Chocolate Bundt Cake

It had been a while since I had baked (I took a break after the holidays). I knew I wanted to make something, but I also wanted it to be light. This Chocolate Bundt Cake fit the bill. I saw the recipe on the Cooking Light Bulletin Board and knew that I had to make it.

The cake was very good - moist, chocolaty and light. I made it in a regular sized bundt pan, but since it calls for a smaller bundt, it came out really low. Next time I will follow the suggestion of the recipe and use a loaf pan. It also had a difficult time coming out. I have a silicone bundt and thought that I wouldn't have to spray the pan - I WAS WRONG :) Luckily, my family doesn't care about looks of dessert ;)

Chocolate Bundt Cake
A 6-cup Bundt pan is smaller than the standard size. You can also use a 9-inch round cake pan.

Ingredients:
1 cup all-purpose flour
1 cup sugar
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 cup butter, softened
2 large egg whites
1 large egg
1/2 cup 1% low-fat milk
2 teaspoons instant espresso granules
1 1/2 teaspoons vanilla extract
Cooking spray

Directions:
Preheat oven to 350°.
Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 4 ingredients (flour through salt) in a large bowl; stir well with a whisk. Add butter, egg whites, and egg; beat with a mixer at low speed 1 minute. Beat at high speed 1 minute. Add milk, espresso granules, and vanilla; beat 1 minute. Pour batter into a 6-cup Bundt pan coated with cooking spray.
Bake at 350° for 35 to 40 minutes or until a wooden pick inserted near the center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.


Yield: 10 servings (serving size: 1 piece)

CALORIES 192 (28% from fat); FAT 6g (sat 3.5g,mono 1.8g,poly 0.3g); IRON 1.3mg; CHOLESTEROL 34mg; CALCIUM 27mg; CARBOHYDRATE 32.8g; SODIUM 225mg; PROTEIN 4g; FIBER 1.8g

Cooking Light, JANUARY 2002

Persimmon Pecan Bread

I was at the Farmers Market this past Saturday and was talked in to buying some super ripe Hachiya Persimmons (the tear drop ones, not the short, squat ones called Fuyu).

I googled for recipes and found the recipe on David Lebovitz's blog. The recipe ended up making such sweet, rich bread with a unique persimmon flavor. I didn't have two loaf pans so I made it in a 9.5 * 11 pan (which was about two loaf pans full).

One caveat - this tastes MUCH better hot out of the oven (or even microwaved for 30 seconds).

Persimmon Bread
Two 9-inch Loaves

Using the higher amount of sugar will produce a moister and, of course, sweeter bread.

Adapted from Beard on Bread by James Beard.

Ingredients:
3½ cups sifted flour
1½ teaspoons salt
2 teaspoon baking soda
1 teaspoon ground nutmeg
2 to 2½ cups sugar (I used 1 3/4 cups of agave syrup)
1 cup melted unsalted butter and cooled to room temperature
4 large eggs, at room temperature, lightly beaten
2/3 cup Cognac, bourbon or whiskey
2 cups persimmon puree (from about 4 squishy-soft Hachiya persimmons)
2 cups walnuts or pecans, toasted and chopped (I food processed the pecans)
2 cups raisins, or diced dried fruits (such as apricots, cranberries, or dates) (I omitted)

Directions
1. Butter 2 loaf pans. Line the bottoms with a piece of parchment paper or dust with flour and tap out any excess.

2. Preheat oven to 350 degrees.

3. Sift the first 5 dry ingredients in a large mixing bowl.

4. Make a well in the center then stir in the butter, eggs, liquor, persimmon puree then the nuts and raisins.

5. Bake 1 hour or until toothpick inserted into the center comes out clean.

Storage: Will keep for about a week, if well-wrapped, at room temperature. The Persimmon Breads take well to being frozen, too.

Holidays

I haven't been doing as much baking this season as I normally do. However, I was reading the Amateur Gourmet today and he mentioned his "favorite dessert recipe of all time" so I knew that I had to make this RIGHT AWAY.

