Holiday Temptations

            The air outside is increasingly crisp and I cannot help but get a shock of excitement each morning when I see frost outside my window. It is the dawning of the holiday season and with it all its delectable treats and bubbly parties.

            I thought it only fair to share my tricks to enjoying yourself without the guilt or the extra post-holiday pounds on the scale. Remember the following strategies are inspired by the ecSatter model of eating competence that has guided my blog in giving myself permission to delight in eating cheesecake without the guilt:

-         Go for your most favourite treat! Don’t try to satisfy your desire for it with some other unworthy substitute because you will likely end up eating your favourite treat in the end anyways and then you will have acquired both treat’s calories!

-         Choose the smaller pieces of everything when gathering multiple items at a buffet in order to reduce caloric intake slightly. You can always go back for seconds IF you are still hungry!

-          When baking with friends or for on your own choose the low fat and low sugar substitutes often. Be an advocate for healthy intakes of fat and sugar. If you have tried any of my cheesecakes you will quickly appreciate the treat is still yummy in your tummy! Don’t use the holiday splurge excuse for using extra butter. You won’t need it to enjoy your treat.

-         Eat a satiating, balanced dinner before going to a party full of appetizers, as you will be less likely to indulge glutinously when your stomach is happily satiated. This way you can enjoy a few treats without a fear of over eating and a distracting growling stomach. Plus, for those of you who get grouchy when hungry, this will spare your loved ones from seeing you at your worst.

-         Enjoy food and don’t restrict it. Remember balance. Eat and enjoy, but don’t let the holiday hustle and bustle distract your attention away from mindful eating and knowing when your hunger cues are nagging and when the “I’m full” rush fires. Both are equally important and should be responded to equally as promptly.

-         Maintaining your structured eating patterns so as to assure your body it will get what it needs and does not need to store for fear of deprivation.

-         With so much wonderful holiday goods around you need not be worried about getting all the good stuff in at one occasion. Enjoy it over a few days and extend the holiday goodies and joy they bring!

Source: Inspired by Ellyn Satter’s eating competence model. See article about holiday eating at http://www.ellynsatter.com/information.php?info_id=131. It is worth the read!

           

            This cheesecake is no doubt inspired by the Christmas season. With hints of peppermint, white chocolate, caramel milk chocolate, and candy cane it marries all the flavours characteristic of holiday sweets. My mission for creating decadent cheesecakes has the occasion to shine this season and impress and delight all of my extended family and old friends. I hope that this recipe will provide you with much the same reactions of "oo
and "ahh" over such a luscious low fat cheesecake.

Look in my Recipebook for the "White Chocolate Candy Cane Cheesecake Recipe".

Enjoy :)

           

Bailey’s Cheesecake with light Banana Bread Base

So I had a few complaints offline that I did not continue to make a legit homemade cheesecake last week. Most complaints were from my guinea pigs (my friends who regularly test and critique my cheesecakes). However, I am back to the homemade, low fat, low sugar sensations this week!

This cheesecake was inspired from my summer days working at a fine dining restaurant as a server and bartender. I once made a specialty drink that combined Bailey’s liquor and banana liquor. The customer appeared to enjoy it very much and ever since the combination intrigued me. Though not daring enough to try the drink, I thought this week I would create my own cheesecake recipe based on this unusual combo.

Word to the wise – whenever creating and testing homemade recipes, be prepared for a learning experience in the first round. While this cheesecake turned out sensational, it was a rather interesting adventure creating it. First, I made the banana bread base (very low fat, low sugar). I ended up putting the entire banana bread mixture in the base of my springform pan, instead of halving the recipe I was using. It did not appear as though it was going to be too thick, but I forgot that banana bread rises. I checked the recipe after 20 minutes and the banana bread was three quarters the way up the springform pan! My dear, genius friend suggested we just push it back down with a spatula! Not surprisingly that did not work so well, thus we ended up with a 21/2 inch thick banana bread base for our cheesecake (approximately just over half of the springform pan was filled with banana bread). Oops!

The cheesecake mixture I have almost mastered for the tops of any cheesecake. It is like I mentioned about tofu – once you have your base ingredients for a low fat cheesecake mixture, you can get as creative as you like with what flavours you wish to incorporate. I whipped up the mixture as per the recipe I concocted and into the springform pan it went.

Another tip – cheesecakes take hours to make, so don’t start making it at 11 pm at night unless you are nocturnal.

Regardless the cheesecake turned out wonderful and was enjoyed by all. The only critiques were the crust was way too thick and hard on the bottom (I had fully cooked the banana bread for 50 minutes before adding the cheesecake and baking it again for 1 hour and 20 minutes – I clearly wasn’t thinking). Also, people commented that they would have enjoyed a thicker cheesecake layer. All the flavours married beautifully though!

