Sweet Mary

Caramelized Nuts and Fruit

Here is another easy dessert that I would throw into a "lighter" category. Lately, I've really been thinking about how to get my desserts in without tons and tons of fat and calories. This caramelized fruit and nut recipe is simply a variation of a recipe I have in my Williams-Sonoma Desserts: New Healthy Kitchen. All you have to do is saute your fruit with a little butter and brown sugar until they start to caramelize. Then, throw in your nuts. It tastes wonderful just like this. Or, if you feel the need, you can always add some whipped cream, ice cream, or chocolate sauce. I used a green apple, a red pear, a mix of toasted walnuts and almonds, and chopped dates. It was excellent.

Kitchen Talk

Here is the view from my kitchen windows when the sun is setting over Rhode Island. Ah yes, I remind myself to take in these views, as Rhode Island is by no means the prettiest state at this time of year. In fact, unless there is a fresh snow, it can look stark, industrial, and a bit depressing. Mind you, I do love industrial landscapes, but by mid-January, I am missing the vibrance of all the spring greenery. Consequently, sunsets on these cold winter nights cheer me up and make for an inspiring backdrop for cooking and baking. I love old kitchens. This kitchen has it's quirks, like old pipes that make funky noises and a big shallow sink that feels like it'd be far more efficient for washin' babies than scrubbing dishes, but maybe I'm just taller than the folks who put it in long ago. Who knows. I do some good thinking and planning in my kitchen. Well, in all the kitchens I've ever had. Like the one in Baltimore on 36th Street. It was straight out of the 1940's with all that enamel and chrome. And, the oh so very 1980's kitchen I had on La Jolla Avenue in San Mateo, California. And, how I do miss that breakfast bar on 33rd in Baltimore. My friends could sit on those chrome barstools, eat, drink, and talk while I was prepping and chopping. That was so so nice. This kitchen is no different. I like to drink tea by the windows and listen to music floating out of my office while I do my recipe research and planning. In fact, I'm in heaven right now because I have no neighbors below me; thus, I have the freedom to be as quiet or loud as my heart desires. Now, that is nice. Anyway, if you were here right now, I'd sit you down and make you some hot tea. I'd spin some music, tell you some stories, and ask you to help me make some oatmeal raisin cookies. God, have I been craving a homemade cookie. Yeah, the butter is on the counter softening and the sun is about to set. How nice for me.

Inspiration

Well, my Spiced Apple Cake went over big with my neighbor on the first floor. In fact, she said it was the best apple cake she'd ever had. I'll gladly take that compliment considering I found out Mrs. R is 89 years old!! I knew she was up there; however, never would have guessed she was almost 90. She lives alone. She still drives. And, she does a hell of a lot of cooking in her tiny little kitchen. Mrs. R also told me that she watches Judge Judy every day. And, while the show is on, she gets on her little stationary bike (that, I kid you not, is one of those old models from the early 1980's) and pedals away the half hour. She says it's good for her heart (which up here is pronounced "hot") and it helps her a lot. Yeah, I'd say that's pretty darn inspiring. Mrs. R popped open the door one evening this week when I was getting home from work and gave me some pea soup she made that day. She told me it was kind of "plain." I beg to differ. It was extremely flavorful and proved that this lady can whip up something real tasty out of nothing...the hallmark of a good cook, in my opinion.

Spiced Apple Cake

Right now I have an Apple Spice Cake in the oven. I made the cake so I can give a few slices to my first floor neighbor as a thank you. You see, not only did she give me a loaf of Portuguese sweet bread before Christmas, she also saved me a plate of pork and sausage that she made for her family. It was truly delicious. She is a real doll and reminds me of my own grandmother.

Her family has lived in and owned this triple decker house (i.e. there's an apartment on each floor) forever. She has never lived anywhere else. That's always mind blowing for me, since I roam around so much. So, when I went down to bring her some Christmas cookies right before Christmas, she took me hand and invited me in. Saying "no" was not an option, I guess. She told me all about the brine for the pork she was making, gave me a tour of her home, and showed me photos of her extended family. When I returned from my Mom's after the holiday, she called me up on my cell phone and asked me to come on down because she had a plate of meat for me. Yep, I swear she is the Portuguese version of my Italian grandmother.

This is another quick and easy recipe (from Williams and Sonoma's Desserts: New Healthy Kitchen, p. 41) that's great with tea or coffee. You can't go wrong. Don't be alarmed when you mix the batter because it will seem very thick and like there isn't enough around the apple slices to actually bake up into a cake. That's not the case at all. The batter will spread while it is baking and fill all the crevices. I used a 9-inch pan and, although a bit lower, came out just fine.

