Hankering for Hummingbird

 

Growing up I can always remember lazy summer days, sitting in the kitchen and looking out the window at all of the birds coming to the feeder. As far back as I can remember, hummingbirds were my favorite. I was intrigued by how fast their wings moved and how swiftly they could come and go. Now that I am in an apartment, I don’t get to enjoy watching the hummingbirds, but I know it’s something to look forward to when I visit home along with many other things of course!

But obviously this isn’t a blog about birds, but instead a blog about food, so how does that tie together with hummingbirds you ask? With the one-of-a-kind hummingbird cake of course! :-)

Even I questioned how a cake and a hummingbird have a similarity, but supposedly this confection descended from Jamaican roots and the hummingbird is one of the national symbols. Regardless  of where it came from or how it got its name, there’s no arguing that this fruit-filled sweet is definitely something you want to try if you haven’t already!

Hummingbird Cake

*Recipe adapted by me*

Ingredients:

3  cups  all-purpose flour

1  teaspoon  baking soda

1  teaspoon  salt

2  cups  sugar or Splenda

1  teaspoon  ground cinnamon

3  large eggs one large egg + 2 egg white, beaten

1  cup  vegetable oil 1 cup unsweetened applesauce

1 1/2  teaspoons  vanilla extract

1  (8-ounce) can crushed pineapple, undrained

1/2 c  chopped pecans

2  cups  chopped bananas

Cream cheese frosting:

1  (8-ounce) package  fat-free cream cheese, softened

1/2  cup  butter or margarine, softened

1  (16-ounce) package powdered sugar, sifted

1  teaspoon  vanilla extract

 

Directions:

Combine first 5 ingredients in a large bowl; add eggs and applesauce, stirring until dry ingredients are moistened. (Do not beat.) Stir in vanilla, pineapple, 1/4 cup pecans, and bananas.

Pour batter into three greased and floured 9-inch round cakepans. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

Spread Cream Cheese Frosting between layers and on top and sides of cake; sprinkle 1/4 cup chopped pecans on top. Store in refrigerator.

*I sprinkled these on top instead of pecans*

-Sweet plantain chips-

As you may have noticed, I tried to lighten this up a bit by using applesauce in place of the oil, and a few other substitutes. Here are some secrets of eggs concerning baking lighter:

• Packaged cake mixes usually contain ingredients that help with texture, tenderness, etc. so using only egg white often works fine.
• One large whole egg has 70 calories, 5 grams fat, and 213 mg cholesterol. 2 egg whites have 30 calories and no cholesterol.
• When reducing eggs in a from-scratch recipe, substitute 2 egg whites or 1/4 c egg substitute. It’s best to leave at least 1 whole egg.

Have you tried hummingbird cake?

p.s. Get your hands on this cookie if you can!

Nana’s Peanut Butter Cookies

(Disclaimer:free product)

*It’s sweetened with fruit juice sweetener, but you’d never be able to tell if I didn’t tell you! ;-)

*Fresh-baked and super cake-like.

*Great peanut butter flavor.

 

Fresh From the Garden

Now that summer is here, the produce is always abundant in my kitchen! Two of my favorites would have to be good ol’ versatile zucchini and rhubarb from our backyard!

What’s your favorite summer produce find?

So starting in the spring, I try to compile a list of recipes to use a variety of summer fruit and vegetable findings. Not surprisingly, today’s are both sweet recipes.  But first..

Health Benefits of Rhubarb:

• Studies have shown that rhubarb has anti-cancer properties and might help in cutting down the risk of cancer.
• Fresh rhubarb stalk is a very good source of dietary fiber and is beneficial for those suffering from indigestion
• Eating a cold piece of rhubarb stalk can help counterbalance stomach acid and thus, restore health.
• Regular consumption of fresh rhubarb has been seen to have a positive effect on lowering of blood pressure.
• Researches have suggested that rhubarb can prove to be beneficial for those suffering from high cholesterol.
• Rhubarb has been found to have anti-oxidant, anti-inflammatory and anti-allergy properties.

Health Benefits of Zucchini:

Zucchini helps to cure asthma as it contains Vitamin C, which is a powerful antioxidant, and has anti-inflammatory properties.

Zucchini helps to prevent diseases, like scurvy, bruising etc, caused by the deficiency of Vitamin C.

