Warning...dangerous. Yes, these little goodies are very good and hard to resist.
Monday, January 14, 2013
Tuesday, May 1, 2012
But, I kept reading recipes with chia seeds and articles about the health benefits of chia seeds (fiber, protein, omega fatty acids). Dr. Oz is talking about them and says they are one of the five supplements we all need to know about. So one day when I saw a bag at Whole Foods, I impulsively threw it in the buggy.
Friday, April 27, 2012
Oh boy. This is an Armenian version of a coffee cake, but not quite as sweet. It is however, wonderfully delicious! The original recipe called for nutmeg, which I used, but I also added some cardamom which just gave it the most amazing flavor.
The Daring Bakers’ April 2012 challenge, hosted by Jason at Daily Candor, were two Armenian standards: nazook and nutmeg cake. Nazook is a layered yeasted dough pastry with a sweet filling, and nutmeg cake is a fragrant, nutty coffee-style cake. I chose to make the nutmeg cake for this month's challenge, but have the nazook recipe tucked away for later.
Monday, April 16, 2012
I've seen, and mostly ignored, all the recipes on line for cakes cooked in a mug in the microwave. We just don't eat dessert much (other than the requisite square of dark chocolate after dinner). However, when I saw this recipe for banana bread done in a mug on Kita's blog, Pass the Sushi, I book marked it for the inevitable time when I had some sketchy looking (brown spotted) bananas on the counter.
Monday, February 27, 2012
The Daring Bakers’ February 2012 host was – Lis! Lis stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Monday, February 13, 2012
Sunday, November 27, 2011
On Friday, I spoke of everything in moderation and trying to eat healthy most of the time. Well, I'm sure you can appreciate that this lovely cake fits in the "occasional treat" category here at Eat Little, Eat Big. Last month I joined an adventuresome group of bloggers who try monthly challenges to expand our culinary aperture and to get out of our comfort zone. Catherine of Munchie Musings was our November Daring Bakers’ host and she challenged us to make a traditional Filipino dessert – the delicious Sans Rival cake!
Thursday, September 8, 2011
Rice pudding. Mmmm, one of my favorite childhood desserts. There are several ways to make it-stove top, oven baked, and stove top-to-oven. There are sweet versions, savory versions, versions with raisins. This one, cooked on the stove top, has both a delicious coffee flavor-from using coffee as some of the cooking liquid-and vanilla flavor-from using a vanilla bean. Oh, and the real cream that is stirred in at the end doesn't hurt either!
Friday, August 19, 2011
How about a frosty, creamy adult beverage to cool you down? Thanks to the kind folks at Godiva Coffee and the Foodbuzz Tastemaker program, we were treated to two bags of Godiva Chocolatier Coffee. These coffees are inspired by Godiva's most popular truffles and make a lovely cup of coffee. In our care package was a bag of French Vanilla Coffee and one of Chocolate Truffle Coffee-the kitchen smelled amazing when making morning coffee! This recipe is for a poolside creamy iced drink or an after dinner drink in lieu of dessert. It's decadent!
Monday, August 8, 2011
It's a rare thing, in my experience, to see figs on Maui so when I saw some recently I grabbed a basket. Now what to do with them? I wanted something simple and something that would complement the not-too-sweet taste of the figs. I also wanted a little bit of decadence. I thought about something with goat cheese and figs, which I've had in restaurants and know is a good combination. Not really what I was aiming for, though. I thought of Chef Dennis's mascarpone cheesecake recipe and thought "Brilliant!"
Monday, July 4, 2011
Mr. ELEB and I are big fans of Fig Newtons, especially the 100% whole grain version. It is a go to snack for him an hour or two before he heads off for an afternoon run. There is always a bag in our pantry!
So you can imagine that I was particularly pleased to receive a complimentary bag of Newton's new Fruit Thins as part of the Foodbuzz Tastemaker Program to try. They come in three flavors: Cranberry Citrus Oat, Chocolate Raspberry, and Blueberry Brown Sugar. The package I received was the Blueberry Brown Sugar.
Sunday, June 5, 2011
Clockwise from top left: Prosciutto Wrapped Pesto Tortellini with
Asparagus; Shaved Asparagus with Tangy Vinaigrette, Parmesan and Pine Nuts;
Tortelloni Frittata; Crema Moka with Crispy Tortellini.
