Deceptively Healthy Dessert: Garden Party Berries in Custard

Hello Healthy Dessert Lovers! 

My mom was recently the Chair (and founder) of our local garden walk. 

The night before the event, we had a preview party for the garden owners and volunteers as a sort of orientation for what our guests would experience and how each garden would be set-up. Additionally, it allowed the garden owners and volunteers to experience the garden walk, as they would not be able to do so otherwise. 

The main house for the pre-party was my family's; if you've ever been to our house, you know, the garden is the best part. Especially in Spring/Summer. If you haven't been, it is entirely landscaped with flagstone paths, two patios, a fountain, and we are working on having it designated as a wildlife preserve. 

Being the main house, we were responsible for the majority of the refreshments. My contributions included brownies (less healthy dessert, recipe and workout to follow) and a little invention inspired by Party City's tiny plastic cups and tiny plastic spoons...I love tiny utensils!

The Recipe: Garden Party Berries in Custard

Layer 1: The Custard (Special thanks to Martha Stewart)

• 1 1/4 cups heavy cream
• 1 1/4 cups milk
• 2 teaspoons pure vanilla extract
• 6 large egg yolks
• 1/2 cup sugar

Layer 2: The Berries (Your ratio and amounts will be determined by how many servings you want to make)

• Raspberries
• Blackberries
• Blueberries

Layer 3: The Cocoa Whipped Cream (Make as many servings as necessary...I needed two)

• 2 tbsp Hershey's Cocoa Powder
• 1 cup Heavy Whipping Cream
• 1/3 cup Powdered Sugar
• 1 tbsp Vanilla Extract

Layer 4: Shaved Cocoa Beans from Granada (So you probably won't be able to do this exactly...any chocolate shavings will do if you don't have time to take a little vacation to find the real deal ;) ) 

The Process: 

Layer 1: The Custard

• Preheat oven to 300 degrees. 
• Place 4-6 coffee cups in tall baking pans and fill the pans halfway with water.
• Mix cream, milk, and vanilla into a saucepan on medium heat and allow to boil. 
• Whisk yolks and sugar in a bowl until fluffy. 
• Slowly add cream, milk, and vanilla mixture to the yolks and sugar, whisking simultaneously. 
• Once completely combined, pour mix into cups evenly (the more cups you use, the faster your custard will bake).
• Bake on a low rack for 30-40 minutes (depending on your oven...when you lightly shake the pans, the custard should only move slightly, like jello rather than like sloshing liquid). 
• Allow to cool for 30 min-1 hour. 
• Spoon about 1 tbsp into each of 40 small cups. (If you are making fewer cups, feel free to make less custard, or use more per cup). 

Layer 2: The Berries

• Mix all berries in a large bowl.
• Fill each cup with berries almost to the top. 

Layer 3: The Cocoa Whipped Cream

• Chill a bowl (while you fill cups with berries, or while you are waiting for the custard to cool).
• Mix all ingredients and beat until fluffy. 
• Spoon about 1 tbsp onto each cup. 

Layer 4: Cocoa Shavings

• With all cups arranged on a plate, shave evenly over them. 

Finally....

• Chill entire plate of desserts until you are ready to serve.
• Indulge! :) 

The Calories: 

Because this recipe is so variable based on how much you make versus how much you use, I've decided to calculate only the amount per serving, since that's all we really care about: 

1 Tbsp Custard: 22 calories

1/4 cup Berries: 25 calories

1 Tbsp Whipped Cream: 52 calories

(Negligible calories of cocoa shavings)

__________________________________________________________

TOTAL: 99 calories

A light, but decadent dessert for under 100 calories? I think yes. 

What went right: 

        Everything! These were a huge hit at the party and a lot of fun to make. 

What went wrong: 

        This is a time consuming process, but that might just be due to the sheer volume of servings I made. Making a smaller amount would take much less time to prepare. 

What I would do next time: 

        For a smaller group of people, it would be far more efficient to make the recipe into a tart. Granted this would involve a crust as well, but adding a graham cracker crust would not hurt the nutritional value that significantly, and would be absolutely delicious. 

