Making the choice to eat healthier foods is a great step in improving your overall health. However, we often equate healthier eating choices with restrictions from desserts and sweets. This is not the case at all. Cooking experts, like Martha Stewart, Paula Dean, and others, have led the way in creating healthy cake recipes that taste great and satisfy your sweet tooth while fitting seamlessly into your new healthy lifestyle. These cakes might even taste enough like a splurge that it might cut cravings for other foods that are off limits.
Whole wheat cakes, for example, substitute whole wheat flour for processed white flour, adding protein and nutrients to your dessert. Ingredients are adjusted in the recipe to ensure that the taste and texture of the cake remain delicious and moist. The result is a sinfully delicious dessert that is actually adding healthy benefits to your body. Your children never need to know that you are “treating” them to something healthy.
If your goal is to cut out fat, sugar, or calories, you can still indulge in a rich dessert because there are many different recipes that cut these ingredients as well. You can learn to use applesauce in place of oil, Splenda in place of sugar, and egg whites in place of eggs. You will be surprisingly thrilled with the results, which will be cakes that are light, fluffy, and deliciously sweet. Developers of current healthy cake recipes understand that it is not the fat sources that make a cake tasty, and that other ingredients can be used instead.
Use these healthy cake recipes when preparing a dessert for a holiday party or potluck, so that a wider range of guests can enjoy them. Be sure to have a copy of the recipe available so that guests can see what is in the cake and will feel more comfortable eating it. Low fat recipes are particularly good for those with heart issues as well as potential weight issues. Indulge in a low fat piece of cake instead of a bowl of ice cream or a piece of cheesecake and do your heart a big favor.
You will find that vegan recipes are naturally low in fat and calories. Tofu and vegetable margarine replace the eggs and butter, giving your cake far less saturated fat and making it a much healthier dessert. Your family and guests will never miss the traditional ingredients; in fact, you may find that they prefer your healthier recipes.
Serve a low fat or low calorie cake to your children and their friends at birthday parties, Halloween parties, and Christmas parties. They really get enough fattening, sugary snacks at these times, it’s wise to find recipes for homemade cakes that do not add to this. Making a cake from scratch rather than using a cake mix gives you control over the ingredients you are eating; however, you can take shortcuts with healthy cake recipes that make use of a cake mix as its central …Continue reading
Are cakes bad for well being? How can I turn cake into wholesome? I adore cake yet, are there any wholesome cake recipes? Cake has usually been a symbolic element for each and every entertaining occasions, regardless of whether anniversaries, birthdays, weddings and more. Yet, these sweet delights are usually not all developed to become equal with regards to nutritional value and calorie content. Not all cakes are terrible and also you do not will need to do away with these comfort foods inside your diet. Alternatively, attempt to focus on choosing cakes which is fruit or vegetable-based. Great examples contain banana cake, pumpkin cake, apple cake, carrot cake or fruit cake, that’s produced from dried fruits. They may be equally delicious without compromising your health.
Who said you can’t eat cake? Transform your cake using healthier substitutions and try these healthful cake recipes to satisfy your sweet tooth.
- 2 cups whole-wheat flour
- 1/4 tsp ground allspice
- 2 teaspoons cinnamon, cinnamon
- 1/2 cup sour milk
- 1/2 cup granulated maple sugar or brown sugar
- 3 eggs
- 1/2 teaspoon salt
- 1 cup extra virgin olive oil
- 2 teaspoons baking soda
- 1/4 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1-1/2 cups granulated sugar
- 1 1/2 cups crushed pineapple
- 2 cups grated carrots
- Preheat oven to 350 F. Brush baking pan with oil and sprinkle with flour.
- In a basin, mix flour, allspice, nutmeg, cinnamon, baking soda, cloves, and salt.
- In another bowl, whisk egg and combine sugar, sour milk, oil and maple sugar.
- Using a rubber scrapper, combine carrots and pineapple and fold it together with the dry ingredients and mix well.
- Combine two mixtures. After that, pour into prepared pan.
- Bake for 1 hour and insert a toothpick to test for doneness.
- Remove pan from oven and leave for 15 minutes. Using a table knife, separate cake from pan.
Instead of using icing, you can use cream cheese to top the cake. It’s less in sugar yet equally delicious. This healthy cake recipe is good for 10-12 people.