Eating zucchini also helps to support the arrangement of capillaries.

Regular intake of zucchini effectively lowers high homocysteine levels.

Zucchini also prevents the risk of having multiple sclerosis (MS).

Zucchinis have high water content (over 95%), so they make perfect food for people on diet.

Zucchini contains useful amounts of folate, potassium, and vitamin A, necessary for a human body.

Zucchini contains Vitamin C and lutein, both of which are good for eyes.

 

Rhubarb Banana Cream Delight

*You wouldn’t think banana and rhubarb would pair well together, but turns out they are a heavenly combo!*

Ingredients:

CRUST:

1 cup whole-wheat or honey graham cracker crumbs

2 to 3 tablespoons canola oil

2 tablespoons golden brown sugar

1/4 teaspoon ground cinnamon

FILLING:

• 1 (4 serving) package sugar-free vanilla cook-and-serve pudding mix
• 1 (4 serving) package sugar-free strawberry gelatin
• 1 3/4 c water
• 2 cups chopped fresh or frozen rhubarb
• 1 c sliced banana
• 1 (4 serving) package instant banana cream pudding mix
• 2/3 c nonfat dry milk powder
• 1/2 c Cool Whip Free

 

Directions:

FOR CRUST

• PREHEAT oven to 350° F.
• COMBINE graham cracker crumbs, oil, sugar,and cinnamon in medium bowl; stir well. Press onto bottom and side of ungreased 8 x 8 glass baking dish.
• BAKE for 8 to 10 minutes; cool.

FOR FILLING

In a medium saucepan, combine dry cook-and-serve pudding mix, dry gelatin, and 3/4 c water. Add rhubarb. Mix well to combine. Cook over medium heat until mixture thickens and rhubarb becomes soft, stirring constantly. Remove from heat. Stir in banana.

Place saucepan on wire rack and allow to cool for 10 minutes.Spoon rhubarb mixture over crust. Refrigerate for at least one hour.

In a medium bowl, combine dry instant pudding mix and dry milk powder. Add remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip free. Spread pudding mixture evenly over rhubarb mixture. Refrigerate for at least 1 hour.

Cut into 8 servings.

Tropical Chocolate Zucchini Muffins

*The coconut extract and shredded coconut really takes these muffins to a tropical level, and who doesn’t like that?"*

Ingredients:

• 1 1/2 c zucchini, finely shredded
• 1/2 c granulated sugar
• 1/3 c light brown sugar, packed
• 1/3 c unsweetened applesauce
• 2 1/2 Tbsp vegetable oil
• 2 eggs
• 1/2 tsp vanilla
• 1/2 tsp coconut extract
• 1 c all-purpose flour
• 1/2 c whole wheat flour
• 1 tsp baking soda
• dash of salt
• 1/2 tsp cinnamon
• 1/4 tsp cloves
• 1/4 tsp baking powder
• 1/4 c chopped pecans, or almonds
• 1/4 c mini chocolate chips
• 1/2 shredded coconut

Directions:

• Preheat oven to 350 F.
• In large bowl combine both flours, both sugars, baking soda, baking powder, salt, cinnamon and cloves.
• In separate medium bowl, mix together zucchini, applesauce, oil, eggs, vanilla, coconut extract, and shredded coconut.
• Add wet ingredients into large bowl with dry ingredients. Stir until just combined.
• Fold in nuts and chocolate chips.
• Fill 12 muffin liners evenly. Bake 25-30 minutes or until toothpick inserted comes out clean.

Not Afraid to Braid

What’s one thing that intimidates you in the kitchen?

For me, it has always been bread.

The yeast, the exact measurements, the sifting, the kneading, the rolling, and the waiting—it would be so much easier to just buy a loaf of bread, right?

But then there’s the wonderful aroma that fills my kitchen and the accomplishment that comes with each successful slice. So I would say that I will mingle with bread making the least I can, and when I do, I usually turn to my bread machine which is a quick fix!

However, lately, I decided it’s time to dive into the world of bread making head on—as in making not just your average loaf, and making not one, but two different braided loaves. With fingers crossed, I waited for both loaves to rise—check. Then watched as it slowly browned in the oven—check. Let it cool and then cut it into even slices—check. Taste? Check! Appearance? Check! Success? Double check!

