The Fat Girl's Guide to Living

Sweet tooth. Most of us have one. Some of us (okay, it’s me) have an insatiable one. This is why I’m always on the lookout for sweet treats that I can make in small portions, individual servings, or that keep well so I can stash the leftovers away for future sweet tooth moments. And this is why I love to freeze cookie dough.

I’ve learned enough over the years to know that if I bake a big batch of yummy cookies that they’re as good as gone if I don’t shuffle them off to work, dole them out to the neighbors, or find some other way to get them out of the house. If I know they’re in the kitchen, I’ll find any excuse to go in and snag one after another until there’s nothing left but crumbs (and I just may snag those, too). Makes for a happy sweet tooth, but not such a happy waistline. Enter the sage compromise of freezing cookie dough. Whip up a full batch, bake enough to make the sweet tooth happy, freeze the rest of the dough on a cookie sheet until solid, and then remove to a freezer bag. Throw the bag into the deep freeze and you’ve got cookies ready to bake anytime you want them! Bake them from frozen at the regular temp — just adjust your cooking time by a few minutes to allow for the defrosting process.

For those of you who love the sweet-salty flavor combination, this one’s for you. Sweet butterscotch and flaky sea salt is a marriage made in heaven and the oats back it up by delivering a nice, chewy texture.  Bake the whole batch and share with your family and friends, or bake just a few and freeze the remaining dough for future cravings or drop-in guests!

Salted Butterscotch Oatmeal Cookies
(adapted from Poppytalk)
1 cup butter, room temperature
1 cup brown sugar
1/4 cup skim milk
1 teaspoon vanilla extract
1 cup all-purpose flour
3/4 cup wheat or white-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups oats (regular or quick cooking)
2 cups butterscotch chips
flaky sea salt

Preheat oven to 350 degrees F. Combine flours, baking soda, and the first salt measurement in a medium bowl.
In a second bowl, beat together butter and sugar until fluffy. Add milk and vanilla until combined. Slowly add in flour mixture and mix until just blended. Add oats and butterscotch chips until incorporated.

Spoon large tablespoons of dough onto a cookie sheet lined with parchment paper or a Silpat, leaving about 2 inches of space between each cookie. Lightly press down on each cookie to slightly flatten and sprinkle a flake or two of salt on each cookie. Bake for 12 – 14 minutes, or until cookies are golden brown. Transfer to wire rack to cool.

Yield: 24 – 30 cookies

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Have you tried spaghetti squash? It’s an amazing vegetable whose meat, when cooked, separates into little strands that resemble spaghetti noodles. It’s wonderfully easy to cook (just split, seed, microwave, and comb out the “noodles”), and its light flavor can be paired with everything from your standard red sauce to a vibrant pesto to a little butter and garlic. The possibilities are endless, and I’m pretty sure I’ve never met a spaghetti squash meal I didn’t like. But today’s recipe is my hands-down favorite so far: Greek Spaghetti Squash with Chicken.

Not only is this recipe virtually carb-free, it has lean chicken for protein, red bell pepper for vitamin C, and spinach for iron. In addition to being gorgeous and rich with color, the spaghetti squash is loaded with carotenes, which fight Type 2 diabetes and heart disease, among other things. This dish shows that eating well doesn’t have to translate into bland, uninspired meals (and it leaves room for the occasional decadent dessert!).

Though spaghetti squash is a “winter” squash, it can be found in most areas year-round. Keep an eye out for them in your supermarket or at your local farmer’s market and give this recipe a try. You’ll be happy you did!

Greek Spaghetti Squash with Chicken
(adapted from Taste of Home)
1 medium spaghetti squash (2 pounds)
1 boneless skinless chicken breast half (6 ounces), cut into 1/2-inch cubes
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2 garlic cloves, minced
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon pepper
1 tablespoon extra-virgin olive oil
2 cups fresh baby spinach
1/2 cup marinated artichoke hearts, drained
1/3 cup chopped pitted Greek (calamata) olives
2 tablespoons crumbled feta cheese

Cut squash in half lengthwise; discard seeds. Place squash cut side down on a microwave-safe plate. Microwave, uncovered, on high for 15-18 minutes or until tender.

Meanwhile, in a skillet, saute the chicken, onion, red pepper, garlic, oregano, basil, salt and pepper in oil until chicken is no longer pink. Stir in the spinach, artichokes and olives; cook until spinach is wilted.

When squash is cool enough to handle, use a fork to separate strands. Serve chicken mixture over 2 cups of squash; sprinkle with feta cheese. (Save remaining squash for another use.)

