WC Recipe Exchange: Rum Buns

On the What’s Cooking? board, there is a recipe exchange held every couple months or so. This is my first exchange, and the challenge was to send a recipe that reigns from your region…that basically says, hey this is my town’s specialty!

EDIT: Found out through comments that the person who submitted this recipe is Sweetie Cakes. Thanks so much for sharing this recipe!!!

My first try, I forgot to add the yeast…ugh…so I had to start over at the very end…but it was worth it. This is a great bread with a tinge of sweetness from the icing.

Here is her recipe:

Washington, DC doesn’t have a lot of famous foods but the oldtime seafood restaurants served rum buns instead of regular bread. So when you go to the traditional DC seafood spots, you look forward to the rum buns. This recipe is from the Flagship Restaurant (now Phillips Flagship).

1/2 stick (1/4) c. butter
1/4 c. sugar
1 1/2 tsp. salt
1 c. scalded milk
1 envelope dry yeast
1 egg, beaten
2 1/2 tbsp. rum extract
3 1/2 c. flour, sifted

For brushing the loaves:
2 tbsp. raisins, chopped
2 tbsp. sugar
1 tbsp butter (melted)

For the icing:
1 cup confectioners sugar
1 tsp of rum extract
2 tbsp hot water

Combine butter, sugar, and salt. Add scalded milk and let mixture cool to lukewarm. Sprinkle yeast over the mixture and beat it until it is smooth. Add the egg and 1 1/2 teaspoons rum extract. Beat in 1 3/4 cups flour until smooth. Add 1 3/4 cups more flour and beat until mixture is smooth. Let the dough rise in a warm place, covered with linen tea towel, for 2 hours or until double in bulk.

Grow little bacteria grow!(yes, I realized after this, I needed to remove the saran and put the towel on instead lol)

Punch down the dough and divide it in half. Roll out each piece of dough into a rectangle 12 inches long, 4 inches wide and 1/2 inch thick.

Ready to ROLL! (after the raisins of course!)

Brush each strip with 1 tablespoon melted butter then sprinkle over each strip 2 tablespoons each of sugar and chopped raisins. Roll the dough up jelly roll fashion, stretching it so that it is 15 inches long. Cut each roll into 18 pieces, each 3/4 inch thick, and put them, cut side down in the bottom of well buttered 3 inch muffin tins.

Let buns rise in a warm place, covered with a linen towel, for 1 hour or until double in bulk. Bake in hot 400 degree oven for 15 minutes or until golden.

In a bowl combine 1 cup confectioners’ sugar, 2 tablespoons hot water, and 1 teaspoon rum extract; spread the buns with the icing as soon as they come out of the oven. Cool buns on wire rack.

*DROOL*

They were delicious!

Now, my issue was, I ended up not being able to cut thin rolls to 36, so I made 18. Here are the nutritional facts..

18 Servings

Amount Per Serving
Calories 169.3
Total Fat 3.4 g
Dietary Fiber 0.8 g

Points: appx. 3.5

Banana Bread with Streusel Topping!

After a mishap with the muffins I made last time, I thought maybe there is a better way. I am a regular lurker on Hungry Girl and last week, she posted on her Chew The Right Thing thread about banana muffins. Chew The Right Thing is a blog that happens once a week concerning making high fat foods diet friendly. She showcases food from Starbucks to Taco Bell to homemade comfort food…it rocks!

So last week, she featured banana bread, which can have up to 400 calories a slice! I’ve yet to find a dense cakey banana bread that’s diet friendly, and tonight, I’m still searching unfortunately! I did play a little bit with the bread, but it wasn’t to where it would affect the texture. To see the original recipe, click here.

