Applesauce Breakfast Cake

Photo: iStock

As a child, I loved a great aunt's applesauce cake. It was so moist and sweet! I want to eat applesauce cake for breakfast so I tried my hand at making a healthier recipe. You can easily turn the cake batter into cupcakes to eat breakfast on the go if you wish.

Applesauce Breakfast Cake

Ingredients:

1 cup of applesauce

1/4 cup mashed ripe banana (= 4 tablespoons)

2 teaspoons vanilla extract

2 teaspoons cider vinegar (I think organic tastes best.)

1 tablespoon vegetable oil

1 1/2 cups of oatmeal turned into flour in a food processer

(You can substitute unbleached all-purpose or whole wheat flour. I use oatmeal for a breakfast cake, and flour for a dessert.)

1/3 cup dark brown sugar (White sugar works too.)

1 teaspoon baking powder

1/2 teaspoon baking soda (The cider vinegar activates it)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup of chopped walnuts

1/2 cup of raisins (Omit if you wish. Raisins will keep your cake moist for extra days.)

Optional substitution: A pumpkin spice mix powder has cinnamon and nutmeg in it so if you have it, feel free to use it.

Directions:

1) Get out 2 mixing bowls. Mix all your wet ingredients in one bowl and all your dry ingredients in the other bowl.

2) Add the dry ingredients to the wet ingredients and incorporate with a mixer or whisk.

3) Pour the batter into a greased square 8-inch by 8-inch baking pan. Sometimes I use a loaf pan, which you can also cut into squares) If you decide to make cupcakes instead, pour the batter into each cupcake holder 2/3 full.

4) Bake the cake or cupcakes in a 350 F degree preheated oven for about 22 minutes. Check the cupcakes at about 16 minutes as they may bake faster.

5) After the center is done, remove from the over. Remove from the pan, not when hot, but while still warm.

Light Cream Cheese Frosting

Ingredients 

8 oz Neufchatel (light) cream cheese

Drops of milk

As much powdered sugar as you need

1 teaspoon of vanilla extra

Directions:

Whisk all ingredients until creamy. I start with a cup of powdered sugar and add a little more at a time.

Alternatively, you can sprinkle your applesauce cake with powdered sugar instead of frosting. It will have even less calories.

Ahhh, the perfect autumn breakfast with coffee, tea, or milk. Enjoy a light treat that also has a few nutrients in it!🍎🍏

You may also enjoy:

All About Apples

10 Tastes Of Autumn

Homemade Applesauce

A Classic 3-Layer Carrot Cake

Mini Italian Cream Cake

Sometimes I crave a slice of cake, not a big 9-inch cake that I must eat all week long to finish, but only a slice! So I bought two 4-inch Fat Daddy aluminum cake pans and got the idea to reduce the quantity of a cake recipe to make the equivalent of a slice of cake. I'm thrilled with the results! It took a pandemic to think of experimenting to make a single-serving cake, and in fact there's more than enough to share with a partner.

Nobody knows how Italian Cream Cake got its name since the cake is from the American South, not Italy. Here's how to make a 4-inch mini cake:

Mini Italian Cream Cake

Ingredients:

2 tablespoons butter

1 tablespoon shortening or vegetable oil

1/3 cup sugar

1 egg, separated

1 teaspoon vanilla extract

1/4 cup flour

1/2 teaspoon baking soda

1/8 teaspoon salt

1/2 cup buttermilk

1/4 cup chopped pecans

1/4 cup shredded coconut

You will need two small 4" cake pans, buttered and floured.

Directions:

1) With an electric mixer cream together the butter, shortening (or vegetable oil) and sugar.

2) Add the egg yolk and vanilla.

3 Next toss in the flour, baking soda and salt.

4) Add the buttermilk. If the batter is too thick, add a little more for a not too thick (or too thin) consistency.

4) Whisk the egg white in a separate clean bowl until stiff peaks form, then use a specular to fold it into the batter.

4) Next fold in the chopped pecans and shredded coconut.

5) Pour the cake batter into the 2 buttered and floured mini cake pans.

6) Bake in a 350 degree F preheated oven for 25 minutes or until the centers are done. The cakes will bounce back when touched. Remove from the oven and cool. Before the pans are completely cold lift out the cakes.

Italian Cream Frosting

Ingredients:

Ending up with 4 layers

2 ounces cream cheese, soften at room temperature

2 tablespoons butter, soften

1 box confectioner's sugar (You won't need the entire box.)

