Wednesday, June 27, 2012

Pineapple Sorbet

              
       If you don't own an ice cream maker..you need to get one. You don't need anything fancy. The one I have is some off brand that I purchased 5 years ago and hasn't given me any trouble at all. It's slightly loud but who cares..it makes ice cream! I think alot of people are also iffy when it comes to making their own. I am all for it since you know exactly whats going in there and none of the hidden stuff you may not want for you or your family. There are 100's of recipes out there for ice creams,sorbets,sherbets and granita's. In my recipe area I have a section on ice cream and you will find all sorts of wonderful treats to make for your family.

I have a weird thing with pineapple. I like the flavor but I don't like it hot and don't really enjoy chewing it. I LOVE hawaiian pizza..but only cold. Alot of people swear by grilled pineapple but it just doesn't do anything for me. I knew this sorbet would be a winner since you toss everything into a blender and whiz it up until it's smooth. You can go two ways with this sorbet: Using fresh pineapple or if like me,you don't have one of those on hand, use canned pineapple instead. It tasted amazing..so fresh and delicious!

Pineapple Sorbet

1/2 Pineapple,peeled and cored ( 2 cups,500ml puree)
8-10 TBS (100-130 g) Sugar
1/2 cup (125 ml) Water

Cut the pineapple into chunks and puree in a blender with 8 tablespoons (100 g) sugar and the water until smooth. Taste,then add up to 2 tablespoons additional sugar,if desired.

Chill mixture thoroughly,then freeze it in your ice cream maker according to the manufacturer's instructions.

** If using canned pineapple,choose a brand that's unsweetened and packed in its own juice,not heavy or light syrup. Puree the fruit and the juice in a blender until smooth,then measure out the amount of pineapple puree called for in the recipe. So to make that clear..puree it,measure it out,put it into the blender and then add the sugar and water and blend until mixed**

Yild: 3 cups (750 ml)
Source: The Perfect Scoop








Monday, June 25, 2012

Applesauce Oatmeal Muffins

        
        It's currently pouring down rain outside and it's so cold that my fingernails are purple. That's summer in The Netherlands for you! I'm told the weather will be improving and I'm anxiously waiting for that to actually happen.

This type of weather begs for baking though and that's where these muffins come into play. These didn't last long. Infact I was able to snap a photo before turning around to see 3 pairs of hands sticking out for a sample. We all loved the brown sugar topping and agreed these were best served warm or atleast reheated in the microwave for a few seconds. It's like eating a wholesome oatmeal cookie!

Applesauce Oatmeal Muffins

Topping:
1/4 cup Oats..I used Quick Cooking
1 TBS Brown Sugar
1/8 tsp. Ground Cinnamon
1 TBS Unsalted Butter,melted

Muffins

1 cup Rolled Oats..I used quick cooking
3/4 cup All-purpose Flour
1/2 cup Whole-Wheat Flour
1 tsp. Baking Powder
3/4 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Ground Cinnamon
1/4 tsp. Allspice..I used Apple Pie Spice
1 cup Unsweetened Applesauce
1/4 cup Low-Fat or Fat-Free Milk
2 TBS Vegetable Oil
1 Egg White,lightly beaten
1 tsp. Vanilla Extract
1/3 cup Brown Sugar..I didn't pack it

Preheat oven to 375 or 190 celcius. Grease a 12 cup muffin tin with nonstick spray and set aside ( if using muffin liners make sure you spray the inside of the muffin liners with nonstick spray.) 

In a small bowl,whisk the dry topping ingredients together. Add the melted butter and toss with a fork until combined. Set aside.

In a large bowl,whisk together the flours,baking powder, baking soda,salt,cinnamon and allspice.

In another bowl,combine the applesauce,milk,vegetable oil,egg white,vanilla and brown sugar. Add to flour mixture and mix just until combined.

Fill each baking cup 3/4 full of batter and evenly sprinkle topping over each muffin. Bake for 15 minutes or until toothpick inserted comes out clean. Allow to cool in pan for 2 minutes before removing to wire rack. Serve warm. Store in airtight container at room temp for up to 2 days.

Each muffin has 145 calories

Yield: 12 Muffins
Source: Tutti Dolci




Friday, June 22, 2012

Honey Oat Quick Bread

  
      I can't say enough positive things about quick breads. I enjoy these just as much as I do yeast breads..and sometimes more because of the variety of flavors quick breads come in.