Here is my take on the recipe:

** denotes changes

Ingredients:
1 1/4 cups whole-wheat flour
1/4 cup all-purpose flour
3/4 cup Splenda No Calorie Sweetener (granulated)
1 tbs Splenda brown sugar **
1 1/2 cups mashed ripe bananas (about 3 bananas)
2 eggs **
1/2 cup no-sugar-added applesauce
2 tsp. baking powder
1 tsp. maple extract **
1/2 tsp. cinnamon
1/2 tsp. salt
Optional Toppings: no-calorie spray butter, Cool Whip Free

Directions:
Preheat oven to 350 degrees. In a large bowl, combine both types of flour, Splenda, Splenda brown sugar blend, baking powder, salt, and cinnamon (in other words, all dry ingredients). In a separate bowl, mix together the mashed bananas, eggs, applesauce, and vanilla extract (all the wet ingredients). Add this mixture to the bowl with the dry ingredients, and stir until just blended. Spoon batter into a cupcake tin sprayed with nonstick spray or lined with paper cups. Bake for about 20 minutes, or until a toothpick inserted in the middle comes out clean.

Makes 12.

Calories: 138
Fat: 1.5 g
Fiber: 3.75 g

Points: 2

This comes out more like a dry bread with a lack of flavor. I’d prefer more moisture and density with spices. I’ll have to take that into account for next time…


Shrimp Fettucine Alfredo

In cleaning out the freezer on Sunday, there was a bag of frozen shrimp in there, and I thought, well I need to do something with this before it’s forgotten in the back of the freezer (you know how that goes). Thanks to Danielle of Joseph’s Wife for reminding me of the Laughing Cow Alfredo recipe that is talked about frequently on the Weight Watchers forums. I used to make this as a quick fix in college when I did Weight Watchers, but I forgot about it…it’s a wonderful recipe but I make it a slightly different way than mentioned in the posts. I prefer a thinner sauce, because this turns out extremely rich.

Ingredients:
16 oz. shrimp (deveined and peeled)
1 bunch of green onions
1/2 small yellow onion
1 clove garlic
7 wedges of Laughing Cow cheese (I used Light Garlic and Herb)
1 cup lowfat milk
1 tbsp margarine (I used Smart Balance)
1 tbsp parmesan cheese
1 tsp garlic powder
Pam spray
4 cups cooked whole wheat pasta
Pepper to taste

Dice green and yellow onions, along with the garlic clove. Place in a Pam sprayed skillet and cook for a minute. Add shrimp and cook for a couple minutes, until the shrimp is done.

In a small pot, place LC cheese, milk, margarine, parmesan cheese and powder together. Keep on low until it melts, mixing ever so often. You may want to start the sauce first because it takes the longest.

In a larger pot, boil spaghetti.

After the spaghetti and alfredo are done, add to the shrimp and combine together (either in the skillet or the pasta pot…wherever it all fits). Add pepper to taste! ENJOY!

Serves 6.

Nutritional Info: (includes pasta, shrimp and sauce)

Calories 276.7
Total Fat 5.2 g
Dietary Fiber 4.7 g

Points Value: 5 points and a VERY hefty serving at that!! Enjoy :)


Savory Chicken and Potatoes..

This diet thing isn’t so bad right? I love my George Foreman grill. It’s one of the best purchases towards kitchen stuff I have ever made. I got it at a Black Friday sale, so the price was right! This thing didn’t disappoint me tonight. I wanted chicken badly tonight but I wanted a healthy recipe. I remember a month or so back when Katie from Good Things Catered made grilled chicken and since grilled chicken is as diet friendly s it comes, I decided to give this recipe a go. I ended up doubling the recipe and making some substitutions for a couple things. This chicken, let me tell you, was sooo moist, tender and savory (and easy to boot!!). Thanks Katie for a great recipe!!

Ingredients:
1 pack chicken breasts
2 Tbsp olive oil
3 Tbsp balsamic vinegar
1 tbsp garlic salt
1/2 tsp coarsely ground pepper
Montreal Chicken seasoning

Preheat the Foreman grill. Mix olive oil, vinegar, garlic salt and pepper together in a bowl. Pound chicken down to about 1/2 – 3/4 in. thick to tenderize and make the chicken faster to grill. Dip chicken in mixture on both sides, and place chicken on the grill (for me, one piece fit at a time. Then, sprinkle the Montreal seasoning on top of the chicken and put the grill top down. Grill for 5 minutes, or until done. Repeat for the rest of the chicken.

