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Posts tagged “Whole wheat flour

Whiskey Green Tomato Cake

Whiskey Green Tomato Cake

Last week my aunt from Florida came to visit. I don’t know how many stops she had planned on her trip, but one of them was to visit my parents … I suspected she would go see mom, but I didn’t really know until it was my turn to see my aunt.

My daughter and I drove down to meet my aunt and her artist friend for dinner. It was then that my aunt told us she had been to my parents’ place and my dad had made this green tomato cake for dessert … what?!? … my dad made a green tomato cake?! What the … ?

I thought it sounded really odd, and then when we went to see my parents this weekend, dad mentioned his green tomato cake. Mom said that it was more like a bar than a cake and Dad said the recipe he used just had too much green tomato in it. I could see the wheels turning in his head … I asked him to tell me about this green tomato cake … and he had already figured out how to make it better. I looked him in the eye and said “let’s make a cake!” … and so my dad and I set to work making a green tomato cake.

We started with our favorite carrot cake recipe, which is from The Jack Daniel’s Cookbook, but by the time we finished, I don’t think you’d even recognize the original recipe. Nonetheless, my dad was totally right (he usually is) … the cake turned out absolutely amazing. Both dad and I had two pieces of it for dessert after brunch (I NEVER have two pieces of cake …) and then later, on my way home, I brought some to my friend and had another piece of cake with her. Three pieces of cake in one day. This is totally a record for me. I’m not a cake person (unless it’s like some kind of of amazing decadent chocolate cake), and this cake isn’t even chocolate! … but it is SO worth it. The tart green tomatoes taste so much better than carrots in this (kinda pretty awesomely healthy) moist and flavorful cake.

The green tomatoes came from mom and dad’s garden. They fell off the vines while Mom was trimming the tomato plants. There was a whole bucket full of them. Their tomato plants are just thick with fruit … there will be LOADS of tomatoes this year. Only a few are ripe yet; the rest are yet to come.

Green Tomatoes for the Whiskey Green Tomato Cake

My very favorite part of the day? I got to cook with my dad. The big bonus was that it turned out to be something totally jaw-dropping awesome.

Whiskey Green Tomato Cake

Highly Adapted from The Jack Daniels Spirit of Tennessee Cookbook

  • 3/4 cup raisins
  • 1/4 cup whiskey
  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 2 teaspoons vanilla
  • 1/2 cup vegetable oil
  • 2/3 cup applesauce
  • 4 eggs
  • 2 cups chopped green tomatoes (about 2 large green tomatoes)
  • 3/4 cup walnuts

Heavenly Frosting:

  • 2 Tablespoons butter, softened
  • 2 oz. light cream cheese, softened
  • 4 oz. powdered sugar
  • 1 Tablespoon whiskey

Directions:

  1. Preheat the oven to 350 degrees F. Put the raisins in a cup with the 1/4 cup of whiskey to plump them up.
  2. In a large bowl, mix the dry ingredients, then make a well in the center and add in the wet ingredients. Whisk up the eggs and  other wet ingredients together, then stir to incorporate them into the batter. Add the raisins & whiskey, green tomatoes and walnuts and stir just until everything is mixed up well.
  3. Pour the cake batter into a 13 x 9 x 2 inch pan and bake for about 40 minutes or until a toothpick inserted in the center comes out clean.
  4. While the cake is cooling, make the frosting by mixing the butter, cream cheese, powdered sugar and whiskey until smooth. Let the cake cool, then frost it with the Heavenly Frosting.

Whiskey Green Tomato Cake

This is a post for #tomatolove.

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This recipe was also shared at Scrumptious SundaysMade it by MondayThursday’s Treasures, Katherine Martinelli’s Tomato Bloghop and Foodie Friends Friday.


Ginger Rhubarb Rum Cake

Ginger Rhubarb Rum Cake {Lowfat}

A while ago, I spent a day playing with rhubarb and one of the things I made was ginger rhubarb sauce … the reason I made that sauce was for this idea for a rhubarb rum cake I had floating around in my head.

The first time I made the cake, I was really unhappy with it. It just wasn’t the cake I had pictured in my mind. I gave it to the neighbor and she and her dad loved it, so I figured perhaps I was being too self-critical.