I whipped this up two days ago and the bread is still crazy moist and delicious. The honey flavor is wonderful and the whole wheat flour makes it ok to have another thick slice thats salthered in butter and honey.

So go make some for you or your family this weekend. It's sooooo easy!

Honey Oat Quick Bread

1 cup plus 2 TBS Quick Cooking Oats,divided
1-1/3 cups Whole Wheat Flour
1 cup All-purpose Flour
2-1/4 tsp. Baking Powder
1/4 tsp. Baking Soda
1 tsp. Salt
1 tsp. Ground Cinnamon
1 cup Nonfat or low-fat Plain Yogurt
1 Large Egg
1/4 cup Canola Oil
1/4 cup Honey
3/4 cup Nonfat or low-fat Milk

Preheat oven to 375 or 190 celcius. Generously coat a 9x5 inch loaf pan with nonstick spray. Sprinkle 1 tablespoon of oats into the pan and tilt the pan back and forth to coat the sides and bottom with oats;set aside.

In a large bowl,whisk together the flour,baking powder, baking soda, salt and ground cinnamon;set aside.

In a medium bowl,using a fork or whisk,beat 1 cup of oats,yogurt,egg, oil, and honey until well blended. Stir in milk. Add yogurt mixture to flour mixture and stir just until thoroughly incorporated..you don't want to over mix..overmixing makes tough quick breads.

Pour the batter into the prepared pan,spreading evenly to the edges. Sprinkle the top with the remaining 1 tablespoon of oats.

Bake 40-50 mins,or until bread is well browned and toothpick inserted comes out clean. Cool the bread in the pan on a wire rack for 15 minutes.  Turn the bread out and onto the wire rack to cool completely ( you may need to run a knife around the edges of the pan to loosen the loaf before turning it out.) Cool for a further 45 mins and enjoy slightly warm with bread and honey :)

Yield: 1,9-inch loaf
Source: Sweet Pea's Kitchen
 







Wednesday, June 20, 2012

Ice Cream Cone Cupcakes and A Trifle

  
        I got up at 5 am to bake these things. No joke..5 am. My youngest turned 12 a couple of weeks ago and he just loves bringing cupcakes into his class. He tells me I just have to  because I'm known as the "American Cupcakes Mom." I've been called worse so I'm kinda liking this title. I wanted to do something different though and knew for a fact that these kids had never seen an ice cream cone cupcake. So I started doing research online..About 90% of the recipes called for a basic boxed cake mix and I am not against boxed mixes, but I am old school and prefer to make my own. I have the time so why not?

       
     I had originally planned on baking chocolate cones but was quickly reminded of the one child in class who doesn't like chocolate..I didn't even know that was possible! I guess she gets sick from it so I understand. So that left a yellow or white cake. I am so inlove with white cakes but to be honest I have never found one to be as light and fluffy as the american boxed cake mixes. I took a leap of faith and tried a vanilla buttermilk cake. I can honestly say that hands down, this is the best vanilla cake I have ever tasted. It's light,moist and so totally moreish that you can not be left alone with it. The reason I got up so early to bake the cones is because alot bloggers said due to baking the cones in the oven they do not store well and can become stale. So that left me with getting up early to have everything baked,frosted and out the door by 8 am. These cones are smaller than the ones I am used to so I was left with alot of cake batter. I poured it into a 9 inch cake pan,baked it and then froze it. Father's Day was coming up and my husband requested..you guessed it....

               
     A trifle! seriously these things are the easiest desserts to make. You take left over cake or cupcakes,crumble it up and layer it with your choice of fruit and whipping cream or cool whip. Easy peasy.

The cone cupcakes were a giant hit by the way. I was right in guessing they had never seen those before and couldn't get over the fact that they really looked like ice cream cones. They said they couldn't wait to see what I was going to bake for the christmas dinner..Oh dear.

This recipe can be turned into a cake or cupcakes. If you want to turn this recipe into ice cream cone cupcakes I would go HERE for a recipe that uses a boxed cake mix and the standard american cones. If you can find square ones I would really go for those. I was able to fill them and place them on a large cookie sheet to bake without worrying about them falling over.

Vanilla Buttermilk Cupcakes

4 Eggs
2 tsp. Vanilla Extract
1-1/4 cups Buttermilk
3 cups Cake Flour..see note
2 cups Sugar
3-1/2 tsp. Baking Powder
1/2 tsp. Salt
1 cup Unsalted Butter, room temperature

Position the oven rack to the middle section and preheat oven to 350 or 180 celcius. Line several cupcake pans with liners and set aside. This recipe will yieldover 24 cupcakes..by how much, I don't know since I turned my left over batter into a 9 inch cake.