- 1 cup oatmeal
- 1 1/4 cups hot water
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon cinnamon
- 1 cup white sugar
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1 stick softened margarine or butter
- 1 teaspoon baking powder
- 1 cup brown sugar
- Pinch of salt
- In a large bowl, mix oatmeal, hot water and margarine and set aside. Add vanilla eggs and sugar.
- In a separate bowl, mix the remaining ingredients.
- Combine it to the oat mixture.
- Pour in a greased pan and bake for 30 -35 minutes in 350F oven.
For the topping:
- 1/2 cup evaporated milk
- 1/2 stick margarine or butter, softened
- 1 1/2 cups coconut
- 1 cup brown sugar
- 1/2 cup nut chopped
In a skillet, heat all ingredients under low flame and stir till combined. Spread over the cake. Below a broiler, heat once more for 2 – three minutes. This healthier cake recipe serves A whole lot of persons!
If …Continue reading
Whether it’s for rich chocolate concoctions, fruit-flavored treats, or sweet temptations laden with spice, most people have an occasional craving for desserts. With the modern interest in keeping a slim figure and improving physical health, however, some people may feel that their favorite treats are off-limits, making the prospect of dieting seem especially grim. In excess and when sourced from poor ingredients, desserts can, in fact, be detrimental to a healthy diet, but this doesn’t mean that it’s impossible -or even difficult– to work sweets into a plan for quality nutrition. As with many aspects of healthy eating, choosing beneficial desserts requires taking a closer look at the ingredients found in standard sweet items, thinking about how these ingredients may impact a diet, and making any necessary changes to optimize results. When desserts are closely examined and steps are taken to make them more nutritionally valuable, those concerned about their weight will likely never have to skip dessert again.
Desserts are often considered as being automatically bad for one’s health; eating dessert may seem like something to be guilty over, and many people attempt to abstain from sweet treats to avoid “ruining” their diets. This conception may well be true of certain items found in grocery stores or on menus, but there are scores of healthy desserts that can be just as nourishing as other components of a meal. An important step towards embracing a wider world of dessert choices is examining the nature of the sweet taste. A diet that’s rich in processed sugars such as corn syrup may result in a lowered ability to detect the fine, sweet flavors of more natural products, such as fruits. Those who abstain from soft drinks, high-sugar cereals, and other common culprits may find that their appreciation for the many shades of sweet flavor can grow a great deal, making it possible to think of dessert in very different terms.
In many dessert dishes, using only a small amount of sugar, honey, molasses, or other sweeteners is likely to yield delicious results without overloading the body. Scores of dessert recipes call for cups upon cups of sugar, whereas mere tablespoons are often enough to lend a sweet taste to a cake, a batch of cookies, or other dessert items. Dessert products purchased at bakeries or grocery stores typically include excessive amounts of sugar, and may also be laden with chemical preservatives and unhealthy fats, making them a poor choice for anyone attempting to lose weight or maintain a healthy waistline. One of the best ways to ensure that one’s desserts are positive in their nutritional value is to either make them at home or to carefully scrutinize their ingredients, passive over any items that include unfamiliar products or that list sugar as one of the principal constituents. At home, cooks can finely control the amount of sugar that goes into a given desert item, making this the best option in most cases.
From time to time, of course, a long-standing favorite from …Continue reading
Few things are more satisfying than a cup of smooth, cold sorbet on a warm and relaxing day. I love to make and eat sorbet, but there is a potential downside. Unlike ice cream, sorbet has neither fat nor lactose; but just like ice cream, sorbet has lots and lots of sugar. When making sorbet, in order to get a consistently creamy texture, I would sometimes add up to one full cup of sugar for every cup of juice. Of course, the amount I added depended on the juice I was using, but that is still too much sugar. Now that I am trying to eat healthier, I have turned to a low sugar alternative.
Being on a low sugar diet, I decided to look at my local grocery store for sorbet that had reduced sugar content. Not only was the sugar levels similar to what I had been making at home, but there were other additives. Many of which I had not encountered since chemistry lab in college! The solution? Make your own sorbet, but replace the sugar with agave nectar. Agave nectar (sometimes called agave syrup) is a natural sweetener that is 1.4 times sweeter than white sugar, according to the Madhava company that makes the nectar. That means that you can immediately reduce the amount of sweetener needed in the recipe by 40%. To get the creamy texture, be sure to use the whole fruit instead of just fruit juice. Homemade sorbet is easy to make a treat that is delicious and healthy.