My excuse is that I signed up to bring "other" to the big monkey's holiday party tomorrow at school :) I'm making 2, so if I taste it and it's way too "sophisticated" for the kids (or just tastes way too good) then I'll keep both for the house or turn the second one in to a gift for someone.

On a related note, I am giving the little monkey's teacher wine for her gift (aside from chipping in for the class gift). She says she like wine and she has to put up with my child, so that's OK, right?


Almond Cake
From Cooking for Mr. Latte by Amanda Hesser

Ingredients:
2 sticks unsalted butter, softened, plus more for buttering pan
1 cup sour cream, at room temperature
1 teaspoon baking soda
2 cups sifted all-purpose flour (measured after sifting)
1/2 teaspoon sea salt
1 1/2 cups sugar
7-ounce tube almond paste, cut into small pieces
4 egg yolks, at room temperature
1 teaspoon almond extract
Confectioner's sugar, or sifting over cake

Directions:
Preheat oven to 350. Generously butter sides and bottom of a 9-inch spring form pan. Mix together the sour cream and baking soda in a small bowl. Sift the flour and salt in another bowl.

Using an electric mixer, cream the butter and sugar until fluffy. Add the almond paste, a little at a tie, at medium speed, and beat for 8 minutes. Beat in the egg yolks one at a time, and mix until incorporated. It will look curdled, don't worry. Blend in the almond extract and the sour cream mixture. Reduce mixer speed to low and gradually add the flour mixture just until blended.

Pour the batter into the prepared pan and spread evenly. Bake about 1 hour (note: mine took about 20 minutes longer). It is done when you press the top and it returns its shape, and also shrinks from the sides of the pan. Remove from the oven and place on a baking rack to cool in the pan. When ready to serve, sift confectioner's sugar over the top.

Note: Amanda Hesser says in her book that this cake always sinks.

Dark-Chocolate Souffle Cake

My friend went to dinner tonight with other friends and her daughters came over and hung out with us. Her little one (8) is best friends with my big one, and her big one (13) loves to cook and bake. We opened the The Complete Cooking Light cookbook and choose this cake to make.

Wow! It's good. Very rich and chocolaty, but quite light. My suggestion - don't let the cake cool down. East it nice and hot out of the oven!

Dark-Chocolate Souffle Cake

Cake flour is a fine-textured, soft wheat flour with a high starch content, and usually comes in a box rather than a bag. It can be found with the cake mixes at the supermarket.

Ingredients:
Cooking spray
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
3/4 cup water
1 tablespoon instant espresso or 2 tablespoons instant coffee granules
2/3 cup Dutch process or unsweetened cocoa
1/4 teaspoon salt
2 ounces semisweet chocolate, chopped
2 ounces unsweetened chocolate, chopped
2 tablespoons Kahlua (coffee-flavored liqueur)
3 large egg yolks
1/3 cup sifted cake flour (such as Swan's Down)
6 large egg whites (at room temperature)
1/4 teaspoon cream of tartar
1/3 cup granulated sugar
1 tablespoon powdered sugar
1/4 cup raspberries (optional)
Chocolate curls (optional)

Directions:
Preheat oven to 300.
Coat bottom of a 9-inch spring form pan with cooking spray. Set aside.

Combine 1/2 cup granulated sugar, 1/2 cup brown sugar, water, and espresso in a large saucepan; stir well and bring to a boil. Remove from heat; add cocoa, salt, and chocolates, stirring with a whisk until chocolate melts. Stir in Kahlua and egg yolks. Stir in flour; cool to room temperature. Set aside.

Beat egg whites and cream of tartar at high speed of a mixer until foamy. Add 1/3 cup granulated sugar, 1 tablespoon at a time, beating until stiff peaks form. Gently fold one-fourth of egg white mixture into chocolate mixture; repeat procedure with remaining egg white mixture, one-fourth at a time. Spoon into prepared pan. Bake at 300 for 1 hour or until a wooden pick inserted in center comes out almost clean. Cool completely on wire rack. Remove sides from pan; sift powdered sugar over cake. Garnish with raspberries and chocolate curls, if desired.

