Comments (22)

By Estela - Weekly Bite, May 20, 2010 7:50 am

I feel like its been years since I last blogged!

It appears someone or something evil hacked into my website. Why oh why would someone do such a thing?!?!!

Apparently it was a GoDaddy/Wordpress thing and happened to A LOT of bloggers.

So… I need you to do me a favor…

If you get any sort of malicious website notice or security threat pop up window on my site, can you let me know?

Thanks!

While my site was being cleansed, I baked you all some cake and took some blurry pictures for you.

This isn’t just any old cake…

Its Vegan Pineapple Date Coffee Cake! (Yes… I know that’s a long name)

This cake has all the good stuff in it! Its got pineapple, its got dates, and has a gentle sprinkle of coconut on top.
One thing this cake doesn’t have….
Coffee!
Isn’t it strange that coffee cake doesn’t have any coffee in it?
It’s actually a cake that was made to be eaten with coffee.

I like to eat it with coffee, with tea, with milk, with water, or with no beverage at all

This cake makes for the perfect healthy snack! I suggest you make it today!

Ingredients:

• 3/4 cup whole wheat flour
• 3/4 cup all purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 10 oz crushed pineapple with juice (do not drain)
• 1/2 cup applesauce
• 1/4 cup canola oil
• 1 tablespoon vanilla
• 1 cup chopped dates
• Topping – 2 tablespoons brown sugar, 2 tablespoons shredded coconut

Directions:

Preheat oven to 325 degrees

Spray an 8 inch square pan with nonstick cooking spray.

Combine flours, baking powder, baking soda, and salt. Mix until combined.

Stir in pineapple with juice, applesauce, canola oil, and vanilla. Fold in dates.

Spread mixture into pan.

Combine brown sugar and coconut. Sprinkle on top of batter.

Bake for 25-30 minutes or until toothpick comes out clean.

Cook cake completely.

Enjoy!!!!

Comments (32)

By Estela - Weekly Bite, January 15, 2010 9:15 am

Hi there!

It’s Friday! Sweet!

Got any big plans for the weekend?

I’ll give you a little hint of what I’ll be doing… it involves early mornings, early evenings, sometimes a midnight wake up call, constant attention, constant cleaning up after, some teething tears, and lots of fun… oh, and she’ll be 8 months old

Ahhhh, the life of a mother. This face is totally worth it!

So how about we make a deal. I’ll stay on baby duty this weekend, and you can make this awesome carrot cake bread… Deal? Awesome!

When I started thinking of this recipe I had no plans on making it vegan, but it turned out that way. I don’t know why, but whenever I make sweet breads or muffins, the vegan version tastes so much butter! Dense, moist, rich, and delicious!

You’ll need 1 cup shredded carrots.

Some whole wheat pastry flour, salt, baking soda, and pumpkin pie spice mixed all together.

You’ll need some applesauce, canola oil, sugar, and vanilla all mixed together.

You want to combine the dry ingredients with the wet ingredients, and pour in a loaf pan sprayed with non-stick cooking spray.

This bread would also be great with walnuts and raisins added in… but somebody in my house (husband) detests them.

Ingredients:

• 2 cups whole wheat pastry flour
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1 cup sugar
• 3/4 cup canola oil
• 1 cup unsweetened applesauce
• 1 Tablespoon pure vanilla extract
• 1 cup shredded carrots
• optional – 1/2 cup chopped walnuts
• optional – 1/2 cup raisins

• Method:

  Preheat over to 350 degrees

  Spray loaf pan with non-stick cooking spray

  Combine all dry ingredients in a bowl. Wisk together to sift. In a separate bowl, wisk together all the wet ingredients except the carrots, walnuts, & raisins. Combine wet with dry ingredients. Mix with electric mixer. Slowly work in carrots, walnuts, and raisins. Blend just until combined. Pour batter evenly into greased loaf pan and bake for 55-60 minutes or until a toothpick comes out clean in the center.

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  Have a great weekend!!! I’ll be on diaper duty

  
  

  
  

Comments (19)

By Estela - Weekly Bite, January 2, 2010 6:07 pm

Hello 2010!

Happy New Year to Everyone!

Do you have any family traditions? We have some… but this year we’ve taken it to a whole other level.

Having this cutie pie in our life is what really brought it home for us!

Here she is taking a tub at Grandma & Grandpa’s. Isn’t she cute…

For New Year’s Day my hubby and I thought of two breakfast foods we would love to have in the morning.

My choice was homemade coffee cake. His was homemade biscuits.

So low and behold, New Year’s morning, we had fresh coffee cake and biscuits. (Biscuit recipe to come later in the week)

I was in heaven having a slice of this cake with a fresh cup of coffee. It was delicious!

Streusel Coffee Cake

Cake:

• 2 cups whole wheat pastry flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1/2 teaspoon nutmeg
• 1 teaspoon cinnamon
• 3/4 cup unsalted butter at room temperature
• 1 cup sugar
• 2 large eggs
• 1 cup sour cream
• 1 tablespoon vanilla

Streusel Topping:

• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 cup walnuts
• 1 teaspoon cinnamon
• 1 teaspoon vanilla
• 1/2 stick melted butter

Make streusel topping by mixing all ingredients together in a small bowl. Set aside.

Preheat oven to 350 degrees F. Spray a round 9×2 inch deep cake pan with non-stick cooking spray. In a separate bowl mix flour, baking soda, salt, nutmeg, and cinnamon… set aside.

Cream butter and sugar on medium to high speed until light and fluffy. Add the egg, then mix sour cream and vanilla. Slowly add the flour mixture and mix until just combined.

Spread half the batter in the pan and sprinkle with half the streusel topping. Spread the remaining batter on top and scatter remaining streusel topping on top. Bake coffee cake for about 50 minutes or until a tooth pick inserted in center of cake comes out clean. Cool on rack for about 15 minutes.

Enjoy!!!

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Question of the Day?

Do you have any special New Year’s tradition? Are there any special food’s you eat?

Don’t forget Monday January 4th… No Diet’s in the New Year!