Ths is pretty good I thought, rather on the "light" side!-Kent
Monday, September 14, 2009
Bit of Wisdom
Chewing gum is good for you
Gum Flap your jaws…with gum, that is. And make it peppermint. Studies have found that chewing peppermint gum stimulates the same part of the brain that wakes you up in the morning.
Gum Flap your jaws…with gum, that is. And make it peppermint. Studies have found that chewing peppermint gum stimulates the same part of the brain that wakes you up in the morning.
Chocolate Mousse-Filled Chocolate Layer Cake Recipe
Chocolate Mousse-Filled Chocolate Layer Cake Recipe
Making the cake:
Preheat the oven to 325 degrees F. Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Finely chop 3 ounces good-quality semisweet chocolate.
Place the chocolate in a medium bowl and pour in 1 1/2 cups hot brewed coffee. Stir until the chocolate is melted. Set the mixture aside.
Using a large bowl, sift together 3 cups sugar, 2 1/2 cups all-purpose flour,
1 1/2 cups unsweetened cocoa powder (not Dutch process),
2 teaspoons baking soda, 3/4 teaspoon baking powder, and 1 1/4 teaspoons salt.
Mix well with a whisk.
In the bowl of a mixer (or just a large bowl if you're using a hand mixer), beat 3 large eggs until they thicken slightly, about 3 minutes.
Gradually add 3/4 cup canola or vegetable oil,
1 1/2 cups buttermilk (be sure to shake it well),
3/4 teaspoon vanilla,
and the chocolate/coffee mixture. Mix well.
Gradually add the sugar mixture, and beat on low speed until combined. Avoid beating on medium or high speed so that there is not too much air in the batter. Do not overmix or the cake will become tough.
Pour the batter into the prepared pans and bake until a tested inserted in the center comes out clean, about 50 to 65 minutes.
Place the pans on a rack and let the cakes cool in the pans for 20-30 minutes. Once cool, invert the cakes onto the rack. Carefully remove the parchment paper.
I recommend making the cake layers earlier in the day or the day before. Once the layers are completely cool, wrap well in plastic wrap and refrigerate. If you have the opportunity, freeze the layers for about 1 hour. This will allow the cake to become slightly firm, which will make the layers much easier to split later.
Making the mousse:
In the bowl of a mixer, using the whisk attachment (or using a hand mixer), beat 2 1/2 cups of heavy whipping cream just until stiff peaks barely form (i.e., stiffer than soft peaks).
Place 10 ounces of chopped milk chocolate (I used milk chocolate chips for this) in a medium bowl. Heat 1 cup of heavy whipping cream in a small saucepan, just until bubbles start to form on the surface. Pour the cream over the milk chocolate.
Using a whisk, stir until the chocolate is completely melted. Let the mixture cool for 10-15 minutes. Pour the chocolate mixture into the whipped cream and fold until the two are well combined.
Assembling the cake:
Cut the two layers in half horizontally, using a large serrated knife or a nifty cake leveling tool like this one.
Place one of the cake layers on a serving dish or a cake circle and smooth 3/4 cup of the mousse on the top of the cake layer.
Repeat with the rest of the layers, so that there are 4 layers of cake and 3 layers of filling.
To make the cake as even as possible, place a serrated knife vertically against the cake and cut off any uneven parts. This is not essential, but it makes for a nicer presentation.
With a small amount of the mousse mixture, cover the cake with a crumb coating (a light coating of icing). This will help to seal in the crumbs so that you don't end up with a bunch of crumbs in your final icing layer. Cover and chill for 30 minutes.
Using an offset spatula, ice the cake with the rest of the mousse mixture. On the large holes of a box grater, grate about 4 ounces of semisweet or bittersweet chocolate. Cup some of the shavings into the palm of your hand and gently press the chocolate onto the side of the cake. Continue with the rest of the shavings. Cover and refrigerate until ready to serve.
Eat!
"Vegged Out" Pumpkin and Black Bean Soup
I don't know about you ,but black beans are probably my favorite bean. I need to go pick up some more black beans and pumpkin. But when I do I will be making this on for sure! Sorry I may not have a picture with this one. I am actually hand typing the entire recipe here. And the only picture is in our local paper her, and I don't think it will scan in very well.