Note: A substitution of 1/4 cup all-purpose flour may be used in place of 1/3 cup cake flour.

Yield: 12 servings (serving size: 1 wedge)

CALORIES 205 (27% from fat); FAT 6.1g (satfat 3.2g, monofat 1.9g, polyfat 0.4g); PROTEIN 5g; CARBOHYDRATE 34.2g; FIBER 0.2g; CHOLESTEROL 55mg; IRON 2mg; SODIUM 91mg; CALCIUM 31mg;

No-Cook Cranberry, Raspberry & Apple Relish

My mom sent me a new recipe to try for Thanksgiving cranberry relish. At first I was hesitant, primarily because my sister sent it to my mom. Then I started looking at it and realized that I had almost all of the ingredients.

I made it in addition to my standard cranberry sauce. The result? Let's just say that NO ONE, including myself, even touched the other cranberry sauce!

I will be buying bags of cranberries to freeze, just so that I can make this dish year round. It is THAT GOOD! I love it on bread, on pancakes, out of the jar just plain, and yes, on turkey.

Make this TODAY!

No-Cook Cranberry, Raspberry & Apple Relish
SF Chronicle
Submitted by the
From Marlene Sorosky Gray.
This can be made several days in advance.

Ingredients:
1 pound fresh cranberries
(about 4 1/2 cups)
2 tart green apples, halved, cored and coarsely chopped
(about 3 cups)
1 cup sugar
1/2 cup orange marmalade
1 package (10 ounces) frozen raspberries, thawed and
drained (about 2 1/2 cups)
1 to 2 teaspoons fresh lemon juice, or to taste



Directions:
Combine all ingredients in the container of a food processor fitted
with the steel blade. Pulse with a quick on-and-off motion, just until
finely chopped. Transfer to a bowl, cover and refrigerate.

Makes 6 cups

Royal Raspberry Bars

Apparently, I like to be tortured! Right around this time of year, I start getting emails from MyRecipes Cookie Countdown. Instead of unsubscribing, I open every email and drool!

These bars were particularly drool worthy, and yes, they do taste just as good as they look! Perfect for company - they look extremely festive with the white meringue and red raspberry filling.


Royal Raspberry Bars

Phyllis Ciardo developed her own rich and chewy version of the meringue-topped bars she remembers her mother baking every Christmas.

Ingredients:
1 1/4 cups rolled oats
1 1/4 cups all-purpose flour
3/4 cup sweetened flaked dried coconut
1/4 cup plus 2/3 cup sugar
1/2 teaspoon salt
3/4 cup (3/8 lb.) butter or margarine, melted
3/4 cup raspberry jam
3 large egg whites
1/4 teaspoon cream of tartar



Directions:
In a bowl, mix oats, flour, coconut, 1/4 cup sugar, and salt. Add melted butter and stir until well blended. Press dough level in bottom of a 9- by 13-inch baking pan.
Bake crust in a 325° regular or convection oven until edges begin to brown, 15 to 18 minutes. Let cool about 5 minutes, then spread jam evenly over warm crust.
In a large bowl, with a mixer on high speed, whip egg whites and cream of tartar until thick and foamy. Gradually add 2/3 cup sugar and continue to whip until mixture holds soft, shiny peaks. With a spatula, spread meringue evenly over jam.
Bake until meringue is lightly browned, about 20 minutes. Let cool 5 minutes, then cut into 24 bars. Let cool completely, then use a wide spatula to remove bars from pan.

Yield: Makes 2 dozen bars

CALORIES 158 (39% from fat); FAT 6.8g (sat 4.3g); CHOLESTEROL 16mg; CARBOHYDRATE 23g; SODIUM 124mg; PROTEIN 2g; FIBER 0.9g

Sunset, DECEMBER 2001

Angel Food Cake

Recently, I bought the most amazing, light and tasty Angel Food Cake. So, I decided to try and make my own.

