Easy Coconut Cake (pie?)

I was in the mood for something sweet but I didn't know what to make.  Luckily I had seen this easy recipe a few days ago for crustless coconut pie.  I think it had impossibly easy in the title.

This isn't one of my usual "healthy" recipes but sometimes ya gotta splurge!

Crustless Easy Coconut Cake/Pie

INGREDIENTS
1 stick unsalted butter, melted
1 3/4 cups sugar
4 large eggs
1/2 cup self-rising flour 
(I just used regular flour because that's 
what I had on hand)
2 cups sweetened shredded coconut
2 cups milk

DIRECTIONS
1. Preheat the oven to 350° and butter two 9-inch glass pie plates (I used square because that's what I had on hand).  I used non-stick spray instead of butter.
2. In a large bowl, whisk the melted butter with the sugar. Add the eggs and beat until smooth. Stir in the flour, coconut and milk. Divide the mixture between the pie plates and bake in the lower third of the oven for about 1 hour, until the pies are firm to the touch and golden. Transfer the pies to a rack and cool completely before serving.

This pie is delicious all by itself.  If you want to make it sinfully delicious drizzle with homemade glaze.

I'm sponsoring a giveaway Sunday at 9pm PST (Tonight) on the following blogs.  Come on over and follow these lovely ladies!
Mamal Diane
Well Crafted Home
A Humble Bumble
Unraveling at the Ends  
Stone Cottage Adventures

Easy and Tasty Strawberry Shortcake

Do I even need to explain?  Strawberry Shortcake is divine.  With a few tweaks this recipe can be made low-fat.  I prefer to splurge every now and then and enjoy every minute!

I'm not ready for Meatless on Monday just yet so I thought I'd share a deliciously simple, blow that diet out in the street dessert.

Easy and Tasty Strawberry Shortcake

from food.com  Servings:6

Ingredients

1 1/2 lbs strawberries , stemmed and quartered

3 tablespoons sugar

For the cake

2 cups all-purpose flour

2 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons sugar

3/4 teaspoon salt

1 1/2 cups heavy cream

For the whipped cream

1 1/2 cups heavy cream, chilled

3 tablespoons sugar

1 1/2 teaspoons vanilla extract

1 teaspoon freshly grated lemon zest

Directions:

Mix strawberries with 3 tablespoons sugar and refrigerate while juices develop, at least 30 minutes.

Preheat the oven to 400 degrees F.

Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.

Place a metal bowl and beaters in the freezer during shortcake cooking time.

Remove shortcake from pan and place on a rack to cool slightly. Cut into 6 pieces and split each piece in half horizontally.

Mix all whipped cream ingredients in the metal bowl with metal beaters about 1 1/2 to 2 minutes.

Spoon some of the strawberries with their juice onto each shortcake bottom. Top with a generous dollop of whipped cream and then the shortcake top. Spoon more strawberries over the top and serve.

Totally off the subject of cooking, I'm hosting a super fun, Heirloom Seed giveaway over at Back to the Basic!  Just in time for Christmas!

Enter to win the Seeds in a Stocking giveaway!

Linking up HERE!  

Yummy Cheesecake Brownies

I really need something chocolatey this week.  I was trying to figure out how I could make a yummy dessert and use up what I had in my fridge and pantry.

Brownie mix? Check!  Eggs?  Check!  
Fat-free sour cream?  Oh Ya!

Cheesecake Brownies
adapted from allrecipes

Ingredients:
Brownie mix
*Prepare according to package*
**To make it healthier, use no sugar added apple sauce instead of oil**

For the topping:
9 ounces softened cream cheese
1/3 cup sugar

1 egg

Directions

Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.

Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.

Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.

Oatmeal Cookies with a Coconut Tweak!

Just when I thought I had mastered the Oatmeal cookie...

The good people at Tropical Traditions sent me a sample of their Virgin Coconut Oil. Wow!  Not only do they offer amazing deals on their products, they also provide super recipes for you to try.  
*Banana Orange Smoothie*Oatmeal Cinnamon Raisin Pancakes*Homemade Granola Bars*Thai Coconut Curry*Garlic Ginger Coconut Rice*  YUM!!!

