I have a huge sweet tooth, which can be a problem when I'm trying to incorporate more whole wheat and less processed sugars in my cooking. It's definitely been a slow process to figure out what works and what still tastes good and I'm still working on it. But this cake was perfect to satisfy my sweet tooth without me feeling guilty about eating it. I will definitely make this cake again. I used special dark cocoa powder this time but next time I will try just regular cocoa powder and see which one I like better. Any excuse to make this cake again is fine by me!
Recipe (adapted from Hershey's "Perfectly Chocolate" Chocolate Cake)
For the Cake
1 1/2 cups sugar
1 3/4 cups whole wheat flour
3/4 cocoa powder (I used special dark)
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt
1 cup milk
1/4 cup oil
1/4 cup applesauce
1 cup boiling water
Spray glass casserole dish with cooking spray and preheat oven to 350 degrees.
In the bowl of a stand mixer, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt. Add the eggs, milk, oil and applesauce and mix on medium speed until combined. With mixer set on low, pour in boiling water.
Pour batter into prepared casserole dish. Bake for 30-35 minutes. Let cake cool completely before frosting. Chocolate chips on top are completely optional but are a nice addition!
For the Frosting (adapted from Hershey's "Perfectly Chocolate" Chocolate Frosting)
1/2 cup butter, softened
2/3 cup cocoa powder (I used special dark)
1 cup powdered sugar
1/3 cup pure maple syrup
1/3 cup half and half
In a medium bowl, whisk cocoa powder and powdered sugar into softened butter. Once that is smooth, whisk in maple syrup and half and half.
Blog Parties: Tasty Tuesday, Full Plate Thursday, Foodie Friday and Everything Else
I am so ready for fall- cooler weather, scarves and plenty of pumpkin recipes. Especially pumpkin with chocolate chips. I don't know what it is about that combination but it is amazing. These cookies are a quick and easy way to enjoy those flavors.
Usually, I use dark chocolate chips when baking with pumpkin but I had milk chocolate chips on hand this time, so that's what I used. They added a nice sweetness to the cookies without being overpowering. These were very easy to make, I didn't even use a mixer. I just mixed them up by hand in a bowl. The only thing I should mention is that before baking, flatten the tops of the cookies a little. Otherwise, they don't quite cook in the middle.
I enjoyed these cookies warm out of the oven or cold out of the refrigerator. Either way, they were good and made me even more excited about fall!
4 Tbls. butter, softened
1/4 c. brown sugar
1/4 c. maple syrup
1 c. pumpkin
1 1/2 c. old fashioned oats
1 c. whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. salt
1/4 c. milk chocolate chips (roughly chopped)
In a medium size bowl, mix together softened butter, brown sugar and maple syrup. Stir in pumpkin. Once that is combined, stir in the oats, whole wheat flour, baking soda, cinnamon and salt. Mix in chocolate chips until just combined. Drop by rounded spoonfuls onto foil lined and greased baking sheet. Before baking, slightly flatten the tops of the cookies with your fingertips. Bake at 350 degrees for 10-12 minutes.
Makes about 18 cookies.
Blog Party: Made by You Mondays, Merry Monday
I have been making this recipe for pumpkin bread for years. Recently I began experimenting with reducing the oil and adding whole wheat flour. It is still moist and delicious. This recipe freezes beautifully, makes two large loaves and is perfect for breakfast with cream cheese and fruit. So, make a batch and cut yourself a couple of slices while it is still hot, get a cup of coffee or hot chocolate and explore our Casserole Gals blog!
1 (16) ounce can pumpkin
3 cups sugar
1 cup Oil
2/3 cup water
3 1/2 cup all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp cinnamon
1 tsp nutmeg
1/2 tsp ginger
1/2 cup broken pecan pieces
In medium size bowl mix pumpkin, sugar, oil, water and eggs. Set aside.
In large bowl mix flour, baking soda, salt, cinnamon, nutmeg, ginger and pecan pieces.
Add pumpkin mixture to dry ingredients, mix well with spoon, do not use mixer, make sure all the flour is mixed in.
Pour into 2 greased loaf pans and bake at 350 degrees for 60-75 minutes or until tooth pick comes out almost clean.
1/2 cup oil and 1/2 cup applesauce
2 cups all purpose flour and 1 1/2 cup whole wheat flour
1/2 cup old-fashioned oats
You could also add wheat and or oat bran.
Blog Parties: Made by You Mondays, Foodie Friday and Everything Else,
Full Plate Thursday, Treasure Box Tuesday, Home Sweet Home
This is a great health conscience dish that is easy to fit your tastes and easy to make! You may notice there are no tomatoes in my picture.... because I forgot them :) but this monochromatic chili was still really tasty!
