Blood Orange Yogurt Cakes

There are a number of reasons why I made these cakes. Well, I suppose there are reasons behind every recipe I make, but this one has specific ones.

blood oranges

First, I picked up a bag of about 10 or so blood oranges at the grocery store last weekend. If you’ve never had one, they’re about the size of a tangerine and a little more tart than regular oranges. And they’re beautiful. They make a great snack on their own, but I thought their color would look beautiful baked!

Second, on that same trip to the grocery store I bought a big tub of Greek yogurt. Which I hate. I do this every so often – I buy yogurt because I want something new for breakfast and because I know it’s healthy for me. Greek yogurt with fresh fruit, granola, and honey… it sounds so delicious! Then I eat it and remember why I never buy yogurt. I hate yogurt. So I thought, what am I going to do with this?

Lastly, I was convinced I had a loaf pan. So I wanted to make a loaf cake. I didn’t realize I don’t have a loaf pan until after I put out all of my ingredients and started preheating the oven. Whoops.

Blood Orange Yogurt Cakes from Square Root of Pie

Blood Orange Yogurt Cakes
Makes 12 cupcakes or 1 loaf cake. Adapted from Sprinkle Bakes.

Ingredients
for the cake
1 1/2 C flour
2 tsp baking powder
dash salt
1/2 C sugar
1 C nonfat Greek yogurt
3 eggs
1/2 tsp vanilla
1/2 C vegetable oil
zest of 2 blood oranges
juice of 1/2 blood orange
for the glaze
3oz reduced fat cream cheese
juice of 1 1/2 blood oranges
1-2 C powdered sugar

Instructions
1.
Preheat oven to 350F. Prepare cupcake tin with liners or loaf pan with parchment paper.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a larger bowl, mix sugar, yogurt, eggs, vanilla, oil, zest, and juice until smooth.
4. Add dry to wet and stir until combined.
5. Bake cupcakes for 20-25 minutes, or loaf for 50 minutes until a knife comes out clean.
6. Once cakes are cooled completely, begin glaze by mixing juice and cream cheese.
7. Slowly incorporate powdered sugar. Add less for a thin glaze or more for thicker frosting.
8. Frost cakes and serve.

Blood Orange Yogurt Cakes from Square Root of PieIsn’t that pink color gorgeous? The blood orange juice is beautiful! And the yogurt makes a really light, fluffy cake. Much more enjoyable than in a bowl all by itself.

 

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Adventures in GF Baking

Gluten free, hooray! I’ve definitely made gluten free things before – mochi, macarons, probably everything I do with quinoa, but I’ve never specifically set out to make something GF before. I have a couple of friends on GF diets who rarely get to enjoy what I make, so I decided to try it out.

namaste

When I was home for winter break, I happened to look at the GF baking section at Sprouts. All kinds of things were on sale, so I picked up a bag of brownie mix just to try. Of course, I can’t *just* use a mix… How boring is that? I had to put my own spin on it!

The results were phenomenal. I know sometimes GF baked goods are a little gummy, or taste like whatever non-wheat flour they’re made with. These tasted like real brownies. No one could tell they were GF, and were surprised when I told them the truth! I’d love to try baking GF from scratch sometime, but for now I’ll stick with these. They were delicious!

gf brownies

Cream Cheese Brownies
Gluten free. Makes 1 9×13 pan.

Ingredients
1 package of your favorite GF brownie mix (I used Namaste brand)
whatever ingredients called for by brownie mix
8oz cream cheese
1 egg
1/3 C sugar
1 tsp vanilla

Instructions
1.
Grease a 9×13 baking dish. Preheat oven as directed on brownie package.
2. In a large bowl, mix brownies as directed. Set aside.
3. In a slightly smaller bowl, mix cream cheese, egg, sugar, and vanilla with an electric mixer until smooth.
4. Pour brownie mix into pan. Spoon dollops of cream cheese on top of brownies, distributing evenly but leaving some brownie mix showing.
5. Run through mix back and forth with a knife to create a swirled pattern.
6. Bake as directed on package, until a knife comes out clean.

gf brownies closeHappy gluten free baking!

Pumpkin Season!!

I’m so behind on my blogging! I’ve been crazy busy with school, dance, job interviews, blah blah blah that I haven’t had time to write up any of my new recipes! But it’s quickly becoming fall, meaning I’m quickly becoming more and more obsessed with the very best part of this season: pumpkin.

Like my collection? I like pumpkin everything. Pumpkin pie, Starbucks pumpkin spice lattes, pumpkin pie Pop-Tarts, pumpkin spice Eggo waffles, and of course… pumpkin.

Everything tastes good with a little pumpkin in it. Especially desserts. Which brings me to this new recipe…

Pumpkin Cupcakes with Maple Cream Cheese Frosting
Makes 18 cupcakes.