Before I get started on any new recipes I decided to try one of my favorites.  My favorite tweaked dessert so far is Mary's Vanishing Oatmeal Cookies.  I just made these cookies with coconut oil and chocolate chips and they are better than ever!

Tropical Traditions Virgin Coconut Oil is simple to use and delicious all by itself.  Coconut oil can be used in DIY hair care and skin care as well as a substitute in many recipes for vegetable or olive oil.  It is easy to cook with!  Want to know one of my favorite facts about this particular brand?  Tropical Traditions Virgin Coconut Oil is NON-GMO!!!  It is also handmade (not machine made), Certified Organic and made from fresh coconuts!
Now that's my kinda stuff!

Vanishing Oatmeal Coconut Chocolate Chip Cookies

Ingredients:
¾ cup coconut oil
1/4 cup organic apple sauce
1 cup firmly packed brown sugar
2 eggs
1 teaspoon vanilla
1 1/2 cups unbleached, all-purpose flour
1 teaspoon baking soda
1 tablespoon cinnamon
3 cups Quaker Oats (old-fashion, uncooked)
1 1/4 cup raisins or chocolate chips (or half or each)
1/4 cup coconut flakes
*omitted* 1/2 cup granulated sugar

Directions:
Heat oven to 350 F.  Gently melt coconut oil.  Beat together coconut oil, apples sauce and sugar.  Add eggs and vanilla, beat well.

Add combined flour, baking soda and cinnamon.  Mix well.  Stir in oats, raisins, chocolate chips and coconut flakes.  Mix well.

Drop by rounded tablespoons onto ungreased cookie sheet.
I use foil with pam for less dishes.  
Bake 10-12 minutes or until golden brown. 

Cool 3 minutes on cooling rack (if you can wait that long).  Enjoy!

I see more coconut recipes in our future and a fabulous giveaway!  My next recipe is no-bake!

Would I recommend Tropical Traditions Virgin Coconut Oil?
Absolutely!  While I was given a free sample, I plan on making this product a staple in our house.  I have already recommended the product to friends and family who are interested in a quality oil at an affordable price.

Disclaimer: Tropical Traditions provided me with a free sample of this product to review, and I was under no obligation to review it if I so chose.  Nor was I under any obligation to write a positive review or sponsor a product giveaway in return for the free product. 

Linking up HERE.

What do I do with Pear Preserves?

First of all...SHARE!  

Remember the Pear Preserves?  It was my first time and it turned out perfect!

Three of the jars of preserves went to my family in California.  I bought English Muffins for the first time in years so the hubby could have delicious pear preserves on "toast."  I don't normally buy bread so most of the muffins went into the freezer so we can eat them whenever and not have to worry about them going moldy.

My favorite so far?  Pear Preserves over Vanilla Frozen Yogurt!  It's so simple and so easy!

Enjoy!

Linking up HERE.

Red Velvet with Peppermint Cream Cheese Frosting

I'm sure this recipe can be made from scratch but I'm not ready to go that far.  (Not with all of the projects I have going on at the moment.)  This recipe is a much simpler version...Cupcakes!!!  I included the original recipe but I use apple sauce instead of diet soda.

Red Velvet Cupcakes with Peppermint Cream Cheese Frosting

by Emily Bites

Ingredients:
1 (18.25 oz) box of red velvet cake mix (I used Duncan Hines Moist Deluxe)
1 can of diet soda (I used Diet Pepsi)
2 egg whites
8 oz 1/3 less fat cream cheese
1 c powdered sugar
1 t vanilla extract
¾ t peppermint extract
3 full sized candy canes, crushed

Directions:
1.    Preheat oven per directions on cake mix box.
2.    Line cupcake pan(s) with 24 cupcake liners or use cooking spray to lightly coat 24 spots.
3.    Combine the cake mix, soda and egg whites in a large bowl. Beat together with an electric mixer until thoroughly mixed. Pour mixture evenly into cupcake liners, filling each about 2/3 full.
4.    Bake according to directions on cake mix box. Let cool completely.
5.    In a large bowl combine the cream cheese, vanilla extract, peppermint extract and the sugar. Beat with an electric mixer until smooth and then use to frost the cupcakes. Sprinkle frosted cupcakes with crushed candy cane pieces.

