Food Flight

An aviator's culinary adventures

Death by Chocolate Cone Cakes September 28, 2009

Filed under: Dessert — flyingbubble @ 8:03 am
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This is the final round of cupcakes so far.  I haven’t decided if I should make a few more batches or not (pretty likely though).  These were also made by request for Ashley.  They’re tasty by in my opinion not nearly as incredible as the red velvet.  I’m not a fan of ice cream cones though so that may have negatively influenced my opinion.  The frosting is good, I wouldn’t mind just eating the tops of all of them 🙂  These were not hard to whip up, but keeping ice cream cones upright in a muffin tin while trying to place them in the oven is quite the balancing act.  Amazingly I didn’t spill any,  the real test was later on when I was transferring the cupcakes to and from the fridge and trying to package them to take to school with me.  I believe every single cone chose to lay down at least once while I was moving the batch.  Unfortunately on of them chose the edge of the table, and thus fell to an early death on the carpet.  At first I snatched it up, figuring I invoke the 5 second rule….. however, that is not very appealing when you see little pet hairs stuck ALL over the frosting on top… ugh.  Anyhoo, here’s the recipe if you’re looking for a alternative to the muffin shaped cupcake.

chocodeath2Death By Chocolate Cone Cakes

For Cone cakes:

12 cake (flat-bottom) cones

1 cup moist-style chocolate cake mix (1/4 of an 18.25 oz box)

one 25-calorie packet diet hot cocoa mix

1/4 cup fat free liquid egg substitute

2 teaspoons mini semi-sweet chocolate chips

For Topping:

1 Jell-O Sugar Free Double Chocolate Pudding Snack

2 tablespoons chocolate frosting

2 tablespoons rainbow sprinkles

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine pudding and frosting, stirring until mixed well.  Refrigerate until Cone Cakes are ready to be frosted.  Place mini chocolate chips and the contents of cocoa packet in a tall glass.  Add 1/4 cup boiling water.  Stir until chips and cocoa mix have dissolved.  Add 1/4 cup cold water and stir well.  Place cake mix in a large mixing bowl.  Add cocoa mixture and egg substitute, and whip batter with a whisk or fork for 2 minutes.  Set aside.  Find an area near the oven to assemble Cone Cakes, so that you do not have to move them very far.  Check the bottom of the cones for uneven ridges, removing any so that cones sit flat.  Place each cone upright in a cup of a 12-cup muffin pan.  Carefully spoon batter into cones until cones are a little more than halfway full.  Allow cones to sit for a few minutes while batter settles.  VERY carefully transfer pan to the oven.  Bake for 15 to 20 minutes, until a toothpick inserted into the center comes out clean.  Cool Cone Cakes completely, then evenly distribute frosting mixture over the cupckaes, covering the tops entirely.  Add 1/2 teaspoon sprinkles to top of each frosted Cone Cake.  Try not to pass out when  you see how adorable these are and how good they taste.

chocodeath3PER SERVING (1 cone cake with toppings): 93 calories, 2.5g fat, 130mg sodium, 16g carbs, 0.5g fiber, 8g sugars, 1g protein

Thanks to HungryGirl for all these great low cal cupcakes.


Red Velvet Insanity Cupcakes September 27, 2009

Filed under: Dessert — flyingbubble @ 6:49 pm
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This is the 3rd recipe in my series of cupcakes from HungryGirl’s cookbook. I made these by request for my girl, Ashley who is still imprisoned in Bancroft Hall for 3 more years.  They are absolutely incredible, I highly recommend trying this recipe.  The cupcakes were very moist and delicious on their own, but paired with a light, sweet cream cheese frosting they are just to die for!  You would never believe these are better for you if I hadn’t told you already.  They taste like they’re high in calories. See for yourself:

redvelvet1…And, I didn’t change or mess up anything in the recipe!! Here it is:

For cupcakes:

1 cup moist-style devil’s food cake mix (1/4 of 18.25 oz box)

1 cup moist-style yellow cake mix (1/4 of 18.25 oz box)

Two 25 calories packets diet hot cocoa mix

1/2 cup fat-free liquid egg substitute

1/4 cup mini semi-sweet chocolate chips, divided

1 tablespoon red food coloring

1 teaspoon Splenda No Calorie Sweetener (granulated)

