The Fat Girl's Guide to Living

Image taken moments before my kids snapped them up

When a couple of my friends were diagnosed with dairy allergies and lactose intolerance, it made me think differently about how I shopped–what would I do if I couldn’t just casually reach for a container of Kefir, crumbled feta cheese for my lunchtime salads, or (hold me) ice cream for special occasions? With this non-dairy dilemma in mind, I spotted these little gems in the frozen novelty section of our grocery store and decided to give them a try.

The verdict: YUM. But only if you like coconut (my husband voted no, but one non-coconut-loving kid voted yes–both said the flavor was subtle) and don’t mind smaller portion sizes. I’m not a fan of the 100-calorie pack trend, not just because of the premium we pay for additional packaging both environmentally and economically, but because so many diet-oriented foods simply don’t taste good. Bottom line: I’d rather have a smaller portion of something delicious–maybe even decadent–that’s prepared with fresh ingredients and care than something that tastes and feels like a consolation prize. These cool treats fit that bill nicely, with the added bonus of being healthier than ice cream.

So Delicious does make vanilla sandwiches made with soy milk (including full-sized), but in my opinion they’re not as flavorful. I haven’t tried the Neapolitan variety, but they look fun (let us know if you have and what you think!). For those avoiding dairy and soy, Turtle Mountain also makes a So Delicious coconut milk yogurt (on my “to try” list) and even Kefir (also on that list). It’s exciting to see options like this out there for those of us who either can’t have or want to scale back on dairy products for a more varied diet.

Girls, tell us: have you found any delicious work-arounds for your dietary restrictions? Tell us about them in the comments section.

A quick glance around the produce section or farm stand makes it pretty easy to tell that stone fruit season is in full swing. Peaches, plums, nectarines, pluots and cherries are abundantly available. We’ve been eating them fresh, in parfaits and with granola all week, and over the weekend I transformed my last few peaches into a beautiful Peach-Blueberry Cobbler.

Cobblers tend to run in the same circles as buckles, slumps and grunts (you’ve gotta love food with such creative names) while maintaining their independence from the crunchy-topped crisps and crumbles. Named because of their “cobblestone” appearance, there are usually differing opinions on what makes a cobbler: the traditionalists who prefer the biscuity-type topping spooned over fruit and baked, those who view cobbler as a sort of single crust pie (fruit on the bottom, pie crust on top), and those who prefer a cakier version like this one. Personally, I’m an equal-opportunity cobbler lover but I have a special place in my heart for this recipe because it’s so easy to throw together. The key to this one is simple: don’t stir! Layer everything on as the recipe directs, but fight the urge to stir it all together. The batter will combine with the butter in the oven and rise up around the fruit all on its own.

Take advantage of all of the beautiful fruit in season and give this cobbler a try. It’s perfect on its own and even better with a nice dollop of freshly whipped cream or a scoop of vanilla ice cream. And don’t forget to come back and tell us which kind of cobbler is your favorite!

Peach-Blueberry Cobbler
For the batter:
1/2 cup melted butter
1 cup flour
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
2/3 cup room temperature milk
1 tablespoon vanilla extract
1 room temperature egg
1/2 teaspoon nutmeg

For the filling:
24 ounces sliced peaches (about 6 whole, peeled or unpeeled, fresh or frozen)
8 ounces blueberries (about 2-3 handfuls, fresh or frozen)
1/2 cup sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Melt the butter and pour into a 9 x 13 inch pan.

Mix together flour, sugar, baking powder, salt and nutmeg. Stir in milk, vanilla & egg. Pour evenly over melted butter. (Do not stir.)

Gently combine peaches, blueberries, sugar and spices and spread evenly over the batter. (Do not stir.)

Bake 35-45 minutes at 350°F until batter comes to the top and is golden brown. Serve warm.

