I usually don’t make any resolutions, but this year I want to really improve my overall health. I have had some issues that I have been dealing with in the last year and need to really think about small changes in my life. Everyday stuff. I want my resolutions to be realistic. Eat dessert and enjoy it! I’m not going to feel guilty about it. I figure that I should be living my resolutions every day. Eat healthy and exercise more. Well, we all need to do that, all the time. And from time to time, yes we eat unhealthy. I’m not saying to eat dessert every day, but to have a treat or eat one meal that you really shouldn’t once in a while is okay. As long as I’m sticking to the healthy diet the rest of the week, I believe it’s okay. All in moderation, as the saying goes. So now that all those goodies are gone from Christmas, I’ll be back on track... once the mother’s birthday’s are over. Then there’s a ski weekend, then off to Maui for a couple a weeks... I need to pay attention all the time because there is always something going on. It is making the everyday healthy living possible anywhere you are. Easy to say... harder to do. I will make healthier choices in restaurants and when we are on holidays. The first birthday, was my mom’s. On Sunday I made a Flourless Chocolate Cake, since mom does not tolerate gluten very well. It is very rich and decadent. A small piece is all you need. Today it’s a Black Forest Cake for my mother-in-law. Two cakes in one week is a lot of cake to eat AND no kids at home anymore to eat all the leftovers in the frig. To start, you will make my Idiot Proof Chocolate Cake. It is such a versatile recipe. Click here for theIdiot Proof Chocolate Cake. BLACK FOREST CAKE by Jayne Holgate Keywords: dessert cake
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Ingredients
Instructions CAKEFirst, start by making the Idiot Proof Chocolate layer cake. I like to make it the ahead and freeze it. When the cake layers are frozen, your cake instantly sets. It’s wonderful and it’s fast. But if you don’t have time, that’s okay. Just make sure you chill the cake well before serving. FIRST LAYERThe bottom layer is cherries. The easiest way is to take a can of cherry pie filling and take all the cherries (and some of the sauce out) and spread them out with just enough of the sauce. OR you can take a bag of frozen cherries, dump them into a sauce pan, add a little water and start to cook them. Take 1 tablespoon of corn starch and mix it with a small amount of cold water and add that to the cherry mixture while it is just starting to cook. Stir the cherry mixture until it is boiling and thickened. Refrigerate until cold before using. (This also is a great accompaniment with the flourless chocolate cake. Or use it for jam. There’s no added sugar!) SECOND LAYERThe next layer is lemon. I use a lemon pie filling or lemon pudding mix. Simple and easy. Reduce the amount of liquid a bit so the filling will be very thick. So if your pudding mix is calling for 2 cups, only use 1 ½ cups. ICINGOnce you have the cake and the layers altogether, a simple whipped cream icing is all that’s needed. I use approximately 3 cups. I don’t tend to sweeten the cream, but I’ll leave that up to you. Just whip the cream, ice the cake. Put a scratch coat on the cake first. It will look very rough but it will make it easy to get a good finished look. Make sure the layers are filled in on the edges. Then add a final coat of icing. Add a few maraschino cherries (dry them off on a paper towel ) and chocolate shavings to the top and you have yourself a Black Forest Cake. Refrigerate and let the cake set.
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2015 was a great year! I have continued to learn a lot during the first year - keeping my website updated, getting those old recipes on, creating new recipes and continuing to eat and live a healthy life style.
I enjoy the challenge of creating a new recipe. I often find I want something that has very specific ingredients. Usually because that is what I have on hand and am not willing to make an extra trip to the grocery store. These pumpkin scones are one of these recipes. I have always made biscuits/scones. There are sooooo many different kinds. We have always served biscuits in our house. Here is a link to my traditional scone/biscuit recipe. I can remember making these when I was a teenager. I was too lazy to cut the butter in – it is a pain. I like things to be easy. So Mom just said, “Just use oil.” So from that day on, I usually just use oil in my scones. So this is my update on my traditional biscuit. Every time I make these pumpkin scones, I like them more and more. My daughter took some back to university with her and says they are the best with jam on for breakfast. So they freeze well. But they are equally good with soup. Yes with soup or chili and the base for eggs benny. PUMPKIN SCONES PALEO by Jayne Holgate Keywords: bake paleo
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Ingredients
Instructions Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In a bowl combine dry ingredients. Cut the butter into the dry ingredients. Add in wet ingredients; using a fork mix together to combine. Let mixture sit 5 minutes to give the coconut flour time to absorb some of the liquid. Scoop onto baking sheet. You should get about 9 scones. Bake for approximately 15 minutes or until cooked through and flakey. Serve warm with butter.
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Search this website:Hi! I'm Jayne.Welcome! Here are my recipes that I've collected for years. Many are old classics and others are new favorites. A lot of my new recipes are paleo/primal ones. Archives
December 2017
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