Recipe Week : Day 3

Recipe Week : Day 3

Oct 20


Desserts have been hard lately, since they are often made with lots of butter, cream and eggs. The option then is to make desserts at home, but I don’t really like doing that. I feel bad around here paying $4.25 for a dozen eggs then using 4 of them to make say brownies, when they are best tasted when eaten as just an egg. It just kinda like a waste, especially when it comes down to it, we don’t really need to eat dessert. But I have been looking for desserts to make that don’t use a lot of dairy or eggs, and I don’t think I have done too bad.

I can’t take credit for the Stir-Crazy Cake, it’s a old recipe and my mother actually made it a couple weeks ago with John and I in mind. I can take credit for the Pumpkin Bread Bites, and even though they look like cookies, as the name suggests they are more like a quick bread. However, they are simple drop cookies and aren’t very appealing to look at, so I wouldn’t suggest bringing them to anything special.

Stir Crazy Cake

  • 2 1/2 cups all-purpose flour
  • 1 1/2 cup sugar
  • 1/2 cup cocoa
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 2/3 cup cooking oil
  • 2 tablespoons vinegar
  • 1 tablespoon vanilla
  • 2 cups cold water or coffee
  • 1/4 cup sugar
  • 1/2 teaspoon cinnamon

Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan.
Stir with a fork to mix; form 3 wells in flour mixture. Pour oil into one well, vinegar in one and vanilla in one. Pour cold coffee over all ingredients and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon; sprinkle over batter.
Bake in 350 F oven for 35-40 minutes.

Pumpkin Bread Bites

  • one 17.5 ounce package of sugar cookie mix
  • one cup of canned pumpkin (just pumpkin, not pumpkin pie filling)
  • dash of nutmeg
  • dash of ground cloves
  • dash of ground ginger
  • double dash of cinnamon

Preheat oven to 325 degrees. Mix all ingredients together in bowl until well combined. Drop dough onto greased cookie sheet by heaping tablespoons. Flatten top slightly with moistened fingers and bake for 10-12 minutes. Bites should be firm, but give to the touch when done, much like a loaf of pumpkin quick bread. Best when eaten the same day, as they tend to get a bit sticky on the outside when they sit. To dress them up a bit, they are pretty if you ice them with a simple glaze of water and confectioners sugar.

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