Makeover Spiced Cocoa-Apple Cake

Ingredients:

• 1/3 cup butter, softened
• 1-2/3 cups sugar
• 2 eggs
• 2 egg whites
• 1/2 cup buttermilk
• 1/2 cup unsweetened applesauce
• 3 teaspoons vanilla extract
• 2-1/2 cups all-purpose flour
• 1/2 cup baking cocoa
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 2 cups grated peeled tart apples
• 1/2 cup chopped walnuts, toasted
• 1/2 cup miniature semisweet chocolate chips
• 1/2 teaspoon confectioners' sugar

Directions:

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, then egg whites, beating well after each addition. Beat in the buttermilk, applesauce and vanilla (mixture will appear curdled).
Combine the flour, cocoa, baking powder, cinnamon, baking soda, salt and allspice; stir into butter mixture just until blended. Stir in the apples, walnuts and chips.
Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 325° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Sprinkle with confectioners' sugar. Yield: 16 servings.

utrition Facts

• One serving:
• 1 slice

• Calories:
• 270

• Fat:
• 9 g

• Saturated Fat:
• 4 g

• Cholesterol:
• 37 mg

• Sodium:
• 220 mg

• Carbohydrate:
• 45 g

• Fiber:
• 2 g

• Protein:
• 5 g

Applesauce Bread

Ingredients:

• 1 cup all-purpose flour
• 1 cup whole wheat flour
• 1/2 cup sugar
• 1-1/2 teaspoons ground cinnamon, divided
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon ground nutmeg
• 2 egg whites
• 1 egg
• 1-1/4 cups unsweetened applesauce
• 1/4 cup canola oil
• 3 tablespoons fat-free milk
• 1/4 cup packed brown sugar

Directions:

In a large bowl, combine the flours, sugar, 1 teaspoon cinnamon, baking soda, salt, baking powder and nutmeg. In a small bowl, whisk the egg whites, egg, applesauce, oil and milk. Stir into dry ingredients just until moistened.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray. Combine brown sugar and remaining cinnamon; sprinkle over the top.
Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

Apricot-Banana Quick Bread

Ingredients:

• 1/4 cup butter, softened
• 3/4 cup sugar
• 2 eggs
• 1 cup mashed ripe bananas
• 1-2/3 cups all-purpose flour
• 2/3 cup toasted wheat germ
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1 cup finely chopped dried apricots
• 2 teaspoons grated lemon peel

(optional: handful of dried blueberries and/or dried cranberries

Directions:

In a large mixing bowl, beat butter and sugar until crumbly, about 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in bananas. Combine the flour, wheat germ, baking powder, salt and baking soda; gradually beat into the banana mixture. Stir in apricots and lemon peel.
Transfer to a 9-in. x 5-in. loaf pan coated with cooking spray.
Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. Yield: 1 loaf (16 slices).

jalapeno cheddar cornbread
(Recipe from The Sister's Cafe)

Ingredients:
3 cups flour
1 cup yellow cornmeal
1/4 cup sugar
2 Tb baking powder
2 tsp kosher salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces (2+ cups) aged extra-sharp Cheddar, grated, divided
1/3 cup chopped scallions, white and green parts, plus extra for garnish (3 scallions)
3 Tb seeded and minced fresh jalapeno peppers (2-3 peppers)


Directions:
Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl, combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don't over mix! Mix in 2 cups of the grated Cheddar, the scallions, and jalapenos, and allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees. Grease a 9x13x2 inch baking pan. Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar and extra chopped scallions. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature. (Warm is best!)

Lemon-Blueberry Yogurt Loaf

picture and recipe from The Sister's Cafe


Ingredients:

1 1/2 cups + 1 tablespoon all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk yogurt

1 cup plus 1 tablespoon sugar

3 extra-large eggs

2 teaspoons grated lemon zest (approximately 1 lemon)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1 1/2 cups blueberries, fresh or frozen, thawed and rinsed ("miniature wild blueberries are great for this, and pose the least risk of sinking")
1/3 cup fresh squeezed lemon juice


Directions:

Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.