It’s undeniable that desserts are delicious; they always have been and always will be. And for many–myself included–there is no way to escape that craving for sweets after every meal. There is, however, a choice we can make: pick the better dessert over the worst.

A combination of warm Nutella and fresh strawberries will keep your sweet tooth at ease. | Photo by Estefania Souza.

The easiest way to avoid eating a dessert that amounts for the same calories as a full meal is by making it at home. Restaurants tend to add extra fat and sugar, thus making desserts with double or triple the amount of calories.

Take IHOP’s Nutella crepes, for instance. The dessert has the same amount of sugar as 80 jellybeans! Instead, try making crepes at home and save both calories and dollars.

Strawberry Nutella Crepes (adapted from Cook This Not That)

Makes about 4 crepes

For crepe batter:

• 1 cup flour
• 2 eggs
• 2 tablespoons butter, melted
  

  IHOP's crepes have more than double the calories and fat. | Photo by Estefania Souza.

• a pinch of salt
• 3/4 cup fat free milk
• 1/2 cup water

For filling:

• 1/4 cup Nutella
• 2 cups sliced strawberries

1. To prepare crepe batter, mix flour, eggs, and butter in a medium bowl. Once incorporated, slowly add milk. Whisk constantly to avoid the formation of lumps. Add water and continue whisking until batter is smooth. Set batter aside.
2. Coat a 10-inch skillet with cooking spray and heat over medium heat. Once hot, pour 2 tablespoons batter onto pan and swirl to distribute evenly. Cook crepe for about 3-4 minutes, or until bottom is golden brown. Flip over and continue cooking for about 3 more minutes.
3. Spread 1 tablespoon of Nutella on the crepe (still on the pan) and add 1/2 cup strawberries on top. Cook for 1 more minute. Fold crepe over and slide on a plate. Serve immediately.
4. Clean pan with a paper towel and repeat to make 3 more crepes.

Keep the batter in the fridge and make a crepe in no time! | Photo by Estefania Souza.

Baked Raspberry Custard: An Easy Dessert for the Stressful Holiday Season by Deb Singer

More Than a Yule Log: Holiday Dessert Recipes by Gabriela Fernandez

An American in Paris: My Favorite Things by Annie White

And now, moving on to new foreign adventures…

London, like any thriving metropolis, is filled with some standard chain restaurants. The ubiquitous ones here are the unpronounceable Pret A Manger, Caffé Nero, Starbucks (of course), and the appropriately named EAT. (That period is actually in the restaurant’s name.)

Now, these chain eateries are all fine and cheap (though Starbucks charges 40p for whipped cream!), but one can easily grow tired of pre-packaged BLTs, and as an enterprising BU student, I’ve taken it upon myself to eschew these middle-of-the-road restaurants and seek out reasonably priced flavorful food all by myself (and with the help of a couple friends).

However, this task has proven to be more difficult than we originally thought. The neighborhood of South Kensington (where BU London is headquartered) is one of the fanciest areas of the city, and good, cheap food is hard to come by. (In fact, Time Out London’s map of Cheap Eats presents a noticeable gap directly around South Ken.) Therefore, we have to venture into other areas. Since the London underground, or “Tube” (or to BU students, “the T”), costs £4 round trip, we need to make sure that every ride counts.

Pho, from Pho. | Photo by Joel Kahn.

SoHo is a very popular part of London. It is filled not only with tourists and theatres, but also with overpriced bars and terrible nightclubs. Up until this weekend, every trip into SoHo has resulted in a member of our group declaring, “Let’s never come here again.” And yet, due to its close proximity to Chinatown and ample cheap-eateries, we keep reluctantly returning.

Reluctantly, that is, until we discovered Pho, a Vietnamese restaurant in the non-terrible part of SoHo. Pho offers giant bowls of Vietnamese noodles, meat, and broth (a dish known as pho) in various combinations, as well as bún—made of cold vermicelli rice noodles. Pho also offers a great atmosphere of white-washed wood walls, red ceilings, and basket sconces—not to mention the only bottles of Sriracha spotted in London so far. And the best part: most of its dishes are around £8 (about $12)…not too shabby.

On the other side of the Tube station (in the terrible part of SoHo) is Dishoom, a self-described “Bombay Café.” Dishoom does properly convey the feeling of a sweltering basement in the heart of Mumbai—just without the social strife and population density. An added plus: it’s LOUD. Us Americans are not used to people sitting and eating in silence, riding the subway in silence, or partaking in every aspect of life in a hushed whisper. Thankfully, Dishoom presented the context for speaking at full volume without feeling embarrassed. Oh, and they have food, too. The menu contains an assortment of Biryani, curries, and Tikkas, many for under £10. These dishes were nice and spicy—just as spicy as the place was loud.

