EVERYDAY FOOD STORAGE » Beans that Magical Fruit

Making your own cake mixes-Food Storage Style: Fudge Brownies

Crystal — Tue, 28 Feb 2012 22:16:02 +0000

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

This week is the week where I am sharing with you awesome homemade mixes for cakes, brownies, and muffins from food storage and yesterday, I shared the Dark Chocolate Cake mix (the one that made me decide to NEVER buy another store bought mix again). Today is BROWNIES….FUDGE BROWNIES. Okay, if you’re like me-you’re nervous to try homemade brownies because, let’s be honest, there are a lot of BAD homemade brownie recipes out there. Personally, to me, a good brownie has to be FUDGY and most store bought mixes are so ooey gooey fudgy and a lot of homemade brownies are not (or at least the ones that I’ve tried). So, to be honest, I really debated on whether or not it would be possible to make a homemade brownie mix similar to what you would find at a store. However, this was meant to be because-FINALLY! I found THE BEST BROWNIE recipe for making a homemade brownie mix. The best news, for someone like me who loves beans, is that it is STILL fudgy even after substituting 100% of the oil for beans. Totally A-W-E-S-O-M-E!

HOMEMADE FUDGE BROWNIE MIX-FOOD STORAGE STYLE!

MAKING THE MIX:

• 3 C. cocoa
• 8 C. white sugar
• 2/3 C. dry egg powder
• 4 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:

• 4 C. brownie mix
• 1 C. oil or bean puree
• 1 t. vanilla extract
• 1/3 C. water
• 1 C. chopped walnuts, optional

Preheat oven to 350 degrees F.

Add wet ingredients to mix and stir until mixed.

Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake). (Bake 50 minutes for 8×8 pan.

THE ONE BOWL RECIPE:

• 3/4 C. cocoa
• 1 C. butter, melted (or bean puree)
• 2 C. white sugar
• 3 eggs (3 T. dry egg powder + 1/3 C. water)
• 1 t. vanilla extract
• 1 C. flour (I use 1/2 whole wheat flour and 1/2 all-purpose-100% whole wheat can be a little gritty)
• 1 C. chopped walnuts, optional

Preheat oven to 350 degrees F.

Mix dry ingredients together. Add wet ingredients and stir until mixed.

Spread in greased 13×9 inch pan. Bake for 35 minutes (do not overbake). (Bake 50 minutes for 8×8 pan.

CRYSTAL’S EXPLANATION

So I know what you’re thinking now. “Oh MY! A WHOLE CUP of oil?! My store bought mix only calls for 1/2 – 3/4 C. oil-how is this healthier?” Well, here is the deal. Your brownie mix from the store has partially hydrogenated oils in it. They have already put in some of the oil required in the recipe in the mix. If you are nervous about any other part of the recipe (lots of sugar, etc.), the sad thing is, it’s the ugly truth about brownies. Part of why I like cooking from scratch is that you can actually SEE what is going in the recipe and with a mix you can’t. You can judge just from the ingredients how much you should really have. And again, another plug for using BEANS for oil and butter and adding whole wheat to your mix! The fiber and protein in the beans and wheat help your body digest the sugar easier, fills you up faster, and cut the calories from the fat.

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it!

It includes…

How to make your own homemade cake, brownie, and muffin mixes
How to use beans for butter or oil in your baking
My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor (and remember it’s my birthday!), if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Making your own cake mixes-Food Storage Style: Dark Chocolate Cake

Crystal — Mon, 27 Feb 2012 22:04:44 +0000

THIS WEEK IS ALL ABOUT MAKING YOUR OWN CAKE, BROWNIE, & MUFFIN MIXES-FOOD STORAGE STYLE!

