Monday, May 21, 2012

Dark chocolate beet bundt cake.

Today's tweak is based off the recipe I got here.  This is how I choose all my online recipes.  Type stuff in the search engine, and pick the highest rated recipe, then tweak them to fit into whatever need/cooking goodie phase that I'm in at that time.  As always, recipe will be in black with my scribblings posted in red.

  • ●  1 cup butter or margarine, softened, divided
    I used grapeseed oil, which I'm quite impressed with, btw.

  • ●  1 1/2 cups packed dark brown sugar
    Substituted approx 1 tsp molasses and approx 1 cup of splenda.

  • ●  3 eggs
  • ●  4 (1 ounce) squares semisweet chocolate
    Dark Chocolate chips.
  • ●  2 cups pureed cooked beets
  • ●  1 teaspoon vanilla extract
  • ●  2 cups all-purpose flour
  • ●  2 teaspoons baking soda
  • ●  1/4 teaspoon salt
  • ●  confectioners' sugar
    Didn't use this at all.
1. In a mixing bowl, cream 3/4 cup butter(grapeseed oil) and eggs, beat it like you would a mugger Then add in your splenda, again beating for a few to "melt"
it all and incorporate the molasses. Alternatively, you could use honey or any other sweetener to your taste/needs. We are all smart people, we know what
our bodies can handle.
Melt chocolate with remaining butter(grapeseed oil); stir until smooth. Cool slightly. Blend chocolate mixture, beets and vanilla together before adding to the creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; add to the creamed mixture and mix well. Pour into
a greased and floured 10-in. fluted tube pan. Bake at 375 degrees F for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pan 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar. 

I absolutely love grapeseed oil right now.  I use it everywhere and I've noticed the results to be very near to butter, but much better for you.  It works as famously here, as it has in every previous baking recipe I've tried.  This cake was FAB last night (if a little dry because I overcooked it just a touch, take it out 3 minutes before you think you should, if you want more of a dense brownie type consistently) and was great this morning with my coffee.  I'll totally make this again, and can see trying carrots in here too.  The beets melt into the cake, and I'd bet finely shredded and then pureed carrots would be good too.  Also maybe you can whip up some banana's and use that in place of the sugar and eggs?  And I'm dying to try coconut flour, so maybe here is a good place, maybe even rice flour for a more brownie like result?  All sorts of ways to keep making this so you can experiment.  Healthy chocolate cake?  Yes, please!!

Wednesday, May 16, 2012

I just noticed I have followers!  Thanks to the both of you.  8^)

I realize I never update things, but I made a goodie today that I thought I'd share.  My cat is missing, and I spent the whole day yesterday stressing over it.  So today I decided she's just punishing us for the cat yodeling and stressing out about it isn't helping a single thing so I'll make carrot cake.  I typically use recipes I find and modify them, so below is the recipe and my changes are in red.  I originally got the recipe here.

Cat's missing Carrot Cake:

  • 4 eggs  
  • 1 1/4 cups vegetable oil (grapeseed)
  • 2 cups white sugar (one cup splenda and about 2 tbls honey)
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups grated carrots
  • 1 cup chopped pecans (almonds and also cranberries)  
Instead of making icing, I'm using some leftover no sugar pre-made (I know, I'd be rolling over in my own grave but a girl only has so much time) stuff I found at the local Scalpertsons.

Pictures to follow once I get them out of the oven.

  • 1/2 cup butter, softened
  • 8 ounces cream cheese, softened
  • 4 cups confectioners' sugar
  • 1 teaspoon vanilla extract
  • 1 cup chopped pecans


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. I did cupcakes, trying 380 for 5 minutes and then 330 for 10 to see if this gets the carrots done faster.  
  2. In a large bowl, beat together eggs, oil, white sugar and 2 teaspoons vanilla. Mix in flour, baking soda, baking powder, salt and cinnamon. Stir in carrots. Fold in pecans. Pour into prepared pan.
  3. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
  4. To Make Frosting: In a medium bowl, combine butter, cream cheese, confectioners' sugar and 1 teaspoon vanilla. Beat until the mixture is smooth and creamy. Stir in chopped pecans. Frost the cooled cake.