Monthly Archives: February 2011

The Body

Flip Your Fat-Burning Switch!

You could shrink a size (or more) this month by adding high-intensity walks to your routine. You’ll burn more fat during and after your workouts. And there are options to fit everyone’s needs—a 10-minute routine for busy days and an indoor option for rainy weather. 

If your walking outside or on a treadmill here is an easy way to get more out of your routine to help burn more fat.  All you need is a watch.  Warm up with about 5-10 min of walking, after that walk at a brisk fast pace or run for 2 minutes, walk at a slower pace for the next 3 minutes. Repeat this for 45 minutes of your workout. 2 minutes at a vigorous pace 3 minutes at a recovery pace. You’ll be burning more fat in no time.  Let’s face it the countdown is on to warm weather clothing!

The Body

chocolate cherry stack cake

Here is another Sweet treat for Valentines Day, hope you got your workout out in to make up for these treats, but hey it’s Valentines day, go for it!!
ingredients
•3/4  cup plus 1 tsp.  all-purpose flour
•1/31  tsp.  baking powder
•1/2  tsp.  baking soda
•1/2  tsp.  ground cinnamon
•1/4  tsp.  salt
•1/3  cup  unsalted butter, softened
•3/4  cup  sugar
•2    eggs
•1  tsp.  vanilla
•1/2  cup  sour cream
•1  Recipe  Cherry or Chocolate Frosting, recipe below
•1  Recipe  Chocolate-Dipped Cherries, recipe below (optional)
directions
1. Preheat the oven to 350 degrees F. Grease two 6×2-inch round cake pans or springform pans. Mix 1 teaspoon each flour and cocoa powder; dust pans. Set pans aside.
2. In bowl combine 3/4 cup flour, 1/3 cup cocoa powder, baking powder, baking soda, cinnamon, and salt; set aside.
3. In large bowl with electric mixer beat butter on medium to high for 30 seconds. Add sugar; beat until smooth and fluffy. Beat in eggs and vanilla until smooth. Beat in sour cream and flour mixture. Pour batter in pans; spread evenly.
4. Bake 22 to 26 minutes or until top springs back when lightly touched and edges begin to pull away from sides of pan. Cool in pans on wire rack 10 minutes. Remove from pans; cool on rack.
5. Use serrated knife to horizontally cut cakes in half to make 4 layers total. Place bottom layer on plate; spread with 2/3 cup frosting. Repeat with layers. Place top layer on cake. Heap remaining frosting, swirling in peaks. Refrigerate. To serve, top with Chocolate-Dipped Cherries. Serves 8.
Cherry Frosting: In chilled large mixing bowl combine one 8-ounce carton sour cream. 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 2 tablespoons maraschino cherry juice. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Chocolate Frosting:In a chilled large mixing bowl combine one 8-ounce carton sour cream, 1 cup whipping cream (do not use ultra-pasteurized whipping cream), 1-1/2 cups powdered sugar, and 1/4 cup sifted unsweetened cocoa powder. Beat with chilled beaters on medium-high until fluffy, about 3 to 5 minutes.
Chocolate-Dipped Cherries: Drain 16 maraschino cherries with stems; pat dry with paper towels. In small microwave-safe bowl combine 1/2 cup semisweet chocolate pieces and 1 teaspoon shortening. Cook on 50 percent power (medium) 1-1/2 to 2 minutes or until melted, stirring once. Dip cherries in chocolate; place on waxed paper until set. Store, covered, up to 24 hours.
Alphabet Cupcakes: Preheat oven to 350 degrees F. Prepare Chocolate-Cherry Stack Cake batter, above. Line sixteen 2-1/2-inch muffin cups with paper bake cups. Fill each cup with two slightly rounded tablespoons of cake batter. Bake 18 minutes or until top springs back. Cool completely on wire rack. To assemble, top each cupcake with Cherry or Chocolate Frosting, above, (you will have some frosting left over). Top with Alphabet Cookies, recipe below.
Alphabet Cookies:On a lightly floured surface knead 1/3 cup all-purpose flour into 1/2 of a 16.5-ounce package of refrigerated sugar cookie dough. Roll dough 1/4-inch thick. Brush lightly with water; sprinkle with coarse red sugar. Cut 16 small cookies for cupcakes and cut remainder into desired shapes. Bake small cookies in a preheated 375 degrees F oven for 6 minutes; bake larger cookies 7 to 8 minutes. Cool on wire rack. Use to decorate cupcakes.
nutrition facts
•Servings Per Recipe 8 servings Calories492, Total Fat (g)29, Saturated Fat (g)18, Monounsaturated Fat (g)8, Polyunsaturated Fat (g)1, Cholesterol (mg)132, Sodium (mg)250, Carbohydrate (g)56, Total Sugar (g)41, Fiber (g)2, Protein (g)6, Vitamin C (DV%)1, Calcium (DV%)13, Iron (DV%)8, Percent Daily Values are based on a 2,000 calorie diet
The Body

