Semisweet Chocolate-Room Temperature-Parchment Paper-Unsalted Butter-Coffee And Milk

Someone asked me to post cake I made yesterday for my...

Someone asked me to post cake I made yesterday for my dad’s birthday :) I wanted to post this next week on my recipe blog when I get home, but well enjoy it:I made Devil’s Food Cake from dear and amazing David Lebovitz.For the cake:
9 tablespoons unsweetened cocoa powder
1½ cups cake flour (not self-rising)
1 teaspoon baking soda
¼ teaspoon baking powder
4 ounces (1 stick) unsalted butter, at room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
½ cup strong coffee
½ cup whole or low-fat milk
For the ganache frosting:
10 ounces bittersweet or semisweet chocolate, coarsely chopped
¾ cup (1½ sticks) unsalted butter
1. Adjust the oven rack to the center of the oven and preheat the oven to 350 degrees.
2. Butter two 9? x 2? cake pans and line the bottoms with circles of parchment paper.
3. To make the cake layers, sift together the cocoa powder, cake flour, salt, baking soda, and baking powder in a bowl.
4. In the bowl of a standing electric mixer, or by hand, beat together the butter and sugar about 5 minutes until smooth and creamy. Add the eggs one at a time until fully incorporated. (If using a standing electric mixer, stop the mixer as necessary to scrape down the sides to be sure everything is getting mixed in.)
5. Mix together the coffee and milk. Stir half of the dry ingredients into the butter mixture, the add the coffee and milk. Finally stir in the other half of the dry ingredients.
6. Divide the batter into the two prepared cake pans and bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
7. To make the frosting, melt the chopped chocolate with the water in a heatproof bowl set over a pan of barely simmering water, stirring occasionally until melted. Remove the bowl from the pan of water.
8. Cut the butter into small pieces and whisk them into the chocolate until completely melted and the ganache is smooth. Cool until spreadable, which may take about 1 hour at room temperature.
To frost the cake:
Run a knife around the inside of each of the cakes which will help release them from the pans. Tilt one cake out of the pan, remove the parchment paper from the bottom and invert it back onto a cake plate. Spread a good-sized layer of icing over the top. Top with the second cake layer and spread the top and sides with the remaining icing as decoratively as you want.
Storage: Cake is best the day it is made, although it’s fine the next day. Store at room temperature under a cake dome. read more..

Corn Tortilla Chips-Crunchwrap Supreme-Taco Seasoning-Warm Tortilla

eating-healthy-rocks:I love Taco Bell, like mid day craving...

eating-healthy-rocks:I love Taco Bell, like mid day craving love it. Their Crunchwrap Supreme (second pic) is my all time favorite, but with 560 calories, 24g of fat, and over 1400mg sodium, it is just NOT on my good food list. THEN! I came across this! (the first pic). It is a Crunchwrap with only 210 calories, less than 5g of fat, and 25g or protein! Needless to say, I will be trying this!Here’s How!
1 La Tortilla Factory Whole Wheat Low-Carb/Low-Fat Tortilla; Large**
3 baked corn tortilla chips (like Guiltless Gourmet’s Yellow Corn Tortilla Chips) 
1/3 cup frozen ground-beef-style soy crumbles (like Boca Ground Burger orMorningstar Farms Meal Starters Grillers Recipe Crumbles)
1/4 cup shredded fat-free cheddar cheese 
1/4 cup shredded lettuce 
1/3 tomato, diced 
1 tbsp. fat-free sour cream 
1/2 tsp. taco seasoning 
Combine frozen soy crumbles, cheese and taco seasoning in a small microwave-safe bowl. Heat in microwave for 30 seconds. Warm tortilla for a few seconds in the microwave (making it easier to fold without ripping), and then lay it out on a flat surface. Place the soy crumble mixture in the center of the tortilla. Flatten the mixture into a circle, keeping it about 2 inches from the edge of the tortilla. Next, layer the tortilla chips on top of the soy crumble mixture. Evenly top with sour cream, lettuce and then tomato.FOLDING INSTRUCTIONS: Starting at the bottom of the tortilla, fold edge up to the center of the tortilla. Then going around the edge of the tortilla, repeatedly fold overlapping sections to meet the center, for a total of about 6 folds (until filling is completely enclosed). In a pan sprayed with nonstick spray, over medium heat, carefully place the folded tortilla in the center of the pan (folded side down). Heat for 3 - 4 minutes. Carefully flip the wrap with a spatula and heat for another 30 seconds. Enjoy! MAKES 1 SERVINGServing Size: 1 Crunchtastic Supreme (entire recipe) 
PointsPlus® value 6* read more..

