Chocolate Apple Beet Cake Recipe

Yes, That's Right I Said BEET Cake

Chocolate Apple Beet Cake Recipe

I recently signed up for an organic produce delivery service right to my front door and this week my delivery included a bushel of beets and a bushel of apples. Since I am the only person in my house who will actually eat beets I headed straight for Pinterest and found a recipe for Apple Beet Cake. I knew if I adapted a little and added a wee bit of chocolate that I might actually accomplish having my family ingest an often discarded vegetable — BEETS.
Simply cover chopped and peeled beets and apples with water.
Simmer until soft, then drain and puree.
Stir together dry ingredients.
Beat butter and sugar.
Beat in eggs, vanilla, blended apples and beets and cocoa powder.
Slowly beat in dry ingredients.
Stir in chocolate chips (if using).
Pour batter into pan.
Sprinkle with icing sugar and enjoy!

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
2 eggs
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!

PS: My kids loved this cake so much I sent it to school as their "treat" two days in a row.
PPS: Looking for more fall cooking and baking? Try my Slow Cooker Apple Crisp, my Apple Bites and my Mini Apple Pies. Don't forget to check out my Top Ten Tips For Apple Picking With Kids too!
Adapted from Today's Parent.

Blessings In A Backpack

An Organization Dedicated To Feeding Food Insecure Children And Their Families

Blessings In A Backpack

As a mom, I have deep-rooted empathy and heartbreak at the idea of children going hungry. Whether it's in third world countries or in our own school district, the idea of a child's tummy grumbling and a parent not having the ability to feed him or her makes my heart ache.
As a food blogger, I know how lucky my children are to be exposed to new and (hopefully) yummy recipes on a regular basis. I also know how lucky my children are to have three full meals and regular snacks every day.
As a professional fundraiser, I know how hard it is for an organization to distinguish themselves enough from every other not-for-profit out there and attract enough donations to fulfill their mission and their potential.
That's why when I learned Edelman's annual corporate responsibility program "The Little Give" was supporting Blessings In A Backpack, I knew I had to share the amazing work this organization does.
31% of elementary school students and 62% of high school students start their day without a nutritious breakfast.
Children under 18 represent approximately 40.7% of food bank clients in Canada. This representation is directly tied to the level of household income, 50% of recipients are families with children.
It's hard to believe that in Canada, one of the world's richest countries, statistics like these could possibly be true — but they are.
Thankfully, in many of the schools where poverty and food insecurity are especially present, breakfast and lunch programs have been implemented. But hunger doesn't take the weekend off and that's where Blessings In A Backpack comes in.
Blessings In A Backpack provides backpacks filled with food every Friday for food insecure kids to take home and return the backpack empty on Monday, ready to start their week. How does this simple act help? Here's what Violet has to say: “I like taking the backpack home because sometimes when we don’t have money for food, the backpack really helps. We keep some of the food for our school lunches on Monday. We like bringing the backpack home because we know we will have more food for the weekend.” – Violet, Grade 5
There are added benefits to feeding children on the weekend as well—attendance at school and productivity soar, students report greater attentiveness and improved energy; teachers see improvements in study habits and demeanour, and parents feel relief and support for their own family.
“The continuous effort required of a young person who is hungry—to think about eating, the urge to try and not think about the lack of food to eat—is in itself exhausting. How can we expect a child to sit still and learn under those conditions?” – Adam Markwell, President of Blessings in a Backpack Canada.
The results of ensuring children do not go hungry either during school hours or on the weekends are huge and impactful. It's not just about ensuring that tummies don't grumble, it's about changing lives and putting value on the lives, the education, and the well-being of every single Canadian child no matter their parents' income.
If you live in the Toronto area, I urge you to get involved, to learn more about Blessings In A Backpack and to help support their work. Because Blessings In A Backpack purchases food at a reduced rate, your donation of only $100 can feed one child on the weekends for an entire year. Donations of new and gently used backpacks are always needed as well.
You can also hold your own challenge, just like the amazing people at Edelman who are donating employee time to help build awareness and raise funds for Blessings In A Backpack
If you live outside of Toronto you are still able to support Blessings In A Backpack or look for other organizations in your area who help feed children in need.
Blessings In A Backpack is taking a stand against hunger in our country, but they can't do it without our help. Every little bit helps — even the simple act of sharing the story of their work with someone else who may be able to help.

Healthy Roasted Cauliflower Soup Recipe

Low-Fat Cheese And Omitting The Cream Makes This Soup A Healthy Comfort Food Option

Healthy Roasted Cauliflower Soup Recipe

Healthy Roasted Cauliflower Soup Recipe

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.