New Site…

August 30, 2012 § Leave a comment

Well I did it….

I took the plunge and bought an official dotcom domain.  If you like this site here, please visit me at my new site, instead.  I’ve posted all my old recipes and some pretty sweet new ones as well.  Check it out (please) and let me know what you think!  🙂



It’s a little scary here at my new site, having paid for a domain name and not knowing if anyone is going to care to even check it out.  Any comments or suggestions on my new site would be so appreciated.



New site!

August 25, 2012 § Leave a comment

visit me at for new (and old) posts!

Easy, Healthy, Parmesan Crusted Chicken (with Greek yogurt)

August 21, 2012 § Leave a comment

Parm chk


Sorry for the inconvenience!



parm chk 3


Nutrition Facts: (1 breast)

Calories: 200

Total Fat: 2.6 g

Saturated: 0.8 g

Poly: 0.1 g

Mono: 0

Trans: 0

Cholesterol: 72.5 mg

Sodium: 363.4 mg

Potassium: 1.2 mg

Total Carbs: 4.8 g

Dietary Fiber: .1 g

Sugars: 2.5 g

Protein: 35.5g

Vit A: 0%

Vit C: 0.5%

Calcium: 11.7%

Iron: 1.7%

Fruit Tart & Fruit Pizza

August 19, 2012 § Leave a comment


I can’t believe it’s already over half way through August!  Sadly, summertime (my favorite season of the year, hands down) is coming to a rapid end.  However, there’s still enough time in the year to get your hands on some fresh fruit to make this delicious summertime fruit tart OR fruit pizza.

This recipe was inspired by a fruit tart that I had at a retirement party at work.  I healthified (yeah, that’s a word ;)) it and I think it turned out pretty well.  Originally, my goal was only to recreate the tart, but since I had so many of the ingredients left over I decided to make a pizza as well, and the instructions for both of them follow.

The chocolate on the bottom of the tart made it a little hard to cut, so rather than layering the bottom of the pie crust as I did, I recommend drizzling the chocolate over the finished tart as I did with the fruit pizza. Of course, if you’re really trying to be healthy you can cut a significant amount of fat and calories out of the recipe by eliminating the chocolate all together, but for me that just wasn’t really an option 😀

Ingredients: (please note, this recipe makes either one tart or one pizza, not both!)


3/4 c All Purpose Flour

1/4 c Whole Wheat Flour

1/4 c Greek Yogurt

1 egg yolk

2 1/2 tsp canola oil

3 tsp cold water

1/4 tsp salt

1/4 tsp vanilla

For tart/ pizza topping

1/2 pkg Jello cheesecake flavored instant pudding mix

3/4 c nonfat vanilla yogurt

1/2 c lite cool whip

1/2 tsp orange extract

1 tsp orange zest (optional)

Fruit of your choice (I chose strawberries, raspberries, and blueberries)

Glaze & Chocolate

2 tbsp apple jelly

2 tbsp chocolate chips (I used Ghirardelli 60% cacao)


Preheat oven to 350 F


To make the crust, combine both types of flour and salt in a bowl.  Add wet ingredients (Greek yogurt, egg yolk, canola oil, water, vanilla) and mix well.  If you have trouble getting all of the dough to cling together, add additional cold water, 1/2 teaspoon at a time.

Chill in fridge for about 10 minutes.

Roll out dough onto well floured surface using a floured rolling pin to about 1/2 inch thickness.  Transfer dough to either a shallow 9″ pie pan or onto a pizza pan.  Crimp the excess ends of the dough to make an edge, for the tart I used the tines of a fork to make an impression in the crust.

Using a fork, poke holes throughout the crust.  This should prevent air bubbles from forming.

Bake at 350 for 20-25 minutes, or until edges begin to turn golden-brown.

Remove from oven and allow crust to cool completely.



Combine vanilla yogurt, cool whip, pudding mix, orange extract and orange zest and whisk ingredients together.

Spread over (completely cooled crust)

Top the filling with fruits of your choice


Melt 2 tbsp apple jelly in microwave (about 20-25 seconds)

Brush glaze over fruits

Melt 2 tbsp chocolate in microwave at 20 second intervals, stirring between each interval

Drizzle chocolate over tart/pizza



Nutrition Facts: (1/8 of either pizza or tart, calculated using raspberries, strawberries, and blueberries as fruit toppings)

Calories: 153

Total Fat: 4.3 g

Poly: 0.6 g

Mono: 1.2 g

Trans: 0

Cholesterol: 29.2 mg

Sodium: 87.6 mg

Potassium: 72.1 mg

Total Carbs: 22.1 g

Fiber: 2.4 g

Sugars: 5.6 g

Protein: 4.5 g

Vit. A: 0.8%

Vit C: 20.1%

Calcium: 1.4%

Iron: 5%


Tangy Chicken & Pineapple Rice

August 17, 2012 § Leave a comment


Here I present to you a healthy recipe for dinner that I whipped up last night.  My boyfriend said it reminded him of a stir fry dish that his mom makes, and the pineapple + salsa does give it a sweet & sour taste.  It’s very filling, high in Vitamin C, and I definitely recommend using brown rice rather than white rice for added nutritional benefits.


