The mission of this site is to encourage healthy eating by
sharing home-tested recipes featuring more whole grains, less fat and fewer
calories than similar recipes.
If you see something you like, or if you'd like to see more, let me know! - Liesl Bohan
Here’s a recipe that almost got lost in the holiday shuffle. Matt perfected these apple cinnamon breakfast treats just before the full-blown festivities of Christmas kicked in, and we haven’t made a batch since. Now that life has returned to a slightly less hectic pace, it’s time to start baking again. The cinnamon chips provide the perfect touch of sweetness and spice without having to use a more complicated streusel topping—a tasty solution to the streusel question posed with our Peanut Butter Banana Bagels.
Happy baking, and all the best to you and yours for a blessed New Year!
Note: Unlike our other bagel recipes, this one does not utilize a bread machine. Instead, we put our stand mixer to work, tossing everything in at once. We’re happy to report that it works beautifully! Matt said he’ll probably mix all bagels this way in the future. Our KitchenAid can hold its own against the stiff dough, and we have sometimes wondered if a particularly dense batch of bagel dough caused the ultimate demise of one of our bagel machines.
Apple Cinnamon Bagels
Makes 12-16 bagels
1 1/2 cups warm water 2 tablespoons honey 1 tablespoon canola oil 1 1/2 teaspoons salt 1/2 teaspoon cinnamon
1 cup diced, peeled apples 3/4 cup cinnamon baking chips
2 tablespoons brown sugar (for the water)
Add the first five ingredients (water through cinnamon) to the bowl of a stand mixer, and then add the next three ingredients so that the yeast is sprinkled over the bread flour.
Using a dough hook, blend on the lowest speed until ingredients form into a ball. Continue mixing for another 5 minutes, stopping to push dough back into the bowl as needed. (It tends to climb up the dough hook.)
Add apples and cinnamon baking chips. Run the mixer on low for another 1-2 minutes, until the apples and chips are fully incorporated.
Remove hook, cover bowl with a clean tea towel and place in a warm, draft-free area for 90 minutes.
Lightly dust a work surface or Silpat mat with flour. Turn dough out onto prepared surface or mat.
With lightly floured hands, divide dough into 12-16 equal balls.
Working one at a time, stick your thumb through each dough ball and rotate dough until the hole reaches desired width. Keep in mind that the hole will shrink when the bagel rises.
Cover and allow to rise for 30 minutes or until doubled in size.
While dough is rising, add brown sugar to a large, wide pot filled with water (about two-thirds full) and bring to a boil.
Preheat oven to 400° F and cover a large baking sheet with a Silpat mat or a light coat of cooking spray.
After dough has risen, carefully drop bagels into boiling water in sets of two or three. Without allowing them to touch, boil for 60 seconds on one side, using a long-handled spoon to ladle boiling water over the tops.* Do not leave them in too long. Using a slotted spoon, transfer bagels to a wire rack or floured tea towel to drain, and then boil the next set.
Once dry, place bagels on prepared baking sheet and bake for 20-25 minutes, until tops are golden.
Allow to cool before slicing.
* We usually flip the bagels after 30 seconds, allowing them to boil on both sides for a total of 1 minute, but too many cinnamon chips melt that way.
Store in a tightly sealed container at room temperature for 2-3 days.
I intended to create a festive cranberry-pistachio biscotti combo last Christmas but ran out of time. Twelve months later, I finally did it! One of the advantages of waiting is that I had white chocolate chips on hand this year. I’ve been experimenting with them lately; otherwise, it never would have occurred to me to use them. Not only does the white chocolate add to the holiday color scheme, but it also enhances the overall flavor.
After sharing some of these with a recently retired chef last night, we were happy to see this comment in our inbox this morning: “That may be the best biscotti I’ve ever had.”
This is a simple recipe, requiring just five ingredients for the dough plus three add-ins.
Christmas Biscotti
Makes 2 dozen biscotti
4 large eggs 3/4 cup sugar 1 teaspoon vanilla extract
3 cups 50/50 flour* 3/4 teaspoon baking soda
1/3 cup dried cranberries 1/3 cup roasted pistachios 1/3 cup white chocolate chips
* You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 1/2 cups each of all-purpose and whole wheat flour for this recipe.
