Low-Fat Pumpkin Chocolate Chip Bread

Since we love pumpkin stuff in our house, and I love pumpkin bread, I decided to try and make my current pumpkin bread recipe a little less sinful. Here is my updated recipe. I think I may even like this version better!

Low-Fat Pumpkin Chocolate Chip Bread
1 egg
3/4 cup sugar
1 cup pumpkin puree
2 Tbsp canola oil
3/8 tsp salt
3/8 tsp baking soda
1 1/8 tsp cinnamon
3/8 tsp cloves
3/8 tsp nutmeg
1/4 tsp ginger
1 1/8 cups whole wheat pastry flour
3/8 cup semi-sweet chocolate chips

Preheat oven to 350 degrees F. Grease and flour an 8x4 loaf pan. In a medium mixing bowl, whisk together egg and sugar until creamy and light. Whisk in pumpkin and canola oil until well mixed. Add salt, baking soda, cinnamon, cloves, nutmeg, and ginger. Stir until just combined. Add the flour and chocolate chips and stir until just combined. Pour into prepared pan. Bake in the preheated oven for 38 - 42 minutes (or until a toothpick in the center comes out mostly clean.) Let cool in the pan for 10 to 15 minutes. Remove from the pan and let cool on a wire cooling rack until completely cool.

Notes:
You can successfully substitute 1/4 cup applesauce for the egg if you don't have one on had - it does make the bread a little moister so it may take longer to bake.

This recipe also works well with Ener-G Egg Replacer. I like to keep egg replacer on hand to use in my baking if I don't have an egg. Plus it is a great food storage item since it lasts for 3 or 4 years.

This bread is also delicious with craisins instead of chocolate chips, plus it saves you 20 calories per slice and over 2 grams of fat per slice.

Nutritional Info: For 1/8 of the loaf (I know how much you really eat!) - 217 calories, 6.5 grams of fat, 38.5 grams of carbs, 3 grams of protein. The original bread contained - 303 calories, 16.95 grams of fat, 37.5 grams of crabs, and 3 grams of protein. A savings of 86 calories and 10.45 grams of fat!

Chocolate Mousse Pie

This recipe has become a Thanksgiving tradition in our house. Although Steve likes pumpkin well enough, the only pie he really loves is chocolate. I can't take credit for the recipe, since I stole it from Alton Brown. But I did make some minor changes based on what I generally have on hand. You should make it this Thanksgiving, I promise it will be worth it!

Chocolate Mousse Pie
2 cups whipping cream
12 oz semisweet chocolate chips
6 Tbsp water
1 Tbsp pure vanilla extract
4 Tbsp butter
1 1/2 tsp flavorless gelatin
2 prepare 9" Oreo crusts

Pour 1/4 cup of cream into a large metal measuring cup and sprinkle in the gelatin. Allow gelatin to bloom for 10 minutes. While the gelatin is softening, combine chocolate chips, water, vanilla, and butter in the top of a double boiler placed over simmering water. Melt , stirring constantly until completely smooth. Remove from the heat & cool until just above body temperature.

While the chocolate is cooling, carefully heat the softening gelatin and cream mixture over a low gas flame or candle, stirring with a whisk if necessary to completely dissolve gelatin. Stir into cooled chocolate and set aside.

In a chilled mixing bowl beat 1 3/4 cups cream to medium peaks. Stir 1/4 of the whipped cream into the chocolate to lighten it. Fold in the remaining whipped cream in 2 doses. There may be streaks of whipped cream. Do not overwork the mousse.

Pour into the prepared pie tins and chill at least an hour. Top with additional whipped cream.

NOTES: You can also use milk chocolate chips for a lighter chocolate flavor. The original recipe called for Rum and Espresso (I believe) so you could add those if you have them instead of the water, or you could add some Kahlua Liquor and rum flavoring. You could also use a plain graham crust if you like. This recipe is easily halved if you just want one pie!

Almond Tort

This has been one of Steve's favorite simple light desserts for years. It is easy to make and tastes great. It is also fancy when served with some simple fruit.

Almond Tort

3 eggs

1 cup sugar

1 Tbsp almond extract

1/2 cup canola oil

1 tsp salt

1 cup all-purpose flour

sliced almonds for the top

Preheat oven to 325 degrees F. Grease and flour 2 8" pie pans. Beat the eggs and sugar. Add the almond extract and oil and mix. Stir in the flour and salt until well mixed. Pour mixture into 2 prepared pans. Sprinkle sliced almonds on top. Bake for 25-30 minutes until just golden on the edges. Remove from the oven and let cool slightly before serving.