The spread..

Yum! Time for my closeup!

And just one more stab to make sure it’s still indeed dead!

Serves 6 (cut breasts in half for a correct portion size)

Nutritional Info:
Calories 176.3
Fat 6.0 g
Fiber 0
Points: 4

Now, onto another easy dish, which is a favorite of mine. This is off the Lipton Onion Soup mix box. I made oven roasted potatoes. Here is the recipe…never fails and once again, easy and good!

1 pack Onion Soup mix
1/3 cup olive oil
5-6 medium Yukon Gold potatoes (use whatever potatoes you want…these are just my favs)

Preheat oven to 425 degrees. Cut the potatoes into 4-6 pieces (depending on potato size) and place in a 9×13 baking dish. Drizzle olive oil and soup mix on top and mix together (best done with hands I find!). Place in oven for about 30 minutes or until done. YUM!

Zoom in of that starchy goodness!

I could just sit with a fork and eat it all!! Can’t wait for lunch tomorrow now :)

Serves 9-10 ppl

Nutritional Info:
Calories 183.2
Fat 8.0 g
Fiber 3.1 g
Points: 4

Diet Coke Chicken Revisited!

I’ve made this before on my blog, and it’s a favorite. However, last time there were no pics so here they are!

Diet Coke Chicken

Source: Aimee’s Adventures

1 cup ketchup (I do half ketchup, half bbq sauce)
1 can diet coke
1 pack of boneless, skinless chicken breasts

Put chicken in a non-stick skillet with some olive oil. Brown chicken on both sides for a couple minutes. Then, pour ketchup (and bbq sauce) and diet cola over the chicken. Turn heat to medium high and cook chicken for 45 minutes, stirring occasionally. Cover, reduce heat to simmer and cook another 15-20 minutes. Remove lid, and cook until sauce thickens and sticks to chicken. Sauce will taste like BBQ and the chicken is very tender.

Simmering away!

Zoom in on that BBQ yumminess!

Finished product..

Steak Sandwich Delight!

I had been craving beef for quite some time and let me tell you, it was well worth the wait! My dad brought home tons of hamburger buns, leftover from a concession stand at the rec park he coaches at, so this used them quite nicely. This recipe was yum! I would recommend tenderizing the meat more than the marinade does though. It was a slight bit tough!

Enjoy this with some grated cheese…I had pepperjack..yum!

Source: Cooking Light

Ingredients

Steak:
3/4 cup cola (used diet cola)
2 tablespoons red wine vinegar (used balsamic)
1 teaspoon coarsely ground black pepper
1/2 teaspoon salt
1/2 teaspoon ground chipotle chile pepper
4 garlic cloves, crushed
1 bay leaf, crushed (didn’t have this)
1 (1 1/2-pound) flank steak, trimmed

Remaining ingredients:
Cooking spray
6 (1/2-inch-thick) slices Vidalia onion
6 (2-ounce) Kaiser rolls (I used hamburger buns)
12 (1/4-inch-thick) slices tomato

Preparation
To prepare steak, combine first 7 ingredients in a large zip-top plastic bag. Add steak; seal and marinate in refrigerator for 2 hours, turning bag occasionally. Remove steak from bag, reserving marinade. Pour marinade into a microwave-safe bowl; microwave at high 2 minutes or until mixture comes to a boil. Set aside.
(forgot to do this step…may have played a huge factor in tenderizing the meat!)
Prepare grill.

Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until steak is medium-rare or desired degree of doneness. Remove steak from grill; cover and let stand 5 minutes. Place onion slices on grill rack; grill 4 minutes on each side, basting occasionally with reserved marinade. Place rolls on grill rack, cut sides down; grill 2 minutes or until lightly browned.

My trusty Foreman!

Basting…

*Drool*

Cut steak diagonally across grain into thin slices. Spread 2 tablespoons dressing on bottom half of each roll. Divide steak, tomato, and onion evenly among bottom halves of rolls. Top with top halves of rolls.

