2008-11-16

Chocolate Ganache Cake


Chocolate Ganache Cake



1. Ingredients


3/4 cup boiling water
1/2 cup unsweetened cocoa powder (not Dutch process)
1 teaspoon instant espresso powder
1/2 cup whole milk
1 teaspoon vanilla extract
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
2 cups packed dark brown sugar
4 large eggs
2 1/2 cups heavy cream
20 ounces fine-quality bittersweet chocolate (not unsweetened), finely chopped in a food processor



Nutrition Info Per Serving


Calories: 580 kcal
Carbohydrates: 52 g
Dietary Fiber: 4 g
Fat: 39 g
Protein: 7 g
Sugars: 35 g




2. Cooking Directions


Make cake layers: Preheat oven to 350 degrees F. Butter 3 (7- or 8-inch, 2-inch-deep) round cake pans and line bottoms with rounds of wax or parchment paper. Butter paper and dust pans with flour, knocking out excess.


Whisk together water, cocoa, and espresso powder until smooth, then whisk in milk and vanilla.
Sift together flour, baking soda, and salt.


Beat together butter and brown sugar in a large bowl with an electric mixer at high speed until fluffy, then add eggs 1 at a time, beating well after each addition. Add flour mixture and cocoa mixture in batches, beginning and ending with flour and mixing at low speed until just combined.
Divide batter among pans (about 2 1/3 cups per pan), smoothing tops. Bake in middle of oven until a tester comes out clean, 30 to 35 minutes for 7-inch pans or 20 to 25 minutes for 8-inch. Cool in pans on a rack 30 minutes, then invert onto racks, remove paper, and cool completely.
Make ganache while cakes bake: Bring cream to a simmer in a 3- to 4-quart saucepan and remove from heat. Whisk in chocolate until smooth. Transfer ganache to a bowl and chill, covered, stirring occasionally, until thickened but spreadable, about 4 hours. (If ganache becomes too thick, let stand at room temperature until slightly softened.)


Assemble cake: Arrange 1 layer on a cake stand or plate and spread 2/3 cup ganache evenly over it. Top with another cake layer and 2/3 cup ganache, spreading evenly, then third cake layer. (Chill ganache if necessary to keep at a spreadable consistency.) Chill cake until ganache filling is firm, about 1 hour. Keep remaining ganache at a spreadable consistency, chilling when necessary.


Spread a thin layer of ganache over top and sides of cake to seal in crumbs, then chill 30 minutes. Spread remaining ganache evenly over top and sides of cake.


Yield: 16 servings



3. Still Hungry?


For a fancifully tall cake, we used 3 (7-inch) round pans. It can also be baked in 3 (8-inch) pans, though the cake will be slightly lower. We tested this recipe with several different brands of chocolate, and found Lindt and Ghirardelli had the best flavor for this particular cake. Ours is garnished with unsprayed, organically grown rose petals, but be as creative as you'd like with yours.


Notes: Cooks' Notes


Cake layers may be made 1 day ahead, cooled completely, then chilled, wrapped well in plastic wrap.


Ganache may be made 1 day ahead and chilled, covered. Let stand at room temperature 2 to 3 hours to soften to a spreadable consistency.


This cake can also be made in 2 (8-inch, 2-inch-deep) round cake pans. Split layers horizontally, then use 1/2 cup ganache between layers.


Assembled cake keeps, covered and chilled, 3 days.

Double Chocolate Layer Cake



Double Chocolate Layer Cake




1. Ingredients

3 ounces fine-quality semisweet chocolate such as Callebaut
1 1/2 cups hot brewed coffee
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
1 1/4 teaspoons salt
3 large eggs
3/4 cup vegetable oil
1 1/2 cups well-shaken buttermilk
3/4 teaspoon vanilla extract
1 pound fine-quality semisweet chocolate such as Callebaut
1 cup heavy cream
2 tablespoons sugar
2 tablespoons light corn syrup
1/4 cup unsalted butter


Nutrition Info Per Serving

Calories: 693 kcal
Carbohydrates: 92 g
Dietary Fiber: 6 g
Fat: 36 g
Protein: 9 g
Sugars: 67 g


About: Nutrition Info
Powered by: ESHA Nutrient Database

2. Cooking Directions


Preheat oven to 300 degrees F. and grease pans. Line bottoms with rounds of wax paper and grease paper.


Finely chop chocolate and in a bowl combine with hot coffee. Let mixture stand, stirring occasionally, until chocolate is melted and mixture is smooth.


Into a large bowl sift together sugar, flour, cocoa powder, baking soda, baking powder, and salt. In another large bowl with an electric mixer beat eggs until thickened slightly and lemon colored (about 3 minutes with a standing mixer or 5 minutes with a hand-held mixer). Slowly add oil, buttermilk, vanilla, and melted chocolate mixture to eggs, beating until combined well. Add sugar mixture and beat on medium speed until just combined well. Divide batter between pans and bake in middle of oven until a tester inserted in center comes out clean, 1 hour to 1 hour and 10 minutes.


