Heather Cooks! IBS Cooking Show - Sweet Treats
Heather Cooks currently has three delicious seasons:Fast & Easy Favorites ~ Ethnic Adventures ~ Sweet Treats
Sweet Treats teaches Baking 101, for everyone who loves rich desserts and cakes but has been intimidated by making them. Fortunately, these luscious sweets are as easy to cook as they are to eat! Click any of the links below to try a tempting treat.
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Audience Pick! Five Minute Pumpkin Pie |
Banana Nut Streusel Coffee Cake
Orange Corn Bread
Cinnamon Zucchini Bread
Peppermint Fudge Cake
Five Minute Pumpkin Pie
Five Minute Pumpkin Pie
For the creamiest, most luscious results, blend the pie filling in a blender or food processor instead of by hand.
Makes one 9 inch pie, 8 servings
Preheat oven to 350F.
Spray a 9 inch pie plate lightly with cooking oil spray.
Crust:
1 1/2 cups finely crushed graham crackers or dry plain bread crumbs
3 T canola, safflower, or sunflower oil
Combine the crumbs and oil in a small bowl until well blended. Press mixture firmly and evenly into prepared pie plate, across the bottom and just slightly up the sides. Spray crumb surface lightly with cooking oil spray. Bake for 5-8 minutes, until just golden brown around edges. Remove from oven and add filling.
Raise oven temperature to 425F while you make filling.
Filling:
2 T Acacia Tummy Fiber (optional, but a great way to add extra soluble fiber and make your pumpkin filling super smooth and silky)
2 cups canned pumpkin (not pumpkin pie filling)
1 1/2 cups soy, rice, or oat milk
3/4 cup brown sugar
1/4 t salt
1 t cinnamon
1/2 t ground ginger
1/4 t ground nutmeg
1/8 t ground cloves
4 organic egg whites
1 T vanilla extract
Combine all ingredients in a blender or food processor and blend until very smooth. Alternately, combine all ingredients in a large bowl and whisk by hand until smooth. Pour filling into baked crust (crust does not have to be cool). Bake for 425F for 15 minutes, then reduce oven temperature to 350F and bake for an additional 35-45 minutes, until a knife inserted into the center of the pie comes out clean. Cool pie on a rack.
Peppermint Fudge Cake
This cake is a work of kitchen wizardry. It tastes like a sinfully rich, deep dark chocolate treat, but it's not only high in soluble fiber, it's also completely dairy and egg free and very low fat. Desserts really are the best thing in life when they're this delicious and still safe for digestive health.
Makes 12 Servings
Preheat oven to 325F. Spray a 10 inch non-stick bundt pan with cooking oil and set aside.
Sift together in large bowl and whisk together with a wire whisk until well-blended:
2 Cups all-purpose flour
2 Teaspoons baking soda
1/3 Cup unsweetened cocoa powder
1 Tablespoon cornstarch
1 Cup white sugar
1/2 Teaspoon salt
Whisk together by hand in medium bowl:
1 3/4 Cup unsweetened applesauce
1/4 Cup canola oil
1 Tablespoon vanilla
1 Tablespoon peppermint extract
Using a rubber spatula or wooden spoon, add the wet ingredients to the dry with a few swift strokes just until blended. Pour into bundt pan. Bake 55-60 minutes. Cool on rack.
Cinnamon Zucchini Bread
This is one of my grandmother's delicious old-fashioned recipes. It's just slightly sweet, very moist, and so heavenly it's hard to believe that not only is it packed with zucchini and good for you, it's also very low fat and high soluble fiber, making it a safe and delicious snack any time of day.
Makes 9 x 5 inch loaf, 12 slices
If the recipe is doubled it will make two full-size 9 x 5 inch loaves, 12 slices per loaf
Preheat oven to 325F.
Sift into a large bowl:
1 1/2 Cups all-purpose flour
1/2 Teaspoon salt
1/3 Teaspoon baking soda
1/2 Tablespoon cinnamon
1/8 Teaspoon baking powder
Whisk dry ingredients with a metal whisk until thoroughly blended.
In a large bowl whisk or beat well with an electric mixer:
3 organic egg whites, beaten light and foamy
1/4 Cup canola oil
3/4 Cup brown sugar
1 to 1 1/3 Cups grated unpeeled zucchini
1 teaspoon vanilla
Add dry ingredients to wet with a few swift strokes by hand just until well blended. Pour batter into a non-stick loaf pan lightly sprayed with cooking oil. Bake for about 1 hour or until a toothpick inserted into the center of the loaf comes out clean. Cool on rack.
Orange Corn Bread
Makes 9 x 5 inch loaf, 16 slices per loaf
Preheat oven to 350F.
1 1/2 cups soy milk
1 teaspoon apple cider vinegar
1 cup yellow corn meal
1 cup unbleached white flour
1/2 cup granulated sugar (or less, to taste)
1/2 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 cup canola oil
Zest from one orange
In a medium bowl stir together the soy milk and vinegar (mixture will slightly curdle); set aside. In a large bowl sift the dry ingredients and whisk them together to blend well. Set aside. Whisk the canola oil and fresh orange zest into the soy milk mixture. Add the wet ingredients to the dry with the wire whisk, blending just until ingredients are incorporated. Pour batter into a loaf pan sprayed lightly with cooking oil. Bake for 40-50 minutes, until a toothpick or cake tester comes out clean. Cool on a wire rack before slicing.
Delicious toasted!
Banana Nut Streusel Coffee Cake
A rich, moist coffee cake with a luscious banana flavor and nutty sweet streusel topping. Just minutes to make!
Preheat oven to 325F.
Makes 12 Servings
Dry Ingredients:
2 C flour
2 t baking soda
1 T cornstarch
1 C sugar
1/2 t salt
1 1/2 t cinnamon
1 1/2 t nutmeg (freshly grated if desired)
1/3 C finely chopped walnuts
Sift ingredients into a large bowl, then whisk to blend thoroughly. Set aside. In a medium bowl whisk together:
Wet Ingredients:
2 C mashed ripe-black bananas
1/4 C canola oil
1 T vanilla extract
Set wet ingredients bowl aside. In a small bowl stir together
Streusel:
2 T ground walnuts
1 T canola
2 T brown sugar
dash cinnamon
dash nutmeg
Add wet ingredients to dry with a few swift strokes until just blended. Top with streusel. Pour batter into 10 inch bundt cake pan (or a 9 x 5 inch loaf pan) lightly sprayed with cooking oil such as Pam. Top batter evenly with Streusel. Bake 45-50 minutes, until a toothpick comes out with moist crumbs. Cool on rack.
All dietary information is copyrighted by Heather Van Vorous and MAY NOT BE REPRODUCED without permission.