For readers, the recipe in my recipe book for this cheesecake is altered to adjust for the errors made in the first go around, so don’t be concerned or feel the need to make any alterations. Let me know how it works out!

Cheers J

Case in point!

Are you too busy to make a "healthy cheesecake"?

I was last week, but I still tried to get my fix. On my way to Zehrs I thought of what kind of cheesecakes were going to be available for purchase. I questioned whether or not I was going to find one "healthy enough" for guilt-free consumption. Some of you may be less naive than I. I still live in the land of fairies, unicorns and rainbows I guess, because I thought the food industry was beginning to take responsibility for North Americans bulging waistlines by reducing the fat and calories in their products. While I realize this is more difficult with cheesecake, I have proven in my own little home kitchen it is possible.

In the bakery section at Zehrs you will find a freezer filled with deliciously depicted cheesecakes on numerous square boxes of every size. Take your pick - they all look soooo goooood, especially the festive double chocolate candy cane one! That inspires me! However turn the boxes over and the Nutrition Facts Tables are grossing. The amount of calories per slice would take up more than a third of your daily energy intake and the fat content is astounding. 

Box after box I flipped them over to check the nutrition facts tables. As I was doing so it suddenly occurred to me that these boxes weren't designed for turning over. Each time I turned the box over I could hear the cheesecake go SPLAT! Ooops... my bad! Why do they put the nutrition facts tables on the back? 



I began to feel depressed that I wouldn't have my cheesecake this week when I saw the "mini chocolate coated cheesecakes". The combination is genius! The portion size clever, for to consume a smaller portion of cheesecake obviously cuts down on the calories consumed. You could even eat two of these little suckers and not feel as guilty as eating a slice of all the other cheesecakes.


Case in point - cheesecake can be made healthy and guilt free ( as I have been demonstrating all along), and the food industry is blatantly denying me the luxury of a healthy option for my favourite treat. The culture of North Americans doesn't allow for women to stop to enjoy baking a cheesecake for an hour so we can have a healthy alternative to prepackaged options. 


Now the question remains do we change our culture or do we change the fat/calorie content of our cheesecake?

Tofu Cheesecake - Lactose Free!

Just when you thought I couldn’t get any crazier!

           

            I was told of this recipe by a former employer - Thea. I thought she was crazy to suggest a 100% tofu cheesecake (that means absolutely no cream cheese, sour cream or cottage cheese etc)! At the time I thought to myself “at least there is a lactose free version of cheesecake should I ever develop a dairy intolerance”, but I would have never contemplated making it until now.

            Lyndsay and I were grocery shopping at Zehrs when we came across a tofu package in the specialty cheeses section. At the time I was contemplating what healthy cheesecake recipe I was going to try next, thus the small royal blue box of tofu inspired me to take it home and attempt to turn it into something delicious …or so I planned.

            I have never enjoyed tofu in the dessert context, so I knew this was going to be a strange, daring experience. My food/nutrition guru idol, Ellyn Satter, suggests that it takes 5 to 20 times or more to accept a new food (1)! I am not sure I am prepared to try this same tofu cheesecake 20 times consecutively, but I will certainly try it a few more times, perhaps incorporating new flavours. Tofu is cool like that. By nature, a more bland food, but if you add something to your tofu or marinate it then it takes on the desired taste. Tofu is made from soy and is a rich source of protein. Four ounces of tofu provides 9.2 grams of protein, that's 18.3% of the daily value for protein, and it comes virtually free of saturated fat (less than 1 gram), and at a cost of only 86 calories (2).

            Making this cheesecake was super easy. I was at my pal Julia’s house when I made it, so not only did I taste test it, but Julia and all her roomies did too. This should lend credibility to my impression of this recipe as it was tested by many peeps much crazier and pickier than me! JK!

            To my surprise, I was the only one who after tasting it was unsure about whether I enjoyed it or not. Everyone else loved it so much they inherited the leftovers form me and I am told it lasted less than 24 hours in their fridge.

            I dare you to try this one at home. The Lemon Tofu Almond Cheesecake Recipe is in my RecipeBook. If you do try it please let us know what you think!

            I guess now that I have done a lactose free cheesecake I am going to have to do a gluten free one. Do I get points for being inclusive to intolerances?!

