...another food blog. Like I need a hole in my head. Food blogs are started for a variety of reasons. Here are mine.
I truly believe I would be 50 pounds lighter if my Dad could have learned to say "I love you" instead of "Can I make you something to eat?" Anyone who comes from a large Italian family knows it's true. Food really does equal love.
So as a forty-something woman now, I am trying to change my eating habits. To find a healthy love without giving up my passion for cooking. And yes cooking IS my passion. And no I'm not a gourmet chef. I'm a cook. I do it for the love of it. And a little bit of money. I own my own business that I am working part time right now, but I hope in the next 3-6 years to be working full time. It's direct sales, selling high quality kitchen tools and while the contract prohibits me from mentioning the name on the internet, you've probably already been to at least one party, or made a purchase from a catalog of someone who once had one. I do send out a monthly newsletter with recipes and products, so if you are interested, e-mail me and I'll put you on the list.
But for me I really do it for the love of the food. Cooking for just two people - my wonderful husband and me - just wasn't releasing enough of my creative juices. And heating up the hungry kitty's food for 8 seconds in the microwave is so unrewarding.
So I sell the tools and now I'm blogging. While I'm trying to move to healthier foods, I am a businesswoman and I must appeal to the masses. I also think moderation is key so you'll see a variety of foods that I'm trying here.
The most recent one was a business recipe of Mock Lemon Meringue cake. Who would have thought you could make a cake that tastes as good as Lemon Meringue Pie without having to whip all those egg whites? Not me, but you can. Here it is
I truly believe I would be 50 pounds lighter if my Dad could have learned to say "I love you" instead of "Can I make you something to eat?" Anyone who comes from a large Italian family knows it's true. Food really does equal love.
So as a forty-something woman now, I am trying to change my eating habits. To find a healthy love without giving up my passion for cooking. And yes cooking IS my passion. And no I'm not a gourmet chef. I'm a cook. I do it for the love of it. And a little bit of money. I own my own business that I am working part time right now, but I hope in the next 3-6 years to be working full time. It's direct sales, selling high quality kitchen tools and while the contract prohibits me from mentioning the name on the internet, you've probably already been to at least one party, or made a purchase from a catalog of someone who once had one. I do send out a monthly newsletter with recipes and products, so if you are interested, e-mail me and I'll put you on the list.
But for me I really do it for the love of the food. Cooking for just two people - my wonderful husband and me - just wasn't releasing enough of my creative juices. And heating up the hungry kitty's food for 8 seconds in the microwave is so unrewarding.
So I sell the tools and now I'm blogging. While I'm trying to move to healthier foods, I am a businesswoman and I must appeal to the masses. I also think moderation is key so you'll see a variety of foods that I'm trying here.
The most recent one was a business recipe of Mock Lemon Meringue cake. Who would have thought you could make a cake that tastes as good as Lemon Meringue Pie without having to whip all those egg whites? Not me, but you can. Here it is
Mock Lemon Meringue Cake
5 lemons, divided
1 pkg (9 oz/250 g) yellow cake mix
1 cup (250 mL) sour cream
1 egg
2 tbsp (30 mL) plus 1 cup (250 mL) powdered sugar, divided
1 pkg (3.4 oz/106 g) lemon instant pudding and pie filling mix
1/2 cup (125 mL) milk
1 container (16 oz) frozen whipped topping, thawed, divided (6 1/4 cups/1.5 L)
4 oz (125 g) cream cheese, softened
5 lemons, divided
1 pkg (9 oz/250 g) yellow cake mix
1 cup (250 mL) sour cream
1 egg
2 tbsp (30 mL) plus 1 cup (250 mL) powdered sugar, divided
1 pkg (3.4 oz/106 g) lemon instant pudding and pie filling mix
1/2 cup (125 mL) milk
1 container (16 oz) frozen whipped topping, thawed, divided (6 1/4 cups/1.5 L)
4 oz (125 g) cream cheese, softened
- Preheat oven to 350°F (180°C).
- Spray one Torte Pan with nonstick cooking spray. Place an 8-in. (20-cm) circle of Parchment Paper over center of pan.
- Zest four of the lemons to measure 1/4 cup (50 mL).
- Juice zested lemons to measure 2/3 cup (150 mL); set aside.
- Combine cake mix, sour cream, egg and 1 tbsp (15 mL) of the zest; whisk 1 minute.
- Pour batter into pan; spread evenly and bake 10-12 minutes or until center is firm.
Remove pan from ove to cooling rack; let stand 3 minutes. - Invert cake onto cooling rack;remove parchment and cool 10 minutes.
- Meanwhile, for glaze, combine 2 tbsp (30 mL) of the juice and 2 tbsp (30 mL) of the sugar in microwavable Bowl. Microwave on HIGH 15-20 seconds or until sugar is dissolved.
- Transfer cake to serving platter; brush with glaze.
- For filling, combine pudding mix, milk, 1 tbsp (15 mL) zest and 1/4 cup (50 mL) juice; whisk briskly until smooth. Fold in 1 cup (250 mL) of the whipped topping until very thick; set aside.
- For topping, whisk cream cheese, remaining 2 tbsp (30 mL) zest and remaining 1/4 cup (50 mL) juice until smooth. Slowly add remaining sugar; whisk until smooth. Add remaining whipped topping all at once; fold just until combined. (Mixture will appear curdled but will smooth out when spread.)
- Spread filling into well of cake. Spread topping over filling. Slice remaining lemon into thin slices. Cut slices into quarters; garnish cake.
Yield: 16 servings
Nutrients per serving: Calories 260, Total Fat 11 g, Saturated Fat 8 g, Cholesterol 30 mg, Carbohydrate 34 g, Protein 2 g, Sodium 170 mg, Fiber 0 g
