Gingerbread Cake with Lemon Glaze

Gingerbread Cake with Lemon Glaze
1/2 cup vegetable oil
1/2 cup of unsweetened applesauce
1 cup sugar
1 cup unsulphured molasses
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground nutmeg
1 cup of Guinness stout
1 tablespoon baking soda

Simple Lemon Glaze
1 cup powdered sugar (sifted)
2 TBSP lemon juice


1. Lightly butter a 9 x 13 cake pan or bundt pan. You can also line the bottom with a piece of parchment paper. Preheat the oven to 325 degrees F.

2. In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the lightly beaten eggs and whisk until smooth.

3. In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and nutmeg. Whisk the molasses mixture into the flour mixture until evenly combined.

4. In a small saucepan bring the Guinness to a light boil. Remove from the heat and stir in the baking soda. Whisk the hot water slowly and gradually into the batter until just combined. Transfer the batter into the prepared pan. Bake until a toothpick inserted into the center comes out clean, about 45 minutes for 9 x 13 or 55 minutes for bundt pan. Cool the cake in the pan on a rack.

5. Meanwhile, whisk together powdered sugar and lemon juice in a small bowl (adding a dash of water if glaze is too thick).

6.. Once cooled, spread glaze evenly over the top of the cake. The glaze might seem runny at first but should harden after a few minutes.

Mexican Lasagna and Organizing on my Staycation

I am using my week very wisely, taking advantage of having both kids in school for 3 of the 9 days. I cleaned and organized my refrigerator. I did not post of picture of that because it really wouldn't do it justice without a "before". I cleaned and organized my pantry.


My nicely organized Pantry. Allowing for more efficient meal plans.

We have also instituted a weekly meal planning calendar that has an included shopping list by store area. We have incorporated the kids in selecting a meal one night of the week, as well as dad. Mom fills in the blanks. I take that and sit online, printing what coupons I can and head to the store. This week, I saved $50.00 in coupons and Kroger savings.

In part of the organizing and planning I realized I needed to use up some of the items I had in the freezer, pantry and fridge. What I ended up with was a mexican lasagna. Be patient with me - I didn't write down an exact recipe but its close enough. I'll get more diligent, I promise.

Non stick spray
1 TBS olive oil
1 medium onion - diced
8 button mushrooms - chopped
1 lb lean ground turkey
Homemade Taco Seasoning
1 can of vegetarian or fat free refried beans
1/2 container of Weight Watchers whipped cream cheese
9 corn tortillas
1 12 or 16 oz can of sliced stewed tomatoes - drained

Saute' onions until they are translucent in the olive oil with a little dash of salt.
add mushrooms and saute for 3 minutes.
Add turkey mixture with taco seasoning and turn until well broken and fully done over medium heat.
Reduce heat once the turkey is fully cooked. ( I did not drain )

Spray the inside of the casserole dish with the non stick spray
Layer bottom of the dish with three tortillas, covering as much ground as you can.
On top of the tortillas, spread about 1/3 of the can of beans all over.
Add a large spoonful of the turkey mixture.
Add 3 teaspoons of cream cheese mixture, placing them in an evenly spaced triangle points.
Add 3-4 of the tomato slices.
Repeat this two more times.
At the end, you should see cream cheese and the final tomatoes over the meat mixture.

Bake at 375 for 25-30 minutes until the center is well warmed.

At the end, Sprinkle lightly with finely grated 2% cheese - flavor of your choice.
I didn't have any so I cut up one of the kids cheese sticks and sprinkled them on the top.

Replace in oven for another 5-10 minutes being sure not to burn the top.

Let sit for 10 minutes to allow for easier slicing. We got 8-9 servings and everyone loved.

Enjoy!

My Thanksgiving Menu

This Thanksgiving, we will be hosting the festivities. Its my favorite holiday. After much decision making, here is the menu:

Anne Burrell's Brined Herb- Crusted Turkey with Apple Cider Gravy recipe found here. I have not ever brined a turkey before but I understand, what you brine, you never go back.

Makeover Spinach Gratin from Gina @ Skinnytaste I'm trying to cut carbs and this looks very appetizing to me.

Other contributions will be a sweet potato casserole and a sauerkraut casserole from my mother in law for which recipes I can include later. Also fruit salad and some pies to boot!

