I usually only borrowed Children’s books, non-fiction, and magazines from the library but when I saw this catchy cooking book (from the cover I can tell it’s an interesting book) without thinking twice I grabbed it; Double Delicious!: Good, Simple Food for Busy, Complicated Lives by Jessica Seinfeld. And I enjoyed the recipes so much!
The author, Jessica Seinfeld, is the wife of Jerry Seinfeld. She has three children and none of them like veggies. So Jessica made purees (broccoli, carrots, cauliflowers, sweet potatoes, etc) and always put it to the recipes she made. This is a smart way to keep the balance nutrients in every food without a veggies taste.
I got a lot of stock of Azka’s baby commercial jar foods from WIC, which I rarely use. So with the recipes of this book I can use it 🙂
I made some of the recipes: Chocolate Chip Cookies (with Applesauce) , Macaroni and Cheese (with carrot puree), and Chocolate Yogurt Cheesecake (supposed to be with carrot puree, but I didn’t put it. I just want to make the cake because it looked so tempting!). Azka loves the mac and cheese so much! and for the cookies, the batter seemed wrong but the taste is actually really good, and for the cheesecake…It’s so weird, because there’s no cheese in it but it tastes like cheese!!
Here I share the cake recipes (from the book). Enjoy!
Prep: 20 minutes
Total: 3 hours (including chill time)
Yield: Serves 12
I cheated, I used the instant one, hehe.
½ cup hazelnuts or hazelnut pieces
6 graham cracker squares, or 1 cup graham cracker crumbs
1 teaspoon cinnamon
2 tablespoons canola oil
3 large egg whites
¼ teaspoon salt
1 ½ cups low-fat plain Greek yogurt ( I used Stonefield’s)
½ cup nonfat sour cream
3 tablespoons unsweetened cocoa
¾ cup firmly packed dark brown sugar
½ cup carrot puree
6 tablespoons all-purpose flour
2 teaspoons pure vanilla extract
1. Preheat the oven to 325°F. Place the hazelnuts in a food processor and finely chop. Break up the graham crackers and add them to the nuts, along with the cinnamon. Process into fine crumbs. Add the oil and pulse 2 to 3 times, until the graham crackers are moist. Press the graham cracker mixture into the bottom of an 8-inch-round deep-dish pie plate or an 8-inch springform pan.
2. Place the egg whites and salt in a large, clean metal bowl. With a mixer on high, beat the egg whites until they are fluffy and cling to the bowl when tilted, about 2 minutes. Set aside.
3. In another large bowl, whisk the yogurt, sour cream, cocoa, brown sugar, carrot puree, flour, and vanilla. With a rubber spatula, fold in the egg whites in 3 batches. Pour the batter over the crust and smooth with a rubber spatula.
4. Bake until the edges are slightly browned but the center is still soft and wobbles when the pan is moved, 35 to 40 minutes.
5. Transfer to a wire rack and allow to cool before removing from the pan. Cover and chill for 2 hours before serving.
Calories: 195, Carbohydrate: 28g, Protein: 6g, Fat: 7g, Saturated Fat: 1g, Sodium: 135mg, Fiber:2g