Apple Spice Custard Cake - 5 points

I made this cake to take to a celebration for Stone's mother. It is one of my favorite cakes - a lucky find that came off the back of a can of sweetened condensed milk. What I love about it is the surprise. You see a piece of cake, and you automatically assume frosting. But, when you take a bite, you find instead that this cake is topped with a sinfully creamy custard.

Apple Spice Custard Cake
1 spice cake mix (I use the ingredients from simple spice cake)
2 apples, cored, peeled, and chopped
1 can fat free sweetened condensed milk
8 oz low fat sour cream
1/4 cup lemon juice
cinnamon

1. Prepare the spice cake according to directions; stir in apples. Pour into a greased and floured 9x13" pan.
2. Bake 30 minutes at 350F.
3. Meanwhile, in a medium bowl, combine sweetened condensed milk, sour cream, and lemon juice.
4. Remove cake from oven. Spoon sour cream mixture over cake. Return to oven; bake ten minutes longer until set. Sprinkle with cinnamon.
5. Yields 24, 5 point servings - refrigerate leftovers

Please excuse the rather pitiful nature of this picture. As is my habit, I was running late for the party and was unable to get a good shot. Someday I will learn to get up early enough that I don't have to rush!

My parents and grandmother are here visiting:) Yay! I go the sweetest picture of my mother reading to Simon from a book she wrote for him. She is so talented and kind and wonderful. I am a blissful woman to have my family with me for Ash Wednesday services this week. 

Simple Spice Cake - 3 Points

Growing up I had a fabulous "aunt" who decorated her entire house in zebra strips and royal purple. She frequently hosted tea parties with the who's who and once took me to the home of the French ambassador for a fashion show. You can imagine that her cookbook was full of delicacies that would please the most discerning palate. Her go-to cake, for drop in visitors, was this deceivingly simple spice cake, topped with a dusting of powdered sugar.

Simple Spice Cake
1 3/4 cups flour
1 cup sugar
1/2 cup butter
2 eggs
1/2 cup milk
1/2 tsp salt
1 3/4 tsp baking powder
1 tsp vanilla
1 tsp cinnamon
1 tsp ground cloves

1. Sift flour before measuring, then add remaining ingredients and beat for 2 to 3 minutes.
2. Bake in a greased 9x13" pan for 30 minutes at 350F.
3. Yields 24, 3 point servings.

Here is the cake with a custard topping (I will give you that recipe later).

 

Now for menu planning! I read an interesting article in Self about being a flexitarian. I had never heard that word before. Apparently, it is someone who views beef as an occasional indulgence and eats vegetarian several times a week. I think that means that I am a flexitarian. I rarely eat beef. How often I eat vegetarian is up for debate. Going by a traditional definition, I guess I eat vegetarian 3-4 days a week. However, that includes fish. As far as I am concerned, if it died before I ate it - it's meat. That definition gets me down to 1 or 2 days a week. 

I am a member of a liturgical church, which means that I am about to celebrate my favorite holiday season - Lent. That means, you will be seeing even more meatless meals from me. Beans, eggs, and fish? Yum!

Sunday

spicy braised sweet potatoes

Monday

black bean soup

Fat Tuesday

mom's chicken

Ash Wednesday

scallops with tomatoes and mangos

Thursday

mom's pork chops

Fasting Friday

bean and cheese quesadillas

Saturday

"Rotisserie" chicken

If you are interested in your own Weight Watchers menu, here is one (click the menu item for the recipe):

Monday

egg in a hat

Tuesday

orange roughy with tropical salsa

Wednesday

scallops in red wine sauce

Thursday

toasted bobotee sandwhich

Friday

hummus and tomato pizza

Saturday

night out - local favorite: Ahart's, chain favorite, Logan's (they have a nice skinny section on the menu - excellent veggie skewers)

Now, since I have made you go so long without a picture (which, we learned was a no-no from David Lebovitz) here are some lovely pictures of some rocks.  I took this while visiting the Ozarks. My friend Alex loves rocks, and I was trying to get some nice photos for her. 

Apple Cinnamon Pancakes - 2 points

You may think, if you look back through the breakfast section of my blog, that I am obsessed with pancakes. I am not. It is Simon. Simon is obsessed with pancakes. Every time that kid is over here at mealtime, he wants pancakes. The problem is that I do not always have the same ingredients on hand, so I have to figure out new pancake recipes depending on what is in the cabinet.

Even though I blog Weight Watchers friendly fare, I almost never, ever give you recipes that come from Weight Watchers. Here is an exception. These delicious pancakes come straight from the Weight Watchers website! Well, sort of. I messed with them a little. I can't help myself.

