Holiday Healthy Series: I Saved the Best for Last, Dessert!

Leaving milk and cookies out for Santa is so overdone, this year I decided to cleanse the palette of my dinner guests and Santa ;) with something just a tad sweet, slightly bitter and overall refreshing...nothing too decadent...just a bunch of dairy and brandy! YUM.

Tiramisu is a great dessert to serve, because of its light and fluffy, lady finger cookie base; paired well with the bitterness of the coffee, brandy and cocoa powder, I found that just a small slice was all people needed (perhaps with a little Christmas night cap eh!?) We've been eating to our hearts content, so a little something sweet after all the holiday cheer, turned all the of those on the naughty list, into very nice, stuffed, content, jolly, people.

Of course, I left my camera in San Francisco, so I Instagrammed, like back in the day. 

Traditionally, tiramisu is layered at least four or five times, with lady fingers and mascarpone cheese, but I was conservative, deciding on two layers (less overwhelming for health conscience dinner guests) and opted to use a larger dish (a casserole dish to be exact, so think a 9 X 13 inch dish). I served this over two different dinners and well, it was quite the hit!

Best part about this dish... no baking and you can make it a night ahead! WHOOPIE MORE TIME TO PREP FOR DINNER! A dessert you can literally throw together. #tiramisuisthenewblack

Classic Italian Tiramisu

Cocoa powder for daysssss

Adapted from What the Fruitcake?!

Ingredients:

• 2 cups, strong black coffee, cooled to room temperature (instant coffee is fine!)
• 3 Tbl. brandy (or dark rum)
• 2 packages (24 count), plain lady finger cookies 
• 2 eggs, separated 
• 3 Tbl. granulated sugar
• 2, 8 oz. containers of mascarpone cheese
• 1/4 cup heavy whipping cream, whipped to medium peaks
• Cocoa powder for dusting
• Dark chocolate shavings (optional)

Directions:

1. Brew 2 cups of strong coffee and add 3 Tbl, of brandy. To speed up cooling process place bowl of coffee and brandy in the fridge. Make sure liquid is room temperature, not cold.

2. Beat sugar and egg yolks (the yellow part) with an electric mixer for about 3-5 minutes, or until the mixture becomes thick and pale in color.

3. Beat mascarpone until just combined.

4. Whip heavy whipping cream until medium (meaning semi standing up), peaks form. Gently add in whipping cream to mascarpone mixture.

5. In a separate bowl, beat egg whites until soft peaks form (not quite standing on there on, but peaks). Carefully fold in egg whites to make mascarpone light and fluffy. 

6. Assemble tiramisu by dipping cookie for 2-3 seconds in coffee mixture, submerging only one side of the cookie. If you let the lady fingers soak, they will fall apart under the weight of the cheese. Drain any excess liquid as well. Place lady fingers in rows, filling up the dish. One package of lady fingers = one layer.

 

7. Once you've set your first layer of dipped lady fingers, evenly spread half of mascarpone mixture.

8. Dust cocoa powder liberally over layer of mascarpone. Hint! Using a tea stainer works just as well, that is, if you don't have a sifter. It's just a little more wrist action!

9. Repeat second layer: lady fingers, mascarpone, cocoa powder. 

10. Cover dish with plastic wrap and place in the fridge a few hours before serving, or overnight. This allows for the layers to set and the coffee/brandy to really soak in!

11. Optional: Shave some dark chocolate on top of slices of tiramisu. Using a cheese slicers or graters works great for this added touch!
MERRY NEW YEAR! Since Christmas is over... 

Holiday Healthy: "Baked Not Fried" - James Bond

Well I'm sure this is something James Bond would say if he tried these doughnuts.

After being nice to your health this holiday season, I think that it's finally, time to let your hair down a little for Christmas Eve and Christmas Day and celebrate all of the decadent confections that the season has to offer. So, go on, let out your naughty side out and indulge in a fanciful Christmas breakfast or post-Christmas Eve dinner treat! 

