unsalted butter
    1 1/4 cups brown sugar
    1 Tablespoon molasses
    3 eggs
    2 Tablespoon crystalized ginger, ground into powder
    1 1/2 teaspoon vanilla
    1/2 teaspoon salt
    1 1/2 cups all-purpose flour
    1/2 teaspoon baking soda
    1/2 cup dried cranberries, chopped
    1/2 cup white chocolate chips

    Frosting
    4 ounces cream cheese, reduced fat, softened
    3 cups powdered sugar
    4 teaspoon lemon juice
    1 teaspoon vanilla
    1/4 cup dried cranberries, to sprinkle on top

    Directions:
    1. Preheat the oven to 350 degrees and grease a 9×13 pan.
    2. Cream the butter and brown sugar together until light and fluffy. Then add in the molasses and the eggs one at a time mixing well between each addition. Add the ginger and vanilla and mix until combined.
    3. Mix in the dry ingredients (flour, salt, baking soda), stopping to scrape the bowl as needed.
    4. Fold in the white chocolate and cranberries.
    5. Using a rubber spatula, spread the mixture into the prepared pan and bake for 25-30 minutes or until set and golden brown.
    6. Set the cake aside and cool. Once cake has cooled, make the frosting by combining all of the ingredients (except cranberries) and beating until smooth.
    7. Spread icing on cooled cake and sprinkle with chopped cranberries. Chill in refrigerator for about an hour to set the icing.
    8. Slice the cake into 8 squares and then cut each square in half to create a triangle. Makes 16 bars.

    Taste Test: These were delicious! The tart cranberries and sweet crunchy white chocolate chips were perfect together. I think they tasted exactly like the blass bars at Starbucks, not to mention these look so festive with the bright red cranberries against the yummy white frosting! So pretty!

    I had a hard time finding crystalized ginger but ended up finding it at my local Trader Joe’s. I ended up grinding the whole package and I plan on keeping it to add to other baked goods for the holidays! It gives such a delicious ginger flavor to the bars!

    I just wanted to add – Happy 6 months to my little boy!

    Anyone need some rolls?

    Enjoy!! :)



    Category Uncategorized | Tags: ,,,,,,,,,,,, | 9 Comments

  3. SRC: Butterfinger Brownies

    July 16, 2012 by erinRD

    Adapted from Grandma Loy’s Kitchen

    Another month of Secret Recipe Club! This month I was paired up with Grandma Loy’s blog and she has a ton of great recipes on her site. Wholesome Husband picked this recipe just like all of the previous Secret Recipe Club recipes!

    2 1/4 cup all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup butter, melted
    2 1/4 cup brown sugar
    3 eggs
    1 1/2 teaspoon vanilla
    3 regular size Butterfinger Candy Bars, crushed

    Directions:
    1. Combine flour, baking powder and salt in a small bowl and set aside.
    2. Mix together melted butter and brown sugar and beat well.  Add eggs and vanilla and beat until smooth.
    3. Stir in flour mixture.  Add the crushed Butterfingers and mix well.  Pour mixture into  a greased 9×13-inch baking pan.
    4. Bake at 350 degrees for 30 – 35 minutes.  Cook and cut into bars.  Makes 3 dozen.

    Taste Test: These were delicious! How can you go wrong with Butterfingers in brownies? :) Absolutely divine!

    Enjoy!



    Category Uncategorized | Tags: ,,,, | 20 Comments

  4. SRC: Black and White Cookies

    April 16, 2012 by erinRD

    As soon as I saw this cookie recipe, I thought of my friend Jessica who helped to throw me a wonderful baby shower!

    I remember hearing Jess talk about how much she loved these cookies and I realized that I have never tried them myself!

    Secret Recipe Club

    What a wonderful shower! Little Lerner is a loved little boy already! <3

    Anyway, back to these amazing cookies that I found on Vivian’s site “Let’s Try These”. When I saw these cookies for the Secret Recipe Club, I thought I would make them for Jess as a Thank You for helping to throw my baby shower!

    Here’s what went down via text message when I told her:

    Haha! so funny!

