Deceptively Delicious - Jessica Seinfeld [38]
Prep: 5 minutes • Total: 30 minutes • Makes a 9-inch cake • Packable
Nonstick cooking spray
1 (18-ounce) box yellow cake mix (any brand)
1 cup canned pumpkin puree
¼ cup water
2 tablespoons vegetable oil
2 large eggs
1 large egg white
6 ounces nonfat lemon, banana, or vanilla yogurt
1. Preheat the oven to 350°F. Coat a 9-inch cake pan with cooking spray and flour lightly.
2. In a large mixing bowl or the bowl of an electric mixer, combine the cake mix, pumpkin puree, water, oil, eggs, egg white, and yogurt. Beat until smooth, 1 to 2 minutes.
3. Pour the batter into the cake pan and bake until a toothpick inserted into the cake comes out clean, about 20 minutes.
Variation
DEVIL’S FOOD CAKE:
Substitute a box of devil’s food cake mix for the yellow cake mix, and beat with 1 cup pumpkin puree, 1/4 cup water, 2 tablespoons canola or vegetable oil, 2 large eggs, 1 large egg white, and 3/4 cup plain yogurt (preferably Greek). Bake as above.
Julian: Can I have this at my birthday party?
It’s About the Celebration, Not the Sugar.
MY ATTITUDE toward birthdays is, admittedly, not one shared by millions, but it seems clear to me that there’s too much emphasis on sugar. I watch as my kids navigate their sugar highs and then, of course, crash when they get home. I think a birthday cake is both fine and appropriate, but I’ve been to children’s parties where there are also cookies, candy, and cupcakes served in addition to the cake. If we better understood the effect this has on children’s bodies, perhaps we would rethink it. I learned personally from Dr. Roxana Mehran and Dr. Mehmet Oz (who wrote this book’s foreword) what really happens to our children’s bodies when they eat all this sugar, and it is scary stuff.
Here are a couple of suggestions for scrumptious birthday cakes, fortified with vegetables:
1. Chocolate Cake
2. Chocolate Cupcakes
3. Yellow cake
Also, instead of handing out candy, why not consider giving out little favors (tattoos, shiny rings, bouncy balls), which you can buy in bulk at a party store? They also cost less than buying candy!
Hot Cocoa
(WITH SWEET POTATO)
The familiar taste of chocolate syrup hides the sweet potato puree. It’s the puree, though, that makes the cocoa so thick and creamy, even made with skim milk.
Prep: 5 minutes • Total: 6 minutes • Serves 2
11/4 cups nonfat (skim) milk
½ cup sweet potato puree
2 tablespoons chocolate syrup
1/8 teaspoon salt
1/8 teaspoon cinnamon or pumpkin pie spice (optional)
Marshmallows, for serving
Combine the milk, sweet potato puree, chocolate syrup, salt, and spice in a blender and blend until smooth. Transfer to a saucepan and bring to a simmer. Pour into mugs and top with marshmallows.
Fruit Punch
(WITH RASPBERRIES, PINEAPPLE, AND CARROT)
It tastes too good to be good for you, but it is!
Prep: 5 minutes • Total: 6 minutes • Serves 4
2 cups raspberry puree
1 cup pineapple puree
½ cup carrot puree
2 cups cold water
¼ cup sugar
Ice, for serving
Combine raspberry, pineapple, and carrot purees, water, and sugar in a blender or food processor, and process until smooth. Serve over ice.
Marshmallow Crispy Treats
(WITH BROWN RICE)
Brown rice and flaxseed meal make these traditional favorites better for you.
Total: 10 minutes • Makes 8 large squares • Packable
Nonstick cooking spray
1 tablespoon trans-fat-free soft tub margarine spread
1 (10-ounce) package marshmallows
6 cups crisp brown rice cereal
¼ cup flaxseed meal
1. Coat an 8x8-inch baking pan with cooking spray.
2. Melt the margarine in a large pot over low heat. Add the marshmallows and stir until completely melted. Remove the pan from the heat.
3. Add the rice cereal and flaxseed, and stir until the rice is well coated with marshmallow. Press the mixture into the baking dish and let cool before cutting into squares.
Sascha: We sell these at the bake sale at school.
Angel Food Cupcakes
(WITH YELLOW SQUASH AND CARROT)
These are sooo light