My better butter giveaway!

Remember I promised you a muffin recipe when I was doing a review of my better butter? Well here it is!!! And for those of you with super good memories you will also remember I mentioned something about a giveaway... that's right My Better Butter is giving away a sample package of their three flavors along with a full size jar of your favorite flavor!!


Rules/Way to enter: (leave a separate comment for each entry)
1. Leave a comment picking your favorite My Better Butter flavor
2. Tweet about the giveaway make sure to include @steph_chows and @mybetterbutter and a link to the giveaway
3. Facebook about the giveaway and link to the giveaway and to mybetterbutter.com

You have until Monday January 31st at midnight EST to leave your comments, I will announce the winner on Wednesday so make sure to check back! Shipping only to the US, sorry international peeps!

In other news, if you don't win and want to try some of this delicious My Better Butter now is your chance with this 20% off code! My Better Butter would like to offer you readers a 20% discount on any online order. If you enter "stephchows" into discount code, 20% off the total will come off!


Maple Pumpkin My Better Butter Muffins!
recipe by steph chows

1 cup whole wheat flour
1/2 cup all purpose flour
1/2 cup bran flakes (crushed)
1 tsp baking powder
1 tsp cinnamon
Dash of salt

1/4 cup splenda
1/4 cup brown sugar
1 egg
1/2 cup maple pumpkin better butter
1/2 cup plain fat free yogurt
1/4 cup skim milk

Mix together dry ingredients in a large bowl. In a medium bowl beat together the sugars and egg. Stir in maple pumpkin better butter and yogurt, finally stir in the skim milk. Add wet to dry and stir until just barley combined. This only made 9 muffins... whoops. Next time I'll either 1.5 times the recipe... or just make 6 really big muffins!

Bake at 350 for 18-20 minutes.

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Spaghetti Squash

Spaghetti squash... you are a weird vegetable... people say to sub you for pasta and that you'll never know the difference. I was skeptical... really people... this is going to taste like I'm eating a big bowl of veggies... NOT pasta. Normally I'm in for trying any recipe once, but for some reason I never felt the need to give this one a go. Until last week.

John is actually the one who wanted to try this... wait... John who hates squash... wants to eat spaghetti squash for dinner... Who are you and what have you done with my husband?? I informed him that he wasn't going to like it, and neither was I, but I'd make it for us anyway... and then there would be cereal for dinner once we decided we did indeed hate it.

Full disclosure: I was wrong

It actually tasted good. No it didn't taste like spaghetti, but it had the feel of it, which kinda tricked my brain... I never said I was the sharpest knife in the block. I think the copious amounts of diavola red sauce might have helped though... I mean cover anything in that sauce and it's going to taste good.

So thank you long time work out buddy Krissy for convincing John to try this... and in return making me try it!

Simple and easy to make: Pierce the squash with a sharp knife and bake it for 1 hour on 350 – take it out, let it cool, cut in half, scoop out the seeds and it comes out like angel hair pasta! Add your favorite pasta toppings and chow!

UPDATE: For those short on time:

Renee in Syracuse said...

I make this often, it's my go to diet item in the fall. I typically make the squash in the microwave for a QUICK side. Cut in 1/2 length wise, clean it, invert it in a bake dish with little water on bottom to help steam it and cook till fork tender. Also good with a little fresh grated romano on top!

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Help support NFCR!

I've known too many people who have lost their fight against cancer. The sad fact is you probably have also been touched by cancer is some way. When the National Foundation for Cancer Research reached out to me to help promote their new cookbook I was happy to help. By donating as little as $15 you will be helping them and in return you will get a cookbook filled with recipes featuring cancer fighting ingredients. Here's more about it, and scroll to the bottom for a recipe except.

National Foundation for Cancer Research Releases Cancer-Fighting Cookbook

Bethesda, MD – January 05, 2011 – The New Year is a time when people across the country make resolutions to stay fit and stick with a healthy diet. To help, the National Foundation for Cancer Research has released a new cookbook, “To Your Health,” filled with delicious recipes.