"Mummy, could I have some more?" | Photo by Joel Kahn.

Over on the non-cheap side of town, Piccadilly Circus, there lies a delightful macaron shop. Macarons are little heavenly sandwiches made of egg whites and filled with deliciousness, and the French shop Ladurée has some beautiful specimens. The shop lies just around the corner from Old Bond Street—the fanciest street in all of London. Just after shopping at Alexander McQueen or Prada, one can hop around the corner for some multi-colored French confections.

So there are places in London worth the trip that won’t break the bank. Hopefully, there are enough to last through the semester. If I end up frequenting KFC in April, please be sure to slap me across the face and make me aware of the error of my ways.

English Breakfast: The Appetizer Sampler by Joel Kahn

English Breakfast: Escape to Camden by Deb Singer

Eat This Instead of That: Breakfast by Estefania Souza

A flavor-packed pasta dish. | Photo by Estefania Souza.

Fettuccine Alfredo is known and served worldwide. Nowadays the variations to the original recipe–which basically just doubled the amount of butter in pasta al burro (with butter)–are endless, just like the amount of calories in one plate. Options are abundant in Boston. There is Bertucci’s Fettuccine Alfredo With Asparagus & Chicken ($13.49, 1200 calories) or CPK’s Garlic Fettuccine ($10, 1386 calories). Local restaurants also offer options, but it’s the Cheesecake Factory’s $15.95 Fettuccine with Chicken and Sun-Dried Tomatoes that tops the charts, with a whopping 1830 calories per dish. That’s like eating 6 McDonald’s cheeseburgers! Is it really worth it?

What if there was a way to eat delicious fettuccine Alfredo for about 400 calories at a cost of less than $3 per serving? Well, there is. This recipe for Red Pepper Shrimp Capellini Alfredo takes the original and tweaks it into a healthier pasta without sacrificing flavor–and it comes out to only 411 calories per serving.

Red Pepper Shrimp Capellini Alfredo (adapted from Cook This, Not That)

Makes 4 servings.

• 10 oz. dried capellini
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons flour
• 1 cup fat free milk
• 1/2 cup half and half
• 3/4 cup chopped bottled roasted red peppers
• 1/2 cup grated Parmesan cheese
• 8 oz. peeled raw shrimp
• Salt and pepper

1. Bring a large pot of water to boil; add salt. Cook capellini until al dente, about 4 minutes. Drain and set aside.
2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in flour and cook for a minute or until fully incorporated. Slowly add the milk and half-and-half, whisking to avoid lumps. Add chopped peppers and stir. Turn heat to low and simmer for about 10 minutes.
3. Transfer sauce to blender and purée until smooth. Return to pan over low heat and stir in Parmesan. Add shrimp and stir; season with salt and pepper. Cook sauce for about one minute. Add cooked pasta and toss to coat evenly. Serve immediately.
   

   Shrimp and roasted red peppers make this a healthy variation. | Photo by Estefania Souza.

Wishing you ate something healthy for breakfast? Look no more, here is a great alternative.

Post-Thanksgiving Healthy Dinner by Estefania Souza

One Dish Dinner: Chicken Pot Pie by Estefania Souza

Multicolor Pasta Salad by Estefania Souza

Camden was home to Amy Winehouse. | Photo by Michael Zonenashvili

Two weeks have passed since the start of BU’s Study Abroad program in London, and life in the Royal Borough of Kensington and Chelsea has proven to be spectacular. In addition, this borough, as its name suggests, has also proven to be overly expensive and a bit stuffy. While life here may be fine and dandy for our neighbors, the Duke and Duchess of Cambridge (a.k.a. Will and Kate), we BU students, who are used to slumming it in Allston, have been on the hunt for an area with a bit more character.

With a dash of grunge, a pinch of bizarre and just a tinge of commercial, the neighborhood of Camden in East London has very quickly become a favorite destination for all things food, drink and shopping related.

After “minding the gap” from the South Kensington Tube station all the way to the Camden Town Tube station (about a 25 minute commute), the transformation from conservative opulence to quirky grunge is almost shocking. The streets are lined with shouting friends, street performers and outgoing salespeople. The Camden Market, which is scattered into multiple locations around the neighborhood, offers everything from adorable dresses and kitschy t-shirts to second hand Dr. Martens and other vintage goods.

The Steak Mexican Burger at Haché. | Photo by Deb Singer

Across the street from the market on a small road called Inverness Street is a plethora of shops and restaurants. From record stores to soul food, this street truly has a little bit of everything. However, one restaurant on this side street stands out among all of the others: Haché. This is a gourmet burger restaurant done right and for a great price. The menu offers multiple versions of the classic beef burger, as well as steak burgers, lamb burgers, falafel burgers, fish and chicken sandwiches and an unbelievably flavorful duck burger. They have a great variety of sides, but the standouts are the sweet potato fries and potato wedges, which are served with garlic mayo and salsa.