Preheat oven to 350°F. Cover a large baking sheet with parchment paper or a Silpat mat.
Combine eggs, sugar and vanilla in the bowl of an electric mixer. Blend on medium-high speed for 2 minutes.
In a separate bowl, whisk together flour(s) and baking soda. Add to wet ingredients and blend until dough starts to pull together.
Add cranberries, pistachios and white chocolate chips, mixing until they are fully incorporated. Dough will be stiff.
Turn dough out onto Silpat mat or a work surface dusted with flour.
Using wet (for Silpat only) or lightly floured hands, shape into a log about 16 inches long, 4 inches wide and 1 inch thick.
Bake on prepared pan for 30 minutes at 350° F.
Remove from oven and cool for 10 minutes. Reduce oven temperature to 325° F.
Carefully transfer log to cutting board and cut diagonally into 1/2-inch slices.
Place slices upright on the mat or pan, spacing them about 1/2 inch apart.
Bake 20 minutes at 325° F.
Transfer to wire racks to cool.
Store in an airtight container at room temperature for 5-7 days. To extend storage time, freeze in an airtight container immediately after cooling.
If you’re in the mood to try more biscotti, here are two holiday recipes from last year:
This recipe is adapted from Simply Scones by Leslie Weiner and Barbara Albright. I first tried their version almost ten years ago and was blown away by the apricot and white chocolate combination. After applying a few “savvy” changes, I’m still completely enamored with this duo, taking it to a new level in these scones by introducing Michigan dried cherries. Fantastic!
My version also includes whole grains, slightly less sugar and much less fat, because it uses evaporated fat free milk in place of heavy cream. That being said, the white chocolate “surprise” puts this into more of a dessert category than that of a truly healthful snack.
Speaking of chocolate, if you’re a purist, opt for semisweet or bittersweet chocolate chips. I typically choose “real” chocolate over white, but in this recipe, I like the way the white chocolate morsels melt into the surrounding scone, especially when served warm.
Apricot Cherry Surprise Scones
Makes 9-12 scones
2 cups 50/50 flour mix* 1/4 cup packed brown sugar 2 teaspoons baking powder 1/2 teaspoon salt
4 tablespoons chilled, unsalted butter cut into small pieces
1/2 cup evaporated fat free milk 1 large egg 1 1/2 teaspoons vanilla extract
2/3 cup white chocolate chips 1/2 cup dried apricots, snipped into small pieces 1/2 cup dried cherries, chopped
* A 50/50 all-purpose/whole wheat flour combo is available in stores, but I mix my own for about half the price. If you don’t have a mix on hand, just use 1 cup each of all-purpose flour and whole wheat flour for this recipe.
Preheat oven to 350° F and cover a baking sheet with a Silpat mat or a light coat of cooking spray.
Whisk first four ingredients (flour through salt) together in the bowl of a stand mixer.
Using the whisk attachment “cut” butter pieces into flour mixture, whisking until butter is fully incorporated.
In a mixing glass or small bowl, whisk together evaporated milk, egg and vanilla.
Add wet ingredients to dry and blend with paddle attachment just until moistened.
Stir in white chocolate chips, apricot pieces and cherries.
Drop dough by 1/4-cup scoops onto prepared pan (for 9 easy drop scones), OR transfer dough to prepared pan, use moistened hands to form it into a rectangle (about 8 x 6 inches), and use a knife to cut the rectangle into 12 triangular wedges, just slightly pushing the pieces apart and cleaning the knife between cuts.
Bake for 20-22 minutes, until edges are golden and a toothpick inserted near the center comes out clean. (Drop scones require less bake time than wedges.)
Remove to wire rack to cool for 5-10 minutes before serving. If you made wedges, use a knife or spatula to gently separate them after cooling.
Store in a tightly sealed container at room temperature for up to three days.
What a great time to sit back, relax and rehash the “best of” harvest recipes. Here are five of our favorite fall recipes, each featuring ingredients you might still have on hand from your Thanksgiving feast.