         Other variations might use different fruits, like peaches, strawberries, kiwi, or bananas. If you're adventurous (and feel like a workout while the custard cools) you might try adding toffee and chocolate instead of fruit, or chocolate dipping strawberries, bananas, and kiwi for the fruit. 

Would I make this in college: 

         Yes and no. I have yet to make custard in college, since it does take a lot of time. If I do, it will probably be a single serving for a single person...namely me...or for a close friend if I meet someone who prefers custard to oreo balls covered in chocolate. 

Overall, this was a great collaboration between me, my mom, Party City, and pinterest. It definitely goes down in my list of specialties. It's a relatively simple recipe once the custard is complete, and it is easy to manipulate any of the layers for personalization. Additionally, it's a great no-guilt treat to share on a hot summer day :) 

M&M Eclair Cake

Hello Decadent Dessert Connoisseurs!

Today's recipe was shared with my entire hall as the birthday cake for October. Happy birthday to my hallmates, Emma, Clarissa, and Kyle :) Thanks to Emmy, Lauren, and Liljuan for baking with me! 

The recipe was originally adapted from the girl who ate everything's Eclair Cake, and a Pinterest photo of a cake covered in M&Ms. However, due to some complications with the instant pudding not solidifying properly in a four hour time period, we had to make some changes to the original plan. Thankfully, it still tasted fantastic and our hall -quite literally- ate it up! 

The Recipe: M&M Eclair Cake

The Crust: 

• 1 cup of all-purpose flour 
• 1 stick of unsalted butter
• 1 cup of water
• Four large eggs

The Filling:

• 1 large box of Vanilla Instant Pudding
• 8 oz cream cheese
• 3 cups milk

The Whipped Cream:

• 1 cup heavy cream
• 1/3 cup powdered sugar (can be substituted for 3 tbsp granulated white sugar)
• 1/2 teaspoon vanilla extract

The Decorations: 

• 1 bag of Dark Chocolate M&Ms

The Process: 

The Pudding: ****Must be made the night before or you will not have firm pudding!!****

• Beat pudding mix and milk for 3 minutes.
• Boil pudding-milk mix on the stove. 
• Put in the fridge until set. 
• Also chill a separate bowl for your cream cheese.

Ours did not set, and we ended up pouring the liquid into the crust and refrigerating the whole cake, it still didn't completely set after four hours, and we poured out the liquid, topped it with whipped cream, and ate a slightly less thick cake.

After reading the directions on the actual pudding box rather than the online recipe for this cake, I realized it was missing a crucial step: boiling the pudding-milk mix before putting it in the fridge. We did not do this, but I added it in just for you.

The Filling:

• Whip cream cheese into the chilled bowl
• Slowly add pudding and whip until there are no lumps. It must be thick before being added to the cream cheese. 

The Puff Pastry:  

• Preheat oven to 400 degrees.
• Lightly grease a regular baking sheet
• In a medium saucepot, slowly melt butter in water until it boils. Remove from stove. 
• Put flour in bowl, add water/butter mixture, and stir. 
• Completely mix in one egg at a time (this is the part where it's so much easier to have two people!)
• Spread mixture evenly onto the pan, covering the bottom and sides. It should be relatively wet, like cake batter, rather than thick like cookie batter. 
• Bake until golden brown. (Ours took about 30 minutes.) Remove from the oven and allow to cool without covering it. 

The Whipped Cream: 

• Using a separate chilled bowl, or the chilled bowl from your filling, mix cream and sugar for 1-2 minutes on high. 
• Add vanilla and beat for an additional couple minutes. It should look fluffy rather than thick. 

Putting it all together:

• Once your crust has cooled, pour in the filling. 
• Top with whipped cream. 
• Arrange M&Ms in a pattern, or cover the whole cake, as desired! 

The Calories:

Flour: 455 calories

Butter: 810 calories

Water: 0 calories

Eggs: 312 calories

Pudding: 480 calories

Milk: 309 calories

Cream Cheese: 776 calories

Cream: 821 calories

Powdered Sugar: 154 calories

Vanilla Extract: 6 calories 

M&Ms: 3120 calories

__________________________________________________

TOTAL: 7243 calories

However, I'd say 80% of the milk, pudding, and cream cheese were not in the cake, so subtracting:
7243-[.80*(480+309+776)]= 5991 calories

The cake made about 60 servings, and was shared between 30 people. This means a single serving was about 100 calories. At an average of 2 servings each, that makes a single person's consumption only about 200 calories. (Looks a lot better, doesn't it!!)

