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The recipe dry spell is over, you guys. But before you get too excited, I have to share that I rejoined Weight Watchers (desperate times, desperate measures), and the recipes to come may be quite a lot less decadent than we’d all like :(. Still, let’s try our best to keep things both health-conscious and tasty, starting with this recipe for Individual Chocolate Soufflés.
This one’s straight from the WW playbook as I try and figure out the new points system. Because if you haven’t already heard, Oprah isn’t the only exciting new thing going on at Weight Watchers central, they’ve introduced their new SmartPoints plan, too. It used to be that food points were based on a calculation of fat, carbs, fiber and protein. With the new system, they’ve thrown calories, saturated fat and sugar into the mix as well, making things that much harder, and I suppose “smarter,” hence the name. Now more than ever, Weight Watchers is nudging users to adopt healthier, more nutritious diets, and one of the first things I noticed is that lean proteins like chicken, fish and eggs are now fewer points than before. On my first day back, I was loving it. The second day was a different story.
That first day, I was eagerly reaching for the better-for-me foods without giving them much thought anyway #firstdayonadiet. It was pleasant surprise after pleasant surprise as I added things up in my points calculator. “Oh! Healthy Food X is even healthier now!” But on that second day, my sweet tooth woke up with a vengeance, and I was horrified to learn that just as the healthier foods saw a decrease in points, the delicious foods that make life worth living (cake, candy, more cake) were now twice as bad for me. Right away, I wanted to give up, but after some much-needed counseling from friends in the same boat, I’ve somehow managed to stick with it, mostly thanks to dessert stand-ins like these soufflés. At 6 SmartPoints a piece (compared to the 17-point Trader Joe’s Molten Lava Cakes I so love), I can keep myself and my diet happy.
Why hello there, Monday. I’m definitely not ready for you, so in keeping with Friday’s slow and easy theme, I’m sharing yet another no-bake, no-fuss but perfectly delicious dessert that’s fit for a crowd. This one’s for you chocolate and cheesecake lovers. I hope that means everyone.
Universal appeal is what came to mind when I first came across the original recipe from Alaska from Scratch. Maya’s a semi-sweet chocolate kind of girl, but milk is more my speed, so that was the one change I made. Otherwise, this is her recipe and I have her to thank for a light (in texture, not in taste, fat or sugar), chocolatey, cheesecakey dessert fit for both regular and fancy feasting. It’s easy enough to throw together anytime you’re craving it and refined enough to serve at a party. That kind of versatility is what I look for in my food and this one’s a winner.
Greetings from Georgia! Very belated Fryday greetings, but they say things in the South move at a slower pace? Yeah, I don’t think I can blame it on that either. Worth a try. Anyway, I’m off from work and in Atlanta until next weekend! How awesome is that? Less awesome is Brian needing foot surgery on Tuesday, which explains why I’m here, but I’m excited to spend time with him, crutches and knee scooter and all.
Before he goes under the knife, Brian and I plan to take it really easy this weekend. We’ll try to take in some Atlanta sights, but we’ll mostly be keeping to ourselves, running errands while he still has use of both of his feet. So in the spirit of taking it easy in Georgia, I thought I’d share a recipe for the easiest pan-fried peaches (get it?) with a delicious mascarpone cream. This is one of those really awesome no-bake desserts that tastes indulgent without being too bad for you. No missing of carbs or crust here.
Just after lamenting how delinquent I’ve been in my pumpkin-recipe posting, I thought I’d play some catchup with a recipe for these here Pumpkin Cheesecake Wontons. Not counting yesterday’s too-easy syrup, this year’s tally is now up to a grand total of 2, which is still too few, but a step in the right direction.
If you follow this blog, you’ll know that I had a pretty serious love affair with panko batter (evidence here, here, and here). Panko was my favorite, but things have changed. These days, my frying vehicle of choice is the eggroll/wonton wrapper. Surprise, surprise, the Chinese girl prefers wonton wrappers. I try not to be such a cliche, I promise, but sometimes you are what you are so you might as well embrace it.
Anyway, the reason I seem to keep turning to wrappers (exhibit 1, 2, and 3) versus batter comes down to time, pure and simple. Covering things in a readymade wrapper is much easier than creating a batter dipping assembly line when patience isn’t your thing. Plus, I love that the wrappers are a lot sturdier and can withstand just about any filling I can dream up. That right there is what we call foreshadowing. But before I get ahead of myself, follow along for the latest and greatest in fried fall pumpkin desserts.
I’m going to let you in on a little secret. My all-time favorite dessert is homemade whipped cream and berries.
If you’ve made whipped cream before, this information might come as a bit of a shock. But Yang, you write a food blog with over-the-top desserts like Matcha Green Tea Sugar Cookies and Churros con Chocolate Cupcakes! Desserts that actually require baking! Surely you like those better than something as simple as homemade whipped cream?!
You’d be right to scratch your head, but the heart wants what the heart wants, and mine craves fresh summer berries and a light, slightly sweet whipped cream more than anything else. Lucky for me, it’s quite possibly the easiest thing to throw together, so I have it quite a lot. If you have yet to try whipping up your own, here’s how I like to make mine.
Last night, I invited a few friends over for a special screening of Frozen, because no trip home is complete without a movie night in my parents’ home theater. As a well-known Disney fanatic, I’m quite familiar with the film, but my friends, including Teesa, this blog’s most avid reader, had never seen it (!). Naturally, I took it upon myself to right that wrong even if the winter theme didn’t quite fit with Aurora’s 80-degree weather. To make things extra special for our girls’ night in, I made a batch of sweet pink popcorn for our viewing pleasure. Girl power.
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