@newsfromtengrrl for 2011-10-26

October 26, 2011 by

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Scary Spiders

October 26, 2011 by

A recipe from the October 2009 issue of All You (original online). This no-cook party snack will “transform packaged snack cakes into creepy crawlers.”

IngredientsScary Spiders

  • Chocolate-covered cream-filled snack cakes (such as Ring Dings)
  • Mini chocolate cream-filled snack cakes (such as 100-calorie packs of Hostess chocolate cupcakes)
  • Black licorice laces
  • M&M’s
  • Chocolate and vanilla icing

Directions

  1. Use a toothpick to poke eight holes in cake, insert licorice laces into holes and trim ends to desired length.
  2. Attach M&M’s as eyes using dots of icing.
  3. Pipe dots of chocolate icing for pupils and create fangs by piping small bits of vanilla icing.

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@newsfromtengrrl for 2011-10-25

October 25, 2011 by

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Blueberry Crumb Cake

October 25, 2011 by

A recipe from the April 2010 issue of All You (original online). The article explains, “This lightened-up version of a classic crumb cake can save you almost 200 calories per serving (compared to Starbucks classic coffee cake).”

Ingredients

Topping:

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 2 tablespoons unsalted butter, melted and cooled
  • 2 tablespoons canola oil
  • 3/4 cup all-purpose flour

Cake:

  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons nonfat sour cream
  • 3 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 large eggs plus 1 large egg white
  • 1 teaspoon vanilla extract
  • 1/2 cup plain low-fat yogurt
  • 1 cup frozen blueberries

Directions

  1. Make topping: Combine all ingredients in a bowl. Use fingertips to blend until mixture resembles large peas. Refrigerate.
  2. Preheat oven to 350°F.
  3. Coat a 9-inch round cake pan with cooking spray.
  4. Cut a 9-inch circle of parchment; place in pan. Mist with cooking spray.
  5. In a small bowl, combine flour, baking powder, baking soda and salt.
  6. In a separate bowl, beat sour cream, butter and sugar until light and fluffy.
  7. Add eggs and egg white.
  8. Beat until frothy, about 3 minutes.
  9. Blend in vanilla and yogurt until smooth.
  10. Stir in flour mixture until just combined.
  11. Fold in berries.
  12. Spread batter evenly in pan.
  13. Sprinkle with topping.
  14. Bake cake until a toothpick inserted into center comes out clean, 50 to 55 minutes.
  15. Cool on a wire rack for 15 minutes before turning out of pan.
  16. Peel off parchment and turn cake right-side up on rack to cool. Cut into 12 wedges and serve.

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@newsfromtengrrl for 2011-10-24

October 24, 2011 by

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Pepper Steak Stir-Fry

October 24, 2011 by

A recipe from the May 2010 issue of All You (original not available online). The article highlights the recipe as a “dinner under $10” and credits the recipe to Margaret Mahoney of Fairdale, Kentucky.

Ingredients

  • 2 Tbsp canola oil
  • 1 lb top round steak, cut into strips
  • Pepper
  • 2 green bell peppers, seeded, chopped
  • 12 scallions, white and light green parts, cut into 1-inch pieces
  • 1 cup sliced mushrooms
  • 3 cloves garlic, minced
  • 1 Tbsp minced fresh ginger
  • 2 Tbsp soy sauce
  • Cooked rice, optional

Directions

  1. Warm ½ Tbsp oil in a large skillet or wok over medium-high heat.
  2. Season steak with pepper.
  3. Add half of steak to skillet and stir-fry for 4 minutes, until just brown.
  4. Remove to a plate; tent with foil.
  5. Repeat with another ½ Tbsp oil and remaining steak.
  6. Return reserved cooked steak to skillet.
  7. Add peppers, scallions, mushrooms, garlic, ginger, soy sauce, and remaining 1 Tbsp oil to skillet.
  8. Stir-fry for 3 minutes, until steak is cooked through and vegetables are lightly browned but still crisp.
  9. Serve over rice, if desired.

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@newsfromtengrrl for 2011-10-23

October 23, 2011 by

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Microwave Baked Apple

October 23, 2011 by

A recipe from the September 2010 issue of All You (original here). The note with the recipe explains, “This delicious baked apple recipe only takes 10 minutes to make, eating healthy couldn’t be easier.”

Ingredients

  • 1 Fuji, Granny Smith, or Gala apple
  • 1 teaspoon raisins
  • 1 tablespoon packed brown sugar
  • 1 teaspoon unsalted butter
  • 1/8 teaspoon cinnamon

Directions

  1. Core apple; remove peel from top 1/2 inch.
  2. In a bowl, mix raisins, sugar and butter.
  3. Pack mixture into core of apple.
  4. Place apple right side up in a microwave-safe bowl.
  5. Pour in 1/2 cup water.
  6. Sprinkle cinnamon over top of apple.
  7. Cover bowl with microwave-safe plastic wrap, leaving a small space for steam to escape, and cook in microwave on full power for 5 minutes, or until apple is fragrant and soft, checking every 2 minutes (microwave cooking times vary).
  8. Remove apple from bowl, place on a clean small plate and pour 1 tsp. of cooking liquid over apple. Serve warm.

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@newsfromtengrrl for 2011-10-22

October 22, 2011 by

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S’mores Cookies Bars

October 22, 2011 by

A recipe from the May 2011 issue of All You (original here). The note with the recipe explains, “Graham cracker crumbs, marshmallow topping, and milk chocolate chips baked into a bar is a fun twist on this iconic graham cracker dessert.”

Ingredients

  • 2 cups all-purpose flour
  • 2 cups graham cracker crumbs
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 16 tablespoons (2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups packed light brown sugar
  • 2 large eggs, beaten
  • 2 cups marshmallow topping (such as Marshmallow Fluff)
  • 2 cups milk-chocolate chips

Directions

  1. Preheat oven to 350ºF.
  2. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on 2 sides.
  3. Mist foil with cooking spray.
  4. In a bowl, combine flour, graham cracker crumbs, baking powder and salt; mix well.
  5. In a large bowl, using an electric mixer on medium speed, beat butter and sugar until light, about 2 minutes.
  6. Beat in eggs until well combined.
  7. Reduce mixer speed to low and slowly beat flour mixture into butter mixture.
  8. Divide dough in half.
  9. Press half of dough into pan until dough is uniform and flat.
  10. Spread with marshmallow topping and sprinkle chocolate chips on top.
  11. Scatter remaining dough over in clumps. Don’t worry about covering the top; marshmallow and chocolate chips should peek through.
  12. Bake until golden brown, 30 to 35 minutes.
  13. Place pan on a wire rack to cool completely. Remove from pan, peel off foil and cut into bars. To make it easier to cut the bars, cover and refrigerate them for at least an hour or up to overnight. Use the foil overhang to remove them from the pan. Peel off foil, place on a cutting board and slice.

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