Foodieobsessed's Blog

Apple Crumble Cake

This recipe was originally for shortbread bars but I decided to make it into more of a cake. Totally delicious and easy! Great for pot lucks or the next time you have company for dinner. It would be delicious with a scoop of vanilla ice cream on top, if you go for that sort of thing. YUM

You will need a food processor for this recipe if you do it the way I did.

Apple Crumble Cake

For Cake:
2 cups flour
1 cup white sugar
2 tsp baking powder
1/2 tsp salt
4 TBS cold butter
1 egg (cold)
1/4 cup cold water (more or less)

For apple topping:
5 apples of your choice, pealed and sliced into thin pieces (I used a mixture of pink lady and gravenstein)
1/2 cup white sugar
1/4 cup turbinado *raw* sugar (if you don’t have this, just use more white)
2 tsp of cinnamon, divided
Dash of salt

Preheat oven to 350 degrees. Grease a 9×13 glass pan.

2. In your food processor combine flour, sugar, baking powder, and salt. Pulse several times to combine. Cut in 4 TBS of cold butter and pulse until the butter has disappeared into the flour (you may see small pieces), about 7-8 pulses.
3. Add egg to flour mixture and continue to pulse, slowly pouring in water until your mixture creates a VERY thick batter. Do not over pulse.
4. Spread batter into the bottom of your pan with a spatula. It will be thick. Tap the pan on your counter top to make sure there are no air bubbles.
5. Evenly layer apples on top of batter, pressing in slightly to make sure they are secure. Sprinkle with 1 tsp of cinnamon evenly.
6. Rinse out the food processor bowl and blade. Dry thoroughly. Place butter, sugars, and remaining cinnamon and pulse until it creates a crumbly mixture. Spread evenly over apples.
7. Bake at 350 for 40-50 minutes. Halfway through remove from oven and with a big spoon press down on the apples lightly to distribute the juices over the cake. Replace in oven and bake until golden brown and bubbly.


Healthier Pumpkin Cream Cheese Bread with Cinnamon Glaze

This recipe was circulating all over the web this morning and I thought I would take it and twist it to be a little more healthful. I cut back on some of the sugar and oil and I hope that you will enjoy this!



6 oz reduced fat cream cheese, softened
1/2 sugar
1 Tablespoon all-purpose flour
1 large egg
1/2 teaspoon vanilla extract


1/2 cup whole wheat flour
1 1/3 cup AP flour
1 teaspoon baking soda
1/2 teaspoon salt
2 tsp pumpkin pie spice
1 1/2 pumpkin puree, canned or homemade
1/2 unsweetened applesauce
1 tsp softened butter
2 large eggs
1 cups sugar
2/3rd chopped pecans or walnuts


1/2 cup powdered sugar
2 to 2 1/2 tsp fat free milk
1/2 to 1 teaspoon cinnamon

Preheat oven to 325 degrees. Grease and flour two 8 x 4 x 3-inch loaf pans. In a medium mixing bowl, combine cream cheese, sugar, flour, egg, and vanilla; beat until smooth and creamy. Set aside. In a large bowl, blend flour, baking soda, salt, pumpkin pie spice; set aside. In another medium bowl, combine the pumpkin puree, applesauce, butter, eggs and sugar; beat well. Stir the pumpkin mixture into the flour mixture just until combined. Fold in the chopped pecans or walnuts.

Pour half of the pumpkin bread batter evenly into the two prepared loaf pans. Spoon cream cheese mixture on top of the pumpkin batter layers in each loaf pan and then spoon or pour on the remaining pumpkin batter (if you don’t have enough pumpkin batter to cover the cream cheese layer entirely, that’s okay, because you’ll be swirling them together anyway). Take a knife and stick straight down into the top pumpkin batter layer and middle cream cheese layer; swirl the knife around in these two layers, creating a marble effect; this will give the cream cheese filling a nice swirly shape as it bakes.

