It was one of those days where I wanted to do some baking, but I ran out of eggs (as well as good ideas). It was also too cold to go to the grocery store.
I found some jars of apricot filling in the pantry. Mind you – I did not buy this. It isn’t something I usually bake with. I’m fairly certain that my husband bought it by mistake. I don’t hate apricot though, so I figured I’d better use it.
Any fruit filling works pretty well with a plain cake mix. It provides flavor and moisture, and also helps to bind the ingredients together. But I still needed to add at least 2 eggs. The fruit alone doesn’t do the same good job at binding as eggs do. So I had to improvise by making some kind of egg substitute.
Thank goodness for Google. I found out that if you combine water, vegetable oil, and baking powder in a specific ratio, it forms the consistency of a runny egg – helping to bind any baked good together. It was a worth a shot, and I’m glad I tried it – because in the end result, you couldn’t even tell there was no egg. This will make vegan baking a cinch from now on 😉
Continue reading Apricot squares
This is basically my own twist on a classic dump cake. I don’t personally like how a dump cake is baked in layers – with the fruity pie filling on the bottom of the pan. I like a more cakey texture, so I combine my fruit filling with a cup of the cake mix and some fresh fruit – and use the rest of the dry mix to make the buttery crunchy topping.
For this particular cake I used blackberry pie filling and lemon cake mix. My family LOVES lemon, and blackberries (or blueberries) work so nicely with lemon cake. Other pairings I love for this recipe are:
peach (or strawberry) pie filling + yellow (or golden butter) cake mix
cherry pie filling + devil’s food (or chocolate) cake mix
pumpkin (or apple) pie filling + spice cake mix
Continue reading Fruity crunch cake (a dump cake variation)
This time of year is the end of cherry season – so I’ve been trying to load up on them before I can’t find them at the grocery store anymore. This summer’s harvest has been as fresh and delicious as ever. I usually just eat mine as is, but my eyes were bigger than my stomach when I bought quite a few pounds of them recently. I knew I wouldn’t have enough time to snack on my cherries before they started to go bad, so I had to start incorporating them into some pies, tarts, and breads.
This was the perfect opportunity to have fun with my bread machine (some of you know how obsessed I am with my bread machine). This bread has a wonderful balance of components and flavors – a bit of fruity sweetness from the cherries, a bit of dense chewiness from the whole wheat flour, and just a tad of spice from the cinnamon and nutmeg. This loaf is perfect sliced up and eaten as toast with butter and jam, in the bread basket at dinnertime, or as a killer PB&J.
Continue reading Dark cherry wheat bread