There’s a nip in the air that makes me want to turn on the oven and fire up the slow cooker. Yesterday, I made some chili and my fans were thrilled. This morning, I wanted to use the peaches that were rapidly ripening on my counter to make some bread or muffins or something. I also wanted to go to church. Could I safely bake a cake and attend church? Turns out, I can! I poured through one of favorite inspirational cookbooks Fix it and Forget it Lightly and found all kids of recipes for cobblers and cakes. I used this recipe for Low-Fat Apple Cake as my base and made a really good Slow Cooker Peach Cake.
Slow Cooker Peach Cake
1 cup flour – I used half white and half white wheat
1/2 cup sugar
1 tsp baking powder
1 tsp baking soda
2 tsp cinnamon
1/3 cup milk
2 tsp vanilla
2 cups chopped peaches
1. Combine the dry ingredients.
2. Add the wet ingredients and then the peaches and stir gently until combined.
3. Spray the inside of a four quart or smaller slow cooker with cooking spray and spoon in batter.
4. Cover and bake on high for 2 hours.
This is a dense cake that is not too sweet. The edge was a lightly browned and was a little caramelized in places too. Yum! I resisted the temptation to plop some whipped cream on top. This would be fantastic served warm with vanilla ice cream and some caramel.
There are many occasions when I don’t have the time to bake a dessert but need to serve one. I end up buying something and I feel like a shell of a woman. This Slow Cooker Cake will make it very easy for me to offer guests a nice dinner and a lovely warm dessert, too.
Oh the cute little mug cakes that have taken over the internet with their tiny little portions made in the dark of night just for me. So precious. And so fussy. Very very fussy.
I do not do fussy. I do easy. So I have not been doing mug cakes. Until now. Epicurious posted a bunch of Dorm Friendly recipes and one of them was a Red Velvet Mug Cake. They had my attention. Then the ingredients. Such tiny portions requiring so many dishes. I just couldn’t do it. So I improvised! The result is a very tasty and possibly the…
Easiest Mug Cake Ever!
3 tbsp vegetable oil
3 tbsp milk
1/2 tsp vanilla
1/4 tsp cider vinegar (optional)
1/2 cup chocolate cake mix
2 heaping tsp cocoa powder
1. Beat together the wet ingredients.
2. Stir in the dry ingredients.
3. Divide batter into two mugs and microwave separately for about 90 seconds.
Oh! Do you want a Red Velvet Mug Cake? Add at least 1 tsp of red food coloring.
I topped my cake with whipped cream. If you happen to have some pre-made cream cheese frosting, you can use that for a topping. I didn’t and there was no way I was going to make just enough cream cheese frosting for one little mug cake.
School starts Monday. I encourage all parents to enjoy the peace of their homes and take the day off. Get a massage. Get a pedicure. Have breakfast with friends. Then, come home, make yourself a mug cake and indulge. Binge on some TV. Ignore all electronic communications. Have a little me time. And a tiny little cake!
Lemon Yogurt Chicken is a recipe I got a long time ago from my brother. I don’t remember it exactly, but it roughly involved baking chicken in plain yogurt, with lemon slices and topping it with grated parmesan. Good stuff!
I got a pack of chicken drumsticks and was looking for some recipes for marinade. I came across a few recipes for a marinade with yogurt, lime, and mint. I thought I had everything for this. Sadly, the lime was actually a lemon and the mint was all pulled up when my Faithful Assistant weeded the garden. Sigh. Time to improvise! Not a problem at all.
Lemon Yogurt Drumsticks
10 chicken drumsticks
6 tbsp plain yogurt
Juice of one lemon
2-3 cloves of garlic, crushed
Salt and pepper
1. Combine the yogurt, lemon, garlic, salt and pepper in a ziplock bag or other container large enough to hold the chicken. Mush it up!
2. Add the chicken and mush some more until all the chicken is coated. Add more yogurt if you need to.
3. Refrigerate for at least 8 hours.
Four thumbs up! We grilled some veggies to go with the chicken. There were enough leftovers for four lunches! That makes everyone so happy!
It’s the second to last weekend before school starts here. The official summer mourning period has begun. I will do my best to fill these last days with good food and good memories for my boys.
Thousands of tributes poured in over social media overnight as the people of the world process the death of Robin Williams. All seems quite hopeless.
On my refrigerator is a sheet a paper called The Spectrum of Agony. It’s meant to help my family keep things in perspective when we feel like they aren’t going so well. It’s a line with a range of feelings from “extra stuff” to “tragedy”. Exams count as extra stuff. Grandma dying is a tragedy. The spectrum caught my eye this morning. Robin Williams’ death is a tragedy for not just his family, but for everyone. It’s so scary to think that a man who is so beloved was suffering so much that taking his own life (his alleged cause of death) was the only solution he felt would relieve him of his pain. His pain is gone. May he rest in peace. But ours remains.
Is there a recipe for hope? I’d like to think there is. People are hurting everywhere. Can we truly resolve their pain? Probably not. But everyone should make some effort to try. Everyone should care a little about other people. Smile at them. Say hello. Ask them how they are and really want to hear their response. Offer to help. Maybe even know where to direct them if their troubles are too big for you to handle. So my recipe for hope is humanity caring about humanity.
Here’s a poem about hope that you probably read in high school It’s by Emily Dickinson, another troubled soul. To Emily, “Hope” is a thing with feathers.
Let’s keep hope alive today.
Even on Sundays, it’s difficult to get everyone around the breakfast table at the same time. With summer coming to an end, I want to have everyone at the table together as much as possible. So this morning, I got up and made a really great breakfast! The quantities of ingredients are up to you because they depend upon how much dough you have. I’ve listed what I used for my 28 oz. ball of dough.
Crab Avocado Breakfast Pizza
1 pack prepared whole wheat pizza dough (28 oz)
4 Scrambled eggs slightly wet or whatever the scrambled egg equivalent is to over easy
3/4 cup Mozzarella
2 tbsp red onion
8 oz crab meat
Avocado to top
1. Roll out the dough into either one big pizza or several small pizzas.
2. Top with eggs, crab, onion, and mozzarella.
3. Bake at 400 for 20 minutes or until crust is done and cheese is lightly browned on the edges and bubbly.
4. Top with sliced avocado.
Success. Everyone together. Hurrah!
If you aren’t a fan of crab, or don’t live somewhere that crab is as abundant as it is in Maryland, you can top a breakfast pizza with bacon or sausage or just egg, cheese and veggies. Consider it an open-faced omelette on a pizza crust. Whatever you love in an omelette is equally as good on a breakfast pizza.