Lemon Blueberry and Raspberry Loaf:
1 1/2 cups + 1 Tbsp all-purpose wheat pastry flour
2 tsp baking powder
1/2 tsp kosher salt
1 cup plain fat free Greek Yogurt
1 cup plus 1 Tbsp splenda
3/4 cup and 3 tbsp of egg whites
2 tsp grated lemon zest (approximately 2 lemons)
1/2 tsp pure vanilla extract
1/2 cup apple sauce
1 1/2 cups blueberries and raspberries, fresh or frozen, thawed and rinsed
1/3 cup freshly squeezed lemon juice
PreparationPreheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup splenda, the eggs, lemon zest, vanilla and apple sauce. Slowly whisk the dry ingredients into the wet ingredients. Mix the berries with the remaining tablespoon of flour, and fold them very gently into the batter. Pour the batter into the prepared pan and bake for about 50 (+) minutes, or until a cake tester placed in the center of the loaf comes out clean.
Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool.
My next dessert was German Chocolate Cupcakes. I dont like them but Greg does so I made them for him. They came out to soft, need to figure out what I did wrong.
1 1/4 cups all purpose flour
3/4 tsp baking soda
1/4 tsp salt
3/4 cup sugar
1/2 cup unsalted butter, at room temperature
1 large egg, at room temp
1/2 tsp vanilla extract
2 oz semisweet chocolate, chopped, melted, and cooled to room temp
1/4 cup sour cream
1/2 cup whole milk
3/4 cup evaporated milk
1/2 cup firmly packed light brown sugar
1/2 cup unsalted butter cut into 8 pieces
1 1/2 cup sweetened shredded coconut
1 cup pecans, toasted
Pre heat oven to 350, lightly spray a standard 12-cup muffin pan with nonstick cooking spray.
In a bowl, whisk together the four, baking soda and salt. In another bowl, using an electric mixer on medium-high speed, beat the sugar and 1/2 cup butter together until light and fluffy, 2-3 minutes. Add the egg and vanilla and beat until combined. Add the melted chocolate and sour cream and beat on low until combined. Add the four mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. Bake until a toothpick inserted int he center of the cupcake comes out clean, 18-20 minutes. During the last 10 minutes of cooking put the pecans on a baking sheet and bake for the remaining 10 minutes to toast them. Let cupcakes cool about 1 hour.
Using a paring knife, halve each cupcake horizontally. Spread about 1 tablespoon of the topping on each cupcake bottom, then replace the tops. Top each cupcake with about 2 tbsp topping and serve!
In a small saucepan over medium-high heat, combine the evaporated milk, brown sugar, and butter and bring to a simmer, stirring occasionally. Remove the pan from the heat. Stir in the coconut, pecans and salt until combined. Let cool to room temperature before using.
The finished product!
Here is what Greg made for dinner last night. A yogurt curry chicken salad, so good!