Yield: 8-10 servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

As the weatherman in my steamy part of the country increases his use of words like “blazing” and phrases like “hot streak” (which we all know comes just before the dreaded “heat wave”), I find myself wanting to just crawl into my freezer and not resurface until September. Sadly, that’s not terribly realistic, so I decided to make something frozen instead. When you can’t control the temperature outside, you may as well try to control the temperature inside, right? Ice cream seemed a little too heavy, and I wasn’t interested in the hands-on approach required by granita, but when I spied a bag of strawberries in the deep freeze, I knew that frozen yogurt would hit that frosty spot perfectly.

You can certainly make frozen yogurt from fresh, in-season fruit, but let me tell you a little secret: if you use frozen fruit, you only need a food processor and you don’t have to drag out the ice cream maker OR wait for your yogurt mixture to get cold. By the time you’ve blended the frozen fruit with the yogurt, you’ll already have soft-serve consistency fro-yo, the perfect solution for those “I wish I could climb inside the freezer” moments. The only down side is that you can’t strain the seeds from a frozen berry mixture, so keep that in mind if using a seedy berry.

Don’t have Greek-style yogurt? No problem! Just line a strainer with a piece of cheesecloth, place it over a bowl and pour in regular yogurt. Allow to sit in your fridge overnight to let moisture drain out, leaving a thicker yogurt similar to Greek-style.

Get crazy and switch up the flavors to suit your tastes. Use three cups of fruit, but use any fruit you like. Keep it classic or have a little fun with flavor combinations (peach-raspberry is next on my list). I can’t think of a better – or easier – way to greet that summer heat!

Strawberry-Raspberry Frozen Yogurt
3 cups frozen strawberries (hulled if fresh)
1 cup frozen raspberries
1/3 cup sugar
2 tablespoons orange juice
1 cup Greek-style yogurt

Place berries in a food processor and process until smooth, scraping down the sides as necessary. If using frozen berries, it’s best to work in batches and be patient. Add sugar and orange juice and process for another minute. Add yogurt and pulse until completely blended.

If using frozen fruit, you should have soft-serve consistency frozen yogurt at this point. Either serve immediately or transfer to a bowl, cover and let it harden in the freezer.

If using fresh/thawed fruit, strain seeds if desired, transfer the mixture to a bowl, cover and refrigerate until chilled, about 3 hours or overnight. When mixture is completely chilled, pour into an ice cream maker and freeze according to manufacturer’s directions. Either serve immediately or transfer to a storage container and let harden in the freezer.

Yield: approximately eight 1/2 cup servings

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

You’re busy. We get that. Catch up here. (Image by thewaltonsare)

Here at FGG, we understand busy lives–nurturing, working, gardening, entertaining, remodeling, traveling, healing, being. We know that everyone’s to-do lists can extend for pages, making us even more grateful for you readers who take the time to visit, read, and comment on this site. True confession time: sometimes, we mark the dozens of posts in our RSS feeds as “read,” despite the brief pain of knowing we’re missing some great stuff from our favorite sites. In that spirit, at the end of each month, we’ll be offering a roundup of what you may have missed or might want to revisit.

Here are some highlights from May:

If it’s late spring where you live, many public swimming pools and water parks opened this past weekend. Our Guide to Figure-flattering Swimwear for plus-size women should prove helpful, along with our Ask FGG entry that tackled sarongs for wider hips – and don’t forget your sweatproof (and waterproof) sunscreen when you hit the pool, girls! If you have a garden party or barbecue to attend, consider bringing these Ricotta & Cream Cheese Stuffed Strawberries – a treat as pretty as it is fresh and tasty. On the more decadent side, these Cupcake Cones make an equally pretty and unique party dessert.

If you’re stressing about attending events where you’re the only big gal there, our thought-provoking Guide to Surviving Social Situations with Skinny Friends might provide a welcome confidence boost. Other feel-fab tips can be found in our Guide to Flattering Hair Cuts for Round Faces and tips on adding sleeves or other cover-ups to sleeveless dresses – or choosing to love your arms just the way they are, per our readers’ suggestions. This month’s Sex and the Single Fat Girl column addressed conflicting feelings that can emerge when stepping out with a date who’s significantly different from you, and It’s A Guy Thing tackled the gulf between media portrayals of women and the reality of today’s plus size population.

