Holiday Dining with Diabetes Lunch and Learn
Watch Chef Warner cook up some tasty, healthy recipes that will help keep your sugar intake on track during the holidays. Gain insight into culinary strategies for planning healthy holiday meals that you can share with family, friends, and colleagues. Chef Warner will prepare Roasted Cauliflower, Smashed Sweet Potatoes and Pumpkin Bread Pudding for your holiday meals........No one will know they are diabetic friendly!!!!
Christmas Cheesecake
This delicious cheesecake is chocked full of cranberry deliciousness!!! Very rich, yet with a tart touch that gives it a spectacular taste!!! #cranberry #delicious #satisfying
Recipe
Ingredients
Cranberry Jam:
• 16 oz fresh cranberries
• 1 cup white granulated sugar
• 1/2 Tbsp vanilla extract
Crust:
• 1½ cups graham cracker crumbs
• ¼ cup brown sugar
• 5 Tbsp butter melted
• 1 tsp vanilla extract
Cheesecake Filling:
• 24 oz cream cheese softened
• ¾ cup heavy whipping cream
• 2 Tbsp sour cream
• 2 eggs
• 1 tsp vanilla extract
• 2 Tbsp corn starch
• ½ cup white granulated sugar
• 1 vanilla bean
White Chocolate Mousse:
• 8 oz baking white chocolate bars (2-4 oz bars)
• 8 oz cream cheese softened
• 8 oz whipped topping like COOL Whip
Candied Cranberries: (Optional)
• 8 oz fresh cranberries
• 1 1/2 cups water
• 1 1/2 cups sugar
• 1/2 cup sugar or super fine sugar
Instructions
• Candied Cranberries (overnight):
• Combine water and 1 1/2 cups of sugar in a sauce pot, over medium heat. Heat the mixture until sugar is all dissolved, while stirring slowly. Take off heat.
• Let the mixture cool a bit before adding cranberries. Add cranberries, stir, cover and refrigerate overnight.
• Drain cranberries in a colander.
• Add 1/2 cup of sugar to a shallow bowl and coat cranberries is sugar. Set aside until ready to decorate.
• Quick Cranberry Jam:
• In a sauce pot, over medium heat, combine cranberries, sugar and vanilla extract. Mix well cook cranberries stirring often. Cook for 12-15 minutes. Take off heat and let it cool completely.
• Preheat the oven to 325 degrees and grease a 9 inch springform pan. You will need a large roasting pan that’s bigger and longer than the springform pan. (I use the aluminum foil disposable ones). If you are not sure about your springform holding up in water, you can wrap the outside of the springform pan in heavy duty aluminum foil from bottom up to the sides. (I recommend wrapping the outside of the springform in foil before adding the crust and cheesecake batter.)
• Crust:
• Mix the graham cracker crumbs, sugar, melted butter, and vanilla. Stir very well, until all incorporated. Press graham cracker mixture into the pan, evenly, all over the bottom and about half way up the side.
• Spread half of the cranberry jam over the crust.
• Cheesecake:
• Start beating cream cheese and sugar on medium-high speed until smooth, about 2 minutes.
• Add vanilla extract, and sour cream. Mix until combined.
• Add eggs, one at the time, beating after each addition. Scrape sides and bottom of the bowl and beat until all incorporated.
• Lower speed and add corn starch. While on medium-low speed, pour in heavy cream. Mix until all combined, scrape the sides and bottom of the bowl and mix again until smooth.
• Cut vanilla bean lengthwise and scrape out the seeds into the cheesecake batter. Mix well until incorporated throughout.
• Spoon all of the cheesecake batter into the springform, over the jam.
• Place roasting pan into the oven and place the cheesecake springform pan inside the roasting pan. Carefully add water to the roasting pan, about half way up the side of the springform.
• Bake for 70-75 minutes. Turn off the oven and open the oven door half way. Let cheesecake rest for about 10 minutes and take it out of the oven (out of the roasting pan and carefully take off the foil).
• Let it rest for 20 minutes on the counter and then gently run a greased butter knife between sides of the cheesecakes and the springform to carefully separate it. (You don't actually have to take the cheesecake out of the pan until ready to add topping.)
• Cool cheesecake for an hour.
