Food, Faith, and Other Fabulous Finds

Recipes, devotional thoughts, and other cool things I come across.

Two Twists on Cake August 2, 2016

Filed under: Uncategorized — foodfaithandfinds @ 8:04 PM
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Sometimes you just need cake in your life, even if it’s breakfast.  😉  And of course changing up your basic cake can be fun.  The first twist here is to make a muffin based on carrot cake so that you can eat it for breakfast.  These were easy to make and tasted absolutely scrumptious.  Honestly, I like these better than a lot of carrot cakes that I’ve tried.  To keep things less sweet, these have a cream cheese glaze instead of a frosting; it’s much more cream cheese than sugar, and it gave a nice flavor without pushing them back into the realm of cake.  (Though  of course I love a good cream cheese frosting.)

Healthy Carrot Cake Muffins (from Ambitious Kitchen)

For the muffins:

1 1/2 c. white whole wheat flour

1 tsp. baking soda

1 1/2 tsp. cinnamon

1/4 tsp. nutmeg

1 c. finely shredded carrots (2-3 carrots)

1/2 c. maple syrup

2 tbsp. olive oil

1/2 c. applesauce

1 slightly beaten egg

1 tsp. vanilla

1/2 c. almond milk (I used regular milk, which  worked fine.)

1/4 c. chopped walnuts or pecans

1/2 c. unsweetened shredded coconut

1/2 c. raisins

For the glaze:

4 oz. softened cream cheese

1/4 c. confectioner’s sugar

1/2 tsp. vanilla

1-2 tbsp. almond milk (Again I used regular milk, which  worked fine.)

  1. Preheat the oven to 350 degrees and grease or paper line 12 muffin cups.
  2. In a small bowl, stir together the flour, baking soda, cinnamon, nutmeg, and 1/4 tsp. salt.
  3. In a large bowl, whisk together the carrots, maple syrup, oil, applesauce, egg, and 1 tsp. vanilla.  Slowly stir in the milk (1/2 c.) and flour mix til just combined.  Fold in the nuts, coconut, and raisins.  Divide the batter evenly among the muffin cups.  Bake 18-20 minutes or til a toothpick inserted in the center removes cleanly.  Cool 10 minutes in the pan, then transfer to a wire rack to finish cooling.
  4. In a medium bowl, microwave the cream cheese for 30-45 seconds or til it’s a little runny.  Stir in the confectioner’s sugar, 1/2 tsp. vanilla, and a the (1-2 tbsp.) almond milk.  Stir til a nice glaze consistency is reached.  Dip the top of each muffin in the glaze, then place back on the rack to set up.

Healthy Carrot Cake MuffinsHealthy Carrot Cake Muffins 2

Now let’s take a second to talk about boxed baking mixes.  I love them!!!  Boxed cake and brownie mixes are so affordable, simple to use, and they deliver nearly perfect results every time.  I love that you can make a perfect brownie without buying and melting tons of chocolate, or that you can make a great cake without waiting for butter to soften.  This dish uses a boxed mix, and I don’t think anyone needs to be ashamed of that.  From scratch is great, but even if you’re using a box mix, you still took the time to make something and no one should make you feel bad about that.  (Sorry, I’ll get off my brownie box now.)  This cookie cake was addictively delicious.  I made it for an impromptu gathering one night, and it worked really well.  I served mine with ice cream instead of the frosting, and it was great, but I’m sure the cream cheese frosting would also be great.

Red Velvet Cookie Cake (from Crazy for Crust)

For the cookie cake:

1 box red velvet cake mix

1/2 c. softened butter

2 eggs

1 tsp. vanilla

1 c. white chocolate chips

For the frosting:

4 oz. softened cream cheese

1/4 c. softened butter

2 c. confectioner’s sugar

1/2 tsp. vanilla

1/2 tsp. heavy whipping cream

  1. Preheat the oven to 350 degrees.  Foil line and grease a 9 inch cake pan.  In a large bowl, beat the (1/2 c.) butter til smooth.  Add in the cake mix, eggs, and vanilla and beat til a dough forms with no more lumps.  Stir in the white chocolate chips.
  2. Press the dough into the pan and bake 23-25 minutes, or til a toothpick inserted in the center comes out just a bit red.
  3. Cool the cookie completely in the pan.
  4. In a medium bowl, beat together the cream cheese and (1/4 c.) butter til smooth.  Slowly add in the confectioner’s sugar and beat til it comes together.  Mix in the vanilla and cream.
  5. Pipe the frosting around the outside of the cake.

Red Velvet Cookie CakeRed Velvet Cookie Cake 2

You heard my little rant.  Now what are your feelings about box mixes?


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