Vanilla Spice Layer Cake

Fancy cakes are my favorite :)

They're pretty, and delicious, and people think you slaved away in your kitchen for hours making them, but, I'm gonna tell you a secret, you don't have to.

Layered cakes and cakes with multiple flavors are actually super easy.  Well, at least my recipes are.  I'm not one to get too complicated.  I just like making people think I worked really hard, when in reality, the recipe was a breeze.

This cake is like that.  Two layers of cinnamon spiced vanilla cake topped with creamy greek yogurt frosting and an onslaught of sprinkles, if you're in that type of mood.  I'm always in that type of mood.

Anyway, while this cake may seem difficult, it's totally the opposite.  The batter comes together quickly with the help of your food processor, and the frosting takes no more than 3 minutes to mix up.  After that all you gotta to is bake, assemble, and eat.  The eating part is extra easy.

Vanilla Spice Layer Cake
Cake:

• 2 cups spelt flour
• 1/4 cup ground flax
• 2 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 420 grams (about 4 cups) frozen cauliflower, thawed
• 1 1/3 cup milk
• 1/3 cup honey
• 2 tbsp coconut oil, melted
• 2 tsp vanilla

Frosting:

• 2 cups plain (or vanilla) greek yogurt
• 1/4 cup honey
• 2 tsp vanilla

Preheat oven to 350F.  Grease two 8 in circle pans.  In a large bowl, mix together all dry ingredients.  In the bowl of a food processor, combine remaining cake ingredients in the bowl of a food processor.  Process until completely smooth with no cauliflower lumps.  Add wet ingredients to dry and mix until completely incorporated and a batter has formed. Fill prepared pans about 2/3 of the way full with batter.  If you have extra, make a few cupcakes.  Bake cakes for 20 minutes, until a toothpick inserted comes out clean.  Let cool completely.  Meanwhile, combine all frosting ingredients in the bowl of a food processor (Just rinse well from last use).  Blend until all ingredients are incorporated.  Remove one cake from pan and place on a large plate.  Spread a thin layer of frosting on top.  Add other cake on top.  Use remaining frosting to frost on top and all around cake.  Store in fridge until serving time.  When ready to serve, slice into 8-10 slices and enjoy!

Chocolate Chip Banana Cookie Pie

You get two chocolate and banana recipes in a row.

Lucky you.

This recipe is one that I consider practically perfect.  It is so good, and you should not under any circumstances miss out on it.

For that reason, I'm going to ask you a favor.  Could you just through all doubts you have out of the window?  Pretend that you're totally ok with every crazy ingredient in this cookie pie?  Yeah?  Thank you.

So, like I said, this is amazing.  It's really as simple as that.

A slice of this pie is like biting into an extra gooey, extra thick, slightly underbaked cookie.  If you can, grab a piece right out of the oven.  You won't be sorry!

And it's mighty good for you too, at least for a dessert.  With cauliflower and beans hidden inside, it's almost like eating lunch!  Well, sorta.

Just listen when I say you cannot afford to skip making this Cookie Pie.  It's seriously incredible.

Chocolate Chip Banana Cookie Pie

• 1 1/4 cup rolled oats or quick oats
• 1/4 cup applesauce
• 1 14oz can white beans (about 1 1/2 cups)
• 2 tsp vanilla extract
• 2 tsp baking powder
• 1/4 tsp salt 
• 1/2 tsp baking soda
• 2-4 tbsp turbinado or brown sugar (depends on sweetness of banana, taste better to check)
• 1/2 large, ripe banana
• 1/2 tbsp coconut oil (or vegetable oil)
• 2 cups frozen cauliflower, thawed
• 3/4 cup chocolate chips or chopped chocolate

Preheat oven to 350F.  Combine all ingredients except chocolate in food processor.  Blend until completely smooth.  You don't want any cauliflower or bean chunks.  Taste mixture to find desired sweetness, keeping in mind there will be chocolate as well.  Mix in chocolate chunks/chips until incorporated.  Scoop dough into a greased 9 inch round pan.  Bake for 25-30 minutes, until a toothpick in the center comes out clean.  Wait a couple minutes before removing from pan or slicing.  Serve warm or cold.

