Red Velvet Cupcake Surprise

It's been awhile since I've posted a recipe but here I am.  Who doesn't love red velvet cupcakes? I made these for Valentine's day and packaged them up in some cute boxes and gave them to my lovers a.k.a. friends w/cake benefits Lol.  Red velvet is a basic vanilla cake recipe w/a hint of chocolate flavor and of course it's red color. The reason this recipe is a surprise, is because the middle of the cupcake is filled with a chocolate filling. I love a good surprise, and what better surprise to have in your mouth than to sink your teeth into a moist cupcake with a smooth filling of chocolate cream. Enough verbal seduction....let's get it on.

-Cupcake liners
 -2 1/2 cups all purpose flour
 -2 cups sugar
-1 Tablespoon cocoa
-1 teaspoon salt
-1 teaspoon baking soda
-2 eggs
-1 1/2 cups oil
-1 cup buttermilk
-1 Tablespoon vinegar
-1 teaspoon vanilla
-2 oz. red food coloring

 Preheat oven to 350 degrees. Line your cupcake pan with the cupcake liners. Lightly whisk the eggs in a medium bowl. Add remaining wet ingredients and whisk until blended. Set aside. Place all the dry ingredients in your mixing bowl and stir together with a wire whisk. Add the wet ingredients to the dry ingredients and mix on medium-high for about a minute or until completely combined. Fill your cupcake liners 2/3 of the way full of the batter, drop the pan on the counter a few times to release any air bubbles. Bake for about 25-30 minutes or until a toothpick inserted comes out clean. Let the cupcakes cool completely.

 Filling (Optional, but recommended)
-1 tub of whipped fudge chocolate frosting or your own homemade frosting.
 - 1 teaspoon vanilla, optional

Tip: Mix the tub of frosting with the vanilla so it doesn't have that store bough taste.

 Frosting:
 -8 oz. cream cheese, room temperature

-1 cup butter, room temperature
-1 teaspoon vanilla
-6 cups confectioners’ sugar

Sift sugar and set aside. Beat in the cream cheese and butter on high until creamy. Add vanilla. Then, add the sugar in a cup at a time.  Make sure you scrape the sides of the bowl.   

Put it together: If you want the surprise filling, you want to core out the middle of your cupcakes.  I bought a cake corer at Walmart in the baking aisle.  It was $3.  If you don't want to buy one, you could use an apple corer, melon baller, or just a small spoon.  You want to go about 3/4 of the way down into the cupcake so that that the base still holds together.  Using a piping bag or homemade piping bag, fill with the chocolate cream.  Fill the middle of the cupcakes with the cream.  In a separate piping bag, fill it with your cream cheese frosting and pipe the top of your cupcakes.  Make sure you cover the middle, so the chocolate can't be seen, hence the surprise....duh.  Enjoy :)

 FYI: Your going to want to eat the cupcake parts that you core out.  Your welcome :)

01 02 12

Pumpkin Protein Bars

I love pumpkin everything and anything.  I mean who doesn't? Other than a few guys I work with...tsk tsk! Shame on them.  Anyways I love these pumpkin bars.  Their low-fat and low-carb.  I usually switch out different protein bar recipes every week and bring 2 in a little ziplock bag or small Tupperware for myself as desert to end my protein meal that I prep for work days, or just to snack on at home when I have a sweet craving.

• 1 1/2 cups pumpkin puree
• 6 egg whites
• 2 scoops Cinnamon Roll protein powder or vanilla protein powder 
• 1/4 cup coconut flour
• 1/2 C. Coconut sugar or Stevia/Truvia blend (whichever you have)
• 1 1/2 tsp. Cinnamon
• 1 tsp baking powder

Pre-heat your oven to 350 degrees, measure out your ingredients, and mix together in a bowl.  I sprayed a 9″x9″ baking pan with non-stick spray.  You can sprinkle with some flour to make sure they don't stick or put wax paper and spray that before you pour the batter in.  Bake for  25-30 minutes.   Eat them warm or if your like me, I like to prep these and cut them when their cooled completely and put them in a Tupperware and keep in the fridge.  Enjoy!

Nutrition Information: Per Bar (makes 9 bars):
8.6g Protein
5.7g Carbs
 0.9g Fat
 65.6 Calories 01 02 12

Homemade Chocolate protein bars

Who doesn't love protein bars right? I mean it's the closest thing to a candy bar or brownie type of sweet affair but healthy-ish.  Personally I don't buy protein bars unless their Quest Nutrition bars, only because their brand offers sugar free, gluten free, and are low in carbs.  Plus, they taste good and you can do hundreds of things with Quest bars.  Other than that I really prefer to make my own because I know what goes in it and tastes way better than your regular protein bar.  This is my go to recipe when I prep protein bars for the week.  I doubled the recipe this time around.  The only thing about this recipe is that they aren't as convenient  to take on the go unless you have a freezer at your work.  But this is by far one of the best homemade protein bar recipes, so it is worth it.  When I take them to work, I put it in the freezer.  Don't forget to put your name on your Tupperware or ziplock bag! Because you know what they say..."no name, fair game".  Yes, it's happened to me lol. 

