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Tag: white whole wheat flour

Applesauce Chocolate Cake with a Spiced Icing

Great dessert for the holidays…

  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered nutmeg
  • 2 ounces unsweetened chocolate, melted
  • ½ cup extra light olive oil
  • 1 cup turbinado sugar
  • 2 eggs
  • 1 cup homemade or store bought applesauce
  • 1 teaspoon vanilla extract

Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.

In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon and nutmeg. In a large bowl of a mixer, add the melted chocolate and the oil. Add sugar and beat until mixture is creamy. Beat in eggs, one at a time, then add the applesauce and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the spiced icing.

Spiced Icing

  • ¾ cup confectioner’s sugar (powdered sugar)
  • ¼ unsweetened cocoa powder
  • 1 teaspoon powdered cinnamon
  • ¼ teaspoon powdered nutmeg
  • 5 tablespoons milk

In a small mixing blow, combine the sugar, cocoa, cinnamon, nutmeg and milk. Whisk well until all ingredients are incorporated and smooth. Add more milk if needed to reach the desired consistency.

Pour on top of the the cake and spread to the sides evenly.

Chocolate Applesauce Cake

Coconut Sweet Potato Cake
  • 1 cup pureed sweet potatoes
  • 2 eggs
  • ½ cup extra light olive oil
  • 1 cup turbinado sugar
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1/3 teaspoon powdered cloves
  • 1/3 teaspoon powdered cardamom

Preheat oven to 350 degrees F.
Grease and flour a 9” round pan.

In a medium mixing bowl, sift the flour, baking powder, baking soda, salt, cinnamon, cloves and cardamom. In a large bowl of a mixer, add the sugar and oil. Beat till the mixture is creamy. Beat in eggs, one at a time, then add the sweet potatoes and vanilla and mix well. Stir in dry ingredients and pour into the round pan.
Bake for 35 to 40 minutes or until tester is clean. Let cool and then top with the coconut and pecan icing.

Toasted Coconut and Pecan Icing

  • 1 cup confectioner’s sugar
  • 1 teaspoon cinnamon
  • 4 tablespoons milk
  • ½ cup unsweetened shredded coconut, toasted
  • ½ pecans, chopped and toasted

In a small mixing bowl, combine the sugar, cinnamon and milk. Whisk well until all ingredients are incorporated and smooth. Add the coconut and pecans. Mix well and pour the mixture on top of the cake. Let it set for at least an hour before serving.

Sweet Potato Cake

Banana Bread with Coconut Oil

This is the most delicious banana bread. I changed up my regular recipe to included coconut oil and coconut sugar. If you want to indulge.. definitely make this recipe. The great thing is that it is not completely bad for you…

  • 1¼ cups unbleached white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • ½ cup coconut oil, at room temperature, plus more for preparing the pan
  • 1 cup coconut sugar
  • 3 very ripe bananas, peeled, and mashed with a fork (about 1 cup)
  • ½ cup toasted walnut pieces
  • ½ cup milk or dark chocolate, chips or grated

Sift the flour, baking soda, cinnamon and salt into a medium bowl, set aside.  Whisk the eggs and vanilla together in a liquid measuring cup with a spout, set aside.  Lightly brush a 9X5X3 inches loaf pan with coconut oil.  Preheat the oven to 350 degrees F.

In a standing mixer fitted with a paddle attachment, cream the coconut oil and sugar until light and fluffy.  Gradually pour the egg mixture into the butter while mixing until incorporated.  Add the bananas (the mixture will appear to be curdled), and remove the bowl from the mixer.

With a rubber spatula, mix in the flour mixture until just incorporated.  Fold in the nuts and chocolate pieces and transfer the batter to the prepared pan.  Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean.  Cool the bread in the pan for 5 minutes before taking it out.  Cool completely before serving.

Pumpkin Banana Bread

This is a yummy combination of banana and pumpkin bread. Make this for the holidays- really good!

  • 3 small or 2 large bananas, mashed
  • 2 eggs
  • 1 stick unsalted butter, melted
  • 1 cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • ½ cup honey
  • ½ cup turbinado sugar
  • 2 ½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon ground cinnamon
  • ½ cup dark chocolate, chopped

Preheat oven to 350 degrees F. Butter a 9X5 loaf pan.

In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed eggs, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the prepared pan. Bake for 55 to 60 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.

Cranberry Chocolate Pumpkin Cookies

Another delicious way to have pumpkin flavored desserts!

  • 2½ cups white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons ground cinnamon
  • ¼ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cloves
  • ½ cup extra light olive oil
  • 1½ cups turbinado sugar
  • 1 cup canned pumpkin puree
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 cup dried cranberries, chopped
  • 1 cup semi-sweet chocolate, chopped

Preheat oven to 350 degrees F.
Sift the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg and cloves into a medium bowl. Keep aside. Cream together the oil and sugar for 2 to 3 minutes. Add the egg and beat for another minute. Add the pumpkin puree and vanilla extract and beat for another minute. Add the cranberries and chocolate and mix well. Add the dry ingredients to the wet and mix to combine. Scoop with a tablespoon measure and drop the cookies onto a lined cookie sheet, flatten with the back of a spoon. Bake for 15 and 20 minutes. Cool on a baking rack and serve.
Makes about 2 dozen cookies.

Strawberry Bread

Number 4!

I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.

I did a bit of research and came up with this fabulous recipe.

I got all the ingredients together- which, by the way are all that you normally have on hand.

It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.

So, if you want to be equally thrilled, make this delicious strawberry bread this summer…

  • 2 cups sliced fresh strawberries (pureed in a blender)
  • 2 large eggs
  • 1 cup evaporated cane juice
  • ½ cup extra light olive oil
  • 1½ cups white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons confectioners’ sugar

Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed strawberries and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 55 minutes or till the bread is done. Invert onto a platter and top with confectioners sugar.

Cherry Almond Duffins

Dessert number 3! Use fresh or frozen cherries for this one… yummy!

  • ¾ cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • 1 cup 1% milk
  • 2 teaspoons almond extract
  • 1 cup pitted fresh or frozen cherries, chopped

Topping

  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.

In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.

In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.

Divide batter evenly into the muffin cups, filling about ½ full.

Bake for 15 minutes, until a tester inserted into the center comes out clean.

While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.

Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

 

 

 

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