Yummy Lemon-Cheese Bars

It has been a long time since I have posted recipes. I was busy this summer and did not have much time to cook. I have accumulated some recipes throughout the summer and I am trying to post as many as I can. Speaking of summer, these lemon bars are very refreshing. They are low-fat due to the cottage cheese, and don't worry, the filling does not taste like cottage cheese but more like Philadelphia cream cheese! I decided to try this recipe when I had leftover cottage cheese and did not know what to do with it. You can substitute the lemons for oranges. 

Ingredients

For the crust:

1/3 cup butter, softened

1/4 cup packed brown sugar

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 cup all-purpose flour

cooking spray

Filling:

1 cup low-fat cottage cheese

1 cup granulated sugar

2 tablespoons all-purpose flour

Zest from 1 lemon (about 1 tablespoon) 

Juice from one big lemon (about 4 tablespoons)

1/4 teaspoon baking powder

1 large egg

1 large egg white

Directions

For the crust:

1. In a large bowl, mix together butter, brown sugar, salt and nutmeg. Mix well until creamy. Add flour to mixture and blend well. first six ingredients.

2. Coat a 9 inch square baking dish with cooking spray. Add flour mixture and press down. Bake at 350 degrees F for 20 minutes.

For the filling: 

3. Add cottage cheese to food processor and process until smooth, about 1 minute. 

4. Add remaining ingredients to food processor and process until smooth.  

5. Pour filling over crust and bake at 350 degrees F for about 25 minutes or until sides begin to brown. Cool, and refrigerate for about 4 hours. Serve cold.

Recipe taken from myrecipes.com

Amazing Carrot Cake with Cream Cheese Icing

 

Ingredients

2 cups all purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1 teaspoon baking soda

1/2 teaspoon nutmeg

3/4 cup granulated sugar

3/4 cup packed brown sugar

3 eggs

3/4 cup vegetable oil, such as canola oil

1 teaspoon vanilla

2 cups grated carrots

1 cup drained crushed canned pineapple

1/2 cup chopped roasted pecans

Icing

1 package (250g) brick cream cheese, softened 

1/4 cup butter, melted

2 cups icing sugar

1 teaspoon lemon juice

1/2 teaspoon grated lemon peel 

Directions

1. Grease two 9 inch round cake pans. Set aside.

2. In a large bowl, mix together flour, baking powder, cinnamon, baking soda, salt and nutmeg. In another bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth (can do it by hand). Pour egg mixture over flour mixture and stir until just moistened.

3. Add grated carrots, pineapple and roasted pecans to batter. Mix until well blended (do not over mix!).

4. Bake in center of oven at 350 degrees F for about 40 minutes. After 30 minutes, verify if cake is cooked by inserting a tooth pick. If it comes out clean, then the cake is ready. Also, when you slightly push on the cake, it should spring back and not be sticky anymore. For my oven, the cake was cooked after 35 minutes. 

5. Let cake rest in pans for 10 minutes. Then remove cakes from pan and cool on rack for about 30 minutes. Once cooled, if you think that your cake is too sticky and moist, then simply put it back in the oven for about 5 minutes.

Icing

1. In a large bowl, beat cream cheese and butter with an electric mixer. Gradually add icing sugar, juice and peel, beating until well blended after each addition. Spread on top of cake.

TIPS: I made my cake one day ahead of time and have kept it in the pan, wrapped with plastic film. I have also made icing two days in advance and have kept it in a plastic container in the refrigerator. Once you frost your cake, place it in the fridge so the frosting hardens a little. 

Recipe taken from Canadian Living

Nutty-Fruity Energy Bars

Ingredients

1/4 cup dates

1/4 cup dried cranberries

1/3 cup almonds, toasted

1/8 teaspoon cinnamon 

Directions

1. In a preheated oven at 350 F, toast almonds for about 5 minutes, or until aromatic.

 

2. In a food processor, pulse dates and cranberries into a paste.

Transfer the paste to a bowl. Add cinnamon.

