cinnamon pumpkin muffins {leftovers club}

Ever wonder how an evening without electricity would be?

That was my evening last night due to my over ambitious husband and some crazy wiring in our apartment. We had this faulty light switch in the kitchen. It worked but you had to press really hard to get the light on. This bothered my husband. He decided to open it up to see if he could fix it.

Resulting in no electricity for the entire night.

To his credit he did restore the electricity the following day but it was a bit touch and go there - considering the fact that my son's 5th birthday party is this Saturday and we're having it at our house.

But what I want to say is that I really enjoyed being without electricity for the evening (we were able to plug in our fridge and had one light in the kitchen). Not being able to check my email was kind of pleasant. I need to try that more often.

In preparation for many a bake sale I am envisioning in my future, I have made cinnamon pumpkin muffins for this month's Left Overs Club. They are seasonal and lovely. I hope Kathia @ Basic and Delicious likes them.

Cinnamon Pumpkin Muffins
Makes 12, adapted from Smitten Kitchen

Ingredients

• 1 1/2 cups white whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon pumpkin-pie spice (or 1/2 teaspoon cinnamon + 1/4 teaspoon fresh nutmeg + 1/4 teaspoon ginger + pinch of ground cloves and allspice)
• 1 1/3 cup pumpkin*
• 1/3 cup vegetable oil
• 2 large eggs
• 1 1/4 cups granulated sugar
• 1/2 tablespoon granulated sugar
• 1/2 teaspoon cinnamon

*Take a small pumpkin and halve it and seed it. Place halves skin up on a lightly oiled cookie sheet. Roast at 400 F for 35-45 minutes. Scoop flesh out of skin. Blend until smooth.

Instructions

1. Preheat oven to 350. Line muffin tins with papers.
2. Whisk dry ingredients in medium bowl. Mix in a large bowl pumpkin, eggs, oil, and sugar. Mix in dry ingredients until just combined. 
3. Divide between muffin cups. Mix left over sugar and cinnamon and sprinkle over batter. Bake for 25-30 minutes, until puffed up.

An InLinkz Link-up

almond butter and raspberry jam bars

On the heels of Father's Day my son had his stepping up celebration. True I am proud of my son and all his accomplishments, but it is so sad to think that this year has come to a close and the wonderful class he had, with all his friends and the most wonderful teacher, is ending. The ceremony was so cute. The kids sang a number of songs and were each awarded a certificate, with Pomp and Circumstance playing. I cried.


I saw PB&J bars over at Joanne's blog and knew I'd have to try them. I ended up going with the Bon Appetit recipe only because it makes enough for an 8x8 pan - the pan I own. They are super yummy - and not too sweet. The perfect treat for stepping up to any occasion.


Almond Butter and Raspberry Jam Bars
Makes 8x8 pan of bars, adapted from Bon Appetit

Ingredients

• 1 1/2 cupswhite whole wheat flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup smooth almond butter
• 3/4 cup golden brown sugar
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 large egg
• 1 teaspoon vanilla extract
• 3/4 cup raspberry jam(preserves is nicer)
• 2/3 cup coarsely chopped salted roasted peanuts

Instructions

1. Preheat oven to 350°F. Line 8x8x2-inch metal baking pan with parchment paper, leaving 2-inch overhang around edges and pressing firmly into corners and up sides of pan.
2. Whisk flour, baking powder, and 1/4 teaspoon salt in small bowl. 
3. Using electric mixer, beat peanut butter, sugar, and butter in large bowl until smooth. Add egg and vanilla; beat on low speed until smooth. Add flour mixture; beat on low speed just to blend. Transfer half of dough to prepared pan (about scant 1 1/2 cups). Place remaining dough in freezer for 10 minutes. Using fingertips, press dough evenly onto bottom of pan. Spread jam over in even layer. Remove dough from freezer; using fingertips, break into grape-size pieces and scatter over jam layer. Sprinkle chopped nuts over.
4. Bake bars until top is golden brown, about 30 minutes. Cool bars completely in pan on rack. 

chocolate scones

Friday was one of those days. You know the ones. It poured all morning and my clothes were drenched. Then I sat in an air conditioned office for hours on end becoming a human popsicle.

But then... a ray of sunshine. I had a free facial at Aveda scheduled at lunch time. I went in with a sour attitude. The air was on in the store and I immediately stated that I would not be able to stay for my appointment due to the frigid conditions in the store. But the woman behind the counter said very sweetly, "We can turn it off if you'd prefer." 