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“Bread is the king of the table and all else is merely the court that surrounds the king. The countries are the soup, the meat, the vegetables, the salad but bread is king.”
Louis Bromfield, American novelist

Chocolate Braids

Serves: 16

Ingredients:

2 packages (1/4 ounce each) active dry yeast

1/2 cup warm water (110° to 115°)

1/3 cup honey, divided

6 tablespoons butter, softened

1 egg

1/2 cup baking cocoa

1/2 teaspoon salt

2-1/2 to 3 cups bread flour

CREAM CHEESE FILLING:

4 ounces cream cheese, softened

1/4 cup sugar

1/4 cup all-purpose flour

1 teaspoon vanilla extract

1/4 teaspoon ground nutmeg

TOPPING:

1/4 cup all-purpose flour

1/4 cup sugar

1/2 teaspoon ground cinnamon

2 tablespoons cold butter

1/4 cup chopped macadamia nuts

ICING:

1-1/2 cups confectioners' sugar

1 tablespoon baking cocoa

1/4 teaspoon vanilla extract

3 to 4 tablespoons milk

Directions:

In a large bowl, dissolve yeast in warm water. Add 2 teaspoons honey; let stand for 5 minutes. Add the butter, egg, cocoa, salt, 1-1/2 cups bread flour and remaining honey. Beat for 2 minutes or until smooth. Stir in enough remaining bread flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. On a lightly floured surface, roll one portion into a 12-in. x 7-in. rectangle.

In a small bowl, beat filling ingredients until smooth. Spread half of the filling over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seams to seal.

Place seam side down on a large greased baking sheet. With a sharp knife, cut roll in half lengthwise, leaving one end intact. Carefully turn cut sides up. Loosely twist strips around each other, keeping cut side up. Pinch ends to seal. Repeat with remaining dough and filling. Cover and let rise in a warm place for 30 minutes.

For topping, combine the flour, sugar and cinnamon in a small bowl; cut in butter until crumbly. Add nuts. Sprinkle over loaves.

Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool. Combine icing ingredients; drizzle over loaves.

-----------------

Frosted Caramel Nut Braid

Serves: 10

Ingredients:

1 (.25 ounce) package active dry yeast

1/4 cup warm water (105 degrees to 115 degrees)

1 cup warm milk (110 to 115 degrees F)

2 eggs

1/4 cup sugar

1/4 cup butter or margarine, softened

1 1/2 teaspoons salt

4 1/4 cups all-purpose flour

CARAMEL FILLING:

1 cup chopped pecans

2/3 cup packed brown sugar

1/3 cup butter or margarine, softened

2 tablespoons all-purpose flour

FROSTING:

1/3 cup butter or margarine, softened

2 cups confectioners' sugar

1 1/2 teaspoons vanilla extract

3 teaspoons water

1/4 cup chopped pecans

Directions:

• In a mixing bowl, dissolve yeast in water. Add milk, eggs, sugar, butter, salt and 2 cups four; beat until smooth. Add enough remaining flour to form a soft but sticky dough. Do not knead. Cover and let rise in a warm place until doubled, about 1-1/2 hours. Beat 25 strokes with a spoon; turn onto a well-floured surface.
• Roll into a 16-in. x 12-in. rectangle. Combine filling ingredients with a fork; spread evenly over the dough. Cut dough lengthwise into three strips. Roll up jelly-roll style, beginning at a long end; pinch edges and ends to seal. Place three rolls diagonally, seam side down, on a foil-lined 15-in. x 10-in. x 1-in. baking pan. Braid ropes together gently (do not stretch); seal ends. Cover and let rise until doubled, about 1 hour.

• Bake at 350 degrees F for 25-30 minutes or until golden brown. Remove from pan and cool slightly on wire rack.
• For frosting, heat butter in a saucepan over low heat until golden brown; cool slightly. Stir in sugar and vanilla. Stir in enough water to make a spreadable consistency. Frost top of braid; immediately sprinkle with pecans.

Cream Cheese Please!

Another year to the book, another candle to the cake..however you put it, I am a year older, and hopefully another year wiser.

It’s been just about a week since my 19th birthday, and it gave me time to think about all the things I’ve done while being 18..

