Today I am going to make a chocolate cake with an orange mousse frosting.
Oh here’s the cake I made the other day. Chocolate with orange mousse frosting.
I doubled it to make a two layer cake, and I also added a bunch of chopped up chocolate chips.
Yes, this is a recipe for strawberry frosting. I used blood oranges instead (and I would’ve used regular oranges but I walked into Whole Foods and BAM there was this whole blood orange display- they were on sale- and since I’ve never had a blood orange before I decided to give them a try and wow they’re really yummy and also rather beautiful). I also doubled this recipe so that I could generously frost the cake because I LOVE frosting. But basically, I zested three oranges and then juiced them and added all of it to the other ingredients.
It’s my mom’s birthday, which means I have an excuse to try out a new secretly healthy frosting recipe. If all goes well, I’ll post pictures/recipes later!
Last night I decided to make oatmeal raisin cookies, which then ended up being oatmeal cherry-chocolate chip. I didn’t really follow a recipe, but luckily they turned out deliciously amazing anyway.
Overcoming fear foods
Going to be adventurous today
I have issues with baked goods that don’t have hidden vegetables or fruit in them. Treats that are made with butter, sugar, and white flour. Today, I kind of had to face those worries when I was making cupcakes for my mom’s work party. The cupcakes are actually somewhat healthy- they secretly have cauliflower in them, and are totally deliciouis (CCK’s recipe here). However, I made a buttercream icing. We’re talking a cup of butter and almost 4 cups of powered sugar here! Scary! But since I have tree nut, coconut, sunflower seed, and flaxseed allergies, my options for healthy frostings are pretty limited, and I didn’t feel like making a peanut butter flavored frosting. Plus, I figured strangers not used to my healthy swaps would enjoy the original. In any case, it’s fifty bagillion times better than the partially-hydrogenated crap in the store-bought kind. Anyway, to get back to the point of this post: I actually made buttercream icing. And I ate some of it (probably too much…oh well). And although it’s sickeningly sweet and rich, I liked the splurge. Sometimes I get too caught up in regulating what’s “healthy” and “acceptable” to eat and I get too obsessive over substitutions. I’m glad this made me realize that I need to be more flexible. I’m so glad that I’m even closer to having a healthy relationship with food.
Does anyone have a good recipe for oat-based bread?
…as in, making up a recipe! Haha, bet you thought I would be trying something crazy, like underwater basket weaving or something. Seriously though, I am going to try to make oatmeal raisin muffins without using wheat flour. I have not found a recipe that uses mainly oat flour, which is what I want to use. Baking is so much more unforgiving than cooking, but if I manage to create something yummy, I will post the recipe! Actually, if anyone knows of a wheat-free recipe that doesn’t require a bunch of exotic flours (tapioca, barley, etc.), PLEASE message me!
I’ve been wanting to make some homemade oat bread, but the recipes that I’ve found all have regular flour in them and hardly any oats.
The Great Pumpkin Pie Experiment!
Here’s the healthy, no-bake pie recipe I tried out this Thanksgiving:
- butter flavored cooking spray
- 6 sheets (14 by 9 inches) thawed phyllo dough
- 1/4 cup cold water
- 1 envelope unflavored gelatin powder
- 2 3/4 cups canned pumpkin (1.5 15 ounce cans)
- 1 cup fat-free plain Greek yogurt
- 1/4 cup agave syrup
- 4 packets stevia sweetener powder
- 1 1/2 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Heat the oven to 350 degrees. Coat a 9-inch pie dish with the cooking spray.
- Unroll the phyllo dough, then cover with plastic wrap while you work [I didn’t do this and nothing bad happened]. Lay one sheet of the phyllo on the counter. Lightly mist with cooking spray. Set a second sheet of phyllo over the first, rotating it slightly. Mist the second sheet of phyllo, then repeat this process with remaining phyllo sheets, rotating each time a sheet is added. Mist the final sheet of phyllo.
- Use a knife to carefully trim the stack of phyllo into a 12-inch circle [I used scissors]. Discard the scraps. Carefully lift the stack and set into the prepared pie dish, gently pressing the phyllo against the bottom and sides of the dish.
- Bake the phyllo crust for 10-12 minutes, or until it is lightly browned and crisp. Set aside to cool while preparing the filling.
- In a small saucepan, combine cold water and envelope of gelatin. Set aside for 5 minutes.
- Set the saucepan over medium heat, stirring constantly, until the gelatin is dissolved. Set aside to cool slightly.
- In a large bowl, stir together the pumpkin, yogurt, agave, four packets of stevia, the pumpkin pie spice, vanilla extract, and salt. Stir in gelatin mixture, mixing well. Pour the pie filling into the cooled phyllo crust. Chill in the refrigerator for 4 to 6 hours before serving.
I served mine with light whipped cream and pumpkin pie spice on top! The pie is really easy to make, has only 100 calories per slice (and less than 1 gram of fat!), and serves 10. Overall, I really liked the pie, except that you could taste the tanginess of the Greek yogurt. Next time, I might use vanilla or honey flavored Greek yogurt to try to offset the tartness, and I’m thinking about adding maple syrup.
source: Rocco DiSpirito, author of the “Now Eat This!” and “Now Eat This! Diet” cookbooks.