Dessert Can Still Be Kind of Healthy
Let’s admit it; we all love dessert. Oh sure we tell people that we aren’t “sweet people,” but we don’t say no when the tray comes around now do we? That is why we always seem to make excuses when we want something sweet. Mine this week is if you put strawberries in it, it kind of counts as healthy…
Alright maybe not. However I still decided to cook Strawberry Cake. This is different from Strawberry short cake because…I am not exactly sure, but I didn’t make that, and I smothered it with chocolate frosting. Note: This may make this dessert a little unhealthy.
- 2 1/4 cups sifted cake flour
- 1/4 teaspoon salt
- 2 1/2 teaspoons baking powder
- 1/2 cup butter
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup fresh crushed strawberry, unsweetened ( I put in two cups, and then blended them)
- Preheat oven to 350 degrees F.
- Sift together: flour, salt, and baking powder.
- In a separate bowl, combine butter, sugar, eggs, and vanilla.
- Beat for a total of 3 minutes, scrapping the sides of the bowl.(or watch 2 minutes of basketball)
- Then add flour mixture to creamed mixture, alternating with strawberries.
- Beat for two minutes.(continue to watch basketball)
- Pour batter into two 8-inch round greased and floured cake pans.
- Bake in pre-heated oven for 25-30 minutes, or until cake tests done
Just so you know, it won’t turn out red, but you will definitely be able to taste the strawberries. In the video below, my dad gives his review. It should be noted that my dad insisted to sit in his chair to be interviewed, hence the bad lighting. I still love him.
It has been a few weeks since I last updated my blog. I know. But life sometimes get in the way, like oh I don’t know a thesis to graduate from grad school. Let me tell you, not the easiest thing to write. Not that I ever thought it was, but thinking about it, and then actually doing it are two very, very different things. So the next couple of blog posts maybe centered around sugar,comfort food, and basically whatever else I want.
This week I baked some red velvet cupcakes.The problem with cupcakes is you can’t have just one. They seem small and not so dangerous. Now, you know it is not at all healthy to make some cupcakes, and eat it yourself. It would be good, don’t get me wrong, however unless you want to gain 500 pounds and have a bad tummy ache, would not recommend it. Therefore, the best solution is to make red velvet cupcakes for someone’s birthday, perhaps a red head if you got one. One of my favorites is my good friend Ginger; ironic I know. I made about 2 dozen red velvet cupcakes for her birthday recently, and although I didn’t get her review on video, as quickly as those went, I am going to assume people may have liked them.
- 1/2 cup butter
- 1 1/2 cups white sugar
- 2 eggs
- 1 cup buttermilk
- 1 fluid ounce red food coloring
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons baking soda
- 1 tablespoon distilled white vinegar
- 2 cups all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon salt
- Cream Cheese Frosting…yummy
- Sprinkles because you can
- Preheat oven to 350 degrees
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy( I need to buy one of these. Although, a spoon does work my arms out). Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly.
- Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.( I find if you watch a bad reality television show, and then put the frosting on, works the same)
I think they turned out very well. I loved them, but probably should only bake them on special occasions. And you don’t always need a red head, but if you do it helps.