Ingredients
for the cupcakes
2 C flour
2 tsp baking powder
1 tsp baking soda
1 1/2 tsp cinnamon
1/2 tsp nutmeg
dash salt
6 Tbsp butter, room temperature
1/3 C sugar
3/4 C brown sugar
2 tsp vanilla
3/4 C milk
2 eggs
1 1/4 C pumpkin puree
for the frosting
8 oz light cream cheese
2 Tbsp butter, room temperature
3 Tbsp maple syrup
2-4 C powdered sugar

Instructions
1. Preheat oven to 350F. Line cupcake pans with paper liners.
2. In a medium bowl, sift flour, powder, soda, spices, and salt. Set aside.
3. In a large bowl, cream butter and sugars. Mix in vanilla, milk, and eggs. Slowly add pumpkin and mix until smooth.
4. Gradually add flour mixture to the pumpkin mixture until a batter is formed.
5. Fill pans about 2/3 full and bake for 22-28 minutes until a knife comes out clean. Let cool completely before frosting.
6. For the frosting, with an electric mixer combine cream cheese, butter, and maple syrup. Slowly sift in powdered sugar until desired consistency is reached.

These cupcakes were light and fluffy, just the way cupcakes should be. They lasted about a day in my house before my friends had eaten them all.

So I know what you’re thinking… Pumpkin comes in a huge can, but these cupcakes didn’t sure nearly that much! So what do you do? Well, you could just make tons of cupcakes, which would certainly be fine, or you could make the easiest and most delicious brownies known to mankind.

Pumpkin Brownies

Ingredients
one box of your favorite brownie mix
15oz pumpkin (I used half the 29oz can)
1 1/2 tsp cinnamon
1/2 tsp nutmeg
chocolate chips, walnuts – optional

Instructions
1. Preheat oven to 350F. Grease a 9×13 pan.
2. Mix all ingredients together in a large bowl until a batter forms. Do NOT use the ingredients called for on the brownie box (eggs, oil, etc).
3. Bake 25-30 min until a knife comes out clean. Let cool, cut, and eat!

Enjoy the rest of pumpkin season!

New Kitchen, Same Breakfast

Living in this new house is pretty fun, although it means I’m know a half hour walk from my Weekend Breakfast partner instead of just up one flight of stairs. It might not be a consistent weekly thing, but we managed to make it happen last weekend! All with easy ingredients you probably already have in your kitchen, since we just moved in and haven’t had time to shop for any weird ingredients yet.

Stuffed French Toast with Berry Sauce
Serves 4-6.

Ingredients
for the toast
8-12 slices whole wheat bread
2/3 C skim milk
4 eggs
cinnamon and nutmeg to taste
1 package light cream cheese
for the sauce
12 oz frozen mixed berries
sugar (optional, to taste)

Instructions
1.
In a bowl (or even better, an 8×8 pan) mix together eggs, milk, and spices.
2. Soak both sides of a slice of bread in the eggs, and fry over medium heat. Repeat with all remaining slices.
3. While you’re frying toast, start the sauce by putting the frozen fruit with a tablespoon or two of water in a small saucepan over high heat. Stir occasionally, adding sugar to taste.
4. Make “sandwiches” with the toast by spreading cream cheese on slices and pairing together.
5. Serve toast while still hot with berries on top.

Bird Cake

I’m so behind on my blogging! Things got crazy busy the past few weeks. Interviews, family visits, and finishing up work. Today was my first day back at school, which is bad because summer is way more fun. But it’s also good because I’ll probably get back to blogging more than just desserts, now that I’m back to cooking for myself.

A couple weeks ago my coworkers requested cupcakes. I’ve been wanting to try out this flavor for awhile, and I had all the major ingredients, so I decided to give it a shot. No, there are no birds in this recipe, although a few people actually did ask me if there were. Think tropical carrot cake.

Hummingbird Cupcakes
Makes one dozen.

Ingredients
for the cake
1 1/2 C flour
1/2 tsp cinnamon
dash nutmeg
1/2 tsp baking soda
1 stick butter
1 C sugar
1 tsp vanilla
2 eggs
2 large bananas, mashed
2/3 C crushed or finely chopped pineapple (I used frozen)
1/3 C applesauce
1/3 C raisins
for the frosting
8 oz light cream cheese
1 tsp vanilla
~1 C powdered sugar

Instructions
1.
Preheat oven to 350F. Line cupcake pan with paper liners.
2. In a medium bowl, sift together flour, cinnamon, nutmeg, and baking soda. Set aside.
3. In a large bowl, cream butter and sugar. Stir in vanilla and eggs.
4. Gradually add dry into wet to combine.
5. Stir in banana, pineapple, applesauce, and raisins.
6. Bake 20-25 min, or until a toothpick comes out clean. The cakes should be dense.
7. Once cupcakes are cool, mix cream cheese, vanilla, and powdered sugar until smooth. Frost cupcakes and serve.