A cake that fell from heaven!

Angel food cake, that is.

Did you know Angel food cake is a no fat, full of protein treat?

I would have never known this as a kid. I mean, sure, the cake itself is full of protein and low fat (as a kid, clearly, not a priority to me), but what my family used to do whenever we made this was make some homemade whipped cream (hmm, I approximate a good 200 calories per serving considering the sugar and cream involved) and dollop that on the cake...so that you saw no cake- BUT we did put strawberries on it That made it healthy, right?

(roll of eyes)...

Are you craving a dessert with under 200 calories but is completely satisfying, but you don't want to exude a lot of effort in baking it? Read on.

Tip number one: Never ever, EVER, buy those boxes of Angel food cake mix or the store bought ones again when you see how easy breezy this recipe is. What you will need, however, is about a dozen eggs and an hour (a glass of wine or champagne doesn't hurt either!).

Here's what makes it:

• 12 egg whites at room tempature
• 1 tsp cream of tarter
• 1/4 tsp kosher salt
• 1.5 tsp vanilla extract
• 1.5 tsp lemon juice
• 1/2 tsp almond extract
• 1 cup cake flour
• 1.5 cups of granulated sugar

Here's how to do it!

Preheat your oven to 325 degrees.

Mix 3/4C of the sugar and the cake flour in small bowl.
Get your hand mixer (or KitchenAid) out. Beat all 12 egg whites in a larger bowl until nice and foamy. Next, add the cream of tarter and salt, and beat.

Gradually (seriously, this method works) add 1 tbsp at a time of the remaining sugar until sugar is all in the whites and the whites have soft peaks and are very shiny (this took about 6-8 minutes w/ a hand mixer on medium high speed). Lastly, you want to fold in the flour mix, a little at a time. (Don't know what the heck I am talking about when I say fold in? Check this video out!).
Now, place the mixture into a 16" tube pan and bake for 55-60 minutes at 325!

During this time, I like to sip on my glass of wine, clean up any mess I've made, and then wait impatiently until the timer goes off. You may do as you wish during baking time.

And, voila. A cake that fell from heaven.

Oh, you want more you say?

Oh, okay. How about a glaze that you drizzle on top of the Angel food cake and that simply enhances the lemon, vanilla, and almond flavor?

What you need for the glaze:

• Juice from 1.5 lemons (about a 1/2 cup)
• 1 cup of powdered sugar
• 1/8 tsp almond extract
• 1/4 tsp vanilla extract
• about 1/2 tbsp lemon zest

How you do it:

Just mix the ingredients together, adding more or less juice for desired consistency.

And when you drizzle this on the light, fluffy, yumminess? You get this.

The facts for the cake:

(Serves 12)

Nutrition Facts

Serving Size: 1 slice

Amount per Serving

Calories 141

Calories from Fat 0.0

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 78.34mg

Total Carbohydrate 31.51g

Dietary Fiber 0g

Sugars 24.14g

Protein 4.67g

The Facts for the glaze

(Makes about a cup, serves 12)

Nutrition Facts

Serving Size: 1/12 cup

Amount per Serving

Calories 42

Calories from Fat 0.0

Total Fat 0g

Saturated Fat 0g

Cholesterol 0mg

Sodium 11.67mg

Total Carbohydrate 10.82g

Dietary Fiber 0g

Sugars 9.9g

Protein 0.04g

Move along my angels, go bake yourself a cake.

To feed your cravings: Kahlua Chip Frozen...Custard?

This was a long shot. I was inspired after the Margarita Ice Cream to try something else. Lime and Tequila worked so well...Well, wouldn't Kahlua and Chocolate? Obviously!

The texture of this frozen treat isn't much like ice cream; but rather a richer Italian ice. The flavors are there, for sure, though.

I got the idea from this Food Network recipe, but altered it quite a bit. Now, the recipe called for an ice cream maker. I'm pretty sure this may be the only kitchen appliance we do not have. So, I decided to wing it and see how it turned out. Much to my surprise, it's pretty darn tasty. Kind of like a mudslide icee. Who wouldn't like that?

What you need:

• 4 egg yolks
• 1 cup eggbeaters egg substitute
• 1 cup granulated sugar
• 2 cups fat free half and half
• 2 cups 2% evaporated milk
• 1 tbsp vanilla extract
• 1/4 tsp almond extract
• 1/2 cup Kahlua coffee flavored liquor
• 1/2 cup semi sweet toll house morsels.

How you do it:

In a sauce pan over medium heat, bring the evaporated milk and fat free half and half to a boil. In a separate bowl, whisk together the egg yolks, egg beaters, and sugar until it's thick.

