Heart-Healthy Cupcakes

For most, February is all about Valentine's day. It's a day to express your love not just to your significant other, but all your loved ones. Chocolate, roses, teddy bears, cards, fancy dinners, jewelry and hearts, hearts, hearts!

But February is also American Heart Month. This month (not surprisingly!) is dedicated to raising funds as well as awareness for heart disease and stroke. I never really paid much attention to Heart Month in previous years. Unfortunately, this year, it has hit much closer to home. A dear family friend, Sue Smith, passed away February 2nd, due to a combination of an enlarge heart and diabetes. Sue was a lovely woman who worked at our church, Alpine, for years. She was always at the front door of the church to greet new-comers with her warming smile, and always eager to make anyone and everyone feel at home. Sue's death came as a complete shock to all of her loved ones and friends, she was only in her 50's, and seemed in good health. Sue always read my blog and supported and encouraged me with my cooking and baking over the past years.

To pay homage to Valentine's Day and American Heart Month, I made healthier cupcakes. I used low-fat ricotta cheese instead of fatty butter for the cupcakes, which are only 95 calories each and contain less than 1 gram of fat. The glaze is made with fat free cream cheese, to avoid unnecessary fat and calories. The cake is sort of like red velvet. Actually, it started as vanilla bean cupcakes, one of my very first posts, then I added red food coloring and a hint of cocoa. This recipe for heart- healthy cupcakes is in memory of Sue, I think she would've loved these!

Heart-Healthy Cupcakes

Makes about 16

1/2 cup minus 1 1/2 teaspoon low-fat milk (2%, 1%, skim)
1 vanilla bean
1/2 cup low-fat ricotta cheese
1 egg
2 egg whites
3/4 cup granulated sugar
1 1/4 cup minus 1 tablespoon flour
1/4 cup whole wheat flour
1 tablespoon unsweetened cocoa powder
Pinch salt
1 3/4 teaspoon baking powder
1/2 teaspoon vanilla extract
1 teaspoon red color

Glaze
4 oz fat-free cream cheese
3 drops red food coloring
1 teaspoon vanilla extract
powdered sugar (about 2 cups)

Preheat oven to 350 degrees. Fill cupcake tins with cupcake liners or use silcone cupcake molds. Lightly spray with cooking spray.

Slice open the vanilla bean and scrape out the seeds. Place the seeds and bean into the milk, set aside. Using an electric mixer, cream together ricotta cheese and sugar. Add egg and egg whites, beating after each. In a separate bowl, combine flours, baking powder, cocoa and pinch of salt. Slowly add to the ricotta mixture until completely combined. Remove the vanilla bean from the milk, squeeze out any moisture and discard. Add vanilla extract and food coloring to milk. Add milk to batter and mix until combined. Scoop batter into cupcake liners, bake for 20-25 minutes, until the tops have a rounded top, and a toothpick comes out clean. Remove from tins and cool.

To prepare the glaze: Use a whisk to cream cream cheese with the food coloring and vanilla extract. Mix in enough powdered sugar to make a glaze. Simply dip the tops of the cupcakes into the glaze, or drizzle over for a more dramatic look. Enjoy!

Cupcake

The Healthiest, Fudgy, Chocolatey and Chewy Brownies You'll Ever Eat!

I'm kind of a dork...

I've never been a fan of going out on weekends. For as long as I can remember, I've enjoyed spending my Saturdays watching cooking shows on PBS. I curl up on the couch with a hot cup of tea and watch my favorite chefs prepare delicious food. By the time the evening programming starts, I have been inspired to create a new recipe, head to the kitchen and get to cookin'. That's how this recipe came about.

This past weekend, I watched an episode of America's Test Kitchen. They conducted a taste test between homemade and box-mix brownies. Over 50% of the taste testers chose the brownies made from the mix, usually because they preferred the chewy texture. The show then tested recipe after recipe to find the perfect combinations and technique to make better-than-boxed brownies from scratch.

