Crazy Cake

1 cup whole wheat flour
1/2 cup all purpose flour
3 TBL Cocoa powder (unsweetended)
1 cup sugar (or 1/2 cup Zing baking blend sugar substitute)
1 tsp Baking Soda
1/2 tsp salt
3 TBL applesauce
2 TBL oil
1 tsp vinegar
1 tsp vanilla
1 cup water



Preheat oven to 350. Mix all the dry ingredients together.  Add in the wet ingredients and mix until just smooth, don't over do it because it will turn out flat once baked.  Bake in a greased 8x8 glass pan or 12 cupcakes.  Bake for 35 minutes for a cake and 18-20 for cupcakes or until knife comes out clean.

This is my go to cake for our daughter with egg allergies and I've switched it to be a bit healthier and it turned out extra moist and delicious with the changes. I don't feel too guilty eating it or giving it to the kids either!

4.5 weight watcher smart points

Walnut Berry Muffins

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1 cup corn meal or (1/2 cup corn and 1/2 cup ground flax seed)
1 Tablespoon baking powder
1 ripe banana, mashed
3 large eggs
1/4 cup canola or applesauce
1 cup milk
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup berries- lightly smash half and leave the other half whole
1/2 cup (ish) walnuts for topping

Preheat oven to 400 degrees.  Mix dry ingredients. Set aside.  Mix all wet ingredients but berries.  Add the wet to the dry, mix until just combined.  Fold in the berries.  Fill greased muffin pan 3/4 cup full-makes about 18 with this much batter in the cups.  Top with walnuts.  Bake 20 minutes or until done. Consume.

This is adapted from here.  I made the original recipe today and decided it was good but definitely needed to have some things changed to better suit us.  You can use muffin liners but be warned your muffin will stick to it horribly and leave a nice bit behind, I suggest going without them-but I also use silicon muffin pans!  These are not the normal sweet muffins, they have a good flavor but not the normal super sweet am-I-eating-a-cupcake? muffin.


calories 103
fat 5.3
carbs 11
fiber 2
protein 3
(using flax and corn mix, oil, 2% milk)

Whole Wheat Cornbread

1 cup cornmeal
1 cup whole wheat flour
1/2 tsp salt
4 tsp baking powder

1 cup milk
1 egg (beaten)
1/4 cup butter (softened)

Preheat oven to 425. Mix all dry ingredients.  Add in wet individually.  Mix until just combined.  For muffins bake at 425 for 13-15 minutes.  For a pan bake at 425 for 16-20 minutes.  

I found this recipe when we were first married.  I have no clue where I found it but I love it.  They are my favorite, they even beat out Jiffy Mix for me.  I also grind my own wheat and corn for this recipe.  Just grind the normal popcorn and store it in the fridge.  I normally do a whole bag and it lasts well in the fridge without going rancid. 

Half Batch of Cinnamon Rolls

Mix and let sit for 15 minutes
1 3/4  cup warm water
3 oz (mark on a measuring cup) sugar or 3/8 of a cup of sugar
1/4 cup oil

3 Tablespoon yeast (2 1/4Tablespoons Saf-Instant)

Then add
1/2 Tablespoon salt
2 eggs
5 1/4 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil counter top, dump out dough.  Roll out into rectangle. Spread with 2 Tablespoons  melted butter and then with cinnamon-sugar mixture. Roll up tight. Divide into 12 rolls and place on greased cookie sheet.  Let rise until they are about the size that you want them, they will rise more in the oven. Bake for 12-15 minutes at 400.

Cinnamon Sugar
1/2 cup sugar
1/2 Tablespoon cinnamon


Make a glaze from powdered sugar and milk. Eat.

This is just the recipe cut down to a half batch.  It is a bit more manageable for mixers, the full batch was going to do in my kitchenaid so I cut it back a bit.

One Hour Cinnamon Roll

 *Warning*
This makes a huge batch of dough.  It ends up over the top of my kitchenaid.  I would suggest cutting the recipe in half. I will add a second post shortly with the halved recipe written out.  


Mix and let sit for 15 minutes
3 1/2 cup warm water
3/4 cup sugar
1/2 cup oil

6 Tablespoon yeast (4 1/2 Tablespoons Saf-Instant)

Then add
1 Tablespoon salt
3 eggs
10 1/2 c. flour

Mix together for 10 minutes, then sit for 10 minutes. Oil counter top, dump out dough. Divide in half. Roll one half out into rectangle. Spread with 2 Tablespoons  melted butter and then with cinnamon-sugar mixture. Roll up tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise until they are about the size that you want them, they will rise more in the oven. Bake for 12-15 minutes at 400.

Cinnamon Sugar
1 cup sugar
1 Tablespoon cinnamon

After baking, frost the rolls just before eating. This way you can warm up the rolls and frosting separately. 

Frosting

1 stick butter
Dash of salt
2 teaspoons vanilla
6 Cups powdered sugar
milk to correct consistency

These are the first half of the batch.  They are about the size of my hand.

I found this recipe via Pinterest.  Here is the link to the original recipe. It also has step by step pictures.  I changed a few things, such as the amount of butter for the filling.  I used the full amount for the first 1/2 but then decided it was too much.