What’s not to love about a double layered chocolate cake with a surprise inside? Finish the cake off with a candy cane "north pole", rosemary “Christmas trees” and gingerbread men or a Santa, and you'll have the cutest beyond delicious holiday cake!Read More
Happy Thanksgiving to all of my American readers! I think I mentioned before that Thanksgiving isn't a holiday here in The Bahamas (just another excuse to eat and have sales). I hope you guys are enjoying some well-deserved rest with family and friends. I've been trying to organise a Friendsgiving with my friends since last year, but something always comes up. It's hard staying in touch with such busy schedules but it's days like this when we're reminded of the importance of appreciating one another. So, this year, I want to say that I am grateful for my family. We've grown this year and I can't tell you how happy this has made me. There have been A LOT of changes this year but all of them have been for the best and throughout all of it, my family has been an amazing support system. I'm looking forward to spending my first Christmas with them in two years (but they already know I'm making plans to travel for my birthday).
So, if you're reading this at the dinner table with your family (first of all, put your phone away), but secondly, thank you for keeping Life By Olivia a part of your holidays. If dinner isn't quite done, then I've caught you just in time! I made this pie about a week ago and completely forgot to share the recipe with you all. This came after I was beginning to lose confidence in my baking skills. A few failed attempts at pumpkin cannoli’s left me both devastated and broke (groceries are not cheap here)! In my fear of getting it right (AKA not burning it this time), I made one error: I didn't pre-bake the crust. It tasted so raw because I didn't pre-bake it that it actually took away some of the sweetness of the pie. So PRE-BAKE THE CRUST! That's the only thing I strongly suggest! (Well that and maybe a drizzle of maple syrup when you serve this). This dessert is low-cal and low sugar (not like anyone is REALLY counting calories this time of year) because I have a diabetic step-dad and my mum doesn't like things too sweet.
So, before your guests start ordering take out, whip out your baking gear and let's get started!
Pumpkin Pie with Cream Cheese Swirl
Ingredients (makes 1 8" pie)
- 1/3 cup Betty Crocker Pie Crust mix
1 can (15 oz) pumpkin (not pumpkin pie mix)
1/2 cup brown sugar
3 tablespoons all-purpose flour
1/4 teaspoon pumpkin pie spice
4 oz. cream cheese
1/3 cup powdered sugar
1 teaspoon vanilla extract
- Heat oven to 375°F. Place pie crust in 8-inch glass pie plate as directed on package for one-crust filled pie. Bake about 8 minutes or until light golden brown.
- In large bowl, beat sugar, flour and cream cheese with electric mixer on low speed until smooth.
- Beat remaining ingredients on medium speed, scraping bowl constantly, until smooth. Pour into crust.
- Spoon cream cheese mixture over pumpkin mixture. Cut through cream cheese and pumpkin mixtures with knife in S-shaped curves in one continuous motion for marbled design.
- Cover edge of crust with 2- to 3-inch strip of foil to prevent excessive browning; remove foil for last 15 minutes of baking. Bake 35 to 45 minutes or until knife inserted in centre comes out clean. Cool 30 minutes. Cover loosely and refrigerate at least 4 hours before serving. Store covered in refrigerator.
Top with some whipped cream, or ice cream before serving and enjoy! Happy Thanksgiving everyone!
For more pumpkin inspired recipes, check these out:
For more Thanksgiving inspired recipes, check these out:
Making healthy choices for lunch can be difficult. It's not always easy to get up early enough to make something and let's face it, we don't always make the best choices when lunch time rolls around. If you're trying to eat healthier this year, this recipe is so easy and takes so little time, you'll almost feel guilty about it. You'll have a healthy and fancy lunch and all it took was the ability to boil spaghetti.
