Chocolate Cheesecake and Red Velvet Cake

Alright… here’s a little secret: I totally didn’t bake green when it came to this chocolate cheesecake and red velvet cake. It’s not for lack of wanting to… more for lack of time and creativity. Plus, these were dishes to be shared with friends on the 4th and I really didn’t want to screw them up. So… here’s the deal: I’m going to give you the original delicious recipes and then I’m going to offer some alternatives to the recipes that would’ve been great ideas for “greening” them up.

And my mom is officially back in TN so I will resume cooking ASAP and give you guys some great recipes that I’ve had brewing in my brain.

Chocolate Cheesecake

  • Graham Cracker Crust (can be made by hand using butter sugar and crushed graham cracker)
  • 2 packages Neufchatel Cream Cheese (1/3 less fat :))
  • 1/2 cup Sugar
  • 1/2 tsp Vanilla
  • 2 Eggs
  • 4 squares Bakers Semi-sweet Chocolate, melted

Mix cream cheese, sugar, vanilla, eggs, and chocolate together. Place in crust and bake for 40 minutes or until firm when shaken. I topped mine with raspberries and blueberries and a frosting made by mixing sour cream with powdered sugar until it tastes good :). Super yummy and totally festive with the red white and blue!

Red Velvet Cake

  • I used this recipe but I left out the raspberries and blueberries. It was really moist and delicious!!! Not as deep of a red as a normal red velvet cake though.

How to “Green”-up These Treats and Other BAked Yummins

  1. Use half regular flour and half wheat flour. Therefore, at least half of what you’re using is not as energy-intensive and because you still have the refined stuff you get the same great flavor.
  2. Use half refined sugar and half unrefined sugar. Again, you’re cutting back on the energy intensive refined sugar and keeping the flavor.
  3. Be a pantry cook. If you don’t have all of the ingredients for one type of cake, try making another that uses less ingredients so you don’t have to have a special trip to the store.
  4. Bake multiple items in the oven at once. There’s plenty of room and it saves on money, energy, and time!
  5. Making your own frosting cuts back on packaging! And I find that it tastes way better. Same for baking cakes from scratch instead of from a box.
  6. Try cutting back on eggs. They’re binding ingredients so it’s difficult to get rid of them completely, but using 1 instead of 2 can be a great way to be more eco-friendly while still getting the binding properties.
  7. And I know this is repetitive, but don’t fret. If you can’t eco-up your baking, try to make up for it in the food you’re eating or the way you’re washing your dishes šŸ™‚
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