Whole-Wheat Sweet Dough

This recipe is wonderful. It is half whole-wheat flour so it is much healthier than traditional sweet doughs, but it is still light and fluffy. I've used it for cinnamon rolls and sticky pull-aparts, neither of which are healthy, but at least they are a bit healthier this way. Not only are they healthier, but also we genuinely prefer the heartier flavor. There is also a fair amount of sugar in this recipe, and I often add quite a bit less and still have good results.

1 1/2 Tbsp. yeast

1/4 c. warm water

1/4 c. butter

1/2 c. sugar

1 tsp. salt

1 c. hot milk or water

2 eggs, well beaten

2 1/2 c. white flour

2 1/2 c. whole-wheat flour

1. Place yeast into warm water to proof.

2. Mix butter, sugar and salt with the hot milk; set aside to cool.

3. Add yeast to beaten eggs and tehn add the cooled milk mixture.

4. Add flour and mix well. Knead for 5-10 minutes.

5. Form into a ball; cover and set aside to raise until doubled in size.

6. Roll out onto floured board and add desired ingredients to make many different kinds of sweet rolls.

For cinnamon rolls, I divide the dough in half, roll into a rectangle and then sprinkle with sugar, cinnamon, and sometimes raisins or dried crans. Then roll up the rectangle, cut into about 1 1/2 inch slices and place into a buttered pan (9x13 or two 9-inch cake pans). Let rise again and then bake at 375 for 20 to 22 minutes. I usually put some foil over the tops to prevent them from getting too brown.

Glazed Apple Cake

This recipe is sooooo good. Dangerously good. The kind of good that is just the perfect amount of hearty and sweet that I have a really hard time staying with just one serving. Bake up some fall flavor today!

With the glaze, this recipe is an excellent cake. For a delicious snack or breakfast bread, leave off the glaze.

Ingredients:

6 Tbsp. softened unsalted butter or butter substitute

6 Tbsp. brown sugar

1/4 c. molasses

2 large eggs

1 tsp. vanilla

1/4c. applesauce

1 c. all-purpose flour

1 c. whole-wheat flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1/8 tsp. ground cloves

dash of ground allspice

2 apples, peeled and diced (reserve cores and skin)

1/2 c. granulated sugar

Directions:

1. Preheat oven to 325; grease and flour a 5x9-in loaf pan.

2. Use an electric mixer to beat together the butter and brown sugar until fluffy--about 4 minutes. Add the molasses; beat. Add eggs, beating after each one. The mix in the vanilla and applesauce.

3. Next add all the dry ingredients. Stir the dry ingredients to combine, then beat into the wet ingredients.

4. Stir in the diced apples and pour into loaf pan. Bake until a toothpick comes out clean, about 60 to 70 minutes. Transfer to a wire rack and cool completely.

5. For the glaze, combine the sugar, 1/2 c. water and then apple cores and skins. Bring to a simmer and cook until syrupy, about 10 minutes.

6. Remove the cake from the pan and drizzle the glaze over the top and sides of the cooled "cake."  

Enjoy!!

Note: This recipe was adapted from a recipe in Whole Living magazine.

Dairy-free dessert: Lemon Cake

Not super healthy, but dairy-free and super delicious. The cake as a great lemon flavor and is nice and rich. It's one of those cakes that are better without frosting, which definitely helps the health factor.

Ingredients:
1 1/4 c. all-purpose flour
1/2 c. whole-wheat flour
2 tsp. baking powder
4 large eggs
scant 1 c. sugar
2 Tbsp. almond or soy milk
1/2 c. light olive oil
6 Tbsp. dairy-free margarine, melted
juice and zest of one large lemon

1. Preheat oven to 350. Lightly oil one 9" cake pan. Lightly flour the pan, tapping out the excess flour, and set aside.
2. In a medium-sized mixing bowl, sift together the flours and baking powder. Set aside.
3. In a large mixing bowl, whisk together the eggs and sugar until the mixture is pale yellow in color. Add the non-dairy milk alternative of your choice, olive oil, melted soy margarine, lemon juice and zest, whisking until well combined. Add the dry ingredients, stirring until just combined. Pour the batter into the prepared pan and bake until a toothpick inserted in the center of the cake comes out clean, about 30-35 minutes. Immediately turn cake out onto a wire cooling rack and allow the cake to cool.
4. Either frost with the dairy-free frosting of your choice eat as is! a sprinkle of powder sugar looks nice on it.