These pumpkin and cinnamon sugar doughnuts stay true to the Kneading Sass motto of simple and skinnied, and have been baked (instead of fried!) to perfection. Go ahead and dunk these sassy sweets in your morning coffee or perhaps, a piping cup of spiked, hot cocoa. ;)

 

You'll certainly have a sweet start to your Christmas festivities as these baked bounties are only 

253 calories each! JOY TO THE WORLD INDEED!

Pumpkin Spice Doughnuts Topped with Cinnamon Sugar

Adapted from Kirbie Cravings

Ingredients: 

• 1 1/2 cup canned pumpkin puree
• 1 1/2 cup all purpose flour 
• 1 1/2 cup granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 1/2 tsp pumpkin pie spice
• 1 1/2 tsp salt
• 1 1/2 tsp baking powder
• cooking spray, for doughnut tin

Cinnamon Sugar Topping

• 3/4 cups granulated sugar
• 2 tsp cinnamon

Directions:

1. Preheat oven to 350 degrees. Spray doughnut pan with cooking spray to prevent doughnuts from sticking. I recommend re-spraying between batches.

2. Mix all the wet ingredients and then all of the dry ingredients until batter is smooth.  

3. Fill greased doughnut pans 3/4 of the way, as the batter will expand when baking. 

4. Allow for doughnuts to bake for 15 minutes. Let doughnuts cool for a few minutes before dipping in cinnamon sugar.

5. Combine 3/4 cup sugar and 2 tsp of cinnamon in a bowl. Dip slightly, cooled doughnuts in cinnamon sugar. Serve immediately. This recipes makes 21 doughnuts. 

Note: If you are not serving immediately, do not dip in sugar. Place in an airtight tupperware, lined with parchment paper. Dip in cinnamon sugar, when it's ready to be served. I served these with some chocolate whipped cream on the side! It altered that calorie count, but it was well worth it!

Holiday Healthy Series: Guilt-Free Carb Loading, Making the Impossible, Possible!

Maybe you're not running a race, but you're craving carbs this holiday and that just seems like the LAST thing you want to consume. If I've learned anything about healthy eating (not just during the holiday!), is that it's important to pay attention to your cravings, because ignoring them is torture! So if you eat regularly, healthy meals, exercise as often as you can and stay active, indulging in a craving certainly won't undue anything! 

I feel like a common craving and overindulgence for many, are carbs...complex carbs to be exact. Pasta is a quick, easy and inexpensive dish to prepare on a moment's notice, but it's gotten a lot of bad rep because it's super starchy and usually piled high with ooey gooey cheese and other gut-busting ingredients. I've had my qualms about using wheat and whole grain pasta, but for heavier,  (sometimes cream based pasta dishes), a wheat pasta holds the thick sauces well and is often masked by the heaviness of the dish all together. Plus wheat pasta rations well, it's heavy enough that hefty second and thirds, are just not possible. Remember, with the right seasoning, no one will never know it's wheat!  

Pumpkin puree is plentiful these days, but pumpkin anything is SO overdone. Adding pumpkin puree in lieu of masses of heavy cream and lots of cheese, makes for the creamiest, most delightful fettuccine! Trust me, you won't lose that creamy texture when reheating days later!

By making this pumpkin fettuccine I've learned you can indulge in the best, without often indulging at all. I know you are thinking lies, but using a few substitutions (that you will barely notice!), will help you stay on track...not just this holiday season, but all year round! 

Make this your go-to carb loading dish with these guilt-free substitutions: 

• 1 cup of canned pumpkin puree instead of 2 cups of heavy cream
• 3/4 cups low-fat milk + 1/2 Tbl. of butter instead of heavy cream
• 8 oz. of whole wheat fettuccine pasta instead of 8 oz. regular fettuccine

Creamy and festive

Note: For those sassy readers that are vegan or lactose-free, almond milk and margarine, nicely replace the milk and butter in this recipe. Shout out to my gluten-free sassy cats! You can always sub the wheat pasta with rice pasta instead. 

Pumpkin and Sage Fettuccine

Piping hot and delicious! 

