Tag Archives: egg whites

Macaroons in Paradise

Well here it is again, almost 7pm and my blog is still not ready for today. But here we go. I found this recipe on Food Network back in 2008. It is one of Alton Brown’s recipes and it is full of calories and downright deliciousness. The cookies are definitely NOT on the diet list. But like I’ve said before it’s the holidays and no calorie counting till the new year. The cookies are also very rich and sweet so be careful eating them. They are very addicting. Not only are they addicting but they are really easy to make also.  Easy and decadent!


INGREDIENTS:

2 (7 to 8 ounce) packages sweetened shredded coconut

2 ounces sweetened condensed milk

Pinch kosher salt

1 teaspoon vanilla extract

4 large egg whites at room temperature

5 ounces granulated sugar

12 ounces semisweet chocolate chips

1 ounce vegetable shortening

2 ounces finely chopped dry-roasted macadamia nuts

DIRECTIONS:

1. Preheat the oven to 325 degrees F.

2. Combine the coconut with the sweetened condensed milk, salt and vanilla in a medium mixing bowl.

3. In the bowl of a stand mixer (or a hand mixer) with a whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the sugar and continue to whip the whites until medium peaks form, 6 to 7
minutes.

4. Gently fold the egg whites into the coconut mixture. Scoop tablespoon-sized mounds onto a parchment-lined half sheet pan and bake for 20 to 25 minutes or until golden brown. Immediately transfer the parchment with the macaroons to a cooling rack. Cool completely before topping.

5. Fill a 4-quart pot with enough water to come 2 inches up the side, set over medium heat and bring to a simmer. Combine the chocolate chips and shortening in a small metal or glass mixing bowl and set over the simmering pot. Stir occasionally until melted, then remove from the heat.

6. Dip the cooled cookies in the chocolate mixture, sprinkle with the chopped macadamia nuts and place on parchment paper to set, about 30 minutes.

Makes about 42 cookies

Super Easy Sugar Cookies

When I say these cookies are super easy I am not joking. They are drop cookies so that means no cookie cutters, no shaping, no forming, just dropping onto a cookie sheet! The best part is that there are only 4 ingredients also! Yes, you heard me, 4 ingredients!

Of course today as usual I had all good intentions of getting this blog done early. But as it’s now 7:30pm and my husband will be home for dinner shortly I am rushing to get this done. Again. I started the day with my mental list of what to do. Christmas cards was at the top. They are mostly done. Wrote them all out and addressed the envelopes. But I still have to seal, stamp and send. Whew. Before I knew it the day was gone, again. I spend most of my day looking for a job. It’s a tiring and frustrating experience to say the least. I had the perfect job until July 2009. I worked at home on my computer. Never had to go to an office, never had to deal with the general public, never got bothered by annoying people (except telemarketers, but that’s what caller id is for). It was perfect. I set my own schedule and I loved it. But as we all know this economy is in the toilet. It effected my job and the company I worked for had to close. I was an independent contractor for them so I of course was not getting a nice severance or unemployment. So when you all read about the 10-15% unemployment rate out there, it’s a lie. It’s more like 25% if not higher. People like me aren’t counted. So now I just scour the ads, online, newspaper, everywhere. If I could only make some money doing this blog! So that is why my day gets away from me. I am happy now to go into my little world of blogging and become useful for a while.

Ok, now to the super-duper easy peazy recipe. And did I mention these are so tasty you will want to eat them all? They are very moist and soft and they also freeze and store well! They are wonder cookies! 🙂


INGREDIENTS:

1 (8 ounce) container fat-free dessert whipped topping

2 egg whites

1 (18.25 ounce) box white cake mix, dry (you will not be following the box directions)

¼ cup confectioner’s sugar (or for the holidays use red and green sugar crystals instead!)

DIRECTIONS:

1. Preheat oven to 350º. Spray three cookie sheets with cooking spray.

2. In a large bowl mix the whipped topping and egg whites with a spatula until combined.

3. Add the cake mix and stir until well blended.

4. Scoop the dough by tablespoonfuls and dip into the sugar crystals or confectioners’ sugar. Using another spoon scrape the dough onto the prepared cookie sheets.

5. Bake for 10-12 minutes or until the cookies are set in the middle.

Makes about 36-40 cookies

Pumpkin Carrot Bars

Yes I am still in Fall mode. Trying to pretend it’s cooler outside and that the leaves are changing here. But then I look outside and see nothing but green palm trees, green leaves on the maple trees, green everywhere! Ok, so the leaves really don’t change here. They do fall on some trees but they aren’t pretty about it. Oh well, the sacrifice for living in the Sunshine State. Maybe they change in northern Florida? And right now the temperature is still 79 degrees. It’s 7pm! But I did buy a couple little pumpkins at Walmart yesterday! I will use them for pies or something later in the year. They actually last a long time after the fall! I’ve had pumpkins that lasted till April!