To catch up on the rest of FGG during the month of May, check out our archives for more.

Readers, tell us: what was your favorite or most surprising topic from this past month? Coming up: FGG celebrates its first birthday! How do you think we should celebrate?

When was the last time you had s’mores? I’m not talking about a S’more Pop-Tart or a bowl of S’more Crunch Cereal (anyone remember that?). I’m referring to crispy, gooey, chocolatey, honest-to-goodness s’mores (short for “some more” as in, “try one and you’ll beg for s’more!”). This delectable dessert was the stuff your childhood camping trip dreams were made of, right?

There’s no need to wait until you find yourself sitting in front of a roaring fire on a summer night to enjoy the goodness of this classic treat. In fact, you can whip up a little campfire nostalgia any time you like, and it only takes a few minutes. You can keep it simple and go with the classic configuration or you can jazz it up a bit by using caramel filled chocolate pieces, dark chocolate, or incorporating a little peanut butter. You can keep it simple or make it sexy (gooey marshmallows and melty chocolate? oh yeah!). S’mores aren’t just for kids anymore, my friends, and they’re not just for the campfire, either. You can do it all in the oven, toaster oven, or even in the microwave (if you must).

Think you’re not in a position to indulge, campfire or not? Never fear, where there’s a will there’s a way! Go with an “open-faced” s’more, forego the chocolate bar, and substitute a decadent drizzle of chocolate syrup–classic fun factor and flavor for half the calories! We don’t have to deny ourselves, we only have to think a little outside the graham cracker box!

The Classic S’more
2 graham crackers (one sheet, broken in half)
1/2 ounce chocolate (Ghirardelli Squares are my fave!)
1 standard size marshmallow

Place one graham cracker on a small cookie sheet. Top with chocolate and marshmallow. Broil for 2-3 minutes (watch it closely, it’ll burn when you’re not looking!) until marshmallow is lightly toasted. Remove from oven, top with remaining graham cracker and smoosh. Indulge.

Yield: 1 S’more

S’more Light
1 graham cracker (one half of one sheet)
1 standard size marshmallow
1/2 teaspoon chocolate syrup
Place one graham cracker on a small cookie sheet. Top with marshmallow. Broil for 2-3 minutes (watch it closely, it’ll burn when you’re not looking!) until marshmallow is lightly toasted. Remove from oven and drizzle with chocolate syrup. Indulge.

Yield: 1 S’more

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

We’re very lucky in our family: no food allergies or other dietary restrictions outside of the occasional self-imposed decree that it’s time to cut back on the coffee . . . or the sweets . . . or the wine. But there are so many people out there who have to carefully watch their diet – not to shed a couple of pounds or break a caffeine habit, but because eating certain foods leaves them physically ill.

With that in mind, this one’s for our readers who are looking to indulge while remaining gluten-fee. Even better, it’s for anyone who appreciates an amazing chocolate cake. It’s like the love child of a chocolate cake, a brownie, and a piece of fudge — all without a trace of flour. And you can whip the whole thing up using your food processor – how easy is that?

Sinfully decadent, this cake is best served in rather conservative slices because a little goes a long way.

Flourless Chocolate Cake
(recipe courtesy of Gluten-Free Goddess)
16 ounces dark chocolate (I used a combination of bittersweet and semi-sweet)
1 cup light brown sugar, packed
1/2 cup granulated sugar
3/4 cup very hot strong coffee (or use espresso powder in very hot water)
2 sticks unsalted butter, room temperature, cut into pieces
2 tablespoons cocoa powder
8 large eggs, room temperature
1 tablespoon vanilla extract

Preheat the oven to 350 degrees F. Prepare a 10-inch Springform pan by lining the bottom with buttered parchment paper.

