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Magical Gingerbread Cake

 

Ahhh…. the aroma of homemade Gingerbread, it just wouldn’t be Christmas without it. I love, love, LOVE a deep, dark, delicious gingerbread, served with whipped cream, luscious lemon sauce, or simply sprinkled with confectioner sugar. One of our holiday favorites, this “old school” recipe dates back to Colonial times and has been updated to be healthier with whole wheat flour and spicier, loaded with lots of extra ginger. Just like Grandmother’s only better. A gingery gingerbread cake, whole-grain, less fat, less sugar and maybe just as magical…

Happy Holidays!

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Ingredients:

  • 2 1/2 cups whole wheat pastry flour or (sub. white whole wheat)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ginger, ground
  • 2 teaspoons cinnamon
  • 1 tablespoon of fresh ginger, finely grated (optional)
  • 1 cup blueberries (optional summer treat)
  • Dash of allspice (optional)
  • Dash of nutmeg (optional)
  • Dash of cloves (optional)
  • 1/2 cup butter, Smart Balance, or apple sauce.
  • 1/2 cup firmly packed brown sugar
  • 2 teaspoons vanilla
  • 1 cup molasses
  • 2 eggs
  • 1 cup boiling water

 

Directions:

  1. Preheat oven to 350°F. Grease/spray and flour 2 (9″) round cake pans or a 9″ X 12″ rectangular pan.
  2. Mix the dry ingredients in medium bowl; set aside.
  3. Beat butter, brown sugar and molasses in large bowl with electric mixer on medium speed until well mixed. Add eggs; beat well. Add flour mixture alternately with boiling water, beating on low-speed after each addition until smooth. If you’re using blueberries, add them now. Pour into prepared pan/s.
  4. Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Remove from pans; cool completely on wire rack.
  5. Buy a little Christmas tree stencil or cut one out yourself. Sprinkle generously with confectioner’s sugar (I used a tiny fine mesh sieve). Serve with whipped cream and crystalized ginger, chopped. *Or enjoy some lemon sauce (below)…

* Optional Toppings:

  • 2-3 cups whipped cream, flavor with vanilla and/or molasses
  • 1 teaspoon of crystalized ginger, chopped (topping)
  • 1 cup confectioners sugar for topping (optional)
  • Or, fresh lemon sauce, below: 

Ingredients (lemon sauce):

  • 1 large lemon, juice of
  • 1 lemon zest, grated
  • 1 1/4 cups boiling water
  • 2 tablespoons cornstarch
  • 1/2 cup sugar, (or to taste)
  • 1 pinch salt
  • 2 tablespoons butter, melted

Directions:

  1. Boil water; add lemon zest, reduce heat, and simmer for 5 minutes.
  2. In a small bowl, mix cornstarch, sugar and salt together.
  3. Add water slowly, whisking constantly.
  4. Return to saucepan (and whisk) over medium heat for about 10 minutes until thickened.
  5. Lower heat and simmer for about 5-6 minutes.
  6. Remove from heat, and stir in fresh lemon juice and melted butter.
  7. Best served warm, over gingerbread or even fish.

Enjoy!

With a little whipped cream and crystalized ginger…


Heart-healthy Blueberry Oat Muffins

You’ve heard this before…ALWAYS eat your breakfast! Studies show people that eat breakfast are thinner, smarter and richer (just kidding about richer) but you get the idea. Just keep it simple & quick to make it easier on yourself. Have yogurt or hard boiled eggs (peel ahead) and my heart-healthy low-fat “Blueberry Oat Muffins.” I do love anything homemade with oats & blueberries for breakfast or a snack and love the fact that these are easy to bake and freeze beautifully. So, give these yummy muffins a try next Sunday. A deliciously low-fat muffin to carry with you, to share and eat anywhere….

Bon Appétit!

 

Here’s an excellent heart-healthy recipe for our friends & fans and a few more tips below:

Buy some oat flour and whole-wheat flour

Use organic ingredients if you can.
Substitute apple sauce for the oil or butter (sad, I know;) Add heart-healthy nuts: walnuts or almonds (loaded with protein!).
Keep the wet and dry ingredients separate.
When mixing muffins do not over-mix.
Use fresh berries (in season) or frozen (don’t thaw first!) Spray pan with lots of cooking spray. Use an ice cream scoop and fill the top. Sprinkle with cinnamon & brown sugar!

