I hope everyone had a great Halloween and a nice day with the time change yesterday. We had a great Halloween with our cousins and the kids scored TONS of candy. We spent the day yesterday picking up the pieces from travel and Halloween festivities and it felt great to get the kids back to school and get back to my regular schedule again.
I had a fantastic run this morning. The weather is here is beautiful and the air was crisp and clean this morning. I needed a good run after indulging in a little Salted Chocolate Ganache Cake yesterday. I love to bake and nothing says "home" to me more than spending some time in the kitchen and baking. On the flight home I bought the new Cooking Light Holiday Cookbook issue and have tons of things I want to make out of it. This is a good issue and worth picking up before the holidays. So being that the true pig that I am I skipped to the dessert section first and could not wait to get home and make this Salted Chocolate Ganache Cake.
This is a super simple and delicious cake and the Sea Salt was a nice touch to the cake. The cake itself is sort of like sponge cake, light and airy and the layer of ganache was of course, amazing!
You also get a nice big wedge for only 263 calories, 10.9 grams of fat and 5.3 grams of protein.
Salted Chocolate Ganache Cake
from November 2009 Cooking Light Issue
2 teaspoons cake flour
5.3 ounces sifted cake flour (about 1 1/4 cups)
1 1/2 teaspoons baking powder
1/2 cup packed dark brown sugar
1/4 cup butter, softened
1 large egg
3/4 cup evaporated fat-free milk
1 teaspoon vanilla extract
2 large egg whites
3 tablespoons dark brown sugar
2 1/2 ounces dark chocolate, divided
1 tablespoon butter
1/4 teaspoon sea salt or fleur de sel
1. Preheat oven to 350°.
2. Coat 1 (9-inch) round cake pan with cooking spray; dust with 2 teaspoons flour.
3. Weigh or lightly spoon 5.3 ounces flour into dry measuring cups; level with a knife. Combine flour and baking powder in a bowl; stir with a whisk. Place 1/2 cup sugar and 1/4 cup butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add egg; mix well. Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Stir in vanilla.
4. Beat egg whites with a mixer at high speed until foamy using clean, dry beaters. Gradually add 3 tablespoons sugar, beating until stiff peaks form. Gently fold half of egg white mixture into flour mixture; fold in remaining egg white mixture. Grate 1/2 ounce chocolate; fold grated chocolate into batter. Pour batter into prepared pan. Bake at 350° for 23 minutes or until a wooden pick inserted near center comes out clean. Cool in pan 10 minutes. Remove from pan; cool completely on a wire rack.
5. Chop the remaining 2 ounces chocolate. Combine chopped chocolate and 1 tablespoon butter in a microwave-safe bowl. Microwave at MEDIUM 1 minute or until chocolate melts, stirring every 15 seconds. Spread chocolate mixture over top of cake; sprinkle evenly with sea salt. Cut into 8 wedges.
Another recipe that I made from the same issue was Black Pepper and Molasses Pulled Chicken Sandwiches with Mango Slaw. This was definitely a winner in my household. The kids and hubby loved these sandwiches and the mango slaw was so good! I also served Delicato Squash Baked Fries with Apple Pie Spice.
Black Pepper and Molasses Pulled Chicken Sandwiches with Mango Slaw
3 tablespoons ketchup
1 tablespoon cider vinegar
1 tablespoon prepared mustard
1 tablespoon molasses
3/4 teaspoon chili powder
1/2 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground ginger
12 ounces skinless, boneless chicken thighs, cut into 2-inch pieces
4 (2-ounce) sandwich rolls, cut in half horizontally
12 dill pickle chips
1. Combine first 9 ingredients in a medium saucepan; bring to a boil. Reduce heat to medium-low; cover and cook, stirring occasionally, 23 minutes or until chicken is done and tender. Remove from heat; shred with 2 forks to measure 2 cups meat. Place 1/2 cup chicken on bottom half of each roll. Top each with 3 pickles and top half of roll.
Combine 4 cups packaged cabbage and carrot coleslaw, 1 cup chopped mango, and 1/4 cup sliced red onion in a large bowl. Add 1/4 cup greek yogurt or canola mayonaise, 1 tablespoon apple cider vinegar, 1 tablespoon sugar, and 1/4 tsp salt; toss well to coat.
Delicato Squash Baked Fries
Preheat oven to 375 degrees. Peel and cut squash in half, remove seeds and cut into fries. Spray fries with olive oil cooking spray and sprinkle with Apple Pie Spice. Bake for 35-45 minutes, flipping fries once or twice to bake evenly. Remove from heat and enjoy.
This morning I was ready to get back to my old eating habits and started of the day with a glass of lemon water and 5 Amazing Grass SuperFood Capsules and then made the best bowl of:
Banana Almond Chia Oats
Total comfort food and it tasted awesome.
Banana Almond Chia Oats
1/2 cup rolled oats
1/2 cup Silk Heart Health Vanilla Soymilk
1/2 cup water
1 tbsp chia seeds
1/2 banana, sliced
Combine above ingredients and cook over medium heat for 4-5 minutes. Spend the last minute vigorously "whipping" the banana into the oats.
Remove from heat and top with:
1/2 banana sliced
1 tbsp sliced almonds
I got in a nice run and then came home and did my weight circuit. I am doing fun things like laundry and de-cluttering the house. I am going to get cleaned up, eat lunch and then have to pick the kids up early to get them their flu shots today.
It was great seeing the girls again at Baby Boot Camp and I look forward to seeing my favorite ladies tonight as well.
I am looking forward to lunch and will share with you later today. Happy Monday!