Monthly Archives: March 2009

Low Fat Apricot Walnut Spice Cake with Vanilla Yogurt Sauce

This is a doctored up version of the “subbing applesauce for oil” trick.  I added dried apricots and some walnuts to give it more texture and flavor.  Super easy, yummy, and guilt-free!

Cake:

1 box spice cake mix

1 1/4 c water

1/3 c applesauce

3/4 c egg substitute (such as Egg Beaters)

1/2 c chopped dried apricots

1/4 c chopped walnuts

Yogurt Sauce:

2 cups plain yogurt

1/2 cup honey

1 t vanilla bean paste (or vanilla extract)

Preheat oven to 325F.  Grease the bottom and sides of a 9″ pan.  Combine all ingredients in a large bowl and mix gently to combine.  There will be some lumps, but do not overmix! Pour batter into pan and bake 40-45 minutes or until toothpick inserted in center of cake comes out clean. Transfer pan to a cooling rack and remove sides.

While cake is baking, prepare sauce by whisking together all ingredients.

Cake is best served warm with a dollop of sauce on the side.

apricot-cake

Advertisements

Apple Crisp Cookies

I really wanted to bake something today but didn’t quite know what.  So, after raiding the cupboards I came up with these little yummies.

My husband said they taste like the best part of an apple crisp — the crunchy buttery sweet topping.  I think it fits well.

apple-crisp-cookie

Apple Crisp Cookies

Ingredients:

1/2 cup butter, softened

1 cup granulated sugar

1/4 cup molasses

1 egg

1/2 tsp salt

1/2 tsp baking soda

1 1/2 cups flour

4 packets Apple Cinnamon instant oatmeal
Directions:

Preheat oven to 350F.  Cream butter and sugar together.  Add egg and molasses and mix until well combined.  Add remaining dry ingredients and mix.

Form dough into roughly 1″ balls and bake 7-8 minutes.

Cooking Poor #2 — Indoor “BBQ” Whole Chicken

Whole chickens are a great option for cooking on a budget.   I got mine on sale this week for a little over five bucks, and even at regular price it is a much better value than buying pre-cut pieces.  Plus, since I’m only cooking for my husband and I, there are lots of yummy leftovers which can be used later for soups, casseroles, pizza, or (what usually happens) midnight snacks.

We usually love to grill on the weekends, even in the winter months, although today I was a bit wary.  Grilling whole chickens certainly can (and should) be done, but it requires close monitoring to ensure that all parts cook evenly without drying out.  However, I wanted lots of crispy, sticky, caramelized skin.

This recipe achieved a nice, evenly cooked, moist chicken with a smoky-sweet crust.  Success!

Ingredients:

1 whole roaster chicken

1/4 cup sesame oil

1/2 cup soy sauce

1/2 cup dark molasses

1 tblsp  mild fish sauce (optional)

2 tsp turmeric

1 tblsp ground ginger

2 tsp ground mustard

1 tsp dried chili flakes

2 tsp sesame seeds

1 tsp ground cardamom

1 tsp cayenne pepper

salt and ground black pepper to taste

Directions:

Remove giblet package from chicken, if included.  Turn chicken breast side down and cut down either side of the back bone to remove.

Whisk together remaining ingredients and pour into a 1-gallon plastic bag.  Place chicken in bag and marinate for 1 hour, turning to coat every 15 minutes.

Heat oven to 425F.  Cover a 1/2 sheet pan with aluminum foil and place a baking or broiling rack on top.  Spray with non-stick cooking spray. Remove chicken from bag and lay flat on baking rack.  Place remaining marinade in a small sauce pan.

cooking-poor-2-chicken-before

Roast at 425 for 10-15 minutes, then reduce heat to 375 and cover with foil.  Continue to bake for 45 minutes to 1 hour or until chicken reaches 160F.

Bring reserved marinade to a boil, then remove from heat. Baste chicken with marinade before serving.

The resulting crispy, sticky, caramelized skin:

cooking-poor-2-chicken-done

Dinner, under 10 bucks total:

cooking-poor-2-chicken-final