So I made the cake again, with a few improvements. I fed some to my friend and asked him for his feedback. He is not a huge rhubarb fan so he liked that the rhubarb was not “in your face” like so many rhubarb dishes are. I, on the other hand, AM a rhubarb fanatic so I love “in your face” rhubarb dishes, but that wasn’t what I was going for here. I was trying to let the taste of the ginger, the rum, and the rhubarb gently interplay with each other.

I was worried that the cake was too dense, but he challenged me there. Who says a cake has to be light and fluffy? After I tossed out that pre-conception, I fell in love with this cake. It’s moist and dense and flavorful. It does have that delicate interplay of rhubarb, rum, and ginger and they really play so nicely together. I’ve been eating this cake for breakfast all week. Yes, breakfast. What? Who says you can’t eat rum cake for breakfast? I replaced all of the butter in the cake with the ginger rhubarb sauce, used half whole wheat flour for fiber, added pecans and rhubarb, it’s even got yogurt in it. It’s really not so bad for you. I think it’s a very pleasant way to start your day… or if you prefer, you could serve it with afternoon tea or at a dinner party.

Ginger Rhubarb Rum Cake {Low fat}

Ginger Rhubarb Rum Cake {Lowfat}

Adapted from Squidoo

  • 1/2 cup ginger rhubarb sauce (recipe here … if you don’t want to make the sauce, substitute some applesauce)
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 1/2 cup plain nonfat yogurt
  • 1 cup cake flour
  • 1 cup whole wheat flour
  • 1/4 teaspoon ginger
  • 1/2 teaspoon salt
  • 1 1/2 Tablespoons baking powder
  • 2 cups rhubarb, chopped
  • 1/2 cup chopped pecans, toasted

Rum syrup / glaze (a.k.a. “cake paint”)

  • 1/3 cup ginger rhubarb sauce
  • 1/4 cup sugar
  • 1/4 cup brown sugar
  • 2 Tablespoons butter
  • 1/3 cup golden rum

Directions:

  1. Preheat the oven to 325 degrees F. Spray a bundt pan with cooking spray. In a large bowl, whisk together the rhubarb ginger sauce, honey & sugars to make a smooth mixture. Add in the eggs, vanilla, and yogurt and whisk till smooth.
  2. Add the flours, ginger, salt & baking powder and stir till everything is fully incorporated into the batter. Fold in the rhubarb & pecans.
  3. Spray your baking pan with cooking spray and then dust with flour. I used my grandma’s bundt pan (even though the batter filled it only about half-way), but you could also bake it in a 13x9x2 inch pan if you like. Pour the batter into your pan and bake at 325 for about 50 minutes. Test it with a toothpick to see if it’s done. Let it cool for 15 minutes after you take it out of the oven, then turn the bundt pan over onto a plate.
  4. Make the rum syrup by heating the ginger rhubarb sauce with the sugars and butter till hot and bubbly, then stir in the rum.
  5. Using a basting brush, “paint” the cake with the rum syrup several times, giving it several minutes to soak into the cake between paintings. My daughter helped me with this part. She loves painting things. She decided the glaze should be called “cake paint”.

Ginger Rhubarb Rum Cake {Lowfat}

This recipe was shared at Weekend Potluck.


Silvia’s Italian Focaccia

Silvia's Italian Focaccia

Last night Silvia’s Cucina shared a beautiful authentic Italian focaccia and it made me soooo hungry for focaccia that I went in the kitchen and made it right away. I already had focaccia on my mind after Sherron’s amazing caramelized onion & garlic focaccia and was dying for some good homemade bread after our travels. I was tempted to add some caramelized onions or tomato or cheese or something, but it was late and I thought perhaps I had just enough time before bed to make a simple focaccia.

I’m very glad I did. A slice of focaccia and a glass of wine was the perfect end to my day, and now I have a whole pan of delicious homemade focaccia to make sandwiches and things with!

Silvia says this recipe is from her brother, a professional Chef who made Focaccia daily when he worked at “Il Genovese” , in Milan in the late 90′s. I cheated and used my bread machine to mix up and knead the dough, though, so I’m not sure that mine has the same texture as hers did.  I did the glaze wrong as well, forgot the water and added some Italian seasoning & granulated garlic, so I’m guessing the top is quite a bit softer than hers. Make sure you pop over and look at her recipe if you want a more authentic Italian focaccia.

