Tag Archive | baking from scratch

Healthier Red Velvet Cupcakes

One of my favorite shows to watch is “Not My Mama’s Meals” where Bobby Deen takes his Mama’s dishes and revamps them to lower calorie, healthier versions.  Since that is something I like to do as well, I feel in an odd sort of way that he and I have something in common!

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Since we keep getting teased for Spring by Mother Nature with some warm days here and there and my daffodils and crocus popping up, then a day or three of snow and ice….I wanted to make something that would just exude Spring.  What about cheery red velvet cupcakes with that fresh taste of spring?

So, here goes!  Yes, I altered this even more….couldn’t help myself.  Next time I think I will reduce the amount of almond extract.  It was a bit much in my opinion, but still very good. And those eggs are farm fresh eggs, which as you can see, I whittled down to just 2 from 4 in the recipe.  Isn’t the blue one beautiful?

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Bobby’s Red  Velvet Cupcakes

6- small roasted beets

1/4 cup canola oil

3/4 cut low-fat buttermilk

1 stick unsalted butter, melted and cooled

1 tsp almond extract

1 tsp vanilla extract

4 large eggs, lightly beaten

2-1/2 cups cake flour

1-1/2 cups raw granulated sugar

3/4 cup unsweetened cocoa powder

1-1/2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

Frosting:

1- 8oz pkg Neufchatel (reduced fat) cream cheese

1-1/4 c. confectioner’s sugar

1/4 c. reduced-fat sour cream

zest of 1 orange, reserve some for garnish

1/4 c. chopped pecans

1/4 c. toasted coconut

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Directions:

For the cupcakes – Preheat the oven to 350 degrees Fahrenheit.  Line cupcake pan with liners or spray with nonstick baking spray.

Add the roasted beets and oil into a blender or food processor.  Puree until the mixture is a thick liquid.  Add the buttermilk, butter, almond extract, vanilla extract and eggs, pulsing until well combined.

In a separate bowl, whisk the flour, sugar, cocoa, baking powder, baking soda and salt together until well incorporated.

Add the dry mixture to the wet mixture and stir/pulse until there are no lumps.  Spoon the batter into the prepared cupcake pan and bake until a toothpick inserted into the center comes out clean or about 15-20 minutes.  Remove from the oven and cool completed in the pan on a cooling rack.

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For the frosting – Using an electric mixer, beat the cream cheese on medium then high speed until very smooth, about 2-3 minutes.  On low speed, add the confectioner’s sugar, sour cream, a big pinch of the orange zest (reserve enough to garnish tops later) and blend together about 1-2 minutes.

Frost each cupcake and garnish with pecans, coconut and/or orange zest.

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In the frosting, the sour cream was also omitted as I didn’t have any and I don’t usually add it to my frosting.  And I didn’t have any coconut or pecans on hand.  I also substituted some of the flour for whole wheat pastry flour. These were really good.  And my husband’s co-workers got to enjoy these since I sent most of them with him to work the next day!

Enjoy!

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Birthday Cake For The Birthday Boy!

In celebration of my husband’s birthday, I decided to bake a German Chocolate cake this morning.  I’ve been wanting to try a homemade frosting for it and have searched high and low for the right recipe.  Finally finding one, I became quite the “busy bee” this morning!

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The cake is the tried and true Hershey’s chocolate cake recipe and I’ve played around with it a tiny bit. Here’s the recipe (My changes are in parenthesis):

Thanks to Hershey’s for the simply awesome recipe that has been one of my favorites.

HERSHEY’S Perfectly Chocolate Chocolate Cake

2 c. sugar  (1-1/2 cups sugar)

1-3/4 c. all purpose-flour (1-1/2 cup unbleached AP flour + 1/4 c. ww pastry flour)

3/4 c. Hershey’s cocoa

1-1/2 tsp baking powder (1-1/2 tsp aluminum-free baking powder)

1-1/2 tsp. baking soda

2 eggs

1 c. milk (I will sometimes use Unsweetened nut milks)

1/2 c. oil

2 tsp. pure vanilla

1 c. boiling water

(1 tsp. coffee)

Combine dry ingredients in a large bowl.  Add eggs, milk, oil and vanilla.  Beat for 2 minutes on medium speed.  Stir in boiling water (batter will be thin).  Pour into pans.  Bake 30-35 minutes at 350 degrees.  Cool 10 minutes then cool completely out of the pans.  Ice when completely cool.

This is the icing recipe for a 2-layer cake. Since I’ve never made it before, I will follow it exactly before I start playing with it! Ok, so I lied. I did play around with it, but only a little bit!

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German Chocolate Cake Frosting

1 c. evaporated milk

1 c. sugar

3 egg yolks beat with 1 tsp. water

1/2 c. butter

1 c. chopped pecans

1 c. flake coconut

1 tbsp. corn starch (optional)

Cook over medium heat until thick.  Then stir in nuts and coconut. Spread on cooled cake while still warm. Let set for about 1/2 an hour, then serve it up as big, thick slices!

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HAPPY BIRTHDAY, Jeff! I love you more than you’ll ever know!

Banana Bread

One of our favorite breakfast items is homemade banana bread.  I’ve been making it for years, tweaking the recipe and messing around with it changing out the bananas for other fruits.  It has become a family favorite and my husband requests it for the guys at his office every now and then.

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Gather together all your ingredients and grab a big mixing bowl and your favorite wooden spoon and let’s make banana bread!

I have found a fantastic new use for my potato masher….mashing bananas! This wonderful tool pictured below was a gift from my thoughtful friend, Tonya.

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One of my “secrets” to having plenty of bananas ready for baking at any given time: freeze those overripe Produce Manager’s specials. You know, the ones where you can buy a whole bag of bananas for 99c! Every time they are on sale at the market, I buy 1-2 bags and peel them, lining them up in a large freezer bag. Lay the flat and you’ll have bananas ready at any time!

Here’s the recipe that I have used:

Banana Nut Bread

Preheat oven to 350F

1/3 c. shortening – note: I do NOT use shortening, substitute canola oil, extra virgin coconut oil or safflower oil – cup for cup

3/4 c. sugar – I cut this back to 1/4 cup

2 eggs – I half this

1 3/4 cup flour – I take the 3/4 cup & change it out to whole wheat pastry flour

1 tsp. aluminum free baking powder

1/2 tsp. salt – I use kosher salt or sea salt

1/2 tsp. baking soda

1 c. mashed bananas – as you can see from the picture above, I pour the thawed bananas and the juices in all together, plus I use more than a cup…..makes it extra good!

1 cup chopped walnuts – or your favorite nut – pecans are good for this too.

3 tbsp. milk – I use unsweetened soy milk – you can use whatever you want

In a large bowl, cream together milk, oil/shortening and sugar; add egg and beat well. Sift together flour, baking powder, salt and baking soda and add to creamed mixture.  Stir until well mixed. Fold in bananas and nuts, blending well. Pour into greased loaf pan.

Bake for 50 minutes or until golden brown and pick inserted comes out clean.

Remove from pan and cool on a rack. Wrap and store overnight.

Or as we do in our house….slice it up hot and chow down!

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Cutting back on the sugar works okay for this recipe if the bananas are super ripe. If you are concerned about any bitter taste, make sure that your bananas are just spotted, not super black. But if they are that ripe, a couple little scoops of stevia will help adjust the flavor and allow the sugar amount to be cut in half or more.  Pure honey also works well as a sugar replacement in this recipe. You’ll need to reduce the oil/shortening amount to compensate for the extra moisture that honey provides.

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Won’t you pull up a chair, have a cup of tea and a slice of banana bread with me? I’d like that very much!