Archive for May, 2009
I was raised eating full-fat baked goods. My mother didn’t believe in low fat anything and naturally, I am skeptical of anything labeled low or reduced fat. Why eat something if it’s not in its genuine fat and calorie laden form? I think I will begin making an exception to my rule with this coffee cake. It’s wonderfully moist and not too sweet. Perfect breakfast food on a lazy sunday morning.
Blackberry Coffee Cake
Adapted from Whole Foods Market Recipe
For the streusel topping:
4 tbs butter
½ cup all purpose flour
½ cup light brown sugar
½ tsp ground cinnamon
½ tsp ground cardamom
For the cake:
1 ½ cups all-purpose flour
¼ cup white sugar
2 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup plain non-fat yogurt
1 ½ tsp vanilla extract
1 cups fresh blackberries
1/3 cup sliced almonds
What you need to do:
First preheat oven to 350 degrees (f). Spray 8-inch square cake pan with nonstick cooking spray. Set aside.
Assemble streusel topping, blending with fork or fingers. Set aside.
In a large mixing bowl combine flour, sugar, baking powder, baking soda and salt. Set aside.
I small bowl, whisk together yogurt, eggs, and vanilla. Mix into flour mixture. Gently fold in one cup of blackberries. Pour batter into prepared pan.
Evenly distribute streusel topping over the top of batter. Then scatter remaining blackberries over the top. Sprinkle with almonds.
Bake for about 40 minutes or until a toothpick inserted into the middle comes out clean.
As soon as the weather gets even remotely warm in Ohio, everybody puts on shorts and flip flops and fires up the grill. As the smell of barbeque wafted down the street, I found myself thinking about making some barbeque tofu. While grilling tofu is not advised, you can most certainly bake it. This recipe is quick, easy, and is great by itself or in a sandwich.
What you need:
One block of extra firm tofu, pressed and drained
¾ Barbeque sauce. KC Masterpiece is fabulous but whatever trips your trigger is fine.
½ small onion, sliced
1 tsp salt
½ tsp pepper
1 tbs olive oil
Preheat oven to 375 degrees (f). Slice tofu into whatever shape is most convenient to your needs. The foodiecall kitchen cut the tofu into neat little squares, most conducive to sandwich making.
Line a Pyrex pan with foil (trust me you want to do this. Saves tons of time in clean up). Lightly oil the bottom with 1 tbs olive oil.
Place tofu in pan and pour sauce over the top. Toss the tofu a few times to coat evenly. Lay sliced onions on top and sprinkle salt and pepper on top.
Bake uncovered for 45 minutes or until done.