Savory Avocado Cake – Power Foods

This week, our power food is the avocado.  If you have followed my adventures, you know that the artichoke was a new experience for me and asparagus was a vegetable, my hubby detested and now we go to a favorite of mine, the avocado.  I do have to tell you that hubby is not crazy about avocado but as I have been adding it more and more into dishes,  he is eating it, without making a face.  When, I made today’s recipe, I didn’t tell him about the avocado and he really liked this.

Fruits of avocado (Persea americana) (Photo credit: Wikipedia)

Let me assure you, I am not being sneaky when I do this.  I trust my husband enough to know that he understands when I “hide”  a food in a recipe.  If he doesn’t like it, he says so and that is the end of it.  If in the case of the last two, he really has come around a little.  When I made asparagus for a second time, he helped himself to some.  The funniest part of this is that it is the artichoke, he never wants to see again and that he did not have an aversion to.  Of course, he most likely, never has eaten one.

The avocado has monounsaturated fats which may lower the level of  LDL (bad cholesterol) and raise the good cholesterol (HDL).  High in fiber and potassium, they are easy to choose as an aid to good health.  I was surprised to find out that an avocado has more potassium than the banana.

I have never made or thought about a savory cake other than a cheesecake.  I will vouch for how good savory cheesecakes are.  So, maybe a savory cake would also be good.  If you add corn meal, yes, it works.  The best part is that my husband who doesn’t like avocado loved it.

What I liked about this is that by adding avocado, there is no need for any fats, no butter, margarine or oil.  At least, the fat in an avocado is the healthy kind

Savory Avocado Cake

11/2 cup gluten-free  flour mixture

3/4 cup yellow cornmeal

1/4 cup plus 2 tablespoons sugar

2 1/4 teaspoons baking powder

1/4 teaspoon salt

2 1/2 egg beaters

1/4 cup Rice milk

1 whole avocado

1/4 small tomato cut into pieces

   

Pre-heat oven to 350°F.

In a large bowl mix flour, cornmeal, sugar baking powder and salt

 Cut and seed avocado. In a food processor (I used my mini) process avocado and tomato until smooth.  My tomatoes stayed in small chunks  but my goal was smooth.

Mix eggs into the gluten-free flour mixture, one at a time. Add milk and avocado. Mix until all the ingredients are well incorporated

 Grease 2 loaf pans or 6 mini cakes or mini bundts or (I think – a regular sized bundt pan)

Bake the minis  for 25 minutes or until the tops start to turn golden brown.  Bake the loaves for 35 – 40 minutes.  

This is our group.  Stop by their blogs and see what they did with the mighty avocado.  You might want to look through their blogs.  They are new to me and I am finding a lot of value in each of them.

Alyce - More Time at the Table
Ansh - Spice Roots,
Casey - Bookcase Foodie  – Me

Jeanette -Jeanette’s Healthy Living
Jill - Saucy Cooks
Martha - Simple-Nourished-Living
Mireya - My Healthy Eating Habits,
Sarah - Everything in the Kitchen Sink

This is linked to

Mix it Up Monday              Inspire me Monday                    My Meatless Mondays           Jam’s Corner

Mocha Cake – Ellie Krieger

I have been offline for three days and as busy as I was, I did not forget my blog and blogging friends.  We ate well for the holiday and I plan to share some of the recipes with you.  Thanks for being patient.

Here is a yummy cake to make up for three days absence.

Mocha Cake

This is a rich mocha cake, more like a chocolate one with a creamy cream cheese topping.                                                                                                                                                                                                        

Directions

For the cake:

Ingredients

Cooking spray

1 1/4 brown rice flour mixture

1/2 cup Dutch processed cocoa

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

2 tablespoons melted  margarine

2 tablespoons canola oil

2 eggs

2 egg whites

1 1/2 cups low-fat yogurt  

2 teaspoons vanilla extract

3/4 cup granulated sugar

1 tablespoon instant coffee, dissolved in 1 tablespoon of hot water   

2 ounces good-quality dark chocolate

For the frosting:

1 (8-ounce) bar cream cheese  (light)

1/3 cup confectioners’ sugar

1 teaspoon instant coffee dissolved in 1 teaspoon hot water

1 teaspoon  vanilla

1 small square chocolate

Viennese Crunch (as much as you would enjoy)

Method:

Arrange rack in center of oven and preheat oven to 350 degrees F. Spray a 9 by 13-inch cake pan with cooking spray and set aside.  (made in square)

Whisk together flours, cocoa, salt, baking soda and baking powder in a medium bowl, then sift ingredients through a fine mesh strainer.

In a large mixing bowl, whisk together melted margarine and oil. Add eggs and egg whites and whisk to incorporate.

Fold in yogurt, vanilla, sugar and dissolved coffee powder.

Melt the chocolate in the microwave for 90 seconds or over a double boiler. Fold chocolate into batter.

Gradually add sifted dry ingredients and stir until just incorporated; do not overbeat.

Pour batter into prepared pan. Bake for 25 to 30 minutes, until cake has risen nicely and a toothpick inserted into the center comes out clean.