Well I found this recipe and changed it a bit to make it a little less fattening. I substituted Splenda and Splenda Brown Sugar Blend for the sugars and I use light cream cheese in place of regular. As always, feel free to use the real stuff if you want. I was also very happy to hear that the pumpkin shortage is officially over as well. Last year I had stocked up on the canned pumpkin when I found it. It was like gold! But the crop was good this year and we can all breathe easily now! Whew!

INGREDIENTS:

2 cups flour or whole wheat flour

1 tablespoon pumpkin pie spice

2 teaspoons baking powder

1 teaspoon baking soda

1 cup granulated Splenda (sucralose)

1/3 cup light butter/margarine, softened

½ cup Splenda Brown Sugar Blend

2 eggs

2 large egg whites

1 can (15 ounce) pumpkin

1 cup carrot, finely shredded

Cream Cheese Topping/Icing:

4 ounces light cream cheese, softened

¼ cup Splenda

1 tablespoon fat-free half-and-half (or whatever milk product you want)

DIRECTIONS:

1. Preheat oven to 350º.  Grease a 15 x 10 jelly roll pan. (or similar pan)

2. In a small bowl combine flour, pumpkin pie spice, baking powder and baking soda.

3. In a larger bowl, beat together sugar (1 cup), butter and brown sugar until crumbly. Add eggs, egg whites, canned pumpkin and carrots. Beat until well blended. Add flour mixture and mix until well blended. Spread into greased pan.

4. Mix together cream cheese, sugar (¼ cup) and milk until thoroughly blended.

5. Drop teaspoonfuls of topping over pumpkin batter and swirl mixture with a butter knife.

6. Bake for 25-30 minutes or until toothpick or cake tester comes out clean. Cool in pan completely on wire rack before cutting into squares.

Makes 48 squares.

Skinny Key Lime Pie

Key Lime Pie is my favorite pie. But I could do without all the extra calories in it. This recipe is lower in calories and fat but still tastes great. If you don’t care about your calories/fat use the regular versions of the ingredients. Key Lime Pie also should NOT be bright lime green in color! It should be an almost pale yellow to very faint green. All those other pies that glow in the dark have food coloring added. You don’t need it! Honest! This recipe is also very easy to make and takes more time to chill and set than it does to prepare and bake. If you are ever in Key West though, try their frozen chocolate covered key lime pie on a stick! OMG! Talk about sugar coma! But it is so incredibly delicious and  heavenly. The last time I had it I shared it with my husband and stepson and we had a hard time finishing it. So worth the extra calories and fat every so often!

INGREDIENTS:

2 large eggs

2 large egg whites

½ cup Key Lime juice (such as Nellie & Joe’s Famous Key West Lime Juice)

1 teaspoon lime zest (if you can find a key lime use that instead)

1 (14 ounce) can fat-free sweetened condensed milk

1 (6 ounce) reduced-fat graham cracker crust

1½ cups frozen reduced-calorie whipped topping, thawed

DIRECTIONS:

1. Preheat oven to 350º.

2. Beat eggs and egg whites at medium speed on an electric mixer until well-blended.

3. Gradually add the lime juice, zest and condensed milk into the egg mixture, beating until well-blended.

4. Spoon mixture into pie crust and bake at 350º for 20 minutes or until almost set. (The center will not be firm but will set up as it chills.)

5. Cool on a wire rack. Cover loosely and chill for at least 4 hours. Spread whipped topping evenly over filling. Serve!

Makes 8 servings


Baked Shrimp Balls

Ok I can hear the comments now, even from my husband. “I didn’t know Shrimp had balls! And why would we want to eat them?” Funny! Ha ha! This recipe does not have bread crumbs or other heavy filler in it either. Baking them also cuts down on the calories but not the taste. The picture I put in is not of my own, yet. But if anyone makes them, take a picture and send me a copy and I will post it! Send to my website email at agenua@cucinadiandrea.com. These are also very easy to make so give it a try and let me know how they come out! I will do the same!

Ok, the picture has been updated to my own photo. I made these over the weekend. I cut the recipe in half as it was too much for just two of us. Has anyone made them? Ok, all I have to say is maybe they left out something in the recipe. They were easy to make, smelled good, looked good but taste? Hmmm not so much. They fell apart for the most part.  I made a quick honey mustard sauce to go with it. (¼ cup light mayo, ¼ cup Dijon mustard and 1 tablespoon agave nectar) Sauce was great! Shrimp balls needed something for sure. So I made them into a crustless Quiche the next night for dinner! Broke them all up and added egg beaters, half and half, spinach, cheese, dill and some hot sauce.  I will post the outcome tomorrow!