Out of the many beef burger options, there are two that are particularly tasty. The first is called the Steak All Day Breakfast Burger. Served on your choice of a fresh ciabatta or brioche bun, this beef burger is paired with tomato, bacon, a portobello mushroom, and finally it is topped with a fried egg. This take on a breakfast burger is full of flavor, with the mild portobello, salty bacon and rich egg contributing to a delicious meal. For something a bit spicier, the Steak Mexican Burger is the best bet. Also served on a ciabatta or brioche bun, this beef burger is prepared with cajun spices and topped with tomato, jalapeño peppers and arugula, with sides of fresh salsa, guacamole and sour cream.

The most impressive item on the menu is, without a doubt, the Aromatic Crispy Duck Burger. As the Haché menu describes, the duck burger is “succulent, crispy duck breast with spring onion, slices of cucumber and oriental hoi sin sauce.” This sandwich is piled high with tender, crispy duck breast, which is both roasted and pan fried to add a bit of crunch. Along with the fresh vegetables on top and the salty sweet hoi sin sauce, this truly is a delicious sandwich bursting with complex flavors. Unfortunately, the duck burger is one of the pricier items on the menu, so for a casual bite to eat, it puts a bit of a dent in your wallet.

Drinks at the Camden Eye. | Photo by Michael Zonenashvili

After the meal, walk back down Camden High Street, pass the Tube station, turn left onto Kentish Town Road and located right on the corner in the middle of the major intersection is the perfect pub for an after-dinner drink. The Camden Eye sits right in the heart of Camden and has every bit of character to show for it. With its vintage inspired decorations and great selection of music, this pub is the ideal place to relax for a bit and grab a pint of beer or cider.

While South Kensington is a lovely neighborhood in which to live, it’s always exciting to escape to Camden for a change of pace. Its bustling markets, impressive record stores, historic music venues (The Electric Ballroom) and many restaurants and pubs never fail to entertain, making Camden one of the most exhilarating places to visit in London.

English Breakfast: Breaking the Chains by Joel Kahn

English Breakfast: The Appetizer Sampler by Joel Kahn

Eat This Instead of That: Breakfast by Estefania Souza

It almost seems ridiculous that fast food could accomplish such things, but it does. It is accessible, quick, inexpensive, and most importantly, it hits the spot. But what if there is an alternative that does all of the above and keeps our body healthy?

Making a sandwich at home is almost as quick as standing in line and waiting for the buzzer to go off. And most of the time it is cheaper, so why not give it a try?

This tomato and mozzarella sandwich has 330 fewer calories and half the fat of the tomato and mozzarella panini from Panera Bread. It is a healthy alternative to the deli favorite.

Tomato and Mozzarella Grilled Sandwich

• 2 slices French bread
• 1/2 tablespoon extra virgin olive oil
• 1/2 tomato, sliced
• 30 grams sliced (about two slices) mozzarella cheese
• 1 teaspoon balsamic vinegar
• 1/4 cup fresh basil or cilantro leaves

1. Drizzle both bread slices with olive oil. Place tomato slices on one slice and top with cheese. Place bread slices, facing up, in a convection oven and broil until cheese is melted and the second bread slice is slightly golden (about 3-5 minutes).
2. Drizzle balsamic vinegar over melted cheese and top with basil or cilantro leaves. Place second bread slice over cheese and serve immediately.

Melted cheese, hot tomatoes, and fresh cilantro make a delicious combination. | Photo by Estefania Souza.

Looking for a great breakfast recipe? Look no further, click here.

Back to Basics: Tomato Soup and Grilled Cheese by Estefania Souza

Savory Lasagna Cupcakes by Estefania Souza

Mac ‘N’ Cheese Gone Gourmet by Estefania Souza

The Museum of Natural History is directly across the street from one of BU's London dorms. | Photo by Joel Kahn

A new semester means a new crop of eager students shipping off overseas to participate in some of BU’s many diverse Study Abroad programs. At 326 students, BU’s London program is this semester’s most popular, and I (Joel) will be alternating with Quad food writer Deb Singer to bring our take on these three and a half months in jolly old Londontown.

This weekly column, entitled “English Breakfast”, will chronicle our time abroad, and focus mainly on the culinary adventures therein. Sadly, London does not have the kind of language barrier that Annie White often humorously commented on in her “An American in Paris” series last fall. (There are, however, many words that mean different things here. To Brits, “pants” means “underwear.” Do not tell a bartender that you like her pants.)