Silvia's Italian Focaccia

Silvia’s Italian Focaccia

  • 1 tablespoon of dried yeast
  • 3/4 cup water (I had to add a little extra water because the dough wasn’t sticking together properly)
  • 1 teaspoon of honey
  • 2 cups bread flour
  • 3/4 cup whole wheat flour
  • 2 tablespoons of extra-virgin olive oil
  • 1 teaspoon salt
  • For the glaze : 2 tablespoons of extra-virgin olive oil , 1 teaspoon Italian seasoning, 1/4 teaspoon granulated garlic.
  • For the top: chia seeds (or other seeds … optional … I just thought it would be fun to dust my bread with chia seeds)

Put all the ingredients except the glaze into a bread machine and put it on the dough setting. I was in a rush and only let the machine go for about 45 minutes, then I took the dough out, rolled it, folded it (as Silvia did), and stretched it to fit my 13 x 9 x2 inch pan. I turned the oven on the lowest setting (170 F), then shut off the oven, covered the pan and set it in the oven to rise. In about 30 minutes I checked it and it had puffed up quite nicely, so I poked it all over with my finger and then drizzled it with the glaze, then covered it again and set it in the oven for about 15 minutes to puff up a little more.

I sprinkled it with some chia seeds and baked it at 390 F for about 20 minutes, until it was a nice golden brown.

Silvia's Italian Focaccia

This recipe was shared at Weekend Potluck and Cast Party Wednesday.


Crunchy’s Cornbread on the Grill

Crunchy's Cornbread on the Grill

It was terribly windy yesterday, but my daughter wanted chicken cooked on the grill, and how could I possibly say no to that? We don’t get many evenings when we can stay home and grill. I asked her what she wanted with her chicken and gave her a couple options. When I mentioned the cornbread, that won hands down.

I’ve been wanting to try cornbread on the grill ever since A Little Bit Crunchy A Little Bit Rock & Roll posted her recipe for it. My nickname for her is “Crunchy”. It’s kind of like pizza on the grill … it’s a little unexpected, something you might not think about grilling. I really love trying those sorts of things.

Crunchy's Cornbread on the Grill

(Ooops! My foot’s in the picture … shh! don’t tell anyone … maybe they won’t notice … )

Crunchy’s Cornbread on the Grill

Recipe from A Little Bit Crunchy A Little Bit Rock & Roll

  • 3/4 cup whole wheat flour
  • 1/2 cup bread flour
  • 3/4 cup corn meal
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • A sprinkle of nutmeg (1/8 teaspoon-ish … I didn’t measure, just sprinkled some on)
  • A dash of cinnamon (1/2 teaspoon or so … again, didn’t measure)
  • A teaspoon or two of honey (it was sitting there on the counter, so just drizzled a bit in, for fun … probably about a teaspoon)
  • A slosh of vanilla (I tried to pour in just a teaspoon, but my hand lost control and I over-did the vanilla. Ooops. I would recommend about a teaspoon … not as much as I used. It was still tasty, but a little too vanilla-ish.)
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 egg
  • 2 tablespoons butter

Directions:

  1. Fire up your grill and push the coals over to make a “hot” area and a “cooler” area. Set your 10-inch cast iron skillet on the grill so it will get good and hot while you mix up the batter.
  2. Mix up all the dry ingredients, then add the wet ingredients except for the butter and stir to mix everything into a smooth batter.
  3. Put the 2 tablespoons butter in the cast iron skillet and set it back on the grill to melt. Once the butter has melted, put your oven mitt on your hand, take the skillet and swirl around the butter to coat the bottom of the pan, then pour most of the butter into your batter bowl and stir it into the batter, setting the cast iron skillet back on the grill. Pour the batter into the skillet, cover and let cook for 15 to 20 minutes, turning once.
  4. Now it was terribly windy, right? So my grill didn’t get that hot. The chicken was taking FOREVER to cook … the asparagus was just lukewarm.  The cornbread cooked up okay, except the middle part wasn’t getting done. So I cheated a little and stuck the cornbread in my oven at 350 to finish. It only took about 5 minutes for it to finish in the oven and it still had that lovely smoky grilled taste. And while the cornbread was cooking in the oven, the chicken and asparagus finished up nicely too. If you get your grill nice and hot, you probably won’t need to cheat and use the oven …

My girl and I both loved the cornbread. She had a big wedge of it and polished it right off … along with her chicken, and ran off to play with her cat in the yard, leaving me on the patio with her big plate of crumbs for company.

Crunchy's Cornbread on the Grill

This recipe was shared at Thursday’s Treasures.


