2 apples, peeled and chopped
2 beets, peeled and chopped
1 1/4 cups flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 cup butter, softened
1 cup sugar
1 tsp vanilla extract
2 tbsp. cocoa powder
1/2 cup milk chocolate chips (optional)
In pot, place peeled and chopped beets and apples and enough water to cover. Bring to a boil and simmer until soft. If using fresh beets (like I did) this will take approx. 30-45 minutes. If using canned beets, this will take approx. 15 minutes.
Drain and puree using blender, food processor or hand held blender. Set aside until cool.
In bowl, gently stir flour, baking soda, baking powder and salt until combined (I just use a fork).
Beat in eggs, apple and beets puree, vanilla, and cocoa powder.
Slowly beat in dry ingredients until smooth.
Stir in chocolate chips (if using).
Pour batter into 8x8-inch square pan lined with parchment paper and bake in pre-heated 350F oven for 45 to 50 minutes.
Cool cake in pan on cooling rack for 10 to 15 minutes.
Carefully remove cake from pan, peel off parchment and continue to cool on rack.
When cake is completely cool, sprinkle with desired amount of icing sugar and enjoy!
I started a diet. I know, I know — starting a diet is a food blogger's greatest sin — but it was time. Essentially, this diet is helping me get my healthy eating on track and programming my body not to give into every single craving I have.
But today it's a rainy, chilly, September evening and I was craving something warm in the "stick to your bones" category of food. With all the great end-of-season produce in the farmers' markets right now I have been strategizing on how to rid Roasted Cauliflower Soup of all the cream and heavy cheese that makes it... well delicious, without losing the deliciousness.
Here's what I came up with.
Simply toss your cauliflower and garlic in olive oil.
Roast some cauliflower and garlic cloves.
Then saute some onion and celery.
Add your cauliflower, garlic, rosemary, and broth.
Add (a little bit!) of cheese.
1 large head of cauliflower, cut into florets
3 cloves of garlic, peeled
2 Tbsp. + 1 Tbsp. olive oil
1 white onion, diced
2 ribs celery, diced
1 900mL carton of chicken broth (of vegetable broth if you prefer a vegetarian version)
1 stem of fresh rosemary, with rosemary ripped from stem
1/2 cup low-fat cheddar cheese, grated or cut into small pieces
1/4 cup parmesan cheese, grated or cut into small pieces
Coarse salt and fresh ground pepper to taste
In bowl, toss cauliflower florets and peeled garlic cloves with 2 Tbsp. olive oil.
Spread onto baking sheet lined with tin foil and bake in pre-heated 400F oven for 20 minutes.
When cauliflower is done roasting, saute celery and onion in 1 Tbsp. olive oil over medium-high heat until soft (approx. 5 min).
Add roasted garlic and use end of wooden spoon to crush.
Add roasted cauliflower, rosemary and chicken broth and bring to a boil.
Allow to boil for 2 minutes, then reduce heat to low and simmer for 20 minutes (cover loosely for the last 10 minutes).
Using a submersion blender (or in batches in regular blender) blend soup to desired consistency.
Add cheese, stir until melted and serve with white crusty bread or whole wheat melba toasts for a healthier option.
Looking for some of my other soups? Try my Buffalo Chicken Soup, my Slow Cooker Chicken Noodle Soup, my Slow Cooker French Onion Soup, my Weight Loss Soup, my White Cheddar and Ale Soup and my Dad's Two Potato Soup.
Adapted from Two Peas and Their Pods.