What you will need:
- Fruit (or fruit juice) of your choice
- Agave Nectar (or sugar)
- Food processor or ice cream maker
- Water (only if you are making lemon or lime sorbet)
There are two ways of making sorbet – with a food processor or an ice cream maker. To make it with a food processor, simply mix the fruit and sugar together in the food processor. Put the mixture into plastic containers and place it in the freezer. After it has frozen, take the containers out and run it back through the food processor. This will yield more of a gelato consistency with a little bit of a crunch. To use the ice cream maker, mix the fruit and sugar together, then put the mixture in the refrigerator for a couple of hours to chill. After it is chilled, transfer the mixture to the ice cream maker and let the machine do the work of mixing and freezing. This will yield a creamy consistency that melts on the tongue. My personal favorite is a combination of the two! Puree three-fourths cup of agave nectar for every cup of fresh fruit in a food processor. Then chill the mixture in the refrigerator and finish it off with the ice cream maker. By using the whole fruit, the sorbet turns out thicker, and you also get to keep all the nutrients!
The next time your sweet tooth comes calling, think of this homemade sorbet to satisfy …Continue reading
For weeks leading up to the Mid-Autumn festival every year, mooncakes and festival snacks abound. Many of these products were produced weeks ago and imported from places across the globe. If you’re living in the United States, finding fresh products to celebrate this year’s Mid-Autumn festival can be very difficult. Whether you’re celebrating with family and friends, or just looking for some good, traditional Chinese fare, stick around for some Mid-Autumn recipes and tips.
Traditionally celebrated on the 15th day of the eighth month of the Chinese calendar, the Mid-Autumn Festival is a major holiday across China, Taiwan, and Vietnam and is rife with traditions and history. As could be expected, food plays a major role in this autumn holiday.
One of the most visible and traditional Mid-Autumn recipes on display is often the mooncake. While many varieties exist, traditional mooncakes have a soft outside crust with a sweet, dense filling in the center. Other foods that are enjoyed during this time are things like pumpkin and taro to bring good health and good luck respectively. Other foods include wine with osmanthus flower and river snails, each of these is also tied to lore bringing happiness and bright eyes to those who consume them during the festival.
Making mooncakes along with other Mid-Autumn recipes can be quite a challenge without access to traditional ingredients or mixes. In order to easily make this recipe, stopping by an Asian grocery will help speed up the process. Try to pick up ingredients like golden syrup, alkaline water, melon seeds, along with whatever fillings you’re considering for your traditional mooncakes. Another thing that should be picked up at any Asian market is a mooncake mold. They come in a variety of shapes and designs, so pick a few that could add a pleasant variety to your display.
Once you have picked up your ingredients, it’s time to make the filling and dough. For the filling to do ratio, consider this ratio 7 parts filling: 3 parts dough. That should give you an idea of how much to make when planning different types of filling.
Filling (feel free to make your own variations):
- 14 oz. (400g Package) Lotus Seed Paste
- 1.5 oz. (around 40g) Melon Seeds
- 1 Cup All-Purpose Flour
- 1 / 2 Tsp Alkaline Water
- 5 Tsp Vegetable Oil
- 5 Tbsp Golden Syrup
To make the dough, first, mix together the alkaline water with syrup. Stir in the oil and mix until they are completely blended. In a separate bowl, add the flour and make a well where you will stir in the syrup mixture. Mix the dough until it forms a loose dough. From there, knead and shape the dough into a round ball and wrap in plastic wrap. Let this dough refrigerate for at least two hours.
While the dough is resting, mix together the lotus seed paste and the melon seeds. Separate the mixture into two tablespoon portions and shape into balls. Set the balls …Continue reading
Cakes are one of the favorite desserts of people of all ages. It is always present in various kinds of gatherings. Some cakes are traditionally eaten on special occasions such as at Christmas Eve. Others can be eaten with different toppings and are available in a variety of forms.
Some delicious gourmet cakes:
The Carrot Cake
Carrot could be the primary ingredient of a carrot cake and consists of huge amounts of sugar like sugar beets. It was used throughout the medieval age as a sweet ingredient within the sweet cake. The carrot cake is usually a sweet gourmet cake ready by way of the mixture of grated carrot and butter. The course of action of cooking outcomes in soft carrot, also as the cake, was a dense and soft texture. The carrots themselves strengthen and add to the look, texture, and flavor on the cake.