3. Add almonds to food processor and pulse until finely chopper.Transfer almonds to the bowl.

 

4. With fingers, mix paste and almonds together until well blended. Divide mixture in half. 

 

5. Set out 2 pieces of plastic wrap to shape the bars. Wrap plastic around each bar and start shaping bars, just like play-dough. Shape in any size you want (ideally, about 10 cm long and 2.5 cm wide).

 

6. Place bars in fridge overnight. 

Recipe taken at Enlightened Cooking

Guilt-free chocolate cookies

 

I always find it impossible to eat chocolate cookies without feeling guilty, since they are usually packed with fat and are way too sweet. This recipe uses whole wheat flour, which gives the cookies an interesting texture. You shouldn't substitute the butter with margarine, since they will not taste as good (okay, you should leave some place for a little guilt...)  I took this recipe on Enlightened Cooking, which I suggest you should visit. 

1 cup whole wheat flour

1/3 cup cocoa powder

1/2 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

3/4 cup sugar

1/3 cup butter, softened

2 teaspoons vanilla extract

1 egg

1/3 cup chocolate chips

Directions

1. Preheat the oven to 350 degrees F. Grease a large baking sheet. 

2. In a large bowl, whisk flour, cocoa powder, baking powder, baking soda and salt. 

3. In another bowl, beat together sugar and butter for about 2 minutes. Add in vanilla and egg and beat for another 2 minutes.

4. Add egg mixture and chocolate chips to flour and mix well. 

5. Drop by tablespoons on cookie sheet and bake for 11-13 minutes (center should still be soft)

6. Cool and eat with a glass of milk! 

Power Bars

These power bars are an alternative to store-bought granola bars. They are packed with good and natural ingredients. They are the perfect snack since they are very filling. You can store these in an air-tight container in the fridge for up to one week. You can substitute peanut butter for almond butter and pumpkin seeds for sunflower seeds. Add any kind of dried fruit you like; be creative!

Ingredients

2 cups whole wheat flour

1/2 cup brown sugar

1/4 cup skim milk powder

1/4 cup wheat germ

1 teaspoon baking powder

1/2 cup raisins

1 cup chopped dried apricots

1/2 cup pumpkin seeds

2 eggs

1/4 to 1/2 cup vegetable oil

1/2 cup molasses

1/3 cup all-natural peanut butter

Directions

1. Pre-heat oven to 350 degrees F. In a bowl, combine flour, brown sugar, milk powder, wheat germ and baking powder. Stir in raisins, apricots and pumpkin seeds.

2. In a large bowl, combine eggs, vegetable oil, molasses and peanut butter. Add dry ingredients to peanut butter mixture and blend well. I find it easier to blend the batter with my hands. Add more oil if mixture is too dry.

3. Spread in a greased 9-inch square pan. Bake for 30 minutes or until firm to the touch. 

4. Let cool, then cut into 24 even squares. 

(Recipe taken from Canadian Living)

Olive Oil and Lemon Cake

I know that some of you might think that olive oil and cake does not go together. But they actually do! I have taken this recipe in Josee Distasio's book Pasta Et Cetera (p.162). For a long time I hesitated to make this cake since the original recipe asks for 3 tablespoons fresh rosemary. I have not added the rosemary in the cake mixture because I was afraid that it would take over the fresh lemon scent. So if you are adventurous enough, go ahead and add some freshly chopped rosemary into the batter. Let me know how it turns out! 

Ingredients

For the Cake:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

4 large eggs

3/4 cup of sugar

2 tablespoons lemon zest

1/2 cup olive oil

3 tablespoons finely chopped rosemary (optional)

For the syrup:

1/3 cup sugar

1/4 cup lemon juice

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Whisk together flour, baking powder, and salt. Set aside.

In a large bowl, using an electric mixer at high speed, cream together eggs and sugar for about 5 minutes. Add lemon zest and continue to mix on medium speed, gradually adding olive oil. Beat in flour mixture and blend well. Pour into prepared pan.