1/8 teaspoon salt

For Frosting:

6 tablespoons Jet-Puffed Marshmallow Creme

6 tablespoons Cool Whip Free (thawed)

1/4 cup fat-free cream cheese (room temperature)

1 tablespoon Splenda No Calorie Sweetner (granulated)

Directions:  Preheat oven to 350.  In a medium mixing bowl, combine all frosting ingredients except for the Cool Whip until mixed well.  Fold in Cool Whip and refrigerate until cupcakes are ready to be frosted.  In a tall glass, place half of the mini chocolate chips and the contents of both cocoa packets.  Add 1/2 cup boiling water and stir until chips and cocoa mix have dissolved.  Add 1 cup cold water and mix well.  Pour cocoa mixture into a large mixing bowl.  Add cake mixes, egg substitute, remaining chocolate chips, food coloring, Splenda and salt.  Whisk for about 2 minutes, until smooth and blended.  Batter will be thin, but don’t worry–your cupcakes will puff up once baked!  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute batter among the cups.  Bake in the oven for 15-20 minutes.  Cupcakes will look shiny when done.  Allow cupcakes to cool completely, then evenly distribute the frosting over the tops. Enjoy!          Makes 12 servings.

PER SERVING (1 frosted cupcake): 140 calories, 3g fat, 262mg sodium, 24.5g carbs, 0.5g fiber, 15g sugars, 3g protein.


They’re Little Cakes! September 26, 2009

Filed under: Dessert — flyingbubble @ 12:14 am
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I made two kinds of cupcakes last night.  Sometimes when that muffin pan is staring you in the face you just have to surrender.  Fortunately for my health, I had a cookbook on hand with a healthy spin on these cute little desserts (btw, desserts has two S’s because everyone wants seconds).  I chose two recipes from the book because I couldn’t decide on one, and these were the two that would require the least amount of grocery shopping.  That’s the real reason, but my cover story is that I wanted one to represent summer which is sadly leaving us and one to represent the coming fall season.  The summer cupcake is Pina Colada and the fall cupcake is of course PUMPKIN!! (my favorite part of fall).  As the cookbook named it “iced ‘n spiced pumpkin puddin’ cupcakes”. These recipes were ridiculously easy to make. I made both in the same night in barely any time. Here are the recipes:

pumpkinCC1 pinacoladaCC1

Iced n Spiced Pumpkin Puddin Cupcakes



2 cups moist-style spice cake mix (1/2 an 18.25 oz)

1 cup canned pure pumpkin

1/3 cup fat free liquid egg substitute

1/8 tsp salt


1/2 cup plus 1 Tbsp Cool Whip Free, thawed

2 tablespoons Splenda (granulated)

2 tablespoons fat free cream cheese, room temp

1 Tbsp canned pure pumpkin

1 tsp sugar-free, fat free vanilla instant pudding mix

1/8 tsp cinnamon

Directions: Preheat oven to 350.  In a medium mixing bowl, combine all of the frosting ingredients, stirring until well mixed.  Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine all of the cupcake ingredients with 1/2 cup water.  Mix until blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 15 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Cool cupcakes completely, and evenly distribute frosting among the tops. Yum!

Makes 12 servings

Per serving (1 frosted cupcake): 112 calories, 1.75g fat, 200mg sodium, 22g carbs, 0.5g fiber, 12g sugars, 2g protein.


Pina Colada Cupcakes


2 cups moist-style yellow cake mix (1/2 of an 18.25oz)

1 1/2 8 oz cans crushed pineapple in juice (not drained)

1/2 teaspoon coconut extract


4 oz canned crushed pineapple in juice (drained)

1 Jell-O Sugar Free Vanilla Pudding Snack

1 1/2  tablespoons fat-free cream cheese, room temp

1/8 teaspoon coconut extract

1 no-calorie sweetener packet

Directions: Preheat oven to 350 degrees.  In a medium mixing bowl, combine all frosting ingredients and mix until blended. Refrigerate until cupcakes are ready to be frosted.  In a large mixing bowl, combine cake mix with undrained pineapple.  Add coconut extract and mix until thoroughly blended.  Line a 12-cup muffin pan with baking cups and/or spray with nonstick spray.  Evenly distribute cake mixture among the cups.  Bake in the oven for about 20 minutes, until a toothpick inserted into the center of a cupcake comes out clean.  Allow cupcakes to cool completely, then evenly distribute frosting over the tops.  Refrigerate until ready to serve.  Time for a cake-tastic, tropical fiesta!

