Yields 1 serving
1/2 cup rolled oats
2/3 cup milk
1/4 cup buttermilk*
1/4 cup canned pumpkin puree
1 Tbsp light-brown sugar
1/4 tsp cinnamon
1 pinch nutmeg
1 pinch ginger
1 dash salt
1 – 2 Tbsp caramel sauce or caramel ice cream topping
1 Tbsp chopped walnuts or pecans, optional
In a large microwave safe bowl, whisk together oats, milk, buttermilk, pumpkin puree, light-brown sugar, cinnamon, nutmeg, ginger and salt. Microwave mixture on HIGH power for 3 1/2 minutes, then allow oatmeal to rest a few minutes (for a thinner consistency, if desired, pour in additional milk or you could use half and half). Drizzle oatmeal with caramel sauce and sprinkle with optional chopped nuts. Serve warm.
*or an additional 1/4 cup milk plus 3/4 tsp lemon juice
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 3 eggs
- 8 oz. can crushed pineapple (with juice)
- 2 cups diced ripe bananas
- 1 cup chopped walnuts
- 1 1/2 teaspoons vanilla extract
Cream Cheese Frosting
- 1 8 oz. package cream cheese (softened)
- 1/2 cup unsalted butter (softened)
- 6 cups confectioners’ sugar
- 1 teaspoon vanilla extract
Preheat oven to 350 degrees. Line the bottom of three 8 inch cake pans with wax paper, and grease the sides.
In a large bowl, whisk together flour, sugar, baking soda, salt and cinnamon. Add applesauce, oil, eggs and vanilla. Mix until smooth. Stir in pineapple, bananas and walnuts. Divide equally into prepared pans.
Bake for 25-30 minutes, until toothpick inserted in center comes out clean. Allow to cool on a rack.
Cream Cheese Frosting
In a large bowl, cream butter and cream cheese until light and fluffy. Mix in the vanilla. Add the sugar a few cups at a time, beating until fluffy.
Now I’m going to show you how to decorate it with a petal technique.
A yummy recipe and a decorating tutorial…it’s a Two-fer!
This design was inspired by My Cake School
I think it is my new favorite – so easy and so pretty!
- Cover your cake with a crumb coat (very thin layer of frosting).
- Prepare a decorating bag with a large round tip (Wilton #12).
- Pipe a vertical line of dots on the side of your cake.
- Use a small spatula to press down on each dot, dragging to the right.
- Make another line of dots, just to the right of your petals. Repeat.
- 2/3 cup water
- 2/3 cup sugar
- 3 6-ounce containers fresh blackberries (3 1/2 to 3 3/4 cups)
- 1 cup plain nonfat yogurt (preferably organic)
- 5 teaspoons honey
- 1 tablespoon fresh lemon juice
Bring 2/3 cup water and sugar to boil in small saucepan over medium-high heat, stirring until sugar dissolves. Transfer simple syrup to small bowl and chill until cold, about 1 hour.
Place blackberries in processor; puree until smooth. Pour blackberry puree into strainer set over medium bowl. Using rubber spatula, press on solids to extract as much puree as possible. Discard seeds in strainer. Measure 2 cups blackberry puree and place in another medium bowl for pops (reserve any remaining puree for another use). Add chilled simple syrup, yogurt, honey, and lemon juice to puree; whisk to blend.
Divide mixture among 10 molds (each about 1/3- to 1/2-cup capacity). Top with mold cover, if available, and insert stick into each. (If cover is not available, cover top of mold with plastic wrap, pulling taut; freeze until partially frozen, then insert stick into center of plastic wrap and into pop mixture in each.) Freeze pops until firm, at least 8 hours or overnight.
Dip bottom of mold into hot water 10 to 15 seconds to loosen pops. Remove pops from molds and serve.