In a small bowl,whisk together the eggs,vanilla, and buttermilk. Set aside.

In the bowl of a stand mixer, mix together the cake flour,sugar, baking powder, and salt. Add the butter and beat until light and fluffy,about 3-4 minutes ( mine didn't reach that stage until I added in some of the liquid.) 

Add the egg mixture in 3 additions,beating well after each addition and scraping the sides of the bowl as needed. Divide batter evenly among the prepared pans making sure to only fill half way..these will rise alot so you don't want them to overflow.

Bake 25 minutes or until a tootpick inserted comes out clean.  Allow to cool in pan for 5 minutes before removing to cool completely on wire rack. Allow to cool before frosting with your favorite recipe. I used a basic vanilla buttercream for the frosting and piped it as best as I could to resemble ice cream.

** Note on cake flour. I never have that on hand so for every 1 cup of cake flour,measure out 1 cup of regular flour. Take out 2 tablespoons of the flour and replace it with 2 tablespoons of cornstarch. Sift the flour several times to make sure the cornstarch is blended in with the flour. **

Yield: 24 + Cupcakes
 Source: Krissy's Creations




Monday, June 18, 2012

Greek Yogurt Blueberry Banana Muffins

  
       I hope everyone had a wonderful weekend! I will be sharing a super simple dessert that I made for Father's Day later on in the week and more healthy recipes aswell. First up we have some healthy muffins!

Our local store had a sale on frozen blueberries so I decided to buy as many boxes as I could since they were way cheaper than the fresh ones at this point. I can't believe how much fresh fruit is right now! I had some bananas to use up and decided to combine the two into a muffin.

The recipe contains only 1/2 cup of brown sugar and if you wanted you could swap that out for 1/4 cup of Agave. The ripe banana really kicks the sweetness up a notch and combined with the greek yogurt equals one seriously moist muffin. If you don't feel like making muffins out of this recipe then go with the original and make a quick bread out of it. We just happen to love muffins!

Greek Yogurt Blueberry Banana Muffins

1-1/2 cup plus 3 TBS cups Whole Wheat Pastry Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 cup Brown Sugar or 1/4 cup Agave
1 tsp. Vanilla
3 Large Ripe Bananas,Mashed
2 Eggs
6 ounces Greek Yogurt..can use vanilla or blueberry flavored
1 cup Blueberries..fresh or frozen

Preheat oven to 375 or 190 celcius. Lightly grease a 12 cup muffin tin and set aside.

In a large bowl,whisk together the flour,baking powder and salt. 

In another bowl,combine the mashed bananas,eggs,vanilla and brown sugar. Add in greek yogurt and mix until combined. Add wet ingredients into dry and mix just until combined. Gently stir in blueberries ( When using ffrozen blueberries, I always toss them with a small amount of flour to stop them from sinking into the batter.)

Fill muffin cups evenly with batter and bake for 25-30 mins or until toothpick inserted comes out clean.

Yield: 12 Muffins
Source: The No Sugar Sweet Life

 
 






Friday, June 15, 2012

Strawberry Frozen Yogurt

      
        I enter my favorite store and rush straight to the strawberries. I stand there with a huge smile on my face and grab the container that has the most seriously ripe to the point of being over ripe strawberries that I can find. I glance over and see an older dutch woman staring at me in disbelief that I would even go for such a variety. That's the difference between her and I. I see possibilities whereas she sees a waste. I smile at her and walk away with my wonderful find. I'm excited because I know exactly what these will be used for..Strawberry Frozen Yogurt.

I thought I knew what love was when it came to frozen yogurt. I already decided that I would eat the Blueberry version for the rest of my life..but now..I'm not so sure! The first thing my husband and I said when we tasted it was "Wow"and then we both went on to say that this was the most intense strawberry flavor we have ever encountered. The freshness of this frozen yogurt is unreal and a perfect treat to have on a hot summer day (or if you are like me, then on a cold and rainy day!) The best advice I can give you is to use very ripe strawberries for ultimate flavor and don't skip on pressing the seeds out..unless you like seeds in your ice cream..but then that would be just plain weird :)

Strawberry Frozen Yogurt

1 pound (450 g) Fresh Strawberries,rinsed and hulled
2/3 cup (130 g) Sugar
1-2 tsp. Vodka or Kirsch;optional but worth it
1 cup (240 g) Greek Yogurt
1 tsp. Freshly Squeezed Lemon Juice

Slice strawberries into small pieces. Toss in a bowl with the sugar and vodka or kirsch,if using,stirring until sugar begins to dissolve. Cover and let stand at room temperature for 1 hour,stirring every so often.

