Monday, May 31, 2010

New diet guide for high cholesterol patients

New diet guide for high cholesterol patients

Saturday, May 29, 2010

7 Day Food Journal Meal Plan

7 Day Food Journal Meal Plan

Tuesday, May 25, 2010

Eating Fats does not make you fat

Eating Fats does not make you fat

Wednesday, May 19, 2010

Pineapple Mango Upside Down Cake with a twist

Pineapple is a tropical fruit which is not associated with mainland America. But Americans just scream about pineapple upside down cake. This recipe of pineapple upside down cake is twisted with mango which pairs remarkably with brown sugar and cut through the plain cake. It is a plain treat with no frosting , gleaming with slick buttered pineapple and a variation would have cherries on it but its truly a delicious homemade delicacy.

  • 3/4 cup unsalted butter, room temperature
  • 1/2 cup plus sugar
  • 3 tablespoons red wine vinegar
  • 1/2 cup packed dark brown sugar
  • 6 fresh pineapple rings, peeled, cored, and cut 1/2-inch thick
  • 1 cup diced mango
  • 1/4 cup toasted roughly chopped macadamia nuts
  • 1 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 pinch salt
  • 2 large eggs, separated
  • 1 cup milk
  1. Preheat oven to 350 degrees F.
  2. Butter and sugar a 9 by 2-inch round baking pan or 6 ramekins (4-inch diameter)
  3. Melt 1/2 stick butter in a large saute pan over medium-high heat until hot. Heat until butter begins to turn brown. Remove pan from heat,
  4. Using a sauce whisk, add vinegar and brown sugar, and mix well. Return to heat to melt sugar, if needed.
  5. Pour a little of the brown sugar sauce in the bottom of the ramekins or baking pan.
  6. Cut each pineapple ring into pieces, maintaining the shape of the ring.
  7. Add 1 pineapple ring to each ramekin or line the bottom of the large pan with pineapple.
  8. Add mango around the pineapple.
  9. Drizzle pineapple with remaining brown sugar sauce and sprinkle with chopped nuts.
  10. Make the batter.

    • In a large bowl, sift together flour, baking powder, and salt. Set aside.
    • In a separate bowl, beat on medium to high speed one stick of softened butter using paddle attachment until light and fluffy.
    • Add 1/2 cup superfine sugar and beat very well, until mixture is white and very light and fluffy.
    • Beat in egg yolks, 1 at a time, beating well after each addition.
    • Alternately mix 1/3 cup milk, then 1/3 of flour mixture into butter-egg mixture in 3 portions.
    • Do not overmix.
    • In another bowl, beat egg whites with clean beaters or a balloon whisk.
    • When whites begin to foam, add remaining 1 tablespoon sugar and beat until they hold soft peaks.
    • Scrape 1/2 the whites into batter and mix gently until blended.
    • Fold in remaining whites carefully, until just blended. Divide batter among ramekins or pour into baking pan. (If using ramekins, place them on a baking sheet.)
    • Place cake in preheated oven.
    • Bake for about 20 to 30 minutes for ramekins or about 50 minutes for the round pan or until the tester comes out clean.
    • Remove from oven and let cool about 10 minutes in the pan.
    • Run a knife around the edges to loosen the cake and invert onto deep dessert plates or a deep platter so that the sweet syrup not overflow.
Pineapple mango upside down cake with a twist


Saturday, May 8, 2010

No Bake Cheesecake

Yield: 8 slices

Among the many categories of cheesecakes, the no bake cheesecake is the most common because it uses common ingredients, can be whipped up in no time, and you do not have any problem regarding over baking and cracking, which is commonly associated with cheesecakes. Even if this recipe does not require baking in the oven, it still maintains the rich and tangy flavor of cream cheese and it is still smooth and creamye This recipe does not have eggs and flour.