• 18th birthday
• Entered and took 3rd place in the Regional Rhubarb Fest
• Moved in to my first apartment
• Started my sophomore year of college
• Got to interview KATH
• Had a wonderful Thanksgiving
• Enjoyed the Christmas season to the fullest
• Headed to Orlando, FL
• Got hired to teach community cooking classes
• Visited relatives out in Boston
• Made a trip to Minneapolis and the General Mills Museum
• And overall just learned to live each day in life to the fullest—can’t wait to see what my 19th year has in store!

Some exciting things that are on my agenda for this year:

• Minneapolis Taste of the Nation
• Healthy Living Summit

---------------------------

So now onto confession time: In the past 4 weeks I think I’ve eaten my weight in cake. Not just any cake though—my creation I’ve been tweaking and perfecting for the Real Women of Philadelphia Cream Cheese contest. I love Paula Deen, so I was extra excited to find out she is the main star of this contest—cooking in front of Paula Deen? Yes, please!

**Check out my contest profile page here**

Recipe entry description:

“Inspired by Elvis's famous peanut butter banana sandwich, I took this to the next level by incorporating the flavors into a moist and simple cake. But who can have a cake without frosting? Not me! A creamy peanut butter cream cheese frosting tops this off and makes it my one-of-a-kind cake filled with four favorite flavors. I think Elvis would be proud!”

Recipe entry video:

Chocolate Banana Cake with Peanut Butter Cream Cheese Frosting

Serves: 8

Ingredients:

1 1/2 cup(s) of all-purpose flour

1/2 cup(s) of whole wheat flour

3/4 cup(s) of granulated white sugar

1/4 cup(s) of unsweetened cocoa powder

2 tsp. of baking powder

1/2 tsp. of baking soda

1 tsp. of vanilla extract

3/4 cup(s) of low-fat buttermilk

1/3 cup(s) of unsweetened applesauce

1 large egg

1/2 cup(s) of egg whites or eggbeaters

2 large bananas, mashed

1/2 tsp. of salt

8 ounce(s) of original Philadelphia cream cheese

1/4 cup(s) of confectioners sugar

1/4 cup(s) of creamy peanut butter

1 tsp. of vanilla extract

1 Banana for topping if desired

Directions:

Preheat oven to 350 F. Spray a 8 x 8 glass baking dish with nonstick cooking spray. Meanwhile, get 2 medium-sized bowls, one for the dry ingredients and one for the wet ingredients.

Starting with the dry ingredients, add in both flours, granulated sugar, cocoa powder, cinnamon, salt, baking soda, and baking powder. Set aside.

In wet ingredients bowl, start by mashing bananas. Add in applesauce, buttermilk, egg, egg whites, vanilla stirring until well combined.

Slowly add in the wet ingredients into the dry ingredient bowl and stir until just combined. Pour into baking dish and put into preheated oven for 30-35 minutes or until toothpick inserted comes out clean.

Meanwhile, prepare frosting by placing cream cheese(right out of the fridge temp), peanut butter, vanilla, and powdered sugar and beat with hand mixer until a creamy consistency is formed.

Once cake is cooled for at least 30 minutes, take a rubber spatula and run in around the cake. Spray a cookie sheet lightly and tip pan upside down onto sheet and tap lightly until cake comes out.

Take frosting and frost the bottom layer evenly. Then top with next layer and frost the top and sides until covered. Cut into 8 pieces.

Thinly slice up extra banana and top cake slices if desired.

 

Whether you try this recipe or not, keep your fingers crossed for me!! =)

Chew Review: Made In Napa Valley

Recently I got a great opportunity to try some glazes and dips from Made in Napa Valley! Never heard of em’?

“Tulocay & Company is rapidly becoming one of the leading all natural food companies in the United States. The company was founded in 1993 with a single product: etched olive oil decanters, which it sold to wineries, hotels, and other private label customers. The success of this business led to Tulocay’s first foray into food manufacturing, an array of olive oils and vinegars created for leading specialty food retailers, including Crate & Barrel, Pier 1, and Dean & Deluca.

In 2001, Tulocay took a significant leap forward when it established the Made In Napa Valley brand, a line of high-end gourmet food products. Today, the line includes dipping oils, flavored vinegars, marinades, simmer sauces, rubs and tapenades. The Made In Napa Valley product line has been enthusiastically received by gourmet food lovers around the country, and was recognized as the Outstanding Product Line of 2004 by the National Association of the Specialty Food Trades (NASFT).”