But I digress.

One week is obviously not enough time to survey an entire metropolis and all of the diverse cuisines it encompasses, but that doesn’t mean I can’t try.

BU has three dorms in London, each with communal kitchens for every 10-15 students. I got lucky in that my kitchen only has seven people using it. (Though I have to share my bathroom with two girls. Who planned this layout?) The kitchens come equipped with dishes, glassware, silverware, pots, pans, and some of the dullest knives I’ve ever encountered. If any administrator from the BU London program is reading this, please replace the knives in all the kitchens. Sincerely, Joel Kahn, cutlery-safety activist.

Our first night here, some friends and I went out for Indian food near our dorm in South Kensington. We chose the wonderfully named “Kwality Restaurant” and were shocked to find out that British people are considerably quieter than us boisterous Americans. Some people actually moved their table to get away from us. It hurt. But not enough to make me stop eating all that naan and mango curry. After that first night, we specifically sought out restaurants that would be able to tolerate our unrefined American volume levels.

For our first home cooked meal, Deb (of The Quad fame) made a mushroom, cheddar, bacon and arugula quiche with a rosemary-infused crust. After experiencing Ms. Singer’s baking ability first-hand, I can only attest to the fact that she is a Super Baker, and any recipes she has posted on this fine website are highly reliable.

My second home-cooked meal is one that shall go down in abroad infamy. My friends and I cooked spaghetti with marinara sauce. (Nothing worth writing about, though we did put Taleggio cheese into our salad.) The good part came when I tried to place the large bowl of pasta onto the table, and ended up spilling the near-boiling sauce and noodles all over my hand. I awoke the next morning with second degree burns (I shan’t go into detail here) all over my left hand, and still keep it in my pocket at all times so as not to offend anyone who may accidentally see my mutilated appendage. It should heal soon.

The sweet fruit salad pancake (top) and savory chili con carne pancake (bottom) from My Old Dutch Pancake House. | Photo by Deb Singer.

Since that accident, I have not really been able to cook myself. However, restaurant meals in London are expensive, so I’ve been managing. The trick is to balance in-dorm meals with ventures out into this exciting city. For Sunday brunch, I had a savory (or as they say here, “savoury”) pancake at My Old Dutch Pancake House. These pancakes are very large and thin—about the size of a medium pizza, but each serves only one person. They’re used more as flatbreads than as sweet pancakes, though this restaurant had options on both the entree and dessert side.

Of course, I have seen many sites as well—Big Ben, Portobello Road, some corgis in Hyde Park—but those mentions are for a very different type of travel blog.

I will leave, however, with one final tip: beware of pubs with inauthentic menus. As my friends and I scavenged Notting Hill looking for a fish n’ chips place, we stumbled upon a delightful old-timey pub. We had mediocre fish n’ chips, and upon returning to our dorm neighborhood, noticed that another nearby pub had the same menu and logo—though a different name. It seems as though these pubs have been conglomerated into a T.G.I. Fridays-esque british kitsch house of lies…and were kind of expensive to boot.*

*In the UK, “boot” refers to the trunk of a car.

English Breakfast: Breaking the Chains by Joel Kahn

English Breakfast: Escape to Camden by Deb Singer

Eat This Instead of That: Breakfast by Estefania Souza

Keeping that in mind, the reason that many of us college students struggle with healthy eating is because we eat most of what is given to us for free. And if we do choose to buy food, we usually consume a pre-prepared meal, not a home-cooked one. The easiest way to eat healthily, while staying within budget, is by cooking simple meals at home; replacing restaurant or fast food dishes a few times a week is a great way to start healthier habits.

The first swap to make is breakfast. Here is a healthy–yet very tasty–alternative to an Au Bon Pain cinnamon apple oatmeal. The original oatmeal has 370 calories, 6 g of fat, and 19 g sugar, while the homemade version has only 290 calories, 9 g of fat, and 10 g sugar.

Homemade oatmeal is a great way to start the day. | Photo by Estefania Souza

Apple Pie Oatmeal Parfait (adapted from Cook This, Not That)

Each bite is packed with flavor and nutrients. | Photo by Estefania Souza

• 1 cup water
• 1/2 cup oats
• 1/4 apple, diced
• 1/2 tablespoon peanut butter
• 1 tablespoon slivered almonds
• 1 pinch cinnamon
• 1 pinch salt

1. In a medium saucepan, bring water to a boil. Turn heat down to low; add oatmeal and salt. Cook, stirring occasionally, about 5 minutes or until oats are tender and most water is absorbed.
2. Add diced apple, peanut butter, almonds, salt, and cinnamon. Stir to incorporate.

Click here if you are looking for a lunch swap.