While this is far from a healthy dessert (workout included at the end), one of my friends made a wise, biological observation grounded in 100% scientifically proven fact: Calories don't count on your birthday! ;) 

So keep this treat as a birthday favorite, or be sure to share it, as we all deserve a treat sometimes :) 

What went right:

         Most people loved the cake and the puff pastry was perfect; it ended up tasting relatively like a crepe. It's definitely necessary to have the M&Ms for texture and taste, and I think this would be true regardless of the filling concentration.

What went wrong:
        The filling, as mentioned, did not set easily. It would have been nice to know about that earlier. Maybe our fridge just isn't as cold as it should be, but at least now we know for next time.

What I would do next time:
         Make the pudding the night before. I also might try making a custard instead of pudding, since that way I know for sure it will set in a given bake time.

Will I make this again in college?: 
         Given that we all decided we would like make the cake together again, I'd go with yes on that one, as long as it's with my friends :)

Overall, a great cake despite the contents. Made with the full recipe, it definitely needs a work out, but not if you only eat two servings of the one we ended up making.

My personal favorite way to get over college calories is a dance party! Dancing is a fantastic workout, when done full-out. It's a great ab work out, and if you dance in three inch heels like I do, you get some extra leg toning too!

If you're not up for a dance party, do the following rotation three times:
50 crunches
50 reverse crunches
50 oblique crunches
20 leg lifts on one side
20 bridges
20 leg lifts on the other side
20 squats

This should take about 15-20 minutes and you'll burn about 100 calories, depending on your initial weight.

Sauteed Vegetable Lettuce Wraps

Hello hello! 

This is another recipe from when I was back home. I have not done it in college yet, but only because I haven't been able to get my hands on full leaves of lettuce. 

This recipe is a take off of the Fridge Dump Lettuce Wraps. Originally, I was going to eat the veggies with a fork in a bowl, again considered a pita, and realized we still had lettuce! 

Without further ado...

The Recipe: Sauteed Vegetable Lettuce Wraps

• 1 tsp butter
• 3 medium carrots, chopped
• 1 cup frozen green beans
• 1 cup sliced white mushrooms

The Process: 

• Warm a frying pan on the stove (5-10 minutes on high)
• Once the pan is warm, add the butter and move the pan so that it spreads. Lower the heat to low-medium. 
• Add broccoli and green beans to the pan. 
• Add salt and pepper and mix with a spatula. 
• Add carrots to the pan and mix with a spatula. 
• Add mushrooms to the pan and mix with a spatula. 
• Allow the mixture to cook, covered, for 5-7 minutes. You will be able to smell when the vegetables are done, and they will be slightly browned. 
• Remove mixture and put in a bowl or on a plate. 
• Spoon mixture into lettuce leaves. 
• Wrap and enjoy! 

The calories: 

Carrots: 50 calories

Green Beans: 77 calories

Mushrooms: 68 calories

Butter: 25 calories

Salt/Pepper: insignificant calories

Lettuce: 6 calories

_______________________________

TOTAL: 176 calories

This entire recipe is very low calorie and very high satisfaction!

What went right:
          It was all delicious and super healthy!

What went wrong:
          Nothing really...although for the sake of balance, adding rice would have made it even better.

Would I do this again?: 
          Yes, definitely!

Overall this was a great take off of multiple food ideas and I look forward to having it with rice and maybe cabbage in the future!

No-Bake Halloween Truffles

Hey Dessert Lovers!

Today's recipe is a Pinterest favorite with a little collegiate, Halloween flair!

It's not necessarily the most healthy (by any means), but my hall went for a run tonight to make up for it. Sometimes in college, it's necessary to let yourself have a little fun...especially for fall break.

Thank you to Jordie for holding this program and cooking with me!