The “To Your Health” recipes are brimming with cancer-fighting ingredients, including antioxidant-rich fruits and vegetables, whole grains, and protein. The cookbook also features lifestyle tips, early detection methods, and other helpful information on how to further decrease your risk from cancer.

“Poor nutrition, physical inactivity, and excess weight are considered to be contributing factors in approximately one-third of all cancers,” said Franklin C. Salisbury, Jr., President of NFCR. “Although you cannot control hereditary factors correlated to cancer risks, a healthy lifestyle is one choice you can make to help prevent cancer. If you take care of your body and choose carefully what you put into it, you can significantly cut down on cancer risks related to environmental and behavioral factors.”

The cookbook, available online at www.nfcr.org/recipebook with a donation of $15 or more, offers something for all tastes. It contains more than 50 easy-to-follow recipes, ranging from soups to desserts – and everything in between.

For more healthy eating tips and cancer-fighting recipes, visit www.nfcr.org/recipes.

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Banana Bread - the winner

John loves banana bread that has a nice crisp to the top. I've explained to him that you can't get that nice crisp when you don't add fat to the recipe... we've had this discussion many a time... but he doesn't believe me. To proove this point I made this recipe last week and he said it was amazing, perfect texture inside, perfect crisp on top. The secret, I used butter.

Now don't get all excited, I only used 3 Tbs. But it was enough to get that glorious crisp texture. John wasn't too pleased about that, or the fact there is 1/2 white flour 1/2 whole wheat, but lets face the facts, he loved it, and it's still not horrible for you. I'm not saying I don't love my fat free banana breads, but this one does win out for that top layer crunchy texture.

In the past week I've made this twice... both loaves lasted under 24 hours in our house...


New Favorite Banana Bread
recipe by steph chows

In a medium bowl whisk together dry (then set aside):
1 cup all purpose flour
1 cup whole wheat flour
1 tsp baking powder
1 tsp cinnamon
1/8 tsp salt

In a large bowl cream together:
3 tbs butter (softened)
1/3 cup white sugar
1/2 cup splenda (or another 1/2 cup white sugar)
2 Tbs brown sugar

Then beat in:
2 eggs (one at a time)
1/3 cup fat free plain yogurt (look at the label, buy a brand with the least amount of sugar in it)
1 1/2 cups mashed super ripe bananas (about 4)
1 tsp vanilla

Gently mix dry into wet and pour into a greased 8.5 x 4 loaf pan. Bake in a 350 degree oven for about an hour, or until a tester comes out clean.

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My Better Butter Rice Crispy Treats

(image taken from mybetterbutter.com)

I "met" Marina a few years ago through her blog and she was wicked awesome. She's still awesome but now she's onto bigger and BETTER things ;) yes pun totally intended. Marina is the creator of My Better Butter! She sent me off a little sampler pack plus a big jar of her nutty chocolate chip and told me to have at it creating!

First let me tell you about My Better Butter. It's a lower fat/calorie nut spread that comes in 3 flavors: nutty chocolate chip, honey nut banana, and maple pumpkin. By looking at the ingredient list she gets the lower calories by adding things like pumpkin or banana puree to the mix. The consistency is a less sticky spread with a softer texture than traditional nut butters. That nutty flavor is still there though and this is a great sub for someone trying to watch their fat and calories. Some more stats: "Better Butter wants you to re-think peanut butter, on average each flavor of Better Butter has: ~ 45% less calories than peanut butter ~ 50% less fat than peanut butter ~ 65% less saturated fat than peanut butter"

I guarantee a muffin recipe is in the future using one of these spreads (and a giveaway when I post about the muffins! So stay tuned!)

For my first recipe I decided to go back to my college years obsession... rice crispy treats. (don't tell anyone but my sophomore year lunch routine included a gigantic rice crispy treat purchased from the Commons on campus every day... yes I was larger in college, 'nough said). Lets just say my more botticelli self could have used this version of treat around for sure.

I subbed in brown crispy rice cereal, and used her better butter to lighten the recipe a bit and add in some whole grains! These were happily devoured at work and everyone loved the slightly softer texture the crisp squares had. (I hate when a rice crispy treat is rock hard don't you?)


