Tuesday, January 17, 2012

3 - 2 - 1 Cake!

This was a recipe passed on from a friend via email. I haven't tried it simply because I don't have a microwave, but if I did, I would be trying it out right away!

This is perfect for those of us with just one or two in the house these days, hate to make a huge cake. This way you can make one 1, 2, 3, or as many as you need.

3, 2, 1 CAKE

These individual little cakes are amazing and ready to eat in one minute! They are perfect for whenever you feel like a treat without all the fat and calories that cake can have. Genius idea!

1 box Angel Food Cake Mix
1 box Cake Mix - Any Flavor

In a Ziploc bag, combine the two cake mixes and mixes well. For each individual cake serving, take Out 3 Tablespoons of the cake mix combination and Mix it With 2 Tablespoons of water in a small microwave-safe Container. Microwave on high for 1 minute, and you have your own instant individual little cake!

KEEP remaining cake mixture stored in the Ziploc bag And use whenever you feel like a treat! You can top each cake with a dollop of fat free whipped topping and/or some fresh fruit.

Helpful Tips:
This recipe is called 3, 2, 1 Cake because all you need to remember is
"3 tablespoons mix,
2 tablespoons water,
1 minute in the microwave!"

TRY various flavors of cake mix like carrot, red velvet, pineapple, lemon, orange, etc. Just remember that one of the mixes has to be the angel food mix; the other is your choice. The flavor possibilities are endless!


The best thing is, you open both cake mixes into a gallon Storage bag, one that 'zip locks' or 'self-seals', or a Container that seals tightly, shake the two cake mixes to Blend and then make the recipe. Storage of mix is simple, put it on a shelf. No need to refrigerate, since the mix is dry.

Always remember, that one of the cake mixes MUST be Angel Food. The other can be any flavor. The Angel Food is the cake mix that has the eggs whites in it. So, if, anyone is allergic to egg whites, you cannot serve this recipe.

Friday, August 26, 2011

Harmony Valley Website Scavenger Hunt

Find the answers to the following questions on our website and get a FREE package of Harmony Valley Vegetarian Hamburger Mix!

1. Link your favorite HV recipe on the site!

Harmony Valley Breakfast Scramble

This is a particularly delicious way to begin your day! This recipe can be made with either tofu or egg. It is flavorful and a great way to start your daily intake of protein. ENJOY!

Can't wait to try this out. I love eggs in the morning and have already used Soyrizo to scramble. Plus, I love the fresh tofu I can get in the local markets here in Cambodia.

2. Where can you find HV near you?
There really isn't a local retailer that sells HV Vegetarian mix to my dismay. I'll look for it at our local natural foods store, though, called New Frontiers.
3. How do you make Harmony Valley Vegetarian Mix?
I cook it up with taco seasoning and use it for tacos, burritos and taco salads. So yummy to just have on hand for any of the above.

Tuesday, January 25, 2011


Thank you to Mom Most Traveled, Can Can, for providing this recipe. I look forward to trying this out with a few modifications for here in Cambodia, such as substituting soy milk for rice milk, using regular oil, and adding bananas instead of blueberries and walnuts.


Wet Ingredients (have at room temperature):
2 eggs
1/4 cup rice milk
2 Tbsp oil (walnut, almond, grapeseed or corn)
1/2 tsp vanilla (optional)

Dry Ingredients (have at room temperature):
3/4 cup rice flour (or 1/2 cup rice flour and 1/4 cup corn flour)
3/4 tsp non-aluminum baking powder
1/2 tsp salt
1 or 2 Tbsp oil for frying (coconut or corn)
1/8-1/4 cup blueberries fresh or frozen
1/8 cup walnuts (optional)


Mix wet and dry ingredients separately, then combine. Be sure to have the griddle heating to a medium temperature. Blend in blueberries and walnuts if used. Makes about 5 five inch cakes. Smother in maple syrup.

If using fruit in the batter, covering the cakes when cooking helps ensure they will be done throughout. A little more baking powder makes for thicker, fluffier cakes, and a little less makes thinner more dense cakes.

Friday, November 12, 2010

Crock Pot Oatmeal

This recipe was passed on from a friend who spent some time in India and used to make up large batches of oatmeal to eat cold. She stayed with my mom for a week or so, making her oatmeal and my mom fell in love.

This recipe also comes from her, but is a warm version that is mostly hands-free. Enjoy!

