Hopp Diva's Blog


Homemade Rum Raisin Rolls February 3, 2012

Filed under: Bread & Muffins — Hopp Diva @ 5:33 pm

These rolls are not like any you have had before (well I hope not). They are a very dense, not too sweet, delicious alternative to the typical cinnamon roll.  My mom gave me this bread machine recipe but she told me it was for a loaf of bread.  When I made it I switched things up a bit to make it more low in fat and discovered the dough would make a good roll, so that is what I did.  You can put a frosting on the rolls after they are baked if you choose to.  Don’t panic over the rum and who will be able to eat your delicious rolls because the alcohol is totally baked out of the raisins 🙂  Enjoy!!!  For comments/questions, contact me ramona@lowfatdivablog.com

Rum Raisin Dough

3/4 cup warm water

3 cups white bread flour

2 Tlb dry milk

2 Ttb brown sugar

1 tsp. salt

1 Tlb Blue Bonnet Lite

3/4 cup raisins soaked in dark rum over night

1/4 cup No Fat Half & Half

1/4 cup Egg Beaters

2 tsp. dry yeast

Soak your raisins overnight in the rum so they are full of flavor for you dough.  Do not drain the raisins until just before you put them in the bread machine.  Layer the ingredients as your bread machine directs but add the raisins either as the last ingredient (usually the yeast) or add them during the mixing cycle.  Set the machine for the “dough method”.

Once the dough has proofed the first time.  Remove the dough from the machine and place  on a lightly floured surface.  Knead the dough about 3 minutes.   Divide the dough into pieces and form into a roll shape (you can also roll the entire dough out to a 8×11 rectangle and roll up jelly roll style).  Place the dough pieces on a baking sheet that has been sprayed with Pam.  If have also placed the dough in large muffin cups.  Cover the dough up and let raise for 30 min or so.  Bake in oven of 350 for 25 minutes.  The time will depend upon how bit you make your rolls.  Do not over bake or they will be dried out.  The dough will be brown in color when you are preparing it.

I made a small batch of icing out of powdered sugar and No Fat Half & Half, with a small drop of almond flavoring.


Soft Pretzels February 2, 2012

I have been researching recipes for soft pretzels and so far this one is my favorite.  I used beer as part of my liquid and I don’t feel you can substitute water because the recipe will probably not turn out.  The yeast of the beer works along with the yeast in the recipe and it also gives it a malty flavor.  Speaking of the beer in the recipe, don’t use an IPA because the hops flavor will over take the recipe and make the flavor bitter.  There is only 1/4 tsp of sugar in the recipe.   I would suggest a brown or you could use a lighter stout ( I found a Neapolitan stout and want to make a batch of pretzels with it so the pretzels are more of a dessert type than savory).

If you are concerned about children eating the pretzels because of the beer, remember when you bake/cook the alcohol content is removed from the food with only the flavor left behind.   Enjoy!  If you have comments/questions please email me ramona@lowfatdivablog.com

Soft Pretzels

1 T. dry yeast

1/4 tsp. sugar

1/4 cup warm water

1 cup beer

3 cups all-purpose flour

1/2 tsp. salt

2 cups hot water

1 tsp. baking soda

1 egg beater

coarse sea salt

In a small bowl add 1 T. of yeast, 1/4 tsp of sugar and 1/4 cup warm water.  Stir  the mixture and let it sit for 5-10 minutes or until the yeast starts to foam.

In a large bowl for a stand mixer, add the beer.  Once the yeast has proofed, add it to the beer and stir.  The beer and yeast mixture will fizz for a couple of seconds.  Add the flour and salt to the beer mixture and combine.  If the dough is too sticky, add a little more flour and if it’s too dry add a little warm water.  You want to be able to knead the dough without it falling apart or sticking to your hands too much. You need it to be a bit sticky because you will be kneading the dough on a lightly floured surface and you don’t want it to be too dry.

The kneading of the dough can be a pain because you need to do it for about 10 minutes.  I turned on some music and it takes about 2 songs 🙂

Spray the mixing bowl with Pam, add the dough ball and spray it also.  Cover the bowl with a damp towel and keep in a warm place for about an hour or until it’s double in size.

Tear the dough into 8 evenly sized dough balls.  Roll each ball into a long thin narrow strip.  You can shape the strip into a pretzel or form or you can cut into 2 inch pieces to have pretzel pieces. Place on sprayed baking sheet so they are not touching.

