Pumpkin Lasagna Thursday, Oct 1 2009 

Uncategorized singlegaleats 1:18 pm

Ingredients
2 tablespoon(s) olive oil
2 onions, chopped
2 pound(s) Swiss chard, tough stems removed, leaves washed well and chopped
2 1/4 teaspoon(s) salt
1 teaspoon(s) fresh-ground black pepper
1 teaspoon(s) dried sage
1/2 teaspoon(s) grated nutmeg
3 cup(s) canned pumpkin puree (one 28-ounce can)
1 1/2 cup(s) heavy cream
1 1/2 cup(s) grated Parmesan
1/2 cup(s) milk
9 no-boil lasagne noodles (about 6 ounces)
1 tablespoon(s) butter

Directions
In a large nonstick frying pan, heat the oil over moderately low heat. Add the onions and cook, stirring occasionally, until translucent, about 5 minutes. Increase the heat to moderately high and add the chard, 1 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Cook, stirring, until the chard is wilted and no liquid remains in the pan, 5 to 10 minutes. Heat the oven to 400°F. In a medium bowl, mix together 2 cups of the pumpkin, 3/4 cup cream, 1/2 cup Parmesan, and the remaining 1 1/4 teaspoons salt, 1/2 teaspoon pepper, 1/2 teaspoon sage, and 1/4 teaspoon nutmeg. Pour the milk into an 8-by-12-inch baking dish. Top the milk with one third of the noodles, then spread half the pumpkin mixture over the noodles. Layer half the Swiss chard over the pumpkin and top with a second layer of noodles. Repeat with another layer of pumpkin, Swiss chard, and noodles. Combine the remaining 1 cup of pumpkin and 3/4 cup of cream. Spread the mixture evenly over the top of the lasagne, sprinkle with the remaining 1 cup of Parmesan, and dot with the butter. Cover with aluminum foil and bake for 20 minutes. Uncover and bake until golden, about 15 minutes more.

 

Lemon-Cornmeal Cookies Saturday, Feb 14 2009 

Cookies and Desserts , singlegaleats 1:42 am

Ingredients
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup yellow cornmeal
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground ginger
3/4 cup plus 2 tablespoons sugar
6 tablespoons butter, softened
1 large egg
1 tablespoon grated lemon rind

Directions
Preheat oven to 350°. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine flour and the next 4 ingredients (through ground ginger); stir with a whisk. Combine sugar and butter in a large bowl, and beat with a mixer at medium speed until light and fluffy (about 5 minutes). Scrape sides of the bowl occasionally. Add egg; beat well. Beat in grated lemon rind. Add flour mixture to butter mixture, and beat at medium-low speed just until blended. Spoon about 1 1/2 teaspoons batter 2 inches apart onto 2 parchment-lined baking sheets. Bake at 350° for 12 minutes or until lightly browned and almost firm. Remove from oven. Cool on pans for 2 minutes or until firm. Remove from pans. Cool completely on a wire rack.

Yields: 3 dozen cookies

Source: Cooking Light

 

Cherry-Pistachio Wedding Cookies Saturday, Feb 14 2009 

Cookies and Desserts , singlegaleats 1:38 am

Ingredients
1 1/2 cups cake flour (about 6 ounces)
2/3 cup all-purpose flour (about 3 ounces)
1 1/4 cups powdered sugar, divided
2 teaspoons cornstarch
1/4 teaspoon salt
1/2 cup chilled butter, cut into small pieces
3 teaspoons ice water
1 1/2 teaspoons vanilla extract
1/2 cup dried tart cherries
1/4 cup finely chopped salted dry-roasted pistachios
Cooking spray

Directions
Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, 3/4 cup powdered sugar, cornstarch, and salt in a food processor; pulse to combine. With food processor on, add butter through food chute a few pieces at a time; process 1 minute or until mixture is the texture of sand. Combine 3 teaspoons ice water and vanilla in a small bowl. With food processor on, slowly add ice water mixture through food chute; process 1 minute or until very well combined. (Mixture will remain crumbly.) Add cherries and pistachios; pulse 10 times or just until combined. Transfer mixture to a bowl. (Mixture will be crumbly.) Gently press mixture into a level tablespoon; pack lightly with the heel of your hand. Turn out onto a baking sheet coated with cooking spray. Repeat with remaining dough to form 32 cookies. Bake at 350° for 15 minutes or just until bottoms are golden. Remove from oven; cool 10 minutes on baking sheet. Place remaining 1/2 cup powdered sugar in a large bowl. Add cooled cookies; toss gently to coat with powdered sugar. Transfer cookies to wax paper to cool completely.