Yields 24 servings.

Harvest Recipe: Pumpkin

This delicious recipe only requires 10 minutes in the oven and then into the freezer it goes.


Pumpkin Mousse

Makes 10 servings

Crust
30 small gingersnap cookies 
(about 7 1/2 ounces)
2 tablespoons raisins
1 tablespoon canola oil

Filling
1 cup canned pumpkin puree (or homemade)
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
2 pints (4 cups) frozen low-fat vanilla ice cream, softened

Directions:

Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.

To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.

Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.

To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

No Bake Recipe #7...Dessert!

I just wouldn't be happy making all of these no-bake recipes without including a few desserts here and there.  Would you believe this recipe is healthy?  Well, it is and it's low-fat!

I need to be perfectly honest here.  
The first time I made this it sucked! 
(And I don't normally say that about anything food related) 

I accidentally bought 90% dark chocolate instead of 70% and it was super bitter.  I didn't have half-and-half but I had heavy whipping cream left over from another creation.  To make matters worse, I left the chocolate in the microwave a bit too long.

I'm not one to let a little no-bake recipe get the better of me so off to the store I went to pick up more ingredients.  The second time around was much better!  I used milk chocolate and half-and-half this time and it was delicious!

Chocolate Ricotta Mousse

BHG

Adapted from BHG

Ingredients

6 ounces dark or milk chocolate, chopped
*I liked it better with milk chocolate*

1 -15 ounce container part-skim ricotta cheese

1/4 cup fat-free half-and-half

1/2 teaspoon vanilla

Raspberries or small strawberries (optional)

Mint leaves (optional)

Directions

Place chopped chocolate in a 2-cup glass measure or small microwave-safe bowl. Microwave, uncovered, on 70% power (medium-high) for 1 minute; stir. Microwave on 70% power for 1 to 2 minutes more, or until chocolate is melted, stirring every 15 seconds.

In a food processor bowl combine cheese, half-and-half, and vanilla. Cover and process until combined. Add melted chocolate while food processor is running. Process until well combined. Spoon into demitasse cups or small bowls. Serve immediately, or cover and chill for up to 24 hours. If desired, garnish with fresh berries and mint leaves.

More Cupcakes! Bear Paws...

Since I was on a roll making Polar Bear Cupcakes last weekend I decided to try my hand and Paw Cupcakes.  I had all of the necessary tools since I went crazy at the grocery store buying everything I might need (and then some)!

You'll need:
Cupcakes
white frosting
Reese's pieces (orange/yellow/brown)
Decorator bag OR DIY using a ziploc bag

I won't bore you with the details of making cupcakes or frosting.  Normally I would make everything from scratch but as usual I was running late!  First, frost the cupcakes with vanilla or white frosting.  Don't be shy, slather it on!

Next, load your chocolate frosting into your decorator bag, or in my case your handy-dandy ziploc bag.  Make the larger circle with chocolate frosting and fill it in.  Now add three brown reese's pieces to complete the paws.  

Don't forget to eat a few as you go.  YUM!
*Update* You can reverse the colors by using chocolate frosting first then marshmallows for the paw. Use small and large marshmallows just like when we made Polar Bear Cupcakes. Cut the end off the large marshmallow and there you have it!

Here's another version from My Creating Spot but they have coconut.

Polar Bear Cupcakes!

I had a special request from a special someone.  For her birthday she wanted Polar Bear cupcakes.  How could I say no?  Sure I can make those!  Right?  Um...A google search followed and I found over a hundred pictures of polar bear cupcakes.  

photo from Cupcake Recipes

photo from My Cake Hobby

But here's the catch...She doesn't like coconut! On to another search!  I found a great picture but no tutorial.  I'm going to attempt to show you how to make polar bear cupcakes!  Because I was short on time I used packages cupcakes and pre-made frosting.  Feel free to make these from scratch!

