5 Veggie-Packed Recipes For Your Kids!



7 Delicious Desserts Secretly Packed With Veggies

Farm to Cupcake
Frances Janisch
From farm to cupcake

You'd never guess, but each of these drool-worthy desserts contains a dose of nutrient-packed veggies in disguise. They're moist without all the fat, sweet without all that sugar, and tasty without any tricks.

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Zucchini-Walnut Bundt Cake with Chocolate Glaze
Frances Janisch
Zucchini-Walnut Bundt Cake with Chocolate Glaze

Zucchini deliciously delivers big health benefits—phytonutrients zeaxanthin and lutein help keep eyes sharp.

PREP TIME:20 minutes / TOTAL TIME:1 hour + cooling time / SERVINGS:16

2¼ c all-purpose flour
1¼ c sugar
1 Tbsp baking soda
¼ tsp salt
1 c applesauce
3 lg eggs
6 Tbsp safflower oil
1 Tbsp vanilla extract
3 c grated zucchini
1½ c chopped toasted walnuts
6 oz chopped bittersweet chocolate
2 Tbsp unsalted butter
4 tsp whole milk

1. HEAT oven to 350°F.
2. COAT 12-cup Bundt pan with cooking spray.
3. SIFTflour, sugar, baking soda, and salt together in large bowl. Set aside. Whisk applesauce, eggs, safflower oil, and vanilla extract in medium bowl. Stir in dry ingredients until combined. Fold in grated zucchini and walnuts until incorporated.
4. POURinto pan and bake until wooden pick inserted in center comes out clean, 40 to 45 minutes. Cool cake in pan 10 minutes, then remove and place on rack to cool.
5. PLACEheatproof bowl over, but not touching, barely simmering water. Add the chocolate, butter, and milk. Stir until melted and smooth. Spoon glaze over cake and let set slightly before serving.

NUTRITION(per serving)332 cal, 6 g pro, 38 g carb, 2 g fiber, 22 g sugars, 19.5 g fat, 4.5 g sat fat, 288 mg sodium

MORE:10 Tasty Ideas For Zucchini

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Butternut Squash-Apple Coffee Cake
Frances Janisch
Butternut Squash-Apple Coffee Cake

Squash and apples' high water content keeps this cake perfectly moist—without loads of butter.

PREP TIME:30 minutes / TOTAL TIME:1 hour / SERVINGS:12

1 butternut squash (2 lb)
2 c + 2 Tbsp all-purpose flour
2 tsp + ½ tsp cinnamon
1 tsp baking soda
1 tsp baking powder
¼ tsp salt
⅓ c sugar
¼ c + 2 Tbsp unsalted butter (room temperature)
1 c low-fat plain Greek yogurt
2 lg eggs
1 c peeled and diced Granny Smith apples
½ c chopped toasted pecans
⅓ c dark brown sugar
Confectioners' sugar (optional)

1. HEAToven to 425°F.
2. PEEL, seed, and dice 1 butternut squash (2 lb) and place in even layer on greased baking sheet. Roast until soft, 20 to 25 minutes. Reserve 1 cup. Place remaining squash in food processor and puree until smooth. Reduce oven heat to 350°F.
3. COATa 9" × 9" baking dish with cooking spray. Sift 2 cups flour, 2 teaspoons cinnamon, baking soda, baking powder, and salt in medium bowl. Beat the sugar and ¼ cup unsalted butter in large bowl until light and fluffy, about 3 minutes. Beat in the Greek yogurt, eggs, and pureed squash until smooth. Stir in dry ingredients until combined. Fold in the apples and reserved diced squash.
4. POURinto pan. Stir together the pecans, brown sugar, 2 tablespoons all-purpose flour, 2 tablespoons unsalted butter, and ½ teaspoon cinnamon until crumbly. Sprinkle over batter.
5. BAKEuntil wooden pick inserted in center comes out clean, about 35 minutes. Cool and dust with confectioners' sugar, if desired.

