Category Archives: Autumn 2011

November 11, 2011

Chocolate Peppermint Bark Cookies from Tina Haupert

We have loved featuring Tina Haupert this week. She is such a great inspiration and reminder that we can have our Carrots AND Cake .

Chocolate Peppermint Bark Cookies

(My just “wing-it” version)

Original recipe from Bon Appetite, December 2009

INGREDIENTS:

Nonstick vegetable oil spray

2 cups all purpose flour

1/4 teaspoon salt

1/2 cup Olivio (I didn’t have butter)

1/4 cup canola oil (and then I ran out of Olivio)

1 cup sugar

1 teaspoon vanilla extract

1 large egg

6 ounces semisweet chocolate chips

1/2 cup finely chopped red-and-white-striped hard peppermint candies or candy canes (about 3 ounces)

2 ounces white chocolate chips

DIRECTIONS:

Preheat oven to 350°F. Spray 13x9x2-inch metal baking pan with nonstick spray. Mix flour, salt, sugar, butter, oil, vanilla extract, and egg in a large bowl. (I don’t own an electric mixer, so I skipped this step.)

Drop dough into prepared baking pan.

Using a spatula, press dough to form even layer over bottom of pan.

Bake cookie base until light golden brown and slightly puffed and edges begin to come away from sides of pan, about 30 minutes.

While the cookie base is baking, chop 4 candy canes into pieces.I used the plastic bag + measuring cup method: put candy canes in a plastic baggie and crush with bottom of measure cup on kitchen countertop.

After about 30 minutes, remove pan and place on rack; immediately sprinkle bittersweet chocolate over. Let stand until chocolate softens, about 3 minutes.

Using small offset spatula, spread bittersweet chocolate over top of cookie in thin even layer. Immediately sprinkle chopped peppermint candies over chocolate.

Stir white chocolate in medium metal bowl (I used Pyrex) set over saucepan of simmering water until melted and smooth.

Using fork, drizzle white chocolate all over cookies. Chill in fridge until white chocolate is set, about 30 minutes.

Using large knife, cut cookie into irregular pieces.

Thank you so much Tina! For more great ways to get your Carrots ‘N’ Cake with Tina Haupert, check her out in the latest issue of Where Women Cook!

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November 9, 2011

Tools, Tips & Tricks with Tina Haupert

After finishing college, Tina Haupert found herself 20 pounds overweight. She knew she hadn’t been taking the best care of herself on a diet of nachos and beer and very little exercise. She took matters into her own hands and in the time since she has lost the weight, kept it off and began to run marathons.

Tina shares with us her favorite “Skinny” Cooking Tools this week. These are items that have made all the difference in not only losing the weight, but keeping it off.

Cuisinart Elite Collection 4-Cup Chopper/Grinder: This grinder is the best little gadget! It’s perfect for chopping extra veggies to throw into soup, an omelet, or casserole. But it’s also great for making my favorite low-calorie treats, like yummy, high-protein Almond Joy “Ice Cream”. I actually like this version better than real ice cream and it comes with a fraction of the calories and fat.

Old-fashioned oats: I eat old-fashioned oats almost every day—either for breakfast in a big bowl of oatmeal or as a snack, like in my 3-Minute Oatmeal Raisin Cookie. Old-fashioned oats are delicious and so satisfying, thanks to the 3 grams of fiber and 5 grams of protein in each 150-calorie serving—and a little goes a long way! I’m never left wanting more after eating oats.

Teddie Peanut Butter: Where would my life be without peanut butter? Teddie is all natural and tastes just like smooth, ground peanuts. Even though peanut butter is relatively high in calories, Teddie Peanut Butter sticks to my ribs and keeps me full for hours. It’s worth the calories for the serious satisfaction factor! If I add a couple of spoonfuls to my morning bowl of oats, I’m not hungry until lunchtime.

Mario Batali Measuring Prep Bowls: These bowls have measuring cup numbers on the inside, so it’s easy to keep track of portion size—especially with high-calorie treats like ice cream. Plus, their small size makes snacks seem much more plentiful when they fill up the small bowl. In the end, I eat less, and the number on the scale stays the same.

Cuisinart 12-Cup Coffee Maker: Iced coffee with vanilla soy milk pretty much tastes like dessert to me. It’s the perfect low-calorie treat to satisfy my sweet tooth and it tastes so delicious on a warm, spring day. And, of course, an iced coffee is a wonderful pick-me-in in the morning or mid-afternoon.

