Eating My Way Through

Salted Caramel Volcano Cookies December 23, 2010

Filed under: Baking,Treats — Nikki Wegner @ 12:49 pm

One thing I love about my office is everyone’s general love and celebration of baked goods, which I of course can get behind! Every year around the holidays someone organizes “The Cookie Smackdown” where everyone brings in cookies to be judged, eaten and awarded. For the past two years I have missed it for some reason, so this year I was determined to bring it!

I have always been obsessed with salty sweet combinations, and recently it has been salted caramel. Not sure why, but I have always wanted to try making my own caramel too. So after some online searching for recipe ideas and insight in how to exactly make my own caramel, I came up with this recipe for what I hoped would be a winning cookie,  Salted Caramel Volcano Cookies (aka chocolate shortbread cookies with caramel spooned into the center and sea salt dribbled on top)! We were supposed to try to come up with semi-creative names for our cookies…not sure if that cuts it but it works!

To start, I melted way too much butter with baker’s chocolate. (Since we are dealing with a competition here and cookies, I figured I would just forgo the whole healthy cooking thing this time around!)


Melting butter and chocolate

Melting butter and chocolate


Once you are done melting the two ingredients together, pour into a large bowl with sugar and unsweetened cocoa. Using a hand mixer on low, otherwise you will splatter everywhere, mix until combined and then add in some vanilla and mix a bit more.

Then you add in some flour and salt (which you sift together before), mixing until the dough is combined.


Cookie Dough

Cookie Dough


Next, flour lightly a large cutting board. Dump the dough onto the cutting board and knead together into a solid lump of dough. I was going for a square and I kind of got there…but not really.


Dough prepped for chilling

Dough prepped for chilling


You wrap the dough in plastic wrap, then chill for about 30 mins.

Once the dough is done chilling divide the dough into 1 1/4 inch balls and place them on a baking sheet. Then using your knuckle or the backside of a teaspoon, dent a hole in the middle of the cookies to make an impression, this is where you will pour the caramel in later. You can use your fingers to mold larger craters if needed.

Bake the cookies for 10-15 minutes. Remove them from your baking pan to cool.





While your cookies are cooling, you can make the caramel. Make sure to have your ingredients measured and at the ready, as once the sugar starts to brown, the process goes super quick!

Combine the sugar and water in a small sauce pan and heat over medium-high heat.


Sugar and Water

Sugar and Water


It will take a bit, but the mixture will start to boil, then all of a sudden start to turn a brownish color, when it does, slightly shake the pan to distribute the sugar evenly, do not stir before that point.


Carmelizing starting...

Caramelizing starting...


Once the mixture is a nice caramel color throughout, whisk in pieces of butter until well combined. Next, whisk in the whipping cream quickly to finish the caramel.





Your cookies should be cool by now, so using a teaspoon, spoon caramel into the craters you created in the cookies. Then sprinkle a bit of sea salt on the caramel. You can eat the cookies right away when the caramel is super gooey, or you can let them sit for a few hours and the caramel will harden a bit.


Salted Caramel Volcano Cookies

Salted Caramel Volcano Cookies


I am happy to report that though the cookies did not win the best in show category, they did win an award for being the favorite cookies of one of the firm’s partners, and my office mate Ashley and I won mixing spoons for them…so can’t be disappointed with that!

Salted Caramel Volcano Cookies (adapted from A Cozy Kitchen)


1 1/2 sticks unsalted butter, room temperature

1 oz unsweetened baker’s chocolate, finely chopped

1/2 cup sugar

1/4 cup unsweetened cocoa

1 tsp vanilla

1 3/4 cup all-purpose flour

1/8 tsp salt


1/2 cup granulated sugar

2 Tbsps water

2 1/2 Tbsps butter, room temp, cut into small pieces

1/4 cup heavy whipping cream, slightly warmed (20 secs in microwave)


In a small saucepan melt butter and chocolate together

In a large bowl, combine the sugar and cocoa

Pour in the melted chocolate and mix on low-speed, add vanilla

Sift flout and salt together in a separate bowl

Slowly add flour to the large bowl and mix with the electric mixer on low to combine until well mixed

On a lightly floured surface, mold and knead dough into a square

Wrap in plastic wrap and chill for 30 minutes

Preheat your oven to 350º

Remove dough from fridge and form into 1 1/4 inch balls, placing on sprayed cooking sheets