You'll need:
Cupcakes
White Frosting
large and small marshmallows
black decorating or chocolate frosting with decorator bag
Clean scissors

DIY decorator bag:  Take a ziploc baggie, fill the corner with frosting and snip of the tip.

Begin by frosting you cupcakes with white frosting.  Take a large marshmallow and cut in half for the nose. Place the marshmallows on the cupcake before you draw the nose.  Use the black decorating gel or chocolate frosting and draw the nose.  Use the small marshmallows for the ears.  I cut those in half also so they didn't stick out so far.

Use the black decorating gel or chocolate frosting again to make eyes for the bear.

This one looks a little angry!

That's it!  If I can do it so can you!  While I was in cupcake mode I made a few other funky cupcakes which I'll share throughout the week.  Enjoy!

Polar Bear Cupcakes

 Featured at:

Picnic Goodies for the 4th! (part 2)

Now this is a neat recipe for kid-friendly drinks from Moore Minutes.

Photo courtesy of Moore Minutes

Here's the down low:  

The highest sugar content goes in first as the bottom layer.  

Fill up your glasses completely with ice.

Pour slowly. 

Have fun with this one! 

This is: 

Sobe Pina Colada for the white,  Gatorade Fruit Punch for the red, and 

G2 Blueberry Pomegranate for the blue.  

Another delicious recipe from allrecipes.com.  I have done my usually "tweaks" to the original recipe.  I substitute apple sauce for vegetable oil.  Personally, I like to cut the sugar in half but for this recipe I have left it alone.  I like muffins and cupcakes because they are pretty easy to make and portable.

Blueberry Oat Muffins

Ingredients

1 1/4 cups all-purpose flour

1 cup quick-cooking oats

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 egg whites

1/2 cup water

1/3 cup Apple Sauce (or vegetable oil)

1 cup fresh or frozen blueberries

TOPPING:

2 tablespoons sugar

1/4 teaspoon ground cinnamon

Directions

In a bowl, combine the first six ingredients. In another bowl, beat egg whites, water and oil. Stir into dry ingredients just until moistened. Fold in blueberries.

Fill paper-lined muffin cups or muffin cups coated with nonstick cooking spray three-fourths full. Combine sugar and cinnamon; sprinkle over muffins.

Bake at 400 degrees F for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Picnic Goodies for the 4th! (Part 1)

Today's theme is Red, White and Blue.  Pretty much a no-brainer!  This recipe comes from a fitness magazine so it's a bit different.

Slim Pikinz  Blueberry Cheesecake Rounds

from fitnessrx

FILLING

1 cup low-fat cottage cheese, whipped

1 cup fat-free cream cheese, softened

2 egg whites

1 scoop vanilla protein powder

1/4 cup coconut flour

1/2 cup blueberries

1 tsp lemon extract

3 packets sweetener (stevia)

CRUST

1 cup Fiber One, ground into breadcrumb consistency

1 egg white

2 tsp coconut oil, softened

1 TB unsweetened applesauce

1 tsp vanilla extract

1/2 tsp sea salt (optional)

TOPPING

1/3 cup sugar-free blueberry preserves

How to Prepare

Preheat oven to 350°

CRUST: Put Fiber One crumbs, white, coconut oil, applesauce, vanilla, and salt in a bowl and mix until crumbly. Divide evenly and press onto bottom of 6-cup muffin pan coated with non-stick cooking spray. Put in oven and bake for 6 minutes. Remove from oven to cool.

FILLING: Combine all ingredients, except blueberries, into a large mixing bowl and beat until smooth (if you don’t have electric mixer, you can use a spatula, but be sure to stir until smooth and creamy). Gently stir in blueberries. Scoop equal amounts over the cooled crusts and smooth with back of spoon to evenly distribute in cups.

Put in oven and cook for approximately 20 minutes or until tops are lightly golden brown and toothpick inserted in center of cheesecake comes out clean.

Remove from oven and spoon 1 TB of preserves over each cake. Let cool at least one hour. Best when chilled. Enjoy!!

Nutella Thumbprints

Another delicious Emily creation!

