So, it’s been awhile since I’ve updated. I’ve been keeping super-busy. Here are a few of the fun things I’ve made this last weekend in the kitchen:
The pictures above are my pancakes and also my cranberry-currant bread. I made the pancakes this afternoon because I needed to design a poster for a free pancake breakfast that our church group is going to have in a couple weeks. Rather than downloading an expensive stock photo, I decided to take the pictures myself. So that was a fun project this afternoon. 🙂
And below are some of my healthy cakes that I made this weekend:
The cake pans are really neat. I bought the heart-shaped one in Germany a couple of years ago. It has a little indentation and you can pile cream or fruit in the middle. (Like I did above.) And the other cake pan is also from Germany. My mom got me that one.
Here’s one of my recipes, for the circular shaped blueberry cake above.
- 1 1/2 cup white flour
- 3/4 cup Florida crystals
- 2 t. Rumford baking powder (Featherweight is good too – just non-aluminum)
- 3/4 t. salt
- 1 cup blueberries – I use Trader Joe’s wild frozen blueberries
- 1/4 cup oil
- 1 cup water
- 1 t. vanilla
- a few drops almond flavoring
Preheat the oven to 400° F and spray cake pan. (Makes one 10″ cake layer.) Mix together the flour, Florida Crystals, baking powder, and salt. Mix together the oil, water, vanilla, and almond flavor together. Add the blueberries to the dry ingredients and mix well. Mix in the wet ingredients and stir batter well. Pour into the cake pan. Bake at 400° for 5 minutes, then reduce heat to 350° and bake for 20-25 minutes.
- 1 package Mori Nu silken tofu
- 1 package Mori Nu Mates Vanilla pudding mix
- 1 package Tofutti cream cheese
Blend all together well. This makes a great frosting for the cake, or it is also really good in a graham cracker pie crust shell with pie fruit on top (like a cheesecake)!