Monthly Archives: July 2007

Orange mini bundt cakes

Orange mini bundt cakes
Originally uploaded by jenianddean.

If you need an individual dessert that feeds a crowd, this is a good one. I made these mini bundt cakes for our New Year’s Eve dessert. They were wonderful. They are a great alternative to something like cupcakes. Everyone feels special to have their own little cake.

I did luck out on the cake pans. I really didn’t want to spend $30 on a cake pan that I didn’t know if I would ever use again so I was a little apprehensive about making this recipe. When I went out to look for the pans, I started at World Market. And lo and behold they were on the clearance rack. I was able to get the pans for $5 or $6 each – so I bought two. If you don’t want to purchase the speciality pan, you can use a regular bundt pan. (You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.)

My only tip for this recipe is the orange slices are little bit hard to cut up because they are so sticky. Just make sure to try and separate the cut piece before putting them in the batter. You don’t want only one person to get the candy.

Oh I almost forgot, the cakes only have 9 grams of fat per cake.  Very good for a dessert!

Orange Mini Bundt Cakes

Note: Baked in mini Bundt pans (about $30 at most kitchen specialty stores and home emporiums), these cakes make delicious holiday gifts. The decorative Garland Bundtlette pan used to bake our cover cakes is available at Williams-Sonoma ( You can bake the cake in a standard 12-cup Bundt pan for one hour or until a wooden pick inserted in the center comes out clean.

Cooking spray
1 3/4 cups granulated sugar
10 tablespoon butter, softened
1 teaspoon vanilla extract
1/2 cup egg substitute
2 large eggs
3 cups all-purpose flour (about 13 1/2 ounces)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup chopped orange slice candy (about 10 pieces)
1 cup pitted dates, diced
1/2 cup flaked sweetened coconut
1/4 cup chopped pecans, toasted
1 cup fat-free buttermilk

1 cup powdered sugar
2 tablespoons fresh orange juice

Additional ingredient:
1 tablespoon powdered sugar (optional)

Preheat oven to 350°.

To prepare cake, heavily coat mini Bundt pans with cooking spray; turn pan upside down to drain excess. Place granulated sugar, butter, and vanilla in a large bowl; beat with a heavy-duty mixer at medium speed 2 minutes or until well blended. Add egg substitute and eggs to sugar mixture; beat well. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Sprinkle candy, dates, coconut, and nuts over flour; stir well to disperse and coat candies. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture.

Spoon 1/3 cup batter into each mini Bundt cup. Bake at 350° for 16 minutes or until a wooden pick inserted in the center of 1 cake comes out clean. Cool in pans 5 minutes.

To prepare glaze, combine 1 cup powdered sugar and juice in a bowl, stirring until smooth.

Remove cakes from pans; brush the top of each warm cake with about 2 teaspoons glaze. Cool completely on a wire rack. Garnish cakes with 1 tablespoon powdered sugar, if desired.

Yield:18 cakes (serving size: 1 cake)

Nutritional Information
CALORIES 329(25% from fat); FAT 9.2g (sat 4.9g,mono 2.6g,poly 0.9g); PROTEIN 4.7g; CHOLESTEROL 40mg; CALCIUM 34mg; SODIUM 154mg; FIBER 1.6g; IRON 1.4mg; CARBOHYDRATE 58.3g

Cooking Light, DECEMBER 2006


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Filed under Cake, Cooking Light, Desserts

Chicken and bacon roll-up

chicken and bacon roll-up – unrolled

Chicken and bacon roll-up
Originally uploaded by jenianddean.

Talk about a great Saturday afternoon lunch sandwich – this is it! It was so incredibly easy to make. The only thing that took any time was cooking the bacon.

I did make a few changes to the recipe. I used fresh basil instead of tarragon for two reasons – 1. I love the flavor that basil gives food; it’s cool, clean, and refreshing. And 2. I grow tons of it on my back porch. I also added about 1/2 cup of shredded sharp cheddar cheese to the mayonnaise mixture.

Chicken and Bacon Roll-ups
Cooking Light, July 07
1/2 cup reduced-fat mayonnaise
1 teaspoon minced fresh tarragon
2 teaspoons fresh lemon juice
4 (2.8-ounce) whole wheat flatbreads (such as Flatout)
2 cups shredded romaine lettuce
2 cups chopped tomato (about 2 medium)
4 center-cut bacon slices, cooked and drained
2 cups shredded skinless, boneless rotisserie chicken breast

Combine reduced-fat mayonnaise, minced tarragon, and fresh lemon juice in a small bowl. Spread 2 tablespoons mayonnaise mixture over each flatbread. Top each with 1/2 cup shredded romaine lettuce, 1/2 cup chopped tomato, 1 bacon slice, crumbled, and 1/2 cup chicken. Roll up.

