Monday, April 30, 2012
Saturday, April 21, 2012
Tuesday, April 10, 2012
My mother-in-law’s birthday happened to fall on Easter this year, so I wanted to host the family meal so she could relax and enjoy her day. The usual crowd was cut in half thanks to Spring Break taking most of my side of the family to sunny California or to The Master’s Tournament in Augusta Georgia. Even so, I knew the dessert needed to be big enough to allow for seconds and thirds for my 4 growing nephews that would be there.
I saw this recipe on Real Mom Kitchen and knew it would be perfect. She uses a boxed cake mix, but I wanted to make it a little more special by using the white sheet cake recipe from Frieda Loves Bread. I don’t think I’ll ever use a boxed mix again! It turned out SO good! Everybody loved it, and the creamy topping was good enough to eat by the spoonful. Now I’ve got my go-to white sheet cake to go along with my go-to chocolate sheet cake.
White Sheet Cake With Creamy Topping and Strawberries serves 24+
For The Cake:
1 C. butter
1 C. water
2 C. sugar
2 C. + 4 Tbsp. flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla
1/2 C. plain nonfat Greek style yogurt (or sour cream)
Put butter and water in a large bowl. Heat in microwave for 2 minutes. Stir until all the butter is melted. Add sugar, flour, salt, and soda. Stir with a wire whisk until smooth. Add eggs and vanilla, beat well. Stir in yogurt or sour cream until all is blended.
Pour into a 11”x17” baking sheet that has been greased.
Bake at 375º for 18-22 minutes, until cake springs back when lightly touched or toothpick inserted in center comes clean.
For the Topping:
2 (8 oz) packages of cream cheese, softened
3 1/2 C. powdered sugar
1 (12oz) container of cool whip
Sliced strawberries or other fruit topping
With a mixer, blend cream cheese and powdered sugar together. Add cool whip and beat until smooth and creamy.
Spread mixture on top of cooled cake.
Cut into pieces and serve with fruit topping.
Refrigerate any leftovers.
Wednesday, April 4, 2012
Yesterday was my friend, Val’s birthday, so I took her to lunch. She and I have a lot in common; one thing being our interest in food and nutrition. We got talking about all kinds of debatable views on various sweeteners, fats, organic meat, etc. She has been on a gluten free diet for the past 9 months or so and has just recently been adding whole grains back in to her diet to see what happens. Anyway, I told her about this recipe as a way to eat oats other than in just plain old oatmeal form. It’s one from a great blog, Chocolate Covered Katie. Her recipes are vegan, but easily adapted to be more “main-stream”. On her site you will also find other variations of these tasty little oat cakes such as Pumpkin Pie, Banana Bread, Oatmeal Raisin and Chocoalte Chip Cookie Dough. My kids just assume they are regular muffins because the consistency is so different from prepared oatmeal, and who could resist that “frosting” drizzle? I love them because they are filling, versatile, and not too sweet for a morning meal! So here you go Val, enjoy!
Cinnamon Roll Baked Oatmeal makes 11-12
2 C. Oats
1 tsp. Vanilla Extract
2 tsp. Cinnamon
Sweetener to taste, such as 3-4 packets of stevia, 10-12 drops liquid stevia, 3 Tbsp. maple syrup or honey (this amount makes them just sweet enough for me and the kids)
1 C. Unsweetened Applesauce (you can also substitute pumpkin or mashed banana)
1 C. Milk or Water (I usually do a combination of the two)
1/4 tsp. Salt
Optional: A few Tbsp. flax meal, handful of nuts, unsweetened coconut, raisins or other fruit
Preheat oven to 375 degrees. Combine raw oats, spices, applesauce, and liquid. Spray a regular size muffin tin with cooking spray and fill each cup 1/2 – 3/4 full. You should be able to fill about 11 or 12. Cook for 18-20 minutes, or more until it’s firm. Let cool slightly and run a knife around each muffin cup to loosen sides. Invert onto cooling rack and leave until cool to the touch. Turn right side up on cooling rack and set over a pan or tin foil to catch any drips of “frosting”.
1/2 C. Nonfat Plain Greek Yogurt
4 oz. Reduced-Fat Cream Cheese, softened
1/2 tsp. Vanilla Extract
3-4 Tbsp. Milk
Sweetener to taste, such as a few drops liquid stevia or agave
Combine all ingredients in a small food processor or blender. Mix until smooth. Drizzle over baked oatmeal cakes.
1 standard muffin cup size oatmeal cake without frosting = (info is an approximation)
60 calories, 1 g. fat, 2.5 g. protein, 3 g. fiber