Is this not the most beautiful cake you’ve ever seen? Not only is it beautiful but it tastes amazing. All month long we’ve been talking about making cakes with food storage (cakes like Chocolate Molten Cake, Pineapple Upside Down Cupcakes, and Whole Wheat Angel Food Cake-just to name a few). So this week it’s time to tackle cake mixes that you can make at home and from scratch. Now, realistically speaking these recipes are so easy that you wouldn’t need to make a mix ahead of time or you can mix up 4 mixes at a time to have on hand to save you even more time! To give you a clue as to how easy these are-I made this Dark Chocolate Bundt Cake, a Yellow Cake with homemade Chocolate Buttercream frosting, Jumbo Blueberry Muffins, and Brownies all in one afternoon (in about 2 hours) and ALL FROM SCRATCH. I was like a one woman bake sale. The best part (outside of having lots of cake to eat) is that they were all so incredibly good, whole grain, and FAT-FREE! I don’t know a cake mix anywhere that can claim all three of those in the same sentence. I know what your next question is… So what about food storage mixes that you can buy, you know the kind in the #10 can. Well why buy them when you can use all the ingredients you have on hand and actually make them taste good! The food storage mixes you can buy still have a lot of ingredients you can’t pronounce because they are full of preservatives. If you know how to do it yourself you are no longer a slave to the grocery store! (It really is a liberating feeling!)

DARK CHOCOLATE CAKE MIX-FOOD STORAGE STYLE!

Now, this is the recipe that made me decide I will Never,EVER buy another cake mix again. It’s fudgy, rich, decadent, and a billion times (not exaggerating) better than any cake mix. It tastes like a doctored store bought cake mix-you know the kind where people add in sour cream, pudding, or both. But, of course, with out all the added cost and calories. In fact, this cake tastes great 100% whole wheat and with beans instead of the oil. In fact, I was on Studio 5 (a morning show here in SLC) sharing how you can make YOUR OWN mixes and highlighting how to make this one….

MAKING THE MIX:
(Makes 4 mixes)
• 8 C. sugar
• 7 C. (I use whole wheat flour)
• 3 C. cocoa or dark cocoa
• 2 T. baking powder
• 2 T. baking soda
• 4 t. salt
•1 C. dry egg powder
• (2/3 C. non-instant dry milk powder or 1 1/3 C. instant dry milk powder)

Combine ingredients thoroughly and store in air tight container.

USING THE MIX:
• 5 C. chocolate cake mix (make it a heaping 5 C. if you used instant milk powder)
• 1/2 C. oil or bean puree
• 2 t. vanilla
• 1 1/2 C. water
• 1 C. boiling water

Heat oven to 375. Spray 9-inch round pans, 13×9 or bundt baking pan.

Beat all ingredients except boiling water on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30-35 minutes for round pans, 35-40 minutes for 9×13 pan or 50-55 minutes for bundt pan or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pans to wire racks.

THE ONE BOWL RECIPE:
• 2 C. sugar
• 1 3/4 C. (I use whole wheat flour)
• 3/4 C. cocoa or dark cocoa
• 1 1/2 t. baking powder
• 1 1/2 t. baking soda
• 1 t. salt
• 2 eggs (1/4 C. dry egg powder + 1/2 C. water)
• 1 C. milk (3 T. non-instant dry milk powder or 1/3 C. instant dry milk powder +1 C. water)
• 1/2 C. oil (or bean puree)
• 2 t. vanilla
• 1 C. boiling water

Heat oven to 375. Spray 9-inch round pans, 13×9 or bundt baking pan.

Beat all ingredients except boiling water on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

DOWNLOAD MY FREE HOW-TO MAKE HOMEMADE MIXES HANDOUT!

It’s my latest and greatest handout (yes, I’ve been up past midnight for the last three nights working on it…so feel free to leave comments on how much you love it!

It includes…

How to make your own homemade cake, brownie, and muffin mixes
How to use beans for butter or oil in your baking
My favorite mixes and one bowl recipes for brownies, muffins, white cake, yellow cake, and chocolate cake
AND…my favorite glazes and frosting recipes to use for cakes (including the glaze I used for the chocolate cake!).

Yeah….it’s pretty much the neatest thing since sliced bread! Make sure and download your copy today! And please feel free to pass it along to others! This is meant to be used AND SHARED!

Help Spread the Word!