Press indentations into the cookie dough and mold with fingers if needed

Bake 10-15 minutes then remove cookies from pans to cool on wire racks

While the cookies cool, heat the sugar and water on medium-high in a small sauce pan

Bring the mixture to a boil and watch it begin to turn brown, when it does shake the pot to evenly distribute the sugar

Once the mixture is totally brown, whisk in the butter until well combined

Next vigorously whisk in the warmed whipping cream until combined

Spoon 1 tsp of the finished caramel into the center of each cookie, top with sea salt

Yields about 16 cookies per batch


Brunch: Orange Pecan French Toast Casserole December 8, 2010

Filed under: Baking,Breakfast,Treats — Nikki Wegner @ 11:53 am

To round out the menu for the previously mentioned brunch, I figured I should have something sweet for those who weren’t egg lovers. I also wanted to make something that I could prep the night before because, since I invited people to start coming as early as 9:30, I knew I wouldn’t have a ton of time to get everything done! (And my neurotic need to make sure everything was perfect in time would just stress me out.)

This Orange Pecan French Toast Casserole seemed like the perfect make-ahead option. Plus, I always trust reader reviews on the websites I gather recipes from. People always have great ideas on how to improve a recipe, what worked and what didn’t, and whether it is worth attempting to make the dish…and this recipe got rave reviews.

To start, you make the topping that will caramelize as you bake the casserole. In a small bowl, whisk together some brown sugar, melted butter and maple syrup. Pour into a 13×9 baking pan sprayed with cooking spray. Then sprinkle pecans over the top of the sugar mixture.

Sugary Pecan Coating

Sugary Pecan Coating

Next, you combine orange juice, milk, cinnamon, vanilla, 3 egg whites and two whole eggs in a large bowl with a whisk. Making sure everything is well combined.

Then, slice your french bread and arrange the slices over the pecans in the pan. Filling in the wholes with torn pieces of the bread.

French Bread

French Bread

Once you are all set, pour the egg mixture evenly over the bread slices.

Prepped Casserole

Prepped Casserole

Cover the casserole with plastic wrap and put in the fridge for at least one hour, or up to overnight.

When you are ready to bake the casserole carefully turn each bread slice over, so the other side will sop up any remaining moisture. Preheat your oven while you let it stand at room temperature for about 20 minutes.

Bake the casserole for about 35 minutes, or until it looks nice and golden brown.

Orange Pecan French Toast Casserole

Orange Pecan French Toast Casserole

Let the casserole cool for about 5 minutes after you remove it from the oven. Flip it over on a serving dish so the pecan-crusted side is on top.

If there is any topping left-over, simply scrap it from the pan and add to the slices.

Before I made this recipe I was a little nervous about the orange juice element and that it would overpower the rest of the dish. However, it turns out it lent a nice hint of citrus to the casserole and didn’t mask the sweetness of the glaze or the nuttiness of the pecans. It was a big hit and I will definitely be making it again. Perfect make-ahead recipe for an early morning brunch!

Orange Pecan French Toast Casserole (Adapted from Cooking Light)

1 cup packed brown sugar

1/3 cup light butter, melted

2 Tbsp maple syrup

cooking spray

1/3 cup chopped pecans

1 cup orange juice, preferably fresh

1/2 cup 1% milk

1 tsp ground cinnamon

1 tsp vanilla extract

3 large egg whites

2 large eggs

9-12 slices of french bread (depends on the size of your loaf)


Combine brown sugar, butter and maple syrup in a bowl

Pour into 13×9 pan coated with cooking spray

Sprinkle pecans evenly over sugar mixture

Combine orange juice, mil, cinnamon, vanilla, egg whites and egg in a large bowl; whisking until well-combined

Arrange bread slices over pecans in the baking pan

Pour egg mixture over the bread slices

Cover with plastic wrap, refrigerate 1 hour or up to overnight

Carefully turn bread slices over and let stand at room temperature for 20 minutes while you preheat the oven to 350º

Bake the casserole for 35 minutes or until golden brown

Cool 5 minutes before removing from the pan by flipping over to serve

Yields 12 servings

French Toast on FoodistaFrench Toast


Pumpkin Nutella Bread November 5, 2010

Filed under: Baking,Breakfast — Nikki Wegner @ 11:48 am

Growing up I was never one for pumpkin pie. On Thanksgiving I would always reach for the pecan pie a la mode.  But with time, and unfortunately age, I have come to love pumpkin baked goods in all forms.