You know what to do.  Get baking!

Revisited Recipe of the Day:

Oatmeal Raisin Cookie Cake

Caramelized Onions and Bacon Mashed Cauliflower

Go read that title again.  It's a title worth reading twice.

Did you read it?  Did you take it all in? Did you realize that today I'm giving you a recipe with Caramelized Onions, Bacon, and the texture + taste of Mashed Potatoes?

C'mon now, that's like everything good in life!

And... this recipe is also low carb, pretty healthy, super easy, and (I'm pretty sure it's) paleo.  I'm still a bit fuzzy on the rules for that one.

But no matter if it's paleo or not, this is one of the best things you'll have tasted in a while.  It's healthy comfort food at it's absolute best.

Caramelized Onions and Bacon Mashed Cauliflower

• 1 head cauliflower
• 1/2 tsp garlic powder
• 1 tsp balsamic vinegar
• 1 sweet onion, chopped
• 1 slice bacon, cooked until crispy and chopped
• 1 tbsp parsley, chopped
• salt + pepper, to taste

Chop cauliflower into florets and place in a casserole dish.  Cover about 1/4 of the way with water and microwave for 5-7 minutes (in 1-2 minutes rounds), until fork tender.  If you prefer, you can also steam the cauliflower.  Transfer cooked cauliflower to a food processor.  Process until a mashed potato consistency is reached.  Add garlic powder and vinegar and process until incorporated.  Caramelize onion in a small saucepan (if you don't know how to caramelize an onion, see here).  Add the onion to food processor along with bacon and parsley.  Process again to mix everything together.  Scoop mashed cauliflower into desired serving dish, and season with salt and pepper.  Please note that this recipe makes only 2 servings.  If you want more, feel free to double or even triple the recipe.

Make this and I can almost guarantee your day will improve.  For real.

Revisited Recipe of the Day:

Baked Sweet Potato Fries

Cauliflower Pizza Sticks

I used to hate cauliflower.

Actually, hate is probably too strong a word.  I didn't care enough about cauliflower to hate it.  It was more like cauliflower was just not appealing to me.  I tried it once and it had no taste and since then it just wasn't a desirable vegetable.

Then I tasted it roasted.

Boy was that a game changer.  Who knew cauliflower could be so, well, tasty.  All browned up and crispy like that it was almost addictive.  Next thing you know, cauliflower was going into everything.  I made soups. I made stews.  I even made my fair share of brownies, cakes and cookies. (By the way, every single one those linked up words leads to a different recipe.  Check them out!)

And now I give you pizza sticks.

The cauliflower pizza crust thing has been going around for a while now.  I absolutely love the idea of it, and was super excited when I heard of it first.

These Pizza Sticks are my take on the whole trend.  The crust, which is, of course, made from cauliflower, is very thin, making them a great snack or light appetizer.  And they're also super kid friendly, what with the whole pizza concept and all.  Serve them with or without cheese for a great introduction to the cauliflower craziness!

Cauliflower Pizza Sticks

• 200 g cauliflower
• 1/2 cup egg whites
• 1/2 cup rolled oats
• salt and pepper
• 1/4 cup tomato sauce
• 1/2 cup shredded cheese (this is optional, but recommended for a more pizza-like taste)

Preheat oven to 425F.  Place cauliflower in a blender or food processor and blend until "riced" (broken up into small rice-like pieces).  Place cauliflower in a large bowl with egg whites and oats and mix together.  Season with salt and pepper.  Place mixture on a parchment paper lined baking sheet and spread into a thin layer.  Press another piece of parchment paper on top.  Bake for 15-20 minutes.  If any bubble form in crust, just press them down.  Remove top layer of parchment paper top pizza crust with tomato sauce and cheese (if using).  You can also add other toppings if desired.  Return to oven to bake for another 5 minutes, or until cheese has melted.  Cut into sticks and serve warm if possible.  Pizza serves 2-4 people as a snack or appetizer.

I'm looking for more fun cauliflower experiments to try.  What's your favorite funky recipe?

Revisited Recipe of the Day:

Peach, Arugula, and Ricotta Pizza (who else is dreaming of summer?)