INGREDIENTS:

2 pounds shelled, deveined shrimp, minced

6 canned water chestnuts, finely chopped

2 tablespoons fresh ginger, finely chopped

1 small onion, chopped

2 egg whites

1 teaspoon cornstarch

3 teaspoons olive oil

Pepper to taste

lemon wedges

DIRECTIONS:

1. Place everything but the lemon wedges into a bowl and mix together.

2. Shape mixture into small balls (about 1 teaspoon). Place on a lightly greased cookie sheet. Spray balls with olive oil and bake at 350º for 20 minutes. Serve hot with lemon wedges.

They reheat well also!

Makes about 50-60 shrimp balls depending on how large you make them. Mangia!

Chocolate Mousse Bars

All you chocolate hounds out there this one is for you! Chocolate Mousse is always seen as such a decadent dessert and it usually is but my recipe will use the sugar substitute sucralose (Splenda). Sucralose is one of the few substitutes that you can use exactly as you would sugar. It may even be sweeter! I can only use sucralose because aspartame gives me migraines. So no “Blue” in my house! Only “yellow”!  Aspartame can’t stand up to the heat of baking either so that is another reason to use sucralose. If you are really weird about using ‘fake’ sugar by all means use the real stuff. I will never know! And I won’t think any less of you! But if you use the sucralose and are counting points for  Weight Watchers for any reason, the bars are only 4 points each and regular sugar makes them 5 points each. Not much of a difference so it’s up to you!

Photo is for illustrative purposes only!

INGREDIENTS:

6 extra-large egg whites

1¼ cup sugar or sugar substitute

1 tablespoon canola oil

1½ cups unsweetened baking chocolate, melted

1/3 cup unsweetened cocoa powder

¾ cup all-purpose flour

1½ cups nonfat plain yogurt

1 teaspoon vanilla

DIRECTIONS:

1. Heat the oven to 350º. Spray an 8″ square baking pan with cooking spray.

2. In a large mixing bowl whip the egg whites until frothy. Gradually add the sugar and beat until fluffy.  Meanwhile, stir the oil into the melted chocolate. Add this mixture to the egg whites and blend.

3. With a mixer on low, sift in the flour and cocoa powder and fold together. Beat until fluffy. Add the yogurt and vanilla; beat until uniformly combined.

4. Scrape the batter into the pan; smooth the top. Bake until the batter feels firm to the touch in the center, but a toothpick comes out coated with the batter, about 30-35 minutes.

5. Remove the pan to a wire rack to cool to room temperature. Cover with plastic wrap and chill until firm, at least 1 hour.

Makes 16 bars

Pignoli Cookies (Biscotti di Pinoli)

Of all the Italian cookies this is by far one of my favorites. It is my Dad’s favorite too. Anybody who’s bought these at the Italian bakery knows how expensive they can be!  But the best thing is that you can make them yourself for a fraction of the cost and it’s easy! The most expensive ingredient is of course, pignoli nuts. But keep an eye open when you’re in the grocery store, Walmart, warehouse club of choice, even the dollar stores! You can usually find a package of pignoli nuts for a reasonable price. I always buy as much as I can when I find them on sale too, because you can store them in the freezer or refrigerator to keep them fresh. Plus they’re always good in salads or with other dishes as well! These cookies are so moist and yummy you can’t eat just one!

INGREDIENTS:

½ cup sugar

½ cup confectioners’ sugar

¼ cup all-purpose flour

1/8 cup teaspoon salt

1 8-ounce can/tube almond paste

2 egg whites, slightly beaten

2 cups pignoli nuts (Pine nuts)

Confectioners’ sugar


DIRECTIONS:

1. Preheat oven to 300ºF. Lightly grease 2 large cookie sheets. Sift sugars with flour and salt, set aside.

2. In medium bowl, break up almond paste with wooden spoon. Add egg whites and beat until well-blended and fairly smooth. Stir in flour mixture until well blended.

3. Take a spoonful of the dough and dip it into a bowl of pine nuts. Slide the dough onto the prepared cookie sheet 2 inches apart.

4. Bake 20-25 minutes or until golden. Remove cookies to rack to cool. Sprinkle with confectioners’ sugar.

Makes about 30 tasty and delicious cookies. Can be stored in an airtight container or in the freezer up to a month. (Like there would be any left over!!)

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