Puree the strawberries and their liquid with the yogurt and lemon juice in a blender or food proccesor until smooth. If you want, press the mixture through a mesh strainer to remove any seeds.

Refrigerate for 1 hour, then freeze in your ice cream maker according to manufacturer's instructions.

Yiled: About 1 Quart (1 Liter)
Source: The Perfect Scoop
       
       





Tuesday, June 12, 2012

Blueberry Frozen Yogurt

   
       I've given up on it ever getting hot here. I have a whole long list of things to cook and bake based on the warmer weather and if I keep putting them off because it isn't warm enough, I'll never have a chance to enjoy them!

So here's me kicking this cooler weather where the sun doesn't shine and putting the ice cream maker lower on the shelf so that it can get used more often! My family and I are currently in love with this frozen yogurt and I may never go back to making ice cream again. There is something so perfect about frozen yogurt..the fresh flavor,the creamy texture of the greek yogurt, it's perfection in a bowl! When you make your own frozen yogurt it doesn't taste anything like the stuff you buy in the shops and stores..this tastes a thousand times better. The ingredients list is small, you can pronounce everything that goes into making it and the super fresh taste of it will make your taste buds stand up and take notice.

So go make some. It's not hard and do NOT skip the part about pushing the mixture through a strainer to remove the seeds. I was seriously amazed how many seeds are in blueberries!

Blueberry Frozen Yogurt

1-1/2 cups(360 g) Whole Milk Plain Yogurt or Greek Yogurt
3/4 cup(150 g) Sugar
3 cups(340 g) Blueberries,fresh or frozen
1 tsp. Kirsch
2 tsp. Freshly Squeezed Lemon Juice

In a blender or food processor, blend together the yogurt, sugar, and blueberries until smooth. Press the mixture through a strainer and into a bowl to remove the seeds. Stir in the kirsch and lemon juice. Chill for 1 hour.

freeze in your ice cream maker according to manufacturer's instructions.

Yield: About 1 Liter (1 Quart)
Source: The Perfect Scoop


 



Monday, June 11, 2012

Filled Baked Donut Muffins


           Happy Monday! Here is my latest recipe for Muffin Monday. I'm a huge donut/doughnut fan and miss them terribly. I have dreams about maple bars,apple fritters and old fashioned donuts. I know in theory I could make them myself but I'm not a fan at all of deep frying and the calories that come along with that. I could get into alot of trouble if I had a deep fryer..I know my youngest would be begging for corn dogs..that kid really misses those.

Although these muffins aren't really anything like a donut they still taste really good. You can fill these with anything you want. I used a mini muffin pan and made two rows of cherry jam filled ones,two rows of peanut butter and two rows of speculoos/biscoff filled ones. If you are a nutella fan then you could use that aswell. You can make these in a regular muffin pan but mini stuff just rocks in my opinion and these guys puff up pretty good and aren't small by any means.

Filled Baked Donut Muffins

1-3/4 cups All-purpose Flour
1-1/2 tsp. Baking Powder
1/2 tsp. Salt
1/2 tsp. Ground Cinnamon
1/3 cup Canola Oil
3/4 cup Sugar
1 Egg
3/4 cup Milk
1 tsp. Vanilla
Fillings; Jam,Nutella,Peanut Butter,Biscoff

Topping:
3-4 TBS Butter,melted
1/3 cup Sugar
1 tsp. Ground Cinnamon

Preheat oven to 350 or 180 celcius. Grease a mini muffin tin and set aside.

In a medium bowl, whisk together the flour,baking powder,salt and cinnamon.

In a large bowl,whisk together the oil,sugar,egg,milk and vanilla. Add dry ingredients into wet and mix just until combined. 

Place one tablespoon of batter into each muffin hole. Add 1 teaspoon of desired filling and cover with another tablespoon of batter.

Bake 18-22 minutes..do not over bake! Place melted butter into a bowl and combine the sugar and cinnamon in another bowl. 

While muffins are still warm,dip the tops into melted butter and then into the cinnamon sugar mixture. Place on wire racks and allow to cool for 10-12 minutes. Serve warm with big glasses of milk or coffee..or tea if you are into that:) Store leftovers in an airtight container at room temperature for a few days or up to 4-5 days in the fridge. Place muffins in the microwave for a few seconds to warm them back up again.

