Tag Archive | Homemade

Chocolate Prune Cake

Looks can be deceiving! While this cake still contains some sugar, it’s much healthier then many other chocolate cakes! The secret ingredient to its moist texture is prunes!!

Yep prunes! But I promise you it’s delicious. It is also low in fat!! Give it a try, I promise you will be pleasantly surprised.

Ingredients

2 cups Pitted Prunes
3/4 cup water
1 cup sugar
2 tablespoons sugar
1/4 cup butter (softened)
1/2 cup milk
1 teaspoon almond extract
4 egg whites (1/4 cup if using cartoned egg whites)
1 cup flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1/4 teaspoon salt

Method

Preheat oven to 350°F.

Chop prunes into small chunks

Bring prunes and water to a boil in a small saucepan. Reduce heat and simmer for 10 minutes, stirring frequently. Mixture will become very thick.

Remove from heat to cool.

Beat together wet ingredients.. sugar, butter, milk, extract, egg whites and prunes in a stand mixer for 3 minutes on medium/high.

Sift together dry ingredients and then slowly beat into wet ingredients. Once incorporated together beat mixture for a few minutes on high.

Spray a cake pan with nonstick cooking spray then coat with 2 tablespoons sugar, shaking out excess.

Place batter into prepared cake pan and bake for 40-45 minutes until toothpick inserted into the center of the cake comes out clean.

I like to serve this cake with a raspberry sauce, a dusting of powdered sugar and a touch of chocolate sauce!! So yummy!

Honey Lime Dressing

Dec31

A few months ago Kevin and I decided to make halibut tacos and I’ve been craving them ever since! I think my craving was mostly for the honey lime dressing I whipped up to drizzle over them. Last night I gave in and made another batch of this delicious dressing. I used it to top my halibut tacos as well as to dress my slaw.

Ingredients
2 Large limes zested and juiced
-I always use organic fruit when using the zest.

(About 1 tablespoon zest and 1/2 cup to 3/4 fresh lime juice)

1 small clove of garlic
1/4 cup honey
1 tablespoon olive oil
Small handful of cilantro (optional but suggested)
Tiny pinch of salt and pepper

Method
You can use a food processor or magic bullet to make this dressing or by hand your choice.

Juice and zest limes

Add all ingredients except salt and pepper into your processor and pulse

I like to whisk in the salt and pepper once the food processor has blended everything.

This dressing can be used on anything you like. As I said I use it on my halibut tacos and slaw. The slaw i make for fish tacos is simply shredded cabbage and avocados. So fresh and flavorful.

This recipe makes about 1 cup of dressing and left over dressing can be stored in a glass mason jar for a few days in the refrigerator.

Homemade Meatballs

Oct5

So in true Erica fashion I forgot to take meat out of the freezer for dinner today! Luckily I realized this while Kevin and I were in Vancouver picking up my race packet for tomorrow’s Color me rad run! We made a quick stop at Whole foods on Cambie! I was a happy girl!! We picked up lots of yummy stuff and decided to make meatballs!

These meatballs are moist and flavorful. They can be used in a variety of ways such as meatball subs or appetizers. Tonight I served them on pasta with veggie loaded sauce and a warm fresh baked parmesan herb muffin for a filling, healthy pre race dinner!

Ingredients

1 Pound of extra lean ground beef
1/2 pound of ground pork
1 small pepper chopped
1/2 a medium onion chopped
3 cloves garlic minced
1 egg beaten
3/4 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup of your favorite BBQ sauce
5 splashes worcestershire sauce
1/2 cup oats
4 crushed stone wheat crackers
1 tablespoon Italian seasoning
1/2 tablespoon granulated garlic
1/4 teaspoon pepper
1/4 teaspoon seasoning salt

Optional ingredients but suggested for yum factor!

1/2 cup crispy onions
1/4 cup tortilla strips

Method

Mix ground beef and ground pork

Add all ingredients with meat in a large bowl and mix well with hands until combine.

Did you notice my giant garlic?!? We got elephant garlic in Seattle! I love it! It is sweeter then normal garlic. The below photo is one clove in my hand!

Once the mixture is well combine form well packed meatballs in your choice of size…I made giant meatballs a little larger then golf balls.