1 squirt of vanilla extract

1/4 cup of ground pecans

Directions

1) Toss the softened cream cheese, butter, vanilla, and confectioners' sugar into a mixing bowl and mix until smooth and fluffy Never measuring, I pour the powdered sugar into the bowl until I get the frosting consistency I desire. 

2) Spread the frosting on a cold cake in-between layers, as well as the top and sides of the cake. I cut my two 4'' cakes in half to get 4 layers of cake.

3) Sprinkle ground pecans all over the top of the frosted cake. 

Note: I don't need frosting for just myself to be as decadent. So I lightened it by omitting the butter and cream cheese. I used cottage cheese and skim milk instead of cream cheese because I didn't want to open a package of cream cheese I had to finish by myself. Sans butter, the frosting is less creamy. Not what I would serve guests, but the tastes still satisfies. It's good!

----------------------------------------------------------------

To feed more people here are the portions of ingredients for a 9-inch cake:

Full Size Cake

1 stick butter

1/2 cup shortening

2 cups of sugar

2 cup flour

1 teaspoon baking soda

1/2 teaspoon salt

5 egg, separated

1 teaspoon vanilla extract

1 cup buttermilk

1 cup chopped pecans

1 cup shredded coconut

Directions:

1) Follow the steps above increasing the amounts of ingredients. 

For myself alone, a no butter icing.

2) Use either two or three 8'' or 9'' cake pans to make either 2 or 3 cakes. Southern bakers usually make 3 cakes for 3 layers.

Full Size Cake Frosting:

8 oz cream cheese, softened

4 tablespoon butter, softened

box of confectioners' sugar

1 teaspoon vanilla extract

1/2 cup chopped pecans (toasted if you make the effort.)

As you see without guests, I don't go crazy decorating a cake with tons of icing. Crushed nuts are the finish and enough of a good thing!

You may also enjoy:

A Can of Pumpkin

Do Adults Need Booster Vaccines?

First Time Ever I Cut My Own Hair

Tomato Soup With A Grilled Cheese Sandwich

A Can Of Pumpkin

Photo: Joy of Cooking

At one time supermarkets only sold cans of pumpkin in autumn. Nowadays it's available all year around ... lowering the price! Pumpkin, a variety of squash, is loaded with vitamin A, a tiny bit of C and some iron. It can be used to make a delicious bread pudding, lighter than other recipes for bread pudding.

I tweaked the one below from a cooking show, Let's Dish. Not only does it have vitamin A from pumpkin, but antioxidants from blueberries, protein from milk, walnuts and eggs, and vitamin E from the eggs. Moreover, ginger has anti-inflammatory properties, which are good for your heart, arthritis and skin. Raisins add fiber. 

Pumpkin Bread Pudding

Ingredients

2 1/2 cups skim milk
15 oz. can of pumpkin 
1 cup brown sugar
3 large eggs
1/2 teaspoon ground ginger
1 1/2 teaspoon ground cinnamon
2 teaspoons vanilla extract
1/8 teaspoon salt
10 cups diced whole grain bread (about 15 slices)
1/2 cup walnut pieces
1/4 cup blueberries
1/4 cup raisins

Directions:

1) In a large mixing bowl whisk together the skim milk, pumpkin, brown sugar, eggs, ginger, cinnamon, vanilla extract and salt.

2) Fold in the bread, walnuts, blueberries and raisins.

3) Let sit about 15 minutes, so the bread soaks up the liquids.

4) Pour into a baking pan and bake at 350 degrees F for 55 minutes. I use a 9" by 9" pan, but a larger 9" by 13" will work too. You can also cut the recipe in half to make less.

🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴🍴🍲🍴

If you half the recipe, turn the other half of the can of pumpkin into a soup by adding milk, chicken (or beef) bouillon cubes, dried garlic, onion and fresh pepper to taste.

We are lucky to have the goodness of canned pumpkin all year around.

Bon Appétit!


You may also enjoy:
Go On A Skin Diet
A Dream Of A Pumpkin Cake  
Let's Talk: What's In Your Makeup bag?
Home Gyms: Save Time, Space And Money  

A Classic Dark Chocolate Cake

Photo: taste.com.au

Let the baking begin. It was my first time making a traditional chocolate cake from scratch, but I didn't let that stop me and neither should you. Look how easy/breezy.