 

   * 1 mashed banana
  * 1 1/2 cups steel cut oats
   * 2 Tablespoons flax seed, ground
  * 2-4 scoops protein powder
  * 1/4 cup natural butter (I use PB2 or almond butter)
  * 1/4 cup un-sweetened shredded coconut (optional)
  * 1/4 cup coconut oil, melted
   * 1/4 cup water
  * 1/4-1/2 cup dark chocolate chips ( I use a 65% dark chocolate)

 Mix all ingredients but chocolate together well (mixture will be somewhat sticky). Line an 8×8-inch pan with foil or wax paper.  Spray the wax or foil w/a non-stick spray and spread the mixture evenly in the pan. Melt chocolate on the stove or in the microwave. Drizzle or spread over the mixture in the pan.
Place the pan in the freezer for 1-2 hours. Cut into bars and layer between wax paper and store in a ziplock bag or Tupperware.  Keep the bars in your freezer and whenever you want to eat one, let it sit out for a few minutes.  It will soften quickly, but some people like it a little more on the frozen side.

 

 

01 02 12

Pumpkin Cornbread

This is a totally late post for this recipe that I promised forever ago buuuut...get over it.  If you ever had KFC's yellow cornbread that they used to make, then you already know that it was moist, dense, and uuhhhmazing, but of course like all good things for some reason they removed it from their menu.  Anyways, this here pumpkin cornbread even if you hate pumpkin (what the hell is wrong with you?!!) doesn't have a strong pumpkin taste at all but it is the closest if not better than KFC's cornbread recipe that I have ever made or had.  If you try it, let me know how it turns out or if you tweek it in some way, let me know so I could try it to.  By the way.......YES! I'm back in the blogging world.  Happy New Year! In with the UPGRADE ;)

-3/4 cup sugar
-3 eggs, beaten slightly
-1 1/3 cups buttermilk
-1 cup canned pumpkin puree
 -1 1/3 cups cornmeal (white or yellow)
-1 1/3 cups flour
-3/4 teaspoon salt
-1 1/2 teaspoons baking soda
-1 1/2 teaspoons baking powder
-1/8 teaspoon cinnamon
-Pinch of nutmeg
-8 tablespoons (1 stick) unsalted butter, melted

HEAT oven to 350 degrees. Use an all-purpose cooking spray to grease a muffin tin. Set aside.
MIX sugar, eggs, buttermilk and pumpkin puree in a medium bowl until well blended. Set aside.
COMBINE cornmeal, flour, salt, baking soda, baking powder, cinnamon and nutmeg in a large bowl. Add wet ingredients to dry ingredients and mix well. Add the melted butter and stir until thoroughly combined.
SPOON batter into muffin tin, about two-thirds full. Slam muffin tin down on kitchen counter several times to release air bubbles. Place in the oven and bake for 20 to 25 minutes, turning pan 180 degrees after first 10 minutes.. The muffins are done when an inserted toothpick comes out clean and the tops are set.

*You can also just pour the batter in a 13x9 pan and bake for about 20-30 mins.  Just keep checking on it.  I doubled it for a potluck in the fall and baked it in a 15x10 deep cake pan.  It made ALOT for about 20-25 people.

Yield: about 1 1/2 dozen muffins

Read more here: http://www.newsobserver.com/2013/10/26/3311590/specialty-of-the-house-the-pits.html#storylink=cpy

01 02 12

Protein Truffles

Yesterday I broke the 200 pound mark and I am super happy about that and ALSO I am 4 more pounds away from officially losing 100 pounds!!  I've come a long way and have worked my azz off seriously! Lol It has been hard but at the same time it has been worth every sweat, craving, and temptation.  It's true what they say....if your really want something, you better work girl!  Naturally as any other human being, when one accomplishes kind of a big thing, you want to go out and celebrate, drink, eat everything, etc...but sometimes you have to substitute and adjust those celebrations as well.  So I went with making myself a sweet satisfying treat while still getting my protein and healthiness on.  I only had 1 chocolate chip cookie dough Quest bar left and I had an idea (because sometimes I have those) and hence protein truffles.  Hope your having a good Sunday night and that you surround your week with positive people and positive thoughts.  Much Love ;)


Protein Truffles 

- 1/4 C. Dark Chocolate chips or smart chips
- 1 Chocolate Chip Cookie Dough Quest bar or any protein bar of your choice
- Wax paper





*Cut your protein bar into 5-6 pieces and roll them into little balls.   Put some muscle into it, because well...it's a protein bar.  Those things are kind of tough.

Melt your chocolate chips in a microwave safe bowl for about 30 seconds to a minute checking on it so  it doesn't burn.  Put a piece of wax paper on a small plate and roll each protein ball in the melted chocolate, set them on the wax paper.  Put the plate in the fridge for about an hour or so to set.  Enjoy!! 

