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Recipes I've Shared:
This mousse takes only 15 minutes to prepare and can easily be made in advance. It's a perfect light dessert to top off a rich meal.
Peanut butter and bananas are a perennial favorite combination, so this pie is always a huge hit. Iíve made the filling extra creamy by blending whipped fat-free evaporated milk with peanut butter and reduced-fat cream cheese. This is much better than simply spreading peanut butter on a banana!
Reduced-fat cream cheese replaces some of the butter used to make a traditional biscuit, leaving them with only half of the fat and calories. The topping is rich and creamy with less than half the fat of whipped cream!
This cake is similar to one I made on Top Chef that was also featured in Food & Wine magazine. In this version, Iíve cut the fat without sacrificing flavor. The secret? Greek yogurt! This cake normally contains an entire cup of oil, which is about 1,800 calories, compared to only 120 calories in a cup of Greek yogurt!
Red velvet cake has been around since the 1920ís. The traditional creamy white frosting is made with milk and flour, but I think cream cheese gives the best flavor and texture. Add grated raw beets to the cupcakes for natural red color and sweetness.
These cupcakes are bursting with all the flavor of carrot cake in a perfectly-portioned package.
This sweet and creamy "three milks" cake will bring a refreshing, tropical flair to any occasion.
I love the sweet-salty combination of chocolate and peanut butter. These gluten-free individual cakes have a crisp top encasing a fudgy, brownie-like middle and a peanut butter-y center. They are simple to prepare, but look and taste like something you might find on a restaurant menu.
At the peak of summer, when strawberries are fragrant and watermelon is sweet, these popsicles make a refreshing treat! They are simple to make and kids love them, too.
With just six ingredients, these rich pops are simple to make and fun to eat!
These popsicles taste just like a piŮa colada, but without the rum. Leave the mixture a little chunky to enjoy some texture in the pops.
Get your fudgy brownie fix without the gluten!
This version of macaroon cookies is reminiscent of the popular Almond Joy candy bars. In this recipe, pineapple replaces some of the sugar for natural sweetness, and egg whites are used in place of condensed milk for a lighter and healthier macaroon.
This cake is amazingly rich, chocolate-y, and gluten free! With a warm, oozy center, it is the ultimate comfort dessert. Even better, you can prepare it at a moment's notice--it will impress your guests every time.
This bread is always a hit and there are seldom any leftovers when I make it. The freshly baked bread also makes a great housewarming gift when offered warm and fragrant, right out of the oven. On the few occasions when I am lucky enough to have some cinnamon raisin bread left over, I like to use it for French toast or to whip up peanut butter and banana sandwiches.
This granola makes a great bowl of cereal or yogurt topping. Gourmet granolas can be quite expensive, which is why I prefer to make my own. For the best results, choose old-fashioned (not quick) oats. Quick oats donít crisp as nicely and tend to have a more powdery texture.
Who says chocolate can't be a healthy start to the day? The blend of cocoa powder and dark chocolate adds flavor without too much fat. As a bonus, these muffins always make me feel better about Monday mornings!
This recipe is simple to make, and a great way to make a healthy granola bar that isnít loaded with sugar. Kids and adults alike love these Omega-3 rich granola bars.