Print the recipe

Orange Coffee Cake

This coffee cake is a fun and delicious variation on the traditional coffee cake, not to mention much lower in fat and sugar. It's moist texture and mellow orange flavor make it great either for dessert or a special breakfast. We love it at our house, and I recently took it to a baby shower brunch and it was much-enjoyed by everyone.

Enjoy!

Ingredients:

Cake:

3/4 c. regular or quick oats

scant 1/2 c. granulated sugar

1 1/4 c. flour (I use ~ 1/2 whole wheat flour with great results)

1 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1 egg

3 Tbsp. vegetable oil

1 c. orange juice

2 tsp. orange zest

1 tsp. vanilla
Streusel:

2 Tbsp chopped walnuts

3 Tbsp. dark brown sugar

3 Tbsp. regular or quick oats

3/4 tsp. cinnamon

Directions:

1. Preheat oven to 350 and lightly coat a 9-inch-square baking dish with vegetable oil spray.

2. Whisk together the wet ingredients (egg, oil, juice, orange zest and vanilla). Add the sugar and mix well. Process the oats in a blender until a medium-fine texture. Add the processed oats, flour, baking powder, baking soda, and salt to the wet ingredients. Mix to combine.

3. Scrape the batter into the prepared pan. Mix the ingredients for the streusel topping sprinkle evenly over the batter.

4. Bake until the topping is browned and a tester inserted in the center comes out clean, about 30 to 35 minutes. Serve warm or at room temperature.

Note: This recipe was modified from the American Medical Association Family Health Cookbook.

Scrumptious Sweet Potato Cupcakes

My daughter wanted to make some cupcakes today, and I realized that I had never made any cupcakes before! I had an amazing recipe from a friend of mine, so today we tweaked it a bit to up the nutritional value and gave it a whirl. They were almost as good as the original and SOOOO much healthier! Further modifications could be made to make them even healthier, but this version still tasted like cupcakes. :) Here's what I tried today.

Ingredients

1/2 c. butter, softened

1/2 c. applesauce
1 c. sugar

3 eggs

2 c. mashed sweet potatoes

1/2 tsp vanilla
1 c. all-purpose flour

1 c. whole wheat flour

2 tsp. baking powder

1 tsp. ground cinnamon

1/2 tsp. baking soda

1/4 tsp. salt

Directions:
1. Preheat oven to 350. Line twenty-four muffin cups with paper bake cups; set aside.
2. Cream the butter. Add the applesauce and sugar; beat on high speed until light and fluffy, about two minutes.

3. Add eggs, one at a time, beating on low speed between each addition until combined.

4. Add sweet potatoes and vanilla, beating until combined.

5. Add the four, baking powder, cinnamon, baking soda, and salt. Combine.

6. Divide the batter evenly among the prepared muffin cups. Bake about 20 minutes or until the tops spring back when touched. Cool on a wire rack.

7. Frost the cupcakes with this frosting. Use the variation with orange juice concentrate, cream cheese and a bit of vanilla.

ENJOY! They are mouth-wateringly delicious.

Baked Apple Cider Doughnuts

These "doughnuts" are low in fat since they are baked rather than deep-fried in oil. Still very high in sugar, but lower calorie and much less fat than the alternative. I've also made this in a bundt pan with great results. It has a really nice, complex fall flavor and cakey texture that everyone seems to enjoy, especially this time of year!

Ingredients:
2 c. all-purpose flour (or use 1/2 whole-wheat)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
2 tsp. ground cinnamon
1 large egg, lightly beaten
2/3 c. packed brown sugar
1/2 c. apple butter
1/3 c. pure maple syrup
1/3 c. apple cider
1/3 c. nonfat plain yogurt
3 Tbsp. vegetable oil

1. Preheat oven to 4oo if using two mini bundt pans or 350 if using a standard-sized bundt pan. Coat the cavities of a mini bundt pan or the cavity of a regular bundt pan with shortening. Sprinkle with sugar and shake out the excess.
2. In a mixing bowl, whisk together the flour, baking powder, baking soda, salt and cinnamon; set aside.
3. In another bowl, whisk together the egg, brown sugar, apple butter, maple syrup, cider, yogurt and oil. Add the dry ingredients and stir just until moistened.
4. If using a standard bundt pan, pour the batter into the pan and place in the oven for about 50 minutes, or until a knife comes out clean.
5. If using two mini bundt pans for traditional-sized doughnuts, spoon the batter into the cavities and bake at 400 for 10 to 12 minutes.
6. Sprinkle the top(s) with some powdered sugar before serving.

