I've been a baaaaaaaaaaad Blogger!

Despite my absence here, I have been doing some cooking/baking. I'm taking a cautious approach to TWD - while I love that I'm baking again, I've got to nip this weight gain in the bud. I've thought a lot about this. Since my husband finally finished the Chocolate Chunkers, he needed something for breakfast. I really wanted to make the Dimply Plum Cake that was chosen last week by Michelle of Bake-En. Unfortunately, my farmer's market didn't have any Italian Plums by the time we showed up last weekend. However, this week they did have them. Yeah!! I decided that serious calorie reduction is going to be required in Dorie's recipes if I'm going to continue. Fortunately, my revisions were successful. My husband really likes it and I'm able to indulge in a small piece once in a while.


J's Adapted Dimply Plum Cake
makes 8 servings

1 1/2 cups all purpose flour
2 t. baking powder
1 T Butter Buds
1/4 t salt
1/2 t cinnamon
1/3c agave nectar
1 large egg
1/4 c. egg substitute
1/3c. vegetable oil (I used a light olive oil Not EVOO!)
1 1/2 t. vanilla
8 Italian plums,, cut in half and pit discarded

Preheat oven to 350 and grease an 8" square pan.

Whisk toether dry ingredients. In another bowl, with either a stand or hand mixer, mix the wet ingredients. With a spatula gently mix in the dry ingredients just until combined. Pour into prepared pan. Place plum halves, cut side up in a 4 x 4 pattern and push down into the batter.

Bake for 30 minutes or until golden brown and a toothpick comes out clean when inserted in the middle.

I've also been making Ratatouille for several weeks with our Market bounty. I searched the web for recipes and decided to make up my own. What sets mine apart is that I roast the veggies, use red wine and slow cook it in the crockpot for several hours.

Roasted Veggies just our of the oven.

J's Ratatouille

1 large eggplant - cubed
1 large onion - roughly chopped
3 cloves of garlic - finely chopped
3 carrots - sliced
1 cup mixed bell peppers (I use Trader Joe's frozen)
1 large zucchini - sliced on the diagonal
2 T extra virgin olive oil
2T Italian seasoning
1/2 t freshly ground pepper
1/2 t. salt
1/2 cup red wine
1 can (23 0z) crushed tomatoes

Preheat oven to 375.
Put all of the veggies on a large baking sheet and drizzle with olive oil. Roast for 30 minutes or until golden and soft. Meanwhile mix the seasonings, wine and tomatoes in the crock pot and put on low. When veggies are done, add them to the crockpot and stir to blend. Cook on low for at least 2 hours.

Makes about 6 one cup servings.