Healthier Baking

Focaccia

By Daen Lia
Prep Time
90 minutes prep time + 26-72 hours rise time
Number of Servings
1 loaf, serves 10
Recipe Source
Garlic, Olive Oil + Everything Mediterranean: Simple Recipes for the Home Cook
Ingredients
  • 1 envelope active dry yeast
  • 2 2⁄3 cup lukewarm water (104°)
  • 1 tsp honey
  • 5 1⁄2 cup bread flour
  • 1 Tbsp fine sea salt
  • 9 Tbsp extra-virgin olive oil, divided, plus more for your hands
  • Flaky sea salt
  • Rosemary leaves
Directions
  1. Combine yeast, water, and honey in a bowl and mix until well combined. Let rest for 5 minutes. Yeast will feed off honey and become active. Once you see bubbles and foam starting to form on top, yeast is active and ready to use.
  2.  In a stand mixer fitted with a dough hook, combine flour and salt. Mix on low speed for 30 seconds. Turn mixer off and add yeast mixture. Mix on low speed for 10 minutes or until sticky dough forms. Scrape down sides of bowl to ensure all flour is incorporated.
  3.  Turn speed to medium-high and mix for 10 minutes. Dough should become smooth and elastic and be pulling away from sides of bowl. Turn mixer speed to medium, add 2 tablespoons of the oil, and mix for 1–2 minutes. It will look like oil is not going to mix into dough, but give it time. Once it’s incorporated, dough will again be smooth and slightly glossy. Cover stand mixer with a tea towel and leave dough to rest for 10 minutes.
  4. Using damp hands, pull dough out of mixer and place it onto an unfloured work surface. Use slap and fold technique to strengthen dough: with slightly damp hands, pick up far side of dough, pull it up and toward your body, and then slap it down and over surface of remaining dough that is sticking to surface. Rotate dough and repeat this for 2 minutes or until dough is smooth. Dough will be very hydrated and will be difficult to handle, which is why it’s important that your hands are damp and your surface is dry and can create friction.
  5. Place 3 tablespoons of the oil in a large bowl. Add dough to bowl and rub oil all over it to coat. Cover with plastic wrap or a clean kitchen towel and place in fridge for 24–72 hours. Dough will double or even triple in size. This is the first rise.
  6. When you are ready to bake focaccia, take dough out of fridge. Drizzle a 9×13×2-inch baking pan with 3 tablespoons of the oil, and then gently place dough in pan. Gently stretch dough out to corners of pan with your hands, making sure you don’t use too much pressure as you don’t want to deflate it too much. Don’t worry if dough does not stretch all the way out as it will double in size again. If there is any remaining oil in bowl, pour it all over dough.
  7. For second rise, cover pan with a clean, damp kitchen towel or plastic wrap. Place in a warm spot. Let rise for 2–4 hours. Dough will rise to top of pan.
  8.  Preheat oven to 400°.
  9. Remove kitchen towel or plastic wrap from pan. Dampen your fingers with oil and press them into dough to form dimples and release gas. Bubbles will form and this is exactly what we are looking for! Sprinkle with sea salt flakes, rosemary leaves, and the remaining 1 tablespoon oil. Bake for 30–35 minutes.
Nutrition Info
384 Calories, 9 g Protein, 0 mg Cholesterol, 56 g Carbohydrates, 1 g Total sugars (1 g Added sugars), 2 g Fiber, 14 g Total fat (2 g sat), 208 mg Sodium, ★★★★★ Vitamin B1 (thiamine), Folate, ★★★ Vitamin B2 (riboflavin), B3 (niacin), ★ Vitamin E, Iron, Phosphorus
Contributor

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Classic Pumpkin Pie

By The Taste for Life Test Kitchen
Prep Time
150 minutes
Number of Servings
Serves 8
Ingredients

Crust

  • 1 1⁄3 cup all-purpose flour, plus additional for flouring
  • Pinch of salt
  • 1 stick cold unsalted butter, cubed
  • 1⁄4 cup ice water

Filling

  • 2 large eggs
  • 3⁄4 cup sugar
  • 1 Tbsp cornstarch
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground ginger
  • 1⁄4 tsp ground nutmeg
  • 1⁄2 tsp salt
  • 1 (15 oz) can pumpkin purée
  • 1 (12 oz) can evaporated milk
Directions

  1. Prepare Crust Dough

    1. In the bowl of a food processor, pulse the 1 1⁄3 cup of flour with pinch of salt.
    2. Add cubed butter and pulse until mixture is size of peas.
    3. Drizzle in ice water and pulse until crumbs are moistened.
    4. Turn mixture out onto a work surface. Gather dough into a ball, flatten, wrap in plastic, and refrigerate for 30 minutes.

