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Recipes
Flourless Chocolate Cupcakes
By MaryEllen
These special flourless chocolate cupcakes are naturally gluten free and dairy free, and rich and incredibly moist
- 2 2 2 eggs (100 g, weighed out of shell), at room temperature
- 6 6 6 tablespoons (84 g) neutral oil (like sunflower, grapeseed, canola or vegetable oil)
- 1 1/3 1 1/3 1/3 cups (220 g) soaked and drained raw white quinoa*
- 1 1 1 teaspoon pure vanilla extract
- 2/3 2/3 2/3 cup (133 g) granulated sugar (or granulated sugar replacement like Swerve)
- 3/4 3/4 1 cup + 1 tablespoon (65 g) unsweetened cocoa powder (natural or Dutch-processed)
- 3/4 3/4 3/4 teaspoon baking powder
- 1/4 1/4 1/4 teaspoon baking soda
- 1/4 1/4 1/4 teaspoon kosher salt
- to to 24 soak in the refrigerator overnight, or for up to 24 hours. Then, drain in a fine mesh sieve or nut milk bag, and measure the soaked and drained quinoa by weight for use in the recipe.
Blueberry-Lemon Hand Pies
By MaryEllen
From the Trader Joe's newlsetter
- 2 rolls (1 box) TJ’s Pie Crust, defrosted in fridge overnight
- 1 bag (1 1/2 cups)Frozen Blueberries
- 2 Lemons, zested
- 4 Tbsp TJ’s Lemon Curd
- 1 tsp Flour, plus more for rolling dough
- 1 large Egg, beaten with 1 tsp Water
- 1/4 cup Turbinado Sugar (optional for sanding tops)
Slow Cooker Honey Mustard Chicken
By MaryEllen
Coat the slow cooker with cooking spray
- Sauce:
- 1 pound boneless, skinless chicken breasts, sliced into 1-inch strips
- 1 large onion, sliced (about 1 1/2 cups)
- 3 garlic cloves, sliced
- 2 tablespoons honey
- 1/4 cup Dijon mustard
- 1 tablespoon country-style (coarse-grain) mustard
- 2 teaspoons tomato paste
- 1 tablespoon red wine vinegar
- 2 teaspoons olive oil
- 1 teaspoon thyme
- 1/4 teaspoon black pepper
- Pinch cayenne pepper
- 2 green onions, sliced on an angle, for garnish (optional)
Triple Fudge Brownies
By MaryEllen
These are just too much trouble and way too big for the cookie tins
- 1 (18.75-oz.) package brownie mix
- 1 (10-oz.) bag miniature chocolate-covered whipped nougat bars (3 Musketeers)
- 2 cups semisweet chocolate morsels
- 1 (14-oz.) can sweetened condensed milk
Garlic Chicken
By MaryEllen
From RdJ 4/2/14
- 1 cup plain low-fat yogurt
- 1/4 cup fresh lemon juice
- 2 tablespoons minced garlic (about 6 cloves)
- 1/2 teaspoon salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 6 (6-ounce) skinless, boneless chicken breast halves
- 1 cup fat-free, less-sodium chicken broth
- 1 1/2 tablespoons olive oil
- 1 tablespoon chopped fresh parsley
Nicole's Flourless Chocolate Cake GF
By MaryEllen
Since there are so few ingredients in this recipe, the quality of the chocolate and cocoa powder matters quite a lo...
- 6 ounces dark chocolate, chopped
- 8 tablespoons (112 g) unsalted butter, chopped (plus more for greasing)
- 2 egg whites (50 g) + 3 eggs (150 g, weighed out of shell)
- 3/4 cup (150 g) granulated sugar
- 1/2 cup (40 g) unsweetened cocoa powder, sifted (Dutch-processed is best), Divided
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
Jalapeno appetizers
By MaryEllen
1. Preheat oven to 325F Stuff each half of the pepper with cream cheese and wrap with 1/2 slice of bacon
- 8 jalapeño peppers, halved and seeded
- 8 slices bacon
- 8 oz cream cheese
- Servings: 8
- Nutrition Facts
- Serving size: 1 serving.
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 219.93
- Calories From Fat (87%) 191.14
- % Daily Value
- Total Fat 21.46g 33%
- Saturated Fat 10.06g 50%
- Cholesterol 48.53mg 16%
- Sodium 296.47mg 12%
- Potassium 116.88mg 3%
- Total Carbohydrates 1.75g <1%
- Fiber 0.39g 2%
- Sugar 0.54g
- Protein 5.29g 11%
- Reviews
- 5 stars - I could eat them all! - ME 1/24/2007
Ranch Bacon Mac and Cheese Cups
By MaryEllen
Instructions: Preheat oven to 350 degrees F
- 12 oz. macaroni or rotini (I used gluten-free pasta)
- 10 slices Farmland classic cut bacon, diced
- 1 egg
- 2 1/2 c. shredded sharp cheddar cheese, divided
- 16 oz. ricotta cheese
- 1 c. plain yogurt or sour cream (2% milk is OK, but avoid fat free)
- 0.4 oz. buttermilk ranch dressing mix (or 2 tbsp. homemade ranch mix)
- 1/2 c. milk
- 2 tbsp. fresh dill, minced (or substitute 1 tbsp. dried dill)
Blueberry and Mascarpone Turnovers
By MaryEllen
Special equipment: a 3 1/2-inch round cookie cutter Line a baking sheet with parchment paper
- 1/2 cup mascarpone cheese, at room temperature
- 2 tablespoons sugar, plus extra for sprinkling
- 1/2 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon lemon zest
- 1/3 cup fresh or frozen and thawed blueberries
- 2 (9-inch) refrigerated pie crusts
- 1 egg, beaten
- Vegetable oil, for frying
Pumpkin Pecan Dessert
By MaryEllen
1. Preheat oven to 325F 2
- For the base
- 3/4 cup Splenda
- 2 tsp cinnamon
- 3/4 tsp ground ginger
- 1/4 tsp ground cloves
- 1/2 tsp salt
- 1 16 oz. can pumpkin puree
- 3 large eggs, slightly beaten
- 1/4 cup sour cream
- 1 cup heavy cream
- For the topping
- 1 Tbs brown sugar twin
- 3 Tbs pecans, chopped
- 1/4 teaspoon cinnamon
- Servings: 9
- Nutrition Facts
- Serving size: 1 serving.
- Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
- Nutrition information calculated from recipe ingredients.
- Amount Per Serving
- Calories 116.85
- Calories From Fat (70%) 81.72
- % Daily Value
- Total Fat 9.34g 14%
- Saturated Fat 4.32g 22%
- Cholesterol 91.31mg 30%
- Sodium 291.85mg 12%
- Potassium 167.52mg 5%
- Total Carbohydrates 6.05g 2%
- Fiber 2.15g 9%
- Sugar 0.27g
- Protein 3.42g 7%
- Reviews
- 4 stars - Really good. Pumpkin pie without the crust, and a great topping. - ME 1/24/2007