Amazing Red Velvet Cheescake

I know I am a bit late in getting this up considering this cheesecake was fully eaten and devoured all on Christmas Day, but I decided to spend time with my family eating delicious food and playing dominos with my family.  This cheesecake is a full cheesecake, not a plain cheesecake with layers of red velvet cake...This is the real deal!

While making this amazing cheesecake, I made some minor adjustments to make this healthier from the original version.  (less sugar options, low-fat options, etc...)

Amazing Red Velvet Cheesecake

(I forgot the picture of all the ingredients together, so the list will have to suffice)

Crust

1 1/2 C. Graham Cracker Crumbs

1/4 C. Melted Butter

1 T. Cocoa Powder

1/4 C. Melted Semisweet Chocolate Chips

1T. Granulated Sugar

Cheesecake

3-8 oz packages low fat Cream Cheese softened

1 1/4 C. Granulated Sugar

3 T. Unsweetened Cocoa Powder

4 Large Eggs

1 C. Low Fat Yogurt

1/2 C. Low Fat Buttermilk

2 t. Vanilla Extract

1 t. Apple Cider Vinegar

1/2 Bottle Red Food Coloring (more or less depending on how red you want your cheesecake)

Topping

3 oz Low Fat Cream Cheese

1/4 C. Butter Softened

2 C. Powdered Sugar

1 t. Vanilla Extract

Preheat oven to 325 degrees F.

Mix together all topping ingredients until well blended.

Place into springform pan and press onto the bottom and edges until it stays in place.

Beat Cream Cheese and Sugar for 1 minute on medium speed.  

Add remaining Cheesecake ingredients and blend on low until fully mixed.  (It was fun to add the food coloring at the very end to see the swirls.)

Pour the mixture into the springform pan with the graham cracker crust.  

Bake at 325 degrees F for 10 minutes.  Reduce heat to 300 degrees F and bake for 1 hour and 15 minutes or until the center is firm.  Turn the oven off and let the cheesecake sit in the oven for 30 minutes.  Remove the cheesecake from the oven and let cool.  Let the Cheesecake cook for about 1 hour until you frost it with the topping.  Cover and chill the cheesecake for 8 hours or overnight.  

While the cheesecake is in the oven cooking, combine all topping ingredients and blend until smooth.  Set aside and top the cheesecake once the cheesecake is cool to the touch.

Take out of the refrigerator once it has cooled and enjoy your healthier version of a Red Velvet Cheesecake!

Inspiration courtesy of http://www.myrecipes.com/recipe/red-velvet-cheesecake-10000001023804/

Delicious Spinach Delicacies

It's New Year's Eve, and I might be slightly starting with my continual life goal of cooking, trying, and eating healthy concoctions from my kitchen.  Tonight was a delicious Spinach Balls recipe.  Spinach is great for you, but sometimes hard to include in your diet.  I was just having this conversation with a friend last night about how great spinach is for you, including cooked spinach, but how difficult it is to actually eat cooked spinach...the texture is not so appetizing when it is eaten by itself.  So, this is where the Spinach Balls come into play...Cooked spinach, and it actually tastes delicious!

Makes 18-24 balls, depending on how big you make them

Spinach Balls

2-3 T. Butter (just enough to saute the onions)

1 onion finely chopped (I used more because I love onion and to add more vegetables to my food)

1 t. minced garlic (Again, I used more because I love the taste of garlic)

1 8 oz. package prepared stuffing (vegetarian if possible)

1 8oz can of cooked spinach (or frozen spinach)

3 Large Eggs

1/2 C. Grated Parmesan Cheese

1/2 C. Shredded Cheese of your choice (I used Part-Skim Mozzarella) 

Salt and Pepper to taste

Preheat oven to 350 degrees F.

Heat and melt butter in pan.

Add chopped onions and cook until transparent (about 5 minutes).  Add garlic and cook until flavor releases (about 30 seconds)

Once onions and garlic are cooked, place all the remaining ingredients to a medium mixing bowl.  

Add onion/garlic mixture and mix until well blended.  

Roll spinach mixture into about 1 inch size balls.

Cook for 15-20 minutes or until slightly browned.

