Maple Chocolate Ginger Loaf Cake

Maple- Chocolate- Ginger Loaf Cake

Serves:  Prep:  10min |Cook: 55min |Total: 1hr 25min
 © 2013 Rodale Inc. All Rights Reserved.

  • 1 1/2 C cake flour
  • 1 C maple sugar or regular sugar
  • 1/2 C unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp ground ginger
  • lg eggs, beaten
  • 3/4 C whole milk
  • 2/3 C olive oil
  • 1 1/2 tsp vanilla extract
  • 1/2 C dark chocolate chips
  • 1/3 C chopped crystallized ginger

Directions

1.
Heat oven to 350F. Lightly coat 9″ x 5″ loaf pan with cooking spray. Whisk flour, sugar, cocoa, baking powder, ground ginger, and 1/4 tsp kosher salt in large bowl.
2.
Whisk eggs, milk, oil, and vanilla in medium bowl. Stir into dry ingredients until just combined. Fold in chocolate chips and crystallized ginger. Transfer to loaf pan.
3.
Bake until wooden pick inserted in center comes out clean, 50 to 55 minutes. Cool 10 minutes, then turn cake out and cool completely. Slice and serve.

Nutritional Facts per serving

CALORIES 232.1 CAL
FAT 13.3 G
SATURATED FAT 3.5 G
CHOLESTEROL 36 MG
SODIUM 82.3 MG
CARBOHYDRATES 27.1 G
TOTAL SUGARS 12.7 G
DIETARY FIBER 1.7 G
PROTEIN 3.7 G
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Watermelon Lemonade

  • 145207_MXM_K62728V1_OR1_FO_640x428
  • 1/3 cup fresh mint
  • 1/2 cup plus 1 Tbsp. COUNTRY TIME Lemonade Flavor Drink Mix, divided
  • 1/4 cup fresh lime juice
  • 4 cups watermelon chunks (1 inch )
  • 1 cup club soda
  • 2 cups ice cubes
  • Directions
  • Special Extra

    Garnish filled glasses with additional watermelon cubes and mint.

    Family Fun

    Double or triple this recipe if serving at a family picnic or party.

    Variation

    As an option when serving adults, prepare drink as directed. For single servings, pour drink into glasses as directed. Add 3 Tbsp. (1-1/2 oz.) white rum to drink in each glass; stir. Or for 4 servings, add 3/4 cup white rum to watermelon mixture along with the club soda. Continue as directed. Please use alcohol responsibly. credit: © 2015 Kraft Foods. All Rights Reservedhttp://www.kraftrecipes.com/recipes/watermelon-lemonade-145207.aspx?cm_sp=22-Jun-15-_-HPH_PANEL_5-_-watermelon-lemonade-145207

  • .

BLT Sandwich On The Lighter Side

Made with turkey bacon, whole wheat toast and light mayonnaise, this BLT sandwich is just as tasty as the classic version.
  • 12 slices OSCAR MAYER Turkey Bacon
  • 8 slices whole wheat bread, toasted
  • 1/4 cup KRAFT Light Mayo Reduced Fat Mayonnaise 
  • 4 large romaine lettuce leaves 
  • 1 large tomato, sliced 

Directions

  • Cook bacon in large skillet on medium heat 8 to 10 min. or until crisp, turning occasionally.
  • Spread toast slices with mayo; fill with remaining ingredients to make 4 sandwiches.

Sesame Chicken Cucumber Noodle Salad

From EatingWell:  May/June 2011, July/August 2012

This sesame chicken and noodle salad couldn’t be simpler to make. It’s a refreshing dish to serve on a hot summer’s night or bring it to your warm-weather potluck: just toss the salad with the dressing when you’re ready to serve. Recipe adapted from Simply Ming One-Pot Meals by Ming Tsai and Arthur Boehm (Kyle Books, 2010).

12 servings, about 1 1/3 cups each Active Time: 45 minutes | Total Time: 45 minutes

Ingredients

  • 8 ounces Chinese egg noodles or other thin noodles or pasta, fresh or dried
  • 1 cup creamy peanut butter
  • 3/4 cup rice vinegar
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons Shaoxing wine or dry sherry (see Notes)
  • 1 cup thinly sliced scallions
  • 1/4 cup chopped fresh cilantro (optional)
  • 2 tablespoons naturally brewed reduced-sodium soy sauce
  • 1 tablespoon Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
  • 2 heads baby romaine or 1 head regular romaine lettuce
  • 1 1/2 pounds cooked boneless, skinless chicken breasts (see Tip), sliced crosswise into 1/4-inch slices and chilled
  • 2 medium red bell peppers, cut into 1/4-inch dice
  • 1 large English cucumber, peeled, seeded, halved lengthwise and cut into 1/4-inch slices
  • Salt to taste
  • Freshly ground pepper to taste
  • Toasted sesame seeds for garnish (see Notes)

Preparation

  1. Fill a large bowl with water and add ice cubes. Cook noodles in boiling water until just tender, 2 to 4 minutes if fresh, about 6 minutes for dry (or according to package directions). Drain and transfer the noodles to the ice water. When the noodles are cold, drain well and transfer to a very large bowl. Set aside.
  2. Meanwhile, whisk peanut butter, vinegar, sesame oil and Shaoxing (or sherry) in a bowl until smooth. Add scallions, cilantro, if using, soy sauce and hot sauce, and stir to blend.
  3. If using baby romaine, half lengthwise, notch out the core, and cut crosswise into 1/2-inch pieces. If using regular romaine, remove the tougher outer leaves. Halve lengthwise, notch out the core, halve again, and cut crosswise into 1/2-inch pieces. You should have about 8 cups.
  4. Add the lettuce, chicken, bell peppers and cucumber to the noodles. Add three-fourths of the dressing and toss to coat. Season with salt and pepper. Add the remaining dressing if desired.
  5. Transfer the salad to a serving bowl. Serve garnished with sesame seeds.