This series of blog posts was inspired by David Zinczenko and Matt Goulding’s Cook This, Not That.

Remodeled Classic: Apple Pie Cupcakes by Estefania Souza

Cooking on the Quad: Build a Better Breakfast by Joel Kahn

English Breakfast: The Appetizer Sampler by Joel Kahn

Photo courtesy of Flickr user susie.c

After her “Today” appearance announcing she’s had the disease for three years, critics concentrated on her lack of disclosure and her tie-in with Novo Nordisk, a company that makes the medicine she takes. Was she waiting for the perfect opportunity to cash in? With several cookbooks, a successful line of cookware, and her show Paula’s Best Dishes, it is unlikely that money was the reason for keeping her secret. The most vicious attacks, however, are on Deen’s food. While she has stressed moderation, her food should be consumed sparsely. Her food is pure guilty pleasure. But diet alone does not lead to diabetes; weight and genetics contribute to the disease.

Although Deen should have been upfront about her condition, you can’t blame her for wanting to keep the whole thing quiet. Whether or not she is receiving a huge wad of cash as the spokeswoman for Novo Nordisk, the news must have been a devastating blow for someone who built her image on homey Southern food. Hopefully she can change her cooking – maybe not entirely, but make it somewhat healthier. Southern food is not known for being healthy, but it is about time someone changed it up. Her son Bobby has already jumped on that bandwagon with his show Not My Mama’s Cooking, where he transforms his mother’s food into lighter fare. Ms. Deen, I’m still a fan, but let’s get real. A stick of butter? I’d say half.

The Grilling: Tricks to Cooking Outside by Joel Kahn

Cooking on the Quad: Bad Reputation by Joel Kahn

Cooking on the Quad: Build a Better Breakfast by Joel Kahn

Norwegian kinder baking kükies. | Photo via Flickr Commons

We all feel the pressure of the holidays. It’s the time of year that brings work parties, gift and cookie exchanges, and the dreaded in-law gatherings.  Regardless of what you celebrate, we all have something to prep for and it can certainly feel like a ton of pressure. Well, first of all, take a deep breath. While I can’t help you with everything, I can provide a dessert menu.  Assembled here are some of my favorite holiday recipes—guaranteed to gain you brownie points. This holiday is your turn to shine, with just a few simple recipes.

Pecan Ball Cookies

While they’re not a classic holiday treat, pecan ball cookies are a Christmas tradition in my household. A project shared with my mother and sister, no Christmas season is complete until we have made these delightfully-delicious cookies.

Ingredients:

2/3 cup pecans

1 cup (2 sticks) unsalted butter, room temperature

¼ cup sugar

1 tsp pure vanilla extract

2 cups all-purpose flour

1/4 tsp salt

1 cup confectioners sugar, sifted

Makes about 3 dozen cookies.

1)     Preheat oven to 350°F.

2)     Toast Pecans: Place nuts on a baking sheet and bake for about 8 minutes, or until lightly brown and fragrant. Cool and then place them, along with 2 tablespoons of flour, into a food processor. Process until they are finely ground.

3)     In a large bowl, beat butter and sugar until light and fluffy (about 2 minutes) using an electric mixer. Beat in the vanilla extract. Add the remaining flour and salt and beat until combined.

4)     Stir in the nuts. Cover and refrigerate the dough for about one hour or until firm.

5)     Form the chilled dough into 1 inch balls and place them 2 inches part a greased baking sheet. Bake for about 12 – 15 minutes or until the edges of the cookies start to brown. Remove from oven and place on a wire rack to cool for about 5 minutes.

6)     Prepare a plastic bag with 1 cup sifted confectioner’s sugar. Take the hot cookies and place in bag, 3-4 at a time. Shake bag gently, until cookies are entirely covered in sugar. Place cookies onto a cooling rack and repeat with the remaining cookies.

7)     Eat and enjoy!

 Basic Sugar Cookies

This recipe, while simple, is a staple in any baking arsenal. Perfect for just making round cookies—but try rolling them out to cut fun shapes.

Ingredients:

1/2 cup shortening
3 tbsp milk
1/4 tsp salt
3/4 cup sugar
1/2 tsp vanilla
1/2 tsp baking powder
1 egg
2 cup flour

1)     Preheat oven to 375°F.

2)     Cream shortening and sugar in a medium mixing bowl.

3)     Add egg, vanilla and milk, mixing well. Next add salt, baking powder and flour; blend well.

4)     Now, you can do one of two things. If you want plain, round sugar cookies, simply place 1 tbsp balls of dough on a cookie sheet and bake for 12 minutes. If you plan to make festive shapes, follow the remaining instructions.

5)     Refrigerate dough for 30 minutes to an hour.

