Non-Perfect Health Food of the Day

Pumpple Cake: A pumpkin pie within chocolate cake, an apple pie within vanilla cake, all surrounded by sugary icing.

We’ve said that any recipe can be repaired by substituting healthy ingredients. This concoction, from the Flying Monkey Bakery in Philadelphia, could be the exception!

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19 Comments.

  1. That is seriously disgusting, lol.

  2. You might be able to do it with coconut flour cake, sweeten it with stevia, butter instead of vegetable oil. too much work for what its worth though. I’d rather have steak. or curry. or anything really.

  3. I made “cake cake” for my oldest daughter’s second birthday. Cake mix poured over twinkles, ho hos and other processed snack cakes.

    It was devoured.

    But not in any way shape or form healthy. In fact, a health disaster!

  4. Emily, if psychiatry doesn’t work out the Flying Monkey Bakery may have a job for you!

  5. Yuck.

    I made an excellent pumpkin “pie” for Thanksgiving. Just poured the filling into a buttered pie plate and baked it. Served with whipped cream, it was delicious and I have a great recipe for pumpkin mousse, but haven’t made it yet. It calls for 2.5 C. of heavy cream. Fantastic!

  6. erp – Sounds fantastic. If you would like to be a guest post author, take pictures of the pumpkin mousse and share the recipe. Otherwise, you may receive visitors asking for a taste!

  7. I’ll take pictures when I make the mouse (probably for Christmas), but if you don’t mind using up your bandwidth, I’ll paste the recipe in a comment below.

  8. Correction: I haven’t learned how to create life, even a lesser species, yet, so what I meant to say above is when I make the mousse.

  9. Pumpkin Mouse

    Ingredients:

    1 envelope unflavored gelatin (2 1/4 teaspoons)
    1/4 cup cold water
    1 (15-ounce) can pure pumpkin
    3/4 cup packed light brown sugar
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon ground ginger
    1/8 teaspoon salt
    2 1/4 cups chilled heavy cream
    1 1/2 teaspoons pure vanilla extract, divided
    Garnish: ground cinnamon (optional)

    Equipment: 8 (8-ounce) glasses

    Directions
    Sprinkle gelatin over water in a small saucepan and let soften 1 minute. Bring to a bare simmer, stirring until gelatin has dissolved. Whisk together gelatin mixture, pumpkin, brown sugar, spices, and salt in a large bowl.

    Beat 1 cup cream with vanilla until it holds soft peaks, then fold into pumpkin mixture gently but thoroughly.

    Spoon about 1/2 cup pumpkin mixture into bottom of each glass. Chill until set, at least 2 hours.

    Beat remaining 1 1/4 cups cream with remaining 1 tsp vanilla until it holds soft peaks. Dollop each with whipped cream before serving.

    Read more: http://www.kitchendaily.com/recipe/spiced-pumpkin-mousse-149833/#ixzz16IlfN87t

  10. Thanks, erp. We’ll have to experiment to see what level of sugar works for us.

  11. Paul, I’ve never tried this recipe and will probably cut the sugar at least in half the first time I try it for the Christmas holidays, but let us know what your experiments come up with. Perhaps even half the sugar will be too much.

  12. I would use coconut nectar crystals instead of sugar. http://www.coconutsecret.com/products2.html

    • Hi Paul,

      Do you have an opinion on the coconut sap crystals being used as a “sometimes” sweetener instead of rice syrup or stevia? I’ve searched the site for coconut crystals and only found them mentioned twice, neither of which I have seen you respond to. Just wondering what the “expert’s” opinion is 🙂

      Thanks for EVERYTHING! I’m 3 weeks in to PHD and it has been lifechanging so far!

      • Hi Shannon,

        I don’t encourage coconut sugar because it is high in fructose. Use dextrose powder as a powdered sweetener, honey as a syrup.

        • Thanks so very much!

        • Hi Paul,
          Are you saying that for syrup honey is the ‘go-to’? And not rice syrup? (First question.) Second Question: About brown rice syrup, is the fact that it is from brown rice mean that we should be concerned about phytates? Is there even a white rice syrup? (have not found any locally)
          Thanks kindly,
          Tanya
          PS – can use healthy grass-fed beef gelatin in stead of Knox to make mousse, or even mouse… 🙂

    • And just to clarify, I’m referring to the coconut sap/coconut nectar crystals, which I understand to be different than coconut sugar.

      http://coconutsecret.com/crystals2.html

  13. haha, yuck!

    I’ll take Turducken over that any day!

    http://en.wikipedia.org/wiki/Turducken

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