I had planned on making this dish using regular salsa but ended up grabbing Newman’s Medium Pineapple salsa instead, which turned out to add a delicious flavor.  However, I think this dish could still work if you use regular salsa instead, and if anyone tries it let me know how it works out for you!


1 chicken breast, diced

1 1/2 tsp canola oil

1 cup minute brown rice (uncooked)

1/2 sweet red bell pepper, diced

1/2 white onion, diced

1 8oz can diced pineapple in pineapple juice

1/2-3/4 cup Newman’s Medium Pineapple Salsa

1 cup water

1/4 tsp chili powder

1. Warm 2 tsp of canola oil in a nonstick pan over medium heat, add chicken breast and cook until diced pieces are almost no longer pink.

2. Add onion and red pepper, cook 2-3 minutes stirring frequently.

3. Add rice, water, pineapple (with juice) and one heaping spoonful of the salsa. Stir well.

4. Bring contents of pan to a boil, cover, reduce heat and simmer 8 minutes

5. Add remaining salsa and chili powder, stir well and cover and simmer 3 more minutes

6. Remove lid, if water has not all been absorbed increase heat to medium and stir until liquid is mostly absorbed.

7. Enjoy!


Nutrition information:

(makes 4 servings, just over 1 cup each)

Calories: 215

Total Fat: 4.3 g

Saturated: 0.4 g

Polyunsaturated: 0.7 g

Monounsaturated: 1.3 g

Trans: 0

Cholesterol: 22.5 mg

Sodium: 242.4 mg

Potassium: 230.7 mg

Total Carbs: 32 g

Dietary Fiber: 1.9 g

Sugars: 12.8 g

Protein: 12 g

Vitamin A: 41%

Vitamin C: 61.1%

Calcium: 0.4%

Iron: 4.7%

Unscrupulous brownies (DANGER!)

August 14, 2012 § Leave a comment

In remarkably stark contrast to my last blog entry, I present to you one of the most diabolical desserts you may ever see me post. A dessert so deliciously sinful I can’t even refer to it by its given name which I’ve seen elsewhere on the internet and so I shall call them only “unscrupulous brownies” to keep the language clean ;).


Just to be clear, I didn’t come up with the idea for this dessert for myself, I’ve seen pictures of it floating around the internet for the past few weeks.  However, most of the recipes called for boxed brownie mix and boxed cookie mix.  I’m not a big fan of using box mixes for anything, and so I instead made the cookie layer and the brownie layer from scratch. You can do the same following the Hershey’s chocolate chip cookie recipe listed below (less 1/4 cup flour from the recipe on the bag) and the Tollhouse fudgy brownie recipe also listed below (extra fudgy because I added an extra 1/4-1/2 cup of Hershey’s hot fudge to the mix).

I didn’t include nutrition facts for this recipe because, honestly, I don’t want to know what they are. Not after I ate a nice thick row of them (in small, bite sized increments to convince myself it wasn’t sooo bad) in place of lunch.


MMMM… tastes so good I don’t even care that it’s bad.

Cookie Layer (Hershey’s Chocolate chip cookie recipe:

  • 2 cups all-purpose flour (original recipe calls for 2-1/4 cups)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 cups (12-oz. pkg.) HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

To prepare Cookie layer:

Combine dry ingredients in a medium bowl.  Using an electric mixer, combine butter, sugars and vanilla until creamy.  Add eggs one at a time and beat until well mixed.  On medium/low setting, add flour about 1 cup at a time, mixing until well combined.  Add in chocolate chips.

Brownie Layer (From the Tollhouse cocoa box… I’ve tried a lot of different brownie recipes over the years and this one is definitely my favorite (sans nuts)–plus it’s really easy!

  • 1 2/3 cups granulated sugar
  • 3/4 cup (1 1/2 sticks) butter or margarine, melted
  • 2 tablespoons water
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 3/4 cup cocoa
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • (Optional, but definitely recommended) 1/4-1/2 c. Hot Fudge Sundae topping

To prepare Brownie layer:

Combine dry ingredients (flour, cocoa, baking powder and salt) in medium bowl.  In a separate bowl,  stir together sugar, melted butter and water.  Add eggs and vanilla, stir again.  Gradually add flour/cocoa mix into sugar mixture, stir until all ingredients are combined.