Pumpkin & Black Bean Soup-makes 8 servings
1 Tbs. olive oil
5 Green Onions, thinly sliced, set aside darker green part for later
1 Red bell Pepper, diced
3 cloves garlic, chopped-(tip for peeling whole garlic clove:smack with side of knife to crush it lightly and it will peel real easy)
1&1/2 tsp. ground cumin
1/2 tsp dried thyme
2 cans black beans, drained and rinsed
1 15oz. can of 100% pure pumpkin
1 14.5 oz. can of diced tomatoes, undrained(no salt added variety preferred
14 oz. oz. vegetable broth
1/2 cup water
salt to taste
pinch of ground cayenne pepper
Heat oil in large saucepan over medium heat. Add white & light green parts of green onion, bell pepper,and garlic; cookwhile stirring occasionally for 4 to 5 min. Stir in cumin & thyme, cook for another minute. Add beans , pumpkin, , tomatoes and their juice, veg. broth and water. Bring ring all to a boil the reduce heat to a simmer.Add salt and cayenne pepper to taste. garnish with reat of green onion
Sorry but the source I got this recipe from did not have serving portions, so I cannot post the Nutritonal Info.
P.S- I think for myself I would add some diced up yellow onion to this also
Pumpkin & Black Bean Soup-makes 8 servings
1 Tbs. olive oil
5 Green Onions, thinly sliced, set aside darker green part for later
1 Red bell Pepper, diced
3 cloves garlic, chopped-(tip for peeling whole garlic clove:smack with side of knife to crush it lightly and it will peel real easy)
1&1/2 tsp. ground cumin
1/2 tsp dried thyme
2 cans black beans, drained and rinsed
1 15oz. can of 100% pure pumpkin
1 14.5 oz. can of diced tomatoes, undrained(no salt added variety preferred
14 oz. oz. vegetable broth
1/2 cup water
salt to taste
pinch of ground cayenne pepper
Heat oil in large saucepan over medium heat. Add white & light green parts of green onion, bell pepper,and garlic; cookwhile stirring occasionally for 4 to 5 min. Stir in cumin & thyme, cook for another minute. Add beans , pumpkin, , tomatoes and their juice, veg. broth and water. Bring ring all to a boil the reduce heat to a simmer.Add salt and cayenne pepper to taste. garnish with reat of green onion
Sorry but the source I got this recipe from did not have serving portions, so I cannot post the Nutritonal Info.
P.S- I think for myself I would add some diced up yellow onion to this also
My Pumpkin Cheesecake
Or rather what is left of it. This was the first one, so I am still dialing it in. But it was pretty dang good if I do say so myself! Which I do!(ha). Anyway, I will be doing some other cheesecakes(cc's), and I will be posting more pictures as I go along. The good digital camera here in the house went on the "fritz" today. So these pictures I had to do with my cell phone. But , they're not too bad.
Try This Supplement for More Energy-Ribose
Your body makes a special energy source all on its own. And you can get an extra boost of it from a supplement. The nutrient in question? Ribose.
This simple sugar has been known to invigorate some people who have diseases characterized by chronic fatigue. It’s not for everyone, but if you want to test it out, here’s how Dr. Mehmet Oz, RealAge expert and host of his own national television show (launching today!), suggests you proceed.
The 4-Week Trial
Ribose works by restoring energy production centers in the body. To test its effect on you, try taking 500 milligrams three times a day (mixed into coffee, tea, or a smoothie) for 1 week, and then up the dose to 5 grams three times a day for 3 weeks. If you feel peppier, great. But a word of caution: Ribose sends some people into major energy overdrive. So listen to your body, and taper back as you feel necessary.
More On Ribose Supplements
Ribose is a natural sugar found in all living cells, which begins the process by which cellular energy, or adenosine triphosphate (ATP) is produced. Ribose and its related compound, deoxyribose, are the carbohydrates used to form DNA and RNA (ribose is used in RNA and deoxyribose is used in DNA).
Ribose provides every cell in the body with energy. It is one of the more popular supplements among serious athletes, who take it to increase stamina and endurance and to help them recover from workouts more quickly. The theory is that ribose helps athletic performance by supplying cells in the muscle tissue with a continuous supply of ATP (energy). While there is an abundance of anecdotal evidence from body builders and other athletes concerning the positive effects of ribose, clinical research in this area is still inconclusive. However, research has shown that ribose does indeed help speed recovery of the heart muscle after a heart attack, and improve blood flow to the heart in those affected by ischemia. Ribose supplementation has been used to support heart function and rejuvenate cardiac tissue after both heart attack and heart surgery.
Preliminary research indicates that ribose may also help promote recovery in those with illnesses characterized by ATP depletion, such as Huntington’s Disease (HD) and fibromyalgia. Part of its effectiveness may stem from the fact that it is a small molecule, and easily crosses the blood brain barrier.
Ribose is available in bulk powder, capsule, and tablet, and chewable tablet forms. It is also sometimes combined or “stacked” with creatine, another substance that helps keep the muscles supplied with ATP, in formulations marketed to professional body builders. Follow the dosage instructions on the packaging. Although their have been no reports of overdose connected with ribose supplementation, there have been some reports of adverse reactions in some individuals taking ribose, including symptoms of hypoglycemia, hyperuricemia, hyperuricosuria, diarrhea, nausea, and headache. Diabetics must consult a physician about adjusting their medications before taking ribose supplements.