Apple Cinnamon Pancakes
1 cup all purpose flour
1 cup whole wheat flour
1 tsp cinnamon
1/4 tsp baking soda
1/4 tsp salt
2 pkt Splenda
1/2 cup unsweetened applesauce
1 tbsp oil
1 tsp vanilla
1/2 cup peeled, chopped apples
1 cup regular, light soy milk
1 tbsp vinegar
2 egg whites

1. In a medium bowl, mix dry ingredients. In a separate bowl, mix remaining ingredients save apples.
2. Create a well in the center of the dry ingredients, pour in wet mixture. Stir to combine. Stir in apples.
3. Cook 1/4 cup at time in skillet over medium heat.
4. Yields 10, 2 point servings

As you can see, I am also a creature of habit. Apricot All Fruit and powdered sugar - my pancake topping of choice.

Amish Cinnamon Bread - 5 points, Date Night, Pink Saturday, Music Friday

Last weekend, a need arose for me to use some of my sourdough starter or risk my kitchen being overrun by yeasty liquid. I found this recipe through Allrecipes.com. It is full of nuts and fruit and cinnamon and pudding - four things which I believe make a very good cake. I was not disappointed with the dense, dark cake that emerged from my oven. In order to keep myself from eating it all, I sent some to school with Simon and took some to work. Everyone who tasted it gave it high praise - even the toddlers.

Amish Cinnamon Bread
1 cup Amish friendship starter
1 cup vegetable oil
1 cup white sugar
8 egg whites
2 tsp vanilla extract
1 tsp baking powder
1 (3 oz) pkt instant vanilla pudding
2 cups flour
2 tsp ground cinnamon
1 cup chopped pecans
1 cup peeled, cored, apples chopped
1 cup raisins

1. Mix starter with oil, sugar, eggs, and vanilla.
2. Combine dry ingredients in a separate bowl. Add the flour mixture to the starter and mix by hand. Add the pecans, raisins, and apples. Mix well.
3. Pour into a bunt pan or two bread pans (greased if not stone wear).
4. Bake for 1 hr at 325.
5. Yields 32, 5 point servings

You can see that my cake ripped a bit when coming out of the pan. I am still working on getting my stone wear bunt pan completely seasoned. It is important to cook lots of greasy food in your stone wear, or to oil it frequently. 

Simon has been hearing a lot about dating since Stone and I became involved. Tonight, he felt that he needed to go on a date with Aunt Angela. He wore his church shoes, put on cologne, and sang a song called, "We're Going on a Date" (the lyrics, like many popular songs, are simply a repetition of the title). He took me to The Bangkok and didn't seem to mind that a couple of friends joined us at the table.

I thought the soup was quite nice, and even chewed up some salad on the non-crowned side of my mouth. Simon wanted nothing to do with either dish.

He did enjoy the tempura shrimp and vegetables. He even ate a shrimp tail before I realized what was in his mouth. (Dear sister Alanna, I am joking, of course. I would never allow him to eat a shrimp tail. How silly. PS As an unrelated aside, I volunteer to change all of his diapers for the next couple of days).

Next, I wish everyone a happy Pink Saturday.  I've already found a post I love for this Pink Saturday - check out this adorable Barney cake! My pink item for this week comes from a scrapbook I created when I was eight. My family took a drive through Southern Africa (South Africa to Botswana to Zimbabwe to Zambia to Malawi). It turns out that my parents were on a business trip, but I thought we were having a vacation and thoroughly enjoyed myself. This is a brochure from one of my favorite stops, the Stellenbosch Museum.

I got a lovely little doll at this stop. She is now resting happily in my attic. If ever I have a larger house, she will come downstairs and find a cozy bed upon which to recline.

Finally, it is music Friday. I do love music, and I love sharing it with you. This week my Zen DJ has chosen for you, "So Long, Frank Lloyd Wright" by Simon and Garfunkel. I have fond childhood memories of my mother singing Simon and Garfunkel to me to the accompaniment of an eight track tape. I also love Frank Lloyd Wright dearly. My mother has a friend who lives in a FLW house. If she ever gives me permission, I shall show you dozens of pictures of her amazing home.

Much love to you all and happy weekend.

Chilled Cucumber Soup - 1 point

Would you hire this pianist? He knows all the words to "Bob the Builder" and "Scooby Doo".

I am still on liquids today, as my mouth is very sore from all of my dental work. Honestly, the crown was worse than the root canal! You would think that something called a crown would be pleasant. After all, I am a big fan of pretty jewelry. One of my friends told me to ask them to give me a gold tooth with my initials in diamonds. Do you think insurance would cover that? ;)

I don't mind surviving on a liquid diet when the liquids are thick, chocolate smoothies and refreshing chilled soups. Here is a cucumber soup that elevates that humble vegetable to a whole new level.

Chilled Cucumber Soup from 1000 Vegetarian Recipes
2 medium cucumbers, peeled and seeded
1 small onion, quartered
1 cup water
1 cube chicken bouillon
1/2 tsp dried dill weed
1 cup fat free milk
1 tsp vinegar
1/4 tsp Worcestershire sauce
1/4 tsp salt
1/8 tsp pepper

1. Place cucumbers, onion, water, bouillon, and dill in a food processor or blender. Cover and blend until smooth.
2. Add remaining ingredients. Cover and blend until combined. Chill.
3. Yields 4, 1 point servings

I followed some advice from Rebecca and read this interesting article on food blogging. It was eye opening for me. Here is what I feel concretely, which was reinforced after reading this article: the two best things about blogging are the creativity it allows me and the truly amazing people I "meet". I appreciate each and every one of my followers, I love your comments, and I am blessed to read your posts. If I had the technical skills, I would create a BEST FOLLOWERS IN THE WORLD award for you!