Baked Strawberry Walnut Quinoa Bites

Baked Strawberry Quinoa Walnut Bites

I’ve been intrigued with the idea of baking with quinoa for a while now, so when I stumbled across this pretty muffin recipe from Poor Girl Eats Well, I really wanted to try it. They turned out a little differently what I expected, though, which is why I’m not calling them muffins. When I think of muffins, I think of something light, moist and cakey. These are not light and cakey. They are more dense, with a little crunch from the walnuts. I had my friend try them and she said they tasted like those fruit bars that you buy.

Anyway, they do have a lovely sweet vanilla taste, with juicy berries … and the quinoa adds a lot of fiber and protein, so that makes these little bites a really good breakfast … or a great snack to keep you going … especially before or after a workout.

Baked Strawberry Quinoa Walnut Bites

Baked Strawberry Walnut Quinoa Bites

Recipe from Poor Girl Eats Well. I made 6 larger “muffins” and about 20 mini-muffin-sized bites.

Ingredients

  • 1/2 c firmly packed brown sugar
  • 2 eggs, lightly beaten
  • 2 Tablespoons melted butter
  • 1 teaspoon vanilla extract
  • 2 medium overripe bananas, mashed
  • 1 1/3 cups whole wheat flour (or quinoa flour, if you can find it)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup cooked quinoa
  • 1 cup chopped fresh strawberries (I actually used part strawberries, part blueberries)
  • 1/2 cup toasted walnuts, loosely chopped
  • several strawberries, thinly sliced (for the top)

Directions
1.  Preheat the oven to 375°.  Spray a muffin or mini-muffin tin with cooking spray or use muffin liners.  In a large bowl, combine the brown sugar, butter, eggs, bananas & vanilla.  Mix in the dry ingredients, stirring together until everything is well blended.

2.  Add the quinoa and mix well.  Fold the chopped strawberries (and/or blueberries) into the batter.  Divide the batter among the prepared muffin cups.  Place one strawberry slice on top of each lil bite, and bake for about 25-30 minutes, until a toothpick inserted into the center comes out clean.

3.  Remove from oven and cool for a couple of minutes.  Remove the bites from the pan and cool on a rack for about 10 minutes. Store any leftovers in the fridge.

Baked Strawberry Quinoa Walnut Bites

This recipe was shared at Everyday Mom’s Meals and Trick or Treat Tuesdays.


Italian Garlic Pizza Crusts

Boboli Style Pizza Crust

This is another one of those recipes I’ve been making for years. It’s a Boboli-style pizza crust that is delicious plain … or topped with just about anything you like to put on a pizza. My son loves to eat this garlicky Italian “flatbread” plain, with no toppings. Sometimes my daughter and I will slice one into wedges and dip it in olive oil. I like to have a few in the freezer ready to top whenever we need a quick meal. This time I made them for my daughter’s birthday party. We thought the girls would enjoy making their own pizzas. It was a great hit, and so fun to see what each girl put on her pizza. One girl took a big sniff of the crust, exclaimed she could eat a whole one just like this, and took a few bites out of it before she put the toppings on her pizza. It was really cute.

Here’s the party setup with all the toppings set out. There’s just one problem with this setup: not enough meat. I use so many vegies on my pizzas and just a tiny bit of meat, I forget how much meat other people like on their pizza. We ran out of sausage and pepperoni. (Luckily I had some more in the freezer!)

Pizza Party

Italian Garlic (Boboli-Style) Pizza Crust

Adapted from Food.com. Makes 3 normal-size crusts or 6 individual-size crusts.

  • 2 cloves garlic, peeled & chopped fine
  • 2 Tablespoons freshly grated parmesan cheese
  • 1 teaspoon sea salt
  • 1 Tablespoon sugar
  • 3 cups bread flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons Italian seasoning
  • 3 teaspoons active dry yeast
  • 1 1/2 cups water (plus extra if needed)
  • 3 tablespoons olive oil

Directions:

  1. Put the ingredients in the bread machine in the order listed. (It doesn’t have to be in exact order, just make sure to bury the garlic under the flour.)
  2. Put the bread machine on the dough setting and press start. A few minutes after starting, check the dough. If it’s not sticking together properly, add a little extra water, a tablespoon at a time, until the dough starts to form into a ball.
  3. When the dough cycle is complete, divide the dough into several equal parts. I’m making individual crusts for a teenage birthday party, so I divided mine into 6 parts. This makes a pretty good-sized individual crust. For smaller ones, divide into 8 pieces. For normal-sized pizza, divide into 3 parts.
  4. Shape each piece of dough into a disc shape, cover and let rest for a few minutes.
  5. One at a time (keeping the rest of the pieces covered) on a clean surface dusted with cornmeal, with a rolling pin, roll each piece of the dough into a circle. Mine turned out to be about 8 inches in diameter.
  6. If you have a pizza stone, set each round on a flat surface dusted with cornmeal that will allow you to easily slide the crust onto the stone. I used the back of my cookie sheets and a couple cutting boards. If not, put the pizza crusts on cookie sheets or pizza pans. Spray the crusts with cooking spray, cover with a clean kitchen towel and let rise until the crusts are as thick as you want them. I wasn’t sure how thick the girls would want their crusts so I went for a medium rise; I think it took about 30 minutes.
  7. Preheat the oven to 425, prick the crusts with a fork to keep them from puffing up in awkward spots, and bake until the crusts are golden brown. You can put these crusts in a bag and freeze them for future meals. They will keep well for a month or two.

Boboli Style Pizza Crust

This recipe was shared at Totally Tasty TuesdaysFrugal Days, Sustainable Ways, Thursday’s Treasures, and Katherine Martinelli’s Bread Bloghop.


Double Berry Cinnamon Swirl Sleepover Cake

Double Berry Swirl Sleepover Cake

It’s the morning after my girl’s 13th birthday party. The house is so still and quiet. Two of the girls had to get up early to go to church. It was a challenge rousing the first one. The second one got up with only one “wakeup call”, and a third came upstairs shortly after that, stealing up the stairs like a mouse behind me. Suddenly she was standing there next to me … that girl is stealthy …

She and I made some more rainbow fruit kebabs, then she had a slice of this cake I made this morning for the girls for breakfast. She said it was amazing. I asked her what we should name it and we thought “sleepover cake” was the best name. We potted flowers in the flowerpot that she painted last night. I gave her a taste of my chai tea. She told me about her lake cabin and how she climbs the tree there and goes swimming and swings in her tire swing and she has a whole shelf of movies and a lake cat that sometimes steals fish and then eats everything but the head. Now she is out exploring the forest … and I am avoiding finishing my taxes, so I thought I’d share the sleepover cake recipe with you.

This is Crunchy’s recipe. I saw it last week and knew I wanted to make it for the girls for “the morning after”. I threw in some berries, just for fun. It bakes up nicely in a cast iron skillet.

Ah, now the rest of them are up. One by one they emerged from their beds, hungry.

Double Berry Swirl Sleepover Cake

Double Berry Cinnamon Swirl Sleepover Cake

Adapted from A Little Bit Crunchy A Little Bit Rock and Roll

Wet ingredients:

  • 1/4 cup vegetable oil
  • 3/4 cups sugar
  • 1 cup buttermilk
  • 1 egg
Dry ingredients:
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
For the “double berry swirl”
  • 1/2 cup sugar
  • 1/2 tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 3/4 cup blueberries
  • 3/4 cup chopped strawberries, plus a few sliced strawberries for garnish
  • 2 tablespoons chopped walnuts (I left out the nuts cuz my daughter doesn’t like nuts but personally I think it would be just heavenly with nuts)

Directions:

  1. Preheat the oven to 350 degrees. If you are using a cast iron skillet, place a 10-inch one in the oven to preheat.  If you are using a loaf pan, grease it well and set it aside.
  2. In a large bowl, mix the wet ingredients, then stir in the flours, baking soda and salt.
  3. In a small bowl combine the remaining 1/2 cup sugar, cinnamon and nutmeg together. Add the berries and nuts and stir gently to coat them in the cinnamon sugar mixture.
  4. If you are using the cast iron skillet, remove it from the oven and spray with cooking spray (or melt a little butter in the bottom).
  5. Pour half the batter into either the cast iron skillet or the loaf pan.  Pour half the berry / sugar mixture on top.  Pour on the remaining batter and then the remaining sugared berries. Gently drag a knife back and forth to swirl, taking care not to squish the berries.
  6. Bake for 45-55 minutes if using the loaf pan. Bake for 20-35 minutes if using the cast iron skillet or until a toothpick inserted in center comes out clean.

Double Berry Swirl Sleepover Cake

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This recipe was also shared at Crazy Sweet Tuesdays and Thursday’s Treasures.


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