I have GOT to quit making all of these sweets for my house! I don't know how to say "NO", and so when I make this mess I eat too much of it! I loved this cake. I figured it would be tasty just because of the mixture of oranges and pineapple. But this cake turned out wonderful! I loved how moist it is, and I love the addition of the coconut I added to the original recipe. I could have just eaten the whipped topping with a spoon! My Mother-in-law is having her birthday Wednesday, so maybe I should have saved this cake until then. Oh well...I'll just have to make another one :) This cake is a lovely salute to summer.
1 box yellow cake mix
1 11-oz. can mandarin oranges, undrained
2 eggs
1/2 cup applesauce (I only had the chunky kind)
1/2 cup coconut flakes (optional)
2 8-oz. cans crushed pineapple, undrained
1 3.4-oz. package instant vanilla pudding
1 carton Cool Whip, thawed
Preheat oven to 350 degrees. Grease 2 8-inch round baking pans (or 1 9 X 13-inch pan). In a large bowl, beat the cake mix, oranges (undrained), eggs, coconut and applesauce until well blended. Beat on medium speed for 3 minutes. Pour the batter into prepared pans and bake for approximately 30 minutes, or until toothpick inserted in the center comes out clean. Cool completely. Meanwhile, in a medium bowl combine the pineapple (undrained) and instant pudding mix. Fold in the Cool Whip. Invert 1 layer onto a cake plate. Top with half of the topping. Invert second later on top. Spread the remaining topping over the second layer. Garnish with orange slices. Refrigerate at least 1 hour before serving. Because this frosting is made with Cool Whip, it needs to be stored in the fridge.
Enjoy!
(adapted from Let's Dish)
When I saw Joy The Baker post this on her blog several weeks ago, her intro story alone had me hooked! Then, when I read the ingredient list and saw that the muffins were made with Raisin Bran cereal, I knew I had to give it a try. Let's face it, I'm sure most of us have like 20 boxes of cereal in our pantry. Oh wait...maybe that's just me! Cereal is always something that's on sale in the grocery stores. I can remember when McDonald's used to sell bran muffins. I went on a three week vacation with my grandparents when I was eleven. My Mawmaw was always on a diet. It makes me smile just thinking about it. While Pawpaw, my cousin Kathleen, and I would get biscuits and pancakes Mawmaw would enjoy her skim milk and bran muffin. She would do that so she could enjoy chocolate guilt-free later in the day! Just like Joy was describing in her original post, the bran muffin always gets back seat to the blueberry muffins. Nobody wants a bran muffin! Well, after tasting this one you might change your mind. These are muffins are not overly sweet. It is a clever way to use cereal to make muffins. Joy never disappoints! This muffin batter can be made ahead of time and kept in the fridge for up to a week. It actually makes better-looking muffins after the cereal has had time to really soften (at least 6 hours). The first batch I made only sat for about 45 minutes before I baked them. It was like regular muffins with little flecks of Raisin Bran going through them. So, I made a second batch. Those were the ones in the picture. The ones I forgot about in the oven. Both batches tasted good. I just over did the second ones :) I've got more batter to make fresh ones in the morning before work. Fresh ones every morning this week before work if I want!
* Don't worry if yours aren't this "golden". I put them in the oven and went outside to do yard work. When I came in, the timer was going off. I forgot about them! So, I don't know how long these over cooked, but they were still edible. Just a little drier than they should have been! Thank goodness I only made a few because I still have batter in the fridge to make some this week. I won't forget about them next time!
1/2 of a 15-oz. box of Raisin Bran Cereal (I used about 4 cups)
1/2 teaspoon salt
2-1/2 cups flour
1/3 cup brown sugar
2/3 cup granulated sugar
3/4 teaspoon baking soda
1/2 cup vegetable oil (could probably substitute applesauce)
2 eggs, lightly beaten
1 teaspoon vanilla extract
2 cups buttermilk
In a large bowl mix together Raisin Bran, flour, salt sugars and baking soda.
In a medium bowl, whisk together oil, eggs, vanilla extract and buttermilk.