  2. Bake Pie Crust

    1. Preheat oven to 350°. On a lightly floured surface, roll out dough to a 13-inch round, a scant 1⁄4-inch thick.
    2. Fit dough into a 9-inch glass pie plate and trim overhang to 3⁄4 inch. Fold dough under itself and crimp decoratively.
    3. Refrigerate pie shell for 10 minutes.
    4. Line pie shell with foil and fill with pie weights or dried beans. Bake in center of oven until nearly set, about 25 minutes.
    5. Remove foil and weights and bake until crust is pale golden, about 10 minutes. Let cool slightly.

  3. Make Filling

    1. In a medium bowl, whisk eggs with sugar, cornstarch, spices, and salt until smooth.
    2. Whisk in pumpkin purée and evaporated milk.

  4. Bake Pie

    1. Pour filling into crust. Bake pie for 45 minutes, or until set.
    2. Cool pie on a wire rack.
Nutrition Info
348 Calories, 7 g Protein, 45 g Carbohydrates, 2 g Fiber, 16 g Total fat (10 g sat), 249 mg Sodium, ★★★★★ Vitamin A, D,  ★★ Vitamin B2 (riboflavin), Phosphorus,  ★ Vitamin B1 (thiamine), B3 (niacin), Calcium, Folate, Iron
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Oatmeal Sweet Potato Cookies

By Jackie Garvin
Prep Time
40 minutes, plus 2 hour chill time
Number of Servings
Makes approximately 6 dozen (2-inch cookies)
Recipe Source
Sweet Potato Love by Jackie Garvin ($24.99, Skyhorse Publishing, 2016)
Ingredients
  • 2 cups self-rising flour
  • 1 1⁄2 tsp ground cinnamon
  • 1 1⁄2 tsp ground nutmeg
  • 1 cup unsalted butter, softened
  • 1⁄2 cup granulated sugar
  • 1 1⁄2 cups brown sugar, firmly packed
  • 2 large eggs
  • 1 Tbsp vanilla extract
  • 3 cups quick-cooking oats
  • 1 1⁄2 cups raisins
  • 1 medium-sized sweet potato, peeled and grated (about 2 cups)
Directions
  1. Stir together flour, cinnamon, and nutmeg. Set aside.
  2. Cream butter, sugars, eggs, and vanilla until smooth.
  3. Stir flour mixture into wet ingredients and mix with a large spoon until dough is wet. Stir in oatmeal, raisins, and grated sweet potato until well mixed. Cover bowl and chill for at least 2 hours.
  4.  Shape heaping tablespoons of dough into balls. Place 2 inches apart on a cookie sheet lined with parchment, a baking mat, or sprayed with nonstick cooking spray.
  5. Bake at 350° for 12 minutes or until bottoms of cookies have begun to brown and tops are no longer glossy.
  6. Let cookies sit on cookie sheet for 2 minutes. Remove to a cooking rack and completely cool.
Nutrition Info
3 cookies: 271 Calories, 5 g Protein, 34 mg Cholesterol, 42 g Carbohydrates, 19 g Total sugars (13 g Added sugars), 3 g Fiber, 10 g Total fat (5 g sat), 138 mg Sodium, ★★★ Vitamin A, ★★ Vitamin B1 (thiamine), Phosphorus, ★ Folate, Iron, Magnesium

Easy recipes for chefs of all levels and fans of the true star of the fall season: the sweet potato!

Sweet potatoes have always been part of our country's history. While they quickly became a beloved part of the diet of United States Southerners, they weren't always appreciated by the rest of us. In recent years, we've all come to our senses and promoted these root vegetables to the rock star status they deserve.

In addition to their versatility and taste, sweet potatoes are a powerhouse of nutrition and have been named one of the ten most important vegetables globally.

bookshop.org
Contributor

Jackie Garvin

Jackie Garvin retired to focus on cooking, eating, digging in the dirt, and writing about it after a successful career as a registered nurse, corporate executive, and entrepreneur.

In 2011, she created her Southern food blog, Syrup and Biscuits, to chronicle wonderful food memories before they were forgotten. She is also the author of Sweet Potato Love: 60 Recipes for Every Season and Biscuits: Sweet and Savory Southern Recipes for the All-American Kitchen.

She lives in Valrico, Florida, with her husband and basset hound.

