Recipe

cjohnstone

Carrot Cake Bars

This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.

Carrot Cake Bars Lightened Up With Mott

Hi there, this is Christi from Love From The Oven. Today I’m sharing one of my favorite spring desserts, carrot cake! I’ve been lightening up my carrot cakes for years with applesauce, it works so wonderfully in carrot cake, and I’m sure you are going to love it. For today’s recipe, I started with BHG’s recipe for Carrot Cake Bars.

Recipe for carrot cake bars with applesauce

I love making carrot cakes for Easter, you have to love a cake that works in some veggies! While most carrot cake recipes call for oil, some up to a whopping cup of oil, I’ve found that replacing some of that oil with applesauce works wonderfully. I replaced half the oil in this recipe with Mott’s Applesauce. It’s such an easy way to reduce the fat and cut a few calories.

Carrot cake made with applesauce

This recipe starts with a box cake mix, making it a great choice if you are a little short on time. It’s not as dense and heavy as some carrot cakes are, which can often be a bit too rich after eating lunch or dinner. While the original recipe calls for raisins, I’m in the “no raisins in my carrot cake” camp, but if you love raisins, by all means, include them! Another great add in for carrot cake is diced pineapples, and of course, walnuts or pecans. Feel free to mix in whichever your family enjoys. I doubled the amount of carrots called for in the original recipe, as I love a very carroty carrot cake. I like to run my carrots through the food processor prior to adding them to my cake mix. While you do have to grate your carrots, you can skip this step, totally optional.

Carrot cake recipe

One other change I made with this recipe was swapping cinnamon for the ginger called for in the recipe. We prefer the taste of cinnamon to ginger, and you can really use either, or even both if your family enjoys a spicy carrot cake. You can easily whip up this recipe in the morning and have it ready to serve after lunch. You can make your cream cheese frosting from scratch, or go with a 16-ounce can of cream cheese frosting.

Easy Carrot Cake Recipe Using Applesauce

To make this recipe the way I did, here are the changes you want to make from the original recipe.

  • Instead of using 1/2 cup cooking oil, use 1/4 cup cooking oil and 1/3 cup Mott’s Applesauce
  • Instead of using 1 cup of finely shredded carrots, use 2 cups of finely shredded carrots
  • Instead of using ginger, use cinnamon.

I hope your family enjoys this delicious cake as much as mine did. It’s such a fantastic dessert for spring! Feel free to come and visit me over on my blog, Love From The Oven, or on Facebook, Instagram or Pinterest! Thanks so much for having me.


cjohnstone

Oatmeal Cookies

This is a post from Love from the Oven provided by our sponsor, Mott’s Applesauce.

Hi everyone, this is Christi Johnstone from the blog, Love From The Oven. Today I’m sharing another great recipe that I have “made over” using Mott’s Applesauce. Who wants oatmeal cookies? I do!

Oatmeal Cookies

I love cookies, I’ve even written a book, Smart Cookie, all about cookies! One of my all time favorite cookies is an oatmeal chocolate chip cookie. I love the combo of the chewy texture you get from the oatmeal and the delicious richness of the chocolate chips. I also love what a flexible cookie base an oatmeal cookie is, as it can be made with chocolate chips, raisins, butterscotch chips, nuts, dried fruits, there are so many possibilities!

Oatmeal Chocolate Chip Cookies

While most cookie recipes call for about a cup of butter, I’ve lightened up BHG’s Oatmeal Cookie recipe by replacing some of the butter with Mott’s Applesauce. These cookies have 1/2 cup of butter, which is half that of the average oatmeal cookie recipe. The results are delicious, especially for those who love a good, chewy, oatmeal cookie. In addition to lightening these up with applesauce, I also replaced the all purpose flour with white whole wheat flour. I love how white whole wheat flour works so well in place of all purpose flour, and transforms these cookies into a whole grain treat.

Whole Wheat Oatmeal Cookies

To make my version of these Oatmeal Cookies, you will want to make the following changes:

  • In place of 3/4 cup of butter, use 1/2 cup of butter and 1/3 cup Mott’s Applesauce.
  • In place of all purpose flour, use white whole wheat flour.

Lowfat Chocolate Chip Cookies

We loved these cookies! A great hint for keeping your cookies moist when storing them is to place a slice of sandwich bread in the container you are storing your cookies in. It works like a charm with these cookies!

I hope you enjoy my version of these Oatmeal Cookies. Thanks so much for having me here today at Delish Dish on BHG! Please come say hi on my blog, Love From The Oven, or my Pinterest, Instagram or Facebook pages.


Kelly Senyei

Strawberry Dessert Bruschetta with Toasted Coconut

Savory bruschetta takes a turn on the sweet side with quick and easy Strawberry Dessert Bruschetta topped with toasted coconut and salted peanuts.

Sweet Dessert Bruschetta Recipe

While I’m all for the traditional tomato-topped take on bruschetta, this slightly sweeter alternative has become my go-to dessert for busy weeknights. So I’ve transformed the original recipe into a Nutella-slathered, strawberry-studded, coconut-sprinkled treat. And it all begins with thick slices of sourdough bread that are brushed with unsalted butter before going for a quick toast under the broiler.

Sweet Dessert Bruschetta Recipe

Next up is a generous layer of creamy Nutella that’s spread on the crispy toasts while they’re still slightly warm. And we could call it quits right there and still have a show-stopper, but I’m taking the dessert indulgence a few flavorful steps further with the addition of sliced strawberries.