My love affair started with the Pumpkin Spice Cupcakes from baked & wired in DC a few years ago, and now I can’t get enough! When my friend Jen passed on this recipe, and her stamp of approval, for pumpkin nutella bread I knew I had to make it. I promise that though it sounds like a strange combination, it’s fantastic.

I had to make a few adjustments to the original recipe, because I couldn’t find plain canned pumpkin. If you are able to find canned pumpkin follow the link below to the original recipe, but if your grocery story only has pumpkin pie mix like mine, I am here for you! Pumpkin pie mix already has some spices , so this recipe is even easier in the original since you don’t have to add those. I also cut the sugar in half since I was worried about it being too sweet!

To start, pre-heat your oven to 350° and spray 4 mini-loaf pans with cooking spray. Then combine the dry ingredients in a small bowl; mixing together the flour, baking soda and salt with a whisk.

Dry Ingredients

Dry Ingredients

In a larger bowl, combine the sugar, water, vegetable oil, pumpkin mix, eggs, and vanilla extract with a whisk.

Wet Ingredients

Wet Ingredients

Then, slowly mix in the dry ingredients with the whisk. Until everything is well combined.



Pour the batter into the pans, making sure it is evenly divided.

Batter Divided

Batter Divided

Then plop 2 tablespoons of nutella in each pan. Swirl the nutella around with a knife until evenly distributed throughout the pan.

Ready for Baking

Ready for Baking

Place the pans on a baking sheet all together, and put in the oven to bake. Bake about 40-45 minutes, or until a toothpick inserted in the center of the loaves come out clean.

Pumpkin Nutella Bread

Pumpkin Nutella Bread

And there you go! Super easy, quick and surprisingly not that bad for you! This recipe was a big hit at the office and a brunch I hosted for some friends, so it is taste-tester approved.

It also makes me think of home and the holidays, and a little bit of nostalgia always takes things up a notch. These little breads would be a fun, and inexpensive, holiday gift to wrap up and send to friends and family. Something to let people know you are thinking of them, without breaking the bank!

Pumpkin Nutella Bread (Adapted from Two Peas and Their Pod)

1 3/4 cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

3/4 cup sugar

1/2 cup canola  or vegetable oil

1/3 cup water

1 cup canned pumpkin pie filling

2 eggs

1 1/2 teaspoons vanilla extract

8 tablespoons Nutella (2 tablespoons per mini loaf)


Pre-heat oven to 350° and spray 4 mini-loaf pans with cooking spray, making sure to spray the sides as well.

In a small bowl, combine flour, baking soda and salt with a whisk.

In a large bowl, combine sugar, oil, water, pumpkin, eggs and vanilla with a whisk.

Slowly whisk in the dry ingredients into the pumpkin mixture until well combined.

Divide the batter evenly among the four loaf pans.

Drop 2 tablespoons of nutella into each pan and use a knife to swirl until well combined.

Place the pans on a baking sheet and bake in the oven for 40-45 minutes until a toothpick inserted in the center comes out clean.

Remove the pans from the oven, and let cool on a wire rack for about 15 minutes.

Carefully remove the loaves from the pan. They should come out pretty easily, but if not, work a knife around the edges to loosen them.

Let the loaves completely cool before slicing and serving.

If you only have two larger bread pans, simply divide the batter evenly, add 4 tablespoons of nutella per pan and cook for about 60 minutes.

Yields 24 slices.


Spicy Turkey and Black Bean Chili with Corn Bread and Honey Butter October 28, 2010

Filed under: Baking,Lunch,Soups — Nikki Wegner @ 1:40 pm

Now that I am officially only a few radio ads away from the end of political season I thought it was time to start posting again.  Though I have been baking and cooking over the last month, that is where my energy for non-work things that don’t involve alcoholic beverages end. Sad, but true.

So to kick-off the blog restart here are some recipes for chili and corn bread! The chili comes from me playing with/combining my favorite things from other chili recipes into one. I used ground turkey and beef broth, but if you are a vegetarian, simply subbing vegetable broth and tofu could work great! The corn bread is a favorite recipe of mine, and is definitely not a sweet version, so I usually top mine with some homemade honey butter.

To start spray a large skillet with cooking spray and add in onions, shallots and sugar, and cook for about 5-10 minutes until the onions are nice and caramelized then add in the green pepper and stir frequently so everything doesn’t burn. Feel free to use red or yellow peppers here. They tend to give me heartburn, because I am really a 75-year-old woman, unfortunate, yet true.

