Alright, I now you are out there. The guys and gals who are tired of sugar laden confections; of chocolates and of all that darn pink! This sweet roll isn't all that sweet (of course, you could add more sugar to change that), and for those who are watching their weight, or only want to eat healthy..well it is loaded with fruits and veggies.Just make sure when you hand one to your sweetheart, you don't go trying to steal it back...You know how much trouble stealing one of these morsels can get you in.
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Step 1: Step 1
The pan. I happened to have the perfect sized pan. You can get away with using any oven safe container (or just microwave the mix in an microwave safe container.)
If you are like me, you'll have to wash that pan set first because you were an indiot and you fus ro dah'ed it all over the floor...Right after it was cleaned the first time...
I was inspired by my earlier skyrim sweet roll recipe, and the fact that my fiance is trying to lose weight. I couldn't possibly give him something that would count as dessert (alright, this counts too, but it has more good stuff in it.)
I added more fruit and carrots to the original recipe, used applesauce instead of melted butter/margarine, added more leavening to lighten the cake (looks like more, is actually less ;) ), and used a lighter icing on top which has more milk (dairy free, less calories too) and less fat. The recipe was derived from my family's 200 dollar frosting recipe. My great memere paid $200 just for this secret recipe from a restaurant, and I used the basic principals of it in the icing.
Step 2: Step 2
Spray the pan or butter it in some way. Follow the below recipe for the cake:
1 1/2cups Flour
1/4cup Brown sugar
1/3Cup Milk or dairy free milk (I have a dairy allergy, so everything I make contains no dairy)
21/4tsp Baking powder
1/4cup Applesauce (if all you have is cinnamon applesauce, leave out half of the cinnamon)
Add at the end:
1/2 cup chopped or grated carrots
1/2 cup dried fruit (such as raisins, cranberries, or dates)
1 medium apple, peeled cored and chopped (I used a pink cripps)
Directions: Preheat oven to 350F. Add the dry ingredients to a bowl, and mix the wet in another. With the mixer on low, slowly add the wet ingredients into the dry until almost incorporated. Dump in the fruits and veggies and mix until evenly distributed. Fill each pan evenly and bake until done (about 25 minutes, but every oven different.) Remove from oven and let cool.
Step 3: Step 3
While the cake is in the oven, you will want to make the icing.
You can use your favorite cream cheese frosting recipe, or one of the recipes I have below.
1/2 cup butter (use the margarine sticks, like the blue bonnet dairy free)
1/2 cup crisco
1/4c sugar, granulated
1/3c milk or dairy free substitute of choice
1/4 c tofutti cream cheese substitute (or real cream cheese)
Whip sugar and 'butter' until combined add in the crisco and whip again until combined. Alternate the milk and flour until fully combined. Refrigerate for 10 minutes. Take out of the fridge, add 1/4 cup of the 'cream cheese' and whip until fully combined. Add powdered sugar to taste.
This is the usual recipe for making cream cheese icing, but has more fat and sugar
1/2 cup butter or margarine stick
3/4 cup cream cheese
1/2-1 cup powdered sugar (depending on taste)
Milk to thin, as needed.
Whip together until smooth, add milk as needed.
Step 4: Step 4
Remove the cakes from the oven. Let cool and remove from pan, but do not let them cool off below body temp.
At this point, pour on the icing. It will likely be thick, so use a spoon to let it drip over the sides. Plate and serve.
Can be made 2 days ahead, just store in the fridge and take out an hour before serving.
Happy valentines day!
Participated in the
Date Night Dinners Challenge