Today’s post is from guest blogger, Holly Van Heel, a Human Sciences Specialist in Nutrition and Wellness at Iowa State University Extension and Outreach.
There is nothing better than a homemade cake with frosting and sometimes you get hungry for one. But I’m never enthused about gathering all the ingredients out of the cupboard, measuring, and dirtying a bunch of dishes.
Someone in my office suggested I try the Spend Smart. Eat Smart. Pumpkin Apple Cake recipe they use. I liked it right away as it uses a cake mix and just 4 other ingredients. Only two of the ingredients need to be measured! I quickly mixed it up (cake mix, 3 eggs, 1 can pumpkin, apple juice and a little cinnamon), baked it in a bundt pan, took it to work, and shared it with my colleagues. They were surprised to learn the deliciously moist cake they were raving about had no oil or other fat added and was providing 60% of their vitamin A needs. As a bonus, when this cake bakes and cools, it makes its own light, sweet glaze.
It just supports my theory; there is nothing better than a homemade cake with frosting (or light glaze) to satisfy one’s dessert craving.
Raise your hand if you like the ‘crisp’ part of apple crisp. If you could see me, I’m raising my hand! Honestly, I really just like apple crisp all around.
You can also make Fruit Crisp with canned fruit, like canned peaches. Fruit Crisp is an easy dessert to make, is easy on the budget, and it tastes delicious. So it is a good idea for a family reunion or barbeque with friends this summer.
Jody Gatewood is a Registered Dietitian who enjoys spending time in the kitchen baking and preparing meals for her family. She does lots of meal planning to stay organized and feed her family nutritious meals.
At the grocery store where I shop, they often have canned pineapple on special. It is usually a great deal on a great tasting and nutritious fruit. My family loves canned pineapple as a side dish for any meal, so I buy it often. My husband and son even like to drain the juice off and save it to drink later. Our April recipe is a new way to use canned pineapple – as a snack cake.
A 20 ounce can of crushed pineapple is drained and patted dry then mixed with typical muffin ingredients and baked to make Pineapple Snack Cakes. These snack cakes are versatile and can be used as a snack, side dish, or dessert. Next time you find a deal on crushed pineapple, try out this Pineapple Snack Cake recipe!
Pineapple Snack Cakes
Serving Size: 1 muffin
Cost Per Serving: $0.14
1 can (20 ounces) crushed pineapple in 100% juice
1 cup whole wheat flour
3/4 cup all purpose white flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup white sugar
3 tablespoons oil (canola or vegetable)
1 teaspoon vanilla
Preheat oven to 350°F. Line a muffin tin with liners or spray with cooking spray.
Drain juice from the pineapple into a cup or bowl. Save the juice for step 4. Dab pineapple with a paper towel to dry.
Whisk whole wheat flour, all purpose white flour, baking powder, baking soda, and salt together in a medium bowl.
Beat sugar, oil, vanilla, and 1/4 cup of the saved pineapple juice until combined. Beat in eggs. Stir in the crushed pineapple.
Pour the wet ingredients into the dry ingredients. Stir until just combined. Divide the batter into the muffin tins.
Bake until the snack cakes are golden and a tester inserted into the center of a snack cake comes out clean, about 18–20 minutes.
Store leftovers in an airtight container in the refrigerator.
Pineapple Snack Cakes are great as a side dish to any meal or as a snack.
Use pineapple tidbits or chunks instead of crushed pineapple. Drain well and finely chop.
Sprinkle 1/2 cup of coconut or walnuts on top of each snack cake before baking.
Save extra pineapple juice to add to a salad dressing, fruit salad, or smoothie.
One of my family’s favorite foods is berries. I can set a bowl filled with berries on the table and in the next instant they are gone. This time of year, we do not have access to the fresh berries they love, so I often buy frozen berries at the grocery store.
My children will just eat frozen berries right out of the bag, but my husband would rather have them as part of a recipe. So, I usually make a compromise – if my children help me make a recipe with the frozen berries, we will set some of the frozen berries off to the side for them to eat as a treat after they are done helping. Our recipe of the month for November is Mini Berry Pie and this is the perfect recipe for my children to help with and get their treat at the end.