Go on and make these!

Nutty chocolate butter crispy treats
adapted from Kellogg's site recipe

3 tablespoons butter or margarine
4 cups miniature marshmallows
6 cups crispy brown rice cereal
1/2 cup nutty chocolate better butter


1. In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.

2. Add better butter until totally stirred in, then stir in brown rice cereal. Stir until well coated.

3. Using buttered spatula or wax paper evenly press mixture into 13 x 9 x 2-inch pan coated with cooking spray. Cool. Cut into 2-inch squares.



What foods were staples for you back in the day but no longer are? I was a bad college student, bacon cheese burgers and grilled cheese every day for lunch freshman year... the only veggies consumed where the lettuce and tomato on top... so so very bad.

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Balsamic Overload

I've been on a roll with messing up recipes lately... sorry John. He's a trooper and eats them up anyway. Full disclosure: I didn't make these right, I thought I did, but I realized after I didn't let the balsamic reduce enough and I think that was a big part in this not tasting right. Too much balsamic intensity for me, but if you are a big balsamic fan and you reduce it correctly I bet you'll love it! Also it might be the carnivore in me but I felt like it could use some shrimp tossed into the mix. You can find the full recipe over at How Sweet it is.

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Pumpkin Oat Muffins

Fail...

Yup, that's right people, even the muffin lady has fails with them. I'm not sure what I was thinking but it was bad bad bad. They were full of pumpkin/oat goodness, but they were just overall bland... not enough sweet... a bit dense... yeah... no good.

On a better note I made a new banana bread recipe and John proclaimed it one of the best things I've made! Recipe and pics to come. I need to make it again tonight I think... it was so good!!

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Slacker Tendencies and Smore brittle

I was talking (emailing) with Jeanne the other day about my slacker tendencies. I don't know about you, but I can't go full on all the time. I need to to, well, do nothing. As you can probably tell I did a lot of that over the holidays, and it was wonderful. I felt bad leaving you all without anything to read, but at the same point... you were probably all to crazed with the holidays to be reading my little old blog right? Here's how my time off from work played out.

• Had a bunch of coffee drinking and reading time
• Baked the staples, but had no motivation to take pictures (it's winter and grey out...)
• Watched a TON of movies and watched bad reality TV (lost some brain cells in the process)
• Took an awesome sewing book out from the library, have been staring at it ever since and dreaming about making said patterns... haven't picked up the scissors yet... total slacker.
• The one non slacker thing I did was go for some runs/spin class/ and cross country skiing... I'm not a total blob apparently (good for me right?)
  

Since you've been so patient with me and my slacker tendencies I wanted to treat you with this amazing not healthy smore brittle recipe. It's like crack people, so beware when you make it.


Smore Brittle

2 sticks butter (yikes)
1.5 cups sugar (more yikes)
2 Tbs corn syrup (only 2 tbs.. that's not bad)
enough sheets of graham crackers (I used cinnamon sugar) to fully layer a large rimmed cookie sheet
1/2 pound bittersweet chocolate, chopped into 1/2-inch pieces
2ish cups of mini marshmallows

1. Line a 12-by-17-inch rimmed baking sheet with a silicone mat or lightly buttered parchment paper. Arrange the graham crackers on the baking sheet in a single layer, patching any holes with cracker bits; slight gaps are okay.

2. In a medium saucepan, combine the sugar, butter and corn syrup and cook over low heat until the sugar is melted. Brush the side of the pan with a moistened pastry brush to wash down any sugar crystals. Cook the syrup over moderate heat without stirring until it starts to brown around the edge, about 5 minutes. Insert a candy thermometer into the syrup and simmer, stirring with a wooden spoon, until honey-colored caramel forms and the temperature reaches 300°, about 6 minutes longer.

3. Slowly and carefully pour the caramel over the crackers, being sure to cover most of them evenly. Using an offset spatula, spread the caramel to cover any gaps. Let cool for 3 minutes, then sprinkle the chopped chocolate evenly on top. Let stand until the chocolate is melted, about 3 minutes, then spread the chocolate evenly over the toffee. Spread the mini marshmallows evenly over the chocolate. Freeze the toffee until set, about 15 minutes.

