Eggless Chocolate Cake- Wacky Cake Recipe

Eggless Chocolate Cake

I always use this recipe or similar one to make cupcakes, I never actually made this as an actual cake.  Good only when fresh- they get stale very quickly.

Ingredients:

• 1 1/2 cups unbleached all-purpose flour
• 1 cup sugar
• 3 tablespoons unsweetened cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla
• 1 teaspoon vinegar
• 5 tablespoons vegetable oil
• 1 cup cold water

Preparation:

In a large mixing bowl, mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour the cold water over the mixture and stir until moistened. Pour into 8 x 8-inch pan. Bake at 350°F. oven for 25 to 30 minutes, or until it springs back when touched lightly.

Recipes to check out

Once a month meals

Granola

Ingredients

• 4 cups old fashioned oats
• 1/4 cup whole wheat flour
• 1/2 cup shredded unsweetened coconut
• 1/3 cup brown sugar
• 1 cup chocolate chips*
• 1/2 teaspoon kosher salt
• 1/2 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 cup honey

Preparation

1. 1. Preheat oven to 325 F.
2. 2. Combine the first 6 ingredients in a bowl.
3. 3. In a separate bowl, whisk together the remaining ingredients.
4. 4. Pour the wet ingredients over the oat mixture and stir to combine.
5. 5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.
6. 6. Bake for 40 minutes.
7. 7. Allow to cool completely then cut into 3 x 1 inch bars.**
9. * You can substitute raisins or other dried fruit for the chocolate chips.
10. ** Individually wrapped, the bars will remain fresh for several weeks.

Notes:  I halved the recipe. Parchment paper is mandatory.  Cooked 40 towards the bottom of the oven and I think they were overcooked- Dean and Kenny didn't think so, but I think they could have been a little less crunchy and a bit chewier.

Candy's candied sweet potatoes

Candace's step by step process:

-wash and boil sweet potatoes in a big pot of water until tender but NOT mushy; you should be able to just pierce with a knife, but you don't want them to fall apart. should still hold their shape and be able to cut into slices

- drain in colander and let cool until cool enough to touch (can put in fridge)

- peel skin off using knife; most will sort of slip right off

- slice into lengthwise pieces

- butter the bottom of a foil pan or cookie sheet and arrange slices in single later (can overlap a bit)

- put a small pat of butter on each slice (i usually cut a stick of butter in quarters lengthwise, and then cut crosswise; you end up with small cubes)

- sprinkle or spoon a bit of brown sugar on each slice-- maybe ~1 tsp on each slice? more for bigger ones?

- drizzle maple syrup over all potatoes, but not completely drenched.

-bake in 350 oven until everything is melted and looks caramelized (never know how long this is, since we are usually baking in an oven that has other stuff in it on Thanksgiving.. probably 30 mins?)
- you could turn on the broiler for a bit at the end if you really want to brown them up.

Goat Cheese, Caramelized Onion and Spinach Quesadilla

Recipe

Baked Zucchini Coins

Baked Zucchini Coins  (Serves 4)

• Prep Time:10 minutes,
• Cook Time: 20 minutes,
• Total Time: 30 minutes,

Ingredients

• 1/2 cup whole wheat panko or bread crumbs
• 1/4 cup parmesan cheese, grated
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1 large egg
• 1/4 cup flour
• 2 medium zucchini, cut into 1/4 inch coins
• canola or olive oil spray

Preparation

1. 1. Preheat oven to 450 degrees and coat a large baking sheet with cooking spray.
2. 2. Mix the first 4 ingredients in a bowl.
3. 3. Whisk the egg in a separate bowl.
4. 4. Place the flour in another bowl.
5. 5. Make an assembly line with the bowls, and first dip the zucchini coins into the
6. flour, then the egg and finally into the bread crumb mixture, coating evenly and repeating with all the zucchini coins.
7. 6. Place all of the coins on the baking sheet/rack. Arrange so they’re not touching, spray with oil and bake for 20 minutes or until the
8. bread crumbs are golden.
9. 7. Serve.
10. *After step 5 place on a baking sheet and freeze for 30 minutes. Remove and place in a ziploc bag, label, and freeze. When ready to eat – take them out of the freezer and put them in the oven adding at least another 3-5 minutes baking time.