01 02 12

Chicken Chow Mein=328 calories

 I've been on a "healthier lifestyle" run for the last week and of course it's always a challenge but thanks to blogilates.com, I have found some great recipes and also some great exercise tips, etc.. I went for the chicken chow mein and it was delicious.  It serves 1 and is 328.1 calories.  Crazy right?!  The only addition I made to the recipe was that I added about 1-1 1/2 T. of sweet chili sauce which you can find at most Asian stores or in your ethnic aisle of a grocery store. 

Also, the reason why this chow mein was so low calorie was because of the type of noodles used.  It's called Miracle Noodles which is made from Konnyaku Flour.  The flour is from the Japanese konnyaku imo root.  Anyways in quick translation, these Miracle noodles are NO Joke.  Their calorie free, gluten free, and soy free.  It is a much healthier alternative to alot of store bought pastas.  miraclenoodles.com is the website where you can order them.  I ordered the sampler deal where you get 4 rice, 4 angel hair, and 4 fettucinne.  A total of $38.88 and free shipping from Japan!  I don't mean to sound infomercial here lol.  The noodles actually look like pho noodles and they taste great.  The texture of the rice takes some getting used to but not bad at all.  Its a great substitute to any dish that will keep the calories low. You can do any vegetables that you like as well.

This was actually my dinner I had at work w/some blueberries on the side.

1 pack of Miracle Fettucine or angel hair

1 egg or 3 egg whites cooked and scrambled 

About 7-8 baby carrots, sliced longways

 One small head of broccoli, cut up

Sliced onions & chopped garlic

1 chicken breast, boiled or grilled, then chopped

1 TBS oyster sauce (you find in Walmart in the ethnic aisle or asian market)

1 tsp of low sodium soy sauce

pinch of salt & pinch of pepper

little bit of sesame oil or olive oil to stir-fry

 1 T. of Mae ploy chili sauce (Optional)

Follow the instructions for the noodles on the back of the package, they seriously are so EASY! Then
make sure your pan is hot with the thin coating of oil before you toss in the onion and garlic.  If you want your vegetables to cook without browning the bottom of your pan, pour in about 1/4-1/2 Cup of water and cover loosely with foil so that way it will have a steam effect to your vegetables without burning them. Check on them every few minutes till their done to your liking. I like mine a little on the crisp but cooked firmness. I cook the vegetables first before adding the chicken, noodles, and sauce.  Once your vegetables are ready, toss in the chicken, noodles, eggs and sauce.  Coat everything well and let it heat through for a minute. You can add salt and pepper til you get the desired taste.    If you would like a little more soy sauce to the dish, totally up to you.  Enjoy!



01 02 12

Fusili with Clam & Basil butter sauce

Pasta. Pasta. Pasta! How can it not bring a warm feeling to your bosom? Lol If you love seafood pasta as much as I do then you'll love this clam pasta.  It's super easy and quick.  You can use any kind of pasta you want.  My personal favorite is Angel hair.  Use your favorite or whatever you have on hand.  I had Fusili on hand so that's what I used, plus it's pretty.  You can find canned clam next to the tuna and canned salmon at the grocery store.  This isn't like a cream sauce it's actually more of a broth like liquid and you don't have to put a lot of the sauce on your pasta since the Clam itself has such a strong flavor.  If you have kids and think they won't eat the clam sauce, just serve the pasta to them w/out the sauce and just put Parmesan on top for them.  Trust me! It's good with out the sauce as well.  My brother-in-law showed me how to make this recipe a couple years ago, it's cheap yet makes you feel comfortably fancy :)

• 1 (12 oz.) Pkg of Fusili or any kind of pasta
• 2 (6 1/2 oz.) cans of minced clam in clam juice
• 2 stick of margarine or butter
• 1/4 C. and 3 T. of dried basil, separated
• 1-3 t. of garlic salt
• Grated Parmesan cheese

Begin with boiling your water for your pasta, put in the pasta when your water comes to a boil and cook according to package directions.  While your pasta is cooking, in a small or medium sauce pan pour in the 2 cans of minced clam with the the juice, and put in 1 stick of margarine over med-high heat until the margarine has melted.  Turn the heat down to medium and stir in 3 T. of the basil and add however much garlic salt to your liking.  I start with 1 tsp and add more if needed.  Once it's to your liking turn it to low and let it heat through for a minute then turn off the stove. 

If your pasta is ready, go ahead and strain it.  Pour the strained pasta in a bowl and immediately add the other stick of margarine and the 1/4 C. of dried basil into the pasta.  Stir it around till the margarine has melted and the basil has coated all the pasta, you can increase or decrease the dried basil to your liking.  Serve the hot pasta in a bowl and ladle the clam sauce over it and if you want, sprinkle lots of Parmesan cheese on top.  SO delish!  Also great with some hot french bread :)
Serves 3-4.

01 02 12