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September 22, 2011 9:55 PM Subscribe
I need to make an awesome, KO baked good that will bring lots of money to our bakesale, with some specifications.
Once a month, the pre-med club I'm in hosts a bakesale. We set up at a prime location at our local medschool/hospital on the main thorough-fair. The feedback I hear most often is a desire for healthy, yet indulgent treats. Not a bag of carrots and celery, not a fudge brownie, but something in-between. If you have ever cooked something that is visually appealing, somewhat nutritious and a crowd pleaser, I want your number! (and your recipe, please))
Once a month, the pre-med club I'm in hosts a bakesale. We set up at a prime location at our local medschool/hospital on the main thorough-fair. The feedback I hear most often is a desire for healthy, yet indulgent treats. Not a bag of carrots and celery, not a fudge brownie, but something in-between. If you have ever cooked something that is visually appealing, somewhat nutritious and a crowd pleaser, I want your number! (and your recipe, please))
Yet another pumpkin (banana walnut) muffin recipe! This is different enough to warrant posting, though. Also, they are totally awesome and have always gotten rave reviews. (And then shock and awe when I tell people what's actually in them and they realize they've been eating fruits and vegetables.)
When I make them, I just sort of eyeball it, so I don't have exact measurements. This is the general recipe...the beauty is that you can really add to it whatever you like.
-3 cups whole wheat flour
-1 cup dry oatmeal
-a few tablespoons of ground flaxseed
-4 tsp baking powder
-2 tsp baking soda
-4 eggs
-1 cup brown sugar
-about a cup of applesauce
-2 bananas
-at least 1 cup of pumpkin, maybe 2 (I use fresh because I generally make these in autumn, but canned is fine)
-salt, cinnamon, ground ginger, nutmeg, ground cloves to taste
-a couple tablespoons of honey and maple syrup until it tastes right
-as many walnuts as you want (I use a lot)
You can put pretty much any pureed/well-shredded veg in there. Carrot and zucchini both bake really well. Spinach is good, too, but will turn them a really unappetizing green color.
You may need to adjust the amounts of things until it looks/tastes right. (Like I said, I really just sort of eyeball it.) Bake at 350 for about a half hour.
posted by phunniemee at 10:20 PM on September 22, 2011
When I make them, I just sort of eyeball it, so I don't have exact measurements. This is the general recipe...the beauty is that you can really add to it whatever you like.
-3 cups whole wheat flour
-1 cup dry oatmeal
-a few tablespoons of ground flaxseed
-4 tsp baking powder
-2 tsp baking soda
-4 eggs
-1 cup brown sugar
-about a cup of applesauce
-2 bananas
-at least 1 cup of pumpkin, maybe 2 (I use fresh because I generally make these in autumn, but canned is fine)
-salt, cinnamon, ground ginger, nutmeg, ground cloves to taste
-a couple tablespoons of honey and maple syrup until it tastes right
-as many walnuts as you want (I use a lot)
You can put pretty much any pureed/well-shredded veg in there. Carrot and zucchini both bake really well. Spinach is good, too, but will turn them a really unappetizing green color.
You may need to adjust the amounts of things until it looks/tastes right. (Like I said, I really just sort of eyeball it.) Bake at 350 for about a half hour.
posted by phunniemee at 10:20 PM on September 22, 2011
Oh, and I don't know if this is healthy enough for you, but this recipe for banana chocolate chip cookies is fantastic. They come out really moist, and taste more like a really gooey muffin top than a traditional chocolate chip cookie.
posted by phunniemee at 10:24 PM on September 22, 2011 [2 favorites]
posted by phunniemee at 10:24 PM on September 22, 2011 [2 favorites]
Oh! I copy-pasted that recipe, because I don't use a recipe anymore -- and I forgot something very important: double the pumpkin. Twice as much pumpkin, everything else stays the same. They come out very moist and yumptious.
posted by pH Indicating Socks at 10:26 PM on September 22, 2011
posted by pH Indicating Socks at 10:26 PM on September 22, 2011
Orange Chocolate Chip Scones. They're super tasty and fairly healthy. Not exactly nutritious, but I think they came in at like 100 cal/scone, so pretty ok that way. And hey, orange juice is healthy, no?