Chicken Tortilla Soup

I got this recipe from my friend Maria. It is a simple and easy soup to prepare and tastes great the second day, so it is a perfect meal to prepare ahead for a busy day. It is especially fun for kids because they get to pick the toppings they want. Steve loves this brothy soup, and I love it because everyone can get just what they want.

Chicken Tortilla Soup
1 Tbsp olive oil
1 medium onion finely chopped
2 48 oz cans chicken broth
4 cloves garlic, minced
2 cups shredded chicken
2 bay leaves
1-2 tsp cumin
Toppings: Cilantro, lime wedges, fried tortilla strips, avocados, tomatoes, cheese, etc.

In a large soup pot over medium heat saute onions in the oil until soft, about 5 - 7 minutes. Add garlic and saute until fragrant, about 1 - 2 more minutes. Add broth, chicken, bay leaves & cumin. Bring to a boil, then reduce heat and let simmer until heated through. Serve with your favorite toppings.

Notes: Steve likes this soup better the next day, once the flavors have had a chance to mellow, so make it ahead and reheat. You may serve with crushed corn chips, though Steve prefers fried tortilla strips. To fry the tortilla strips heat some corn oil to 375 degrees, just below smoking point. Stack 7-10 tortillas and cut into thin strips. Add a handful at a time to the oil and cook until lightly golden (watch closely as then turn from lightly golden to almost burnt in a matter of a minute.) You may also crisp up some tortilla strips in the oven for a more healthful approach. Preheat the oven to 375 degrees F. Cut the tortilla into strips per above. Lightly spray at cookie sheet with oil. Spread out the tortilla strips onto the pan. Spray lightly with oil. Bake for 7 minutes. Turn over the strips and bake for an additional 7 -10 minutes, watching closely so they don't burn.

Pumpkin Chocolate Chip Cookies

Okay, I am going to preface this recipe. I altered this recipe a touch (or maybe a little more), so if you are used to the rich and buttery pumpkin cookies you make, you may find these disappointing. But I love them because I can eat them without feeling quite so guilty about it.

Pumpkin Chocolate Chip Cookies
1/4 cup canola oil
1/2 cup unsweetened applesauce
3/4 cup pure maple syrup
1 cup cooked pumpkin
1 tsp vanilla extract
1/2 cup unrefined sugar
1 cup semi-sweet chocolate chips
2 1/2 cups whole-wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon

Preheat oven to 350 degrees F. In a large bowl whisk together oil, applesauce, syrup, pumpkin, vanilla and sugar until smooth. Stir in the chocolate chips. In a medium bowl combined flour, baking soda, baking powder, salt, nutmeg & cinnamon. Whisk until well incorporated. Add the dry ingredients to the wet ingredients and stir until just well combined. Drop by spoonfuls onto a parchment lined cookie sheet. Bake for 11 - 13 minutes. Remove from oven and let cool for 1 minute on cookie sheet. Move to cooling rack and let cool completely. Makes 3 dozen medium cookies.

Notes: Of course you can use all purpose white flour, which would make this lighter and more decadent. The dough should be fairly wet, but feel free to add 2-3 Tbsp additional flour if needed. You may substitute 1 cup unrefined sugar for the 3/4 cup pure maple syrup, though I would probably add a tablespoon of molasses for added flavor. You can also substitute an additional 1/4 cup canola oil and 1 egg for the 1/2 cup of the applesauce for a more traditional/less cakey cookie.

Spaetzle

What is spaetzle (pronounced shpet-sluh) you ask? I didn't know until last night, but basically it is a German gnocchi type thing. It is similar to gnocchi, except it is much smaller (pea sized as apposed to tootsie roll sized like most gnocchi). My brother-in-law mentioned it while we were discussing a restaurant we both enjoy but had temporarily "forgotten" if it were. They are a pub and do a big Oktoberfest thing at the restaurant all during the month of October. He asked me to learn how to make spaetzle because he has enjoyed the spaetzle from Porcupine and the cook (a friend of his) told him that the real stuff is even better.

