Sunday, April 28, 2013

Baked Sunday Mornings: Triple Rum Black Pepper Cake

This week the baked group is baking rum cakes....this is not your ordinary rum cake, it has a little twist to pepper!  When I first saw the name of this cake I thought, pepper?  After thinking it over I came to the conclusion that black pepper might just be a very interesting taste sensation to this lovely little rum cake.  

So I jumped right in and gave it a try!    This cake has quite a bit of rum in it...some in the cake, then in the syrup that is soaked into the cake and then in the glaze that goes on the cake. I quartered the recipe because I don't need a big old rum cake laying around the kitchen (my evil twin will surely come out to taunt me with it!)  I have a cute little bundt pan that was just the right size.

The cake wasn't too boozy...After all the rum I had my doubts, but it was just the right amount.  The black pepper was there but not overpowering at all.  This cake is incredibly delicious!

  The recipe is found here.  And you can see all the other gorgeous cakes the other bakers did here.
Give it a try.

Be sure to check back next Sunday to see what the Baked Sunday Morning Bakers have up their sleeve!

Until then...

Wednesday, April 17, 2013

Jillian's Fudge Brownies

These brownies are made with wholesome ingredients like whole wheat flour, honey, olive oil and applesauce!  They are  chocolatey and fudgy and satisfy the chocolate beast inside of me!!  Give them a try!  They would be great without the nuts and chocolate it is not necessary to add them.

Jillian's Fudge Brownies
adapted from

non-stick olive oil cooking spray
2/3 cup mild honey like clover or orange blossom
1/3 cup unsweetened cocoa powder like Ghiardelli
1/2 cup white whole-wheat flour like King Arthur Flour
1/4 teaspoon aluminum-free baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened applesauce
2 tablespoons olive oil
1 egg, at room temperature
1 teaspoon pure vanilla extract
1/2 cup chopped walnuts, optional
1/2 cup semi-sweet chocolate chips, optional

1. Preheat oven to 350°F. Line an 8x8 baking pan with parchment and spray with olive oil.
2. Measure the honey into a deep-sided small bowl and microwave on high power 45 seconds. Whisk
in the cocoa powder and let cool.
3. Meanwhile in a small bowl whisk the flour, baking powder, baking soda, and salt together.
4. In a large bowl whisk applesauce, oil, egg, and vanilla together until well combined. Whisk in the
cooled honey-cocoa mixture until smooth. Add the flour mixture and stir until all the flour is
incorporated. Stir in the walnuts and chocolate chips if using.
5. Add the batter to the prepared pan and spread out evenly. Bake until the surface looks dry around
the edges and a toothpick in the center comes out with a few moist crumbs clinging to it, about 25
minutes or 30 minutes if you added walnuts and chocolate chips. Don't over bake.
6. Cool the pan on a wire rack. Once cool refrigerate for 20-30 minutes. Remove the brownies using
the parchment to a cutting board and slice into 16 squares. For clean cuts wipe the knife clean after
each cut and dip in hot water. Store in an airtight container in a cool place 3-4 days.

86 calories each without walnuts and chocolate chips, 136 calories with walnuts and chocolate chip

Enjoy and be healthy!

Sunday, April 14, 2013

Asparagus Frittata

 Baking on the healthy side today and made this beautiful breakfast or lunch dish that is delicious and whips up in only 30 minutes!  Add a nice green salad and you've got a nutritious meal that won't break the calorie bank!