“Triple”—because of the cocoa, melted chocolate and chocolate chips; “brownie”—because of the texture; Triple Chocolate Chip Brownie Cookies—because sometimes a little chocolate just isn’t enough!
Adapted from a recipe published in Redbook magazine, this one contains half as much butter (proportionally) plus added whole grains and a touch of fruit.
Triple Chocolate Chip Brownie Cookies
Makes 3 dozen cookies
1/2 cup (1 stick) unsalted butter at room temperature 3/4 cup sugar 1/2 cup packed brown sugar 2 large eggs 1/2 cup unsweetened applesauce 2 teaspoons vanilla extract
4 oz. semisweet chocolate, melted
2 cups 50/50 flour* 1/2 cup unsweetened cocoa powder 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt
1 cup semisweet chocolate chips
* Note: You can buy this off the shelf, but I use a less-expensive homemade mix of all-purpose and whole wheat flour. If you don’t have a mix ready, use 1 cup each of whole wheat flour and all-purpose flour for this recipe.
Preheat oven to 350°F and line baking sheet with a Silpat mat or parchment paper.
Cream butter and sugars in a stand mixer.
Add eggs, applesauce and vanilla. Mix slowly at first, then scrape down sides and beat until well combined.
Pour chocolate into mixture and beat until well blended.
In a separate bowl, whisk together flour, cocoa, baking soda and salt. Add to wet ingredients and blend until combined.
Add chocolate chips and mix well. Dough will be stiff.
Drop dough one medium cookie scoop or packed tablespoon at a time onto prepared baking sheet, 2 inches apart.
Bake 10 minutes, until set.
Cool for a couple of minutes on baking sheet, then remove to a wire rack to cool completely.
These are best eaten the first day or two. Store extras between layers of wax paper in a loosely covered container.
I’m still having fun experimenting with cinnamon chip and sweet potato combinations. Here’s the latest recipe to receive a stamp of approval from kids and adults alike. Look closely at the photos, and you might get a sense of how the cinnamon chips are swirled between layers of tender, sweet potato oat rolls. Best served warm, these taste as heavenly as they smell.
Happy Halloween!
Sweet Potato Cinnamon Oat Rolls
Yield: 12 rolls
1 cup cooked sweet potatoes, drained and mashed 1 cup dried cranberries or raisins 3/4 cup evaporated nonfat milk 1 egg 3 tablespoons unsalted butter 3 tablespoons lightly packed brown sugar
1 cup rolled oats (not instant) 2/3 cup almond meal* 1 teaspoon salt 3 cups bread flour 1 1/2 teaspoons rapid or instant yeast
1/2 cup cinnamon baking chips
* I make my own almond meal by processing raw or toasted almonds with a coffee grinder and then sifting the meal to remove the larger pieces.
Add all ingredients except cinnamon baking chips to bread machine in manufacturer’s recommended order and run dough cycle. (These are listed in the ideal order for our Breadman machines.)
While the dough is rising, mist a 12-cup muffin tin with cooking spray.
Upon completion of dough cycle, use lightly floured hands to divide dough into two equal pieces, returning one piece to the bread machine pan and covering it with a tea towel.
Place the other piece on a Silpat mat or lightly floured surface.
Stretch and press dough into a rectangle of about 9 x 13 inches.
Spread half of the cinnamon chips over the flattened dough.
Starting on one of the 13-inch edges, roll the dough into a tube and seal the long seam by pinching the dough together upon completion.
With kitchen shears or a sharp knife, cut the tube into 6 equal pieces and place each—with an open (swirl) side down—into a cup of the muffin tin. Pinch the tops closed (optional).
Using the remaining dough from the bread machine pan, repeat steps 4-8.
Cover muffin tin with a tea towel and allow dough to rise for 45 minutes. (Preheat oven to 350° F near the end of this time frame.)
Remove towel and bake for 18-20 minutes, until golden.
Remove pan to wire rack to cool for a few minutes before serving.
Store in a tightly sealed container at room temperature for up to three days.
