Sunday, June 1, 2014

Apple Pumpkin Upside Down Cake, Polka Dot Muffins and Quesadilla

Pumpkin apple cake from an adapted recipe that was featured at the Midcentury Menu blog. I used a can of pumpkin and a box of spice cake mix for the batter. That's it! The apples, I just simmered in juice (cranberry or apple will do) until tender. I melted Earth Balance margarine on the bottom of the pan and sprinkled brown sugar, layered the apple slices, then poured batter on top. After 28 or so minutes in the oven, it was perfect! This cake went to a house party we went to last night. It was gone in a flash.

Polka Dot Muffins recipe from The Complete Vegan Kitchen cookbook. It uses cream of wheat in the batter and for me, it was a little too coarse of a muffin. I don't know if I'll make these again. They were just ok.

Breakfast Daiya cheese quesdilla.

1 comment:

Anonymous said...

Cake looks especially lovely! Yum!