Holidays · Recipes

Orange Creamsicle Cake

OK, I made up that name. I have been craving an Orange Julius SO BAD LATELY (and no, I’m not pregnant, just eating like it…and possibly stuck in the 90s) so when I decided to make a simple cake for Easter at the last minute, it had to meet two criteria: involve fewer than five ingredients, and taste like an Orange Julius. I think this is a success story.

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I found a Pinterest recipe that looked promising, then made it even more citrus-y by making up a light orange icing. That was the critical element! Fresh, juicy and bright, this cake is a definite winner.

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I had two tough critics to please — my Easter guests, the husband and the brother — and both loved it. They are both chocolate freaks and not fruit lovers, so I considered that a victory. I hope you like it, too.

Orange Creamsicle Cake

INGREDIENTS

  • 1 box of white cake mix
  • 1 small container of orange juice, no pulp
  • (you’ll use 1 cup for the cake, 2 TBSP for the icing)

  • 1 small (6 or 7 oz.) container Greek yogurt (I chose 2% Fage)
  • 1.5 cups of confectioner’s sugar
  • optional: one orange for zest and/or garnish

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DIRECTIONS

In a large mixing bowl, combine the cake mix, orange juice and Greek yogurt. Mix by hand until well combined and no longer lumpy.

Preheat the oven to 350F and grease a 9×9 glass baking dish.

Pour the cake mixture into the pan and bake at 350 for about 30 minutes; let cool.

Check with a toothpick that the middle is set. Serve cool or at room temp with whipped cream! If you like, garnish with orange zest, peel or confectioner’s sugar.

TO MAKE THE ICING

I winged this, based on past experience which told me that citrus juice + confectioner’s sugar = icing (if you get the ratio right). Here, I used 1.5 cups of sugar to 2 TBSP orange juice, and a dash of zest from a fresh orange I had lying around (optional). Just mix until a paste forms and spread on the cake.

I iced the cake in the morning and then sat it back in the refrigerator while we went to church, so it was ready when we got home. I thought this cake actually tasted best a little on the cool side, so I kept it in the fridge during supper and served it right to the table with whipped cream on the side. (Since it was a rush job, I didn’t have time to make fresh. It was still tasty!) You could certainly serve at room temp if you prefer. I’m sure it would also taste fine with Cool Whip, and my brother had the awesome suggestion to make a simple fruit sauce like you would with strawberry shortcake, just sliced fruit with granulated sugar sprinkled on top until the juices come out. I’m definitely going to try that next time! Maybe, like Mark suggested, for Georgia’s 1st birthday party.

Speaking of her little self, check out that baby of mine on Easter!

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I hope you all have a lovely week and that the rain clears out of Boston and other parts of the Northeast some time soon. Just like babies have to sleep through the night eventually, at some point it has to become summer this year. Right?

If you liked this recipe, and enjoy easy dessert recipes, check this out. Or, if you’re a bit more advanced (I’m not), there’s this lovely cake. And I’m dying to try these.

Drinks & Smoothies · Pregnancy · Recipes

Mango Smoothie

Yum! This closely resembles my tropical smoothie, which is made with pineapple, but here I use mango instead because I love the taste of them. Sometimes you just need to mix things up a bit (but not too much).

mango smoothie

Ingredients
  • 1 Cup Coconut Milk
  • 1 Cup Orange Juice
  • 1 Banana, preferably frozen
  • 1 bag frozen mango chunks (12 oz.)
  • water if needed for texture
Directions

Adding liquid to the blender first, combine all ingredients and blend. Drink cold!

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Inevitably, the cat photo-bombs me

I know I’ve been a little heavy on smoothies and drinks lately. The further along in my pregnancy I get, the more I’m loving that stuff to stay hydrated and keep my energy up without getting too full. I’m sure it’s getting boring for you, but baby can’t get enough fruit apparently! 

InstagramPsst — are you on Instagram? I’ve used it for almost two years, but am only recently realizing the power of connecting with folks over recipes. If you’d like to connect, check out my profile! I’d love to meet you.

Drinks & Smoothies · Recipes

Orange Berry Smoothie

Is anyone else out there feeling desperate for simple, healthful food after that holiday? Yeah, me too. As much as I love stuffing, casseroles and pie, they do take a toll on your energy level, complexion and waistline. Personally what I’ve been craving is fresh fruit, lots of water and NO bread! So I threw together a refreshing smoothie and a batch of low-fat breakfast muffins with broccoli and feta (which I’ll post here in a few days). Enjoy:

Orange Berry Smoothie

A refreshing blend of orange, strawberry & banana with coconut milk for creaminess.

Ingredients

  • 1 cup orange juice
  • 1 cup coconut milk (light)
  • 1 cup frozen strawberries
  • 1 banana, frozen or fresh

Directions

Blend all ingredients together and enjoy cold. Makes enough for two!

