Old Fashioned Chocolate Layer Cake

According to Rhett, this is the best chocolate cake he has ever had. Bake at your own risk!

1 c. cocoa powder
2 c. boiling water
1 c. butter (room temp)
2 1/2 c. sugar
4 eggs (room temp)
2 3/4 c. AP flour
2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp vanilla extract

Preheat oven to 350. Grease and flour three 9" round cake pans. (Note: Instead of flour, I use cocoa powder on the greased pans to increase the chocolate flavor) :)

In a medium bowl, stir boiling water into cocoa powder until smooth and set aside to cool. In a separate bowl, combine the flour, baking soda, baking powder, and set aside.

At medium speed of an electric mixer, cream the butter and sugar, scraping sides of the bowl as necessary. Let the mixer run for 4-5 minutes. Add eggs, one at a time, beating well after each addition - and scraping sides of the bowl.

With the mixer running at low speed, add the dry ingredients to the creamed mixture alternatively with the cocoa mixture, beginning and ending with the flour mixture. Stir in the vanilla - DO NOT OVER BEAT!

Pour equal amounts of batter into each pan. Bang pans on counter to release any air bubbles. Bake for 20-25 minutes or until cake tester comes out clean. Invert pans on cooling racks and allow to cool. Remove pans and ensure cakes are completely cool before frosting.

Chocolate Whipped Cream Filling
1 pint heavy whipping cream
2/3 c. cocoa powder
1/2 c. granulated sugar

In a medium sized bowl sift cocoa powder into whipped cream, gently whisking to dissolved powder. This can be tricky. You want to dissolve the powder without whipping the cream! :) Add sugar and beat on high until stiff peaks form.
This should serve and the filling between your layers

Rich Chocolate Frosting
6 oz of semi-sweet chocolate chips
1/2 c. half and half
3/4 c. butter
2 1/2 c. sifted confectioners sugar

Combine chocolate, half-and-half, and butter in heavy bottomed sauce pan. Cook over medium heat, stirring constantly, until chocolate is completely melted. Remove from heat. Gradually add the confectioners' sugar using a whisk and stirring well. This is tricky and it is important to work somewhat quickly. You do not want your chocolate to cool before all the sugar is combine.

Set the saucepan in a large bowl filled with ice and beat at a low speed with an electric mixer until frosting begins to lose its gloss and holds its shape. This takes about 4-6 min. If necessary, add a half-teaspoon of half-and-half or so to achieve perfect spreading consistency.

Fill your layers with chocolate whipped cream and frost cake. Serve! :)

Salsa Fresca

2 avacados chopped
1 tbsp freshly chopped cilantro
1 small red onion - chopped
2 large tomatoes seeded and chopped
Juice of 2 limes
salt and pepper to taste

Toss together in bowl, salt and pepper to taste. Use as a garnish to Chorizo stuffed tenderloin or other meat. This is really good on fish tacos or halibut steaks. :)

Mexican Roasted Potatoes

5-6 Potatoes (Peeled and Cubed)
1/2 c. melted butter
1/2 tsp cumin
1/2 tsp hot chili powder
1 tbsp minced garlic

Preheat oven to 425. Toss all ingredients in large brown until potatoes are completely coated. Transfer to ungreased cookie sheet. Spread so that potatoes are a single layer.

Bake for approx 20-25 minutes. Turn every 7-10 min - as you want the outside of the potatoes to be crusty and the inside soft.

Chorizo Stuffed Pork Tenderloin

1/2 lb hot chorizo
1 egg
3 tbsp GF bread crumbs
1 c. grated cheese (mozzarella or similar cheese)
1/2 c. chopped mushrooms
2 small onions
3 garlic cloves
1/4 c. tequila

1 1/2 c. chicken stock

4-5 lb pork tenderloin

Slice tenderloin so that you can stuff and roll it. Mix together chorizo, egg, cheese, mushrooms, bread crumbs, and half the onions and garlic. Chorizo mixture should be "moldable" and not too mushy. Place in the center of your tenderloin, roll and tie with kitchen twine.

Heat olive oil over medium heat in large  heavy bottomed skillet. sauteed until golden brown. Degrease with tequila. Simmer for 2-3 min. Transfer to large crockpot.

Add 1 Tbsp EVOO to skillet and heat over med to medium high heat. Sear tenderloin on all sides until golden crust forms. Transfer to crock pot and add chicken stock. Cook on low for approx 3 hours. Use thermometer to test internal temperature of meat.