Note: I got this recipe from Diana's Desserts (www.dianasdesserts.com).

Honey Cheesecake

I tried this recipe a month ago and have been debating whether or not to add it to the blog for ever since--not because it isn't good (it's delicious!) but because it doesn't fit many people's definition of healthy. However, for my friends who really try to cut sugar out of your diet, this recipe is for you! It is NOT low fat (very high fat actually) but no sugar whatsoever. So, if you aren't so worried about calories but just want natural and low-sugar, this recipe is the one for you. :)

Enjoy! We loved the smooth texture and subtle honey flavor. Also, the sauce if fantastic with it!

Crust:
2 c. ground almonds
1/4 c. ground oats
2 Tbsp. butter

Filling:
4 pkgs. cream cheese, softened
2 c. sour cream
2/3 c. honey
6 egg yolks
1 Tbsp. vanilla
1/2 c. ground almonds

Sauce:
honey
cinnamon


1. Crust: In a medium bowl, combine almonds, ground oats, and butter. Press into the bottom of a 10-inch cheesecake pan and freeze.
2. Filling: Preheat oven to 350. In a large mixing bowl, beat cream cheese, sour cream, and honey on medium-high speed for 3 minutes. Add egg yolks, one at a time, beating after each addition. Fold in the vanilla. Pour batter over frozen crust. Sprinkle shopped almonds on top of the batter. Bake for 60 to 75 minutes or until the top is light brown and the center has a slight jiggle to it. Cool on a rack for 2 hours. Cover with plastic wrap and refrigerate for at least 6 hours before serving.
3. Before serving, heat some honey (about 2/3 a cup) in a saucepan and add cinnamon (depending on taste--I used about 2 tsp.). Heat until well combined and runny. Drizzle over the cheesecake.

Note: This recipe is easy to half if you have a small springform pan and only are serving it to 4 people or so: just turn down the heat to 300 and start checking 20 minutes early. I got this recipe from 125 Best Cheesecake Recipes by George Geary (thanks Mary Ann--Ty is very happy I have this cookbook!).

Pumpkin Bread Parfait

This recipe was modified from one I saw in this month's Better Home and Gardens. We really enjoyed the fun fall flavor.

Pumpkin bread, cubed (recipe to follow in a day or two--it's whole wheat and yummy!)
Fall-flavored yogurt (Target has some yummy fall yogurts: egg nog, pumpkin spice, etc.)
Chopped walnuts or pecans


In a pretty cup, layer a little bit of yogurt, then cubed pumpkin bread, yogurt and nuts. Repeat layers until your cup is full.

And your done! It's delicious.

Delicious Sugar-Free Cream Cheese Frosting

I recently made this frosting to go on my daughter's first birthday cake and it was delicious! I didn't want her to have any artificial sweeteners and with there being so much sugar in the cake already, I was happy when I found this recipe.


1 8-oz. package cream cheese
1/4 c. apple juice concentrate or orange juice concentrate
1-2 tsp. vanilla


Directions:
1. Cream the cream cheese.
2. Add the apple juice concentrate and vanilla and beat until smooth and creamy.
3. Frost! (or just eat, it's really good).


Variations: If you are using the apple juice concentrate, then this recipe is also REALLy good with some orange zest, lemon zest or to use just cream cheese and orange juice concentrate for a citrus flair.

Chocolate, Date, and Walnut Baked Pudding

I hesitate adding this dessert because it's not particularly healthy (healthier than a lot of desserts though) and I also don't think it's very good without ice cream! But, if you just want something healthier than a lot of chocolate desserts, then this is for you. Plus, you can always eat it with low-fat frozen yogurt rather than ice cream. But while we're on the subject of ice cream, if you are going to eat vanilla ice cream, Dreyer's Natural Vanilla is the only way to go. It is truly the most delicious and only has "real" ingredients in it like cream, milk, sugar, etc. (none of that guar gum and such).