(1)   http://www.ellynsatter.com/how-children-learn-to-like-new-food-i-37.html

(2)   http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111

Marvellous Peanut Butter Chocolate Microwave Cheesecake

            I didn’t think it was possible either, but I promise it is beyond delicious! This microwave cheesecake takes the cake – no pun intended. As you can imagine, tasting and testing all of these cheesecake recipes is quite likely going to increase the digits of my bathroom scale soon if I don’t stop eating all of the cheesecake I make. Proactively, I made the cheesecake last Friday night and went to a big birthday party (of all women) Saturday with the cheesecake in hand. Though I felt slightly embarrassed as I have never before brought someone a birthday cake with a piece missing already, but I had to make sure it was good. I was practically a god by the time they had taken their first bite, and they all nearly dropped their forks when I told them it was a reduced sugar, low fat cheesecake. Who knew such a delight could exist? Something so tasty and yet not too high in calories or fat!

            The fun part was I adapted this recipe from bff Lyndsay’s Mom’s scrumptious chocolate Oreo crumb microwave cheesecake. Using just a bit of creativity goes a long way. Tip of the day, whenever baking with peanut butter use natural because it has no added sugar, oil or salt! Making it not only a healthier option, but it doesn’t add onto whatever fat or sugar you add to the recipe. Also, for those of you who like me (for the longest time) nearly bent your butter knife in half trying to stir natural peanut butter which has to go in the fridge after you open it (thus it hardens), just microwave it for 20 seconds before you attempt to stir. Warning and disclaimer – remove all foil prior to placing it in the microwave.

            Today, I was introduced to a new mentality of eating. That is a bit of a lie because I had already been introduced to this idea somewhat in the book “the End of Overeating” by David Kessler – a highly recommended read for the nutrition savvy public and professionals. For those Moms out there who have Ellen Satter to thank for getting their tots to munch on brussels sprouts, you will be pleased to thank her again when she says enjoy some chocolate. She is quite the controversial theorist in the food and nutrition education industry. She proposes a new model called the “Eating Competence: ecSatter Model”. Ellen Satter, after 30 years of clinical practices using traditional dietary counselling strategies, suggests that individual’s work with their food tendencies, by emphasizing permission and discipline:

      - The permission to choose enjoyable food and eat it in satisfying amounts.

      - The discipline to have regular and reliable meals and snacks and to pay attention when eating them

( Source and more information at: http://www.ellynsatter.com/information.php?info_id=119)

           

            My thoughts are that a little self-control and creativity when it comes to eating goes a long ways, just like I am attempting with my healthy cheesecake adventure. I would be curious to hear your thoughts on the model or this idea. It would mean if an individual likes to eat at McDonald’s BLD (breakfast, lunch and dinner) they are “allowed” by professionals to do so.

Pumpkin Cheesecake

            Some of my most favourite people in the world come from St. Thomas, Ontario – my soul-mate - Max, favourite actress - Rachel McAdams, and notably my favourite cookbook authors - Janet and Greta Podleski. The following blog is thanks to their recipe “Lovin’ My No-Oven Cheesecake: A light and velvety no-bake pumpkin cheesecake” from their latest cookbook Eat, Shrink and Be Merry.  Despite the fact this was already a “low-fat, healthy” cheesecake, I made a few more modifications and additions to the recipe.

Pumpkins, Cider, and Turkey with Cranberry sauce

            You know Thanksgiving is fast approaching with the return of Starbuck’s delectable Pumpkin Spice Latte – a personal fav. As a student, this holiday is one of my favourites. With Thanksgiving there is no stress over presents, excess decorations or colour co-ordinated family photos. Thanksgiving is a brief, sweet time to gather with loved ones and enjoy some classic North American dishes, such as a large butter-glazed turkey, medley of colourful root vegetables, or the signature pumpkin pie. How could Thanksgiving get any better?

           

            To my surprise and delight I was fortunate enough to stumble upon a recipe for “No oven Cheesecake”. Puzzled as I had never made cheesecake without the use of an oven, I decided to read further than the catchy title. It was a Pumpkin Cheesecake!!! Thanksgiving just got better!!

            My mind was set that I would make this recipe over the Thanksgiving weekend for my loved ones. My enthusiasm was blunted when I realized that I had never tasted a no-oven cheesecake, let alone a pumpkin one! So obviously, I was going to have to have a trial run on my uni friends (aka my guinea pigs).

            Off I went to the best grocer in Guelph – Zehrs, to collect the goods. I spent most of my time in the baking and dairy aisles. I am notorious for label reading, so my ten minute run to the grocery store took slightly that much longer. However, I found a Splenda version of brown sugar - a healthy brown sugar substitute to lower some calories, and I also found a Clubhouse Pumpkin Spice mix, comprised of cinnamon, nutmeg, ginger, and allspice. The spice mixed saved me from having to buy each individually, as well as will serve as potpourris in my room throughout fall! JK!