This simple sugar has been known to invigorate some people who have diseases characterized by chronic fatigue. It’s not for everyone, but if you want to test it out, here’s how Dr. Mehmet Oz, RealAge expert and host of his own national television show (launching today!), suggests you proceed.
The 4-Week Trial
Ribose works by restoring energy production centers in the body. To test its effect on you, try taking 500 milligrams three times a day (mixed into coffee, tea, or a smoothie) for 1 week, and then up the dose to 5 grams three times a day for 3 weeks. If you feel peppier, great. But a word of caution: Ribose sends some people into major energy overdrive. So listen to your body, and taper back as you feel necessary.
More On Ribose Supplements
Ribose is a natural sugar found in all living cells, which begins the process by which cellular energy, or adenosine triphosphate (ATP) is produced. Ribose and its related compound, deoxyribose, are the carbohydrates used to form DNA and RNA (ribose is used in RNA and deoxyribose is used in DNA).
Ribose provides every cell in the body with energy. It is one of the more popular supplements among serious athletes, who take it to increase stamina and endurance and to help them recover from workouts more quickly. The theory is that ribose helps athletic performance by supplying cells in the muscle tissue with a continuous supply of ATP (energy). While there is an abundance of anecdotal evidence from body builders and other athletes concerning the positive effects of ribose, clinical research in this area is still inconclusive. However, research has shown that ribose does indeed help speed recovery of the heart muscle after a heart attack, and improve blood flow to the heart in those affected by ischemia. Ribose supplementation has been used to support heart function and rejuvenate cardiac tissue after both heart attack and heart surgery.
Preliminary research indicates that ribose may also help promote recovery in those with illnesses characterized by ATP depletion, such as Huntington’s Disease (HD) and fibromyalgia. Part of its effectiveness may stem from the fact that it is a small molecule, and easily crosses the blood brain barrier.
Ribose is available in bulk powder, capsule, and tablet, and chewable tablet forms. It is also sometimes combined or “stacked” with creatine, another substance that helps keep the muscles supplied with ATP, in formulations marketed to professional body builders. Follow the dosage instructions on the packaging. Although their have been no reports of overdose connected with ribose supplementation, there have been some reports of adverse reactions in some individuals taking ribose, including symptoms of hypoglycemia, hyperuricemia, hyperuricosuria, diarrhea, nausea, and headache. Diabetics must consult a physician about adjusting their medications before taking ribose supplements.
Welcome To A new Week
Well it's already Monday. hope it isn't too bad for you. I am really working alot at making this a fun site. If you have any input on content or anything else you would like to see, please feel free to let me know in the "Request Information" box toward the bottom of the page. Anyway, try to make it a great Monday!
All for now -Kent
All for now -Kent
Make mini cakes for maximum satisfaction. Cake mix and ready-to-spread frosting make prep super easy.
Prep Time: 40 min
Total Time: 1 hour 50 min
Makes: 48 cupcakes
Topping
1 box (4-serving size) vanilla instant pudding and pie filling mix
1 1/2 cups whipping cream
1/4 cup Key lime or regular lime juice
4 drops green food color
1 1/2 cups powdered sugar
Cupcakes
48 regular-size paper baking cups
1 box Betty Crocker® SuperMoist® yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Frosting
1 container Betty Crocker® Whipped fluffy white frosting
1 tablespoon Key lime or regular lime juice
1/2 teaspoon grated Key lime or regular lime peel
1. In large bowl, beat pudding mix and whipping cream with wire whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.
2. Heat oven to 375°F (350°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about 1/3 full.) Refrigerate remaining batter. Bake 12 to 16 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes completely, about 15 minutes.
3. Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on top of each cupcake.
4. Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store in refrigerator.
High Altitude (3500-6500 ft): Divide batter in half. Distribute 1/2 batter evenly among 24 muffin cups. Refrigerate remaining batter, and repeat process.
Make the Most of This Recipe
Special Touch
Check your market for seasonal fresh Key limes in bags, and juice them. Key limes are smaller than regular Persian limes, about the size of a golf ball. You will need 5 Key limes to make about 1/3 cup juice.
Nutrition Information:
1 Cupcake: Calories 140 (Calories from Fat 60); Total Fat 7g (Saturated Fat 2 1/2g, Trans Fat 1g); Cholesterol 20mg; Sodium 115mg; Total Carbohydrate 19g (Dietary Fiber 0g, Sugars 14g); Protein 0g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 2%; Iron 0% Exchanges: 1 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.
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