Not Your Average Blueberry Muffins

Blueberry muffins have a special place in my heart.

I can remember eating one by the beach on vacation, buying jumbo sized ones at the local bakery in town, and munching just on the muffin top while parading around the house as a five or six year old.

Because of those memories I've been hesitent to "re-do" or "healthify" the classic Blueberry Muffin.  I do, however, want a tasty substitute to satisfy any craving I may get, because, as you may know, despite the appearance of superfood blueberries, blueberry muffins cake be incredibly bad for you.

I came up with the perfect plan: Don't take on the classic jumbo blueberry muffin, but instead create a similar recipe with healthier touches, that can be eaten guilt-free at any time.  The result was absolutely delicious, and didn't hurt my fond memories one bit.  I give you...

Not Your Average Blueberry Muffins!

Like the title suggests, these muffins are definitely not your average ones.  If you were to walk into a bakery, I'm postive there wouldn't be a single blueberry muffin that tastes like these.  So, If you're looking for a remake of the classic treat, this may not be quite what you want.  However, if you'd like a healthier blueberry muffin recipe (or even just a muffin recipe) that won't ruin your diet, you need to read on.

These just may be the yummiest healthy muffins ever!

Not Your Average Blueberry Muffins

• 1/2 cup spelt flour
• 1/4 cup whole wheat flour
• 1/4 tsp salt
• 1 tsp baking powder
• 2 tbsp ground flax
• 2 tbsp turbinado sugar
• 1 tsp vanilla
• 1 1/3 cup frozen cauliflower, thawed
• 3/4 cup + 2 tbsp milk
• 3 tbsp yogurt (soy, greek, etc)
• 1/2 tsp cinnamon
• 1/8 tsp nutmeg
• 1 tbsp maple syrup
• 1/2 - 1 cup bluberries (frozen or fresh)

Preheat oven to 350F.  In a large bowl, combine flours, baking soda, salt, baking powder, flax, and sugar.  Mix together.  In the bowl of a food processor, combine cauliflower, milk, yogurt, spices, and maple syrup.  Blend until completely smooth.  Pour wet ingredients into dry, and mix until a smooth batter forms.  Fold in blueberries.  Scoop batte rinto greased muffin tins.  Bake in preheated oven for 30 minutes.  Makes 10 muffins.

Revisited Recipe of the Day:

Cinnamon Sugar Muffins

Flourless Oatmeal Cookies

These are strange cookies... strange but good that is.

You see, it was one of those recipes where I was literally just throwing things together in the bowl of my food processor.  Totally and completely winging it.

The whole time I was making these, a little voice in my head was saying "they won't taste good, they'll be a huge failure".  Honestly, that was actually a pretty logical thing to think given the fact  that I was combining cottage cheese, cauliflower, and prunes.  Really, where on Earth could that be heading?

As it turns out, it was headed towards oatmeal cookies, though I didn't know that until mere minutes before they entered the oven.

The whole cookie baking process went a little bit like this:  Throw some cauliflower into a food processor.  Add in a couple scoops of cottage cheese.  Blend.  Add in cinnamon, ginger, and maple syrup.  Blend.  Taste.  Add in a couple prunes and some honey.  Try to ignore the voice in your head telling you that whatever you're attempting to make won't turn out.  Blend.  Realize that the random assortment of foods in your food processor is going nowhere fast.  Decide that you need to add oats (duh).  Mix some oats with some other stuff in a bowl and pour the liquid from the food processor on top.  Taste.  Have the genuis idea that you should turn the random mish-mash into cookies.  Bake the cookies.

Phew.  As you can see, these cookies provided quite the adventure.  And that adventure didn't exactly seem like it would end well, did it?  I agree.

In fact, I was holding my breath as they came out of the oven, and hesistated to try one fearing that  the result would be, well, disgusting.  It wasn't until a family member wandered into the room, took a bite of one of the cookies, and commented "good!" that I dared to try a little as well.

And guess what?  They were good.  Really good.  Who knew?

