The Mad Cake Batter

sweet treats and savory deets


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Coffee Cake

I have been working out with Tone it Up for almost a year now. I have completed both of their Bikini Series and really committed to their Nutrition Plan. Their meals are amazing and easy, but there was one recipe in the series tiu2that we never had the chance to make. It’s hard to imagine that a coffee cake could be considered “healthy.” Perhaps it is better to say that it’s a healthier option over other coffee cake.

Either way, I have been wanting to try this recipe for some time now. My friend made it recently and was basically drooling when I told her I was going to make it. Sounds good enough for me.

CAKE INGREDIENTS:

  • 3/4 cup almond flour
  • 3/4 cup Gluten Free Baking Flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • tiu11/4 tsp salt
  • 1/2 cup coconut palm sugar
  • 1 cup almond milk
  • 1/3 cup unsweetened apple sauce
  • 1 TBS vanilla
  • 1 TBS apple cider vinegar

CRUMB TOPPING:

  • 1 cup chopped brazil nuts
  • 3/4 cup Gluten Free baking powder
  • 1/2 cup coconut palm sugar
  • 3 TBS espresso or strong coffee
  • 2 TBS coconut oil
  • 1 TBS cinnamon
  • 1/2 TBS nutmeg
  • 1 tsp cloves

Preheat oven to 350F degrees. In a large mixing bowl, combine flours, baking powder, baking soda, and salt and mix together thoroughly. In a separate bowl, combine the sugar, milk, apple sauce, vanilla and apple cider vinegar. Slowly add the liquid mixture to the dry, stirring while adding the ingredients together. Stir until just mixed. Pour into a 8 x 8 baking dish or 9 inch circle pan. In a third bowl combine the ingredients for the topping. Sprinkle generously onto the cake. Bake for 30-40 minutes.

 

 


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Strawberry Lemon Bars

slb2My roommate is allergic to chocolate. So when we were deciding what treats to bring down the shore, I usually make sure there is something for her to eat. I’m nice like that…

This recipe came from K&K Test Kitchen. My bars did not come out nearly as pink as the ones on K&K blog, but they were pretty good. I am a fan of lemon bars but I may have added a little more to get the “lemon bar” texture for next time.

THE CRUST

  • 1/4 cup sugar
  • slb11/2 cup butter
  • 1 1/2 cup all purpose flour
  • 1/4 tsp salt

THE FILLING

  • 1 cup lemon juice
  • 2-3 tsp lemon zest
  • 1/2 strawberry puree
  • 1 1/4 cup sugar
  • 4 large eggs
  • 1/4 cup all purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt

Preheat oven to 350F and prepare a 9×13-inch baking pan. In a standard mixer, cream together sugar and butter, until smooth and fluffy. Reduce to a low speed, and gradually beat in flour and salt until mixture slbis crumbly. Press into an even layer in the greased pan. Bake for about 17 minutes, until set at the edges.

Puree the strawberries (about 3/4 cup to make 1/2 cup).  Pour in the standard mixer with the lemon juice, lemon zest, sugar and eggs and process until smooth. Add in flour, baking powder and salt, then pulse until smooth.

Gently pour the filling over the crust. Return pan to oven and bake for 23-26 minutes, until the filling is set. Sprinkle the bars with some powdered sugar.


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Maple Bacon Cupcakes

baconThese have always been on my radar. When the bacon craze errupted and people were putting anything with bacon, I thought cupcakes and bacon do not mix. As the years passed, I warmed up to the idea. Since people are still putting bacon with  dessert like items such as doughnuts, chocolate, etc. I decided to give it a try.

The recipe came from Vanilla Lemonade. I was preparing to start baking and started taking out all the ingredients when I realized, I didn’t have the sour cream that the recipe called for. I looked for what I could use in its stead and I was between almond milk or coconut milk. I chose coconut milk because of the fat content and it didn’t really change the consistency of the cake.

CAKE INGREDIENTS:

  • 3/4 cup unsweetened cocoa powder
  • 3/4 cup hot water
  • cupcakes3 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 1/4 tsp coarse salt
  • 1 1/2 cup unsalted butter
  • 2 1/4 cup sugar
  • 4 large eggs
  • 1 TBS plus 1 teaspoon pure vanilla extract
  • 1 cup coconut milk

MAPLE FROSTING:

  • 2 sticks unsalted butter
  • 2 tsp vanilla extract
  • 1 pound confectioners sugar
  • 1/3 cup pure maple syrup
  • 1 tsp salt
  • 3/4 cup bacon, cooked and chopped

cup1Preheat oven to 350 degrees and have a prepared a lined muffin tin. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.

Have the butter at room temp and with a standard mixer, cream the butter  at medium-high speed until light and fluffy. Add the eggs, one at a time, beating until each is incorporated. Scrap down sides of bowl. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture, alternating with the coconut milk, and beating until just combined. Divide batter evenly among lined cups. Bake for about 20 minutes or until a cake tester comes out clean. Transfer tins to wire racks to cool.

For the frosting, cream the butter in the bowl on medium-high for 4-5 minutes. Add the vanilla extract, salt and pure maple syrup and combine well. Add the confectionary sugar, 1 cup at a time until the desired consistency. Pipe the frosting on the cupcakes and top with crumbled bacon on top. Enjoy!