Cooking will depend on the size you made. Just be sure the internal temperatures reaches 165 degrees. I did this by baking them in the oven for 40 minutes at 375 degrees. I cooked uncovered for the first 20 minutes then loosely covered with foil for the last 20 minutes. Feel free to pan fry these if you choose! I cooked mine in our new specialty meatball pan. The pan is designed to let the fat run out and works fanatically!

Homemade Pesto

Aug18

So my garden has blessed me with an abundance of basil this Summer. In fact I have three varieties! I love basil but Kevin hates it! So tonight after he left for work I decided to whip up a batch of pesto to toss in the freezer for future use.

I like to freeze my pesto in an ice cube tray then transfer to a freezer bag for storage. This method makes it easy for me to pull out as much or as little as I need.

Ingredients
4 cups of fresh basil leaves
1/2 cup pine nuts
1/2 cup fresh parmesan cheese
1/4 cup vegetable oil
1/4 cup olive oil
Juice from 1 lemon
Pinch of sea salt
2 cloves of garlic

Method
I like to put the garlic through the food processor first and then add in the rest of the ingredients and process until smooth.

*note* I like to toast the pine nuts before I process them. This can be done in a couple of ways. These are pricey little nuts so be careful not to burn them! I just toast mine in my little non stick fry pan but in the oven would also work.

~As I mentioned pine nuts are very pricey so feel free to use walnuts or any other nut. I’ve made walnut pesto and it to was delicious.

This pesto is fabulous on pasta, chicken, vegetable, etc.

Homemade Tater Tots

Aug17

So as you know I like to try to eat healthy as often as possible. To me eating healthy doesn’t just mean eating lots of fruits and veggies. Eating healthy means cooking at home and knowing what’s in my food. I often cringe when I read labels and realize despite my wide knowledge of health, food, ingredients I often have no idea what the heck some of those unpronounceable additives are!!!

Whenever possible I like to make things from scratch and when hubby said he was craving tater tots I figured why not give home made a try!! These little tater gems of yumminess turned out better then I could have ever hoped for! They are quick, easy , and much healthier then their store bought companions!

Ingredients
3 cups of shredded potatoes (I used simply potatoes but frozen hash brown shreds or hand shredded would be fine)
1 egg, beaten
1/4 cup parmesan cheese (any shredded cheese will work)
1/4 finely chopped onion
12 crushed soda crackers
2 tablespoons cornstarch
2 tablespoons olive oil
1/2 teaspoon seasoning salt
1 teaspoon Italian seasoning
2 teaspoons garlic powder
1/2 teaspoon black pepper

Method
Mix all ingredients in a large bowl. I used my hands to make sure everything was well incorporated.

Spray a mini muffin tin very well with cooking spray and pack a scoop into each muffin hole. This recipe makes 24 exactly. Conveniently that’s how many holes was on my muffin tin 😉

Bake in preheated oven 425 degree oven for 30 minutes.

After removing from the oven I ran a butter knife around each tot to make removal from the pan a little easier.

These little treats are delicious and come out of the oven nice and crispy! I served them for breakfast with egg muffins in place of hash-brown. I think these would make a perfect side dish for any meal!

I promise they are quick and easy, give them a try!

Peach Blueberry Crumble

Jul15

One of my favorite parts of Summer is the availability of local fresh fruit! On Saturday Kevin and I headed out to Lepp Farm Market in abottsford and stocked up on amazing local products including local organic blueberries and Okanagan peaches!

I decided to throw together a quick fruit crisp with my purchases. This blueberry peach crisp comes together quickly and easily and rewards you with a relatively healthy treat!

Ingredients
6 large peaches peeled and sliced
3/4 cup Blueberries
2 tablespoons white sugar
3/4 cup oats
1/3 cup brown sugar
1/4 cup flour
2 tablespoons flour
1/4 teaspoon cinnamon
1/4 cup butter

Method
Spray baking dish with non stick cooking spray and layer sliced peaches and blueberries in dish. Sprinkle with 2 tablespoons of sugar and 2 tablespoons of flour. Toss gently with hands to coat.

In a separate bowl combine oats, brown sugar, cinnamon, flour and cut in butter. Work with hands until mixture resembles course crumbs.

Sprinkle oat mixture over fruit, covering evenly.