Yield: 6 servings (serving size: 1 sandwich)
Nutritional Information

CALORIES 417(24% from fat); FAT 11g (sat 3.3g,mono 3.8g,poly 2.2g); PROTEIN 30.5g; CHOLESTEROL 38mg; CALCIUM 104mg; SODIUM 747mg; FIBER 3.2g; IRON 3.9mg; CARBOHYDRATE 49.1g

Chewy Thin Mints

These came out really rich but good. Remind me SO much of the taste of girl scout cookies but really chewy. I left about 8 at home with the fam and brought the rest to work. They were gone in minutes!

Chewy Thin Mints
Source: Cooking Light

Ingredients

1 cup all-purpose flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/2 cup packed brown sugar
1/2 cup granulated sugar
3 tablespoons butter, softened
3 tablespoons applesauce
1 teaspoon vanilla extract
1/4 teaspoon peppermint extract
1 large egg white, lightly beaten
Cooking spray

Preparation
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and baking soda in a small bowl, stirring well with a whisk.

Combine the brown sugar and next 5 ingredients (brown sugar through peppermint extract) in a medium bowl; beat with a mixer at high speed for 2 minutes. Beat in the egg white. Add flour mixture; beat at low speed until well-blended.

Coat your hands lightly with cooking spray. Shape the dough into a 6-inch log. Wrap log in plastic wrap; freeze 1 hour or until firm. ** For me, firm was after 24 hours, and it wasn’t really firm but it was enough to manage with! **

Preheat oven to 350°.

Cut the log into 24 (1/4-inch) slices, and place 1 inch apart on baking sheets lightly coated with cooking spray. Bake at 350° for 10 minutes. Remove from pans; cool on wire racks.

** I then melted white chocolate and drizzled that on top of the cookies with sprinkles. Added food coloring for a fun look :) **

Would you like a bite?

Makes 2 dozen cookies (serving size: 1 cookie)

Nutritional Information

CALORIES 76(22% from fat); FAT 1.8g (sat 1.1g,mono 0.5g,poly 0.1g); PROTEIN 1.2g; CHOLESTEROL 4mg; CALCIUM 8mg; SODIUM 33mg; FIBER 0.2g; IRON 0.7mg; CARBOHYDRATE 13.7g

I believe the Reese’s factory exploded in my 8×8 pan

This is another recipe from bakingblonde’s blog. It’s sooo amazing! The kitchen smells heavenly and these are my first brownies I’ve ever made from scratch. They came out super moist too!! These are not for the dieters…oh well! I’m bringing half to work tomorrow so there isn’t that much to tempt me!

Double Peanut Butter Cheesecake Swirled Brownies

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar (I used 1/2 c of splenda and 1/2 c of sugar)
1 TBS vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted (I used another oz of semi sweet instead because I love sweeter chocolate)
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour (I used whole wheat flour)
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt

Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened (I used 1/3 less fat)
1/2 cups creamy PB
1/3 cup sugar (I used splenda here)
1 egg
1 tsp vanilla

5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each
IMPORTANT: Do NOT omit the Reese’s Peanut Butter cups. They take these brownies over the top and add the “Double” Peanut Butter taste the title tepts tastebuds with

Preheat oven to 350. Line an 8×8″ square pan with foil and lightly coat with PAM cooking spray.

In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scortch! Remove from microwave and allow to come to room temperature.

In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.

In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.

Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.

Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the brownie and cheesecake dollops (not all the way through the already swirled layer) to create a swirled pattern.
Bake for 35- 40 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not over bake or they will harden, if under baked they will be too gooey. Every oven is different so watch and check these after about 30 minutes of baking to ensure they are done.

**After about 30 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.


Here is the batter..

The finished product…

Want a bite? mmm…

Nutritional Info: (if I dare)

If you go by the regular recipe, it’s about 400 cals/brownie for 12 brownies. However, I cut them into 16 and my substitutions make them:

Calories 244.1
Total Fat 17.8 g
Total Carbohydrate 19.4 g
Dietary Fiber 2.2 g
Sugars 11.4 g
Protein 5.7 g

Weight Watchers Points: 6 (a splurge well worth it!!)