Chicken Chili Stuffed Bell Peppers
4 bell peppers - I used green
1 lb ground chicken
1 can pinto beans, drained
1 can white kidney beans, drained
1 can diced tomatoes
2 Tb minced garlic
1/2 cup minced onion
1 tsp cumin
1/4 tsp chili powder
1 Tb diced jalapeno pepper
2 Tb diced pepperocini pepper
salt and pepper
Cook the ground chicken, garlic and onion in a large skillet over med-low heat, until chicken is cooked thru. While chicken is cooking, prepare your bells peppers. Cut off tops to make 'lids' later - then remove all seeds. Check to see if your peppers can stand on their own, you may need to trim off the bottoms so they can stand upright in your dish. Place any trimmings back inside the pepper. Stand all four peppers in a 9 x 9 casserole dish and set aside.
Once your chicken is cooked, turn heat to low and add beans and tomatoes. Stir well. Add your seasonings and peppers - alter according to your tastes; I like a strong cumin flavor with a little heat. Remove chili from heat.
Carefully fill each pepper with your chili, spooning any leftover chili in the pan, around the peppers. Place your pepper 'lids' on top and cover with foil. Bake at 375 degrees for 30-45 minutes, until peppers have softened.
This casserole has a creamy Alfredo Sauce with plenty of cheese and it is a great way to use leftover chicken and vegetables. It can be made the day before. and can be frozen. Winner, Winner, Chicken Dinner!
12 ounces Tri-Colored Rotini
2 Tblsp butter
2 Tblsp Olive oil
2 cloves minced garlic
3 chicken breasts
2 cups chopped veggies of your choosing
12 ounces Italian Blend Style Grated Cheese (separated)
2 Tblsp Olive oil
3 Tblsp flour
1 cup chicken broth
1 cup heavy cream
3/4 grated cheese
1/3 tsp salt
1/4 tsp black pepper
Cook pasta, drain and mix in butter to keep pasta from sticking.
My chicken breast were raw and frozen, I microwaved them twice for 2 1/2 minutes, just until they were almost done. I sliced them thin against the grain and cut the slices in bite size pieces. In a frying pan heat, add garlic and chicken chunks, cook until done. Cool and add to pasta.
I had broccoli, cauliflower and carrots leftover from grilling and I chopped these up and added them to the pasta/chicken mixture.
They added color and some crunch.
Now for the Alfredo Sauce:
Heat oil on medium heat, using a whisk add the flour. Stirring constantly, slowly add chicken broth and the heavy cream, let it thicken between adding the liquids. (If it seems to thick add more of the chicken broth) Stir in salt and pepper. Stir in 3/4 cup of the cheese and let melt. Remove from heat.
You can make one big 9 x 13 casserole or two smaller ones. I chose to make two smaller ones. Spray your pan with cooking spray. Layer pasta mixture, sauce and cheese, do this twice. Bake for 20 minutes 350 degrees or until cheese in melting. Serve with Bread.
Made by You Monday, Foodie Friday and Everything Else,
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This is the chicken enchilada recipe I have been using for years. I no longer remember where I got it, but I know that it's very good! The amount of jalapenos is completely up to you, you can add a lot or leave them out altogether.
I've also made these enchiladas with whole wheat flour and wheat tortillas and I'm happy to say they are still just as good as when they are made with all purpose flour and flour tortillas. We like to eat these with chips.
1/4 cup butter
1/4 cup flour
3 cups chicken broth
1 cup sour cream
Diced jalapenos and jalapeno juice (I use pickled jalapenos, these are completely optional)
Salt and pepper
8 flour tortillas
5 chicken tenderloins, cooked and diced
2 cups shredded cheddar cheese, plus a little extra to sprinkle on top
In a large skillet on medium heat, melt the butter. Whisk in flour and cook for about 5 minutes, stirring constantly. Slowly pour in chicken broth and whisk until smooth. Allow to thicken for about 5 minutes, stirring often so it doesn't burn.
Once that is thick, turn heat down to low and stir in sour cream. At this point, add diced jalapenos and jalapeno juice if you want. Make it as spicy as you want! Also season it with salt and pepper.
Divide chicken and cheese into 8 equal portions. Put each portion into a tortilla and roll up tightly. (Sometimes I add jalapenos here also). Place enchiladas in casserole dish and cover with sour cream sauce. Sprinkle extra cheese on top. Bake at 350 degrees for 15-20 minutes or until heated through.
Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!