Nutella Thumbprints

picture from Emily Bites

by Emily Bites

Ingredients:
1 cup all-purpose flour
1 cup powdered sugar
1/3 cup unsweetened cocoa
1/4 teaspoon salt
1/2 cup butter (1 stick)
2 large egg yolks
1/2 teaspoon vanilla extract
1/3 cup Nutella hazelnut-chocolate spread

Directions:
1.    Preheat the oven to 350
2.    Spoon flour into a measuring cup and level the top with a knife to create exactly 1 cup of unpacked flour. In a large bowl, combine flour with powdered sugar, salt and cocoa, stirring until mixed. In a separate large bowl, place the stick of butter and beat it with a hand mixer at a medium speed until fluffy (about 1-2 minutes). Stir the egg yolks together in a small cup with a whisk and when combined, add them along with the vanilla to the butter and beat with mixer until combines. Add flour mixture to bowl and beat together on a low speed for several minutes until dough combines and thickens.
3.    Place the dough onto a sheet of wax paper and knead it several times until smooth. Breaking pieces off the dough, form 28 balls (about 1 inch each). Line a large baking sheet (or 2 if necessary) with parchment paper and place the balls in rows one inch apart on the paper. In the center of each cookie, press your thumb about halfway through the ball to create an indentation. Bake cookies for 10 minutes and remove from oven. 

Place cookies on wire racks and let them cool completely. Once cooled, spread about ½ teaspoon of Nutella into the indented center of each cookie.

Yields 28 cookies.

These cookies were delicious!!!  I couldn't take a picture that really did them justice so I used Emily's.  It's very easy to make these with a bit less fat by substituting Apple Sauce for butter.


Enjoy!

Pumpkin Cheesecake with Orange Toffee Crust

I've had my hands full over the last few months.  I completed Mary's Real Food Cookbook and celebrated 1 year in our new location at our Chiropractic office.  If that wasn't enough, my hubby and I adopted a sweet 5 week old rescue kitten.  Needless to say it's has been an interesting period of adjustment for our 2 fourteen year old cats (and the humans).

My friend Bridiget sent me this recipe but I have yet to try it.  Most of what I make/cook/bake lately has been quick and easy.  I figure this is a great recipe for summer since it is raw...That's right...No Baking!

Pumpkin Cheesecake with Orange Toffee Crust

from Raw Food Recipes

Ingredients

Nut-Free Pumpkin Cheesecake Filling

1 pie pumpkin, refuse removed, cut into slices & soaked in water for 3+ hours

1 carrot

5 cups of coconut + 4 tbsp coconut oil, blitzed into coconut butter

1.5 cups of coconut kefir or coconut milk.

3 tbsp pumpkin pie spice

2 tsp ginger

1 cup lucuma powder

splash of vanilla (optional)

3/4 agave

Juice of half a lemon (optional, but gives it a more cheesecake-like flavour)

Fresh cranberries for decoration.

Orange Toffee Crust

zest of 2 oranges

juice of 1/2 an orange

2 cups almonds

1 cup dates

1/4 cup unsweetened dried coconut flakes

Methods/steps

Nut-Free Pumpkin Cheesecake Filling

1) Start by blitzing your coconut and coconut oil in the food processor to make a smooth, liquidy coconut butter.

2) Add coconut kefir or coconut milk. Blend. You now have a kind of coconut cream cheese.

3) Run your soaked pumpkin and carrot through the juicer. Add both the liquid and the pulp to the cream cheese” in the food processor. Blend.

4) Add your spices and lucuma powder. Blend.

5) Add agave and vanilla. Blend. Adjust agave quantity to suit your pallet.

6) Add lemon if desired. Blend.

7) This has now formed a delicious, though pretty wet filling. Have no fear! This sets in the fridge and becomes very firm, though it does take a long time to solidify. I recommend preparing this the night before, but otherwise leave yourself at least 6 hours for it to set. Place in the freezer if you’re short on time.

Orange Toffee Crust

1) Blitz your almonds in the food processor until you’ve made almond flour.

2) Add the dates. Blend.

3) Zest your oranges and add the zest.

