Tuesday, December 21, 2010
Monday, December 20, 2010
Here is my favorite cheesecake recipe. To make it fancy like this one all you need is some extra creamy whip cream and some Lucky Leaf Pie Fillings of your choice. They have the best flavor with the most fruit packed into the can! I recommend this brand it's thicker and works better for all your baking needs.
Sunday, December 12, 2010
Friday, December 3, 2010
- Don't deprive yourself dessert, as long as you work the calories in it's doable! Bank your dessert calories during the week and treat yourself on Friday or Saturday.
- Portion control? Don't worry about it when it comes to non starchy veggies eat your carrots, peas, celery, spinach etc... they are filling and healthy.
- Never skip breakfast?.... it's okay too!
- Salads are best? Not all the time.... make sure they are filled with non starchy veggies, you can have a low cal whole grain sandwich if your not a salad person. Salad's are not for everyone.
Thursday, December 2, 2010
I have the opportunity to share a wonderful new product that just hit the market going a hundred miles an hour and has no signs of slowing down!
Monday, November 29, 2010
Written by my friend Rico Cunningham
With Thanksgiving just around the corner, I wanted to tell you guys about one of my favorite Thanksgiving dinner traditions. Since before I can remember, my mom has baked pumpkin pies for our entire family to enjoy. The thing I love the most about the pumpkin pies she bakes is that they aren't overly sweet like the kind you find from most places. You can actually taste the true flavor of the pumpkin. Maybe it's because I grew up on it, but outside of the ones my mom makes, I have difficulty eating pumpkin pie. Most of them are just too sweet for my liking.
Each year my mom bakes about four to six pies depending on how many of my extended family members decide to visit for the holidays. My family holds a Thanksgiving feast every year at our house in Jacksonville. The rest of the dinner is your garden variety Thanksgiving meal with a turkey, gravy, stuffing, mashed potatoes, cornbread and cranberries. While most of my family stuffs their faces on that stuff, I save plenty of room for dessert. After I have my fill of pumpkin pie, I always end up plopping onto the couch and watching some Directtv. Sometimes I even get a second wind and can even grab another slice a few hours later. My mouth is watering just thinking about it!
Saturday, November 27, 2010
For the cake:
2 ounces bittersweet or semisweet chocolate chopped
2 ounces unsweetened chocolate, chopped
6 tablespoons water
8 ounces (2 sticks) unsalted butter, at room temperature
1 ¼ cup + ¼ cup sugar
4 large eggs, separated
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk, at room temperature
1 teaspoon vanilla extract
For the filling:
1 cup heavy cream
1 cup sugar
3 large egg yolks
3 ounces butter, cut into small pieces
½ teaspoon salt
1 cup pecans, toasted and finely chopped
1 1/3 cups unsweetened coconut, toasted
For the syrup:
1 cup water
¾ cup sugar
2 tablespoons dark rum
For the chocolate icing:
8 ounces bittersweet or semisweet chocolate, chopped
2 tablespoons light corn syrup
1 ½ ounces unsalted butter
1 cup heavy cream
1. Butter two 9-inch cake pans, then line the bottoms with rounds of parchment or wax paper. Preheat the oven to 350°.
2. Melt both chocolates together with the 6 tablespoons of water. Use either a double-boiler or a microwave. Stir until smooth, then set aside until room temperature.
3. In the bowl of an electric mixer, or by hand, beat the butter and 1 ¼ cup of the sugar until light and fluffy, about 5 minutes. Beat in the melted chocolate, then the egg yolks, one at a time.
4. Sift together the flour, baking powder, baking soda, and salt.
5. Mix in half of the dry ingredients into the creamed butter mixture, then the buttermilk and the vanilla extract, then the rest of the dry ingredients.
6. In a separate metal or glass bowl, beat the egg whites until they hold soft, droopy peaks. Beat in the ¼ cup of sugar until stiff.
7. Fold about one-third of the egg whites into the cake batter to lighten it, then fold in the remaining egg whites just until there’s no trace of egg white visible.
8. Divide the batter into the 2 prepared cake pans, smooth the tops, and bake for about 45 minutes, until a toothpick inserted into the center comes out clean.
Cool cake layers completely.
While the cakes are baking and cooling, make the filling, syrup, and icing.
To make the filling:
1. Mix the cream, sugar, and egg yolks in a medium saucepan. Put the 3 ounces butter, salt, toasted coconut, and pecan pieces in a large bowl.
