Blueberry-Molasses Cake

"Cake for breakfast. Again!" That is exactly what my 7-year-old said. Really? I thought it would be a welcome treat. I was wrong. So, Jake and Riley downed the cake while Dylan and I ate leftover pho. Bellies full, I think we're all ready for the final push to get out of our old house. Moving stinks. But we are almost done. Phew.

2 C white whole wheat flour

2 t baking powder
1 t baking soda
1 C organic granulated sugar
1 T ground cardamom
1 T ground nutmeg
2 eggs
1-1/2 C unsweetened applesauce
1/2 C olive oil
1/2 C organic plain yogurt
2 T molasses
lemon zest
juice from one lemon
2 C fresh blueberries
brown sugar and granola for topping, if desired

Preheat oven to 350 degrees and butter a baking dish. Place all dry ingredients in a large mixing bowl. Add wet ingredients and mix with a wooden spoon until just moistened. Gently stir in blueberries. Pour batter into prepared pan, spreading it evenly to the edges. Sprinkle with brown sugar and granola, if desired. Bake till a toothpick inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack before slicing and serving.

Comments

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...

Ki Ngombo = Okra

In honor of Mardi Gras, I searched for traditional recipes for gumbo...only to discover that there is no canonical recipe for gumbo. It seems there are as many recipes for gumbo as there are cooks! The only two constants in a gumbo: variety and okra. The term 'gumbo' likely comes from an African dialect whose word for okra is ki ngombo . Gumbos can have meat, seafood, just about anything. In Mark Huntsman's "The History of Gumbo" he refers to written mentions of using muskrat and owl in gumbo recipes. I embraced the unlimited potential of ingredients and opted for a combination of fish, chicken, pancetta, oysters, mussels, octopus, shrimp, and squid...and lots of okra!

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.

Culinary Adventures with Camilla

Search This Blog