The first recipe I came upon was the Barefoot Contessa's Angel Food Cake. She has not failed me yet so I am hopeful that I can same the same for this recipe. Hope bad can it possibly be with egg whites, sugar, vanilla extract and lemon zest?!

So far I've tried the stuff that's on the bottom pan and the little crumbs that have fallen off the cake :) It's very good but next time I will experiment with reducing the sugar.

Lemon Angel Food Cake
Barefoot Contessa Family Style
Prep Time: 20 min
Cook Time: 40 min

Serves:8 servings

Ingredients
2 cups sifted superfine sugar, divided
1 1/3 cups sifted cake flour (not self-rising)
1 1/2 cups egg whites, at room temperature (10 to 12 eggs)
3/4 teaspoon kosher salt
1 1/2 teaspoons cream of tartar
3/4 teaspoon pure vanilla extract
1 1/2 teaspoons grated lemon zest (1 large lemon)





(I forgot to take the lemon out of the refrigerator before I took the picture)

Directions
Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and sift together 4 times. Set aside. Place the egg whites, salt, and cream of tartar in the bowl of an electric mixer fitted with a whisk attachment and beat on high speed until the eggs make medium-firm peaks, about 1 minute. With the mixer on medium speed, add the remaining 1 1/2 cups of sugar by sprinkling it over the beaten egg whites. Whisk for a few minutes until thick and shiny. Whisk in the vanilla and lemon zest and continue to whisk until very thick, about 1 more minute. Sift about 1/4 of the flour mixture over the egg whites and fold it into the batter with a rubber spatula. Continue adding the flour by fourths by sifting and folding until it's all incorporated.
Pour the batter into an ungreased 10-inch tube pan, smooth the top, and bake it for 35 to 40 minutes, until it springs back to the touch. Remove the cake from the oven and invert the pan on a cooling rack until cool.

Monkey Cupcakes

Last night I decided to "up my game". I made monkey cupcakes for my big monkey to take to class today (it's her birthday?).

Usually, I make both the cupcakes and the frosting from mixes (and trust me, the kids don't care) but last night I decided to (I have no idea why) make the cupcakes from scratch (still used a can of frosting though - I didn't completely do a 180). I think it actually took about the same amount of time (since I just did one big batch instead of 3 little ones) but man was the kitchen much more messy!

First off, the batter was DELICIOUS. I could have eaten the whole thing raw! Once they were cooked, they SMELLED FANTASTIC. The taste - wow!!! Moist, chocolaty, and OH SO GOOD!!

I got this recipe off of recipezaar, which was cool because I was able to scale for the number of cupcakes I wanted.

Barefoot Contessa's Chocolate Cupcakes

Ingredients:
18 tablespoons butter, at room temperature
1 cups granulated sugar
1 cups light brown sugar, packed
3 extra-large eggs, at room temperature
3 teaspoons pure vanilla extract
1 1/2 cups buttermilk, shaken, at room temperature
3/4 cup sour cream, at room temperature
3 tablespoons brewed coffee
2 5/8 cups all-purpose flour
1 1/2 cups good cocoa powder
2 1/4 teaspoons baking soda
3/4 teaspoon kosher salt

Directions:
Preheat the oven to 350 degrees F. Line cupcake pans with paper liners.
In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and 2 sugars on high speed until light and fluffy, approximately 5 minutes.
Lower the speed to medium, add the eggs 1 at a time, then add the vanilla and mix well. In a separate bowl, whisk together the buttermilk, sour cream, and coffee.
In another bowl, sift together the flour, cocoa, baking soda, and salt.
On low speed, add the buttermilk mixture and the flour mixture alternately in thirds to the mixer bowl, beginning with the buttermilk mixture and ending with the flour mixture. Mix only until blended. Fold the batter with a rubber spatula to be sure it's completely blended. Divide the batter among the cupcake pans (1 rounded standard ice cream scoop per cup is the right amount). Bake in the middle of the oven for 20 to 25 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.