Yield: 2 servings

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After a week of coffee-and-granola-bar breakfasts, I’m dreaming of spending Sunday morning languishing in bed for as long as possible, only heading to the kitchen when hunger calls to prepare these amazing Whole-Wheat Oatmeal Pancakes. We discovered this recipe one weekend after debating the nutritional merits of pancakes and trying to justify a high-calorie, carb-heavy (but uber-yummy) breakfast that would leave us hungry again within a matter of hours. So, I searched online for ways to improve upon pancakes beyond simply switching to whole-wheat flour.

Happily, this wonderfully nutty, nicely textured recipe from Epicurious was one of the first recipes I came across, and it includes both oats and wheat flour. Know what that means? These pancakes will not only satisfy my occasional pancake craving, they’ll hold me over until lunchtime while helping manage my cholesterol levels–a pretty sweet deal!

We usually top these with bananas and either a drizzle of syrup or a dollop of freshly whipped cream. They’re wonderful either way, and this weekend I’m going try slathering some peanut butter under the bananas for an extra protein boost. I’ll bet these would also be great with blueberries or strawberries, too – I can’t wait to experiment on another relaxing Sunday morning!

Don’t fret if you don’t have buttermilk on hand or are reluctant to buy a big container you’ll never finish -  just make your own!

Whole-Wheat Oatmeal Pancakes
(adapted slightly from Epicurious)
3/4 cup oats (regular or quick-cooking)
1 1/2 cups plus 2 tablespoons well-shaken buttermilk, divided (or make your own)
3/4 cup whole-wheat flour
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 large egg, lightly beaten
2 tablespoons unsalted butter, melted
1 1/2 tablespoons packed brown sugar
sliced bananas

Soak oats in 3/4 cup buttermilk (30 minutes for regular / 10 minutes for quick-cooking).

Meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

Stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined. Do not over-mix.

Heat a griddle or large, heavy-bottomed pan over medium heat until hot and lightly brush with oil. Working in batches, pour 1/4 cup batter per pancake onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1 minute. Flip with a spatula and cook other side, about 1 minute more. (Lightly oil griddle between batches.)

Yield: 8-10 pancakes

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I have a secret: I’m a carboholic. Potatoes? Love ‘em. Bread? Yes, please. Pasta? Pass me a fork. But, in spite of my love for all things carby, I also recognize that moderation is my friend and it wouldn’t kill me to skimp on the starchy stuff every so often.

This Thai shrimp is one of those recipes that helps me forget about my beloved carbs. Sturdy and crunchy, the cabbage stands in nicely for the usual noodles while providing lots of fiber and vitamin C. The edamame and shrimp contribute a ton of protein, but you can sub other veggies and meats if you’re inclined. We’ve made this with chicken and love that version, too. Finally, don’t panic if your local grocery store doesn’t carry Thai seasoning — it can be omitted without negatively affecting the recipe (or you can order some here).

I promise, when you’re staring down this bowl of goodness, you won’t even notice the lack of carbs. Enjoy!

Thai Shrimp with Cabbage
1/4 cup chicken broth
2 tablespoons creamy peanut butter
1 tablespoon honey
1 tablespoon soy sauce
1 teaspoon minced fresh ginger root
1/2 teaspoon crushed red pepper flakes
3 cups shredded cabbage
2 teaspoons canola oil, divided
1 teaspoon sesame oil, divided
2 garlic cloves, minced
2 cups oriental blend frozen vegetables, thawed
1 cup edamame, shelled
7 ounces shrimp, peeled and deveined
1 teaspoon Thai seasoning (optional)
1 teaspoon sesame seeds, divided

In a medium bowl, make the Thai sauce by whisking together chicken broth through red pepper flakes. Set aside.

In a medium skillet, stir-fry the cabbage in 1 teaspoon canola oil and 1/2 teaspoon sesame oil for 2 minutes or until crisp-tender. Remove and keep warm. In the same skillet, stir-fry garlic in remaining oils until tender. Add the oriental vegetables and edamame. Once warmed through, add the shrimp and Thai seasoning and stir-fry for 2-3 minutes or until shrimp turn pink. Add in Thai sauce and cook for an additional 1-2 minutes.

Serve over cabbage. Sprinkle each serving with 1/2 teaspoon sesame seeds.

