Guilt-free Pumpkin Pie

Sweet Treats

'Twas the day before Thanksgiving, when all through the house. Not a creature was stirring, except me eating pumpkin pie. I am on a mission to find the best recipe for a "healthy"(er) pumpkin pie. I have baked crustless pumpkin pies, pumpkin pies made with artificial sweeteners, pumpkin pies without dairy...the list goes on. I finally found a recipe that cuts the calories, but maintains the traditional pumpkin pie flavor thanks to Hungry Girl...

Pumpkingredients:
Crust

• I used this store bought Reduced Fat Graham Cracker Crust...

Pie Filling

• One 15 ounce can of pure pumpkin
• One 12 ounce can of low-fat evaporated milk
• 1/2 cup liquid egg substitute (like Egg Beaters)
• 1/4 cup Truvia (artificial sweetener)
• 1/2 cup brown sugar
• 1/4 cup sugar-free pancake syrup
• 1 tablespoon pumpkin pie spice
• 1 teaspoon cinnamon
• 1/8 teaspoon salt
• Light Cool Whip (for topping)

Recipe:

**NOTE: Bake this pie one day in advance to allow enough time in the fridge.

-In a large mixing bowl, combine the pumpkin, evaporated milk, egg substitute, sugars, syrup, spices, and salt. Mix well and pour the mixture into the pie crust.

It will be pretty liquidy (like this).

-Bake the pie at 350 degrees for 45 minutes to 1 hour (depending on oven). Mine was baking for about an hour.

-Allow pie to cool then place in the fridge for a few hours (preferably overnight).

-Top with Cool Whip and enjoy!

Guilt-free pumpkin pie!!

Skinny Pumpkin Dip

Sweet Treats

I. Love. Pumpkin. Pie...therefore, I love pumpkin pie dip. Eating pumpkin dip is like choosing your ratio of pie filling to pie crust. You take a cookie (crust) and you can put as much or as little dip (filling) on it as you want! It gets better...my pumpkin pie dip recipe cuts on calories but still tastes delicious...

Lovin' the festive pumpkin bowl.

Pumpkingredients:

• 6 ounces (3/4 cup) reduced-fat cream cheese
• 1/4 cup packed brown sugar
• 1/4 cup Truvia (artificial sweetener)

**Note: if you don't like using artificial sweeteners, use 1/2 cup brown sugar instead of 1/4 brown sugar + 1/4 Truvia

• 3/4 cup canned pure pumpkin
• 1/2 cup light Cool Whip

• 2 teaspoons sugar-free maple syrup
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon pumpkin pie spice
• Gingersnap cookies
• Cinnamon-dusted apple slices (as it sounds - sprinkle cinnamon on slices of apple)

Recipe:

-Place cream cheese, brown sugar, Truvia, and canned pumpkin in a bowl. Beat with a mixer at medium speed until blended.

Dip will look like this post-mixer.

-Fold in the cool whip until blended.

-Add maple syrup, cinnamon, and pumpkin pie spice. Beat (or hand mix, depending on the consistency you prefer) until smooth.

Mmmmmm...

-Refrigerate for 20 minutes and serve with apples and gingersnap cookies!

Light(er) Pumpkin Crumb Cake

Sweet Treats

I am pumpsessed (pumpkin obsessed). I choose pumpkin pie over cake on my birthday...

Happy Birthday to me!

I bought out every container of Trader Joe's seasonal Pumpkin Greek Yogurt last week...

It's like pumpkin pie filling for breakfast.

So, you can imagine what my diet includes during the weeks leading up to Thanksgiving...a whole lot of PUMPKIN! The good thing about pumpkin? It's scrumptious and low calorie. Today is the first of three favorite pumpkin recipes...Pumpkin  Crack  Crumb Cake...

Addictingly delicious, SO easy to make, and lightened up by using apple sauce instead of oil!