I used a frozen banana because I always keep them handy; a little over a cup of the OJ and coconut milk, because that’s what I had left in the jugs in my fridge; and a heaping cup full of frozen strawberries.You can use full-fat coconut milk if you don’t mind the extra calories, and of course you can substitute greek yogurt to make it extra thick.

This is SO fresh and tasty in the morning!

Drinks & Smoothies · Recipes

Three Ideas for Leftover Cranberry Sauce

Hope you all had a happy Thanksgiving & Black Friday and that you’re getting geared up for Cyber Monday (I know I am!) I meant to post this last year, but then forgot to do it and eventually it was too late. As I’ve mentioned before, I love making homemade cranberry sauce, and I always make sure there’s plenty extra. But what if you just have TOO much left over? Here are a couple fun things to do with extra cranberry jelly.

Photo Courtesy of Inspired2Cook (http://www.inspired2cook.com/2011/12/17/leftover-cranberry-sauce-vinaigrette/).

First up, a salad dressing by Inspired2Cook:

Cranberry Sauce Vinaigrette

Adapted from Cook’s Country Magazine. Makes about 1 cup.

  • 1 tablespoon finely minced shallot
  • 1 tablespoon Dijon mustard
  • 1/4 cup red wine vinegar
  • 1/3 cup olive oil
  • 1/2 cup leftover cranberry sauce

Whisk shallot, mustard, red wine vinegar, and olive oil into leftover cranberry sauce. Season with salt and pepper.

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Next up, a smoothie, courtesy of Hillbilly Housewife:

Cranberry Smoothie

  • 1 can or 16 oz. of cranberry sauce
  • 1 bag (16 oz) frozen unsweetened peach slices, partially thawed
  • 1 container (6 oz) vanilla yogurt
  • 3/4 cup orange juice
  • 1/4 to 1/2 teaspoon ground cinnamon

Blend together until smooth. Serve cold.

***

Finally, scones, courtesy of Gourmandia:

Cranberry Oat Scones

  • 1 C rolled oats
  • 2 C all-purpose whole wheat flour
  • 1/3 C light brown sugar, packed
  • 3 tsp (=1 tbsp) baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ C butter or margarine
  • 2 eggs, beaten
  • 1/3 C plain yogurt
  • 1 tsp vanilla OR orange extract
  • 2/3 C cranberry sauce (the thicker the better)

Preheat the oven to 425F. In the large mixing bowl, mix the dry ingredients, then add the butter/margarine and cut it into the flour mixture. As long as you’ve washed them well, you can use your hands to do the cutting, but a fork will work just fine. In the small mixing bowl, combine the egg, the plain yogurt, the vanilla/orange extract, and the cranberry sauce. Mix with the fork until well-blended. Make a well in the centre of the dry ingredients and add the wet ingredients to them. Blend lightly with the fork until you have a soft dough. Scoop out quarter-cup-sized balls of dough and place them on the greased cookie sheet or into the cups of the greased muffin tin. (You can also drop all of the dough into a greased cake or loaf pan and use the dough to make a thick cake or dessert loaf. Bake your scones in the oven for abut 15 minutes, or until they are golden brown. NOTE: If you are doing the loaf/cake version, you will need to cook it for a good half-hour.

Serve hot with butter, and enjoy.

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Recipes · Uncategorized

Tropical Smoothie

This is so SIMPLE, and so refreshing, I’m going to be making it a lot.  All you need is a can of light coconut milk, a bag of frozen pineapple chunks and a splash of orange juice, and you’re in summertime heaven any time of year!

I made this on Smoothie Saturday, and boy was it a lifesaver when I came down with a nasty cold and just wanted something cold to soothe my throat this past week. It tastes like a virgin pina colada and with only 50 calories in the light version of coconut milk, it’s diet-friendly and delicious. Coconut milk is good for those who are lactose-intolerant, like me, and pineapple is loaded with vitamin C and manganese. Like all fruits, it’s packed with sugar but is low in fat and protein, and is cholesterol-free. The orange juice adds a hint of complexity to the flavor; I had oranges on hand, so I squeezed a few fresh, but you could use bottled OJ if that’s all you have handy. It’ll just mean there’s added sugars which are nice to avoid if you can.

Tropical Smoothie

Makes two servings

Time: 5-10 minutes

INGREDIENTS

  • 1 can of light coconut milk
  • 1 package frozen pineapple chunks
  • 1/2 to 1 cup of fresh squeezed OJ, tasting as you go (if you use bottled instead, add bit by bit so the concentrated taste of the store-bought juice doesn’t overwhelm the smoothie).
  • water and/or ice depending on the texture you desire

Blend all ingredients until smooth and enjoy!

Photo May 05, 1 19 14 PM