Serve with Mexican Roasted Potatoes.

Seven Month Update

On December 11 of last year, I posted a blog that I was making some changes in my life that were to become permanent. You may have followed me through the very difficult first few months. I am finally starting to see some serious results that make me very pleased with my decision not to crash diet and not to burn out on exercise.

Here is the list of goals I set for this year:

•Increase fiber intake - Done

•Completely eliminate refined sugar - Almost there. I still need one teaspoon in my coffee each morning.

•Completely eliminate gluten - Done

•Completely eliminate non-organic dairy and red-meat - Have given up on the red-meat part. I just like it too much. But, we the only red meat I eat is elk my husband killed! :)
•Exercise a minimum of 3-5x a week on average - Done! VICTORY!!! I average about 5-6x a week.

•Completely eliminate carbonated beverages - Other than Champagne, done! :)

•Decrease caffeine intake - Done! I am down to 1 - 2c. of coffee a day. I was up to 10 when I started!
 
I have not lost a lot of pounds, but I am down a full pant size and back in some of "skinnier" pants. I know they tell you not to look at the scale, but I think it must be some kind of an indicator or we wouldn't have them, right?
 
I have decided to take the fitness aspect of my goals to a new level and increase my cardio workout. Right now I weight train 3x/week with my trainer. I have never been this toned in my life and agile too! I love it! :) I am increasing cardio from 2x/week to 5x/week.
 
For all those people that HATE going to the gym - I was one of you. However, once you are actually in good shape and can meet your exercise goals, it is a joy to go! I feel so great after 30 minutes of cardio. I also have noticed that the weight almost falls off my mid-section with the increased cardio.
 
My goal is to loose that final stubborn 15-20lbs by September 1, 2010. In order to motivate myself, I have a contest with my friend - whoever gets to her goal first wins! A little competition was all I needed to really get me motivated! :)
 
I can't believe it has been 7 months already. I have to remind myself that it took 3 years to gain the weight and get out of shape - I can't turn it around in 3 months! It is going to take time to make a lifestyle change that will be permanent.
 
I feel I am well on my way to permanence. ;-)

Pesto-GoatCheese-Sundried Tom Crostini

4 oz Goat Cheese
1 package Cream Cheese
8 oz pesto
8 oz sun dried tomatoes (in oil)
2 tbsp tomato paste
2 baguette loaves thinly sliced (1/4")

All ingredients should be at room temperature.

1. Mix together goat cheese and cream cheese in small bowl. Add salt and pepper to taste.

2. Drain and finely chop tomatoes. (A food processor makes this much less messy and quick!) Add tomato paste and 2 tbsp of goat cheese mixture and combine completely.

3. Your pesto should be thick. If it is too runny, add more Parmesan cheese so that it matches the consistency of the tomato mixture.

4. Spread thin layer of goat cheese on crostini, followed by a think layer of the pesto.

5. Pipe small flowerettes of the tomato onto the center of the crostini. Be careful with the tomato mixture not to add too much. It has a very powerful flavor and if used in excess can overpower the other flavors.

6. Enjoy! :)

Gluten Free Cake (Orange/Almond Cake)

4 c. ground almonds (skin on roasted)
3 large oranges
1 1/2 c. sugar
8 eggs
1 tsp Baking Powder
Pinch of Salt

1. Cook oranges (whole fruit) in large sauce pan for approx 1 hour - until fruit is very tender.

2. Remove from heat and allow to cool until they can be handled. Quarter and remove seeds. Puree in food processor.

3. In large mixing bowl, combine eggs, sugar, baking powder and salt until pale yellow. Approx 2 min.

4. Add almonds and orange puree. Combine completely and allow to sit for 20 min.

5. Line 9" square or round with wax paper or parchment and grease pan.

6. Bake at 350 F for  90 min. If you split batter between two pans, decrease cooking time by 30-40 min. Cakes do rise, so be sure to only fill pans 2/3 full.

Allow to cool completely in pan.

I used homemade chocolate whipped cream for the filling and frosting.

3 c. Heavy Whipping Cream
1 c. Confectioners sugar
1/2 c. Coco Powder.

Sift sugar and coco powder in large mixing bowl. Add 1 c. of the cream and stir by hand until incorporated. Add remaining cream and beat on high until stiff peaks form.