Bake for 50-60 minutes in the center of the preheated oven until cake is golden.

While cake is baking, prepare syrup. In a small saucepan, dissolve sugar in lemon juice. When the cake is ready, and still warm, puncture top of cake with a fork and pour syrup over cake.  

Slice and enjoy!

Cranberry Orange Cake [Updated]

This is the first recipe I have posted on my blog. I have made a new version of it, reducing the sugar and  adding whole wheat flour and not putting any pecans (since I did not have any). I have also put more cranberries, as I like them a lot and they are really healthy. You can use frozen cranberries, it does not make a difference. 

Ingredients

1 cup all-purpose flour

1 cup whole wheat flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 tablespoon grated orange zest (for me 2 tsp were enough)

2 cups fresh (or frozen) cranberries

1/4 cup margarine, softened

1/2 cup granulated sugar

1 egg

3/4 cup orange juice

Directions

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest and cranberries. Set aside.

In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.

Bake for about 1 hour in the preheated oven or until the cake is golden. Let stand 10 minutes.

Slice and enjoy!

Click here to see the original recipe.

Creamy Rice Pudding

Ingredients 

• 3/4 uncooked Arborio (Italian) rice
• 1 1/2 cup water
• 2 cups of milk, divided
• 4 tablespoons white sugar
• 1/4 teaspoon salt
• 1 egg, beaten
• 1/2 teaspoon vanilla extract

Directions

1. In a medium saucepan, combine water and rice. Bring to a boil, then cover, and simmer on low heat for about 15 minutes, or until all water has been absorbed.
2. Once rice is cooked, add 1 1/2 cups of milk, sugar, and salt. Cook on medium heat for another 15 minutes, stirring frequently so rice does not stick and burn.
3. To saucepan, add remaining 1/2 cup of milk, beaten egg, and vanilla. Cook for 2 minutes, stirring constantly, until thick and creamy.
4. Serve immediately!

Cranberry Almond Zucchini Bread

I had some extra zucchini left in the fridge and had to use them fast. So I had the idea to make this delicious and healthy zucchini bread. This bread is hearty enough to eat for breakfast or as an afternoon snack. For my recipe, I have only added 1/2 cup of brown sugar, since I have used vanilla yogurt, which already contains sugar. If you want to use plain yogurt instead, then increase the brown sugar to 3/4 cup. Be creative with this bread and add whatever nuts and dried fruit you have in the house. I like the combination of cranberries and almonds, but you could use raisins and walnuts. This loaf stays fresh for one day on the counter, but then don't forget to refrigerate it!

Ingredients

• 2 cups shredded zucchini (about 3 medium zucchinis)
• 2 and 1/2 cups whole wheat flour 
• 1/2-3/4 cup packed  brown sugar 
• 1 tablespoon baking powder 
• 2 teaspoons ground cinnamon 
• 3/4 teaspoon salt 
• 1/4 teaspoon ground nutmeg 
• 1 cup vanilla yogurt 
• 2 large eggs 
• 2 tablespoons olive oil
• 1 tablespoon vanilla extract
• 1/2 cup chopped roasted almonds   
• 1/2 cup dried cranberries 

Directions

1. Preheat oven to 350°F. Spray loaf pan with oil.
2. Grate zucchini and place onto paper towels or cloth. Cover with more paper towel and press down on zucchini to remove excess liquid.
3. In a large bowl, mix together flour, brown sugar, flax, baking powder, cinnamon, salt, and nutmeg.
4. In another bowl, whisk together yogurt, eggs, oil, vanilla. Then stir in grated zucchini.
5. Add zucchini mixture, roasted almonds, and cranberries to dry ingredients. Mix well.
6. Pour batter into pan and bake for 55-60 minutes. Cool on counter before serving.