Putting it all together

Preheat your oven to 375 F

Grease a 13×9 pan with Crisco and then flour the pan

Prepare Cookie recipe as instructed above and spread the dough over the bottom of the pan.

Don’t forget the Oreos! (I used Double Stuffed Oreos and I strongly recommend you do the same… unless you can find triple or quadruple stuffed somewhere 🙂 )

Cover the cookie dough with a layer of Oreos

Cover the Oreos with your brownie batter

Cover with foil and cook for 30 minutes, after 30 minutes uncover and cook an additional 10-20 minutes.  Testing with a toothpick won’t guarantee that it’s done, but so long as the center is mostly firm to the touch and isn’t overly jiggly, you should be good to go.  Let it cool completely OR serve warm with vanilla ice cream and top with even more hot fudge!


Family cookout

August 13, 2012 § Leave a comment


Ah summertime, the perfect time of year for family cookouts.

Since some of my relatives from out of state are in town for the next couple of days, my dad decided to have a family cookout to bring everyone together.

My parents notoriously go all out, cooking enough meats and baking enough desserts to feed an army. On a day like this it’s hard to keep from indulging on everything, and for this cookout I decided ahead of time that I would not end the day sick to my stomach and weighed down with what feels like a sack of sugar as I slowly slip off into a sugar induced food-coma.

Now, at the end of the day, I feel as though I was successful. Somehow I managed to make it through the day, to indulge in the food I wanted to eat without feeling sick afterwards! All it took was a little mental preparation beforehand.

Luckily, my mom is well known for her fantastic, delicious angel food cake which comes out to only 109 calories a slice.  This recipe comes from a Good Housekeeping cookbook that is so old and worn that its spine is duct taped together.   While this cake is delicious on its own (better than any store bought or box angel food cake you’ve ever had, trust me!), in the summer time I like to sweeten it up even more with about 2 tbsp of cool whip and a generous heaping of fresh, sliced strawberries.

Though the ingredients are simple enough and the process seems quick at a glance, I’ll admit that my first attempt at making this myself was not an overwhelming success (I didn’t mix the batter enough to form stiff peaks, don’t make my mistake!).


1 1/4 cups confectioner’s sugar

1 cup minus 2 tbsp all purpose flour

1 1/2 cups egg whites at room temperature (this could be anywhere from 11-14 egg whites)

1 1/2 tsp cream of tartar

1 1/2 tsp vanilla extract

1/4 teaspoon almond extract

1/4 tsp salt

1 c. sugar (granulated)

Preheat your oven to 375 F. Stir the confectioner’s sugar and cake flour together in a small bowl and set the mixture aside.

In another, larger bowl, combine egg whites, cream of tartar, vanilla and almond extracts and salt using a mixer on high speed until all ingredients are thoroughly combined

While beating the ingredients in the larger bowl at high speed, begin to add the granulated sugar, 2 tbsp at a time. Beat just until the sugar dissolves and the mixture can form stiff peaks (stiff peaks exist when you can dip a knife or spatula into the mixture and the peaks that form when you remove the utensil hold their shape firmly without the point of the peak folding or receding back into the mixture). Don’t scrape the bowl while beating the mixture.

Using a rubber spatula (not the electic mixer any longer), fold the flour into the mixture, folding in about a quarter of the mixture at a time. It is important that you do not overmix the flour, just fold it in until the flour has disappeared.

Pour mixture into an ungreased 10 inch tube pan and use a knife or spatula to cut through the batter to break through any air bubbles that may exist.

Bake the cake for 35 minutes or until the top of the cake springs back when lightly touched. any cracks on the surface should look dry.

Once you the cake has finished baking and you remove it from the oven, invert the cake onto a bottle or funnel and allow it to cool completely.

Using a spatula or knife, loosen the cake from the pan and remove it onto a plate to serve (what was the bottom of the cake in the pan will now be the top)

Enjoy as is or add some cool whip and strawberries for an extra treat.

Below, find the nutrition facts as per for each slice (strawberries and cool whip not included) if the cake is divided into 18 pieces.



Nutrition facts:

Calories: 109

Total Fat: 0 g

Cholesterol: 0 mg

Sodium: 72.2 mg

Potassium: 48.1 mg

Total Carbs: 24.1 g

Dietary Fiber: 0 g

Sugars: 19.2 g

Progein: 3.5 g

Vitamin A: 0%

Vitamin C: 0%

Iron: 1.2%



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