Nectarine Cake -sugar free

Here's the cake I made. I finally found the camera, and just in time, there was only 1 piece left when I took the picture.
When I first tasted it, it wasn't nearly sweet enough. It's amazing how use we become to all the sweet stuff out there. When I had gotten use to the 'not-so-sweet' I started tasting the sweetness that was there.
Elm said that it wasn't sweet enough.... and then proceeded to eat 3 pieces of the cake.
I asked him, why he kept eating if he didn't think it was sweet enough... He said the cool whip was really good :o)
yes I used cool whip for topping instead of whip cream (as I have 10 things of free cool whip in the freezer and don't have any whipping cream)

Here's the recipe:
Cake-
mix together
2 large eggs
3/4 C blended nectarines (recipe wanted peaches, but I didn't have any other than what I had canned, so nectarines it was)
1/3 C butter, softened
add and mix
1 C water (next time I'm going to use Welsh's new healthy harvest 'white grape, mango & orange' for a cake that is a bit sweeter)
mix together
2 1/3 C flour
1 tsp baking soda
2 tsp baking powder
2 tsp cinnamon
then add to the wet mixture and mix together

*divide batter between two sprayed 9" round cake pans.
* Bake @ 350F for 15-20 min until lightly browned, and knife comes out clean.
*cool on wire racks

to prepare cake-
Put one layer on serving plate.
peel and slice 3-4 nectarines, place 1/2 on top of cake layer
put other cake on top and then the rest of the slices.
Top with whipped whip cream w. a bit of vanilla added

I would put some cool whip on the first layer of cake as well as on top next time... to help glue it together.

Had friends over Friday night when we ate the cake, Jaymi really liked it and wants the recipe :o)
I'll be make this cake again.

Carob Chips Cookies -sugarfree

So I am trying out some recipes in a book my friend Meleah gave me "Sweet and Sugarfree, An All-Natural Fruit-Sweetened Dessert Cookbook" by Karen E. Barkie.
When I tasted the first one, I thought that it didn't taste much like a cookie... you know having gotten use to the sweeter the better... so it's a bit of an adjustment. But after a couple, when you actually start stasting the cooking and not comparing to everything else, they are good.

I did put chocolate chips in some of the dough (for the rest of the family, and do you think they are enthused? NOPE.. dang it all, less cookies for me)
And MY half has raisins in them to add some sweet. If I'd had carob chips, I would have tried them... but they aren't in my pantry just yet.

Here's the recipe, it says it makes 36 cookies.. I got 24 TINY cookies out of it.

1/4 C mashed banana
1/4 C vegetable oil (here in the US they usually use canola oil made from rapeseed =rasp olie for you in DK.
1 large egg
1 C flour
1 C rolled oats
3/4 C carob chips

*mix bananas and oil, then add the egg.
*mix in flour and then oats
*stir in chips

the 'batter' feels more like a dough
it says to drop by teaspoonfuls onto greased cookie sheet, and bake for 10 min at 350F, or untill just brown around the edges.

Next time: I'd make them bigger, so I can actually sit down and eat a cookie, and not just pop a bite size one in my mouth.
And I want to try to find something else to add in. I was thinking abt chopped dates (nice and sweet) but couldn't find my bag when I started baking
They cookies are firm and kinda chewy... you get to chew them.

I'll add pictures... when I find my camera (which will hopefully be before we eat the nectarine cake later)