Recipe inspired from Enlightened Cooking

Magic Cookie Bars

I know this looks like meat with potaotes and cheese, but no, this is a yummy dessert! It is so easy to make but so good. You can freeze these bars for upto one month. I am offering these this year for Christmas along with my macaroons, gingerbread men, and Christmas sugar cookies. Enjoy!

Prep and cook time: 30 minutes

Ingredients 

• 1 1/2 cup graham craker crumbs
• 1 tablespoon sugar
• 1/2 cup margarine, melted
• 175g (6 oz) semi-sweet chocolate-chips
• 1 1/2 cups flaked coconut
• 1 cup chopped walnuts or peacans
• 1 can condensed milk

Directions

1. Pre-heat oven to 350 degrees F. 
2. Mix graham crumbs, sugar and margarine together. Press in a 9 X 9 inch pan.
3. Scatter chocolate chips, nuts and coconut over graham crust.
4. Pour condensed milk over the top and bake for about 22 mintues. 
5. Broil for about 3 minutes for coconut to get golden, or else it will be very white (see pictures below)
   
6. Cool for 1 hour and cut into small bars. Do not wait too long before cutting, or else it will be very hard!

Recipe inspired from my physiotherapist Lynn.

Christmas Sugar Cookies

Prep and cook time: 1 hour
Makes about 30 cookies

Ingredients 

• 2 1/2 cups all-purpose flour
• 1/4 teaspoon salt
• 3/4 cup sugar
  
• 3/4 cup butter, cubed
  
• 1 large egg, beaten
  
• 1 teaspoon vanilla extract
• 2 teaspoons lemon zest

Frosting: very easy to make! Just combine all ingredients, mix at high speed until smooth and creamy.

• 1 egg white
• 2 cups frosting sugar
• 1/2 lemon juice
  

Directions

1. Pre-heat oven to 350 degrees F. Place oven rack to highest part of oven so bottom of cookies don't burn!
   
2. In a large bowl, mix together butter, sugar, salt, egg, and vanilla extract until a nice creamy texture forms.
3. Add lemon zest and flour and mix well to form a ball of dough.
   
4. Let the dough rest for one hour.
5. The dough will seem dry, so before rolling it out on a floured surface, work it with your hands.
   
6. On a floured surface, roll out dough to about 3mm in thickness.
7. Cut out different shapes and place on a greased baking sheet.
8. Bake for 10 minutes, or until golden on the bottom.
9. Once cookies are completely cool, decorate with frosting that you have either made or bought.

Recipe inspired by a la distasio

Gingerbread Men

Prep and cook time: 1 hour
Makes about 30 cookies

*Note: The dough is very sticky, so make sure you flour your hands, rolling pin, working surface, and even dough. There will be flour everywhere in the kitchen, but gingerbread men are so much fun to make that it is worth the mess!

Ingredients 

• 1/2 cup margarine, melted
• 1/2 cup sugar
• 1/2 cup molasses
  
• 1 egg yolk
  
• 2 cups all-purpose flour
  
• 1/2 teaspoon salt
• 1 teaspoon baking powder
  
• 1 1/2 teaspoon cinnamon
• 1 1/2 teaspoon grated ginger
• 1/2 teaspoon nutmeg 
  

Directions

1. Pre-heat oven to 350 degrees F. Place oven rack to highest part of oven so bottom of cookies don't burn!
   
2. In a large bowl, mix together margarine, sugar, molasses, and egg yolk.
3. Add flour and mix well, until a nice ball of dough has formed.
4. To the cookie dough add the rest of the ingredients.
5. On a floured surface, roll out dough to about 5mm in thickness.
6. Cut out men (and/or women) and place on a greased baking sheet.
7. Bake for 8 minutes, and cool on a plate.
8. Once cookies are completely cool, decorate with frosting that you have either made or bought.

Frosting: very easy to make! Just combine all ingredients, mix at high speed until smooth and creamy.

