Orange and a Little Bit of Red

I was in the mood for orange.  Orange is one of my favorite colors.  Right up there with the colors red and pink.  And since I haven’t spent a lot of time with my camera lately (and felt a little guilty about it) I decided to spend some quality time with it.

These sweet little Mandarin oranges (and a few strawberries) assisted me in this photography adventure.  They make life so much brighter.

 

I would love it if you’d share your favorite photo on Pinterest.  Happy Orange (and a little bit of red) Day!

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Easy as Pie

The phrase “easy as pie” doesn’t normally refer to the act of making a pie, because we all know that it is not always an easy task.  What it refers to is the act of eating pie – which is normally considered quite simple.  At least it is for me anyway.

I’ve found a recipe for a pie that gives the phrase “easy as pie” a whole new meaning.

This recipe is from Kraft Foods, and I promise you it will be the easiest,  and probably the healthiest pie you’ve ever made.   The reviews that this recipe got are so good that I couldn’t wait to make it myself.  In all honesty, I’m not sure why I haven’t made this pie before now since it’s a fairly common recipe. I’m almost thinking it might even fit into the retro recipe category.

Aside from the pie crust, this recipe only requires three common ingredients.  Yes, you read that correctly – just three!  And as long as we are talking pie crust,  I made my own graham cracker crust instead of buying a packaged one because I wanted to serve my dessert in an 8”x8” pan which then turns this recipe into a square pie.  Is that a new word – square pie?

Cool & Easy Pie  (slightly adapted from Kraft Foods)

1 package of  sugar-free raspberry gelatin

2/3 c. boiling water

1 c. of cold water (I put mine in the freezer 15 minutes before I made the pie)

1 (8 oz.) tub of lite whipped topping

1 (9”) graham cracker pie crust

1 c. fresh or frozen raspberries

In a large bowl, add gelatin.  Pour in boiling water and stir for about 2 minutes until all of the gelatin is dissolved.  Stir in cold water.  Add whipped topping; mix with a wire whisk until smooth.  Add berries and refrigerate for 20 minutes.  Remove from refrigerator and pour into pie crust.  Refrigerate for 4 hours or overnight.  Serves 8

I love the lightness and fruity flavor of this dessert.  If you’re not a raspberry fan then be creative and try a different flavor.  I’m already thinking ahead to Easter!

For the original  Kraft recipe, to read reviews, or see the nutritional information, follow the Kraft Foods link above.   And remember, the nutritional value of the pie I made is going to have less sugar and calories because it’s made with sugar-free gelatin. 

Now, let’s talk about the phrase “easy come, easy go”.

weekend-potluck-buttong

 

 

 

 

 

 

 

 

 

 

Chewing the Fat

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Have you ever wondered which fat is the healthiest to use when baking?

To be honest, there has been so much talk about good fats and bad fats that I have a hard time keeping them straight.  I’m familiar with the  health benefits associated with using olive oil, but one website I found clearly stated that heating the olive oil did not give you the same health benefits as using it straight from the bottle.  Hmmm…

I have to admit I am typically a label reader if the products are side by side. But if the oil is in one isle and the butter is in a cooler in another isle then I don’t generally compare the two.

I usually bake with butter, margarine, vegetable oil, and vegetable shortening.  A lot of what I bake with is based on what it is that I’m baking.  For example, if I’m making a pie, I’m a die-hard vegetable shortening kind of gal.  Cookies, I prefer margarine, although sometimes I use butter depending on the type of cookie.  Cakes, um… I honestly think oils make a moister cake.  

So what’s good for you in the fat department and what’s not? I decided to do a little research and see if I could sort this mess out. 

First let me share this – none of the fats (surprise) have any significant nutritional values, or should I say, very little if any. 

Secondly, I found all kinds of warnings to  stay away from hydrogenated oils and shortenings that contain trans fats.  Pure oils and shortenings were recommended.  This is something to take into consideration when shopping. 

I got a wee bit nervous at the thought of giving up my pie baking so I looked a little farther and found that all of Crisco’s shortening products are now trans fat free and cholesterol free – yea!  I also found that many margarines are noted for having trans fats in them.  I recommend this article written by the Cleveland Clinic  to help clarify that  issue.

Not all fats are bad for you either.  This is where olive oil gets some recognition.  For a better explanation of polyunsaturated and monounsaturated fats see the Center for Disease Control and Prevention website.

My conclusion after all of this?  It is something that you may already know.  Butter seems to be the worst choice of the five for you.   It’s super high in saturated fat and has cholesterol.

Butter (1 tbsp.) 102 calories. 11.52g total fat, 7.294g saturated fat, 0.432g polyunsaturated fat, 2.985g monounsaturated fat, and 31mg of cholesterol. 

What I really couldn’t get over is the amount of calories found in each one of the fats I looked at.  The highest was vegetable oil which contained 120 calories in a 1 tablespoon serving – wow!  Olive oil came in second place with 119 calories per tablespoon.

I guess it stands to reason that non-fat yogurt and applesauce might be the best alternative to replace fats when baking.

What are your thoughts on this? Do you have a secret to limiting fats when you bake?  I’d love to hear it.