Yield: 24-27 Mini Muffins
Source: US Masala


Friday, June 8, 2012

No Knead English Muffin Bread


        Where did the week go??? It's already friday again :) I usually love my weekends but when the husband has to work it's pretty much like any other day for me. If you guys are enjoying your family altogether this weekend,I know exactly what you can bake for them!

Yes thats right..English Muffin Bread. I posted another recipe for this awhile back and this once puts that one to shame. The ingredients are similar but this recipe produces a way better crumb that is almost exactly like an english muffin.

       
       The crust is so awesome aswell and I'm not usually a crust fan. The BEST part is..there is zero kneading involved!! Zero,Zip,Zilch,Nada! you stir it up,plop it into two loaf pans and That. Is. It. Your family will be singing your praises,a rainbow will show up above your house,the birds will sing and a funny little man dressed in green will drop off a pot of gold! True story! I've made this recipe twice now and it's turned out great both times.

For my euro peeps..they do not sell 9x5 inch loaf pans here. I used a 30 centimeter loaf pan and reduced the amount of flour a bit and poured it all into this pan. I baked it for the required amount of time and then covered it in tinfoil and baked it for another 20-25 mins. The first time I baked this I didn't reduce the flour and the inside was raw..that has never ever happened to me. So I took my usual 5 ounces of flour and reduced it to 4.5 and baked it longer and it turned out perfect.

English Muffin Bread

5-1/2 cups All-purpose Flour
2 TBS Dry Yeast
1 TBS Honey
1/4 cup Warm Water
2 tsp. Salt
1/4 tsp. Baking Soda
2-1/4 cups Warm Milk
Butter or nonstick spray for greasing and cornmeal for dusting

 Spray 2- 8-inch loaf pans with either butter or nonstick spray and dust bottom and sides with cornmeal.

In a large mixing bowl,mix the yeast,honey and warm water. Set aside. In another bowl,sift together the flour,salt and baking soda.

Add the warm milk and 1 cup of the flour to the yeast mixture and blend well. Add the remaining flour and beat well with a wooden spoon until thoroughly mixed together. The dough will appear very goopy and that is ok! Evenly divide mixture into prepared pans. Set aside and allow to rest in a warm spot until the dough has doubled in size and is almost to the top of the pans or a little above. This should take about 30-45 minutes.

Preheat oven to 425 or 220 celcius. Dust the tops of the loaves with cornmeal and bake 15-25 mins or until top is golden brown and bread sounds hollow when the bottom is tapped. Cool on wire rack before slicing. This is so,so,soooo good toasted and topped with butter and honey :)

** I never proof my yeast..like ever. I went ahead and sifted the flour ingredients,added the yeast ingredients, and then my liquids. I mixed with a wooden spoon and poured the batter out.**        

Yield: 2- 9 inch loaves
Source:  Restless Chipotle 






Wednesday, June 6, 2012

Sonoma Chicken Salad

  
        Have I got a lip smacking recipe for you today! If you love a good chicken salad then this is one you need to try today!

It took me ages and ages before I would try chicken salad. The idea of combining chicken with fruit just turned my stomach. I am not into the whole meats and fruit combination but there is something about chicken salad and everything that goes into it that just works..to perfection.

The poppyseed dressing in this recipe is the real star of the show. It's sweet and tangy and I will be making this again as a regular salad dressing. I used a low fat yogurt mayonnaise to cut down on some of the calories and it worked just fine. If you aren't a fan of cranberries swap them out for diced apple or grapes. I used walnuts in place of the pecans simply because thats what I had on hand.I served the sandwiches on homemade whole wheat hamburger buns.

Sonoma Chicken Salad

3-1/2 cups cooked,shredded Chicken
1 cup Diced Celery
2/3 cup Chopped Pecans
1/2 cup Dried Cranberries
2 TBS Finely Shredded Parmesan Cheese

Dressing:
2/3 cup Mayonnaise
1/4 cup Apple Juice
3 TBS Honey
2 tsp. Apple Cider Vinegar
1 tsp. Prepared Yellow Mustard
1 TBS Poppyseeds
1/2 tsp. Onion Powder
Salt and Frshly Ground Pepper to taste

In a large mixing bowl,toss together the chicken,celery,pecans,dried cranberries and parmesan cheese. In a seperate bowl,whisk together all of the salad dressing ingredients until thoroughly combined. Pour dressing mixture over chicken mixture and toss to evenly coat. Serve over sliced bread,rolls and even as a salad topping!