Yields 32 cookies

Source: Cooking Light

 

Lemony Snickets Saturday, Feb 7 2009 

Cookies and Desserts singlegaleats 2:56 am

Ingredients
1/2 cup butter (we used margarine)
1 1/6 cup sugar
1 large egg
3 teaspoons lemon juice
1 teaspoon zest
1/4 teaspoon baking soda
1/4 teaspoon cream of tartar
1 1/2 + 1/3 cups flour

Directions
Bake for 11-13 minutes at 375 degrees. The dough ended up pretty sticky (it was ridiculously sticky before I added that random 1/3 cup flour), but a little bit of time in the fridge fixed that. we just rolled ours in sugar before baking.

 

Low Fat Fudge Cookies Saturday, Feb 7 2009 

Cookies and Desserts singlegaleats 1:35 am

Ingredients
1 cup all-purpose flour
1/4 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons butter
7 tablespoons unsweetened cocoa
2/3 cup granulated sugar
1/3 cup packed brown sugar
1/3 cup plain low-fat yogurt
1 teaspoon vanilla extract

Directions
Combine flour, baking soda, and salt in one measuring cup. Set aside. Melt butter in a saucepan. Remove from heat and stir in cocoa powder and sugars. It’ll be very gritty. Add yogurt and vanilla, then flour mixture. Bake at 350 for 8-10 minutes, then let them sit on the cookie sheet outside of the oven for 2-3 more minutes.

Yields about 2 dozen cookies.

 

Oatmeal Dump Cookies Saturday, Feb 7 2009 

Cookies and Desserts , , , , , singlegaleats 1:32 am

Ingredients
2 1/2 cups oatmeal
2 smushed bananas
1/2 tsp salt
1 tsp cinnamon
1 cup white chocolate chips
1 cup coconut flakes
1/2 cup cocoa powder
2 tblsp peanut butter
1/2 cup organic applesauce, no sugar added

Directions
Mix together. Place in heaps on cookie sheet. Bake at 400 degrees for 8 minutes.

 

Dark Chocolate Peanut Butter Cookies Sunday, Feb 1 2009 

Cookies and Desserts , singlegaleats 11:27 pm

Ingredients
1 1/4 cups light brown sugar
3/4 cup dark chocolate peanut butter
1/2 cup Earth Balance soy butter
1 tablespoon vanilla
3 tablespoons of unsweetened applesauce
1 3/4 cups unbleached all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt

Directions
Mix together the sugar, peanut butter, and butter. Add the applesauce. Mix! Add the rest of the ingredients. My dough was really dry so I just added a splash or two of unsweetened vanilla almond milk. Drop onto a parchment paper lined baking sheet, and bake at 375 for 10 minutes.

Yields 37 cookies.

Source: another one bites the crust

 

No Bake Cookies Monday, Jan 26 2009 

Cookies and Desserts , , , singlegaleats 11:59 pm

Ingredients
8 whole-wheat graham cracker squares, finely ground
1/4 cup raisins
1/4 cup smooth natural peanut butter
2 tablespoons honey, plus 2 teaspoons
4 teaspoons unsweetened coconut

Directions
Combine ground whole-wheat graham crackers, raisins, peanut butter and honey in a small bowl. Pat into 16 cookies and press lightly in coconut.

Source: eating well

 

Super Soft ‘n’ Chewy Peanut Butter-Banana Cookies Monday, Jan 26 2009 

Cookies and Desserts , singlegaleats 9:37 pm

Ingredients
3/4 cup margarine, softened
1-1/4 cups peanut butter
1 cup sugar
1 cup packed brown sugar
3 medium overripe bananas
2 eggs
1 tsp. vanilla extract
2-1/2 cups all-purpose flour
1 tsp. baking soda
1/8 tsp. baking powder

Directions
Preheat Oven to 325°F. In a large mixing bowl, cream together the margarine, peanut butter, sugar, and brown sugar until smooth. Peal the bananas and drop into the mixture; mix well (some small banana chunks are okay). Beat in eggs one at a time, mixing well after each. Combine the flour, baking soda, and baking powder; stir into the peanut butter mixture. Use a cookie scoop or drop by the spoonful onto ungreased cookie sheets. Bake for 13 to 16 minutes – they will not be golden brown when removed from oven. As they set they will turn slightly firm. Allow to cool on cookie sheet for two to three minutes before moving to a wire rack to cool completely.

Yields: 36-48 cookies

Source: food geeks

 

Banana Cookies Saturday, Jan 24 2009 

Cookies and Desserts , , singlegaleats 8:31 pm

Ingredients
3 ripe bananas
2 cups rolled oats
1 cup dates, pitted and chopped
1/3 cup canola (or other veg) oil
1 tsp vanilla extract

Directions
Preheat oven to 350* F (175* C). In a large bowl, mash the bananas into a pulp. Stir in oats, dates, oil, and vanilla. Mix well, and allow to sit for 15 minutes. Using your hands, shape the mixture into cookies of desired shape and size. The “dough” will not rise or expand, but will come out exactly in the form you put them in. Place them on an un-oiled baking pan. Bake for 20 minutes in the preheated oven, or until lightly brown.

 

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