Notes: I mixed panko with bread crumbs, white whole  wheat flour and ofcourse skipped the egg and used milk instead.  I also cut them a little thinner.  After about 15 minutes I flipped them and cooked them for another 8-10 minutes.  Dean and I loved the coins!!

Recipe

Banana Oatmeal Chocolate Chip Cookies

Recipe

Carrot chips

Recipe

Preparation

1. 1. Preheat oven to 250 degrees.
2. 2. Using a mandoline or a knife, thinly slice the carrots into rounds.
3. 3. Place the carrot chips on a silpat or parchment-lined cookie sheet, sprinkle lightly with salt and bake for 45 minutes.
4. 4. Serve.

Oven Fried Zucchini

Prep Time: 15 minutes

Cook Time: 18 minutes

Total Time: 33 minutes

Yield: 6-8 servings

Ingredients:

• 4 medium zucchini
• 2 Tbsp. olive oil, divided
• 1 large egg
• 1/2 cup Panko bread crumbs or regular bread crumbs
• 1/2 cup grated Parmesan cheese
• 1/2 tsp. kosher salt
• 1/2 tsp. dried basil
• 1/2 tsp. freshly-ground black pepper

Preparation:

1. Preheat oven to 425 degrees F.


2. Wash, trim and slice zucchini into 1/2-inch-thick rounds.


3. Drizzle one tablespoon of the olive oil over a baking sheet to evenly coat. Set aside.


4. Beat egg in a small bowl.


5. Spread bread crumbs out in a shallow dish. Stir Parmesan cheese, salt, basil and pepper into bread crumbs.


6. Dip 5-6 zucchini slices into the beaten egg. Transfer to the bread crumb mixture, pressing on both sides to coat. Shake off excess, and place on prepared baking sheet.


7. Repeat with remaining zucchini slices.


8. Drizzle remaining tablespoon of olive oil over the zucchini.


9. Bake in preheated oven 8 minutes. Using tongs, turn zucchini so the other side gets crispy. Bake another 5-7 minutes until golden brown.

Makes 4-6 servings.

Per serving (based on 6): 127 calories, 7 g fat (2 g saturated fat), 5 g cholesterol, 13 g carbohydrate, 2 g fiber, 6 g protein, 7% vitamin A, 38% vitamin C, 12% calcium, 6% iron

Broccoli Recipes to try

Broccoli and Cheese Nuggets

Broccoli and Potato Pancakes

Broccoli Brownies

Thick, Chewy Oatmeal Raisin Cookies

Recipe

1/2 cup (1 stick, 4 ounces, or 115 grams) butter, softened
2/3 cup (125 grams) light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
3/4 cup (95 grams) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon table salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups (120 grams) rolled oats
3/4 cup (120 grams) raisins
1/2 cup walnuts (65 grams), chopped (optional)

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick. Either way, heat oven to 350°F (175°C) before you scoop the cookies, so that it’s fully heated when you’re ready to put them in.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

. We use no nuts, 1/2 cup raisins and 3/4 cup chocolate chips (but prefer to hand-chop chocolate because those coarse pieces will melt into heavenly puddles) for the mix-ins and highly encourage you to try it. When using chocolate, we drop the sugar down to a heaped 1/2 cup.

Note: They were super chewy- almost too chewy and moist. Next time need to make smaller and flatten them out and cook for a bit longer than the 12 minutes.

Lentil Stew

Lentil Stew
As a meal, serves three to four.

Although we made this version meatless, as a testament to the way it saves money best, Nathan, Tim and Jared, all emphasize it’s also great with stew meat added, seared in the beginning with the onions and garlic and left in the pot while everything cooks. In that case, the beef only further flavors the stew, enhancing its appeal.

