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Saturday, 29 November 2014

Faith Durand's Dark Molasses Gingerbread Cake

Serves 10 to 12

For the cake:

  • 12 tablespoons unsalted butter, cut into chunks
  • 1 1/2 cups (12 ounces) blackstrap molasses (you can find it at health foods stores)
  • 3/4 cup brown sugar
  • 1/3 cup white sugar
  • 3 1/4 cups all-purpose flour
  • 1/2 teaspoon fine salt
  • 2 1/2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1/2 teaspoon cinnamon
  • 2 teaspoons unsweetened cocoa powder
  • 1 teaspoon vanilla
  • 2 large eggs, beaten
  • 1 1/2 cups whole milk
  1. Preheat the oven to 350° F and lightly butter or grease a 10-inch round springform pan, two standard loaf pans, or two 8-inch round cake pans.
  2. Put the butter in a saucepan over medium heat. Pour in the molasses, add the sugars, and whisk as the butter melts. When the butter is completely melted and the sugar has dissolved so that it's no longer grainy, give the mixture a final stir, then take it off the heat and allow to cool. (The molasses will separate from the butter -- do not panic.)
  3. Using a dry whisk, combine the flour, salt, baking soda, ginger, cinnamon, and cocoa powder in a large bowl.
  4. Add the vanilla, eggs, and milk into the saucepan with the molasses and melted butter and whisk to combine. Slowly pour this liquid into the bowl of dry ingredients.
  5. Whisk to combine, making sure there are no lumps. Then, pour the batter into your prepared pans and bake for 45 to 50 minutes (this will vary depend on what pans you're using -- be sure to start checking around 40 minutes and to monitor the cake closely), until a tester inserted in the center comes out clean. Let cool for 20 to 30 minutes, then run a thin knife around the inside of the pan to help the edges release. Remove from the pan and let it cool completely before icing.
For the cooked cream cheese frosting:
  • 16 ounces (2 bars) full-fat cream cheese, left at room temperature for at least 1 hour
  • 1/4 cup all-purpose flour
  • 1 cup white sugar
  • 1/4 teaspoon salt
  • 1 cup whole milk
  • 1 teaspoon vanilla
  1. Using a stand mixer or a hand-held electric mixer, whip the cream cheese on high speed for several minutes, until it's completely smooth. Scoop it into a separate bowl and set it aside.
  2. Whisk the flour, sugar, and salt together in a small saucepan. Turn the heat to medium and add the milk, whisking constantly. Whisk vigorously, smoothing out the lumps, to create a smooth paste. Continue to whisk as the mixture comes to a simmer; the mixture will thicken quickly and dramatically when as it comes to a boil (this is cool -- prepare to be amazed).
  3. Simmer the mixture for a full minute, then turn off the heat. Scrape the flour and milk paste into the mixer bowl and whip for 10 minutes, until lightened and lukewarm (or cooler).
  4. Slowly add the whipped, softened cream cheese, beating constantly. Add the vanilla and continue to whip until the mixture is smooth and silky.
  5. Let the icing firm up in the refrigerator before re-whipping it briefly on high and using it to frost the completely cooled cake. It will keep in the refrigerator for up to 3 days, and it can also be frozen -- just let it defrost in the refrigerator overnight before using.
Saurce :Food52

Monday, 3 November 2014

Hot Milk Cake Recipe 
TOTAL TIME: Prep: 20 min. Bake: 30 min. + cooling


  • 4 eggs
  • 2 cups sugar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups all-purpose flour
  • 2-1/4 teaspoons baking powder
  • 1-1/4 cups 2% milk
  • 10 tablespoons butter, cubed


  1. In a large bowl, beat eggs on high speed for 5 minutes or until thick and lemon-colored. Gradually add sugar, beating until mixture is light and fluffy. Beat in vanilla. Combine flour and baking powder; gradually add to batter; beat at low speed until smooth.
  2. In a small saucepan, heat milk and butter just until butter is melted. Gradually add to batter; beat just until combined.
  3. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 12-16 servings. 

Nutritional Facts


1 serving (1 piece) equals 254 calories, 9 g fat (5 g saturated fat), 75 mg cholesterol, 154 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.

Tuesday, 16 September 2014

What is the most difficult part of losing weight? For many people it is choosing the right foods to eat - particularly when you have a sweet tooth. It can be tough sticking to a strict diet. Luckily, there are some sweet treats you can have that won't kill your diet. Here you'll find a simple recipe to satisfy your cravings.