Next, lower the heat for the sauce pan, and take the egg mixture and slowly whisk it into the boiling milk mixture. Do this slowly otherwise you'll have a giant omelet! Make sure the sugar is dissolved. Let this sit for a few minutes and then place the custard in a bowl and place in the freezer to blast-chill for about 10-15 minutes.

Take the bowl out of the freezer and add the vanilla & almond extracts, Kahlua, and chocolate chips to the mix. Stir well and place into a container and let freeze over night.

Like the Margarita Ice Cream I made, this Kahlua Frozen Custard is much lower in fat content than it's original recipe. Let's take a looksie, shall we?

Original recipe from the Food Network (sans the espresso):

Nutrition Facts

Serving Size: 1/2 cup

Amount per Serving

Calories 331

Calories from Fat 158.4

Total Fat 17.6g

Saturated Fat 10.13g

Cholesterol 172mg

Sodium 38.67mg

Total Carbohydrate 60.82g

Dietary Fiber 0g

Sugars 21.28g

Protein 5.57g

This recipe:

Nutrition Facts

Serving Size: 1/2 cup

Amount per Serving

Calories 229

Calories from Fat 43.5

Total Fat 4.83g

Saturated Fat 2.18g

Cholesterol 77.67mg

Sodium 116.1mg

Total Carbohydrate 35.28g

Dietary Fiber 0g

Sugars 33.03g

Protein 6.91g

Mmm. Kahlua.

I scream, you scream, we all scream for Adult Ice Cream- Part 1

It's hot outside. When it's hot out, for some reason, I always have nostalgia of the ice cream truck coming by the neighborhood blaring sounds of the entertainer, over and over and over again.

But, I've been getting sick of my skinny cow treats (albeit, delicious), or frozen weight watcher ice cream cups. I needed to try something new. And then this happened. Jen, from Our Good (Food) Life blog challenged me. She recently posted Margarita Ice Cream, and said to me "I challenge you to make it healthier!" Well, Jen, challenge accepted!

I decided to take it one step further. Not only was I going to attempt making ice cream for the first time, or even alcoholic ice cream, but I was going to try to make two different types of icy treats.

The best part about these frozen treats? You do not need an ice cream maker.

First one up- Not as bad for you Margarita Ice Cream (Mr. Not Your Bubbe's Kitchen Approved!)

What you need:

• 1 cup 2% evaporated milk (such as Carnation brand).
• 1 cup fat free half and half (such as Land O Lakes brand)
• 1.25 cups powdered sugar
• 1/2 cup lime juice
• 2 tbsp tequila (I used 1800 Reposada Silver)
• 3 tbsp Cointreau (you could use any orange flavor liquor)

How you do it:

Dissolve the powdered sugar in the lime juice, tequila, and the Cointreau.

Add the evaporated milk and half and half.

Whisk the ingredients together until it gets a bit thicker and has a smooth consistency.

Pour into a container (see photo below for an idea of size) and freeze overnight.

Your result is a smooth, almost sorbet like consistency that tastes just like your favorite frozen margarita!

Are you ready for the facts for this frozen deliciousness?

Are you ready to see the original recipe's facts?

Here you go!

The original recipe's break down (Yikes!!!)

Nutrition Facts

Serving Size: 1/2 cup

Amount per Serving

Calories 329

Calories from Fat 240.0

Total Fat 26.67g

Saturated Fat 18.67g

Cholesterol 106.67mg

Sodium 0mg

Total Carbohydrate 8.1g

Dietary Fiber 0g

Sugars 7.89g

Protein 0g

My recipe's break down (phew...)

Nutrition Facts

Serving Size: 1/2 cup

Amount per Serving

Calories 197

Calories from Fat 6.0

Total Fat 0.67g

Saturated Fat 0g

Cholesterol 6.67mg

Sodium 86.1mg

Total Carbohydrate 34.79g

Dietary Fiber 0g

Sugars 32.65g

Protein 3.98g

Now go on, try this out. You know you want to.

Fresh Vegetables Make Me Happy!!!

I love summer time. I love summer because it's sunny, it's hot, and I can go to the beach.

I also love summer because the vegetable crop is that much better.

Walking through Whole Foods, Trader Joes, or your local grocer or Farmer's Market, if you're like me, you can tell the difference between a summer crop vegetable and well, the rest of the year. Tomatoes seem redder. Cucumbers firmer. Bell peppers in many crisp and vibrant colors. It's just awesome.

I came across Ina Garten's Panzanella salad and became inspired. With a few changes, this salad has become my summer favorite.