Makes 12 servings

PER SERVING (1 frosted cupcake): 115 calories, 1.75g fat, 171mg sodium, 23g carbs, <0.5g fiber, 13.5g sugars, 1g protein


The Last Breakfast :( September 24, 2009

Filed under: breakfast — flyingbubble @ 12:55 am
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This is a recipe that Jeremiah and I created ourselves on his last morning here in Annapolis.  He drove up to Newport, RI for a temporary job as a tutor at the Naval Academy Prep School (NAPS).   This occasion was especially sad because I will be leaving for Pensacola before he returns.  We decided that instead of heading out to eat (which we seriously considered) it would make more sense for us to cook something together.  We have discovered that when we combine Jeremiah’s creativity with my knowledge of cooking (somewhat limited at this point), we can create some pretty amazing meals.  They tend to have a spicy southwestern flavor so that must be our style.  This dish was created by what we had on hand that needed to be used up.

Diverse Breakfast Scramble

bfastscramble1 1/2 Tomato

1/2 can whole kernel corn

1/2 yellow onion

3 eggs

1/2 cup milk

cilantro, salt, pepper to taste

dash of hot sauce

1 cup shredded cheese, divided

frozen hash browns

Jeremiah cooked up the scramble. He threw the tomatoes, corn and onion into the skillet to cook a bit first, then added the egg milk and spice mixture with half the cheese and then scrambled the eggs.  Meanwhile, I browned up the frozen hash browns, I don’t think I did it quite right since they didn’t turn brown.  It was my first time.  Once the eggs were done we plated the hash browns and topped that with the egg mixture with a sprinkle of cheese over the top.  The result was surprising good.  Next time I’d like to try my own hash browns the pre-made frozen kind was a bit bland.  I would also probably use more eggs next time but we only had 3 left.  We added milk to increase the volume enough to feed us both. 🙂


Once I double check the amounts of each ingredient (Jeremiah did all the measuring when I wasn’t looking). I’ll put together a nutritional profile for this recipe.


Stuffed Green Peppers September 19, 2009

Filed under: Vegetarian — flyingbubble @ 9:50 am
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stuffedpeppers1My boyfriend called me around 4pm and suggested that we make stuffed peppers for dinner.  I agreed and when I arrived at his house he showed me the two recipes he had found in his Better Homes and Gardens NEW COOK BOOK.  The cookbook came from his Grandma in Kansas and its about 2 inches thick!  He had found a meat filled version and a vegetable version.  We both jumped at the vegetable one because of the southwestern flavors. Corn and black beans are meant to be together, then add jalepenos and cheese to the mix and it doesn’t get much better!

The recipe was easy to follow and it turned out beautifully and tasted just as good as we had imagined.  We made 4 so we saved the other two for breakfast this morning, we just toss a fried egg on top and doused the whole thing with hot sauce.  Spicy breakfast is always a good way to start your morning!

Here’s the recipe:

Stuffed Green Sweet Peppers

4 large green sweet peppers

1 15oz can black beans, drained and rinsed

1 83/4 oz can whole kernel corn, drained

1/2 cup chopped onion

1/3 cup long grain rice

1-2 jalepeno peppers, chopped

1/8 tsp salt

2 Tbsp snipped fresh cilantro, or 1/2 tsp dried cilantro

3/4 cup shredded reduced fat Monterey Jack cheese (3 oz)

Directions: Fill a large pot half full of water; bring to boiling.  Meanwhile, cut tops from sweet peppers; remove seeds. Chop sweet pepper tops, set aside. Add whole sweet peppers to boiling water; return to boiling. Reduce heat and cook, covered, for 4 to 5 minutes or till just tender.

stuffedpeppers2Meanwhile, in a medium saucepan combine the chopped sweet pepper tops, black beans, corn, onion, uncooked rice, jalepeno peppers, salt, and 1 cup water. Bring to boiling; reduce heat.


