This is where I say a goodbye to many of you. Oh it’s not a permanent goodbye for most of you, as you tend to all come back around Valentine’s Day, but many of you flee this time of year. Many people write or comment that you won’t be coming to my site for a while, that it’s too much temptation while you make your “lifestyle change”.
Let me be the first to assure you that if you can’t look at photos of food without setting off some sort of trigger, than you are not on a lifestyle change, you are on a diet. If you can’t figure out how to fit in a brownie once in a while then you aren’t going to last. If you have always had a sweet tooth, which if you come to this site you probably do; it is quite unrealistic I hate to tell you to give up sugar for the rest of your life. I should know, on a dare I once did Sugar Busters for a year. Did I lose weight? No, in fact I gained 12 pounds. Why, because I never lost my sugar craving. I lost my craving for bread, but never sugar. I got horrible migraines and was pretty much a miserable b!tch to anyone and everyone that came my way. My doctor told me to go back on sugar (how many do that?) and sure enough it cleared up my migraine problem.
If you want to change your diet, the more power to you. But all I ask is that you think about not doing anything extreme. You will lose weight at first, probably quickly. Every one of my friends to go low carb has always lost weight…and always found it again. You don’t even need to spend money on books or going to meetings or eat prepackaged foods. It’s always been a simple formula…take in less calories than what you put out. There is a website (that has an app as well) called My Fitness Pal.com (no they aren’t compensating me in any way) that is not only free but will scare the crap out of you if you are honest with it. If you plug in all your food and click done with the day it will tell you how much you will weigh in 5 weeks if you ate like that every day. It works both ways, have a crazy eating day it will probably scare you into not eating that much. Eat within reasonable calorie range for your weight and height and you will probably like the number that will show up in 5 weeks. Either way it’s up to you. It doesn’t matter if you don’t put it down that you ate it…your body knows you did and will make your jeans tight all the same.
You will not see diet recipes on here. I won’t be doing any low fat desserts (the least selling cookbooks ever FYI are low fat desserts). Which means some of you will leave sadly. But I believe in staying true to myself and that means not putting up sugar free, fat free pudding as a dessert. Because it’s not. In fact I’m pretty afraid to even know what is in half that stuff. Yikes.
For those who have learned to indulge once in a while I offer up my Brownie Tart and Hot Chocolate Ice Cream. This is a rich tart and a little slice will go a long way. Perfect for those in a lifestyle change.
Brownie Tart with Hot Chocolate Ice Cream
6 tablespoons (3/4 stick) unsalted butter
3 cups semisweet chocolate chips
3 large eggs
1 egg yolk
1 cup granulated sugar
1/2 tsp. vanilla extract
1/2 cup all-purpose flour
1/4 tsp. baking powder
1/4 tsp. salt
Grease and flour a 9-inch tart pan with removable sides. Preheat the oven to 350 degrees F.
Melt the butter in a bowl set over simmering water. Add 2 cups of the chocolate chips, remove from the heat, and stir until the chocolate melts. Set aside to cool completely.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs, yolk, sugar, and vanilla on medium-high speed until light and fluffy, about 3 minutes.
Stir in the cooled chocolate. In a medium bowl, combine the flour, baking powder, salt, and the remaining 1 cup of chocolate chips.
Fold the flour mixture into the batter until just combined. Pour into the pan and bake for 35 to 40 minutes, until the center is puffed (the top may crack). The inside will still be very soft. Cool to room temperature before removing the sides of the tart pan.
Adapted from Ina Garten Foodnetwork.com
Hot Chocolate Ice Cream
1 cup milk
4 tsp. cornstarch
2 cups heavy cream
2/3 cup hot chocolate mix
¼ cup unsweetened cocoa powder
1/2 cup granulated sugar
¼ tsp. salt
3 tbsp. cream cheese, softened
1 ½ cups mini marshmallows
In a bowl, stir together 1/4 cup milk and the cornstarch; set slurry aside.
In a 4-qt. saucepan, whisk together remaining milk and the cream, sugar, hot chocolate mix, cocoa powder, and salt; bring to a boil over medium-high heat.
Cook for 4 minutes; stir in slurry. Return to a boil and cook, stirring, until thickened, about 2 minutes. Place cream cheese in a bowl and pour in 1/4 cup hot milk mixture; whisk until smooth. Then whisk in remaining milk mixture.
Place into a container and place into the fridge for at least 6 hours, even better if you do over night. Make sure that you ice cream bowl for your machine has sat in the freezer for at least 24 hours.
Pour mixture into an ice cream maker; process according to manufacturer’s instructions. Add marshmallows just as ice cream is finishing. Transfer ice cream to a storage container and freeze until set.
Adapted from Jeni’s Splendid Ice Creams