Cool layers completely in pans on racks. Run a thin knife around edges of pans and invert layers onto racks. Carefully remove wax paper and cool layers completely. Cake layers may be made 1 day ahead and kept, wrapped well in plastic wrap, at room temperature.


Finely chop chocolate. In a 1 1/2- to 2-quart saucepan bring cream, sugar, and corn syrup to a boil over moderately low heat, whisking until sugar is dissolved. Remove pan from heat and add chocolate, whisking until chocolate is melted. Cut butter into pieces and add to frosting, whisking until smooth.


Transfer frosting to a bowl and cool, stirring occasionally, until spreadable (depending on chocolate used, it may be necessary to chill frosting to spreadable consistency).
Spread frosting between cake layers and over top and sides. Cake keeps, covered and chilled, 3 days. Bring cake to room temperature before serving.


Yield: 14 servings


3. Still Hungry?


This old-fashioned chocolate cake made our staff swoon! Chef Ed Kasky uses Callebaut semisweet chocolate for the cake and Guittard French-vanilla chocolate for the frosting, but any fine-quality semisweet chocolate will produce a wonderful result in either.


Notes: Special Two 10- by 2-inch round cake pans.




Cream Cheese Pastry


Cream Cheese Pastry




1. Ingredients

2 cups flour
1/2 teaspoon salt
1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
1 cup cold butter or margarine
Nutrition Info
Per Serving
Calories: 207 kcal
Carbohydrates: 12 g
Dietary Fiber: 0 g
Fat: 16 g
Protein: 2 g
Sugars: 0 g

About: Nutrition Info
Powered by: ESHA Nutrient Database


2. Cooking Directions


Mix flour and salt in large bowl. Cut in cream cheese and butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Shape into ball; wrap tightly. Refrigerate several hours or until firm.


Preheat oven to 450 degrees F. Divide dough in half. Roll out each half on lightly floured surface to 12-inch circle; place in 9-inch pie plate. Turn under edges; flute. Prick with fork.
Bake 12 to 15 minutes or until golden brown.


Yield: 16 servings


3. Still Hungry?

Notes: Size It Up


Enjoy making a homemade crust for your special pie recipe, but remember to watch portion size.
Use Your Tart Pans


For tart shells, divide dough into 16 balls; wrap tightly. Refrigerate several hours or until firm. Roll out each ball to 6-inch circle on lightly floured surface; place in 4-inch tart pan. Turn under edges; flute. Prick with fork. Bake 450 degrees F for 8 to 10 minutes or until golden brown. Makes 16 tart shells.

Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse



Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse




1. Ingredients

4 tablespoons unsalted butter, melted
1/3 cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped




Nutrition Info Per Serving


Calories: 1249 kcal
Carbohydrates: 138 g
Dietary Fiber: 9 g
Fat: 72 g
Protein: 15 g
Sugars: 74 g



About: Nutrition Info
Powered by: ESHA Nutrient Database



2. Cooking Directions For cake:


Preheat oven to 400 degrees F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.



Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.



Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)



For mousse: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.



For mousse, cake assembly, and glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.



Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.



Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.



Yield: 4 servings



3. Still Hungry?



Look for the heart-shaped cake ring at cake and candy supply stores. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse



Chocolate Heart Layer Cake with Chocolate Cinnamon Mousse




1. Ingredients

4 tablespoons unsalted butter, melted
1/3 cup All purpose flour
1/3 cup unsweetened cocoa powder
1/4 teaspoon salt
4 large eggs
3/4 cup sugar
1 cup heavy whipping cream
4 cinnamon sticks, broken in half
2/3 cup cherry jam
2 tablespoons kirsch (clear cherry brandy)
4 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1/2 cup heavy whipping cream
1/4 cup water
2 tablespoons light corn syrup
1 teaspoon chai-spiced tea leaves or Lapsang souchong smoked black tea leaves
5 ounces bittersweet (not unsweetened) or semisweet chocolate, coarsely chopped


Nutrition Info Per Serving

Calories: 1249 kcal
Carbohydrates: 138 g
Dietary Fiber: 9 g
Fat: 72 g
Protein: 15 g
Sugars: 74 g


About: Nutrition Info
Powered by: ESHA Nutrient Database


2. Cooking Directions For cake:

Preheat oven to 400 degrees F. Place 8x8x2-inch heart-shaped cake ring on sheet of foil. Wrap foil up sides of ring. Brush foil and inside of ring with 1 tablespoon butter; dust with flour. Place on baking sheet.