Here's what you need for my version:

• 1-2 (1 if large, 2 if medium) tomatoes on the vine
• 1 large cucumber
• 1/2 a large red onion
• 5-7 large leaves of basil
• 1 orange bell pepper
• 1 yellow bell pepper
• 1 green bell pepper
• 3 tbsp capers
• 1 small baguette
• Total of 7 tbsp extra virgin olive oil; divided (2 tbsp for toasting the baguette, 5 for the vinaigrette)
• 1.2 tsp Dijon Mustard
• 1.5 tbsp white wine vinegar
• 2 tsp minced garlic in water
• 1 tsp kosher salt (more or less as needed)
• 1/4 tsp black pepper, freshly ground recommended)

Directions:

Heat a skillet on medium high heat. Add 1 tbsp EVOO. Slice your baguette into 1-2 inch cubes and toss them in the pan with a little salt and pepper. Let these guys cook, shaking the pan around, for about 3-5 minutes. Add another tbsp of EVOO. Take the freshly made croûton off the skillet when they are toasty golden brown.

As the croûtons are cooking, I like to chop my vegetables. Here's the beauty of this dish. It's prettier when it's rustic looking, meaning, don't chop perfect pieces. roughly chop your peppers, tomatoes, cucumber, basil, and red onion. Throw these guys in a bowl. Toss the capers in the bowl of fresh goodness now, also.

Next for the vinaigrette. Place 5 tbsp (give or take) of EVOO in a bowl. Add the white wine vinegar. Then the Dijon mustard, the garlic, and a little salt and pepper. Whisk together. The vinaigrette will be thik and delicious looking.

Toss the croûtons in the bowl with the veggies and drizzle the vinaigrette over the salad. Toss the salad around and let it sit in the fridge for at least an hour before serving so the flavors come together.

And that is it. It's delicious, homemade, and you'll become addicted.

The facts (they make it easy to become addicted- the fat content is from olive oil, which is a healthy fat for you, and hellllo veggies!):

Nutrition Facts

Serving Size: 3/4 bowl (about 1.5 cups)

Amount per Serving

Calories 199

Calories from Fat 112.1

Total Fat 12.46g

Saturated Fat 1.75g

Cholesterol 0mg

Sodium 591.11mg

Total Carbohydrate 20.27g

Dietary Fiber 1.9g

Sugars 2.7g

Protein 1.02g

It would be a lie if I said anyone in my family made this salad growing up.

But I tell you what, I will be making this every summer from here on out....and I bet you will, too!

Challah makes the world go round!

This past Friday night, we had my in-laws over for a belated Father's Day dinner. Well, being that it was Shabbat, it was fitting we would have them over. My husband grew up in a home where every Friday night, his parents lit candles (Look here for what this means!), and I'm happy to say we try to continue this tradition whenever we can. Traditionally, one would make a Challah for Shabbat, so I figured, hey, I have nothing better to do after work on a Thursday night (after all, it is a 2-4 hour process...).

All I did was take this recipe from my early blogging days and made the following changes:

• Instead of dividing the finished dough into 2, I divided it into 3.
• I started making ropes in the palms of my hands and then braided away.
• When I finished braiding, I went ahead and simply made a round shape by pulling one side of the braided dough to meet the other end.

• Next, let the dough rise for another 1-2 hours, until it almost doubles in shape again.

Now, I baked the Challah for 27 minutes at 375 degrees, and honestly, I think it would have been done at 22-24 minutes as mine was a little bit tougher than I like (the flavor was there, though!).

Make this for your next Shabbat dinner!

The facts are the same as the other Challah I made, so here you go!

Recipe Serves 16 people

Amount per Serving

Calories 61 Total Fat 2.61g Saturated Fat 0.48g Monounsaturated Fat 1.25g Polyunsaturated Fat 0.75g Cholesterol 39.94mg Sodium 61.53mg Potassium 8.75mg Total Carbohydrate 7.02g Dietary Fiber 0.38g Sugars 0.86g Protein 1.82g

I'm baaack!!!

No excuses, kids. I've been a bad, bad, bad healthy food blogger.

My waist shows it.

It's time for me (and YOU!) to get back on the healthy train and bake and cook up some deliciousness!

This weekend is going to be "off the chain!" (or would it be more suffice to say "in the kitchen!")

Here's a sneak peek of what's coming your way...

• Round Challah, just in time for Shabbat!
• Angel Food Cake, full of protein and goodness!
• Margarita Low Fat Ice Cream (Thank you Jen from Our Good Food Life Blog for challenging me to make a lower fat version, challenge accepted my friend!)...This one's not for the kiddies, the recipe has liquor in it!
• Kahlua Chip Frozen Custard...yup, the booze in here, too!
• Panzanella Salad, with homemade French bread croutons, Dijon Vinaigrette, and roughly chopped summer vegetables.
• And perhaps, a surprise main dish entrée entry courtesy of Mr. Bubbe's Kitchen!

So friends, here is my plea to you...keep coming back, and I assure you, healthy treats are on there way!

Stay tuned, boys and girls!