4) For the orange juice, if you’re going to dehydrate your crust you can use quite a lot of the juice. However, if you don’t have a dehydrator or don’t have time, I would only use 1 or 2 tablespoons of juice or skip the juice altogether.

5) Sprinkle coconut flakes at the bottom of a spring form pan. This will help prevent your crust from sticking.

6) Press your filling in to the spring form pan. If you have extra dough for the crust, you can press it in to some other forms for later desserts or roll in to balls and have as tasty “Larabara” type cookies for later.

7) Dehydrate (if you can) for 2 to 4 hours, depending on how much juice you’ve used. Ideally, the top of the crust should be completely dry when you pull it out.

Assembly:

Pour your filling on top of the crust in your spring form pan and refrigerate for as long as you can. Decorate with fresh cranberries if you like, serve and enjoy!

Candied Orange or Lemon (peel)

These are two recipes that I don't tweak.  One recipe is short, the other a bit more time consuming but the fruit is interchangeable.  I use the oranges in cakes, cupcakes and even just by themselves.  SO Yummy!  To store candied citrus peels, store in an airtight container and freeze.  The syrup can be used in other delicious recipes or teas.

Candied Lemon Peel

Ingredients

3 lemons

2 cups water

2 cups white sugar, or as needed

Directions

Cut lemons into slices, and remove the fruit pulp. Scrape off as much of the white inner layer as you can, this part is bitter. A spoon or butter knife will work well.

Bring water to a boil in a small pan, and add lemon peels. Boil for about 5 minutes, until tender. Remove peels from water, and stir in sugar. Return to a boil, add peels, and boil until transparent. Drain, and allow to dry before storing. Liquid may be reserved and used as lemon simple syrup. 

Candied Orange

from food.com

Ingredients

6 thick-skinned Valencia or navel oranges

4 1/2 cups sugar, plus extra for rolling

1 1/2 cups water

Directions

Cut tops and bottoms off of the orange and score the orange into quarters, cutting down only into the peel and not into the fruit. Peel the skin and pith of the orange in large pieces, use the orange for another recipe. Cut the peel into strips about 1/4-inch wide. Put the orange peel in a large saucepan with cold water to cover, bring to a boil over high heat. Then pour off the water. Repeat 1 or 2 more times depending up how assertive you want the orange peels to be. (Test kitchen liked the texture of a 3 time blanch best, it also mellowed the bitterness. But it is a matter of preference.) Remove the orange peels from the pan.

Whisk the sugar with 1 1/2 cups water. Bring to a simmer and cook for 8 to 9 minutes (If you took the sugar's temperature with a candy thermometer it would be at the soft thread stage, 230 to 234 degrees F.) Add the peels and simmer gently, reducing heat to retain a simmer. Cook until the peels get translucent, about 45 minutes. Resist the urge to stir the peels or you may introduce sugar crystals into the syrup. If necessary, swirl the pan to move the peels around. Drain the peels, (save the syrup for ice tea.) Roll the peels in sugar and dry on a rack, for 4 to 5 hours. Return to the sugar to store.

Cook's Note: One way to use orange peels is to stuff a dried date with a piece of orange peel and almond, then dip the entire thing into dark chocolate.

Delicious Raspberry Cream Cheese Muffins

Dessert!  This is not the first post in the healthier dessert options but it's one of my favorites.  Enjoy!

Raspberry Cream Cheese Muffins

by Emily Bites

Ingredients:
5 oz 1/3 less fat cream cheese, softened
3 tablespoons butter, softened
3 tablespoons unsweetened applesauce
1 ½ cups sugar
1 ½ teaspoon vanilla extract
2 large egg whites
1 large egg
1 cup all-purpose flour
1 cup whole wheat flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup low-fat buttermilk
2 cups raspberries

Directions:
1.    Preheat the oven to 350. Line 24 muffin cups with cupcake liners.
2.    In a large bowl, combine the cream cheese, butter and applesauce and beat with a mixer until blended. Add sugar and beat until combined. Add vanilla, eggs and egg whites and beat until blended.
3.    In a separate bowl, combine the flour (lightly spoon into measuring cups and then level with a knife), baking soda, baking powder and salt and stir together. In the bowl containing the wet ingredients, use the mixer on a low speed while pouring in the flour mixture and the buttermilk. Beat until blended. Add raspberries and fold in gently.
4.    Spoon the batter evenly into the liners. Bake for 25 minutes. Cool on a wire rack.