Food Storage Sour Cream Pound Cake Recipe

Crystal — Tue, 21 Feb 2012 12:21:23 +0000

Well I had such a great weekend baking up cakes for my birthday and doing a lot of experimenting with food storage. I’ve never done this before but it was fun having so many different birthday cakes. Last week I told you some of my favorites (the Chocolate Molten Cake, Blender Cheesecake, and Luxurious Pineapple Upside Down cupcakes). Well over the weekend I tried some new recipes out like Banana Caramel Pudding Cake (a definite keeper), and a Dark Chocolate Bundt Cake (died and gone to heaven for)….but you’ll have to wait on those recipes! (I know torturous!) This week I’m going to feature Bundt and Tube cakes with food storage. Why? Because if nothing else I want you to stop baking cake in a boring 9×13 glass pan! All you need for the easiest gourmet cake (and to really throw people off the food storage scent) is to bake it in a Bundt pan and serve it on a pretty plate with a GLAZE. Not even a fancy-took you all afternoon-frosting of a cake. A Glaze, you know, the kind that drips down the sides and makes your mouth water. And tube pans make great low-calorie sponge cakes….mmmm….you can count on a video about making WHOLE WHEAT angel food cake from your food storage coming later this week.

Food Storage Sour Cream Pound Cake

I originally got this recipe from my mother-in-law. It’s always what she uses for Strawberry Shortcake and is very delicious. There are actually two ways to substitute food storage for the sour cream that makes this a sour cream pound cake. 1) You can use powdered sour cream or 2) you can use your food storage yogurt that you made from powdered milk.

Food Storage Sour Cream Pound Cake Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 1 hour

Total time: 1 hour 15 mins

This recipe is so great fo food storage….and strawberries!

Ingredients

1 C. butter (1 C. white bean puree)
2 1/4 C. sugar
6 eggs (1/3 C. dry egg powder + 2/3 C. water)
3 C. flour (1 C. whole wheat flour and 2 C. all-purpose flour)
1/2 t. salt
1/4 t. soda
1 C. sour cream (1 C. food storage yogurt or 1 C. dry sour cream powder + 1/2 C. water)
1 1/2 t. vanilla

Instructions

Pre-heat oven to 350 degrees. Cream butter until soft. Add sugar gradually, beating until light and fluffy. (If you’re using beans, simply beat the puree and sugar together) Add eggs, one at a time, beating thoroughly after each. (If you’re using powdered eggs, just put in the powder and water and mix) Mix together flour, salt and soda; add to batter alternately with sour cream, beating until smooth. Add vanilla. Prepare cake pan by coating generously with non-stick spray, then sprinkling with granulated sugar; or grease pan heavily. Pour batter into prepared pan. Bake for 1 hour or until done. Cool cake for 10 minutes; remove from pan.

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Crystal’s Tip

Mini bundt pans (like I used in the picture) are awesome and GREAT for company. The best part is, I picked these beauties up at my local dollar store around Christmas time. I highly recommend picking some up!

Store This Not That Tip

Did you know that the person who developed powdered sour cream never meant for it to be used as an actual sour cream topper? It was developed for use in baking. And remember, you can always use your food storage yogurt in place of sour cream in your baking.

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Food Storage Pineapple Upside Down Cake Recipe

Crystal — Fri, 17 Feb 2012 12:37:56 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Did you know it’s my birthday this weekend? {Insert a plea for comments wishing me a very happy food storage birthday HERE} So I’ve decided to showcase a few of my favorite birthday cakes featuring food storage (minus the Food Storage Chocolate Molten cake which I already shared). Starting with Pineapple Upside Down Cake. It really is too bad that some of the best food from the 50′s and 60′s has gone by the wayside. I’m thinking Ruebens, Lime Rickeys, and especially PINEAPPLE UPSIDE DOWN CAKE! This cake used to be the ‘IN’ cake, sort of like how everywhere you go now there are cake pops (hmmm…cake pops food storage style….interesting…anyway….). I have always loved this cake, who wouldn’t? It has a very moist cake, yummy sticky topping, pineapple and maraschino cherries! And when you’re from the family I’m from-ANYTHING with maraschino cherries is a VERY GOOD THING! I made these tonight for a Blue and Gold Banquet I went to and decided to turn them into cupcakes. And just when I thought Pineapple Upside Down Cake couldn’t get better, the heavens open and a way appears! I loved them! I was even able to sneak in some food storage wheat and beans. I always love people’s reactions when I tell them the secret ingredient is beans. If you haven’t quite figured out how to use beans for oil and/or butter get my tips for using food storage beans in your baked goods! I adapted my recipe for the Pineapple Upside Cake recipe from the Essential Mormon Cookbook series (one of my favorite cookbooks!).

Food Storage Pineapple Upside Down Cake Recipe

Recipe type: Dessert

I love this recipe because it doesn’t call for a cake mix! It’s from scratch and perfect for using food storage!