Onions and Peppers

Onions and Peppers

Once cooked, put the onion and pepper mixture in a large dutch oven or soup pot. Then re-spray the skillet with cooking spray, and add in the ground turkey and garlic, cooking until done.

Add the turkey to the pot, along with the corn and black beans and spices.


Turkey Goodness

After stirring until everything is well combined, add in the tomatoes and broth and stir. Let everything come to a boil then reduce to a simmer, covering partially with a lid.

Chili Simmering

Chili Simmering

While your chili is cooking, start the corn bread! Pre-heat your oven and spray a square baking dish.

Then in a large bowl combine the dry ingredients: cornmeal, flour, baking powder, salt and baking sod. Whisk together with a fork, then make a well in the center.

Dry Ingredients

Dry Ingredients

In a smaller bowl, whisk together the wet ingredients: buttermilk, corn, egg whites and oil.


Wet Ingredients

Wet Ingredients


Combine the wet ingredients with the dry by pouring the mixture into the well, then stir until combined.

Pour into your baking pan and smooth the top.


Corn Bread Ready for Baking

Corn Bread Ready for Baking


Bake the bread for 20 minutes, or until a toothpick inserted into the center comes out clean!


Corn Bread

Corn Bread

Cool on a wire rack for about 10 minutes, then cut into squares to serve with your chili!


The chili should be done simmering, right about the time that your cornbread is done cooling.


Spicy Turkey and Black Bean Chili

Spicy Turkey and Black Bean Chili


Remove the honey butter from the fridge and serve with the bread for a complete meal.

This meal would be great for a Saturday or Sunday football game-watching party! (Packers or Badgers preferably.) You can cook it up before your guests arrive, so the chili is finishing simmering as the corn bread is cooling! The chili is a bit spicy, and you can cut that down or make it even more by adjusting the amount of chili pepper you use. Or just serve with some cold beer, which I’ve found always helps with the heat of spicy things ;)!

Spicy Turkey and Black Bean Chili (own recipe)

1 yellow onion, diced

1 shallot, diced

1 tsp sugar

1 green pepper, diced

1 lb ground turkey

3 garlic cloves, minced

1 14-oz can black beans, drained

12 oz sweet corn, frozen & steamed

1 Tbsp ground chipotle chili pepper

1 Tbsp ground chili pepper

1 tsp oregano, dried

1 tsp salt

2 tsp cumin

1 tsp coriander

28 oz can tomatoes, diced

1 ½ cup broth (beef if you are adding the turkey, vegetable if you want to make it vegetarian!)


Spray a large skillet with olive oil cooking spray and heat.

Add in onions, shallots and sugar. Cook 5-10 minutes until caramelized, add in green pepper and cook for another 5 minutes. Stirring occasionally so everything doesn’t burn!

Transfer to a large dutch oven pot or large sauce pan.

Re-spray the skillet, then add in the turkey meat and garlic, cooking until browned. Sprinkle with salt if you want. Once fully cooked, drain any excess fat, then add the meat mixture to the large pot.

In the pot, add the black beans, corn, and spices. Mix everything together until coated with the spices.

Add in the tomatoes and broth. Bring everything to a boil.

Reduce to a simmer, then partly cover with a lid for 30 minutes.

Serve with sour cream, cheddar cheese, scallions, whatever you want!

Yields 6 servings.

Corn Bread with Honey Butter (adapted from Weight Watchers)

1 cup uncooked yellow cornmeal

1 cup all-purpose flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp baking soda

14 3/4 oz cream-style corn, canned

1/2 cup buttermilk

2 large egg whites (feel free to use egg white substitute)

2 tsp oil, corn or vegetable

8 tbsp light butter

3 tbsp honey


Pre-heat your oven to 400° and coat an 8-inch square pan with cooking spray.

While the oven is preheating, soften the butter in the microwave, add the honey and stir until combined. Return to the fridge to set while the cornbread cooks.

Combine the cornmeal, flour, baking powder, salt and baking soda in a large bowl and mix well until combined with a fork. Make a well at the center of the mixture and set it aside.

In a smaller bowl, combine the buttermilk, corn, egg whites and oil.

Add the liquid mixture into dry ingredients, pouring it into the well you made, then stir until well mixed.

Pour the batter into the baking pan and smooth the top.

Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.

Cool the bread on a wire rack for about 10 minutes before serving.

Yields 8 servings.