Bruschetta-Style Thin Spaghetti
12 oz Ronzoni® Healthy Harvest® Whole Grain Thin Spaghetti
2 Tbsps olive oil
4 Tbsps minced garlic
3 cups fresh tomato, chopped
2 Tbsps balsamic vinegar
fresh oregano, to taste
fresh basil leaves, if desired
shredded or grated Parmesan cheese, to taste
salt and freshly ground black pepper, to taste
1. Prepare pasta according to package directions.
2. Heat a large saucepan over medium heat with olive oil. Saute until golden. Add tomatoes, balsamic vinegar and herbs. Heat until warmed (about 2 minutes).
3. Combine cooked pasta and tomato mixture and heat until warm (approximately 2 to 3 minutes).
Cheesy Cauliflower Casserole makes the most delicious side dish or meatless main dish! Full of flavor with cauliflower, sautéed mushrooms & leeks, and an easy cheesy sauce that won’t pack on the calories. This is incredible!Read More
We're so excited for Valentine's Day! And even if you don't have anyone to share the day with, that doesn't mean you shouldn't treat yourself! This recipes takes less than an hour from start to finish! If you love chocolate, you'll love this! I found them to be a little bitter, so you may want to add 1/2 cup of sugar to the 1 cup this recipe requires. This recipe was adapted from Best Recipes Ever!
Fat trimmer: This dark moist cake does not call for the 2 eggs and 1/2 cup (125 mL) butter of a typical quick cake. Simply using water and applesauce will save you so many calories without sacrificing flavour!
1-1/3 cups (325 mL) all-purpose flour
1/2 cup (125 mL) unsweetened cocoa powder
1 tsp (5 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
1 cup (250 mL) packed brown sugar
1/2 cup (125 mL) buttermilk (I used Lactaid Fat Free Milk)
1/2 cup (125 mL) water
1/4 cup (60 mL) applesauce
1-1/2 tsp (7 mL) vanilla
1 tbsp raspberry agave
In large bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Press brown sugar through sieve; combine with dry ingredients. Add buttermilk, water, applesauce, raspberry agave and vanilla; whisk until smooth. Trust me, you won't even need a hand mixer. Scrape into greased 9-inch (2.5 L) square cake pan.
Bake in 350°F (180°C) oven for about 35 minutes or until tester inserted in centre comes out clean. Let cool. Dust with icing sugar (if using). Cut into squares.
Servings: 12 or more (depending on how big or small you cut your pieces)
Key Lime Pie lightens up! Adapted from Cooking Light, my version keeps the tang and graham goodness of the traditional dessert but with a lot less calories and fat.
- 1 cup graham cracker crumbs
- 1 tablespoon brown sugar
- 1/8 teaspoon salt
- 1 ounce premium white chocolate, grated
- 2 tablespoons butter, melted and cooled
- 1 tablespoon canola oil
- Cooking spray
- 1/2 cup plain non-fat Greek yogurt
- 1/2 cup fresh Key lime juice or fresh lime juice
- 1/2 teaspoon grated lime rind
- 3 large egg yolks
- 1 (14-ounce) can fat-free sweetened condensed milk
- whipped topping for garnish
1. Preheat oven to 350°.
2. To prepare crust, combine crumbs, sugar, salt, and chocolate in a bowl, stirring well to combine. Add butter and oil; toss with a fork until moist. Press crumb mixture into bottom and up sides of a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 to 10 minutes or until beginning to brown; cool completely on a wire rack.
3. To prepare filling, place yogurt and next 4 ingredients (through milk) in a bowl; beat with a mixer at medium speed for 2 minutes. Pour mixture into prepared crust. Bake at 350° for 20 minutes or until set. Cool pie completely on a wire rack. Cover loosely, and chill at least 2 hours, but overnight may be best. Serve with whipped topping.
· Amount per serving
· Calories 280 · Fat 8.9 g · Satfat 3.6 g · Monofat 3.4 g · Polyfat 1.3 g · Protein 6.6 g
· Carbohydrate 43.2 g · Fiber 0.4 g · Cholesterol 84 mg · Iron 0.6 mg · Sodium 147 mg
· Calcium 144 mg