*************************************************

Ingredients:

  • 2 cups of rolled oats (old fashioned or steel-cut oatmeal)
  • 2 cups of low-fat milk
  • 1 cup apple sauce
  • 2 eggs or (4 egg whites)
  • 2 tsp. vanilla
  • 2 cups of whole-wheat flour
  • 1 cup brown sugar
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 2 cups Maine blueberries
  • 1 cup nuts (optional)
  • 1 cup raisins (optional)

*Variations: Any berries, blueberries, cranberries, raspberries, strawberries etc. Dark chocolate chips, walnuts, pecans, almonds, or chopped apples…. YUM!

 

Directions:

  1. Pre-heat to 400* F.
  2. Soak the oats in milk for 1 hour
  3. In a large bowl, combine the dry ingredients and whisk well!
  4. Add to the oats & milk:  apple sauce, 2 eggs or (4 egg whites) vanilla and whisk well.
  5. Combine both wet & dry ingredients with a BIG spoon, don’t over mix!
  6. Add (fold in) your frozen blueberries (or fresh) nuts and/ or your variations.
  7. With an ice cream scoop, fill sprayed pans to the top!
  8. Sprinkle generously with cinnamon & sugar.
  9. Bake at 400* for 20-25 minute.

Enjoy!



Blueberry Molasses Ginger Cookies

 

 

Blueberry Molasses Ginger Cookies

This is the most decadent yet healthy ginger cookie ever! Just bursting with anti-oxidant rich wild Maine blueberries, crystalized ginger (spicy!), and lots of molasses. Very much like those expensive, extra-large, molasses-ginger cookies found at Starbucks but these homemade cookies are lower in fat and had a healthy, whole-grain make-over. Just like Grandma’s but better!

Our favorite, yummy “old school” recipe (that dates back to Colonial times). Updated and healthier with whole wheat flour (B vitamins), loaded with anti-oxidant rich blueberries, unsulphured molasses (iron) and organic crystallized ginger (spicy!). Finally, a delicious, healthy and hand-crafted cookie with less fat and less sugar… sign me up!!!

ENJOY!!!

 
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* Ordering: We’re very excited to offer these soft, chewy Maine treats to our fans world-wide. If you’re eating a healthy diet and LOVE homemade cookies, this one’s for you! Okay, if you don’t bake, and need me to do it for you, click: http://www.etsy.com/listing/34323820/wild-maine-blueberry-molasses-ginger?ref=v1_other_1

Ingredients:

  • 1 1/4 cups flour unbleached white flour
  • 1 cup whole wheat pastry flour (nice & soft!)*
  • 2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 1 heaping teaspoon ground cinnamon
  • 1 heaping teaspoon ground ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice (optional)
  • 1/2 teaspoon cloves (optional)
  • 3/4 cup (1 1/2 stick) 50/50 blend “Smart Balance” softened
  • 1 cup of brown sugar , agave or honey
  • 1 extra-large egg
  • 1/4 cup regular unsulphured molasses
  • 1 heaping cup of Maine wild blueberries
  • granulated sugar (for coating cookie dough before or after baking)

    • Directions:

    1. Refrigerate for at least one hour. Heat oven to 375 degrees with the rack in the center.
    2. Line 2 baking sheets with parchment paper or use cooking spray.
    3. Combine, baking soda, salt, and spices into a medium bowl. Set aside.
    4. Cream the butter and brown sugar in a large mixing bowl with mixer on high-speed until light and fluffy, about 1 minute. With mixer on medium speed, beat in the egg and molasses, then increase the speed to high and beat about 1 minute longer, until smooth. Scrape the sides with a rubber spatula several times while mixing.
    5. Mix in the flour mixture on low-speed with the paddle attachment (if you have one). The batter will be rather stiff, add fresh blueberries or frozen unthawed (& floured) blueberries last. Place some granulated sugar on a small plate or saucer. Use a 1/4 cup ice cream scoop or a measuring cup to form 1/4-cup portions of dough. (Spray the cup or scoop with the optional non-stick vegetable spray to make it easier to release the dough.) Transfer the dough to your hands and roll each portion into a rough ball, then roll each ball into the sugar. Place six sugared balls on each baking sheet, spacing them evenly, because they will spread during baking.
    6. You may dampen your fingers with water and press down lightly on each cookie to flatten it a little. Sprinkle with finely chopped crystallized ginger (optional). Refrigerate one filled baking sheet while the other bakes.
    7. Bake for 10-12 minutes, or until the cookies have spread and are firm to the touch. Rotate the sheet halfway through the baking time if baking is uneven. Remove from the oven and let the cookies cool on the baking sheet.
    8. * Note: This dough can be frozen for slice-and-bake cookies. Just roll into a log 2-1/2 inches thick. Wrap in plastic wrap and then in foil. Can be stored in the freezer up to 6 months.  ENJOY!!!

