Breakfast Berry Scooper Cake and Yogurt

Breakfast Berry Scooper Cake @ NancyC

It’s hard to believe we’re almost through November already and looking forward to the 51oDdaQDHAL._SX442_BO1,204,203,200_Thanksgiving holiday! I didn’t realize until this year that November is also American Diabetes Month. In 2012, 9.3% of the American population (or 29.1 million Americans) had diabetes, so chances are that you or someone you know has been diagnosed with it. I recently received a review copy of the Two-Step Diabetes Cookbook by Nancy S. Hughes, so I thought I’d share a little about the book and try out a recipe.

This cookbook includes over 150 recipes that are simple, quick, flavorful, and healthy. And everyday ingredients are used to create these diabetic-friendly dishes. Some of the recipes include:

  • Pumpkin Pie Oatmeal
  • Apple-Walnut French Toast
  • Pepperoni Mozzarella Pita Crisps
  • Corn and Black Bean Salsa Salad
  • Vanilla Honey Sweet Potatoes
  • Veggie-Loaded Sweet Corn Muffins
  • Herb-Roasted Chicken with Root Vegetables
  • Cinnamon Raspberry Cookie Cake Squares

I decided to try the Breakfast Berry Scooper Cake, which is served with Greek yogurt. This breakfast cake is very, very moist, lightly-sweet and packed with fruit. If you serve this hot, you can scoop it out of the pan. If you serve it warm or cool, you can cut into squares, which is what I did. The yogurt is a nice creamy pairing with the cake, giving you a slightly sweet, slightly tart taste combination–a great option for your morning meal!


Makes 9 servings in an 8″square pan (2 1/2″ square and 1/3 cup yogurt per serving)

  • 1 cup all-purpose flour (I used unbleached flour)
  • 7 Tablespoons sugar, divided
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/2 cup nonfat buttermilk
  • 1 large egg
  • 3 Tablespoons canola oil
  • 1/2 teaspoon almond extract
  • 1 (1-pound) bag frozen mixed berries
  • 3 cups plain nonfat Greek yogurt

Preheat oven to 350˚F. Meanwhile, combine the flour, all but 2 teaspoons of the sugar, baking powder, baking soda, cinnamon, salt, buttermilk, egg, oil, and extract in a medium bowl. Whisk together until smooth and pour into an 8-inch square baking pan coated with cooking spray; top with the frozen berries.

Bake 1 hour or until browned and wooden pick inserted 2 inches from edge comes out clean. Remove from oven, place pan on cooling rack, and sprinkle with remaining sugar (I forgot to sprinkle on the remaining sugar, but I didn’t really miss having it on there). Serve hot, warm, or room temperature with yogurt on the side.

Cook’s Tip: If serving hot, use a spoon to remove. It will be a “loose” pudding cake texture. If serving warm, carefully cut into squares and use a flat spatula to remove; it will be a very moist pudding cake texture. If serving room temperature, cut into squares. Use a flat spatula to remove. It will be a firmer, but still very moist, pudding cake texture.

EXCHANGES/CHOICES: 2 Carbohydrate, 1 Protein, lean 1/2 Fat

BASIC NUTRITIONAL VALUES: Calories 215 (Calories from fat 45), Total Fat 5.0 g (Saturated Fat 0.5 g, Trans Fat 0.0 g), Cholesterol 20 mg, Sodium 175 mg, Potassium 180 mg, Total Carbohydrate 30 g (Dietary Fiber 2 g, Sugars 17 g), Protein 11 g, Phosphorus 170 mg

My cake had browned quite a bit on top, so next time I’ll check to see if it’s done at 55 minutes instead of 60. You may want to do that too, especially if your oven tends to run hot.

Even if you don’t have diabetes, the recipes in this cookbook give you lots of great ideas on ways to eat healthier. What are some of your favorite healthy breakfast dishes?

Linked to Fiesta Friday, FoodieFriDIY, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Tasty Tuesday.

Easy Salted Caramel Latte

Easy Salted Caramel Latte @ NancyC

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If you want to treat yourself on a chilly day, think about making yourself a nice hot caramel latte! This recipe makes a creamy and slightly sweet latte. I don’t like overly sweet coffee drinks myself, but if you like yours sweeter, you can add an extra Tablespoon of caramel topping to your coffee/milk mixture. And you’ll definitely want to top this latte with some whipped cream, a drizzle of caramel topping, and a dash of sea salt–the sea salt gives it just the right punch!

NonnisBiscottiWhen you’re enjoying this latte, you may want to have biscotti to go along with it. I recently had the chance to try some limited-edition holiday biscotti flavors from Nonni’s®–I received a box of their Cranberry Cioccolati Biscotti and Gingerbread Biscotti. The Cranberry Cioccolati flavor is dipped in rich dark chocolate, and since I’m a big fan of dark chocolate, that flavor was my favorite. But the Gingerbread biscotti, dipped in white icing, was also good and had a nice gingery, spicy flavor. There are also two other flavors that I haven’t tried–Caramel Apple Biscotti and Pumpkin Spice Biscotti–and those sound really good, too! Not only are these holiday biscotti flavors great for snacking, they also make nice stocking stuffers and food gifts, since they’re individually wrapped.

Easy Salted Caramel Latte II @ NancyC

Here’s the latte recipe if you want to try it out!


Makes 1 serving

  • 1/2 cup strong coffee
  • 2 Tablespoons Half & Half (light cream)
  • 1/2 cup milk
  • 1 Tablespoon caramel ice cream topping
  • dash of sea salt
  • Whipped cream and additional caramel topping for garnish

Combine coffee, Half & Half, milk, and caramel topping in a microwave-safe container. Heat for about 60 seconds, or until mixture is hot. Stir with a spoon to combine ingredients.

Pour mixture into a serving cup. Top with whipped cream, lightly drizzle with caramel topping, sprinkle lightly with sea salt, and serve.

This latte is so easy to make! And tastes great with biscotti! Do you make your own fancy coffee drinks at home?

Linked to Fiesta Friday, Foodie FriDIY, Simply Sundays, Sunday Features, Nifty Thrifty SundayInspire Me Monday. Show and Share, Wow Us Wednesdays, Wake Up Wednesday, Wow Me Wednesday, Whimsy Wednesday, Wonderful Wednesday, Full Plate Thursday, Create It Thursday, Share Your Style, Thursday Favorite ThingsShowcase Your Talent Thursday, Fabulous Foodie Fridays, Feathered Nest Friday.

Homemade Applesauce (Sweetened with Honey or Maple Syrup)

Homemade Applesauce @ NancyC

I’ve had homemade applesauce before, but this is the first time I’ve made my own. And let me tell you, it’s so much better than store-bought! It’s not as convenient as buying it, but I think it’s worth the extra effort … Continue reading

Blackberry Honey Lemonade

Drinking lemonade in the summertime is always a treat, and it’s always a nice change of pace to try different lemonade flavors. I’ve made Strawberry Lemonade and Raspberry Lemonade before, so I thought I’d try making some Blackberry Lemonade. And I wanted … Continue reading