One Bowl Apple Cake

One Bowl Apple Cake – This cake is so moist and rich and just perfect for this time of year. (and easy to make!)
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Ingredients:
2 eggs
1 3/4 cups sugar
2 heaping teaspoons cinnamon
1/2 cup oil
6 medium Gala or Fuji or Honey Crisp apples
2 cups flour
2 teaspoons baking soda
Directions:
Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9×13 or two 9″ round pans. Bake for approximately 55 minutes.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.

Chocolate Avocado Pudding

Chocolate Avocado Pudding

Ingredients:
1 ripe avocado
1/2 frozen banana (peeled and sliced before freezing) I keep them in a Ziploc bag in the freezer.
2/3 teaspoons cocoa powder
1 teaspoon stevia powder
1/3-1/2 cup coconut milk. (The less milk, the thicker the pudding).

Place avocado, banana, cocoa powder, stevia powder, and milk into blender and mix. Now you have a yummy delicious chocolate avocado pudding.

Tip: You can add protein powder or other powdered and liquid supplements to the chocolate avocado pudding and it will mask the taste.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.

Quinoa Pumpkin Seed Granola

Turn oven to 350 degrees

Ingredients:
3/4 cup rinsed quinoa (do not cook in water for this recipe)
1/2 cup pumpkin seeds
1/2 cup almonds or sunflower seeds
2/3 cup cranberries
1/4 cup honey
2 heaping tablespoons of coconut oil

Directions:
Put rinsed quinoa, pumpkin seeds, almonds or sunflower seeds, and cranberries in food processor.
Then add the honey and coconut oil. Turn on food processor until seeds and cranberries are chopped up.

Place ingredients in a glass baking dish (8 or 9 inch square) and put it in the oven for approximately 25 minutes until golden. Then leave out to dry on parchment paper until cooled.

Eat this granola with coconut or almond milk as granola cereal or bring it with you as a snack.

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.

Brownie Refrigerator Cake

For this recipe you’ll need a 9 x 13 pan.

Mix together a box of brownie mix according to the directions and add an egg. Bake the brownies and set aside to cool.

Mix:
8 ounces of cream cheese, softened
1 cup powdered sugar
1-8 ounce container of whipped topping

Put that mix on the top of the cooled brownies.

Now blend a 3 ounce package of instant chocolate pudding and
a 3 ounce package instant vanilla pudding and
3 1/2 cups of milk.
Put that mix on top of the cream cheese mixture.

Now add another 8 ounce container of whipped topping.
Over the top, add a shaved Hershey candy bar or chocolate syrup and refrigerate until ready to serve. Yum!

As a side note, I’ve published a new 366 day devotional book entitled Looking Deeper. It’s available in paperback and e-reader. Check it out here.

Lemony Lemon Brownies

Doesn’t this look like spring?

Lemony Lemon Brownies
Ingredients:
• 3/4 cup all-purpose flour
• 3/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 2 large eggs
• 2 tablespoons lemon zest
• 2 tablespoons lemon juice
For the tart Lemon Glaze:
• 4 tbsps lemon juice
• 8 tsps lemon zest
• 1 cup icing sugar
Directions:
1. Preheat the oven to 350 degrees.
2. Grease an 8×8 inch baking dish with butter and set aside.
3. Zest and juice two lemons and set aside.
4. In the bowl of an electric mixture fitted with the paddle attachment, beat the flour, sugar, salt, and softened butter until combined.
5. In a separate bowl, whisk together the eggs, lemon zest, and lemon juice until combined.
6. Pour it into the flour mixture and beat for 2 mins at medium speed until smooth and creamy.
7. Pour into baking dish and bake for 23-25 mins, should turn golden around the edges.
8. Allow to cool completely before glazing. Do not overbake, or the bars will dry.
9. Filter the powdered sugar and whisk with lemon zest and juice.
10. Spread the glaze over the brownies with a rubber spatula and let glaze set.
11. Cut into bars and serve.
I got this from http://www.bestyummyrecipes.com/lemony-lemon-brownies

Zebra Cake

I’ve never heard of a zebra cake until I saw this online one day. I’m anxious to have an occasion to try it.

