Friday, November 21, 2014

Apple Yogurt Cake

Recipe type: Dessert
Prep time:  
Cook time:  
Total time:  
Serves: one 8-inch cake
  • 1⅓ cups (150 grams) all-purpose flour
  • ¼ tsp cinnamon
  • ¼ tsp salt
  • ½ cup (115 grams) granulated sugar
  • ⅞ cup (200 grams) unsalted butter, melted, plus a little extra for buttering the pan
  • 2 large eggs
  • ½ cups (125 mL) yogurt (I used 2.5% fat yogurt)
  • 2 apples, peeled, cored, and thinly sliced
  • zest of 1 lemon
  • ⅓ cup (75 grams) granulated sugar (for the topping)
  1. Preheat the oven to 350°F. Butter an 8-inch cake round.
  2. In a medium bowl, whisk together the flour, cinnamon, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, beat the ½ cup of sugar and the melted butter until it has lightened.
  4. Add the eggs, one at a time, beating between each addition and scraping down the bowl as needed.
  5. Reduce the mixer speed to low and add the flour mixture alternately with the yoghurt, beginning and ending with the flour.
  6. Stir in the sliced apples and the lemon zest, and pour the batter in the prepared pan.
  7. Sprinkle the ⅓ cup sugar evenly over the top of the cake.
  8. The original recipe suggests a baking time of 40 minutes, but I think it needs to bake for over one hour (until a tester inserted into the center (not through an apple if possible!) comes out clean.
  9. Let cool completely before serving.

Peanut Butter Fudge (TWO ingredients!!!!!)

Foolproof Peanut Butter Fudge {2 ingredients!}

yield: 25 PIECES


  • 1 (16.3-oz.) container creamy peanut butter, or about 1-3/4 cups
  • 1 (1-lb.) container vanilla frosting


Line a 9" x 9" pan with foil and set aside.
Add peanut butter and vanilla frosting to a medium sized microwave-safe bowl. Do not stir. Microwave for 1 minute, then stir until combined and completely smooth. Pour into prepared pan and spread evenly. Place in refrigerator until firm. Remove the fudge from the pan using the foil, and then cut fudge into squares.
This fudge is very creamy, with a texture that is a bit softer than traditional fudge. It's oh so good! The fudge freezes well, too. Just place it in an airtight container with layers of fudge separated by wax paper.

Tuesday, November 4, 2014

Glynis' Better Butter Chicken

The Better Butter Chicken
Fragrant Indian butter chicken.
It's the star of India! A real jewel. A gem of a recipe. Our healthier rendition of this popular
ethnic dish doesn't use gobs of butter and tons of heavy cream, so you can save those precious
calories for dessert.
2 tbsp butter
1 ½ cups chopped onions
2 tbsp minced garlic
1 tbsp grated gingerroot
1 ½ tsp chili powder
¾ tsp each ground coriander and ground turmeric
½ tsp each ground cinnamon and ground cumin
1 can (28 oz/796 mL) no-salt-added diced tomatoes, drained
1 ½ cups reduced-sodium chicken broth
1 tbsp brown sugar
¼ tsp each salt and freshly ground black pepper
1 whole cooked rotisserie chicken, skin removed and meat cut up (see tip)
1/3 cup 1/t cup light (5olo) sour cream
1 tbsp minced fresh cilantro
Hot cooked basmati rice (optional)
* Melt butter in a deep, 1O-inch skillet over medium heat. Add onions and garlic. Cook slowly,
stirring often, until onions are tender, about 5 minutes. Add gingerroot, chili powder, coriander,
turmeric, cinnamon and cumin. Cook 1 more minute. Add tomatoes, chicken broth, brown sugar,
salt and pepper. Reduce heat to low. Cover and simmer for 10 minutes, stirring occasionally.
* Add cut-up chicken and sour cream. Simmer, uncovered, for 5 more minutes. Remove from
heat and stir in cilantro. Serve over hot basmati rice, if desired.
PER SERVING 297 calories, 1 0.5 g total fat (5 g saturated fat), 33 g protein, 18 g
carbohydrate,4 g fiber, 102 mg cholesterol, 395 mg sodium
Recipe Tip: Using a store-bought rotisserie chicken makes this recipe much tastier than using
plain, cooked chicken breast. The combination of dark meat and light meat makes it absolutely
scrumptious! Remove all of the skin from the chicken, discard the wings and cut the meat from
the thighs and breasts into large chunk. Don't shred or cut the rneat too-small, or the finished dish
won't look very appealing.
Note from Glynis: I used chicken thighs instead of the whole cooked chicken and they worked