I hope everyone has a wonderful Thanksgiving. I hope to be posting more often.

Tuna Pasta Salad

I wanted something that was kind of an all in one that I could grab and go. I added the avocado for creaminess and added nutritional boost. If you have a little sour cream, a dollop of that would add a nice texture also. Be creative :)


3/4 cup light canola mayonnaise
1 tsp. dill weed
1/2 tsp. pepper
1/4 tsp. salt
2 cups pasta shells, cooked and drained. Whole wheat if you prefer will work. Just don't cook as long as they tend to get mushy.
1/2 small avocado smooshed with 1/2 tsp of lemon juice
1 green bell pepper, seeded and chopped.
2 carrots, chopped
2 stalks celery, sliced
1 can (5 oz.) white tuna in water, drained, flaked

Mix smooshed avocado with a small portion of the dressing and beat with a whisk until blended.

Combine avocado mixture with the remaining dressing, dill weed and pepper in large bowl.

ADD remaining ingredients; mix lightly.

REFRIGERATE several hours or until chilled.

Long time no see

I have some time to myself and notice that I haven't posted since May. Its really disappointing. I've still been cooking though! I have a few recipes I need to post. I made a white bean, lima bean, bacon, cherry tomato salad a few weeks ago that I really enjoyed. Nice and light for summer. Not all beans need to be hot when eaten! I also made a banana applesauce bread. I made a loaf as well as muffins. I have to say the muffins were more popular. When cooking when applesauce, the smaller container the better otherwise its too dense. But it came out tasty nonetheless and used up all the ripe bananas that I had in my freezer.

Its so d**m hot right now. 23 days of 100+ degrees. Who the heck wants to start up the oven or the grill in that kind of weather.

Israeli Couscous with Cranberries

I needed to take a dish to a pool party and didn't want to have to go to the store to buy ingredients to make something. I had all of the ingredients and made slight modifications to accommodate not having a few items. The result was a great side dish that everyone enjoyed.


Israeli Couscous with Cranberries

adapted from

3 tablespoons olive oil
1/2 cup onion, finely chopped (or shallots finely chopped)
1 1/2 cups Israeli couscous (8 oz box from Trader Joes is perfect)
1/2 tsp of ground Cinnamon
1 3/4 cups water
1/2 teaspoon salt
1/4 cup cilantro, finely chopped
1/2 cup dried cranberries
Juice of one lemon
Olive oil for drizzling (if desired)
Pepper to taste

Add 3 tablespoons of oil to heavy saucepan over medium heat. Add onions and cinnamon and saute until golden. Add couscous and stir often until couscous browns lightly, about 3 minutes. Add water and salt and bring to a boil. Reduce heat to low and cover and simmer until liquid is absorbed and couscous is tender, about 5 minutes. Remove from heat and add cilantro, cranberries, lemon juice. Season with a little salt to taste and drizzle with more olive oil if desired.

Blueberry Cream Cheese French Toast

Blueberry Cream Cheese French Toast (Makes 6 Servings) adapted from Weelicious

1 1/4 Cup Milk
3 Large Eggs
2 Tsp Vanilla
2 Tbsp Honey or Agave
1/2 Loaf (4 Cups) French Bread, fresh or day old, cut into cubes
4 Oz Cream Cheese, cut into cubes (half a stick)
1/2 Cup Blueberries (Angie - I used Kroger Frozen Mixed Berries and used a little more than 1/2 cup)
Butter for greasing pan

Accompaniments: Maple syrup or honey

1. In a large bowl, whisk milk, eggs, vanilla and honey or agave.
2. Add the bread cubes and toss with the liquid mixture. Set aside for 10 minutes.
3. Add the cream cheese and blueberries and mix gently to combine.
4. Place in a buttered 8×8 inch baking dish or individual buttered 6 oz ramekins.
5. At this point you can refrigerate for up to 12 hours to bake in the morning or continue on with step 6 and 7.
6. Preheat oven to 350 degrees.
7. Cover the dish with foil that has been greased with butter or oil, greased side down. If using the 8×8 inch dish, bake for 25 minutes covered and 20-25 minutes uncovered. If using individual 6 oz. ramekins bake for 20 minutes covered and 15 minutes uncovered.
8. Top with desired accompaniments and serve.