These spinach balls are best fresh out of the oven.  I ate them without a dip, piping out, burn your mouth, but if you desire more flavor or if you are preparing them for a party, marinara, ranch or any other dipping sauce of your preference will make for great flavor and presentation!

Inspiration courtesy of http://www.thecurvycarrot.com/2011/02/04/savory-spinach-bites/

Whole Wheat Eggnog Pancakes

I LOVE Christmas season!  On top of all the wonderful people in my life and everything that I have to be thankful for, there are some delicious flavors that are really only accessible during this time of the year, eggnog included!  So while shopping at Whole Foods the other day, I ran across Rice Nog that was on sale, and then a coupon in their monthly/bimonthly coupon/newsletter, bringing the carton of Rice Nog to a grand total of $1!  While it does not have the exact same texture and rich creamy flavor as real eggnog, it is much better for you (about 1/2 the calories) and vegan, lactose free, etc...you know, all the goodness that comes with milk substitute products.  Anyway, since I had a full carton of Rice Nog sitting in my fridge, I decided this would be a good time to experiment with some pancakes and Rice Nog in the same reason, I mean, tis the season!

Serves 1-2

Whole Wheat Rice Nog (eggnog) Pancakes

1 T. Butter, softened

3/4 C. Whole Wheat Flour

1 t. (heaping) Baking Soda

1/2 t. Sugar (more if you like your pancakes sweeter)

wee bit of Salt

1/2 C. plus 1 T. Eggnog, Rice Nog, or any other eggnog substitute that you would like (If you want a richer, creamier texture, I would recommend real eggnog

1 Egg

1/4 t. Nutmeg

1 t. vanilla

cinnamon sugar mix for sprinkling on pancakes

extra eggnog

Cooking Spray

Mix all but last 3 ingredients in mixing bowl until thoroughly mixed and very few if any lumps.

 Pour batter onto heated (medium/low) and sprayed/greased skillet

Sprinkle with cinnamon sugar mixture.

Cook until bubbles start to form on top of pancakes, flip and cook on other side until both sides are golden brown.

While pancakes are cooking, lightly warm up about 1/4 C of the extra eggnog for dipping your eggnog pancakes into.

Once pancakes are done, flip onto plate, pour your favorite morning beverage (coffee, tea, or a little bit more of that extra eggnog) and enjoy your delicious and decently healthy eggnog pancakes!

Inspiration from http://erincooks.com/eggnog-pancakes/

Pumpkin Chocolate Chip Cookies

I absolutely love pumpkin!  I will eat just about anything that has pumpkin in it, especially these wonderfully delicious and good for you pumpkin cookies.  (Hey, go look up the nutritional value of pumpkin if you don't believe me).  These cookies have no added fat (well, minus the chocolate), decreased amount of sugar, whole wheat and of course the good for you pumpkin.

About 30 Cookies

Pumpkin Chocolate Chip Cookies

2 C. Whole Wheat Flour (I replaced about 1/4 C. of flax seed for the whole wheat flour)
1 1/2 t. Baking Powder
1 t. Baking Soda
1/2 t. Salt
2 t. Cinnamon
1/2 t. Ginger
1/4 t. Nutmeg
1/4 t. Ground Cloves
2 Eggs
3/4 C. Sugar
1/2 C. Unsweetened Applesauce
1 C. Canned Pumpkin
1 t. Vanilla
1 C. Semi-Sweet Chocolate Chips

Preheat oven to 325 degrees F.

Grease cookie sheet.

Add all ingredients to a mixing bowl and stir well. (I have never been a fan of separating wet ingredients from dry ingredients...my food still comes out delicious without doing this, and it saves me from messing up another bowl)

Spoon about a 1/4 C of batter onto greased cookie sheet.  Space about 1 1/2 to 2 inches apart.

Cook cookies for about 12-14 minutes until toothpick inserted in the center comes out clean.

