Chocolate Silk Pie

This is a VERY rich pie so you only need the thinnest slice. It freezes well too.

Chocolate Silk Pie

20 oz semi-sweet or dark chocolate
20 oz silken tofu, 1&1/2 packs (preferably soft, but firm works too)
2 tsp vanilla extract
1 (9-inch) pie shell, baked

1. Melt chocolate in the top of a double boiler over hot water, stirring often (you can also just use a heavy bottom pot and use very low heat)
2. While the chocolate is melting, puree the tofu in a food processor, stopping a few times to scrape down  the sides. puree until completely smooth (if you're using firm silken tofu you might need to add a couple tablespoons of water to help smooth it out.)
3. Add the melted chocolate to the tofu in the processor and blend, then add the vanilla and pulse to blend.
4. Pour the chocolate/tofu mixture into the baked pie shell. use a spatula to fill it evenly.
5. Refrigerate the pie to set the filling for at least 1hr.

Slow Cooker Hot Fudge Sundae Cake (Crockpot)

Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Adapted from Betty Crocker

Ingredients:

Cake:
1 c whole wheat flour
2 tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1 mashed banana
1/2 c milk
2 tbsp vegetable oil
2 tsp vanilla
1/2 c chopped nuts (optional)

Hot Fudge:
1/3 c succanat or raw cane sugar
1/4 c baking cocoa
1 1/2 c hot water

Directions:
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in banana, milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix succanat and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 min. or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 min. to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

No Sugar Peanut Butter Oatmeal Cookies

I made up this recipe for my family. I don't like using added sugar or artificial sweeteners, so the only thing that is sweet is the banana. They are delicious for a dessert or for a quick breakfast cookie.

No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed

Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.

Bread Pudding - French Toast Cake

I was given some left-over hard rolls from a party. I took them to feed to the ducks, but then figured I could try to make something out of it. This is what came out, bread pudding! I wasn't sure what texture bread pudding should be. This is really more like a cake than a pudding. My children called it "French Toast Cake."  I made it twice since we had so many rolls. The second time was for breakfast, it was good!


Bread Pudding - French Toast Cake

Ingredients:
Stale bread - Enough to fill a 9x13 pan (you can use white or wheat)
6 eggs
3 cups skim milk
1/2 cup succanat (you can use brown sugar if you don't have succanat)
4 teaspoons vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon clove
as needed vegetable oil spray

1. Break up the stale bread and spread into a sprayed 9x13 pan.  (If it's not stale enough, then leave out until crusty.)
2. Mix all other ingredients together
3. Drizzle mixture onto bread pieces and fold in so that all the bread has been soaked
4. Bake at 350 degrees for 30 minutes
5. Enjoy! This has an almost cake-like texture.

Whole Wheat Chocolate Cake

This recipe is derived from The Amazing Wheat book by LeArta Moulton. I have made some notes and changed the recipe name so it's easier to search on search engines. (In the book it's called "Anything Goes Cake" on page 170.)

Whole Wheat Chocolate Cake
3 cups whole wheat flour
2 cups brown sugar or succanat OR 1 1/2 cups honey**
4 T carob powder or cocoa powder
2 t baking soda
1 T salt
3/4 cup cooking oil (I used canola)
2 T vinegar (probably apple cider vinegar, but I often use white vinegar)
2 t vanilla (a trusted friend told me to double the vanilla in recipes...always, so I did 4 t vanilla)
2 c liquid, mashed fruit or vegetable*

Mix dry ingredients, then add liquids. Mix together. Bake in ungreased 9x13 inch pan at 350 degrees for 30 minutes. For 24 cupcakes, fill into cupcake liners, bake 350 degrees for 17 minutes.

*To this basic cake recipe, just about any leftovers can be added. Try tomato soup, mashed potatoes, vegetables or fruit, squash, etc. (The consistency will be a little different if the the fruit or vegetable is more liquid or solid, but it doesn't affect the taste. The main difference would be either a light fluffy cake versus a brownie texture.)
** NOTE: When I use mashed bananas, they are already sweet so I just put in 1 cup of succanat instead of 2 cups. (Judge according to your taste buds. You can eat this batter since it has no raw eggs!)

Whole Wheat Zucchini Chocolate Chip Cookies

Whole Wheat Zucchini Chocolate Chip Cookies

Mix together:
1 egg
1/2 c canola oil
1/4 c butter
1 c brown sugar
1/2 c honey

Add:
1/2 c water
2 t vanilla
1 t cinnamon
1/2 t nutmeg
1/2 t ginger
1/2 t cloves
1/2 t salt
1 t baking soda

Then add:
1 c zucchini
2 c whole wheat flour
1 1/2 c whole wheat pastry flour*
2 c quick oats
1 - 2 c chocolate chips

Spoon & shape into golf-ball sizes. Place on cookie sheet and bake at 350 degrees for 12-15 minutes. They will come out fluffy and delicious! :)

* Whole wheat pastry flour can be made by substituting a little bit of corn starch for whole wheat flour. Use 1 tablespoon of corn starch for every 1/2 cup of ww pastry flour. Example: I added two tablespoons of cornstarch in my 1 cup measuring cup, then filled the rest with whole wheat flour. Then I added one tablespoon in the 1/2 cup measuring cup and filled the rest up with ww flour. (1 1/2 c ww pastry flour = 1 1/2 c ww flour - 3 T corn starch.)
If I've confused you enough, then you can just add white flour instead, or just use all whole wheat flour.