Tag Archives: Health and Wellness

Apr19

Miracle Whip Chocolate Cake

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Miracle Whip Chocolate Cake

PREP TIME: 25 min. | TOTAL TIME: 1 hr. 30 min.
MAKES: 18 servings

Ingredients

Miracle Whip Chocolate Cake 2

2-1/2 pkg. (4 oz. each) BAKER’S Unsweetened Chocolate (10 oz.), divided
1-1/2 cups MIRACLE WHIP Dressing
2-1/4 cups packed brown sugar
2-1/2 tsp. vanilla, divided
3 eggs
2 cups flour
1-1/2 tsp. baking soda
1/4 tsp. salt
1 cup boiling water
1/4 cup butter or margarine, softened
3 cups powdered sugar
2/3 cup milk

Directions

HEAT oven to 350°F.
MELT 6 oz. chocolate as directed on package; cool. Meanwhile, beat dressing, brown sugar and 1-1/2 tsp. vanilla in large bowl with mixer until blended. Beat in eggs and melted chocolate. Combine flour, baking soda and salt. Add to chocolate mixture alternately with water, mixing well after each addition.
POUR into 2 parchment paper-lined 9-inch round pans sprayed with cooking spray.
BAKE 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min.; remove from pans. Immediately remove parchment paper. Cool cakes completely on wire racks.
MEANWHILE, microwave remaining chocolate and butter in large microwaveable bowl on HIGH 1 to 1-1/2 min. or until butter is completely melted, stirring every 30 sec. Stir until chocolate is completely melted. Cool.
ADD powdered sugar, milk and remaining vanilla to butter mixture; beat until blended. Use to fill and frost cake layers.

Apr18

Good Friday Courage!

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“The brave may not live forever, but the cautious do not live at all” – African proverb.

The Brave May Not Live Forever

Apr17

Over The Hump Old School Sound Check – Atlantic Starr

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Happy Thursday! Atlantic Starr is one of my all time favorite groups. If you have never heard of them, please check them out. I was wondering why all my “20 Something” family members stayed in my music stash. And as I am advised, they have grown up on Old School Music through sampling by newer artists. Well, here’s just a sample for today. Enjoy!

Atlantic Starr was an American R&B band. Among their biggest hits were “Always” and “Secret Lovers.”

The group was started in 1976, in Greenburgh, New York, by trumpeter Duke Jones (who left the band prior to their first recordings), along with drummer Porter Carroll Jr., bassist Clifford Archer, percussionist and flutist Joseph Phillips, Sheldon Tucker (Guitar; parted ways with the band before the first recordings), and three brothers: David Lewis (vocals/guitar), Wayne Lewis (keyboards and vocals), and Jonathan Lewis (percussion and trombone). The band’s membership eventually stabilized around Carroll, Archer, Phillips, the three Lewis brothers, lead singer Sharon Bryant (who was later replaced by Barbara Weathers), trumpeter William Sudderth, and saxophonist Damon Rentie (who was later replaced by Koran Daniels). In 1977, the band came to Westwood, California, and performed on the nightclub scene under the name “Newban,” which they agreed to change at the request of A&M executive Herb Alpert when they were signed. Having already agreed to keep the Starr part of an early idea for a new band name, the members decided to add the word Atlantic, because of their East Coast roots. The nine-member band were now A&M employees.

Throughout the late 1970s and early 1980s, Atlantic Starr scored several hits on the R&B charts. However, significant crossover success (onto the pop charts) did not come until halfway into the 80s, with the release of their As The Band Turns album, and the single “Secret Lovers.”

The band would continue to score hits on both the R&B and Pop charts into the early 90s. 1991 saw the introduction of yet another new female lead singer, when Martin was replaced by Rachel Oliver for the album, Love Crazy. This album featured the band’s biggest hit of the 90s, with “Masterpiece” reaching #3 on both the pop and R&B charts in early 1992. Credit: Wikipedia

Apr16

Confidence to Haters

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Never mistake my kindness for weakness.

Confidence to Haters

Apr16

Snickers Macarons

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Snickers-Macaron-by-Bakers-Royale 2

These macarons are simply delicious. However, better bakers than me will attest it really comes down to one thing—it’s all in the macronage. That’s the process by which the dry ingredients are folded into the meringue.

Under fold and you will have uneven cracked macarons or macarons that may they look good on the outside but have a noticeable pocket of air from the middle to the top. Over fold and you will have feetless macarons that resemble cookies instead.