    *  PS.  Don’t forget to pick-up some agave (sweetener) and whole-wheat pastry flour at the local health food store, and get some oat flour (for another day). We’ll be using these healthy items in other recipes, and you can keep both flours in the freezer for freshness. You can find crystalized ginger in most any market.


    *Nutritional info: Calories 150, Protein 5g, Total fat 4g, Total carbs 20g

    The Gingerbread Boy’s House

    Season’s Greetings! Here’s the Gingerbread Boy’s House….

    Lot’s of fun planning, baking and building, time consuming but fun.

    Yes, I’ll do another house next year. Oh yeah, I better start planning early.

    Of course I can share the recipe and instructions if you’re brave enough to try it!

    We made lots of Gingerbread cookies decorated with almond or lemon icing. I personally like a spicy, flavorful gingerbread cookie so I added extra ginger, cloves, all spice, nutmeg, cinnamon and plenty of molasses. I always use whole wheat pastry flour where I can and with these firm little cookies it works nicely. I have the updated recipe for this classic if you want to try it….

    Once again, a lot of work but well worth it when you see the cute little faces on the finished cookies :-) Or the cute faces on the people eating them!

    For some reason, we don’t see gingerbread cookies around much anymore. So, I’ll be sure to make them every x-mas and start a new tradition. The kids & I really do LOVE decorating & eating the gingerbread boys!

    Apple Caramel Walnut Cake

    Apple Caramel Walnut Cake
    Apple Caramel Walnut Cake

    This is a very rich, decadent “southern style” apple spice cake, dripping with delicious, hot, homemade caramel. Of course, I had to healthy-it-up a bit (you know how I am!) by using less oil & sugar, adding whole wheat pastry flour, and heart healthy walnuts! If you LOVE cake and you love apples, then this one’s for you…

    Another gorgeous fall day, the perfect kind of day for baking. Last weekend we picked some apples, lots of apples at Lakeside Orchards, and now it’s time to get busy! I wanted to do something a little different you know, not another apple pie or apple crisp. The cute little boy picking apples in the photo is my grandson David :-)

    So, preheat your oven to 350 and get started, you’re going to LOVE this cake!!!


    Cake Ingredients:

    • 2 cups sugar (or a substitute)
    • 3 eggs
    • 1 cup canola oil (or light olive oil)
    • 1/2 cup apple sauce
    • 1 tbs. of vanilla
    • 1 1/2 cups *white wheat flour 
    • 1 1/2 cups *whole wheat pastry flour (find it at a health food store)
    • 1 tsp. cinnamon
    • pinch of nutmeg
    • pinch of salt
    • 1 cup chopped walnuts (toasted)
    • 3 cups diced apples (I used MacIntosh)
    * You can substitute oat or gluten-free flours

    Topping

    • 3/4 cup butter (sub. Smart Balance)
    • 2 cups brown sugar (or sweetener of choice)
    • 1/4 cup milk or fat-free cream
    • 1 cup walnuts (chopped and toasted)
    • Pinch of salt

    Directions:

    1. Lightly spray and flour a bundt pan or 13 X 9 baking pan.
    2. Cream together sugar, eggs, oil and vanilla.
    3. Add flour, cinnamon, nutmeg and salt.
    4. Stir in apples and walnuts.
    5. Spread batter into pan, bake at 350 degrees for 45-60 min. (check with a toothpick)
    6. When the cake is done, make several deep holes in it with a knife (for topping)

    Topping: Heat the butter sugar and milk over medium heat. Bring to a boil, stirring constantly for 2 min. Pour topping over warm cake and ENJOY!!!

    *You may want to add a scoop of vanilla ice cream.