Low-Sugar Holiday Treats From Jessica Seinfeld’s Not Too Sweet Cookbook

The festive season is all about indulgence. And this 12 months, with Jessica Seinfeld’s new cookbook, Not Too Sweet, you may indulge with out guilt and really feel nice afterward.

“Once I need the dessert expertise, I now go for one thing that doesn’t depart me with that sticky-sweet hangover feeling,” says Seinfeld. “This guide’s recipes are simply that: stuffed with taste and enjoyable however made with much less sugar.” Serve up considered one of these wonders at your vacation soirée!

Caramelized Pears With Cider

4 agency however ripe pears, resembling Bosc
2 tbsp. chilly unsalted butter or vegan butter
1 cup apple cider
1⁄4 cup golden raisins
1⁄8 tsp. finely grated nutmeg
Tiny pinch of kosher salt
1⁄4 cup roasted complete hazelnuts, skins eliminated, chopped

Path:

1. Place an oven rack in the midst of the oven. Warmth oven to 400°F. Peel pears and minimize in half lengthwise. Scoop out the cores.
2. Place a big oven-proof skillet over medium-high. Add 1 tbsp. butter to coat the skillet. Place pears minimize sides down in skillet. Cook dinner for 3 to 4 minutes, till golden brown. Switch skillet to oven; bake for 10 to fifteen minutes, till pears are tender.
3. Switch pears to a serving dish or bowls, minimize sides up. Add cider, raisins and nutmeg to skillet and return to medium-high. Simmer quickly for 4 to six minutes, till lowered to 1 ⁄4 cup. Add remaining butter and salt; swirl to soften. Take away from warmth.
4. Pour glaze over pears. Sprinkle with hazelnuts and serve.

Chocolate Brownies

1 medium candy potato
10 Medjool dates, pitted
About 3 cups boiling water
1 massive egg
1⁄4 cup olive oil
2 tsp. vanilla
1⁄2 cup superfine almond flour
1⁄4 cup unsweetened cocoa powder
1⁄2 tsp. baking soda
1⁄2 tsp. kosher salt
1⁄2 cup darkish chocolate chips, melted

Instructions:

1. Warmth oven to 400°F. Grease an 8″ sq. steel baking pan. Line with parchment paper, leaving 1″ overhangs.
2. Prick candy potato with a fork. Bake on a small rimmed sheet pan for 40 minutes. When cool sufficient to deal with, scoop out flesh and measure 3⁄4 cup.
3. Cut back oven to 350°F. Put dates in a small bowl. Cowl with boiling water by 1″; let stand for 10 minutes. Drain.
4. In a meals processor, purée dates and candy potato. Pulse in egg, oil and vanilla, then the following 4 components, then chocolate.
5. Pour batter into pan. Bake for 30 to 35 minutes.
6. Cool in pan on a wire rack. Raise brownies out with parchment. Mud with cocoa powder. Slice and serve.

Candy Potato Caramel Corn

1 small candy potato
1 tbsp. olive oil
1⁄2 cup popcorn kernels
1 tbsp. coconut oil
1⁄3 cup honey
1⁄2 tsp. cinnamon
Kosher salt, for sprinkling

Instructions:

1. Warmth oven to 400°F. Prick candy potato with a fork. Bake on a small rimmed sheet pan for 40 minutes. When cool sufficient to deal with, scoop flesh right into a meals processor and purée. Measure 1 ⁄2 cup.
2. Cut back oven to 350°F. Line 2 massive rimmed sheet pans with parchment paper. In a big pot, warmth olive oil over medium. Add popcorn, cowl and look ahead to it to begin popping. As soon as it does, shake the pot typically till popping slows. Divide between pans.
3. In a small nonstick skillet, soften coconut oil over medium. Add candy potato purée and honey; prepare dinner, whisking for five minutes. Take away from warmth and whisk in cinnamon.
4. Scrape combination over popcorn and toss. Unfold popcorn into single layers. Bake for quarter-hour. or till candy potato caramel is ready. Instantly sprinkle with salt. Cool fully, then serve.