Graham Cracker Crust:

  • 1 cup (100 grams) graham cracker crumbs or digestive biscuits (crushed)
  • 1/2 cup (50 grams) crushed ginger cookies (homemade or store bought)
  • 2 tablespoons (30 grams) granulated white sugar
  • 5 - 6 tablespoons (70 - 85 grams) unsalted butter, melted

Cheesecake Filling:

  • One 8-ounce (227 grams) cream cheese, at room temperature
  • 1/4 cup (50 grams) granulated white sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup (240 ml) heavy whipping cream


  • 1 - 21 ounce (595 grams) can cherry pie filling


Graham Cracker Crust:
  1. In a large bowl, mix together the graham cracker crumbs, ginger cookie crumbs, sugar, and melted butter.
  2. Press onto the bottom and up the sides of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom.
  3. Cover with plastic wrap and chill in the refrigerator while making the filling.

Cheesecake Filling:
  1. In the bowl of your KitchenAid Standmixer, or with a hand mixer, beat the cream cheese until smooth.
  2. Add in the sugar and beat until light and fluffy.
  3. Beat in the vanilla extract.
  4. Scrape down the sides of the bowl when necessary.
  5. In a separate clean bowl, beat the whipping cream until soft peaks form.
  6. Gradually fold the whipped cream into the cream cheese mixture.
  7. Pour the filling over the chilled graham cracker crust and smooth the top.
  8. Cover and place in the refrigerator for about an hour and then spread the cherry pie filling on top.
  9. Return to the refrigerator to chill for several hours, or even overnight.

Thursday, May 6, 2010

Creamcheese Brownies Recipe

Yield: 16 square pieces



  • 1/2 cup (113 grams) unsalted butter,cut into cubes
  • 4 ounces (115 grams) unsweetened chocolate, coarsely chopped
  • 1 1/4 cups (250 grams) refined sugar
  • 1 teaspoon pure vanilla extract
  • 2 large eggs (100 grams)
  • 1/2 cup (65 grams) All Purpose flour
  • 1/4 teaspoon salt
Creamcheese topping:

  • 1 large egg (50 grams)
  • 8 ounces (227 grams) cream cheese, soft
  • 1/3 cup (65 grams) refined sugar
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 160°C and place the rack in the center of the oven.
  2. Prepare a 9x9 square pan lined with parchment paper
  3. In a bowl over a simmering water, melt the butter and chocolate.
  4. Remove the chocolate-butter mixture from heat and stir in the sugar and vanilla extract. Allow to cool to room temperature.
  5. Using the wire whisk, add the eggs one at a time until completely blended.
  6. In a separate dry bowl, mix all the dry ingredients: flour and salt.
  7. Add in the dry ingredients into the chocolate butter mixture and mix slowly using the wire whisk until batter is smooth and glossy. You would know if it is done when the batter comes away from the sides of the bowl.
  8. Place the batter into the pan.
Creamcheese topping:
  1. Using a hand mixer, beat the cream cheese until smooth.
  2. Add in the sugar and vanilla extract.
  3. Beat in the egg until batter is smooth and creamy.
  4. Spread the creamcheese batter evenly over the brownie batter.
  5. Using a spatula swirl the creamcheese and brownie batter without mixing them completely just enough to give a marble effect.
  6. Bake for 25-30 minutes
  7. Remove from oven and remove the brownies from the pan and place on a wire rack to cool.
  8. Refrigerate for 2 hours before slicing into squares.
Among the many varieties of brownies, cream cheese brownies is my favorite because it doesn't taste very sweet and the creamcheese neutralizes the deep rich chocolaty taste of the brownies. It's a perfect combination of dense and fudgy brownie and sour creamy taste of cream cheese.

One technique for a dense fudgy brownies is to have little flour, no leavening agent like baking soda and baking powder and to incorporate very little air possible when mixing the batter.