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Strawberry Shortcakes

with Maple Whipped Cream

By America's Test Kitchen
biscuits with strawberries and cream in the middle
Image courtesy of America's Test Kitchen
Prep Time
90 minutes
Number of Servings
Serves 6
Recipe Source
Naturally Sweet: Bake All Your Favorites With 30% to 50% Less Sugar by the Editors at America’s Test Kitchen ($26.95, America’s Test Kitchen, 2016)
Ingredients
  • 30 oz strawberries, hulled and quartered (6 cup), divided
  • 6 Tbsp (2 oz) Sucanat, divided
  • 2 cups (10 oz) all-purpose flour
  • 1 Tbsp baking powder
  • 1⁄2 tsp salt
  • 8 Tbsp unsalted butter cut into 1⁄2-inch pieces and chilled
  • 2 Tbsp melted unsalted butter
  • 1⁄2 cup sour cream
  • 1⁄4 cup whole milk
  • 1 large egg
  • 2 cups Maple Whipped Cream
Directions
  1. Using a potato masher, crush 2 cups of the strawberries in a large bowl until coarsely mashed and juicy. Fold in remaining 4 cups of strawberries and 1⁄4 cup of the Sucanat, cover, and let sit, stirring occasionally, for 30 minutes.
  2. Meanwhile, adjust oven rack to uppermiddle position, and heat oven to 375˚. Line a rimmed baking sheet with parchment paper. Grind the remaining 2 tablespoons of Sucanat in a spice grinder until fine and powdery, about 1 minute. Process ground Sucanat, flour, baking powder, and salt in a food processor until combined, about 5 seconds. Scatter the chilled butter pieces over top, and pulse until mixture resembles coarse meal, about 7 pulses. Transfer to a large bowl.
  3. Whisk sour cream, milk, and egg together in a bowl, and then stir into flour mixture with a rubber spatula until large clumps form. Using your hands, knead lightly until dough comes together and no dry flecks of flour remain.
  4. Using a 1⁄2-cup dry measuring cup, scoop 6 dough rounds onto a baking sheet. Brush tops evenly with the melted butter. Bake until golden brown, 25 to 30 minutes, rotating sheet halfway through baking. Transfer to a wire rack and let cool on sheet for 10 minutes. (Baked and cooled biscuits can be stored at room temperature for up to 24 hours.)
  5. Split each biscuit in half, and place bottoms on individual serving plates. Spoon portion of fruit over each bottom, and then top with dollop of whipped cream. Cap with biscuit tops and serve immediately.
Nutrition Info
Made with granulated sugar, whole milk, and maple syrup for the whipped cream: 622 Calories, 8 g Protein, 135 mg Cholesterol, 62 g Carbohydrates, 25 g Total sugars (15 g Added sugars), 4 g Fiber, 39 g Total fat (24 g sat), 510 mg Sodium, ★★★★★ Vitamin C, Phosphorus, ★★★★ Vitamin A, Folate, ★★★ Vitamin B1 (thiamine), B2 (riboflavin), ★★ Calcium, ★ Vitamin B3 (niacin), B6, B12, E, Iron
Contributor

America's Test Kitchen

Cook with test kitchen recipes and resources and become a better cook, guaranteed. Learn how and why recipes work, and get all the secrets for easier cooking and great flavor and save money and time on shopping and food prep.

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Whoopie Pies

By The Taste for Life Test Kitchen
Prep Time
90 minutes
Number of Servings
12 pies (about [q:2 1/2]" each)
Ingredients

Cake

  • 2 cups all-purpose flour
  • 1⁄2 cup unsweetened cocoa
  • powder
  • 1 1⁄4 tsp baking soda
  • 1⁄2 tsp salt
  • 1⁄2 stick unsalted butter,
  • softened
  • 2⁄3 cup light brown sugar
  • 1 egg
  • 1 cup plain Greek yogurt
  • 1⁄4 cup low-fat milk
  • 1 tsp vanilla extract

