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I hope everyone had a wonderful Memorial Day weekend (for those in the US).
I noticed this weekend while sampling some wonderful restaurants in San Diego with great company that I always get that strange look from waiters when I order my "just hot water, please".
...do you want lemon or tea with that?
no.
just hot water?
yes, just hot water, please, thank you.
My friends, boyfriend, company used to all give me that look when I had just hot water in the morning, in the afternoon, at dinner, after dessert.
It's an Asian thing, my sister told me.
It's a healthy thing, my mom said.
It's both those things but also an enjoyment thing. I've gotten so used to it from, well, my entire life. I've managed to convert many of the women around me as well now that I'm in the US.
Let me give you a run down on the hot water thing. Most of us are warm blooded, yes? So when we put ice water into our system, bright and early in the morning when our bodies are warmest, it shocks our system. Makes sense, no? The temperature difference means energy expenditure to equilibrate again. Now you could say energy expenditure is good, Aren't I burning calories heating up that ice water to re-equilibrate my system? Well, yeah kinda... but that doesn't mean it's good. Think of a hot pan, just off the stove top. What happens when you run it under cold water too soon? That sizzle, the steam. What about when you boil green beans and then blanch them? The action instantly stops the cooking. That kinda action on my insides, gross.
Instead of ice water doesn't it make sense to drink hot or at least warm water? First thing in the morning a mug of hot water jumps start your system. It warms your digestive tract, keeping the temperature up, soothes your organs, gives your metabolism a boost. I drink it throughout the day, throughout the year. It feels so warm and fuzzy going down. I'm not saying that a glass of ice cold water doesn't feel fabulously refreshing on a hot hot summery day, just that I save those condensation covered glasses for those sweltering days when I can't even think about more heat.
Anyway, so just hot water.
Try it, you might like it.
By far my FAVORITE cake in the world. If you love sticky moist gooey rich rich chocolate decadence, this is your cake!
That Chocolate Cake
Ingredients
Unsalted butter and flour for the pans
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp salt
1 1/2 tsp baking powder
1 1/2 tsp baking soda
2 large eggs, lightly beaten
1/2 cup canola oil
1 cup whole milk
1 cup boiling water
Frosting
1 1/4 cups granulated sugar
1 cup heavy cream
5 oz. 99% unsweetened chocolate, finely chopped
8 Tbsp (4 oz.) unsalted butter, cut into 1/2-inch pieces
1 tsp pure vanilla extract
1. Position a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly butter the bottom of two 9-inch round cake pans. Line the bottom with parchment paper, then butter and flour the parchment and the sides of the pans.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the sugar, flour, cocoa, salt, baking powder, and baking soda, mixing on low speed. Mix in the eggs, oil, and milk.
3. Increase the speed to medium and beat for 2 minutes. Reduce the speed to low and mix in the water. The batter will be soupy.
4. Divide the batter evenly between the cake pans. Bake for 30 to 35 minutes, or until a skewer inserted in the center comes out clean. While the cakes are baking, make frosting.
5. Remove from the oven and cool on a cooling rack for 5 minutes, then turn the layers out onto the rack and cool completely.
6. When the cakes have cooled, check the frosting. Is should have the consistency of mayonnaise. If it is still too thin, allow it to cool longer.
Frosting:
1. In a small saucepan, combine the sugar and cream and bring to a boil over medium heat, stirring occasionally. Watch carefully, boil overs come on fast and hard. Reduce the heat and simmer for 6 minutes.
2. Add the chocolate and butter and stir until melted. Pour into a bowl and stir in vanilla.
3. Let the frosting cool, whisking gently from time to time. Don't overwhip, or you'll create air bubbles.
To Frost the Cake:
Place one cake layer on a serving plate. Spread the frosting with a hot palette knife or icing spatula to five the frosting a beautiful shine. Run the knife under hot tap water and dry with a towel. SPread about 3/4 cup of the frosting over the top of the first layer. Top with the second layer. Spread the remaining frosting over the top and sides of the cake, heating the knife again as necessary.