Whisk the wet ingredients into the dry ingredients. If you plan on baking the muffins right away, allow to sit on the counter for 45 minutes before baking. This will allow the cereal to soften.
If you'd like to bake the muffins throughout the week, place the batter in an airtight container and store in the fridge. Scoop into the muffin cups (either sprayed or paper-lined) when ready to bake. Sprinkle with a spoonful of granulated sugar if desired.
Bake at 375 degrees for 15-20 minutes, or until a skewer inserted in the center comes out clean.
Enjoy!
(adapted from Joy The Baker)
I love baking bread. Not "real" bread with yeast, but easy flavorful quick breads. Mix it up in a bowl, pour it in a pan, and voila. You've got bread! I had zucchini on-hand this week, so I wanted to give this recipe a try. It had lots of good-for-you-things in it: zucchini, applesauce, walnuts and raisins. I'm going to have to limit myself to one piece per day! This bread is so moist and delicious. I the crunch of the walnuts. Yummy Yummy Yummy!
1-1/2 cups sugar
2-1/4 teaspoon ground cinnamon
2-1/2 cups all purpose flour
1 cup rolled oats (I used quick cooking, but would be best with regular)
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
3 eggs
1 cup applesauce
1/4 cup butter, melted
1 teaspoon vanilla
2 cups shredded zucchini, unpeeled
1 cup walnuts or pecans, chopped (I used walnuts)
3/4 cup raisins
Preheat oven to 350 degrees. Lightly coat a 9X5X3-inch loaf pan with cooking spray; set aside. Combine 1 tablespoon sugar and 1/4 teaspoon of the cinnamon; set aside.
Combine the flour, oats, baking powder, salt, baking soda and remaining cinnamon; set aside. In a large mixing bowl beat eggs with electric mixer on medium speed for 2 minutes or until foamy. Add remaining sugar, the applesauce, butter, and vanilla. Gradually add the flour mixture, beating on low speed just until combined. Stir in zucchini, nuts and raisins. Spoon into prepared pan. Sprinkle with sugar-cinnamon mixture.
Bake for 1 hour and 20 minutes or until a wooden pick inserted near center comes out clean. Cool in pan on wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store several hours before slicing. Makes 16 slices. (This makes a BIG loaf of bread. I would almost rather divide it into 2 smaller loaves).
Enjoy!
(adapted from Better Homes & Gardens)
I wish I didn't like to bake so much. I really do not need any of this mess in my house. These muffins are a little more on the good-for-you side though! The oil is reduced by using applesauce, and there's only a moderate amount of brown sugar. This is the first time I've made these muffins using the applesauce and I really was impressed (see the link for the original recipe). I think I will look for that substitute in future recipes. These muffins freeze well, so its good to make a whole batch and stick some in the freezer for easy breakfast on-the-go. Ella likes these too! I was cooking from the pantry this week, so I had all of the ingredients and only paid $.79 for the carrots. These would be great to take to a school for an Easter party with some cream cheese frosting! But that defeats the healthy part, doesn't it?!?
1 cup raisins
2 cup warm water
2 cups all-purpose flour
1 tablespoon baking powder
2 teaspoons baking soda
1 teaspoon salt
1 teaspoon ground cinnamon
4 eggs
1/2 cup vegetable oil
1/2 cup applesauce
3/4 cup brown sugar
3 cups shredded carrots
Combine raisins and water in a small bowl. Let soak for 15 minutes. Drain raisins, discard water and set raisins aside.
Preheat oven to 350 degrees. Grease muffin cups or line with paper muffin liners.
In a large bowl, combine flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, combine eggs, oil, applesauce and brown sugar; beat well. Combine egg mixture and flour mixture; mixing until just moistened. Fold in carrots and drained raisins. Spoon into prepared muffin cups.
Bake in preheated oven for 20-25 minutes, or until toothpick inserted in center comes out clean. Let cool before 30 minutes if you frost them (I eat mine as is).
Enjoy!
(adapted from AllRecipes.com)