Filling

  • 1 cup low-fat cream cheese, softened
  • 1 1⁄4 cups powdered sugar
  • 1⁄4 cup plain Greek yogurt
  • 2 tsp vanilla extract
Directions
  1. Preheat oven to 350˚.
  2. Oil two rimmed baking sheets, or line them with parchment paper. Set aside.
  3. Whisk flour, cocoa powder, baking soda, and salt together in a medium bowl. Set aside.
  4. With a hand mixer or a standing mixer, beat butter and sugar until well combined. Add egg and beat in. Add yogurt, milk, and vanilla extract until combined. Slowly add in flour mixture in three additions.
  5. With an ice cream scoop or a large spoon, create 24 mounds with the batter, placing them 2 inches apart on baking sheets with 12 mounds per sheet.
  6. Bake 10 to 12 minutes, rotating sheets halfway through cooking time, until a toothpick inserted into center of a cake comes out with just a few crumbs stuck to it. Transfer cakes to a wire rack to cool.
  7. With a high-speed mixer or a stand mixer, beat softened cream cheese, powdered sugar, yogurt, and vanilla extract until smooth. Chill filling for 30 minutes to stiffen it up for spreading.
  8. Drop a generous spoonful of filling onto flat side of one cake. Gently press flat side of a second cake over filling. Repeat until all cakes have been filled.
Nutrition Info
1 whoopie pie: 269 Calories, 7 g Protein, 38 mg Cholesterol, 41 g Carbohydrates, 22 g Total sugars (20 g Added sugars), 2 g Fiber, 9 g Total fat (5 g sat), 241 mg Sodium, ★ Vitamin B12, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Chocolate-Cherry-Almond Baked Oats

By The Taste for Life Test Kitchen
chocolate, cherries, and non-dairy milk
Photo by Bruna Branco on Unsplash
Prep Time
50 minutes
Number of Servings
Serves 6
Ingredients
  • 3 cups rolled oats (not instant)
  • 1⁄2 cup slivered almonds
  • 1⁄3 cup cocoa powder
  • 1 tsp baking powder
  • 1⁄2 tsp salt
  • 2 cups non-dairy milk
  • 3 large eggs
  • 1⁄3 cup honey, plus additional for drizzling
  • 3 Tbsp melted coconut oil, plus additional for greasing
  • 1 Tbsp vanilla extract
  • 2 cups frozen cherries
  • 1⁄2 cup dark chocolate chips
Directions
  1. Preheat oven to 350°.
  2. In a large mixing bowl, combine oats, almonds, cocoa powder, baking powder, and salt.
  3. In a medium mixing bowl, whisk together milk, eggs, honey, melted coconut oil, and vanilla extract. Add milk mixture to oat mixture and combine well.
  4. Stir in cherries and chocolate chips. Transfer mixture to an 8 by 10-inch baking dish greased with coconut oil.
  5. Bake for 40 minutes. Remove from oven and allow to cool for 5 minutes. Serve drizzled with additional honey.
Nutrition Info
534 Calories, 15 g Protein, 66 g Carbohydrates, 9 g Fiber, 26 g Total fat (13 g sat), 326 mg Sodium, ★★★★★ Phosphorus, ★★★★ Magnesium, ★★★ Vitamin B2 (riboflavin), Iron, ★★ Vitamin B1 (thiamine), B12, Calcium, Zinc, ★ Vitamin B6, D, E, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Gingerbread Cookies

By The Taste for Life Test Kitchen
Number of Servings
24 Cookies
Ingredients
  • 1 cup sugar
  • 1 Tbsp ginger
  • 1 Tbsp cinnamon
  • 1 Tbsp baking soda
  • 1 Tbsp salt
  • 1 cup vegetable oil
  • 2 eggs, beaten
  • 1 cup molasses
  • 1 Tbsp vinegar
  • 6 cups flour
Directions
  1. Pre-heat oven to 375 degrees.
  2. Sift together sugar, ginger, cinnamon, baking soda and salt.
  3. Blend in oil, eggs, vinegar and molasses.
  4. Slowly knead in flour.
  5. Roll dough and cut cookies.
  6. Place cookies on a greased cookie sheet.
  7. Bake for 10 minutes.
Nutrition Info
276 Calories, 4 g Protein, 13 mg Cholesterol, 43 g Carbohydrates, 19 g Total sugars (19 g Added sugars), 1 g Fiber, 10 g Total fat (1 g sat), 169 mg Sodium, ★ Vitamin E, Magnesium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Spiced Apples with Walnuts and Golden Raisins