Yield 4 servings (serving size: 1 wrap)

Nutritional Information
CALORIES 433(27% from fat); FAT 13g (sat 2.6g,mono 2g,poly 0.9g); PROTEIN 34.8g; CHOLESTEROL 66mg; CALCIUM 49mg; SODIUM 925mg; FIBER 5.5g; IRON 3.1mg; CARBOHYDRATE 44.2g

Barbara Lauterbach , Cooking Light, JULY 2007

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Filed under Bacon, Basil, Chicken, Cooking Light, Lettuce, Sandwiches, Tarragon, Tomatoes

Chicken, rice, and tropical fruit salad

chicken, rice, and tropical fruit salad
Originally uploaded by jenianddean.

This “salad” is totally a summer salad. It is cool and refreshing, and has a wonderful flavor. I highly recommend using fresh pineapple versus canned. Fresh fruit always heightens the flavor of any dish.

The only change I made (and do recommend the change) is adding 1 teaspoon of curry powder to the mixture. Definitely let it chill at least 4 hours; overnight if possible. I enjoyed the salad even more the next day for lunch after all the flavors had married into each other.

Chicken, Rice, and Tropical Fruit Salad
Cooking Light, July 07

1 cup uncooked basmati rice
2 cups cubed skinless, boneless rotisserie chicken breast
1 cup cubed fresh pineapple
1 cup jarred sliced peeled mango, drained and chopped (such as Del Monte SunFresh)
1/2 cup seedless red grapes, halved
1/4 cup sliced almonds, toasted
2 tablespoons finely chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons canola oil
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 romaine lettuce leaves
Fresh mint sprigs (optional)

Cook rice according to package directions, omitting salt and fat. Cool. Combine rice and next 5 ingredients (through sliced almonds).

Combine mint, juice, oil, salt, and pepper in a small bowl, stirring with a whisk. Drizzle mint mixture over rice mixture; toss well. Cover and chill. Place 1 lettuce leaf on each of the four plates. Spoon 1 1/2 cups rice mixture onto each lettuce leaf. Garnish with mint sprigs, if desired.

Yield 4 servings

Nutritional Information
CALORIES 346(30% from fat); FAT 11.5g (sat 1.4g,mono 6.2g,poly 3g); PROTEIN 25.5g; CHOLESTEROL 60mg; CALCIUM 45mg; SODIUM 199mg; FIBER 2.8g; IRON 1.6mg; CARBOHYDRATE 36.1g

Barbara Lauterbach , Cooking Light, JULY 2007

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Filed under Basmati, Chicken, Cooking Light, Fruit, Mango, Pineapple

Farmer’s Pasta

Farmer’s Pasta
Originally uploaded by jenianddean.

I fell in love with recipe about a year ago. It is the prefect dish to take to a covered dish dinner, or to a friend who just had a baby. It is a very comforting dish – warm and gooey.

One change I made was I didn’t use whole milk. I used half skim and half 2% milk. You can find pancetta at most deli counter now, but if you can you can always use bacon.

Farmer’s Pasta
Recipe courtesy Giada De Laurentiis

Butter, for greasing pan
2 tablespoons (or more) olive oil
6 ounces pancetta, chopped
4 teaspoons minced garlic
1/3 cup all-purpose flour
7 cups whole milk
8 ounces Fontina cheese, grated
4 ounces mozzarella cheese, grated
3/4 cup freshly grated Parmesan
6 ounces provolone cheese, grated
1 pound rigatoni pasta
3 tablespoons chopped fresh Italian parsley leaves
3 tablespoons chopped fresh basil leaves
Salt and freshly ground black pepper
2 cups fresh coarse bread crumbs
Extra-virgin olive oil, for drizzling

Butter a 13 by 9 by 2-inch baking dish. Preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large pot over medium-high heat. Add the pancetta and saute until golden and crisp, about 5 minutes. Using a slotted spoon, transfer the pancetta to a small bowl. Pour off all but 1/4 cup of the pan drippings (if necessary, add more oil to the pan drippings to equal 1/4 cup total). Reduce the heat to medium. Add 3 teaspoons of garlic and saute until fragrant, about 30 seconds. Add the flour and whisk for 2 minutes. Gradually whisk in the milk. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer until the sauce thickens slightly, whisking often, about 5 minutes. Gradually whisk in all the Fontina, mozzarella, Parmesan, and provolone cheeses.

Meanwhile, bring a large pot of salted water to a boil. Add the rigatoni and cook until almost al dente, stirring occasionally, about 7 minutes. (The pasta will continue cooking in the oven.) Drain pasta and add directly into the cheese. Add the parsley, basil, and pancetta and toss to coat. Season the pasta mixture, to taste, with salt and pepper. Transfer the pasta mixture to the prepared dish.

Heat the remaining 1 tablespoon of oil in a heavy large skillet over medium heat. Add the remaining garlic and saute until fragrant, about 30 seconds. Remove from the heat. Add the bread crumbs and toss to coat. Sprinkle the bread crumb mixture over the pasta mixture. Drizzle the top with extra-virgin olive oil and bake until the sauce bubbles and the bread crumbs are golden brown, about 20 minutes.

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Filed under Basil, Entrees, Fontina, Garlic, Giada De Laurentiis, Italian parsley, Mozzarella, Parmesan, Pasta, Provolone