What?? I was taken aback. I didn't want to make anyone else uncomfortable. But she assured me it was no problem. And I had the most luxurious 20 minutes in recent memory. No purchases required.

So, if you are having a horrible day schedule a ray of sunshine for your lunch time. So worth it! Even when you get drenched all over again on the way home.


Chocolate Scones
Makes 8 scones, from Peas and Crayons

Ingredients

• 1 cup unbleached all-purpose flour 
• 3/4 cup unbleached white-wheat all-purpose flour 
• 1/4 cup cacao powder 
• 1/2 cup granulated sugar 
• 1 Tablespoon baking powder 
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt 
• 1/4 cup cold unsalted butter 
• 1/2 cup soy milk  
• 2 Tablespoon instant espresso powder 
• 1 large egg 
• 1 teaspoon pure vanilla extract 
• 3/4 cup dark chocolate chips

Instructions

1. Preheat oven to 400F.  Line a baking sheet with parchment paper.
2. In a large mixing bowl, stir together dry ingredients: flour, sugar, baking powder, baking soda, and salt.  
3. Grate butter with the largest setting. This is such a great way to get the butter incorporated.
4. Add the espresso powder to your dairy and stir to dissolve. 
5. In a small bowl, whisk your egg and combine with the espresso milk and vanilla.
6. Use a fork to move the flour mixture to the sides of the bowl, making a hole in the middle, then pour the egg mixture into the center. Stir until just moistened, then fold/knead in the chocolate chips. With the dough still in the bowl, knead for 3-5 strokes.  At this point the dough will seem less crumbly and more like a typical dough.  Grab a sheet of parchment paper and lightly sprinkle with flour to prevent sticking.  Gently knead your until smooth, trying not to exceed 10-12 total strokes if possible.  Shape into a 7 inch circle on your baking sheet and cut into 6-8 wedges.
7. Bake on the center rack at 400F for 10-20 minutes, using a toothpick to test the center.  

chocolate beet muffins

This week I had the good fortune of being a chaperone at my son's first school field trip. We went to the Queens Farm Museum. It was the first time we went and was loads of fun. I was especially interested to see how butter milk is made. You put heavy cream into a churn. Churn it for a few minutes (the more humid the day the faster it goes). And you end up with solid butter and liquid butter milk. I am definitely going to try this at home over the summer. Fresh baked bread and freshly made butter? Can it get any better?

I've heard the praise of butter milk for a while now but this is my first time baking with buttermilk.

A blogging friend of mine recently queried, when is a muffin not a muffin, but a cupcake. A very good question for this recipe. Chocolatey rich and moist, just how a cupcake ought to be... but what I think divides the path between muffin and cake is the existence, or lack, of frosting.

Hence, we have here a very moist, chocolatey, dessert. But not a cupcake.

Chocolate Beet Muffins
Makes 12 muffins, adapted from My Kitchen

• 2 cups white whole-wheat flour
• 1/2 teaspoon salt
• 2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 cup of semi-sweet chocolate chips
• 2/3 cup of semi-sweet chocolate chips
• 1/4 cup of butter or margarine
• 1 cup beet puree - I stick blended two small cooked and peeled beets - you can buy them precooked
• 3/4 cup brown sugar
• 1 teaspoon vanilla extract
• 2 eggs, lightly beaten
• 2/3 cup buttermilk - I made my own from 2% milk and 1 tablespoon vinegar. You combine and let sit for 10 minutes until thickened and slightly curdled

Instructions

1. Preheat oven to 375 F. Grease or line with paper cups a 12-cup muffin tin.
2. In a large bowl whisk flour, baking powder, baking soda, and salt until well mixed. Stir in the half cup chocolate chips.
3. In a small saucepan melt the other (2/3 cup) chocolate chips and butter over super low heat. Stir this to combine and set aside to let cool until it is lukewarm.
4. In a medium-sized bowl, whisk together brown sugar, eggs, beet puree, vanilla, buttermilk and the melted chocolate.
5. Pour the chocolate mixture into your dry ingredients and stir with a wooden spoon until just combined. Immediately spoon the batter into the 12 greased or paper-lined muffin cups. The batter should entirely fill the wells.
6. Place muffin pan in a preheated 375 F oven. Bake for around 18-20 minutes.
7. You can tell the muffins are done when a toothpick inserted in the center of a muffin comes out clean.
8. Finally cool muffins for about 10 minutes in the pan then remove to a wire rack to cool entirely.

blueberry cake

Finally the weather is cooperating and we are ready for picnics.