• 1 egg white
• 2 cups frosting sugar
• 1/2 lemon juice

 Recipe inspired by Renee from Recettes du Quebec

Cranberry Raisin Oatmeal Cookies

Finally, a good low-fat oatmeal cookie recipe. I have modified the original recipe by adding less oil, more yogurt, and some whole wheat flour. I must have tried at least ten different oatmeal cookie recipes before this one. The cookies were either too hard, or too soft, or simply not tasty enough.

Graham Cocoa Bars

Ingredients

• 2 cups graham crumbs
• 1/3 cup cocoa powder
• 1 can condensed milk, such as Eaglebrand
• 1 teaspoon vanilla extract

Directions

1. Pre-heat oven to 350 degrees F.
2. Place oven rack to highest part of the oven.
   
3. In a bowl, combine all of the ingredients.
4. Place mixture in a greased 9x9 inch baking dish.
5. Bake for 20-25 minutes.
6. Cut into squares.

Recipe inspired from my physiotherapist Lynn.

Macaroons

Prep and "cook" time: 35 minutes
Makes 30 macaroons

Ingredients

• 1 can of low-fat condensed milk, such as Eaglebrand
  
• 400 g non-sweeted, shredded coconut
• 2 teaspoons vanilla extract
  
• 1 1/2 teaspoon almond extract

Directions

1. Pre-heat oven to 325 degrees F.
2. Place oven rack to highest part of the oven.
   
3. In a bowl, combine all of the ingredients.
4. Place spoonfuls of mixture on a greased baking sheet, baking 12 at a time.
5. Bake for 10-12 minutes, until golden around the edges.
6. Cool on a plate.

Recipe taken from Eaglebrand

Cashew and Coffee Biscotti

Gives about 36 biscotti

Ingredients

• 625 ml (2 1/2 cups) all-pupose flour
• 1 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup butter at room temperature
  
• 180 ml (3/4 cup) brown sugar
• 2 large eggs at room temperature
• 2 tablespoons instant coffee diluted in 1 tablespoon boiling water
• 1 teaspoon vanilla extract
  
• 1 cup cashew nuts, unsalted and not roasted
  
• 1/2 cup semi-sweet chocolate chips
  
• 1 egg, beaten
  

Directions

1. Pre-heat oven to 350 degrees F. Lightly grease a baking sheet with vegetable oil (Pam).
2. In a bowl, combine flour, baking powder, and salt. Reserve.
3. In a large bowl, whisk butter and brown sugar until well blended. Add eggs and whisk again until well combined. Add coffee and vanilla.
4. Using a wooden spoon, incorporate dry ingredients, cashew nuts, and chocolate chips to batter. Work dough with hands until a nice firm ball forms. Add some flour if dough is too sticky.
5. Divide dough in to half and roll out until 35 cm in length. Place rolls on the baking sheet and press down until they are about 6 cm in width.
6. Brush rolls with beaten egg.
7. Place oven rack to the top 1/4 of oven. Bake rolls for 20-25 minutes. With a spatula, remove rolls form baking sheet and let cool for 15 minutes.
8. Lower oven temperature to 300 degrees F.
9. On a cutting board, cut rolls to form diagonal slices of 1.5 cm.
10. Place slices on baking sheet and bake for 15-20 minutes, making sure to turn cookies over halfway through.
11. When done, biscotti should be hard. Be careful not to burn!

These cookies are delicious dipped in coffee!

Original recipe found in A la distasio

Cranberry Orange Cake

Ingredients

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon grated orange zest (for me 1 tsp was enough)
• 1 1/2 cups fresh (or frozen) cranberries
• 1/2 cup pecans, coarsely chopped
• 1/4 cup margarine, softened
• 1 cup white sugar
• 1 egg
• 3/4 cup orange juice

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, and pecans. Set aside.
2. In a large bowl, cream together margarine, sugar, and egg until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven (rotating the cake after 30 min if your oven is old), or until the cake springs back when lightly touched. Let stand 10 minutes.
4. Slice and enjoy!

Click here to see the original recipe.