Nutrition

Per serving : 242 Calories; 11 g Fat; 2 g Sat; 5 g Mono; 34 mg Cholesterol; 17 g Carbohydrates; 18 g Protein; 3 g Fiber; 312 mg Sodium; 386 mg Potassium

1 Carbohydrate Serving

Exchanges: 1 starch, 1 vegetable, 1 1/2 lean meat, 2 fat

Credit:  2015, Meredith Corporation. All Rights Reserved 

Chili Cornbread Casserole

Active Time: 1 hour

MB7404

INGREDIENTS

CHILI

  • 1 tablespoon canola oil
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 pound 95%-lean ground beef
  • 2 15-ounce cans kidney beans, rinsed
  • 1 28-ounce can crushed tomatoes, undrained
  • 3 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon sweet paprika
  • 1/4 teaspoon cayenne pepper (optional)

CORNBREAD

  • 1 1/4 cups cornmeal
  • 3/4 cup whole-wheat flour
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg, lightly beaten
  • 1 1/4 cups low-fat milk
  • 2 tablespoons canola oil
  • 1/2 cup chopped fresh cilantro
  • 1 1/2 cups shredded extra-sharp Cheddar cheese

Directions

  1. To prepare chili: Heat oil in a Dutch oven over medium heat. Add onion and cook until beginning to soften, about 4 minutes. Add bell pepper and garlic and cook for 1 minute. Add beef and cook, breaking it up with a wooden spoon, until browned, 4 to 5 minutes. Stir in beans, tomatoes and their juice, chili powder, cumin, paprika and cayenne (if using). Bring to a boil; reduce heat to maintain a simmer, cover and cook until slightly thickened, about 20 minutes.
  2. Preheat oven to 350°F. Coat a 9-by-13-inch (or similar 3-quart) baking dish with cooking spray.
  3. To prepare cornbread: Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in a large bowl. Whisk egg, milk and oil in a medium bowl. Add the wet ingredients to the dry ingredients along with cilantro and stir until just combined. Transfer the chili to the prepared baking dish and sprinkle with cheese. Spread the cornbread batter evenly over the chili.
  4. Bake the casserole until the top springs back when touched lightly, 20 to 25 minutes. Let stand for 10 minutes before serving.
  5. Credit: Copyright 2015, Meredith Corporation. All Rights Reserved.  

Taco Bowls

To help keep the tortillas in the shape of a bowl, keep the ramekins on the pan when you flip the tortillas over, and use them as supports to help prop up the tortilla bowls.

Serves 4 (serving size: 1 salad)

3/4 pound extra-lean ground beef (93% lean)

3/4 cup medium refrigerated fresh salsa (such as La Mexicana)

1 (15-ounce) can unsalted black beans, rinsed and drained

Cooking spray

4 (8-inch) 100% whole-wheat soft taco flour tortillas (such as Mission)

1 cup chopped tomato

3/4 cup chopped ripe avocado

1/4 cup chopped fresh cilantro

2 teaspoons fresh lime juice

1 teaspoon olive oil

1/4 cup fat-free sour cream

2 teaspoons adobo sauce (from canned chipotle chiles in adobo sauce)

1 (8-ounce) package presliced iceberg lettuce

1.5 ounces preshredded reduced-fat Mexican blend cheese (1/3 cup)

Preparation

 

Hands-on: 25 Minutes

 

Total: 25 Minutes

 

1. Preheat broiler to high.

2. Heat a large nonstick skillet over medium-high heat. Add beef to pan; sauté 5 minutes or until browned, stirring to crumble. Add salsa and beans; cook 5 minutes or until liquid almost evaporates.

3. Place 4 (7-ounce) ramekins upside down on a large jelly-roll pan; coat ramekins with cooking spray. Place 1 tortilla over each ramekin; fold down sides to form upside-down cups. Lightly coat tortillas with cooking spray. Broil 2 to 3 minutes on middle oven rack or until tortillas brown in spots. Remove pan from oven; let stand 1 minute. Invert tortillas, propping against ramekins and sides of pan to keep their shape; lightly coat with cooking spray. Broil an additional 2 minutes on middle rack or until browned. Remove from heat; cool slightly.

4. Place tomato, avocado, cilantro, lime juice, and oil in a small bowl; toss gently to combine. Combine sour cream and adobo sauce in a small bowl, stirring well.

5. Divide lettuce evenly among tortilla bowls. Top evenly with beef mixture; sprinkle evenly with cheese. Divide avocado mixture evenly over top; dollop 1 tablespoon sour cream mixture over each serving.