Sift flour, cocoa, and salt into medium bowl. Combine eggs and sugar in large metal bowl. Set bowl over saucepan of simmering water (do not allow bottom of bowl to touch water). Whisk until sugar dissolves, about 2 minutes. Remove from over water. Using electric mixer, beat mixture until thick and billowy and heavy ribbon falls when beaters are lifted, about 5 minutes. Sift half of dry ingredients over; fold in gently. Repeat with remaining dry ingredients. Transfer 1/4 cup batter to small bowl; fold in 3 tablespoons butter. Gently fold butter mixture into batter; do not overmix or batter will deflate. Transfer batter to ring.


Bake cake until tester inserted into center comes out clean, about 20 minutes. Transfer cake with foil to rack; cool completely. (Can be made 1 day ahead. Cover and store at room temperature.)


For mousse: Bring whipping cream and cinnamon sticks just to simmer in heavy medium saucepan. Remove from heat; let steep 1 hour at room temperature. Cover and refrigerate cinnamon cream overnight.


For mousse, cake assembly, and glaze: Blend jam and kirsch in small bowl. Cut around sides of cake; lift off ring. Using metal spatula, loosen cake from foil and transfer to rack. Using serrated knife, cut cake horizontally in half. Using tart pan bottom, transfer top cake layer to work surface; turn cut side up. Spread half of jam on cut side of both cake layers.


Strain cinnamon cream into large bowl; beat until soft peaks form. Stir finely chopped chocolate in heavy small saucepan over low heat until smooth. Quickly fold warm chocolate into whipped cream (chocolate must be warm to blend smoothly). Immediately drop mousse by dollops over bottom cake layer; spread to within 3/4 inch of edge. Gently press second layer, jam side down, atop mousse. Smooth sides of cake with offset spatula. Chill assembled cake on rack while preparing glaze.


Bring cream, 1/4 cup water, corn syrup, and tea to boil in small saucepan, stirring constantly. Remove from heat; steep 5 minutes. Strain into another small saucepan; return to boil.
Remove from heat. Add coarsely chopped chocolate; whisk until smooth. Cool glaze until thickened, but still pourable, about 30 minutes. Place rack with cake over baking sheet. Slowly pour glaze over cake to cover, using spatula if necessary to spread evenly. Chill until glaze is firm, at least 2 hours and up to 1 day. Place cake on platter and serve.


Yield: 4 servings


3. Still Hungry?


Look for the heart-shaped cake ring at cake and candy supply stores. You can also use a buttered and floured 8-inch round cake pan with 2-inch-high sides.

Easy Coconut Cream Pie



Easy Coconut Cream Pie




1. Ingredients

2 cups cold milk
2 (3.4 ounce) packages JELL-O Vanilla Flavor Instant Pudding & Pie Filling
1 cup BAKER'S ANGEL FLAKE Coconut, divided
2 cups thawed COOL WHIP Whipped Topping, divided
1(6 ounce) HONEY MAID Honey Graham Pie Crust

Nutrition Info Per Serving

Calories: 346 kcal
Carbohydrates: 49 g
Dietary Fiber: 0 g
Fat: 15 g
Protein: 3 g
Sugars: 39 g
About:
Nutrition Info
Powered by: ESHA Nutrient Database

2. Cooking Directions

Pour milk into large bowl. Add dry pudding mixes and 3/4 cup of the coconut. Beat with wire whisk 2 minutes. Gently stir in 1 cup of the whipped topping. Pour into crust.
Refrigerate 4 hours or until set.


Spread pie with remaining 1 cup whipped topping. Toast remaining 1/4 cup coconut, if desired. Sprinkle over pie. Store leftover pie in refrigerator.


Yield: 8 servings


3. Still Hungry?


Your family will enjoy this delicious coconut cream pie.


Notes:Healthy Living
Trim 4 grams of fat per serving by preparing with fat free milk, COOL WHIP LITE Whipped Topping and a reduced fat graham crust.


How To Toast Coconut
Preheat oven to 350 degrees F. Spread coconut in shallow baking pan. Bake 7 to 10 minutes or until lightly browned, stirring frequently.

White Chocolate Sweet Potato Cake



White Chocolate Sweet Potato Cake

1. Ingredients

2 pounds sweet potatoes
1 1/4 cups vegetable oil

Unsalted butter for pans


2 cups cake flour (not self-rising), plus more for pans
4 large eggs
2 cups sugar
2 teaspoons baking powder
1 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoons pure vanilla extract
3 tablespoons brandy
1 1/2 cups unsalted macadamia nuts toasted, coarsely chopped
1 pound white chocolate
2 cups heavy cream


Nutrition Info Per Serving


Calories: 1214 kcal
Carbohydrates: 115 g
Dietary Fiber: 5 g
Fat: 79 g
Protein: 12 g
Sugars: 73 g
About:
Nutrition Info
Powered by: ESHA Nutrient Database


2. Cooking Directions


Heat oven to 400 degrees. Coat potatoes with 1/4 cup vegetable oil, and place on baking sheet. Bake until tender, 30 to 40 minutes. When cool enough to handle, remove skin, and mash flesh with a fork into coarse pure.