The Recipe: No-Bake Truffles

• 1 package of Oreos
• 1 package of Cream Cheese
• Hershey Syrup
• Halloween Sprinkles

The Process:

1. Crush Oreos in a bowl until relatively fine (using the back of a wooden spoon...Pinterest typically recommends crushing them in a bag, but college students use what they can find)
2. Mix in Cream Cheese using multiple spoons (the mix will get stuck to all spoons involved...be patient!)
3. Ball the mixture and put on a baking pan 
4. Drizzle with Hershey Syrup
5. Add sprinkles to taste
6. Freeze for 45 minutes
7. Indulge with friends :) 

The Calories: ...I almost don't want to...

Oreos: 1800 calories

Cream Cheese: 776 calories

Chocolate Syrup (about 4 tbsp): 200 calories

Sprinkles (about 4 tbsp): 240 calories

_________________________________________________

TOTAL: 3016 calories

Our balls were pretty big, so we made 28. This means each ball had 108 calories.Smaller balls would have fewer calories per ball. 

What went right:

        Absolutely fantastic and delicious!!!

What went wrong:

        There is such a thing as too much. I definitely ate more of these than anyone else, they were just amazing. I never thought I would love Oreos so much...I really don't like Oreos that much as they are but these are addictive. 

Would I make them again?:

        We will definitely be using this recipe again. I can see it being a great party treat to make at home with the family. Additionally, I think the recipe would make a good cake or pie topper, or layer. This might also taste amazing in a s'more, with rice crispies and peanut butter, or with other drizzles on top. Dessert on the brain, folks. 

Overall, this was a great way to end fall break and break out of my sick person food routine. I ate nothing but soup, rice, tea, orange juice, and bananas for the past week, so it was great to eat something sinfully delicious again. Our cafeteria should really make these...or maybe it's better they don't ;) 

Pizza Bagels

Hello and welcome!

I'm sure you're looking at "Pizza Bagels" and wondering where the fitness comes into play. Fitness is determined by a lot of factors, and sometimes, it is good for your body to eat the healthier version of something entirely "normal" rather than deprived of one ingredient or another. In the long run, as long as you don't overeat, you can really eat whatever you want.

That said, this recipe is one I made with a friend yesterday. We are on fall break now, which means the cafeteria is closed, so cooking is a must if you plan to eat and not go broke. Fortunately for me, cooking is no problem! Especially with a recipe that is so quick and easy.

The bagels for these pizza bagels were originally from Panera Bread, but I kept them in my freezer for a  few weeks and thawed them out for an hour or so before cooking. Thank you to my grandmother for that bread-saving tip!

The Recipe: Pizza Bagels

• Three bagels (of any kind), sliced in half
• Prego Traditional Pasta Sauce (amount to your liking, I used about 1 TBSP per 1/2 bagel)
• Low Fat Mozzarella Cheese

The Process:

1. Pre-heat oven to 350 degrees. 
2. Thaw bagels if necessary.
3. Spread sauce on inner face of each bagel half. 
4. Sprinkle shredded cheese on inner face of bagel half. 
5. Bake for about 10 minutes (depending on your oven). 
6. Enjoy! 

The Calories:

1/2 Bagel: 105 calories

1 TBSP Sauce: 10 calories

1 TBSP Mozzarella: 50 calories

______________________________________

TOTAL: 165 calories

Not bad!! This is about as filling as a slice of pizza, but much lighter and more healthy. There is far less butter involved in bagels compared to pizza crusts. My friend and I each ate three, making our total consumption 495 calories. 

What went right: 

          The bagels came out nicely, they were cooked for the right amount of time to allow the sauce to soak into the bread. Additionally, we used a plain, whole wheat, and cranberry raisin bagel, and all three had a completely unique but amazing taste. The cranberry raisin was the best in my opinion. 

What went wrong: 

          While I thought there was plenty of sauce, my friend felt there was not enough. Because sauce is a matter of personal preference, it is best to apply the sauce yourself so you know how much looks like a good amount to you. I think he thought there was not enough because, as pasta sauce rather than pizza sauce, the sauce that remained on top of the bagel rather than soaked into it was not still liquid like pizza sauce, but firmly attached to the bread the way baked pasta sauce soaks into pasta. I might try this again with pizza sauce instead, to see if there is a difference. 