After checking a few sources, I used the recipe off the side of a Hersey's Unsweetened Cocoa canister. The chocolate company was established in 1894. I tweaked the ingredients a little bit for the benefit of real chocolate lovers:

Dark Chocolate Cake

Ingredients:

Cocoa, in all its glorious forms: beans, powder; a chocolate bar

1 ½ cups sugar
2 cups all purpose flour
¾ cup dark unsweetened cocoa
2 teaspoons instant coffee granules
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon salt
2 large eggs
1 cup buttermilk
½ cup olive oil
2 teaspoons vanilla extract
1 cup boiling water

optional: 2 melted squares of gourmet (or Baker's) dark chocolate bar (if you have it)

Directions:
1) Put the ingredients, one by one, into a mixing bowl while beating with an electric mixer until blended (about 2 minutes). You don't want to over mix this cake. Expect a thin batter.
2) Pour the batter into two 9-inch greased baking pans (or three-8-inch baking pans).
3. Bake for 30 to 35 minutes at 350 degree F in the oven.
4. Remove the pans from the oven and let cool for 10 minutes before removing the cake from the pans to cool completely.

Next select a frosting ...

Chocolate Ganache Frosting

Ingredients:
8 ounces of good semisweet chocolate chips, or pieces
1 ½ cups heavy cream (or you can substitute ½ cup of condensed milk, which also works. Naturally, the fatty heavy cream tastes better.)
Choose one flavor: 1 teaspoon instant coffee granules, or 1 teaspoon real vanilla

Directions:
1. Heat the cream in a pan on a stove top until it just begins to simmer.
2. Remove from the heat. Add the chocolate (and coffee or vanilla). Allow the chocolate to melt.
3. Whisk thoroughly. (If I want to thicken the ganache because I've used too much condensed milk, I will return the pot to the stove to simmer it on a low flame while whisking continuously.)
4. Let the mixture sit at room temperature until it thickens and cools.
3. Frost the layers and sides of the cake.

Or you can make a Chocolate Butter Cream Frosting: Blend together: 1 stick of melted butter, 1/3 cup milk, ⅔ cup of dark cocoa powder; choose one flavor: 1 teaspoon vanilla, or 1 teaspoon of instant coffee; and add about 3 cups of confectionery sugar until you get a thick, spreadable frosting. Baker's tip: Double Frost your cake: Frost the cake, refrigerator it, then frost it again. That's how professional bakers make cakes look so scrumptious. Add the chocolate shavings, if you wish!

For an intense chocolate flavor, as well as, the health benefits of anti-oxidants, try using organic raw cocoa powder in lieu of a commercial processed cocoa powder.

Invite friends over ... and serve.

You may also enjoy:
A Fancy Vanilla Cake
A Dream Pumpkin Cake
Homemade Granola Is Better
Cinnamon Streusel Coffee Cake

9 Ways To Save Money At The Supermarket

Photo of a Key Food: SILive.com

As my Mom says when she looks at overpriced food, “Remember, we have to eat everyday.”

Food shopping is a huge expense for the average person, taking a big bite out of a monthly budget. So how can you "get more and spend less?" (That's right Mama, I do pay attention. :) 

Here are 9 ways to lower your grocery bills:

1) Buy unprocessed, real food: meat, dairy, fruit, vegetables (fresh and frozen) and whole grains. Not only will you save money, you will improve your diet. Shop along the sides of the supermarket where the real food is laid out and avoid the middle aisles, where sugary and processed foods tend to be.

2) Don't buy prepared food. With few exceptions, buy food you wash and cut up (and season) yourself. Fruits and vegetables you slice and dice yourself stay fresh longer, and it's not that much trouble. A whole cantaloupe is usually less expensive than slices.

3) Stock up on sales. Before going through the store, look at the weekly circular and circle items you normally buy, when they are priced to draw customers into the store. They are called "loss leaders," meaning items sold below cost.

Here is an example of what I circled recently:

Skarkist solid white tuna, 99 cents/ 5 ounce can
a dozen extra large eggs, $1.69

5 lbs Idaho potatoes, $1.79

3 - 8 oz blocks of cheddar cheese, $5
a bunch of fresh broccoli, 99 cents
plum tomatoes, 79 cents/lb
globe grapes, 99 cents/lb (big and juicy!)

frozen green beans, 16 oz bag – buy 1 get 1 free at a cost of $1.75

Stock up on staples: You might buy $10 worth of cheese, 10 cans of tuna and 4 bags of frozen green beans. They last for a while, and the savings add up. (Months ago I picked up a couple of cans of unsweetened pineapple and pureed pumpkin for 99 cents each. Nice!)

