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Recipes

Chocolate Malt Ball Cake

Cake ingredients:

  • 2 1/4 cups cake flour
  • 3/4 cups all-purpose flour
  • 1 cup malted-milk powder
  • 1 Tbsp baking powder
  • 1/4 tsp baking soda
  • 3/4 tsp salt
  • 1/4 tsp grated nutmeg
  • 1 stick unsalted butter, room temp
  • 1/2 cup vegetable shortening, room temp
  • 2 cups sugar
  • 1 Tbsp vanilla extract
  • 2 cups ice water
  • 4 large egg whites, room temp

Frosting & garnish:

  • 10 oz bittersweet chocolate, finely chopped
  • 10 oz milk chocolate, finely chopped
  • 1 3/4 cups heavy creame
  • 3 Tbsp light corn syrup
  • 4 sticks (1 pound) unsalted butter, cut into 1-inch chunks, softened
  • Malted milk balls for garnish
  1. MAKE THE CAKE: Preheat the oven to 325°. Butter and flour three 8-inch cake pans and line the bottoms with parchment paper. In a large bowl, whisk the flours with the malt powder, baking powder, baking soda, salt and nutmeg.
  2. In the bowl of a standing electric mixer fitted with a paddle, beat the butter with the shortening until creamy. Add the sugar and vanilla and beat at medium speed until fluffy, about 3 minutes. Beat in the dry ingredients in 3 batches at low speed, alternating with the ice water, occasionally scraping down the side of the bowl.
  3. In a clean bowl, beat the egg whites at medium-high speed until soft peaks form. Fold the egg whites into the batter. Divide the batter between the pans, spreading it evenly, and bake the cakes for 40 to 45 minutes until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 20 minutes, then invert them onto a rack and let cool completely. Peel off the parchment.
  4. MEANWHILE, MAKE THE FROSTING: Place the chocolate in a large bowl. In a small saucepan, bring the cream to a boil, then remove from heat. Add the corn syrup; immediately pour the mixture over the chocolate. Let stand for 2 to 3 minutes, until the chocolate has melted, then whisk until smooth. Let cool to room temperature.
  5. Transfer the mixture to the bowl of a standing electric mixer fitted with a wire whisk. Gradually beat in the butter at medium speed, a few chunks at a time, and beat until thoroughly incorporated between additions. The frosting should be smooth and silky. Refrigerate the frosting just until it is thick enough to hold its shape, 10 to 15 minutes.
  6. Place one cake layer on a serving platter and spread 1 1/4 cups of the frosting over the top in an even layer. Repeat to form 2 more layers. Spread a thin layer of frosting over the side of the cake and refrigerate briefly until firm. Frost the side with the remaining frosting. Garnish the cake with malted-milk balls and refrigerate briefly to firm up the frosting before serving.

 

Chili

Yeah, another chili recipe. This one is super easy and its the best tasting I’ve ever made.

  • 2 pounds ground sirloin (or round, but definitely not chuck or less)
  • 1 can “chili fixins” flavor rotel
  • 1 can mexican flavor rotel
  • 1 can “texas” flavor Ranch Style brand beans
  • 2 8oz cans tomato sauce
  • 2 Tbs minced garlic
  • 1/2 large onion, minced
  • 1 cup water

Brown the meat, mix the rest together. Simmer at least 20 minutes and allow to reduce to desired consistency. If split into 5 servings, you get this nutritional breakdown: 417 calories, 41g protein, 18g fat, 24g carbs.

Chocolate Coconut Nutty Shake

  • 3/4 cup fat free cottage cheese
  • 1 scoop Metabolic Drive chocolate protein powder (DO NOT USE A WHEY-ONLY PROTEIN)
  • 1/2 oz almonds
  • 1/2 oz walnuts
  • 2 tbsp unsweetened shredded coconut
  • 1 tbsp ground flax seed
  • water & ice for texture

Blend it all into mush. MMM… This is the best shake I’ve ever come up with. 473 calories, 45g protein, 25g fat, 22g carbs.

Greek Burger

  • 1 lb ground beef
  • 1/2 cup feta cheese
  • 1/2 cup sliced green olives
  • 3 cloves garlic, or 2 Tbs pre-minced garlic

Mix it all together and grill it. Delicious. Of course you don’t get to eat this on a bun – unless its a post-workout meal. For a side dish, I enjoy yellow onion, yellow bell pepper, and sliced tomatoes all sliced and sauted with greek seasoning. I’ll post the nutiriton numbers when I remember to go find them.

Spinach

  • small pot with an inch of water
  • huge handful of spinach

I put this entry in because I was surprised at home much I like plain, cooked, unseasoned spinach. And I had no idea cooking it was so easy. If you can boil water you can cook spinach. Step 1 – boil the water. Step 2 – fill up the pot with dry spinach leaves. Step 3 – wait for the spinach to collapse and become limp. Step 4 – eat. Mmm.. Knock yourself out – spinach is on John Berardi’s list of superfoods.