Banana Chocolate Chip Muffins September 1, 2010

Filed under: Baking,Breakfast — Nikki Wegner @ 1:38 pm

On Sunday I literally spent an hour trying to find a healthy Banana bread or muffin recipe so I could use up the over-ripe bananas languishing on my counter. After some searching and digging and not finding the perfect concoction, I decided to combine various recipes, using them as a guide for creating my own.

Now I love to bake, and am usually pretty successful when I follow a recipe exactly. However, I have never been one to come up with and try out my own recipes. So this was a bit of an experiment! I also decided to throw in some chocolate chips at the end, because who doesn’t love a little chocolate, especially with breakfast.

To start I mashed up some bananas.

Mashed Bananas

Mashed Bananas

Then I combined the rest of the ingredients, minus the chocolate chips!

To make these a bit healthier, I used half regular all-purpose flour and half whole wheat flour. I also substituted unsweetened apple sauce for oil, cutting the fat and calorie content way down. I have noticed in a lot of lower fat baking recipes that applesauce is used as a substitute for oil or butter. Until now I was afraid to give it a shot, but this might have made me a convert.

Then you add in some sugar, 1 egg, vanilla, baking soda, baking powder and salt.

Batter Ingredients

Batter Ingredients

Mix all of these together, and then toss in some chocolate chips to finish off the batter.



All you have to do now is spoon the batter into a muffin tin. If you plan on serving them right away or using them up within a week you can simply grease the tins. I actually used baking cups because I was planning on freezing a good portion of the muffins to take for breakfast over the next few weeks. To pour the batter, I used a 1/4 cup measuring cup to scoop the batter, which ended up being the perfect amount of batter and saved me the usual mess I make trying to use a mixing spoon.

Muffins ready to bake!

Muffins ready to bake!

Put the muffins in the oven, and let bake for about 15 minutes at 350° and then…voila!

Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

So it seems my first attempt at recipe creation was a success! This muffins turned out to be nicely balanced, with the flavors of the banana and chocolate, and didn’t have too much of a wheaty taste from the flour mixture. I can definitely see using this batter as a base for other kinds of muffins, maybe adding in some bran and fig, or traditional blueberry muffins. They also freeze nicely if you want to whip up a batch on a weekend and slowly make your way through them!

Banana Chocolate Chip Muffins (own recipe)

3-4 bananas, mashed

1 cup all-purpose flour

1 cup whole-wheat flour

4 tbsps unsweetened applesauce

1/2 cup sugar

1 egg

1 tsp vanilla

1 tsp baking soda

1/2 tsp baking powder

1 tsp salt

1/2 cup mini chocolate chips


Pre-heat oven to 350°

Mash bananas in a large bowl

Add in all remaining ingredients, except chocolate chips, and stir until well mixed

Add in chocolate chips until combined

Pour batter into muffin tins, greased or lined with baking cups

Bake for 15 minutes or until tops are nice and crisp

Yields 12 servings


Blueberry Breakfast Treats August 11, 2010

Filed under: Baking,Breakfast — Nikki Wegner @ 3:53 pm

I am continuously on the hunt for easy, yummy breakfasts that I can make on the weekends and then grab and go in the mornings on the way to work when I am sure to be a disaster and running around trying not to be late!

This recipe is perfect for that and a great start to the day because it’s filling without being too heavy. I know I labeled this post Blueberry Breakfast Treats, but I really wanted to call it Blueberry Scuffins, but I didn’t want to confuse people! A scuffin being a cross between a scone and a muffin. You plop the batter on baking sheets like a scone, skipping the muffin tins, but the final product is definitely not as dense as a scone and the consistency is more like that of a muffin…therefore, you have a scuffin!

To start the process, you toss blueberries with some sugar in a medium bowl and set aside. Control yourself with the blueberries, or before you know it you won’t have any left!

Sugar Coated Blueberries

Sugar Coated Blueberries

Then in a large bowl, you combine all the dry ingredients using a whisk. This recipe calls for flour, cornmeal, baking soda, baking powder and salt.  Then you set this aside too.

In a third bowl, of medium size, you combine all the wet ingredients: buttermilk, honey, butter and egg. What makes this recipe a bit healthier for you is that you use honey instead of sugar.

After the wet ingredients are whisked nicely together, add them to the large bowl of dry ingredients and mix thoroughly.

Scuffin Batter

Scuffin Batter

Then you just fold in the blueberries and mix some more until well combined.

Next, all you do is take the batter, and using a 1/4 cup measuring cup, divide into 12 portions on baking sheets.

Ready to Bake

Ready to Bake

Bake the treats for about 12-15 minutes, depending on your oven, until the tops are a nice golden brown.