Adapted from Camille Styles

Ingredients:

• 1 cup, canned, pumpkin puree
• 4 cloves garlic, minced
• 8 oz. wheat fettuccine pasta, cooked to pasta instructions (or rice pasta if you are gluten-free)
• 1 tsp. olive oil
• 1 Tbl. butter or margarine (for garlic)
• 1 Tbl. butter or margarine, melted (added to milk)
• 3/4 cup low-fat milk (or 1 cup plain, almond milk) 
• 1 tsp Italian seasoning 
• 1/2 tsp nutmeg
• 1/2 tsp red chili flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4-5 fresh sage leaves, stems removed and julienned (this means thinly sliced!)

Directions:

1. Boil pasta as directions recommend. Once pasta is done, set aside and drain, do not rinse with cold water!
2. In a large saucepan, add olive oil and 1 Tbl. butter to medium heat. Add minced garlic and cook until slightly golden and fragrant, about 3 minutes. 
3. Add pumpkin puree, additional, melted 1 Tbl. of butter and low-fat milk. Stir in Italian seasoning (made my own!), nutmeg (brings out that lovely, pumpkin-y flavor), chili flakes salt and pepper. 
4. Stir and simmer sauce until ingredients combine thoroughly and sauce becomes smooth, about 6-7 minutes on medium-low heat. 
5. Add in pasta to sauce, coating evenly. 
6. Garnish with fresh sage (and maybe a sprinkle of Parmesan too!) 

Thanks MP for taking these great photos!

Holiday Healthy Series: The Skinny on Mozzarella Sticks and What To Do with that Leftover Kale?

DOUBLE WHAMMY! Yes, there are two, recipes in this week's holiday healthy series.

I imagine that these skinny mozzarella sticks are perfect for tailgating or freezing for the next party that comes around (these keep VERY well in the freezer, by the way). So the question is, why not just buy store bought? Give this recipe a try and you will taste the difference. The double Panko breadcrumbs layering on these bad boys make these crunchy, gives lots of texture and is way less soggy than anything you might buy store bought. I added my own Italian seasoning to the breadcrumbs and I could really taste the difference.

Frozen sticks? Thaw these guys for at least 15 minutes at room temperature. For long term storage, store in plastic tupperware.

I used about 2 inches of canola oil to fry these puppies! Look at that golden crust!

Run-of-the-mill bar food, or a gourmet appetizer that is not only vegetarian, but will keep hungry party-goers nice and full. 

These sticks are served great with marinara, honey mustard, or chipotle aioli (if you are looking for a kick!)

Skinny Mozzarella Sticks

Adapted from The Vegetarian Ginger 

Ingredients:

Here's how I set up my assembly line!

• 1 pack of 24 low-fat Mozzarella string cheese
• 1 3/4 cups of Panko breadcrumbs
• 4 tsp. of your favorite Italian seasoning blend ( I used: oregano, basil, garlic powder and black pepper)
• 3/4 cup of flour
• 4 eggs, beaten until fluffy
• Canola oil, filling pan at about 2 inches

Directions:

1. In 2 separate plates, pour flour and then Panko breadcrumbs. Season breadcrumbs with herbs and mix well. 
2. Beat eggs in a separate bowl until fluffy. 
3. Unwrap cheese and half mozzarella string cheese, to make 24 whole sticks into 48 halves. 
4. Roll cheese in flour, shaking off any excess. Then batter in egg and finally roll in breadcrumbs. 
5. Repeat battering cheese stick in egg and second layer of Panko, this will make it extra crunchy! 
6. Place breaded mozzarella sticks on a cookie sheet. Once all of the cheese has been breaded, place them in the freezer for at least 2 hrs and cover loosely with plastic wrap. This will allow the breadcrumbs to set, making sure that the breading does not fall apart once it goes  into the hot oil. 
7. In a shallow pan (a wok works well for this as well!), heat 2 inches of canola oil on medium-low heat. Test the oil with a breadcrumb to make sure that it does not sink to the bottom of the pan, but rather floats to the top. Once it does this, fry 5-6 mozzarella sticks at a time. 
8. Remove them as they begin to brown and crisp (about 4 mins.) and let the oil drain on a plate covered in paper towel. Serve immediately, or line tupperware with parchment paper to reheat at 200 degrees later. 

