The scale tipped

Finally! December 2014, I embarked on a  30-day nutritional cleanse with Isagenix and the help of a friend and health coach, Marie. I lost 5 lbs and my clothes fit better. This lead me to believe that I lost inches too. For over a year, my clothes have remained fitting better. My weight stayed between 160 and 165. Well, today it was below the 160 mark. In the past year I have learned that I need a high protein diet to fight off sugar cravings and snacking. Finally, three high protein meals is paying off. I am not at my goal weight yet, but now I am more hopeful that I can reach it. Awesome!

Vacations epiphany

I am on vacation, luckily to a sunny destination, and I realized today that food is my downfall. Funny thing is food is needed to survive. So I how do I change my mindset from food, especially sugar, most of the time to food for sustenance only. I guess I just need to tell myself this repeatly--make an affirmation for it. Any ideas?

In the kitchen on Thursday: Orange Pecan cake

1 box vanilla cake mix (or butter or golden or yellow)
3/4 C. Orange Juice
1 egg
1/3 C. Pecans.
Butter or shortening for pan

Preheat oven to 350. Chop the pecans. Mix all ingredients thoroughly. Grease a bunt pan. Pour batter into pan. Bake for 30-35 minutes. Allow to cool before removing from the pan. Cake can be sliced and the individual slices frozen for up to 2 weeks.

In the kitchen on Thursday: A Southern style cake

This recipe originally came from the Betty Crocker website.

Caramel Cake

Cake

1 moist yellow cake mix

1 C. Milk

1/3 Butter, melted and cooled

1 tsp. Vanilla extract

3 eggs

Caramel Frosting

1/2 C. Butter

1 C. Powdered Sugar

1/2 C. Cake batter (reserved)

1/2 C. Evaporated milk

1 tsp. Vanilla.

Preheat oven to 350. Mix all ingredients together for the cake. You can use an electric mixer on a low speed or a wooden spoon. When it is all combined, remove 1/2 C. of batter for the icing. Pour the batter into two greased 8" round pans. Bake for 35-40 minutes and allow to cool.

For icing, melt the butter in a 2 qt. saue pot. Add in the rest of the ingredients and cook for several  minutes until the mixture thickens and turns "caramel" colored. Remove from heat and cool slightly.

Remove a cake layer from its pan and place on a plate. Ice the top with caramel frosting. Place on top the next layer and ice the top and sides.

I made this from my mother's birthday (she is Southern) and it was gobbled up before I could take a picture. I can say it is really delicious.

In the kitchen on Thursday: Easy Marble Cake

Take one box of yellow or vanilla cake mix and prepare according to package directions. Remove 3/4 C. batter to another bowl and mix with 3 Tbsp. Cocoa powder (I used sweetened powder). Pour 1/2 of "vanilla batter" into a greased Bundt pan. Spoon on the chocolate batter. Pour remaining "vanilla" batter. Using a knife in a back and forth motion, swirl the batter together. Bake at 350 for 35-45 miniutes. Allow to cool slightly before removing from pan.

Tuesday's Tip: Stuck-on Cake

When baking remember to loosen the sides and bottom of your baked good when still warm, so it easier when cool to loosen it completely.

Tuesday's Tips: The Germs on your toothbrush

Did you know that you should replace your toothbrush every 3 months? And you should clean it regularly?

Well, according to Real Simple Magazine...

Toothbrushes: Every other week, swirl each toothbrush in ¼ cup warm water and ¼ cup baking soda. Let soak overnight, then rinse. Toss and replace every three months. (Yep, it’s time.)

Real Simple Magazine

In the kitchen on Thursday: Classic sugar cookies

2 C. flour
2 tsp. Baking Powder
1/2 C. Butter (1 stick), softened
1 C. Sugar
1 Egg, beaten
1/4 C. Milk
1/4 tsp. Vanilla extract

Preheat oven to 375. Cream softened butter and sugar. Mix in the egg. Mix in the dry ingredients alternating with the milk. Add in the vanilla. Form the dough into a ball and put in the freezer for 30 minutes. Roll out dough on floured surface to 1/4 inch and cut with cookie cutters. Place on greased cookie sheets 2" apart. Bake for 8-10 minutes. Allow to cool.

(From the Settlement Cookbook originally published in 1903 and last published in 1995.)

