So I get on these kicks sometimes and start baking up a storm, and by storm I mean baking two scrumptious delicacies-breads, muffins, scones, cakes, etc. in one weekend (normally it’s like one baked item every couple of weeks). Baking for me is like therapy-there is some structure involved, music playing in the background (or I just hum to myself), and voila’ you have just created a masterpiece (or what you think is a masterpiece)!
I follow a couple food blogs that I’ve mentioned in previous posts, but two that I have recently “sampled” from are skinnytaste.com and smittenkitchen.com. Both have rather unique recipes for dinner, breakfast, brunch, and dessert, and they both offer fairly healthy options that cut down calories, fat, etc. so it’s really a win-win! Here are two delicious recipes I think you should try. Hope you enjoy making them as much as I have!
Low Fat Whole Wheat Blueberry Muffins (from SkinnyTaste)
Calories: 147.3 • Fat: 2.7 g • Protein: 2.7 g • Carb: 28.5 g • Fiber: 3.4 g • Sugar: 12.3 g
- 1 cup unsweetened applesauce
- 2 cups 100% whole wheat pastry flour (Bob’s Red Mill)
- 1/2 cup sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups blueberries (about 6.5 oz)
- 1 large egg, beaten
- 1 tsp vanilla
- 2 tbsp melted butter or margarine
Preheat oven to 325°.
Combine flour, sugar, baking soda, and salt in a large bowl. Mix well.
In a medium bowl, mix eggs, melted butter, vanilla and applesauce. Add to the flour mixture and stir until just blended. Gently fold in blueberries.
Pour batter into 12 lined muffin tins and bake at 325° for 25 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes.
Chocolate Buckwheat Cake (from SmittenKitchen)
Yield: One thin 9-inch round cake
7 tablespoons (100 grams or 3 1/2 ounces) unsalted butter, plus extra for buttering pan
3 1/2 ounces (100 grams) bittersweet dark chocolate (70 to 72 percent is ideal)
4 large eggs at room temperature
1/2 cup (100 grams or 3 1/2 ounces) granulated or blond cane sugar
A good pinch of sea salt
1 teaspoon pure vanilla extract
1/4 cup (35 grams or 1 1/4 ounces) buckwheat flour
1/4 cup (30 grams or 1 ounce) almond meal
Confectioners’ sugar, lightly whipped cream and/or berries to serve (optional)
Preheat your oven to 350°F (180°C). Butter a 9-inch cake pan and line the bottom with a circle of parchment paper. Melt the butter and chocolate together in a double-boiler (a heatproof bowl resting on a pot of lightly simmering water) or in short bursts in the microwave, stirring frequently. Set aside.
In the bowl of a stand mix, beat the eggs and sugar with salt until light and pale and doubled in volume. This will take anywhere from 5 to even 9 minutes and I encourage you not to skimp on this because this thickened plume of eggs is an important part of this cake’s dreamy crumb. Plus, the mixer is doing all of the work for you, isn’t it?
Gently fold in the vanilla and melted chocolate mixture. Sprinkle the buckwheat and almond flours over the batter and fold gently to combine. Pour into prepared pan and bake for… well, mine was done in 20, but Bea suggests 30, which means that the truth is somewhere in-between. A tester inserted into the center of the cake should come out dry.
Let cool for five minutes on a rack then invert onto the rack, remove the parchment paper, and return upright on a serving plate. Serve in wedges, dusted with powdered sugar, dolloped with lightly whipped cream and/or scattered with berries.