Teaching Michael Monday (3/7): Banana Bread and Snapchat

This weekend, my siblings and I all made the trek back to Flemington to spend some good ol' fashioned time with the family. While we were home, Mama Goldman decided to teach Michael her "foolproof" Banana Bread recipe; and yours truly decided to live-snapchat the whole event.

For those who'd like to follow me and any cooking episodes (both my successes and Michael's fails) on snapchat, feel free to connect -- I'm sgoldman328.

"Foolproof," she said....

"This is what exasperation looks like"

"The saga of adding sugar"

"The sass factor"

Apparently, the banana bread recipe withstood the test of Michael. Those who know me well understand my "hard no" policy against bananas, so I didn't stick around for the final product.

Till next time, S.

Recipe: Stephanie's Dark Chocolate "World Domination" Mousse

Happy National Chocolate Mousse Day!! Statistics show that chocolate mousse is THE most delectable dessert in the entire cosmos. 

Therefore, I present to you my "no-longer-secret" recipe for the world's most amazing dark chocolate liqueur mousse. 

Just understand, dear readers, how much of a sacrifice to you this one is.... as now that I have given it to you, I can no longer use it in my campaign to take over the world. Yes, it's THAT good.

Oh, and there will be no nutrition facts posted. It's decadent chocolate mousse..... Do you actually want to know what you're consuming?

Stephanie's Dark Chocolate "World Domination" Mousse

Ingredients:

• 6 eggs
• 8 ounces good quality bittersweet chocolate
• 1 ounce butter (or margarine, if you're making this recipe parve)
• 2 TBS black coffee
• 2 TBS of the liqueur of your choosing -- I recommend orange, berry, coffee, or chocolate flavors

To Make:

• Separate 6 eggs. Discard 1 yolk, so that you are left with 6 whites, and 5 yolks.
• Place chocolate and butter in a double boiler. As they begin to melt, add coffee.
• Whisk egg whites until they form stiff peaks
• Once the chocolate and butter have melted, turn off the heat.
• Stir egg yolks and liqueur together in a separate bowl.
• Temper a bit of the chocolate/butter/coffee mixture into the egg yolks, (stirring so that eggs do not scramble). Then add the egg yolk mixture back to the rest of the chocolate mixture, stirring well.
• Once the chocolate and egg yolk mixtures are completely incorporated, fold in egg whites gently. Be careful not to over-mix or beat at this stage.
• Pour chocolate mousse into serving dishes and refrigerate until set.

Enjoy!

Recipe: Roasted Balsamic Strawberries

Happy Valentine's Day, loves! Here's a recipe that tastes indulgent, but is low in calories. Top with Ricotta, or light whipped cream for a satisfying dessert to share with your loved ones!

Ingredients:

• 6 cups fresh strawberries
• 1/4 cup balsamic vinegar
• 1 TBS fine sugar

To Make:

• Preheat oven to 400 degrees
• Wash and cut the tops off of the strawberries
• Toss strawberries in balsamic vinegar and place on a baking tray
• Sprinkle strawberries with sugar
• Bake for 15 minutes

Strawberries can be served warm or cooled. Enjoy!

Each 1 cup serving has: 60 calories, 15 g carbs, 1 g fat, 1 g protein

Recipe: Naked Pear and Cranberry Pie

This is not an original recipe. Rather, it's one that I'm reposting from a blog I follow -- http://www.snack-girl.com/. The author is absolutely brilliant, makes great food, and we share a very similar food philosphy.

She posted this recipe a few days ago, and I am absolutely trying it this Thanksgiving. It looks positively divine -- and super healthy!

Naked Pear and Cranberry Pie Recipe

(serves 8)

• 4 large ripe green pears (Bartlett)
• 1 cup fresh cranberries
• ¼ cup sugar plus 2 teaspoons
• 3 tablespoons cornstarch
• 1 teaspoon cinnamon
• 2 tablespoons water

Preheat oven to 375. Slice two pears and layer in bottom of pie plate. Add ½ cup cranberries. Slice the last two pears and layer onto the cranberries. Add final ½ cup cranberries to the top.

Mix the ¼ cup sugar, cornstarch, and cinnamon in a small bowl with the water. Pour over the pie. Cover the pie with foil and bake for 40 minutes. Uncover, sprinkle with 2 teaspoons sugar, and bake for 10-20 minutes uncovered or until pears are tender.

Can be served warm or room temperature.

106 calories, 0.1 g fat, 0.0 g saturated fat, 27.9 g carbohydrates, 18 g sugar, 0.5 g protein, 4.0 g fiber, 2 mg sodium, 3 PointsPlus

Recipe: Low Fat Key Lime Pie

I LOVE Key Lime Pie. But it's not exactly the healthiest option out there. That's where the inspiration for this recipe came from. Enjoy!

Ingredients:

• 1 box (0.3 ounce) sugar free lime flavor gelatin
• 1/4 cup boiling water
• 16 ounces light key lime pie flavored yogurt
• 1 container fat free whipped topping, thawed
• 1 prepared 9 inch reduced fat graham cracker pie crust

To Make:

• In a large, heat-resistant bowl, dissolve gelatin in boiling water, let mixture cool 5 minutes
• With wire whisk, stir in yogurt
• With wooden spoon, fold in whipped topping -- be careful not to over-mix
• Transfer mixture to pie crust
• Refrigerate overnight, or at least two hours until firm.

Serves: 8

Each Serving: 193 calories, 33g carbs, 4g fat, 3g protein

For comparison, nutrition information for traditional key lime pie is as follows:

Each Serving: 400 calories, 52g carbs, 22g fat, 6g protein

Recipe: Microwave Personal Pumpkin Pie

I scooped up this recipe from MFP, where someone had previously found it on tumblr.

Ingredients:

• ½ cup pumpkin pie filling or pumpkin puree
•  ¼ cup liquid egg whites
• 1 packet of sweetener (I use Equal)
• Cinnamon and/or Pumpkin Pie Spice (to taste)

To Make:

• Combine ingredients in shallow dish.
• Microwave mixture for 2 minutes.
• Let cool before eating.

Serves: 1

Each Serving: 80 calories, 10 g carbs, 0 g fat, 7 g protein

Variations:

• If you prefer a more "flan-like" texture, add more pumpkin 
• If you prefer a more "cake-like" texture, add more egg whites
• For a creamy topping, mix together a dollop of non-fat Greek yogurt, a little bit of hazelnut cream cheese, and pumpkin pie spice, or top with toasted pecans.