In the kitchen on Thursday....Easy Peasy Lemon Squeezy

Easy Lemon Poppy Seed Bread

1 Lemon Cake Mix
Grated rind of 1 lemon
1/4 C. Poppy Seeds
1/4 C. Plain yogurt (I used Greek Yogurt)
3/4 C. Water

Preheat oven to 350. Mix all ingredients together. Pour into greased loaf pan and bake for 30-40 minutes. Cool completely before removing from pan. Loaf can be frozen—just wrap in two layers of plastic wrap.

(I placed the batter in 3 greased mini loaf pans and baked for 20 minutes.)

In the kitchen on Thursday: Traditional Brussel Sprout Slaw

Approximately 1 lb. brussel sprouts
2 Tbsp. Mayonaise
1/2 Tbsp. Dijon mustard
1/2 tsp. Honey
Pinch of salt

Wash sprouts and cut off ends. Slice into strips and break up in a bowl. Add the rest of the ingredients and mix thoroughly. Allow to sit for at least 1 hour before serving. Store in the refrigerator.

In the kitchen on Thursday...Easy brunch cake

Orange Poppy Seed Cake

1 Vanilla cake mix
3/4 C. orange juice
1/4 C. poppy seeds
Powdered Sugar

Preheat oven to 350. Mix all ingredients together. Pour into greased Bundt pan. Bake for 40-50 minutes When cool dust with powdered sugar.

In the Kitchen on Saturday, finally....delicious chocolate

Easy Chocolate Cake

1 box chocolate cake mix
3/4 C. Ricotta cheese (or sour cream or softened cream cheese)
3 eggs
1 C. milk

Preheat oven to 325. Mix all ingredients together. Pour into greased Bundt pan. Bake for 40-50 minutes. Allow to cool in pan. Remove from pan and store in a cake saver or on plate covered with plastic wrap. Slice and serve with whipped cream and fresh berries.

In the kitchen on Thursday: Making clouds

Coconut and Almond Meringue Bars

4 large egg whites
1/2 C. Sugar
1/4 tsp. salt
1/4 tsp. Cream of Tartar
1/2 C. ground coconut (or shredded)
1/2 C. sliced almonds

Preheat oven to 325. Add salt and cream of tartar to egg whites. Beat on high until frothy. Add sugar gradually and continue to beat until stiff peaks form. Stir in coconut and almonds. Line a 5" X 9" pan with parchment paper. Pour in egg white batter and spread out in pan. Bake for 25 minutes. Allow to cool. Cut each side in 4, making 16 bars. To store bars, simply cover pan in tinfoil.

(My daughter, mom and husband can vouch that these are sweet "clouds" that should not go to waste.)

Tuesday's Tip: Oil and Honey

If you are cooking or baking with a sugar syrup (i.e. honey, molasses, etc.) measure the oil first or spray the measuring tool with cooking spray so the syrup comes out easier, practically none left in the measuring cup or spoon.

This just in...a cook book for FREE

All the recipes from the blog last year are available in one Pdf, so you can make them throughout the year (healthy waffles, sweet sugar cookies, baked tofu and Bok Choy, etc.) and store on your bookshelf. I have one on my shelf despite it being over crowded with books from my antique cookbook collection (I have one from 1851).

So click the link below.....
http://www.scribd.com/doc/197791528/From-My-Blog-In-the-Kitchen-on-Thursday-Recipes-2013

Happy cooking and eat-up!

In the kitchen on Thursday: Sugar cookies to go with that Champagne

Easy Sugar Cookies

1 stick butter
2/3 C. sugar
2 Tbsp. ground almonds
1/4 tsp. baking powder
1/4 tsp. salt
2 tbsp. milk
2 eggs

Pre heat oven to 325. Cream the butter and the sugar. Add the milk and eggs and beat well. Add all dry ingredients and mix thoroughly. You may want to use an electric mixer (I do). Place by teaspoonful on greased cookie sheet. Bake for 15-20 minutes until edges are golden brown. Make 2-3 dozen.

In the kitchen on Thursday: Rice Pudding, so good, there is no photo

Easy Baked Rice Pudding

1 Lg. can evaporated milk
1 Lg. can sweetened condensed milk
1/2 C. white rice

Preheat oven to 300. Stir all ingredients together in an oven proof dish with lid.  I use a dutch oven to make mine. Bake for 1 hour 30 minutes, stirring occasionally. Allow to cool. Store in an air tight container in the refrigerator. It will last up to a week.

Note: Do not use Basmati rice (I tried and it doesn't cook all the way through)

(P.S. Every time I went to take a picture, I forgot since I dove right in and devoured each bowl I served myself.)