Sweet Dessert Bruschetta Recipe

If the strawberries at your local market are looking less than impressive, don’t hesitate to customize your fruit topping by opting for fresh blueberries, blackberries or raspberries instead.

Sweet Dessert Bruschetta Recipe

The final touches on our confectionery canvases? Chopped salted peanuts and toasted coconut for a sweet-meets-salty stunner of a dessert. And best of all, you can forget the forks and dig in with your fingers.

Sweet Dessert Bruschetta Recipe

Ready to swap tomatoes for strawberries in this quick and easy treat? Check out the original recipe for Sweet Dessert Bruschetta and customize your creation with your favorite spreads, fruit, and sweet and salty toppings.

- Kelly Senyei, Just a Taste


BHG Guest Blogger

Pistachio and Chocolate Chunk Cookies

Pistachio and Chocolate Chunk Cookies

Hi! My name is Kate, and I’m the “i” over at i heart eating. My site is all about easy recipes that anyone can enjoy. I’m excited to be here at Delish Dish today, and I’m especially excited to be sharing a recipe for one of my favorite things – cookies!

Pistachio and Chocolate Chunk Cookies

Like so many others, I made a resolution to eat healthier in the new year. I still enjoy an occasional indulgence, though, and these cookies are perfect for those times.

Pistachio and Chocolate Chunk Cookies

The recipe for Jumbo Pistachio and Milk Chocolate Chunk Cookies in the Better Homes & Gardens’ achives totally called my name. You can never go wrong with anything that has chocolate or pistachios in it. But when you combine chocolate and pistachios in one delicious little cookie package, it’s pretty much dessert heaven! I only made a few minor changes to the recipe. I used semisweet chocolate disks instead of chopped milk chocolate, increased the amount of vanilla to 1 tablespoon, and rolled the cookie dough in a little granulated sugar for some extra sweetness and texture before baking them.

Pistachio and Chocolate Chunk Cookies

The results were soft, buttery cookies full of rich, melty chocolate and crunchy pistachios. So, if you’re like me, and you love a good cookie, give these a try!


Kelly Senyei

Quinoa and Fruit Breakfast Bowls

Start your morning with quick-fix Quinoa and Fruit Breakfast Bowls topped with your choice of fresh fruit, chopped nuts, toasted coconut and more.

Quinoa and Fruit Breakfast Bowls Recipe

Breakfast is often the most rushed meal of the day, but now it just got a whole lot faster and more filling thanks to Quinoa and Fruit Breakfast Bowls. This hearty morning meal stars nutrient-packed quinoa, which can be cooked up to three days in advance and stored in the fridge for a quick and easy breakfast alternative to cereal and oatmeal.

Quinoa and Fruit Breakfast Bowls recipe

Once the hull is visible on the quinoa, you know it’s cooked to puffed perfection. At this point, it can be wrapped securely in plastic wrap and stored in the fridge, or you can continue on to breakfast bowl glory.

Quinoa and Fruit Breakfast Bowls recipe

And this is when the customization kicks in. While the original recipe calls for stirring in apple juice and topping the quinoa with a dollop of jam, I’ve opted to skip the sugar-packed juice and jam, swirl in a scoop of peanut butter and top it all off with added crunch, courtesy of some toasted coconut.

Quinoa and Fruit Breakfast Bowls recipe

To toast flaked coconut, simply spread it in an even layer on a parchment paper-lined baking sheet then bake it at 350ºF for 5 to 7 minutes, tossing it as it browns. The coconut will toast quickly, so it’s important to mix it while it bakes to ensure an even, golden brown color. 

Quinoa and Fruit Breakfast Bowls recipe

Add some chopped nuts and a drizzle of honey or agave nectar to your bowl, and breakfast just went from blah to brilliant!

- Kelly Senyei, Just a Taste


Kelly Senyei

Raspberry Cream Cheese Coffee Cake

Make morning meal time a breeze with this quick and easy recipe for Raspberry Cream Cheese Coffee Cake that stars moist vanilla cake studded with fresh berries.

Raspberry-Cream Cheese Coffee Cake Recipe

Breakfast just got a whole lot better thanks to my new go-to coffee cake recipe that’s quick enough to whip up on weekday mornings and also impressive enough to serve at weekend brunch. While the original recipe was a sliceable slam-dunk, I’ve swapped the lemon zest for orange zest, kicked up the vanilla factor and opened the door wide open for endless topping possibilities.

Raspberry-Cream Cheese Coffee Cake Recipe

And it all begins with a basic coffee cake batter that I’ve flavored with 1 1/2 teaspoons of fresh orange zest and 2 teaspoons of vanilla extract. After a quick blend in the stand mixer, half of the batter is transferred to the prepared cake pan. And this is when the real star of the show makes their entrance…

Raspberry-Cream Cheese Coffee Cake Recipe

A layer of cream cheese filling is poured atop the batter and spread to all edges before being topped with the remaining half of the batter. Then it’s time for a quick 20-minute trip to the oven.

Raspberry-Cream Cheese Coffee Cake Recipe

Once the coffee cake has par-baked, it’s removed from the oven and crowned with handfuls of fresh, juicy raspberries. The raspberries sink or swim into and atop the cake before it’s returned to the oven to finish baking.

Raspberry-Cream Cheese Coffee Cake Recipe

The result is a fruit-filled eye-catching confection that tastes just as great as it looks. Ready to let those creative juices flow? Stir in a handful of chocolate chips or chopped nuts and top it all off with a mixture of blueberries, strawberries and blackberries for the ultimate start to your day.

- Kelly Senyei, Just a Taste