And with picnics come pies (in my world).

But sometimes pies are just too much work, all that fussy pie crust, you know.

So, when is a blueberry pie not a blueberry pie? When it is a blueberry cake (in a pie tin).

This cake is super easy to make and really just as nice as a pie. Easier even.

Blueberry Cake
Makes one 10 inch cake, adapted from Martha Stewart

Ingredients

• 6 tablespoons unsalted butter, softened, plus more for pie plate
• 1 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup plus 2 tablespoons sugar
• 1 large egg
• 1/2 cup milk
• 1 teaspoon pure vanilla extract
• 1/2 - 3/4 pound frozen or fresh blueberries 

Instructions

1. Preheat oven to 350 degrees. Butter a 10-inch pie plate. Whisk flour, baking powder, and salt together into a medium bowl. 
2. Put butter and 1 cup sugar in a food processor and blend until pale and fluffy, about 3 minutes. Add in egg, milk, and vanilla and blend. Add flour mixture in stages. Transfer batter to buttered pie plate. 
3. Pour blueberries on top of batter, cut sides down and as close together as possible. Sprinkle remaining 2 tablespoons sugar over berries. 
4.  Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack. Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.

peanut butter banana bread

Well, wasn't expecting snow this morning, that's for sure. Were you?

I've never been very good at checking the weather. I am always the one without an umbrella when it is pouring. Or the one who is wearing shear stocking and a skirt when it is snowing. You'd think I'd learn!

This banana bread will warming you up on those unexpected snow shower days. Or cool you down when it is 80 and you're in your parka. It works both ways. Like magic!

Peanut Butter Banana Bread
Makes on 5x9 inch loaf, adapted from Joy the Baker

 

Ingredients

• 2 mashed ripe bananas
• 1/3 cup plain Greek
• 1/3 cup chunky all-natural peanut butter
• 3 tablespoons butter, melted
• 2 large eggs
• 3/4 cup granulated sugar
• 2 tablespoons molasses
• 1 cup whole wheat flour
• 1/2 cup all-purpose flour
• 1/4 cup ground flaxseed meal
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground allspice
• 1 tablespoon rum
• 1 cup semi-sweet chocolate chips

Instructions

1. Place a rack in the center of the oven and preheat to 350 degrees F.  Grease and flour a 9×5-inch loaf pan.  Set aside.
2. In a large bowl, whisk together flours, flaxseed meal, baking soda, salt, ground cinnamon and ground allspice.
3. In a medium bowl, whisk together  mashed bananas, yogurt, peanut butter, rum and melted butter.  Whisk in eggs and sugars.  Blend mixture until no sugar lumps remain.
4. Pour the wet mixture into the larger bowl with the dry ingredients.  Fold together with a spatula until no more flour bits remain.  Fold in the chocolate chips as well.  Pour the batter into the prepared baking pan and cake for 55 to 65 minutes, or until a skewer inserted into the center of the loaf comes out clean.
5. Remove from the oven and allow to cool in the pan for 20 minutes before running a butter knife along the edges of the pan and inverting the bread onto a wire rack to cool completely.
6. This bread lasts, well wrapped at room temperature,for up to 4 days.  It is also great to store, well wrapped, in the freezer. 

my birthday

So, my birthday was last weekend.

My husband and I took a couple's night out and went to Dear Bushwick, a fairly new restaurant featuring locally sourced, mostly organic fare.

I ordered the whole sea bass stuffed with beetroot green, in a vinaigrette sauce. It was very nice and once I was done, with all my fish's bones, skin and head set to the side, the waitress said that they offer to deep fry the remains and serve them with a spicy mayonnaise. 

It is very popular in Japan. You can eat everything, including the head.

Have I mentioned I like to work for my meal? Crunching on the vertebra snapped off the spine, covered in crunchy fried batter and dipped in a wonderful spicy mayonnaise sauce that included mint (!), was so good and such a unique experience I will never forget the meal. You must check this place out.

So, yeah, my birthday. I am an unimaginable amount of years old. I can't wrap my head around it. Mostly because I feel the same as I did 10, 20, 30 (yes that many) years ago.

But it is sooooooooooo much better now. For me, age has added bravery. A who-cares-what-people-think attitude has slowly crept into my psyche.

