Food Flight

An aviator's culinary adventures

Angel Macaroons March 24, 2010

Filed under: Cookies,Dessert — flyingbubble @ 2:08 pm
Tags: , , , , ,

I made these wonderful cookies a while ago and I don’t remember if there’s a story to tell.  Someday I hope to regain control of my blog, lol, I’ve been let it run wild for a couple weeks now.  Amazingly, people still check it out every day!!  That’s some seriously dedicated readership I must have, except that my  boyfriend admitted to not usually reading my entries and just drooling over the pictures.  I don’t mind, I’d do it too, but I usually try to make my musings on the recipe as entertaining as possible so hopefully most of you aren’t missing out on the core of my blog’s awesomeness.  I sent these cookies to a couple different friends and family and they received rave reviews across the board.  They’re so easy to make, it’s crazy not to try this recipe.  They’re also low fat since we’re using Angel Food cake mix.

Angel Macaroons

Yield: 5 dozen


1 package (16 oz) angel food cake mix

1/2 cup water

1 1/2 teaspoons almond extract

2 cups flaked coconut


In a large mixing bowl, beat the cake mix, water and almond extract on low speed for 30 seconds.  Scrape bowl; beat on medium speed for 1 minute.  Fold in the coconut.

Drop by rounded teaspoonfuls 2 in. apart onto a parchment paper-lined baking sheet.  Bake at 350 for 10-12 minutes or until lightly browned.  Remove paper with cookies to wire racks to cool.


Valentine’s Cookies March 6, 2010

Filed under: Cookies — flyingbubble @ 1:17 pm
Tags: , , , , , , , , ,

I’m sure many of you readers anxiously checked my blog on the days leading up to the holiday of Love (and cookies and candy).  I’m so sorry to disappoint, I made cookies of course, I just didn’t post them.  Better late than never!  There’s not much to say here as these are a variation of the chocolate star cookies I posted earlier.  This time I used red velvet cake mix with cream cheese frosting, and strawberry cake mix with pink vanilla frosting.  I made these for my roommates since they were both returning home on February 15th.  Unfortunately they were so delicious that I ate all the strawberry cookies (despite having frozen them to deter myself, apparently the strawberry cookies are just as good frozen).  I made another batch with a coconut cake mix and the powdered sugar homemade icing (colored pink).  Its just so simple to grab a box of cake mix and you can try any of the flavors on the shelf using the same process!  Here’s the eye candy/photographs:


They’re Little Cakes! September 26, 2009

Filed under: Dessert — flyingbubble @ 12:14 am
Tags: , , , ,

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


Quick Chocolate Coconut Bread September 6, 2009

Filed under: Bread — flyingbubble @ 5:24 pm
Tags: , , ,


Here is the recipe that finally inspired to me to start my blog.  I borrowed a copy of Sundays at Moosewood Restaurant from my boyfriend’s elderly neighbor.  From the book’s intro

“Moosewood is a small, casual, collectively owned and operated restaurant in downtown Ithaca, a small city in the Finger Lakes region of New York State… Sundays at Moosewood are different from the rest of the week. Sunday night is ‘ethnic night’, when we serve foods from on particular ethnic, national, or regional cuisine.”

The book is organized by global region and includes a selection of recipes for each.  This bread came from the Caribbean region and I picked it because it sounded easy.  I currently don’t have some crucial kitchen tools (mixer, pans, baking sheets, whisk… etc.).  The bread was relatively easy despite realizing I had no eggs in the house and running (driving actually) to the grocery store to buy some while halfway through the recipe.  I also took the liberty of adding chocolate chips to the bread.  I’ve never eaten a bread that tasted worse because of chocolate chips.. they tend to make it better :).  The bread came out beautifully and is sweet like a muffin, I couldn’t find the unsweetened coconut that the recipe requested.  With a layer of chocolate frosting this bread could easily be a delicious cake.