    Black and White Cookies
    Adapted from Let’s Try These…

    Cookies:
    1 3/4 cups granulated sugar
    1 cup unsalted butter, at room temperature
    4 large eggs
    1 1/2 cups skim milk
    1/2 teaspoon vanilla extract
    1/4 teaspoon lemon extract
    2 1/2 cups cake flour
    2 1/2 cups all-purpose flour
    1/2 teaspoon baking powder
    1/2 teaspoon salt

    Glaze:
    4 cups confectioners sugar
    1/3 – 1/2 cup hot water
    2 Tablespoons light corn syrup
    1/2 teaspoon pure vanilla extract
    1 ounce bittersweet or semi-sweet chocolate, finely chopped

    Directions:
    1. Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray or use a silicone mat.
    2. In large mixing bowl, combine sugar and butter and mix until fluffy. Next add the eggs, milk and vanilla and lemon extracts and mix until smooth. It will be very liquid-y, but don’t worry – you’re going to add a lot of flour!
    3. In medium bowl, combine cake flour, all-purpose flour, baking powder and salt; gently whisk together.  Add dry mixture to the wet in batches, stirring well after each addition.
    4. Place heaping spoonfuls of the dough 2 inches apart on the baking sheets and bake until edges begin to brown, 18 to 20 minutes. Let cookies cool completely.
    To make the glaze:
    1. Place the confectioners sugar in a large bowl. Gradually Stir in the hot water (it is best to pour in a bit at a time so that you can keep track of its consistency easier)
    2. Add corn syrup and vanilla extract, stirring constantly, until the mixture is thick, smooth, and of spreading consistency. Add more sugar or water if necessary to get the right consistency.
    3. Remove about 1/2 cup of the frosting and place it in another bowl. In a small microwavable bowl, add the finely chopped chocolate. Melt on high for about thirty seconds; stir. Add the melted chocolate to the 1/2 cup frosting.
    4. Spread white glaze over half the cookie. Repeat with the remaining cookies. If the frosting/glaze thickens too much, add a few drops of water.
    5. Once all the cookies are covered with the white frosting, then cover the other half of each cookie with the chocolate frosting. If the chocolate frosting becomes too thick, add a little hot water to thin the frosting.
    Makes 48 cookies.
    Nutrition Notes: Cake flour is a type of wheat flour that is used in making cakes, cookies, and other delicate baked goods. Several characteristics differentiate cake flour from other wheat flours including its low protein content, which results in a light and fluffy cake with a tender crumb. A high protein content promotes the production of gluten, which can make baked goods more tough.
    Taste Test: These are delicious! I can see why they are my friend Jess’ favorite cookie! They are very soft and do have a cake-like consistency. I love soft cookies so these were right up my alley!
    Enjoy!



    Category Uncategorized | Tags: ,,,,,,,, | 23 Comments

  5. Secret Recipe Club: Irish Soda Bread

    March 12, 2012 by erinRD

    Adapted from The Tasty Cheapskate

    Just in time for St. Paddy’s Day! This bread is delicious – especially warmed with a little butter on top! As soon as I saw this on Jean’s blog, I knew I had to try it for Secret Recipe Club this month! The Tasty Cheapskate is a unique blog where Jean really tries to cut down on the expenses of grocery shopping for her family of 6! Although eating at home is much cheaper than eating out, her site really made me look at my own grocery bill a little more closely!

    When I was studying to become a Registered Dietitian, we had to create healthy meals for a family of 4 under $3 I believe, and that was certainly a challenge! Looking through Jean’s blog brought me back to my college days! It’s interesting to see how you can change your habits and become more thrifty by just calculating how much food costs in each recipe.

    Luckily, all of the ingredients in this recipe are found in most kitchens already! If you don’t have buttermilk on hand, remember to sub 1 cup of milk + 1 Tablespoon of vinegar for each cup of buttermilk. In this recipe, you’d use 2 cups of regular milk + 2 Tablespoons of white vinegar in place of the 2 cups of buttermilk!

    3 cups whole wheat flour
    1 cup all-purpose flour
    1 1/2 teaspoon salt
    1/4 cup sugar
    1 teaspoon baking soda
    2 cups buttermilk

    Directions:
    1. Preheat oven to 375 degrees. In large bowl, combine flour, sugar, salt and baking soda.
    2. Stir in buttermilk.

