Bread Machine Citrusy Prune Cake Recipe

PlumCake_slice

I’m sharing my delicious and simple Bread Machine Citrusy Prune Cake Recipe over at Spry Living today. It’s topped with an easy prune juice sauce and it was delicious. I miss it a little just thinking about it!

And don’t forget to enter the Amazing Prune sweepstakes for a chance to win $1,000 on spryliving.com/amazingprune!

Thank you to Sunsweet for being a sponsor. I was selected for this opportunity as a member of Clever Girls Collective. All opinions expressed here are my own.

Bread Machine Chocolate Zucchini Cake

ZucchiniCake

I did a little experiment today with Mom’s Gooey Chocolate Zucchini Brownies recipe. It wasn’t entirely successful, but it was a good start overall. I went with the cake version, which adds two eggs to the brownie version, and tried it out on the CAKE cycle of my bread machine.

What I love about baking cake in the bread machine is that I can throw the ingredients in (along with my little helpers, Bug and Goose) and walk away. Come back 2 hours later and I have cake! It’s a great way to bake cakes with young kids, even though the process is a little longer than baking a traditional cake.

I knocked the sugar down a bit too much (to 1 cup for sugar instead of the 1 1/2 cups originally in the recipe, or 3/4 cups of honey). So the cake turned out a bit less sweet than we’d usually like it. We topped ours with maple syrup and it was perfect! But, I think with 1 1/4 to 1 1/2 cups of honey granules/sugar it’d be perfect on its own! It’s definitely super chocolatey and filled with deliciously nutritious zucchini!

Bread Machine Zucchini Cake

Ingredients

2 cups shredded zucchini
2 eggs
2 cups flour (I use whole wheat white)
1 1/4 to 1 1/2 cups honey granules or sugar
1/3 cup cocoa
1 teaspoon salt
1 1/2 teaspoons baking soda
1/2 cup coconut oil, melted
2 teaspoons vanilla

Method

Place all ingredients in bread machine and run on CAKE cycle.

 

Homemade Whole Wheat Garlic Cheese Sticks Recipe and Superbowl Snacks Round-Up

I used to be a bit of a Papa John’s Cheese Sticks junkie. And the garlic butter sauce? Uh, yum! But, once I started eating more whole foods and cooking most of our food at home, we didn’t order cheese sticks or pizza much. One day last year, we were congratulating ourselves for a big cleaning and organization day, so we ordered some cheese sticks and pizza for dinner. It turns out, my memory of the store-bought variety was so much better than reality. I liked my own homemade pizza better! I was disappointed and overjoyed at the same time.

Since then, I’ve been making plain cheese, garlic and olive oil sauce pizzas (the kids favorite) pretty regularly. And I think with the new pizza dough recipe I’ve achieved simple perfection! These are incredible. And they don’t even need a dipping sauce.

And, also super cool, my daughters were able to help me make these cheese sticks. And Bug, our nearly 4-year-old, even took a couple of pictures, including the one below. She’s always saying she’s going to be grow up to be an artist, just like me. :) Cutie.

ChesseSticks_side

 

Homemade Whole Wheat Garlic Cheese Sticks

Ingredients

1 pizza dough
2 Tablespoons olive oil
1 Tablespoon minced garlic
1 1/2 cups shredded cheese (I usually use a blend of Italian cheeses)

Instructions

Preheat oven and pizza stone to 450.
Smear olive oil and garlic on dough and top with cheese.
Bake for 5-7 minutes.

 

And, check out these great other Superbowl Snacks:

 

 

Whole Wheat Pizza Dough Recipe

We’ve been making pizza dough at home for quite a while now, but once we changed to home-ground whole wheat white flour our recipe just hasn’t worked out quite as well. This bread machine pizza dough worked out pretty well. But, I got this Pizza: Award-Winning Pies for the Home Kitchen cookbook the other day and decided to try a recipe that’s meat to be all whole-wheat flour, thinking it might work out a little better.

I made only a couple of little changes, changing the sugar to sucanat and the salt to kosher salt. Come back this afternoon for a Garlic Cheese Sticks Recipe using this crust, and a few other Superbowl Snacks recipes, too!

WholeWheatPizzaCrust

 

PizzaDoughs

Homemade Pizza Dough

Ingredients
1 cup warm water
2 teaspoons yeast
1 1/4 teaspoons sucanat or sugar
2 3/4 cups whole wheat white flour
1 1/2 teaspoons kosher salt
extra flour, for dusting

Instructions

In a small bowl, mix the wet ingredients.
Sift the flour.
Pour yeast mixture over dry ingredients. Let rise until doubled. Bake at 450 for 15 minutes.

 

Citrusy Carrot Cake…in the Bread Machine!