Asparagus Frittata
a recipe from Better Homes and Gardens


3/4  pound  fresh asparagus spears or one 10-ounce package frozen cut asparagus
6    eggs
3/4  cup  low-fat cottage cheese
2  teaspoons  yellow mustard
1/8  teaspoon  salt
Dash    pepper
Nonstick spray coating
1  cup  sliced fresh mushrooms
1/4 cup Parmesan cheese, grated
1    small tomato, cut into wedges, or 1/4 cup chopped tomato


Cook fresh asparagus spears in a small amount of boiling water for 8 to 10 minutes or until crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1-inch pieces. Or, cook frozen asparagus according to package directions; drain. Set aside.
Meanwhile, in a medium mixing bowl beat eggs until foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside.
Spray a 10-inch ovenproof skillet with nonstick spray coating. Cook mushrooms over medium heat until just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus. Sprinkle with Parmesan cheese.  (If using fresh asparagus, arrange the 3 reserved spears on top.)
Cook mixture over low heat about 5 minutes or until mixture bubbles slightly and begins to set around the edges.
Bake frittata, uncovered, in a 400 degree F oven about 10 minutes or until set. Sprinkle with fresh chopped parsley. Garnish each serving with tomato. Makes 4 servings.

nutrition information
Per serving: Calories 183, Total Fat 10 g, Cholesterol 416 mg, Sodium 375 mg, Carbohydrate 7 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet

Sunday, April 7, 2013

ABC: Cheese-stuffed Crusty Loaves

Cheesy-stuffed Crusty Loaves

King Arthur Flour



  • all of the starter
  • 1 cup + 2 tablespoons to 1 1/4 cups lukewarm water*
  • 1 teaspoon salt
  • 1 tablespoon Pizza Dough Flavor (optional)
  • 3 1/2 cups King Arthur Unbleached Bread Flour
  • 1/2 teaspoon instant yeast
  • *Use the greater amount of water in winter, when conditions are dry; and the lesser amount in summer, when the weather is humid.


  • 2 1/2 cups grated Gruy√®re cheese, or the grated/shredded cheese of your choice (sharp cheddar, or a mixture of provolone and mozzarella are tasty)
  • 1 tablespoon garlic oil (optional)
  • 1 tablespoon Pizza Seasoning (optional)


1) To make the starter: Mix the 1 1/4 cups flour, salt, yeast, and 1/2 cup water in a medium-sized bowl. Mix till well combined; the starter will be very dry. Cover and let rest overnight at room temperature; it'll become bubbly.
2) To make the dough: Combine the risen starter with the water, salt, flour, and yeast. Knead—by hand, mixer, or bread machine set on the dough cycle—to make a smooth dough.
3) Place the dough in a lightly greased bowl, cover, and let it rise for 1 1/2 to 2 hours, till it's nearly doubled in bulk.
4) Gently deflate the dough, and pat and stretch it into a 3/4"-thick rectangle, about 9" x 12". Spritz with water, and sprinkle with the grated cheese.
5) Starting with a long side, roll it into a log, pinching the seam to seal. Place the log, seam-side down, on a lightly floured or lightly oiled surface.
6) Cover it and let it rise for 1 to 1 1/2 hours, till it's puffy though not doubled in bulk. Towards the end of the rising time, preheat the oven to 425°F.
7) Gently cut the log into four crosswise slices, for mini-breads; or simply cut the dough in half, for two normal-sized loaves. Place them on one (for two loaves) or two (for four mini-loaves) lightly greased or parchment-lined baking sheets, cut side up. Spread them open a bit, if necessary, to more fully expose the cheese. Spritz with warm water, and immediately place them in the preheated oven.
8) Bake for 20 minutes (for the mini-loaves), or 35 minutes (for the full-sized loaves), or until the cheese is melted and the loaves are a very deep golden brown. Remove them from the oven, and cool on a rack.

( I made rolls by making 2 logs and cutting them into 7 pieces each.  They were great warm but not so great when they cooled.  I think I may have baked them too long)

We are making English Muffins next month!  Should be interesting!

Aunt Sassy Cake: Baked Sunday Mornings

This week the Baked group is making a cake!
Since I love pistachios I didn't want to pass this one up.  It did not was moist and delicious.  I loved the flavor of the honey vanilla  buttercream but I couldn't seem to get it to come out really smooth.  Not too sure what I was doing wrong.  It tasted really good though!

To get the recipe, click here

This one is going to work with the hubby in the morning :)