Ingredients:
1 tablespoon butter
1 tablespoon olive oil
1 red onion, sliced
3 cloves of garlic, minced
1 sweet potato, peeled and chopped
2 cups of French lentils
4 cups of water
Salt and pepper, to taste
Extra olive oil, as a finish when serving

Directions:
Start by warming olive oil and butter in stockpot over medium heat. Add onions and garlic and let cook until golden and caramelized, stirring occasionally. Add sweet potato chunks, lentils and water; reduce heat to simmer. Cook for about four hours, adding water as it reduces, about every hour or so, aiming to keep everything in the stew covered with liquid. When finished cooking, salt and pepper the stew generously, tasting as you do. Ladle into bowls and finish with drizzles of olive oil

Zucchini Fritter

Recipe

Zucchini Fritters
Adapted a bit from Simply Recipes

Yield: About 10 2 1/2 inch fritters

1 pound (about 2 medium) zucchini
1 teaspoon coarse or Kosher salt, plus extra to taste
2 scallions, split lengthwise and sliced thin
1 large egg, lightly beaten
Freshly ground black pepper
1/2 cup all-purpose flour
1/2 teaspoon baking powder
Olive or another oil of your choice, for frying

To serve (optional)
1 cup sour cream or plain, full-fat yogurt
1 to 2 tablespoon lemon juice
1/4 teaspoon lemon zest
Pinches of salt
1 small minced or crushed clove of garlic

Preheat oven to 200 degrees. Have a baking sheet ready.

Trim ends off zucchini and grate them either on the large holes of a box grater or, if you have one, using the shredding blade of a food processor. The latter is my favorite as I’m convinced it creates the coarsest and most rope-like strands and frankly, I like my fritters to look like mops.

In a large bowl, toss zucchini with 1 teaspoon coarse salt and set aside for 10 minutes. Wring out the zucchini in one of the following ways: pressing it against the holes of a colander with a wooden spoon to extract the water, squeezing out small handfuls at a time, or wrapping it up in a clean dishtowel or piece of cheese cloth and wringing away. You’ll be shocked (I was!) by the amount of liquid you’ll lose, but this is a good thing as it will save the fritters from sogginess.

Return deflated mass of zucchini shreds to bowl. Taste and if you think it could benefit from more salt (most rinses down the drain), add a little bit more; we found 1/4 teaspoon more just right. Stir in scallions, egg and some freshly ground black pepper. In a tiny dish, stir together flour and baking powder, then stir the mixture into the zucchini batter.

In a large heavy skillet — cast iron is dreamy here — heat 2 tablespoons of oil over medium-high heat until shimmering. Drop small bunches of the zucchini mixture onto the skillet only a few at a time so they don’t become crowded and lightly nudge them flatter with the back of your spatula. Cook the fritters over moderately high heat until the edges underneath are golden, about 3 to 4 minutes. If you find this happening too quickly, reduce the heat to medium. Flip the fritters and fry them on the other side until browned underneath again, about 2 to 3 minutes more. Drain briefly on paper towels then transfer to baking sheet and then into the warm oven until needed. Repeat process, keeping the pan well-oiled, with remaining batter. I like to make sure that the fritters have at least 10 minutes in the oven to finish setting and getting extra crisp.

For the topping, if using, stir together the sour cream, lemon juice, zest, salt and garlic and adjust the flavors to your taste. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top, trust me.

Do ahead: These fritters keep well, either chilled in the fridge for the better part of a week and or frozen in a well-sealed package for months. When you’re ready to use them, simply spread them out on a tray in a 325 degree oven until they’re hot and crisp again.

Pumpkin Apple Muffins

I made these for Dean today and at first he was not interested in them at all, but Dad told him it was like a cookie and he ate it and LOVED it!

Recipe
(Modifications: Egg Powder Replacer, I added a little extra pumpkin at the end which made them mushy, next time I should add extra in the beginning, I omitted the cinnamon, and pumpkin spice, a used 2 tbsp vegetable and 1 tbsp olive oil,  added a little applesauce and dairy free chocolate chips and replaced the milk with goats milk)

Ingredients

• 1 1/3 cups all purpose flour
• 2/3 cup whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1 teaspoon pumpkin spice
• 3 tablespoons vegetable or canola oil
• 1/2 cup agave or honey
• 1 egg
• 1/2 cup milk
• 1/2 cup pumpkin puree
• 1 medium apple, peeled and grated (gala, pink lady, fuji or golden delicious are good choices)

Preparation

1. 1. Preheat oven to 350 degrees.
2. 2. Combine the first 7 ingredients in a bowl and mix.
3. 3. In a separate bowl, whisk the remaining ingredients together.
4. 4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. 5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. 6. Bake for 20 minutes or until a toothpick comes out clean.
7. 7. Serve.

