Low Sugar Pineapple Pudding Cake

I get daily emails from Taste of Home and this was one that I got earlier this week. I knew right then I would make it. This cake is on the healthy side and all the kiddos, including the hubby, liked it too. The recipe originally called for pineapple..and while that is good too...I could so see this with fresh sliced strawberries or bananas, even peaches. I think whatever fruit you like, it would go well with this dessert.

Pineapple Pudding Cake
From: Taste of Home

1 pkg yellow cake mix
1 1/2 cups cold fat free milk
1 pkg (1 oz) sugar-free instant vanilla pudding mix
1 pkg (8 oz) fat free cream cheese
1 can (20 oz) frozen fat free, sugar free whipped topping, thawed

Prepare cake mix batter according to package directions; pour into a 13x9 inch baking pan coated with cooking spray.

Bake at 350 degrees for 15-20 minutes or until a toothpick inserted near the center comes out clean. Cool completely on wire rack.

In a bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft set.

In a small bowl, beat cream cheese until smooth. Beat in pudding mixture until blended. Spread evenly over cake. Sprinkle with pineapple; spread with whipped topping. Refrigerate until serving.

Vanilla Bean Angel Food Cake

With Spring here and the warmer weather showing its presence, what better way to celebrate than with a light and airy angel food cake with fresh berries? With trying to incorporate more healthy desserts in our lifestyle, I found this recipe from Cooking Light and just added in some vanilla bean. I love the extra vanilla that a vanilla bean gives.

I have talked to people that thought angel food cake was a hard thing to do, but it's really not. With just 6 ingredients, and you should have them all in your pantry, you can whip up this cake in no time and would be perfect a perfect dessert for the Easter weekend!

Angel Food Cake
From: Cooking Light

1 cup sifted cake flour, or all purpose
1 1/4 cups sugar, divided
10 egg whites
1 1/4 tsp cream of tartar
1/8 tsp salt
1/8 tsp vanilla extract, or 1/2 vanilla bean, split and scraped

Preheat oven to 350 degrees.

Sift together flour and 1/4 cup sugar; set aside. Beat egg whites with a mixer at high speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add remaining 1 cup sugar, 2 Tbsp at a time, beating until soft peaks form. Sift 1/4 cup flour mixture over egg white mixture, and fold in. Repeat procedure with remaining flour mixture, 1/4 cup at a time. Fold in vanilla.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 350 degrees for 40 minutes or until cake springs back with lightly touched. Invert pan; cool 40 minutes. Loosen cake from sides of pan using a narrow metal spatula; invert cake onto a serving plate.

Chewy PB Chocolate covered Raisin Granola Bars

Last week Megan shared this recipe that she found from Passionate About Baking. Now, I don't know how I had never seen her before, but I am so happy that Megan pointed me in that direction! With trying to be healthier and sounding like these were delish, we set out to make them. You can substitute any flavors that you like, so I just went with what I had on hand, so I wouldn't have to make an extra trip to the store. I chose peanut butter, chocolate covered raisin. I wasn't sure how they would turn out, but they turned out pretty tasty. The hubby liked them and the kids gobbled them up.

Thick and Chewy Granola Bars

1 2/3 cups quick rolled oats
1/2 cup granulated sugar
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts
1/3 cup peanut butter6 tablespoons melted butter
1/4 cup honey
2 tablespoons light corn syrup
1 tablespoon water

Preheat the oven to 350 degrees. Line a 7″ x 11″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter, syrup or honey, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan.

Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on them. They’ll still seem soft and almost under baked in the center when you take them out but do not worry, they’ll set completely once they cool.

Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way.)

Once cool, a serrated knife (or bench knife) to cut the bars into squares. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.

Cinnamon Cream Cheese Rollups

I have made these for a few years now and thought that I would share with you. This has only a few ingredients, easy to put together, but takes just a little prep time. And just for the record, I don't think that you could make it healthy. I did use low fat cream cheese, but honestly, I don't think that really made a difference in these...once you read the recipe you will understand why.
Oh, and I really don't have complete measurements..you just kind of go with it.

Cinnamon Cream Cheese Rollups

1 loaf of white bread
block of cream cheese, at room temperature
melted butter
cinnamon/sugar mix..I just dumped some of both until I thought it looked good

Cut the crust off of the slices of bread and flatten with a rolling pin. Spread with a thin layer of cream cheese and roll up. Cut this roll into 3 pieces. Dip the rolls into the melted butter and then coat them with the cinnamon/sugar mixture. Bake for 15-17 minutes in a 350 degree oven. Enjoy!!