Cool completely.

Cranberry Apple Walnut Cake

I love to bake and I have not been doing too much of it.  Usually, I bake for my husband.  I rarely eat what I bake but he makes up for that.  The problem, I do have, is that with only two of us, at home, it is for special occasions, I make the chocolate and the cookies, pies or cakes.  For my husband, it is coffee cakes, nut cakes, and tons of muffins.  They are all easy to do and I am limited but I love to bake, anyway.

I decided to surprise my husband with what I hoped would become a favorite cake.  This cake can be made with many variations.  In fact, the original recipe from Better Homes and Gardens is for a cranberry pear cake.  I changed it to an apple – cranberry walnut cake because I have apples handy.  I would like to make it with pears and use another dried fruit or maybe fresh cranberries, when in season.  Of course, the nuts can be changed as well.  Even the seasoning lends itself to the fruit selected.  Cinnamon and pumpkin pie spice sounded right for the apples.

Cranberry-Apple-Walnut Cake

Ingredients

2  cups gluten-free flour mixture

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 pumpkin pie spice

2 tablespoons margarine

3/4 cup granulated sugar

1/4 cup  brown sugar

2 eggs

 1  cup Rice Dream

1 cup dried cranberries

2 apples, peeled and diced

3/4 cup chopped walnuts

1/2 cup additional gluten-free flour

Directions

Preheat oven to 350 degrees F.

Grease and flour a  9-inch baking pan.

Combine 2 cups of the  GF flour mix, baking powder, cinnamon, and pumpkin pie spice.

In a large bowl beat the margarine on medium to high

speed for 30 seconds. Beat in sugars.

Beat in eggs, one at a time, beating well after each.

Add flour mixture alternately with Rice Dream beating on low after each addition until combined.

In a bowl mix cranberries, apple, and walnuts with remaining 1/2 cup flour. Stir into batter. Spoon into prepared pan.

Bake for  50 minutes or until a toothpick inserted near the center comes out clean. Cool 15 minutes .

This is linked to Gluten-Free Wednesdays        Cozy Home Party     Trick or Treat Tuesday         Pennywise Platter 

Crazy Sweet Tuesday       Full Plate Thursday             Slightly Indulgent Tuesdays     Cast Party Wednesday           Sweet Treats Thursday        Sweet Tooth Friday

Mocha Nut Cake

I have been in the mood for easy baking.  I have no desire to fuss but I do want to make a treat for my husband.  He is the easiest person in the world, to bake for, since he likes plain food and that is exactly what Michelle had on her blog, last week.  She posted a straightforward recipe for Vanilla Muffins at Ms. EnPlace.  I changed the flavor and added nuts since my husband loves nuts and made a small cake, just for him.

Mocha Nut Cake

2 cups flour (I used gluten free)

1 tablespoon baking powder

1/2 teaspoon salt

1 cup sugar

1 cup Rice Dream

1 egg, slightly beaten

1 teaspoon pure vanilla extract

1 teaspoon mocha extract

4 tablespoons Canola Oil

1/4 cup chopped nuts (either mixture of one of these – walnuts, pecans, almonds)

Procedure

Preheat oven to bake at 350º F.

Spray a round cake pan with cooking oil.  I made mine in smaller pans but the recipe will fit a square or round pan.

Blend the first four ingredients in a medium mixing bowl.

Blend Rice Dream, egg, mocha and vanilla in a small bowl.

Add  mixture to the dry ingredients, combining just until moistened.

Add oil and stir well.

Add nuts of choice (almonds, pecans, walnuts)

Spoon batter into cake tin and bake 35 – 40 minutes, or until tops begin to brown.

Top with a little powdered sugar, if you want.

• This is linked to See Ya in The Gumbo         Slightly Indulgent Tuesdays

Chocolate Caramel Coffee Cake

I have been making many similar cakes, to this one, over the years, which is probably why, I made a number of changes.  I added the caramel, smoothed on “sort of an icing“, added many, many chocolate and caramel chips to the batter and used Tofutti sour cream instead of dairy sour cream.

This comes from a cookbook, called Gatherings, which has kosher recipes.  I can’t decide if I like this book or not.  There are certain attributes, I know, I don’t like.  While there are some pictures of the recipes, more pages do not have any.  Some of the photos are not of the recipe but of some of the ingredients.  I am a visual cook and like to see what I am working toward.

There is little generalized chit-chat about the recipes which is because it is published by a private school but I miss it.  We have come spoiled, in my opinion, by how much information, stories and tips come with recipes, in today’s cookbooks.  When there is a tip, it is put on a side bar which is a different color. That, I do like.

On the other hand, it is a comfortable cookbook to use.  It is almost simplistic in its style.  It says what it wants to say and no more.  You know what you are doing as a result.  The recipes are familiar with a few twists.  I am glad, I have the book but it would not be the first kosher cookbook, I would recommend.