Pumpkingredients:

• Bread
• One box of Trader Joe's Pumpkin Bread & Muffin Mix
• 2 large eggs
• 1/2 cup apple sauce
• 1 cup water
• Crumble Topping
• 1/2 cup brown sugar
• 1/2 cup all purpose flour
• 1 teaspoon cinnamon
• 1/2 teaspoon pumpkin pie spice
• 4 tablespoons Light I Can't Believe It's Not Butter
• Brown Sugar Glaze
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons water

Trader Joe's Pumpkin Bread Mix!

Recipe:

Bread

-Line a round 9"x 9" baking pan with parchment paper and lightly grease with cooking spray.

-In a bowl, combine eggs, apple sauce, and water. Add the pumpkin bread mix and fold together until the batter is smooth.

-Spread the batter in the pan and set aside.

Crumble Topping

-In a bowl, combine 1/2 cup brown sugar, 1/2 cup flour, cinnamon, pumpkin pie spice, and 4 tablespoons softened butter. Mix until resembles coarse crumbs.

-Sprinkle the crumble topping on top of pumpkin bread batter (that is already prepared in the pan)...

-Bake at 350 for about 55 minutes.

Brown Sugar Glaze

-While bread is baking, mix 1/2 cup brown sugar, 1/2 teaspoon vanilla extract, and 2 tablespoons of water in a small bowl.

-Remove bread from the oven and allow bread to cool for about 5 minutes. Then pour the brown sugar glaze over the warm pumpkin crumb cake...

Slice and enjoy! This pumpkin bread will stay delicious and moist for about three days! Make sure to cover overnight to retain moisture.

Big Gay Ice Cream Shop

Big Apple Bites

I love gays and I love ice cream. So, this little ice creamery in the Lower East Side was one of my must-try spots in NYC. It all started with a flamboyantly decorated ice cream truck...

The tasty treats created in this truck are like heaven on a cone.

Due to the truck's popularity and the use of social media to create a huge following, co-founders Doug Quint and Bryan Petroff opened the shop.

You can't miss it (especially with the line of customers wrapped around the block).

Now onto some of the flavors...

Salty Pimp

Vanilla ice cream covered in sea-salted dulce de leche and dipped in chocolate.

Party. In. Your. Mouth.

Bea Arthur

Vanilla ice cream covered in dulce de leche and crushed nilla wafers.

For those who prefer vanilla over chocolate.

Gobbler

Pumpkin butter and maple syrup OR apple butter and bourbon butterscotch layered with pie pieces and topped with whipped cream.

Big Gay's version of Thanksgiving dessert!

American Globs

Vanilla ice cream covered with pretzels, sprinkled with sea-salt, and dipped in chocolate.

A chocolate covered pretzel on steroids.

In addition to awesomely delicious ice cream flavors, there is a tranny that looks like Robin Williams in Mrs. Doubtfire to entertain customers waiting in line. Even in the cold of winter, I promise Big Gay Ice Cream will hit the spot.

Tilapia Vegetable "Packets"

Savory Eats

This recipe makes a perfect portion of fish and fresh vegetables - and by wrapping the ingredients in foil while baking, the fish comes out impeccably moist and flaky.

Ingredients:

• 1 cup grape tomatoes, halved
• 1 cup summer squash, chopped
• Large bunch of green beans, trimmed and cut
• Large bunch of asparagus, trimmed and cut
• 1 cup thinly sliced sweet onion
• 2 tablespoons of capers, rinsed
• 2 tablespoons lemon juice
• 1 tablespoon oregano
• Salt and pepper
• 1 pound tilapia fillets (serves about 4)
• Olive oil

Recipe:

-Preheat oven to 425 degrees.

-Place green beans and asparagus in microwavable bowl with 2 tablespoons of water. Cover and microwave until beans are beginning to cook (about 1 minute). Drain.

-Combine tomatoes, squash, green beans, asparagus, capers, lemon juice, olive oil, oregano, and a good amount of salt and pepper in a large bowl. Mix.

-Now, to make the "packets"...lay two 20-inch sheets of foil on top of each other (double layer helps protect fish from burning). Coat the foil with cooking spray. Place one portion of tilapia in the center, sprinkle some salt and pepper on top, then top generously with vegetables...

-Fold over the foil and pinch to seal (seal tightly so steam doesn't escape while cooking).