Labels: , ,

Monday, May 3, 2010

Chocolate Shortbread Recipe

A good shortbread depends on the quality of unsalted butter. So it is important to use the best unsalted butter you can afford. Unsalted is much prefered because the salt in "salted" butter can overpower its sweet flavor and can also mask any odors the butter may have absorbed in storage. Another key for better shortbread is good vanilla extract. It adds a strong pleasant flavor to the shortbreads. A pure vanilla extract is the best to use than the synthetic vanilla as it leaves a bitter aftertaste. The cocoa powder used in this recipe which gives the natural chocolate color and taste of the shortbread, is the regular unsweetend Dutch cocoa powder. The brand and type of cocoa powder greatly influence the flavor of the shortbread. The chocolate shortbread can be stored in a container at room temperature for several days.

Yield: 12-16 shortbread wedges.


Chocolate Shortbreads:

  • 1 cup (130 grams) all-purpose flour
  • 1/4 cup (25 grams) unsweetened cocoa powder (regular or Dutch-processed)
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature
  • 1/2 cup (100 grams) granulated white sugar
  • 1/2 teaspoon pure vanilla extract
  • 1 large egg yolk


  • 3 ounces (90 grams) semi sweet chocolate, chopped
  • 2 tablespoons (28 grams) unsalted butter, cut into pieces
  • 1/3 cup (35 grams) lightly salted or unsalted roasted pistachios, coarsely chopped
  1. Preheat oven to 350 degrees F
  2. Lightly butter, or spray with a non stick vegetable spray, an 8-9 inch (20-23 cm) tart pan with a removable bottom.
  3. In a large clean bowl, sift or whisk together the dry ingredients: flour, cocoa powder, and salt.
  4. Using the KitchenAid stand mixer, beat the butter and sugar until smooth (about 2 - 3 minutes). Click for KitchenAid beating technique.
  5. Add in the vanilla extract and egg yolk. Occasionally scrape down the sides of the bowl.
  6. Add the flour cocoa mixture to the butter and sugar mixture and beat just until a dough forms. Do not OVERMIX.
  7. Press the shortbread dough in an even layer onto the bottom of the tart pan.
  8. Bake for about 20 - 25 minutes, or just until the shortbread no longer looks wet and is firm to the touch. Place the rack in the center of the oven for even baking.
  9. Remove from oven and place on a wire rack for cooling. Pour the prepared glaze on the top of the shortbread.
Procedure for the Glaze:
  1. Melt the chocolate and butter in a stainless steel bowl placed over a saucepan of simmering water.
  2. Immediately upon removing the shortbread from the oven, pour the warm chocolate glaze over the shortbread
  3. Spread evenly the glaze using a spatula or back of spoon.
  4. Sprinkle with the chopped pistachios and press them gently into the glaze so that it will not fall off from the shortbread when one takes a bite.
  5. Let the chocolate shortbread cool completely then cut into 12-16 wedges.

Labels: ,

Sunday, May 2, 2010

Sour Cream Apple Coffeecake

Sour Cream Apple Coffeecake

115 g unsalter butter1 cup sugar
2 large eggs
2 cups all purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 pieces apples (chopped, preferably fuji)

1/2 cup brown sugar
1/2 cup walnuts
2 Tbsp unsalted butter
1/4 cup all purpose flour
1 tsp cinnamon


  1. Preheat oven to 350FGrease a 9-inch round or square baking pan
  2. In a large clean bowl, cream butter and sugarAdd in the eggs at 30 second interval, add vanilla extract
  3. In a separate dry clean bowl, mix together flour, baking soda and salt.
  4. Add the dry ingredients into the cream alternately with the sour cream. Remember always begin and end with the dry ingredients.
  5. Stir until mixture is even and smooth. Do not overbeat.
  6. Spread half the batter in the pan and top with chopped apples.
  7. Sprinkle a little of the topping on the apples and cover with the remaining batter.
  1. Combine the topping ingredients and sprinkle over batter.
  2. Bake for 35 to 40 minutes.