Chocolate Caramel Coffee Cake (adapted from Gatherings)

Topping – 1/2 cup brown sugar and 1 tablespoon cinnamon plus 1/2 cup chocolate chips and 1/2 cup caramel chips

Cake:

2 cups all-purpose flour

1 teaspoon baking powder

!/8 teaspoon baking soda

1/8 teaspoon salt

1 cup sugar

1 cup Tofutti sour cream

3 tablespoons margarine

2 eggs

1 teaspoon vanilla

1 cup chocolate chips

3/4 cup caramel chips

Procedure

Preheat oven 350 degrees.  Spray with cooking oil a ten inch spring form pan.

In a small bowl, combine topping ingredients.  Set aside.

In a medium bowl, combine dry ingredients. (Flour, baking powder, baking soda and salt…)  Set aside.

In bowl of electric mixer, cream margarine and sugar for three minutes.  Add eggs and vanilla, and sour cream.  Beat until incorporated.

Fold in chocolate and caramel chips.

Pour into greased pan.

Sprinkle cinnamon and sugar on top of cake, reserving chips.

Bake for 45 -60 minutes until a knife, inserted, comes out clean.

Remove from oven and cover with chocolate chips.  Place in oven for one minute.  Remove and spread chips over top of cake.  Sprinkle with caramel chips.

This is linked to Crazy for Crust      Tastetastic Thursdays      Sweet Treat Thursdays

 This is linked to  Friday Food   

Lemon Blueberry Loaf

While, I am enjoying the cold weather fruits, I do miss our summer crops.  The beauty of blueberries is that frozen blueberries work in baking.  I am nervous, each time I use them, thinking there will be too much liquid in the batter but the blueberries stay intact and we get to bite into them and taste that juice.  It may not be exactly the same as fresh blueberries but they are good and we get to have our blueberries in the winter months.

The tartness of the lemon plays off the blueberries and makes for a favorite cake.  Usually, I turn my loaf cakes into muffins or mini-cakes but this time, I stayed true to the loaf form.  There is something to be said about slicing a loaf.  It is certainly easier than slicing a bundt cake.  I feel, I have more control over the size of the slices, but that may just be me.

I brought a little sunlight into our kitchen with this cake.

Lemon Blueberry Loaf   adapted from Joy of Baking

Ingredients:

1 1/2 cups  gluten-free flour mix

1 teaspoon baking powder

1 1/2 teaspoons xanthan gum

1/4 teaspoon salt

6 tablespoons margarine, room temperature

3/4 cup  granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1/2 cup milk

1 cup fresh or frozen blueberries

Lemon Glaze:

1/4 cup (50 grams) granulated white sugar

2 tablespoons fresh lemon juice

Method:

Preheat oven to 350 degrees F  and place the oven rack in the center of the oven. 

Spray with a non stick vegetable spray) the bottom and sides of a loaf  pan (9 x 5 x 3 inch).

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

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). 

Add the sugar and continue to beat until light and fluffy.

Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest.

With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. 

Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup  of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze.

 Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack.

This bread is best served on the day it is made.  (I don’t think it will last, longer than that.

Makes 1 loaf.

Chocolate Cake – Anyone Can Bake

Recently, it has been getting more difficult to credit recipes.  I alter the recipes, in many cases, drastically and it becomes my recipe, in my opinion.  I deal with that, though.

This problem is more difficult.  I was in a hurry, (what’s new?) and wanted to bake a birthday cake for my grandson.  In looking for simple recipes, I came upon several chocolate syrup chocolate cakes.  I printed up a few to find they were the same or close enough to the same.  The minor differences did not seem to make any difference in the recipe.  Who do I give the credit to?  With this cake, I had a few but Paula Deen and Hershey’s were the most famous names.  I ended up with Paula Deen’s, only because the paper with her recipe was on top of the Hershey sheet.

The cake took forever to bake Paula said 25 – 3o minutes.  Hershey said 35 – 40 and I say longer than that, until it is done.  I put that cake back so many times, I lost count of how long it took.

Chocolate Syrup Cake- Paula Deen and Hershey’s  Adapted  

 Ingredients

Cake:

• 1/2 cup (1 stick) butter, softened
• 1 cup sugar
• 4 eggs
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon salt
• 1 teaspoon pure vanilla extract
• 14-ounces  chocolate syrup
• 2 ounces strawberry syrup
• 1 cup of chocolate chips

Directions

Preheat oven to 350 degrees F. Grease and flour a bundt pan.

For the cake: Using an electric mixer, cream butter and sugar together until light and fluffy. Add eggs 1 at a time, beating well after each addition.

Sift flour, baking powder, and salt together in another bowl. Add to creamed mixture, continuing to beat.

Add vanilla and chocolate syrup to batter and mix well.  Add chocolate chips.

Pour into prepared pan and bake for 50 minutes.

Frosting – I took about 1/4 of a container of hazelnut spread (like Nutella) and put it into the microwave for 15 seconds or as necessary.  I drizzled it all over the cake and put it in the freezer overnight.  It has to travel to the birthday boy.  Hopefully, it will defrost gracefully and be ready when we arrive to our destination.