Squash Bars Friday, Mar 1 2013 

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I had 1/2 a spaghetti squash leftover the other day, and didn’t know what to do with it. I found this recipe in the cookbook “Simply in Season” and decided to give it a try. It turned out delicious! My husband and boys couldn’t stop eating it. I’ll definitely be repeating this easy and yummy recipe.

Squash Bars

2 cups winter squash or pumpkin (cooked and puréed)
1 cup sugar
3/4 cup oil
4 eggs
1 tsp vanilla
1/2 tsp salt
1 cup wheat flour
1 cup white flour
2 tsp baking powder
1 tsp baking soda
1 tsp cinnamon

Beat together squash, sugar, oil, eggs, vanilla and salt. Mix in dry ingredients. Pour into greased 11×17″ pan. Bake at 350F for 25-30 minutes.

Snake Birthday Cake Wednesday, Jan 16 2013 

We made this cake for my son’s birthday. We baked the cake (Chocolate Spelt Cake) in two bundt pans, then cut them in half and placed them into a snake shape. My husband decorated it with icing and candies. It was a bit hit! 🙂

Secret Recipe Club: Pumpkin Brownies Monday, Nov 26 2012 

Here comes another Secret Recipe Club recipe swap! This month, I was assigned Avril’s blog: Baking and Creating with Avril. Since we are moving cross-country this coming Thursday, I needed to find a fairly simple recipe. I knew I found the perfect recipe when I saw this one: Pumpkies (aka Pumpkin Brownies!).

We love pumpkin stuff, especially at this time of the year, I had some to use up in my freezer, and it’s a quick and easy recipe. 🙂  I made it, let it cool, then offered a piece to my 4-yr old. He took one bite and said “I really like this!!!” and proceeded to eat more instead of his lunch. 😉  (I guess it’s my fault for giving him some just before lunch!!)

Thanks for a yummy, quick and easy recipe, Avril! I’ll be making this one again. 🙂

Pumpkin Brownies

1/3 cup butter, softened
1 cup sugar
1 egg
1/2 cup pumpkin puree
3/4 cup flour (I used spelt flour)
1 tsp pumpkin pie spice (I used: 1/4 tsp cloves, 1/4 tsp ginger, 1/4 tsp nutmeg, 1/4 tsp cinnamon)
1/2 tsp cinnamon
1/4 tsp salt
Beat butter until light and fluffy, add in sugar, egg and pumpkin puree.  Mix all together until well combined then add in flour, spices and salt to your pumpkin mixture.  Mix all together thoroughly. Pour into greased 8″x8″ pan. Bake at 350F for 30-35 minutes.  Cool as much as you wish and serve.



Brown Sugar Coconut Frosting Friday, Sep 14 2012 

I use this frosting when I make this Oatmeal Rye Cake (pictured above), and it totally makes the cake! I know it would be equally delicious on other cakes too, just haven’t gotten around to trying it yet. 🙂  It’s quick and easy, and so yummy!

Brown Sugar Coconut Frosting

1/2 cup brown sugar
1/2 cup butter or margarine (softened)
4 1/2 Tsp light cream (I use regular milk)
1 cup shredded coconut

Mix ingredients until well blended. Spread on warm cake. Broil until frosting is golden brown (approximately 5 minutes).

Makes enough to cover a 9″x13″ pan.

Recipe from Sensible Cooking.

Quinoa Fudge Sour Cream Cake Saturday, Apr 7 2012 

This recipe is a bit past my comfort zone, in that it takes quinoa! I love quinoa, but I don’t use it much because I can’t buy it in bulk. And I’m a save-money-by-buying-bulk type of gal. 😉  I decided to try it though, and it’s very delicious! It’s a bit more crumbly than my favourite Chocolate Spelt Fudge Cake, but still very delicious!

I wanted to make this recipe so anyone can make it, so I ground my quinoa in my coffee grinder instead of using my grain mill. It worked great! Just grind until the quinoa looks like a fine flour. 🙂

Quinoa Fudge Sour Cream Cake

2 eggs, separated
1/4 cup butter (soft)
1/4 cup hot water
1/4 cup cocoa
1 cup maple syrup
1 1/4 cup quinoa flour (I used my coffee grinder to make the flour!)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 cup sour cream
1 cup pecans (optional)*

Beat egg whites until stiff. Set aside. Mix remaining ingredients in bowl until moist. Gently fold in egg whites. Pour into greased 8″x8″ pan. Bake at 375F for 30-35 minutes, until toothpick inserted comes out clean.

*I don’t care much for nuts in breads and cakes. I put 1/2 cup, but next time I’ll omit. Or, substitute with chocolate chips! 😉

This recipe is from Sensible Cooking.

Oatmeal Rye Cake Thursday, Mar 29 2012 

When I first came across this recipe, I was not tempted to make it. Oatmeal Rye Cake? Seriously? Who would want to make it? Doesn’t rye flour add a very distinct taste?

So why, do you ask, did I make it after all those hesitations? Because I’m a bit of a sucker for recipes that aren’t normal. 😉  And because I love finding desserts that are somewhat healthy (no white flour). It’s easier to justify eating more of it that way, you know!! 🙂

I am very glad I made it. You would never know it’s from from rye flour! It’s moist, delicious, and even friends loved it and were surprised at the ingredients!