Flourless Oatmeal Cookies

• 1 cup frozen cauliflower, thawed
• 1/2 cup cottage cheese (I used 1%)
• 1 tsp cinnamon
• 1/2 tsp ground ginger
• 2 tbsp milk
• 1 tbsp maple syrup
• 1 tbsp honey
• 2 prunes, soaked in water for a couple minutes (the longer they soak, the better)
• 2 cups rolled oats
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• pinch salt
• 1 tbsp brown sugar
• 1/4 cup dried cranberries
• 1/4 cup raisins

Preheat oven to 350F.  Combine cauliflower, cottage cheese, cinnamon, ginger, milk, maple syrup, honey, and prunes in food processor.  Process until smooth.  In a large bowl, mix together oats, baking powder, baking soda, salt, and brown sugar.  Pour the mixture from the food processor into the bowl with oats.  Mix to combine.  Fold in cranberries and raisins.  Form dough into cookies and place on greased baking sheet.  Bake in preheated oven for 12 minutes.  Let cool before removing from baking sheet and serving.

Well, now you know how to make one strange cookie.  I promise that if you give the recipe a try, the result will be much better than you'd think!  Enjoy!

Revisited Recipe of the Day:

Strawberry Oatmeal Cookies

Double Decker Chocolate Cake

Oh.  My.  God.

Unreal.

This cake is unreal.  Just look at it.

2 layers of rich chocolate cake.  The bottom one a decadent chocolate cake filled with secret ingredients that will do your body good.  The top a creamy chocolate mousse with a protein boost.

Together they creat an amazing dessert, fit for the table of anyone, whether they're health conscious or not.

I made this cake for my moms birthday a couple weeks ago.  I knew it had to be something extra special because my mom didn't deserve anything less.

This cake delivered.  Big time.  She loved it, and I couldn't have been happier.

Double Decker Chocolate Cake

For Bottom Layer (cake):

• 120 g canned beets (about 2/3 cup)
• 130 g frozen cauliflower, thawed (about heaping 1/4 + 1/3 cup)
• 1 tsp vanilla extract
• 2/3 cup milk
• 2-4 tbsp maple syrup
• 2/3 cup cocoa powder
• 1 cup spelt flour
• 1 tbsp cornstarch
• 1 tsp baking soda
• 1 1/4 tsp baking powder
• 1/4 tsp salt
• 2 tbsp ground flaxseeds

For Top Layer (mousse):

• 1 12.3 ounce package mori-nu silken firm tofu
• 1/2 cup cocoa powder
• pinch salt
• 2 tbsp milk
• 2 tbsp maple syrup
• 1/2 cup chocolate chips, melted

Directions for Bottom Layer:

1. Preheat oven to 350F.
2. Combine wet ingredients (this included beets and cauliflower) in food processor and procees until very smooth.  No clumps should remain.
3. In another bowl mix together dry ingredients.
4. Pour wet into dry and mix until a thick batter has formed.
5. Scoop batter into a well greased 10 inch pan.  Bake for 18 minutes in preheatved oven, or until a toothpick inserted comes out clean.  Remove from oven and let cool.

Directions for Top Layer:

1. Combine all ingredients in food processor, (you don't need to totally wash processor between uses, just quickly rinse and dry) and blend until very smooth and creamy.  
2. Scoop mousse over baked cake layer and spread into an even layer.  You can swirl the mousse a bit for presentaion.
3. Chill cake for at least 8 hours before slicing into 10 slices and serving
4. Enjoy!

Just make this.

For christmas, for your birthday, for breakfast.  It doesn't matter.  You just need to taste it.  And how can you say no when you take a look at the nutrition label below?  Answer:  You can't.

*Nutrition information is for 10 slices.

Revisited  Recipe of the Day:

Pumpkin Chocolate Mousse Pie

Healthy Gingerbread Cake

Christmas is the time for gingerbread, is it not?

It's also the time that most people find themselves overindulging.  After all, it's hard no to.  What with the endless tables of unhealthy foods found at most holiday parties.

While gingerbread sounds great as the weather gets cooler, the overindulgence does not.  So, in an attempt to get into the healthy holiday spirit, I've created a much healthier Gingerbread Cake... and it tastes just like the real thing!

Surprise surprise, it also has a secret ingredient.