• Spread remaining cranberry jam over the top of the cheesecake. Cover the pan with saran wrap and place the cheesecake in the refrigerator. Refrigerate for at least 4 hours before adding the mousse.
• White Chocolate Mousse:
• Break up white chocolate bars and melt them according the to package instructions.
• Beat cream cheese with an electric mixer for a couple of minutes.
• Drizzle in melted white chocolate while continuing to beat cream cheese. Mix well.
• Fold in whipped topping gently until all combined.
• Spread white chocolate mousse over the top of the cheesecake. You can separate the mousse in two batches and use one batch to decorate with a frosting tip.
• If using candied cranberries, spread them on top of the white chocolate mousse.
Copied from willcookforsmiles.com
The Biggest, Thickest Chocolate Chip Cookies of Your Dreams
These HUGE, thick chocolate chip cookies are just like the kind you get from a bakery. My recipe takes just 15 minutes to prep before chilling.
Recipe:
Ingredients
1 cup unsalted butter, softened (226g)
1 cup brown sugar, firmly packed (200g) (use light, dark, or a blend of the two)
½ cup granulated sugar (100g)
2 large eggs, room temperature preferred
1 teaspoon vanilla extract
4 cups cake flour (450g)
2 Tablespoon cornstarch
2 teaspoon baking powder
¼ teaspoon baking soda
¾ teaspoon salt
2 cup semisweet chocolate chips (see note) (340g)
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Instructions
00:00 Introduction
00:37 Combine butter and sugars in a large mixing bowl and use an electric mixer (or stand mixer) to beat until light and well-creamed.
02:25 Add eggs and vanilla extract and stir well.
03:26 In a separate mixing bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
05:15 Gradually add dry ingredients to wet, stirring until completely combined.
06:45 Add chocolate chips and use a spatula to fold in until well distributed.
08:34 Cover bowl and chill for 30 minutes. Meanwhile, line a baking sheet with parchment paper and preheat oven to 375F (190C).
08:44 Once dough has chilled, uncover and scoop into ⅓-cup sized scoops (I use an ice cream scoop). Drop onto prepared baking sheet, spacing at least 2” apart, and bake for 13-14 minutes, until edges are just beginning to turn light golden brown. Allow cookies to cool before removing from the baking sheet, cookies will be fragile and prone to breaking while warm and will appear under-baked in the center if they’re broken into before they’re cooled completely.
Notes
Flour
I recommend cake flour for best results. However, you may substitute all-purpose flour (cookies will be less tender). Use 3 ⅔ cup (450g) all-purpose flour.
Chocolate
I like to use a blend of mini and regular-sized chocolate chips or I’ll chop up 8 oz of semisweet chocolate and use that instead.
Storing
Store in an airtight container at room temperature for up to 5 days. Cookies may also be frozen after baking and cooling. Wrap tightly and freeze up to several months.
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Cranberry Sauce
Cranberry Sauce
1, 12 oz package fresh cranberries
2 c granulated sugar
1 orange, washed, ends cut off and cut in half
2 Tablespoons sure gel (you will find by Jello in grocery aisle or canning section)
Dash salt
½ c Water
1/8 teaspoon Cinnamon or Cinnamon Plus (Pampered Chef spices) (Can use regular cinnamon)
Wash cranberries;
place in medium size pot; add salt, water and sugar; bring to a boil and turn burner down to low – medium. Boil for 3 or 4 minutes,
then add orange. Mash down with potato masher or mix n chop. (You don’t want all berries mashed – just some).
Continue cooking on slow for about 5 more minutes; cranberries will start to pop and split open.
Add sure jell; stir well and continue cooking for 7 – 10 minutes on low.
Remove from heat, place in container to cool; mixture will thicken as it sets.
Store in refrigerator in airtight container after it cools completely; will keep a couple weeks.
Easy Spice Cake Recipe
Perfect for the holidays or as a cozy fall dessert, this Spice Cake recipe is a moist and flavorful treat. This cake is full of cozy spices and coated with a rich and tangy cream cheese frosting, making for a delightful dessert everyone will love. Made with a combination of cinnamon, ginger, cloves, and nutmeg, this spice cake recipe is a rich and flavorful dessert you won’t be able to get enough of. This cake is so rich, soft, and moist thanks to the combination of oil, applesauce, and buttermilk, and it’ll melt in your mouth.
RECIPE:
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