Bake in a preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted in center of the loaf comes out clean. Cool bread in pans for 10 minutes; remove to a rack to cool completely. While waiting for the bread to cool, mix your cinnamon glaze: combine powdered sugar and milk, blending well; then add cinnamon and mix until smooth and creamy.

Note: the cinnamon makes this glaze darker in color, so if you want a lighter, creamy color glaze, just add a dash of cinnamon to the mixture. Drizzle over completely cooled bread loaves.

If you get 16 servings out of this bread it is 221 calories per slice. Enjoy!


Beef and Rice Stuffed Zucchini

Are you ready for zucchini season? Every summer I can hardley wait for the first squash to come in and after about six weeks I never want to see a zucchini, yellow squash, or cazelle again! It is amazing and a pattern I fall in to every summer. I think we all know that I am a little obsessed with zucchini bread and quick breads in general but I love to expirament in other ways with this versatile vegetable!

My friend C makes this amazing stuffing for Thanksgiving she calls Hamburger and Rice stuffing. It is absolutely delicious and I always thought it would be great in a tomato or zucchini. I added tomatoes and some extra seasoning and of course the zucchini boat! These are monster dino zucchini so if yours are small just make individual servings of one zucchini per person instead of a huge one like this. Feel free to expirament with your favorite type of seasonings!

Beef and Rice Stuffed Zucchini

1/2 small white onion

4 stalks celery

1 garlic clove

1lb ground beef

1 cup uncooked white rice

1 can tomatoes (I used with garlic and EVOO but use your favorite)

1 cup of corn kernels

1/2 cup parmesan cheese (divided in half)

1 large zucchini with seeds and soft middle removed (or smaller with the centers removed)

1/4 cup bread crumbs


1. In a large sauce pan on medium sautee onion, celery, and garlic with some cooking spray. Add hamburger and brown and drain grease (if needed).

2. Mix in 1 cup of uncooked rice and cook for about five minutes to toast. Add 1 1/2 cup water and the can of tomatoes. Season with salt and pepper. Cover and let cook for thirty minutes on low. After thirty minutes turn off heat, stir in 1/4 cup parmesan cheese, taste for seasoning, and let cool. Allow rice mixture to cool to room temperature before stuffing.

3. Take zucchini boats and season with salt and pepper while rice mixture is cooling. Let set for at least 15 minutes and drain off excesse water.

4. Pre-heat oven to 425.

5. Stuff zucchini with as much of the stuffing mixture as you prefer (I packed mine very high!). Top with bread crumbs and remaining parmesan cheese. If desired, drizzle with EVOO.

6. Cook for thirty minutes or until zucchini is tender (depending on the size you use) and cheese is brown and bubbly.

Serve with a nice green salad and (have you tried my balsamic vinagrette yet?)! Yum!


Citrus Quinoa Salad

Well, the Hubbs and I are officially part of a CSA again. A CSA is where they drop off a box of delicious organic local vegetables at your house (at least now they do! No pick ups, yeah baby!) and you eat them all week. Generally it is challenging for us to eat everything (Hubbs not so thrilled about vegetables) but it is a great challenge and really forces us to eat more of the things we should be eating a lot of, y’know, unlike *cough* pizza.

This salad was inspired by one of my favorite lunch spots. They make it with red quinoa and you could certainly substitute. I bet it would be great with wild rice, couscous, or bulgar wheat as well if quinoa is not your favorite. Feel free to throw in whatever sounds great (or you have in your fridge) as far as vegetables go. Cucumber, peppers, cherry tomatoes, and onion is how it comes at the restaurant. I starred the vegetables from our CSA Box!

Citrus Quinoa Salad

1 cup dry quinoa

2 cups water

**2 Steamed Beets, cubed into bite size pieces (my sauce pan and rice cooker both have a steamer that sit above, I did the beets in that which made the quinoa red!)

**1 red pepper, cut into bite size pieces

**1 spring onion, cut into bite size pieces

**1 bunch basil, sliced into ribbons

1/4 cup slivered almonds

**Field Greens (to serve)

Vinagrette recipe:

1/4 cup orange juice or juice of one medium orange (fresh from an actual orange? Throw in the zest! I did!)