Ingredients

1 C. packed brown sugar
1 1/2 C. butter, softened and divided (or 1/2 C. butter and 1 C. white bean puree)
1 (20-ounce) can pineapple rings, drained with juice reserved (if you’re doing cupcakes use crushed pineapple)
Maraschino cherries, if desired
2 C. sugar
1 T. vanilla (yes, that is TABLESPOON)
2 eggs (1/4 C. dry egg powder + 1/2 C. water)
2 1/4 C. flour (I used 1 C. whole wheat flour and 1 1/4 C. all-purpose flour)
1 t. baking soda
1/2 t. salt

Instructions

Combine brown sugar and 1/2 cup butter; spread on bottom of greased 9×13 inch pan. Place pineapple rings and cherries on top. Cream the remaining 1 cup butter (or bean puree) with sugar. Add vanilla and eggs and beat well. In a separate bowl, stir together flour, baking soda, and salt. Add to creamed mixture. Beat in 1 cup of the reserved pineapple juice. Pour batter over pineapple rings and bake at 350 degrees for about 45 minutes, until toothpick inserted in center comes out clean. Cool slightly, serve warm. To serve, flip individual cake pieces over to show pineapple. Top with whipped cream if desired. Serves 12.

Notes

If you want to make cupcakes. SImply spread the brown sugar butter mixture on the bottom of 24 greased cupcake pans (you won’t be able to use liners for these). Divide crushed pineapple and cherries and place on top of mixture. Pour batter on top to 2/3 full. Bake at 375 for 15-20 minutes. Allow to cool for 5 minutes and then turn over. (I turned mine over onto a baking sheet and then served) Serves 24

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CRYSTAL’S TIP:

I love the cupcakes because you get TWENTY FOUR servings instead of just TWELVE. Much better portion control!

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Best-Ever Food Storage Blueberry Muffins Recipes

Crystal — Wed, 15 Feb 2012 12:23:42 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

So we’ve talked about a lot of cakes thus far and I’ve shared a lot of tips for food storage like how to use beans for butter and oil and adding whole wheat. Who can forget the super easy Molten Lava Cake, Banana Dream Cake, or the irresistible Tropical Orange Cake. So far all of these cakes have been great after dinner treats but in my husband’s family, they have a saying “Life is short eat dessert first.” So how do you feel good about eating cake during the first meal of the day? Yeah, you you call it a MUFFIN!

So today I’m sharing the BEST muffin recipe ever. They actually rise and rise really well. Like what you would buy from a store! You can tell from the picture that they are moist and have great texture. I also picked up a new trick for using freeze dried fruit!

BEST FOOD STORAGE MUFFIN RECIPE….EVER!

Best-Ever Food Storage Blueberry Muffins Recipes

Recipe type: Breakfast

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 12

Start eating dessert first with this wonderful food storage breakfast that combines the best of both worlds-cake and nutrition!

Ingredients

1 1/2 cups all-purpose flour (I used half all-purpose and half whole wheat)
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil (or white bean puree)
1 egg (1 T. dry egg powder + 2 T. water)
1/3 cup milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water)
1 cup fresh blueberries (1 1/4 C. freeze dried blueberries)
TOPPING (optional)
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon

Instructions

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil or bean puree into a 1 cup measuring cup; add the egg and enough milk to fill the cup. If you are using beans and powders for both milk and water, simply measure your bean puree and fill the rest of the cup with water. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.

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CRYSTAL’S TIP FOR FREEZE DRIED FRUIT

Guess what….if you’re going to put freeze dried fruit in something like this-don’t bother trying to hydrate them. They get way too fragile and will stain everything you do purple-in the case of blueberries. Go ahead and just throw them in as they are and they will hydrate in the product and be much easier to stir.

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure you link either the word “food storage” or “Everyday Food Storage” back to me. Thanks-it makes all the hard work worth it!

Food Storage Valentine Strawberry Cupcakes Recipe

Crystal — Mon, 13 Feb 2012 13:40:29 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

And since Valentine’s Day is TOMORROW-I’m going to show you a yummy one bowl Strawberry Cupcake recipe that will be pink WITH OUT artificial colors and delicious. I’ll even show you a very easy yet adorable decorating tip (think super crafty mom meets the practical mom that can’t spend all day on Valentine’s cupcakes) for your cupcakes. Of course, we’ll be using food storage and a lot of it! Whole wheat, powdered milk, powdered eggs, beans, and freeze dried strawberries. That is pretty much something from EVERY category….now that is LOVE! And of course because I love you, there is another video this week for you to watch that will show you exactly how easy it is to do, decorate, and wrap!

