Tag Archives: #baking

Why Baking from “Scratch” is Key this Holiday Season

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I know that it seems like our weekends are filled with holiday parties with friends, family, or at work.  On top of that there is shopping to do, possible holiday travel to plan, and the list goes on and on.  But, inevitably, there will be some cooking or baking that you need to do either as a guest or a host, and I know with limited time it seems like purchasing pre-made or ready to be made (i.e. pre-made mixes) are the winners choice, but are they really?

Just some food for thought (pun totally intended):

Let’s use a box of yellow cake mix as an example, if you were to purchase a $3.45 box of cake mix (that makes one serving and you still need to purchase eggs and oil to make the cake mix into a cake) you get ingredients of: wheat starch, salt, dextrose, Polyglycerols Esters of Fatty Acids, partially hydrogenated soybean oils, maltodextrin, cellulose, artificial flavors, xanthan gum…..and the list goes on.

Standard cake mix

Standard cake mix

If we were to purchase our own flour ($2.46), baking powder ($1.89), and sugar ($2.35) our dry goods would cost a total of:  $6.70.  The ingredients you get for flour: enriched unbleached flour, baking soda: sodium bicarbonate and corn starch, sugar: pure sugar cane.

The winner for price?  It seems worth it to buy everything separately….a little more up front, but you can make more cakes (or whatever you choose to do with those extra dry goods). If we used all our dry product, we have at least 4 cakes worth of dry goods, so its about $1.68/cake. But the real winning point for me? The ingredients! When you bake at home, you know what you are putting into your cake, it may not be the fluffiest or most delicious cake anyone has ever had (on the other hand, it totally might be!) but you know that you made it yourself, which people tend to really appreciate, and you know that the ingredients you used were clean and with as few fillers as possible.

cake from scratch

cake from scratch- all organic!

The winner for time?  Per the directions on a yellow cake mix box, it will take 3 minutes of prep time and 28 minutes (approx) of baking time. For a classic yellow cake from scratch, it will take you 15 minutes of prep time and 25 minutes to bake. It’s basically a wash!

Think about it: we all are trying to be healthier, economically savvy, and all in the limited amount of time we have to spare, so why not make something from scratch that you can feel good about eating yourself, feeding your children, and others because you know what went into it. Plus, it takes no more time than baking from a box. I will tell you, I would rather feast on an ugly looking cake made with clean products rather than one filled with preservatives and other man-made things ANY day!

Yours in Good Health

B

By popular demand: Fresh Pumpkin Cookies

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After making these pumpkin cookies for a friend that really digs pumpkin, and wanting to make a healthier version of pumpkin chocolate chip cookies, I think I have pretty much perfected the recipe.  I do use coconut palm sugar as a sweetener, and chocolate chips, but I buy the least processed I can find! Since so many have requested the recipe, here it is for all to enjoy:

Nurse Bridgid’s pumpkin chocolate chip cookies!

2 cups freshly roasted pumpkin

1 cup coconut palm sugar ( I use coconut palm sugar but I’ve also made these with raw sugar and decreased to 3/4 cup)

1/2 cup vegetable oil (I use pumpkin, flaxseed, chia, or grape seed oil instead of traditional vegetable oil)

1 egg

2 cups flour (I make my own oat flour as a base, but I have made them with white flour and wheat flour too)

2 teaspoons baking powder

4 teaspoons ground cinnamon

4 teaspoons allspice

4 teaspoons ground ginger

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract (pure vanilla)

2 cups chocolate chips

1. Combine pumpkin, sugar, vegetable oil, and egg with a mixer.

2. In a separate bowl, stir together flour, baking powder, ground cinnamon/allspice/ginger, and salt. Dissolve the baking soda with the milk and stir in.

3. Add flour mixture to pumpkin mixture and mix well.

4. Add vanilla and chocolate chips (you could probably add nuts too!)

5. Drop by spoonful on a parchment paper covered cookie sheet and bake at 350 degrees F for approximately 12 minutes or until lightly brown.

*They don’t really firm up like “regular” cookies due to their pumpkin base and because they are made with pumpkin, I refrigerate them instead of leaving them out and just reheat for a few minutes before serving….unless they are fresh out of the oven!

Give them a try and let me know what you think, and enjoy those fresh fall pumpkins!

Yours in Good Health

B

A few reasons Pumpkin is a True Super Food!

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I love summer, and I always get really bummed when the weather starts to cool off, and I know that Fall will be here…and then the dreaded winter. I digress. The fall can be such a great time and some of my most favorite foods are available: Macintosh apples, apple cider, pumpkins, and tons of different squashes pop up at my local farms. I love pumpkin baked goods, but I don’t like fake pumpkin, so I get really excited when sugar pumpkins are available so I can roast them and use fresh pumpkin in my recipes and get all of the nutritional benefits! Pumpkins aren’t only pretty and yummy, they really are good for you.

What makes Pumpkin a Super Food?

For one thing, it is low in calories: 49 calories in a cup of pumpkin, which also contains 3 grams of fiber, 2 grams of protein, and lots of vitamins and nutrients!  One serving of pumpkin contains almost double the recommended daily dose of beta-carotene, also known as Vitamin A, which can help to prevent free radicals (presumable prevent certain types of cancer), improve eye sight/vision, tighten skin (or prevent wrinkles), and also protect against heart disease. They are also rich in Zinc, Magnesium, Calcium, Folate, Vitamin C, and Potassium (way more than bananas which can help to replace electrolytes lost during workouts.)

That whopping dose of fiber can help to make you feel fuller faster, and with lower calories in the pumpkin, it can also help with weight loss.  That much fiber can also help keep your bowels more regular (if you are in need of that!)

One of the amino acids present in pumpkins, and pumpkin seeds, can boost your serotonin. Serotonin is the neurotransmitter that improves your mood and makes you feel happier. Maybe there is some reason I feel like I am a pumpkin addict: it makes me happy! I do feel like people who like pumpkin go pumpkin crazy as soon as it’s available, and maybe there is some science to that.

How to Roast Your Own?

pumpkin collageIt couldn’t be easier:

1.  Get a sugar pumpkin and wash the outside to remove all dirt.

2. Cut your pumpkin in half.

3. Scoop out the seeds and inside strings with a spoon. You can save the seeds, dry them and roast them separately or just toss them.

4. Flip the pumpkins so the skin side is up, and poke a few fork holes in the skin to allow steam to escape when roasting and roast in your oven, in a roasting pan, for around 45-50 minutes on 375F.

When they are done roasting, let them cool, and the pumpkin flesh should be really soft and scoop right out. You can add this to any dish that calls for canned pumpkin in the same amount, and just add your own spices.  It is SO easy, and so much better tasting, plus there are no preservatives…I see no negatives!

So feel good about it, go get your pumpkin on, and feel good about indulging in Fall’s favorite Super Food!

Yours in Good Health

B