You could add ingredients to your carrot cake to make it more personal, depending on your taste buds. You could sprinkle it with raisins, nuts, coconut or pineapple.
The serving of carrot cake may be either plain, with glazed or topped with white icing. It can also be served topped with cream cheese icing and chopped walnuts.
A carrot cake with cream cheese icing is listed as number five on the top five fad foods of the 1970s according to the American-based Food Network in 2005. And carrot cakes are available in different forms such as sheet cake, cupcake, and loaf form. They are popular in the United States and in the United Kingdom.
The Christmas cake
Christmas cake is actually a fruit cake well known in Ireland, Japan, Philippines, United Kingdom, as well as other countries beneath the Commonwealth. Folks in these nations typically give out fruit cakes as presents during the vacation season.
Christmas cake has many forms. You will find spongy to heavy, crumbly-moist to sticky-wet, light to dark and spongy to heavy. Some are leavened or unleavened, square or oblong, round shape, fairy cakes, dusting with icing sugar and much more.
The Scottish Christmas cake is called Whisky Dundee and is actually a most loved regular Christmas cake. It truly is made with Scotch whiskey and feels crumbly and light on the palate. It has candied peels and light fruits which include sultanas, cherries, currants, and raisins. This cake is loved by these that are not fond of moist and incredibly rich textured cakes.
Another Christmas cake is the apple Segrave; me Christmas cake. It particularly consists of a rich mix of finely sliced apples. It is usually mixed with raisins and other fruit. It also has cream cheese, heavy whipping cream, and eggs.
Christmas cake in a certain occasion is even added with coins as touch pieces for good luck. The coins may be the 3d piece, silver, or sixpences wrapped in greaseproof paper packages.
The Wacky Cake
It was believed that Beatrice Fe O’Hearn was the inventor with the wacky cake recipe. The recipe was passed down to …Continue reading
Most people would think that a fruit cake is only available during the Christmas season. However, anyone can enjoy a slice of this unique cake any time of the year, so if you can’t wait for the holidays to experience the richness of a fruit cake then you’ll be glad that you can get it anytime you wish.
A fruit cake is normally made with dried fruits and nuts that are soaked in either brandy or rum for a couple of days before adding them to the cake mixture. As you can see, the process of making a fruit cake is longer and more tedious than making other cakes, and if you don’t have the patience then perhaps you should stick to the ready-made cakes that can be purchased in pastry and cake shops. For other people though, nothing beats the taste of a tasty, home-made fruit cake.
The fruitcake actually originated in ancient Rome, with pomegranate seeds, raisins, and pine nuts mixed in with barley mash. With the introduction of dried fruits and nuts in Europe, fruit cake baking took on a different aspect that has been improved upon during the course of history. Nowadays, candied fruits can be used as an alternative for dried fruits and are less expensive too. The popularity of the fruit cake has indeed soared over the centuries.
Generally, a fruit cake may come in 3 variations. The conventional cake that we often partake of is perhaps the most popular. A dark fruitcake has a sharper aroma and a richer flavor than its counterparts and contains prunes, dates, and molasses. These ingredients add to the strong aroma of the cake which is combined with rum or brandy. A light version meanwhile includes ingredients such as apricots, pineapple, and raisins to give it a more subtle taste that is not too overwhelming to the senses.
In some countries, fruit cakes are actually eaten only during the holiday seasons and cannot be purchased during any other time of the year. People in some countries, on the other hand, do not use any liquor in making these cakes and often just soak the fruits and nuts in fruit juice as a substitute for rum or brandy. This makes it suitable for people who do not drink any liquor and children who used to be prohibited from eating fruitcakes because of alcohol.
No matter how you enjoy a fruit cake however, the wait is definitely worth it. In addition, a loaf of fruitcake that has rum or brandy in it can last up to several years, assuring you of being able to munch on a slice anytime you want without worrying that it will go bad soon, unlike the other cakes that usually last for just a number of days. A fruitcake can also be a great gift to friend and family during special occasions, and the giving of this unique cake during holiday seasons has been a tradition in many countries all over the world for centuries.…Continue reading