And, I learned some lessons (or hope I did) at this ripe old age (just this past weekend, actually):

Phones will fall into toilets. It is not the end of the world. They may even work again afterward. A Birthday Miracle

When you are thinking about yelling at your significant other about the fact that he has a perfectly fine laptop and that you need one in order to continue blogging through your planned month long vacation in the country cabin in July and therefore he should not be concerned about the small screen size of your dinky little Thinkpad that doesn't work at all and is too small to see anything on... make sure to check out the size and weigh of the present he plans to give you for your birthday, which is only days in the future...

Yes, he did. I am the owner of a brand new laptop.

So hooray for age. I'll take it over the alternative.

wild blueberry corn cake {#wildblueberryrecipechallenge}

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of
North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

There's nothing like eating freshly picked berries from your stained fingers, at the side of the road, on a summer morning. Now you can have that same fresh, intense flavor with all the wonderful antioxidants they provide and remain in your urban environment. Frozen wild blueberries have made an entree into the supermarket aisles.

Here is some more information you may not already know about the difference between wild and cultivated blueberries:

• Wild Blueberries are leaders in antioxidant capacity; They are rich in anthocyanin, which has
powerful antioxidant and anti-inflammatory properties which may help prevent chronic diseases
• Wild Blueberries are the subject of hundreds of research studies looking at potential benefits to
humans including:
o Brain health
o Anti-aging
o Heart health
o Diabetes prevention
o Cancer prevention
o Reducing oxidative stress
o Preventing UTIs
o Eye health

Wild Blueberry Corn Bread
Adapted from Anncoo Journal
Serves 8
Ingredients: 

•      3 eggs 
•      2 teaspoons vanilla
•      1/2 cup sugar, plus some extra for coating blueberries
•      3/4 cup  corn flour, sifted twice
•      1 8-oz bag Frozen Wild Blueberries

Instruction:

1. Preheat oven to 350 degrees F. Brush with oil an 8 inch round spring-form cake pan; line base with parchment paper and bush with oil.
2. Beat eggs with 2 tsp vanilla extract at high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions at medium speed.
3. Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
4. Toss Frozen Wild Blueberries with extra sugar. Pour into bottom of pan.
5. Pour mixture into pan over Wild Blueberries and spread evenly; bake for about 35-40 minutes or skewer inserted into the cake comes out clean.
6. Release spring form and cool on a wire rack.

pumpkin cookies with butterscotch chips {#theleftoversclub}

Pumpkin cookies is a misnomer for this recipe. What they should be called is BUTTERSCOTCH CHIPS (with pumpkin) COOKIES.

The first time I made these I used chocolate covered orange peel in place of the butterscotch. I was dubious of those chips. I mean butterscotch is a hard candy, not a soft chip. What could they actually be made of?

But WOW. Butterscotch chips are amazing. They filled my kitchen with that distinct butterscotch smell. So comforting. And they taste just as good.

I am still not sure what those chip are made of (I could read the bag, but then I may not like what I read) but I don't care so much now that I've tasted them.

{recipe} 

I am sending these to my November Leftovers Club partner, Lisa Marie over at Let's Give Peace a Chance. Can't wait to see what she is sending me!!

Don’t you wish you could enjoy some of these leftovers with us? You can!

To see what kinds of deliciousness everyone else baked up and shipped out, check out the following links! And if you would like to join in next month, head on over to The Leftovers Club where you can learn more about how to join in!

apple spice cake with chocolate chunks {chocolate party}

Inspired by the Chocolate Party, but a little late I'm afraid, I made this wonderfully moist apple spice cake and added chocolate chunks (how else was I supposed to us up all those chocolate bars my son brought home from school the other day to sell?) which would have been a great idea (everything is better with chocolate chunks added. Am I right?) had the chunks not settled to the bottom of the pan and swiftly adhered themselves, never to be rended from the Pyrex again (which didn't stop me from  scraping bits of them off to nibble on - burnt chocolate is darn good).

I used yogurt in place of cream cheese and plain milk in place of buttermilk. The cake was still great - we ate it in no time flat.

Do you have any fun apple recipes to share? I am in need after our apple picking extravaganza.

{recipe}

vegan birthday cake

Vegan birthday cake for 5 year olds?!?! Unheard of, right? Well, this cake was absolutely amazing. The strawberry frosting was so strawberry and the chocolate cake was perfection.

That and a backyard kiddie pool and you have a winning combination for a birthday party.

The cake was made by the host, mother to birthday girl, and blogger for Vegan Everything Vegan Anything. The cake was really spectacular - devoured in no time at all.

P.S. the butterflies are edible.

vegan banana mini cakes

Children grow up so fast. Just ask anyone. Where does the time go, people say, shaking their heads in amazment.