Zebra Cake
• Makes about 10 servings
Ingredients:
• 4 eggs
• 1 cup sugar
• 1 cup butter (200 g), at room temperature
• 1 cup milk
• 1 tsp vanilla extract
• 3 cups flour
• 2 tsp baking powder
• 1/4 tsp salt
• For the chocolate batter
• 3 tbsp cocoa powder
• 1/4 cup milk
• 1 tbsp sugar
Directions
1. Grease and line with parchment paper, a 24 cm (9 in) round cake pan. Preheat oven at 180 (350 F).
2. Whisk together in a large bowl the dry ingredients, flour salt and baking powder. Set aside.
3. In another bowl mix the cocoa powder with 1/4 cup milk and 1 tbsp of sugar.
4. Mix butter with sugar until creamy. Add eggs one at a time and mix until well incorporated. Add vanilla extract.
5. With the mixer on low, alternate adding gradually milk and flour mixture until all is well incorporated.
6. Remove two cups of the batter and mix them with the chocolate mixture.
7. Use one tablespoon for each batter to create the layers of batter on the prepared pan. Begin from the middle of the pan, take one spoon of white batter then over it add a spoon of chocolate batter and repeat this steps until all batter has been used. (If you don’t have the patience to make these layers just add one batter on top of the other and create swirls with a knife or fork to create the marbled effect)
8. Bake for 50-60 minutes until a toothpick inserted into the center comes out clean.
9. Remove from oven and let cool for 15 minutes on a cooling rack before removing from the pan.
10. Serve as it is or top with chocolate glaze.

Company Chicken Crescents

A friend recently shared this recipe with me. It sounded yummy. I tried it a couple of nights later. Oh my gosh! It was delicious! Let me know if you agree.

Company Chicken

1 cup cooked, cubed chicken breast
8 oz. cream cheese (onion with chives)
2 Tbsp. butter
½ cup mushroom slices (optional)
½ cup crushed Pepperidge Herbed Croutons
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent rolls

Mix together the softened cheese and 2 tablespoons of butter; add chicken and mushrooms.
In a separate bowl mix crushed croutons and pecans.
Roll out crescent rolls
Put 1 tablespoon chicken mixture in each roll. Roll up and close ends.
Dip rolls in melted butter, then roll in crouton and nut mixture.
Bake at 375 degrees for 15 to 20 minutes.

Cabbage Steaks

These cabbage steaks only take four ingredients and a couple of minutes to prepare. Then toss them in the oven for an hour.

Ingredients
1 (approx 2 lb.) head of green cabbage, cut into 1″ thick slices
1.5 tablespoons olive oil
2 to 3 large garlic cloves, smashed
kosher salt
freshly ground black pepper
spray olive oil OR non-stick cooking spray

Instructions:
1. Preheat oven to 400F and spray a baking sheet with non-stick cooking spray. Pull outer leaf off cabbage (it’s usually dirty and nasty looking), cut cabbage from top to bottom (bottom being root) into 1″ thick slices.

2. Rub both sides of cabbage with smashed garlic.

3. Use a pastry brush to evenly spread the olive oil over both sides of the cabbage slices.

4. Finally, sprinkle each side with a bit of kosher salt and freshly cracked black pepper.

5. Roast on the middle rack for 30 minutes. Carefully flip the cabbage steaks and roast for an additional 30 minutes until edges are brown and crispy. Serve hot and Enjoy!

Yummy Angelfood/Pineapple Cake

Try this. Take box of Angel Food Cake mix (just the contents of the box, no need to follow the directions on the box), and combine it with a 20 ounce can of crushed pineapple in its own juice. (No need to use a mixer, just stir it by hand) When you do this, something magical happens. The mixture starts to froth and it turns into an amazingly airy, fluffy bowl of deliciousness right before your eyes. Once it’s all mixed up, simply pour it into a 9 x 13 pan and bake it at 350 for 30 min.
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For other yummy recipies that are tried and true take a look at this. Available in paperback and e-reader on Amazon.com.

Cream Cheese Mints

Here’s a simple recipe for a yummy bite.

4 oz. cream cheese, room temperature
Exactly ½ teaspoon peppermint or spearmint extract
3 cups powdered sugar

Beat the cream cheese with a mixer until smooth, add the extract and some of the powdered sugar and mix until combined well. Then add the remaining sugar and mix until well combined.

Shape into ½ inch balls and place them on a parchment lined cookie sheet. Press flat with a fork and then chill until ready to serve. Store in the refrigerator in an airtight container for up to two weeks or freeze for up to two months.