The Fat Girl's Guide to Living

Most nights, a couple of hours after dinner, I find myself thinking about dessert. Scavenging around the kitchen looking for something sweet, I discover I have a few choices: skip dessert, grab a big glass of water, and try to distract myself; sniff out the nearest chocolate bar or bowl of ice cream and indulge just a little, or find something in between – balancing sweetness with responsibility.

Depending on the day, any of these options are perfectly acceptable in my world, as long it’s a conscious decision rather than mindless eating (my downfall). However, I try to choose the middle road and throw together something that satisfies my sweet tooth and might even provide a little nutritional benefit, too.

One of my fast favorites for a reasonable dessert option is actually also something that’s a breakfast favorite – a yogurt parfait. For about the same calorie intake of a half cup of ice cream, I can have organic yogurt with a punch of protein and antioxidants, and get a little more fruit into my day. Win-win? Yep… and I’ll save the chocolate bar or the ice cream for a day when I really need it.

Blackberry and Granola Yogurt Parfait
1/2 cup lowfat, organic vanilla yogurt, divided
1/4 cup blackberries (fresh or frozen, unsweetened – thawed)
1 tablespoon granola
4-6 raw almonds

In a small bowl, layer in 1/4 cup of yogurt, blackberries, another 1/4 cup of yogurt, granola and almonds. Relax and enjoy!

Yield: 1 serving

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Surely we can’t be the only ones who think gingerbread consumption should be encouraged year-round. Its rich flavor is so satisfying that it’s tough to over-snack on them. We also love yoga for its restorative powers and the way regular practice encourages us to slow down and be in tune with our bodies, so these cookies represent a perfect – and adorable – pairing of style and substance. Every order of gingerbread yogis comes with this yoga pose chart. How sweet is that?

We also fell hard for these plump doves and these cool camera cookies – nice inspiration for our 2010 self portraiture challenge. Visit the Baked Ideas web site for more ideas – they’ll even make custom cookies of your fab figure!

Got any great finds we should know about? Tell us about them in the comments.

It’s no secret that adding whole grains to our diets is important. But did you know that you can also work them into your baked goods? Oh yes… and no one will even notice. The secret to putting a healthy spin on even your most guilty pleasures is simple: white whole wheat flour (my personal favorite is King Arthur White Whole Wheat).

White whole wheat is an albino variety of wheat that is not only lighter in color but has a lighter texture and a milder flavor. Although it’s different in both taste and texture than standard red wheat (what we would recognize as standard whole wheat), it still carries the fiber and nutrients of a whole grain.

I typically substitute up to 50% of the flour used in a recipe with white whole wheat flour and, I promise, no one has ever discovered my secret. This is also a great way to get your pecan pie fix (it’s another favorite fall food, after all) in smaller, more manageable portions over the holidays. Not overly sweet, wonderfully crunchy, perfect for sharing, and packing whole grains… who can argue with that?

Pecan Pie Bars
(adapted from Magnolia Mom)
1 cup all-purpose flour
1 cup white whole wheat flour
1/4 cup packed brown sugar
1/2 cup unsalted butter
1 1/2 cups chopped, plus 1/2 cup whole pecans
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk — lowfat works fine)
3 eggs, beaten
2 tablespoons lemon juice (from concentrate is fine)

Preheat oven to 350 degrees F. In a medium bowl, combine flours and brown sugar; cut in butter until crumbly.

Press mixture into the bottom of an ungreased 13×9-inch baking pan. Bake for 10 minutes.

Meanwhile, combine chopped pecans, condensed milk, eggs and lemon juice. Pour over baked crust and place whole pecans on top in a decorative pattern. Bake for 20-25 minutes or until filling is set.

Remove pan from the oven and allow to cool completely. Cut into bars and store covered at room temperature.

Yield: 36 squares

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All of these posts about knee socks and awesome boots have me fixated on the beautiful fall weather happening outside. I can’t wait for the trees to be flaming with color, and for it to be time to pull out the extra blankets for the bed. In the meantime, I’ve been cranking up the oven. One of the things I truly love about fall is to have the opportunity again to fill the house with the wonderful smell of baked goods (that and wrapping myself up in my favorite flannel shirt and grabbing a cup of steaming hot coffee on a cool morning). What are your favorite parts of fall?

Of all the things that I bake, at the top of my list is anything banana. Why? It’s all about the wonderful aromas that come wafting from the oven. Banana bread, banana muffins, banana cake… and now these Chocolate Banana Bars. I’ve held out against combining cocoa and bananas for quite a long time and now I’m really not sure why. Sure, I’ve added chocolate chips to banana muffins and it turned out great, but there’s always been something keeping me from whipping up a true chocolate-banana combo. Until now. These are wonderful, and they’re especially wonderful warm from the oven. Welcome fall into your house with these soon!

Chocolate Banana Bars
1/2 cup butter, room temperature
1 cup sugar
1 egg
2 teaspoons vanilla
3 medium bananas, mashed
1 1/2 cups flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup cocoa powder
1 1/2 cups milk chocolate chips

In mixing bowl, cream butter and sugar. Add egg, vanilla, and bananas, mixing until completely combined.

In a separate bowl, sift together flour, baking soda, baking powder, and salt. Add dry mixture to the creamed mixture and mix well, scraping down the bowl once.

Divide batter in half. Add the cocoa to one portion of the batter. Spread the chocolate portion in the bottom of a greased 9 x 13-inch baking dish. Spoon remaining batter on top. Swirl gently with butter knife and sprinkle with chocolate chips.

Bake at 350 degrees for 30 minutes or until toothpick inserted in the center comes out clean. Cool completely in the pan and then cut.

