It was a rainy day here on Long Island, and a Sunday non of the less. After being out late at a Beer Dinner the night before, I definitely needed carbs in the morning. I was on a search for a new recipe to try. Pancakes is what I was craving, but I did not want any ordinary pancake. How about Cornmeal Pancakes? And to follow my weight watchers point system, they calculated to 5 points per serving (3 pancakes). Not to shabby, ey?
In a large bowl, combine the flour, cornmeal, sugar, baking powder and salt.
In another bowl, whisk the eggs, milk and oil; stir into dry ingredients just until moistened.
Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with syrup.
Now for dinner..after those delicious, hearty pancakes I really wanted to try something adventurous. I guess today I was all about trying new things, but it does make you a better cook they say. Anyway, how about your ORDINARY Mac & Cheese Soup? I love cheese and mac and cheese is the ultimate comfort food. I would have never thought of turning it into a soup, except, after using what I know it just started to make sense.
Mac and Cheese Soup (12 Weight Watchers points)
4 ounces of whole wheat macaroni (anything very tiny such as elbow)
2 sun dried tomatoes
4 toasted 100 calorie Thomas’s bagel halves
Freshly ground pepper
1 carrot, cut into 1-inch pieces
1 stalk celery, cut into 1-inch pieces
1/4 cup all-purpose flour
3 3/4 cups fat-free low-sodium chicken broth
1 1/4 cups low fat milk
4 ounces sharp shredded cheddar cheese
2 ounces pepper jack cheese
1/4 cup grated parmesan cheese
Position a rack in the upper third of the oven and preheat to 450 degrees F. Bring a medium saucepan of salted water to a boil. Add the macaroni and cook as the label directs; drain.
Mist a baking sheet with cooking spray and arrange the tomato and baguette slices on it in a single layer; season with salt and pepper. Bake until the bread is golden brown, about 7 minutes.
Mince the shallots, carrot and celery in a food processor. Mist a saucepan with cooking spray. Add the vegetables and cook over medium-high heat until softened, 4 to 5 minutes. Add the flour and cook, stirring, 2 minutes. Gradually stir in the broth and bring to a boil; cook, stirring, until thickened, 6 to 7 minutes. Remove from the heat.
Add the milk, cheeses and macaroni and stir until the cheeses melt. Season with pepper. Top the toasts with sun dried tomatoes; serve on the soup.
I always have a sweet tooth and need something with chocolate at the end of the night. It was a toss between hot chocolate or…baked hot chocolate? I love the BROWN EYED BAKER. I have used many of her recipes, and this one is one of my favorites. Its quick, simple and sinful.
Baked Hot Chocolate
9 ounces semisweet chocolate, finely chopped 6 tablespoons unsalted butter, cut into cubes 4 eggs ¼ cup granulated sugar
1. Preheat oven to 350 degrees F. Arrange four 1-cup ovenproof mugs or 8-ounce ramekins in a baking pan or roasting pan.
2. Melt the chocolate and butter together in a double boiler set over barely simmering water. Whisk occasionally until smooth. Remove from heat and set aside.
3. Stir the eggs and sugar together in a mixing bowl, then set the bowl over the simmering water. Stir until warm to the touch.
4. Remove from heat. Beat the egg mixture with an electric mixer on medium speed until light and fluffy, 3 to 5 minutes. Gently fold the egg mixture into the chocolate mixture.
5. Divide the batter evenly into the cups. Add enough very hot water to the baking pan to come halfway up the sides of the cups. Bake until the tops lose their glossy finish, 15 to 20 minutes. Carefully remove the cups from the pan.
6. Serve warm or at room temperature with marshmallows or whipped cream, if desired. You can refrigerate the baked hot chocolate for up to one day. To reheat, bring them to room temperature and then set in a 350-degree oven until warm, about 5 minutes.