Posts Tagged ‘ recipe ’

Recipe: Soda Roasted Root Vegetables

So, it’s been a pretty long time since I’ve had a recipe up heer, much less a healthy one. Well I have been off experimenting in the kitchen, and here is one of the results: Roasted Root Vegetables using soda! More specifically with root beer.

Now before you freak out, it’s not that horrifying. Cooking with diet root beer imparts an extra sweetness when roasted with vegetables I’ve found. In this rendition I used sweet potato, onion, and carrots with some salt, pepper, and garlic for seasoning. Oh yeah, and the root beer.

Now I roasted this for about 35 minutes, and found that I could have actually probably gone for 45 minutes (but I was hungry). The result was the always pleasant taste of roasted vegetables, but the root beer made it special. It gave it a caramelized taste that you really usually can’t get without butter. Using diet soda really is a great way to add sweetness to a recipe when you are trying to keep it healthy as well.

Well, as random as this post is (I’m feeling off my game as of late), give this kind of cooking a try. What else could you cook with diet soda?

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Attempted: Two Ingredient Brownies

I know, I say brownies, and then I show a  picture of truffles. I’m a horribly confusing person I know. Still, there is a connection here! This Halloween weekend, like most 20-something adults, I decided to throw a small, spooky shindig. As such, food was in order, so I decided to get creative and adapt this interesting brownie recipe into something to serve to my friends…

So, this is actually a  recipe post for my version of 3G brownies. With my odd fascination with pumpkin, and creative cooking, the idea of simply mixing a chocolate cake mix and a can of pumpkin puree was pretty enticing, especially with everything else I needed to do to get ready for a party. Oh yeah, here is the recipe form if you want to get professional:

Two Ingredient Brownies:

  • 1 box dark chocolate cake mix
  • 1 can pumpkin puree

Directions:

  1. Mix cake mix and puree
  2. Put in pan
  3. Bake according to box directions

Yeah…it really is just that easy… I did try and mix this up a little. In an attempt to be classy, I actually baked these in a muffin tin, and put Lindt White chocolate truffles in the center in my attempt to create “Monster Eyes”. Yeah, it failed. The truffles browned in the heat of the oven, and caved in on themselves creating something that didn’t really…look..like..anything…Still, the flavor combination was spot on.

The pumpkin and dark chocolate really make to form a velvety cake texture. Yes, that means these really weren’t brownies, more like very silky cupcakes. Still, they were enjoyed by all, and the pairing of the white chocolate added the sweetness that was needed to make these truly a dessert item. My goal is to try them again with Ghirardelli white chocolate chips next time to more evenly spread the sweetness, and not waste Lindt truffles.

The best part of these though has nothing to do with their simplicity or their flavor. I got my friend who loathes pumpkin (or at least thinks he does) to eat one, and say that they were awesome before telling him halfway through a mouthful that 50% of what he had just crammed into his mouth was pumpkin. He wasn’t thrilled, but the rest of us sure got a good laugh. Just goes to show you that it’s always good to try new things, and expand your horizons…or ask what something is made of before eating it.

Oh, last note on the nutrition of these things. It’s just a guess, but I think we’re talking somewhere in the vicinity of 200 calories a muffin without the truffles in them. No point value as of now as I wasn’t aiming for health food on Halloween.