Numero Uno!

            I mixed the Graham cracker crust for the base of my cheesecake. However, I added a ¼ cup of dried cranberries, ¼ cup of chopped walnuts, ¼ cup of ground flaxseed and a little extra cinnamon. A couple tablespoons of the Splenda Brown Sugar Mix went into the crust. I was thrown off by the strange non-sweet odour of the darker than usual brown sugar, but after having a little taste-test deemed it undoubtedly sugar. Into the fridge went the crust to set for an hour!

Step Two!

            I mixed all the remaining “cheesecake” ingredients as per the recipe’s instructions, though when I went to pour it into the Springform pan I felt it was too thin, so I made the ultimate “NO NO” of baking - I added in extra cream cheese after everything had already been blended. As one could imagine, the cream cheese never blended as smoothly as it would have had it been added with the initial batch of cream cheese. Also, when I poured the mix into the pan it was certainly fuller than I anticipated – nearly overflowing. All I thought was YUMM!

Step 3

            Filled to the brim, I then covered the Springform pan with Ceram wrap and placed it in the fridge to set for the rest of the evening and overnight. The recipe requires at least 8 hours.

            Some would have been appalled, as the following morning I woke up and promptly went to my little kitchenette to decorate my no-bake cheesecake. Thankfully the cheesecake had set.

IMPORTANT: ALWAYS RUN A KNIFE ALONG THE EDGE OF THE SPRINGFORM PAN BEFORE REMOVING THE OUTER RING!

I chose to use whole pecans to garnish, as it is a Pumpkin Cheesecake and a common garnish for pumpkin pie is pecans. After photographing the final product, the most important test remained – the taste test!

            This was a moment of self-discovery for me. I decided that personally there are a couple fundamental elements that comprise cheesecake that I cannot live without:

1. Texture - moist and spongy

2. Taste - strong flavour without a "fatty" flavour

            The pumpkin cheesecake was more jelly-like than a baked cheesecake, so I would not have rated it high on texture. However, the flavour and mouthfeel were sensational!!! This cheesecake offers VERY strong “fall” flavours. Who would have ever thought you could have “seasonal” flavours, but on my palate they are quite apparent.

            Highly recommended recipe! This Pumpkin Cheesecake recipe will astound you by how healthy it is at no expense to the flavour!

Find the recipe in my Recipe Book. View helpful photos of the Pumpkin Cheesecake Making Process in my Photo Gallery.

Happy Turkey Day J

             

                

The Gift of Cheesecake

Happy Birthday to me!

Just over a week ago I turned twenty-one. I have not yet entered the stage of my life where I fear my birthdays (I am only half way there), so I was excited. I think the number sounds very pretty (how vain!), and it is the lucky age at which you may legally consume a martini anywhere in the world!

Late on the date of my birthday, I was surprised from my studying (yes I was doing homework on the day of my birthday – brownie points please!?!). Three of my girlfriends led me blindfolded to the squeaky, uneven cobalt blue table in my basement apartment. When commanded to open my eyes I was delighted with a dark chocolate cheesecake piled high with fresh strawberries and stark white whipped cream. I obviously squealed with delight!



Shocklate Cheesecake

 
My dear friend Lyndsay who managed to create this beautiful birthday cake, coaxed me to slice it and enjoy it that same evening (I have a policy against eating anything heavy at night, but of course cheesecake is exempt from that policy). I was floored by how deliciously smooth this homemade cheesecake was. Along with this silken texture was a rich, pungent cocoa flavour. Lyndsay didn’t hesitate to share that the cheesecake was made from one of my favourite cookbooks, and it was the recipe I was itching to try as soon as an opportunity presented itself.

The best part of this cheesecake is the flavour and mouth-feel it imparts. What’s more is this cheesecake recipe comes from a cookbook that re-creates delicious dishes renowned for their high fat, high sugar, high calories and tweaks the ingredients to make it just a bit better for your health. So not only do I still get my delightful cheesecake, but I also keep out of the confessional. This was made possible by using a low fat Betty Crocker Brownie base, low fat cream cheese, low fat sour cream, 1% cottage cheese and a fat free egg substitute.

This cheesecake is guilt free!!! The only thing you might feel guilty about is your inability to share!

FYI: the last piece of cheesecake just left my freezer last night and as I mentioned earlier… my birthday was just over a week ago.

RELAX: I shared at least half of it ;)  

Check out the Shocklate Cheesecake in my Recipe Book