Oatmeal Rye Cake

1/2 cup butter or margarine, softened
1 cup brown sugar
2 eggs
1 tsp vanilla
3 Tbsp barley flour*
1 1/4 cup rye flour
1 cup rolled oats**
1 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 1/4 cup water/milk

Cream butter and sugar. Add eggs and vanilla, mix. Combine dry ingredients. Alternately add dry ingredients and water/milk to creamed mixture (batter will be thin). Pour into greased 9×13″ pan. Bake at 350F for 30 minutes, or until toothpick comes out clean.

*I’m quite certain this flour could be substituted with any other kind, if you don’t have any barley flour!
**I used quick oatmeal, and the cake was very moist. Almost too moist. Next time I use quick oatmeal instead of the rolled oats called for in this recipe, I will decrease the water/milk to 1 cup.

The Brown Sugar Coconut Frosting recipe is here (pictured above)!

Recipe from Sensible Cooking.

Upside Down Cake Friday, Nov 25 2011 

 

 

 

 

Upside Down pineapple-with-cherries Cake

Upside down cake is delicious. Even if it broke while trying to flip it around! 😉  I’ve made this recipe with peaches, pineapple, and apples! The recipe is from here.

The middle picture (of broken cake) is made with peaches, and this one with apples. Both delicious options!

Upside Down Cake

1/4 cup butter/margarine
1/2 cup brown sugar
Spice of choice*
Fruits of choice**
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1 1/4 cup flour (I do 100% spelt, or a mixture of white/wheat)
2 tsp baking powder
1/2 tsp salt
1/2 cup milk

Melt 1/4 cup butter in an 8″ square pan. Sprinkle with brown sugar and spice of choice*. Arrange fruits in pan.

In large bowl, cream butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture, alternating with the milk, beating well after each addition. Spread over fruits. Bake at 375F for 35-40 minutes, or until lightly browned on top. Remove cake from oven, and let stand in pan for 5 minutes before flipping into plate. FROM EXPERIENCE: flip it into a plate, not into another pan or it’s likely to break. 😉

*Use 1/4 tsp if using peaches, or 1 tsp cinnamon if using pineapples or apples.
**Use thick slices of peaches, pineapples, or apples!

Pumpkin Apple Cake Friday, Oct 28 2011 

I’ve made this recipe for years. My “adopted Mom” while in college made me a recipe book as a wedding gift (best gift, ever!), and this is one of the recipes in there. It’s soooo good. I’ve made it into muffins before too. 🙂  This is a bit of a variation to her recipe, as I “healthy-fied” it a bit. 🙂

Pumpkin Apple Cake

2 eggs
1/2 cup applesauce or oil
1 cup pumpkin puree
2 1/2 cups flour (I used all spelt)
1/4 cup ground flax (optional)
3/4 cup honey
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
1 tsp cinnamon
2 cups chopped apples (about 2 apples)

Combine wet ingredients. Add dry ingredients and mix. Pour into greased cake pan or 8″x8″ pan. Sprinkle with topping. Bake at 350 for 35-40 minutes.

Topping:
5 Tbsp flour
1/2 cup sugar
1 tsp cinnamon
6 Tbsp butter

Mix together, sprinkle on top of cake.

Chocolate Snack Cake Monday, Aug 22 2011 

 

I first made this cake 3 years ago. My friend Bethany came to spend 3 weeks with us over the due date of my first child. One night I was craving chocolate cake, so we found a snack cake recipe. It’s like a regular cake, but a bit more dense since it has no eggs or milk. It’s quick and easy, you can serve it with icing or without, and it’s chocolate! Mmmm. I’ve definitely developed an “addiction” to chocolate since the birth of my second child!!! I think next time I may even add chocolate chips to this recipe. 😉

This recipe is from Betty Crocker’s cookbook, but as you’ll see below, I change a couple things. This is a cake you can simply mix in a bowl with a spoon, no mixer needed!

Chocolate Snack Cake

1 1/2 cups flour (I use 1 3/4 cup spelt flour)
1 cup sugar (I use 3/4 cup)
1/4 cup baking cocoa
1 tsp baking soda
1/2 tsp salt
1/3 cup oil
1 tsp white vinegar
1/2 tsp vanilla
1 cup cold water

Mi flour, sugar, cocoa, baking soda and salt in bowl. Mix oil, vinegar and vanilla. Vigorously stir oil mixture and wter into flour mixture about 1 minute or until well blended.. Immediately pour into greased 8″x8″ pan. Bake 30 to 35 minutes at 350F, or until toothpick inserted in center comes out clean. Cool 15 minutes. Serve warm or cool with ice cream, or whipped cream, or plain!

Rainbow cupcakes Monday, May 16 2011 

Pretty cool, isn’t it! Well, guess what! Even though it’s on this healthy eating blog, it’s not healthy. hehe  Sometimes life gets in the way, or you want to do something out of the ordinary, and well, rainbow cupcakes are the result!

 

I made these for my son’s 3rd birthday. I cheated all the way. I used a cake mix from a box (I can count on one hand how many times I’ve used those!), and lots of food colouring, which resulted very happy children!

It didn’t work out exactly like I planned, but it was still a neat effect. Next time I think I’ll make less layers so that each colour is more distinct. How to make these? Well, it takes a bit of patience, cake batter, and food colouring. You divide the batter into several bowls, colour each bowl a different colour, and layer the batter (covering the previous colour completely) in a muffin tin. For more detailed directions, and guidelines on food colouring, check out this site.

I know someone who made these, then cut them up in chunks for a truffle! That would be so pretty too!

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