Would I do this again?:

           Yes! I loved these and will definitely be making more pizza bagels in the future. Look out for Pizza Bagel Sandwiches, which will happen after I acquire toppings to put in the middle of two Pizza Bagel slices. 

Overall, a fun, easy meal to make. It was healthy and satisfying, and clean up was not very labor intensive. A perfect college meal if I do say so myself! 

Sauteed Vegetables in Penne Rigatoni

Hey pasta lovers!

This dish was inspired by my want for sauteed vegetables and my mom's want for pasta...yay for collective efforts!

Since it was first made, I have also been able to make the dish in college, as it uses a single pan, and really any combination of preferred vegetables.

The Recipe: Sauteed Vegetables in Penne Rigatoni

• 3 carrots, sliced
• 1 cup green beans
• 1 cup mushrooms, sliced
• 1/2 box Penne Rigatoni pasta 
• 1/4 tbsp butter
• Salt
• Pepper
• Water

The Process: 

• Boil 1-2 inches of water in a covered, stove-top pot.
• Once the water is boiling, cook pasta for 7-9 minutes on medium to low heat, depending on your stove. 
• Heat a stove-top pan on high. 
• Once the pan is heated, allow the butter to melt on the pan, turning the pan to help the butter spread. 
• Turn the heat to medium. 
• Add carrots, salt, and pepper.
• Allow to cook for 30 seconds to 1 minute. 
• Add green beans, and mix the pan with a spatula by folding it over itself multiple times. 
• Allow to cook for 30 seconds to 1 minute. 
• Add mushrooms, and mix the pan with a spatula by folding it over itself multiple times. 
• Allow to cook for 5-7 minutes, checking and turning the mix periodically. 
• Once the pasta is finished cooking, strain it and allow it to cool slightly. 
• Once the vegetables are finished cooking, remove the top of the pan, and turn off the heat.
• Once the pasta is cooled, serve it into bowls (should be 2-4 servings). 
• Once the pasta is in bowls, top it with vegetables as desired. 
• If desired, sprinkle cheese on top of the vegetables (at most 1 tsp). 
• Enjoy!

The Calories: 

Pasta: 800 calories

Carrots: 50 calories

Green Beans: 77 calories

Mushrooms: 68 calories

Butter: 25 calories

Salt/Pepper: insignificant calories

Water: 0 calories

________________________________

TOTAL: 1020 calories

This sounds like a lot, but if split between two people, that's only 510 calories each for two portions. If split between three people, 340 calories. If split between four people, 255 calories. 

What went right: 

        The pasta was a nice al dente, the vegetables cooked well, and the combination of ingredients worked in happy harmony. 

What went wrong: 

         Personally, I think the dish is carb-heavy. It would be nice to balance the carbs by altering the vegetable ratio, but in this case it might need some meat to ensure it is still just as filling. 

What I would do next time: 

         It would be good to try the dish with other seasonal vegetables, like a squash and pasta medley, or try varying the pasta:vegetable ratio and adding meats like sausage or chicken. 

Would I make this in college: 

        Oddly enough, I already have! I didn't make the dish as it is, but I held a pasta party and made pasta with marinara sauce for my dorm building, and sauteed vegetables for those who were Gluten Free. It's a very simple, quick dish to make, and leftovers are easy to keep and reheat. 

Overall, a quick, easy, healthy meal. No complaints :) 

Vegetarian Stuffed Pasta Shells (2)

Hello and welcome Italian Food lover!

Thanks for taking the time to visit my blog :) Apologies for the lack of posts since I've started college. There's plenty of time to cook but not enough time to write about cooking!

Today's recipe was inspired by my love of Italian food, and the success of prior Stuffed Pasta Shells. 