4) Unless you are planning a special dinner and need a certain type of meat, fruit or vegetable, plan your meals around the store's weekly specials. If beef, potatoes and broccoli go on sale, eat that for dinner. Cook pork chops and corn-on-the-cob when they go on sale. Have chicken, asparagus and wild rice the week they go on sale. Also pay attention to manager specials on food. Since new items go on sale weekly, you won't really want for anything, nor deprive yourself of variety. You'll just pay less if you are flexible, take advantage of specials and plan ahead. I see a few tuna melts in my future. (The pineapple might turn wine into sangria, and the pumpkin becomes either soup or a cake.)

5) Slowly change habits: Eliminate foods made with white flour and refined sugars like boxed cereal, pot pies, canned cinnamon rolls, or frozen french fries. Even on sale, they are not the real bargains, nor are they the best food choices. As a special treat, I might buy a frozen pizza or bag of corn chips, but mostly, if I want chocolate chip cookies or french fries (treats I formally bought), I have to make them myself from scratch. The result: you start to streamline your grocery list and eat healthy, saving a few bucks in the process. Grocery shopping for me takes less time too.

Photo: Frank, Jr.

6) Personally, I don't clip coupons, but I'm not opposed to using them. You can save some bucks if you find coupons for items you buy anyway.

7) If your supermarket offers a rewards card, sign up. Get something back for stuff you buy anyway.

8) Buying in bulk isn't always a good idea. Not all food has a long shelf life. Only buy what you will eat, plus a little extra, so you don't have to run back to the store the next day. Eat a variety of fresh food, so you stay healthy and don't get bored.

9) Never overbuy food (or any product) regardless of how low the price goes. Waste is waste, even if you get it cheap. If you have this tendency, scare yourself straight by watching an episode of the most frightening show on television, Hoarders. Seeing how bad it can get will cure you!

Now go back to read the words in bold to remember the 9 tips for reducing your grocery bills ... and still come home with plenty of food.

You may also enjoy:
Eater's Beware
When is Organic Necessay?
Eat Healthy One Step At A Time
Jamie Oliver's The Food Revolution

A Dream Pumpkin Cake

Photo: tomsfarm.com

Autumn begins on Sunday. Temperatures are dropping making it the perfect time to turn on the oven. A recipe that's traveling around the internet [see The Novice Chef] sounds delicious. As usual, I tweaked the ingredients to make the cake slightly healthier, but don't fool yourself! It's still a gooey, buttery dessert, not an all-you-can-eat leafy green vegetable. However, if you eat healthy most of the time, you can have a slice of cake, unless of course your doctor says otherwise.

Dream Pumpkin Cake

For the cake -

Ingredients: 
3 cups flour (I use half all purpose and half whole wheat.)
1 ½ teaspoons baking soda
½ teaspoon salt
½ cup butter, softened
1 ¼ cups sugar (I reduce it from 2 cups, eek!)
3 large eggs
2 tablespoons vanilla extract
A dash of cinnamon
1 15 oz can pumpkin
¼ cup olive oil
1 cup buttermilk (Add another ¼ cup, or so, if needed to get a not too dry or runny consistency. Eyeball it.)

Directions:

Photo: The Novice Chef

1. In a bowl, mix the dry ingredients: flour, baking soda, salt.

2. Add the remaining ingredients, one at a time and blend with an electric mixer until creamy.

3. Divide the batter evenly by pouring into 2 greased cake pans.

4. Bake in a preheated 350 degree F oven for 35 to 45 minutes, or until done in the center.

5. Let cool for about 5 - 10 minutes in the freezer and remove from the pans. Don't let the cakes continue to bake in the hot pans. You want to keep them moist.

For the frosting -

Ingredients: 

12 oz (1 ½ packages) cream cheese, softened 
½ cup butter, softened
3 tablespoons pure maple syrup
1 tablesoon vanilla extract
2 teaspoons cinnamon
6 cups powdered sugar 

Directions:

1. In a bowl, mix the butter and cream cheese until creamy.

2. Beat in maple syrup, vanilla and cinnamon. 

3. Add the powdered sugar and blend until smooth. 

4. Frost the top, middle and sides of the cake.

5. Professional bakers will put the cake into the refrigerator to let the frosting set, then remove it to frost it again. So a second frosting is totally up to you.

Serve with coffee, tea or milk. 

You get some protein, fiber, vitamins A, B, E, D and calcium in this pumpkin cake, but probably not enough to offset the sugar, nor count as a healthy food. So it's a ring-in-the-fall special treat. Enjoy!

You may also enjoy:
The End Of Summer
The Best Cookbooks Ever
Homemade Vanilla Extract
Jamie Oliver's The Food Revolution