2. Heat the cream mixture and cook, stirring constantly (scraping the bottom as you stir) until the mixture begins to thicken and coats the spoon (an instant-read thermometer will read 170°.)
3. Pour the hot custard immediately into the pecan-coconut mixture and stir until the butter is melted. Cool completely to room temperature. (It will thicken.)
To make the syrup:
1. In a small saucepan, heat the sugar and water until the sugar has melted. Remove from heat and stir in the dark rum.
To make the icing:
1. Place the 8 ounces of chopped chocolate in a bowl with the corn syrup and 1 ½ ounces of butter.
2. Heat the cream until it just begins to boil. Remove from heat and pour over the chocolate. Let stand one minute, then stir until smooth. Let sit until room temperature.
To assemble the cake:
Remove the cake layers from the pans and cut both cake layers in half horizontally, using a serrated bread knife.
Set the first cake layer on a cake plate. Brush well with syrup. Spread ¾ cup of the coconut filling over the cake layer, making sure to reach to the edges. Set another cake layer on top.
Repeat, using the syrup to brush each cake layer, then spreading ¾ cup of the coconut filling over each layer, including the top.
Ice the sides with the chocolate icing, then pipe a decorative border of chocolate icing around the top, encircling the coconut topping.
(It may seem like a lot of chocolate icing, but use it all. Trust me. You won’t be sorry.)
Happy Baking ;)
Friday, November 26, 2010
- 2 (12 inch) cedar planks, pre soaked (see directions)
- 2 Tablespoons sesame oil
- 3 Tablespoons brown sugar
- 1/8 tsp. cayenne pepper
- 1 Tablespoon sesame seeds
- 1 Tablespoon soy sauce
- 1 tsp. lemon juice
- 4 (6 ounce) salmon fillets, skin on
- Soak Cedar Plank under water for about two hours
- Plank can be reused up to two more times depending on how long you cook on it each time. Wash thoroughly (sanitize with vinegar and water). Pre soak again the next time you need to use it.
Tuesday, November 23, 2010
This is what you can make from that Fall Bouquet of flowers you just purchased from Costco or the supermarket.
Monday, November 22, 2010
The Author of this post is Mae Sweet
I don't know about you, but when it's time for lunch, it's time to watch some satellite TV that I got after searchingCable Television vs Satellite, to break up the day. I work in the Los Angeles World Trade Center building on 5th and Flower Street, and one of the best lunchtime luxuries is escaping to the burger joint located on the 6th floor of the adjacent Boneventure Hotel. The casual restaurant is located at the other side of the bridge that connects the two buildings, and they do a fantastic business for lunch for their low prices and big screen televisions.
Usually the channel is set to CNN and I noticed that most of the other patrons like to sit by themselves to catch up on the news. The place is huge and all these single diners scramble for the best seats in the house for TV viewing in peace and privacy for their lunch break. In addition, outside the order window are two ashtrays located at the end of the bridge, so with a smoking facility handy, quiet time in front of the TV and the best meal values on the block, this is the favorite watering hole for the workers in the Trade Center and hotel guests alike. I still don't even know the name of the place, so just get yourself to the 6th floor and head for the bridge to the Boneventure.
Sunday, November 21, 2010
Saturday, November 20, 2010
Makes 1 dozen
- 12 large eggs, room temperature
- Place eggs in a large saucepan. Cover them with cool water by 1 inch. Slowly bring water to a boil over medium heat; when the water has reached a boil, cover and remove from heat. Let sit 12 minutes.
- Transfer eggs to a colander; place under cool running water to stop the cooking. Eggs can be peeled and served immediately. Remaining eggs, with shells on, may be refrigerated in an airtight container for up to 3 days.
Read more at Marthastewart.com: Perfect Hard Boiled Eggs - Martha Stewart Recipes
- 1 (14 to 16 pound) frozen young turkey
For the brine:
For the aromatics:
- 1 red apple, sliced
- 1/2 onion, sliced
- 1 cinnamon stick
- 1 cup water
- 4 sprigs rosemary
- 6 leaves sage
- Canola oil
Click here to see how it's done.
2 to 3 days before roasting:
Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.
Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.
Early on the day or the night before you'd like to eat:
Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.
Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.
Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey's cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skinliberally with canola oil.
Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.
Happy Thanksgiving ;)