NUTRITION(per serving)258 cal, 6 g pro, 37 g carb, 3 g fiber, 15 g sugars, 10.5 g fat, 4.5 g sat fat, 216 mg sodium

MORE:17 Awesome Apple Recipes

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Pumpkin Crème Brûlée
Frances Janisch
Pumpkin Crème Brûlée

PREP TIME:15 minutes / TOTAL TIME:45 minutes + cooling/chilling times / SERVINGS:8

1½ c 1% milk
½ c heavy cream
⅓ c sugar + additional for sprinkling
¼ tsp salt
2 lg eggs
1 egg yolk
½ c canned pumpkin
½ tsp pumpkin pie spice
½ tsp vanilla extract 

1. HEAToven to 325°F.
2. COMBINEthe milk, heavy cream, sugar, and salt in medium saucepan. Bring to a simmer over medium heat, stirring occasionally, until sugar is dissolved. Remove from heat and set aside.
3. WHISKthe 2 large eggs, egg yolk, canned pumpkin, pumpkin pie spice, and vanilla extract in medium bowl until smooth. Whisk milk mixture into pumpkin mixture, pouring in slow, steady stream. 
4. STRAINthrough fine mesh strainer and divide among 8 ramekins (4 or 5 oz each). Set ramekins in 2 baking dishes and place in oven. Fill dishes with enough hot tap water to reach halfway up ramekins. Bake custards until set but slightly jiggly, 18 to 22 minutes. 
5. REMOVEramekins carefully from dishes and cool completely on rack. Chill until completely set. Sprinkle custards with additional sugar and broil on high (4" from heat) until golden, 5 to 6 minutes.

NUTRITION(per serving)132 cal, 4 g pro, 12 g carb, 0 g fiber, 11 g sugars, 7.5 g fat, 4.5 g sat fat, 118 mg sodium

MORE:20 Perfect Pumpkin Recipes

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Carrot-Buttermilk Tart
Frances Janisch
Carrot-Buttermilk Tart

Carrots are naturally sweet, but their sugars—unlike refined types—come packaged with vitamins, minerals, and fiber.

PREP TIME:30 minutes / TOTAL TIME:1 hour 30 minutes + cooling/chilling times / SERVINGS:8

Crust
1½ c all-purpose or whole wheat flour
1 tsp sugar
¼ tsp salt
3 Tbsp cold unsalted butter
2 lg eggs

Filling
1½ c chopped carrots (about 4 med)
1 c whole milk
1 egg yolk
¼ c sugar
1 c buttermilk
½ tsp vanilla extract

Topping
1–2 carrots, peeled into ribbons
1 tsp sugar
1 Tbsp or more chopped pistachios

1. MAKE CRUST:Combine flour, sugar, and salt in medium bowl. Cut in butter with pastry blender or fork until pea size. Add 3 tablespoons ice water, stirring until mixture just comes together. If necessary, add up to 1 more tablespoon ice water. Form dough into ball, flatten into disk, and wrap in plastic. Chill 30 minutes.
2. HEAToven to 350°F. Roll dough into large round, about 10½" diameter. Place in 9" tart pan with removable bottom, trimming excess dough. Whisk eggs and brush crust with 2 tablespoons of the mixture (reserve remainder for filling). Bake until golden, about 15 minutes.
3. MAKE FILLING:Combine carrots and milk in small saucepan while crust cooks. Bring mixture to a simmer over medium-high heat, reduce heat to low, and continue simmering until carrots are tender and milk has reduced to about ¼ cup, about 10 minutes. Transfer mixture to food processor and puree until smooth.
4. WHISKremaining egg mixture, yolk, sugar, and ¼ tsp salt in medium bowl until pale and fluffy. Add buttermilk, vanilla, and carrot puree and whisk until combined. Strain through fine mesh strainer and pour into crust. Bake until carrot mixture sets but is still slightly jiggly in center, 16 to 20 minutes. Cool completely, then chill until set.
5. MAKE TOPPING:Toss carrot ribbons with sugar, place on top of tart in center, and sprinkle with pistachios.

NUTRITION(per serving)221 cal, 7 g pro, 30 g carb, 1 g fiber, 11 g sugars, 8 g fat, 4.5 g sat fat, 227 mg sodium

MORE:6 Clever Uses For Leftover Buttermilk

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Chocolate-Beet Cupcakes with Cream Cheese Frosting
Frances Janisch
Chocolate-Beet Cupcakes with Cream Cheese Frosting

These cupcakes get their deep red hue from antioxidant-loaded beets. No artificial food dyes here.