3 green apples
1 cup granulated sugar
1/2 cup butter, melted
1 egg
1 1/4 cups plain flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp salt
1/2 cup golden raisins
2 tbspns granulated sugar mixed with 1 tsp cinnamon

Preheat oven to 325 F. Butter an 8-inch round cake pan. Peel, core, and thinly slice apples. Whisk granulated sugar, egg, and butter together in a big bowl. Stir in two-thirds of sliced apples. Sift flour, baking soda, and all spices together. Add to egg mixture along with raisins. Stir until just blended. Pour into buttered cake pan. Smooth top. Arrange the rest of the apple slices concentrically on top. Press them gently into the batter. Sprinkle the top with the cinnamon sugar. Bake about 50 minutes until golden and springy to the touch. Let cool on wire rack for about 10 minutes. Then, run a small knife around the edges of the pan and turn the cake out onto the rack. I always flip it again so the top of the cake doesn't end up having marks from the wire rack on it. Let cool completely for about two hours.

Quick and Easy Banana-Oat Muffins

I'm on a quest for healthy baking recipes this week. No, I didn't make any New Year's resolutions. I'd just really love to be able to post a recipe once a week; however, who the heck can eat all the sugar and fat! Lord knows, I've given enough baked goods away to work colleagues, friends, and family. I have to slow down lest we all develop health and weight issues. Consequently, I am going to start incorporating some lighter healthier recipes for desserts and baked goods.

In addition, I am also toying with the idea of adding culinary recipes. Yes, I do cook, too. In fact, I like to make at least one new recipe a week and tend to eat light and healthy. More on that later.

So, sometimes I get tired of eating the same old breakfasts of cereal, eggs, or oatmeal. And, sometimes I like a good muffin. But, what about a lower fat muffin? A healthier muffin? I found the following recipe on the Cooking Light website. The ingredients include whole wheat flour and quick oats. That seemed like a start, at least. Each muffin contains 152 calories and 5 grams of fat, which might seem a little high. I'd like to compare some other lower fat muffin recipes to see where this falls.

Anyway, the taste is a bit heartier than a normal old muffin. They were moist. I loved that the recipe only yielded 9 muffins; however, they came out very small. Not sure if there is a leavening issue here or what. But, small is OK. Maybe not enough for a breakfast, but enough for a snack. I drank my coffee, poured over some recipe books, and ate one on this fine Sunday morning.

2 mashed ripe bananas
2 tablespoons canola oil
1 egg
1/2 cup fat-free milk
3/4 teaspoon vanilla extract
2/3 cup whole wheat flour
1/2 cup quick cooking oats
1/4 cup sugar
1 3/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
cooking spray

Preheat oven to 375. Combine bananas, canola oil, egg, milk, and vanilla in a medium bowl. Mix well. Set aside. Whisk flour and the rest of the ingredients together in another bowl. Stir the flour mixture into the banana mixture until they are just combined. Spray 9 muffin cups with cooking spray and spoon 1/3 cup batter into each cup. Bake 16 minutes or until a wooden toothpick comes out clean.

Chocolate Cupcakes

When it comes to desserts, although I will taste anything put in front of me, I am actually quite picky. Yes, I love to taste. But, eating is another story. You have to remember, I am lactose intolerant. So, you just won't find me eating big mounds of chocolate mousse or ice cream (even though I may really want to!). On top of that, I easily feel sick if I eat too much of something rich or sweet. Call it a curse; however, I call it a blessing. I rarely eat too much of anything and, moreover, it keeps all the calories and fat in check which makes for a healthier Sweet Mary.

So, I am not really picky by choice. I am picky by necessity. And, that's fine by me. What I love to eat most of all for dessert are fruit pies and cookies. To me, there's nothing better. And, every once in a while, if it's made correctly, I like a little cake. Nothing fancy. Just a plain old cake. So, for New Year's Eve this year, I had a few friends over for a movie after we went out for Thai food in Providence. And, for dessert, I made Chocolate Cupcakes with a very "easy white icing." The recipe can be found on the Martha Stewart website. I have made this recipe before. It is quick and super chocolate-y. I always like my chocolate cake with a little sour cream mixed into the batter for some added moisture and a nice little tang. I had a friend visiting from Baltimore and I made her frost and decorate cupcakes with me before dinner. You see, this is what you get at my place when you come for a visit...put to work. I think she had fun, though.