Tag Archives: veggies

Chocolatey Chocolate Bunt Cake

Chocolate makes me go down memory lane every time I eat it.

I remember being 3, 4, 5 years old blowing out dozens of candles (or at least I thought there were dozens of candles on my cake) wishing to be a princess, a ballerina, or even famous actress.

But that’s not important right now.

This isn’t like any other chocolate cake. This cake, and the icing on the cake is….yup, you guessed it…GOOD FOR YOU! You would never guess but there are carrots, pineapple and Greek yogurt in this cake! AND it uses oil, not butter! Can life get any better than this? I don’t think so. Fine, if you compare this to celery, celery is probably healthier…but who wants to eat celery? Not me! If you prefer celery to this cake, please leave my blog and never return.

Do me a favour: if you make this cake for children, don’t tell them these things. They won’t eat the cake, and I guarantee you will end up eating the whole thing, which is no good. I mean, it is goooood, but no one wants to eat an entire cake on their own.

For the cake, here’s what you need:

1 cup brown sugar

1/2 cup organic cane sugar

1/3 cup vegetable oil

1 ripe banana, mashed

1 tsp vanilla

2 eggs

2 cups finely chopped carrots

1/2 cup canned crushed pineapple

2 cups flour

1/3 cup cacao powder

1 1/2 tsp baking powder

1 1/2 tsp baking soda

1/3 cup chocolate chips

1/4 cup Greek yogurt

Icing:

1 package light cream cheese

1 cup frozen strawberries

3/4 cup icing sugar

1/2 cup cacao powder

Preheat your oven to 350 F. 

Butter and flour a bunt pan. Make sure to do this well because you really do not want your cake to stay stuck in the pan. 

In a food processor, combine brown sugar, sugar, oil ,banana, vanilla, and eggs until smooth. Add carrots and pineapple and process until they all seem well combined. 

In a bowl, sift the flour, cacao powder, baking powder, baking soda. Stir these ingredients into the food processor with the wet ingredients. Add the chocolate chips and Greek yogurt.

Put the batter in your buttered bunt pan. Bake for 45 to 50 minutes, until a knife inserted in the cake comes out clean.Let is cool a little before removing it from the pan. 

For the icing, blend all the ingredients together in a blender or food processor. Feel free to add or subtract certain ingredients! If you want more sugar, go ahead. 

Ice your cake, make everyone jealous at your dinner party (you know you will), and enjoy!

 

 

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Eggplant Fries

Oliver Twist once asked: “Please Sir, may I have some more?”.

Those famous words are all I feel like saying when I finish a plate of these eggplant fries.

French fries, pommes allumettes, frites, papas…. So many languages all trying to show their love for the same dish.

Although I consider pasta as my main comfort food, french fries are not far behind….when they’re well made. There is nothing I hate more than biting into a frie with little taste or worse; when it only tastes of grease.

As much as I would love to say that this recipe came straight from my head, tis not true. It’s actually thanks to a friend of mine. We were walking down the street and she said: “Tonight, I’m having eggplant fries for dinner”. I couldn’t believe what I was hearing. It was like a call from the heavens. I immediately asked her for the recipes, but I forgot it many times. Thankfully, she calmed sent me the recipe over and over again, until finally, I said to myself: “You really must write this down”. So I did.

I literally cannot get enough of these.They are baked with breadcrumbs and parmesan, and they taste wonderful with the dip. Serve them with….just about anything! I literally cannot get enough of these.

The best part? They are RIDICULOUSLY easy to make.

Enough said.

Ingredients:

1 eggplant

1/2 cup breadcrumbs

5 tbsp parmesan cheese

Salt

Pepper

2 tbsp olive oil

2 eggs

Preheat the oven to 350 F.

Beat your eggs in one bowl.

Combine flour, salt, pepper, and Parmesan in another bowl.

Cut the eggplants into strips. They can be as fine or as thick as you’d like, but remember: if they thin, they must be baked for less time or they will burn!

Dip your eggplant pieces in the egg and then in the dry ingredients. Make sure you cover them well or they will not be as tasty. 

If you need to add more breadcrumbs halfway, that’s normal. 

Place the eggplant on 2 non stick cookie sheets.

Bake for 20 minutes, flipping halfway. 

While they are baking, prepare your dipping sauce:

Mix 1/2 cup plain Greek yogurt with 3 tbsp of garlic powder.

Enjoy!