Portobello Mushroom-Apple Cider Vinegar-Cup Pumpkin Seeds-Vegan Kickstart-Chopped Celery

Vegan Kickstart: Raw Vegan Mushroom Burgers

3 large portobello mushroom caps, chopped
2 tsps liquid smoke
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot
1/2 cup chopped celery
1 tsp rosemary or thyme
1) Mix the tamari, liquid smoke, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.
2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.
3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.
3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.
4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Alternately, you can bake these at 325 degrees for about 30-35 minutes, flipping once. Serve over greens, on some raw bread, or in a wrap sandwich! read more..

Nonstick Skillet-Cauliflower Soup-French Toast-Tsp Cinnamon-Egg Mixture

Healthy Wednesday :) French Toast Sticks2 egg whites1/2 cup skim...

Healthy Wednesday :)
French Toast Sticks
1/2 cup skim milk
1/4 tsp cinnamon, ground
1 tbsp olive oil
2 slices whole-wheat bread, each cut into pieces
- In a shallow bowl, combine egg whites, milk, cinnamon.
- Heat oil in a large nonstick skillet over medium heat. Dip both sides of bread pieces in egg mixture.
- Cooking in batches, place bread pieces in a single layer in skillet and cook 3 to 5 minutes on each side, or until lightly browned and egg is cooked through. Serve with dijon mustard.
Simple broccoli and cauliflower soup 
1 tablespoon olive oil
2 cloves of garlic, thinly sliced
1 broccoli, cut into even-sized pieces
1 cauliflower, cut into even-sized pieces
- Heat the olive oil in a large pan and gently fry the onions and garlic until they begin to soften and you can smell them.- Be careful not to allow them to color.- Add the broccoli and cauliflower and water+milk (this should cover them, if not add some more).- Simmer, with the lid on, until the vegetables are cooked.
- Blitz the soup in a food processor and reheat, adding seasoning to taste and any extra liquid to get the consistency you want.
4 cherry tomatoes
apple cider vinegar
Cut veggies, mix them and put apple cider vinegar over them. read more..

Meatless Monday-Greek Yogurt-Recipes

"Like" this post if you're having a Meatless Monday. Looking for a recipe and lo...

"Like" this post if you're having a Meatless Monday. Looking for a Recipe and love Greek yogurt? This is for you: http://ow.ly/bmaSv
Greek Yogurt Recipes: 5 Ways to Cook with Greek Yogurt | Women's Health...
Love Greek yogurt? So do we! That’s why this week’s Meatless Monday round-up is a collection of recipes that use the creamy, protein-rich treat in... read more..

Vegetarian Breakfasts-Breakfast Burrito-Breakfast Ideas-Heart Recipes-Test Kitchen

robotheartrecipes:Robot Heart Recipes Test Kitchen: 10 Easy...

robotheartrecipes:Robot Heart Recipes Test Kitchen: 10 Easy Vegetarian BreakfastsSo even though your kitchen may find itself abuzz with holiday food prep and cookie baking this week, you (and your house guests) still need to eat breakfast, right? Here is a list of Robot Heart Recipes Test Kitchen Approved quick, easy, and healthy vegetarian (some are vegan too!) breakfast ideas to keep your holiday motor running!Berries with Cashew Cream and GranolaBreakfast Quinoa with BlueberriesFig and Flax MuesliMediterranean Tofu ScrambleMillet with Pineapple, Coconut, and FlaxseedPeanut Butter French ToastSanta Fe Breakfast BurritoSouthwestern Style Breakfast Sweet PotatoesStrawberry and Goat Cheese English MuffinToast with Cinnamon-Almond Butter and Sliced Pears read more..