I have a really cool bread machine, and I’ve been experimenting with cakes in it lately. Not because it’s any faster, but with two toddlers, it’s a little more convenient. I can toss the ingredients in and walk away. Come back two hours later and there’s cake. So, I decided to try this Yummy Scrummy Carrot Cake recipe (go to the site to find the “normal” baking directions if you don’t have a bread machine). It looks delicious and a little different than my usual carrot cake. I love that it has orange rind in the cake and orange juice in the glaze. I’ve never seen that in carrot cake, but it’s so yummy!

I think I’ll mix in citrus rind in a few more veggie-based cakes (zucchini muffins or brownies especially) and see if that’s super tasty too. This cake is so moist and delicious and I really like the orange glaze, even though I would usually frost with cream cheese icing. I think the citrus glaze makes it a more refreshing, breakfasty cake. Fantastic. I’d definitely make this again.

Citrusy Carrot Cake

 

Citrusy Carrot Cake

Ingredients

3/4 cup sucanat or light brown sugar
3/4 cup coconut oil, melted
3 large eggs , lightly beaten
4 medium grated carrots (about 1/2 cup)
grated zest of 1 large orange
3/4 cup flour
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon grated nutmeg
1/3 cup raisins

Icing:
3/4 cup powdered sugar
2-4 Tablespoons orange juice

Method

Place all cake ingredients in bread machine and use CAKE cycle.
Let cake cool and whisk together icing ingredients. Pour over cake.

Hamburger Buns Recipe for a Fall Picnic

Today, I’m crafting, for our fall picnic, some beautiful homemade hamburger buns. I’ve tried hamburger buns before, but ahem, it wasn’t my finest hour. They mostly became breadcrumbs as they ended up more pucks than buns. So I’m super excited to try out this recipe from a bread machine cookbook I picked up at a thrift store recently. And to be able to bake them in this beautiful bun pan? That has to make them so much more lovely, right? I can’t wait to get the hot dog bun pan, too.

 

The Results

Wow. Definitely the most impressive burger buns I’ve ever made. So light and fluffy and absolutely delicious! I love the pan, and, of course, the flour. Fantastic.

 

This post shared at Gallery of Favorites, Fresh Bites Friday, Friday Favorites, Frugal Fridays and I’m Lovin’ It.

Vegan Buttermilk Biscuits (Coconut Milk Biscuits) #veganMoFo #vegan #wholefood

 

I love biscuits, so when VeganMoFo rolls around, I have to find a way to make my favorite buttermilk biscuits, vegan style. This year, I’ve been using a lot of coconut milk and coconut oil. They’re great substitutes even if you’re not vegan. They have a very subtle flavor and they’re incredibly good for you. I actually use the coconut oil a lot when I’m baking for my neighbor who has cholesterol issues. Coconut oil has zero cholesterol! And the fact that it’s shelf stable is super awesome, too.

Plus, I recently discovered (though I love my LouAnn brand in the regular grocery) that I can get a HUGE bucket o’ organic coconut oil at Costco for super cheap next time I run out.

You may remember these plates, too, if you follow me over on Organic Authority. These are the beautiful Hacienda Gold Franciscan plates that I got for $10 for the whole set (they’re worth around $100!). So pretty! If you’re interested, check out my tips on Finding Eco Chic Thrift Shop Dinnerware.

Vegan Buttermilk Biscuits

Ingredients

 2 cups flour

tablespoon sucanat

2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/2 cup coconut oil, chopped into pieces

3/4 cup coconut milk

Method

Heat oven to 450°F. In medium bowl, mix flour, sucanat, baking powder, salt and baking soda. Cut in coconut oil, using pastry blender, until mixture looks like fine crumbs. Stir in coconut oil until dough leaves side of bowl (dough will be soft and sticky).
Place dough on lightly floured surface. Knead lightly 10 times. Roll or pat 1/2 inch thick. Cut with floured 2- to 2 1/4-inch round cutter. On ungreased cookie sheet, place biscuits about 1 inch apart for crusty sides, touching for soft sides.
Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet to cooling rack. Serve warm.

 

The Results

Oh my goodness, fantastic! I think I may like them more than regular biscuits. And the kids and husband liked them, too. I had mine with a little pat of coconut oil spread, while the kids and Mr. Meaty had them plain. Delicious! A definite repeat. And incredibly fast to whip together. I think it took about 5 minutes to mix up once I ground the flour.

These biscuits are great for lunch box biscuit sandwiches, too! Throw on your little one’s favorite toppings and it’s a delicious homemade sandwich. Don’t limit yourself to breakfast toppings, either. Add whatever you like!

This post is shared with  Keep It Real ThursdaysSimple Lives Thursday, Frugal Food Thursday, It’s a Keeper, Full Plate Thursday, Tastetastic Thursday and Ultimate Recipe Swap.