Now for the recipe:

• Nonstick cooking spray
• 1 Tbsp. chopped walnuts
• 2 Tbsp. chopped dates
• 1 egg plus 1 egg white
• 1 tsp. vanilla extract
• 2 Tbsp. sugar
• 2 Tbsp. whole-wheat flour
• 1 Tbsp. cocoa powder
• 2 Tbsp. skim milk

1. Preheat the oven to 350°F. Coat a 5 cup pudding basin or two ramekins with cooking spray. For best results, place a small circle of parchment paper in the base. Place the walnuts and dates on top of the paper.
2. Separate the whole egg into two separate bowls. Add the vanilla and sugar to the yolk and whisk to mix. Add the flour and cocoa into the mixture. Stir in the milk.
3. With a mixer, beat the two egg whites until soft peaks form.
4. Fold the chocolate mixture into the egg whites. Spoon mixture into the pudding basin or ramekins.
5. Bake for 30 minutes if in a pudding basin, 20 minutes if in ramekins. Run a knife around the pudding then turn it out and serve immediately.

I originally got this recipe from Guilt Free Desserts by Wendy Doyle

Hot Peach Sponge

· 3 c. (14 oz.) canned peach slices in natural juice
· 4 Tbsp. butter
· ¼ c. brown sugar
· 1 egg, beaten
· ¼ c. whole-wheat flour
· ¼ c. all-purpose flour
· 1 tsp. baking powder
· ½ tsp. ground cinnamon
· ¼ c. skim milk
· ½ tsp. vanilla extract
· 2 tsp. powdered sugar
· Optional: low-fat ready-to-serve custard

1. Preheat oven to 350°F. Drain peaches and place in an 8x8 square dish, or divide into 4 ramekins.
2. Put all the remaining ingredients, except the powdered sugar, into a mixing bowl. Beat for 3-4 minutes, until well combined.
3. Spoon the sponge mix over the peaches and level the top evenly. Bake for 35-40 minutes, or until springy to the touch.
4. Lightly dust the top with powdered sugar before serving hot with the custard.
5. As an optional topping, you can blend 1 tsp. arrowroot with 1 Tbsp. peach juice in a small saucepan. Stir in the remaining peach juice from the can and simmer for 1 minute.

Healthy Carrot Cake

· 2 c. firmly packed finely grated carrots
· Juice of 1 large orange
· 2 tsp. vanilla extract
· ¼ c. light olive oil
· 1 c. honey, liquefied in microwave (30 seconds)
· ½ c. crushed or shopped pineapple, drained
· 1 c. unbleached white flour
· 1 ½ c. whole wheat pastry flour
· 2 tsp. baking soda
· 1 tsp. cinnamon
· ½ tsp. ground allspice
· ¾ c. walnuts, chopped

1. Preheat the oven to 350°F. In a mixing bowl, stir together the carrots, orange juice, vanilla, olive oil, honey and pineapple until well blended.
2. In another bowl, stir together the flours, baking soda and spices. Mix in the walnuts.
3. Blend the dry ingredients into the carrot mixture, stirring until just mixed.
4. Put the batter into a nonstick 8-inch-square baking pan and bake for 45-60 minutes until a knife inserted in the center comes out clean. Remove from the oven, let cool slightly, and remove from the pan.

Spiced Apple Cake

· 2 c. whole-wheat flour
· 4 tsp. baking powder
· ¼ tsp. salt
· 2 tsp. cinnamon
· 1 c. chopped dates
· 1/3 c. light brown sugar
· 1 Tbsp. apple butter
· ½ c. apple juice
· 2 eggs
· 6 Tbsp. oil
· 2 eating apples, grated
· 1 Tbsp. chopped walnuts

1. Preheat the oven to 350°F.Grease and line a deep round 8-inch cake pan. Sift the flour, baking powder, salt and cinnamon into a mixing bowl, then mix in the dates and make a well in the center.
2. Mix the sugar with the apple butter in a small bowl. Gradually stir in the apple juice. Add to the dry ingredients with the eggs, oil and grated apples. Mix thoroughly.
3. Spoon the mixture into the prepared cake pan, sprinkle with the walnuts and bake fro 60-65 minutes, or until a knife inserted in the center comes out clean. Transfer to a wire rack, remove the lining paper and allow to cool.

This recipe is from the book The Practical Encyclopedia of Baking by Martha Day.