Food Storage Valentine Strawberry Cupcakes Recipe

Recipe type: Dessert

Prep time: 10 mins

Cook time: 20 mins

Total time: 30 mins

Serves: 24

These cupcakes contain no artificial flavors or colors-it is the REAL deal and will use food storage from every main food storage category!

Ingredients

2 cups all-purpose flour, sifted (1 3/4 C. allpurpose and 1/4 whole wheat flour)
1 1/4 cup sugar
1 tablespoon baking powder (YES, tablespoon)
1 teaspoon salt
1/2 cup butter, softened (1/2 C. bean puree)
1 cup milk (3 T. dry instant milk powder or scant 1/3 C. instant milk powder + 1 C. water)
1 teaspoon vanilla extract
2 large eggs (1/4 C. dry egg powder + 1/2 C. water)
1 3/4 C. freeze dried strawberries, pulsed in blender

Instructions

Preheat oven to 350 degrees F.
In a large mixing bowl sift flour and sugar, baking powder and salt and other powders if you are using powdered eggs and milk and hydrate the strawberries in water necessary to hydrate your milk and egg powders.
Add butter or bean puree, milk and vanilla. Beat with a hand mixer on medium speed for 2 minutes, occasionally scraping sides of bowl.
Add eggs and strawberries, beat for 2 more minutes.
Pour batter into prepared cupcake pans, filling 2/3. Bake 20 minutes or until toothpick comes out clean. (If using beans, these almost work better without liners-just spray the cupcake pans with non-stick spray and fill)
Cool. Frost with cream cheese or whip cream frosting. If using whip cream frosting the cake must be refrigerated.

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BEANS?

If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Help Spread the Word!

Food Storage Orange Cake Recipe

Crystal — Thu, 09 Feb 2012 13:29:03 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Alright, so this recipe does include a cake mix but it still has food storage in it and it’s only because I haven’t shown you yet how to make your own mixes, yet! (hint, hint…more to come but I’m hoping for something really cool, so you’ll just have to wait a little longer). You may remember me telling you that I was going to have people submit recipes that they would like me to convert to food storage-well that day has come! (If you have a recipe you’d like me to look at, email it to everydayfoodstorage (at) gmail (dot) com.) Pam emailed me with a recipe for Orange Cake and I’ve taken it and converted it to a food storage recipe. It’s actually a very good cake (the frosting is VERY GOOD!).

Food Storage Orange Cake Recipe

Recipe type: Dessert

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

This delicious food storage cake is light and springy. Tropical almost. So delicious!

Ingredients

1 White Cake Mix
4 eggs (3 scant T. dry egg whites powder + 1/4 c. water)
3/4 C. oil (or white bean puree)
1 can mandarin oranges (juice included)
Frosting:
8 oz. tub Cool Whip
1 can crushed pineapple with juice
1 small package instant vanilla pudding

Instructions

Mix together and bake in 9×13 pan at 350 for 25 minutes. I did mine in a bundt pan and followed cooking directions on the back of the box. If you do a bundt pan, allow it to cool for 15 minutes and then turn over. Allow to cool completely before frosting.
To make frosting, simply mix ingredients together and frost cake.
Refrigerate and serve cold.

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CRYSTAL’S NOTES:

So you may be wondering why I used the powdered egg whites instead of powdered eggs. Well you could use powdered eggs but usually with a white cake you use egg whites to keep the color white and since I have powdered egg whites-it’s a perfect way to us them. I also doubled the amount of powdered egg whites I would normally use because, I’ve noticed when making cakes that they tend to crumble unless you use measurements for say a “Large” powdered egg. As for the bean puree, you all knew that was coming right? Well as usual it made the cake very moist and VERY filling. Had to have the hubbie come and finish my piece of cake. If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Unfortunately, I did think of trying Spiff-E-Whip but only after I had already mixed in the Cool Whip…so content for another post!