-Repeat with all remaining fish.

-Bake the packets until the tilapia is cooked through and the vegetables are just tender (about 30 minutes).

Top with some extra sea salt, pepper, and fresh lemon juice and enjoy!

The Plaza Food Hall: Mecca for NYC Foodies

Big Apple Bites

Imagine 15 of New York City's best restaurants, bakeries, and food stands all in one place. I know what you're thinking, "This can't exist." Well, it does...

The Plaza Food Hall

Now, hold your breath while I tell you some notables that live in the The Plaza Food Hall (underneath the Plaza Hotel, Central Park South, duh)...

Sushi of Gari

Best sushi in New York City.

Luke's Lobster

Out-of-this-world Lobster Rolls (and founded by a fellow Hoya).

No. 7 Sub

Get in my belly.

Billy's Bakery (Magnolia's Bakery spin-off)

Traditional buttercream-topped cupcakes that are to die for.

Lady M Confections

We're all aware of my unhealthy obsession with Lady M's Mille Crepe Cake.

Tartinery

A restaurant famous for flatbreads...sign me up.

La Maison du Chocolate

Still on my mission to find NYC's best macaron shop.

YoArt Frozen Yogurt

Some of the creamiest FroYo in town.

Thanks to Todd English and his European-inspired, specialty food mecca, you can make one quick stop for some of the best culinary delights in the big city.

Thanks, Todd!

...and between Todd English and Todd Mitgang, is there a "hot chefs named Todd in New York City" trend going on?

Nutella-Stuffed, Sea-Salted Chocolate Chip Cookies

Sweet Treats

Three words: milk and cookies...

Three more words: salty and sweet...

My favorite combinations.

What happens when you blend all this deliciousness together? Nutella-Stuffed, Sea-Salted Chocolate Chip Cookies...

Thanks for the  crack  cookies, Ambitious Kitchen.

When my mom visited NYC last month, we baked cookies for my brother (and the rest of the Brown soccer team). These weren't just any cookies, but rather the perfect blend of chewy chocolate, creamy nutella, and crunchy salt.

Cookie-ngredients:

• 2 & 1/4 cups all-purpose flour
• 1 & 1/4 teaspoons baking soda
• 1/4 teaspoon of salt
• 1 cup unsalted butter
• 1 & 1/4 cup packed dark brown sugar
• 1/4 cup granulated sugar
• 1 egg + 1 egg yolk
• 1 & 1/2 teaspoons vanilla extract
• 1 tablespoon plain greek yogurt
• 1 & 3/4 cup semi-sweet chocolate chips
• 1 jar Nutella, chilled
• Coarse sea salt

Recipe:

-Whisk together flour, baking soda, and salt in a bowl. Set aside.

-Melt butter in a saucepan. The butter will start to foam - make sure you whisk consistently. Butter will begin to brown, continue whisking and remove from heat and immediately transfer butter to a bowl to prevent burning. Set aside.

-If you have an electric mixer, mix the butter and sugars until blended. Then beat in the egg, yolk, vanilla, and yogurt until combined. Add the flour/baking soda/salt mixture and beat slowly until just combined...

          ...if you're like me and you don't have an electric mixer, just blend the ingredients with a spoon! The cookies turn out great either way.

Mom mixing the sugars, butter, and egg!

The completed dough.

-Gently fold in the chocolate chips.

Adding the chocolate chips...

-Chill the dough in the fridge for 30 minutes.

-Measure roughly 1.5 tablespoons of dough and roll into a ball. Place on greased parchment paper/cookie sheet. Repeat with half of the dough. Push your thumb into each ball until it is somewhat flattened. Add a dollop of Nutella to each cookie dough ball.

-Roll the rest of the dough into balls. Flatten the dough balls as much as possible. Top the Nutella with this flattened dough (see picture below). Repeat until all cookies are "sandwiched"...

-Bake the cookies for 9-11 minutes at 350 degrees (or until edges begin to turn golden brown).

-Sprinkle with a little sea salt.

The cookies will look underdone (like this).........But, after cooling, they will set and look perfect!

Amazing cookies...with or without the Nutella inside.