Friday, July 4, 2014

SECRET INGREDIENT CARROT CAKE WITH FROSTING

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  This cake is my hubbies favorite.  I made this some years ago and it was a winner.  I got the recipe from one of Taste of Homes 1995 editions.  The secret ingredient is Tomato soup.  I cut this recipe in half for just the two of us. To see the original recipe CLICK HERE .


I made a low calorie cream cheese frosting for this cake. Recipe below.

1-8 oz package of 1/3 less fat Philadelphia Cream Cheese, room temperature.
1/4 cup Splenda
2 Tablespoons powdered sugar
1/2 teaspoon vanilla
1 cup cool whip lite.
2 Tablespoons walnuts, chopped

Directions:

Mix cream cheese until soft.  Add other ingredients and mix till completely blended.
Spread evenly on Cake. 
sprinkle walnuts over cake
place cake in fridge till you serve it.


NOTE:
I used my Kitchen Aid blender to mix mine.
I used half the recipe for the half cake.

ENJOY!


Thursday, March 27, 2014

BAKING MY OWN BIRTHDAY CAKE

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Today I decided to make my own Birthday chocolate cake. The cakes you can buy are so full of sugar and as a diabetic, I like to cut out as much sugar as I can and still celebrate. I am using a recipe given to me by my mother-in-love Kitty. The family calls it GRANDMA'S CHOCOLATE CAKE. It is an eggless cake. Some call this the vinegar chocolate cake. The recipe will be at the bottom. 
 How do you like the old bread box and canister? I got them at an antique place in California on a visit there. They are just like my Grandma Wheeler's that I saw in a picture of her kitchen. I searched and searched for them. You should have seen me the day I found them. I did a happy dance. ANYWAY-lets get started.
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Assemble all your ingredients. I use half splenda and half sugar and the cake still turns out good. Plus I feel I can put an icing on it for celebrations that way.
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Grandma Kitty gave me this pan when she decided that we could bake the cake instead of her. She made the cake right in the pan. She put the dry ingredients in and made a opening in the center and added the wet.
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I like to make it in a bowl. That way I get to use my antique red pyrex bowl. Plus an added bonus I will tell you at the end.
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Have you guessed the added bonus yet. Yes I get to lick the bowl. YUMMY!!!
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While the cake bakes, my dogs decides to take a nap in front of the wood stove.
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CAKE IS DONE. I just love this 1950's stove. Of course I like antiques. When the gas man came to light it, when we moved in, he was worried I could tell. I let him look and he was so grateful we had had it refurbished with safety features.
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Now for the icing.
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It is a quick cooked icing that has half sugar and half Splenda in it. 

RECIPES 

GRANDMA'S CHOCOLATE CAKE

1 1/2 cups all-purpose flour 
1 cup sugar OR 1/2 cup sugar & 1/2 cup Splenda 
3 Tablespoons unsweetened cocoa powder like Hershey's 
1/2 teaspoons salt 
1 teaspoon baking soda 
6 Tablespoons melted butter 
1 t vanilla 
1 Tablespoon vinegar 
1 cup cold water.

Preheat oven 350 degrees. Mix all dry ingredients in bowl. Melt butter in micorwave or on stove. Measure your 1 cup water. Add the melted butter, vanilla and vinegar to the water. Add this to the dry ingredinets and stir till all is blended. Does not have to be beaten a lot like a cake mix. Pour into prepared baking dish. Bake at 350 degrees till it springs back in middle or toothpick comes out clean. Let cool.
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The GLOSSY CHOCOLATE FROSTING is a Taste of Home recipe you can get HERE

I hope you enjoy GRANDMA'S CHOCOLATE CAKE!!








Friday, February 14, 2014

YUMMY VALENTINES DAY



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Since my honey was going to be gone Valentines night till 8pm I decided to make him a dessert Thursday. I had some fresh blueberries and raspberries plus a bag of frozen peaches.


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I chose this recipe from Betty Crocker site here.
I tweaked it a bit.
Ingredients
1/4 cup butter or margarine
1 cup all-purpose flour
1/2 cup sugar and 1/2 cup Splenda,
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup milk
4 cups fresh or frozen (thawed and drained) blueberries, raspberries, sliced peaches or strawberries (or combination of fruit)
Directions 
Heat oven to 350°F. In 1 1/2-quart casserole, melt butter in oven. Meanwhile, in medium bowl, mix flour, sugar, baking powder, salt and milk. Pour batter into casserole onto butter without mixing with butter. Spread fruit (I sprinkled some sugar and Splenda and mixed it in the fruit) over batter. Bake about 1 hour or until top is golden brown. Serve warm.
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Here is my honey's dessert for valentines day.  It was really yummy.  I was afraid the Splenda might change the recipe, but it looked and tasted really good.
Hope you all had a great valentines day.

Friday, January 10, 2014

HOMEMADE TACO SEASONING AND HOT COCOA MIX

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In my latest post FUNCTIONING AGAIN I promised the recipes for Taco Seasoning and Hot cocoa Mix.
I have not compared store bought price with homemade, but for me it is knowing what ingredients I am putting in my food for family and friends.

I also make a Diabetic Hot Cocoa Mix.  Since I am a diabetic I cannot have the Hot Cocoa Mix below.  I love my Diabetic Hot cocoa Mix and look forward to it in the mornings and on snowy days as a treat.  Will post it at another time for those who need diabetic cocoa mix.

The taco sauce I got some years ago from BUDGET 101.  They have several mixes and copy cat recipes and lots more.


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TACO SEASONING


6 teaspoon chili powder
4 1/2 teaspoon cumin
5 teaspoon paprika
3 teaspoon onion powder
2 1/2 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
Combine all ingredients and store in an air tight container.  Seven teaspoons is equal to one 1.25 oz. store bought package.

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The Hot Cocoa Mix is one I got from the Tight Wad Gazette book years ago.  I tweaked it a little for my honey's and grand kids taste.


HOT COCOA MIX
10 1/2 cups non fat dry milk powder
3/4 cup non dairy creamer
3 cups instant chocolate drink (similar to Nestle's Quik)
1/2 cup powdered sugar
Combine all ingredients.  Stir well.  Store in an air tight container.  To use 1/4 to 1/3 cup (depending on cup size) of mix with boiling hot water.