What great tips Tina! Thank you so much! Be sure to learn more about Tina in the latest issue of Where Women Cook!

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November 7, 2011

On The Front Burner with Tina Haupert

We are so excited to feature Tina Haupert, of Carrots ‘N’ Cake this week. Once you read a bit about her, you will see why. Please help me welcome Tina to The Front Burner!

My name is Tina. I’m 31 years old, and I live in Boston, Massachusetts with my husband, Mal, and my adorable pug, Murphy. When I’m not spending time with my family and friends, you can find me running. I love to stay active and running is my favorite form of exercise. To date, I’ve run more than 20 races, including my first marathon in January 2011. (The New York City Marathon is the next big race on my calendar!)

Additionally, I volunteer weekly with Back on My Feet (BOMF), an organization that promotes the self-sufficiency of homeless people by engaging them in running as a means to build confidence, strength and self-esteem. I blog about my adventures with BOMF every week. My hobbies also include enjoy yoga, hiking, baking, tasting beer, dining out, and traveling.

Managing and blogging for Carrots ‘N’ Cake is a full-time job for me, but I also juggle a variety of part-time gigs. I write another blog called Trading Up Downtown for a nutritional rating company called NuVal. The main focus of the blog is sharing tips to save money and selecting nutritious foods with the help of the NuVal system. I also write a weekly feature for Health.com as part of their Feel Great Weight (FGW)program. You can read my FGW posts here.

While I try to pack the most nutrients possible into each meal that I eat, I have a number of favorites that are not necessarily “healthy,” but are still delicious and fun to indulge in. If eaten in moderation, I believe that the “bad” foods can be part of a well-balanced diet.

This same philosophy and passion to share it with others helped me secure a book deal with Sterling Publishing. In May 2011, my book, Carrots ‘N’ Cake: Healthy Living One Carrot and Cupcake at a Time, was published. Based on my blog, my book is an innovative, even fun way to leading a healthy lifestyle.

It’s all about eating your carrots and savoring your cupcakes, too. Instead of restrictive dieting, obsessive calorie counting, and constant hunger, I show readers how they can drop the pounds—and keep them off—by adopting eating habits that are healthy, balanced, and above all, livable.

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November 4, 2011

Chocolate Sponge Roll by Krystina Castella

Do you want to wow your guests at a holiday party this year? This Chocolate Sponge Roll by Krystina Castella is just the way to do it.

Chocolate Sponge Roll

Makes about 4 cups batter, enough for one 11-inch rolled cake

Like many sponge cakes, this one is lower in fat than cakes made with a lot of butter. The form and design of the cake also helps cut the calories—the tight roll requires a very thin layer of cream cheese filling. For a thick roll, prepare the cake in a 7 x 11-inch pan instead of a jelly-roll pan. The pattern baked into the top of the cake is a subtle decorative touch.

1 cup cake flour

1/4 cup Dutch-process cocoa powder

1/8 teaspoon salt

8 large eggs, separated

3 large egg yolks

1 1/3 cups granulated sugar

1 teaspoon vanilla extract

2 ounces dark chocolate, melted

Cream Cheese Filling

Makes about 2 cups

6 ounces reduced-fat cream cheese

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon vanilla extract

2 1/2 cups confectioners’ sugar

1. Preheat the oven to 350°F. Line a 7 x 11-inch pan with parchment paper, then lightly butter and flour the paper.

2. Combine the flour, cocoa powder, and salt in a mixing bowl.

3. Beat the egg yolks and 1/3 cup of the sugar in a large mixing bowl with an electric mixer on medium speed until thick. The mixture should reach the ribbon stage. Beat in the vanilla and set aside.

4. In a clean bowl with clean beaters, beat the egg whites until stiff peaks form. Gently fold half the egg whites into the batter with a rubber spatula, then fold in the remaining egg whites.

5. Dust the flour over the batter and fold in a little at a time until fully integrated.

6. Remove 1/2 cup of the batter and add it to the melted chocolate. Set aside.

7. Spread the remaining batter in the pan. Then, dipping a skewer into the reserved darker batter, drizzle a straight line over the lighter cake in the pan. Spread out smaller lines from the center.

8. Bake the cake for 20–25 minutes, then test with your finger to see if it springs back. If so, test with a skewer to see if it is done. Remove from the pan and transfer to a rack to cool completely. Peel off the parchment.

9. To make the filling, combine the cream cheese, lemon juice, and vanilla in a medium mixing bowl with an electric mixer on medium speed. Gradually add the confectioners’ sugar on low speed until the filling reaches spreading consistency.