Whipped Cream

As much as I love to cook, there are many, many things I have never made before. One of those things - whipped cream.

We were having friends over for brunch, and I decided to make fresh whipped cream to go with my home made waffles.

OMG - I don't know why I never made fresh whipped cream before! It is so easy and super tasty! There's REALLY nothing to it.

Whipped Cream

Ingredients
Heavy Whipping Cream
Vanilla
Sugar

Directions
Pour whipping cream in to a mixer. Add some vanilla (about 1 tbsp) and some sugar (about 1 tbsp). Whip until peaks form (about 2 minutes). Be careful no to over whip or else the cream will turn in to butter.

How easy is that? I don't think I'll ever go back to store bought again (except maybe for dairy free, fat free cool whip - which isn't really whipped cream).

The monkeys went nuts for it to - between the three of them begging to eat it by the spoonful, I had to stow the cream up on a high shelf until it was time to eat!!

Monkey Cupcakes

I am including my recipe for Monkey Cupcakes, which are SUPER easy to make. They turn out very cute and silly and can be customized however you want. I love the cake I made too, but the cupcakes are special.

Monkey Cupcakes
baked in 3 inch cup pans, makes 12 or 24 reg (2-1/2 inch)size

Veg Oil spray
flour for dusting pans

1 pkg yellow cake mix
1-1/2 cups mashed bananas
1/2 c water
1/2 c veg oil
3 large eggs
1 tsp ground cinnamon

Prepare pans by spraying and dusting with flour. Heat oven to 350.

Combine cake mix, bananas, water, oil, eggs and cinnamon in large mixing bowl and blend 30 seconds. Scrape down sides and mix on med speed 2 min. Spoon into prepared pans filling 3/4 way full. Bake 24-28 min for large cupcakes or 18-20 for standard size. Cool 5 min and remove from pans. Place on wire rack to cool 15 min. Meanwhile, prepare icing.

Frost cupcakes and place uncovered in refrigerator 20 min to set frosting. Store under glass at room temp up to 3 days or in fridge up to 1 week. Freeze up to 6 months. Thaw overnight in fridge before serving.

To decorate like monkeys, place 2 M&Ms for eyes. With a icing from the grocery store, pipe a semicircle for a wide grin and nose if you want. For ears, secure one mini Nilla wafer cookie (cut in 1/2) into the frosting until they hold (using a little extra frosting if needed). Use a regular Nilla wafer for the mouth (cut off the top 1/3 of the wafer) . Sprinkle sprinkles around the edges for hair/fur.

The holiday baking continues...

I have no idea why I love to bake during the holidays. From Halloween to January, I bake more in these 2 months than I do the rest of the year combined. Maybe it's the "cold" weather. Maybe it's the fact the baked treats always put people in a festive mood.

However, I still won't do anything "complicated". No rolling, chilling, stacking, etc...

I've been getting Cookie Countdown emails. Almost all of them are mouth-watering. Only a few meet my criteria of being easy to make. This recipe called out to me. And now that I've tasted it - wow! Am I glad it did!

A couple of changes to the original recipe - At the last minute, I subbed the unbleached white whole wheat flour for 1/2 of the regular white flour, to make the cookies a bit more healthy. It is not noticeable at all. Also, I used a 1/2 cup of butter and subbed plain kefir for the other 1/2 cup. Again, to me, the healthy substitution does nothing to harm the flavor. I added 1 more tespoon of vanilla, just because I love vanilla. The last substitution is walnuts for the pecans. I simply could not find the pecans.

Oatmeal Chocolate Chunk Cookies
Prep: 15 minutes, Bake: 10 minutes.

