tag:dreamwidth.org,2011-07-22:923523 fidesquaerens fidesquaerens 2011-08-07T18:05:47Z tag:dreamwidth.org,2011-07-22:923523:1929 2011-08-07T18:05:47Z 2011-08-07T18:05:47Z public 0 When I was searching for easy recipes the other day, I stumbled across this desert recipe. Made it this morning and it was both simple and delicious. I used sugar-free yellow cake mix and made it into cupcakes - they are moist but not too moist, and the recipe is tasty and original in my opinion. I wonder how it would work with other yogurt flavors, like white cake + strawberry yogurt. Might be worth giving it a try some day.<br /><br /><b>Ingredients</b><br /><br /><i>for Cake</i><br />1 box Betty Crocker® SuperMoist® yellow cake mix<br />1/4 cup Gold Medal® all-purpose flour<br />1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 2-lb container)<br />1/2 cup water<br />1/4 cup vegetable oil<br />1/2 teaspoon ground ginger<br />1/2 teaspoon ground nutmeg<br />3 eggs<br /><br />Topping<br />1 1/2 cups frozen (thawed) reduced-fat whipped topping<br />1 cup Yoplait® Original 99% Fat Free creamy harvest peach yogurt (from 32-oz container)<br />2 cups frozen sliced peaches (from 16-oz bag), thawed, drained<br /><br /><b>Baking Instructions</b><br /><br />1. Heat oven to 350°F (or 325°F for dark or nonstick pan). Spray bottom and sides of 13x9-inch pan with baking spray with flour.<br />2. In large bowl, beat cake mix, flour, 1 cup yogurt, the water, oil, ginger, nutmeg and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.<br />3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.<br />4. In small bowl, mix whipped topping and 1 cup yogurt until blended. Serve cake with peaches and topping mixture. Store loosely covered in refrigerator.<br /><br /><img src="http://www.dreamwidth.org/tools/commentcount?user=fidesquaerens&ditemid=1929" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments tag:dreamwidth.org,2011-07-22:923523:1276 2011-08-05T02:09:07Z 2011-08-05T02:09:07Z public 3 Tonight I tried out a recipe for pizza muffins (below). I was out of pepperoni so in an attempt to give it more taste added a bit of the pizza sauce to the batter in an effort not just to make cheesey biscuits. Because I don't cook much I didn't realize this would make it too moist. So for me it was a bit of a failure.<br /><br />That said, the muffin <i>tops</i> were really tasy, and the recipe itself was easy enough for even a kitchen klutz for me to try. I think it would have worked really well if I hadn't fiddled around with it. In case anyone else wants to give it a try...<br /><br /><span class="cuttag_container"><span style="display: none;" id="span-cuttag___1" class="cuttag"></span><b>(&nbsp;<a href="http://fidesquaerens.dreamwidth.org/1276.html#cutid1">Read more...</a>&nbsp;)</b><div style="display: none;" id="div-cuttag___1" aria-live="assertive"></div></span><br /><br /><img src="http://www.dreamwidth.org/tools/commentcount?user=fidesquaerens&ditemid=1276" width="30" height="12" alt="comment count unavailable" style="vertical-align: middle;"/> comments