Cover and simmer about 15 minutes or till rice is tender. Stir in cilantro and half of the cheese; toss to mix. If necessary , let the rice mixture stand, covered, about 5 minutes or till water is absorbed.


Fill sweet peppers with rice mixture. Place in a 2 quart square baking dish; sprinkle with remaining cheese. Bake, uncovered, in a 400 degree oven about 15 minutes or till cheese melts. Makes 4 main-dish servings.

Nutrition facts per serving: 248 calories, 5 g fat (2g sat fat), 15mg cholesterol, 602mg sodium, 42g carb, 7g fiber, 16g protein                                                                                                                                               Daily Values: VitA 8%, VitC 107%, Calcium 17%, Iron 17%

stuffedpeppers4stuffedpeppers5 The breakfast version with a fried egg and hot sauce, equally as good 🙂



Filed under: Dessert — flyingbubble @ 8:24 am
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Today is my roommate’s birthday so last night I spent the evening baking her a cake.  I had been wanting to try this recipe and this was the perfect opportunity.  I had to go out a buy a hand mixer because I didn’t already own one.  I’m slowly building my collection of kitchen tools so the foods I post here may get more difficult as I acquire the proper utensils to accomplish them.

For now, I’m post the photo I took this morning, later I will post photos of the inside (we haven’t cut the cake yet) and when I get my cookbook back from my boyfriend’s house I will post the recipe as well.

The cake is an Albanian Walnut cake with a Lemon glaze.  I baked two 8″ round cakes with glaze (the glaze gets cooked on/in) and then stacked them with a layer of lemon zest cream cheese frosting sandwiched between.  Then I frosted the cake in the same lemon zest cream cheese frosting and to decorated I got some food coloring spray paint and sprayed pink all over. Then I used purple and blue frosting for the writing and stars.  I’ll have to comment on how it tastes, at this point I’m hoping for the best as I’m not sure if I baked the cakes correctly in the first place. At least it looks nice 🙂birthdaycake




First True Failure

Filed under: Dessert — flyingbubble @ 8:13 am
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“Marshmallow Fudge Mania”

I attempted to create another low calorie recipe from Hungry Girl 200 under 200. However I didn’t follow the recipe exactly and the result was rather disappointing.  As shown here:


I was supposed to use a square 9×9 pan but I baked it in a 8″ round pan so the final result was only “fudge-like” on the bottom half.  I also used Marshmallow fluff instead of Marshmallow creme… I don’t know what effect that had if any.  The fudge was okay but it tasted strongly like pumpkin which I suspect is because it wasn’t cooked enough. The bottom layer that seemed to have the right consistancy did not have an overwhelming pumpkin flavor.  This recipe is going to go on my list of things to try again when I have the right pan haha.

Here’s the recipe:

One 18.3 ounce box Betty Crocker Fudge Brownies Traditional Chewy Brownie Mix

2 cups canned pure pumpkin

1/2 cup Jet-Puffed Marshmallow Creme, room temperature, divided

2 tablespoons Hershey’s Lite chocolate syrup

DIRECTIONS: Preheat oven to 350 degrees.

In a large mixing bowl, combine pumpkin with brownie mix and stir until smooth.  Add chocolate syrup and stir until blended. Batter will be very thick, but don’t add anything else!

Spray a square baking pan (9in by 9in is best) with nonstick spray. Spread half the batter into the pan.  Spoon half of the marshmellow creme on top and use a knife to swirl it around the top of the batter.

Spread the remaining brownie batter evenly over the top.  Then spoon the rest of the marshmallow creme on top and again use a knife to swirl it around.

Bake in the oven for 35 minutes.  Batter will remain very thick and fudgy and it should look undercooked.

Allow fudge to cool, then cover pan with foil and refrigerate for at least 2 hours.  Cut into thirty-six squares.  Then get ready for a fudge  frenzy!

PER SERVING (1 piece): 66 calories, .5g fat, 51mg sodium, 14.5 carbs, 0.75g fiber, 9.5g sugars, 0.5g protein