You turn around and they're not just screaming and throwing fits, flailing their bodies and pounding their fists on the ground to manipulate, they're doing it verbally. The other day, when I told my son he could not watch his favorite TV show, Dinosaur Train, he said, You don't love me.

Wow. Are we there already? Here dear, have another banana cake. 

{recipe}

chia cherry-almond bundt cake #bundtamonth

It was my birthday this past weekend. And it was perfect.

What wonderful concoction did I make to celebrate this day? you ask.

Nothing. I did nothing. The whole day long. It was glorious.

I stayed in bed until 10 or so, reading my husband's novel in draft form. My family and I walked around out neighborhood, exploring some new shops that have been cropping up and I've been meaning to visit. I did not take my camera with me. We came home and watched some movies, ordered in sushi and had some chocolate mousse cake. I highly recommend celebrating in this way. Together with no agenda.

On Saturday I rested... and on Sunday I made cake.

I would call this a healthy cake, if I thought you could describe something filled with sugar and fat as healthy. As far as cake's go, this one has some redeeming qualities. I used Bob's Red Mill Banana Blueberry Bundt Cake recipe with some alterations. The glaze is very almond-spicy and compliments the cherry flavor really nicely. This cake works well for breakfast, afternoon snack or dessert and is my entry for the Bundt a Month at Cake Duchess where April is all about CHERRIES.

Chia Cherry-Almond Bundt Cake
Adapted from Bob's Red Mill Banana Blueberry Bundt Cake

2 cups White whole wheat flour
1 cup White flour
1/2 teaspoons Baking soda
1-1/2 tsp Baking powder
1/2 cup Almond meal
1/4 teaspoons Sea salt
1 cup Brown sugar
1/4 cup Canola oil
1/2 cup Applesauce, no sugar added
3 eggs
6 oz Vanilla full fat yogurt (it's what we had in our fridge)
1/2 teaspoons pure Vanilla Extract
2 cups Frozen Cherries
1 ripe Banana, mashed
1/4 cup Chia Seeds, whole

Glaze
1 cup packed confectioner's sugar
2 tablespoons almond extract
Up to 1 tablespoons water (to create drippy consistency)
1/2 ripe strawberry smashed for color

1. Heat oven to 375.

2. Combine the first six ingredients together in large bowl and set aside.

3. In a separate bowl, whisk together the sugar, oil, applesauce, eggs, yogurt and vanilla until combined. Fold the bananas and blueberries into the wet ingredients. Add dry ingredients to wet and fold to combine. Fold in chia seeds.

4. Spray bundt pan with baking spray and then fill with the batter. Bake for about 45 - 55 minutes (test doneness by inserting a toothpick and making sure it comes out 'clean') and allow to cool for 10 minutes and then invert onto a cooling rack and allow to completely cool.  

5. Prepare the glaze by mixing the sugar and almond extract. Smash in the strawberry with a fork and then drizzle over the cake and serve. 

 Here's what others made for Cherry Bundt-a-Month:

• Black Forest Mini Bundt Cakes by Kim at Cravings of a Lunatic
• Cherry Blueberry Cheesecake Bundt by Stacy at Food Lust People Love
• Cherry Bundt Cake by Veronica at My Catholic Kitchen
• Cherry Filled Bundt Cake with Chocolate Cherry Drizzle by Heather at Hezzi D’s Books and Cooks
• Cherry Kirsch Bundt by Tara at Noshing With The Nolands
• Cherry Pecan Bundt Cake by Renee at Magnolia Days
• Chocolate Cherry Bundt Cake by Anuradha at Baker Street
• Chocolate Cherry Bundt Cake by Lora at Cake Duchess
• Chocolate Cherry Coke Cake by Jennie at The Messy Baker Blog
• Chocolate Cherry Dream by Kim at Ninja Baking
• Coconut Cherry Chip Bundt Cake by Anne at From My Sweet Heart
• Lemon Cherry Bundt Cake with Lemon Glaze by Anita at Hungry Couple
• Mahlab Vanilla Bundt Cake by Laura at The Spiced Life
• Spicy Cherry Yogurt Bundt Bake by Paula at Vintage Kitchen
• White Chocolate Black Cherry Yogurt Bundt Cake by Karen at In the Kitchen With KP
• Cherry Bundt Cake by Katerina at Diethood

Here’s how you can be a part of Bundt-a-Month:

• Simple rule: Use cherries – and bake us a Bundt for March
• Post it before April 30, 2013
• Use the #BundtaMonth hashtag in your title. (For ex: title could read – #BundtaMonth: Cherry Bundt)
• Add your entry to the Linky tool below
• Link back to our announcement posts

Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.

pink grapefruit olive oil cake

Are you good at detail? Or do you prefer to look at the big picture? I am the latter. As a result, when I bake I don't sweat the particulars, like how many teaspoons of what, and often miss ingredients entirely. This leaves me with a lot of failures. Simplicity works best for me.