Enjoy your delicious Pumpkin Chocolate Chip Cookies.
     p.s. let cookies cool 5 minutes before eating if you don't want to risk burning your mouth

Inspiration from: http://www.sporkorfoon.com/spork_or_a_foon/2009/09/the-softest-pumpkin-chocolate-chip-cookies-in-the-history-of-the-world.html

Cranberry, Blueberry, Raisin and Almond Oatmeal

Post Thanksgiving, I have had an overabundance of fresh cranberries, and one can only eat just so much cranberry sauce.  Hence the need to add them to as many dishes as I can, including some delicious oatmeal.

  Serves 1-2

     Side note...If you know me at all, I tend to eat a lot, so what can sometimes serve 2, is usually enough for me (slight justification for the quantities that I eat...I run, rock climb, do yoga and work at Starbucks, which is a workout in itself).  This recipe was a perfect quantity for me, so if you don't eat as much as me all the time, just slightly reduce the quantities of each ingredient or save a little for dessert for later that night!

Cranberry, Blueberry, Raisin, Almond Oatmeal

• 1 1/2 C. water
• 1 handful fresh cranberries-less if you are not a fan of tartness
• 1 small handful of blueberries-I used frozen
• 2 T. raisins-I used golden raisins, they tend to not be as dry
• 1 T. slivered almonds or any other nut that you like
• 1 T. sugar or sweetener of your choice (vary the quantity depending on how sweet you like your oatmeal, and how much you like tart cranberries...I don't like a lot of sugar and I love tart cranberries)
• 1 t. Apple Pie Spice

Add 1 1/2 C water and handful of cranberries to a pot.  Heat on high and bring to a boil.

Boil for 2-3 minutes or until all cranberries have popped.

While water and cranberries are still boiling add blueberries, raisins, almonds, sugar, and Apple Pie Spice.

Bring back to a boil.

Add oatmeal and stir.

Reduce heat and cook until desired consistency of oatmeal has been achieved.

Pour into a bowl and enjoy!
     p.s. Best enjoyed with a mug of Celestial Seasoning's True Blueberry Tea!

Sugar Cookie in a Mug

Let me start off, tea is probably one of my favorite things, so many flavors, so little time.  So, when I came across Sugar Cookie tea from Celestial Seasonings, I could not resist the temptation to buy it, especially since it is sugar cookie season.

The other day, I then I came across a recipe for a Sugar Cookie Smoothie made from the same tea.  Being that it is winter in Colorado right now, I decided to alter the recipe to make the beverage hot to fit the cooler temps and expected snowfall that I am feeling right now.

A forewarning, the oats, while adding fiber and protein to your delicious beverage, do add a slightly weird texture to it, even after blending.  If you don't want some oat 'chunks', omit the oats and perhaps add more protein powder instead.  I think next time, I will ditch the oats and add more protein powder.

Sugar Cookie in a Mug

• 2 Sugar Cookie tea bags
• 1 c. skim milk
• 1 scoop protein powder of your choice
• 2 T. oats
• 1/2 generous t. vanilla
• sugar, stevia or sweetener of your choice to taste

Heat milk to almost boiling and add tea bags.  Let steep as long as desired, heating periodically to keep warm and continue to pull out all the wonderful flavor of the tea bags.

When the tea is fully steeped to your liking, add the protein powder, oats, vanilla and sweetener into a blender or your mug if you have a submersion blender.

Blend until smooth and creamy.

Pour into your favorite mug and reheat if desired.

Top with cinnamon and enjoy your beverage with your favorite book, movie or just relaxing by the fireplace.

Enjoy your Sugar Cookie in a Mug and feel much fuller and perhaps less guilty!

Inspiration courtesy of http://peasandthankyou.com/2011/11/29/everyday-eats-sugar-cookie-smoothie/

The Beginning

I have finally decided to actually start a blog about all the random, always vegetarian and usually healthy cooking that I do.  After a couple of months of various recipes, usually with inspiration from other food bloggers, I decided I should join in on the game.  Sadly, I should have started a long time ago with, especially with my pumpkin craze that included pumpkin soup, pumpkin oatmeal, pumpkin ravioli, pumpkin wontons, pumpkin frittata, pumpkin hummus and pumpkin bread.  Fortunately, there has been a windfall of sweet potatoes that have since been canned in my house, so there should be an abundance of sweet potato recipes in the near future.  Keep checking back for some delicious vegetarian ideas with this good for you tuber.