Valentine’s Day Cookies!

This was a spur of the moment thing, but when the WC ladies were talking cookies, all I wanted to do was bake some. After my Christmas snafu with the cookies that were too sticky, I saw bakingblonde’s blog entry for her cookies and tried making them myself!

I did make them sugar free to give myself an excuse that they were diet friendly, so here goes the recipe.

Famous Sugar Cookies

1 cup butter (VERY soft)
1 cup sugar (I used 1 cup splenda)
1 large egg
1 tsp vanilla extract
2 3/4 cups flour
2 tsp baking powder

Preheat oven to 375.

In a small bowl stir together the flour and baking powder. Set aside.
In mixing bowl beat butter until soft and smooth. Add in sugar and beat to combine. Add egg and vanilla and beat until just combined. Add flour mixture. Beat until just combined and dough is smooth.
Turn out to floured work surface and roll to 1/3″ thickness. Use cookie cutter to cut desired shapes.
Place cookies on baking sheets and bake for 6-9 minutes until beginning to brown on bottom and around edges. Don’t overbake or they will be crisp. Tasty, but crisp.
Cool on counter.

Nutritional Information:

Servings Per Recipe: 24
Amount Per Serving
Calories: 126.7
Total Fat: 8.0 g
Cholesterol: 29.3 mg
Sodium: 44.2 mg
Total Carbs: 12.2 g
Dietary Fiber: 0.4 g
Protein: 1.8 g

Weight Watchers Points: 3

For the frosting, I didn’t have cream cheese so I found this one on allrecipes and used it. It was really really sweet. Beware, I halved the recipe and I really should have quartered it because I didn’t need that much at all :) Here is the original recipe.

Sugar Cookie Frosting:
INGREDIENTS

* 4 cups confectioners’ sugar
* 1/2 cup shortening (I used butter)
* 5 tablespoons milk
* 1 teaspoon vanilla extract
* food coloring (optional)

DIRECTIONS

1. In a large bowl, cream together the confectioners’ sugar and shortening until smooth. Gradually mix in the milk and vanilla with an electric mixer until smooth and stiff, about 5 minutes. Color with food coloring if desired.


Here is my dog begging for a taste…I gave her a treat instead though!!

Whole Wheat Blueberry Streusel Muffins

I’m back to blogging!! Last week, I made cinnamon streusel muffins from a mix, and it came out delicious. I bought a LOT of blueberries (Winn Dixie had them at $1/pack), so I wanted to use up some this week. I found this recipe off of Betty Crocker’s website, so here is my attempt.

Cinnamon Streusel Topping

1/4 cup Gold Medal® all-purpose or whole wheat flour (I used whole wheat)
2 tablespoons packed brown sugar (I used 1 tablespoon of Splenda Brown Sugar, since it measures 1/2 cup to 1 cup regular brown sugar)
1/4 teaspoon ground cinnamon
2 tablespoons firm butter or margarine
Muffins
1 cup milk
1/4 cup vegetable oil (I used 1/4 cup of applesauce)
1/2 teaspoon vanilla
1 egg
2 cups Gold Medal® all-purpose or whole wheat flour (I used whole wheat flour)
1/3 cup granulated sugar (I used 1/3 cup Splenda)
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh or canned (drained) blueberries (I used fresh)

1. Heat oven to 400°F. Grease bottoms only of 12 regular-size muffin cups or line with paper baking cups. In medium bowl, mix 1/4 cup flour, the brown sugar and cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly.
2. In large bowl, beat milk, oil, vanilla and egg until well blended. Stir in 2 cups flour, the granulated sugar, baking powder and salt all at once just until flour is moistened (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons streusel topping.
3. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan to cooling rack. Serve warm or cool.




All in all, this recipe is not very sweet at all. I think it would taste loads better with some brown sugar in the batter. I think I would also put another egg white to make the muffins more moist, since these were a bit on the dry side. Overall I would give these muffins a 6/10 since the blueberries and streusel topping helped enhance the muffin for the lack of sweetness it had.