Posted in Baking, Breakfasts, Cakes and Tortes, Desserts, Vegetarian, tagged cook, cooking, food, healthy, honey, less sugar, light, muffin, recipe, recipes on March 1, 2012 |
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YES! I will say it! Even though I already feel like a traitor, sorry fellow healthy eating bloggers, but no matter how much you advertise low calorie, low sugar desserts, I’m yet to find the one that tastes same or better than its heavily buttered and generously sugared counterpart.
It seems like the new family motto is “Going meatless! Going light!” Not sure it will stick (in fact, I’m seriously planning to break the cycle tomorrow!!!) but here is another healthy recipe. Its honey aroma fills the house up with a holiday sent! The kids and the man were clueless about it being low-calorie. I, of course, thought it needed a bit of butter love (adopted from Cooking Light).
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- Cooking spray
- 1 tablespoon dry breadcrumbs
- 1/4 cup strong coffee
- 1/2 cup sugar
- 2 large eggs
- 1/2 cup honey
- 3 tbs oil
- 3 tbs apple sauce
- 1 cups all-purpose flour
- ¾ cups rye flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts
- 1/2 cup golden raisins
- 1 tsp confectioners sugar for dusting (optional)
Yields 12 muffins
Preheat oven to 325°.
Coat a muffin pan with cooking spray, and dust with breadcrumbs; set pan aside.
Combine sugar and eggs in a medium bowl; stir well with a whisk. Add honey, oil, and apple sauce; stir well. Combine flour, baking powder, cinnamon, and salt. Add half of flour mixture to sugar mixture; stir well. Stir in coffee. Add remaining flour mixture, and stir just until flour mixture is moist. Mix in walnuts and raisins.
Spoon cake batter into the muffin pan, and bake at 325° for 30-40 minutes or until a wooden pick inserted in center of cake comes out clean. Cool muffins in pan for 10 minutes before moving to a wire rack. If desired, dust with confectioners sugar.
I am down playing of course, but if you, like me, cannot stop wishing for an unhealthier version of this, think about it this way – the less tasty it is, the less of it you will have, which is certainly good for you! How about that prospective?
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Posted in Baking, Cakes and Tortes, Desserts, tagged bake, dessert, honey, honey torte, Medovik, recipe, Russian, Russian honey cake, Russian Mom Cooks, russianmomcooks, sour cream, медовик on November 30, 2011 |
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Saying the last goodbyes to the autumn, my neighbors just composted their gorgeous pumpkin display. Ciao, my favorite colors, welcome to the greens and reds, and neon… My winter resolution should probably be adding white to the palette (a trip to Tahoe would do). Good one, but I just watched a Victoria’s Secret show, and another aspiration is bugging me tremendously.. Oh.. I’m so vein… but I MUST drop the last baby pounds by… by.. Valentine’s Day? Anyone wants to join? It shouldn’t be that hard! Counting calories and exercising, how exciting is that! I am determined to start tomorrow!
As for today…. Like my wise cousin suggests, any good diet should start with a food overdose. So, the last recipe of indulgence is my favorite Russian Honey Torte – Medovik.
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- butter – 125 g
- sugar – 1 cup
- baking soda – 1 tsp
- eggs – 2
- honey – 2 tbl.sp
- flour – 3 cups
- sour cream – 300 g
- sugar – 1 cup
- Kahlua (optional) – 2 tbs
Preheat the owen to 350 F
In a large bowl boil some water. Place a smaller bowl inside the boiling water and melt the butter in it. Steer in all the other ingredients but the four. Keep steering until the mixture starts getting lighter in color.
Wait until the mix cools before adding flour
Devide the mixture into 6-8 pieces. Spread one of the chunks on a baking pan using wet fingers.
Spreading the dough
Cool Torte Layers
Bake 5-10 min until golden. Immediately pull out and let cool on a wire rack. Repeat with remaining pieces.
After the layers are cool, mix all the cream ingredients with an electric mixer until the sugar dissolves (it should be rather liquid).
Apply the cream on the bottom of the torte pan or platter and place the first layer on it. Generously cover each layer with cream mixture, placing them on top of each other.
Wipe off the excess cream from the platter. Cover and let stand in the fridge for at least 8 hours to let the layers completely saturate with cream.
Cut the torte into diamonds. You can serve it as is, I added a little bit of raw cranberry sauce on top. Crazy delicious!
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