    Mix as well as possible with a spoon and then knead the dough with your hands as much as possible. It should not be so wet that it can’t form itself into a ball. If it is, add another 1/4 cup flour.
    3. Pat into 1 round and place on a greased baking sheet. Use a sharp serrated knife to slice a cross deeply into the top of the bread, about 1-inch deep.

    Bake ~ 45 minutes or until the loaf is firm on top and when you tap the bottom, feels hollow. Remove from the oven and cool on a wire rack for about one hour before serving. Makes 12 slices.

    Taste Test: I was a little concerned at first because the outside of the bread looks very dry and a little crumbly. But I cut into the bread and the inside was moist and soft – perfectly delicious and just like the bread in Ireland! I want to book a trip to go back there!

    Easy to make, simple ingredients and perfect to pair with your Irish dinner!



    Category Uncategorized | Tags: ,,,, | 26 Comments

  6. SRC: Chipotle Bison Burgers with Spicy Ranch Sauce

    February 13, 2012 by erinRD

    Adapted from Eat Laugh Love

    Another month of Secret Recipe Club and this month I had Denise from Eat Laugh Love. She has a big list of delicious looking recipes and so it was difficult to chose just one! Again, I went to my husband for help. I just knew he would pick this recipe because it’s right up his alley.

    Don’t let the ingredient list scare you – this comes together in no time!

    Spicy Ranch Sauce:
    3 Tablespoons low-fat mayonnaise
    3 Tablespoons light sour cream
    1 Tablespoons chopped fresh cilantro
    1 Tablespoons fresh lime juice
    1 green onions, finely chopped
    1 Tablespoon minced chipotle pepper with 1 Tablespoon of the adobe sauce

    Burgers:
    1 pound ground bison
    1/2 small onion, chopped (about 3/4 cup)
    2 Tablespoons fresh cilantro, chopped
    1 Tablespoon Worcestershire sauce
    1/2 Tablespoon chopped chipotle pepper
    1 teaspoon salt
    1 teaspoon ground black pepper

    Worcestershire-Coffee Glaze:
    2 heaping Tablespoons honey
    2 Tablespoons Worcestershire sauce
    1 Tablespoon ketchup
    1 teaspoon coffee or espresso crystals
    1 teaspoon brown sugar
    1 1/2 Tablespoons butter

    Toppings (optional):
    4 slices bacon, cooked
    4 whole wheat hamburger buns
    4 slices of cheese (sharp cheddar cheese is my preference!)
    Assorted additional toppings (such as lettuce, tomato and grilled onion slices)

    Directions:
    1. Gently mix all ingredients of the burgers into large bowl.

    Form mixture into four 1/2- to 3/4-inch-thick patties. Place on small baking sheet. Cover and chill at least 2 hours and up to 1 day.


    2.  Meanwhile, whisk all ingredients of the spicy ranch sauce into medium bowl to blend. Season sauce with salt and pepper. Set aside.


    3.  Stir first 5 ingredients of glaze in small saucepan over medium heat until coffee is dissolved. Remove from heat. Whisk in butter. Season glaze to taste with salt and pepper. Set aside.


    4. Prepare barbecue (medium-high heat). Spray grill rack with nonstick spray. Toast buns until golden, about 2 minutes per side. Transfer buns, cut side up, to plates.
    5. Grill burgers 5 minutes, basting with glaze. Turn burgers, baste with glaze, and grill until cooked to desired doneness, about 5 minutes longer for medium. Top each burger with cheese and allow to melt.
    6. Place some of the spicy ranch sauce, then 1 burger on each bun. Top each with 1 slice bacon and desired additional toppings. Cover with bun top. Serve with remaining sauce. Serves 4. (Nutritional info is only for burger and the 2 sauce toppings)

    Nutrition Notes: I found bison at my local Whole Foods, which was from North Dakota. Now let’s compare the nutritional profile of Bison vs. Beef:

    Bison, ground, grass-fed, cooked 3 oz.