Bake for 30-35 minutes in a 375 degree oven. Allow to cool slightly on a rack if serving warm.

I like to serve my crumble with a small scoop of vanilla ice cream for a yummy summer treat!

Blueberry Buttermilk Muffins

Jun9

So I woke up this morning to a dreary rainy day. I wasn’t feeling up to running in the rain so I ventured into the kitchen. Upon inspection of my fridge I decided blueberry buttermilk muffins were in order! They are Kevin’s favorite, I’m such a good wife 😉

Ingredients
2 1/2 cups flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup oil or butter (melted)
2 eggs (beaten)
1 cup buttermilk
1 teaspoon of vanilla
1 teaspoon lemon zest (optional)
Pinch of salt
1 1/2 cups blueberries
1 tablespoon flour for dusting berries

Method
In one bowl sift together dry ingredients (flour, baking soda and powder, salt, sugar)

In another bowl whisk together milk, butter or oil, vanilla, eggs, lemon zest. My photos show three eggs because I have super tiny organic farm eggs this week from chickens that just started laying!!!

In a third bowl toss blueberries with the tablespoon of flour.

Make a well in the center of the dry ingredients and pour in liquid ingredients.

Mix until combine but do not over mix.

Fold in blueberries.

Divide mixture into greased muffin tins. I did 6 jumbo muffins and six regular muffins. If you want all regular size I normally get 18 muffins out of a batch.

Bake in preheated oven (350 degrees) for 18-20 minutes for regular size muffins and 24-26 minutes for jumbo muffins. They are done when a toothpick inserted in center comes out clean.

Remove from pan and allow to cool on wire rack.

These muffins are not perfectly sweet without being to sweet. They are great on their own or warm with butter or lemon curd. I know it’s not quite blueberry season yet but I can’t help myself from buying the organic ones to snack on and to bake with!

Homemade Banana Bread

Apr26

I always seem to have over ripe bananas because I only eat green bananas! So what’s a girl to do with all these yellow and over ripe bananas?!?!? Bake banana bread of course!

This recipe produces a dense, moist loaf with lots of banana flavor. Kevin likes it best when I add chocolate chips. It’s a versatile recipe and works well with other additions like nuts, coconut, dried fruit, etc. Today I will share with you the basic no fail chocolate chip banana bread recipe.

Ingredients
1/2 cup butter
1 cup of sugar
2 eggs 1 tsp vanilla 3 to 4 ripe bananas to equal one cup mashed

2 cups flour
1 tsp baking soda
1/2 tsp baking powder
Pinch salt
1 cup chocolate chips

Method
Cream together butter and sugar once creamed add in eggs one at a time. Add vanilla.

Once these ingredients are combine add in banana and combine again.

In a separate bowl combine dry ingredients. Once dry ingredients are mixed add to wet and mix.

Fold in chocolate chips, transfer to greased loaf pan and bake at 350 degrees for 60 minutes or until toothpick inserted in center comes out clean. Cool on wire rack.

I always like to have this banana bread slathered in peanut butter, however I can tell you from experience it makes delicious French toast!

Mini Apple Pies

Apr12

So as I no longer sleep past 7 am because my body hates me, I decided to make some mini pies!

This is a recipe I created and quite enjoy as is. Feel free to add more cinnamon or nutmeg to your liking. I keep the cinnamon content low as my Dad can’t have much cinnamon. I however love cinnamon but find the amount in the recipe while mild is still enough. Enjoy!

Ingredients

12 Tart shells

Filling
3 cups peeled and chopped apples
1/8 brown sugar
1/8 cup white sugar
1/8 cup flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons lemon juice
Lemon zest
1 teaspoon vanilla

Crumble Topping

1/2 cup oats
1/2 brown sugar
1/4 flour
1/4 butter
1/4 teaspoon cinnamon
Pinch of nutmeg

Glaze (optional)
1/2 icing sugar
1-2 tablespoons freshly squeezed lemon juice

Method
Place frozen tart shells on a cookie sheet and set aside to defrost.

Peel and chop apples into small cubes mix medium bowl with remaining filling ingredients and set aside.

Note: I use vanilla sugar instead of plain white sugar and fresh ground cinnamon and nutmeg. These are options but not necessary .