La Specialita' della Casa:
- Prosciutto wrapped pesto tortellini with asparagus
- Shaved asparagus dressed with a tangy vinaigrette, Parmesan cheese, and pine nuts
- Tortelloni frittata with sausage and spinach, topped with marinara sauce and basil
- Crema moka-layers of chocolate and coffee flavors with a crunchy tortellini surprise
Tuesday, May 24, 2011
We don’t eat a lot of dessert at home, it’s more of a treat when we go out and we tend to share. Mr. ELEB loves fruit pies, crumbles, crisps, all those fruity possibilities for dessert. Me, I’m more into chocolate, caramel etc. So, picking something to share is often challenging.
I do recognize that for the most part, the fruit options are better for us but rationalize the chocolate because “I eat whole fruit several times a day” and “it’s a treat and a little bit of something richly chocolate goes a long way.” Plus, as you can see from the nutrition breakdown here, just because something is a fruit dessert doesn’t mean it isn’t “Big Eats”.
Monday, May 2, 2011
I’m not even going to do the calculation on this torte for nutritional value-it will be off the chart. So obviously this is a special occasion “Eat Big” recipe. I made it for Easter dinner, shared with friends. I only made a few changes from the original recipe that I found on the Food Channel website (used butter and cream instead of margarine and fake creamer; added espresso to the ganache for another layer of flavor). This is a labor of love and unless you are comfortable with baking, not a recipe I’d recommend tackling. Having said all that, it was amazing: tasty, rich, decadent, and beautiful.
Tuesday, April 26, 2011
These cookies remind me of the mint Girl Scout cookies but instead of thin and crunchy they are thick and soft. Sort of like a brownie cookie-depending on how long you cook them, they’ll either be fudgy (my preference) or cakey (my husband’s preference). I tried to make them on the healthier side by using white whole wheat flour and a minimum amount of brown sugar blend.
Makes 26 cookies, each approximately 93 calories, 6.5 grams fat, 8 grams carbs, 1.5 grams fiber, 2 grams protein; 3 WW Points +
Tuesday, April 12, 2011
Are you looking for a home-made treat for Easter? Give these easy almond butter cups a try. I’ve seen quite a few recipes for home-made candies based on popular commercial brands but they all seem to have stuff in them that I don’t really want to use like tons of powdered sugar or cornstarch or other stuff that I didn’t even know what it was. I guess that’s what makes those candies taste so good, and probably not so good for us!
So I thought I just give it a try with the basics: chocolate and nut butter, and added in a couple of things for fun: raspberry-jalapeno sauce and kosher salt.
Monday, March 7, 2011
Take five minutes on Sunday and enjoy a nice fruit salad for the next 3-4 days. I’ve been trying to get back in the habit of prepping stuff a bit at a time so it isn’t always a start from scratch with every meal or snack. Plus I find I eat healthier when I put some thought into it rather than just opening the cupboard or fridge and grabbing whatever catches my eye. By then I’m usually hungry and want immediate satisfaction and won’t spend the few minutes it takes to put something like this fruit salad together.
Monday, February 14, 2011
If you're looking for a quick treat for your Valentine, it isn't too late. Grab some strawberries, dark chocolate, chopped nuts and kosher salt and in less than half an hour, you'll have a sweet treat for your sweetie.
Wednesday, February 9, 2011
Using large chips of bittersweet chocolate makes this cake insanely chocolate. It doesn’t need icing, just a touch of whipped cream or powdered sugar to finish it off. If you like chocolate and salt like I do, sprinkle some kosher salt on the top and enjoy! This is not a low calorie dessert by any means so use portion control. You could also reduce the chocolate to 1 cup and I’m sure it would still be awesome.
Monday, January 31, 2011
Here’s a "special treat" recipe I developed for a contest (sponsored by Earth Balance but I wasn't paid or given product to participate or blog about it). It was a bake off and we had to bake some type of brownie or bar. I thought about submitting my Double Chocolate Zucchini Brownies but wanted to try something new. The recipe didn't win the contest (but my pie won in the pie section!)