Deceptively Delicious - Jessica Seinfeld [39]
Prep: 15 minutes • Total: 35 minutes • Makes 12 cupcakes • Packable
5 large egg whites
¾ teaspoon cream of tartar
¼ teaspoon salt
½ cup all-purpose flour
½ cup sugar
¼ cup yellow squash puree
1 teaspoon pure lemon extract
1 teaspoon grated lemon or orange zest
FROSTING (OPTIONAL)
1 (8-ounce) package reduced-fat cream cheese
½ cup carrot puree
2 tablespoons frozen orange juice concentrate
1/8 teaspoon salt
1. Preheat the oven to 350°F. Line a 12-cup muffin tin with paper baking cups.
2. In the bowl of an electric mixer, combine the egg whites, cream of tartar, and salt. Beat until the egg whites double in volume and stiff peaks form, 4 to 5 minutes. Add the flour, sugar, squash puree, lemon extract, and zest; using a rubber spatula, gently fold these ingredients into the egg whites just until combined.
3. Divide the batter among the muffin cups and bake until the tops of the cupcakes are lightly browned and spring back to the touch, 18 to 20 minutes. Turn the cupcakes out onto a rack to cool.
4. For the frosting, beat the cream cheese, carrot puree, orange juice concentrate, and salt in a medium bowl until smooth. Spread the frosting over the cooled cupcakes.
5. Store in an airtight container at room temperature for up to 2 days, or wrap individually and freeze for up to 1 month.
Chocolate Cake
(WITH BEETS)
A scrumptious, traditional chocolate cake that just happens to be fortified with beets. A fabulous alternative to the usual birthday cake!
Prep: 15 minutes • Total: 55 minutes • Makes a 9-inch cake
BATTER
Nonstick cooking spray
1 cup firmly packed light or dark brown sugar
¼ cup canola or vegetable oil, or trans-fat-free soft tub margarine spread
1 large egg
2 large egg whites
3 ounces semisweet or bittersweet chocolate, melted and cooled
½ cup beet puree
½ cup lowfat (1%) buttermilk
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
CREAM CHEESE FROSTING
1 (8-ounce) package reduced-fat cream cheese
¾ cup confectioners’ sugar
½ cup unsweetened cocoa powder
1 tablespoon pure vanilla extract
1. Preheat the oven to 350°F. Coat a 9-inch baking pan with cooking spray.
2. In a large mixing bowl or the bowl of an electric mixer, beat the brown sugar with the oil or margarine until creamy. Add the whole egg and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet puree, buttermilk, and vanilla.
3. Add the flour, baking soda, and salt, and beat until smooth.
4. Pour the batter into the pan and bake until a toothpick comes out clean when inserted into the center, 35 to 40 minutes. Let the cake cool 5 minutes in the pan before turning it out onto a rack to cool completely.
5. Meanwhile, make the frosting. Beat the cream cheese with the confectioners’ sugar, cocoa powder, and vanilla until smooth. Slice the cake in half horizontally. Spread the frosting over the top and between the layers of the cooled cake.
6. Refrigerate in an airtight container for up to 4 days.
Oatmeal Raisin Cookies
(WITH BANANA AND ZUCCHINI)
Jerry’s favorite. Don’t use an electric mixer—it will make the cookies tough.
Prep: 20 minutes • Total: 35 minutes • Makes 2 dozen cookies
Nonstick cooking spray
1 cup whole-wheat flour
1 cup old-fashioned oats
1 teaspoon baking soda
½ teaspoon salt
¼ teaspoon cinnamon
¾ cup firmly packed light or dark brown sugar
6 tablespoons trans-fat-free soft tub margarine spread, chilled
½ cup banana puree
½ cup zucchini puree
1 large egg white
½ cup raisins
½ cup chopped walnuts (optional)
1. Preheat the oven to 350°F. Coat two baking sheets with cooking spray, or line with cooking parchment.
2. In a bowl or zipper-lock bag, combine the flour, oats, baking soda, salt, and cinnamon, and shake or stir to mix.
3. In a large bowl, beat the sugar and margarine with a wooden spoon until just combined; do not overmix.