Oatmeal Chocolate Chip Bars

As I am on the mission of eating healthier, making healthier meals for my family, I am learning some things as I go along. First, I think that you have to change your mind set before you try something. Normally, I would have my mind set for the sweetest, richest taste when I would eat something sweet. Not the case when you are trying to make things healthier. Not that it is bad, because these bars are actually very tasty, it is just different. Secondly, the textures are different. I have been using whole wheat pasta for my meals, and it although it tastes fine, the hubby doesn't like the texture. Again, I think that you have to just set your mind that it will be different.

Megan posted about these bars last week and they were on the line of healthiness that I wanted, but also was a tried and true recipe that had a great review. Loving to bake, I need to be able to still be in my kitchen baking up treat for my family, but need to incorporate the health factor. These were just the treat! Although, I did sub a few of the ingredients to help keep the blood sugar down...they were just as tasty!

Chocolate Chip Oatmeal Bars
Adapted from Megan's Cookin

1/2 cup unsweetened applesauce
1 cup honey
1/2 cup brown sugar
2 egg whites
2 tablespoons skim milk
2 teaspoons vanilla extract
1/2 teaspoon salt
3 cups of old-fashioned oats
1 3/4 cups whole-wheat flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Directions:
Heat oven to 350 degrees F.

In a large bowl, combine the applesauce, honey, brown sugar, egg whites, milk, vanilla and salt.

Beat on medium speed for 2-3 minutes or until the sugar has dissolved.

In a separate bowl, combine old-fashioned oats, flour, baking soda, and chocolate chips. Stir until just combined. Add to liquid mixture. Transfer to a lightly greased 13×9 inch baking pan.

Bake 15-20 minutes until golden. Remove from oven and allow to cool until firm. Cut into squares and store tightly covered.

Oatmeal and Apple Muffins

Maybe I have said before, I really can't remember, I am diabetic. Type 2. My blood sugars tend to run higher than they should. So when my friend Beth announced that she too was a "denyabetic" and that new changes were going to be made, that motivated me to make changes as well. I have 2 sons. My oldest one, Shane, is tall and skinny as a pencil. With his shirt off, you can count his ribs. My second son, Blake, is a little shorter and chunkier. He is my total foodie kid. Will eat anything, or at least try it. He told me last week that he was embarrassed by his body image and wanted to slim down. This is the other reason to get me thinking of a more healthy lifestyle for myself and my family. I worry about eating disorders, and know that it doesn't just choose females.

In between doing our daily "check ins" with each other, Beth sent me this link for these muffins. They use very little sugar..1/4 cup for 12 muffins! And I think that next time I will sub in honey instead of the sugar. This recipe only uses 1 cup of flour..next, maybe wheat flour. But the one thing that I liked about this recipe is that she gave us add in combo's and the amounts to use. I chose to chop up a granny smith apple and throw it in. These muffins are really, really good. They have been good for breakfast or an afternoon snack.

One-Bowl Oatmeal Muffins: Basic Recipe
Adapted from: Simple Bites

Be sure to read the recipe all the way through before getting started. You will note that the oats soak in the milk 1 hour prior to assembling the rest of the ingredients, so take that into consideration before starting out.
Makes 12 medium muffins

1 cup milk*
1 teaspoon white vinegar
1 cup rolled oats (not quick oats)
1 large egg, at room temperature
¼ cup dark brown sugar
½ cup butter, melted and cooled slightly
1 cup plus 2 Tablespoons all-purpose flour
¼ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1/4 teaspoon nutmeg, freshly ground
1/2 teaspoon cinnamon, freshly ground
add-ins of your choosing (see above suggestions)

Combine milk, vinegar and oats in a large bowl and let stand one hour.

Preheat the oven to 375°F. Grease a twelve-cup muffin tin and line with cupcake papers.
Crack the egg into the oat and milk mixture; add brown sugar and mix to combine. Stir in melted butter.

Sift remaining ingredients into the bowl: flour, salt, baking powder, baking soda, & spices. Gently fold into batter, taking care not to over mix.

Sprinkle add-in and flavorings of your choice and combine muffin batter gently.

Use a large ice cream scoop or 1/3 cup measuring cup to scoop batter into muffin tins. Bake until light brown and tops spring back when gently touched, about 10-12 minutes. Note: Muffins will take slightly longer to bake if you are adding fresh fruit such as blueberries or rhubarb.
Remove from oven and cool in tins. To remove, run a sharp knife around the edges and pop muffins out. Enjoy!

*You may also substitute 1 cup buttermilk, and then omit the vinegar from the recipe.