I got to pick a handful of products I wanted, so I chose them envisioning how I could use them in a meal(and of course one treat!). Check it out!

 Roasted Onion Balsamic Grill Sauce

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“We’ve done the work for you on this one by roasting the onions to get that sweet, rich flavor that requires patience and time. Balsamic adds another layer of bright flavor that caramelizes when grilled.”

RECIPE

Roasted Onion Balsamic Root Veggies

Ingredients:

• 2 c baby carrots
• 1 c sliced parsnips
• 1/4 c sliced white onion
• 1/2 c sliced roasted red bell peppers, from jar
• 3 Tbsp Roasted Onion Balsamic Grill Sauce
• 1 tsp fennel seeds
• 1/2 tsp pepper

Directions:

• Place all veggies, seasonings, and sauce in a bowl and toss to coat.
• Add to a skillet on medium heat and sauté for 3 minutes. Add in a splash of water, lower heat to low, cover and let steam until fork tender (6-8 min).

Sweet & Spicy Mustard

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“Who doesn’t love a sweet & spicy mustard, especially with the addition of chardonnay? It is a favorite component for a dipping sauce for egg rolls or pot stickers when combined with soy sauce and rice wine vinegar.”

RECIPE

Tuna Burgers with Sweet and Spicy Mustard

Ingredients:

2  tablespoons  nonfat mayonnaise

2  tablespoons Sweet and Spicy Mustard + more for spreading on buns

1  egg white

2  (6 1/8-ounce) cans albacore tuna in water, drained and flaked

1/2  cup  dry breadcrumbs, divided

1/4  cup  chopped green onions

4  (1 1/2-ounce) hamburger buns, split—I used light wheat buns.

4  lettuce leaves

4  slices tomato

4  slices sweet onion

Directions:

• Combine first 3 ingredients in a medium bowl, and stir well. Add tuna, 1/4 cup breadcrumbs, and green onions; stir well. Divide mixture into 4 equal portions, shaping each into a 4-inch patty. Press the remaining breadcrumbs evenly onto both sides of patties.
• Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add patties; cover and cook 3 minutes. Carefully turn patties over; cook, uncovered, for 3 minutes or until patties are golden.
• Spread more mustard on buns. Place lettuce, tomato, onion, and patties on bottom halves of buns; place tops on sandwiches.

 

Smokey Tomato Savory Spread

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“Sweet tomato flavor combined with a smokey undertone makes for a delicious and versatile savory condiment. Spread on pizza dough and top with your favorite cheese for a unique appetizer.

RECIPE:

[[Smokey Tomato Pulled Chicken Sandwiches]]

Ingredients:

• 3 skinless, boneless chicken breasts—cooked and shredded
• 1/2 c smokey tomato spread
• 1/2 c shredded coleslaw
• 6 hamburger buns
• Cheese, sautéed onions, and/or pickles if desired

Directions:

• Mix smokey tomato spread with shredded chicken. Warm in skillet until heated through. Add in onion if adding and cook till softened. (5-8 min)
• Place on buns, top with coleslaw, cheese and pickles if desired—quick, easy, AND delicious!

Carrot Spice Muffin Mix

------------

“Looking for more ways to incorporate vegetables into your diet—try these muffins. Tantalize everyone’s taste buds with the warm smell of spices permeating your kitchen as you bake.”

RECIPE

Carrot Spice Muffins With Cream Cheese Frosting

Ingredients:

• One package Carrot Spice Muffin Mix and called for ingredients on package
• 8 oz cream cheese
• 1/2 c powdered sugar
• 1 Tbsp milk
• 1/2 tsp vanilla

Directions:

• Bake muffins according to package directions.
• Meanwhile, mix  together room temperature cream cheese and powdered sugar with a hand mixer and slowly add in milk and extract.
• Let muffins cool completely then frost with cream cheese frosting.

All of these products were unlike any I’ve ever tried before—very unique in tastes, which I like! Sometimes it takes a lot to win me over, but these are all products I would consider buying again in the future! I would highly suggest you head on over to Made in Napa Valley and check out all they have to offer!