PREP TIME:10 minutes / TOTAL TIME:30 minutes / SERVINGS:12

Cupcakes
1¼ c cake flour
1 c granulated sugar
½ c unsweetened cocoa powder
¾ tsp baking soda
½ tsp baking powder
¼ tsp salt
¾ c pureed cooked beets (plus 1 Tbsp for frosting)
2 Tbsp safflower oil
1 lg egg
½ tsp vanilla extract
¾ c buttermilk

Frosting
2 c confectioners' sugar
4 oz reduced-fat cream cheese (Neufchatel), room temperature
¼ c unsalted butter, room temperature
½ tsp vanilla extract

1. MAKE CUPCAKES:Heat oven to 350°F. Line 12-cup muffin pan with paper liners. Sift flour, sugar, cocoa, baking soda, baking powder, and salt in large bowl. Stir beet puree, oil, egg, vanilla, and buttermilk together in small bowl. Stir in dry ingredients until combined. Divide among 12 cups. Bake until wooden pick inserted in center comes out clean, about 16 minutes. Cool completely.
2. MAKE FROSTING:Beat sugar, cream cheese, butter, 1 Tbsp beet puree, and vanilla until smooth and fluffy. Spread over cupcakes.

NUTRITION(per cupcake)296 cal, 4 g pro, 53 g carb, 2 g fiber, 39 g sugars, 9 g fat, 4 g sat fat, 226 mg sodium

MORE:5 Beautiful Beet Recipes

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Parsnip, Oatmeal, and Raisin Cookies
Frances Janisch
Parsnip, Oatmeal, and Raisin Cookies

During frosty weather, some of a parsnip's starch converts to sugar, giving it a naturally sweet, nutty flavor.

PREP TIME:15 minutes / TOTAL TIME:45 minutes / SERVINGS: 24

1½ c all-purpose flour
1½ tsp baking soda
1½ tsp cinnamon
¼ Tbsp salt
½ c unsalted butter, room temperature
½ c dark brown sugar
¼ c Maple syrup
2 lg eggs
1½ tsp vanilla extract
3 c rolled oats
2 c peeled and shredded parsnips
1 c raisins

1. HEAToven to 350°F. Line 2 baking sheets with parchment.
2. SIFTflour, baking soda, cinnamon, and salt into medium bowl. Set aside.
3. BEATbutter, sugar, and syrup in large bowl until light and fluffy, about 3 minutes. Add eggs and vanilla and beat until incorporated. Beat in reserved dry ingredients until just combined. Fold in oats, parsnips, and raisins.
4. SCOOP2 tablespoons dough 2" to 3" apart on baking sheets and flatten slightly. Bake until golden, 12 to 14 minutes.

NUTRITION(per cookie)158 cal, 3 g pro, 26 g carb, 2 g fiber, 11 g sugars, 5 g fat, 2.5 g sat fat, 113 mg sodium

MORE:10 Guilt-Free Cookie Recipes

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Sweet Potato Doughnuts with Buttermilk Glaze
Frances Janisch
Sweet Potato Doughnuts with Buttermilk Glaze

Doughnuts without a deep fryer? It's possible with a Norpro Nonstick 6-Donut Pan from Target. (; target.com)

PREP TIME:15 minutes / TOTAL TIME:30 minutes / SERVINGS:12

Doughnuts
2 c cake flour
2 tsp baking powder
½ tsp allspice
¼ tsp nutmeg
¼ tsp salt
⅔ c pureed cooked sweet potato
⅓ c buttermilk
¼ c granulated sugar
2 lg eggs
2 Tbsp melted unsalted butter

Glaze
½ c confectioners' sugar
1½ tsp buttermilk

1. MAKE DOUGHNUTS: Heat oven to 350°F. Coat 2 doughnut pans with cooking spray.
2. SIFTflour, baking powder, allspice, nutmeg, and salt into medium bowl. Whisk sweet potato puree, buttermilk, sugar, eggs, and butter in small bowl. Stir in dry ingredients until just combined. Divide among 12 doughnut cups. Bake until doughnuts puff and wooden pick comes out clean when inserted, about 12 minutes. Remove and place on rack.
3. MAKE GLAZE:Whisk confectioners' sugar and buttermilk in small bowl and drizzle over doughnuts.






Video: 7 Recipes For Anyone Who Loves Fries

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Date: 14.12.2018, 07:08 / Views: 81191