The Recipe: Vegetarian Stuffed Pasta Shells (2)

• Jumbo Pasta Shells
• 1 bunch Spinach 
• 1 cup Pasta Sauce
• 1 cup Broccoli
• 1/2 cup Peas
• 1 cup Italian Mix Shredded Cheese
• 1 cup Baby Bella Mushrooms, sliced
• 1 sweet Red Pepper, sliced and diced
• 1-2 pieces Garlic, sliced and diced
• 5 stalks of Green Onion, chopped
• 1/4 tsp butter (one small slice) 
• Salt and Pepper as desired

The Process:

• Boil water on the stove in a pot that will be large enough to hold all 20 pasta shells comfortably. 
• Once there are bubbles in the water, carefully add the pasta, be sure to not let any break. 
• Cook the pasta for 5-6 minutes. It should be al dente.
• Remove and strain the pasta. Allow it to cool. 
• Chop the Spinach into smaller pieces. 
• Using a Magic Bullet or other powerful blender, puree the Spinach. You will have to do this in smaller bunches, adding slight amounts of water. 
• Use paper towels to drain the Spinach. 
• Heat a pan on the stove. 
• Melt Butter on the pan. 
• Add Salt and Pepper to the pan. 
• Lower the heat to medium-low (depending on your stove).
• Add Garlic and Green Pepper to the pan.
• Add Broccoli to the pan. 
• Add Red Pepper to the pan. 
• Add Mushrooms to the pan. 
• Add Peas to the pan. 
• Cover the pan and continue to rotate the ingredients with a spatula until all are cooked. This should take 5-7 minutes. 
• Mix the sauteed vegetables, Spinach, and Cheese in a large bowl. 
• Pre-Heat the oven to bake at 350 degrees F.
• Pour a small amount of Sauce in an oven-safe dish. 
• Put a small amount of stuffing in each shell, and place it in the dish with the Sauce. 
• Once you have filled all shells, if you have any stuffing left over, put it on top of the pasta. 
• Coat the pasta with the remainder of the Sauce. 
• Cover the dish with an oven-safe top, or aluminum foil.
• Bake for about 20 minutes, or until the sauce begins to bubble. This time will depend on your oven, but the dish will also emit a powerful aroma, so you should be able to tell about when it is finished.
• Switch your oven to roast on High.
• Remove the aluminum foil or cover.
• Roast the oven safe dish on a rack close to the flame for 3-5 minutes.
• Carefully remove the dish from the oven.
• Allow to cool for 3-5 minutes before serving.
• Enjoy!

The Calories:

Pasta: 720 calories
Sauce: 190 calories
Spinach: 144 calories
Broccoli: 41 calories
Pepper: 31 calories
Mushrooms: 75 calories
Garlic: 5 calories
Green Onion: 15 calories
Peas: 59 calories
Cheese: 180 calories
Butter: 20 calories
Salt and Pepper: insignificant amounts
___________________________________
TOTAL: 1480 calories for 20 shells

Keep in mind that this amount also yielded additional stuffing that did not necessarily need to be included in the dish; instead, it could be refrigerated or frozen for future use. Additionally, there will be some sauce left in the jar, bowl, and dish.

Also keep in mind that one person will not eat 20 shells. 1480 calories for 20 shells means 74 calories per shell.

What went right:
         The pasta shells were delicious and the stuffing came out very nicely. I kind of liked having some of the stuffing outside the shells.

What went wrong: 
         According to my dad, the stuffing does not have enough spice, but he eats Indian pickle, so I've learned to take comments like this with a grain of sugar. Additionally, the individual shells may have been overstuffed, or cooled too long, because they were reluctant to remain closed.

What would I do next time:
         Next time I would like to try adding meat, which will also mean cooking/marinating the meat separately. The meat would determine the remainder of the stuffing, so I may need to use Italian sausage in order to balance out the vegetables.

Would I make this in college?:
         I definitely have the capability to make this in college, but not the time at present. It might be something to try over fall break (hint hint wink wink nudge nudge).

The photo below is our family dinner the night I made this dish. The two plain pasta and sausage link plates belong to my little brother, and my "little brother", who are just about the pickiest eaters I've ever met. At least they make cooking easy!

Overall, I'm a little too addicted to stuffed pasta shells now, but I really don't see a problem with that considering how healthy they can be. Especially if gluten free pasta and low fat cheese were used. Definitely can't wait to make these again! 

Happy Eating!