5. Invert the toffee onto a work surface and peel off the mat or paper. Invert again, break into large shards and serve.

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Simple Steps, Big Impact!

Hello all! Happy New Year! This time of year is full of eating healthy and all kinds of resolutions. In that spirit I want to tell you about Musselman's dedication to supporting the National Breast Cancer Foundation. During the month of January for every package of Musselman’s Natural and Healthy Picks Apple Sauce purchased, they will donate ten cents to the NBCF. Last year they reached $85,000!


Musselman's sent me a big jar of their natural apple sauce along with a fantastic cookbook "Substitute yourself skinny" I'm loving it so far! You can see some samples of recipes here. A lot of the substitutions are things I already do, but there are still a ton of new great ideas in the book! I gave the book to John and told him to pick something out for me to make. He came across the "Tiramisu Loves You" recipe and was sold. Of course this is one of the recipes that doesn't use applesauce as a substitute.... but that's ok I said I'd make it anyway for this post :)


As usual I couldn't leave well enough alone and went changing things... for starters it calls for raw egg, now I fully admit I will eat copious amounts of raw cookie dough without a second thought... but when it comes to raw eggs in a dish I'm serving others... I get a little worried. My first sub out was using a flax egg instead of the raw egg beaters. I must say it worked wonderfully and added some fiber and omegas to the mix! I also didn't use as much chocolate, she called for 8oz which seemed like a lot to me... so I used maybe half that amount and just did a layer on top instead of also in the middle. The other thing I changed was she called for fat free pound cake... I have no idea where you'd find such a thing, so I used lady fingers, which are pretty low in fat and calories.


Tiramisu Loves You
recipe adapted from Substitute yourself skinny

1/4 cup egg beaters (I used 1 Tbs flax meal plus 3 Tbs water- mix and let sit a minute to thicken)
1/2 cup white sugar
1/4 cup sugar substitute (I used splenda)
8 oz fat free cream cheese (I used 1/3 less fat since I had it on hand, will try fat free next time)
8 oz fat free cool whip
1 fat free pound cake cubed (I used lady fingers)
1 Tbs instant espresso
1/4 cup hot water
1/2 cup cold water
8 oz finely chopped chocolate (I used 4oz)

Beat together the egg and sugar in a food processor. Gradually add the cream cheese. Refrigerate for 1 hour. Then stir in cool whip. Meanwhile add instant espresso to 1/4 cup hot water, add cool water and quickly dip cubed cake into coffee and then layer into a 9 x 13 pan n(you don't actually use all of the coffee mixture). I used a turkey baster and splashed the coffee onto the ladyfingers which were already in the pan. She has you put a layer of chocolate down now, I skipped this and just layered down the cream mixture, then top it with chocolate and refrigerate for 3 hours before serving.

I brought this along for dessert on Christmas and it was a big hit!

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Na Na Naan

Happy New Year!!! It's 1:11 am on 1-1-11! Fun right? Ok well dorks like me think it's fun.

In celebrating the new year I have a brand new recipe I recently tried. Whole wheat naan! John and I eat just about every cuisine but Indian is one we've never gone to together. In reality I've only had it once... it was on a first date... and it did not sit well... and the date only got more awkward as the night went on... so yeah, me and Indian food don't have a very good history. :) Ok who else has fun awkward first date stories??? anyone? anyone?


I probably still would not have made naan if it wasn't for a friend who asked if I'd ever made it. I had offered to bake them some fresh bread and asked what kind they would like. Naan. Hmmm never made it before but we all know that wasn't about to stop me!

Naan is a flat bread that in this recipe is cooked on a stove top in a skillet. It's easy to make and I'd highly recommend it. I've already made another batch and have been using it as a new base for sandwiches, and pizza! Think of all the delicious sandwiches you could pack up into your laptop messenger bag for lunch at work!

You can find the recipe here at The Little Red House.

What new recipe would you like to tackle this year?

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