Lower oven temperature to 325 degrees. Butter two 8-by-1 1/2-inch round cake pans, dust with flour, and set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat eggs and sugar together on medium-high speed until light and fluffy, about 5 minutes. Add remaining 1 cup vegetable oil; beat on medium speed until well combined. Add the cooled sweet potatoes; mix until combined.


Sift together cake flour, baking powder, salt, cinnamon, and nutmeg; mix into sweet potato mixture. Mix in vanilla and brandy until combined. Remove batter from mixer; fold in 1 cup macadamia nuts by hand.


Evenly distribute cake batter into prepared pans, and transfer to the oven. Bake until a toothpick inserted into center comes out clean, 40 to 45 minutes. Let pans cool on a wire rack 10 minutes. Invert cakes onto rack; cool completely, about 1 1/4 hours.


Meanwhile, chop white chocolate into small pieces; set aside. Bring 1 cup cream to a boil; pour over chocolate, whisking until chocolate is melted. Chill for 30 to 40 minutes.


When chocolate mixture has cooled, pour remaining cup cream into an electric mixer; whip on medium until soft peaks form, about 3 minutes. Fold whipped cream into chocolate mixture until fully incorporated.


Cut each cake layer in half horizontally, creating four layers. Spread 2/3 cup chocolate frosting on one layer, then stack next layer on top, and frost. Repeat frosting-and-stacking process until each layer is frosted. Spread remaining frosting on sides and top of cake. Arrange remaining 1/2 cup macadamia nuts on top of cake, and serve.


Yield: 10 servings


3. Still Hungry?


This lightly spiced sweet potato cake is layered with white chocolate mousse and sprinkled with toasted macadamia nuts.




5 Weeks, 10 Pounds to Lose :

Start the Weight-Loss Challenge

Are you ready to lose ten pounds in five weeks? Then start now.




By Martica Heaner, M.A., M.Ed., for MSN Health & Fitness

Ready to start losing weight? Then here’s your plan for week 1:

1. Figure out what you will eat for each meal and snack, every day, as far in advance as possible.
Write out a daily menu, spreading your caloric intake evenly between your meals and snacks. On this plan, you will need to knock off 500 calories daily from your normal eating habits, as detailed in your
Baseline Diet Diary (if you haven’t kept a baseline diet diary, do this first). This week’s focus is to improve your diet by eating more nutritious or lower-calorie foods. Try to be strict with yourself this week since undoubtedly you’re motivated at this point.

Strategies: Reduce calories in small ways—choosing lower-fat items, substituting lower-calorie spread and dressings, cutting out the liquid calories and so on. For more ideas, read this week’s Eat Smart tips.

Keep track to stay on track: Log your meals and snacks in a Daily Diet Diary (download .pdf forms). Count the calories of each food you consume and keep a running total to ensure that you are staying within your target range.

2. Walk the fat off.
Follow a daily walking routine. No matter what, fit in some exercise every day. But if a workout feels too strenuous, back off slightly. (Download your routine:
Regular Walker or Just Starting.)

3. Notice what feels easy and what’s tough.
Changing your diet and activity level may seem relatively easy this week, when you’re off to a fresh start. But to stick to a plan it’s important to recognize trouble spots early on—and find ways around them.


Say you’re hooked on sodas—as the weeks go by, your no-soda life could be difficult to maintain. Rather than just giving up sodas, you need a find a satisfying substitute that you love to drink, but contains fewer calories.

Skip-the-soda strategies:Experiment with different diet flavors to find one you like.
Taste-test various brands of bottled water to find one that appeals to you (different bottled waters do taste differently).


Bring your own unsweetened iced tea to work, so that you won’t be tempted by vending machines’ offerings.

Whatever your weakness, try to think of similar strategies that will ensure you won’t deviate from your path to weight loss.


So this week, plan your meals, start walking, and pay attention to possible pitfalls. Good luck!

Week 2: Change Course to Stay on Course

How not to succumb to diet fatigue.

How are you feeling after one week on the lose-ten-pounds-in-five-weeks plan? Let’s face it: You might be feeling sore from all the walking. Or maybe you have run out of healthy food in the pantry and haven’t had a chance to stock up yet.

Now is when you have to start changing course to stay on course. Figure out which new habits, foods or workout times are feeling too rigid to realistically keep up. And start modifying those diet and exercise behaviors so that you can stick with the program.


The plan for week 2: Step 1: Focus on high-fiber plant foods.


