Monday, July 21, 2014

White Chocolate Cranberry Pecan Bread

Sweet, tart and oh so delicious!  Bake with Stevia instead of sugar for a
healthier alternative to your favorite cranberry bread.
Ingredients:

  • 6 ounces white chocolate
  • 2 & 1/4 cups wheat flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 12 packets of Stevia
  • 2 Tablespoons butter
  • 3 large eggs
  • 2 containers of Greek vanilla yogurt
  • Zest of 1 orange
  • juice of the orange
  • 2 teaspoons vanilla extract
  • 1 cup fresh whole cranberries
  • 1 cup toasted pecans, chopped 


  • Directions:
    1.) Preheat oven to 350 degrees.  Spray a loaf pan with non stick cooking spray.
    2.) Combine flour, salt and baking soda and set aside.
    3.) In a bowl beat together the butter, Stevia, eggs and yogurt. 
    4.) Melt the chocolate and add to the egg mixture.
    5.) Add the orange juice, zest and vanilla and beat the mixture together.
    6.) Add the flour mixture and blend.
    7.) Stir in the cranberries and pecans and scrape the mixture into the loaf pan.
    8.) Bake for about 60 minutes or until a toothpick comes out clean.
    9.) Cool on a metal rack for about 10 minutes and then remove the bread from pan and cool completely before slicing.  Enjoy!





    Wednesday, July 2, 2014

    Carrot and Caramelized Onion Soup

    Rich in flavor, this sumptuous soup will delight your palate and impress your guests.



    Ingredients:

    • 1 1/2 pounds carrots cut into coins
    • 1 red onion diced
    • 1 large potato skinned and diced
    • 1 cup celery diced
    • 3 cups vegetable broth
    • 3 Tablespoons olive oil
    • 1/4 cup parsley leaves 
    • 1 teaspoon Thyme



    Directions:

    1.) Combine 1 Tablespoon olive oil and onions in a large soup pot.  Cook over medium high heat for 20 minutes.

    2.) Add celery, potatoes and carrots and cook for ten minutes.

    3.) Add vegetable broth and bring to a boil.  Reduce heat to medium and cook for 20 minutes or until potatoes are very soft.

    4.) Add soup to the food processor and blend until well blended.

    5.) In a clean food processor combine the remaining oil, parsley and thyme.  Blend until it is in fine bits.  Top the soup with the parsley oil.  Enjoy!