Chocolate Cake!

I tried this recipe today (http://allrecipes.com/recipe/karen-as-chocolate-dump-cake/). I had one small packet of instant chocolate pudding mix and another small box of pistachio instant pudding– I used both. Instead of milk, I used almond milk then added about 6 tablespoons of almond extract (I didn’t have vanilla). I used a regular cake mix. Once the batter was mixed and thick, I then sprinkled semi-sweet chocolate chips and folded it into the batter. I baked it at 325 degrees for about an hour. The cake was fluffy and delicious!

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Copyright © 2014 Dr. M. Teresa Trascritti

Apple “dump” cake

I saw this recipe online (hip2save.com/2014/09/03/3-ingredient-apple-dump-cake/) and decided to make it today, especially since I had all the ingredients.

I realized, though, that I only had five apples— I needed 7, so I substituted fresh peaches. I kept the peel on some of the apples then thinly sliced the apples and peaches.

001I layered the fruit on the bottom of the glass 9×13 pan, but forgot to spray it first. After the fruit was distributed evenly at the bottom of the pan, I sprinkled cinnamon over it.

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Then I poured the yellow cake mix over the fruit. The recipe called for one stick of melted butter, but instead I used unsweetened apple sauce— about ¾ of the 23 oz jar.

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I wasn’t sure how it would turn out since I hadn’t sprayed the bottom of the pan, and because I used apple sauce and peaches.

I baked it for one hour at 325 degrees. When the timer went off, I noticed that there was still dry cake mix on it so I spread the apple sauce over the dry mix and placed the pan back into the over for another 15 minutes.

I was surprised to see how the cake looked—it had a golden color and the apples were bubbling.

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I didn’t wait for the cake to cool—I scooped some out and then topped it with low fat chocolate ice cream.

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Great recipe!

“…people do not live by bread alone; rather, we live by every word that comes from the mouth of the Lord” (Deu 8:3, NLT).

 

Copyright © 2014 Dr. M. Teresa Trascritti

Trail bar

I really like granola bars and power bars. Sometimes I can find it at a good price, but most of the time it can be rather expensive so I thought I would look for a good recipe online. I found this one, but I wanted to change a few things: http://www.myrecipes.com/recipe/peanut-almond-snack-bars-50400000130039/.

The recipe called for butter, chunky peanut butter, chocolate toasted oat cereal (Cheerios), hard pretzel twists, roasted, salted almonds, and kosher salt, but I used these ingredients instead:

Margarine, soy butter (found it in the peanut butter section), honey nut oat cereal (instead of chocolate), “Fiber One” bran cereal (2 cups to replace the pretzels– I used a generic brand), raw cashews (1 cup to add crunch to the soy butter) and raw almonds, and no salt.

I basically doubled the recipe, using a 13×9 Pyrex pan to set the mixture.

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It didn’t take long for it to set—about 20-30 minutes.

Image There were things I should have done, like add salt to counter the sweetness of the soy butter and marshmallows. I also should have pressed the ingredients together more (I was able to cut it into cubes, but they were slightly loose).

Overall, a good recipe!

Romans 12:1, “…dear brothers and sisters, I plead with you to give your bodies to God because of all He has done for you. Let them be a living and holy sacrifice—the kind He will find acceptable. This is truly the way to worship Him” (NLT).

Copyright © 2014 Dr. M. Teresa Trascritti

Banana Pudding (from scratch)

I thought I would share my latest cooking experience.

One of my favorite desserts is Banana Pudding. I wanted to make some so I looked online and found a recipe. I wanted to see if I can make it with less fat so I changed some of the ingredients. For example, I used “egg substitute” rather than whole eggs, skim milk instead of “regular” milk, and reduced fat vanilla wafers. Other changes– using granulated light brown sugar to replace white sugar, and soy flour instead of cornstarch.

The instructions said that the sugar and eggs should be “beaten” so I used a mixer, initially on the “low” setting and later on “high,” to combine the sugar and egg substitute. I followed the other instructions, stirring the ingredients over medium heat with a whisk until the mixture thickened.

I lined my bowl with the wafers and banana slices then poured some of the pudding over it. I layered the wafers, bananas, and pudding three times and then I refrigerated it.

ImageMy husband said that it didn’t taste like a typical banana pudding, but he liked it. He described the dessert as a “custard, cake-like, banana thing.” I liked it too, but I thought it was a little sweet. I think next time I will reduce the sugar to ¾ cup and I will make a double batch so that I can have thicker layers.

Recipe: http://www.food.com/recipe/old-fashioned-banana-pudding-32625

“…we can’t win God’s approval by what we eat. We don’t lose anything if we don’t eat it, and we don’t gain anything if we do” (1 Corinthians 8:8, NLT).

Copyright © 2014 Dr. M. Teresa Trascritti

Flourless Cake

I thought I would post something different today.

I enjoy cooking but I don’t always seem to have the time to cook. Today, I decided to bake a cake from scratch. Since we are watching our carb intake, I searched online for a “flourless” cake recipe and found one on a flour company website. My first thought was, “What? Why does this flour company have a recipe for a flourless cake?” Seemed odd, but it had good reviews so I gave it a try.

I glanced through the directions and decided to change a few things. For example, the recipe called for “bittersweet chocolate,” “3 large eggs,” “unsalted butter,” and optional “vanilla extract” and “espresso powder.”  I used semi-sweet chocolate chips, egg whites from a carton, salted butter, imitation almond extract, and an instant Mocha mix.

The instructions also said that I had to “briefly” blend the batter and “mix just to combine.” I noticed that the mixture was lumpy from the unsweetened cocoa powder that I used so I grabbed my hand mixer and beat the batter on the “high” setting for several minutes. The batter became fluffy.

I poured the mixture into the prepared pan and baked it for 25 minutes at 375 degrees. When the cake was finished baking, it was moist and it had the consistency of “regular cake.” My family loved it. I am so happy that I found this recipe.

ImageImage“…Eat your food with joy…” (Ecc 9:7, NLT), “…whether you eat or drink or whatever you do, do it all for the glory of God” (1 Cor 10:31, NIV).

Recipe: http://www.kingarthurflour.com/recipes/flourless-chocolate-cake-recipe#ReviewSection

Copyright © 2014 Dr. M. Teresa Trascritti