I was thinking about how Deb from Smitten Kitchen uses not just the zest and juice of a lemon for her lemon bars, but the whole thing, processed in her food processor. How great is that? No zesting, no peeling, just cut out the seeds and you're done.

Two things thwarted my plan. One was my local on-the-way-home-from-work grocery store did not have blood oranges nor Meyer lemons. The second was that I lacked the nerve to use my whole grapefruit, thrown into the processor. There were just too many variables already to bring that into the mix {so to speak}. I opted not to make the toppings suggested by Deb but I would have been wise to follow her lead. The bits of pulp are a really nice addition to this cake. It is very moist, but not very sweet, which is okay (I did use grapefruit instead of oranges}, but it definitely could use a sweet topping.

This is what I did:

Pink Grapefruit Olive Oil Cake
Adapted from Smitten Kitchen
 
Olive oil for greasing pan
1 large pink grapefruit
Zest of one mandarin {or any small orange variety}
1 cup sugar
2/3 cup soy milk
3 large eggs
2/3 cup olive oil
1 3/4 cups white whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

1. Preheat oven to 350 degrees. Oil a 8-by-8-inch baking pan. Grate zest from grapefruit and mandarin and place in a bowl with sugar. Using your fingers, rub ingredients together until zest is evenly distributed in sugar.

2. Separate the peel and membrane from the sections of the grapefruit: Cut off bottom and top so fruit is exposed and grapefruit can stand upright on a cutting board. Cut away peel and pith, following curve of fruit with your knife. Cut grapefruit segments out of their connective membranes and let them fall into a bowl. Break up segments with your fingers to about 1/4-inch pieces.

3. Pour soy milk into bowl with sugar-zest and combine. Mix in eggs and olive oil.
In another bowl, mix together flour, baking powder, baking soda and salt. Gently stir dry ingredients into wet ones. Fold in pieces of grapefruit segments. Pour batter into prepared pan.

4. Bake cake for 50 to 55 minutes, or until it is golden and a knife inserted into center comes out clean. Cool on a rack in the pan for 5 minutes, then take out of the pan and cool to room temperature right-side up.

pear bundt cake

Have you ever gone to the doctor for a cholesterol test? Does it fill you with excited anticipation, that makes you almost giddy and light headed?

That's how I felt the last time I went, until I realized that my sensations were a direct result of the fact that appointment was at 4 pm and I had not eaten since 8am. I was just hungry, not euphoric.

Being light headed has its pluses. And noticing that I can fit into my jeans a little better has even more pluses {minuses?}. So I have decided to skip lunches. One of many tricks I've devised to lose weight. Hopefully this one works out.

Eating Pear Bundt Cake is probably not the best way to lose a few pounds, but here it is, non-the-less. Cardamom is my new favorite spice. And as Deb said about her pear bread recipe, it gets better the longer you wait to eat it.

Pear Bundt Cake {adapted from Cooks.com Pear Bread}
Makes one overflowing 6 inch bundt cake

3 pears, pealed and chopped 
1 tablespoon vanilla
2 tablespoons ground cardamom

1 egg
1/4  cup + 2 tablespoons vegetable oil 
1 cup raw sugar
1 tablespoon molasses
1 teaspoon vanilla
1/2 cup soy milk 
2 1/2 cups whole wheat flour 
1/2 teaspoon salt 
1 teaspoon baking soda 
1 teaspoon cardamom

1. Saute pears, vanilla, and 2 tablespoons cardamom in a saucepan until the pears soften.

2. Beat egg with oil until thick and lemon colored. Mix in sugar, molasses, pear mixture, 1 teaspoon vanilla and milk. Combine dry ingredients and stir into mixture. Use 8 1/2 x 4 1/2 x 2 1/2 inch pan {I used a 6 inch bundt cake pan and the batter did rise over the lip but I just cut it off to make the cake sit flat. The top part is extra yummy.

3. Bake at 350 degrees for 1 hour or until browned on top and a knife pulls out dry when cut into the center. Wrap well and store. Freezes well.