See Fish Bake!

by candace

This is my Dave that was referred to in the previous post. I took this picture a few weeks ago. I like how the pictures are almost identical. I just showed him this picture of Ryan and he said, "Ryan has been making my bread?? Whoa! What design did he use on the top? That looks pretty advanced. He is progressing quickly." This bread making is serious business.

See Fish Bake!

by maggie

My amazingly hot and 'domestic' husband decided he wanted to start baking his own bread. He got the idea from Candace's husband Dave, who got the idea from their aunt, Nikki. After Ryan witnessed Dave bake the bread himself, he immediately got online and ordered the book "Artisan Bread in Five Minutes a Day"! He has already baked about a dozen loaves. He is the cutest! And the bread is delicious.

SEE FISH BAKE a healthful treat

Well, Amy's post on pumpkin muffins motivated me to make this pumpkin cake recipe that I have been wanting to try for awhile. I always procrastinate making something new that is supposed to be both super nutritious and delicious because it works less than 50% of the time. Plus I hate wasting my time and expensive, healthful ingredients on something that no one wants to eat. This time, however, it was a success! and I'm going to share it with you:

WHOLE WHEAT PUMPKIN CAKE--slightly adapted from The Diet Rebel's Cookbook, Eating Clean and Green by Jillayne Clements and Michelle Stewart (These girls are right up my ally--I highly recommend their book.)

2 cups sprouted soft white wheat flour (it's ok if yours happens to not be sprouted)

3/4 cup dehydrated cane juice (sucanat)

1 1/2 tsps. baking powder

2 tsps. ground cinnamon

1 tsp. baking soda

1/4 tsp. sea salt

1/4 tsp. ground cloves

4 eggs

1/4 cup water

15 oz. pumpkin puree

3/4 cup butter or coconut oil (I used both)

1/4 cup pure maple syrup or honey

*Mix the wet ingredients in a large bowl. In a separate bowl, mix the dry ingredients. Combine both mixtures and mix well. Pour the batter into an ungreased 9 x 13 glass baking dish and bake for 25 to 30 minutes at 350 degrees. Cool completely. In the meantime, make the topping:

12 oz. cream cheese (I used cream cheese that I made from Greek yogurt that was non-fat. See my post "See Fish Experiment")

3/4 cup butter

3 tsps. pure vanilla extract

2/3 cup pure maple syrup

1/3 cup sprouted (then dried) chopped almonds--optional

*Blend all of topping ingredients, except the almonds, with a mixer. When cake is cool, frost it, sprinkle almonds on top, and refrigerate.