You might not always be able to whip up your special low-fat menus. Or you may find yourself out with friends or colleagues—and margaritas or chicken wings. This week’s focus is to improve your diet by adding more fruits and veggies to all your meals and snacks, whether at home or in a restaurant. Read this week’s Eat Smart tipsfor ideas on how to make meals more nutritious and lower in calories.


Step 2: Walk more (or figure out workout alternatives).
When you start easing off the strict calorie control, you can make up the difference by burning more calories through exercise. So it’s important to stay with the walk-the-fat-off plan and increase the length and intensity of your workouts.



Don’t make excuses: If the weather is miserable and you’re tempted to skip your walks , don’t just say “It’s raining/snowing/cold, I’ll exercise tomorrow.” Either bundle up or find indoor alternatives. Or if body aches are slowing you down, after consulting with a health professional, see if there are movement options that don’t aggravate weak areas. If walking is bothering your knees, try treading water. If your back is acting up, see if a cardio machine such as a recumbent bicycle allows you to move without pain.


Remember, the Walk-the-Fat-Off Plan provides intensity recommendations by the minute so you can follow the routine doing other aerobic activities besides walking. No matter what you end up doing, it’s always better to do something than put off exercise altogether (download this week’s exercise routines).


Step 3: Spot your successes.
Your weight loss may be minimal at this point, so don’t focus on fat or scale weight. But that doesn’t mean you’re not already achieving success. Be attentive to anything that’s cause for celebration and let it inspire you do stick to your plan:


If you find that your stamina is improving and that you have no problem increasing the length of your walks, then consider yourself a success! If you have discovered a new food that’s tasty and nutritious—a food that you could eat forever—consider yourself a success! If you feel just a wee bit firmer in your thighs or butt, consider yourself a success! If you find it easier than you thought to stop yourself from overeating at meals, consider yourself a success! If you like the energetic feeling you get from eating highly nutritious foods, or the post-exercise glow, consider yourself a success! If you find that living a healthier lifestyle so far is easier than you expected, consider yourself a success!


Your body is in a state of change right now. Many of these changes may be imperceptible to you, but rest assured, positive changes are happening within your body!


Week 3: Bump up the Calorie Burn

How to lose weight by being more active.

This week you’re going to help your weight loss along by increasing your overall energy expenditure. The plan for week 3:

Step 1: Eat six meals or snacks every day.
There is no solid research to prove that certain foods
boost your metabolism enough to lose weight. But if you are on a strict diet and/or you eat infrequently, you’re not maximizing what is known as the thermic effect of food. The process of eating, breaking down and absorbing nutrients in food accounts for about 8 percent to 10 percent of your daily energy expenditure, or about 200 to 400 calories for the average active person.

Eating too little or waiting long periods between meals can minimize the effect. Some experts speculate that eating small, frequent meals has the potential to heat up your metabolism. Recent research at Georgia State University found that athletes who ate more frequent, modest-sized meals tended to be leaner than athletes who ate more food at one sitting or went for long periods without eating.

Also, eating protein with carbohydrates seems to induce a greater thermic effect. Some high-protein diets use this to bolster their claims of effectiveness. While there's no consistent evidence that increasing protein intake alone will rev up your engines enough to induce weight loss, getting sufficient protein along with eating more “good” carbs keeps you feeling satiated—which means you’ll eat less to feel full. And the greater amounts of fiber in the less-processed carbs crowd out extra calories, which also helps your body burn more of its stored energy, helping you to lose weight.


Continue to log everything you eat this week and tally the number of times you eat. Make sure to meet a quota of six times per day. Also continue to make the most nutritious choices possible, with an eye toward consuming sufficient amounts of protein and “good” carbs.
Step 2: Be more active all day.



You can eat more if you move more. But to avoid gaining weight, you’ll have to eat less if you don’t move much. So the key to avoiding the starving-yourself deprivation that you get on many diets is to be more active. If you’re more active, you can eat and feel satisfied, but still control your weight.

Step 3: Burn more calories by walking.
The calories you burn in your walking workouts can contribute anywhere from 15 percent to 50 percent of your total daily calorie burn, depending on how long and how hard you are working. Exercising at higher intensities increases your burn rate, which is one reason why the
Walk-the-Fat-Off routines include intervals when you walk faster or more vigorously.


Exercising harder provides another payoff: After a longer, high-intensity workout, your body stays revved up, burning extra calories even after you’ve gotten off the treadmill. This extra calorie burn after you’ve stopped exercising is known as excess post-exercise oxygen consumption, or afterburn. A post-cardio afterburn could mean a loss of anywhere from 15 to 50 extra calories on top of what you burned while exercising.


This week’s routines includes more high-intensity intervals. Push yourself to work as hard as you comfortably can. Remember, how hard you push is relative: Simply walking fast may be intense enough if you’re new to exercise. If you’re a seasoned walker, slipping in a few seconds of jogging or stair climbing may give you the boost you need. Whatever level you are at, aim to challenge yourself a little more this week.


