Apple Chocolate Chip Cake

This was one of the last things I made with Rachel/Jaclyn during my trip down to socal. :O It was also what was responsible for their mom breaking her diet, which makes me feel horribly guilty. ;_; (She’s been on a 750 cal/day diet since August of last year, when she had heart surgery.) I wholeheartedly believe that she has more willpower than most people I will ever meet.

I don’t quite recall all the ingredients, but if you get the boxes of cinnamon swirl quick bread (pictured later), the side panel with the recipe for Cinnamon Streusel Coffee Cake is the one to follow (for the cake portion).

Apple Chocolate Chip Cake

Ingredients:
-2 boxes of Pillsbury Quick Bread Cinnamon Swirl Mix
-chocolate chips
-8 Granny Smith apples, thinly sliced
-2 eggs
-1 1/3 cups milk or water

Instructions:
1) Preheat oven to 375. Follow the instructions on the box to make the batter. (Mix dry with wet ingredients.)
2) Distribute half the batter evenly into baking pan. Layer apple slices (slightly overlapping) and scatter some chocolate chips on top.
3) Distribute the rest of the batter over the top. Add cinnamon topping, another layer of apple slices, and chocolate chips.
4) Bake for ~1 hour, or until it passes the toothpick test.

Middle layer.

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Rice Cooker Whole Wheat Sponge Cake

I made this for the Friday potluck that never happened after our respiratory course (we ended up having it on Sunday, but I didn’t go home basically all weekend, so I couldn’t bring it. :[ ) What I love about rice cooker recipes is the fact that I don’t have to do anything other than throw all the ingredients in. It’s kinda perfect if you happen to have a test the next day and don’t have time to go all-out and actually cook/bake something. >_>

I added only a sprinkling of sugar to the cake, so if you were to eat it alone, it’s actually a tad bit bland. (If you add the full 1/3 cup, I’m sure it’d be fine.) I’m planning to eat it with the various fruit spreads I have though, so it should be a-okay! The recipe is from my rice cooker’s site.

Rice Cooker Whole Wheat Sponge Cake

Ingredients:
-1/3 cup whole wheat flour
-1/3 cup all purpose flour (sifted)
-4 eggs (separate white from yolk)
-1/3 cup brown sugar (I put a lot less)
-vanilla extract, to taste
-1 tbsp soy milk
-1 1/2 tbsp butter

Instructions:
1) Beat egg whites in a bowl, gradually adding sugar until stiff, but not separating. Add egg yolks + vanilla extract and beat until thick.
2) Mix in both flours with rubber spatula until smooth + well-blended. Gently fold in milk and butter without overmixing.
3) Pour batter into cooking pan and tap bottom of pan to release excess air. Select the cake function (should take 45 minutes if you have the same model I have) and when baking completes, remove cake from pan and allow to cool.
4) Garnish with whipped cream, frosting, fresh fruits, whatever you want.

Tuna Quinoa Cakes

I made these by accident. I meant to make sweet potato cakes and somehow ended up with these instead (I was spacing out). This was missing half a cup of sweet potatoes, apparently, so I guess I wasn’t completely out of it. I just…didn’t remember to include it. I’m awesome like that. They’re good though (assuming that you like tuna, obviously), and pretty darn healthy! I imagine some kind of yogurt tahini sauce or somethin’ would be kinda awesome on it. Recipe from here.

Tuna Quinoa Cakes

Ingredients:
-2 cans tuna, drained
-¾ cup quinoa, cooked
-2 cloves garlic, minced
-1 tbsp lemon juice
-1 egg
-¼ c plain 0% Fage Greek yogurt
-1 tbsp dijon mustard
-1/2 tsp cayenne pepper
-1 tsp paprika
-½ cup whole wheat breadcrumbs

Instructions:
1) Preheat oven to 400 degrees.In a small bowl, combine the tuna and other ingredients and stir until well combined.
2) Bake for 20 min, flipping once. These can also be pan-fried, and you can use salmon instead of tuna.

Rice Cooker Yogurt Cake

I love my first world rice cooker a whole lot. :X I haven’t been using it as much as I anticipated because I’ve been busy + lazy, but a couple weeks ago, I was completely out of it and locked my car keys in my trunk. Yeah. Not kidding. Of course, this would also be the day that I neglected to bring my jacket with me (it was in the car). I admit, I panicked momentarily because I was supposed to be at rehearsal, and I hate being late. :[

My first thought was to call my neighbor, but he’d just gotten surgery a couple days ago (I should know, since I’m the one who brought him there) and it’d have been kinda shitty to bother him to save me, especially since he helps me so much in all other aspects of my life already. I had a blank moment where my dad’s question of, “Do you have any other friends other than your neighbor?” popped into my head and then I felt kinda sad. ;_; I swear I do, even though Sam says I’m making up random details about imaginary people who I pretend are my friends. :'(

Anyway, the crisis was averted since I had a spare key, and all was well. Hooray hooray. So on to the cake! I made it to give to my friend who rescued me (drove me home and back so I could get Cordelia home). She doesn’t like stuff that’s too sweet (nor do I), so I found a recipe for this yogurt cake, which is apparently like a cross between a sponge cake and a cheesecake. I forgot to add the egg yolks back in when I was supposed to, so I think I definitely over-mixed, since I added them at the end. I’ll probably venture into more rice cooker recipes soon (hopefully!).