1 TBS dijon mustard

2 TBS balsamic vinegar

1/4 – 1/3 cup olive oil (however much you like)

Salt and pepper to taste

1. In a small sauce pan (or rice cooker) combine water and quinoa. Bring to a boil and simmer for 10-15 minutes until water is absorbed. Turn off flame and let set 5 minutes with lid on. Fluff and let cool with lid off while you do your chopping.

2. In a big bowl combined all ingrediants listed, except field greens.

3. Pour vinagrette over (I would pour half, taste the salad, and then continue to add it until it is your taste of dressing! Everyone is different). Check for seasoning!

3. Spoon over field greens and serve!


Greek Yogurt Banana Chocolate Chip Bread

I have a deep and abiding love for Greek yogurt. It started small with a one time purchase and now is a full time staple in my kitchen. I love banana bread and had an awesome recipe for it that included sour cream and thought it would work just as well with some yogurt in place of it.

When I asked the Hubbs (who is generally a food ‘purist’ and doesn’t like frills) if I should add chocolate chips to this I got a shocking “sure!”. You could use walnuts, milk chocolate chips, or nothing at all!

I store my blackened bananas in my freezer. I was getting overrun so hence the urge for banana nut bread! It is a great use up for bananas that are about to “go”.

Greek Yogurt Banana Chocolate Chip Bread

4 medium blackened bananas, mashed
1 cup fat free Greek yogurt
1/2 cup canola oil
1/2 cup unsweetened applesauce
3 eggs
1 cup white granulated sugar
1 cup brown sugar
1 tbs vanilla extract
1 tsp salt
1 1/2 cup whole wheat flour
1 1/2 cup white flour
2 tsp baking soda
1/2 package semi-sweet chocolate chips (about 1 to 1 1/2 cups)
2 tbs of raw sugar
Preheat oven to 350. Pam 2 large loaf pans (I use Pam for baking).

1. Combine banana, yogurt, oil, yogurt, vanilla, and eggs thoroughly. Add sugars and mix to combine.
2. In a separate bowl combine flours, salt, and baking soda.
3. Mix dry into wet ingredients until just combined. Add chocolate chips (do not over mix!).
4. Evenly distribute batter between pans. Sprinkle with raw sugar.
5. Bake 1 hour to 1 hour 15 minutes or until a toothpick comes out clean.


Cold Oven Pound Cake

This is a beloved recipe in my house. The Hubbs was exceptionally close with his grandparents as I was to mine. His Grandma Francis was a complete hoot and made the most amazing baked goods. She would bake dozens and dozens of cookies at Christmas and gave them as gifts. Her most treasured baked good was her cold oven pound cake; it was a cake for any occasion and always welcome. She would make these caked in threes or fours because they tended to be devoured by the cake, not the slice.

I had some trouble with this cake early in my marriage. Grandma Francis sent me one of her bunt pans and Hubbs had transcribed the recipe for me from his Grandma over the phone, yet everytime I attempted the cake would bubble and boil over in the oven and make a spectacular mess. A year or so after Grandma Francis passed away I received a church cookbook the recipe had been printed in and low an behold, Hubbs has called for *two pounds* of sugar instead of one. No wonder they turned out so badly!

As far as cake goes this one is dense. Ladies you may as well take a big ol’ slice of it and apply to your thigh because that’s where it will go. As pound cake goes this is still my absolute favorite though and so worth a little extra excercise!

I have tweaked this recipe only a fraction from her amazing original recipe. I implore you to try it both ways (if your waistline dares) because both are delicious. I have put * next to my changes and listed the originals at the bottom.

This cake would be delicious with a different type of extract (almond, lemon, orange, etc). Follow this recipe IN ORDER of ingredients listed and do NOT preheat oven! Spray your pan thoroughly as this cake will stick!