This is one of those recipes that took ages to perfect. Each experiment yielded beautiful bread that was delicate, aromatic and savory-sweet. Unfortunately, we couldn’t get the tops to rise to perfection and stay there.
With almost every attempt, the loaf would climb toward the top of the machine and then sink slightly—or drastically—near the end of the bake cycle. Finally, Matt insisted on adding his favorite bread-baking remedy to the mix: gluten. I usually avoid this ingredient because most people don’t have it readily available in their kitchens. After the fifth or sixth failure, however, I gave in. Thankfully, it worked. This recipe now produces a gorgeous and cooperative loaf! Now we can readily share it knowing that the bread should behave for others as well.
Be sure that your bread machine has a Super Rapid, Express Bake or Rapid Bake option before you try this loaf. Like our Rapido! Speedy Italian Bread, our machine bakes this in just 80 minutes. Ah… the perks of modern technology!
3/4 cup shredded extra sharp cheddar cheese 1/3 cup dried tomato bits 1 cup rolled oats (not instant) 3 cups bread flour
4 1/2 teaspoons rapid or instant yeast
Add all ingredients to bread machine in the manufacturer’s recommended order.* Use the Super Rapid, Express Bake or similar setting for a 2-pound loaf.
Once baked, cool for 20-30 minutes before slicing.
Store in a tightly sealed container at room temperature for 2-3 days.
* This list is in optimized order for our machine.
The leaves are beginning to turn here in Michigan, so there’s no more denying that fall is here. It’s time to embrace it and all of the gorgeous colors—and flavors—that go along with it, like sweet potatoes and cinnamon!
This recipe provides yet another opportunity to feed young ones (and yourself) some veggies at breakfast or snack time. As mentioned in the post for Sweet Potato Pancakes, this particular tuber provides a gram of protein and more than 100% of the DV for Vitamin A—per ounce! It’s also a good source of vitamin C and dietary fiber.
If you’re counting calories or avoiding processed foods, the down side of these scones is the added cinnamon chips, but they are really good. I bought them to use in a different recipe but decided to “borrow” just a few to see how they would work with sweet potatoes, and—voila!—an exceptional scone flavor combo was born. Forget the other recipe; now I want to use the rest of the bag to make more scones!
Seriously, these are rich, moist and sweeter than a typical scone. Even our youngest wholeheartedly endorses them. When I asked if he liked them, he said no: “I don’t like them. I love them!” So there you have it.
Note: You can use canned “yams” for this recipe. Just drain off any syrup first. (See A Sweeter Sweet Potato for an interesting article on sweet potato and yam labeling in the U.S.)
2 large eggs 1/2 cup cooked, peeled, coarsely chopped sweet potatoes (mashed or pressed into the measuring cup) 1/2 cup packed light brown sugar 1/4 cup nonfat (skim) milk
1 cup rolled oats (not instant)
2/3 cup cinnamon baking chips
* A 50/50 all-purpose/whole wheat flour combo is available in stores, but I mix my own for about half the price. If you don’t have a mix on hand, just use 3/4 cup of all-purpose flour and 3/4 cup of whole wheat flour for this recipe.
Preheat oven to 350° F and mist a 10-inch quiche dish or a 9-inch pie plate with cooking spray.
Put first four ingredients (flour through salt) in a food processor and pulse until butter is fully incorporated. If you don’t have a food processor, whisk dry ingredients together and then cut in butter using fingers, knives or a pastry blender.
Put eggs, sweet potatoes, brown sugar and milk in a blender and purée for about 15 seconds. Add oats and purée for another 30 seconds.
Add wet ingredients to dry and stir just until moistened.
Fold in cinnamon chips. Dough will be moist, similar to muffin batter.
Transfer dough to prepared dish or plate and spread out evenly.
Using a knife, “score” dough into 8 wedges, cleaning the knife as needed.
Bake for 25-30 minutes if using a 10-inch dish or 28-33 minutes if using a 9-inch plate—until edges are golden and a toothpick inserted into the center comes out clean.
Cool in dish on wire rack for 5-10 minutes before slicing.
Serve warm or at room temperature.
Store in a tightly sealed container at room temperature for up to two days.
