Saturday, June 25, 2011

back with cakewiches!

It's been a while, right?? Well, I brought cake to make it up to you. I'll recap some of the major points and then we can move on.
Less than a week after Banks (right) moved back to College Station with me, I admitted him to the hospital for a sinus infection that moved to his lungs. He weighed only 3.3 lbs and the vet was not very optimistic. He recovered in 4 days and came home just in time to get shipped back to Houston so I could help run GeoX

GeoX was a blast and thoroughly exhausting. I've got some great pictures and a slideshow one of the participants made that I'll post in the near future. 

I'm back in Houston, now. I've been at my internship for two weeks and everything is going great. I was an intern at this company last year, so I already know the ropes and a good group of people. I semi-blame looking at a computer all day at work for not blogging lately...and I got so far behind, it was a little daunting to think of starting up again. 

Anyway, after the hiatus, I have a lot of fun things to share, but for now, I'll leave you with a mini cake recipe my mom and I made this evening from Self Magazine. I've subscribed to Self for a few years now and I love it. It's all about healthy life style choices and they have the best recipes. 

Mini Chocolate Cakewiches--24
117 Calories for 2

1/2 cup reduced-fat cream cheese, at room temp
2 tbsp powdered sugar
1/2 cup nonfat plain Greek yogurt
1 tsp vanilla extract
Vegetable oil cooking spray
3/4 cup flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking soda
1/2 cup granulated sugar
3 tbsp unsalted butter
1 egg white
1/2 cup skim milk, divided

Preheat oven to 400°
For filling: Beat cream cheese and powdered sugar in a bowl with an electric mixer on high until smooth. Add yogurt and vanilla; beat until well combined. 
For cakes: Coat baking sheets with cooking spray. Whisk flour, cocoa powder and baking soda in a second bowl. Beat sugar and butter with an electric mixer on high in a third bowl until combined; add egg white and beat until mixture is thick and pale yellow. Add half the flour mixture to sugar and butter mixture; beat until just combined. Add 1/4 cup milk; beat on low speed until combined. Repeat with remaining flour mixture and remaining 1/4 cup of milk. Spoon batter into a large resealable bag; squeeze batter into a corder of the bag and clip 1/4 inch off to make a piping bag (our cut was bigger than this and didn't make nearly as many). Squeeze lines of batter 4 inches long and 1 inch apart (or as many inches apart as you want!). Bake until centers spring back to the touch--we did 5 minutes. Cool on a wire rack. Fill with filling when they are cooled and enjoy!
Recipe from Self Magazine
**We did not love the filling, but the cake was excellent. I think some low-fat whipped cream would be even better inside and probably lower the calories even more! I'll letcha know if we try it out.

Good to be back, homies! Happy weekending!

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