Veggies That Do Not Oxidize


On an average workday, you might start eating your lunch and be pulled away for an emergency. The next thing you know it’s 4Pm and you still have not eaten. Not all veggies are equipped to withstand time while maintaining their initially intended hue. Most veggies will oxidize and turn brown. Zucchinis maintain their pearly interior color for hours. Zucchinis age very well.

Let’s open the floor for discussion: 

Do you like Zucchinis as a snack food?

Which other veggies age well?

What do you like to bring in your lunch box?

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Hells Angel Food Cake


My daughter wanted a vanilla cake for her school. Now that I have a blog I get regular baking requests. It makes me happy to make others happy. I looked up this great recipe for an angel food cake recipe on epicurious.com
An angel food cake is supposed to be light and fluffy and have great height.

My version was very thin. The mistake I made was with the eggs. I beat them by hand and I did not reach the hard peak consistency. I called my version Hells Angel food Cake because it’s heavy and dense and not at all what it should be. Or, it could be called Fallen Angel food cake, Dark Angel food cake or cement food cake. The truth is, sometimes, it’s more fun to fail at a recipe and come up with a naming convention for the disaster. But, I promise, I do not mess up on purpose.

Angel Food Cake

Ingredients
1 1/2 cups sugar
1 cup sifted cake flour
1/2 teaspoon salt
1 1/2 cups egg whites (about 11 large)
2 teaspoons warm water
1 teaspoon cream of tartar
2 teaspoons vanilla extract
Powdered sugar

Read More http://www.epicurious.com:80/recipes/food/views/Vanilla-Angel-Food-Cake-with-Mango-Ginger-Sauce-5192#ixzz1ndHgi5ua

Instructions:
Preheat oven to 350°F. Sift 1/2 cup sugar, flour and salt into medium bowl 5 times. Using electric mixer, beat egg whites in large (at least 4-quart) bowl until foamy. Add 2 teaspoons warm water and cream of tartar and beat until soft peaks form. Gradually add remaining 1 cup sugar and vanilla and beat until stiff but not dry. Sift sugar-flour mixture over whites 1/4 cup at a time and gently fold in.
Transfer batter to ungreased 12-cup angel food cake pan with removable bottom (do not use nonstick pan).
Bake until cake is light golden, top springs back when touched lightly and cake begins to pull away from sides of pan, about 45 minutes. Remove cake from oven. Turn cake pan upside down; place center tube of pan over narrow bottle neck or funnel. Cool cake completely.

Read More http://www.epicurious.com:80/recipes/food/views/Vanilla-Angel-Food-Cake-with-Mango-Ginger-Sauce-5192#ixzz1ndHgi5ua

Tips: Yogurt Muffins Belong In Fhe Fridge


Yesterday, I made a lovely batch of sugarless muffins and I left them out on the counter.
This morning, when I opened the lovely center, I was surprised to see a distinct green hue.
I now need to scrap this batch of muffins.

Color me sad.

The Muffin Cake, Revealed

Aside


Here is the picture of the muffin cake.

Yogurt and Berry Muffin cake

 

The sugarless muffins revealed

Aside


Here are the pictures of the muffins I made this morning where I forgot the sugar.

They look lovely and golden and they taste that way as well.
Sugarless Yogurt muffins infused with blood oranges

Berry and White Chocolate Chip Cake


The concept for this recipe is extremely simple. I used the same muffin batter but added berries as well as white chocolate chip. I wanted to make a quick cake.

 

Ingredients:
1/2 cup of peach yogurt

3/4 cup of milk

4 tablespoons of melted butter

2 eggs

2 cups of flour

1 cup of dethawed frozen berries

1/2 cup white chocolate chip

1/4 teaspoon of salt

1 tablespoon of baking powder

3/4 cups of brown sugar

1/2 cup granulated sugar

Cooking instructions

Incorporate all ingredients into the same bowl

Mix properly

Drop the batter into a cake pan

Bake at 350 for 35 minutes

The Reviews 

My husband found the mixture to be a bit wet (which is why I added 5 more minutes of cooking time) He rated it 3.5 stars. My son did the same.

The pictures are coming soon.

Sugarless Peach Yogurt, Blood Orange, Chocolate Chips and Almond Sliver Muffins


Ok! Before I start, this is a recipe that happened by accident. I made the muffins and discovered, after the fact, that I had forgotten to add the sugar. The chocolate chips and the orange add enough  sweetness that it’s not necessary to add sugar to the mix. But again, it’s just a happy accident.

This recipe is a hybrid, it’s a mixture of a yogurt muffin recipe and of a chocolate orange muffin recipe. If you wanted the sugared version, you would need to add 3/4 cups of brown sugar as well as 1/2 cup of granulated sugar.

This recipe makes 12 good portioned muffins (12 X 1/3 cup raw mix portion)

Ingredients:
1/2 cup of peach yogurt

3/4 cup of milk

4 tablespoons of melted butter

2 eggs

2 cups of flour

2 blood oranges

1/2 cup chocolate chip

1/4 teaspoon of salt

2 1/2 teaspoons of baking soda

1/2 cup almond slivers

1/3 cup of brown sugar to be sprinkled on top of the muffins prior to baking the muffins

Cooking instructions

Peel the oranges and cut into small bitesized pieces

Drop into a bowl

Incorporate all ingredients into the same bowl

Mix properly

Take a muffin tin and spread the mix into the wholes (1/3 of a cup at a time)

Sprinkle a bit of brown sugar on top of each muffin

Bake at 350 for 22 minutes

The reviews 

Ben gave it three stars.

My husband gave the muffins 4 stars.

I’m quite happy with the reviews since the muffins are much healthier than usual. I loved substituting the yogurt with dairy like that. It provides a nice helping of calcium as well.