1 cup butter, softened (1/2 butter)
½ cup kefir (my addition)
1 cup firmly packed brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract (I used 3)
2 cups all-purpose flour (1 cup regular, 1 cup unbleached white whole wheat)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups uncooked regular oats
1 (11.5-ounce) package semisweet chocolate mega morsels (my package was 12 oz.)
1 cup chopped toasted pecans (used walnuts pulsed in the food processor until pretty fine)



1. Preheat oven to 350°.
2. Beat butter and sugars at medium speed with an electric mixer until creamy. Add eggs and vanilla, beating well.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine flour, baking soda, and salt in a bowl, stirring well. Add oats; stir well. Add to butter mixture; stir until well blended. Gently stir in morsels and pecans. Drop by rounded tablespoons 2 inches apart onto baking sheets lined with parchment paper. Bake at 350° for 10 minutes or until brown around edges. Cool on pan 2 to 3 minutes or until firm. Remove cookies from pan; cool on wire racks.

Yield: Makes 2 1/2 dozen cookies (mine made 5 1/2 dozen, I guess I used more like 3/4rounded tablespoons - but the cookies are still big)





Easy to make, tastes wonderful and yields a high quantity of cookies!

Slap yo Momma good!

First off, these Chocolate Marble Biscotti are "leave the kitchen to stop eating" good!!! They are "slap yo momma" good! Wow - are they ever good!

Chocolate Marble Biscotti
My Baking Adventures Blog (wonderful Blog by the way)

2 ¾ c. all purpose flour
1 tsp baking powder
½ tsp salt
¾ c. butter, slightly firm
1 c. sugar
3 large eggs
1 ½ tsp vanilla extract (I made my own using rum and vanilla pods, hence the rum bottle)
3 oz. bittersweet chocolate (I used chips), melted



Heat the oven to 350 degrees. Line 2 baking sheets with parchment paper (I used silpats) and set aside.

Sift together the flour, baking powder, and salt.

In the bowl of an electric mixer fitted with the paddle attachment, mix the butter on medium speed until smooth, about 1 minute. Add the sugar in a steady stream and beat for 2 minutes longer. Beat in the eggs one at a time, scraping down the bowl periodically. Add the vanilla and beat again. Reduce the mixer speed to low and mix in the flour in 2 additions, mixing only to combine. Remove the bowl from the mixer.

Divide the dough into 2 large mixing bowls, and working with one bowl at a time, drizzle spoonfuls of one-half of the melted chocolate over the dough. Cut through the dough with the spatula, but do not stir or overwork the dough. It’s alright to see wet patches of chocolate. Scoop the dough onto the prepared baking sheet, and form a log about 12 inches wide and 2 inches wide. Repeat with the remaining dough.

Bake the dough for about 20 minutes, or until lightly browned and firm in the center. Remove the logs from the oven and allow to cool for 10 minutes. Using a serrated knife, cut the logs into ½ inch thick slices, then lay the cookies down on the baking sheet, return to the oven and bake again for 18 minutes, flipping them over halfway through the baking time.

Remove the biscotti to a wire rack to cool completely.

Makes about 5 dozen biscotti (mine made 2 dozen - I think my shapes were funky and not according to the directions).

A couple of caveats: The dough is very "wet" and "sticky". The biscotti took twice as long to cook in the first stage (before cutting). I tried to melt my chocolate chips in a pyrex cup - smoke ensued. I ended up melting the chocolate chips on the stove top, in about 1/3 of the time! My recipe made 2 dozen - I think my shapes were closer to 5 inches wide. They do look more like "real" biscotti.

Aren't they pretty and "marbley":






The big monkey and I met with her pediatrician today for her class project on a profession she was interested in. This woman was amazing. She acted like she had all the time in the world to sit and talk to us. She answered the monkey's questions while I took copious notes. Then she posed for a picture AND asked for a copy of the report when it was done!

Time on My Hands

I decided to take the 7pm Zumba class tonight and was home and done exercising by 8:05pm (still LOVE the class). After putting the big monkey to sleep (she was waiting up), I ran out to Ralphs, picked up the 2 ingredients I needed and was making these bars by 9pm! Usually, I am only heading out to the gym at 9pm! Woo Hoo, extra time!

So, what did I do with my extra time?

Well - I spent about 30 minutes trying to figure out the LAUSD "Choices" brochure. It's the crazy "points" getting game you have to play if you want your child in a gifted program. And I'm already a YEAR LATE in accumulating points :0 !!!! I guess we'll find out in May if and where she gets in.