(Note: Using a smaller cake pan will result in a longer baking time; adjust accordingly and keep an eye on the edges; if it browns too much while the center is still wet, wrap edges in foil; or if you are using a smaller pan, try placing it inside a warm water bath.)

Break up the dark chocolate into pieces and pour the chocolate into the bowl of the food processor. Pulse until the chocolate breaks up into small bits. Add the sugar. Pulse until the chocolate and sugar turns into an even, sandy grain.

Pour the coffee slowly into the feed tube as you pulse again. Continue pulsing until the chocolate is melted.

Add the butter pieces and the cocoa powder, and pulse to combine. Add the eggs and vanilla, and process till smooth. The batter will be liquid and creamy.

Pour the batter into the lined springform pan. Wrap the entire outside of the pan with a big piece of foil. Bake at 350 degrees F in the center of the oven, till puffed, cracked and lovely – about 55 to 65 minutes. Use a wooden toothpick to check the center of the cake; pick should emerge clean, with maybe a crumb adhering.

Place the cake pan on a wire rack to cool. The cake will deflate. When cooled a bit, press down on it gently with a spatula to make it even, if you wish.

When the cake is completely cooled, cover, and chill it for three hours (up to eight hours) until serving. Release the cake from the pan. Slice and serve.

Yield: 12-15 slices

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com

My friends, today is World Nutella Day. A day all about decadence. Decadence and Nutella, that wonderful hazelnut spread that makes people all over the world* swoon in delight. Perfectly nutty and chocolatey, I can eat the stuff straight from a spoon. I try not to though (okay, not much) and, instead, channel my Nutella love into something at least a bit more nutritionally responsible. A teeny, tiny bit.

These Nutella oatmeal thins are a nice balance of yummy decadence and portion control. They’re light and thin, so they don’t pack a gazillion calories in each bite; but they’re also wonderfully rich with just the right combination of chewy and crispy, so I know I’m indulging in something great!

The cookies are easy to pull together, but do require just a little bit of patience. They’re quite soft fresh out of the oven and need to cool on the baking sheet for 10 or so minutes to firm up before being removed to a wire rack to cool completely. Using multiple pans will definitely make your life easier (and get you to the finished product more quickly)! Store the finished cookies in an airtight container and they’ll be great for several days after you bake them. Want to take it to a whole other level? Pair them up with some vanilla ice cream!

*I’ve heard rumors that there are people among us who’ve never had Nutella and, therefore, don’t understand its joy. If you are one of those people, I beg you…try it! Can’t find it? Don’t want to indulge in processed foods? Make your own! Come on over to Culinography later today for a great recipe!

Nutella Oatmeal Thins
(recipe courtesy of Baking Bites)
1 cup plus 2 tbsp all purpose flour
1 tbsp baking soda
1 1/2 tsp baking powder
1/4 tsp salt
3/4 cup butter, room temperature
6 tbsp Nutella
1/2 cup brown sugar
1/2 cup sugar
1 large egg
1 large egg yolk
1 tsp vanilla extract
3/4 cup quick-cooking oats (not instant or regular)

Preheat oven to 350F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking powder, baking soda and salt. In a large bowl, cream together butter, Nutella and the sugars until mixture is fluffy. Beat in the egg and the egg yolk, followed by the vanilla extract.

Working at a low speed or by hand, gradually blend in the flour mixture and the oats (if you don’t have quick-cooking, pulse whole rolled oats in the food processor to chop them up a bit). Drop teaspoonfuls of the batter (1/2-inch balls) onto prepared baking sheet, leaving at least 2-inches between cookies to allow for spread. Bake for 10 minutes, until cookies are set.

Cool on baking sheet for 10 minutes, then transfer to a wire rack to cool completely. Store in an airtight container.

Yield: 6-7 dozen cookies

Looking for more great recipes? Visit my blog at
http://culinography.wordpress.com