Crock Pot Oatmeal

1 cup steel cut oats
3 cups milk (can be nonfat, whole, 1/2 & 1/2 or soy, or any combination of milk product)
Cinnamon to your liking

Add all ingredients to a crock pot and stir. Turn crock pot on LOW and cook for 6-8 hours; or cook on HIGH for 2-3 hours.

The recipe can be doubled. Additionally, feel free to any sweeteners that you like. Honey is good, as well as agave nectar (my personal favorite, though I add it to my individual servings and not the whole batch). Nuts or raisins are tasty compliments, too.

Wednesday, October 20, 2010

Zucchini Bread

I have a giant zuchhini that a friend brought over and it has been patiently waiting to be made into something. This vegie is the size of a kiddie bat. That's not an exaggeration. I'm sure I'll have plenty to make hundreds of batches of bread.

  • 3 cups all-purpose flour
  • 1 teaspoon salt1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 3 teaspoons ground cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 1/4 cups white sugar
  • 3 teaspoons vanilla extract
  • 2 cups grated zucchini
  • 1 cup chopped walnuts
  1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
  3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
  4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Recipe provided by Rutiz Family Farms, my local organic farm that's just around the corner.

Tuesday, October 5, 2010

Polenta and Oatmeal Cookie Recipes

I was reading through the San Luis Obispo Country Fall 2010 magazine and ran across the "In the Kitchen..." section. Featured was Italian Beef Stew and Polenta, as well as Banana Oatmeal Cookies (circa 1970). I wanted publish these recipes so I could come back to them later.

Polenta recipes from Darlene Rotta. Both recipes are simple and easy. I'm looking forward to using up my polenta with fish.

Cookie recipe from Mike Allen. I think this is a great way to use up those overripe bananas that seem to accumulate in my house. Dont' throw out! Just toss them in your freezer (or maybe it's better to gently place them.)

Italian-Style Polenta

4 cups water
1 cup polenta
1 teaspoon salt
2 Tablespoons butter (optional)
Monterey Jack cheese (optional)

Bring water to a boil and gradually add polenta and salt; stir constantly until thickened.

Reduce heat and stir frequently for about one hour. Add butter and cheese, if you wish, just before removing from pan.

American-Style Polenta (microwave)

3 cups water
3/4 cup polenta
1/4 teaspoon salt

Mix water, polenta and salt in a three-quart bowl. In microwave, cook six minutes on high. Stir well. Cook again for six minutes. Stir and cook for five more minutes. It is ready to serve.

You may add butter and cheese at the end, if you wish.

Banana Oatmeal Cookies

1 1/2 cups sifted flour
1 cup sugar
1 tsp. salt
1/4 tsp. nutmeg
3/4 tsp. cinnamon
1/2 tsp. baking soda + 1/4 tsp. for bananas
3/4 cup shortening
1 egg, well beaten
1 cup mashed ripe bananas (mix in the 1/4 tsp. baking soda)
1 3/4 cup rolled oats
1/2 cup chopped nuts

Sift dry ingredients--flour, sugar, salt, nutmeg, cinnamon and 1/2 tsp. baking soda--into mixing bowl. Cut in shortening. Add egg, bananas, rolled oats and nuts. Beat until thoroughly blended.

Drop by teaspoonfuls onto ungreased cookie sheet. Bake about 15 minutes, in a 350-degree oven, or until edges are browned. Remove from pan immediately and cool on rack.

Makes about 3 dozen. Recipe can be doubled if desired.

Sunday, January 3, 2010

70% cocoa or bust!

I have become a fan of dark chocolate that has 60%+ cocoa.

In fact, I treated myself to Trader Joe's holiday Chocolate Palette offering of 8 bars of "distinctive origin" chocolate made with a minimum of 60% cocoa. (Ironically, the Venezuelan chocolate bar has been my favorite so far.)

I'm halfway through Ghana (70%), and loving it, too. Mmm...I just enjoyed a small piece of it now.

I still have Sao Thome and Papua New Guinea (both 70%).

But, what this post is really about is getting my hands on 336 minibars of Ritter Sport! My friend CanCan over at MomMostTraveled is having a giveaway! Check it out, or NOT and let me win them!

Ritter Sport has lots of new flavors, and even one that is Extra Fine Dark Chocolate (71% cocoa) made with Arriba cocoa from Ecuador. I can't wait to try that one!

I became a fan of Ritter Sport in 1992 as an exchange student in Denmark. There were much fewer varieties back then, but I loved savoring every last bite of my Ritter Sport bars. Every time I see one it brings back such wonderful memories. Thank you Ritter Sport!