Well, being the curious cook that I am, I couldn't wait a couple of weeks until I had an appropriate meal to serve it with, so I just had to try it out. I tried it, and it is delicious. A perfect alternative to rice or potatoes with your next grilled fish or chicken dinner. I just tossed it in a little butter and some freshly grated parmigiana-reggiana cheese and a little sprinkle of parsley. I stole this recipe for Tyler Florence and I don't think he will mind! Try it next time you want a simple side.

Spaetzle

1 cup all-purpose flour

1 teaspoon salt

1/2 teaspoon ground pepper

1/2 teaspoon ground nutmeg

2 large eggs

1/4 cup milk

3 tablespoons butter

1/4 cup freshly grated parmigiana - reggiana cheese

In a large bowl, combine the flour, salt, pepper and nutmeg. In another mixing bowl, whisk the eggs and milk together. Make a well in the center of the dry ingredients and pour in the egg-milk mixture. Gradually draw in the flour from the sides and combine well; the dough should be smooth and thick (it is like a really sticky pancake batter). Let the dough rest for 10 to 15 minutes.

Bring 3 quarts of salted water to a boil in a large pot, then reduce to a simmer. To form the spaetzle, hold a large holed colander over the simmering water and push the dough through the holes with a spatula or spoon. Do this in batches so you don't overcrowd the pot and cause the spaetzle to stick together. Cook a few minutes until the spaetzle floats to the surface, stirring gently to prevent sticking. Remove the spaetzle from the simmering water using a skimmer and give it a quick rinse with cool water. Repeat with remaining dough.

In a large skillet over medium heat melt the butter. Add the spaetzle, tossing to coat. Cook the spaetzle for 1 to 2 minutes to give the noodles some color. Remove from the heat and toss with the grated cheese. Top with some fresh finely chopped parsley for color.

This would work as a large side dish for two or a small side for four.

Notes: I made this with half whole wheat pastry flour (ground soft white wheat) and half white all purpose flour. I didn't even notice the whole wheat. It was perfectly spiced for my taste, but Tyler does mention seasoning with salt & pepper before serving. Elizabeth claimed she didn't like it, but I think she would next time, especially if I added more cheese to her portion. Also, this is a little "heavy", or maybe the word is rich?, so a small amount will do you fine as a side.

Blueberry Scones with Lemon Glaze

These are a delicious treat for breakfast and easy to make. They can even be made up the night before and then popped into the oven the next morning to cook. This recipe makes a ton of scones, and is easily halfed. I like to use dried blueberries, but since they are a bit pricey, you can always substitute rasins, cranberries, chocolate chips, etc. I hope you enjoy these.

Blueberry Scones with Lemon Glaze
4 cups + 1 Tbsp flour
1/2 cup sugar
2 Tbsp baking powder
2 tsp kosher salt
3/4 lb. cold butter - cubed
4 eggs lightly beaten
1 cup heavy cream
3/4 cup raisins, craisins, dried blueberries
1 large egg + 2 Tbsp milk for egg wash
sugar for sprinkling

Lemon Glaze
1/2 cup fresh squeeze lemon juice
2 cups powdered sugar
zest of 1 lemon finely grated
1 Tbsp butter

Preheat oven to 400 degrees F. Combine 4 cups flour, sugar, baking powder & salt in to mixer. Blend in the cold butter at lowest speed until butter is pea sized. Combine eggs & cream and quickly add to flour/butter mixture. Combine until just blended. Combine dried fruit and 1 Tbsp flour. Stir into dough. Dump dough onto floured surface. Roll/pat dough out into a 8 inch square. Cut into 4 squares. For 8 very large scones cut each square into 2 triangles. For 16 medium sized scones cut each square into 4 triangles. For 32 small scones cut each square into 4 squares then each of the smaller squares into 2 triangles. Place scones onto a parchment lined cookie sheet. Brush scones with egg wash and sprinkle with sugar. Bake for large scones for 20 - 25 minutes until brown on outside. Bake medium scones for 15 - 20 minutes. Bake small scones for 13 - 16 minutes. Remove from oven.

To make lemon glaze place juice, powdered sugar, zest and butter into a glass measuring cup. Whisk together. Microwave mixture for 30 seconds. Whisk again. Return to microwave and cook for an additional 30 seconds. Remove from microwave and cool slightly. Lightly glaze scones with the lemon glaze. Let rest a few minutes and serve.