Grapefruit, which I enjoy sliced, is definitely a fruit I have grown to love over the years. However, I only eat it by itself. I’m sure there are plenty of recipes that use it, but I had never baked it, included it with a salad, or anything like that. I kind of always wanted to make grapefruit squares, a la lemon squares, but worried so much sweetness would overpower the flavor of the grapefruit.
I got kind of behind in posts. I know it’s spring, but here’s a recipe I made in the fall.
I really rely on butter and eggs when I bake, but I was intrigued by the idea of this eggless and butterless pumpkin cake business. In it, the only ingredients are a cake mix and a canned pumpkin and voila, a health(-ier) pumpkin cake. I was chatting with a coworker about it, then shortly after that I saw on Cupcake Crusaders the recipe for healthy cupcakes that involves adding cider into that equation. The idea of just pumpkin and cake mix sounded okay, but adding cider sounded even better to me. So I thought I might be able to do something similar with a quick bread. I already had Williams-Sonoma Banana Caramel Quick Bread on hand. I used Wells Banana Bread Beer instead of cider, and added a bit of rum to the mix, too.
I enjoy having a healthy meal to start my day. As for the rest of my day… well, at least I knew I ate something nutritious in the morning.
My mother found the recipe for these oat and apricot breakfast bars on the Weight Watchers website a couple of years ago and I completely forgot about it until recently. I realized I had all of the ingredients and just went for it. Dried apricots are one of my favorite snacks and I’ve been wanting to use them in a baked good for a while. I had to put my own spin on the recipe, so I added dried cranberries, ground flax seeds, and I cut the sugar and substituted honey. Continue reading
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