Grandma Francis’ Cold Oven Pound Cake
1/2lb (2 sticks) unsalted butter*, room temperature
4 large eggs, room temperature
2 tsp vanilla extract
1lb confectionary (powdered) sugar
1 tsp salt *
3 tsp baking powder
3 cups AP flour
1/2 cup lukewarm water

1. In bowl of an electric mixer beat butter until soft and fluffy.
2. Add in eggs one at a time until combined.
3. Add vanilla and sugar and beat until combined.
4. Add salt, baking powder, and flour. Beat until just combined.
5. Pour water in and beat until a very thick batter forms.
6. Use Pam for baking (w/flour) and spray a bunt pan thoroughly.
7. Add cake batter and smooth into an even top.
8. Place pan in oven and close the door. Turn oven to 350 and cook for one hour or until a tooth pick comes out clean.

*Grandma Francis always used margarine. It does give the cake a slightly different texture/flavor.
*because of said margarine additional salt was not needed.


Cheese grits (or pap, or polenta)

Have you ever had cheese grits? Or polenta? Or pap? They are all the same delicious mixture of cornmeal cooked in water or milk with a ton of cheese mixed in, some eggs, and baked (at least in my world). You can certainly omit the eggs and baking portion and have this “soft” but I like to make it more of a casserole.

The Hubbs really got me making this regularly. He is very much into military history and specifically that of the Rhodesian army. This is a favorite of theirs and is generally eaten at Braai (barbecues) or as a side dish or for breakfast. If you have any Southern in you or Italian this is also very similar to grits/polenta, in fact they are the same thing!

When shopping for your grits buy any kind of cornmeal or grits or polenta. My bag says “stone ground polenta” but I have done this with success with plain old cornmeal from the store. You can mix up the cheese as you like. Parmesan is delicious on top instead of more cheddar. I use whatever I have in the fridge!

You can use a big Pyrex baking dish or a deep round baking dish for this.

I add hot sauce and mustard to my grits to compliment the cheddar cheese. Serve with your favorite grilled meats and a salad, yum! This is a fabulous dish for pot lucks and is great hot or at room temperature.

Cheese grits

5 cups water (or 3 cups water, 2 cups milk)
3 tbs butter
1 1/2 cup grits (or cornmeal)
3 dashes franks hot sauce (or siracha or your favorite hot sauce! Add more if you like it spicy!!!)
2 tsp salt
1 tsp black pepper
1/2 tsp cayenne
1 cup cheddar cheese (shredded or cut into small cubes)
2 eggs
2 tbs water (or milk)
1 tbs Dijon mustard
1/2 cup shredded cheddar

1. Preheat oven to 350 degrees. Spray your baking dish with your nonstick spray of choice (I use pam). Place a large sauce pan over medium heat and add butter and water (and milk if using). Bring to a simmer.
2. When liquid is simmering whisk in grits slowly (keep whisking!! You don’t want lumps) and hot sauce, salt, pepper, and cayenne. Let simmer stirring often for 15 minutes. Stir in 1 cup cheddar cheese slowly until melted.
3. In small bowl mix eggs, 2 tbs water/milk, and Dijon.
4. Turn off heat under grits. Whisking vigorously or using a wooden spoon slowly incorporate egg mixture to grits. Immediately poor into your baking dish.
5. Top with remaining half cup of cheese and bake for 35 minutes. Let sit for 10 minutes before serving.

*I do an additional 3-5 minutes under the broiler to get the cheese brown and delicious looking!


General Tso’s Chicken

I love all things that include peanuts and peanut butter. I fell in love with Thai food merely tasting chicken satay with spicy peanut sauce and one of my favorite dishes on the Chinese food menu is General Tso’s Chicken with peanuts! This is a slightly lightened up version that I served with white rice and steamed stir fry veggies. Yum! Sorry for the lack of green I was out of scallions!