By The Taste for Life Test Kitchen
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 1⁄2 cup honey
  • 1⁄2 cup apple cider
  • 1 tsp ground cinnamon
  • 1⁄2 tsp ground nutmeg
  • 1⁄8 tsp cloves
  • 4 baking apples (we used Fuji)
  • 1 cup chopped walnuts
  • 1 cup golden raisins
Directions
  1. Preheat oven to 375º. In a medium saucepan over medium heat, combine honey, apple cider, and spices. Bring to a simmer and cook over low heat for 5 minutes. Set aside.
  2. Cut each apple into quarters, removing cores and seeds with a knife. Cut each quarter into approximately 1⁄2 inch slices.
  3. Place 1⁄3 of the apples slices in the bottom of a deep baking dish. Sprinkle 1⁄3 of the walnuts and 1⁄3 of the raisins over the apples. Continue layering apples, walnuts, and raisins, ending with a layer of walnuts and raisins. Pour honey and cider mixture over.
  4. Cover baking dish tightly with foil. Bake for 30 minutes, or until apples are soft. Serve warm apples and their sauce topped with whipped cream or vanilla ice cream.
Nutrition Info
365 Calories, 4 g Protein, 0 mg Cholesterol, 65 g Carbohydrates, 54 g Total sugars (23 g Added sugars), 5 g Fiber, 13 g Total fat (1 g sat), 10 mg Sodium, ★ Vitamin B6, Magnesium, Phosphorus
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Individual Blueberry Pies

By The Taste for Life Test Kitchen
Prep Time
60 minutes
Number of Servings
serves 8
Ingredients
  • 6 cups blueberries, divided
  • 2⁄3 cup sugar
  • 2 Tbsp cornstarch
  • 1⁄8 tsp salt
  • 1⁄4 cup cold water
  • 2 Tbsp red currant jelly
  • 1 Tbsp unsalted butter
  • 1 Tbsp lemon juice
  • 1 package frozen puff pastry dough, defrosted according to package instructions
  • Flour
  • 1 egg, beaten
  • Vanilla ice cream or vanilla frozen yogurt, optional
Directions
  1. In a saucepan set over medium heat, combine 4 cups of the blueberries, the sugar, cornstarch, salt, water, and jelly. Bring mixture to a boil. Cook and stir for 2 minutes, or until mixture is thick and bubbly. Remove pan from heat.
  2. Add butter, lemon juice, and remaining 2 cups of blueberries to saucepan. Stir until butter is melted. Divide blueberry mixture into 8 individual baking cups or ramekins.
  3. Roll defrosted puff pastry to V-inch thick on a lightly floured surface. Cut pastry into 8 rounds, making sure they are slightly larger than tops of baking cups. Place puff pastry rounds on a parchment-lined baking sheet and freeze for 20 minutes.
  4. Paint pastry rounds with beaten egg and a pastry brush, taking care not to drip any egg wash down sides of pastry tops. Freeze pastry rounds for an additional 20 minutes.
  5. Remove pastry rounds from freezer. If desired, scribe a design onto pastry tops using a sharp paring knife.
  6. Preheat oven to 425°. Bake pastry tops for 15 to 20 minutes, or until puffed and browned.
  7. Top each blueberry-filled baking cup with a baked puff pastry round. Serve with ice cream or frozen yogurt, if desired.
Nutrition Info
Without ice cream: 339 Calories, 4 g Protein, 52 g Carbohydrates, 3 g Fiber, 14 g Total fat (4 g sat), 123 mg Sodium, ★★★ Vitamin K, ★★ Vitamin C, ★ Vitamin B1 (thiamine), B2 (riboflavin)
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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Miso-Glazed Salmon

Fast, easy, delicious

By The Taste for Life Test Kitchen
Prep Time
25 minutes
Number of Servings
Serves 6
Ingredients
  • 2 Tbsp miso paste
  • 2 Tbsp low-sodium soy sauce
  • 1 tsp toasted sesame oil
  • 1 Tbsp honey
  • 1 1⁄2 lb salmon fillet
Directions
  1. Preheat oven to 400º.
  2. In a small bowl, combine the miso paste, soy sauce, oil, and honey.
  3. Place salmon on a baking pan. Brush with glaze.
  4. Bake for approximately 20 minutes or until fish is cooked through.
Nutrition Info
267 Calories, 24 g Protein, 62 mg Cholesterol, 5 g Carbohydrates, 3 g Total sugars (3 g Added sugars), 0 g Fiber, 16 g Total fat (4 g sat), 449 mg Sodium, ★★★★★ Vitamin B3 (niacin), Vitamin B6, Vitamin B12, ★★★★ Phosphorus, ★★ Vitamin B1 (thiamine), Vitamin E, ★ Vitamin B2 (riboflavin), Magnesium, Potassium
Contributor

The Taste for Life Test Kitchen

The Taste for Life staffers have a wide variety of backgrounds and dietary needs. We're always experimenting in the kitchen, and love to share what we cook—and what we learn in the process.

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