{"id":415,"date":"2011-07-07T10:31:26","date_gmt":"2011-07-07T14:31:26","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=415"},"modified":"2011-07-07T10:50:24","modified_gmt":"2011-07-07T14:50:24","slug":"eating-lighter-even-with-dessert","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=415","title":{"rendered":"Eating Lighter – even with dessert!"},"content":{"rendered":"
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Swap out your “French Fries” for oven roasted sweet potatoes, steam up some carrots, asparagus, zucchini and squash, grill a London Broil to perfect pinky medium rare, slice fresh tomatoes and cucumbers for a refreshingly crisp and flavourful side dish, and make homemade mini-bundt cakelettes with a powdered sugar glaze.<\/p>\n

Simple, quick (from start to finish, less than 45 minutes, and most of that is baking the cakelettes), and the food stretches amazingly. 3 large sweet potatoes serve 4 people, as does a nice 1.5 lb London Broil. A homemade recipe for chocolate cake (used in the mini bundt pan) makes 24 cakelettes, which serves 12.<\/p>\n

The Hot Water Chocolate Cake<\/strong> recipe:<\/p>\n

2 cups white sugar
\n1 3\/4 cups all-purpose flour
\n3\/4 cup unsweetened cocoa powder
\n1 1\/2 teaspoons baking powder
\n1 1\/2 teaspoons baking soda
\n1 teaspoon salt
\n2 eggs
\n1 cup milk, scant
\n1\/2 cup vegetable oil
\n1 tbsp vanilla extract
\n1 cup boiling water<\/p>\n

Prepare your mini bundt pans by spraying with a non-stick spray that includes flour (alternatively, butter and dust with flour).\u00c2\u00a0 Set aside. Preheat oven to 350 F.<\/p>\n

In a large bowl, stir together your dry ingredients (the sugar, flour, cocoa, baking powder, baking soda and salt. Contrary to other recipes, the sugar IS a dry ingredient in this recipe.) Add the wet: eggs, milk, oil and vanilla, and mix for 2 minutes on medium speed of mixer. Using a rubber spatula, stir in the boiling water. Don’t worry, this batter will be thin, but that’s okay. Fill the mini bundt wells about 3\/4 full of the mixture. You should have just enough batter to fill all 24 wells, if you scrape down the bowl.<\/p>\n

Bake 30 to 35 minutes, until the cake tests done with a toothpick. Cool in the pans for 10 minutes, then remove from pans and place on\u00c2\u00a0 a wire rack to cool completely.<\/p>\n

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Swap out your “French Fries” for oven roasted sweet potatoes, steam up some carrots, asparagus, zucchini and squash, grill a London Broil to perfect pinky medium rare, slice fresh tomatoes and cucumbers for a refreshingly crisp and flavourful side dish, and make homemade mini-bundt cakelettes with a powdered sugar glaze. … Continue reading Eating Lighter – even with dessert!<\/span> →<\/span><\/a><\/p>\n

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