1-3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbs butter
1/2 cup dark chocolate chunks
4 tbs oj (sometimes I add a bit of zest if I want them orangier)
Mix dry, cut in butter, add chocolate. Add oj to make it doughey, roll is cut it bake at 400 for 12 min. Super tasty.
posted by Garm at 10:34 PM on September 22, 2011
1-3/4 cup flour
1/3 cup sugar
2 tsp baking powder
1/2 tsp salt
5 tbs butter
1/2 cup dark chocolate chunks
4 tbs oj (sometimes I add a bit of zest if I want them orangier)
Mix dry, cut in butter, add chocolate. Add oj to make it doughey, roll is cut it bake at 400 for 12 min. Super tasty.
posted by Garm at 10:34 PM on September 22, 2011
Anything that uses fruit/vegetable as a partial replacement for fat an sugar in a recipe is going to reduce the calorie content and add at least some nutritional value but I wouldn't exactly call them "healthy".
I like this banana bread recipe (although I find it takes longer than an hour to cook usually). I've also substituted honey for the sugar and stewed apples for the banana and made them into delicious muffins/cupcakes (without frosting though - IMO it totally ruins them, they're sweet and moist enough without it), if you use something like a silicone muffin tray you don't need the little paper cases and the outside is crispy and caramelised and the inside is moist and gooey - yum.
Apple Pie (or I guess any fruit-based pie) is a good choice - if slices are too messy, you can make individual pies like these (but that does increase the pastry to fruit ratio) . I haven't tried that recipe, it looks ok though but based on the picture, I'd double the amount of apples and use the pastry from this recipe.
For something more savoury I like this Courgette Muffin recipe. I've made it a few times and found the ham didn't really add anything but calories so we use smoked paprika instead. I've also tried other cheeses, smoked applewood is nice - better grated than cubed though and it does bump up the calorie count quite a bit.
posted by missmagenta at 12:07 AM on September 23, 2011
I like this banana bread recipe (although I find it takes longer than an hour to cook usually). I've also substituted honey for the sugar and stewed apples for the banana and made them into delicious muffins/cupcakes (without frosting though - IMO it totally ruins them, they're sweet and moist enough without it), if you use something like a silicone muffin tray you don't need the little paper cases and the outside is crispy and caramelised and the inside is moist and gooey - yum.
Apple Pie (or I guess any fruit-based pie) is a good choice - if slices are too messy, you can make individual pies like these (but that does increase the pastry to fruit ratio) . I haven't tried that recipe, it looks ok though but based on the picture, I'd double the amount of apples and use the pastry from this recipe.
For something more savoury I like this Courgette Muffin recipe. I've made it a few times and found the ham didn't really add anything but calories so we use smoked paprika instead. I've also tried other cheeses, smoked applewood is nice - better grated than cubed though and it does bump up the calorie count quite a bit.
posted by missmagenta at 12:07 AM on September 23, 2011
Think smaller instead of healthy..like mini cupcakes, cake pops, or pie pops! (Google for recipes)
You might not charge as much per item, but they might be popular.
Also---if you're not already---try making it "pay what you like". In my experience, people pay more that way.
posted by vitabellosi at 3:21 AM on September 23, 2011
You might not charge as much per item, but they might be popular.
Also---if you're not already---try making it "pay what you like". In my experience, people pay more that way.
posted by vitabellosi at 3:21 AM on September 23, 2011
You've already been given pumpkin muffin recipes. I'll give you something to enhance them.
* Chop up a crisp apple. Add it to one of those pumpkin muffin recipes. Pour it into the muffin cups. Then before baking, make up a "streusel topping" -- they have a recipe for this on the side of most brown sugar boxes; it's usually a mix of brown sugar, melted butter, and some chopped nuts. Sprinkle a little of that on top of each muffin. Bake as usual (you may have to bake a bit longer as the apples will add moistness).
Voila.
I also have a recipe at home for "Pain d'epice," a spice-honey loaf cake which is INCREDIBLE. I found it in the first Chocolate and Zucchini cookbook; bake up a couple loaves of that and sell lit by the slice, or bake it in muffin cups and make muffins out of it. It's kind of like a lighter-density gingerbread. (She also suggests chopping up some candied ginger to put inside, and nuts would also work nicely.)
posted by EmpressCallipygos at 5:10 AM on September 23, 2011
* Chop up a crisp apple. Add it to one of those pumpkin muffin recipes. Pour it into the muffin cups. Then before baking, make up a "streusel topping" -- they have a recipe for this on the side of most brown sugar boxes; it's usually a mix of brown sugar, melted butter, and some chopped nuts. Sprinkle a little of that on top of each muffin. Bake as usual (you may have to bake a bit longer as the apples will add moistness).
Voila.