Be patient. These cookies don’t require or warrant some of the fuss you may have read about. What they do require is some practice. If you aren’t one of the lucky few that nails it on the first run, you’ll get it—baking fails are a great way to learn, so keep going.

Snickers-Macaron-by-Bakers-Royale 3

YIELD: Makes approximately 70 shells

Ingredients:

CHOCOLATE MACARONS
135g egg whites
45g granulated sugar
215g powdered sugar
115g almond meal
25g cocoa powder
3 Snickers bars, regular size

To make caramel creme filling:

Place butter in a bowl and beat until creamed. Add in confectioner sugar and salt and beat until light combined. Add in caramel and beat until combined.

Directions

Heat oven to 330 degrees. Line bake sheet with parchment.

1. Trace out 1 inch circles on parchment and set this aside as a “master copy”. Reserve two extra sheets of parchment and set aside.

2. Place egg whites and sugar in a stand mixer bowl and fit mixer with a whisk attachment. Beat on medium low speed until egg whites start to form loose translucent bubbles. Increase mixer speed to medium and beat until meringue turns foamy and white and starts to resemble well lathered shampoo, about 2 minutes. Increase mixer to high and beat until meringue holds glossy stiff peaks, about another 2-3 minutes. Turn off mixer.

3. Place all dry ingredients in a food processor and process for two minutes and then push it through a fine mesh sieve. Return any large almond granules to food processor and process until fine. Add dry ingredients to meringue.

4. Add dry ingredients to meringue. Using a sturdy spatula fold and smash dry mixture into meringue against the bowl for about 20-25 folds. Don’t worry about being gentle the idea is to knock the air out of it. The batter should hold its shape when spooned on itself and start to slowly flatten out after about 15-20 seconds. Start checking the batter after 20 folds for readiness. Transfer batter to pastry bag and let rest for 20 minutes before piping.

5. Place master copy of drawn circles on a bake sheet and then place a second sheet of parchment on top. Fill a pastry bag with batter and pipe until batter reaches edge of circle. Remove master copy from underneath piped layer and place on second bake sheet and pipe remaining batter (remove master copy and save for future use).Take hold of each pan and give it quick hard tap against the counter, turn the pan 90 degrees and give it another quick hard tap. This will deflate any bubbles and prevent cracked shells.

6. Bake for about 12-15 minutes. Remove from oven and transfer to a cooling rack. Leave shells to cool completely in pan. Shells should cleanly peel away from parchment.

ASSEMBLY
1. Slice Snickers into 1/8inch slices and then quarter each slice. Place quartered slices around perimeter onthe bottom of one shell. Pipe filling in the middle and place a second shell on top with bottom side down to create a sandwich effect.

Apr15

Triple Chocolate And Pears Cake

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Eating this cake you’ll experience various consistencies, from the soft delicate pears slices to the crunchy chocolate chips and nuts. The nicest thing is that is very easy to bake and it takes about an hour to prepare and cook. The triple chocolate comes from the three types of chocolate added: cocoa powder, dark chocolate (70%) and chocolate chips, so if you like chocolate you should definitely try it. #ChocolatefriendsofTenaciousM enjoy!

Triple Chocolate and Pears Cake 1

Serves: 12 Cook Time: 40 minutes Total Time: 50 minutes Prep Time: 10 minutes

Ingredients

100 gr of dark chocolate (70% at least)
100 ml of double cream
2 eggs
90 gr muscovado sugar
50 ml of vegetable oil
225 gr flour
120 g unsweetened cocoa powder
25 gr baking soda or baking powder
90 gr chocolate chips
3 pears
2 tbsp of grounded nuts or pecan

Triple Chocolate and Pears Cake 2

Instructions

1. Turn on the oven at 180°C/200°C (350/390°F) and grease a 24cm springform pan with some butter and dust it with flour (or cover it with parchment paper).

2. Melt the dark chocolate in the microwave in a bowl at 450W for about 2min. (or according to the direction of the producer).

3. In a big bowl or in the food processor mix the melted chocolate, double cream, flour, cocoa powder, oil, eggs, sugar and baking soda. Mix all the ingredients evenly.

4. Peel the pears or wash them thoroughly if you want to leave the peel on. Remove the core and slice them into 1cm slices.

5. Pour the mix into the pan and then cover it with the pear slices and sprinkle with chocolate chips and bake for 40 minutes.

