Today is another too-warm-for-my-taste day. Kev's and my apartment is on the second floor of an old house, and gets very stuffy very easily. Kev's away for a few days (again!), so I spent the afternoon at my parents' place, which is on a small lake. Deciding we'd had enough sun after a while outside, Mom and I sat down to watch a movie ("Bridget Jones' Diary" -- what is it with me and Renee Zellweger lately? She's just too damn cute.). As is typical of movie-watching, we eventually got to feeling a bit snackish. Tomorrow is grocery day for Mom -- there wasn't much in the kitchen. Scouring the cupboard, I found a can of cherry pie filling. Thinking I'd get a "no," I asked if she had any graham crackers. Oddly enough, there were two boxes of them! Can you hear it now...? The sound of an epiphany forming...? The following isn't necessarily the most nutritious recipe, but it is pretty low on the guilt scale if you use light or fat free Cool Whip. It's also painfully easy!
Cherry Pie Parfaits
cherry pie filling
whipped cream/whipped topping
Crush graham crackers into crumbs. Alternate layers of cracker crumbs and pie filling in parfait glasses/dessert dishes (I used oversized wine glasses) until they seem right. Top with whipped cream/topping.
We both love cherry pie, and this is a reasonable facsimile. The only thing I'd change would be to use cinnamon graham crackers -- all we had were plain ones. I think the cinnamon would be a nice touch. I'm sure this isn't an idea someone else hasn't had, but I've never seen a recipe too terribly close to it... so it's an original idea to me!
Sorry there's no picture -- I left my camera at home.
When most people refer to "the toy store," they're talking about Toys 'R Us, KB Toys, or something similar. When I refer to "the toy store," I'm talking Bed, Bath & Beyond. I'm generally not a "big box" store shopper, but kitchen gadgets and supplies are hard to come by around here. If I can't get what I need at my dad's hardware store (which has a great housewares department!), a trip to BB&B is in order.
Kevin and I went there Monday looking for a new, exciting tube pan for yesterday's banana cake. Mine is just a plain, round, two-piece pan. I had seen a Bundt Pan in my newest Baker's Catalogue that I totally fell in love with (search for "Cathedral Bundt" and you'll find the one I mean), and hoped to find something similar. Unfortunately, all BB&B had was one just like mine, and one shaped like the Jello mold nightmares are made of. I was out of luck...
... in the Bundt pan department. But then, I was looking at the funky candy display near the exit, and found these movie-theater-sized boxes of candy:
Call me an impulse shopper, but I had to make them mine. I couldn't remember the last time I had a Charleston Chew, and who can resist the mini version of a childhood favorite? The box came home with me. Impatience won out on the trip home, and the box was opened. The candies are about 1/4" x 1/4" x 1." There's something almost caterpillar-like about them, but not enough to turn us off from trying them. They didn't disappoint. They're quite a bit softer than their big brothers, with the same flavors. I remarked to Kevin, "this chocolatey coating is amazingly lifelike!" They are, of course, coated with a rather waxy chocolate substitute. Not that there's anything wrong with that! I don't mean to sound negative. Mini Charleston Chews are every bit as good as the "regular" version, and just as fun. I put the remainder in the freezer when I got home that afternoon. I think the big ones say something to the effect of "freeze then smash..." The minis freeze just as well, and don't need to be smashed!
Not that I've told you a lot about my diet yet, but these probably don't seem quite like something you'd think I'd buy... and they're not. I'm pretty sure there's not one naturally occurring substance in these candies, and probably nothing I can pronounce. I haven't dared look at the ingredients list. But everyone gets sugar cravings once in a while!
Mini Charleston Chews are a fun twist on a blast from the past. Pick up a box next time you're at "the toy store!"
My image hosting site, photobucket, is experiencing some technical difficulties, so you may or may not be able to see the beautiful eggs I bought yesterday (but trust me -- they're adorable!), or any other photos I've posted. Photobucket assures its users that the problem is being addressed, and that everything should be back to normal soon. Here's hoping...
But I did it anyway. I've had banana cake on the brain for a few days now, and I just couldn't fight it any longer. But first... look at these beautiful eggs I bought today!
And it's not even Easter yet!
In my advanced years (ha ha ha), I have become more careful about what I put into my body. My latest kick is trying not to eat anything I can't pronounce, and to buy as much organic food as possible -- especially dairy and eggs. It just seems right. I was at my local health food store today and realized I was almost out of eggs, and needed some for my baking projects. Perusing the egg selection, I noticed some cartons labelled "Gentle Ways Farm," which I had never heard of, which just so happens to be in my home town! Like that wasn't exciting enough, the eggs inside said cartons were smaller than the average egg, in adorable assorted pastel colors! Pink, green, blue, yellow, white, and ever-so-pale tan. I was aware of the existence of these eggs, and had seen them on TV, but had never seen them in person. I couldn't resist. I only hope the picture does them justice.
One of the white eggs went into the following tried-and-true recipe (I couldn't bear to sacrifice a colored one yet):
Banana Ring Cake
1-1/4 cups all-purpose flour
1 cup whole wheat flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
2 tablespoons vegetable oil
1/2 cup sugar
2 egg whites
3 tablespoons skim milk
2 teaspoons vanilla extract
3 medium, ripe bananas, mashed (1-1/2 cups)
Preheat the oven to 350.
Lightly oil a 10-inch tube pan, or spray with nonstick cooking spray.
In a large bowl, combine both flours, baking powder, and baking soda. Mix well.
In another bowl, combine remaining ingredients, except bananas. Mix with fork or wire whisk until blended. Add bananas and whisk again.
Add banana mixture to dry ingredients. Mix just until all ingredients are moistened. Place in prepared pan (mixture will be shallow in pan).
Bake 30 to 35 minutes, until a toothpick inserted in the center of the cake comes out clean.
Cool in pan on wire rack for 5 minutes, them remove cake to rack. Serve warm for best flavor.
This recipe comes from another of my favorite cookbooks with another dorky title: "Lean, Luscious, and Meatless," by Bobbie Hinman and Millie Snyder. Yes, the same Bobbie who brought us "Oat Cuisine." Where do you think I heard about "Oat Cuisine!" =) "Lean, Luscious, and Meatless" is a great vegetarian book full of simple, homey recipes that use fairly "normal" ingredients. It's easily one of my most-used cookbooks. And this is one of my most-used recipes. I usually have a couple bananas that get away from me when I'm near the end of the bunch, which I tend to throw in the freezer to use for smoothies (but that's another show, as my man Alton Brown would say!). Sometimes there are just too many to put in back stock. That's when the banana cake recipe calls out "pick me, pick me!" So I do. And here is the finished product...
Do you like my artistic dusting of powdered sugar? Bam! I like the way it hit the edges of the plate.
The cake didn't rise as high as it usually does, which I blamed on today's humidity... until I was typing the recipe here and realized I'd forgotten the baking powder (I thought it was strange that the recipe called for baking soda, but no powder!). Oh, well. You'd never know it was missing from tasting it. Other than this one-time mistake, I don't usually futz with this recipe too much. Except... I use one whole egg instead of two whites, for reasons I explained in my "raspberry corn muffins" entry, and I use 1-1/2% milk, for reasons I explained in my "raspberry corn muffins" entry. I use four bananas and leave out the oil. And I use sucanat, an unrefined sugar, which I find to be sweeter than white sugar, so I use a bit less than is called for. I also like to leave the bananas kind of chunky, so I get the pretty yellow pieces you can (almost) see on the top of the cake.
So there it is. A staple in our diet... good for a sugar craving, and almost guilt-free! Kevin is always very happy when I make this.