General Tso’s Chicken

3/4 cup chicken broth
1 1/2 tbs cornstarch
2 tbs sugar
2 tbs soy sauce
1 tbs rice wine vinegar (or white wine vinegar, or sherry)
2 tsp minced Ginger
2 tsp hot chili oil (or 2 tsp canola oil with 1/2 to 1 tsp chili flakes, depending on how hot you like it!)
3 garlic cloves, minced
1lb chicken breast, cut into bite sized pieces
1/2 cup sliced scallions (green onions)
1/4 cup peanuts

1. Combine chicken broth, cornstarch, sugar, soy sauce, vinegar, and ginger in a bowl and whisk until combined.
2. Heat a wok or deep sided skillet over medium-high heat and add chili oil. Stir fry garlic for 30 seconds.
3. Add chicken and brown for 4-6 minutes until cooked. Add peanuts and scallions, and cook 1 minute.
4. Add sauce to chicken mixture and cook 3-4 minutes (turn heat down to medium low) until thick. Serve hot!


What’s cookin’?

Hey y’all! It has been too long since I posted regularly to this blog. I have gotten back into the flow of things since we are somewhat settled in our new rental. So much has happened in the last year including a new job for me and Hubbs (YAY!), a move, and a new/old city (where I grew up). Food has been oldies but goodies for the most part but I am definitely always on the look out for some new things to try! I figured I should do a post about what I would like to cook, or plan on cooking in the next few months from some of my favorite food blogs. I am now doing weight watchers hard core (I love their new Points Plus Plan) you will notice a lot of light and healthy 🙂

Spicy Dr. Pepper Shredded Pork – I tried to lighten up this recipe by using Diet Dr. Pepper and a lean cut of pork and then threw it into my crockpot. Don’t do it! It needs the sugar. This recipe is amazing and something new instead of the same old BBQ shredded pork I do in the crockpot!

Banana Nut Oatmeal Cookies – These look too delicious to resist and they are light! What better. I may make these tomorrow night!

Pork Barbacoa – Another from Skinnytaste. You haven’t made Pork Barbacoa yet? What’s the matter wiuth you! This recipe is amazing and left overs are even better! I have done this as a sandwhich or over rice. Both were great!

Sally Lunn Bread with Honeyed Brown Butter – This looks amazing. I think I will make it next weekend!

If you know me, you know that I love Indian food. It is one of my favorite types of food to cook (next to Italian) and an intense and wonderful way to travel without ever leaving your home! Aarti on Foodnetwork is so inspiring to me and I never end an episode without saying “I want to make that RIGHT NOW!” I cannot wait to do this whole menu next weekend! Vegetarian Indian? YUM!

Aarti Party : Veggie Day


Warm German Potato salad

This has been a family favorite of mine for years. Originally got this from a fabulous Weight Watchers entertaining cookbook. I can’t say how “authentic” it is but I can say it is delicious! I am not a fan of mayonnaise based potato salad but this one is delicious and tangy and best of all involves BACON! Fabulous for a summer barbecue or side dish.

This is great warm or cold. I have also added a pound of blanched green beans to sneak in another veggie. Double the dressing if you do this!

German Potato Salad

2 pounds small red potatoes (bite sized or cut into bite size)
4 slices bacon
1/2 red onion (sliced)
1 tsp sugar
1 tbs bacon grease (saved from cooking bacon)
2 tbs red wine vinegar
1 tbs Dijon mustard
Salt and pepper to taste
1. Cut bacon slices into small pieces and cook on medium low heat until crunchy. Place bacon on a paper towel and drain all but 1 tbs of bacon fat. Put pan back on heat.

2. Add onions to bacon pan, season liberally and cook for 5-10 minutes until tender.

3. While onions are cooking cover potatoes in cold water and 2 tsp of salt. Bring to a boil and cook until tender. Set aside (do not run under cold water).

4. In onion and bacon pan add sugar, vinegar, and mustard and whisk. Season with salt and pepper and toss with potatoes (make sure they are still warm when you do this)! There may be some dressing at bottom of the bowl but it will soak into the potatoes. Let set for at least 20 minutes before serving.