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Food Storage Whole Wheat Banana Dream Cake Recipe

Crystal — Wed, 08 Feb 2012 12:20:12 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Alright, February is in high swing with wonderful food storage filled cakes! They don’t use cake mixes, but are just as easy to make. The recipes are packed with flavor (just look at the Chocolate Molten Lava Cake if you’re wondering) as well as fiber and protein-which of course, means the calories have been C-U-T! Who doesn’t love a piece of cake that tastes great, has half the calories, and leaves you feeling satisfied and full! So what is my next awesome recipe? Well I’ll tell you…

WHOLE WHEAT BANANA DREAM CAKE

Oh, man-this cake was so good, I was honestly surprised because I can remember not really liking banana cake as a child and I didn’t know if I’d like this one. It was in one word-incredible! It’s entirely chalk full of fiber with whole wheat, oats, nuts, and beans but you’d never know it by the wonderful taste and texture.

Food Storage Whole Wheat Banana Dream Cake Recipe

Recipe type: Dessert

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

This whole wheat Banana Dream Cake is incredible and no one would ever guess it is chalk full of food storage!

Ingredients

1/2 C. Butter (or beans)
1 C. brown sugar
1/2 c. sugar
2 eggs (2 T. dry egg powder + 1/4 C. water)
1 1/4 C. flour (I used whole wheat)
3/4 t. baking soda
1/2 t. baking powder
1/2 t. salt
3/4 C. oatmeal
1/3 C. butter milk (1 T. dry non-instant milk powder or 2 T. dry instant milk powder + 1/3 C. water + 1 t. vinegar or lemon juice)
1 C. mashed bananas (about 3)
whole pecans

Instructions

Cream butter and sugar. Add eggs. Beat well. Add dry ingredients alternately with buttermilk mix well. Blend oats bananas and nuts and add to batter. Pour batter into greased 9×13 pan. Bake at 350 for 35-40 minutes.

Notes

This is a thin snack cake. If you want to be thick like a regular cake, either double the recipe or put this sized recipe in a 8×8 pan.

Fresh Banana Frosting
1/4 C. butter
1/2 t. vanilla
1 T. lemon juice
2-3 small bananas
3/4 – 1 pkg (1 lb.) powdered sugar

Mix creamed butter with mashed bananas. Add enough sugar to make a nice spreading consistency. Then add vanilla and spread on cake.

{I didn’t use this frosting when I made it. I just topped it with some whipped cream and it was delicious!}

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BEANS?

If you’re confused why I’m saying to use beans in place of butter get my instructions for successfully using beans for butter and/or oil.

Help Spread the Word!

How to use Food Storage Beans for Butter and/or Oil

Crystal — Tue, 07 Feb 2012 12:23:12 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

We’ve started this month right with the Chocolate Molten Lava Cake. Mmmm….it makes my mouth water just thinking about it! Remember, I’m doing this because there is more out there than just cake mixes people! L-O-T-S! And when you are cooking more from scratch you a) have more control over the ingredients and b) you have more opportunities to use your food storage and c) can do it for a lot cheaper!

But I realized that I have gotten a little ahead of myself because you know I’ll be using a lot of beans in place of butter and oil. Why? Well beans are CHEAP, from your dry beans you can make the equivalent of a can of beans (which is about a pound) for under 20 cents! Has anyone seen what a pound of butter costs these days? Last time I checked it was around $3 a pound-good grief. Plus, beans are virtually fat free, full of protein and fiber which means less calories and they make you feel full! No joke! I can eat one piece of cake made with beans instead of oil and feel FULL. Before I could eat 2 (or 3 or 4) and not feel satisfied. Plus, beans make a very moist product and I promise there is no bean taste! And just because I know you’re wondering, I don’t use powdered butter or shortening because for the most part it isn’t cheaper than using fresh plus it lacks the protein and fiber of beans. So, I want to make sure you all understand how to use the beans and how to be successful at it because I’m BIG on YOU figuring out how to do this with YOUR recipes.