I also have a recipe at home for "Pain d'epice," a spice-honey loaf cake which is INCREDIBLE. I found it in the first Chocolate and Zucchini cookbook; bake up a couple loaves of that and sell lit by the slice, or bake it in muffin cups and make muffins out of it. It's kind of like a lighter-density gingerbread. (She also suggests chopping up some candied ginger to put inside, and nuts would also work nicely.)
posted by EmpressCallipygos at 5:10 AM on September 23, 2011
(D'oh. What I mean is, "I have the recipe at home so I'll bring it in later when I'm back home.")
posted by EmpressCallipygos at 5:11 AM on September 23, 2011
posted by EmpressCallipygos at 5:11 AM on September 23, 2011
The Smitten Kitchen thick, chewy granola bars recipe is awesome. I made a version of it with almond pie filling, whole almonds and dried wild blueberries that was so delicious someone at work (where I unload the results of my baking so I don't eat ALL of them) said "this is literally the best thing ever". It's a really versatile recipe, and you can make it as healthy or not as you like. But almond pie filling...trust me...soooooo gooodddd...
posted by biscotti at 5:26 AM on September 23, 2011 [1 favorite]
posted by biscotti at 5:26 AM on September 23, 2011 [1 favorite]
Mesquite Chocolate chip cookies. You have to get mesquite flour on the internet, but these are simply divine cookies, made by Heidi Swanson over at 101cookbooks.com. She pulled the recipe off her site to put in her cookbook, so I had to link to some weird clone of her blog.
It uses whole wheat pastry flour instead of APF, and rolled oats, and the mesquite gives this fantastic smoky flavor while also being high protein and low Glycemic index. I use bittersweet chocolate chips. So good, but actually pretty good for you!
posted by rockindata at 5:40 AM on September 23, 2011
It uses whole wheat pastry flour instead of APF, and rolled oats, and the mesquite gives this fantastic smoky flavor while also being high protein and low Glycemic index. I use bittersweet chocolate chips. So good, but actually pretty good for you!
posted by rockindata at 5:40 AM on September 23, 2011
this artichoke biscuit bread with asiago cheese and olives is incredibly easy to make & tasty as all get out. it's not exactly lowfat, but it has healthy-ish ingredients. and did i mention it's easy? and delicious? because it is.
posted by msconduct at 7:45 AM on September 23, 2011
posted by msconduct at 7:45 AM on September 23, 2011
I've done chocolate waffles at a bake sale. There are several from-scratch recipes online, or you could try adding cocoa powder to commercial waffle mix. You'd need a couple of waffle irons (check thrift stores) and the space and permission to prepare food on site. We wore food handling gloves and hats, just to be on the safe side. The smell of cooking chocolate waffles was a huge draw; we couldn't make them fast enough. Serve with Reddi Whip, or fresh berries for the healthy crowd.
Ganache truffles are remarkably easy yet look and taste extremely fancy. Expect rave reviews.
posted by hydrophonic at 7:47 AM on September 23, 2011
Ganache truffles are remarkably easy yet look and taste extremely fancy. Expect rave reviews.
posted by hydrophonic at 7:47 AM on September 23, 2011
These almond cookies are delicious and really sophisticated-looking, plus you can change them up by what you top them with.
6 oz slivered almonds
1/2 cup sugar
1 egg white
Beat egg white and sugar. Stir in almonds. Drop in clumps on baking sheet.
Bake as is, or sprinkle tops with cinnamon or cocoa powder, if desired.
Bake at 350 for ~20 minutes or until crispy on the edges
posted by Mchelly at 7:51 AM on September 23, 2011
6 oz slivered almonds
1/2 cup sugar
1 egg white
Beat egg white and sugar. Stir in almonds. Drop in clumps on baking sheet.
Bake as is, or sprinkle tops with cinnamon or cocoa powder, if desired.
Bake at 350 for ~20 minutes or until crispy on the edges
posted by Mchelly at 7:51 AM on September 23, 2011
Delicious olive oil and yogurt citrus tea bread! There are many variations on this theme, Snitten Kitchen has a gorgeous one. She uses blood orange, but I've substituted lemon and grapefruit with tasty results.
posted by Lisitasan at 8:39 AM on September 23, 2011
posted by Lisitasan at 8:39 AM on September 23, 2011
What does KO mean? I have some suggestions, but don't know if they are what you want.
posted by peep at 9:27 AM on September 23, 2011
posted by peep at 9:27 AM on September 23, 2011
I make wholegrain oatmeal scones, basically this or this recipe, but with 3/4c whole wheat, 3/4c white flour instead of all white. Could probably do wheatier if you wanted.
I don't include any mix-ins (raisins, currants, etc) but for extra elegance I put a thumbprint and a spoonful of jam in the top of each scone before baking. Especially good with ginger preserves or chunky bitter marmalades, but I can't say no to a good sweet fruit jam either. Anything that has a sort of hearty, chunky, homemade look to it, no jellies.
posted by aimedwander at 10:13 AM on September 23, 2011
I don't include any mix-ins (raisins, currants, etc) but for extra elegance I put a thumbprint and a spoonful of jam in the top of each scone before baking. Especially good with ginger preserves or chunky bitter marmalades, but I can't say no to a good sweet fruit jam either. Anything that has a sort of hearty, chunky, homemade look to it, no jellies.
posted by aimedwander at 10:13 AM on September 23, 2011
Response by poster: peep - KO as in knock-out.