(I have a Zojirushi NS-TSC 10 rice cooker. :O It is wonderful.) Recipe taken from here!

Rice Cooker Yogurt Cake

Ingredients:
-1 cup whole wheat flour
-1/4 tsp salt
-1 tsp baking powder
-4 eggs, whites and yolks separated
-1/4 cup sugar
-1/3 cup vegetable oil + a few drops to grease the rice cooker bowl
-1/2 tsp vanilla extract
~1 cup low-fat plain Greek yogurt (I used Fage 0%), at room temperature

Instructions:
1) Sift together flour, salt and baking powder.  Set aside.
2) Whisk egg whites.  When egg whites turn white and foamy, add 1/2 of the sugar and continue to whisk.  When sugar has been incorporated and the meringue starts turning glossy, add the rest of the sugar and continue to whisk.  Stop when the meringue is firm and silky-glossy.  When you lift the whisk, the tip should gently fall (~soft-medium peak).
3) Add egg yolks and whisk gently to incorporate.
4) In a separate bowl, whisk Greek yogurt to soften.  Then add oil and vanilla extract and whisk gently to combine until yogurt, oil and vanilla extract become one creamy mixture.
5) Mix in 1/2 of the yogurt cream to the egg white meringue first, then fold in the rest gently.  Add flour into egg meringue.  Gently incorporate 1/2 of the flour mix into egg meringue first.  Add the rest and fold in gently just until there are no lumps of flour.  Do not overmix.
6) Pour the batter into the greased rice cooker bowl.  Tap the side of the bowl to release big air bubbles.  Place the bowl in the rice cooker.
7) Use the cake function (or the steam function) on your rice cooker and when it’s done (mine hung out in there for 45 minutes), flip it onto a plate and let cool to room temperature.  Of course you can eat it at this point, but you’ll notice the difference when you give some time for the cake to rest.  Cover with plastic wrap and refrigerate overnight to allow time to moisten and its flavors to settle before serving.

참치전 (Chamchi Jeon)

These are otherwise known as tuna cakes. :D! I’m a big fan of recipes that call for only ingredients that I already have, because then, I don’t get tempted to go out and buy that one and only ingredient that I always seem to be missing (basil, I’m looking at you :[ ). These were very simple to make and surprisingly fast. I made a big batch of them in under half an hour, and this included the time it took for me to sit at the computer reading about viruses while meticulously ripping 2 end-pieces of bread into shreds because I’m too cheap to actually buy breadcrumbs. For the record, 2 end-pieces of bread ripped up yields wayyy over just 1/2 a cup of bread crumbs, so I stuffed the remainder of it into a mason jar (see how handy those things are!? :D!) and they’ll be part of my next project.

I obtained the recipe from here, and as a disclaimer, I am absolutely horrible with flipping things, which is why I very rarely ever make pancakes (or anything that requires flipping). It usually just falls apart and disintegrates on me. Makes me sad, but it doesn’t make this any less delicious. I ate the uglier ones, so you can only imagine how badly I destroyed those. :/ I ate these with some brown rice for dinner. :D I realize that that meal was sorely lacking in actual vegetables, but I had a ginormous salad earlier in the day, so that kindasorta made up for it. I think this recipe yielded ~8 cakes of variable sizes. It is my hope that one day, I’ll get better at making these and they’ll actually be all pretty and stuff. :D! There will probably be another attempt later where I actually make sauce for it too.

참치전 (Chamchi Jeon)

Ingredients:
-2 cans of tuna, drained + flaked
-2 eggs, beaten
-1/2 onion, finely chopped (could also be a sweet onion)
-1 tbsp flour
-1/2 cup bread crumbs
-2 tsp sesame oil
-1/4 tsp black pepper
-EVOO
-1 garlic clove, minced
-1 celery stalk, minced (didn’t happen this time around)

Instructions:
1) Mix all ingredients together with hands (except the EVOO). Form small patties with your hands.
2) Bring to medium-high heat + coat lightly with EVOO.
3) Cook tuna cakes in batches, waiting ~2 minutes before flipping to other side.
4) Patties done when they’re nicely browned + a little crisp on each side.
5) Consume!