So far, these bars smell and look great. Taste test tomorrow!

Cranberry-Oatmeal Bars
These bar cookies strike a nice flavor balance: not too sweet and not too tart. Be sure to zest the orange before you squeeze the juice.
Yield
24 servings (serving size: 1 square)


Ingredients
Crust:
·4.5 ounces all-purpose flour (about 1 cup)
·1 cup quick-cooking oats
·1/2 cup packed brown sugar
·1/4 teaspoon salt
·1/4 teaspoon baking soda
·1/4 teaspoon ground cinnamon
·6 tablespoons butter, melted
·3 tablespoons orange juice
·Cooking spray (I didn't use this - I used the wrapper of the butter)

Filling:
·1 1/3 cups dried cranberries (about 6 ounces)
·3/4 cup sour cream
·1/2 cup granulated sugar (I used Splenda instead)
·2 tablespoons all-purpose flour
·1 teaspoon vanilla extract
·1/2 teaspoon grated orange rind
·1 large egg white, lightly beaten

Preparation:
1. Preheat oven to 325°.
2. To prepare crust, weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a medium bowl, stirring well with a whisk. Drizzle butter and juice over flour mixture, stirring until moistened (mixture will be crumbly). Reserve 1/2 cup oat mixture. Press remaining oat mixture into the bottom of an 11 x 7–inch baking dish coated with cooking spray. (This crust is SUPER thin - for a more substantial "bar" I would double the oat mixture for the crust).
3. To prepare filling, combine cranberries, sour cream, granulated sugar (Splenda instead), and remaining ingredients in a medium bowl, stirring well.

Doesn't the filling look amazing? White, red and speckles of orange - YUM!!


4. Spread cranberry mixture over prepared crust; sprinkle reserved oat mixture evenly over filling. Bake at 325° for 40 minutes or until edges are golden. Cool completely in pan on a wire rack.



Nutritional Information:
Calories: 133 (31% from fat)
Fat: 4.6g (sat 2.6g,mono 0.8g,poly 0.2g)
Protein: 1.5g
Carbohydrate: 21.9g
Fiber: 0.9g
Cholesterol:13mg
Iron: 0.6mg
Sodium: 67mg
Calcium: 20mg
Kathy Farrell-Kingsley, Cooking Light, NOVEMBER 2008

The pursuit of my inner June Cleaver

I am an immigrant. I was brought to American to live the American dream and to partake in the "Pursuit of Happiness", which is my right according to The Statue of Liberty.

I learned to speak English, partially, by watching the Incredible Hulk and other sitcoms. High School was going to be either like Sixteen Candles, The Breakfast Club or any other John Hughes movie. Americans families were run by moms that were perfect.

These moms: June Cleaver, Carol Brady, Lucille Ball, etc... These moms fricking vacuumed in pearls, perfectly pressed dresses, coiffed hair and heels! I wanted to be a "perfect mom".

Looking back now, I see the reality:

June Cleaver - kids went to school, came home, dropped their books and ran outside to play until dark. Husband was home by 5pm to "discipline" the boys.

Carol Brady - stay at home mom, live in house-keeper, older kids took care of younger kids. According to a friend, Carol was a raging alcoholic.

Lucille Ball - constantly had a neighbor, or the Mertzes, watch little Ricky while she went off on her hair-brained schemes!

And all across "perfect mom" sitcom land, not an "after school activity" in sight! Kid wanted piano lessons - neighbor did it for a casserole/pie. Kids rode their bikes where ever they wanted. And if they fell into a well, well, Lassie alerted the flippin authorities!

It was in that vein that I decided to make a cake for the big monkey's Fall Open House Bake Sale.