Yield: 18-24 servings, depending on size

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http://culinography.wordpress.com

As a kid, I loved my Easy-Bake Oven. Looking back, that probably was a sign of things to come. But during the summer months, I’d have gladly traded that oven for a Snoopy Sno Cone Maker. I mean, really, was there anything better on a sweltering day than a freshly made snow cone — especially when you got to scoop it out with that little red shovel and flavor it up with as much syrup as you wanted?

As an adult, I may not have a snow cone machine in my kitchen, but I might actually have something even better: granitas. A frozen dessert made of sugar, water, and flavorings (or, in this case, fruit juice) originally from Sicily, a granita is a cousin of Italian ice or sorbet, but with a coarser texture. In other words: a snow cone for adults!

The best part of this recipe? It’s cool, easy and surprisingly guilt-free since it’s basically just frozen fruit juice. Dessert that’s good for you? Sign me up!

Pomegranate Granita
3.5 cups pure pomegranate juice
1/2 cup orange juice
1 tablespoon sugar

In a four-cup measuring cup, combine all ingredients. Pour into a 9×9 inch baking dish and place carefully into the freezer. Freeze for approximately four hours. When completely frozen, use a fork to scrape the granita into snow cone consistency. Spoon into serving dishes and serve immediately.

Yield: 6-8 servings

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I saw a cartoon strip this morning that not only made me laugh out loud, but had to have been written just for me. Maybe a few of you can relate. The comic was titled “The Decline of a Diet” and it depicted a woman declaring to her significant other that she was turning over a new leaf and only going to eat healthy snacks like apples. As the cells of the comic strip progressed, it showed her first adding just a little cinnamon-sugar to an apple… then eating a caramel apple… then eating an apple pie… commenting each day on the (declining) amount of “real apple” in her snack. The last cell found her looking moderately guilty, as we all are prone to do, while eating apple strudel ice cream with “bits of real apple.” Hilarious!

The first thing I want to know is: who’s been hiding in my house documenting my snacking habits? The second thing I want to know is if I’m alone in this. And the third? I want to know is have you gotten your hands on any plump, fresh, juicy strawberries yet this season, because if you have, I’ve got just the thing for you when you reach day five of your diet “decline.” Do me a favor, though, and don’t look guilty for enjoying this treat. This is a positively wonderful quick bread that’s bursting with summery goodness and real fruit. Just don’t eat the whole loaf.

Strawberries & Cream Bread
1/2 cup butter, room temperature
3/4 cup granulated sugar
2 eggs
1/2 cup sour cream (light works fine)
2 teaspoons vanilla extract
1 3/4 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
1 cup diced fresh strawberries (frozen will work, too)
3/4 cup toasted, chopped pecans

Preheat oven to 350 degrees, F and grease a 9.25 x 5.25 x 2.75 (standard sized) loaf pan.

Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Mix in sour cream and vanilla.

Combine dry ingredients (except nuts) and mix into the butter/sugar/egg mixture until just moistened (do not overmix). Fold in stawberries and nuts.

Pour batter into prepared loaf pan and bake for approximately 50-60 minutes, until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan and then remove to a wire rack to cool completely.

Yield: 10-12 servings

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Happy Friday, everyone! The Fourth of July weekend is upon us! No matter what’s on your agenda — family gatherings, backyard barbeques with friends, big fireworks shows or just sparklers and blender drinks on the patio — who’s not looking for an easy dessert that won’t keep you tied up in the kitchen while everyone else is out having fun?

Enter the Deconstructed Apple Pie. All the delicious components of the classic summertime treat, none of the hassle of actually making a pie. Added bonus? This one’s easily scalable. Make as little or as much as you need and eliminate the temptation of making those last two pieces lingering in the fridge into a midnight snack (been there, done that).

You can certainly make your own pie crust if you’re so inclined. However, for ease of use in this recipe I went with Pillsbury rolled crusts that you can find in the refrigerated section of your local grocery store. Since they’re not already pressed into a tin pie pan (like those you find in the freezer section), they’re easy to just cut into strips and bake. Different apples will give you different tastes and textures; but because you’re cooking the apples on the stove top and can control your cooking time without worrying about whether the crust is finished, you can really use whatever you have on hand. Use what you like and don’t worry about what’s “correct.” Just get out there and enjoy your weekend!

Deconstructed Apple Pie
4 apples (use apple of your choice)
3 tablespoons unsalted butter
2 tablespoons granulated sugar
1 tablespoon cinnamon
1 pre-made pie crust (recommend Pillsbury refrigerated, rolled pie crusts)
sugar and cinnamon for sprinkling
lightly sweetened, whipped cream or vanilla ice cream for topping

Peel, core, and chop apples into 1/2″ chunks. In a skillet, melt butter over medium heat and add chopped apples. Sprinkle with sugar and cinnamon. Reduce heat to medium-low and cook apples until tender, stirring occasionally. Adjust sugar and cinnamon to taste and, when apples are cooked through, remove from heat. (If you plan to serve immediately, cover to retain heat while you make crust component.)

Preheat oven to 425 degrees F. Unroll one pie crust onto a cutting board and cut into strips approximately 1 1/2″ wide. Place strips 1/4″ apart on an ungreased cookie sheet and sprinkle with sugar and cinnamon. Bake for 8-10 minutes until brown and crispy. Remove from oven and allow to cool slightly on cookie sheet.

To assemble, spoon warm filling into a dessert bowl, parfait glass, or something similar. Top with freshly whipped cream or a scoop of your favorite vanilla ice cream. Break one pie crust strip in half and insert each piece, broken side down, into the filling. Serve immediately. (Store any remaining pie crust pieces in a airtight container for snacking later.)

Yield: 4 servings

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