To get a cake to come out of a pan smoothly, we’re assuming you have prepared the pan in advance (with flour, butter, cooking spray, or something like that); or you might have a really good non-stick pan.

The 2 cakes in this sample were in prepared pans, baked, cooled - and this is the actual first-time pan release for both of them!

We came across a blog post for FRUSHI, like SUSHI but made with fresh fruit instead of seafood and seaweed. What a great idea! I would never think to put fruit and rice together, but it’s a pretty presentation and the added yogurt dip makes for a great snack, appetizer or light meal.

Be sure to serve with reusable chopstick. Enjoy!

(Photo courtesy of snekse @ Gastronomic Fight Club’s photostream on Flickr)

Not too big, not too sugary, just enough for a grab-n-go breakfast or snack.

Ingredients

• 1/2 cup frozen squash – we used a frozen package of cooked squash and let it defrost in the fridge the day before)
• 1/4 cup sugar (ours is Sugar in the Raw)
• 1/4 cup milk (ours is organic skim)
• 2 TB cooking oil (ours is canola)
• 1/4 cup raisins
• 1 large egg
• 2/3 cup (heaping) flour (ours is whole wheat)
• 1 tsp baking powder
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 tsp honey

Directions

1. Preheat oven to 350 degrees.

2. In a bowl, combine squash, sugar, milk, oil, raisins, and egg. Mix to combine.
(You can also add a few raisins on top instead of mizing in 1/4 cup here.)

3. In separate bowl mix flour, baking powder, cinnamon and nutmeg.

4. Add squash mixture to dry ingredients and stir until just blended.

5. Add honey and stir once more.

6. Spoon into muffin pan and bake at 350 for 28 minutes.

Makes 4 jumbo muffins, 6-7 small muffins.