Healthy cooking tips, recipes, food facts and more from a Registered Dietitian!
g. Cakes
Double Chocolate Cupcakes
May 6th
2 tablespoons butter, softened
3/4 cup sugar
1 egg
1 egg white
1/2 cup plus 2 tablespoons buttermilk
1/3 cup water
1 tablespoon white vinegar
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1/4 cup baking cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1/3 cup semisweet chocolate chips
In a large bowl, cream butter and sugar until light and fluffy. Add egg and egg white, one at a time, beating well after each addition. Beat on high speed until light and fluffy. Stir in the buttermilk, water, vinegar and vanilla.
Combine the flour, cocoa, baking soda and salt; add to batter just until moistened. Stir in chocolate chips. Fill muffin cups coated with cooking spray three- fourths full.
Bake at 375° for 15-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 14 cupcakes. Note: I made these as miniature cupcakes and they were delicious – they made 36 miniature cupcakes. Recipe adapted from: Taste of Home Online
(2 votes, average: 5.00 out of 5)
Loading ...Sponge Cake
Apr 22nd
My mom found and made this recipe for us the past weekend. It was light and fluffy – thoroughly enjoyed by all!
2 eggs
1 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
1 teaspoon butter
Coconut Topping (see recipe below), optional
Preheat oven to 325°. In mixing bowl, beat eggs well. Add sugar and vanilla. Beat until light.
In a separate bowl, combine flour, baking powder, and salt. Fold dry ingredients into egg mixture by hand.
In a small saucepan, bring milk and butter to a boil. Slowly add milk/butter to batter, stirring gently. Pour into a well-greased and floured 7X12 or 9X9 inch cake pan. Bake 30-35 minutes.
When cake is partially cool, spread with Coconut Topping and broil, if desired.
Coconut Topping
Combine:
½ cup brown sugar
1/3 cup butter or margarine
¼ cup cream or milk
½ cup chopped nuts
1 cup coconut
Spread on warm cake and broil 2-4 minutes until brown. Watch closely.
Recipe adapted from: The More with Less Cookbook
(1 votes, average: 5.00 out of 5) Loading ...Easter Dessert Ideas
Apr 10th
Preparing a special dessert for Easter is so special and fun. Spice up your dessert table this Sunday with one ..of the following ideas:
(3 votes, average: 5.00 out of 5) Loading ...Pineapple Orange Cake
Apr 8th
Rarely do I share a recipe that either I have not tried or a trusted friend has not recommended, but this week I could not resist sharing this delicious-sounding recipe from Taste of Home. This light dessert sounds just perfect for a spring meal. Hope you enjoy!
1 package (18-1/4 ounces) yellow cake mix
1 can (11 ounces) mandarin oranges, undrained
4 egg whites
1/2 cup unsweetened applesauce
TOPPING:
1 can (20 ounces) crushed pineapple, undrained
1 package (1 ounce) sugar-free instant vanilla pudding mix
1 carton (8 ounces) reduced-fat whipped topping
In a large bowl, beat the cake mix, oranges, egg whites and applesauce on low speed for 2 minutes. Pour into a 13-in. x 9-in. baking dish coated with cooking spray.
Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a bowl, combine the pineapple and pudding mix. Fold in whipped topping just until blended. Spread over cake. Refrigerate for at least 1 hour before serving.
Yield: 15 servings – Nutrition Info (per serving): 231 calories, 5 grams fat, 43 grams carbohydrate, 1 gram fiber, 310 mg sodium, 3 grams protein
(2 votes, average: 5.00 out of 5) Loading ...Chocolate Fudge Pudding Cake
Feb 11th
While looking for a healthy chocolate cake recipe last week, I happened upon this recipe. I made it over the weekend and we thoroughly enjoyed it! Make sure you don’t over-bake your cake – the cake forms on top, with a chocolate sauce underneath.
1/2 cup whole-wheat pastry flour (see Ingredient notes)
1/2 cup all-purpose flour
1/3 cup sugar or Splenda
1/4 cup unsweetened cocoa powder, sifted
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 large egg
1/2 cup 1% milk
2 tablespoons canola oil
2 teaspoons vanilla extract
3/4 cup semisweet chocolate chips (optional)
1 1/3 cups hot brewed coffee
2/3 cup packed light brown sugar or Splenda Granular
1/4 cup chopped walnuts or pecans, toasted
Confectioners’ sugar for dusting
Preheat oven to 350°F. Coat a 1 1/2- to 2-quart baking dish with cooking spray.
Whisk whole-wheat flour, all-purpose flour, sugar (or Splenda Sugar Blend), cocoa, baking powder and salt in a large bowl. Whisk egg, milk, oil and vanilla in a glass measuring cup. Add to the flour mixture; stir with a rubber spatula until just combined. Fold in chocolate chips, if using.
Scrape the batter into the prepared baking dish. Mix hot coffee and brown sugar (or Splenda Granular) in the measuring cup and pour over the batter. Sprinkle with nuts. (It may look strange at this point, but don’t worry. During baking, cake forms on top with sauce underneath.)
Bake the pudding cake until the top springs back when touched lightly, 30 to 35 minutes. Let cool for at least 10 minutes. Dust with confectioners’ sugar and serve hot or warm.
Recipe Adapted From: Food Network
(1 votes, average: 5.00 out of 5) Loading ...