Unfortunately, the recipe for these particular brownies are nearly 250 calories a piece. For some, calories don't matter. But for me, 250 calories is an entire meal. There is no reason to sacrifice delicious food for a skinny waist, and that's why I set out to revamp the ATK recipes to be flavorful and chewy, but bold in flavor. They don't taste healthy, but they're 100 calories less per brownie than the original recipe. Like I've said before, anything can be made more nutritious with a few substitutions and a little know-how.

By replacing butter with low-fat Ricotta cheese and the majority of oil with applesauce, we maintain the moistness of the original recipe, but remove tons of unneeded fat and calories. I also made a few changes just to make these brownies that much more delicious, like using coffee instead of water. They don't taste like coffee, but the chocolate flavor is so much more pronounced. But, don't take my word for it. You'll have to try them yourself! Enjoy!

The Healthiest Fudgy, Chocolatey and Chewy Brownies You'll Ever Eat

Makes 24 2-inch Brownies
Adapted from Chewy Brownies

1/3 cup unsweetened cocoa
1/2 cup plus 2 tablespoons boiling coffee
2 oz unsweetened chocolate, finely chopped
5 tablespoons low fat ricotta
1/2 cup unsweetened applesauce
2 tablespoons canola oil
2 teaspoons vanilla extract
2 eggs
3 egg whites
2 cups sugar
2 tablespoons brown sugar
1 3/4 cup flour
3/4 tsp salt

Preheat oven to 350, line a 9x13 baking pan with nonstick foil. Move oven rack to lowest position.

In a large bowl, whisk cocoa and boiling coffee until smooth. Add unsweetened chocolate and whisk until the chocolate is melted. Whisk in Ricotta cheese, applesauce and canola oil.

In a separate bowl, whisk eggs, egg whites and vanilla until frothy, about 2 minutes. Add egg mixture to chocolate mixture, whisking until smooth, about 1 minute. Whisk in granulated and brown sugar until fully incorporated. Stir in flour and salt with a rubber spatula until combined.

Pour batter into prepared baking pan and bake until a toothpick inserted half way between the center and edge comes out with just a few moist crumbs, about 28-33 minutes. Cool in pan, and cut into 2 inch pieces. Top with powdered sugar. Enjoy!

Click below to enlarge nutrition facts

Chocolate Coconut Snowballs

Today, my mom asked my boyfriend and I to make cookies for my dad who was having a business meeting at our house. I had just spent two hours baking a coffee cake this morning so I was a bit hesitant-that is until my mom mentioned who would be attending the meeting. The MAYOR of our town! I quickly agreed to bake for the meeting, when would I have another opportunity to share my treats with the Mayor?! So I found a Chocolate Crinkle recipe, and decided to adapt it to make the recipe my own.

Luckily, the cookies came out fabulous! I baked three cookie sheets worth, and when the meeting was over, only 4 cookies were left! The best part? After the Mayor left, he called just a few minutes later. He had set aside a few cookies to bring home, and forgot them when he left. He drove back to our house to pick them up! I'm so excited that I had a chance to share my passion for desserts with people who enjoyed them so much!

Here's the recipe, let me know how you like them, enjoy!

Chocolate Coconut Snowballs

2- 1 oz melted unsweetened chocolate (or 6 Tablespoons cocoa powder & 3 Tablespoons melted butter, combined)

1/2 cup Crisco

1 2/3 cup sugar

2 teaspoons vanilla extracr

2 eggs

2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup shredded, sweetened coconut + coconut to roll coat cookies

1/3 cup milk, minus 1 tablespoon

1 tablespoon coconut milk

Confectioner's sugar



Cream Crisco, sugar and vanilla. Beat in eggs and chocolate. In a seperate bowl, sift together flour, baking powder and salt. Stir the 1/2 cup coconut into the flour. Mix milk and coconut milk together. Add flour mix alternately with milk to chocolate mix. Preheat oven to 350. Refrigerate cookie dough for 15-20 minutes. Place enough confectioner's sugar and shredded coconut in seperate bowls to cover each cookie. Using a small cookie dough scoop, roll the cookie dough into balls. Roll each ball in coconut, and then in confectioner's sugar. Drop each cookie on a greased cookie sheet, and lightly press with a fork. Bake for 15 minutes. Makes about 36 cookies.