A very blueberry birthday cake

So, it was my birthday this past Wednesday! I’m 22 now!

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Patrick came down to surprise me, and stayed just until today. I felt super special. It has been a lovely couple of days & it was nice to have him around. 🙂

I didn’t really have any plans for my birthday, but I ended up sharing cake with my roommates & Patrick, chatting with everyone, and playing this awesome board game Patrick gave me. It was a wonderful time indeed. Simple, but perfect.

I made myself a birthday cake that is chalked full of blueberries because they are my favorite. It’s definitely not a super sweet cake, as I don’t like crazy sugary things. It is definitely moist & light, but crazy delicious. Everyone who tasted it agreed it was pretty yummy. 🙂

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Blueberry cream cheese frosting
16 oz 1/3 fat cream cheese
1 cup powdered sugar
2 tsp vanilla extract
1/3 c blueberries

1. Blend together until smooth.

Very blueberry cake (adapted from dailyswadsugandh.com)
1 cup fresh blueberry
1 tablespoon all purpose flour
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup milk of choice
½ cup olive oil
1 tablespoon vanilla
1 tablespoon apple cider vinegar

1. Preheat oven to 300 degrees F. Prepare 9″ cake pan by spraying with olive oil and lightly flouring.
2. In a bowl, toss the blueberries with 1 tablespoon of all purpose flour.
3. In a separate bowl, add all purpose flour, baking powder, baking soda, ground cinnamon and salt. Stir through flour mixture until combined well.
4. In a large bowl, beat oil, milk, apple cider vinegar and sugar on medium speed by using hand mixture until combined well.
5. Then add vanilla essence and flour mixture, mix together and beat on medium speed until well combined.
6. Beat on high speed for about 1 minute to add air to the batter.
7. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
8. Pour the cake batter evenly in the prepared cake pan.
9. Bake the cake for 60-80 minutes until a toothpick / cake tester inserted in the center comes out clean.
10. Remove from the oven and allow to cool in the pan for 15 minutes and then turn over the cooling rack and cool completely.

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Baked crab rangoon

I just realized that the first two recipes I’m posting here don’t have very many veggies actually! This is quite strange for me, but hey, they’re delicious & healthy, so all is well. =)

So, I’m still on a fast food gone homemade kick, friends. And it’s going oh so well.

One of my other favorite fast food-y items is crab rangoon. Ahhhh. So yummy but probably not amazingly healthy.

Enter, homemade crab rangoon!

This recipe is almost vegan actually. It would be vegan if I had not put crab in it. But, I love me some crab.

I just used store bought replacements for sour cream & cream cheese, which turned out wonderfully. Someday, I would love to make dairy-free versions of these products myself, but that’s something I can’t justify doing with my precious time right now.

A note for my vegan/vegetarian friends: all you’d have to do to adapt this recipe is leave out the crab. I would probably replace that with some finely chopped mushrooms for a little bit of a meaty texture, and mix it in with everything else. But perhaps you’d prefer just adding some extra green onions. Or maybe some chopped fresh spinach. Whatever makes you happy inside. =)

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Baked Crab Rangoon (adapted from ‘Iowa Girl Eats’)
2 Tablespoons Tofutti sour cream
8oz Tofutti cream cheese, softened
1 green onion, sliced thin
1 clove garlic , minced
1/4 teaspoon ground ginger
1 teaspoon soy sauce
1/2 teaspoon raw sugar
1/2 cup white crab meat, drained & chopped
wonton wrappers

1. Preheat oven to 415 degrees.
2. Combine sour cream, cream cheese, green onion, garlic, ginger, soy sauce, crab, and sugar in a bowl.
3. Lay out wonton wrappers and place about 1 Tablespoon filling into the center. Wet along each of the outer edges and fold the wonton wrapper over. Press down to seal tightly.
4. Place crab rangoon on a foil-lined, olive oil sprayed baking sheet and spray the tops with more olive oil. Bake 10-12 minutes, or until the edges are golden brown.

Sweet & Sour Sauce (adapted from allrecipes.com)
3/4 c raw sugar
1/3 c white vinegar
2/3 c water
1/4 c soy sauce
1 tablespoon ketchup
2 tablespoon cornstarch

1. Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.