Texas Sheet Cake

I know more sweets.  Crazy how bad my sweet tooth has been, but I was really wanting some chocolate cake with some fudgy frosting.  Who can blame me?  Doesn't that just sound heavenly?  I thought so too.  So I began my quest searching for the perfect recipe and found a wonderful recipe for Texas Sheet Cake, Scaled Down over at 33Flavors and knew it was the recipe for me!

I did make a few minor adjustments, but kept it very close to the original.  It just seemed too perfect not make too many changes.  And truthfully I am not a very good baker.  It's times like these that I wish my good friend Wesley was still with us because she could bake anything and everything.  The most heavenly desserts you have ever had.  Love and miss you Wesley!

This recipe is not only better for you, but also makes a smaller amount.  Smaller is perfect for me because otherwise I would eat the entire pan.  So eating a smaller pan can't be as bad ;)

See how melty the frosting is?  I couldn't wait any longer...lol

Texas Sheet Cake

1 Cup Whole Wheat Flour (sifted)

1 Cup Stevia in the Raw (or sugar or an equivalent substitute for 1 cup sugar)

1/2 tsp Baking Soda

1/8 tsp Salt

1/4 Cup Butter

1/2 Cup Water

2 TBS Cocoa Powder

1/4 Cup Plain Greek Yogurt

1 tsp Vanilla Extract

1 Large Egg

• Mix the flour, stevia, baking soda, and salt until combined and set aside
• Over low heat combine butter, water, and cocoa powder until fully combined (stir constantly so the chocolate doesn't burn)
• Pour the chocolate mixture into the flour mixture and fully combine (the mixture will be crumbly)
• In a small bowl combine yogurt, egg, and vanilla beat until fully combined 
• Pour into batter mixture and fully combine
• Pour batter into a prepared 7x11 pan (a 9x9 or 8x8 would work fine the cake will just be thicker)
• Bake in a preheated 350 degree oven for 25 minutes or when a toothpick inserted in the center comes out clean

While cake is warm prepare the frosting so you can frost while it's still hot (that's how you do Texas Sheet Cake!)

Frosting

3 TBS Butter

2-1/2 TBS Milk

2 TBS Cocoa Powder

1-1/2 Cups Powdered Sugar

1 tsp Vanilla Extract

• Melt Butter over low heat
• When fully melted add milk and cocoa powder and stir constantly until heated through and fully combined
• Pour chocolate mixture into a bowl and add sugar and vanilla
• Beat until smooth and thick
• Spread over warm cake 

Now the hard part. :(  Wait 2 hours for cake to fully cool and frosting to harden before digging in.  Torture to smell the chocolaty goodness so maybe go for a walk or enjoy the spring weather :)

I cut my cake into 12 servings and the nutritional information is for 1 slice of cake.  171 calories for 1 slice...not too bad!

Nutrition Facts

Serving Size 54 g

Amount Per Serving

Calories 171 Calories from Fat 68

% Daily Value*

Total Fat 7.5g 12%

Saturated Fat 4.6g 23%

Trans Fat 0.0g

Cholesterol 34mg 11%

Sodium 121mg 5%

Total Carbohydrates 24.3g 8%

Dietary Fiber 0.8g 3%

Sugars 15.2g

Protein 2.4g

Vitamin A 5% • Vitamin C 0% Calcium 2% • Iron 5%

Nutrition Grade D-

* Based on a 2000 calorie diet

Nutritional Analysis

Bad points

• High in saturated fat
• Very high in sugar
• Contains alcohol

May Meal Plan

The end of the month has finally come.  Now onto a new month.  I am excited for some of the dishes I am preparing and also excited to take the plunge and start making some bread and rolls for dinner with wheat flour instead of all purpose flour.

You will notice I have added fish to the menu at least once per week.  I have also allowed 2 days off from cooking per week.  One will be leftovers and the other will be take out.  I think this will help with food waste and also from me burning out on making meals from scratch all the time.  We all need a break at some point right???

Anyway, let's take a peek at the meal plan and below you will find the rest of my grocery list broken up into weeks.

Whole chicken means those are the meals I am using the shredded roast chicken I made this weekend

Now that we know what we are eating let's look at the grocery list broken down by week.

And there it is.  The plan for May.  I told you we had plans for tons of produce this month.  I am excited to be using all these fresh ingredients and the meals that will come along with them!

Slow Cooker Apple Surprise Oatmeal

I am not much of a morning person.  Never have been and probably never will be.  Breakfast around here usually consists of boring cereal, fruit, and/or toast.  My daughter loves oatmeal.  She always has so I usually let her get instant oatmeal which I know is not the best because of the added salt and sugars.

So on my quest to find a healthier alternative I came across multiple recipes and articles on how to prepare steel cut oats in the slow cooker.  I decided to take the basic 4 cups liquid to 1 cup oats and then added in the flavors we liked.

My daughter was excited to have some home cooked oatmeal with her favorite flavors inside.  What's great is this is such a simple way to make oatmeal that kids can easily come help out.  And the aroma that fills the house in the morning is AMAZING!

Apple Surprise Oatmeal - Slow Cooker Method

2 Diced Apples, peeled and cored (I wanted the peels, but my daughter said no and she won this time)

1-1/2 TBS Pumpkin Pie Spice

2 TBS Brown Sugar (optional I just used up what I had left)

1/2 Cup Honey

1/2 Cup Raisins

1 TBS Vanilla Extract

1 Cup Steel Cut Oats (DO NOT use Instant!)

3 Cups Water

1 Cup 2% Milk

• Put everything in the slow cooker and mix well to combine
• Cook on low for 6-8 hours overnight
• Give it a quick stir in the morning before serving and you're ready to go!

You can top them with some chopped nuts, a drizzle of syrup, or a sprinkle of sugar.  It's up to you.  My daughter and I had ours with a sprinkle of brown sugar. Yum!

If there are any leftovers they refrigerate well and just reheat them in the microwave for 1-2 minutes or until warmed.  Honestly when you smell this and take your first bite I would be surprised if you have anything leftover.  They are incredible!

Below is the nutritional value based on 1 serving.  This makes approximately 4 servings.

Nutrition Facts

Serving Size 216 g

Amount Per Serving

Calories 355 Calories from Fat 27

% Daily Value*

Total Fat 3.0g 5%

Saturated Fat 1.2g 6%

Cholesterol 5mg 2%

Sodium 33mg 1%

Total Carbohydrates 80.4g 27%

Dietary Fiber 4.0g 16%

Sugars 60.2g

Protein 5.7g

Vitamin A 3% • Vitamin C 6% Calcium 12% • Iron 11%

Nutrition Grade C+

* Based on a 2000 calorie diet

Nutritional Analysis

Good points

• Low in saturated fat
• Very low in cholesterol
• Very low in sodium
• High in manganese