Posts Tagged ‘oil’

My little one (3 years old) visited a friend and ate there some chocolate chip cookies. He said “I want to make with you chocolate chip cookies just like at my friend’s!”. “I said, “Sure”, but thought  – no way. I don’t make just chocolate chip cookies. Let’s try and put some oatmeal in them! (Yep, that’s how I think all the time. My husband is slowly wearing down under the pressure 🙂 I actually got him to eat a few).

They turned out great!

Ingredients (based loosely on this recipe)

2 cups  oatmeal
1 cup spelt flour
3/4 cups white flour (I ran out whole wheat flour)
3/4 cup brown sugar
1 tsp. baking powder
pinch salt
1 egg
1/2 cup oil
1/2 cup milk
Chocolate chips, about 1/2 cup or to taste
Water if it’s too dry

Mix all dry ingredients together. In a seperate bowl, mix wet ingredients. Combine the two until everything is moistened (add water if necessary). Put by tablespoonfuls on a baking sheet. Flatten with a wet fork (it does not spread). bake at 190°C for 15 minutes until the edges are brown and looks cooked at the center (though it will still be soft in the center). Keep in a box for at long as it lasts 🙂

oatmeal chocolate chip cookies

Bon Apetit!


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Something odd happened to me last week. I ran out of oil.

This almost never happens. I don’t use a lot of oil, and I usually know when to buy more. In addition, I usually have one spare in the cupboard. So to run out of oil, I needed to really use it up. How?

I calculated: We made some schnitzels. My husband is the schnitzel cooker in the family. He makes the best schnitzels I’ve tasted (with the possible exception of my MIL, who taught my husband everything he knows 🙂 ) He uses more oil than I would, but his schnitzels come out much better than I do them, so I never complain 😉 However, he doesn’t use that much more oil than I do – certainly not enough to finish the bottle!

And then I realized: cakes. I finally found an oil based cake that tastes wonderful. Each cake uses 1/2 cup of oil. And in the past 10 days I made 5 cakes: two for Shabbat, one for a birthday, one for my mom (who had 10 guests), and one more for us (As I was already baking for my mom, I baked for us as well). That’s 2 1/2 cups of oil!

But the cakes were great!

This cake is almost like a conjuring trick. It has no margarine, no eggs, no dairy, no baking powder. It uses one bowl and a spoon – no food processor, no extra dishes. And the result is a moist and flavorful chocolate cake that everyone loves. In addition, it is the only chocolate cake that my mom can digest. She has some stomach problems and she bid goodbye to her last chocolate cake a few years ago. She was tempted to taste with her guests, and there was no problem at all. My mom was in seventh heaven!

However, a caveat: This is still a cake. it has white flour and white sugar. In other words, it is healthy only up to a point. But otherwise, it wouldn’t be a cake now, would it? 😛

Note: after noticing a bitter after-taste in some cases, the baking soda and vinegar have been replaced with one heaped teaspoon baking powder. Problem solved!

Ingredients (based on this recipe)

  • 1 cups white sugar
  • 1.5 cups all-purpose flour
  • 1 teaspoons baking soda
  • 1 heaped teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1 cups water
  • 1/2 cup vegetable oil
  • 1 tablespoons distilled white vinegar
  • 1 teaspoon vanilla extract
  • 2-3 handfuls chocolate chips, or to taste (optional)
Preheat oven to 175°C. Sift sugar, flour, baking soda, salt and cocoa powder into a  large bowl. Mix. Add water, vegetable oil, vinegar and vanilla. Mix. Pour into 25x25cm pan. sprinkle chocolate chips on top. Bake uncovered for 20-25 minutes or until toothpick comes out clean. Let cool and eat!
Note: I kept trying to photograph this cake and never managed to (chewing noises). I’ll try and update this later. (gulp)

Sleeping after eating a lot of cake

Edit: Finally got it 😀

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In keeping with the health fads of the day, I’ve been trying to modify our cakes to be healthier (the chocolate cake and also the 4-cake). The substitutions I thought of were:

  • Substituting half the white flour for whole wheat flour
  • Substituting half the margarine(75 gr) for 60 ml oil
  • substituting brown sugar and/or honey for white sugar
I tried all three on our chocolate cake recipe. substituting flour was good, it made the cake more brownie-like. substituting oil was excellent. Substituting sugar was a flop. Even though I find brown sugar to be as sweet as white sugar, substituting one cup of brown sugar for one cup of white sugar was not sweet enough and came out insipid and bland. I added chocolate frosting to “cover it up”.
In the 4-cake I only substituted the oil, and the result, again was excellent. It makes the cake lighter and was a great success, as I have always found the 4-cake a little dense. As part of its charm is its colour, I didn’t try substituting whole wheat flour yet, but maybe someday…
I know I could just try to find a healthier recipe, but these are the cakes we’re used to. I’m still keeping an eye open for chocolate oatmeal oil based cake, but last time I tried it I got an oily black mess. Any suggestions would be welcome.
Can anyone think of new tips?

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What to do with sour overripe kiwis?

If they’re sweet, my kids love them. If they’re not too ripe, I eat them. But these were overripe and sour.

The last kiwi jam I made was more of a chutney, and while it was good on chicken, I simply don’t use it enough to make again – I ended up throwing away part of the kiwi-pineapple chutney. I had tried before this kiwi matcha cake recipe. The results were more of a bread than a cake as the kiwis then were also sour. It also came out a bit dense. My eldest liked it, but my youngest wouldn’t touch it. And to be fair, part of the reason I didn’t like it was that I tried butter flavoured margarine in it and the fake butter taste was not a good addition. Also, what is matcha?

I looked around the net a bit more and found this kiwi cake recipe. This looked promising as the kiwis were cooked in advance with sugar and lemon so they would be softer and sweeter (in effect, making kiwi jam and putting it in a cake). Also, no butter (or butter flavoured margarine – I am not making that mistake again). The result was a perfect fruit cake to have with tea – the epitome of a tea cake. It reminded me of the apple cakes I used to like, where the bits of apple where hidden in a moist vanilla flavoured cake. Here the result was very similar, but without the vanilla (the brown sugar has a nice taste, though), and bits of kiwi. It was absolutely delicious! I still don’t know how my kids will react to it, but I already ate a whole row for breakfast…

For convenience, I ‘ll copy the recipe here with my changes and comments. As usual, I ignored the icing. Also, I used the microwave instead of an extra saucepan.


About 5 medium-size overripe kiwi fruit
1 cup brown sugar
1 tsp fresh lemon juice
1 large egg
1/2 cup vegetable oil
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
pinch salt
1/2 teaspoon baking soda

Preheat oven to 180° C.

Peel and chop the kiwi fruit. Place in a pyrex bowl with a lid. Add sugar and lemon juice and mix well. Cover pyrex and cook on high in microwave for 1 minute. Take out and stir. Cook another minute. Take out and stir. At this point, the kiwi looked pale green as specified in the original recipe, but I wanted it to be a little less liquid, so I removed the lid and cooked it on high for another minute. I set aside. (It was still pretty liquid, though.)

In a small bowl, mix egg and oil. In a large bowl, sift flour and baking powder and salt.

Add baking soda to kiwi mixture. Mix. The result is kiwi foam, very surprising at first but probably what gives the cake its texture. I think that I should have waited for the kiwi to cool a bit more perhaps (it would have caused less foam) but honestly, how long does it take to stir two bowls of ingredients?

Mix kiwi foam and egg mixture. The result is still very foamy.

Add foam to flour mixture. At this point it begins looking more like cake batter. Mix until moistened (do not overmix) and place in 20 cm square pan (This was my mistake. I thought it was a square pan, but 5×9 inches is more like a loaf pan. I’ll use loaf next time). Level cake in pan (this is important, as it doesn’t level out in the oven – a side effect of using oil and not butter/margarine). Bake in oven about 20 minutes (the cooking time is much less than the original because I used a bigger pan). Cake is ready when brown on top and toothpick comes out clean.

Let cool and eat!

Kiwi Cake

Love Food – Don’t Waste!

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