The summer took hold of us and kept us hostage from our blog. Actually, it kept us from actually cooking as much as we would have liked too. We’ll be back soon!
Please join the fight to make better food choices available in our nation’s school cafeterias. Do not allow massive corporations tell you what you and your family should eat! There are been an increase in food-borne and food-derisive illnesses in this country, because we are making ourselves aware of what we are putting into our bodies. So by signing this petition will be a first step to demand that our lawmakers hold greedy CEOs in the food industry accountable.
If you’re “Hungry for Change,” please read about the Child Nutrition Act Reauthorization today!
Carlo made these as a side dish for dinner. They’re really a nice alternative to the standard potato fries. Baking them in the oven with a drizzle of olive oil and a sprinkle of Kosher salt and fresh ground peper made them more flavorful with no greasy aftertaste. You must try!!
We don’t have a recipe for these, but there are so many out there using different spices and even cheese! Do a search on your favorite recipe site and find one that will best match what you like.
I had seen many positive posts on food blogs for Hershey’s “Perfectly Chocolate” Chocolate Cake. So I had to try it for myself. I made a batch of cupcakes for Carlo’s co-workers who have become my grateful guinea pigs.
When I read the instructions, I noticed that water was listed. I rarely ever seen that listed in a cake recipe. If it was, it may have been a couple of tablespoons. However, the end product made me realize why the water was needed. It actually helped make the cupcakes moist, yet quite light.
Though I didn’t find the cupcakes to be particularly “perfectly chocolate,” they were decent. I’ve made and eaten better chocolate cake. Nevertheless, Carlo’s co-workers enjoyed them.
I may make them again, but only if asked.
Here’s the recipe:
HERSHEY’S “PERFECTLY CHOCOLATE” Chocolate Cake
* 2 cups sugar
* 1-3/4 cups all-purpose flour
* 3/4 cup HERSHEY’S Cocoa
* 1-1/2 teaspoons baking powder
* 1-1/2 teaspoons baking soda
* 1 teaspoon salt
* 2 eggs
* 1 cup milk
* 1/2 cup vegetable oil
* 2 teaspoons vanilla extract
* 1 cup boiling water
* “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING(recipe follows)
1. Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
2. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost with “PERFECTLY CHOCOLATE” CHOCOLATE FROSTING. 10 to 12 servings.
ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.
I’ve learned that when you change the way you eat, it shouldn’t be so drastic nor should it depriving. Some people have told me that it’s good to try to be as “normal” as possible with your food choices. When you’re “dieting” (Sorry, Cora – BAD WORD!), it can seem almost impossible.
Well boys and girls, we got creative with the help of a couple of recipes we found to make a low-carb ketchup and a low-carb honey mustard sauce. We also made our own Russian dressing. Granted, they do not taste the same as the “real thing,” but they’re pretty good on their own.
Even Better “Heinz” Ketchup – From Linda’s Low Carb Recipes
Induction-Friendly, Sumptuous Honey Mustard Dressing – From Sugar Free Sheila
Quick Low Carb Russian Dressing – From Macaroon & Artichoke’s Kitchen
2-3 servings, depending on how much dressing you like
3 tbsp. mayonnaise
1 tbsp. of low-carb ketchup
1 tbsp. sugar-free relish (BH&G makes one with Splenda)
1/8 tsp. dill weed
Dash of black pepper
1. Mix all ingredients in a small bowl until well blended.
2. Serve as a dip, spread or salad dressing