Holiday Healthy Series: A Hearty Winter Salad, Is There Such A Thing?

The answer is a resounding, YES! I know that beginning of the holiday season and winter signals many of us to go into hibernation mode, thus justifying our unhealthy eating habits. So how do we satisfy cravings for something hearty, filling and comforting; a winter salad? Serving this superfood salad at your next holiday party or dinner will not only impress your guests because it's delicious, but actually leave them full!

Let's just gloss over why this salad is packed with superfoods, great flavors and a delight for any holiday celebration:

• Dark greens: Using a leafy green such as kale, often leads to a full tummy because it's full of fiber. Hint: Kale absorbs dressings and oils pretty slowly, so the longer you let the your kale soak (think like 30 minutes), the better it will taste. This is definitely to your advantage if you are severing kale salad at a potluck or party because you know your salad won't be soggy or ruined if you leave it out for longer than usual. 
• Protein: Adding seeds or nuts give salad a less than boring texture and will trick your mind into feeling fuller with all that crunch! Plus the added benefit of protein in just a 1/4 cup!
• Homemade dressing: Making a dressing using vinegars, oils, citrus and spices; create a few robust flavors that take your dressing from blah to BAM! Add a little greek yogurt to slim down creamier, dressing recipes. 
• Using avocado: Will often do the trick, in place of cheese, especially if you are looking for a creaminess. 
• Balance out flavors with fruit: Use fruit year-round. There are plenty of winter fruits, like persimmon, that are abundantly available. Persimmon is often used in sweeter dishes and puddings, but is perhaps seldom used, all together, because of its faux tomato appearance? Note: Persimmons are for the more patient food enthusiasts, as they are often too hard to eat and ripen over a week or two of sitting on the kitchen counter. BUT if you a forgetful one, maybe this is blessing in disguise? 

Persimmons not quite soft yet? Leave them for a week at room temperature to ripen

While some people don't really view salad as a stand alone meal, pairing it with a lean protein like chicken breast (need a recipe, find it here!) or salmon, might coax you into eating more salad this winter, rather than a side of (your favorite starchy dish here).

Have I convinced you yet?

If these vibrant pictures don't convert you to salad this winter, maybe some "skinny" Mozzarella Sticks and homemade aioli, featured in Kneading Sass's next Holiday Healthy series, will get to your waistline...or not! :)

Persimmon and Kale Salad

This colorful salad is a great addition to any holiday party!

Kneading Sass original

Ingredients:

• 1 bunch of lacto or dinosaur kale, washed, dried, torn off the stem
• 1 avocado, sliced
• 1 persimmon, washed and sliced thinly
• 1/4 cup of pepita seeds, or any chopped nut such as walnuts or pecans (perhaps candied!)
• 1/4 cup crumbled gorgonzola cheese (optional)

Dressing:

• 2 Tbl. olive oil
• Juice of 1 lemon
• 2 Tbl. honey or agave
• 1 Tbl. balsamic vinegar
• 1 garlic clove, minced finely
• Salt and pepper to taste

Directions:

1. Wash kale bunch and dry throughly. Tear kale leaves from stem, which is distastefully, sour. Coarsely chop kale and set aside in a large mixing bowl. Juice half of one lemon over kale and "massage" kale until throughly coated. This process allows the kale to soften a bit and allow for the flavors to saturate the kale better.
2. To make the dressing: In a bowl combine olive oil, lemon juice, balsamic vinegar, agave, garlic, salt and pepper with a whisk. Set aside to pour over kale later.
3. Slice persimmon in half, and then into paper thin slices. Add to kale. Slice avocado and add crumbled gorgonzola to kale as well.
4. Toast pepita seeds, or leave them raw (like I did!). There is also the option to use chopped walnuts or pecans in this salad.
5. Toss kale with dressing until it coats leaves evenly. This salad soaks the flavors of the dressing as you leave it out longer, but serving immediately is fine as well!