I've been browsing the food blogs, sharing and exchanging with friends, and seeing all kinds of wonderful recipes! While my blog itself is not dedicated to just recipes (that's what winums.com is for) I figure since my website isn't up and running yet, I'll put more recipes up on my blog to get the ball rolling. Keep in mind, most of the recipes I've got so far in my collection are ones I've.. uh.. collected.. from magazines, books, internet searches, etc. I try my best to give credit to whoever's recipe it is but some of the recipes have been reused, rewritten, recopied, and sometimes tweaked and I no longer know where they came from.
So for our post-weekend double header:
Lemon Ricotta Cookies with Lemon Glaze
I was craving lemon cookies the other day and looked these up. They sounded soooo good so I made them, of course. I really love the texture of the cookies, thanks to ricotta cheese. I think this one's a keeper!Cookies:
2 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container ricotta cheese
3 Tbsp lemon juice
1 lemon, zested
Glaze:1 1/2 cups powdered sugar
3 Tbsp lemon juice
1 lemon, zested
1. Preheat the oven to 375 degrees F. In a medium bowl combine the flour, baking powder, and salt. Set aside.
2. In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.
3. Line 2 baking sheets with parchment paper. Spoon the dough (a heaping tablespoon for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.
Glaze:
Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.
Recipe courtesy Giada De Laurentiis
They have such a nice twang* to them with the sour lemon-y goodness and the sweet, soft cookies. I love the sweet-sour combo so I made sure to milk my lemons for what they're worth! :p
The Spinach and Sausage Lasagna recipe is just a twist on the regular lasagna recipe, something a roommate of mine came up with back in college. I love lasagna but like most things, the original lasagna recipe didn't have enough oomph for me. I like my food LOADED. So spinach and sausage were added... I prefer to use frozen spinach out of ease and convenience. You however, can tweak your own lasagna.
Spinach and Sausage Lasagna
3 cups shredded mozzarella cheese
1 15 oz container ricotta cheese
1/4 cup grated Parmesan cheese
2 tsp minced garlic
1 egg
3 cups pasta sauce
1 cup water
9 uncooked lasagna noodles
1 pkg (15 ounces) frozen spinach, thawed
1 pkg Italian sausage, about 6 links, cut into 1 inch pieces
1/2 tsp black pepper, cracked
pinch of red pepper flakes
Preheat oven to 375° F.
1. Combine 2 cups of mozzarella cheese, ricotta cheese, egg, Parmesan cheese and garlic, and red and black pepper. Set aside.
2. In a medium pan, cook sausage. Combine cooked sausage with pasta sauce and water.
3. In a 9x13 inch baking dish pour 3/4 cup of sauce mixture. Place a layer of uncooked lasagna cover with 1/2 cup sauce mixture.
3. Layer with half of the spinach, then a layer spreading half of the cheese mixture over the spinach. Repeat layers. Finish with 3 more lasagna strips and cover with remaining sauce.
4. Cover with aluminum foil and bake for one hour. Uncover and top with 1 cup mozzarella cheese during last 15 minutes of baking.
Allow to sit 10 minutes before serving.
Gotta say, I'm looking forward to dinner and dessert tonight!
hey guys, check out this awesome website somebody shot at me. It's cool! It's a brainstorming application, lets you map out your thoughts.
and since we're talking about websites, here are some more:
e-commerce (for when you have money)
- Delight a great site that sells a good deal of environmentally friendly products :)
- Violet a good place to buy quirky gifts and trendy need-its
blogs (about food of course)
At the request of my dear dear friends, a recipe:
(the very first cake I baked!)
Filling:
1/2 cup chopped pecans (optional)
1 1/2 tsp ground cinnamon
Coffee Cake:
3 cups all-purpose flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
3/4 tsp salt
1 1/2 cup granulated sugar
3/4 cup butter, at room temperature
1 1/2 tsp vanilla extract
3 eggs
1 1/2 cup sour cream
Glaze:
1/4 cup butter
2 cups powdered sugar
1 tsp vanilla extract
1-2 Tbsp milk
12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan, greased.
1. Preheat oven to 350 degrees. In a small bowl, mix filling ingredients, set aside.
2. In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat sugar, 3/4 cup butter, 1 1/2 teaspoon vanilla extract, and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream, about a third at a time, at low speed.