10. Place the cooled cake on a plate and spread with a thin layer of filling, stopping about 1/4 inch from the edge. Starting from the long side and working away from you, roll the cake tightly. Place on a serving plate, seam-side down.

Variation

Golden Sponge Roll: Increase the flour to 2/3 cup and the vanilla to 1 teaspoon. Omit the cocoa powder. Replace the dark chocolate with 1/2 ounce milk chocolate.

We have loved featuring Krystina this week. Be sure to pick up your copy of Where Women Cook today and read more about her!! Also, pick up a copy of Crazy About Cakes for the baker in your life!

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November 2, 2011

Tools, Tips and Tricks with Krystina Castella

November is here and that means that holiday baking is right around the corner. Krystina Castella, offers some wonderful tips on how to keep your baking at it’s best!

10 Cookie Troubleshooting Solutions

1. The bottoms burn while the tops are not yet cooked: You need an insulator. Use an insulted baking pan or parchment paper, or stack two pans together to create a double layer. Make sure the cookie sheet is placed in the middle of the oven.

2. Cookies are too flat: Too-soft butter was the most likely culprit. Next time, refrigerate the dough for 20 to 30 minutes before baking.

3. Cookies look fine in the oven but flatten out when removed: Too much air was beaten into the dough while creaming. Don’t worry; they will still taste good.

4. Rolled-cookie dough is too sticky to roll: Remember that the dough will also pick up flour from the work surface and rolling pin. If that won’t be enough, chill the dough for 1 hour and see whether that helps. If not, then add a bit more flour to reach the desired consistency.

5. Cookies are too hard: Soften in an airtight container with a piece of bread or fresh sliced apple. The cookies will absorb the moisture.

6. Cookies are overbaked: Make small test batches. Prepare 4 or 5 cookies at the preheated temperature and test the dough consistency and baking times. Adjust for the full batches.

7. Cookies are too dry and crumbly: This is something you can observe when the dough is prepared. There might be too much flour or too little liquid or shortening in the dough. Don’t pack the flour in the measuring cups. If you have this problem in the dough again, add more butter or a few tablespoons of milk next time.

8. Sides of the cookies fuse together: Leave more space between them on the pans: 1 inch for cutout cookies, at least 2 inches for drop cookies. No harm will be done if you leave more space than you think you need.

9. Cookies stick to the cookie sheet: The cookie sheet was not adequately greased or the cookies were left on the sheet to cool too long. Next time use parchment paper or grease. For now, reheat the cookies at the recipe baking temperature for 2 to 3 minutes and remove.

10. Cookies baked unevenly: The dough is not thoroughly mixed, the cookies are different sizes, or there are hot spots in the oven. Mix dough thoroughly, make cookies the same size, and rotate sheets in the oven.

Thank you so much for these great tips Krystina!! Be sure to check out Krystina’s new book that was just released yesterday, Crazy About Cakes, for more great recipes and baking tips!

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October 31, 2011

On the Front Burner with Krystina Castella

If you have a sweet tooth, then this is week is for you! Get ready for holiday baking with Krystina Castella!

Krystina Castella is obsessed with playing in the kitchen and sharing recipes with others that are tasty and beautiful.

Krystina is the author of Crazy About Cakes (Sterling 2011), World of Cakes (Storey 2010), Crazy about Cupcakes (Sterling 2006), Crazy about Cookies (Sterling 2010), Pops! Icy Treats for Everyone (Quirk Books, 2008) and co-author of Booze Cakes (Quirk Books 2010).

She is also co-author/ photographer of the children’s book Discovering Nature’s Alphabet (Heyday 2006). She lives and works near Los Angeles as a writer, industrial designer, and professor at Art Center College of Design.

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October 26, 2011

Tools, Tips & Tricks with Megan Butters Rae

Living on a farm means having access to a plentiful harvest every year. It is easy to find ways to extend the shelf life of most produce, but when it comes to fresh greens, most people are at a loss as to what to do. You hate to throw it away, and sometimes can’t give it away. So, what do you do with these glorious greens when they all come in at once and you have more than you can use?

Megan Butters Rae offers this fabulous tip. Freeze it! She freezes her kale and chard to use later in soups and stews throughout the year. Just stack the leafy greens in a freezer container, no need to blanch at all.

When taken out of the freezer, if you’re quick, you can watch them shatter like glass (fun science experiment for those with kids!). The kale and chard thaw very quickly.