6. You can serve this cake either lukewarm or cold: the difference is in the chocolate chips: the colder the cake, the crunchier they gets.

Apr15

Be Confident

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I am sharing this poem because the words are so true and the writer so very young. Be encouraged!

confidence_Be Confident

BY ADESEWA OYINKANSOLA YACE
31 MARCH 2014

Confidence is facing the challenges of your life with courage. Confidence is never backing out, even when things are not going your way yet. Confidence is saying, “YES,” and meaning it. Confidence is saying, “NO,” and meaning it. Confidence is not compromising.
Confidence is standing and holding on to that which you know is true, no matter what.
Confidence is what you need to overcome your fears. So, to be somebody, have Confidence in yourself.
Only Confidence keeps you going.

Oyinkansola Adesewa_ 11 yr old Writer of Be Confident

Oyinkansola Adesewa (pictured) is 11 years old. She loves writing, drawing, painting, designing clothes, dancing, and modeling. She is presently a student of Yaba College Of Technology Secondary School, Yaba-Lagos. Oyinkansola started writing at the age of 6. Her first poem book titled “Thoughts of a Child” was published when she was 8 years old through a writing contest. Presently, she still writes and has written more poems outside the ones in her book.

Credit: Face2Face Africa

Apr14

Equality Versus Justice

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It can be pretty simple to fathom what we all consider equality, but justice is a little stickier. Example: If I am handing out chocolate and you each get an ounce, that’s equal. But, if each of you has eaten chocolate in the last day and one of you has never tasted chocolate, is one ounce justice to that unfulfilled soul? I use chocolate as my example because you all know what living without it would mean for me, so I’m hoping you get the dire consequences of my analogy. Is justice equal?

Equality of Justice

Apr13

Sunday Reflections

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Romans 13:8 Owe no one anything, except to love each other, for the one who loves another has fulfilled the law.

10-ways-to-love-with-bible-verse

Apr12

White And Dark Chocolate Cream Cheese Chocolate Cake Bars

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Rich chocolate cake with chocolate chips, white chocolate chips, and filled with cream cheese. These bars are always a hit and are fast, easy and foolproof! They taste like chocolate cake, not brownies, and are an extremely moist and rich cake at that.

White And Dark Chocolate Cream Cheese Chocolate Cake Bars

Serves: 9×13-inch pan, 18 to 24 bars
Cook Time: 24 to 27 minutes
Total Time: 1 hour, for cooling
Prep Time: 10 mintues

INGREDIENTS

whitedarkbars-2

1 box devil’s food cake chocolate cake mix (or your favorite boxed chocolate cake mix)

1/2 cup unsalted butter (1 stick), softened

1 large egg

1 teaspoon vanilla extract (bourbon vanilla is especially nice)

1 to 2 tablespoons cold brewed coffee or water, optional if necessary

3/4 cup semi-sweet chocolate chips

3/4 cup white chocolate chips

1 can (14-ounces) sweetened condensed milk

1/2 cup (4 ounces) cream cheese, softened (I use whipped cream cheese)

1/2 teaspoon vanilla extract (clear imitation vanilla extract will keep this layer whiter)

DIRECTIONS

Preheat oven to 350F and prepare a 9-by-13 inch pan by lining it with aluminum foil and then spraying it with cooking spray. In a large mixing bowl, combine the cake mix, butter, egg, vanilla and mix either with a mixer, with a spoon, or with your hands, kneading it together. The batter will be extremely thick and will be difficult to combine, but keep stirring or use your fingers and knead it together, adding the coffee (will deepen the flavor and does not make them taste like coffee) or water if necessary. Press the dough it into the prepared pan. It will be tacky, sticky, and a bit tricky to work with, but keep pressing, spreading, and finessing it. Sprinkle the white and dark chocolate chips evenly over the top.

In a mixing bowl, combine the sweetened condensed milk and cream cheese, stir until well combined, and pour mixture evenly over dough, using a spatula to gently spread and even it if necessary.

Bake for 24 to 27 minutes, or until edges of bars begin to barely brown and pull away slightly from the sides of the pan, or until the middle has barely set, taking care not to overbake. Note that the middle will not seem very well set and will be jiggly upon removing from oven and that is okay, you want to keep these gooey. They will continue to set up more after they have cooled. Allow bars to cool well before slicing and serving. Store in an airtight container in the refrigerator for up to a week or freeze for up to three months.