For Your Sweetheart on Valentines Day!

Celebrate Valentines Day with these yummy treats!

red velvet cupcakes
ingredients
•3    eggs
•3/4  cup  butter
•3  cups  all-purpose flour
•2  tsp.  unsweetened cocoa powder
•2-1/4  cups  sugar
•1-1/2  tsp.  vanilla
•1  1-oz. bottle  red food coloring (2 Tbsp.)
•1-1/2  cups  buttermilk
•1-1/2  tsp.  baking soda
•1-1/2  tsp.  vinegar
•Small chocolate heart-shaped cookies (optional)
• Powdered sugar (optional)
directions
1. Let eggs and butter stand 30 minutes. Preheat oven to 350 degrees F. Line 28 2-1/2-inch cupcake pans with paper liners; set aside.
2. In medium bowl combine flour, cocoa powder, and 3/4 tsp. salt; set aside. In large mixing bowl beat butter on medium-high 30 seconds. Add sugar and vanilla; beat until combined. One at a time, add eggs; beat on medium after each. Beat in food coloring on low.
3. Alternately add flour mixture and buttermilk to egg mixture; beat on low to medium sped after each just until combined. Stir together baking soda and vinegar. Add to batter; beat just until combined.
4. Spoon batter into prepared pans, filling each about two-thirds full. Bake 15 to 17 minutes. Cool in pan on wire rack for 5 minutes. Remove from pans. Cool completely. Top with small chocolate cookies, if desired. Dust with powdered sugar. Makes 28 servings.
nutrition facts
•Calories 172, Total Fat (g)6, Saturated Fat (g)3, Monounsaturated Fat (g)2, Cholesterol (mg)36, Sodium (mg)124, Carbohydrate (g)28, Total Sugar (g)17, Protein (g)3, Calcium (DV%)2, Iron (DV%)4, Percent Daily Values are based on a 2,000 calorie diet
The Machine

Rolls-Royce Motor Cars is celebrating one hundred years of the Spirit of Ecstasy

The famous flying lady mascot that inspires owners, enthusiasts and those working for the world’s pinnacle luxury brand.
To mark a year of celebration, every Ghost and Phantom produced at the home of Rolls-Royce in Goodwood will bear a Spirit of Ecstasy with the inscription Spirit of Ecstasy Centenary – 2011. This will be etched into the base of each statuette, in a specially selected font ITC Willow.
A number of events have also been planned to mark this special year. On 6 February – the date on which Charles Sykes’ Spirit of Ecstasy design was first registered – Rolls-Royce Motor Cars will host a drive through central London. One hundred contemporary and historic Rolls-Royce cars will make their way through the capital’s streets taking in key landmarks en route, such as Berkeley Square and Conduit Street, the current and original homes of Rolls-Royce in London.
“The Spirit of Ecstasy is perhaps the most famous automotive icon, gracefully adorning the prow of Rolls-Royce models past and present,” said Torsten Müller-Ötvös, CEO Rolls-Royce Motor Cars. “She was an inspiration for the founding fathers of our great company, as well as for owners and enthusiasts through the generations. Today her image continues to inspire and drive those of us who are fortunate enough to work for this unique brand, making the world’s most exclusive and desirable cars.”
Rolls-Royce Motor Cars will reveal details of further Spirit of Ecstasy inspired initiatives and events throughout her centenary year.