Friday, March 22, 2013
It’s Been Awhile, But I’m Back
It has been quite some time, since I made any posts on my blog. I’m sorry for that, for there has been some personal issues that were unavoidable. You see, my wife had passed away and after 28 years of her putting up with my antics in the kitchen, it was and will be miss dearly, For she was my biggest critic, when it came to tasting any of the dishes or desserts that I make. Now I have to take it upon myself to be the guinea pig, and criticize what I make.
Now to the food. But not just any food, for I had a craving for something not too sweet, something close to being healthy and delicious as well.
I went into my laboratory (my kitchen), not knowing what I was going to make. I rummaged thru my cupboards and pantry in search of what I could make. Well as it turned out, it is low in sugar, very healthy (if you’re not gluten-free), but most of all it was delicious. I couldn’t stop at one.
Carrot Cake Bars (Low Sugar)
1 ½ c. all-purpose flour
¼ c. whole wheat flour
1 tsp. baking powder
½ tsp. baking soda
½ tsp. cinnamon
½ tsp. ginger
¼ tsp. salt
½ c. vegetable oil
6 tbsp. sugar
¼ c. unsweetened pineapple juice concentrate
1 tsp. vanilla
1 c. shredded carrots
½ c. golden raisins
½ c. crushed unsweetened pineapple, drained
Preheat oven to 350. Grease and flour 9x5x3 inch pan.
In a bowl, toss dry ingredients. In second bowl, stir oil, sugar, eggs, juice and vanilla. Stir liquid into dry ingredients until smooth. Stir in carrots, raisins and pineapple. Scrape into prepared pan. Bake 35-40 minutes. Cool in pan on rack, 1 hour.
Light Cream Cheese Frosting
8 oz. pkg. cream cheese
5 tbsp. unsweetened pineapple juice concentrate
½ tsp. vanilla
½ tsp. finely grated orange zest
Beat all ingredients together until smooth.