Category: Latest recipes

I set out to prove that you can make a luscious showstopper dessert with 100 whole grains, no refined flour. After a few attempts, this stunning layer cake, made with finely milled whole-wheat pastry flour, came together. Buttermilk and canola oil keep the cake moist, a layer of yogurt cream (whipped cream stretched and lightened with Greek yogurt) adds richness, and the chocolate glaze on top takes this into uh-mah-gah territory.

Total Time10 Hours 10 MinsYieldSERVES 16 (serving size: 1 meringue)Ghosts should always be on the guest list for Halloween celebrations. These spook-tacular treats use mini chocolate chips for eyes to achieve a truer-than-life look. Put these ghoulishly good meringues out for grabs, and your hungry little goblins will be thrilled as ever.

Here’s a fresh use for peak-of-summer tomatoes. Tomatoes’ lycopene content catapults them to the next nutritional level. Studies show lycopene has anti-inflammatory properties—which is why this ephemeral fruit may help decrease your risk of heart disease and cancer. St-Germain adds warm floral notes while fresh lemon rounds out a light, citrusy flavor profile.

Chase away these Halloween ghouls with this creamy, cheesy, garlicky chicken dip. The garlic cloves will mellow and soften considerably in the slow cooker or on the stove; leave the cloves whole for the best result. A hearty dip with crisp, fresh vegetables is ideal for Halloween entertaining—a satisfying bite on a night filled with sugary treats.

YieldServes 8 (serving size: about 3 tablespoons)Sweet roasted carrots are a beautiful addition to classic hummus; they also give the dip a brilliant Halloween-orange glow. Make the dip ahead and refrigerate with sliced vegetables for whenever the trick-or-treating winds down and your guests crave a savory snack.

Sign up for the Cooking Light Daily NewsletterQuick dinner ideas, nutrition tips, and fresh seasonal recipes.

A fruit-forward cocktail with a probiotic boost is something we all can stand behind. Blueberries are rich in disease-fighting antioxidants—namely anthocyanin—that have been linked to a range of cognitive-function benefits. We recommend using either original (unflavored) kombucha, which has a more tea-centric flavor, or a fruity summer flavor, such as Kevita Master Brew Blueberry Basil.

How to Make ItStep 1Prepare milk bread dough. Arrange a rack in the center of the oven and preheat it to 350°F. Brush two 9-inch springform pans or one 13 × 9 × 2-inch baking dish with melted butter.Step 2Turn the dough onto a lightly floured work surface and divide it into 32 equal-size pieces. The easiest way to do this is with a scale; each roll should weigh about 1½ ounces and be about the size of a small lime.

Ranch dressing is creamy, comforting, and delicious, but the classic recipe of buttermilk, mayonnaise, garlic, and herbs is often full of calories, fat, and sodium. We& 39;ve reimagined this much-loved dressing into a healthy, protein-packed recipe by trading most of the mayo for Greek yogurt. We keep a small amount of the mayo to balance the tanginess of the yogurt and buttermilk.

Step 1Brown turkey in a large skillet over high, breaking it up as it cooks, about 1 to 2 minutes. Season with salt; drain liquid.Step 2While turkey browns, place tomato sauce, 1 cup water, ketchup, onion, bell pepper, carrot, garlic, mustard, and Worcestershire sauce in a blender; blend until smooth, about 30 seconds.

A little sweet, a little salty, this vegan cornbread will make even the most staunch Southerner go back for seconds. Made with whole-wheat flour, and a dash of flaxseeds as a binder, it& 39;s sure to be a staple for many holidays to come.Ingredients1 3/4 cups white whole-wheat flour1 tablespoon baking powder1/2 teaspoon kosher salt1/2 cup yellow cornmeal1/2 cup sugar2 tablespoons ground flaxseed3 tablespoons warm water1/2 cup non-hydrogenated vegan butter (such as Earth Balance)1 cup unsweetened non-dairy milkNutritional InformationCalories 196Fat 8.

How to Make ItStep 1Cut the butternut squash to separate the neck from the round part of the body. Reserve the round part for another use (only use “neck” for this recipe.)Step 2With a peeler, take off the tough outer skin along the neck.Step 3Toast the spices in a pan until aromatic and leave to cool.

Leftover cranberry sauce, normally an underappreciated side on your Thanksgiving dinner table, shines as the star of this fall dessert. The crumbly, sweet oat topping compliments the tart berry filling so well, you may want to keep cranberry sauce on hand past the holiday season just so you can whip up this quick-assembly dessert at any time.

A mash-up of the retro holiday drink and the classic quick bread makes perfect sense: Booze, cream, and nutmeg pair perfectly with banana, vanilla, and brown sugar. These whole-grain mini loaves are a great alternative to cupcakes, and much easier to package without a dome of messy frosting. If you don& 39;t have mini loaf pans, you can use 12 muffin cups lined with cupcake liners.

The popular bagel seasoning of poppy seed, sesame seed, onion, and garlic flakes turns super crispy crackers into a knockout addition to your cheese board and are so easy to make. We love the rustic look of large shards, but you can also cut the rolled dough into rectangles before baking. Keep the dough rises to just 10 minutes each, otherwise the texture of the crackers may be chewy rather than crisp.

Here& 39;s the ideal dish for holiday party guests to bring as an offering—easy to make and transport, and welcome at any gathering. It& 39;s also great for hosts who need a simple snack to tide guests over until dinner, or to round out an appetizer spread. We like a mix of briny kalamata and mild, fruity Castelvetrano olives, both available at most specialty market antipasti bars.

Dinner doesn& 39;t get much easier than this eight-ingredient, one-pan dish. The secret is jarred apricot preserves; much more than a spread for toast, it balances the earthy sage and pungent mustard in the pan sauce and gives everything a glossy coat. You can also thin the preserves in a small saucepan over medium heat and brush over roasted pork tenderloin, salmon fillets, or a rustic apple tart.

Precooked lentils are a convenience item we love, saving nearly 30 minutes of simmering. Look for plain, steamed lentils (such as Melissa& 39;s), in the grain aisle. The food processor not only combines the patty ingredients; it coarsely chops the lentils so the finished cakes will hold their shape in the pan.

A creamy, Parmesan-laced sauce is a no-brainer for an easy, cheesy pasta bake. Skip the jar and make your own with sautéed shallot and fresh lemon, picking up all the flavor from the same pan used to cook the chicken. If you have yet to try whole-grain pasta, this dish is a fantastic introduction: The noodles hold up nicely throughout boiling and baking and won’t overwhelm the dish with a strong wheat flavor.

Here& 39;s a fun Korean spin on a classic Mediterranean appetizer. A drizzle of toasted sesame oil enhances the nuttiness of tahini (sesame seed paste) in this quick make-ahead dip, and rice vinegar stands in for the usual lemon juice. Kimchi gets blended into the hummus, where it adds a hint of savory pickled essence.