Ending the Week Sweet

I lucked out with a 4 day weekend this week. I always have Thursdays off and then all of my classes got cancelled on Friday, but I’m not complaining. :-)

A lot of you have been asking what I have been up to lately, so I figured other than just sharing the recipes and meals I’ve been making/eating, I’d share a few pictures of what’s been consuming my time lately.

• A lot of studying—with mid-terms next week things get pretty busy as in reading, reading, reading, and memorizing.

• Packing for spring break—I’m taking a trip out to Boston starting next weekend for a few days to visit family. Any blogger’s in the area?—shoot me an email!

• Reviewing ALOT of great products I can’t wait to share!

• Enjoying the outdoors—I’ve been doing a lot of snowmobiling and four wheeling.

• Hanging out with my main squeeze and flying in his airplane. We flew up North to my hometown last weekend which was a lot of fun.

• And of course I couldn’t have a post without a new and sweet recipe right?! This cake is infused with a blend of aromatic spices, a fruit, AND a veggie! What a way to get five a day!!

Spiced Apple Carrot Cake

Serves 8

Ingredients:

1  cups  flour

1/2 + 1/4  cups Splenda (what I used) or  granulated sugar

1 1/8  teaspoons  baking soda

1/2 + 1/4 teaspoons  baking powder

1/2+ 1/4  teaspoons  cinnamon

1/8  teaspoon  ground cloves

1/8  teaspoon  ground nutmeg

1  teaspoons  unsweetened cocoa powder

  pinch of  freshly ground black pepper

1/8  teaspoon  salt

1/2  cup  unsweetened applesauce

1/2 c egg beaters

1/2 + 1/4  cups  packed coarsely grated carrots (about 3 medium)

1/2 + 1/4  cups  packed coarsely grated tart apples, such as Granny Smith (about 2 medium)

Frosting:

4 oz fat free cream cheese

1/4 c powdered sugar

1 tsp  coconut extract

2/3 c Cool Whip, thawed

Directions:

1. Preheat oven to 350°. Grease 8 inch square pan and set aside. In a large bowl, combine flour, splenda or sugar, baking soda, baking powder, spices, cocoa, pepper, and salt. Whisk to combine, then stir in applesauce and eggbeaters. Stir in carrots and apples.

2. Pour into pan and bake until cakes pull away from pan sides and a cake tester inserted in center comes out clean, 25 minutes. Transfer cakes to cooling rack and let cool 10 minutes. Turn out onto rack and let cool completely.

3. Beat cream cheese, cool whip,  and extract until smooth and fluffy, about 3 minutes. Gradually add powdered sugar and mix until combined.

4. Once cake is cool, cut in half and cut each half in half horizontally. Spread some frosting over it, then top with second layer. Generously frost top and sides of cake with remaining frosting. Cut into 8 double-layer slices.

 

Anything new and exciting you’ve been up to?

A Fiery Find & First Cooking Class

Happy Thursday finally! I actually look forward to Thursday’s more now that I have the whole day off vs a full schedule on Friday.

I am sure you’ve heard me mention my upcoming cooking classes. If not, a little background info—I got hired about 3 months ago to teach the first cooking classes through our city’s Community Education classes. They recently built a new high school and the home ec room that I am set to use is gorgeous! It reminds me of something on Food Network! I got to customize everything from the name all the way down to every detail! I came up with 5 classes I am going to be teaching—the first one will be on February 4th—they are 3 hour demo classes with tasting and food take-home.

The first class is Taste of the Tropics—I thought everyone in northern Minnesota needs a winter escape and what better way than through food?! I am going to use lays and clip the recipe cards for each dish for all of the students to take home.

Menu:

• Appetizer- Tropical Fruit Pizza
• Main Dish- Soft Shrimp Tacos with Zesty Tropical Salsa
• Side- Tropical Glazed Ham and Potato Salad
• Dessert- Banana Spice Cake with Coconut Cream Frosting

Since the classes are starting up soon, I have been test-driving everything just to be sure! I will be sharing the recipes/photos on here for you guys since you can’t attend my classes! Today I made the Banana Spice Cake which I came up with quite awhile ago and previously posted. It turns out better every time!