Blueberry Scuffins

Blueberry Scuffins

Let them cool on the pans for a bit to crisp the bottoms, then transfer to a baking rack to cool.

This recipe would be great with any number of different berries, or a combination. Maybe blackberry and raspberry next time? And they also freeze well, so you can make a big batch and freeze for later consumption and enjoyment!

Blueberry Breakfast Treats (adapted from Weight Watchers)

Cooking Spray

1 1/4 cup blueberries, fresh or thawed

2 tbsp sugar

1 1/4 cup flour

3/4 cup uncooked cornmeal

1 tbsp baking powder

1/4 tsp baking soda

1/4 tsp salt

1 cup low-fat buttermilk

1/3 cup honey

3 tbsp light butter, melted

1 egg, beaten


Pre-heat oven to 400° and spray baking sheets with cooking spray, set aside

In a medium bowl, combine blueberries with sugar, set aside

In a large bowl, combine with a whisk the flour, cornmeal, baking powder, baking soda and salt, set aside

In a small bowl, stir to combine buttermilk, honey, butter and egg

Add the liquid mixture to the large bowl of dry ingredients, and stir thoroughly to combine

Add in blueberries and stir until well mixed

Using a 1/4 cup measuring cup, distribute batter onto baking sheets about 2-inches apart, as they will spread as they cook

Bake for 12-15 minutes

Yields 12 servings


A healthy (or at least healthier) Carrot Cake June 8, 2010

Filed under: Baking — Nikki Wegner @ 10:31 am

Carrot cake with cream cheese frosting might be one of my favorite things. Every time it appears on a dessert menu, I feel compelled to order it/stuff my face! And who doesn’t love carrot cake? (I actually found a co-worker today who said he didn’t like it, I looked at him as if he was speaking blasphemy!)

So, I set out on a mission to find a yummy, healthy recipe for carrot cake. Personally, the key to a delicious carrot cake is making sure that it retains its moisture. A lot of times I feel carrot cakes end up too dry and crumbly, not very appetizing.

This recipe eliminates the heavy frosting, by using fat-free cream cheese, and reduces calories by using honey instead of sugar and eliminating the nuts and raisins.

You can save time when making this recipe by buying pre-shredded carrots, or, I just used my electric chopper to get the job done in a flash.

To start, you combine all the dry ingredients in one bowl. In addition to the cinnamon the recipe called for, I added a bit of nutmeg to the recipe to give it that nutty flavor without the actual nuts.

Dry Ingredients

Dry Ingredients

Then combine the “wet” ingredients, including the eggs, egg whites, honey, lemon juice and carrots.

Wet Ingredients

Wet Ingredients

Blend with an electric mixer. Then add in the dry ingredients and stir with a spoon. Don’t use the electric mixer, because you will over-beat the batter.

Pour the batter into a pan sprayed with cooking spray.

Ready to Bake

Ready to Bake

Bake for about 30-35 minutes. Let cool.

While the cake is cooling, make the frosting! Combine cream cheese, powdered sugar and vanilla in a large bowl and use the electric mixer to make the frosting.

Once the cake is fully cooled, frost!

Frosted Carrot Cake

Frosted Carrot Cake

This cake is super easy to make, and really healthy, so what is not to like! It stays super-moist and is great for whipping together for an impromptu dinner party, or if you are me, bribing co-workers and bosses into action. I say work with what you got, and I got baked goods!

Frosted Carrot Cake (adapted from Weight Watchers)

3/4 cup all-purpose flour

2/3 cup whole-wheat flour

1 tsp baking soda

1 tsp ground nutmeg

1 tsp ground cinnamon

1/2 tsp salt

1 large egg

2 egg whites

3/4 cup honey

1/4 cup vegetable oil

1 tbsp lemon juice

3 cups carrots, grated

3 ounces fat-free cream cheese

3 tbsp powdered sugar

1 tsp vanilla extract


Pre-heat oven to 350°

Spray 8-inch square pan with cooking spray

In a medium bowl, combine both flours, baking soda, nutmeg, cinnamon and salt

In a large bowl, combine egg, egg whites, lemon juice, honey, oil and carrots using an electric mixer

Use a spoon to stir in flour mixture until blended

Pour batter into prepared pan

Bake 30-35 minutes

Remove from oven and cool completely

While the cake is cooling, combine cream cheese, powdered sugar and vanilla in a large bowl, blend with an electric mixer

Once the cake is cooled, frost!

Yields 12 servings