So bump up your calorie burn by eating more often and increasing the amount of your daily activity and the intensity of your exercise.


Week 4: Stop From Slipping Up


Slip-ups can be an inspiration to persevere.

When you experience a slip-up in your diet and exercise plan, don’t use it as an excuse to quit. See it for what it is: a bump in your road to better health and a healthier body weight.
A little indulgence or laziness every now and then isn’t what makes you fat and out of shape. It’s the pattern of always indulging and always choosing the sofa over sweating that keeps you overweight.

A successful person learns from mistakes. Is it too hard to resist the chocolate chip cookies in your pantry? Get rid of them and make yourself walk, jog or bike to the store if you crave a cookie. This week, I’ll help you find positive ways to prevent and respond to slip–ups and stay on a healthy course.

Here’s your plan for week 4:

Step 1: Snack smart.
Look back at the past four weeks, consulting your Diet Diary. Did you snack regularly? Did the snacks satisfy you? Did you make nutritious choices? Were some snacks more convenient to prepare or obtain than others?


Keeping your snacking patterns in mind, this week focus on eating snacks that you enjoy and that are nutritious and filling. If you frequently find yourself away from home when it’s time for a snack, make sure you have good choices on hand. Some suggestions:
At work:

Nuts
Canned fruit (with syrup drained)
Fresh fruit
Yogurt
String cheese
Instant-oatmeal packets
Meal-replacement bars and shakes
Peanut butterLow-fat crackers
Snacks for the car:
Nuts
Trail mix
Easy-to-eat fruit
Snacks in your purse:
Nuts
Dried fruit
Healthful energy bar


You’ll notice that nuts are the perfect snack for pretty much any occasion. They’re filling, nutritious, convenient—and not as fattening as you might think! See this week’s Eat Smart tipsto learn more about nuts.


Step 2: Find ways to de-stress.
Eating is a common way to deal with stress or emotional ups and downs. That’s because eating favorite foods, especially those that are high in fat and sugar, produces pleasure reactions in the brain—the same responses as other coping methods like drinking alcohol or taking drugs. Of course, these behaviors can be self-destructive and even addictive.


If you are an emotional eater, when times get tough find healthier ways to deal with stress, instead of reaching for that bag of chips or pint of ice cream. Some activities that can make you feel good, have fun and relax include:

Getting a massage
Taking a nap
Meditating
Doing something creative like painting, playing an instrument, or knitting
Playing soothing or uplifting music
Taking a dance lesson
Calling an old friend


Write out a list of your fallback healthy panaceas to stress, even store this list in your PDA or on your computer to keep it close on hand. Then do what it takes to have all these opportunities readily available should you need them. This might be as simple as setting aside a few CDs that make you happy. Or you might pre-pay for a few massages at the gym or buy an electric neck massager. Or create a phone list of friends and family who make you feel positive and cared for—or who make you laugh!—when you call.

Step 3: Go the extra mile.

Although it’s tough, if not impossible, to burn off all the extra calories from a binge, you can use workouts to counterbalance those days when you eat more than you should. If you know you’ll be going to a party or dinner where you’re likely overeat, make that day’s walks or other cardio workouts a little longer or a little harder. (Do more roarin’ intervals and extend the session.) Research shows that a high-intensity cardio session helps the body metabolize fat better from a high-fat meal eaten hours later.

If you couldn’t anticipate a binge, try to make up for it during the next few days by adding more minutes and higher intensity intervals to your workouts. Extra steps will help balance out excesses elsewhere.

Remember, what’s most important is that you are consistent with your new, healthier lifestyle. So, look for ways to prevent overeating and to stick to your workouts. When you do slip up, make up for it if you can, but don’t let it be a reason to revert back to old habits. Refocus and keep making smart eating choices and exercising regularly.


Week 5: Lose More Long Term

Now that you've lost some weight, how do you keep it off, and lose some more?

To lose weight—or keep it off—long term, continue to write down what you eat, make good food choices and stay active every day. But you also need to start planning how you’ll continue this healthier lifestyle into your future.

Step One. Assess your before and after.


Go back and review your original
Baseline Diet Diary—where you tracked your previous eating and activity patterns. Ask yourself the following questions:

Has your new lifestyle dramatically changed? If so, will it be impossible to keep it up?Does this new lifestyle look similar to your previous lifestyle, with tweaks that improve eating habits and raise activity level? If so, have these lifestyle changes produced satisfactory results?When you look back on what you used to eat, does it entice you back? Or do you feel a little repulsed by all the fried foods and the enormous portions?Is exercise becoming a regular part of your day?Is it easier for you to make time for fitness sessions?

