Date Cake

Serves 8.

Ingredients:

• 1 cup Trader Joe’s “Multigrain Baking & Pancake Mix”
• 1 cup whole-wheat pastry flour 
• 1 cup pitted dates
• 3/4 cup sugar
• 1/2 cup oil
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp vanilla extract (essence)
• 1 cup milk
• 1 cup walnuts (chopped & roasted)

Directions:

1. Preheat the oven to 350 degrees & oil a 9-inch bunt cake pan.
2. In a blender, mix the oil, dates, vanilla extract, sugar, and milk to make the liquid batter.
3. In a separate bowl, mix the whole wheat flour, TJ’s multigrain baking mix, baking powder, and baking soda.
4. To form the batter, mix the liquid batter with the dry ingredients.
5. Add the walnuts & mix.
6. Pour the batter evenly in the oiled bunt cake pan.
7. Bake for around 45 minutes. At 45 minutes, insert a toothpick or small knife into the cake; if it comes out clean, remove the cake. If it doesn’t, bake for another 5-10 minutes.
8. After around 10 minutes, carefully remove the cake and serve.

**Cake may be stored at room temperature for around 4-5 days.**

**Regular whole wheat flour may be substituted for both the multigrain baking mix and the pastry flour (use 2 cups of whole wheat flour instead of 1 cup of multigrain and 1 cup of pastry)**

Black Forest Cake

Ingredients:

Cake:

• 1 1/2 cup chocolate (soy/almond/regular) milk
• 1 cup dutch process cocoa powder
• 4 tablespoons canola/vegetable oil
• 2 teaspoons apple cider vinegar
• 1/2 cup butter
• 1/2 cup brown sugar
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 2 cups all-purpose flour
• 2 teaspoon baking soda
• 1/2 teaspoon salt

Frosting:

• 2 tablespoon confectioner sugar
• 1 pint heavy whipping cream
• 1/2 teaspoon vanilla essence
• 1 chocolate bar (milk or dark)
• topping cherries

Directions:

Preheat the oven to 350 degrees.

1. Warm milk (lukewarm) and mix with vinegar and cocoa powder in a bowl.
2. In a different bowl, mix sugar (both granulated and brown), butter, oil, and vanilla extract together. Cream well.
3. Mix the two mixtures together, and add flour, baking soda, and salt.
4. Pour the batter into two separate 9-inch round or square pans and bake for 22-30 minutes.
5. After baking, let both halves cool completely before removing from pan. (Separate the two halves)
6. To make the frosting–pour the cream, confectioner sugar, and vanilla essence into a blender and whip for 30 seconds.
7. Spread frosting over one of the cake halves and spread sliced cherries over it. Then, place the second half on top of the bottom half.
8. Spread frosting over the top and 4 sides of the cake. Grate chocolate over the cake. Then, arrange whole cherries over the cake and serve.

 

Chocolate Mousse

Ingredients:

• 1 readymade graham cracker pie crust (about 6-9 inches)
• 1 12-ounce package extra-firm silken tofu
• 1/4 cup processed coco powder
• 1/4 cup granulated sugar
• 2 tbsp light corn syrup
• 6 ounces semisweet chocolate chips
• pinch of salt
• 1 small piece of chocolate (milk or dark) (for decoration)

Directions:

1. Drain any excess liquid from the tofu before adding it to a blender along with the cocoa powder, sugar, corn syrup, vanilla extract, and salt. Blend these ingredients until a completely smooth batter is created.
2. Melt the chocolate chips in a microwave for 1 minute. Stir the chocolate until all of the pieces melt.
3. Pour the melted chocolate into the tofu mixture and pulse for 1-2 minutes.
4. Pour the batter into the readymade graham cracker crust and even out the top. Chill for at least 4-5 hours or overnight.
5. When ready to serve, use a vegetable peeler to decorate the mousse with chocolate shavings. Serve immediately.

*Mousse can be refrigerated for 2-3 days.

**Mousse can be used on top of chocolate cakes or cupcakes, as shown below.

Apple-Cherry Crumbles

Serves 4 people.

Apple-Cherry Crumbles

• 2 fuji apples (peeled and sliced)
• 1 cup cherries (fresh or frozen)
• 1/4 cup all purpose flour
• 2 tsp cinnamon
• 1/2 cup brown sugar
• 1 1/2 cup Quick oats
• 1/2 tsp baking powder
• 1/4 cup apple juice (any type)
• 1 tsp lemon juice
• 1/4 cup crushed walnuts

Instructions:

1. Preheat the oven to 350 degrees.
2. Mix the apples, cherries, 1 teaspoon flour, 1 teaspoon cinnamon, the lemon and apple juice, and 1 tablespoon brown sugar in a large bowl.
3. In a separate bowl, combine the remaining ingredients (including the leftover cinnamon, brown sugar, and flour) and mix well.
4. In a greased baking pan, spread the second blend on top of the apple mixture. Cover with aluminum foil and bake for 1 hour at 350 degrees. **After 45 minutes, remove the aluminum foil and continue to bake for 15 more minutes.**

*Crumbles can be enjoyed with ice cream if desired.

**Peaches, strawberries, blueberries, apricots, and pears can be substituted in for cherries or apples.

Banana Nut Cake

Makes about 12 slices.

Ingredients:

• 2 cups all purpose flour
• 1/4 cup milk (any type works)
• 1 teaspoon apple cider vinegar
• 1/2 cup sugar
• 1/2 cup oil (1/4 cup works)
• 2 mashed medium bananas (the riper, the better)
• 1 tsp baking soda
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp vanilla extract
• 1 cup crushed walnuts
• 1 Packet Quakers Oatmeal “Maple and Brown Sugar” Flavor

Directions:

1. Mix the flour, sugar, baking soda, baking powder, salt, and oatmeal (uncooked) in a big bowl.
2. In the same bowl, mix the mashed bananas, milk, vanilla extract, vinegar, and oil. Then, add the crushed walnuts and mix again.
3. After mixing, pour batter into any (oiled) baking pan and place in oven heated to 350 degrees.
4. Bake for 1 hour. Cool for 10 minutes and serve.

*Cake may be enjoyed warm or cold.

**If desired, 1/4 cup chocolate chips may be added.

Strawberry Crepe

Ingredients:

• 1 cup pancake mix
• 1/2 teaspoon baking powder
• 1/2 teaspoon vanilla essence
• 1 tablespoon sugar
• 1/2 tablespoon butter or oil
• Nutella (To taste)
• Strawberries, sliced (to taste)

Directions:

1. Mix everything together except the Nutella and Strawberries.
2. Let it sit for 30 minutes.
3. Heat a lightly oiled griddle or frying pan to medium temperature.
4. Pour or scoop the batter and pour on the griddle.
5. Spread out the batter to however thin you want your crepe.
6. When both sides are cooked, spread the Nutella across your crepe.
7. Place the strawberries in a line over the Nutella.
8. Wrap and enjoy.