Recipe Extravaganza


Two new recipes today, and one is my birthday cake!  First though, last night’s pasta.

Pasta with Very Few Ingredients

  • 224 grams (or 4 servings) semolina pasta (I used spaghetti)
  • 1 tbsp extra virgin olive oil
  • 1 can tomato sauce
  • 1 tbsp Italian seasoning
  • 1 tsp red pepper flakes
  • 1 small onion, diced
  • 1 clove garlic, minced
  • 2 tbsp bacon bits
  • 4 tbsp capers

Heat oil in a medium sauce pan over medium heat.  Once warm, add all ingredients except pasta.  Bring to a simmer and let simmer while you prepare the pasta.

Boil the pasta according to package directions.

Once pasta is done, drain and mix with sauce.  Makes four servings, or two large ones.  11 WW points for half of the recipe.

This pasta turned out really well.  I really loved it and so did Aaron, though he would have left the capers out as he declared them “weird.”  I love capers though, and I thought it was perfect.  The semolina pasta is SO much better.  We’ll definitely be making only semolina pasta from now on.

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Now for my birthday!  I had a nice, easy breakfast:

A bluebran Vitatop and two blood oranges.

I really wanted to have cake for my birthday, but I had no eggs!  I found some recipes that suggested using applesauce to replace the oil OR the eggs, but I didn’t know what would happen if I did both… so I kept looking, and I found a great pudding cake recipe.  Here’s my take.

Heather’s Birthday Cake

  • 1 box cook and serve coconut cream pudding and pie filling mix
  • 2 cups plus 2 tablespoons skim milk, divided
  • 1 box of devil’s food cake mix (I used a super moist mix)
  • 3 oz reduced fat cream cheese, softened
  • 2 tablespoons powdered sugar
  • 2 tablespoons blood orange juice

Make the pudding according to package directions.  Mine said to whisk the pudding mix into two cups of milk and bring to a boil over medium heat.  Preheat the oven to 350 degrees.

As soon as the pudding boils, take it off of the heat and mix the cake mix in.  The mixture will be thick and lumpy.

Pour the batter into a greased pan.  I used a glass 9×9 pan, but I think a 9×13 would work just as well and just give you a shorter cake.  Bake at 350 for 35 minutes.  When it comes out, it won’t look much different than when it went in…

Now it’s time for the icing.

Mix the softened cream cheese with the powdered sugar, orange juice (plain orange juice would be just fine), and remaining 2 tablespoons of milk until smooth.  I love the look and taste of blood oranges, and we had some, so that’s what I used.  If you use them too, be careful because the juice WILL stain.  The icing comes out thin and a little bit pink.  I poked some holes in the cake to make sure it would soak in a little.

I cut the cake into ten generous pieces, and each piece is 6 WW points.

The pieces turned out a nice size, and the cake was super moist.  It was a little bit denser and fudgier than egg and oil cake, but it tasted like real cake and was very filling.  The coconut from the pudding mix was very mild, so you could probably use just about any pudding.  I LOVED the cake, and for 6 points per generous piece, I will definitely be making more soon.

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2 Responses

  1. YAY you got cake for your birthday! That’s awesome! It looks really good, too!
    *HUGS*

  2. LOVE the recipes! I think you might be missing an ingredient on your pasta sauce recipe though! Maybe tomatoes or tomato sauce?

    The cake looks awesome and kuddos to you for figuring out a way to make a cake with missing ingredients!! YUMMY!

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