Women's Health-Thai Eggplant-Side Dish-Recipe-Wh

Give your meal an upgrade tonight by adding a different side dish. WH's Fit Brid...

Give your meal an upgrade tonight by adding a different side dish. Wh's Fit Bride shares her Recipe for Thai eggplant: http://ow.ly/aDwd4 YUM.
Recipe: Fiber-Rich Eggplant Stir-Fry | Women's Health Fit Wedding Blog:...
Jazz up your side dish with this Thai-style recipe read more..

Delicious Recipes-Flat Belly Diet-Diet Meals-Lemon

De-bloat with this refreshing lemon and mint-based Sassy Water recipe:

De-bloat with this refreshing lemon and mint-based Sassy Water recipe:Flat Belly Diet Meals Chart and Sassy Water Recipe | Preventionhttp://bit.ly/rWACGzLose belly fat with Sassy Water and other delicious recipes from the Flat Belly Diet and Prevention read more..

source:http://on.fb.me/sS010y

Lemon Juice-Soy Sauce-Eggplant-Cilantro-Parsley

Quinoa Eggplant Caviar

2 onions, minced
1 tablespoon olive oil
¼ cup minced cilantro
¼ cup minced parsley
1½ tablespoons soy sauce
2 tablespoons lemon juice
1. Roast eggplant.
2. Saute the onions and garlic in olive oil until soft. Stir in the quinoa and lightly toast for 1 minute. Stir in the water and salt to taste; bring to a boil. Reduce heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove from heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork; transfer to a bowl and let cool.
3. Puree the eggplant with the cilantro, parsley, soy sauce, and lemon juice in a food processor. Stir this mixture into the quinoa. Adjust seasoning, adding soy sauce, pepper, or lemon juice to taste. Garnish with sprigs of cilantro and parsley, if desired. read more..

Pastry Flour-Muffin Cups-Raspberries-Canola Oil-Buttermilk

Lemon-Raspberry Muffins

Who says sweets can’t be healthy?1 lemon
1 cup nonfat buttermilk
1/3 cup canola oil
1 teaspoon vanilla extract
1 cup white whole-wheat flour or whole-wheat pastry flour
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 cups fresh or frozen (not thawed) raspberries
Preheat oven to 400°F. Coat 12 large (1/2-cup) muffin cups with cooking spray or line with paper liners. Use a vegetable peeler to remove the zest from the lemon in long strips. Combine the zest and sugar in a food processor; pulse until the zest is very finely chopped into the sugar. Add buttermilk, oil, egg and vanilla and pulse until blended. Combine whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a large bowl. Add the buttermilk mixture and fold until almost blended. Gently fold in raspberries. Divide the batter among the muffin cups. Bake the muffins until the edges and tops are golden, 20 to 25 minutes. Let cool in the pan for 5 minutes before turning out onto a wire rack. Serve warm.
Per muffin: 185 calories; 7 g fat ( 1 g sat , 4 g mono ); 18 mg cholesterol; 27 g carbohydrates; 4 g protein; 2 g fiber; 245 mg sodium; 42 mg potassium. read more..

Quick And Easy Recipes-Healthy Tipping Point-Elisha Cuthbert-Happy Endings-Midday Snack

Homemade hummus as a midday snack? Yes, please! This recipe is a go-to snack for...

Homemade hummus as a midday snack? Yes, please! This Recipe is a go-to snack for healthy food blogger Caitlin of Healthy Tipping Point. Try it today! http://bit.ly/AkDw2PHoly Deliciousness Hummus Recipewww.shape.comThese quick and easy recipes are perfect for people who lack confidence in the kitchen. read more..

Did you know that our February cover model Elisha Cuthbert grew up in Canada?

Did you know that our February cover model Elisha Cuthbert grew up in Canada?5 Facts About Happy Endings Star and SHAPE Cover Model Elisha Cuthbert - Shape Magazinewww.shape.comWe got the notoriously private Elisha Cuthbert to open up about work, food, and more. read more..