Yield: 6-8 servings..depending on how much filling you use
Source: Cooking Classy






Monday, June 4, 2012

Dijon Ham Muffins

  
       What a full on monday this is! I woke up to dark grey skies and pretty much knew that was going to be the extent of my day. I managed to get everyone fed and off to work and school,drank copious amounts of coffee,showered,vacuumed,drank more coffee,popped in the first season of Roseanne,drank a ton of water and now I'm back to coffee and on episode 14 of Roseanne. I suppose I should be ashamed of myself and attempted to have a more productive type of day,but it's just not in me. I'm hoping for a fabulous tuesday!

Here is the latest installment to my Muffin Monday. I whipped these up yesterday morning so that we could all eat and watch Vis TV together..thats Fish tv to us english speakers. I can honestly say that I do not care for this show but what I do like is sitting together on the couch,eating muffins, and drinking coffee (adults) and milk (kiddos) together. During the commericals I listened to our oldest talk about his future and what he wants from it and then our youngest jumped in with some funny fact about an animal he remembered. The rain was pounding on the windows,the heat needed to be turned on and we all reached for another muffin when the show came abck on. I love those types of sunday mornings!

These muffins were so good and moist! I love using buttermilk as often as possible because that pretty much guarantees a winner of a recipe right there. You could use honey dijon in this recipe..I did and we really liked it. I used polenta for the cornmeal part of it and loved the slight crunch and taste that went so perfect with the mustard and ham. The hint of cloves in the back ground brings it all together. I hope you make these some sunday morning and enjoy them with your family while sitting on the couch and watching a show together. It doesn't matter what the show is..it's the talks during the commercials that mean the most anyway :)

Dijon Ham Muffins

1-2/3 cup All-purpose Flour
1/3 cup Cornmeal
1/4 cup Sugar
1 tsp. Baking Powder
1-2 tsp. Ground Mustard..I used 1 tsp
1/2 tsp. Salt
1/2 tsp. Baking Soda
1/8 tsp. Ground Cloves
2 Eggs
1 cup Buttermilk,regular or low fat
1/3 cup Canola Oil
3 TBS Dijon Mustard..or honey mustard
1 cup Finely Chopped full cooked Ham

Preheat oven to 375 or 190 celclius. Grease a 12 cup muffin tin and set aside.

In a large bowl,whisk the first 8 ingredients together until combined. In another bowl,whisk together the egg,buttermilk,oil and mustard. Add the wet ingredients into the dry and mix with a large spoon until just combined. Gently fold in the ham.

Fill muffin cups three-fourths full. Bake for 20 mins or until toothpick insterted comes out clean. Cool for 5 minutes before removing to wire rack. Serve warm.

1 muffin has 165 calories

Yiled: 14 Muffins
Source: Taste of Home


Friday, June 1, 2012

Applesauce Breakfast Cake

   
        Happy Friday! Another week has finally come to an end. Our warm weather streak is all but gone..sigh..it just wasn't long enough and hopefully it comes back soon.

A few weeks ago the boys had a week vacation and I decided to surprise them with a cake for breakfast..because seriously,who doesn't want cake for breakfast? This wonderfully moist spice cake gets a little help from maple syrup thats drizzled over the top while it's still warm. It's low in fat so you can feel good about cutting a nice thick slice for yourself. I hope everyone has a good weekend!

Applesauce Breakfast Cake

1-1/2 cups All-purpose Flour
1/4 tsp. Baking Powder
3/4 tsp. Baking Soda
1/4 tsp. Salt
1 tsp. Apple pie Spice or Allspice
3/4 cup Brown Sugar
1 cup Unsweetened Applesauce
1 Large Egg

Preheat oven to 350 or 180 celcius. Grease an 8 inch square pan with nonstick spray and set aside.

In bowl,whisk together the flour,baking powder,baking soda,salt and apple pie spice.

In another bowl,whish together the brown sugar,apple sauce and egg. Add to dry ingredients and mix just until combined.

Pour into prepared pan and bake 25-30 minutes or until toothpick inserted comes out clean. Cool pan on wire rack for 10-15 mins. Serve warm with powdered sugar,honey or maple syrup.

Yield: 1-8 inch spice cake
Source: Versatile Vegetarian Kitchen