How Technology Helps my Family Eat Fresh and Healthy

I think the biggest bits of technology, recently, that I’ve purchased or been given for my family to boost our healthy eating are our grain mill and bread machine. Both are on the pricey side to buy: $250 and $200, respectively. But, when you think about the freshness of our bread and the ease of baking bread in our house, I think it’s worth it. In fact, I resisted the bread machine for a long, long time. After all, I have a stand mixer and an oven, why do I need a bread machine? Well, because I’m not superwoman. Baking a couple loaves a week the “long” way, gets tiring. Especially with two toddlers. So, being able to insert ingredients and walk away is awesome!

Another awesome bit of tech in my kitchen is my tablet. Being able to view recipes on my own site or via a recipe app is amazing! It’s like an interactive cookbook or recipe card. I absolutely love, love having a tablet in the kitchen. It’s so much easier. And yes, prior to getting the tablet I used my old laptop as my “recipe” computer, but it’s so much nicer in tiny handheld form! And it really gives me flexibility and makes life so much easier. Especially if I’m doing a big VEGGIESICLES cooking day. Amazing!

With ultra-filtered water from the first ever hands-free dispenser, and micro-climate controls powered by TwinChill technology, the new GE French Door Refrigerator is engineered to push the limits of fresh.

Disclosure: Compensation was provided via Glam Media.  The opinions expressed herein are those of the author and are not indicative of the opinions or positions of GE.

Blueberry Quinoa Scones {vegetarian, whole food}: This Week’s Cravings {SUMMER BERRY RECIPES}

Today’s This Week’s Cravings theme is SUMMER BERRY RECIPES and I’m sharing Blueberry Quinoa Scones.

The Results

Wow! These are delicious. The kids had theirs with honey.

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Veggie Converter This Week's Cravings

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My This Week’s Cravings co-hostesses are: Tina at Moms Crazy Cooking and Nicole at The Daily Dish. As hostesses, we will try our hardest to visit as many of the links we can. We all enjoy your links and look forward to gathering recipes each week.The party has a few SIMPLE RULES and all of the themes for the entire year are list here on the THIS WEEK’S CRAVINGS tabat Moms Crazy Cooking. Plan ahead, check out the weeks you want to make sure to link up or just browse them to see what’s going on.

If you are a regular link-up we’re excited to see what you made this week. If you are new please read and follow the simple rules, so that everyone can enjoy the linky party! If you forget to follow the theme, your post will be deleted. Please don’t feel hurt, just come back and link up a recipe that follows the theme. Thanks a million, we look forward to blogging with you!

The LINKY PARTY is open ALL Week!

PLEASE do not link more then 3 recipes per week.

This week’s theme is: SUMMER BERRY RECIPES

Please only link recipes with our theme!


This week’s theme is:  SUMMER BERRY RECIPES

Please only link recipes with our theme!

This post is shared at·Mouthwatering Mondays, My Meatless Mondays, Melt in Your Mouth Monday, Cravings, Just Another Meatless MondayHomemaker MondayMeatless MondaysMingle Monday, Mangia Monday, Made By You Mondays and Monday Mania.

Oatmeal Walnut Bread {Whole Food, Vegan}

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This recipe is from the cookbook, which is in the prize pack, The Kneaded Loaf: A guide to contemporary bread making. It was tough to choose one recipe to bake from the cookbook, but this one really called out to me (and the kids). Oats and walnuts sound so yummy in bread, right? Mmmm….

Oatmeal Walnut Bread

Ingredients

  • 1 cup water
  • 2 Tablespoons applesauce
  • 1/4 cup molasses
  • 1 1/2 teaspoons salt
  • 1/2 cup oatmeal
  • 2 cups whole wheat flour
  • 2 cups whole wheat white flour
  • 2 1/4 teaspoons active dry yeast
  • 3/4 cups walnuts
  • Ground flax seed and water (for 1 egg substitute)

Method

Mix dry ingredients. Mix wet ingredients. Combine and let rise in an oiled bowl until doubled in size.

Bake at 375 for 25-30 minutes.

Oatmeal Walnut Bread {Whole Food, Vegan}

Ingredients

  • 1 cup water
  • 2 Tablespoons applesauce
  • 1/4 cup molasses
  • 1 1/2 teaspoons salt
  • 1/2 cup oatmeal
  • 2 cups whole wheat flour
  • 2 cups whole wheat white flour
  • 2 1/4 teaspoons active dry yeast
  • 3/4 cups walnuts
  • Ground flax seed and water (for 1 egg substitute)

Method

Mix dry ingredients. Mix wet ingredients. Combine and let rise in an oiled bowl until doubled in size.

Bake at 375 for 25-30 minutes.

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The Results

Yum! Such a unique bread. Great for snacking for the kids and I. A definite repeat for our “fancy bread” rotation. Good luck with your entries!
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