So my mom made a trip to Sam’s Club awhile back and got me totally hooked on their Poblano Peppers with Mexican Cheese Chicken Sausages—great nutritionals, and even better yet—great taste!

I am not one to eat sausages plain, so I got thinking of a good casserole I could incorporate them into. Something spicy—Mexican? Yes of course!

Poblano Cornbread Casserole

Ingredients:

• 3 links of spicy chicken sausage
• 1 c mild salsa
• 14.5 oz can of fire-roasted diced tomatoes, drained
• 1 c canned corn
• 3 tsp chili powder
• 1 tsp ground cumin
• 1/2 c diced yellow onion
• 1/2 c diced green pepper
• 1 pouch (6.5 oz) cornbread mix + ingredients called for on box
• 1/3 shredded cheddar cheese

Directions:

• Heat oven to 400°F. In 12-inch skillet, cook sliced sausage over medium-high heat, stirring occasionally, add in onion and green pepper until thoroughly cooked; drain. Stir in salsa, , tomatoes, corn, chili powder and cumin. Cook 3 to 4 minutes, stirring occasionally, until thoroughly heated.

• Meanwhile, make cornbread as directed on pouch, using milk. Put sausage mixture in 11 x 7 casserole dish. Top with cornbread and spread until it covers dish evenly.

• Bake 18 minutes. Sprinkle with cheese; bake 4 to 5 minutes longer or until cheese is melted and cornbread is deep golden brown.

A Tropical Way to Take the Cake

Oh how I wish I lived somewhere even semi-warm from October through April. Countless days spent indoors can get old to put it nicely. I know a lot of bloggers out there can’t relate because well..they are smarter luckier and choose to live in the southern or western sunshine. All I can do is look forward to our yearly vacation to somewhere warm over winter break.

Last year I visited L.A.:

The year before was Florida:

(My grandma and I)

Clearwater Beach

And in 2007 was Florida once again:

Orlando

2006 was back to Clearwater Beach:

And 2005 was Clearwater once again..can you tell I love it there?!

So to say the least, all I do in these dreary months to hold me over till December is look back at all the fun times I have had.

Where’s your favorite vacation destination?

But of course I would not leave you with a post filled with pictures of past vacations with no mention of food. You almost thought I was going to right? No chance! Of course fall time is meant for baking with pumpkin, squash and other savory food. But for the sake of my tropical dreams, I cannot give up sweet treats with fruity tastes because it temporarily brings me to a tropical state of euphoria. Bear with me okay? =) This recipe has a little fall with cinnamon and a lot of tropical with coconut and banana!

Banana Spice Cake with Coconut Frosting

Serves 16

Ingredients:

Cake:

• 2 c all-purpose flour
• 3/4 c granulated sugar (I used Splenda)
• 2 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 c low fat buttermilk (I used a little less than 3/4 c Almond Breeze milk with 1 Tbsp lemon juice—let sit for about 15 minutes)
• 2 ripe bananas, mashed, about 1 cup
• 2 large eggs
• 1 egg white
• 1/3 unsweetened applesauce
• 1 tsp vanilla extract

Frosting:

• 1 (8 oz) package of light cream cheese, at room temp
• 1/2 cup confectioner’s sugar
• 3 Tbsp milk (coconut milk is recommended, but I subbed vanilla Eighth Continent soymilk)
• 1 tsp coconut extract (This is a crucial ingredient—no substitutes!)
• 1/2 tsp vanilla extract
• 1/4 c sweetened flaked coconut, toasted

Directions:

1. Preheat oven to 350 F. Spray a 9 x 13 inch pan with nonstick spray.
2. To make the cake, whisk together flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the remaining cake ingredients in a separate medium bowl. Gradually add the banana mixture to the flour mixture, stirring until just blended.
3. Pour the batter into the pan. Bake for 30-35 min or until toothpick inserted in the center comes out clean. Let cool on a rack for 10 minutes, then remove cake from pan and let cool completely on rack.
4. Meanwhile, to make the frosting, with an electric mixer on high speed, beat all the frosting ingredients except the flaked coconut until smooth, about 1 minute. With a narrow metal spatula, spread frosting over the top of cake. Add the toasted coconut evenly over the top.

This cake would even be delicious without the frosting..but who doesn’t like frosting? :-) 

 

**Speaking of tropical, enter a  HUGE giveaway here!**