Tag Archives: cooking ideas

3 ingredient low calorie  bread

I’ve been bitten by the cooking from scratch bug in recent weeks. There have seen many recipes i have had a want to create over the years and have tried recipes from various regions of the country and a few overseas.  I have decided to take on a challenge in the kitchen of which I’ve never undertaken: making bread. This was a beginner friendly bread that I created using a few simple ingredients: bread flour, rapid rise yeast, and pink hymilayan sea salt.

To start, you will want to heat 1 and a half cups of water on the stove. Next, you will need 3 and a half cups of bread flower to go into a large bowl. Once this has been placed in the bowl, you will need to add a table spoon of rapid rise yeast and half of a tablespoon of pink Himalayan sea salt

Dry ingredients ready to rock and roll

Once the dry ingredients are done the water should be nice and hot. Pour the water into the bowl and mix around until the flour is fully incorporated into the mix and form it into a ball.

I’m having a great time.  A ball if you will

Once this is shaped into a ball, cover it and place it somewhere warm and let it sit for an hour to build up in size. Once that is done put it into a bread pan that has been sprayed with cooking spray and form it into the pan and let it sit for another hour.

Two hours later

Once the hour has passed, put your oven on 450. Once the oven is heated bake the bread for 20 minutes to completion and remove to cool.

Bonus tip: I forgot that scoring the bread helps the bread expand more.

Once the bread has cooled, you will have a nice loaf of low calorie bread. I let a piece of this sit, but this bread lasted me about 5 days before it started to turn. I would recommend eating this right away while it is fresh.

Even without scoring the first time the bread looked great.

This was a wonderful first take on making a new dish. I realized this was rather small but I am looking to make it into larger loafs for the next time. This makes a very good peanut butter sandwich and with no preservatives, it was the most  guilt free pb&j that I have had in a while. Until the next time, dear readers, excelsior!

A holiday treat idea

The holidays are a wonderful time to spend with family and friends. This is a good time to eat all kinds of delicious dishes and for those who are fitness fanatics a cheat day or three for one’s diet. I have a simple holiday recipe that will be sure to leave a smile on your family’s faces: oreo cheesecake.

I made this once with just normal chocolate oreos but you can substitute with any oreo you want. This time I elected to use chocolate and golden oreos. I will list the ingredients I used: (for filling) 3 large eggs, 2 8 ounce blocks of plain cream cheese, 1 1/2 cup of plain Greek yogurt, 2/3 cup of sugar, 2 teaspoons of lemon juice, 1 table spoon of vanilla extract. (For crust) 1 3/4 cups of Oreos (any kind will do), 5 table spoons of melted butter, 1 tablespoon of sugar.

To start things off you want to make sure that the ingredients are all at room temperature to avoid a lumpy mess. Next, remove the frosting from the oreos and crush them and add the sugar and melted butter and mix. Once mixed bake this in the oven at 350 degrees for 9 minutes.

This was more tedious than it looked

While the crust is baking mix cream cheese, Greek yogurt, vanilla extract and lemon juice, sugar together in a large bowl. Add one egg at a time until the mixture is smooth, be careful to not over mix. (I will also add that I took an extra step and crushed up more oreos to mix into my filling for this so this was a bit of an experiment). By this time the crust should be done so remove from heat and reduce the oven temperature to 325.

It looks gross but it will taste good trust me.

There is an extra optional step depending on if there is topping or not (or depending on how much you care) of adding a one inch layer of water to a roasting pan. This gives your cheesecake a “water bath” to create a steamy environment to bake in to avoid cracking. (This is a step I normally skip because I never had cracking in my cheesecakes but I believe I should have done one this time)

Should have had a water bath

Once the crust is out of the oven, pour the filling into the pan and place into the oven for 45 to 55 minutes or until the filling is set and juggles in the middle like jello. Cut off the oven and Crack the oven door open slightly and let sit for an hour. Take any remaining oreos and break them into crumbles or halves and place over top before chilling for at least 8 hours.

The finished product, should have had a water bath but was delicious nonetheless.

The finished product was pretty good. I suspected I had a hint too much of lemon juice but it was different from my previous cheesecakes and a water bath could have been useful but it was a different take than last time I made cheesecake. It was still devoured by everyone for Thanksgiving so I will take that as a win. Until the next time dear readers, stay safe and healthy this holiday season. Excelsior!

Gone in 60 seconds