Yogurt Cake

Recipe

Yogurt Cake
serves 8 or more

1 1/2 cups full-fat yogurt
2/3 cup olive oil
1 1/4 cup sugar
3 eggs
1 teaspoon vanilla
2 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
Pinch freshly ground nutmeg

Heat the oven to 350°F. Grease a 9-inch springform pan lightly with baking spray or oil, and line the bottom with parchment.

Whisk together the yogurt, olive oil, sugar, eggs, and vanilla. Add the flour, baking powder, soda, salt, and nutmeg right into the liquids and stir just until no lumps remain.

Pour the batter into the cake pan and bake for 50 to 60 minutes, covering with foil at the end if the top is browning. When a tester comes out clean, transfer the cake to a cooling rack and let it cool for 10 minutes before removing it from the pan.

Serve the cake warm or at room temperature. When well-wrapped, this keeps very well for several days.

Parsnip Fries

Ingredients

• 2 1/2 pounds parsnips or carrots, peeled, cut into about 3x1/2-inch strips
• 1 tablespoon finely chopped fresh rosemary, plus 5 sprigs rosemary
• 1 large garlic clove, minced
• 3 tablespoons olive oil
• Kosher salt, freshly ground pepper
• 1/2 teaspoon (or more) ground cumin

Preparation

• Preheat oven to 450°. Mix parsnips, chopped rosemary, garlic, and oil on a large rimmed baking sheet. Season with salt and pepper and toss to coat. Spread out in a single layer. Scatter rosemary sprigs over.
• Roast for 10 minutes; turn parsnips and roast until parsnips are tender and browned in spots, 10–15 minutes longer. Crumble leaves from rosemary sprigs over; discard stems and toss to coat. Sprinkle 1/2 tsp. cumin over. Season to taste with salt, pepper, and more cumin, if desired.

Read More http://www.bonappetit.com/recipes/quick-recipes/2012/03/baked-parsnip-fries-with-rosemary#ixzz2MiswLISW

Notes: I cooked on 350 degrees for 10 minutes and then 400 degrees for a little less than 10 minutes.

Honey Roasted Sweet Potatoes

Recipe Link

Ingredients
2 pounds red-skinned sweet potatoes
2 tablespoons olive oil
2 tablespoons honey
1 teaspoon fresh lemon juice
1/2 teaspoon salt
Directions
Preheat oven to 350 degrees F.

Peel and cut the sweet potatoes into 1-inch pieces and put in a 9 by 13 baking dish. In a small bowl whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with the salt, and bake, stirring occasionally, for about 1 hour, until potatoes are tender.

Notes: For the last 20 minutes I cooked on 400 degrees because I was baking chicken cutlets at the same time.  Also, I turned every 10 minutes so they didn't burn.  Can possibly use a little less honey.

Granola

I only made 1/2 the recipe- bc I wanted to test it out first.  Also, I didn't have parchment paper.

Cooked for about 30 minutes.

Next time I will add a little more honey or sugar.

Recipe

Apple and pear chips

Apple chips video

Butternut Squash Fries

Recipe

Burgers

Hide veggies in the hamburger

Roasting Vegetables

Roasting Vegetables

Baked Chicken Cutlets

Baked Chicken Cutlets
Serves: 4

4 thinly sliced chicken breast cutlets (3oz each)
1/2 cup of flour
1 egg, lightly beaten (used olive oil instead)
1/2 cup seasoned bread crumbs.

1/2 cup panko bread crumbs.

Salt and pepper
Cooking spray

  Preheat oven to 400°F
  Set up a breading station with 3 shallow bowls. Place flour

in one bowl; olive oil (or egg); and in the final bowl,
combine bread crumbs.

 Season all three bowls with salt and pepper.

  Toss chicken in flour, shake off excess and transfer to olive
oil, and then to bread crumb mixture.

  Brush a baking sheet with olive oil. 

  Place chicken on oiled baking sheet and spray with non
stick spray. Place in oven and cook for 15 to 20 minutes,
turning once until golden and crisp.