Let’s Eat Cake

I’ve got a sweet tooth that, when satisfied, can wire me for a peaceful calm, but also causes me to spend a ridiculous amount of money and occasionally compromise my health for a pleasure that comes and goes so fleetingly. If you allow yourself to be controlled suffer from a sugar addiction as I do, then you too may know (and understand) the cravings I experience. I have actually climbed into my car at 10pm at night because there was nothing in my house that would satisfy a craving I was having. On the whole, I eat very healthy and feed my family the same, but when it comes to desserts, I have to hold my head in shame.

My oven is not working properly and the other day I needed cake really, really badly wanted cake. I picked up a Fudge Supreme Two Layer Cake that looked delicious and was also on sale. I did not bother reading the ingredients label because I already knew pretty much what would be on it; something partially/fully hydrogenated, granulated sugar (but of course), and many other ingredients that most people don’t keep in their kitchen cabinet for obvious reasons.

Like an addict, I had fallen off of the wagon, again. Yes, the cake was good, but with each spoonful, I kept wondering what each ingredient would eventually do to my body. When reading ingredient lists, the ingredients are listed from higher content to lesser content in the product. Water was the second ingredient on the list, but milk and eggs were numbers 14 and 15 with the infamous HFCS somewhere in the middle. All of the other ingredients had more than one word to describe whatever it was and after looking up about five of them, I grew tired.

One of the reasons I started cooking, specifically baking, was because I decided that if I was going to eat desserts, then the least I could do was choose ones with healthy and natural ingredients. Baking provides this opportunity. Also, having a child with dairy allergies allowed me to make ingredient substitutions when necessary, so he too could eat some of the foods we enjoy as a family. When you buy pre-packaged or ready-made items, what you buy is what you get regardless of allergies, personal taste (I don’t like a lot of chips in my chocolate chip cookies and NO nuts), or health concerns. Although there are many companies using healthier and natural ingredients in their pre-packaged items, I knew I was not going to be able to afford them, as often as I would crave them, on my food budget. Baking at home was my only answer.

We have enjoyed delicious carob chip cookies with organic butter, eggs produced by grass fed hens, and organic flour. Saturday mornings are defined by our dairy-free pancakes with organic flour and organic evaporated cane juice crystals. My hope is to eventually reduce the amount of sugar, of any kind in my diet, but until then I continue to bake. The following is one of my favorite recipes. It is quick, easy, and delicious.

Sweet Cinnamon Biscuits (Recipe from Grandma’s Kitchen)
2 cups sifted all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tablespoons (1 stick) butter, softened
3/4 cup granulated sugar
1 teaspoon cinnamon
1 cup milk, optional

Combine flour, baking soda, salt, and baking powder in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir until blended. ↓

I originally was making this recipe with regular all-purpose flour and regular granulated sugar. Lately, I’ve been using organic flour and sugar and I’m glad that the cinnamon rolls taste just as good if not better than when I used the “regular” of both.

I make two batches of this recipe. One with buttermilk and one with soy milk for my son who is allergic to dairy. They are quite tasty that way too, but sometimes I need the hardcore buttermilk.

Knead the dough on a lightly floured surface until smooth. Roll dough into a 15×8″ rectangle. ↓

This unusual looking ball of dough is going to be transformed into something yummy and delicious. ↑

Preheat the oven to 400°F. Grease a 9″ round baking pan lightly.

Spread butter over the dough. ↓

Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal. The recipe suggested to add some cardamom to the cinnamon and sugar mix to give it “a flavor that was perfect with coffee.” I’m not a coffee drinker, but I tried it and I now always add cardamom to this recipe. If you do the same, then start with 1/4 teaspoon and see how they taste. It is a very potent spice. ↓

Cut the roll into 1 1/2″ slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes (at least 20). ↓

Remove from oven. Pour milk over the top, if desired (sometimes I mix powdered sugar w/the milk for icing). Serve hot and enjoy. ↓

By the way, October is National Dessert month. Celebrate!

Laugh, learn, and live more green and natural with Jennifer at Little Green Secrets where country living is a little easier. Enjoy great recipes for delicious vegetarian food that will make your mouth water and learn about a few (ssh!) little green secret challenges she faces everyday. Also visit the Homeschool Roster where she writes about the experiences of her homeschooling family.