Brazilian Style Carrot Cake from:

http://kitchenspace.blogspot.com/

4 carrots - raw, peeled and chopped into chunks

2 cups sugar (I use 1 1/4 cups)

4 eggs

1/2 cup oil

2 cups flour

1 tablespoon baking powder

Grease and flour a bundt pan (or a 13x9, rectangular pan). Preheat oven to 350 F. Put carrots, sugar, oil, and eggs in a blender and whiz until all pureed and smooth. Pour batter into a bowl, add flour and baking powder and stir well with a wooden spoon until all incorporated (but don't over mix!). Pour batter into prepared pan, bake at 350F for about 35 minutes, or until a toothpick inserted in the middle comes out clean. Wait a few minutes for cake to cool (while you make the chocolate sauce) and invert cake into a plate. Pour hot chocolate sauce over the cake while it is still warm. Serve cake warm or cool to room temperature (if you can wait all that long, that is!).

Chocolate glaze

2 tablespoons cocoa

4 tablespoons sugar

2 tablespoons butter

5 tablespoons milk

Put all ingredients into a saucepan, heat over medium-high heat and let boil for about 4 to 5 minutes, until it has thickened up. Pour hot chocolate sauce immediately over the warm cake.

My own brand of crazy

I was talking to another mom today who is making her children's Halloween costumes. Now, this woman is not normally someone who enjoys sewing, but she does it on Halloween for her kids. She's been at this AT LEAST a week! My opinion (unwarranted of course) - go to Target, the costumes are $19.99-$29.99! Alas, she keeps toiling at it.


This is the same mom who call me an over-achiever when I cook. She cooks for her family every night - but it's simple stuff like pre-marinated meats, tried and trues, etc... The fact that I will make a whole chicken astounds her (no matter that it's one of the easiest things to make). Her opinion (unwarranted of course) - you can buy a whole rotisserie chicken for $5.99! Alas, I keep cooking.


Tonight is a good example of both of us. Shes at home working away at her costumes and making labels for candy bars for a friend for a party.


I picked up my kids from dance, took them to the pumpkin patch before it's too late (in which case I'm sure I would have been told that I "LIED" by promising to take them to a pumpkin patch), drove them home, did homework with my 1st grader, put them to bed, realized my tire was flat (had been showing "low tire pressure" all darn day!), went to the gas station 5 blocks from my house, put air in my tire (1st time ever - yeah me!), went to the gym (trying to drop back those pesky pounds that have crept over the last 2.5 months) and came home.

So - it's 10:30pm and what do I do???? Any guesses?? Well - it's my own brand of crazy.

I BAKED ! Now I am NOT A BAKER but any stretch of the imagination - I substitute way too much. And I'm way too lazy to be precise, to roll out, etc... Of course, because I love gadgets I have an amazing rolling pin that's no-stick but I have never used it.

Regardless, I saw a great recipe on the Cooking Light Bulletin Boards, which I read religiously every day, and decided to go for it. And yes, I did tweak for the ingredients I had on hand. Can Chocolate muffins really ever be bad? We'll see what my co-workers think!

Low-Fat Chocolate Muffins
From May/June 2002 Quick Cooking
(originally posted by Kismet, topping posted by colleency)

1 1/2 cups all purpose flour
3/4 cup sugar
1/4 cup baking cocoa (I used Penzey's Dutch Cocoa)
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup fat-free vanilla yogurt (in 2nd batch, used raspberry kefir instead since it's all I had left)
2/3 cup fat-free milk (used 1%) (in 1st batch, where I used yogurt, I added 1/4 cup more milk)
1/2 teaspoon vanilla extract
mini chocolate chips (added a handful to the 2nd batch with the wet ingredients)

Peanut Butter Crunch Topping (500 Best Muffin Recipes):
3 Tbsp peanut butter
4 Tbsp granulated sugar
2 Tbsp all-purpose flour
1/8 tsp salt

In a bowl, combine the first six ingredients. Stir in yogurt, milk and vanilla just until moistened. Coat muffin cups with nonstick cooking spray; fill two-thirds full.

Sprinkle with topping (one batch of topping lasted for 2 dozen muffins).

Bake at 400 degrees for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.

Yield: 1 dozen