6)     Roll out on floured surface; flour the rolling pin to make it easier to roll out the dough. Cut the dough or use cookie cutters for desired shape. If dough is too soft to handle when you roll it out, work some flour into the dough. Just a little bit is all that is needed. Place shapes on a greased cookie sheet for about 12 minutes.

7)     For a fun, extra festive cookie you can sprinkle colored sugar sprinkles or frost the cookies. Then simply eat and enjoy!

Linzer Tart Cookies

Another favorite of mine, these cookies are the perfect combination of sweet and tangy— just enough to win anyone’s heart.

Ingredients:

1 cup blanched or sliced almonds

2 cups all-purpose flour

1/2 tsp cinnamon

1/4 tsp salt

1 cup (2 sticks) unsalted butter, room temperature

2/3 cup granulated white sugar, divided

1 tsp pure vanilla extract

2 large egg yolks

Lemon zest (1 lemon)

Confectioners’ sugar for dusting

1/2 cup raspberry preserves (you can use other preserve or jam flavors, I just like raspberry)

Makes about 20 2-inch sandwiched cookies.

1)     Preheat the oven to 350° F.

2)     Place the almonds on a baking sheet and bake for about 8-10 minutes (or until lightly browned and fragrant). Once the nuts have cooled, place in a food processor and process with 1/4 cup of the sugar from the recipe until finely ground.

3)     In a separate bowl, whisk together the flour, cinnamon, and salt.

4)     In a different bowl, beat the butter and remaining sugar until light and fluffy using an electric mixer, roughly 3 minutes. Next, beat in the vanilla extract, egg yolks, and lemon zest. Then beat in the ground almonds.

5)     Add the flour mixture, beating just until well-mixed. Divide the dough in half and shape into two rectangles about 1/2 inch thick.

6)     Wrap the two rectangles of dough in plastic wrap and refrigerate until firm (at least one hour, and up to a day).

7)     Line two baking sheets with parchment paper. Remove one rectangle of dough from the refrigerator. On a lightly-floured surface, roll out the dough until it is about 1/4 inch thick. Using a 2 to 3 inch round cookie cutter cut out the dough. Place the cookies about 1 inch apart on the prepared baking sheet. Use a smaller cookie cutter (round, or a fun shape such as a star, 3/4 – 1 inch) to cut out the centers of half of the cookies on the baking sheet (you will be sandwiching two cookies together with the jam).

8 )     Re-roll any scraps and cut out the cookies. Repeat step 7 with the remaining half of the cookie dough.

9)     Bake the cookies for 12 – 14 minutes or until they are very lightly browned. Remove from oven and place on a wire rack to cool.

10)  While the cookies are cooling, place the raspberry jam in a small saucepan and heat it gently until slightly thick. Strain if there are any lumps in the jam and then let cool.

11)  Time to assemble the cookies! Place the cookies with the cut-outs on a wire rack and lightly dust the tops with powdered sugar.

12)  Take the cookies without cut-outs, and spread with about a 1/4 – 1/2 teaspoon of jam.  Place the cut-out cookie on top and gently sandwich them together, making sure not to smudge the confectioners’ sugar.  Using a small spoon, fill the cut-out with a little more jam.

Gingerbread Men

This little recipe is a holiday classic and guaranteed to perfectly sweeten any gathering.

Ingredients:

Cookies

3 cups all-purpose flour

1/2 tsp salt

3/4 tsp baking soda

2 tsp ground ginger

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp ground cloves

1/2 cup unsalted butter, room temperature

1/2 cup granulated white sugar

1 large egg

2/3 cup unsulphured molasses (To prevent molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray)

Makes about 3 dozen cookies depending on the size of cookie cutter used.

Confectioners Frosting (Optional):

2 cups confectioner’s sugar, sifted

1/2 cup unsalted butter, room temperature

1 tsp pure vanilla extract

1 1/2 tbsp milk or light cream

1)     Preheat oven to 350°F

2)     In a large bowl, whisk together the flour, salt, baking soda, and spices.

3)     In another bowl, beat the butter and sugar until light and fluffy. Add the egg and molasses and beat until well combined. Gradually add the flour mixture, beating until mixed in.

4)     Divide the dough in half and wrap each half in plastic wrap. Refrigerate until firm (at least two hours—or even overnight).

5)     On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  Place cookies onto a greased baking sheet, placing about 1 inch apart. If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.

6)     Bake for about 8 – 12 minutes, depending on the size of the cookies. They are cooked when they are firm and the edges are just beginning to brown.

7)     Decorate or enjoy plain!

 Confectioners Frosting: 

1)     Using an electric mixer, beat the butter until smooth and well blended.

2)     Add the vanilla extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl and beater.

3)     Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).

