Greek Citrus Honey Holiday Cake

Sabrina — Tue, 03 Nov 2009 19:00:07 +0000

Do you love pound cake but hate all the extra calories? Then give Star Olive Oil’s recipe for Greek Citrus Honey Holiday Cake a shot. Made with olive oil instead of butter, this delicious cake is a lighter and sweeter alternative as it has no trans fats and is low in sugar. And the addition of orange honey and lemon peel adds a savory and tangy twist.

A wonderful Mediterranean twist on an American classic, this dessert would offer a great new flavor to your Thanksgiving dinner!

Ingredients:

Photo courtesy of Star Olive Oil

2 cups cake flour
1/2 tsp baking soda
2 tsps ground cinnamon
2/3 cup STAR Extra Light Olive Oil
3/4 cup orange honey
Juice and grated peel of 1 orange
Juice and grated peel of 1 lemon
2 tsps of powdered sugar

Directions:

Preheat oven to 350º. Sift dry ingredients together. In medium bowl, beat olive oil, gradually adding honey. Alternately fold in dry ingredients and juices, using about a fourth each time. Pour into oiled and floured 9” round cake pan. Bake about 30 minutes or until cake tests done. Cool completely on rack before removing from pan. Dust with sugar. Serves 6-8

Post from: Blisstree

Greek Citrus Honey Holiday Cake

Peanut Butter Jumbles

Michelle Smith — Mon, 15 Jun 2009 16:13:39 +0000

This weekend, I was feeling a bit blue. So, I did what I always do when the blues hit – I got baking. I wanted to make a variation on a peanut butter cookie, because 1) I love peanut butter cookies, and 2) I wanted to try my natural peanut butter to see if the cookies turned out differently from what I get when I use my usual Jif.

I decided to do a jumble-sort of peanut butter cookie. I added oats, coconut, dried cranberries, and white chunks to the usual cookie recipe that I use. In addition, I cut the amount of butter used by one tablespoon. I probably totally made up for that with the coconut, but I wanted to see if the smaller amount of fat would make a difference in the cookie’s texture. Verdict? It was the same light, crisp cookie. My family wholly approved.

Peanut Butter Jumbles

Preheat oven to 375
1/2 cup, minus 1 TB of unsalted butter
1/2 peanut butter, either natural or traditional
1 – 1/4 cup of flour
1 cup white baking chips or chunks
1/2 cup of brown or raw sugar
1/2 cup oats
1/2 cup coconut
1 egg, large
1 tsp vanilla
1/2 tsp baking soda
1/2 tsp baking powder
Pinch of salt, I use kosher
*Optional – 1/2 cup of dried cranberries or cherries

Cream butter and sugars together with mixer until smooth. Add egg, vanilla, mix, then baking powder, baking soda, salt. Add flour, 1/2 cup at a time, beat until smooth. Stir in oats, coconut, baking chips, and optional dried fruit.

Take a spoon of dough (about 1 inch diameter) and shape it into a ball in your hands. (Refrigerate dough, it’s it’s hard to handle, chilled do stacks stuck together better). Place on a cookie sheet (line the sheet with parchment paper if you want, it’s easier at clean-up time), then use a fork to push dough down. Make criss-cross marks with the fork, tines one way, the lift, and place them down across the first set.

Bake the cookies in a 375 oven for 8-10 minutes. I go for the higher number of minutes, because I’m a fan of browned cookies.

Makes approximately 38-40 cookies.

Image credit: Michelle Smith

Post from: Blisstree

Peanut Butter Jumbles

Blisstree » baking recipes

Greek Citrus Honey Holiday Cake

Peanut Butter Jumbles