4. Spread a third of the batter in the pan (about 2 cups). Top layer with half of the filling (about 8 tablespoons). Repeat with another layer of batter and filling. Top with final layer of batter.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool for 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Heat butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla extract. Stir in milk 1 tablespoon at a time until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.
Substitution:
Skip the glaze and just sprinkle the coffee cake with powdered sugar or a mixture of powdered sugar and cinnamon.
Recipe courtesy of Betty Crocker
With the go green! frenzy these days everyone is *hopefully* trying to do their part. But many still don't know where to start. Well here's an easy first step. Cut out bottled water from you life. Here are some reasons why:- Every year Americans use over 50 billion plastic water bottles. 38 billion of those bottles get thrown away, unrecycled. Each of these unrecycled water bottles sits in a landfill taking up space and polluting our earth for over a thousand years.
- Plastics do not biodegrade and no naturally occurring organism can break it down.
- Globally plastics among marine debris falls between 60 and 80%. Hundreds of thousands of marine mammals and a couple of million sea birds die every year because of marine debris.
- Over 300,000 pieces of plastic per square mile have been found in the middle of the North Pacific Ocean.
- Plastics comprise up to 90% of floating marine debris.
If saving animals don't cause a stir inside of you (*gasp), here's something else to think about. - The average American uses 167 water bottles a year, recycling only 38. 38 out of 167! That's less than 23 percent.
- Every day more than 60 million plastic water bottles are thrown away in the U.S. SIXTY MILLION.
- Every single piece of (petroleum-based) plastic ever manufactured still exists.
If recycling isn't an issue you care about (*gasp), here is yet another approach.- The plastic water bottles that Americans use every year take up to 1.5 million barrels of oil to make. The 1.5 million barrels of oil it takes to produce 50 billion bottles could fuel 100,000 cars for a year. On top of that 1.5 million are countless more barrels that are needed to transport it from as far as Fiji and refrigerate it.
- Last year North Americans spent $15,000,000,000 on water in plastic bottles last year ($46,000,000,000 spent globally)
- The 38 billion water bottles a year that end up in landfills is more than $1 billion worth of plastic.
So, instead of bottled water, invest in a re-usable water bottle. Nowadays it seems the most popular are Nalgenes (made of durable hard plastic) and the aluminum Sigg bottles in all kinds of colorful prints and trendy styles.
(I was a long time user of Nalgenes but recently got my first Sigg. Nalgenes are great but once I put that Sigg to my mouth, I knew I was in for a change. The Sigg bottles have the most wonderful ergonomic touch- the rounded rim.)Where to get the water? Well, the tap of course. But if you don't like the taste of tap water, you can invest in numerous filters like Brita or Pur (available in most supermarkets, walmart, target, even on amazon). In the long run investing in a water filtration system and a re-usable bottle is much, much cheaper than continuing to buy bottles of water.
Now don't get me wrong, I'm definitely not one of those health nuts that believes that everything is bad for you except for the organic and vegan. I'm a baker after all; I have a crazy sweet-tooth. I love to eat, I love food. But I do believe in understanding what you're putting in your body and how it effects you. I believe in keeping a healthy equilibrium on the food scales.
So I've been doing some reading. Partially because I've been doing a lot of reading lately on "healthy eating" but mostly because my mom recently was put on medication to control her blood sugar, a problem that runs in the family. I notice it in myself- the shakes, the irrational grabbing of whatever food I can stuff into my mouth when my blood sugar is low, the uncontrollable emotional roller coaster that follows my blood sugar peaks and crashes.
Anyway, so I've been doing some reading.
What is sugar?