I also forgot to add, sometimes we also get requests for gluten free items. Does any one have something they'd recommend that can be made with common pantry stocked items? It's less of a priority, but if anyone has something great, it'd be worth a try.
posted by lizjohn at 11:01 AM on September 23, 2011
I also forgot to add, sometimes we also get requests for gluten free items. Does any one have something they'd recommend that can be made with common pantry stocked items? It's less of a priority, but if anyone has something great, it'd be worth a try.
posted by lizjohn at 11:01 AM on September 23, 2011
Oh, OK! The only thing I could think KO might mean was Kosher organic! These are really good: Chocolate Peanut Butter Fudge. Chocolate Covered Katie's site has a lot of other possibilities, but the fudge is the only thing I've made at this point.
posted by peep at 11:39 AM on September 23, 2011
posted by peep at 11:39 AM on September 23, 2011
Oh, wait! Veggie chips!
Just get a bunch of different kinds of root vegetables -- carrots, beets, funky potatoes -- slice 'em super thin, and deep fry 'em like you would potato chips. Make batches with different kinds of vegetables, combine them all, and pack a couple handfuls in baggies.
Or funky flavored popcorn, also individually-packed in baggies.
posted by EmpressCallipygos at 11:44 AM on September 23, 2011
Just get a bunch of different kinds of root vegetables -- carrots, beets, funky potatoes -- slice 'em super thin, and deep fry 'em like you would potato chips. Make batches with different kinds of vegetables, combine them all, and pack a couple handfuls in baggies.
Or funky flavored popcorn, also individually-packed in baggies.
posted by EmpressCallipygos at 11:44 AM on September 23, 2011
Chocolate covered apple or orange slices, dipped and hardened separately and then put back in it's original shape with the other slices and tied with a ribbon.
posted by rmless at 12:23 PM on September 23, 2011
posted by rmless at 12:23 PM on September 23, 2011
Black bean brownies on 101 Cookbooks. (Gluten free)
posted by hellochula at 8:38 PM on September 23, 2011
posted by hellochula at 8:38 PM on September 23, 2011
Plain meringue cookies are fat-free, fairly low calorie and gluten-free. Mixing in mini choc chips or nuts does add some calories and fat, but not that much. I like them with just flavoring like vanilla extract or peppermint oil. You can add food coloring to make them really bright and colorful. The basic ingredients are egg whites, sugar and cream of tartar, so nothing specialist if you're a regular baker.
posted by clerestory at 3:56 AM on September 24, 2011 [1 favorite]
posted by clerestory at 3:56 AM on September 24, 2011 [1 favorite]
If anyone is still reading this, what about homemade breakfast/energy bars? I was looking at a couple of recipes that are similar to larabars, and they mention they taste very good fresh.
posted by The Potate at 4:35 PM on September 25, 2011
posted by The Potate at 4:35 PM on September 25, 2011
Dammit, I forgot my husband is still logged in. This is lizjohn, not The Potate.
posted by The Potate at 4:36 PM on September 25, 2011
posted by The Potate at 4:36 PM on September 25, 2011
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The What to Expect pumpkin muffins
1.5 cups apple juice concentrate
.25 cup vegetable oil
2 whole eggs
4 egg whites
1.5 cups canned unsweetened solid pack pumpkin
1.25 cups raisins or currants (optional)
1.5 cups "white" whole wheat flour or ww pastry flour
.5 cup wheat germ or nuts
4.5 tsp baking powder
2 tsp cinnamon or cinnamon/nutmeg or cinnamon/cloves ...
makes 24 muffin- serving size: 1 muffin
Preheat oven to 400
*use silicon muffin pans or coat metal muffin tins w/ cooking spray OR paper baking cups and set aside
*combine juice concentrate, oil, eggs, egg whites, pumpkin and raisins in a blender. Puree until the raisins are fully chopped
*mix together the flour, wheat germ, baking powder and cinnamon in a large mixing bowl. Gradually add the pumpkin mixture and mix with an electric mixer set on low (you can also combine and mix by hand)
*pour the batter into muffin tins/cups until about 2/3 full. Bake for 15-20 minutes. The muffins are done when a toothpick inserted into the center comes out clean OR with a crumb or two attached.
posted by pH Indicating Socks at 10:13 PM on September 22, 2011