Tall, moist and fluffy, this gingerbread cake is pleasantly – and not overwhelmingly – flavored with ginger, molasses and brown sugar. This might be a bit unusual, but I like to add just a tablespoon of cocoa powder to the dry mixture – not for flavor, but for a deeper color.
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Wonderfully nutty and flavorful and just sweet enough, this tasty quick bread keeps very well in the fridge and in fact gets better with time. Take it out of the fridge 30 minutes prior to enjoying. Thank you, dad, for this wonderful recipe!
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Delicious, moist pumpkin cookies, pleasantly spiced with just a hint of pumpkin spice and dotted with chocolate chips. These cookies are big – 4 inches in diameter. They are very filling and excellent for breakfast. If you prefer to make smaller cookies, reduce the baking time accordingly.
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As the granddaughter of a Dutch grandma, I guess I can’t help but love baked goods made with butter. There’s something incredibly satisfying about flaky, buttery baked goods, and although butter is not exactly good for you, it’s far superior to margarine, and the good news is that the wonderful flavor and texture imparted by it allow us to use a relatively small amount of sugar while still producing delicious cookies.
Aside from using slightly less butter and sugar than traditional shortbread recipes call for, I also used white whole-wheat flour instead of all-purpose flour, with excellent results.
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Delicious oatmeal chocolate chip cookies, made with whole-wheat flour. I like my oatmeal cookies chewy, so I remove them from the oven when slightly under-baked and cool on the baking sheet instead of on a wire rack.
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A traditional honey cake for the Jewish New Year, when it’s customary to eat sweet foods that symbolize our hope for a sweet New Year. Everything about this cake is very traditional, including its dense, rich texture, its intense cinnamony sweetness and its deep color, achieved by adding strong tea and cocoa powder to the batter. Using whole-wheat flour is a break from tradition, and in this particular cake, it works beautifully, because the cake is so rich and dense anyway. Wrap leftovers in foil and keep in the fridge. Sliced, leftovers are delicious lightly toasted with a little sweet butter.
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My friend J. makes amazing pierogi – dumplings of unleavened dough, stuffed with potato filling, first boiled, then fried in butter with onions. Yes, they are as good as they sound. The gooey, savory potato/onion/cheese filling and the soft, buttery dough combination is irresistible – and of course, not very healthy. Which is fine, since most people enjoy pierogi only once in a while.
Still, I was curious to see if I could recreate the chewy texture and savory flavor while also reducing the amount of calories and fat and adding some extra fiber. So I used white whole-wheat flour in this recipe, and Greek yogurt instead of the sour cream that several online recipes called for. I also extracted more dumplings from the same amount of dough by simply rolling the dough thin. Finally, for the last step of frying the pierogi, I used butter-flavored cooking spray instead of actual butter.
The result of my experiments surprised even myself! These whole-wheat, reduced-fat pierogi are amazing. And the recipe also utilizes a few shortcuts (such as preparing the dough in a food processor, chilling it in the freezer and microwaving the potato) that turn this into an easy pierogi recipe – well, as easy as a multi-step recipe can be.
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3-Ingredient Banana Pancakes
Spicy Shrimp
Dutch Baby Pancakes
Juicy Baked Chicken Breast
Baked Macaroni and Cheese
Butter Garlic Shrimp
Easy Tomato Soup
Salmon Cakes
Baked Donuts
I'm Vered DeLeeuw, a blogger, a foodie and a mom. Welcome to Healthy Recipes, my food blog and the only cookbook I use. I'm so excited to share it with you. Bon appetit!
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