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Yield: 2 servings

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

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At our house, we try to have a salad with about every other meal. Not only is it an easy way to add a few more veggies to our diet, but it’s a super-easy side item that pairs nicely with almost everything. The only problem? We fall very easily into a salad rut: romaine, cucumber, tomato, a sprinkle of whatever shredded cheese might be in the fridge, and a dollop of ranch. It’s tasty, but sometimes it just feels a little… uninspired.

So, when I’m feeling the need to freshen up our salads, I turn to this recipe. It’s no more difficult to prepare than our old standby, but it’s sophisticated enough to serve to dinner guests. The tangy vinaigrette is the perfect compliment to the sweet dried fruit and the crunchy pecans are just the right balance for the creamy goat cheese. As an added bonus, spinach is packed with lots of great nutrients, including vitamins A and C and iron.

Double or triple the recipe for the candied pecans and keep them in an airtight container for quicker salad prep or for easy snacking!

Spinach Salad with Candied Pecans & Goat Cheese
1 tablespoon Dijon mustard
1/2 teaspoon finely minced garlic
1 teaspoon honey
2 tablespoons lemon juice
1 teaspoon apple cider vinegar
1/2 cup extra-virgin olive oil
1 (5 ounce) bag baby spinach
1/2 cup dried mixed fruit (cranberries, cherries, blueberries)
4 ounces goat cheese, crumbled
1 cup candied pecans, recipe follows

For vinaigrette, stir together mustard, garlic, sugar, lemon juice and vinegar in a medium bowl. Gradually whisk in olive oil until mixture is smooth and glossy.

To assemble salad, place spinach, candied almonds, cranberries and goat cheese in a large bowl. Toss lightly with dressing and serve immediately.

Last week, Peony shared some tips with us on how to have a lovely, low-pressure Valentine’s Day. As part of the Valentine’s Day fanfare, most of us are looking for a dessert that’s impressive, but won’t find us spending hours in the kitchen. This, my friends, is just the thing — cute little two-bite brownies, filled with cream cheese and topped with a maraschino cherry.  They’re perfect for sharing and, for those of you with a significant other in your life, how sexy would it be to feed these to each other?

Even better, you can whip these cuties up in no time flat. If you don’t feel like making the brownies from scratch, you can substitute brownie mix (look for a fudgy variety). No matter which way you decide to go with these, you’ll end up with an amazing little treat that’s perfect for Valentine’s Day or any other occasion. Enjoy, and Happy Valentine’s Day!

Tuxedo Brownies
(adapted from Alice Medrich’s Pure Dessert
and The Pampered Chef Celebrate! cookbook)
Brownies:
8 ounces semisweet or bittersweet chocolate, coarsely chopped
6 tablespoons unsalted butter, cut into several pieces
3 large eggs
1 cup sugar
scant 1/4 teaspoon salt
1 teaspoon pure vanilla extract
1/3 cup plus 1 tablespoon (1.2 ounces) all-purpose flour

Position oven rack in the lower third of the oven and preheat to 350˚F. Spray two mini muffin pans with non-stick cooking spray.

Place chocolate and butter in heatproof bowl and set over a pan of almost-simmering water. Stir frequently until mixture is melted and smooth and warm. Remove from the pan and set aside.

In a medium bowl, beat the eggs, sugar, salt and vanilla with a hand-held mixer on high speed until the eggs are thick and light colored, about 2 minutes. Whisk in the warm chocolate. Fold in the flour.

Using small scoop, place a level scoop of batter in each cup, filling 2/3 full. Bake 12-14 mins or until a toothpick inserted in the center comes out clean and edges are set (do not overbake). Remove from oven and immediately press tops of brownies with a mini tart shaper to make indentions (if you don’t have a tart shaper, you can use the back of a measuring spoon or your thumb to gently press down the center of the brownie). Cool in pan briefly and then loosen edges and gently remove brownies from pan. Cool completely on a wire rack while making the filling.

Filling and toppings:
4 squares white chocolate for baking — 1 oz each
4 tablespoons heavy cream
1 (8 ounce) package cream cheese, softened
1/4 cup powdered sugar
48 maraschino cherries
melted semi-sweet chocolate for drizzling(optional)

Microwave white chocolate and milk uncovered on medium power in 20-30 second increments, stirring in between, until melted and smooth. Cool slightly. Combine cream cheese and powdered sugar; mix well. Gradually beat in white chocolate mixture until smooth.

Fill a decorator bag fitted with rosette tip with cream cheese mixture. Pipe mixture into cooled brownie cups. Place cherries on top. Drizzle with melted chocolate. Place in airtight container and refrigerate for 1-3 hours before serving.

Yield: 4 dozen

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