- "In its simplest form, it is the juice from a sugar cane plant. A plant-- that seems benign, right? And it is, in moderation, ingested in its raw, simplest form." (1)
- However, most sugar that we consume is refined, processed sugar. This refining process destroys all the enzymes, fiber, vitamins, and minerals. (2)
- Hypoglycemia, yeast overgrowth, weakened immune system, hyperactivity, attention deficit disorder, enlargement of the liver and kidneys, increase of uric acid in the blood, mental and emotional disorders, dental cavities, and an imbalance of neurotransmitters in the brain are among some issues linked to refined sugar intake. (3)
But don't go reaching for the sugar-free foods or the diet sodas! Those contain Aspartame (aka NutraSweet, Equal). Aspartame contains methyl alcohol, which on entering your body, turns into formaldehyde. Remember formaldehyde, that stinky stuff from bio class that the fetal pig was soaking in for preservation? Yeah, the same stuff. It's toxic and carcinogenic and gross. (4) On that note, a long list of side effects (92 to be exact!) listed by the FDA include arthritis, birth defects, fibromyalgia, Alzheimer's, lupus, multiple sclerosis, memory loss, nerve cell damage, migraines, reproductive disorders, mental confusion, brain lesions, blindness, joint pain, bloating, nervous system disorders, hair loss, food craving, diabetes, and weight gain. (5) The FDA has received more complaints about aspartame than any other ingredient to date. (4) To keep this rant and my post to a reasonable length, I won't go into detail on Sweet & Low and Splenda but know that their composition are not so different and equally harmful as aspartame. Besides Dr. Joseph Mercola in article "The Potential Dangers of Sucralose (the main component of Splenda)," points out, "There is no clean-cut evidence that sugar substitutes are useful in weight reduction. On the contrary, there is some evidence that these substances may stimulate appetite." (6)
There goes your excuse for poisoning your body with artificial sweeteners. It's no calorie benefit vs. your health? Think about it.
Some natural, healthier alternatives for refined sugar:
- agave nectar or syrup
- Stevia
- evaporated cane juice
- Sucanat
- brown rice syrup
- barley malt syrup
- Rapadura sugar
- Turbinado sugar
- raw sugar
- beet sugar
- date sugar
- maple syrup
- molasses (be sure you are buying 100% pure, organic products because some molasses manufacturers add lard to maple syrup or molasses to reduce foaming)
These natural sweeteners possess one or more of the following benefits: enzymes, calcium, iron, potassium, protein, the B vitamins, magnesium, chromium, fiber, and folic acid.
umm... food for thought?
1. "Skinny Bitch" by Rory Freedman and Kim Barnouin
2. "Sweet Poison" by Amar Chandel
3. "Sugar Blues" Natural Nutrition, http://livrite.com/sugar1.htm
4. "Diet for a Poisoned Planet: How to Choose Safe Foods for You and Your Family" by David Steinman
5. "Department of Health and Human Services-Symptoms Attributed to Aspartame in Complaints Submitted to the FDA" U.S. Department of Health and Human Services
6."The Potential Dangers of Sucralose" by Joseph Mercola, M.D. http://www.vitaminlady.com/articles/sucralose.asp
Hey guys, let me welcome you once again to winums.com! Bear with me, I'm new to this blogging thing. So for my very first real post I've got some goodies...
I have to admit, first off, that I'm a bit of an e-commerce junkie. I don't always actually buy anything but on rare occasion, when I'm unable to fight off the urges or the deal is just tooooo sweet, I cave. Today I received one of said cave-ins and like most good decisions in e-commerce, it was like christmas and my birthday rolled up and stuffed in a box. I got these wine glasses oh so pretty from crate & barrel ON SALE!
(I am a sucker for good deals; a good product for a decent price puts a smile on my face. Needless to say, sales are my best friend)
Please excuse the hackjob photography... cameraphones + lack of skill?
The clear wine glasses - 20oz balloons - were just 2.95 each 
The blue ones - 28oz - were 3.95 each.
They're so pretty, and they klink nice too!
Hi, and welcome to Winums.com. This site will be a great resource full of tasty recipes, great health tips, and general wellness factoids that keep life interesting.
I know it's not Christmas but I had a craving for this peppermint goodness so I made the cookies anyway. I've always loved the refreshing smell and taste of the mints. And I always wanted a cookie that embodied it. These peppermint snowballs do just that. Who cares that they have the classic red and white of Christmas. I'll eat them whenever I want!
1/2 cups powdered sugar, butter or margarine, peppermint extract, vanilla and egg. Beat at medium speed, scraping bowl often until creamy (2-3 minutes). Reduce speed to low. Add flour, baking powder and salt; Beat, scraping bowl often until well blended (1-2 minutes). By hand, stir in 1/2 cup candy. 
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