Chocolate Beet Cheese Cake

Filed Under (Cakes) by Lisa on 11-02-2010

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Today I was in the baking mood. I wanted to make something red in the spirit of Valentines Day, so I decided to would make a beet cake. Instead of the usual beet cake I make I decided to change things up at bit, and make my beet cake into a cheese cake.
The result was magnificent a chocolaty beet cake with the flavor and a bit of the texture of a cheese cake.

I made the recipe myself combining a few of my own recipes to create this new one.
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Chocolate Beet Cheese Cake

1 ¾ cup all purpose flour
½ cup whole wheat flour
¾ cup not packed brown sugar
1 tsp baking soda
½ tsp baking soda
½ tsp salt
½ tsp cinnamon
1 ½ – 2 cups chopped beets
2 large eggs
1 tsp pure vanilla extract
1 tsp rum extract (or rum)
1 cup skim milk
¼ cup olive oil
Several squares of your favorite chocolate bar (cut into small pieces)

4 oz cream cheese
¼ cup no fat sour cream
1 tsp pure vanilla extract
1 tsp pure rum extract
4 tsp white sugar

Preheat oven to 350 degrees F. In a large bowl combine the fours, baking soda, baking powder, salt, cinnamon and mix well. Add the chocolate pieces and stir to combine. In a blender add the: beets, brown sugar, eggs, milk, olive oil, 1 tsp vanilla extract, and 1 tsp rum extract. Blend until smooth. Add the beet mixture to the flour mixture and stir until combined. Pour the batter into a prepared baking dish. Set Aside.

In a separate bowl add the cream cheese, white sugar, sour cream, 1 tsp vanilla extract, and 1 tsp rum extract. Using an electric mixer blend until smooth. Add the cream cheese mixture to the beet batter (in the baking dish). Stir it in. Bake for about 35 minutes in the preheated oven. Serve cool.

Kahlua Banana Bread

Filed Under (Breads) by Lisa on 02-02-2010

Tagged Under : , , ,

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A couple days ago I was at Tyler’s place (in case you are wondering Tyler is my boyfriend) and Tyler was in his kitchen getting rid of all his expired food from the fridge and cupboards. He was about to throw out two quite dark colored bananas when I stopped him. I said “don’t throw those out, I’ll make something with them”. He gave them to me, and the next day I whipped up some super yummy banana bread. I made the recipe myself morphing one of my own banana muffin recipes into banana bread.

My rescued bananas

My rescued bananas

My Kahlua banana bread is a soft, and moist. It has a distinct Kahula flavor that I love. The shredded coconut, and walnut pieces give the bread a subtle nutty flavor.

My banana bread is a house hold hit, and less then 24 hours later it is almost all gone.

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Here is my recipe.

Kahula Banana Bread

1 cup whole wheat flour
1 cup all purpose flour
½ tsp baking soda
1 tsp baking powder
¼ tsp salt
2 tsp white vinegar
¼-½ cup skim milk
¼ cup olive oil
2 tsp pure vanilla extract
2 tbsp Kahlua
1-1 ½  cup not packed brown sugar
2 large eggs
1/8-¼ cup unsweetened medium shredded coconut
3 medium sized bananas
Several pieces of your favorite chocolate (baking chocolate or another kind) cut into tiny pieces

Preheat oven to 350 degrees F. In a large bowl combine all the dry ingredients (except the brown sugar). Mix well. In a blender add the bananas (in pieces), milk, eggs, olive oil, vanilla extract, and Kahlua. Blend until smooth. Add the blender mixture to the dry ingredients and stir until smooth. Pour the batter into a prepared cake pan (I used 9X13 but a smaller pan would work too). Bake for about 25-35 minutes or until the banana bread is golden on top and a tooth pick comes out clean when poked.
Serve warm or cool.

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