Yields 24 servings.

My Favorite Banana Bread

I've been using this recipe for as long as I can remember.  I've tweaked it so that it's healthier but either ways it's delicious!

Simple Banana Bread

Ingredients:

½ cup apple sauce  (original recipe: 1/2 cup margarine, softened)

½ cup organic raw or brown sugar  (original recipe: 1 cup white sugar)

2 eggs

1 1/2 cups mashed banana

2 cups unbleached all-purpose flour

1 teaspoon cinnamon

1 teaspoon baking soda

Directions:

Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x5 inch pan

Cream apple sauce (margarine) and sugar until smooth. Beat in eggs, then bananas. Add flour, cinnamon and soda, stirring just until combined.

Pour into prepared pan and bake at 350 degrees F (175 degrees C) for about 1 hour (or till toothpick comes out clean). Remove from pan and let cool, store in refrigerator or freeze.

Orange Sweet Rolls

Delicious Citrus!

Orange Sweet Rolls

from Mel’s Kitchen Café

*Makes 12-14 rolls/twists

INGREDIENTS:
Dough:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt

Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)

Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

DIRECTIONS:
For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). 

If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips.

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.

When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.

Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls, more or less. You can slice them thinner or thicker as you like.

For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan.

Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.

Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Amazing Cinnamon Rolls

Breakfast?  Dessert?  Delicious anytime!

Cinnamon Rolls

Ingredients

1 (.25 ounce) package active dry yeast

3/4 cup warm water (110 degrees F/45 degrees C)

1/4 cup white sugar

3/4 teaspoon salt

1 egg, room temperature

2 1/2 cups bread flour

1/4 cup butter, softened

1 tablespoon ground cinnamon

1/2 cup brown sugar

Directions

In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with the sugar, salt, egg and 1 cup flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well with each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover with a damp cloth and let rest for 10 minutes.

Lightly grease an 8x8 inch square baking pan. Roll dough out on a lightly floured surface to 1/4 inch thick rectangle. Smear the dough with butter and sprinkle with cinnamon and brown sugar. Roll up the dough along the long edge until it forms a roll. Slice the roll into 16 equal size pieces and place them in the pan with the cut side up.

Cover pan with plastic wrap and refrigerate overnight or cover and let rise at room temperature until doubled in volume, about 45 minutes.

Preheat oven to 400 degrees F (200 degrees C). Bake rolls until golden brown, about 20 minutes.

A Healthier Pineapple Angel Cake

I don't normally use "healthy" and "cake" in the same sentence.  This recipe is deliciously healthy and low-fat.  I use gluten-free Angel Food Cake mix.

Healthier Pineapple Angel Cake

Ingredients

1 Box Angel Food Cake Mix
1 can crushed pineapple 20 oz

           

Directions

Empty angel food cake mix into a large bowl. Add the pineapple and stir until moistened (make sure to scrape sides and bottom) Empty into 9x13 cake pan and bake in preheated 375 oven for 30-35 minutes. Top should be dark golden brown. Cool.

Frosting?  If this recipe just isn't enough, there are several ways to "spice things up."

Pineapple Coconut Frosting

12 ounces reduced-fat cream cheese, (Neufchâtel), at room temperature

1/3 cup confectioners' sugar, sifted

1 teaspoon coconut extract, or rum

1 cup finely diced fresh pineapple

2 tablespoons toasted coconut

Beat cream cheese, confectioners’ sugar and extract (or rum)  in a medium bowl with an electric mixer until smooth and creamy.

Spread the frosting over the top and sides. Decorate the top with the remaining 1 cup pineapple and toasted coconut.

I used crushed pineapple, pineapple juice and brown sugar for this cake

Pineapple Glaze

2 cups powdered sugar

4 tablespoons pineapple juice

In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth.

Once the cake has cooled, ladle the glaze over the cake, and top with flaked coconut. Let glaze set before serving.