    • 152 Calories, 7 grams fat (3 grams saturated fat)
    • Excellent source of protein with 40 grams, which is 84% of the daily value (DV) in a 2,000-calorie diet. Also higher in iron than beef.
    • Negatives: bison is high in cholesterol with 82 milligrams or 27% of the daily recommended value. It is also more expensive. I paid $9.99 per pound where you could get a pound os beef sirloin for half that.
    • Sweeter and richer taste than beef.
    Beef, ground, cooked 3 oz. 85% lean, 15% fat

    • 210 Calories, 12 grams fat (6 grams saturated fat)
    • Good source of protein with 21 grams, which is 43% of the daily value (DV) in a 2,000-calorie diet.
    • Negatives: beef is high in cholesterol with 75 milligrams or 24% of the daily recommended value. Beef is also high in saturated fats with 6 grams, which is double the amount found in grass fed bison.

    Taste Test: Don’t be fooled by the picture below. Wholesome Husband ate 3 of these burgers! They were delicious! I’ll definitely be using Bison in place of beef again!

    Enjoy!!



    Category Uncategorized | Tags: ,,,,, | 18 Comments

  7. Secret Recipe Club: Shrimp Risotto

    November 14, 2011 by erinRD

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    Adapted from Cook with Sara

    Last month, I signed up for The Secret Recipe Club. The premise is that you are assigned a blog from someone else in the secret recipe club and someone else is assigned to your blog. You can pick any recipe from that blog and make it on your blog! But you don’t know who has your blog until the big reveal day every month. How fun is that?

    This month was my first month and I was assigned to Sara’s Blog. Browsing through her recipe index, I quickly realized that I could not narrow it down to one recipe that I wanted to make. She has so many wonderful recipes! So I went to plan B and asked Wholesome Husband to pick a recipe that he wanted me to make.

    I wasn’t surprised when he picked Shrimp Risotto – it sounds delicious! That man loves his shrimp and he’s a huge fan of risotto.

    Ingredients

    4 Tablespoons butter, divided
    2 cups assorted vegetables, chopped (I used asparagus, brussels sprouts)
    2 Tablespoons minced garlic, divided
    ¼ teaspoon crushed red pepper
    ¾ pound medium shrimp, peeled and deveined
    ¾ cup white wine, or chicken broth
    5 cups chicken broth
    ½ cup chopped onion
    1½ cups Arborio rice
    ¼ cup heavy cream
    ½ cup grated/shredded Parmesan cheese
    salt and pepper, to taste
    1 teaspoon dried Parsley

    Directions

    1. Melt 1 Tablespoon butter in a large skillet over medium-high heat and lightly sauté the vegetables just until crisp tender.

    2. Set aside the vegetables.
    3. Melt another 1 Tablespoons butter in the same skillet over medium heat. Add 1 Tablespoon garlic and the crushed red pepper, and then add the shrimp. Stir well to coat the shrimp, and sauté just til shrimp turn pink, about 2 minutes.
    4. Add ½ cup wine (or broth) to the skillet and simmer for 2 minutes. Drain the shrimp, and reserve the cooking liquid.

    5. Add ¼ cup wine to the chicken broth and warm in the microwave.
    6. Melt 2 Tablespoons butter in the same skillet over medium heat. Add onion and 1 Tablespoon garlic, sauté for about 2 minutes. Add the rice and stir to coat. Stir until the rice starts to get golden, about 2 minutes.

    7. Add 2 cups of the broth, and simmer until the liquid is absorbed, stirring often. Continue adding ½ cup of broth at a time, stirring often and simmering until liquid is absorbed before adding more. (This process will take 20-30 minutes.)
    8. Add the reserved shrimp liquid and continue to stir and simmer for several minutes. Then add the cream and stir well.
    9. Add the shrimp, vegetables, salt and pepper and Parmesan cheese. Stir well, then sprinkle with parsley. Serves 6.

    Nutrition Notes

    I used a little less butter than the original recipe on Sara’s blog. I also used different veggies! You can use whatever veggies you have on hand! I used asparagus and Brussels Sprouts. These Brussels Sprouts are currently in season and they are a nutrient powerhouse! Loaded with vitamin C, folic acid, B6, iron, vitamin A, and thiamine, along with antioxidants, fiber, and potassium!

    Taste Test

    I knew this recipe would taste fantastic when it smelled up my house and my stomach was grumbling! Wholesome Husband also loved this dish! I’ll be making this again and probably often! It’s a little time consuming but so worth it!

    Thanks Sara for a wonderful recipe!!



    Category Uncategorized | Tags: ,,,,, | 17 Comments