Cauliflower! 

It keeps the cake super moist and you can't taste it at all.  Not one bit, I tell you.  Not.  One.  Bit.

Instead, all you do taste is a gigantic blast of delicious gingerbread flavor.  Goodness, it's so good.  Like, exceeding my expectations good.  Want to eat the whole cake good.  Can't believe it's not full of fat good.  So good the cauliflower will be forgotten, and the only thought crossing your mind will be "I want more".

Yes, that good.

Healthy Gingerbread Cake
(makes 8 slices)

• 1 tsp date paste
• 1 tsp vanilla extract
• 1 cup frozen cauliflower, thawed
• 3 tbsp molasses
• 2 tbsp milk
• 1 tsp cinnamon
• 1 tsp ginger
• 1/4 cup plus 2 tbsp (6 tbsp) flour
• 1/4 tsp baking soda
• pinch salt
• 1/2 tsp baking powder
• 1 tbsp ground flax

Preheat oven to 350F.  Combine first 7 ingredients in a food processor and blend until smooth.  In another bowl combine remaining ingredients, and miz well.  Pour wet into dry and mix again until all incorporated.  Pour batter into a greased loaf pan and bake in preheated oven for 14 minutes, or until a toothpick comes out clean.  Let cool before slicing and serving.

If you need a healthy dessert for the holidays look no further.  This cake is moist, spicy, delicious, and has a secret vegetable hidden in it!

Overindulgence?  Forget it!

Revisited Recipe of the Day:

Coconut Ginger Cookies

Crazy Ingredient Brownies

So you've seen the title "Crazy Ingredient Brownies", and now, you're racking your brain, trying to come up with whatever wacky stuff could be hidden in this:

Beans are not the culprit, that's your first clue.  I'm not sure beans would even qualify as a crazy ingredient these days, when healthy desserts left and right are being made from them.  Truffles, cookies, brownies.  You name it.

But not these brownies.  These brownies have some other weirder ingredients hidden inside.

I'm lousy at keeping secrets, so I'm just gonna go ahead and tell you the slightly less strange ingredient out of the two in this recipe.

Blueberries!

Crazy?  Maybe, but it makes for a yummy brownie!

And now,  I shalle reveal what I think is the bizarrest ingreident in these brownies.  It's actually something I've been experimenting with a lot lately, and I've seen a couple (sweet) recipes floating around that use it.  Can you guess what it is yet?

Cauliflower!

That's right, that white and somewhat bland veggie is hiding in these delicious chocolate treats.  All the more reason to try them, right?'

Crazy Ingredient Brownies
(makes 8 brownies)

• 1/4 cup cocoa powder
• 3 tbsp brown sugar
• 2 tbsp spelt flour
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp instant coffe
• pinch salt
• 1 1/2 tbsp ground flax
• 3 tbsp water
• 3/4 cup frozen cauliflower, thawed
• 1/4 cup quick oats
• 1/4 cup blueberries (fresh or frozen)
• 1/4 tsp vanilla
• 2 tbsp milk
• 1/4 cup chocolate chips

Preheat oven to 350F.  Whisk together all ingredients through salt (cocoa, sugar, flour, bakign powder and soda, and salt) in medium bowl.  In a small bowl, combine flax and water, and set aside.  Place cauliflower and quick oats in food processor and process until broken down into small chunks.  Add blueberries to food processor and process until blueberries are well broken down.  Add in flax mixture and vanilla, and process one more time until all combined.  Add wet ingredients to dry and mix as best you can.  Gentily mix in milk, and then stir to combine.  Fold in chocolate chips.  Scoop batter into greased loaf pan and bake 30 minutes.  Once done, remove from oven and let cool for a couple minutes.  Then flip brownies onto cloth, and out of pan.  Let cool a couple more minutes on cloth, before slicing.  Refridgerate until serving time, with the side that was face-up in the oven, down.

Everyone deserves a brownie.  Make yourself some craaaaaazy ones, and then indulge without the guilt.

Because, honestly, isn't it everyones lifelong dream to eat a fruit and veggie in a chocolate dessert?

Revisited Recipe of the Day:

PB's