Here are some ways that children can help with Mini Berry Pies:
Spray tortillas with cooking spray,
Stir cinnamon sugar mixture and sprinkle it on the tortillas,
Fit the tortillas into the muffin tins,
Add berries, sugar, and cornstarch to the saucepan (mom does the cooking),
Older children can pour the berry filling into the tortilla bowls.
I enjoy having my children help out in the kitchen because it teaches them about the food they are eating, makes them more likely to taste the food, and teaches them basic cooking and safety skills. For more about including children in the kitchen, check out this video and this handout.
Mini Berry Pie
Serving Size: 1 shell with 1/4 cup filling
Cost Per Serving: $0.83
Nonstick cooking spray
5 whole wheat tortillas (6″)
1 teaspoon sugar
1/4 teaspoon cinnamon
1 bag (16 ounces) frozen mixed berries (2 ½ cups)
1 1/2 teaspoons sugar
1 teaspoon cornstarch
Preheat oven to 375°F.
Spray a muffin tin with nonstick cooking spray.
Lay tortillas flat. Spray one side of each tortilla with cooking spray.
Combine sugar and cinnamon. Sprinkle mixture on the tortillas.
Place the tortillas in the muffin tin. Fit them into the muffin bowls. The cinnamon and sugar will be on the inside of the bowls. Bake the tortillas for 13 to 15 minutes. They will be light brown and crisp.
Put berries in a medium saucepan over low heat.
Stir sugar and cornstarch in a small bowl. Add mixture to thawed berries.
Cook over medium heat. Mixture will start to get thick and bubble. Cook 1 minute more. Remove from heat.
Put 1/4 cup berry filling into each tortilla bowl.
Mini pies have a great fresh taste in the middle of winter.
Make tortilla bowls ahead of time. Store in an airtight container. Do not add filling until serving.
Add a spoonful of yogurt to the top of the filling.
I like baked apples, but when it’s just for me, I don’t want to heat the oven up. Our featured recipe this month, Hurry Up Baked Apples, uses the microwave to do the baking. These are great as a dessert, snack, or for breakfast.
Stacie noticed this recipe on our website and commented, “I stumbled across your website when looking for healthy, easy to freeze recipes for my family and now I’m hooked on this site! I made this recipe for my 1year-old twins and they loved it! I only did two apples. They got one half and I ate the other. The second apple I saved for their snack at daycare. So easy, so good, and smells great!”
2 medium-size tart apples (Granny Smith, Braeburn, Cortland, Jonathan, Fuji)
1 teaspoon white or brown packed sugar
¼ teaspoon ground cinnamon
2 tablespoons oatmeal
2 tablespoons (total) raisins, sweetened dried cranberries, chopped walnuts or other nuts
1 (6-ounce) container low-fat vanilla yogurt
Cut apples in half lengthwise. Use spoon to remove cores and hollow out a space 1 inch or more deep. Arrange apple halves, cut sides up, in microwavable dish. Cut thin slices off bottoms to keep from tipping.
Combine sugar, cinnamon, oatmeal, raisins, and nuts. Fill each apple half.
Cover with plastic wrap. Fold back one edge ¼ inch to vent steam.
Microwave 3 to 3 ½ minutes, or until apples can be cut easily. Take from microwave. Let sit a few minutes.
Take a look at our spring dinner. It’s healthy, tasty, easy, and costs less than $30 for 8-10 people. You could save a little more if you switched to another vegetable—like frozen green beans, made your own rolls, and skipped the deviled eggs (they are a little extra treat). Our menu is:
Asparagus with Lemon or Roasted Asparagus
Rhonda’s Deviled Eggs
Fruit Kabobs or Fruit Salad
Fresh Baked Cloverleaf Whole Wheat Dinner Rolls
Angel Food Cake with Frozen Whipped Topping and Strawberries
This week one of the national big box stores is advertising less food for twice as much! Their menu is ham, scalloped potatoes, green beans, rolls, and pie or muffins.