It’s still early in your new lifestyle, so you may still feel like it’s an uphill battle.
And be aware that emotional struggles may surface, since overeating often is a coping mechanism. If you’ve had a fight with your spouse, a hard day at work or are simply down because you don’t feel like you’re getting the results that you expect, it will be easier to allow yourself to give up. But you’ve got to stick to it.

Noticing and assessing the changes you’ve made—and determining how easy (or not) it will be to maintain them—will help you shape your lifestyle going forward. You’ll be able to know which approaches to
better eatingand regular exercise are effective for you.

Step Two. Keep on tracking.

Don’t expect to eat perfectly and exercise intensely every day for the rest of your life. You’ll have some days where you slack off on workouts, or eat or drink too much. Just don’t allow a slip-up to mess you up for good. Be consistent. Continue to monitor your progress two, six and 18 months from now and write it in your Diet Diary. Devise a system for your hand-held organizer or calendar and continue to schedule workouts and eat at regular intervals.

Step 3. Move everyday and try new forms of exercise.

Keep moving. For the majority of people, the only way to keep the weight off is to exercise almost every day of the week. Make sure to devise strategies so you enjoy it—and can stick with it! For example, you may walk a lot for the next year or two, but then try a fitness class and decide that you love the group exercise format. You may discover that if you read fiction thrillers on the cardio machines, you start to look forward to these workouts. You may discover that you’re stronger now than ever before. Perhaps you’ll take up tennis or join a softball league.

The point is, it’s natural for your motivation to wax and wane over time. So go with the flow. If walking or a gym routine suddenly feels tedious, find something else to do. You may surprise yourself and discover a new obsession—like biking or a climbing gym.

The past weeks have been the kickoff to the rest of your life. You know what it takes to feel better and look better. The challenge is not only doing it, but staying motivated. So find ways to stay inspired and on track—even if an obstacle stalls you along the way. It happens to all of us. You can do it!!

The Truth About Long-Term Weight Loss

The Truth About Long-Term Weight Loss

You should know that the odds are against you. Most people who lose weight gain it all back. But this doesn’t mean that you are destined to become such a statistic. There are people who do experience long-term weight-loss success. To be one of them, you need to realize that it is possible to keep the weight off—and even to lose more. But since it may be difficult at times, you need to be realistic and plan how you’ll overcome the struggles.


I think that it’s important to be told the real deal. If you’re aware of what it takes to lose and keep weight off and then you commit to doing it, you will succeed. It’s as simple as that.
The body’s physiological response to losing weight may mean that you feel hungrier than normal, or think of food more often. Or you may feel lazier and inclined to reduce all your spontaneous activity (jumping up to do run errands, putting extra vigor into housework, playing with your kids or pets), thereby preserving energy. It appears that the body’s tendency to revert back to previous body weight can be triggered even from losing just five to 10 percent of your starting weight. So if you weighed 200 and lost 10 to 20 pounds or you weighed 150 pounds and lost 8 to 15 pounds, you may have to work hard in order to maintain that loss.

Most people look for the best diets to lose weight. But what scientists have realized is that losing weight is the easy part. Most diets, healthy or not, do work. You can drop pounds fairly quickly, especially the more overweight you are . But no matter how you lose the weight, the real challenge is to keep it off long-term.

If you’ve been overweight or obese for two years, 10 years, or 20 years, a short-term diet or fitness plan won’t solve your problem. Obesity is a chronic disorder which requires a long-term approach. What you can’t do is follow a program such as the Lose 10 Pounds in 5 Weeks plan, and then revert back to those behaviors that made you overweight or obese in the first place. Once you’ve lost weight and you are trying to maintain the loss, or lose even more, you will find that, at times, it will be difficult. But, you will also experience periods where you enjoy eating more healthfully and your exercise sessions feel easy.

Beware of being disillusioned. Many books, magazines and weight-loss products trying to motivate you into buying their plans purposefully make things sound easier than they are. Yes, you can lose weight and keep it off. You can get fit and stay fit. But is it as easy as spending a few minutes per week using an exercise gizmo? Or will one simple diet food or supplement do the trick? No.

You are going to have to stay disciplined—and keep finding ways to stay motivated to do so. You’ll be faced with temptations and you’ll have to find ways to resist or avoid them. In today’s busy world, environmental factors such as fast-food chains everywhere and too many sedentary activities like TV-watching, driving and using computers, lead you to eat more and exercise less.
But your environment, and more importantly, how you respond to it is something you can control. Some people who strive to lose weight may simply have a physiology that means it will always feel like a struggle to eat well and exercise. But many people who have been able to stick to healthier living for a long time swear that it gets easier the longer you do it.

So, if it’s so hard to keep off what you’ve already lost, can you lose even more?

Yes, although you may have limits. It’s not uncommon to experience a plateau in weight loss, especially after about six months. The body may require an adjustment period to get used to the weight loss. Keep in mind that most body systems aim to remain in a steady state, or what is known as homeostasis. Perturbing the body with continued weight loss goes against this grain. So you may need to stay in a temporary holding pattern at some point in the future, where you focus on maintaining your weight loss, rather than losing more.