One-Bowl Oatmeal Muffins: Flavor Combinations
1 cup Raspberries, fresh or frozen & ½ cup Dark Chocolate, chunks or chips
¾ cup Diced Apple (Granny Smith or Russet) and ½ cup toasted Walnuts, roughly chopped
¾ cup Dried Cranberries & ½ cup toasted Pecans, roughly chopped
¾ cup White Chocolate, chopped or chips & 1 cup Blueberries, fresh or frozen
½ cup toasted unsweetened Coconut & ¾ cup Peanut-Butter Chips
1 cup diced Rhubarb, fresh or frozen & ½ teaspoon Green Cardamom, freshly ground
¾ cup Dates, pitted and chopped & ½ cup Pistachios
¾ cup Golden Raisins & ¾ cup grated Carrot

Babka

Over the weekend I had a second bake along with Laurie. A while back we made croissants and Friday she mentioned baking Babka. Now, let me start off by saying...I had never heard of this, let alone know what it should look like or even taste like. So, of course, I was in. It wasn't hard at all, just time consuming. You have 3 different 2 hour rises, it is pretty much, mix and wait...3 times..then you can bake it. I decided on the basic cinnamon raisin filling, but really the filling possibilities are endless. Will I make this again...probably.

Cinnamon-Raisin Babka

Adapted from “The Art of the Dessert,” by Ann Amernick ( John Wiley, 2007)
Time: About 2 hours plus at least 5 to 6 hours’ rising

FOR THE DOUGH:
2 cups all-purpose flour
3/4 cup cake flour
1/8 teaspoon salt
1/3 cup sugar
1/4 ounce or 2 1/2 teaspoons active dry yeast, or 1 cake (0.6 ounces) fresh yeast
1/2 cup whole milk at room temperature
1/2 cup eggs (whole eggs or just yolks)
1 teaspoon vanilla extract
4 ounces (1 stick) unsalted butter, preferably high fat, at room temperature, plus
2 tablespoons unsalted butter
Flour for dusting

For the filling:
1 cup sugar
1 to 2 tablespoons cinnamon
2 cups large dark raisins

For the streusel topping:
6 tablespoons all-purpose flour
3 tablespoons sugar
2 teaspoons cinnamon (optional)
3 tablespoons unsalted butter, diced and chilled.

1. To make dough, combine flours, salt and all but 1 tablespoon sugar in mixer fitted with dough attachment and mix on medium speed. In a small bowl, stir yeast with one tablespoon warm water and reserved tablespoon sugar just until sugar and yeast have dissolved. Reduce mixer speed to low, add yeast mixture, milk, eggs and vanilla. Beat until dough is shiny and elastic, 10 to 15 minutes.

2. Add one stick butter by spoonfuls until thoroughly incorporated, then beat on low speed for about 5 minutes. When finished, dough should be silken and rich like very thick ice cream. Transfer to a large bowl, cover with plastic wrap and set aside. When dough has doubled in size, after 2 hours, flour a cutting board and your hands. Then push dough down on board, cover well with plastic wrap and refrigerate for 1 to 2 hours or overnight.

3. To make streusel topping, in a small bowl mix flour, sugar and cinnamon. Add cold butter and using your fingers, mix together until crumbly. Set aside.

4. To assemble, line one Bundt pan or two 8 1/2 by 4 1/2-inch loaf pans with parchment paper, not letting paper come more than 1 inch above top of pans. Remove dough from refrigerator and divide it in half. On a lightly floured surface, roll one piece of dough into a 12 x 8-inch rectangle.

5. In a small bowl, stir sugar and cinnamon together. Place raisins in another bowl and plump with 1/2 cup just- boiled water for a few minutes, and drain.
Sprinkle half the cinnamon-sugar mixture on one piece of rolled out dough and then half the raisins. Repeat with remaining dough. Beginning with long side, roll dough up tightly and fold in ends. Twist babka lengthwise to create a spiral, holding one end of babka in each hand. Place twisted babka in half the prepared Bundt pan or in a loaf pan, pressing dough firmly into pan. Melt remaining 2 tablespoons butter. Brush babka top with melted butter and sprinkle with half the streusel. Repeat with second half of babka dough. Cover loosely with plastic wrap. Let loaves rise at room temperature until they reach top of pan or about doubled in volume, about 2 hours.

6. Heat oven to 350 degrees and bake for about 45 minutes, or until a cake tester inserted in center comes out clean. Allow babka to cool for 30 minutes before cutting. Slice babka and serve.

Yield: 1 large Bundt babka or 2 loaf babkas.