In a pan warm up the water and add the baking soda, stirring until the soda is dissolved.  Dip each pretzel into the water for  10 – 15 seconds and then place them back on the baking sheet.  Let them sit for 10 minutes.  After 10 minutes brush each pretzel/piece with egg beaters.  Sprinkle with the coarse sea salt ( I had some colored salt and it gave a fun twist in flavor).

Bake pretzels in a 425 oven for about 15 minutes or until golden brown.  Don’t over bake!

NOTE:  If you have ever had a soft pretzel you know they taste best the day you make them, however don’t worry if you have left over pretzels because they make fantastic sandwiches!!!!!  I toasted the pretzel put Canadian Bacon in the middle along with some fresh salad greens and a bit of spicy mustard.  DELICIOUSLY YUMMY


Chocolate Porter Beer Bread January 29, 2012

Filed under: Bread & Muffins — Hopp Diva @ 4:11 pm
Tags: , ,

Chocolate Porter Beer Bread

Follow the large loaf recipe you have for your bread machine which should require 3 cups of flour.  For the liquid portion of the recipe, use ½ cup of warm water and ½ cup of warm flat Porter or Stout beer.  When you add the flour (Better for Bread Flour – not self rising) add 2 3/4 cups of flour and ¼ cup of baking cocoa.  Use brown sugar instead of white sugar.  Follow the rest of the directions as the recipe book suggests.  I set my machine for the dough method and remove it after it has risen for the first time.  About 10 minutes  before the end of the cycle I add some chocolate chips (just a few).  I then knead the dough a few times on a lightly floured surface and form it into a loaf, place it in a loaf pan sprayed with Pam Butter Spray, let rise again for about 15 minutes.  Bake in a 350 degree oven for about 25-30 minutes, depending on your oven.  Remove from the oven, rest on rack and then remove.  You can also form the dough into a round loaf if you prefer or cut the dough in half for 2 round loaves and place them onto a baking sheet to raise and bake as directed above.


Carrot Harvest Bread With Stout September 23, 2010

Filed under: Bread & Muffins,Low Fat Diva Blog — Hopp Diva @ 12:03 pm

I know that I said I would post this yesterday and I’m sorry, time really got away from me.  Both breads I had my “official testers” try seemed to go over well.  Did they jump up and down………….no – actually they only do that for bacon or sausage!  So when I bring in healthy items for them to try, now you know why I say they are some of my toughest critics 🙂  They did say they liked the bread and would eat it (liked it better before they knew it was healthy) again if given the chance.  So that was pretty nice to hear.  Now I guess I will have to wait to hear your reviews 🙂

The bread is great even if you do not want to add Stout beer to it.  My husband brews beer and we are in a brew club so I wanted to come up with some fun items for the rest of the club to try if they wanted to and I wanted it to be low in fat so I could not just talk lower in fat but show that I practice it too!  I do like to hear your feedback regarding the recipes so send me a quick line or two and give me your thoughts or comments  1lowfatdiva@gmail.com Enjoy 🙂

I used part of a recipe from Cooking Light. It’s a magazine that I found dealing with low fat cooking, however their idea of low fat and mine are quite different.  So if I find a recipe that I like and think I can still lower the fat – I do!

Carrot Harvest Bread With Stout

1 cup flour plus 2 Tlb

3/4 cup of sugar

2 tsp. cinnamon

1 tsp baking soda

1/4 tsp. salt

1/2 cup grated peeled Granny Smith apple

1/2 cup grated zucchini

1/2 cup grated carrot

1/4 cup nonfat buttermilk

2 egg beaters

2 Tlb. low fat margarine melted and cooled slightly

3 Tlb. Stout Beer

Combine flour and the next 4 ingredients in a large bow, stirring with a whisk.  Stir in apple, zucchini and carrot.  In a separate bowl, combine nonfat buttermilk and eggs.  Add melted oleo and 3 Tlb of Stout beer, stirring with a whisk.  Carefully add wet ingredients to dry ingredients.  Stir only until mixture is combined.

Spoon your batter into either a sprayed 8×4 loaf pan or you can use small loaf pans (about 3) that have been sprayed with butter flavored spray.  Bake at 350 for 40 min in large pan about 15-20 in small pans.  Remember every oven is different so time will vary.  Always check with toothpick 5 min. or so before time is up so you don’t over bake!

The only fat in the recipe should be from your melted oleo which would be 10 grams for either the loaf or divided among the smaller loaves.

Carrot Harvest Bread With Stout

NOTE:  If you omit the Stout beer, leave out the extra 2 Tlb of flour


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