Toffee Bars

Tired of cookies or just want a taste of chocolate? These toffee bars will be perfect. Sweet and just a little bit sticky, they are a delicious addition to any holiday party.

Ingredients:

Toffee Bars

1/2 cup unsalted butter, cut into pieces

1/2 cup light brown sugar

1 tsp pure vanilla extract

1/4 tsp salt

1 cup all-purpose flour

Makes about 16 squares.

 Topping

1 cup semi-sweet chocolate chips

1/2 cup almonds, toasted and chopped

1)      Preheat oven to 350° F. Line the bottom and sides of an 8-inch square baking pan with aluminum foil.

2)      Place the almonds on a baking sheet and bake in a 350°F oven for about 8 minutes, or until lightly browned. Let the nuts cool completely and then chop.

3)      Melt the butter in a medium sized saucepan. Remove from heat and stir in the sugar and vanilla extract. Then add the salt and flour and mix just until mixed.

4)       Spread the shortbread evenly on the bottom of the prepared pan. Bake for about 20-25 minutes or until the shortbread is golden brown with well-browned edges.

5)      Remove from oven and immediately scatter the chocolate chips over the hot shortbread. Return the shortbread to the oven for a minute or two, just until the chocolate softens. Remove from the oven and evenly spread the chocolate with the back of a spoon.

6)      Sprinkle the chopped almonds over the chocolate. Place the pan on a wire rack to cool.

7)      Once the chocolate has set, lift the shortbread from the pan using the edges of the foil. Place on a cutting board and, with a sharp knife, cut into 16 squares. Enjoy!

Sources:

www.joyofbaking.com

www.cooks.com

Baked Raspberry Custard: An Easy Dessert for the Stressful Holiday Season by Deb Singer

The Quad Family’s Favorite Thanksgiving Recipes by The Quad

Eat This Instead of That: Dessert by Estefania Souza

Now, what happens when you combine a breakfast food with something even sweeter, like chocolate or peanut butter? You get a culinary phenomenon. Think about it. You can have it for breakfast, as a dessert, or even as a snack. Plus, adding chocolate and peanut butter (which is the case in the following recipe) usually makes everything better.

This recipe makes a mouthwatering banana bread, so flavorful that milk is necessary to cleanse your palate instead of dunking. It might not be the healthiest, but it still has five bananas in it, so it counts as part of the daily fruit intake.

Chocolate Peanut Butter Banana Bread (adapted from How Sweet It Is)

Active time: 20 minutes. Total time: 1 hour 20 minutes + cooling.

Makes on large loaf

• 2 cups all purpose flour
• ¼ cup cocoa powder
• 1 ¼ teaspoons baking powder
• ¼ teaspoons salt
  

  Warning: if you don't like a densely delicious treat, don't try this. | Photo by Estefania Souza.

• ¼ teaspoon cinnamon
• 1 stick butter, at room temperature
• ½ cup peanut butter
• 1/3 cup brown sugar
• 1/3 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 5 ripe bananas, mashed
• ½ cup almond milk
• 1 cup chocolate chips

1. Preheat oven to 350 F. In a large bowl, combine flour, cocoa, baking powder, salt and cinnamon. Set aside.
2. In a separate bowl, one of an electric mixer, cream butter and peanut butter until fluffy, about 3 minutes. Add eggs and vanilla and beat at low speed until combined. Add bananas and beat on low.
3. Slowly add dry ingredients, mixing until just combined; mixture will be heavy. Stir in milk until incorporated. Add chocolate chips and mix well.
4. Spray a 1 lb. loaf pan with baking spray and pour batter in. Place in oven and bake for 50-60 minutes or until a knife inserted in the middle comes out clean.
   

   Chocolate, peanut butter, bananas, and a whole lot of flavor! | Photo by Estefania Souza.

Fresh Baked Buttery Bread by Estefania Souza

While this may be “the most wonderful time of the year” for many people, it can be a nightmare for a select few–in particular, the lucky person tasked with the incessant planning and cooking. For those people, I have a recipe that will make life a lot easier.

This dessert is quick and easy, has very little clean-up, and chances are, cooks will have most of the ingredients in their kitchens already. Best of all, however, it is delicious and everyone will love it.

