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Chocolate Yogurt Snack Cakes

With Valentine’s day around the corner, Michelle shared a Chocolate Yogurt Snack Cake for dessert at the South Arm Older Adults Cooking Club.

These mini Chocolate Yogurt Snack Cakes is perfect for snacking. These cakes can be stored in an airtight container at room temperature for four days.

Michelle also made some Meringues as a Valentine’s gift to the participants. She calls it “Forgotten” Cookies because you can make these cookies the night before you want them and they turn our perfect when left in a cooling oven overnight!

Ingredients

  • 1 cup buttersweet or semisweet chocolate chips
  • 1/2 cup vegetable oil
  • 1/2 cup plain yogurt (not non-fat)
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon coarse salt

Source: this recipe is adapted from David Lebovitz’s The Sweet Life in Paris by way of Smitten Kitchen.

Makes 12 cupcake-sized snack cakes or 24 mini cupcakes.

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Zucchini Cake

Minoo shared a delicious Zucchini Cake in the South Arm Multicultural Community Kitchen.

We ate the Zucchini Cake as it is. However, to kick it up a notch, you can frost the cake with a cream cheese frosting.

Frosting:

  • 3 ounces cream cheese, softened to room temperature
  • 1/4 cup butter, room temperature
  • 1 1/2 to 2 cups of powdered sugar

Beat together the cream cheese and butter. Add the powdered sugar and beat until smooth. Frost and serve.

Minoo shared the following health benefits of zucchini to the participants of the community kitchen.

You can click on the image to have a larger view.

Ingredients

  • 2 cups all-purpose flour
  • 2 teaspoons cinnamon
  • 2 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups white, granulated sugar
  • 3 eggs
  • 1 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon grated lemon zest
  • 2 cups (from about 3 to 4 regular sized zucchini) grated un-peeled zucchini; Place grated zucchini in a sieve and press out some of the excess liquid before measuring.
  • 1 cup chopped walnuts or pecans
  • 1/2 cup golden raisin

Source: South Arm Community Kitchen

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“Any Fruit” Cake Bars

The South Arm Older Adults Cooking Club made a Pear Cake Bars for dessert. This is in line with adding more fruit in our diet idea.

Michelle served the Pear Cake Bars with a scoop of frozen yogurt.

You can freeze small portions of this treat wrapped well in plastic wrap and foil.

Ingredients

  • 2 cups berries or chopped fruit (rhubarb, apples, peaches, pear, etc)
  • 1 tablespoon grated lemon or orange zest

Batter

  • 3/4 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 4 large eggs
  • 2 1/4 cups all purpose flour
  • 1 cup milk
  • icing sugar, if desired

P/S: the pears are from Michelle’s backyard pear tree

Source: adapted from Guilt-free Sweet Treats

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Cupcakes with Fresh Fruit Icing

Michelle prepared a recipe of Cupcakes with Fresh Fruit Icing for a lesser guilt dessert at the South Arm Cooking Club for Older Adults.

Michelle used strawberries for the fresh fruit icing. Here are some health benefits of strawberries from Besthealthmag.ca.

  • excellent source of Vitamin C
  • good source of potassium and fiber
  • considered an immunity booster”
  • may promote eye health and help prevent cataracts
  • may also help reduce inflammation in joints
  • helps to regulate blood pressure
  • helps fight bad cholesterol
  • best health dubs strawberry ‘one of the most heart-healthy fruits you can eat’

Ingredients

  • 1 cup unsalted butter, softened, at room temperature
  • 3/4 cup, plus 2 tablespoons granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • zest of 1 lemon
  • 1/4 cup milk

Glaze

  • 1 1/2 cups berries (raspberries, strawberries or blackberries), plus extra fruit or crystallized flower petals for garnishing
  • 1 1/2 to 3 cups or more icing sugar

source: Jamie Oliver.com

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Easy Skillet Fruit Cake

Michelle prepared an easy Skillet Fruit Cake for dessert at the South Arm Older Adults Cooking Club.

This cake is best made in a cast iron skillet which gives it a crispy bottom. Since the South Arm kitchen does not have a cast iron skillet, we baked the cake in a regular round cake pan and muffin tins.

We made two versions of this cake, one with thinly sliced pear and another with canned peaches. The pear gives the topping a slightly crunchy texture.

The simplicity of this cake is that you can mix it by hand and have it in the oven in 5 minutes.

Ingredients

  • 1/4 cup softened, unsalted butter
  • 1/4 cup sugar
  • 1 egg
  • 1/4 cup milk
  • 1/2 teaspoon almond extract (recommended) or 1/2 teaspoon vanilla extract
  • 1 cup unbleached flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 ripe peaches, peeled and sliced (or other stoned fruit, apples or pears, thinly sliced)
  • 1 to 2 tablespoons sugar for topping

Source: mintgreenapron.blogspot.com

You can click on the scanned recipe for a larger view or printing.

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Quinoa Chocolate Cup Cakes

The last superfood featured in the South Arm Cooking Club for Seniors is Quinoa.

Benefits of quinoa includes:

  • contains essential amino acids
  • good quantities of calcium, phosphorous and iron
  • high in protein, the complete protein source, similar to meat source
  • high in fiber

This Quinoa Chocolate Cup Cakes is made without flour; i.e. gluten free.

This recipe makes an 8″ round cake or you can make them as cup cakes for easy portion control. We managed to get 30 cup cakes from this recipe.

Ingredients

  • 2/3 cup quinoa
  • 1 1/3 cups water
  • 2 cups milk or soy milk
  • 4 eggs
  • 1 teaspoon vanilla
  • 3/4 cup butter, melted and cooled
  • 1 1/2 cups white or cane sugar
  • 1 1/2 cups unsweetened cocoa powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt

Source: adapted from Quinoa 365 by Patricia Green and Carolyn Hemming

You may click on the scanned recipe to have a larger view

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Deep Dark Chocolate Yogurt Zucchuni Cake

At the Gilmore Park Church Community Kitchen, Minoo made a cake with a portion of the huge zucchini from her CSA box.

This Deep Dark Chocolate Yogurt Zucchini Cake is moist and healthy. This will be great for kids lunch box or after school snacks. A great recipe to sneak in vegetables for fussy kids.

Minoo also shared with us the benefits of zucchini in the above excerpt. You can click on the scanned document to have a larger view.

Ingredients

  • 1/2 cup butter, at room temperature
  • 1/4 cup canola or other mild vegetable oil
  • 1 cup sugar
  • 2 large eggs
  • 2 teaspoons vanilla
  • 2 1/4 cups all purpose flour
  • 3/4 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup plain yogurt or sour cream
  • 2 cups grated unpeeled zucchini
  • 3/4 cup chopped walnuts

Source: this recipe is adapted from Dinner with Julie

Serves 16

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Apple Cake

Minoo served an Apple Cake as dessert for the South Arm Community Kitchen.

You can substitute carrot for the apple in this recipe. Zucchini also works well with this recipe and you can substitute the walnuts with chocolate chips for the zucchini cake.

Ingredients

  • 3/4 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 cup brown sugar, lightly packed
  • 2 teaspoons vanilla
  • 2 cups grated apples
  • 1/2 cup chopped walnuts

Source: this recipe is adapted from Shefali Raja’s recipe from Simply Great Food; Dietitians of Canada, 2007 Robert Rose Inc.

Yield: 20 servings

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