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Posts Tagged ‘snack’

Looking to pimp your everyday Rice Crispy Treats recipe? Look no further! All you have to do is brown the butter (a lot of butter), and add a little sea salt.

While many of you out there may have made New Years resolutions to lose weight, my husband is on a quest to gain 15lb. by the end of April, for his trip to Everest. So these treats are right up his alley!

Salted Brown Butter Rice Crispy Treats

4 ounces (1 stick) unsalted butter
1 10-ounce bag marshmallows
1/4 teaspoon coarse sea salt
6 cups crispy rice cereal (Rice Krispies)

1. Coat an 8-inch square cake pan with cooking spray (or use butter).

2. In a large pot, melt butter over medium-low heat. You’ll need to be patient and vigilant during this step… the butter will melt, then foam, then turn clear golden, then finally start to turn a light brown. Stir frequently and keep your eyes on the butter – if it cooks for too long, it will burn.

browning the butter

3. As soon as the butter turns a light-brown color, turn the heat off and stir in the marshmallows – the heat from the melted butter should be enough to melt them (if it is not, turn it back on low until the marshmallows are smooth.)

add the marshmallows

melt the marshmallows

almost there!

4. Add the salt and cereal; stir to combine.

add the rice crispies

5. Spread the mixture into the prepared pan. Press down firmly and evenly with a piece of wax or parchment paper, or a spatula.

dump into baking dish

press to flatten

6. Let it cool completely, then cut into squares and serve.

let cool

let it cool

cut into pieces and enjoy

Serves 9-16 – depending on how you cut them

If you make 9:

  • 1 serving = 5 Weight Watchers Points
  • calories: 264
  • fat: 10.5g
  • carbs: 40.8g (5g fiber, 16.5g sugars)
  • 1.6g protein

If you make 16:

  • 1 serving = 3 Weight Watchers Points
  • calories: 148
  • fat: 5.91g
  • carbs: 22.95
  • 0.9g protein

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zucchini-bread-cut

The first time I made zucchini bread was in high school, in my Food & Nutrition class. When the teacher gave us the recipe, I remember thinking that it was going to be the most disgusting bread ever. I mean, how could anyone possibly incorporate zucchini into a sweet and tasty bread?!

One taste of the finished product and I was convinced; I loved it! But I never made it again…. until last week…

This time, Stas was the skeptical one (and I don’t blame him… he doesn’t even like zucchini much). But he liked it too – and even took some to work. (or maybe I made him take some to work :))

The zucchini doesn’t add any strong taste to the bread. I think it serves mostly for moisture and a nice, chewy texture. Whatever purpose it serves, it does it well!

the finished loaf

the finished loaf

Zucchini Bread
from Cooking Light

2 cups coarsely shredded zucchini
3 cups all-purpose flour
1 3/4 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon baking powder
3/4 cup applesauce
1/2 cup egg substitute
1/3 cup vegetable oil
1 tablespoon vanilla extract
cooking spray

1. Preheat oven to 350 degrees F.

2. Place shredded zucchini on several layers of paper towels, and cover with additional paper towel. Let stand 5 minutes, pressing down occasionally. Set aside.

3. Combine flour, sugar, baking soda, salt, cinnamon, and baking powder in a large bowl and stir well; make a well in center of mixture. Combine zucchini, applesauce, egg substitute, oil, and vanilla; add to dry ingredients, stirring just until dry ingredients are moistened.

4. Divide batter evenly between 1 large 9 inch loaf pan (or 2 smaller 7 1/2 x 3-inch loaf pans) coated with cooking spray.

before going into the oven

before going into the oven

4. Bake at 350 degrees for 1 hour and 15 minutes. Let cool in pan(s) for 10 minutes on a wire rack; remove from pan(s), and let cool completely on wire rack.

straight from the oven

straight from the oven

Serves 28

1 serving = 3 Weight Watchers points

I used 1 large loaf pan for my bread. I think this way, the center of the bread stays more moist- and you get that yummy section of almost-but-not-quite-fully-cooked part… the part that’s extra moist and chewy… the best part!

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