Baked Raspberry Custard (adapted from Martha Stewart)

Pre-baked raspberry custard. | Photograph by Deb Singer

• 1/4 cup (half stick) unsalted butter*
• 3/4 cup whole milk
• 3 eggs
• 1/2 cup sugar (plus more for sprinkling on the top)
• 1/2 cup all-purpose flour
• 1/4 teaspoon coarse salt
• 1/2 teaspoon vanilla extract or 2 tablespoons honey**
• 2 cups raspberries (fresh or frozen)

1. Preheat oven to 400 degrees.
2. Place the butter in a baking dish, preferably a 9-inch pie plate or cake tin. Put it in the oven to melt the butter, about 4 to 6 minutes. Remove from oven and tilt the pan around to coat with the butter. Now allow to cool a bit, without letting it solidify.
3. In a blender, combine the milk, eggs, sugar, flour, salt and vanilla or honey. Blend until smooth. You may have to scrape down the sides with a spatula. Next, add the melted butter from the baking dish and blend until fully incorporated. Do not over-blend. Mix to the point where everything is just combined.
4. Place the berries in the dish so that they cover the bottom evenly. If desired, try to position them in a decorative pattern, but chances are it won’t stay in place. Now, pour the batter over the berries. The batter is very thin, so don’t worry about distributing it evenly. Sprinkle a bit of sugar on top of the batter.
   

   Just out of the oven, the sugar sprinkled on top of the custard was perfectly toasted in the broiler. I Photograph by Deb Singer

5. Bake until the custard begins to puff up and, when shaken, does not jiggle around in the middle, about 20 to 25 minutes. Next, turn on the broiler, and toast the sugar on top (just like crème brûlée) until it is a golden brown. Broilers work fast, so be careful not to burn it. Make sure to keep an eye on it at all times.*** 
6. Remove from oven and serve warm.

*Tip: For any baking you do, including this recipe, in the absence of unsalted butter, use salted butter and leave out whatever other salt for which the recipe calls.

This simple dessert can be eaten by itself, or would go great with a scoop of vanilla ice cream. | Photograph by Deb Singer

**Tip: In substituting honey for the vanilla, reduce the amount of sugar, as it will become too sweet. Honey is a good ingredient to add to this recipe, as it introduces a wonderfully rich floral flavor into the custard.

***Tip: When using a broiler, never keep the oven door closed. Always keep it open at least an inch. Otherwise, the oven will become too hot and the food will burn. It is always better to pull the custard out too early than too late. Remember that at this point, it is already cooked through. Broiling simply toasts the sugar on the top.

More Than a Yule Log: Holiday Dessert Recipes by Gabriela Fernandez

Fresh Baked Buttery Bread by Estefania Souza

Eat This Instead of That: Dessert by Estefania Souza

Why tacos? Because there is no other dish that is as truly versatile as tacos. Virtually anything can be done with them, making tacos the perfect universal meal. For those who aren’t fans of the traditional Mexican taco, it’s possible to mix it up with a different type of cuisine. For example, Thai tacos have become very popular in the last few years, using peanut sauce instead of salsa and other typical Thai ingredients.

For this Taco Tuesday, the only appropriate title for the theme would be “traditional with a twist.” Almost all of the traditional Mexican taco components are used, but a few are altered for a bit more excitement. (Recipe adapted from Pinch of Yum)

For the Guacamole:

Mango tacos with coconut sour cream sauce. | Photo by Deb Singer

• 2 ripe avocados
• 1/2 of a white onion, chopped
• 1 tomato, diced
• 1 clove of garlic, minced
• Splash of lime juice
• Cilantro, chopped
• Salt and pepper

For the sauce:

• Sour cream
• Unsweetened coconut milk

All other ingredients:

• Ripe mango
• Corn tacos
• Black beans
• Corn
• White rice
• Sharp cheddar cheese
• Medium spicy salsa
• Olive oil

1. Start by making the rice by following the cooking directions. If the directions say to not take the cover off of the cooking pot, don’t do it – it will disrupt the cooking process.
2. Next, heat up the black beans and corn. If using canned black beans and frozen corn, put them together in one pot and cook until the corn is no longer frozen. Add some salt and pepper for seasoning.
3. To make the sauce, put sour cream in a bowl and mix it until it is all one consistent texture. Then, going a couple of spoonfuls at a time, add the coconut milk. Stir until combined. Continue to taste the mixture after each addition of coconut milk so it doesn’t overpower the sauce.
4. To make the guacamole, scoop the avocados into a large bowl, and mash it up with a fork. Make sure to keep it very lumpy. Add the onion, tomato, garlic, lime juice, cilantro, salt and pepper, then stir. Do not over-mix, or else the avocado will become too smooth. Taste the guacamole to see if it needs more of anything.
   

   Mango taco and all of the fixings. | Photograph by Deb Singer

5. Heat your taco shells based on the package’s instructions.
6. Cut up the mango into equally sized cubes. Heat a sauté pan until it is too hot to touch. Add a bit of olive oil to keep the mango from sticking. Sauté the mango just until it begins to brown. Doing this brings out the natural sugars in the fruit, making it more flavorful and a bit smokey.
7. Arrange the taco as desired and enjoy!