TIPS FOR USING BEANS FOR OIL AND BUTTER

If your recipe calls for oil, you are going to use a bean puree. What is a bean puree you ask? It’s simply cooked beans with enough water to whirl in your blender. If you want a simple way to try this, take a can of beans (the entire can) and dump it in the blender and blend it. Done.
If your recipe calls for butter, you are going to use cooked, drained beans.
For substituting beans for both butter and/or oil you are going to use a 1:1 ration. That means if your recipe calls for 3/4 C. oil, you are going to use 3/4 C. bean puree. If your recipe calls for 1 C. butter you are going to use 1 C. beans. You’ll use the same measurements for beans as your original recipe says to use for either the oil and/or butter.
When wondering which beans to use-you are going to match color for color. If it is a chocolate cake, use black beans. If it is a spice cake, use pinto beans. If it is a white cake, use white beans. Now, here is the tricky part…you can also use white beans in chocolate cake but you can’t use black beans in your white cake. Your family will wonder what all of those black specks are. To be safe, you can use white beans in almost anything.
Now, you’re going to add the beans however your recipe says to use the butter and/or oil. So, if your recipe says to cream the butter with the sugar-you’re going to cream the beans with the sugar. If your recipe says to add the oil to the dry ingredients, you’re going to add the bean puree to the dry ingredients.
If you are using beans in something like brownies or cookies that are supposed to be chewy, the beans will not make it chewy-it will be cake like. So if you’re family is big on chewy that doesn’t mean you have an excuse not to use beans. It just means you need to use half oil/butter and half beans. It will still be chewy and you’ll still be saving money and adding fiber and protein! Remember, I’m not big into all or nothing-even a little or half is better than nothing and it’s important that your family likes what you make!

Use beans for breakfast, dinner and dessert with my Everyday Bean E-Cookbook!

Help Spread the Word!

I love it when you share my tips and recipes for food storage! Do me a quick favor, if you like what you see please share it on facebook, pinterest, or blog about it! And make sure if you link to me, either use the word “food storage” or “Everyday Food Storage” to link back to me. Thanks-it makes all the hard work worth it!

Food Storage Chocolate Molten Cake Recipe

Crystal — Mon, 06 Feb 2012 11:39:21 +0000

FEBRUARY IS “LET THEM EAT (FOOD STORAGE) CAKE!” MONTH!

Yeah, you heard me right. Isn’t that so exciting? It’s sort of reminiscent of the Great Food Storage Cookie Extravaganza (download that food storage handout if you missed it) Why am I doing this? Well, let’s be honest we all eat cake now and wouldn’t you like to know how to do it healthier, for less money, and with your food storage? Let’s be honest, if and when it all hits the fan-comfort food will still be necessary! And, I think we’ve all been over come with boring old cake mixes. There are GREAT cake recipes out there that will dazzle your taste buds and amaze you with their simplicity!….Enter Chocolate Molten Cake…

Have any of you eaten at Chili’s and had their chocolate molten cake? It’s so delicious and is all the rage to make at home. I’ve seen a lot of recipes all involving special little bundt pans for individual cakes and a lot of time and effort. Well this recipe that I’m going to share with you was big in the 50′s and tastes JUST LIKE Chili’s Chocolate Molten Cake but you can make it in one 8×8 cake pan, use your food storage, and make it in the same amount of time it would take you to whip up a cake mix. You may have heard it under names like Magic Cake, Pudding Cake, Hot Fudge Cake, or Surprise Cake. Why? Because it is really magic, it makes it’s own sauce or pudding if you will-so of course this is a great cake to serve warm with ice cream. Honestly, my husband ate half the cake (and that is saying a lot for him!)

Food Storage Chocolate Molten Cake

1 cup all-purpose flour (1/2 C. whole wheat flour + 1/2 C. All-purpouse flour)
3/4 cup sugar
6 tablespoons baking cocoa, divided
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup 2% milk (3 T. dry non-instant powder milk or 1/3 C. instant powder milk + 1/2 C. water)
2 tablespoons canola oil (2 T. bean puree)
1 teaspoon vanilla extract
1 cup packed brown sugar
1-3/4 cups hot water
Whipped cream or ice cream, optional

In a large bowl, combine the flour, sugar, 2 tablespoons cocoa, baking powder and salt. Stir in the milk, oil and vanilla until smooth.

Spread in an ungreased 9-in. square baking pan. Combine brown sugar and remaining cocoa; sprinkle over batter. Pour hot water over all; do not stir.

Bake at 350° for 35-40 minutes. Serve warm. Top with whipped cream or ice cream if desired.

Crystal’s Tip: If you’re using a glass pan, decrease your cooking temperature to 325. Why? Glass bakes hotter than metal and you won’t get that burnt chocolate taste.