Skinny Bitch_ Ultimate Everyday Cookbook - Kim Barnouin [101]
Srv: 1 Ramekin (155 g) | Cal: 250 | Fat: 14 g | Sat Fat: 13 g | Col: 0 mg | Carb: 33 g | Fib: 2 g | Pro: 2g
Mixed Berry Cobbler
Every summer my mom stocks the freezer in the garage with fresh berries that she has picked herself. She uses them for pies, muffins, and pancakes. Every time I make a berry cobbler it brings me back to my mom’s kitchen.
MAKES 6 SERVINGS
4 cups (600 g) frozen mixed berries (raspberries,
blueberries and blackberries)
½ cup (120 ml) hot water
1½ cups (300 g) evaporated cane sugar
2 cups (300 g) fresh blueberries
½ cup (65 g) vegan white or yellow cake mix
2 tablespoons dark brown sugar
1 cup (115 g) chopped pecans, toasted
6 tablespoons (55 g) Earth Balance, very cold
BITCHWORTHY: BAKE A BITCH A CAKE
LOOKING FOR A VEGAN CAKE MIX? CHECK OUT CHERRY-BROOK KITCHEN FOR A SWEET TOOTH’S PARADISE OF VEGAN CAKE, COOKIE, AND BROWNIE MIXES. ALL-NATURAL CAKE MIXES ARE PEANUT, DAIRY, NUT, AND EGG-FREE. THEY EVEN CARRY FROSTINGS, WHEAT-FREE OPTIONS, AND PANCAKE MIXES. HOLD THE PHONE. PANCAKES?! WHERE’S MY DAMN CREDIT CARD. VISIT WWW.CHERRYBROOKKITCHEN.COMTO PURCHASE.
Preheat the oven to 375° F (190° C).
In a large saucepan, combine the mixed berries, water, and sugar and cook over medium heat. When the berries are defrosted and just starting to break down, add the fresh blueberries and stir until heated through. Add more water if necessary, 1 tablespoon at a time. The berries should remain whole and the sauce should be slightly thick. With a slotted spoon, divide the berries into six ramekins. Add 1 tablespoon of the sugar juice to each ramekin.
In a separate bowl, combine the cake mix and the brown sugar. Top the ramekins with ¼-inch (6 mm) layer of the cake and brown sugar mixture. Sprinkle a layer of the pecans over the cake mix. Place 1 tablespoon of the Earth Balance on top of the pecans on each ramekin. Place the ramekins on a cookie sheet and put in oven. Bake about 20 minutes, or until the topping turns golden brown and bubbly but the pecans are not burned. Remove from the heat. Serve warm with vanilla soy or coconut milk ice cream.
Srv: 1 Ramekin 196 g | Cal: 330 | Fat: 15 g | Sat Fat: 3.5 g | Col: 0 mg | Carb: 58 g | Fib: 5 g | Pro: 2 g
Lavender Shortbread Cookies
The lavender extract makes these cookies so unique. Plus, they are so easy to make. These are perfect for your fancy tea parties when you dig out your grandma’s collection of expensive china teacups.
MAKES 2 DOZEN COOKIES
1 cup (225 g) Earth Balance, at room temperature
½ cup (100 g) evaporated cane sugar
2 cups (255 g) unbleached all-purpose flour
¼ teaspoon salt
1 teaspoon lavender extract
LAVENDER EXTRACT
YOU CAN FIND LAVENDER EXTRACT AT SPECIALTY KITCHEN STORES, OR ORDER IT ONLINE AT WWW.STARKAYWHITE.COM.
Using an electric mixer, beat the Earth Balance and sugar in a large bowl until fluffy, about 2 to 3 minutes. Sift in the flour, and add the salt, and lavender extract. Mix together until well combined. Place the dough onto a floured surface and roll the dough into 2 separate logs. Wrap each log in plastic wrap and chill in the refrigerator about 30 minutes.
Preheat the oven to 350° F (175° C). Remove the dough from the refrigerator, slice into ½-inch (12 mm) pieces, and transfer to a large cookie sheet. Bake 8 to 10 minutes. Remove from the oven and let cool on the cookie sheet 5 minutes. Transfer to a wire rack to cool completely.
Srv: 1 Cookie (21 g) | Cal: 110 | Fat: 7 g | Sat Fat: 3 g | Col: 0 mg | Carb: 11 g | Fib: 0 g | Pro: 1 g
Jack’s Grandma’s Apple Pie
This is my favorite recipe in the entire cookbook—my mom’s famous apple pie. She has been baking it for at least forty years, and can easily