This may possibly be the healthiest brownie recipe you'll ever come across. It is FILLED with the nutrition of a large salad stuffed with veggies, and actually has a variety of super foods blended in the mix. This Healthy Brownie Recipe is the Shakeology Frozen Fudgy Oat Bars.

[Quick background on Shakeology: I primarily use Shakeology as a meal replacement. Shakeology is a super food blend. Most often I have it for breakfast, or if I've been naughty I'll whip myself into shape by having Shakeology for dinner a few times throughout a week.] Because Shakeology comes in powder form, it is not just a meal replacement. It can be used for a variety of snacks including my favorite, chocolate Shakeology pie, also no bake cookies, and even pancakes.

This recipe is a new one for me which I can't wait to try! I hope you enjoy it!

Healthy Brownie Recipe: Shakeology Frozen Fudgy Oat Bars

Total Time: 1 hr., 10 min.

Prep Time: 10 min.

Yield: 4 bars


• 1 scoop Chocolate Shakeology

• 1 scoop Beachbody Whey Protein Powder (or other whey protein powder. You can whey protein powder at most health food stores)

• ½ cup natural peanut butter*

• ½ banana

• ½ cup rolled oats


1. Mix all of the ingredients together.
2. Freeze for at least 90 minutes in an 8" x 8" pan.
4. Remove from freezer, cut into 4 squares.
Nutritional Information (per serving):
Calories: 249
Fat: 10g
Saturated Fat: 2g
Cholesterol: 13mg
Sodium: 76g
Carbohydrate: 25g
Fiber: 4g
Sugar Total: 6g
Protein: 16g

* Quick note on natural peanut butter. If you've never used natural peanut butter, I highly recommend the switch. Natural peanut butter is made with one ingredient - peanuts! (Occasionally, some brands will have a little bit of salt. That is fine). The key is natural peanut butter does not have the added sugar that typical peanut butter has.

Now you don't have to throw away your hard work to satisfy your sweet tooth. Enjoy this healthy brownie recipe and still get tons of nutrition!

Article Source: http://EzineArticles.com/7380739

Monday, 15 September 2014

Popularized by chef Jean-Georges Vongerichten, Molten Chocolate Cake is now a regular dessert item at many high end restaurants. This recipe for Molten Chocolate Cake is easy to make and whipping the egg whites makes for a lighter finished cake.

I often make this amazing cake as a special treat for my kids, being fairly quick to put together and using common ingredients this recipe provides a cure for their chocolate craving and they just love it.
You can make a more adult version of this molten chocolate cake by adding a tablespoon of strong coffee to the chocolate mixture after adding the egg yolks, this then creates a mocha flavored cake that is also delicious.

Being as rich as this cake is, it pares well with raspberries and strawberries, either as sauces or as fresh berries and as for toppings, a simple sprinkling of powdered sugar, whipped cream and or chocolate sauce are great additions, and a sweetened sour cream or yogurt goes with this cake as well.
Coffee or milk are always a welcome addition when eating this molten chocolate cake and a scoop of ice cream on the side doesn't hurt at all!

Being a confirmed chocoholic myself I can attest to the fact that once you have made this cake you will be armed for any attack from your chocolate loving friends and relatives.
Be sure and add this recipe to your list of favorites, I can assure you that making this cake will please everyone that you serve it too.


1 cup semi-sweet chocolate chips (6 ounces)

10 Tbsp. butter

1-1/2 cups powdered sugar

1/2 cup flour

3 whole eggs, separated

3 egg yolks

Pre-heat oven to 425ºF.

Grease 6 (6-oz.) custard cups or souffle dishes. Place on baking sheet.

Microwave chocolate and butter in a large microwaveable bowl on MEDIUM (50%) 1 min. or until butter is melted. Stir with whisk until chocolate is completely melted. Add 1-1/2 cups sugar and flour; mix well. Add 6 egg yolks; beat until well blended.

In another clean bowl whip the egg whites just until stiff peaks form. With a rubber spatula gently fold the beaten whites into the chocolate mixture, until you no longer see white streaks. Pour into prepared cups.
Bake 14 to 15 min. or until cakes are firm around the edges but still soft in the centers. Let stand 1 min. Run a small knife around cakes to loosen; carefully unmold onto dessert plates. Serve warm with your favorite topping.

Article Source: http://EzineArticles.com/8384127