Very overweight people often have unrealistic expectations about how much weight they expect to lose. A 300- or 250-pound person may want to lose 100 pounds, but may find that they seem to be able to lose less than half that. If you’re physically fit enough to increase exercise levels dramatically, you may be able to decrease more. On the other hand, if you can diet down and drop more weight, but you constantly yo-yo, it may be better to accept a sustainable weight loss. It’s still healthier to be 25 pounds less and maintain that loss than to lose vast amounts of weight—then regain it—and continue to yo-yo back and forth on a dieting spiral where you may end up at an even heavier weight than you started at. While a smaller, more realistic weight loss may not make you as slim as you wish, you will still have improved your health dramatically. Your medical profile (blood pressure, cholesterol and insulin sensitivity) can improve with as little as a 5 percent weight loss.

If you keep exercising, you may find that over the years your body fat levels go down significantly. There have not been enough long-term studies looking at how years and years of exercise affect body weight, but it’s known that regular exercisers are rarely obese. And even if you stay a few pounds heavier than you’d like to be, you will always be healthier if you are consistently active.

The key to maintaining your weight loss is sticking to better eating and regular exercise. To do that, you need to stay motivated. Knowledge is power. And if you keep informed on the latest findings on weight loss, nutrition and fitness, you’ll find the inspiration to carry on. You can succeed and feel better than you ever have before!

Awareness and commitment are the key to beating the odds.
By Martica Heaner, M.A., M.Ed., for MSN Health & Fitness

Sponge Cake




Sponge Cake Recipe. This light and airy recipe for sponge cake serves as the basis for many types of layered cake desserts like angel food cake. Enjoy our Sponge Cake recipe.


Weights & Measures: Metric US Imperial UK Imperial


Serves: 6 to 8


Preparation Time: 10 minutes


Cooking Time: 1 hour 40 minutes


Oven Temperature: 180 - 360° c - ° f180




Step 1: You will need


8 eggs, separated to whites and yolks


190 g sugar


95 g flour


55 g corn starch


45 g butter, melted


1 tsp vanilla extract


1 mixer with whisk attachment


1 rubber spatula


1 spring-formed pan, 26cm diameter, lined with parchment


1 bowl


1 sieve


1 wooden skewer


Step 2: Preheat the oven


The first thing that you need to do in preparing your sponge cake is to set your oven to 180°C, 350°F or gas mark 4.




Step 3: Mix the egg yolks


Place the egg yolks into the mixer and mix them on a high speed until creamy. After a minute, add about 2 tbsp of sugar. Continue to mix for a few minutes more until the mixture becomes thicker.


You can now add the vanilla extract. Keep mixing until the mixture becomes double that of its original volume. Now turn off the machine and transfer the egg yolks to a separate bowl.
Wash your mixing bowl and the attachment well in preparation for whipping the egg whites.
TIP!



Make sure that the mixer attachment and bowl are washed extremely clean at this point. If not, any fat that remains on these utensils will affect the whipping of the egg whites. Make sure your things are spotless!


Step 4: Whip the egg whites


Place whites into the clean mixer bowl. Beat them on high and let them whip until they become white and frothy. Now slowly add the sugar a bit at a time. The whipped egg whites mixture is ready when it clings to the beater attachment but does not drip. Once the mixture is nice and stiff, turn off the mixer.


Step 5: Combine yolks and whites


Now you can introduce the egg yolks to the egg whites mixture. Add the whipped egg yolks into the egg whites and fold them in with the rubber spatula. Make sure not to over-mix.


Step 6: Complete the batter


Next, we need to introduce the flour and corn starch to the eggs. Start by combining the flour and the corn starch in the sieve and using your hands, slowly sift it into the mixture. Sifting the flour will increase the amount of air in the cake, helping to make it even lighter.


Fold it all together remembering again not to over-mix and then add the melted butter to the batter, combining it in briefly.


Step 7: Bake


Using your rubber spatula, you can now transfer the batter into the lined spring-form pan. Spread the batter evenly with the rubber spatula and give the pan a few good shakes to remove any air pockets that might remain.


Now put the cake into the oven and allow it to bake.


Step 8: Remove the cake


After around 30 minutes, test the cake to see it is ready. Insert a wooden skewer into the centre of the cake. The cake is ready when the skewer comes out free of batter. Now set it aside to cool before removing it from the pan.


Once the cake is totally cooled, take a sharp knife and run it around the outside of the cake. Now remove the spring-form pan and there you have it, your sponge cake.


Step 9: Serving Suggestions


Although sponge cake can be eaten as it is, it can be used as the base for many different layered cakes. We hope you enjoy your sponge cake - made the VideoJug way.