David Lebovitz mentions photography and gives some tips. One of my favorite "uncles" happens to be a fabulous, globe trotting photographer. A recent article compiled some of his tips. I highly recommend it.

Discover the Photographer Within

If you are interested in seeing more of his photographs, he has an excellent display from a recent trip to Australia. Just click here. (Truly, I am so proud of him! Can you tell?)

David Lebovitz says I shouldn't give you so much text without a picture and that I should showcase the culture in which I live. So, here is a picture of some lovely Tennessee horses.  Ya'll come back now, ya hear?  

Stir Fried Broccoli - 1 point

I promised you this recipe a few days ago, when I did my resolution round up! Here it is....

Stone and I went out to eat at our favorite Chinese restaurant, Bo Bo Chinese, for Valentine's Day. This was thanks to his parents who slipped us some cash after finding out we had used our Valentine's money to take Simon out for reward pizza. (It is nice to be in love with someone who has lovely parents.)

While we were enjoying our meal, a couple walked in and asked the hostess, "Do ya'll have a buffet?"

"No," she replied, "We have a menu. Would you like to see it?"

"No thanks," said the man, "We really want a buffet." The couple turned and walked out. Stone and I looked at each other with eyebrows cocked.

I am not disparaging the buffet, but it was a bit of an eye opening moment. Stone and I used to go to buffets - whether it be pizza or Chinese or southern style food. We would load up plate after plate of food and leave feeling miserable. Now, I look back and wonder at the fat that I would consume in that one sitting. I have no problem with indulgence now and then, but this was a frequent occurrence.

My eating has changed so much - my whole lifestyle has changed. There is a part of me that misses the buffet - the multitude of dishes laid out for me so that I didn't have to make a choice about what I wanted. I could have it all. The bigger part of me is thankful that I am not doing that to myself anymore; I am healthier and happier.

Here is a lovely bowl of hot and sour soup that I enjoyed that day...

Here is a recipe for stir fried broccoli that will taste much better than the wilted stuff you would get off a buffet.

Stir Fry Broccoli
1 lb broccoli florets
2 tbsp soy sauce
2 cubes chicken bouillon
1/2 cup water
1/2 cup onion, chopped

1. Combine soy sauce, water, and bouillon cubes. Set aside.
2. Heat a medium skillet over medium heat. Spray with non-stick cooking spray. Add onions, saute until transparent.
3. Add broccoli and stir fry for three minutes.
4. Add sauce and reheat.
5. Yields 4, 1 point servings

Meanwhile, I am still enjoying smoothies.... Temporary crown goes on tomorrow!

Layered Hearts - 2 points

I typed this one up last night since I assumed that I would be quite knackered after my root canal today. Thanks for the good wishes; it went quite well. I am just rather tired and have already taken a nice nap!

I am obviously very far behind with this one, since this is what I sent to school with Simon on Valentine's Day. I know that is is not seasonally appropriate anymore, but it was delicious. The combination of the strawberry flavor and the sweetened condensed milk was creamy and refreshing. I think that this could be the perfect St. Patrick's Day recipe if one used lime jello instead of strawberry. I imagine it would taste something like key lime pie!


Layered Hearts from FamilyFun.com
1 can fat free sweetened condensed milk
3 (3 ounce) packages strawberry jello
2 (1/4 ounce) envelopes unflavored gelatin

1. Dissolve one pkg strawberry Jello in 3/4 cup boiling water. Add 3/4 cup cold water; pour into a 9x13 inch glass pan and refrigerate for 1 hour.
2. Stir together 1/2 cup boiling water and the condensed milk. In a separate bowl, dissolve all the unflavored gelatin in 1/2 cup cold water for 1 to 2 minutes. Mix in 3/4 cup boiling water; then combine with milk mixture and cool. Add half the mixture to the pan of red gelatin, pouring over a spoon to slow the stream. Refrigerate at least 40 minutes (the directions say 20, but I found that was not long enough - it let to a slightly pink tint between layers).
3. Continue alternating layers - strawberry Jello, milk, and strawberry jello - chilling for at least 40 minutes between each layer.
4. Once layers are all completely chilled, dip the bottom of the pan in warm water for 60 seconds. Use a heart shaped cookie cutter to create individual servings.
5. Yields 13, 2 point servings

Here is a serving along with some of Simon's Valentine's Day artwork.

 Here is a view from the side...

I finished rereading the book Sophie's World by Jostein Gaarder. It is a bit odd if you are reading it for pleasure, but quite good if you are looking to brush up on your philosophy.